|Title:||Cocoa fruit processing methods and cocoa products obtained by the same|
|Inventor :||Hühn, Tilo|
|Patent submitter:||ODC Lizenz AG, Stans CH|
|Subjects :||processing cocoa fruits; cocoa beans; wet grinding|
|Subject (DDC) :||664: Food technology|
|Abstract:||Disclosed is a method for processing cocoa fruits, comprising the steps of: (a) adding water to cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and (e) separately processing the three phases, which optionally comprises: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase; wherein the cocoa beans are non-depulped; or wherein cocoa pulp contained in cocoa fruits are separated from the cocoa beans in a depulping step, processed separately from the cocoa beans, and subsequently added to the suspension before or during any of steps (a), (b), (c), or (d). Further disclosed are methods of manufacturing of a cocoa product construction kit and chocolate or chocolate-like products comprising high amounts of nutritionally beneficial and useful components of the cocoa fruit, such as e.g. polyphenols, antioxidants, vitamins and/or sugars, making use of the above technique.|
|Further description :||Also published as: CO2018000199 (A2), CR20180085 (A), CU20180003 (A7), EP3345486 (A1), MX2018000244, (A), PE10282018 (A1), WO2017005373 (A1)|
|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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