DE882642C - Process for processing cocoa beans - Google Patents

Description

Method for processing cocoa beans It is known that cocoa butter obtained from pretreated cocoa beans by pressing. Although the required for this High-performance presses represent a high capital value, their performance is in proportion low at net present value. The cocoa butter yield that can be achieved with this pressing is limited, because the cocoa cake still contains about in the highest quality pressing io% cocoa butter. This content is not desirable in all cases.

It has also been suggested to make cocoa butter from cocoa beans to be obtained by extraction with organic solvents. The cocoa butter obtained in this way however, it is often rejected for reasons of taste and other reasons, is deemed to be falsified and is therefore not commercially available.

Attempts have also been made to degrease cocoa or cocoa preparations by that cocoa and cocoa preparations are dissolved in water or other liquids and heated and the mixture has been mixed with saline. After cooling it was the mixture poured through fine sieves and the cocoa butter, which has accumulated in large flakes taken out of the sieve.

Another method is to get the protein in cocoa in aqueous suspension with degrading enzymes such as papain and pepsin under certain Temperatures hydrolyzed, the latter was used in hydrochloric acid solution. Separation of cocoa butter was achieved by further dilution with water.

The latter procedures are cumbersome and some of them don't work desirable additives which have an adverse effect on the aroma poor yields and deliver instead of the commercially available cocoa powder, which in the known pressing process in addition to cocoa butter as a by-product in Form-the cocoa cake is obtained, a cocoa-water mixture that can hardly be used any further as a residue. .

The invention aims.in particular. r. the elimination of the Cocoa butter production required very expensive and complicated presses and a simultaneous one Considerable increase in the amount of raw material processed per unit of time in comparison to invested capital; z. a permit for the manufacture of cocoa butter; 3. the possibility of before the start of the processing process, regardless of the fat content the initial mass, the percentage yield of cocoa butter and thus at the same time also the fat content of the remaining cocoa components exactly and not "as before customary, empirically for each individual pressing by the respective pressing pressure to be used to be roughly defined in the course of pressing; q ,. enabling continuous Process for the production of cocoa butter and processing of the resulting cocoa components in a known way to theobromine or to an easily soluble powdery or formed mixture of cocoa, sugar, milk or milk components and optionally Flavorings, vitamins, etc., without the necessary ones to carry out this process Cocoa components must be isolated beforehand. These advantages are achieved; by breaking the cocoa beans produced in a known and desired manner .in a suitable device, for example a cocoa rolling mill, .a celloid mill od: the like, possibly also in connection with ultrasound or the like, crushed, the material obtained is stirred homogeneously with water at temperatures above 45 ° C and the The resulting paste separates into a high-fat and a low-fat phase. The crushing The cocoa beans and mixing with water can also be done simultaneously on one Colloid mill, etc. can be made. .

Due to the homogeneous mixing of the cocoa mass with water, on the one hand the permissible increase in water volume with regard to further processing and fat surface, on the other hand the best possible result due to the mechanical movement Distribution of the phases achieved, so that a more rapid and almost complete dissolution the cocoa butter to be obtained is made possible by the water. In order to To achieve the desired yield and a lossless operation is here to be found the degree of fineness of the grinding of the cocoa beans and the correct particle size of fat particles too. pay attention to the raw materials used and the special work processes are to be determined empirically. If the distribution is too rough there would be an unfavorable and insufficient egg release of the cocoa butter and - = --a particle size that is too difficult for the following phase separation appear.

The emulsion only needs fractions locally for the detachment process persist of seconds? u persist; but it can also last longer. Possibly the correct particle size is established in a manner known per se, for example -with the .. Micrometer or by = counting in the counting chamber.

The homogeneous aqueous slurry obtained by the process is, as detailed above, separated into a high-fat phase and a low-fat phase.

The separation can be done, for example, by letting them sit down after appropriate Movement take place, being by electrical forces (streaming potential and the potential precipitating particles) the individual particles are discharged, which unites the individual particles and the phases are separated from each other. This separation can also through individual or combined other measures, e.g. filtering, pressing, Centrifugation or by using mechanical vibrations achieved or: supplemented will.

Particularly good results have been achieved; if special to this separation Sludge separators, for example nozzle separators, can be used, namely with or without the use of mechanical vibrations, for example ultrasound. The resulting fat-rich phase is converted into pure cocoa butter in further separators or the like and water, separately; the water obtained, in which possibly still remaining Parts of fat, flavorings, etc: can be contained in the cycle of the Process.

The - low-fat, water-containing phase (cocoa sludge) contains the cocoa components and, as is known per se, can be used to obtain theobromine or cocoa will. But it can also, and this is the advantage of the present invention, directly for the production of an easily soluble powdery or molded under pressure Mixture of cocoa, milk and sugar can be used as a starting material by adding it is intimately mixed with sugar and milk or with milk components and, if desired, mixed with fragrances and / or flavors, vitamins, etc. and then gentle, e.g. B. in the spray tower, dries and packaged moisture-proof.

