MX385560B - Método para preparar algarroba alcalinizada. - Google Patents

Método para preparar algarroba alcalinizada.

Info

Publication number
MX385560B
MX385560B MX2016005711A MX2016005711A MX385560B MX 385560 B MX385560 B MX 385560B MX 2016005711 A MX2016005711 A MX 2016005711A MX 2016005711 A MX2016005711 A MX 2016005711A MX 385560 B MX385560 B MX 385560B
Authority
MX
Mexico
Prior art keywords
carob
alkalized
reaction mixture
cocoa
preparing
Prior art date
Application number
MX2016005711A
Other languages
English (en)
Other versions
MX2016005711A (es
Inventor
Larry Dean Ellis
Mark Gerald Robert
Original Assignee
Tate & Lyle Custom Ingredients Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate & Lyle Custom Ingredients Llc filed Critical Tate & Lyle Custom Ingredients Llc
Publication of MX2016005711A publication Critical patent/MX2016005711A/es
Publication of MX385560B publication Critical patent/MX385560B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/002—Processes for preparing or treating cocoa beans or nibs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/34—Cocoa substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)

Abstract

La presente invención se refiere a un método para preparar algarroba alcalinizada, método que comprende: (a) proporcionar una suspensión que comprende agua y entre 10% y 60% en peso de polvo de algarroba; (b) agregar un álcali a la suspensión de (a) en una cantidad de entre 5% y 30 % en peso seco para generar una mezcla de reacción; (c) calentar la mezcla de reacción a una temperatura entre 65°C y 150°C; (d) opcionalmente mantener la mezcla de reacción a una temperatura entre 65°C y 150°C por hasta 240 minutos; y (e) secar la mezcla de reacción hasta un contenido de humedad objetivo de entre 2% y 10% en peso para obtener una algarroba alcalizada.
MX2016005711A 2013-11-01 2014-10-29 Método para preparar algarroba alcalinizada. MX385560B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361898751P 2013-11-01 2013-11-01
PCT/GB2014/053212 WO2015063476A1 (en) 2013-11-01 2014-10-29 Method of preparing an alkalized carob

Publications (2)

Publication Number Publication Date
MX2016005711A MX2016005711A (es) 2016-10-28
MX385560B true MX385560B (es) 2025-03-18

Family

ID=50030928

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016005711A MX385560B (es) 2013-11-01 2014-10-29 Método para preparar algarroba alcalinizada.

Country Status (14)

Country Link
US (1) US20160249636A1 (es)
EP (1) EP3062627B1 (es)
JP (1) JP6577952B2 (es)
KR (1) KR20160078484A (es)
CN (1) CN105916381B (es)
AR (1) AR098275A1 (es)
AU (1) AU2014343514B2 (es)
BR (1) BR112016009438B1 (es)
CA (1) CA2929152C (es)
ES (1) ES2864709T3 (es)
GB (1) GB2522007B (es)
IL (1) IL245367B (es)
MX (1) MX385560B (es)
WO (1) WO2015063476A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016200328A1 (en) * 2015-06-10 2016-12-15 Aak Ab (Publ) Process for producing a seed slurry and apparatus therefore
US10750758B2 (en) * 2016-08-31 2020-08-25 Srikumar MISRA Curcumin infused milk beverage and a process for the preparation thereof
US10780111B1 (en) 2019-04-29 2020-09-22 King Saud University Calcium hydroxide nanoparticles synthesized with carob pulp extract
JP7063506B1 (ja) 2021-05-27 2022-05-09 ケミ・コム・ジャパン株式会社 チョコレートの風味増強剤及びチョコレートの風味強化組成物並びにその製造方法
WO2026002849A1 (en) * 2024-06-24 2026-01-02 Planet A Foods Gmbh Food additive composition

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB498149A (en) * 1937-07-29 1939-01-04 Ig Farbenindustrie Ag Improvements in the conversion of constituents of carob beans
FR1601858A (en) * 1968-10-08 1970-09-21 Carob nut based synthetic chocolate
US4296141A (en) * 1979-08-27 1981-10-20 Paolis Potito U De Conchless high protein chocolate flavored composition and method of making same
JPS56121433A (en) * 1980-02-27 1981-09-24 Morinaga & Co Ltd Making method of natural chocolate
NL8102377A (nl) * 1981-05-14 1982-12-01 Zaan Cacaofab Bv Gealkaliseerd cacaopoeder en levensmiddelen waarin een dergelijk poeder aanwezig is.
CH641935A5 (fr) * 1981-07-22 1984-03-30 Nestle Sa Procede d'elimination des composes stimulants du cacao.
FR2511847B1 (fr) * 1981-09-01 1985-06-14 Della Nouvelle preparation alimentaire, son procede de fabrication et dispositif pour la mise en oeuvre de ce procede
FR2603166B1 (fr) * 1986-08-28 1990-10-12 Rhone Poulenc Chimie Lait chocolate
DE3911169C1 (es) * 1989-04-06 1990-10-25 Wmf Wuerttembergische Metallwarenfabrik Ag, 7340 Geislingen, De
US5114730A (en) * 1990-11-21 1992-05-19 Consolidated Flavor Corporation Process for making dark cocoa
US6403133B1 (en) * 2000-06-20 2002-06-11 Nestec S.A. Cocoa product preparation
US6488975B1 (en) * 2000-09-25 2002-12-03 Conagra Grocery Product Company Cocoa powder for use in multi-layered gel-based dessert products and method for making same
GB0801119D0 (en) * 2008-01-22 2008-02-27 Barry Callebaut Ag Composition
EP2174557A1 (en) * 2008-10-08 2010-04-14 Kraft Foods Holdings, Inc. Food comprising alkalized cocoa shells and method therefor
CN101502292A (zh) * 2009-02-06 2009-08-12 刘建民 用以控制可可粉颜色及风味的碱化方法
EP2241190B1 (en) * 2009-04-17 2011-12-07 Kraft Foods R & D, Inc. Process for producing high flavour cocoa
AU2010277607A1 (en) * 2009-07-29 2012-02-09 Barry Callebaut Ag Microbial composition for the fermentation of cocoa material
EP2635130B1 (en) * 2010-11-05 2019-01-09 Boston Therapeutics, Inc. Composition of purified soluble mannans for dietary supplements and methods of use thereof
FR2991137B1 (fr) * 2012-05-31 2014-09-12 Barry Callebaut France Procede de preparation d’un melange comprenant des grains d’une plante du genre theobroma

Also Published As

Publication number Publication date
CN105916381B (zh) 2021-06-22
GB2522007A (en) 2015-07-15
AU2014343514A1 (en) 2016-05-19
IL245367A0 (en) 2016-06-30
ES2864709T3 (es) 2021-10-14
JP2016538881A (ja) 2016-12-15
EP3062627B1 (en) 2021-03-17
CA2929152A1 (en) 2015-05-07
GB2522007B (en) 2018-04-11
CN105916381A (zh) 2016-08-31
GB201322125D0 (en) 2014-01-29
JP6577952B2 (ja) 2019-09-18
KR20160078484A (ko) 2016-07-04
IL245367B (en) 2019-11-28
US20160249636A1 (en) 2016-09-01
EP3062627A1 (en) 2016-09-07
BR112016009438A8 (pt) 2020-03-24
CA2929152C (en) 2021-11-16
AR098275A1 (es) 2016-05-18
WO2015063476A1 (en) 2015-05-07
MX2016005711A (es) 2016-10-28
BR112016009438B1 (pt) 2022-02-15
AU2014343514B2 (en) 2018-01-04

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