GB751121A - Improvements in or relating to chocolate flavoring material - Google Patents

Improvements in or relating to chocolate flavoring material

Info

Publication number
GB751121A
GB751121A GB5570/54A GB557054A GB751121A GB 751121 A GB751121 A GB 751121A GB 5570/54 A GB5570/54 A GB 5570/54A GB 557054 A GB557054 A GB 557054A GB 751121 A GB751121 A GB 751121A
Authority
GB
United Kingdom
Prior art keywords
extract
liquor
make
coloured
drying
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
GB5570/54A
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.)
General Foods Corp
Original Assignee
General Foods Corp
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 General Foods Corp filed Critical General Foods Corp
Publication of GB751121A publication Critical patent/GB751121A/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
    • A23G1/30—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

A chocolate flavouring is made by extracting unroasted but broken and winnowed cocoa beans with water (or water mixed with acetone, alcohol, sodium carbonate, potassium carbonate, or sodium hydroxide) at a preferred temperature of 300 DEG F. for 30 minutes. The extract is concentrated and roasted; either by freeze-drying followed by remoistening and roasting at 250 DEG F. to 285 DEG F. with the extract spread in a thin film on a stainless steel tray; or by spray drying with an air inlet temperature of 650 DEG F. to 675 DEG F. so that drying and roasting are combined. The residue which remains after the extraction may be either: (a) dried and roasted to provide chocolate liquor; (b) dried, pressed to extract cocoa butter, and the press cake ground to a powder which is mixed with sucrose; (c) bleached with hydrogen peroxide to make a light-coloured chocolate liquor; (d) treated with hydrochloric acid to make a red-coloured liquor; (e) treated with alkali to make a dark-coloured liquor; (f) reincorporated with the dry powdered extract.ALSO:A chocolate flavouring is made by extracting unroasted but broken and winnowed cocoa beans with water (or water mixed with acetone, alcohol, sodium carbonate, potassium carbonate, or sodium hydroxide) at a preferred temperature of 300 DEG F. for 30 minutes. The extract is concentrated and roasted; either by freeze-drying followed by remoistening and roasting at 250 DEG F. to 285 DEG F. with the extract spread in a thin film on a stainless steel tray; or by spray drying with an air inlet temperature of 650 DEG F. to 675 DEG F. so that drying and roasting are combined. The residue which remains after the extraction may be either:- (a) dried and roasted to provide chocolate liquor; (b) dried, pressed to extract cocoa butter, and the press cake ground to a powder which is mixed with sucrose. (c) bleached with hydrogen peroxide to make a light coloured chocolate liquor; (d) treated with hydrochloric acid to make a red coloured liquor; (e) treated with alkali to make a dark coloured liquor; (f) reincorporated with the dry powdered extract.
GB5570/54A 1953-07-10 1954-02-25 Improvements in or relating to chocolate flavoring material Expired GB751121A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US751121XA 1953-07-10 1953-07-10

Publications (1)

Publication Number Publication Date
GB751121A true GB751121A (en) 1956-06-27

Family

ID=22123626

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5570/54A Expired GB751121A (en) 1953-07-10 1954-02-25 Improvements in or relating to chocolate flavoring material

Country Status (1)

Country Link
GB (1) GB751121A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2856244A1 (en) * 2003-06-20 2004-12-24 Barry Callebaut Ag CHOCOLATE BEVERAGE PREPARED FROM AN EXPRESSO TYPE MACHINE AND MEANS FOR OBTAINING IT
US7368144B2 (en) 2000-08-11 2008-05-06 Barry Callebaut France Method for obtaining cocoa bean polyphenol extracts, resulting extracts and uses thereof
EP2222182A1 (en) 2007-11-19 2010-09-01 The Hershey Company Process for preparing red cocoa ingredients, red chocolate, and food products
US7820713B2 (en) 1994-10-03 2010-10-26 Mars, Incorporated Cocoa extracts as antioxidants
WO2011012680A3 (en) * 2009-07-29 2011-03-31 Barry Callebaut Ag Microbial composition for the fermentation of cocoa material
US8460739B2 (en) 2008-01-22 2013-06-11 Barry Callebaut Ag Process for making red or purple cocoa material
US9114114B2 (en) 2007-06-21 2015-08-25 Mars, Inc. Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7820713B2 (en) 1994-10-03 2010-10-26 Mars, Incorporated Cocoa extracts as antioxidants
US7368144B2 (en) 2000-08-11 2008-05-06 Barry Callebaut France Method for obtaining cocoa bean polyphenol extracts, resulting extracts and uses thereof
FR2856244A1 (en) * 2003-06-20 2004-12-24 Barry Callebaut Ag CHOCOLATE BEVERAGE PREPARED FROM AN EXPRESSO TYPE MACHINE AND MEANS FOR OBTAINING IT
WO2004112514A2 (en) * 2003-06-20 2004-12-29 Barry Callebaut Ag Chocolate drink prepared using an espresso-type machine, and means of producing same
WO2004112514A3 (en) * 2003-06-20 2005-03-10 Barry Callebaut Ag Chocolate drink prepared using an espresso-type machine, and means of producing same
US8440244B2 (en) 2003-06-20 2013-05-14 Barry Callebaut Ag Concentrate of an instant chocolate drink and uses for same
US10155017B2 (en) 2007-06-21 2018-12-18 Mars, Inc. Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
US9114114B2 (en) 2007-06-21 2015-08-25 Mars, Inc. Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
US8709524B2 (en) 2007-11-19 2014-04-29 The Hersey Company Process for preparing red cocoa ingredients, red chocolate, and food products
EP2222182A1 (en) 2007-11-19 2010-09-01 The Hershey Company Process for preparing red cocoa ingredients, red chocolate, and food products
US8460739B2 (en) 2008-01-22 2013-06-11 Barry Callebaut Ag Process for making red or purple cocoa material
US9107430B2 (en) 2008-01-22 2015-08-18 Barry Callebaut Ag Process for producing red or purple cocoa-derived material
WO2011012680A3 (en) * 2009-07-29 2011-03-31 Barry Callebaut Ag Microbial composition for the fermentation of cocoa material
US9701986B2 (en) 2009-07-29 2017-07-11 Barry Callebaut Ag Microbial composition for the fermentation of cocoa material

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