SU695646A1 - Method of obtaining crushed cocoa - Google Patents

Method of obtaining crushed cocoa

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Publication number
SU695646A1
SU695646A1 SU772507959A SU2507959A SU695646A1 SU 695646 A1 SU695646 A1 SU 695646A1 SU 772507959 A SU772507959 A SU 772507959A SU 2507959 A SU2507959 A SU 2507959A SU 695646 A1 SU695646 A1 SU 695646A1
Authority
SU
USSR - Soviet Union
Prior art keywords
cocoa
beans
obtaining
kru
crushing
Prior art date
Application number
SU772507959A
Other languages
Russian (ru)
Inventor
Георгий Александрович Маршалкин
Зинаида Григорьевна Климовцева
Ольга Павловна Дарменко
Original Assignee
Московский ордена Трудового Красного Знамени технологический институт пищевой промышленности
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 Московский ордена Трудового Красного Знамени технологический институт пищевой промышленности filed Critical Московский ордена Трудового Красного Знамени технологический институт пищевой промышленности
Priority to SU772507959A priority Critical patent/SU695646A1/en
Application granted granted Critical
Publication of SU695646A1 publication Critical patent/SU695646A1/en

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Description

(54) СПОСОБ ПОЛУЧЕНИЯ КАКАО-КРУПКИ(54) METHOD FOR OBTAINING A COCO BAR

W W - исходиа  и заданна  влгокность оболочки какао-бобов (заданна  влажность оболочки 13-16%),W W - outgoing and predetermined moisture content of the cocoa bean shell (given moisture content of the shell is 13-16%),

Пример . Навеску бобов (300 г) раскладывают монослоем на дреке и сверху на них из пульверизатора разбрызгивают воду. Ниже приведен расчет количества воды:An example. A portion of the beans (300 g) is laid out in a monolayer on a tree and water is sprayed on top of them with a spray bottle. Below is the calculation of the amount of water:

ъ- 300 oXo- Is.b ъ- 300 oXo- Is.b

После увлеокнени  бобы перемапивагот и выдерживают в закрытой емкости 30 мин. Бобы дроб т на лабораторйом вальцевом станке и определ ют фреисционный состав крупок и какао елл просеиванием через систему с1ит Результаты приведены в таблице jAfter entrainment, the beads are rebound and kept in a closed container for 30 minutes. The beans are crushed on a laboratory roller machine and the composition of the grains and cocoa is determined by sifting through a sieve system. The results are shown in table j

При дроблении какао-бобов после гидрообработки увеличиваетс  процент возврата, фракционный состав крупок существенно не измен етс , но измен етс  фракционный составWhen crushing cocoa beans after hydrotreatment, the return percentage increases, the fractional composition of the grains does not change significantly, but the fractional composition changes

какаовеллы. Образуетс  около 90% частиц размером 8-20 мм и 10% частиц - 2-7 мм. Частиц размером лйнее 2 мм практически не образуетс ,cocoa shell. About 90% of particles with a size of 8-20 mm and 10% of particles - 2-7 mm are formed. Particles less than 2 mm in size are practically not formed,

При большем увлажнении и меньшем времени отлежки бобов возврат нераздробленных бобов составл ет более 20%.With more moisture and less time for extracting the beans, the return of the uncrushed beans is more than 20%.

Увеличивать врем  отлежки не рекомендуетс , так как влага из оболочки тиигрирует в  дро, что нежелательно , поскольку оболочка становитс  снова хрупкой и при дроблении образуютс  мелкие частицы.,It is not recommended to increase the time of retrieval, since moisture from the envelope tigers to the core, which is undesirable as the envelope becomes brittle again and fine particles are formed during crushing.

После отделени  какаовеллыAfter separation of the cocoa shell

какао-крупку обжаривают.cocoa nibs are fried.

ЭкономичесЬсий эффект способа выражаетс  в/повышении качества шоколадных иЭделий, снижении в зкости какао тертого путем уменьшени  засоренности какао-крупки какаовеЯлой .The economic effect of the method is expressed in / improving the quality of chocolate and chocolate products, reducing the viscosity of cocoa liquor by reducing the clogging of cocoa nibs with cocoa powder.

Claims (2)

Формула изобретени  Invention Formula Способ получени  какаЬ-кру,, у/. , путем дроблени  какао-бобой ; А4делени  какаовеллы от какао-крупки и обжарки, отличающийс  тем, что, с целью более полного отделени  какаовеллы за счет увеличени  размера ее частиц, перед дроблением какао-бобы обрабатывают водойThe method of obtaining a kru-kru. , by crushing cocoa; The divisions of cocoa from cocoa nibs and roasting, characterized in that, in order to completely separate the cocoa by increasing its particle size, it is treated with water before crushing the cocoa beans. ,./ -Др влажности какаовеллы 13-16% и выдерживают 15-45 мин, i v ,,. / - Other moisture content of cocoa-shells is 13-16% and is kept for 15-45 minutes, i v, Источники информации, прин тые во внимание при экспертизе с1. Справочник кондитера, ч.1,Sources of information taken into account in the examination of c1. Reference confectioner, part 1, М., 1958 г., с.305.M., 1958, p.305. 2. Гул ева М.В., Копын Т.Д. и др Новое в производстве шоколада , М. , 1969, с.3.2. Gul eva M.V., Kopyn T.D. et al New in the production of chocolate, M., 1969, p.3.
SU772507959A 1977-07-11 1977-07-11 Method of obtaining crushed cocoa SU695646A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU772507959A SU695646A1 (en) 1977-07-11 1977-07-11 Method of obtaining crushed cocoa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU772507959A SU695646A1 (en) 1977-07-11 1977-07-11 Method of obtaining crushed cocoa

Publications (1)

Publication Number Publication Date
SU695646A1 true SU695646A1 (en) 1979-11-05

Family

ID=20718181

Family Applications (1)

Application Number Title Priority Date Filing Date
SU772507959A SU695646A1 (en) 1977-07-11 1977-07-11 Method of obtaining crushed cocoa

Country Status (1)

Country Link
SU (1) SU695646A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2679714C1 (en) * 2018-09-07 2019-02-12 Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) Composition for chocolate producing
RU2694187C1 (en) * 2015-07-08 2019-07-09 Одс Лиценц Аг Chocolate, chocolate products, a set for chocolate production and their production methods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2694187C1 (en) * 2015-07-08 2019-07-09 Одс Лиценц Аг Chocolate, chocolate products, a set for chocolate production and their production methods
RU2679714C1 (en) * 2018-09-07 2019-02-12 Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) Composition for chocolate producing

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