Process for removing stimulating compounds from cocoa
US4444798A · kind A · utility
24Cited by
2References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 14, 1982 |
| Grant date | Apr 24, 1984 |
| Priority date | — |
| Expiry date | Jul 14, 2002 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC07D473/12
- WIPO fieldOrganic fine chemistry
- WIPO sectorChemistry
Abstract
In a process for depurinizing cocoa, green or roasted cocoa beans are extracted with water at a temperature of from 40.degree. to 60.degree. C., the extract is treated with an adsorbent based on desugared and activated carob particles in order to remove the purines therefrom, and the beans are dried and roasted. The dried beans are preferably rehydrated using the depurinized extract after being concentrated and before final roasting. The treated cocoa is useful for the production of beverages containing cocoa and, when the variant with reincorporation of the non-purine solids is applied, for the production of chocolate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.