Cocoa products based on non-fermented cocoa beans and methods for their preparation

摘要

(A) adding water to the fermented cocoa beans to form a suspension; (b) wet milling said suspension; (c) heat treating the suspension at a temperature of 70 ° C or lower; (d) separating said suspension into a water phase (heavy phase), a solid phase comprising cocoa butter as a major component and a fatty phase (hard phase) comprising solids and / or water as minor constituents, and cocoa powder and water step; And (e) optionally, separating the cocoa butter from the fat phase, separating the cocoa powder from the solid phase, and separating the cocoa aroma and polyphenolic powder from at least the water phase. A process for processing fermented cocoa beans, comprising separately processing the three phases, is disclosed. The present invention also relates to a cocoa composition comprising a nutritionally beneficial and useful ingredient of a large amount of cocoa bean, such as, for example, polyphenols, antioxidants, vitamins and / or sugars produced using the techniques of the present invention Product manufacturing kits and methods of making chocolate or chocolate-like products.