首页>
外国专利>
PROCESS FOR OBTAINING COCOA, CHOCOLATE AND OTHER COCOA-BASED FOOD PRODUCTS WITH HIGHER FUNCTIONAL AND SENSORY PROPERTIES THROUGH THE FERMENTATION OF COCOA SEEDS IN NATURAL JUICES OF FRUIT WITH ADDING MICROBIAL FERMENTATION AGENTS
PROCESS FOR OBTAINING COCOA, CHOCOLATE AND OTHER COCOA-BASED FOOD PRODUCTS WITH HIGHER FUNCTIONAL AND SENSORY PROPERTIES THROUGH THE FERMENTATION OF COCOA SEEDS IN NATURAL JUICES OF FRUIT WITH ADDING MICROBIAL FERMENTATION AGENTS
Process for obtaining cocoa liquor,Chocolate and other food products containing cocoa with superior functional and sensory properties through fermentation of cocoa seeds in natural juices of fruits with the addition of actsThe various microbial fermentation this invention consists of a technological process for the production of cocoa beans with superior functional and sensory properties.In that case, cocoa beans are subjected to a new system of fermentation, including a controlled aeration system.The addition of saps and / or fruit pulp and microorganisms producers of antioxidant compounds and aromatic, followed by its maturation and aging.The cocoa beans obtained by the said process may be used for the production of cocoa liquor.Chocolate and other food products containing cocoa with superior sensory qualities and high content of antioxidant compounds.This invention also proposes the production of distilled beverages (spirits) as a stage of reutilization of the fermented mash of juices or fruit pulp, after separation of the cocoa beans.
展开▼
