Foods containing cocoa solids having high cocoa polyphenol contents

• US 6,372,267 B1
• Filed: 12/22/1999
• Issued: 04/16/2002
• Est. Priority Date: 09/06/1996
• Status: Expired due to Term

• Current Assignee: Mars Incorporated
• Original Assignee: Mars Incorporated
• Inventors: Romanczyk, Leo J. Jr., Hammerstone, John F. Jr., Kealey, Kirk S., Snyder, Rodney M., Buck, Margaret M., Cipolla, Giovanni G.
• Primary Examiner(s): TATE, CHRISTOPHER ROBIN
• Application Number:
  US09/470,394
• Time in Patent Office: 846 Days
• Field of Search: 424/195.1, 424/776, 426/631, 426/481, 426/482
• US Class Current: 424/776
• CPC Class Codes: A21D 13/80 Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• CPC Class Codes: A21D 2/364 Nuts, e.g. cocoa
• CPC Class Codes: A23G 1/0006 Processes specially adapted for manufacture or treatment of cocoa or cocoa products A23G1/002 - A23G1/005 take precedence
• CPC Class Codes: A23G 1/0009 Manufacture or treatment of liquid, cream, paste, granule, shred or powder
• CPC Class Codes: A23G 1/002 Processes for preparing or treating cocoa beans or nibs
• CPC Class Codes: A23G 1/0023 Cocoa butter extraction by pressing
• CPC Class Codes: A23G 1/02 Preliminary treatment, e.g. fermentation of cocoa
• CPC Class Codes: A23G 1/04 Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products machines for roasting cocoa A23N12/00
• CPC Class Codes: A23G 1/06 Apparatus for preparing or treating cocoa beans or nibs
• CPC Class Codes: A23G 1/30 Cocoa products, e.g. chocolate; Substitutes therefor
• CPC Class Codes: A23G 1/36 characterised by the fats used containing dairy products A23G1/46
• CPC Class Codes: A23G 1/48 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G1/40 , vegetal cocoa substitutes A23G1/34 or A23G1/38
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/00 containing organic compounds, e.g. synthetic flavouring agents
• CPC Class Codes: A23K 50/42 Dry feed
• CPC Class Codes: A23K 50/48 Moist feed
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 33/10 using additives addition of substantially indigestible substances A23L33/21
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A23L 7/122 Coated, filled, multilayered or hollow ready-to-eat cereals
• CPC Class Codes: A23L 7/126 : Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• CPC Class Codes: A23L 7/17 : by extrusion
• CPC Class Codes: A23L 7/178 : by pressure release with or without heating
• CPC Class Codes: A23L 7/196 : Products in which the original granular shape is maintained, e.g. parboiled rice
• CPC Class Codes: A23L 9/10 : Puddings; Dry powder puddings
• CPC Class Codes: A61P 1/02 : Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
• CPC Class Codes: A61P 29/00 : Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
• CPC Class Codes: A61P 3/08 : for glucose homeostasis pancreatic hormones A61P5/48
• CPC Class Codes: A61P 31/04 : Antibacterial agents
• CPC Class Codes: A61P 31/12 : Antivirals
• CPC Class Codes: A61P 35/00 : Antineoplastic agents
• CPC Class Codes: A61P 37/04 : Immunostimulants
• CPC Class Codes: A61P 39/06 : Free radical scavengers or antioxidants
• CPC Class Codes: A61P 43/00 : Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
• CPC Class Codes: A61P 7/00 : Drugs for disorders of the blood or the extracellular fluid
• CPC Class Codes: A61P 9/08 : Vasodilators for multiple indications
• CPC Class Codes: A61P 9/10 : for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
• CPC Class Codes: A61P 9/12 : Antihypertensives
• CPC Class Codes: C11B 1/04 : of vegetable raw material C11B1/025 takes precedence
• CPC Class Codes: C11B 1/06 : by pressing
• CPC Class Codes: C11B 1/10 : by extracting

Abstract

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Claims

1. A food composition comprising partially defatted cocoa solids which are prepared by a method which comprises the steps of:

(a) heating cocoa beans for a time and at an internal bean temperature just sufficient to loosen the cocoa shells without roasting the cocoa nibs;

(b) winnowing the cocoa nibs from the cocoa shells;

(c) screw pressing the cocoa nibs to produce cocoa butter and partially defatted cocoa solids; and

(d) recovering the partially defatted cocoa solids, which cocoa solids contain cocoa polyphenols including cocoa procyanidins from the unroasted cocoa nibs.

2. The food composition of claim 1, which is a chocolate-flavored food product.

3. The food composition of claim 1, which is a chocolate food product.

4. The food composition of claim 1, which is a chocolate confectionery.

5. The food composition of claim 1, which is a chocolate-flavored confectionery.

6. The food composition of claim 4, which is an SOI chocolate confectionery.

7. The food composition of claim 4, which is a non-SOI chocolate confectionery.

8. The food composition of claim 7, which is a low fat chocolate.

9. The food composition of claim 1, which is a chocolate drink.

10. The food composition of claim 1, which is a chocolate-flavored drink.

11. The food composition of claim 1, wherein the food product is a chocolate-coated food product.

12. The food composition of claim 11, wherein the chocolate-coated food product contains a caramel, a nougat, a fruit piece, a nut, or a wafer.

13. The food composition of claim 11, wherein the chocolate-coated food product is a chocolate-coated inclusion which contains a cordial cherry or peanut butter.

14. The food composition of claim 11, which is a chocolate-coated dessert.

15. The food composition of claim 11, which is a chocolate-coated ice cream.

18. The composition of claims 1, 16 or 17, wherein the cocoa beans are slaty cocoa beans, purple cocoa beans, mixtures of slaty and purple cocoa beans, mixtures of purple and brown cocoa beans, or mixtures of slaty, purple and brown cocoa beans.

19. The composition of claim 18, wherein the cocoa beans are slaty cocoa beans, purple cocoa beans, or mixtures thereof.

16. A dietary composition comprising partially defatted cocoa solids prepared by a method which comprises the steps of:

a) heating cocoa beans for a time and at an internal bean temperature just sufficient to loosen the cocoa shells without roasting the cocoa nibs;

b) winnowing the cocoa nibs from the cocoa shells;

c) screw pressing the cocoa nibs to produce cocoa butter and partially defatted cocoa solids; and

d) recovering the partially defatted cocoa solids, which cocoa solids contain cocoa polyphenols including cocoa procyanidins from the unroasted cocoa nibs.

17. A therapeutic composition comprising partially defatted cocoa solids prepared by a method which comprises the steps of:

a) heating cocoa beans for a time and at an internal bean temperature just sufficient to loosen the cocoa shells without roasting the cocoa nibs;

b) winnowing the cocoa nibs from the cocoa shells;

c) screw pressing the cocoa nibs to produce cocoa butter and partially defatted cocoa solids; and

d) recovering the partially defatted cocoa solids, which cocoa solids contain cocoa polyphenols including cocoa procyanidins from the unroasted cocoa nibs.