EP 2456321 A2 20120530 - PROCESS FOR THE FERMENTATION OF COCOA BEANS TO MODIFY THEIR AROMATIC PROFILE
Title (en)
PROCESS FOR THE FERMENTATION OF COCOA BEANS TO MODIFY THEIR AROMATIC PROFILE
Title (de)
VERFAHREN ZUR FERMENTATION VON KAKAOBOHNEN FÜR DIE VERÄNDERUNG IHRES AROMAPROFILS
Title (fr)
PROCÉDÉ DE FERMENTATION DE FÈVES DE CACAO PERMETTANT DE MODIFIER LEUR PROFIL AROMATIQUE
Publication
Application
Priority
- BR PI0800944 A 20080222
- BR 2009000048 W 20090219
Abstract (en)
[origin: WO2009103137A2] Herein disclosed are a process to obtain fermented and dried cocoa beans with modified flavours through the addition of aromatic substances to cocoa beans during the cocoa bean fermentation process, the use of aromatic substances in such processes and the use of fermented and dried cocoa beans with modified flavours to produce cocoa liquors, chocolates and other cocoa-based food and non-food products.
IPC 8 full level
A23G 1/02 (2006.01)
CPC (source: EP)
A23G 1/02 (2013.01); A23G 1/48 (2013.01); A23L 27/10 (2016.07); A23L 29/065 (2016.07)
Citation (search report)
See references of WO 2009103137A2
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK TR
DOCDB simple family (publication)
WO 2009103137 A2 20090827; WO 2009103137 A3 20091015; BR PI0800944 A2 20091006; EP 2456321 A2 20120530
DOCDB simple family (application)
BR 2009000048 W 20090219; BR PI0800944 A 20080222; EP 09711977 A 20090219