DE896290C - Process for the manufacture of products containing cocoa - Google Patents

Process for the manufacture of products containing cocoa

Info

Publication number
DE896290C
DE896290C DEO1889A DEO0001889A DE896290C DE 896290 C DE896290 C DE 896290C DE O1889 A DEO1889 A DE O1889A DE O0001889 A DEO0001889 A DE O0001889A DE 896290 C DE896290 C DE 896290C
Authority
DE
Germany
Prior art keywords
cocoa
parts
shells
manufacture
products containing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEO1889A
Other languages
German (de)
Inventor
Wilhelm Dr Thies
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OETKER AUGUST DR FA
Original Assignee
OETKER AUGUST DR FA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by OETKER AUGUST DR FA filed Critical OETKER AUGUST DR FA
Priority to DEO1889A priority Critical patent/DE896290C/en
Application granted granted Critical
Publication of DE896290C publication Critical patent/DE896290C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount

Description

Verfahren zur Herstellung kakaohaltiger Erzeugnisse Die Erfindung betrifft ein Verfahren zur Geschmacks- und Farbverbesserung kakaohaltiger Erzeugnisse, z. B. von Pulvern für Puddinge, Soßen, Suppen, für Schokoladencreme, Kakaomilch, kakaohaltige Glasuren, Überzugsmassen u. dgl.Process for making cocoa-containing products The invention relates to a process for improving the taste and color of cocoa-containing products, z. B. of powders for puddings, sauces, soups, for chocolate cream, cocoa milk, Glazes containing cocoa, coatings and the like.

Diese Verbesserung läßt sich dadurch erreichen, daß man den genannten Erzeugnissen rohfaserarme Extrakte von Kakaoschalen zusetzt, wie sie beispielsweise durch Auslaugen der Kakaoschalen mit Wasser und anschließender Filtration unter Beigabe größerer Mengen Kieselgur gewonnen werden.This improvement can be achieved by using the above Adds low-crude fiber extracts from cocoa pods to products, such as those used for example by leaching the cocoa shells with water and then filtering under The addition of larger amounts of diatomaceous earth can be obtained.

Kakaoschalen sind normalerweise wegen ihres hohen Anteils an unverdaulicher Rohfaser (z7 bis 18'/o) für die menschliche Ernährung nicht verwendbar. Sie sind deshalb, abgesehen von Einzelfällen (Kaffee-Ersatzmittel, Kakaoschalentee), für andere Zwecke nutzbar gemacht worden, z. B. zur Theobromingew innung oder für Futtermittel, Düngemittel od. dgl.Cocoa shells are usually more indigestible because of their high percentage of them Crude fiber (7 to 18%) cannot be used for human consumption. they are therefore, apart from individual cases (coffee substitutes, cocoa peel tea), for other purposes have been made available, e.g. B. for theobromine win or for feed, Fertilizers or the like.

Es zeigt sich indessen, claß man Extrakte aus Kakaoschalen in durchaus vorteilhafter Weise verwenden kann, um den eingangs erwähnten kakaohaltigen Erzeugnissen eine intensivere bzw. dunklere Färbung zu verleihen und/oder ihnen einen angenehmen bitteren Geschmack zu geben, sofern man dazu rohfaserarme Auszüge verwendet. Die Herstellung solcher Auszüge ist nicht einfach, weil es Schwierigkeiten bereitet, die Schalen vom Extrakt zu trennen und weil der Extraktionsprozeß, zumal hinsichtlich des normalen Kakaopreises, im allgemeinen unrentabel ist. Die Ausschlämmung der Kakaoschalen muß mit. großen Mengen Wasser durchgeführt werden, die zu verdampfen viel zu teuer wäre und deren Entfernung durch Filtration schwierig ist, weil in den Schalen hohe Prozentsätze an Schleimstoffen enthalten sind, welche die Filter nach kurzer Zeit verstopfen.It has been shown, however, that extracts from cocoa pods are definitely used can advantageously use the cocoa-containing products mentioned above to give them a more intense or darker color and / or a pleasant one To give a bitter taste, provided you use low-fiber extracts. the Producing such extracts is not easy because it creates difficulties to separate the peel from the extract and because of the extraction process, especially as regards the normal cocoa price, is generally unprofitable. The elimination of the Cocoa shells must be included. large amounts of water are carried to evaporate would be far too expensive and their removal by filtration difficult is because the pods contain high percentages of mucilage, which the filters clog after a short time.

Die Schwierigkeiten sind, wie der Versuch zeigt, dadurch zu umgehen, daß man dem Auslaugungs: und Filtrationsprozeß größere Mengen von Kieselgur beigibt. Während man sonst normalerweise Kieselgur in Mengen bds zu i 1/o, als Adsorptionsmittel verwendet, empfiehlt es sich beim erfindungsgemäßen Verfahren, Anteile von beispielsweise 25 bis 35 °/w beizugeben. Die Extraktion der Kakaoschalen erfolgt dabei im Gegenstrom, beispielsweise derart, daß auf ioo: Teile frischer Kakaoschalen jeweils 5oo bis i2oo Teile Filtrat der zweiten Aufschlämmung und 5oo bis 12oo Teile Filtrat der dritten Aufschlämmung kommen. Man erhält dabei hochkonzentrierte Extrakte und hohe Ausbeuten von Trockenextrakt, beispielsweise zwischen 2o und 30 kg Trockenextrakt auf ioo kg Kakaoschalen.As the attempt shows, the difficulties can be circumvented by adding larger amounts of kieselguhr to the leaching and filtration process. While kieselguhr is normally used as an adsorbent in amounts of both i 1 / o, it is advisable to add proportions of, for example, 25 to 35% / w in the process according to the invention. The cocoa shells are extracted in countercurrent, for example in such a way that for every 100 parts of fresh cocoa shells there are 500 to 1200 parts of filtrate from the second suspension and 500 to 1200 parts of filtrate from the third suspension. This gives highly concentrated extracts and high yields of dry extract, for example between 20 and 30 kg of dry extract on 100 kg of cocoa shells.

