US 5,252,349 AGranted

Process for extracting cocoa butter and cocoa cake from cocoa beans

OwnerCharles F. Carter, Jr.inventor

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Abstract

A process for extracting cocoa butter and cake from cocoa beans comprises cleaning a predetermined volume of cocoa beans by multiple screening and gravity separation. Subjecting the cleaned beans to heat and subsequently to cooling for a predetermined length of time to reduce the natural moisture trapped in the beans and concomitantly loosen affixed shell or hull particles surrounding the beans inner portion or nib. Passing the heated and cooled beans through a sizing station to divided the beans into different groups according to their size. Fracturing the cocoa beans along the natural fracture line of the beans inner portions or nib by passing each size group of beans in a controlled manner through centrifugal shattering unit. Separating the fractured nib and affixed hull fragments from each other. Preheating the fractured nib particles to a predetermined temperature. Compressing the preheated nib particles to extract unfiltered cocoa butter and cocoa cake. Filtering the cocoa butter to produce clean cocoa butter and fines material. Reclaiming the fines material to produce even greater nib yield from the receiving product.

A process for extracting cocoa butter and cake from cocoa beans with each of said beans having an outer hull affixed around an inner portion, with said process comprising;

a. cleaning a predetermined volume of cocoa beans to remove undesirable foreign matter and lightweight immature beans entrained therewith during harvesting,
b. heating said beans to a temperature ranging from approximately 280.degree. F. to 320.degree. F. for a period of time ranging from approximately 5 minutes to 8 minutes,
c. cooling said beans immediately after heating for a period of time ranging from approximately 3 minutes to 7 minutes with chilled air at a temperature ranging from approximately 50.degree. F. to 60.degree. F. to thus reduce said beans to a temperature ranging from approximately ambient to 90.degree. F.,
d. dividing said predetermined volume of beans into a plurality of groups of beans with the beans in each of said group being of a predetermined size,
e. fracturing each of said group of beans of a predetermined size along natural fracture lines of said inner portions by passing the beans of each said group under centrifugal force through a rotating assembly which divides the beans of each said group into fragmental segments and concomitantly directs the beans of each said fragmental segment to move at a predetermined speed from a central area within said assembly radially and outwardly in all 360.degree. through a multiplicity of longitudinal paths and into contact with a generally annular shaped target area,
f. separating fractured inner portions from hull fragments and affixed hull fragments,
g. subjecting fractured inner portions free of affixed hull fragments to heat for a period of time sufficient to elevate the temperature of said inner portions to a temperature ranging from approximately 155.degree. F. to 200.degree. F.,
h. compressing said heated inner portions to extract cocoa cake and butter therefrom;
and,
i. filtering said butter to extract cocoa butter therefrom.

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Abstract

Claims13