GB1357297A - Process for utilising cacao fruits - Google Patents

Abstract

1357297 Processing cacao fruits U DREVICI-KUX 14 July 1972 [15 July 1971] 33185/ 72 Heading A2Q Cacao fruits are freed of their outer shells and then opened mechanically after which the beans, together with adhering pulp, are separated from the parenchymal tissue and fermented, and the parenchymal tissue and the shells are processed separately, e.g. to produce such products as fodder, fruit powder, binders, suspension stabilization agents, dye-stuffs and pectins. Cacao fruits are immersed, e.g. for from 3 to 15 minutes, in an alkali bath containing, e.g. a solution of sodium hydroxide, potassium carbonate, and a wetting agent, at a temperature of from 40 to 100‹C, after which they are passed through an infra-red heated tunnel and their outer shells are removed by scrapers, knives, rollers or brushes. Any remaining shell material is then removed, and any enzymatic processes neutralized or restricted by spraying the fruit with a weak acid such as citric or ascorbic acid or a salt thereof, and/or sulphur dioxide, after which the fruits are mechanically opened, e.g. by being fed to rotating rollers, and the parenchymal portions are separated from the beans and pulp. Further separation is effected on vibratory sieves, after which the beans and pulp are delivered to fermentation silos by steamheated worm conveyers in which sugar, yeast, acids &c may be added, and the parenchymal material and shells are processed separately.