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 and/or plantain 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 manipulation of the roasting process.
Claims18
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 plantain slurry made from peeled mashed plantains;
- wherein the roasted green banana flour or the roasted plantain flour were roasted one or more times independently for a total combined time of 8 minutes to 144 minutes at a temperature from 128° C. to 264° C.
A composition comprising cocoa powder and a roasted flour 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 plantain slurry made from peeled mashed plantains, the cocoa powder and the roasted flour having a combined total mass, the roasted flour having a mass from 5% to 90% of the combined total mass.
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, and roasting the green banana flour and/or the plantain flour until the roasted green banana flour and/or plantain flour comprises a sensory attribute of a cocoa aroma;
- wherein the roasted green banana flour or the roasted plantain flour were roasted one or more times independently for a total combined time of 8 minutes to 144 minutes at a temperature from 128° C. to 264° C.
Dependencies are inferred from the claim text.