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Dark cocoa powder

A technology of black cocoa powder and cocoa powder, which is applied in the field of preparation of black cocoa powder, and can solve problems affecting flavor and the like

Pending Publication Date: 2021-09-07
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, too strong alkalinity can also adversely affect flavor

Method used

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  • Dark cocoa powder
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  • Dark cocoa powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Cocoa cake granules (available from Cargill under the product name GT78) with a particle size of 0.1 mm to 30 mm were mixed with water in a high intensity mixer (Loedige CM20) to prepare cocoa agglomerates with the desired moisture content (see Table 1) .

[0058] The cocoa agglomerates are then dried to a moisture content of 5% or less at atmospheric pressure using a paddle dryer (gas is purged to evaporate as part of the drying process). The dried agglomerates were cooled to about 60°C and then ground to produce cocoa powder (with an average particle size of 0.1 mm to 5 mm). equipment installed in figure 1 shown in .

[0059] Table 1: Process parameters

[0060]

[0061] Table 2: Color of the resulting cocoa powder after cooling and grinding

[0062]

[0063]

[0064] Although not treated with any alkali, the cocoa powder obtained according to the above method has an L value lower than that of raw cocoa cake particles.

Embodiment 2

[0066] Natural cocoa cake granules (available from Cargill under the product name Gerkens 10 / 12 NA55) with a particle size of 0.1 mm to 30 mm were mixed with water in a high intensity mixer (Loedige CM20) to prepare cocoa agglomerates with the desired moisture content (See Table 3).

[0067] The cocoa agglomerates are then dried to a moisture content of 5% or less at atmospheric pressure using a paddle dryer (gas is purged to evaporate as part of the drying process). The dried agglomerates were cooled to about 60°C and then ground to produce cocoa powder (with an average particle size of 0.1 mm to 5 mm). The equipment is the same as in Example 1.

[0068] Table 3: Process parameters

[0069]

[0070] Table 4: Color of the resulting cocoa powder after cooling and grinding

[0071] L value a value b value a / b value raw material 21.65 10.5 10.9 0.96 series 2 19.5 9.0 8.4 1.06 series 3 19.0 8.7 8.1 1.08 series 4 18.7 8....

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Abstract

The invention relates to a continuous process for producing a dark cocoa powder, comprising: mixing a cocoa product with water in an amount of up to 50% by weight, based on the total weight of the mixture; heating the cocoa product and the water to a temperature of 90-160 DEG C until a moisture content of 5% by weight, based on the total weight of the mixture, or less is achieved; and recovering a cocoa powder; wherein the cocoa powder recovered in step (d) has an L value which is lower than that of the cocoa product of step (a). The invention further relates to cocoa powders produced by this method and to their use in food or beverage compositions.

Description

[0001] Cross references to related patent applications [0002] This application claims the benefit of European Patent Application No. 19155686.9 entitled DARK COCOA POWDER filed on February 6, 2018, which is hereby incorporated by reference in its entirety. technical field [0003] The present invention relates to a process for the preparation of dark cocoa powder, dark cocoa powder obtainable by this process and food and beverage compositions comprising such materials. Background technique [0004] The processing of cocoa beans generally involves one or more standard steps including, for example, fermentation, hulling and roasting. The shelled cocoa beans are called cocoa pulp. The pulp is crushed and / or ground to produce cocoa mass (or cocoa mass), which in turn can be pressed to produce cocoa butter, leaving a substantially defatted cocoa cake (or pressed cocoa mass). cake). This cake can then be ground more finely to make cocoa powder. The color and flavor of cocoa ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00
CPCA23G1/0009A23G1/0016A23G1/56
Inventor V·S·尤特坎普J·P·H·范伊塞尔
Owner CARGILL INC