A method for obtaining extracts from cocoa fruit constituents is described, which comprises the steps of: a) subjecting cocoa fruit constituents to wet grinding in a polar solvent and separating a liquid phase from the wet ground mixture to obtain a hydrophilic extract; b) optionally separating residual solids from the hydrophilic extract; c) adsorbing the hydrophilic extract on a non-ionic macroporous resin; d) desorbing the hydrophilic extract from the non- ionic macroporous resin with a water-miscible organic solvent to obtain a polyphenolic extract; and e) concentrating the polyphenolic extract to obtain a polyphenolic concentrate. In further aspects, extracts obtained by the aforementioned process and food compositions, food supplements, medical compositions or cosmetic compositions comprising the aforementioned extracts are described.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
33 - Alcoholic beverages other than beer
Goods & Services
Essential oils; food flavorings (essential oils), vegetable
oils (essential oils); food flavorings. Dietetic food and substances for medical or veterinary use. Dairy products; milk-based beverages flavored with
chocolate; edible oils and fatty materials; cocoa butter;
spreads, included in this class. Cocoa; cocoa extracts for human consumption, cocoa-based
products (included in this class), beverages based on cocoa,
powdered cocoa, cocoa mixtures, cocoa spreads, cocoa-based
ingredients for confectionery products; pastry and
confectionery products; chocolate; chocolate products,
chocolate mass, chocolate-based beverage, chocolate
toppings; pastry - confectionery; food flavorings, other
than essential oils. Seeds, natural plants and flowers; fresh fruits and
vegetables; raw cocoa beans, cocoa pods and cocoa seeds. Non-alcoholic beverages; preparations for making
non-alcoholic beverages, powder for making instantly soluble
non-alcoholic beverages; beers. Alcoholic beverages (other than beers), cocoa-based
alcoholic beverages, alcoholic essences; alcoholic extracts.
6.
COCOA POWDER FOR BEVERAGES AND METHODS OF PREPARING THE SAME
The present invention relates to methods for the preparation of cocoa- or chocolate-based beverages with excellent, rich taste, favorable organoleptic properties and high contents of nutritionally beneficial components, wherein the method comprises 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) 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; e) separating at least cocoa powder from the solid phase, and a step of mixing the thus produced cocoa powder or chocolate products obtained therefrom with a water source to provide the cocoa- or chocolate-based beverage. In addition, related uses and products are disclosed, which include cocoa drinks, chocolate drinks and instant cocoa powder.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
33 - Alcoholic beverages other than beer
Goods & Services
Essential oils; food flavorings being essential oils, vegetable oils being essential oils Dietetic food and substances for medical or veterinary use milk-based beverages flavored with chocolate; edible oils and edible fat; cocoa butter for food; spreads, namely, dairy-based spreads, fruit-based spreads, nut-based spreads, and vegetable-based spreads Cocoa; cocoa extracts for human consumption, beverages based on cocoa, powdered cocoa, cocoa mixtures, cocoa spreads, cocoa-based ingredients for confectionery products; pastry and confectionery products, namely, candy, caramel confectionery, chocolate confectionery, fruit confectionery, and sugar confectionery; chocolate; chocolate products, namely chocolate bars, chocolate cakes, chocolate creams, chocolate spreads, chocolate truffles, chocolate-based snacks and white chocolate; chocolate-based beverage, chocolate toppings; food flavorings, other than essential oils Plant seeds, natural plants and flowers; fresh fruits and vegetables; raw cocoa beans, cocoa pods in the nature of raw cocoa beans and cocoa seeds in the nature of raw cocoa beans Non-alcoholic beverages containing fruit juices; preparations for making non-alcoholic fruit-flavored beverages, powder for making instantly soluble non-alcoholic fruit-flavored beverages; beers Alcoholic beverages other than beers, cocoa-based alcoholic beverages except beers, alcoholic essences; alcoholic extracts
Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first liquid phase, a second liquid phase and a solid phase, said second liquid phase comprising cocoa butter as a major component and solids and/or first extraction agent as minor components and said solid phase comprising cocoa powder and first extraction agent. The disclosed methods enable production of cocoa extracts and products with increased yield of cocoa butter, antioxidants and/or vitamins.
The present invention relates to methods for the preparation of cocoa- or chocolate-based beverages with excellent, rich taste, favorable organoleptic properties and high contents of nutritionally beneficial components, wherein the method comprises 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) 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; e) separating at least cocoa powder from the solid phase, and a step of mixing the thus produced cocoa powder or chocolate products obtained therefrom with a water source to provide the cocoa- or chocolate-based beverage. In addition, related uses and products are disclosed, which include cocoa drinks, chocolate drinks and instant cocoa powder.
Described are improved methods of manufacturing cocoa-flavored frozen desserts, 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) 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) subjecting a mixture comprising a natural or artificial sweetener to pasteurization, homogenisation and freezing to obtain the cocoa- flavored frozen dessert; wherein the non-dried solid phase obtained in step d) is added to the mixture before or during step e). In embodiments, the invention relates to the use of a wet solid phase prepared from cocoa beans or nibs for the manufacture of cocoa-flavored frozen desserts including ice cream, sherbets, sorbets and frozen yoghurt products, for example.
A23G 1/00 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/40 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition characterised by the dairy products used
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first liquid phase, a second liquid phase and a solid phase, said second liquid phase comprising cocoa butter as a major component and solids and/or first extraction agent as minor components and said solid phase comprising cocoa powder and first extraction agent. The disclosed methods enable production of cocoa extracts and products with increased yield of cocoa butter, antioxidants and/or vitamins.
Aerated water; Non-alcoholic beverages; Mineral water [beverages]; fruit beverages and fruit juices; Preparations for making beverages; Syrups for making beverages.
13.
Cocoa extracts, cocoa products and methods of manufacturing the same
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.
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.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
33 - Alcoholic beverages other than beer
Goods & Services
Essential oils; food flavorings in the nature of essential oils, vegetable oils in the nature of essential oils; food flavorings in the nature of food flavoring, being essential oil Dietetic food and substances for medical or veterinary use in the nature of dietetic foods adapted for medical purposes and veterinary use Beverages based on cocoa and powdered cocoa; chocolate-based beverages; pastry and confectionery in the nature of Frozen confectionery; food flavorings other than essential oils in the nature of Food flavorings being non-essential oils Seeds in the nature of Fruit seeds, natural plants in the nature of Natural flowering plants and flowers; fresh fruits and vegetables; cocoa beans, raw, cocoa pods in the nature of cocoa beans, raw and cocoa seeds in the nature of cocoa beans, raw Non-alcoholic beverages in the nature of Non-alcoholic malt beverages; preparations for preparing non-alcoholic beverages in the nature of Non-alcoholic fruit extracts used in the preparation of beverages, powder for preparing instantly soluble non-alcoholic beverages in the nature of Non-alcoholic fruit extracts used in the preparation of beverages; beers Alcoholic beverages other than beers; cocoa-based alcoholic beverages, except beer; alcoholic essences; alcoholic extracts
18.
CHOCOLATE, CHOCOLATE-LIKE PRODUCTS, CHOCOLATE CONSTRUCTION KIT AND METHODS FOR PREPARING THE SAME
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.
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.
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.
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.
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.
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.
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.
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.
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.
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
