Cocoa product and process of preparation

Claim 2

A process for making a cocoa product which consists essentially of: (a) mixing a low fat cocoa, obtained from roasted cocoa beans, with water to form a cocoa slurry; (b) enzymatically hydrolysing the cocoa slurry with an amylase-containing enzyme; (c) adding alkali to the resulting hydrolysed slurry; and (d) heating the alkali containing slurry.

Claim 3

A process according to claim 1, in which the alkali is added to the slurry in successive charges.

Claim 4

A process according to claim 1, in which sugar is added to the slurry after hydrolysis and before addition of alkali.

Claim 5

A process according to claim 1, in which the hydrolysed slurry is mixed with about 0.25 parts by weight of sugar per 1 part cocoa before addition of alkali, the mixture is agitated for about five hours at about 93° C. and successive charges of about 0.024 parts by weight of sodium hydroxide, per 1 part cocoa, with about 2 parts water are added at the start of the agitation and at intervals of about 1 and 2 hours after the start of the agitation.

Claim 6

A process according to claim 1, wherein, after the slurry has been enzymatically hydrolysed and heated, the slurry is subsequently centrifuged to produce a clear extract.

Claim 7

A process according to claim 5, in which the clear extract is dried to a powder.

Claim 8

A cocoa extract prepared by the process according to claim 5.

Claim 9

A foodstuff containing an extract according to claim 7 as a flavouring.

Claim 10

A cocoa product made by the process according to claim 1.

Claim 11

A process for making a chocolate product which consists essentially of: (a) heating a mixture of a low fat cocoa, obtained from roasted cocoa beans, and water to form a hydrated slurry; (b) enzymatically hydrolysing the slurry by adding an amylase-containing enzyme preparation thereto; (c) adding to the hydrolysed slurry about 0.034 parts by weight of sodium hydroxide per part by weight of cocoa; and (d) heating the sodium hydroxide containing slurry for about five hours at 88° C.

Claim 12

A process for making a chocolate product which consists essentially of: (a) heating a mixture of a low fat cocoa, obtained from roasted cocoa beans, and water to form a hydrated slurry; (b) enzymatically hydrolysing the slurry by adding an amylase-containing enzyme preparation thereto; (c) adding to the hydrolysed slurry about 0.034 parts by weight of sodium hydroxide per part by weight of cocoa; and (d) heating the sodium hydroxide containing slurry for about five hours at 88° C.

Claim 13

A process for making a cocoa product which consists essentially of: (a) roasting raw cocoa beans; (b) deshelling the roasted cocoa beans; (c) grinding the deshelled, roasted cocoa beans to form a cocoa liquor; (d) removing cocoa fat from the cocoa liquor to form a low-fat cocoa; (e) mixing the low-fat cocoa with water to form a cocoa slurry; (f) enzymatically hydrolysing the cocoa slurry with an amylase-containing enzyme; (g) adding alkali to the resulting hydrolysed slurry; and (h) heating the alkali containing slurry.

Claim 14

A process for making a cocoa product which consists essentially of: (a) roasting raw cocoa beans; (b) deshelling the roasted cocoa beans; (c) grinding the deshelled, roasted cocoa beans to form a cocoa liquor; (d) removing cocoa fat from the cocoa liquor to form a low-fat cocoa; (e) mixing the low-fat cocoa with water to form a cocoa slurry; (f) enzymatically hydrolysing the cocoa slurry with an amylase-containing enzyme; (g) adding alkali to the resulting hydrolysed slurry; and (h) heating the alkali containing slurry.

Claim 15

A process for making a chocolate product which consists essentially of: (a) roasting raw cocoa beans; (b) deshelling the roasted cocoa beans; (c) grinding the deshelled, roasted cocoa beans to form a cocoa liquor; (d) removing cocoa fat from the cocoa liquor to form a low-fat cocoa; (e) heating a mixture of the low-fat cocoa and water to form a hydrated slurry; (f) enzymatically hydrolysing the slurry by adding an amylase-containing enzyme preparation thereto; (g) adding to the hydrolysed slurry about 0.034 parts by weight of sodium hydroxide per part by weight of cocoa; and (h) heating the sodium hydroxide containing slurry for about five hours at 88° C.

Claim 16

A process for making a chocolate product which consists essentially of: (a) roasting raw cocoa beans; (b) deshelling the roasted cocoa beans; (c) grinding the deshelled, roasted cocoa beans to form a cocoa liquor; (d) removing cocoa fat from the cocoa liquor to form a low-fat cocoa; (e) heating a mixture of the low-fat cocoa and water to form a hydrated slurry; (f) enzymatically hydrolysing the slurry by adding an amylase-containing enzyme preparation thereto; (g) adding to the hydrolysed slurry about 0.034 parts by weight of sodium hydroxide per part by weight of cocoa; and (h) heating the sodium hydroxide containing slurry for about five hours at 88° C.