Year: 1898

page_text: I, ADOLF CHRISTIAN MAX RIECK, of No. 21, Immenhof, in the City of Hamburg,
in the German Empire, Manufacturer, do hereby declare the nature of this inven-
tion to be as follows:
--
The present invention relates to improvements in the manufacture of cacao-
butter and the object of the said improvements is to produce a process by which
in a rational manner a pure cacao-butter as well as a better and less oily cacao
residue are obtained.
In the process hitherto in use for obtaining cacao-butter, the cacao beans were
roasted and hulled and then the nuts ground into a fine oily cacao paste; a
considerable heat (104-140° F.) being applied during this grinding operation.
The thus obtained viscid cacao paste was filled in slowly-heated filter presses
and the oil or fat expelled by pressing. From this process commonly in use,
results, however, only a small produce of cacao-butter, and besides this the said
process is expensive and the handling of the oily paste rather objectionable. A
further great inconvenience of this process consists in that by the pressing
operation, especially when applying a higher pressure, a great number of brown
cacao particles of the finely powdered cacao nuts are also expelled, which cacao
particles intermingle with the cacao oil or cacao-butter and discolour thereby
the latter. In order to remove the said brown cacao particles the cacao butter
must therefore be filtered several times, if necessary.
The above stated inconveniences are obviated by the new process forming the
subject matter of the present invention and which process permits so great a
production of cacao-butter that only about 10 per cent. of the oil remains in the
cacao residue, whilst when working according to the well-known method the
remaining oil or butter amounts to 30-35 per cent.
The mode of practising my invention is as follows:-
mass.
The cacao beans are first roasted and hulled, whereupon the hulled cacao nuts
are reduced not to a fine oily paste as in the old process but to a coarse-grained
This reduction of the cacao nuts into the condition of cacao-groats may
be effected by means of any suitable mills or the like. The coarse-grained cacao
mass (cacao-groats) is then brought into suitable filter presses by means of which
the cacao butter is pressed out in the well-known manner. As there is no
finely reduced cacao paste to be treated in the filter presses there is also no
possibility that fine brown cacao particles may be expelled together with the
cacao-oil or butter even if a very high pressure is applied. In consequence of
this fact a higher pressure than usual can be applied in the filter presses, where-

page_text: from results a greater output of cacao-butter, so that the cacao residue contains
only 8-15 per cent. of the oil. The cacao residue may be powdered and sub-
jected to further treatment in any well-known manner.
Dated this 8th day of September 1898.
PHILLIPS & LEIGH,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in and relating to the Manufacture of Cacao Butter.
I, ADOLF CHRISTIAN MAX RIECK, of 21, Immenhof, in the City of Hamburg,
in the German Empire, Manufacturer, do hereby declare the nature of this inven-
tion and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement:-
My invention relates to improvements in the manufacture of cacao-butter and
the object of the said improvements is to produce a process by which in a rational
manner a pure cacao-butter as well as a better and less oily cacao residue are
obtained.
In the process hitherto in use for obtaining cacao-butter, the cacao beans were
roasted and hulled and then the nuts ground into a fine oily cacao paste; a
considerable heat (104 to 140° F.) being applied during this grinding operation.
The thus obtained viscid cacao paste was filled in slowly-heated filter presses
and the oil or fat expelled by pressing. From this process commonly in use.
results, however, only a small produce of cacao-butter, and besides this the said
process is expensive and the handling of the oily paste rather objectionable. A
further great inconvenience of this process consists in that by the pressing
operation, especially when applying a higher pressure, a great number of brown
cacao particles of the finely powdered cacao nuts are also expelled, which cacao
particles intermingle with the cacao oil or cacao-butter and discolour thereby
the latter. In order to remove the said brown cacao particles the cacao-butter
must therefore be filtered several times, if necessary.
The above stated inconveniences are obviated by the new process forming the
subject matter of the present invention and which process permits so great a
production of cacao-butter that only about 10 per cent. of the actual content of
the oil remains in the cacao residue, whilst when working according to the well-
known method the remaining oil or butter amounts to 30 to 35 per cent.
The mode of practising my invention is as follows:-
mass.
The cacao beans are first roasted and hulled, whereupon the hulled cacao nuts
are reduced not to a fine oily paste as in the old process but to a coarse-grained
This reduction of the cacao nuts into particles of the size of grain or
corn may be effected by means of any suitable mills or like disintegrators. The
coarse-grained cacao mass of the size of grain or corn is then brought into suitable
presses by means of which the cacao butter is pressed out in the well-known
manner. As there is no finely reduced cacao paste to be treated in the presses
there is also no possibility that fine brown cacao particles may be expelled
together with the cacao-oil or butter even if a very high pressure is applied. In
consequence of this fact a higher pressure than usual can be applied in the
presses, wherefrom results a greater output of cacao-butter, so that the cacao
residue contains only 8 to 15 per cent. of the oil. The cacao residue may be
powdered and subjected to further treatment in any well-known manner,

page_text: Having now particularly described and ascertained the nature of my said
invention. and in what manner the same is to be performed, I declare that what
I claim is:-
The herein described process for obtaining cacao butter from cacao-beans,
which consists in reducing the roasted and hulled cacao-beans to particles of the
size of grain or corn and then subjecting this coarse-grained cacao particles to a
considerably high pressure, substantially as and for the purpose set forth.
Dated the 8th day of June 1899
PHILLIPS & LEIGH,
No. 22, Southampton Buildings, Chancery Lane, London, W.C.,
Agents for the Applicant.