GB317335A - Process for treating cocoa beans to obtain food products therefrom - Google Patents
Process for treating cocoa beans to obtain food products therefromInfo
- Publication number
- GB317335A GB317335A GB426128A GB426128A GB317335A GB 317335 A GB317335 A GB 317335A GB 426128 A GB426128 A GB 426128A GB 426128 A GB426128 A GB 426128A GB 317335 A GB317335 A GB 317335A
- Authority
- GB
- United Kingdom
- Prior art keywords
- beans
- cocoa
- temperature
- chocolate
- food products
- 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
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
317,335. Marks, E. C. R., (Fostum Co., Inc.). Feb. 10, 1928. Cocoa manufacture ; cocoa preparations.-In a process for treating cocoa beans, the beans are placed in a rotating cylinder with about a quarter their weight of boiling water and are subjected to agitation while being maintained at a temperature of about 120-130‹ F. for about 20 minutes. The beans are heated in the same vessel at 160- 170‹ F. for half-an-hour under reduced pressure for the purpose of reducing the moisture content of the beans to 1-2 per cent. The beans are now heated at 223-228‹ F. and agitated or stirred for the purpose of removing the last traces of moisture and for developing the aroma and flavour of the beans. The beans are rapidly cooled preferably by suction to room temperature 65-70‹ F., cracked, degermed and hulled. The nibs are then reduced to the required degree of fineness in a disintegrating and emulsifying device at a temperature of 90-100‹ F. The cocoa liquor may be fed into a receiver and converted into chocolate in the ordinary manner. The chocolate so produced may be mixed with bran flakes produced by the process described in Specification 217,634, [Class 49, Food &c.].
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB426128A GB317335A (en) | 1928-02-10 | 1928-02-10 | Process for treating cocoa beans to obtain food products therefrom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB426128A GB317335A (en) | 1928-02-10 | 1928-02-10 | Process for treating cocoa beans to obtain food products therefrom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB317335A true GB317335A (en) | 1929-08-12 |
Family
ID=9773770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB426128A Expired GB317335A (en) | 1928-02-10 | 1928-02-10 | Process for treating cocoa beans to obtain food products therefrom |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB317335A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2558854A (en) * | 1948-06-22 | 1951-07-03 | Gen Foods Corp | Cacao process and product |
| DE3406370A1 (en) * | 1983-03-22 | 1984-09-27 | Gebrüder Bühler AG, Uzwil | Process for treating shell fruits |
| GB2208096A (en) * | 1987-07-03 | 1989-03-01 | Douwe Egberts Tabaksfab | A process for the preparation of vegetable material having improved extractability |
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
-
1928
- 1928-02-10 GB GB426128A patent/GB317335A/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2558854A (en) * | 1948-06-22 | 1951-07-03 | Gen Foods Corp | Cacao process and product |
| DE3406370A1 (en) * | 1983-03-22 | 1984-09-27 | Gebrüder Bühler AG, Uzwil | Process for treating shell fruits |
| GB2208096A (en) * | 1987-07-03 | 1989-03-01 | Douwe Egberts Tabaksfab | A process for the preparation of vegetable material having improved extractability |
| GB2208096B (en) * | 1987-07-03 | 1992-02-12 | Douwe Egberts Tabaksfab | A process for the preparation of vegetable cell beverage material having improved extractability |
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11241021B2 (en) | 2009-06-12 | 2022-02-08 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US12016347B2 (en) | 2009-06-12 | 2024-06-25 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
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