COCOA PRODUCTS BASED ON UNFERMENTED COCOA BEANS AND METHODS FOR PRODUCTION THEREOF Russian patent published in 2019 - IPC A23G1/00 A23G1/02 A23G1/30 A23G1/32 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for processing unfermented cocoa beans. Method includes addition of water to the above non-fermented cocoa beans with pulp and cocoa mucus or without them to produce a suspension. Further, said suspension is wet-milled, said suspension is thermally treated at temperature of 70 °C or lower. Suspension is separated into aqueous phase (heavy phase), fat phase (light phase) and solid phase, wherein said fat phase contains cocoa butter as main component and solid substances and/or water as minor components. Solid phase contains cocoa powder and water. Separate treatment of three phases is carried out, which includes: separation of cocoa butter from the fat phase, separation of cocoa powder from the solid phase and separation of cocoa aroma substances and polyphenol powder from at least an aqueous phase. Said non-fermented cocoa beans are not pre-dried; and subjected to an incubation step before the step of adding water to said non-fermented cocoa beans with pulp and cocoa mucus or without them to produce a suspension. Invention also relates to a set for production of chocolate or chocolate products, including cacao butter, cocoa powder, polyphenol powder and cocoa aroma extracts produced by the said method. Invention relates to a method for production of chocolate or chocolate products, which envisages addition of water to said non-fermented cocoa beans with pulp and cocoa mucus or without them to produce a suspension. Further, said suspension is wet-milled, said suspension is thermally treated at temperature of 70 °C or lower. Suspension is separated into an aqueous phase (a heavy phase), a fat phase (light phase) and a solid phase, wherein said fat phase contains cocoa butter as a main component and solid substances and/or water as secondary components. Solid phase contains cocoa powder and water. Three phases are separately treated, which includes separation of cocoa butter from the fat phase, separation of cocoa powder from the solid phase and separation of cocoa aroma substances and polyphenol powder from at least an aqueous phase. Cocoa flavor extract is re-combined with cocoa butter extract. Re-combined extracts are mixed with said extract of cocoa powder, said extract of polyphenol powder and/or dry milk. Said mixture is knitted. Said non-fermented cocoa beans are not pre-dried; and subjected to an incubation step before the step of adding water to said non-fermented cocoa beans with pulp and cocoa mucus or without them to produce a suspension. Invention relates to chocolate or chocolate product produced by said method.

EFFECT: disclosed invention provides improved control over the process of inactivation of beans, enables to obtain products with a pleasant taste with low bitterness and binding properties, allows to maintain and achieve high content of polyphenols, antioxidants, vitamins in end product; obtained products contain a small undesirable amount of bitter and/or binding low-molecular polyphenols, for example, catechines.

13 cl, 6 dwg