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OwnerW. Hurst, David Stuart +2inventors
InventorsW. Hurst, David Stuart, Linda Stahl, Kenneth Miller
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The invention provides, in one aspect, a method of making a cocoa-containing food product or ingredient and preserving the levels of a particular polyphenol compound, a collection of polyphenol compounds, and/or total polyphenols present. Certain commonly used baking methods for chocolate cakes and food products use leavening agents that create an alkaline condition that effectively degrades cocoa polyphenols. By monitoring the pH or by adjusting certain alkaline agents or leavening agents used, baked products can be prepared that preserve about 75% or more of the initial cocoa polyphenols present. Food products, cocoa-containing food products, baking mixes and kits, and baked food products produced from the methods are also disclosed.
A method of making a baked food product that comprises at least one cocoa-containing ingredient, the method comprising mixing ingredients and maintaining the pH of the batter below about 6.8 after the point at which at least one cocoa-containing ingredient is added, and baking the mixed ingredients to produce a baked food product having a pH at or below pH 7.5.
A food product comprising cocoa or chocolate, wherein the content of polyphenol compounds present in a cocoa extract containing flavanols, cocoa ingredient, chocolate ingredient, or other ingredient or additive is preserved to about 75% or above of the total level present in the ingredient or additive by maintaining a pH below 7.5 in the final food product.
A method of preserving the total polyphenol content present in one or more ingredients of a baked food product comprising mixing baking powder and baking soda at a ratio of between about 3:1 to about 10:1, adding other ingredients including one or more ingredients comprising edible polyphenols, and baking the mixed ingredients.
A method of preserving the total polyphenol content present in one or more ingredients of a baked food product comprising mixing the ingredients and maintaining a pH at or below 6.8, and baking the ingredients to maintain a baked product at or below pH 7.5.
A method of preserving the total procyanidin content present in one or more ingredients of a baked food product comprising mixing the ingredients and maintaining a pH below 6.8, and baking the ingredients to maintain a baked product at or below pH 7.5.
A method of preserving the content of flavan-3-ol monomer plus polymers up to flavan-3-ol pentamer present in one or more ingredients of a baked food product, comprising mixing the ingredients and maintaining a pH below 6.8, and baking the ingredients to maintain a baked product at or below pH 7.5.
The method of claim 36, wherein the pH of pre-baked mixed ingredients is maintained at or below about 6.6.
A method of preserving the content of flavan-3-ol polymers of unit length 6 to 10 present in one or more ingredients of a baked food product, comprising mixing the ingredients and maintaining a pH below 6.8, and baking the ingredients to maintain a baked product at or below pH 7.5.
A method of preserving the epicatechin and/or catechin content present in one or more ingredients of a baked food product, comprising mixing the ingredients and maintaining a pH below 6.8, and baking the ingredients to maintain a baked product at or below pH 7.5.
A method of preserving the epicatechin content present in one or more ingredients of a baked food product comprising mixing the ingredients and maintaining a pH below 6.8, and baking the ingredients to maintain a baked product at or below pH 7.5.
A method of producing a baked food product comprising adding to a cocoa-containing pre-baked batter an amount of fruit puree or extract sufficient to lower the pH to about 7.0 or below, and baking the pre-baked mixture to produce a final baked product having a pH at or below pH 7.5.
A baking mix comprising a cocoa-containing product, one or more leavening agents, and one or more sweeteners, wherein the baking mix is designed to be mixed with a milk product, an egg product, and a fruit puree to produce a pre-baked batter, and wherein the pre-baked batter has a pH of about 7.0 or below.
Dependencies are inferred from the claim text.