Tilo Hühn

Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into: a water phase (heavy phase), a fat phase (light phase) comprising cocoa butter, and a solid phase comprising cocoa powder and fluid components; (e) continuously separating the fluid components from… Mehr anzeigen

Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into: a water phase (heavy phase), a fat phase (light phase) comprising cocoa butter, and a solid phase comprising cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) to obtain cocoa aroma and cocoa powder by supplying a flow of said solid phase to a mixing device; wherein the mixing device comprises: a cylindrical, tubular body with a horizontal axis having an inlet opening for the solid phase, an outlet opening for the dried solid phase and an optional outlet opening for a vapor phase comprising cocoa aroma; end plates closing the tubular body at its opposite ends; a coaxial jacket heating or cooling the internal wall of the tubular body to a temperature of from 55°C to 150°C; and a bladed rotor, which is supported for rotation in the tubular body, its blades being arranged as a helix and oriented for centrifuging the solid phase and simultaneously transporting it towards the outlet opening.
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Disclosed is a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to said unfermented cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and… Mehr anzeigen

Disclosed is a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to said unfermented cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and (e) separately processing the three phases, which optionally comprises separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase. Further disclosed are methods of manufacturing of a cocoa product construction kit and chocolate or chocolate-like products comprising high amounts of nutritionally beneficial and useful components of the cocoa fruit, such as e.g. polyphenols, antioxidants, vitamins and/or sugars, making use of the above technique.
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Disclosed is a method for processing cocoa fruits, comprising the steps of: (a) adding water to cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising… Mehr anzeigen

Disclosed is a method for processing cocoa fruits, comprising the steps of: (a) adding water to cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70°C or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and (e) separately processing the three phases, which optionally comprises: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase; wherein the cocoa beans are non-depulped; or wherein cocoa pulp contained in cocoa fruits are separated from the cocoa beans in a depulping step, processed separately from the cocoa beans, and subsequently added to the suspension before or during any of steps (a), (b), (c), or (d). Further disclosed are methods of manufacturing of a cocoa product construction kit and chocolate or chocolate-like products comprising high amounts of nutritionally beneficial and useful components of the cocoa fruit, such as e.g. polyphenols, antioxidants, vitamins and/or sugars, making use of the above technique.
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The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70°C or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said… Mehr anzeigen

The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70°C or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.
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Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or -sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained… Mehr anzeigen

Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or -sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained
from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100 pl or less; and (3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder. Weniger anzeigen

This invention relates to improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, this invention relates to cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of antioxidants and/or vitamins.

Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.

This invention relates to methods and/or processes for processing coffee beans and/or obtaining coffee extracts. In certain embodiments, this invention relates to improved methods and/or processes for producing usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. This invention further relates to the improved techniques for extraction of aroma products and/pr bio-actives from coffee beans.

The present invention relates to fresh citrus juices and a method for the preparation thereof. The method comprises a process for peeling fresh citrus fruit followed by a pressing stage to release the fruit juice wherein this stage is performed under such conditions that the resulting fruit juice is fresh. The present invention also relates to fresh fruit juices.

The invention relates to a berry or grape harvesting vehicle and a method for harvesting espalier fruit, especially berries or grapes of vines, and for further treatment of the espalier fruit, especially berries or grapes, to form a must on the harvesting vehicle. Said vehicle comprises a chassis (2) which is embodied in such a way as to overlap a row of plants to be reaped in a U-shaped recess, wheels (3) which are arranged on the chassis (2) on both sides of the U-shaped recess (9), a device… Mehr anzeigen

The invention relates to a berry or grape harvesting vehicle and a method for harvesting espalier fruit, especially berries or grapes of vines, and for further treatment of the espalier fruit, especially berries or grapes, to form a must on the harvesting vehicle. Said vehicle comprises a chassis (2) which is embodied in such a way as to overlap a row of plants to be reaped in a U-shaped recess, wheels (3) which are arranged on the chassis (2) on both sides of the U-shaped recess (9), a device for separating the espalier fruit from the vines, and preferably a stemming device for separating the berries from the stems, or the like. The invention is characterised in that a helical conveyor centrifuge, especially a solid bowl helical conveyor centrifuge (4) for further treating the mash, is arranged directly in the harvesting vehicle (1). Weniger anzeigen

The invention relates to a method for obtaining value-determining contents, such as flavoring substances, vitamins, and polyphenols, from foods, having the following steps: a) providing a food, b) adding a plant oil as an extraction means, c) grinding the food and the plant oil into a mash, and d) separating the mash into an extraction phase, which is an oil phase, and a solid phase as a raffinate phase. The food and the plant oil are ground very finely, said grinding process being defined in… Mehr anzeigen

The invention relates to a method for obtaining value-determining contents, such as flavoring substances, vitamins, and polyphenols, from foods, having the following steps: a) providing a food, b) adding a plant oil as an extraction means, c) grinding the food and the plant oil into a mash, and d) separating the mash into an extraction phase, which is an oil phase, and a solid phase as a raffinate phase. The food and the plant oil are ground very finely, said grinding process being defined in that the food together with the plant oil is ground until the oil phase has an average particle size of less than 300 µm, preferably less than 100 µm, particularly preferably less than 20 µm. Weniger anzeigen