COCOA PRODUCTS BASED ON UNFERMENTED COCOA BEANS AND METHODS FOR PREPARING THE SAME

摘要

The present invention comprises the steps of (a) adding water to the fermented cocoa beans to form a suspension; (b) wet grinding the suspension; (c) heat-treating the suspension at a temperature of 70 ° C. or less; (d) separating the suspension into an aqueous phase (heavy phase), a fatty phase comprising cocoa butter as a main component and a solid phase (hard phase) comprising solids and / or water as minor components, and a solid phase comprising cocoa powder and water step; And (e) optionally, separating cocoa butter from the fatty phase, separating cocoa powder from the solid phase, and separating cocoa aroma and polyphenolic powder from at least the aqueous phase. Disclosed are methods for processing unfermented cocoa beans, including processing the three phases separately. The invention also relates to cocoa comprising nutritionally beneficial and useful ingredients of a large amount of cocoa fruit, such as, for example, polyphenols, antioxidants, vitamins and / or sugars prepared using the techniques of the invention. Product manufacturing kits and methods for making chocolate or chocolate like products are disclosed.