http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1029089-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_93b0fa44981118e4272842a51a3a6fe8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-02 |
| filingDate | 2021-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de66d77c76a19d5763b06aa8a4b160b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75240bf086f8df82e753df00c047235b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_674dd79ac25197a3f2f8ce4e5d6d4007 |
| publicationDate | 2022-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BE-1029089-A1 |
| titleOfInvention | CHOCOLATE AND PREPARATION METHODS FOR CHOCOLATE |
| abstract | The present invention provides methods for preparing fermented cocoa beans comprising the steps of collecting pulp juice from fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaerobic fermentation; recirculating the pulp juice onto the fermenting cocoa beans and pulp thereof; and further fermenting the fermenting cocoa beans and pulp thereof; whereby fermented cocoa beans are obtained. The invention further provides methods for preparing cocoa mass from the fermented cocoa beans and cocoa mass obtained thereby. Furthermore, methods for preparing chocolate from the cocoa liquor and chocolate obtained thereby are provided herein. |
| priorityDate | 2021-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 95.