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Patent Searching and Data


Title:
赤いココア成分、赤いチョコレート、及び食品の調製方法
Document Type and Number:
Japanese Patent JP2011502541
Kind Code:
A
Abstract:
The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

Inventors:
Miller, Kenneth, Bee.
One, Xiao Yin
Stuart, David A.
Holm Glen, Mark
Application Number:
JP2010534285A
Publication Date:
January 27, 2011
Filing Date:
November 19, 2008
Export Citation:
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Assignee:
The Hershey Company
International Classes:
A23G1/00; A23G1/30; A23L1/30; A23L5/41
Foreign References:
WO2007106473A22007-09-20
Attorney, Agent or Firm:
Asamura patent office
Hideto Asamura
Hajime Asamura
Yuko Nagase
Naganuma Akio
Yukihiro Ikeda
Kajiwara Saiko
Shinmura Morio
Kanamori Koji
Youichi Inoue
Mari Yuge
Yoshitaka Watanabe
Katsuhiko Shimomura