Prospective Study on the Use of Fermented Cocoa

• Autor(a) principal: Andrade, Aurora Britto de
• Data de Publicação: 2021
• Outros Autores: Souza, Carolina Oliveira de, Druzian, Janice Izabel, Bispo, Eliete da Silva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Cadernos de Prospecção (Online)
• Texto Completo: https://periodicos.ufba.br/index.php/nit/article/view/42764
• topic: Chocolate; Prospecting; Fermentation Time.; Chocolate; Prospecção; Tempo de Fermentação.

Fermentation is a crucial step towards obtaining good quality cocoa beans. For this reason, the objective was to analyze the technological evolution of the fermentation process through deposits of patent documents. The research was carried out by combining keywords with the International Patent Code (CIP), in the database of the European office Espacenet. The most used CIP was A23G1 (232). Was observed that in 2008 there was the largest number of patent applications (14). Japan stood out as the biggest holder of the studied technology and of fermented products with added chocolate (36). In addition, 100% of the patent documents at Espacenet are aimed at the food industry sector. Among the main documents deposited, there was the use of aromatic substances to improve the profile of cocoa, in addition to chemical and enzymatic treatments to add beneficial health functions to chocolate.