Title:
未発酵カカオ豆からのカカオ製品およびその製造方法
Document Type and Number:
Japanese Patent JP6655177
Kind Code:
B2
Abstract:
The invention relates to a chocolate construction kit comprising cocoa butter, cocoa powder, polyphenolic powder and cocoa aroma extracts obtained by a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to said unfermented cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and (e) separately processing the three phases, which optionally comprises: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase. Further disclosed are chocolate or chocolate-like products comprising high amounts of nutritionally beneficial and useful components of the cocoa fruit, such as e.g. polyphenols, antioxidants, vitamins and/or sugars, making use of the above technique and kit.
Inventors:
Hune, Tiro
Application Number:
JP2018520019A
Publication Date:
February 26, 2020
Filing Date:
July 08, 2016
Export Citation:
Assignee:
Odeze litzenz age
International Classes:
A23G1/00; A23G1/30
Foreign References:
| WO2009138420A1 | ||||
| WO2010073117A1 | ||||
| WO2014130539A1 |
Other References:
J. Agric. Food Chem., 2007, Vol.55, p.3926-3935
Attorney, Agent or Firm:
Goto Patent Office