Method for the production of cocoa butter

 

(57) Abstract:

After pressing cocoa liquor emit the liquid fraction, treat her 50-55% aqueous solution of potash in an amount to provide reduction of the acid number of the liquid fraction to 1.2 to 1.4. Before processing the liquid fraction is heated to 50-60oC. treatment of the liquid fraction is carried out by spraying a solution of potash on its surface at least twice. After each stage of the spraying mixture is matured for 7-12 min with simultaneous stirring of the mixture for uniform distribution of the solution of potash in the liquid fraction. After processing of the mixture is separated conglomerates sludge by passing the mixture first through a sieve with cell diameter of 0.4 to 0.6 mm, and then through the vacuum filter with filter cloth to obtain a homogeneous transparent melt cocoa butter and then cooled to room temperature. The obtained cocoa butter has an acid number of 1.2 to 1.4, which provides for the preparation of confectionery their delicate delicate taste, and when it is used in pharmacology provides an opportunity to obtain medicines without any negative side effects for the human body.

The image is the preparation of confectionery and pharmacology.

A method of producing cocoa butter, involving pressing cocoa liquor in hydraulic presses. This cocoa mass pre-within a few hours kneaded and heated to 85-90oWith to reduce its humidity, reduce the viscosity and facilitate the separation of cocoa butter (Meshalkin, A. Technology of confectionery M: Food industry, 1978, S. 325-326, Lurie Chemical control of raw materials in the confectionery industry, M : Agropromizdat, 1987, S. 205 (1, 2)). The disadvantage of this method is not a high quality cocoa butter because of the increased measure of its acid number. The use of this oil production in the future, namely in the food industry, in particular, for the production of confectionery such as chocolate, significantly lowers the quality of the finished product, giving the strange acidic aftertaste. When the use of such oils in the medical industry for pharmacological purposes are not ensured of pharmaceutical production without the negative side effects for the human body.

The closest analogue on the task being solved and achieved the technical, Department of makavelli from grain to obtain cocoa grated, processing of semi-finished potash and pressing cocoa liquor from the separation of liquid fractions (E. I. Zhuravleva and other Technology for confectionery production, M: Food industry, 1968, S. 129-139).

The disadvantages of this method are similar to the disadvantages of the method [1, 2], because although adding potash and there is some reduction of the acid number of the liquid fraction of cocoa butter, this technique is not directed action to reduce the acid number of the cocoa butter. In this regard, the use of such oils cannot provide products with stable quality indicators.

The technical result achieved by the proposed method is to improve the quality of cocoa butter by reducing its acid number, thereby providing improved quality of products, technologies which provide for the use of this oil.

To achieve this technical result in the method of production of cocoa butter, including cleaning of cocoa beans, roasting, grinding, separation of makavelli from grain to obtain cocoa grated, processing of semi-finished potash and prese. Potash processing charge in aqueous solution with a concentration of 50-55%, in an amount to provide reduction of the acid number of the liquid fraction to 1.2 to 1.4.

Before processing the liquid fraction is heated to 50-60oWith, the treatment is carried out by spraying an aqueous solution of potash to the surface of the liquid fraction, at least twice, followed by exposure. After each stage spray for 7-12 min conducting stirring the mixture for uniform distribution of the aqueous solution of potash. After processing of the mixture is separated conglomerates sediment (residues solids cocoa liquor) by passing the mixture first through a sieve with cell diameter of 0.4 to 0.6 mm, and then through the vacuum filter with a filter cloth to obtain a homogeneous transparent melt cocoa butter and then cooled to room temperature.

Thus, before treatment of the liquid fraction potash hold of her sampling and define therein an acid number by adding spitefire a mixture of diethyl ether and ethyl alcohol, taken in the ratio 2:1, with subsequent submission to the mixture solution of phenolphthalein, the number of samples, spitefire mixture and solution phenolphthaleine: on the excess of the acid number of the sample at 1 unit per 100 g of cocoa butter is used 0,234 g 52,5% solution of potash.

The invention is illustrated by the following description of the method of production of cocoa butter: take cocoa beans and expose them to the roasting, grinding with the Department of makavelli from grain to obtain cocoa liquor. Cocoa mass is subjected to pressing with the separation of liquid fractions - cocoa-butter.

