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
First Claim
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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.

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