Enzymatic treatment of cocoa
US5888562A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 10, 1996 |
| Grant date | Mar 30, 1999 |
| Priority date | — |
| Expiry date | Jun 10, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.