PL286B1 - The method of preparation of starchy flour cocoa powder. - Google Patents
The method of preparation of starchy flour cocoa powder. Download PDFInfo
- Publication number
- PL286B1 PL286B1 PL286A PL28619A PL286B1 PL 286 B1 PL286 B1 PL 286B1 PL 286 A PL286 A PL 286A PL 28619 A PL28619 A PL 28619A PL 286 B1 PL286 B1 PL 286B1
- Authority
- PL
- Poland
- Prior art keywords
- roasted
- cocoa
- preparation
- cocoa powder
- cocoa beans
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims description 13
- 239000000843 powder Substances 0.000 title claims description 6
- 235000013312 flour Nutrition 0.000 title claims description 4
- 238000000034 method Methods 0.000 title claims 4
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims description 12
- 241001070941 Castanea Species 0.000 claims description 5
- 235000014036 Castanea Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 210000002445 nipple Anatomy 0.000 claims 1
- 238000007605 air drying Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
Dla powodów powszechnie znanych pozadana jest domieszka maczki skro¬ biowej do proszku kakaowego, co jednak bywa polaczone ze znacznemi trudno¬ sciami, gdyz skrobia wykazuje sklonnosc do tworzenia klajstru, wskutek czego przy gotowaniu zawierajacego ten pro¬ dukt proszku kakaowego w mleku lub wodzie, powstaja z latwoscia, budzace odraze, klajstrowate kulki lub grudki.Stosownie do niniejszego wynalazku mozna otrzymac zupelnie jednorodny, zawierajacy skrobie w postaci maczki, proszek kakaowy wolny od tworzenia sie w nim przy gotowaniu klajstro- watych grudek, a to w nastepujacy sposób.Nalezy wysuszyc na powietrzu owoce kasztana szlachetnego (Maroni), potluc je lub rozdrobic w inny jakikolwiek sposób i odluszczyc. Suszenie na po¬ wietrzu prowadzi sie dopóty, az la¬ manie i oddzielanie skorupy od owocu stanie sie mozliwie latwem. Nastepnie otrzymane kawalki kasztanów poddaje sie prazeniu, az pociemnieja i skruszeja.Przygotowane w ten sposób kasztany miesza sie z oczyszczonemi, lecz nie odtluszczonemi, ziarnkami kakao mniej wiecej w równych ilosciach i miele sie mieszanine w odpowiednim mlynku do kakao lub t. p. Wreszcie odtlacza sie znanemi sposobami olej kakaowy i otrzy¬ many makuch poddaje sie zwyklym dla czystego kakao przeróbkom. W niektó¬ rych wypadkach korzystnie jest dodac do mieszaniny ziarnek kakaowych i tlu¬ czonych prazonych kasztanów szlachet¬ nych nieco suszonego slodu, co ulatwia mielenie, które przy niektórych gatun¬ kach kasztanów jest utrudnione.Zmieszana w ten sposób z proszkiem kakaowym maczka skrobiowa nie wy¬ kazuje zadnych sklonnosci do zlepiania sie w grudki podczas gotowania. PLFor well-known reasons, it is desirable to admix starch flour to cocoa powder, which, however, can be associated with considerable difficulties, as starch tends to form a sticky substance, so that when cocoa powder containing this product is cooked in milk or water, easily, disgusting, pasty balls or lumps. According to the present invention, a completely homogeneous starch-containing cocoa powder can be obtained, free from the formation of clumpy lumps in it when boiled, by drying it in the following manner. chestnut fruit (Maroni) in the air, smash or crush it in any other way and remove it. Air drying is continued until breaking and separating the shell from the fruit becomes as easy as possible. Then the obtained pieces of chestnuts are roasted until they darken and crumble. The cocoa oil and the resulting cake are subjected to the usual processing for pure cocoa. In some cases it is advantageous to add some dried malt to the mixture of cocoa beans and roasted chestnuts to facilitate grinding, which is difficult in some types of chestnut. The flour mixed with cocoa powder in this way does not ¬ Has no tendency to clump together during cooking. PL
Claims (2)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL286B1 true PL286B1 (en) | 1924-06-28 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| PL286B1 (en) | The method of preparation of starchy flour cocoa powder. | |
| JPH09173013A (en) | Production of lentinus edodes extract powder | |
| US3901983A (en) | Process for making defatted peanut flour | |
| JP4296426B2 (en) | Dietary fiber material and method for producing the same | |
| JP2526077B2 (en) | Food material manufacturing method | |
| JPS5825430B2 (en) | Sesame powder manufacturing method | |
| JP7644523B2 (en) | Method for producing extract oil and method for producing mayonnaise using the same | |
| CN116326647A (en) | Sesame oil and preparation method thereof | |
| US1774802A (en) | Molasses and cereal product and process for making | |
| KR101870416B1 (en) | Grain syrup using hizikia fusiformis and manufacturing method thereof | |
| JPH11243902A (en) | Method for stabilizing seasoning powder | |
| JPS6133532B2 (en) | ||
| JPS5832585B2 (en) | Mizu Mataha Netsuuiben Sanseino Kairyousareta Funmatsushiyokuhin Rui no Seizouhou | |
| WO2023088586A1 (en) | Seaweed-based flavouring compositions | |
| US1260327A (en) | Vegetable-ivory meal and method of making same. | |
| JPS6125342B2 (en) | ||
| JP2009240267A (en) | Thickening material or thickening agent | |
| JP2005185166A (en) | Method for producing food comprising pulverized moonflower fruit | |
| JP3217697U (en) | Package of water extract powder | |
| US2493080A (en) | Free-flowing food compositions | |
| US2176026A (en) | Stabilization of food materials | |
| JPS59183674A (en) | Improving agent for frozen ground fish meat and fish meat boiled paste and improving method | |
| SU1688827A1 (en) | Method of producing long-saving food | |
| US1059471A (en) | Coffee substitute or cereal coffee and the process of preparing the same. | |
| US2204728A (en) | Stabilization of foods |