Process for the processing of cacao beans

Details Process for the processing of cacao beans Process for the processing of cacao beans

1988-01-11

1989-10-03

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426431, 426593, 426631, A23G 100

Patent

active

048715620

ABSTRACT:
A process for processing cacao beans comprising mixing cacao mass or cocoa powder treated with an alkali, with hot water maintained at 70.degree. to 130.degree. C. to dissolve a water-soluble portion of the cacao beans in hot water, or mixing the cacao mass or cocoa powder with hot water containing an alkali and maintained at 70.degree. to 130.degree. C. to dissolve the water-soluble portion in hot water and simultaneously to treat the cacao mass or cocoa powder with the alkali, whereby a water-soluble portion/fine particle portion mixture or cacao butter is isolated. This mixture or cacao butter has various advantages over conventional products and is suitable for use in preparation of cocoa drinks.

REFERENCES:
patent: 2348837 (1944-05-01), Nyrop
patent: 2954293 (1960-09-01), Rusoff
patent: 3119693 (1964-01-01), Colten

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