Natural cocoa alternative and methods of producing same
AssigneeInternational Agriculture Group, LLC
InventorsMaurice Moragne, Humberto Wedderburn Morales, David H. Skea, Julio Cesar Vasquez, Teresa S. Cogswell
Life of this patent
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Abstract
A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by careful manipulation of the roasting process.
Claims27
A composition for a cocoa alternative comprising roasted green banana flour formed from a dried green banana slurry made from peeled mashed green bananas and/or roasted plantain flour formed from a dried green plantain slurry made from peeled mashed green plantains, and comprising no cocoa, no cacao, and no derivative of cocoa or cacao,
- wherein the composition has sensory attributes comprising at least one of:
- a cocoa aroma or a cocoa flavor, and
- wherein the roasted green banana flour or the roasted plantain flour were roasted for 10 minutes to 60 minutes at a temperature from 160° C. to 220° C.
A composition comprising cocoa powder and a flour that has been roasted and formed from a dried green banana slurry made from peeled mashed green bananas and/or a dried green plantain slurry made from peeled mashed green plantains, the cocoa powder and the flour that has been roasted having a combined total mass, the roasted flour having a mass from 5% to 90% of the combined total mass, and being roasted from 10 minutes to 60 minutes at a temperature from 160° C. to 220° C.;
- wherein the flour has sensory attributes comprising at least one of:
- a cocoa aroma or a cocoa flavor.
A method of preparing a composition for a cocoa alternative comprising:
- peeling green bananas and/or plantains, mashing the peeled green bananas and/or plantains to form a slurry thereof, drying the slurry to form a green banana flour and/or a plantain flour, roasting the flour consisting only of green banana flour and/or plantain flour for 10 minutes to 60 minutes at a temperature from 160° C. to 220° C.
Dependencies are inferred from the claim text.