ECSP961796A - ENZYMATIC TREATMENT OF COCOA - Google Patents
ENZYMATIC TREATMENT OF COCOAInfo
- Publication number
- ECSP961796A ECSP961796A ECSP961796A ECSP961796A EC SP961796 A ECSP961796 A EC SP961796A EC SP961796 A ECSP961796 A EC SP961796A EC SP961796 A ECSP961796 A EC SP961796A
- Authority
- EC
- Ecuador
- Prior art keywords
- cocoa
- liquor
- flour
- technical
- cocoa beans
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title abstract 6
- 244000240602 cacao Species 0.000 title 1
- 230000002255 enzymatic effect Effects 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 abstract 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 108091005804 Peptidases Proteins 0.000 abstract 2
- 239000004365 Protease Substances 0.000 abstract 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 2
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 230000002209 hydrophobic effect Effects 0.000 abstract 1
- 239000001573 invertase Substances 0.000 abstract 1
- 235000011073 invertase Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Esta invención se refiere a un procedimiento para tratar a una harina o un licor de cacao, en el cual se prepara una harina o un licor de granos de cacao fermentados de 1 a 15 días, se mezcla con cuando menos una proteasa técnica en un medio acuoso de ph =3 - 8, y se incuba la mezcla durante un tiempo y a una temperatura suficiente para obtener cuando menos 10 umol de amino ácidos hidrófobos por gramo de materia seca y cuando menos 1.4 veces mas de productos de hidrólisis en relación con aquellos que están presentes inicialmente en los granos de cacao. Composición que comprende una harina o un licor de granos de cacao fermentados de 1 a 15 dias, y una proteasa técnica y/o una invertasa técnica. Cacao que se obtiene mediante el tostado de la composición según la invención.This invention relates to a process for treating a cocoa flour or liquor, in which a flour or liquor is prepared from fermented cocoa beans from 1 to 15 days, mixed with at least one technical protease in a medium aqueous pH = 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 umol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products in relation to those that they are initially present in cocoa beans. Composition comprising a flour or liquor of cocoa beans fermented from 1 to 15 days, and a technical protease and / or a technical invertase. Cocoa obtained by roasting the composition according to the invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ECSP961796 ECSP961796A (en) | 1996-12-04 | 1996-12-04 | ENZYMATIC TREATMENT OF COCOA |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ECSP961796 ECSP961796A (en) | 1996-12-04 | 1996-12-04 | ENZYMATIC TREATMENT OF COCOA |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ECSP961796A true ECSP961796A (en) | 1997-11-04 |
Family
ID=42042526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ECSP961796 ECSP961796A (en) | 1996-12-04 | 1996-12-04 | ENZYMATIC TREATMENT OF COCOA |
Country Status (1)
| Country | Link |
|---|---|
| EC (1) | ECSP961796A (en) |
-
1996
- 1996-12-04 EC ECSP961796 patent/ECSP961796A/en unknown
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