Concentrate of an instant chocolate drink and uses for same
원문보기
IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
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출원번호 |
US-0561590
(2004-06-21)
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등록번호 |
US-8440244
(2013-05-14)
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우선권정보 |
FR-03 07506 (2003-06-20) |
국제출원번호 |
PCT/FR2004/001545
(2004-06-21)
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§371/§102 date |
20060512
(20060512)
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국제공개번호 |
WO2004/112514
(2004-12-29)
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발명자
/ 주소 |
- Troplin, Philippe
- De Clercq, Dirk
- Raybaud, Guy
- LeCoupeau, Jean-Paul
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출원인 / 주소 |
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
0 인용 특허 :
5 |
초록
▼
The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffe
The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate.
대표청구항
▼
1. A concentrate of an instant chocolate drink comprising: a cocoa taste enhancer produced by a process comprising: macerating cocoa nibs in a solvent consisting of water to form a juice,recovering the juice, andconcentrating the juice, and cocoa powder;wherein the concentrate is characterized in th
1. A concentrate of an instant chocolate drink comprising: a cocoa taste enhancer produced by a process comprising: macerating cocoa nibs in a solvent consisting of water to form a juice,recovering the juice, andconcentrating the juice, and cocoa powder;wherein the concentrate is characterized in that 21 g of said concentrate is completely solubilized by the passage of a maximum of 90g of water, said water being at a temperature of 60 to 70° C. and at a maximum pressure of 6 ×105 Pa, for a percentage of dry matter of 60 to 90%, inclusive. 2. The concentrate as claimed in claim 1, characterized in that it has a density of 1.15 to 1.45 kg/l, inclusive. 3. The concentrate as claimed in claim 1, characterized in that it has a viscosity of 1300 to 2900 mPa/S, inclusive. 4. The concentrate as claimed in claim 1, characterized in that it is in liquid form. 5. A capsule for a coffee machine operated by percolation under pressure, characterized in that it contains a concentrate according to claim 1. 6. The capsule a claimed in claim 5, characterized in that its useful volume is from 10 to 40 ml, inclusive. 7. A process for producing a chocolate drink containing at least 2% of cocoa, comprising the following stages: (i) inserting, into a coffee machine operating by percolation under pressure of a dose of coffee, the capsule of claim 5,(ii) injecting water in order to solubilize the concentrate, and(iii) recovering the chocolate drink. 8. The process as claimed in claim 7, characterized in that said concentrate has a percentage of dry matter of 60 to 90%, inclusive, and 21 g of said concentrate is completely solubilized by the passage, at a temperature of 60 to 70° C. and at a maximum pressure of 6 ×105 Pa, of a maximum of 90 g of water. 9. The process as claimed in claim 8, characterized in that the concentrate has a density of 1.15 to 1.45 kg/l. 10. The process as claimed in claim 8, characterized in that the concentrate has a viscosity of between 1300 and 2900 mPa/s. 11. The process as claimed in claim 8, characterized in that said concentrate is in liquid form. 12. A chocolate drink comprising the concentrate of claim 1 having at least 2% solubilized cocoa. 13. A concentrate of an instant chocolate drink comprising: a cocoa taste enhancer produced by a process comprising:macerating cocoa nibs in a solvent consisting of an alkaline solution to form a juice,recovering the juice, andconcentrating the juice, andcocoa powder;wherein the concentrate is characterized in that 21 g of said concentrate is completely solubilized by the passage of a maximum of 90 g of water, said water being at a temperature of 60 to 70° C. and at a maximum pressure of 6 ×105 Pa, for a percentage of dry matter of 60 to 90%, inclusive. 14. The concentrate of claim 1 further comprising adding an alkaline compound to the juice. 15. The concentrate of claim 1 having a density of 1.15 to 1.45 kg/l. 16. The concentrate of claim 1 having a viscosity of 1300 to 2900 mPa/s. 17. The concentrate of claim 1 wherein the maceration is at a temperature of between 50 and 100° C.
이 특허에 인용된 특허 (5)
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Terink Johannes L. (Zaandam NLX) Brandon Maurits J. (Zaandam NLX), Alkalized cocoa powders and foodstuffs containing such powders.
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Favre Eric (Saint Barthelemy CHX), Apparatus for the preparation of an edible liquid.
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Halliday,Andrew; Ballard,Colin, Cartridge and method for the preparation of beverages.
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Weyersbach Bernd (Ganderkesee DEX) Culmsee Ortwin (Bremen DEX), Process for producing cocoa extract.
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Terauchi Masakazu (Tokyo JPX) Suzuki Gentarou (Kanagawa JPX), Process for the processing of cacao beans.
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