From the obtained cocoa butter take a sample and determine in it the acid number by adding spitefire mixture, which consists of diethyl ether and ethyl alcohol in a 2:1 ratio. The mixture then make a solution of phenolphthalein. The number of samples were taken 5 cm3that corresponds 4,30 g oil and transferred to the conical flask, the sample add 50 cm3spitefire mixture. The number of samples, spitefire mixture and solution of phenolphthalein take in the ratio of 1:10:1. After adding phenolphthalein mixture is neutralized with 0.1 N KOH solution until the pink color. Acid number is calculated in the conventional way (I. S. LURIE "Chemical control of raw materials in the confectionery industry, M: Agropromizdat, 1987, S. 205).

The liquid fraction is subjected to a treatment with an aqueous solution of potash (K2CO3). Potash take the form of a solution 50-55% concentration in an amount to provide snizeni the>the. Treatment of the liquid fraction is carried out by spraying 50-55% solution of potash on its surface in two or three stages with the use of equal amounts of a solution of potash at each stage. Total solution of potassium carbonate is calculated from the original values of acid number using 0,223-0,245 g 50-55% solution. After each stage of the spraying mixture is matured for 7-12 min with simultaneous stirring of the mixture for uniform distribution of the solution of potash in the liquid fraction. After processing of the mixture is separated conglomerates sludge by passing the mixture first through a sieve with cell diameter of 0.4 to 0.6 mm, and then through the vacuum filter with filter cloth to obtain a homogeneous transparent melt cocoa butter and then cooled to room temperature. The invention is illustrated by the following description of examples of implementation of the method.

Example 1. Take cocoa beans and expose them to the roasting, grinding with the Department of makavelli from semolina with obtaining cocoa liquor. Cocoa mass is subjected to pressing with the separation of liquid fractions. Determine the acid number by adding spitefire mixture, which consists of diethyl ether and ethyl alcohol in the form of 0.1 N KOH solution until the pink color. Acid number of the sample corresponded to 3.0.

The liquid fraction is treated with potash. Potash take the form of an aqueous solution of 50% concentration in an amount of 0.4 g of solution per 100 g of oil. Before processing the liquid fraction is subjected to heating to 50oC. treatment of the liquid fraction is carried out by spraying a solution of potash to the surface of the cocoa butter in two stages using 0.2 g of 50% potassium carbonate solution at each stage. After each stage of the spraying of a solution of potash, the mixture was incubated for 12 min with simultaneous stirring of the mixture for uniform distribution of the solution in the liquid fraction. The acid number of cocoa butter after alkaline treatment corresponded to 1.2. Next, the mixture is separated by large conglomerates sludge by passing the mixture first through a sieve with cell diameter of 0.4 mm, and then through the vacuum filter with filter cloth to obtain a homogeneous transparent melt cocoa butter and then cooled to room temperature.

Example 2. Carried out analogously to example 1. Acid number of the sample corresponded to 3.2. Potash processing liquid fraction take 55% concentration in an amount of 0.44 g per 100 g of oil. Heating of the liquid fraction is carried out before the 60oRiku mixture after each stage of the sputtering performed within 7 minutes. The acid number of cocoa butter after the alkali treatment was 1.4. The mixture is then passed through a sieve with cell diameter of 0.6 mm and then through the vacuum filter with filter cloth to obtain a homogeneous transparent melt cocoa butter and then cooled to room temperature.

Obtained by the proposed method cocoa butter has high quality characteristics, because it has an acid number of 1.2 to 1.4. The application of this cocoa butter in confectionery, in particular, chocolate masses gives products with a subtle sweet taste, and in the production of medicines ensures products with increased quality indicators that do not cause in the body of any unwanted side effects.

Method for the production of cocoa butter, including cleaning of cocoa beans, roasting, grinding, separation of makavelli from grain to obtain cocoa grated, processing of semi-finished potash and pressing cocoa liquor from the separation of liquid fractions, characterized in that the potash liquid fraction, potash processing charge in aqueous solution with a concentration of 50-55% in the number of mitigating kilo fraction is carried out by spraying a solution of potash on its surface at least twice, followed by exposure after each stage spray for 7-12 min with simultaneous stirring of the mixture for uniform distribution of the solution, after processing of the mixture is separated conglomerates sludge by passing the mixture first through a sieve with cell diameter of 0.4 to 0.6 mm, and then through the vacuum filter with filter cloth to obtain a homogeneous transparent melt cocoa butter and then cooled to room temperature.

 

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