Method for producing cocoa powder from cocoa fruits and a method for producing chocolate mass using such cocoa powder

Abstract

The invention relates to a process for producing cocoa powder from cocoa pods, wherein the cocoa beans contained therein are dried, pressed, and ground. To make the process more efficient, according to the invention, the drying and pressing are carried out without prior fermentation, together with the shells surrounding the cocoa beans and the pulp contained in the cocoa pods, wherein the cake resulting from the pressing is subsequently ground.

Description

[0001] The invention relates to a method for producing cocoa powder from cocoa pods and a method for producing chocolate mass with such cocoa powder according to the preamble of claim 1. In the processing of cocoa pods, it is known to remove the outer shell after harvesting the fruit and then partially remove the pith located between the kernels within the fruit. The remaining kernels are then subjected to fermentation. The kernels fermented in this way are subsequently dried, sorted, roasted, shelled, and ground, for example, using a ball mill. After shelling and separation of the shell, the resulting product is called "nibs." The resulting cocoa powder can then be conched with the addition of sugar and milk. After removal of fermentation residues, the chocolate mass is obtained.

[0002] Cocoa powder can be obtained from this process by pressing the (optionally fermented) beans after drying. The fermented beans are then separated into a cake and cocoa butter. The cake can be ground into cocoa powder, while the butter is filtered. In this case, the cocoa powder still contains up to 16% fat.

[0003] The disadvantages of the described method are high energy consumption, an uneconomical procedure and a high residual fat content in the cocoa powder.

[0004] The task is to make the process more efficient.

[0005] This problem is solved by the characterizing features of claim 1.

[0006] The further problem of providing a method for producing a chocolate mass with such cocoa powder is solved by the characterizing features of claim 8. Advantageous embodiments can be found in the respective subclaims.

[0007] An embodiment of the invention is described in more detail below: In accordance with the prior art methods for producing cocoa powder from cocoa fruits, the cocoa fruits are first harvested, The shells are split open and the cocoa beans inside are dried. Unlike the known method, however, the drying takes place without prior fermentation of the cocoa beans, together with the shells surrounding them. possibly together with the pulp contained in the cocoa pods. These components, i.e., cocoa beans, shells, and pulp, are dried together and The oil is then pressed in a press, for example in an oil mill. After pressing, the resulting cake is ground.

[0008] This method eliminates several process steps required by prior art and also saves a significant amount of labor, as fermentation and separation of the cocoa beans from the shells and pulp are no longer necessary. The shorter process also saves a considerable amount of energy, and the resulting cocoa powder, due to the addition of the pulp and shells, has a significantly lower fat content, with a maximum fat content of only 6% after pressing.

[0009] In this process, as in the processes known from the prior art, the cocoa butter can be separated and collected separately during pressing.

[0010] Furthermore, it is advantageous according to the invention that the cocoa powder is roasted after grinding, which can be done, for example, by passing it through an inductively heated tube.

[0011] The moisture content after drying, including the pomace, should not exceed 7%.

[0012] The grinding is preferably carried out using a pin mill and a classifier wheel such that the resulting ground material has a particle size of less than 20 µm.

[0013] The cocoa powder produced in this way can be used to make a chocolate mass by filtering out the separated cocoa butter and then mixing it with the cocoa powder.

Claims

[1] Method for producing cocoa powder from cocoa fruits, wherein the cocoa beans contained therein are dried, pressed and ground, characterized by , that the drying and pressing takes place without prior fermentation together with the shells surrounding the cocoa beans and the pulp contained in the cocoa fruits, and that the cake produced during pressing is subsequently ground. [2] Method according to claim 1, characterized by , that during pressing the cocoa butter is separated and collected separately. [3] Method according to any of the preceding claims, characterized by that the cocoa powder is roasted after grinding. [4] A method for producing cocoa powder according to any one of the preceding claims, characterized by that the cocoa powder has a fat content of less than 6%. [5] Method according to any of the preceding claims, characterized bythat the dried cocoa beans, including the kernels, have a moisture content of less than 7%. [6] Method according to any of the preceding claims, characterized by that the grinding is carried out using a pin mill and a classifier wheel and that the resulting ground material has a particle size of less than 20 µm. [7] Method according to any one of claims 3 to 6 above, characterized by that the roasting process is carried out by passing the cocoa powder through an inductively heated tube. [8] Method for producing a chocolate mass using a cocoa powder produced according to one of the preceding claims, characterized by , that the separated cocoa butter is filtered and then mixed with the cocoa powder.