Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Patent
1997-02-07
2000-05-23
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
426442, 426489, 426601, 426631, 554 13, A23L 110, C11B 100
Patent
active
060663502
ABSTRACT:
Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.
REFERENCES:
patent: 1802533 (1931-04-01), Reid
patent: 1849886 (1932-03-01), Rosenthal
patent: 2247851 (1941-07-01), Rosenthal
patent: 2281865 (1942-05-01), Van Dijck
patent: 2548434 (1951-04-01), Leaders
patent: 2560935 (1951-07-01), Dickinson
patent: 2564409 (1951-08-01), Rubin
patent: 2682551 (1954-06-01), Miller
patent: 2727914 (1955-12-01), Gastrock et al.
patent: 3261690 (1966-07-01), Wayne
patent: 3923847 (1975-12-01), Roselius et al.
patent: 3939281 (1976-02-01), Schwengers
patent: 3966981 (1976-06-01), Schultz
patent: 3966982 (1976-06-01), Becker et al.
patent: 4156030 (1979-05-01), Eggen
patent: 4331695 (1982-05-01), Zosel
patent: 4349415 (1982-09-01), DeFilippi et al.
patent: 4375387 (1983-03-01), deFillipi et al.
patent: 4406778 (1983-09-01), Borza et al.
patent: 4434028 (1984-02-01), Eppig et al.
patent: 4504503 (1985-03-01), Biemoth et al.
patent: 4522707 (1985-06-01), Kriegel et al.
patent: 4547292 (1985-10-01), Zarchy
patent: 4617177 (1986-10-01), Schumacher
patent: 4633775 (1987-01-01), Kruiver
patent: 4675133 (1987-06-01), Eggers et al.
patent: 4744926 (1988-05-01), Rice
patent: 4765257 (1988-08-01), Abrishamian et al.
patent: 4770780 (1988-09-01), Moses
patent: 4797198 (1989-01-01), Wetzel et al.
patent: 4848918 (1989-07-01), Kingsley et al.
patent: 4877530 (1989-10-01), Moses
patent: 4948600 (1990-08-01), Zumbe et al.
patent: 5041245 (1991-08-01), Benado
patent: 5186817 (1993-02-01), Paspek et al.
patent: 5210240 (1993-05-01), Peter et al.
patent: 5281732 (1994-01-01), Franke
patent: 5405633 (1995-04-01), Heidlas et al.
patent: 5482746 (1996-01-01), Muraldihara et al.
patent: 5516923 (1996-05-01), Hebert et al.
patent: 5525746 (1996-06-01), Franke
patent: 5620728 (1997-04-01), Langley et al.
patent: 5626756 (1997-05-01), Heidlas et al.
patent: 5707673 (1998-01-01), Prevost et al.
patent: 5718937 (1998-02-01), Heidlas et al.
patent: 5728851 (1998-03-01), Franke et al.
patent: 5739364 (1998-04-01), Franke
Clarke, "Supercritical Fluid Extraction Technology for Fat Reduction", Proceedings, pp. 101-107 (Jun. 9-12, 1991).
Author Unknown, "Cadbury Schweppes' New Cocoa Processing Factory at Chirk", Food Trade Review, 39(11):43-46 (Nov. 1969).
Author Unknown, "New Fat Solvent System", International Food Manufacture, 13(4):18 (1996).
Brochure, "Pannevis: Solid Liquid Separation", Pannevis Inc., Fairfield, New Jersey.
Heidlas, J.E., "Propane Extraction in Food Processing", Food Marketing & Technology, 8(6):38-40, 42-43 (Dec. 1994).
Food Engineering, "Removing Fat Via Liquified Gas-Solvent Extraction:"pp. 27-28 (Jul./Aug. 1996).
Food Technology, Food Expo In Print, p. 74 (Aug., 1996).
Food Technology, Food Expo In Print, p. 102 (Aug., 1996).
Ghizzoni et al., "Composition of Volatile Fraction of Industrial Chocolate", Italian Food & Beverage Technology,3-13 (Mar., 1995).
Hashim et al., "Extraction and determination of methylpyrazines in Cocoa Beans Using Coupled Steam Distillation-Microdistillator", Food Research International,27:537-544 (1994).
Jackson, "Recipes", Industrial Chocoalte Manufacture and Use,15: 258-280 (1994).
Keme, "Heat Treatment of Cocoa-Problems and Controlling", The Manufacturing Confectioner, 101-108 Jun., 1994).
Meursing, "Cocoa Mass, Cocoa Butter, Cocoa Powder", Industrial Chocolate Manufacture and Use,6: 70-82 (1994).
Talbot, "Vegetable Fats", Industrial Chocolate Manufacture and Use, 14:242-249 (1994).
ADM Coco, "There's a Century of Experience in Every Product", Presentation Folder and Materials.
Arruda et al., "Phospholipid Composition of Lipid Seed Crystal Isolates from Ivory Coast Cocoa Butter", JAOCS,68(6) 385-390 (Jun., 1991).
