GB693666A - Improvements in and relating to the treatment of cocoa beans and raw material derived therefrom - Google Patents

Improvements in and relating to the treatment of cocoa beans and raw material derived therefrom

Info

Publication number
GB693666A
GB693666A GB15227/51A GB1522751A GB693666A GB 693666 A GB693666 A GB 693666A GB 15227/51 A GB15227/51 A GB 15227/51A GB 1522751 A GB1522751 A GB 1522751A GB 693666 A GB693666 A GB 693666A
Authority
GB
United Kingdom
Prior art keywords
pressure
water
cocoa beans
raw material
alcohol
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
GB15227/51A
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.)
OSKAR FRIEDRICH KADEN
Original Assignee
OSKAR FRIEDRICH KADEN
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 OSKAR FRIEDRICH KADEN filed Critical OSKAR FRIEDRICH KADEN
Publication of GB693666A publication Critical patent/GB693666A/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
    • 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

In a process for refining cocoa beans or the raw material obtained therefrom, the material is first submitted to superatmospheric pressure and then to subatmospheric pressure in the presence of a liquid medium such as water to which a mixture of alcohol and acetic acid has been added. In an example one part of cocoa mixed with two parts of water by weight containing about 0.1 to 0.2 per cent of a mixture of alcohol and acetic acid, is brought to a pressure of two atmospheres in an autoclave and kept for five to ten minutes at this pressure, afterwards the pressure is reduced to a vacuum of e.g. 10 to 20 mm. of water and the cocoa beans are then redried.ALSO:In a process for refining cocoa beans or the raw material obtained therefrom by roasting and grinding, the material is first submitted to super-atmospheric pressure and then to subatmospheric pressure in the presence of a liquid medium such as water to which a mixture of alcohol and acetate acid has been added. In an Example one part of cocoa mixed with two parts of water by weight containing about 0.1 to 0.2 per cent of a mixture of alcohol and acetate acid, is brought to a pressure of two atmospheres in an autoclave and kept for five to ten minutes at this pressure, afterwards the pressure is reduced to a vacuum of e.g. 10 to 20 mm. of water and the cocoa beans are then redried.
GB15227/51A 1950-07-15 1951-06-27 Improvements in and relating to the treatment of cocoa beans and raw material derived therefrom Expired GB693666A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE693666X 1950-07-15

Publications (1)

Publication Number Publication Date
GB693666A true GB693666A (en) 1953-07-01

Family

ID=6605080

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15227/51A Expired GB693666A (en) 1950-07-15 1951-06-27 Improvements in and relating to the treatment of cocoa beans and raw material derived therefrom

Country Status (1)

Country Link
GB (1) GB693666A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0387649A2 (en) * 1989-03-16 1990-09-19 Kraft Jacobs Suchard SA Process for making a soluble cacao product
EP1346640A1 (en) * 2002-03-20 2003-09-24 Société des Produits Nestlé S.A. A low fat cocoa extract
WO2014130539A1 (en) * 2013-02-20 2014-08-28 Mars, Incorporated Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0387649A2 (en) * 1989-03-16 1990-09-19 Kraft Jacobs Suchard SA Process for making a soluble cacao product
EP0387649A3 (en) * 1989-03-16 1992-10-21 Kraft Jacobs Suchard SA Process for making a soluble cacao product
US5338554A (en) * 1989-03-16 1994-08-16 Jacobs Suchard Ag Process for producing a soluble cocoa product
EP1346640A1 (en) * 2002-03-20 2003-09-24 Société des Produits Nestlé S.A. A low fat cocoa extract
WO2003077668A1 (en) * 2002-03-20 2003-09-25 Societe Des Produits Nestle S.A. A low fat cocoa extract
WO2014130539A1 (en) * 2013-02-20 2014-08-28 Mars, Incorporated Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans
GB2525555A (en) * 2013-02-20 2015-10-28 Mars Inc Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans
AU2014219047B2 (en) * 2013-02-20 2017-04-20 Mars, Incorporated Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans
GB2525555B (en) * 2013-02-20 2018-05-09 Mars Inc Methods of processing cocoa

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