PROCESS TO OBTAIN COCOA LIQUOR WITH NOVEL AROMAS FOR USE IN CONFECTIONERY

The present invention relates to obtaining cocoa liquor from the genus Theobroma cacao with novel aromas, evaluating it sensorially to formulate chocolates with novel flavors. Also, it consists of the first stage of cocoa fermentation, adding an inoculum with two yeasts, Hansinospora opuntia, and Kl...

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Bibliographische Detailangaben
Hauptverfasser:	CALVA ESTRADA Sergio De Jesús, VELÁSQUEZ REYES Dulce Del Carmen, GSCHAEDLER MATHIS Anne Christine, AVENDAÑO ARRAZATE Carlos Hugo, CORIA HINOJOSA Lizbeth Monserrat, ARELLANO PLAZA Melchor, LUGO CERVANTES Eugenia Del Carmen, ALCÁZAR VALLE Elba Montserrat, RODRÍGUEZ CAMPOS Jacobo, KIRCHMAYR Manuel Reinhart
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to obtaining cocoa liquor from the genus Theobroma cacao with novel aromas, evaluating it sensorially to formulate chocolates with novel flavors. Also, it consists of the first stage of cocoa fermentation, adding an inoculum with two yeasts, Hansinospora opuntia, and Kluyveromyces Marxianus. The second stage corresponds to the drying type, and the third stage includes drying and grinding to obtain liquor. Said liquor is helpful as a food product and confectionery in preparing bonbon chocolates, powdered chocolate, and chocolate for the benefit. La presente invención se refiere a la obtención de un licor de cacao proveniente del género Theobroma cacao con nuevos aromas, evaluándolo sensorialmente para la formulación de chocolates con nuevos sabores. Esta invención considera el proceso de obtención de licor de cacao que consiste en una primera etapa de fermentación de cacao adicionando un inoculo que incluya dos levaduras, Hansinospora opuntiae y Kluyveromyces marxianus. Una segunda etapa correspondiente al tipo de secado y una tercera etapa que contempla el secado y molienda para la obtención de un licor. El producto de esta invención es para uso de un producto alimenticio y confitería por ejemplo elaboración de chocolates bombón, chocolate en polvo y chocolate para el beneficio.