Von dem in dieser Weise gewonnenen Extrakt genügt durchschnittlich eine Gewichtseinheit auf 2,5 bis 3,5 Gewichtseinheiten Kakao, um die Farbvertiefung und Geschmacksverbesserung deutlich hervorheben zu lassen.The extract obtained in this way is sufficient on average one weight unit to 2.5 to 3.5 weight units of cocoa to deepen the color and to have the taste improvement clearly highlighted.

Versuche zeigen, daß beispielsweise ein Schokoladenpudding, der aus einem Päckchen handelsüblichem Puddingpulver und aus 2,5 g Kakaoschalenextrakt besteht, einen tiefen, dunklen Farbton erhält und einen angenehmen bitteren Geschmack nach Art feiner Bitterschokolade aufweist.Experiments show that, for example, a chocolate pudding made from a packet of commercially available pudding powder and consists of 2.5 g cocoa peel extract, takes on a deep, dark hue and has a pleasant bitter taste Has kind of fine dark chocolate.

Wenngleich sich die Verwendung solcher Kakaoschalenextrakte besonders bewährt, die, wie angegeben, durch Auslaugung der Schalen und Filtration des Auszuges gewonnen werden, lassen sich doch Extrakte mit geringem Rohfasergehalt, z. B. 7 bis 81/o, von Fall zu Fall auch anders als durch Filtration abtrennen, z. B. durch Absetzenlassen der festen Teile, durch Zentrifugieren, durch Siebschleuderbehandlung u. dgl. Insbesondere die kontinuierliche Trennung auf der Siebschleuder ergibt gute Werte hinsichtlich Ausbeute und Trockensubstanz, während beispielsweise beim Absaugen mit einer Nutsche der Rohfasergehalt besonders niedrig liegt.Although the use of such cocoa peel extracts is special proven, which, as indicated, by leaching the shells and filtering the extract are obtained, but extracts with a low crude fiber content, z. B. 7 up to 81 / o, from case to case also separate differently than by filtration, z. B. by Allowing the solid parts to settle by centrifugation or by centrifugal sieve treatment and the like. In particular, the continuous separation on the centrifugal screen gives good results Values for yield and dry matter while, for example, suction with a suction filter, the crude fiber content is particularly low.

Claims (5)

PATENTANSPRÜCHE: i. Verfahren zur Herstellung kakaohaltiger Erzeugnisse, gekennzeichnet durch den Zusatz rohfaserarmer Extrakte aus Kakaoschalen, wie sie durch Auslaugung der Schalen mit Wasser und anschließender Filtration unter Beigabe größerer Mengen Kieselgur gewonnen werden. PATENT CLAIMS: i. Process for the manufacture of products containing cocoa, characterized by the addition of low-crude fiber extracts from cocoa shells, such as them by leaching the shells with water and then adding filtration larger amounts of diatomaceous earth can be obtained. 2. Verfahren nach Anspruch i, gekennzeichnet durch die Verwendung von geschlämmtem und geglühtem Kieselgur. 2. The method according to claim i, characterized through the use of slurried and annealed kieselguhr. 3. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß auf ioo Teile Kakaoschalen 25 bis 35 Teile Kieselgur verwendet werden. q.. 3. Procedure according to Claim 1, characterized in that there are 25 to 35 parts per 100 parts of cocoa shells Diatomaceous earth can be used. q .. Verfahren nach Anspruch i, dadurch gekennzeichnet; daß die Extraktion der Kakaoschalen im Gegenstrom erfolgt. Method according to claim i, characterized in that; that the extraction of the cocoa shells takes place in countercurrent. 5. Verfahren nach Anspruch q., dadurch gekennzeichnet, daß auf ioo Teile frischer Kakaoschalen 5oo bis i2oo Teile Filtrat der zweiten Aufschlämmung und 5oo bis i2oo Teile Filtrat der dritten Aufschlämmung verwendet werden.5. The method according to claim q., characterized in that on 100 parts of fresh cocoa shells 500 to 1200 Parts of the filtrate from the second slurry and 500 to 100 parts of the filtrate from the third Slurry can be used.
DEO1889A 1951-10-20 1951-10-20 Process for the manufacture of products containing cocoa Expired DE896290C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEO1889A DE896290C (en) 1951-10-20 1951-10-20 Process for the manufacture of products containing cocoa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEO1889A DE896290C (en) 1951-10-20 1951-10-20 Process for the manufacture of products containing cocoa

Publications (1)

Publication Number Publication Date
DE896290C true DE896290C (en) 1954-10-25

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ID=7349741

Family Applications (1)

Application Number Title Priority Date Filing Date
DEO1889A Expired DE896290C (en) 1951-10-20 1951-10-20 Process for the manufacture of products containing cocoa

Country Status (1)

Country Link
DE (1) DE896290C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1019155B (en) * 1954-05-06 1957-11-07 Oetker August Dr Fa Process for producing a flavoring from cocoa shells
DE975577C (en) * 1952-04-19 1962-01-25 Oetker August Dr Fa Process for coloring food brown

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE975577C (en) * 1952-04-19 1962-01-25 Oetker August Dr Fa Process for coloring food brown
DE1019155B (en) * 1954-05-06 1957-11-07 Oetker August Dr Fa Process for producing a flavoring from cocoa shells

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