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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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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