Title: Cocoa bean processing methods and techniques
Inventor : Hühn, Tilo
Laux, Roland
Patent submitter: ODC Lizenz AG, Stans CH
Issue Date: 26-Apr-2017
Language : English
Subjects : cocoa; cocoa beans; cocoa bean processing
Subject (DDC) : 664: Food technology
Abstract: Generally speaking, the present invention relates to a method for processing cocoa beans comprising the following steps: a) adding water to a plurality of cocoa beans to form a suspension; b) wet grinding said cocoa bean water suspension in a first coarse grinding step in a first mill; c) wet grinding said cocoa bean water suspension in a second fine grinding step in a second mill such that cocoa bean particles with a particle size of 40 micrometers or less, preferably 10 micrometers or less, are obtained; d) heating said cocoa bean water suspension to a temperature of 70 degrees Celsius or less; and e) decanting said cocoa bean water suspension such that said suspension is separated into three phases, a water phase, a fat phase, and solids.
Further description : Also published as: CY1119297 (T1), DK2378892 (T3), ES2633667 (T3), HRP20171101 (T1), HUE033317 (T2), LT2378892 (T), PL2378892 (T3), PT2378892 (T), SI2378892 (T1), US2011311709 (A1), US2014308428 (A1), US8734888 (B2), US9526264 (B2), WO2010073117 (A2), WO2010073117 (A3)
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Patent
Patentnumber : EP2378892
metadata.zhaw.publication.code: B1
URI: https://digitalcollection.zhaw.ch/handle/11475/16459
Appears in Collections:Patente Life Sciences und Facility Management

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