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US 5,338,554 AGranted
Process for producing a soluble cocoa product
AssigneeJacobs Suchard AG
InventorsSiegfried Vogt, Wolfgang Krempel, Ute Assenmacher
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Abstract
The invention relates to a process for producing a soluble cocoa product. Cocoa powder is subjected to an extraction with alcohol, particularly with ethanol, and from the residue a water extract is prepared. This water extract is concentrated and as a soluble cocoa product it can be put to many uses as basic substance for beverages, confectionary, ice-cream, pastries etc.
Claims8
A process for producing a soluble cocoa product which has reduced fat and theobromine contents comprising:
- a) subjecting roasted cocoa powder to extraction with ethanol in the temperature range of between 60.degree. C. and 80.degree. C. so as to produce an extract containing fat and theobromine and a cocoa powder residue with reduced fat and theobromine contents;
- b) separating the extract and the cocoa powder residue;
- c) subjecting the cocoa powder residue to extraction with ethanol in the temperature range of between 60.degree. C. and 80.degree. C. so as to produce a further extract containing fat and theobromine and a cocoa powder residue with further reduced fat and theobromine contents;
- d) separating the further extract and the cocoa powder residue;
- e) mixing the cocoa powder residue from step d) with water and agitating the mixture in the temperature range of between 60.degree. C. and 95.degree. C. to produce an aqueous extract and cocoa powder residue;
- f) separating the aqueous extract and the cocoa powder residue;
- g) mixing the cocoa powder residue from step f) with water and agitating the mixture in the temperature range of between 60.degree. C. and 95.degree. C. to produce a further aqueous extract and cocoa powder residue;
- and
- h) concentrating the aqueous extract.
6 more elements
Dependencies are inferred from the claim text.