Patent · US Expired

Method of removing off-notes from cocoa products

US6025002A · kind A · utility

2Cited by

5References

10Claims

0Family size

Assignee

KRAFT FOODS HOLDINGS, INC. · US

Inventors

Wilhardi J. Holscher · Barnstorf, DE
Ute-Christine Konopka · Munich, DE
Otto Vitzthum · Bremen, DE
Siegfried Bolenz · Munich, DE
Marie Caroline Grosso · Yverdon-les-Bains, CH
Klaus Koch · Geislingen, DE

Key dates

Filing date	May 7, 1997
Grant date	Feb 15, 2000
Priority date	—
Expiry date	May 7, 2017

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23G1/02
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

A method for treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa possessing a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The method involves the treatment of cocoa beans with steam at a temperature within the range of from about 100.degree. C. to about 140.degree. C. for a period of time of from about 10 minutes to about 120 minutes.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.