A METHOD OF PROCESSING COCOA BEANS FOR PRODUCING A CHOCOLATE THAT IS HIGH IN ANTIOXIDANT CONTENT, AND CHOCOLATE OBTAINED FROM THE PROCESSED COCOA BEANS
Number of patents in Portfolio can not be more than 2000
United States of America
Stats
-
N/A
Issued Date -
Mar 13, 2025
app pub date -
Jan 13, 2023
filing date -
Jan 13, 2023
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
A method of processing cocoa beans for producing a chocolate that is high in antioxidant content method comprises the steps of selecting a genetic variety of raw fermented cocoa bean having a natural high content of antioxidants, selecting a specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile according to said genetic variety of raw fermented cocoa bean, and roasting the genetic variety of raw fermented cocoa bean according to the selected specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully