CACAO OIL PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves cleaning cacao beans; frying; grinding and separating cacao bean husks from cacao nib; grinding cacao nib for obtaining of rubbed cacao; processing rubbed cacao for 40-80 min in annular gap defined between two metal surfaces having trapezium-shaped section and narrowing from 60 micron to 20 micron in the course of conveyance of product, with one of metal surfaces being made immovable and other metal surface rotating at frequency of 15-20 s^-1; pressing rubbed cacao for producing of cacao oil; before processing for obtaining of rubbed cacao, introducing mixture into mass, said mixture comprising sodium carbonate, sodium bicarbonate, potassium bicarbonate or ammonium carbonate and dry cocoa in the ratio of (1:5)-(1:7). Mixture is introduced in an amount of 1.5-3.0% by weight of rubbed cacao. EFFECT: increased yield of cacao oil, improved quality of cacao oil and reduced processing time. 1 tbl