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1. WO2021066119 - COMPOSITION AND METHOD FOR PRODUCING SAME

Publication Number WO/2021/066119
Publication Date 08.04.2021
International Application No. PCT/JP2020/037486
International Filing Date 01.10.2020
IPC
A23L 5/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A23G 1/02 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
02Preliminary treatment, e.g. fermentation of cocoa
A23G 1/30 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
A23G 3/34 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
Applicants
  • 株式会社明治 MEIJI CO., LTD. [JP]/[JP]
Inventors
  • 松田 幸喜 MATSUDA Koki
  • 宮 史登 MIYA Fumito
  • 林 哲全 LIN Jerchyuan
  • 桧垣 薫 HIGAKI Kaoru
  • 宇都宮 洋之 UTSUNOMIYA Hiroyuki
Agents
  • 特許業務法人特許事務所サイクス SIKs & Co.
Priority Data
2019-18175701.10.2019JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) COMPOSITION AND METHOD FOR PRODUCING SAME
(FR) COMPOSITION ET SON PROCÉDÉ DE PRODUCTION
(JA) 組成物及びその製造方法
Abstract
(EN)
The present invention addresses the problem of providing a food material derived from cacao beans, said food material showing little oil bleeding, and various foods using the same. Provided is a composition that has a grain size distribution ranging from 10 μm to 1.5 mm and contains unbroken cacao bean cells. Also provided is a composition containing unbroken cacao bean cells, wherein the free fat content is 60 wt% or less relative to oil/fat component(s). Also provided is a composition wherein the ratio of unbroken cells in cacao bean cells is 30% or more. Also provided is a composition containing unbroken cacao bean cells, wherein the breaking strength is 3 kgf or less.
(FR)
La présente invention aborde le problème de la fourniture d'une matière alimentaire dérivée de fèves de cacao, ladite matière alimentaire présentant peu d’exsudation d'huile, et de divers aliments l'utilisant. L'invention concerne une composition qui a une distribution granulométrique allant de 10 µm à 1,5 mm et qui contient des cellules de fèves de cacao non cassées. L'invention concerne également une composition contenant des cellules de fèves de cacao non cassées, la teneur en matière grasse libre étant inférieure ou égale à 60 % en poids par rapport au(x) composant(s) huile/matière grasse. L'invention concerne également une composition dans laquelle le rapport des cellules non cassées dans les cellules de fèves de cacao est de 30 % ou plus. L'invention concerne également une composition contenant des cellules de fèves de cacao non cassées, la résistance à la rupture étant inférieure ou égale à 3 kgf.
(JA)
油のしみ出しの少ないカカオ豆由来食品素材、及びそれを利用した様々な食品を提供することを課題とする。粒度分布が10μm~1.5mmの範囲内にあり、未破砕カカオ豆細胞を含有する、組成物を提供する。また油分あたりのフリーファット含有率が60重量%以下である、未破砕カカオ豆細胞を含有する組成物を提供する。さらに、カカオ豆細胞中の未破砕細胞が30%以上である、組成物を提供する。さらに、破断強度が3kgf以下である、未破砕カカオ豆細胞を含有する、組成物を提供する。
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