Process for removing stimulating compounds from cocoa

Details Process for removing stimulating compounds from cocoa Process for removing stimulating compounds from cocoa

1982-07-14

1984-04-24

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

426593, 426427, 426631, 426431, A23G 100

Patent

active

044447981

ABSTRACT:
In a process for depurinizing cocoa, green or roasted cocoa beans are extracted with water at a temperature of from 40.degree. to 60.degree. C., the extract is treated with an adsorbent based on desugared and activated carob particles in order to remove the purines therefrom, and the beans are dried and roasted. The dried beans are preferably rehydrated using the depurinized extract after being concentrated and before final roasting.
The treated cocoa is useful for the production of beverages containing cocoa and, when the variant with reincorporation of the non-purine solids is applied, for the production of chocolate.

REFERENCES:
patent: 4160042 (1979-07-01), Farr et al.
patent: 4282264 (1981-08-01), Magnolato
Moncrieff, The Chemical Senses, 1944, Leonard Hill Ltd.: London, pp. 109-110.

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