The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 02, 2013
Filed:
Aug. 16, 2007
Bram Beheydt, Schaarbeek, BE;
Caroline Ouwerx, Silly, BE;
Sonia Collin, Saurlee, BE;
Catherine Deledicque, Brussels, BE;
Fanny Nguyen, Brussels, BE;
Bram Beheydt, Schaarbeek, BE;
Caroline Ouwerx, Silly, BE;
Sonia Collin, Saurlee, BE;
Catherine Deledicque, Brussels, BE;
Fanny Nguyen, Brussels, BE;
Puratos Naamloze Vennootschap, Groot-Bijgaarden, BE;
Abstract
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., more in particular at a temperature between 60° C. and 90° C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG.(see shaded or hatched regions). Most preferably the dry conching step is performed at about 60° C. and the wet conching step at about 60° C. or about 90° C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark 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.