Process for removing stimulating compounds from cocoa
AssigneeSociete d'Assistance Technique pour Produits Nestle S.A.
InventorsDaniele Magnolato, Alain Isely
Life of this patent
Estimating the term…
Abstract
In a process for depurinizing cocoa, green or roasted cocoa beans are extracted with water at a temperature of from 40.degree. to 60.degree. C., the extract is treated with an adsorbent based on desugared and activated carob particles in order to remove the purines therefrom, and the beans are dried and roasted. The dried beans are preferably rehydrated using the depurinized extract after being concentrated and before final roasting. The treated cocoa is useful for the production of beverages containing cocoa and, when the variant with reincorporation of the non-purine solids is applied, for the production of chocolate.
Claims6
A process for treating cocoa to remove theobromine and caffeine therefrom comprising:
- (a) extracting green or roasted cocoa beans with water at a temperature of from 40.degree. to 60.degree. C. to form an aqueous extract containing theobromine, caffeine and other water soluble bean constituents;
- (b) treating the aqueous extract with an adsorbent of desugared and activated carob particles to adsorb theobromine and caffeine;
- (c) separating the adsorbent from the treated extract;
- (d) concentrating the treated extract;
- (e) drying the extracted beans;
- (f) rehydrating the dried beans with the concentrated extract to reincorporate the other water soluble bean constituents into the beans;
- and then
- (g) drying and roasting the rehydrated beans.
Dependencies are inferred from the claim text.