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method for processing fermented or incubated cocoa beans, chocolate building kit, method for producing chocolate or chocolate-like products and chocolate or chocolate-like product
method for processing fermented or incubated cocoa beans, chocolate building kit, method for producing chocolate or chocolate-like products and chocolate or chocolate-like product
The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or shavings to form a suspension; wet grinding said suspension; subjecting said suspension to heat treatment at a temperature of 70 ° C or less; separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase) and a solid phase, wherein said fat phase comprises cocoa butter as a major component and solids and / or water as minor components and said solid phase comprises cocoa powder and water; and processing the three phases separately, comprising: neutralizing and / or removing acetic acid formed during fermentation or formed or added before or during an incubation of cocoa beans by the aqueous phase, and optionally separating cocoa butter from the phase. grease, separate cocoa powder from the solid phase and separate cocoa flavor and a polyphenolic powder from at least the aqueous phase.
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