JP-7856637-B2 - Cocoa products and methods for manufacturing the same

Inventors

• モーラ， フェデリコ
• ビラノバ， エルザ
• レシンク‐ロンバウツ， マリーナ
• ポアソン， ルイジ
• スプレン， ステファン
• サラザン‐オリベルジェル， セリーヌ
• 岡村 聡

Assignees

• ソシエテ・デ・プロデュイ・ネスレ・エス・アー

Dates

Publication Date

20260511

Application Date

20211102

Priority Date

20201106

Claims (15)

1. A cocoa product comprising a ratio of epicatechin by weight to theobromine by weight of 0.2 to 1.2 , and a ratio of procyanidin C1 by weight to theobromine by weight of at least 0.005 .
2. The cocoa product according to claim 1, comprising an extract derived from cocoa nibs containing theobromine, epicatechin, procyanidin C1, procyanidin B2, 2-isopropyl-5-methyl-2-hexenal, and 4-methyl-2-phenyl-2-pentenal.
3. The cocoa product according to claim 1 or 2 , comprising 0.8% to 4% by weight of epicatechin.
4. A cocoa product according to any one of claims 1 to 3, comprising 0.01% to 1% by weight of procyanidin C1.
5. A cocoa product according to any one of claims 1 to 4, comprising at least a ratio of 0.04 of procyanidin B2 by weight to theobromine by weight.
6. A cocoa product according to any one of claims 1 to 5, comprising 0.15% to 1% by weight of procyanidin B2.
7. A cocoa product according to any one of claims 1 to 6, comprising at least 145 μg/kg of alkyl and phenylalkenal.
8. A cocoa product according to any one of claims 1 to 7, comprising at least 10 μg/kg of 2-isopropyl-5-methyl-2-hexenal and at least 10 μg/kg of 4-methyl-2-phenyl-2-pentenal.
9. The cocoa product according to any one of claims 1 to 8, wherein the cocoa product is in the form of a liquid, concentrate, extract, or powder.
10. The cocoa product according to any one of claims 1 to 9, wherein the cocoa product is mixed with roasted and ground coffee, soluble coffee powder, coffee extract, dairy products, non-dairy creamer or dairy creamer, chicory, or a combination thereof.
11. A cocoa product according to any one of claims 1 to 10, for use as a ready-to-drink beverage or powdered beverage .
12. A cocoa product according to any one of claims 1 to 10, for use in capsules .
13. A method for producing the cocoa product described in claim 1 , a. The step of preparing roasted and ground cocoa nibs, b. The first step is to extract the roasted and ground cocoa nibs with water at a temperature of 95°C to 115°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes. c. The roasted and ground cocoa nibs from step b) are further extracted with water at a temperature of 160°C to 180°C at a draw-off ratio of 2 to 4 for 20 to 40 minutes, and optionally, d. The step of evaporating the extract to obtain a concentrated cocoa composition, Methods that include...
14. The method according to claim 13, further comprising the step of drying the concentrate.
15. The method according to claim 14, wherein drying is performed by spray drying or freeze-drying.

Description

This invention relates to a cocoa product containing a large amount of antioxidant molecules. Further aspects of this invention include the use of this product for the manufacture of beverages and for encapsulation, as well as methods for producing this product. [Background technology] Cocoa powder is produced from cocoa nibs derived from fermented cocoa beans. These cocoa nibs are dried, roasted, and ground into liquid cocoa mass. The cocoa nibs are typically alkalized before, during, or after the roasting process. Alkalination determines the color and flavor of the cocoa mass, which is supplied to the chocolate industry as an intermediate or semi-finished product and also serves as the base for the production of cocoa powder and cocoa butter. Alkalinizing cocoa also gives it a darker color, a milder flavor, and makes it easier to dissolve in liquid. Next, the cocoa butter is removed by pressing, yielding cocoa cakes, or discs, approximately 5 centimeters thick. These cakes are crushed and ground into fine, unsweetened cocoa powder. The powder is a substance containing the aroma, flavor, and color of cocoa. For its flavor and color, cocoa powder can be added to many foods, such as biscuits, puddings, desserts, creams, filled chocolates, and ice cream. Beverages made from cocoa powder reconstituted with either hot or cold liquids are very popular. When mixed with sugar and diluted with milk, cocoa powder becomes a mild chocolate drink. Cocoa powder is classified into high-fat, medium-fat, low-fat, and very low-fat powders based on their cocoa butter content. According to international standards, high-fat cocoa powder has a cocoa butter content of ≥20.0%, medium-fat cocoa powder has a cocoa butter content of 14.0–20%, low-fat cocoa powder has a cocoa butter content of 10.0–14.0%, and very low-fat cocoa powder has a cocoa butter content of 0.1–2%. In this industry, high-fat cocoa powder typically has a cocoa butter content of 20–24%, medium-fat cocoa powder has 10–12%, and low-fat powder has 8%. Different processing conditions result in a variety of cocoa powders with different properties. For example, very low-fat cocoa powder is typically produced by solvent extraction. For use in beverages such as cocoa-flavored milk drinks or instant cocoa drinks, it is desirable that the powder dissolves easily and immediately in cold or hot liquids such as water. However, generally speaking, cocoa products do not have the same solubility as coffee products, and cocoa powder does not currently dissolve completely in water. To ensure proper dissolution of cocoa products in water, it is generally recommended to first mix a small amount of liquid with the cocoa powder to create a slurry, and then dilute the slurry with the remaining liquid. The key components and mechanisms that cause insolubility in cocoa products are not well understood. For example, the wettability and solubility of cocoa powder may be reduced by fats contained in the powder, such as residual cocoa butter. Insoluble components that constitute part of the cocoa product can also cause insolubility and precipitation. U.S. Patent No. 5,389,394 discloses that a fat-free cocoa extract can be obtained by extracting cocoa nibs under atmospheric pressure at a temperature of 40°C to 100°C. The extract can be concentrated, dried, and powdered for use, for example, as a raw material for ready-to-drink (RTD) beverages. However, this extraction method yields only 9.2% of the cocoa extract from the cocoa nibs. U.S. Patent Application Publication No. 2009/0263556 discloses a method for extracting cocoa powder for the production of soluble cocoa products used as raw materials. This method combines enzymatic treatment and solvent precipitation to separate the soluble fraction from the insoluble cocoa powder. U.S. Patent No. 2,380,158 claims a method for producing fat-free aqueous cocoa by extracting coarsely ground cocoa nibs with water at 100°C to 180°C to obtain an extract in which some of the non-water-soluble polysaccharides are hydrolyzed and recovered. The primary objective is to increase the yield of fat extraction from the cocoa nibs. By removing some of the water-soluble fraction, the yield of butter extraction is increased. Furthermore, the extract is alkalized and oxidized to develop color. Cocoa beans are rich in polyphenols, particularly epicatechin. Epicatechin has been reported to possess antioxidant properties. Approximately 60% of the total polyphenols in raw cocoa beans are flavanol monomers (epicatechin and catechin) and procyanidins (dimers and trimers). However, current methods for producing cocoa powder cannot efficiently extract or maintain the level of epicatechin in cocoa extract. This invention relates to a cocoa product that provides a natural and satisfying taste, color, and aroma, and that can be conveniently used in a variety of applications, for example, by improving its solubility in water. Finally, this invention provides a cocoa product w