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1. WO2007140770 - A METHOD OF PRODUCING COCOA MASS, AND CHOCOLATE AND OTHER COCOA CONTAINING PRODUCTS PRODUCED FROM THE COCOA MASS

Publication Number WO/2007/140770
Publication Date 13.12.2007
International Application No. PCT/DK2006/000310
International Filing Date 02.06.2006
Chapter 2 Demand Filed 28.12.2007
IPC
A23G 1/00 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
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
CPC
A23G 1/002
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
0003Processes of manufacture not relating to composition or compounding ingredients
002Processes for preparing or treating cocoa beans or nibs
A23G 1/02
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
B07C 5/3425
BPERFORMING OPERATIONS; TRANSPORTING
07SEPARATING SOLIDS FROM SOLIDS; SORTING
CPOSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
5Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
34Sorting according to other particular properties
342according to optical properties, e.g. colour
3425of granular material, e.g. ore particles, grain
Applicants
  • TOMS GRUPPEN A/S [DK]/[DK] (AllExceptUS)
  • MUNCK, Lars [SE]/[SE] (UsOnly)
  • SCHOU, Jørgen, Martin, Dohm [DK]/[DK] (UsOnly)
  • WAGNER, Jesper, Madsen [DK]/[DK] (UsOnly)
  • PEDERSEN, Dorthe, Kjær [DK]/[DK] (UsOnly)
  • SALSKOV-IVERSEN, Annette, Steen [DK]/[DK] (UsOnly)
Inventors
  • MUNCK, Lars
  • SCHOU, Jørgen, Martin, Dohm
  • WAGNER, Jesper, Madsen
  • PEDERSEN, Dorthe, Kjær
  • SALSKOV-IVERSEN, Annette, Steen
Agents
  • JØRGENSEN, Bjørn, Barker
Priority Data
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) A METHOD OF PRODUCING COCOA MASS, AND CHOCOLATE AND OTHER COCOA CONTAINING PRODUCTS PRODUCED FROM THE COCOA MASS
(FR) PROCÉDÉ DE PRODUCTION DE PÂTE DE CACAO, ET CHOCOLAT ET AUTRES PRODUITS CONTENANT DU CACAO PRODUITS À PARTIR DE LA PÂTE DE CACAO
Abstract
(EN)
In a method of producing cocoa mass from nibs from cracked, fermented cocoa beans, nibs are used from which nibs parts of an undesired degree of fermentation have been sorted out, for example by analysis of the individual nibs pieces for fluorescence, preferably by irradiation with UV light at two different wavelengths, preferably of about 254 nm and about 366 nm with a cut-off filter at about 390 nm, the analytical results being the basis of any sorting out of separate nibs pieces, or by sorting of the cocoa beans before cracking by thickness, by density or by hardness. In this respect, the fluorescence detection method can be used for monitoring the separation.
(FR)
La présente invention concerne un procédé de production de pâte de cacao à partir de grué de fèves de cacao fermentées broyées. Selon le procédé de l'invention, le grué est utilisé à partir duquel des parties de grué d'un degré de fermentation indésirable ont été triés, par exemple par analyse des morceaux de grué individuels par fluorescence, de préférence par irradiation avec une lumière UV à deux longueurs d'onde différentes, de préférence d'environ 254 nm et d'environ 366 nm avec un filtre de coupure à environ 390 nm, les résultats analytiques étant la base d'un tri quelconque de morceaux de grué séparés, ou en triant les fèves de cacao avant broyage par épaisseur, par masse volumique ou par dureté. À cet égard, le procédé de détection de fluorescence peut être utilisé pour contrôler la séparation.
Also published as
CO08135850
CRCR2008-010525
JP2009512412
MGMGB200871
NI2008-000313 I
NO20085342
Latest bibliographic data on file with the International Bureau