A method of working up cocoa beans into cocoa paste or powder

摘要

In making cocoa powder or paste, commercial cocoa beans in alcohol and dilute acetic acid are subjected to super- and sub-atmospheric pressure and the resulting warm and moist beans are then husked and the kernels are rolled, dried and roasted. The damp kernels may be comminuted in a colloid mill, centrifuged to remove fat, dried in vacuo, e.g. with the application of supersonic waves, roasted and recomminuted. Super-atmospheric pressure may be sustained until anthocyanins and theobromine are liberated and absorbed in the liquid. For example, a pressure of 3 atmospheres may be maintained for 2 hours. Theobromine may be extracted from the liquid. Specification 693,666 is referred to.ALSO:In making cocoa powder or paste, commercial cocoa beans in alcohol and dilute acetic acid, are subjected to super- and sub-atmospheric pressure and the resulting warm and moist beans are then husked, rolled, dried and roasted. Super-atmospheric pressure may be sustained until anthocyanins and theobromine are liberated and absorbed in the liquid. For example, a pressure of 3 atmospheres may be maintained for 2 hours. Theobromine may be extracted from the liquid. Specification 693,666 is referred to.