Bensdorp and Cocoa, Cocoa Powder, Cocoa Butter, Vending Machine Cocoa, Informational Booklet.
Bensdorp Cocoa/Chocolate, Defatted Powders, Holland Quality & Expertise, Booklet and Recipes.
Bensdorp, Cocoa butter; Defatted cocoa powder; Production of cocoa powder and cocoa press butter.
Burger, "Sensory Evaluation Techniques for Chocolate with Different Types of Cocoa Butter Products", The Manufacturing Confectioner, 56-60 (Oct., 1992).
Chaiseri et al., "Lipid and Hardness Characteristics of Cocoa Butters from Different Geographic Regions", JAOCS, 66 (11):1771-1776.
Chalseri et al., "Cocoa Butter--Its Composition and Properties", The Manufacturing Confectioner, 115-122 (Sep., 1987).
Confectionery Production, "Physical Constants of Cocoa Powder and Cocoa Butter", 425-433 (Jul., 1971).
Demetrakakes, "Sweet Charity", Food Processing, 87-92 (May, 1997).
DeZaan, "Defatted S Helping you Make the Most of Cocoa" Brochure.
DeZaan, "Cocoa Powder Color Matrix" (1993).
E D & F Man Cocoa Limited, E D & F Man Cocoa Products, Promotional Brochure.
Emerging Food R & D Report, "Process defats and stabilizes rice bran and produces rice oil" (Mar., 1996).
Federal Register, 62 (46)10781-10786, Department of Health and Human Services, Food and Drug Administration, 21 CFR Part 163 "White Chocolate; Proposal to Establish a Standard of Identity" (Mar. 10, 1997).
Grace Cocoa, Chocolate Americas Division, "Grace Cocoa's Solution Source for Low Fat and Low Calories for Cocoa and Chocolate Containing Products", Presentation Folder and Materials.
Jeffery, "Chocolate Technology in 1997 and into the New Millennium", The World of Ingredients, 21-25.
Kaylegian, "Milkfat Fractions in Chcolate", The Manufacturing Confectioner, 79-84 (May, 1997).
LaBell, "Cocoa: A Bean of Many Flavors", Prepared Foods, 81 (Jul., 1997).
Lawler et al., PMCA Research Program at Penn State University, Progress Report submitted to The Research Committee of The Pennsylvania Manufacturing Confectioners Association (Apr. 28, 1996).
Lawler et al., PMCA Research Program at Penn State University, Progress Report submitted to The Research Committee of The Pennsylvania Manufacturing Confectioners Association (Nov. 7, 1995).
Lawler et al., PMCA Research Program at Penn State University, Progress Report submitted to The Research Committee of The Pennsylvania Manufacturing Confectioners Association (Apr. 23, 1995).
Li et al., "A New Industrial Process for Extracting Cocoa Butter and Xanthines with Supercritical Carbon Dioxide", JAOCS,73 (4) 423-429 (1996).
Lipid Technology, "New Extraction Procedure" (Jul. 1996).
Malssen et al., "Real-Time X-Ray Powder Diffraction Investigations on Cocoa Butter. I. Temperature-Dependent Crystallization Behavior", JAOCS,73 (10):1209-1215 (1996).
Malssen et al., "Real-Time X-Ray Powder Diffraction Investigations on Cocoa Butter. II. The Relationship Between Melting Behavior and Composition of .beta.-Cocoa Butter", JAOCS, 73(10):12171223 (1996).
Malssen et al., "Real-Time X-Ray Powder Diffraction Investigations on Cocoa Butter. III. Direct .beta.-Crystallization of Cocoa Butter: Occurrence of a Memory Effect", JAOCS, 73 (10): 1225-1230 (1996).
Minifie et al., "Solvent Extraction of Cocoa Butter" Chocolate, Cocoa and Confectionery: Science and Technology, 2:76-79.
Minson, "Chocolate Manufacture--Beans Through Liquor Production", The Manufacturing Confectioner, 61-67 (Nov., 1992).
Moates, et al., "Separating out the Value", Food Science and Technology Today, 4 (4): 213-214 (.
Morrison Knudsen Company, CF Systems, "Environmentally Sound Oil Extraction Process for the Food Industry", Promotional Brochure.
Parsons et al., "Phospholipid Concentration in Cocoa Butter and its Relationship to Viscosity in Dark Chocolate", Journal of the American Oil Chemists' Society, 46 (8):425-427 (1969).
Rossi et al., "Characterization of Cocoa Extracts Obtained with Supercritical Carbon Dioxide", Ital. J. Food Sci., 3U: 41-50 (1989).
Schokinag, Folder and Presentation Materials.
Shaughnessy, "Cocoa Beans--Planting Through Fermentation--Its Effect on Flavor", The Manufacturing Confectioner, 5
Gusek Todd Walter
Purtle Ian Charles
Cargill Incorporated
Weier Anthony J.
LandOfFree
Method and arrangement for processing cocoa mass does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method and arrangement for processing cocoa mass, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method and arrangement for processing cocoa mass will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1835215