KR900013863A - 가용성 코코아제품의 제조방법 - Google Patents

가용성 코코아제품의 제조방법 Download PDF

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Publication number
KR900013863A
KR900013863A KR1019900003541A KR900003541A KR900013863A KR 900013863 A KR900013863 A KR 900013863A KR 1019900003541 A KR1019900003541 A KR 1019900003541A KR 900003541 A KR900003541 A KR 900003541A KR 900013863 A KR900013863 A KR 900013863A
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KR
South Korea
Prior art keywords
water
extraction
residue
alcohol
extract
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KR1019900003541A
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English (en)
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KR940005262B1 (ko
Inventor
프리이트 포그트 지이크
크렘펠 볼프강
아젠막허 우테
Original Assignee
원본미기재
야콥스 수카르트 악티엔게젤샤프트
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Publication of KR900013863A publication Critical patent/KR900013863A/ko
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Publication of KR940005262B1 publication Critical patent/KR940005262B1/ko

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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
    • 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
    • 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
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)

Abstract

내용 없음

Description

가용성 코코아제품의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (11)

  1. 출발물질로서의 코코아 분말이 물로 추출되고 추출물이 농축되는 가용성 코코아 제품을 제조하는 방법에 있어서, 물로 추출하기 전에 상기 코코아 분말을 알코올 특히 에탈올로 추출하고 그잔사를 물추출을 위한 최초물질로 사용하는 것을 특징으로 하는 가용성 코코아 제품의 제조방법.
  2. 제1항에 있어서, 코코아 분말을 알코올로 추출하는 공정은 60°내지 80°의 온도 특히 약 70℃에서 행하는 것을 특징으로 하는 방법.
  3. 제1항에 또는 2항에 있어서, 코코아 분말을 적어도 두연속 단계로 알코올로 추출하며 전단의 추출단계의 잔사가 후단에서 알코올 추출을 받는 것을 특징으로 하는 방법.
  4. 제1항 내지 3항중의 어느하나 또는 둘이상에 있어서, 물추출을 위해 알코올 추출의 잔사를 물과 1 : 4의 비로 혼합하며 혼합물을 고온에서 교반하고 후속하여 물추출물과 잔사를 분리하는 것을 특징으로 하는 방법.
  5. 상기 각항주의 어느 하나 또는 둘이상에 있어서, 알코올 추출의 잔사를 약 60℃ 내지 95℃의 온도 특히 90℃의 온도에서 물론 추출하는 것을 특징으로 하는 방법.
  6. 상기 각항중의 어느하나 또는 둘이상에 있어서, 물추출물의 잔사가 둘째 물추출을 받게하는 것을 특징으로 하는 방법.
  7. 상기 각항중의 어느하나 또는 둘이상에 있어서, 물로서의 추출전에 알코올 추출의 잔사가 효소처리를 받게하는 것을 특징으로 하는 방법.
  8. 제7항에 있어서, 아밀로글루코시다제와 같은 전분분해 효소를 효소처리에 사용하는 것을 특징으로 하는 방법.
  9. 상기 각항중의 어느하나 또는 둘이상에 있어서, 비용해 입자를 분리에 의해 물추추물로 부터 제거하며 이어서 세척된 추출물을 건조하도록까지 농축시키는 것을 특징으로 하는 방법.
  10. 제1항 내지 9항중의 어느하나 또는 둘이상에 있어서, 출발물질로서 지방 함량이 10 내지 12%인 고도로 탈유된 코코아 분말을 사용하는 것을 특징으로 하는 방법.
  11. 음료, 과자 및 파이류의 제조를 위한, 가용성 코코아 제품, 특히 제1항 내지 10항중의 어느하나 또는 둘이상에 의해 만들어진 가용성 코코아 제품의 이용.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900003541A 1989-03-16 1990-03-16 가용성 코코아제품의 제조방법 KR940005262B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3908649A DE3908649A1 (de) 1989-03-16 1989-03-16 Verfahren zur herstellung eines loeslichen kakaoerzeugnisses
DEP3908649.6 1989-03-16

Publications (2)

Publication Number Publication Date
KR900013863A true KR900013863A (ko) 1990-10-22
KR940005262B1 KR940005262B1 (ko) 1994-06-15

Family

ID=6376514

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900003541A KR940005262B1 (ko) 1989-03-16 1990-03-16 가용성 코코아제품의 제조방법

Country Status (9)

Country Link
US (1) US5338554A (ko)
EP (1) EP0387649B1 (ko)
JP (1) JP2574502B2 (ko)
KR (1) KR940005262B1 (ko)
AT (1) ATE111308T1 (ko)
CA (1) CA2012151A1 (ko)
DE (2) DE3908649A1 (ko)
DK (1) DK0387649T3 (ko)
ES (1) ES2060835T3 (ko)

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US6737088B1 (en) 1996-09-06 2004-05-18 Mars, Incorporated Cocoa extracts prepared from cocoa solids having high cocoa polyphenol contents
US6558713B2 (en) 1996-09-06 2003-05-06 Mars, Incorporated Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient
US6015913A (en) * 1996-09-06 2000-01-18 Mars, Incorporated Method for producing fat and/or solids from cocoa beans
US6312753B1 (en) 1996-09-06 2001-11-06 Mars, Incorporated Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses
US6905715B1 (en) 1996-09-06 2005-06-14 Mars, Incorporated Cocoa solids having a high cocoa procyanidin content
US7968140B2 (en) * 1997-09-08 2011-06-28 Mars, Incorporated Chocolates and chocolate liquor having an enhanced polyphenol content
US6066350A (en) * 1997-02-07 2000-05-23 Cargill Incorporated Method and arrangement for processing cocoa mass
US6117478A (en) * 1998-03-12 2000-09-12 Nestec S.A. Method of making a reduced fat agglomerated chocolate
US6808728B2 (en) 1999-04-21 2004-10-26 Conagra Grocery Products Company Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced
US6294213B1 (en) 1999-04-21 2001-09-25 Conagra Grocery Products Company Method for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so produced
US6627232B1 (en) 2000-06-09 2003-09-30 Mars Incorporated Method for extracting cocoa procyanidins
US6488975B1 (en) * 2000-09-25 2002-12-03 Conagra Grocery Product Company Cocoa powder for use in multi-layered gel-based dessert products and method for making same
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ES2401926T3 (es) 2006-11-17 2013-04-25 Barry Callebaut Ag Método para la producción de un producto de cacao soluble a partir de cacao en polvo
WO2009133067A1 (en) * 2008-04-29 2009-11-05 Barry Callebaut Ag Cocoa ice cream
GB0719544D0 (en) * 2007-10-08 2007-11-14 Barry Callebaut Ag Cocoa extract and use thereof
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Also Published As

Publication number Publication date
EP0387649A2 (de) 1990-09-19
EP0387649B1 (de) 1994-09-14
US5338554A (en) 1994-08-16
CA2012151A1 (en) 1990-09-16
KR940005262B1 (ko) 1994-06-15
JPH0327250A (ja) 1991-02-05
EP0387649A3 (de) 1992-10-21
DE59007095D1 (de) 1994-10-20
ES2060835T3 (es) 1994-12-01
DK0387649T3 (da) 1995-03-27
DE3908649A1 (de) 1990-09-20
JP2574502B2 (ja) 1997-01-22
ATE111308T1 (de) 1994-09-15

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