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    • 10. 发明申请
    • PROCESS FOR THE ROASTING OF COCOA
    • COCOA的过程
    • WO2006008627A1
    • 2006-01-26
    • PCT/IB2005/002014
    • 2005-07-14
    • CARGILL INCORPORATEDVAN DER MEER, Henricus, J., J.
    • VAN DER MEER, Henricus, J., J.
    • A23G1/00
    • A23G1/0016A23G1/0006A23G1/0009A23G1/002A23G1/56
    • The invention relates to a process for the roasting of cocoa and to a process for the manufacture of cocoa liquor, cocoa powder and cocoa butter. The invention further relates to cocoa liquor, cocoa powder and cocoa butter obtainable in the process according to the invention, their use in the manufacture of chocolate products and to chocolate products made from the cocoa liquor or cocoa powder of the invention. The process for the roasting of cocoa comprises the steps of wetting cocoa nibs with water up to a water content of at least 5 wt %, grinding the wetted cocoa nibs, thus reducing and homogenising particle size of the nibs, shaping the ground nibs to form shaped agglomerated cocoa particles, and roasting the shaped agglomerated cocoa particles at a temperature between 80 and 160°C. The process is more economic from process technology point of view and the obtained roasted cocoa and cocoa powder and liquor made thereof have improved colour and taste and a low acrylamide content..
    • 本发明涉及焙烧可可的方法以及制造可可液,可可粉和可可脂的方法。 本发明还涉及在根据本发明的方法中可获得的可可液,可可粉和可可脂,它们在制造巧克力产品中的用途以及由本发明的可可液或可可粉制成的巧克力产品。 焙烧可可的方法包括用至少5重量%的水含量润湿可可可可粉的步骤,研磨润湿的可可粉,从而减少和均化笔尖的粒径,使研磨的笔尖形成 形状的附聚可可颗粒,并在80至160℃的温度下焙烧成形的附聚可可颗粒。 该工艺从工艺技术角度来说更为经济,所得到的可可粉和可可粉及其制成的液体具有改善的颜色和味道,而且丙烯酰胺含量低。