Method of dutching cocoa

Details Method of dutching cocoa Method of dutching cocoa

1975-02-24

1976-12-14

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426454, 426459, 426464, 426465, 426516, 426631, A23G 100, A23G 104

Patent

active

039976807

ABSTRACT:
The dutching of cocoa to obtain a product of rich homogeneous color and high sterility is accomplished by grinding a pressed cake made from cocoa beans, converting the ground mass into a coarse, free-flowing powder, mixing the powder with sufficient aqueous alkaline solution and desired additives to obtain a damp mass containing about 20-35 wt. per cent moisture and feeding this mixture into a combined cooker and pressurized extruder and then pelletizing the cooked composition. The pellets are formed by extruding the mass through appropriate dies and breaking off the rods to form pellets by interaction with a stationary plate. The preferable temperature range of the combined cooking-pressurizing step is 150.degree.-230.degree. F. and the preferred pressures are progressive to between 500 and 1300 pounds per square inch adjacent the extruding die. The pellets are optionally dried in a continuous fashion by a plurality of gas jet streams that lift and tumble the pellets continuously passing underneath on a vibrating conveyor.

REFERENCES:
patent: 3056677 (1962-10-01), Colten
patent: 3544328 (1970-12-01), Dunning et al.
patent: 3754928 (1973-08-01), Haney
patent: 3868469 (1975-02-01), Chalin

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