Process for manufacturing cocoa
AssigneeMorinaga & Co., Ltd.
InventorsIsamu Kajihara, Takeshi Morishima, Shigeo Mori
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Abstract
A process for manufacturing cocoa which comprises kibbling the cocoa cake obtained by pressing cacao mass, pulverizing the kibbled cake into cocoa powder, which is fluidized by sending cooling air to it, and by maintaining the fluidized state thereof for a definite period of time, said cocoa powder is cooled to 18.degree.-30.degree. C., whereby the liquid fat contained therein is crystallized in the stable form as minute crystals.
Claims9
In a process for manufacturing cocoa, wherein cocoa mass is produced from cocoa beans, said cocoa mass is pressed to prepare a cocoa cake and then said cocoa cake is pulverized into cocoa powder.
- the improvements which comprise:
- feeding a cooling air upward to the cocoa powder, while the fat contained in said cocoa powder is still in a molten state, and the fat is present on the surfaces of cocoa particles, to thereby suspend said cocoa powder in said cooling air at a definite level, thereby forming a fluidized bed in which the suspended cocoa particles sufficiently contact with said cooling air and simultaeously collide with each other, thus resulting in the crystallization of the fat contained therein;
- further suspending the particles for a sufficient period for the transformation of the crystals thus formed into stable form, said period being from 3 to 60 minutes, whereby the cocoa particles are cooled to 18.degree. to 30.degree. C.;
- and thus producing a glossy cocoa of a good color tone containing minute and stable fat crystals.
Dependencies are inferred from the claim text.