Process for the continuous roasting of cocoa kernel paste

Details Process for the continuous roasting of cocoa kernel paste Process for the continuous roasting of cocoa kernel paste

1981-12-14

1983-06-21

Bernstein, Hiram H.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426460, A23G 102

Patent

active

043894275

ABSTRACT:
A process for the continuous roasting of liquid cocoa paste from raw, shelled, predried, broken and crushed cocoa beans, whereby the liquid cocoa paste for roasting is applied continuously as a thin layer onto a surface over which the paste runs, the paste being rinsed with a gas flowing in countercurrent. Heat is generated in the thin layer of paste by shearing and friction forces and the paste is constantly partially lifted out of the layer and sprayed back again into the layer, to which gas in the form of hot air is supplied in countercurrent along and through the respraying region, whereby the paste is brought to roasting temperature in a first phase and then kept at roasting temperature in a second phase and the temperature of the paste is lowered in a final phase.

REFERENCES:
patent: 1768230 (1930-06-01), Borg
patent: 2189144 (1940-02-01), Klewer
patent: 3506245 (1970-04-01), Noschinski et al.
patent: 3754928 (1973-08-01), Haney
patent: 3778519 (1973-12-01), Taralli et al.
patent: 3904777 (1975-09-01), Goerling et al.
patent: 3955489 (1976-05-01), Goerling et al.
patent: 3985607 (1976-10-01), Schmitt

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