Cocoa bean processing methods and techniques
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Lizenz
Autor:innen
Herausgeber:innen
Betreuer:innen
Erfinder:innen
Patentanmelder
ODC Lizenz AG
Anmeldedatum
24. Dezember 2009
Publikationsdatum
26. April 2017
Departement
Life Sciences and Facility Management
Organisationseinheit
Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publikationstyp
Patent
Begutachtung
DOI
Konferenz
Übergeordnetes Werk
Tagungsband
Zitierform
Band – Heft – Seitenzahlen - Artikelnummer
Reihe
Verlag
ISBN
Patentnummer
EP2378892B1
Veröffentlicht als
CY1119297T1, DK2378892T3, ES2633667T3, HRP20171101T1, HUE033317T2, LT2378892T, PL2378892T3, PT2378892T, SI2378892T1, US2011311709A1, US2014308428A1, US8734888B2, US9526264B2, WO2010073117A2, WO2010073117A3
Zusammenfassung
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.
Beschreibung
Schlagwörter
Cocoa, Cocoa bean, Cocoa bean processing