. Essential for the desired quality of the end product (Aroma of cocoa butter and cocoa) is when performing the process Temperature at which the emulsification or phase separation and further processing is carried out. The lowest temperature at which according to the invention Process can be worked - is at about 45 ° C, since the cocoa butter is below this temperature begins to become viscous or fesüzu. At temperatures above At 8ö ° C, the cocoa butter can take on unpleasant flavors. This depends on the quality of the type of starting material (raw cocoa) or on the used Roasting method dependent. "Good results have been obtained in the temperature ranges between 6o and 8o ° C achieved. The most favorable temperature in each case is advantageous on the desired quality of the cocoa butter, which is the cocoa mass to be processed empirically determined by preliminary tests. To prevent that if necessary When carrying out the process, flavorings are lost, the same can be used remove in a manner known per se from the aqueous sludge and the obtained Extract either the cocoa butter or the cocoa mass after the end of the process add again.

Surprisingly, it was also found that you have a significant Increase in the yield of cocoa butter is obtained if instead of water an aqueous one Sugar solution is used.

It has also been found that by increasing the sugar content the solution can increase the yield of cocoa butter even further and that with With increasing sugar content, the yield of cocoa butter increases. When using a 33 "/ o sugar solution for mixing the cocoa nibs could be almost 100% transition of the fat contained in the broken cocoa beans to the fat-water phase to be established.

According to the method of the present invention, it is therefore possible the cocoa butter content of the cocoa bean depending on your preference and desire Obtain fat-water phase in the form of pure cocoa butter or an increased one To leave the percentage in the cocoa sludge and from it in the form of a cocoa-milk-sugar mixture to obtain.

It has been found that the inventive method with good For example, success can perform as follows. i. Example 50o kg of broken cocoa beans are finely ground on a cocoa roller mill and then in a heated one Stirred kettle with 125o kg of water at a temperature of 70 'C was stirred well, so <iaß the result is a mass that is as homogeneous as possible. The resulting pulp is in a closed System immediately fed to a sludge separator, the resulting fat-water layer is separated into cocoa butter and water on an industrial separator and the resulting Water returned to the production process. To get the cocoa butter in, the small amount of liquid that may still be present in this phase is passed through Use of another separator removed. The resulting small amount of aqueous Phase is optionally also returned to the cycle. In this way 23o kg of pure cocoa butter were obtained.

The resulting cocoa sludge phase still contains about 1.5 to 16 "/ o fat in the dry matter and can be processed into theobromine or cocoa in a manner known per se will. But it can also be placed directly in a closed stirred tank weighing -155 kg Sugar and 49o kg of concentrated milk (dry content 6o o / o) mixed and then be dried in the spray tower. 100 kg of an easily soluble powdery product are obtained Mix of cocoa, sugar and milk, which after a possibly required Sieving or solid deformation is immediately packaged moisture-proof and ready for consumption. The resulting product has a very good aroma, an unexpected dark color and dissolves easily in water of various temperatures.

z. EXAMPLE 500 kg of broken cocoa beans are roughly stirred with 1250% 33% sugar solution (temperature of the 1I ischung 60 ° C ) and then finely ground in a colloid mill, optionally with additional application of sonic vibrations, and stirred homogeneously, the particle size being from 10 to 15 y is determined. The mixture obtained in this way is immediately fed to a sludge separator in a closed system. Further processing can be carried out in the same way as in example i. In this embodiment, 266 kg of cocoa butter were obtained.

The sludge layer resulting from the sludge separator is immediately mixed with 95 kg of sugar and 65o kg of concentrated milk (dryness 590 / ö) and then dried in the spray tower. 935 kg of an easily soluble powdery product were obtained Mixture of cocoa, sugar and milk after any necessary grinding or packaged ready for consumption immediately after a firm deformation.

Claims (3)

PATENT CLAIMS: i. Process for processing cocoa beans, in particular for the production of cocoa butter and for any direct processing of the resulting Cocoa sludge, characterized in that broken cocoa beans on an adjustable The degree of fineness is crushed, the material obtained is mixed homogeneously with water, the resulting material Mud pulp broken down into a high-fat and a low-fat phase, the high-fat phase is further separated into cocoa butter and water, while the low-fat water-containing one Phase. which contains the remaining cocoa components, after adding sugar, Milk or the like to an easily soluble powdery or shaped product or is worked up directly on theobromine or cocoa in a manner known per se. 2. Method according to claim i, characterized in that the cocoa mass instead of with Water is mixed with a sugar solution, with an increasing sugar content increasing yield of cocoa butter is achieved. 3. The method according to claim i or 2, characterized in that the homogeneous stirring or phase separation is carried out at temperatures above .45 ° C, advantageously between 6o and 8o ° C. d .. The method according to any one of claims i to 3. characterized marked; that the fine comminution of the coarse broken cocoa beans and the homogeneous stirring with water or sugar solution at the same time in one operation, z. B. on a colloid mill. 5 :. Process according to one of claims i to 4: characterized in that the phase separation is carried out by means of a sludge separator, e.g. B. a nozzle separator is performed. 6. The method according to any one of claims i to 5, characterized in that the fine comminution and / or homogeneous distribution of the powder in water or sugar solution and / or the phase separation by mechanical vibrations, e.g. B. ultrasound, carried out or supplemented .. 7. The method according to any one of claims i to 6, characterized in that it is carried out continuously; whereby the liquid quantities resulting from the further processing of the fat-rich phase are returned to the cycle of the process: B. Method according to one of Claims 1 to 7, characterized in that the flavoring substances are removed from the low-fat phase in a manner known per se and the End product can be remixed.