Método para aumentar la actividad antioxidante del chocolate
Método de conservación y/o aumento de la actividad antioxidante de una masa de chocolate negro durante el conchado, comprendiendo dicho método la etapa de someter una masa de chocolate negro a un proceso de conchado que comprende las etapas sucesivas de: - realizar una etapa de conchado seco a una t...
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| creator | COLLIN, Sonia NGUYEN, Fanny DELEDICQUE, Catherine OUWERX, Caroline BEHEYDT, Bram |
| description | Método de conservación y/o aumento de la actividad antioxidante de una masa de chocolate negro durante el conchado, comprendiendo dicho método la etapa de someter una masa de chocolate negro a un proceso de conchado que comprende las etapas sucesivas de: - realizar una etapa de conchado seco a una temperatura de entre aproximadamente 50ºC y aproximadamente 70ºC, y - realizar una etapa de conchado húmedo a una temperatura de entre aproximadamente 60ºC y aproximadamente 110ºC, en el que el nivel de actividad antioxidante tras la etapa de conchado húmedo es mayor que o igual al nivel de actividad antioxidante al inicio de la etapa de conchado seco, y en el que la etapa de conchado seco dura al menos desde 4 horas hasta 12 horas, y la etapa de conchado húmedo dura al menos desde 3 horas hasta 12 horas.
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ES2617857TT3</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ES2617857TT3</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ES2617857TT33</originalsourceid><addsrcrecordid>eNrjZLD1PbyyJD8lX6EgsShRIbE0NzWvJLFIIQfITi7JLMtMSUxRSMwrycyvADLzSlIVUlJzFJIz8pPzcxJLUnkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbxrsJGZobmFqXlIiLExMWoAiwgxYw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Método para aumentar la actividad antioxidante del chocolate</title><source>esp@cenet</source><creator>COLLIN, Sonia ; NGUYEN, Fanny ; DELEDICQUE, Catherine ; OUWERX, Caroline ; BEHEYDT, Bram</creator><creatorcontrib>COLLIN, Sonia ; NGUYEN, Fanny ; DELEDICQUE, Catherine ; OUWERX, Caroline ; BEHEYDT, Bram</creatorcontrib><description>Método de conservación y/o aumento de la actividad antioxidante de una masa de chocolate negro durante el conchado, comprendiendo dicho método la etapa de someter una masa de chocolate negro a un proceso de conchado que comprende las etapas sucesivas de: - realizar una etapa de conchado seco a una temperatura de entre aproximadamente 50ºC y aproximadamente 70ºC, y - realizar una etapa de conchado húmedo a una temperatura de entre aproximadamente 60ºC y aproximadamente 110ºC, en el que el nivel de actividad antioxidante tras la etapa de conchado húmedo es mayor que o igual al nivel de actividad antioxidante al inicio de la etapa de conchado seco, y en el que la etapa de conchado seco dura al menos desde 4 horas hasta 12 horas, y la etapa de conchado húmedo dura al menos desde 3 horas hasta 12 horas.
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.</description><language>spa</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170620&DB=EPODOC&CC=ES&NR=2617857T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170620&DB=EPODOC&CC=ES&NR=2617857T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>COLLIN, Sonia</creatorcontrib><creatorcontrib>NGUYEN, Fanny</creatorcontrib><creatorcontrib>DELEDICQUE, Catherine</creatorcontrib><creatorcontrib>OUWERX, Caroline</creatorcontrib><creatorcontrib>BEHEYDT, Bram</creatorcontrib><title>Método para aumentar la actividad antioxidante del chocolate</title><description>Método de conservación y/o aumento de la actividad antioxidante de una masa de chocolate negro durante el conchado, comprendiendo dicho método la etapa de someter una masa de chocolate negro a un proceso de conchado que comprende las etapas sucesivas de: - realizar una etapa de conchado seco a una temperatura de entre aproximadamente 50ºC y aproximadamente 70ºC, y - realizar una etapa de conchado húmedo a una temperatura de entre aproximadamente 60ºC y aproximadamente 110ºC, en el que el nivel de actividad antioxidante tras la etapa de conchado húmedo es mayor que o igual al nivel de actividad antioxidante al inicio de la etapa de conchado seco, y en el que la etapa de conchado seco dura al menos desde 4 horas hasta 12 horas, y la etapa de conchado húmedo dura al menos desde 3 horas hasta 12 horas.
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD1PbyyJD8lX6EgsShRIbE0NzWvJLFIIQfITi7JLMtMSUxRSMwrycyvADLzSlIVUlJzFJIz8pPzcxJLUnkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbxrsJGZobmFqXlIiLExMWoAiwgxYw</recordid><startdate>20170620</startdate><enddate>20170620</enddate><creator>COLLIN, Sonia</creator><creator>NGUYEN, Fanny</creator><creator>DELEDICQUE, Catherine</creator><creator>OUWERX, Caroline</creator><creator>BEHEYDT, Bram</creator><scope>EVB</scope></search><sort><creationdate>20170620</creationdate><title>Método para aumentar la actividad antioxidante del chocolate</title><author>COLLIN, Sonia ; NGUYEN, Fanny ; DELEDICQUE, Catherine ; OUWERX, Caroline ; BEHEYDT, Bram</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2617857TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2017</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>COLLIN, Sonia</creatorcontrib><creatorcontrib>NGUYEN, Fanny</creatorcontrib><creatorcontrib>DELEDICQUE, Catherine</creatorcontrib><creatorcontrib>OUWERX, Caroline</creatorcontrib><creatorcontrib>BEHEYDT, Bram</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>COLLIN, Sonia</au><au>NGUYEN, Fanny</au><au>DELEDICQUE, Catherine</au><au>OUWERX, Caroline</au><au>BEHEYDT, Bram</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Método para aumentar la actividad antioxidante del chocolate</title><date>2017-06-20</date><risdate>2017</risdate><abstract>Método de conservación y/o aumento de la actividad antioxidante de una masa de chocolate negro durante el conchado, comprendiendo dicho método la etapa de someter una masa de chocolate negro a un proceso de conchado que comprende las etapas sucesivas de: - realizar una etapa de conchado seco a una temperatura de entre aproximadamente 50ºC y aproximadamente 70ºC, y - realizar una etapa de conchado húmedo a una temperatura de entre aproximadamente 60ºC y aproximadamente 110ºC, en el que el nivel de actividad antioxidante tras la etapa de conchado húmedo es mayor que o igual al nivel de actividad antioxidante al inicio de la etapa de conchado seco, y en el que la etapa de conchado seco dura al menos desde 4 horas hasta 12 horas, y la etapa de conchado húmedo dura al menos desde 3 horas hasta 12 horas.
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Método para aumentar la actividad antioxidante del chocolate |
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