GB708373A - Process for preparing cacao beans - Google Patents

Process for preparing cacao beans

Info

Publication number
GB708373A
GB708373A GB1665/52A GB166552A GB708373A GB 708373 A GB708373 A GB 708373A GB 1665/52 A GB1665/52 A GB 1665/52A GB 166552 A GB166552 A GB 166552A GB 708373 A GB708373 A GB 708373A
Authority
GB
United Kingdom
Prior art keywords
beans
pulp
cacao beans
washed
pectic
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
GB1665/52A
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.)
Standard Brands Inc
Original Assignee
Standard Brands Inc
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 Standard Brands Inc filed Critical Standard Brands Inc
Publication of GB708373A publication Critical patent/GB708373A/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

Abstract

The pulp from cacao beans is removed by treating the beans with a preparation of pectic enzymes preferably obtained from mold fungi to loosen the pulp which is then removed. In an example 2.16 grams of a pectic enzyme preparation were thoroughly distributed throughout 2.16 kilograms of beans taken from the pod by agitation and the mass was placed in a room maintained at a temperature of 86 DEG F. After 24 hours the pulp was easily washed from the beans by water and the washed beans were then dried in a tray drier with circulating warm air.
GB1665/52A 1951-01-29 1952-01-21 Process for preparing cacao beans Expired GB708373A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US708373XA 1951-01-29 1951-01-29

Publications (1)

Publication Number Publication Date
GB708373A true GB708373A (en) 1954-05-05

Family

ID=22097678

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1665/52A Expired GB708373A (en) 1951-01-29 1952-01-21 Process for preparing cacao beans

Country Status (1)

Country Link
GB (1) GB708373A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0442421A2 (en) * 1990-02-12 1991-08-21 Societe Des Produits Nestle S.A. Improved cocoa fermentation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0442421A2 (en) * 1990-02-12 1991-08-21 Societe Des Produits Nestle S.A. Improved cocoa fermentation
EP0442421A3 (en) * 1990-02-12 1994-03-16 Nestle Sa

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