OA06627A - Procédé de fermentation des fèves de cacao en milieu aqueux. - Google Patents
Procédé de fermentation des fèves de cacao en milieu aqueux.Info
- Publication number
- OA06627A OA06627A OA57218A OA57218A OA06627A OA 06627 A OA06627 A OA 06627A OA 57218 A OA57218 A OA 57218A OA 57218 A OA57218 A OA 57218A OA 06627 A OA06627 A OA 06627A
- Authority
- OA
- OAPI
- Prior art keywords
- fermentation
- aqueous medium
- cocoa beans
- beans
- cocoa
- Prior art date
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 title 1
- 235000009470 Theobroma cacao Nutrition 0.000 title 1
- 239000012736 aqueous medium Substances 0.000 title 1
- 238000000855 fermentation Methods 0.000 title 1
- 230000004151 fermentation Effects 0.000 title 1
- 238000000034 method Methods 0.000 title 1
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
- A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7933054A GB2059243B (en) | 1979-09-24 | 1979-09-24 | Process for the fermentation of cocoa beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| OA06627A true OA06627A (fr) | 1981-08-31 |
Family
ID=10508028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| OA57218A OA06627A (fr) | 1979-09-24 | 1980-09-24 | Procédé de fermentation des fèves de cacao en milieu aqueux. |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2059243B (fr) |
| OA (1) | OA06627A (fr) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2631805B2 (ja) * | 1992-03-24 | 1997-07-16 | 江崎グリコ株式会社 | 白色カカオニブの製造方法とそれを使用した食品 |
| US6015913A (en) * | 1996-09-06 | 2000-01-18 | Mars, Incorporated | Method for producing fat and/or solids from cocoa beans |
| ES2284739T3 (es) * | 2002-03-20 | 2007-11-16 | Societe Des Produits Nestle S.A. | Extracto de cacao con bajo contenido en grasa. |
| WO2007031186A1 (fr) | 2005-09-12 | 2007-03-22 | Vrije Universiteit Brussel | Cultures de starters et méthode de fermentation |
| GB0801119D0 (en) | 2008-01-22 | 2008-02-27 | Barry Callebaut Ag | Composition |
| BRPI0911983A2 (pt) * | 2008-05-15 | 2015-07-28 | Barry Callebaut Ag | Método para processamento de feijões de cacau |
| US9701986B2 (en) | 2009-07-29 | 2017-07-11 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
| ES2733912T3 (es) * | 2013-03-15 | 2019-12-03 | Mycotechnology Inc | Productos micelizados y métodos para preparar productos micelizados a partir de cacao y otros sustratos agrícolas |
| US10231469B2 (en) | 2014-03-15 | 2019-03-19 | Mycotechnology, Inc. | Myceliated products and methods for making myceliated products from cacao and other agricultural substrates |
| US9572364B2 (en) | 2014-08-26 | 2017-02-21 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
| CN113519814B (zh) | 2014-08-26 | 2024-04-02 | 麦可科技有限公司 | 含菌丝液体组织培养物上清与食品的组合物及其用途 |
| US10709157B2 (en) | 2014-08-26 | 2020-07-14 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
| CN106604647A (zh) * | 2014-08-29 | 2017-04-26 | 杜邦营养生物科学有限公司 | 发酵可可豆的方法 |
| WO2016138476A1 (fr) | 2015-02-26 | 2016-09-01 | Mycotechnology, Inc. | Procédés de réduction de la teneur en gluten à l'aide de cultures fongiques |
| US10806101B2 (en) | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
| KR20210111870A (ko) | 2016-04-14 | 2021-09-13 | 마이코테크놀로지, 인코포레이티드 | 균사체화된 고단백 식품 조성물의 제조 방법 및 용도 |
| US11166477B2 (en) | 2016-04-14 | 2021-11-09 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
| TWI654935B (zh) * | 2017-09-19 | 2019-04-01 | 謝寶全 | 醱酵可可豆的製備方法 |
| EP3852543A1 (fr) | 2018-09-20 | 2021-07-28 | The Better Meat Company | Procédés de fermentation aérobie améliorés pour produire des viandes mélangées de mycélium fongique comestible et des compositions d'analogue de viande |
| US12274283B2 (en) | 2018-09-20 | 2025-04-15 | The Better Meat Co. | Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions |
| EP3837988A1 (fr) | 2019-12-20 | 2021-06-23 | Albertus Bernardus Eskes | Qualité de fève de cacao améliorée par une technologie de fermentation améliorée |
-
1979
- 1979-09-24 GB GB7933054A patent/GB2059243B/en not_active Expired
-
1980
- 1980-09-24 OA OA57218A patent/OA06627A/fr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB2059243B (en) | 1983-06-08 |
| GB2059243A (en) | 1981-04-23 |
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