|Title:||Cocoa bean processing methods and techniques|
|Inventor :||Hühn, Tilo|
|Patent submitter:||ODC Lizenz AG, Stans CH|
|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)|
|Appears in Collections:||Patente Life Sciences und Facility Management|
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