TWI708563B - Method for extracting cocoa beans into cocoa powder - Google Patents

Abstract

A method for extracting cocoa beans into cocoa powder, including: taking Trinitarian cocoa beans, steaming them in hot water at 90°C to 95°C for 2 to 5 hours, and then draining the water; as desired The color of the finished product is selected from cocoa beans corresponding to the color; grinded with a grinder for 1 to 5 hours to a particle size of 0.03mm to 0.1mm to form a homogeneous cocoa paste; mix the above cocoa paste with water in a ratio of 1kg:500 to 1200cc. Stir in a homogenizer for 3 to 10 minutes at a temperature of 20°C to 50°C to form a homogeneous cocoa paste; use a low-temperature dryer to dehydrate the above cocoa paste for 8 to 24 hours at a temperature of -15°C To 60°C to form dry cocoa mass with a moisture content of 1% to 6%; crush the cocoa mass to form cocoa powder.

Description

Method for extracting cocoa beans into cocoa powder

The present invention relates to the processing process of cocoa beans, in particular to a method for extracting cocoa beans into cocoa powder.

By the way, chocolate is one of the most popular dessert products since the last century. In addition to the refreshing and invigorating effects of theobromine contained in it, it also has a variety of improved flavors due to various improved methods and a variety of combinations with other ingredients. The product type has become a household food.

Chocolate is made from cocoa powder, and cocoa powder is made from the fruit of the cacao tree (cocoa beans) through fermentation, baking, oil extraction, and grinding. After the cocoa beans are fermented and roasted, the cocoa butter is separated and extracted from other solids during the grinding process, and the solids are further ground into cocoa powder. However, the above-mentioned process of baking at high temperature and extracting cocoa butter will greatly reduce the nutritional content of the finished cocoa powder, such as antioxidant components, and make the cocoa powder show its inherent taste such as bitterness and astringency. A lot of sugar and other flavors must be added. Adding substances to improve the taste, resulting in excessive consumption of chocolate products will cause adverse effects on the human body.

In view of this, how to improve the above-mentioned problem is the primary problem to be solved by the present invention.

The main purpose of the present invention is to provide a method for extracting cocoa beans into cocoa powder, which can extract cocoa beans into pure natural cocoa powder without adding colorants, while retaining the original color without extracting cocoa butter. Has the effect of preserving nutritional value.

To achieve the foregoing objective, the present invention provides a method for extracting cocoa beans into cocoa powder, which includes: Take Trinitario cocoa beans, cook them in hot water and drain the water; Select the cocoa beans of the corresponding color according to the color of the finished product; Grind the cocoa beans with a grinder to a particle size of 0.03mm to 0.1mm to form a homogeneous cocoa paste; Mix the above cocoa paste with water and stir with a homogenizer for 3 to 10 minutes at a temperature of 20°C to 50°C to form a homogeneous cocoa paste; Dehydrate the above cocoa butter with a low-temperature dryer for 8 to 24 hours at a temperature of -15°C to 60°C to form dry cocoa mass; The cocoa mass is broken up to form cocoa powder.

It is not difficult to gain an in-depth understanding of the above-mentioned objects and advantages of the present invention from the detailed description of the selected embodiments and the accompanying drawings.

Please refer to Figure 1, which shows the method for extracting cocoa beans into cocoa powder provided by the present invention, which includes: Take Trinitario cocoa beans, steam them in hot water at 90°C to 95°C for 2 to 5 hours, and then drain the water; Select the cocoa beans of the corresponding color according to the color of the finished product; Grind the cocoa beans with a grinder for 1 to 5 hours, and grind to a particle size of 0.03mm to 0.1mm to form a homogeneous cocoa paste; Take the above cocoa paste and water in a ratio of 1kg:500 to 1200cc and mix with a homogenizer for 3 to 10 minutes at a temperature of 20°C to 50°C to form a homogeneous cocoa paste; Dehydrate the above cocoa paste with a low-temperature dryer for 8 to 24 hours at a temperature of -15°C to 60°C (this temperature covers the range from low temperature to freezing) to form dry cocoa with a moisture content of 1% to 6% Piece; The cocoa mass is broken up to form cocoa powder.

The cocoa bean line used in the method of the present invention is taken from the Trinitario variety. However, because the cocoa tree of this variety is formed by hybridization, not all the cocoa beans produced can be used, and the beans must be After boiling in hot water at 90°C to 95°C, select cocoa beans of specific color according to the desired color of the finished product, such as red, purple, or black. For example, if you want to make red cocoa powder, you must select in this step Cocoa beans with a red appearance.

Then, the cocoa beans are ground to a particle size of 0.03mm to 0.1mm to form a homogeneous cocoa paste. At this time, the cocoa butter is not extracted, but water is added and stirred at a ratio of 1kg:500 to 1200cc to form a homogeneous cocoa paste, which is sent to a low-temperature dryer for dehydration. Low-temperature-dried food has the advantages of light weight, small size, compactness, easy portability, and long shelf life. It can effectively preserve the nutrients of the food and restore the original state (color and appearance of the food after rehydration). Wait). Accordingly, the cocoa mass after being dried at a low temperature and the cocoa powder formed after being crushed will retain the original color of the cocoa beans and present the powdery shape of the original color.

The method of the present invention is characterized in that it does not remove the components of cocoa butter from the cocoa beans, thereby retaining the complete nutritional value, and at the same time making the taste not bitter and astringent, without adding too much sugar or additives. In addition, the primary color and luster of the cocoa powder produced by the method of the present invention are natural ingredients, which can be formed without adding pigments. In addition to the composition, it also provides a colorful appearance in appearance, whether it is made separately from chocolate of this color. Products or other ingredients that match each other to show the contrast of different colors have extremely high development prospects.

However, the disclosure of the above embodiments is only used to illustrate the present invention, not to limit the present invention, so any replacement of equivalent elements should still belong to the scope of the present invention.

In summary, those skilled in the art can understand that this invention can clearly achieve the aforementioned purpose, and it has actually complied with the provisions of the Patent Law.

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Figure 1 is a flowchart of the method of the present invention.

Claims (1)

A method for extracting cocoa beans into cocoa powder, which includes: Take cocoa beans of the Trinitarian variety, steam them in hot water at 90°C to 95°C for 2 to 5 hours, and then drain the water; Select the cocoa beans of the corresponding color according to the color of the finished product; Grind the cocoa beans with a grinder for 1 to 5 hours, and grind to a particle size of 0.03mm to 0.1mm to form a homogeneous cocoa paste; Take the above cocoa paste and water in a ratio of 1kg:500 to 1200cc and mix with a homogenizer for 3 to 10 minutes at a temperature of 20°C to 50°C to form a homogeneous cocoa paste; Use a low-temperature dryer to dehydrate the above cocoa paste for 8 to 24 hours at a temperature of -15°C to 60°C to form a dried cocoa mass with a moisture content of 1% to 6%; The cocoa mass is broken up to form cocoa powder.

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