Process for continuously producing a roasted cocoa mass and for

Details Process for continuously producing a roasted cocoa mass and for Process for continuously producing a roasted cocoa mass and for

1975-03-21

1976-05-11

Jenkins, Robert W.

Foods and beverages: apparatus

Means to treat food

426631, 99348, A23G 102

Patent

active

039554899

ABSTRACT:
A roasted cocoa mass or blend is produced in a continuous process by crushing raw cocoa beans after dehulling to form a more or less liquid mass which is moved as a thin layer over and in contact with a smooth roasting surface heated to between 110.degree.C and 150.degree.C under atmospheric or reduced pressure. The thin layer liquid cocoa mass is moved over said roasting surface for not more than 12 minutes and preferably for a shorter time, whereupon it is rapidly cooled, preferably also in a thin layer form, to 80.degree.C or less. The smooth surface is preferably the inner surface of a hollow cylinder, especially of a so called thin layer vaporizer. Prior and preferably also during the roasting the cocoa mass is subjected to a degassification in a flow of air or water vapor, preferably a counter-current flow. The first degassing takes place at a temperature of 95.degree.C at the most and at a reduced pressure of 0.5 kg/cm.sup.2 at the most. A homogenizing step may precede the roasting step. The so produced blend is then mixed with the other components of a chocolate recipe, whereby said other components are preferably comminuted to fine form, preferably final fine form, and the mixture is then, if necessary, comminuted and homogenized in a concurrent gas flow to form the finished chocolate mass.

REFERENCES:
patent: 2070558 (1937-02-01), Beck
patent: 2348473 (1944-05-01), Hollstein
patent: 2374425 (1945-04-01), Weerth
patent: 2441861 (1948-05-01), Widen
patent: 2520807 (1950-08-01), Marco

Affiliated with

Also associated with

Rating

Process for continuously producing a roasted cocoa mass and for does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for continuously producing a roasted cocoa mass and for , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for continuously producing a roasted cocoa mass and for will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1296090