Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa
OwnerGregory AHARONIANinventor
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Abstract
Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder, wherein the perceived bitterness of the plant product(s) is reduced. Extracts from other plants, such as Hibiscus and Valerian root, can be used to reduce perceived bitterness.
Claims20
A method, comprising:
- obtaining AL grams of a coca leaf extract from coca leaves of a plant that is a member of the plant genus Erythroxylym coca;
- deriving a cocoa-based foodstuff by mixing C grams of a bitter, fat-free, unsweetened cocoa, F grams of a fat, S grams of a sweetener, and SP grams of a supplement;
- and
- de-bittering the cocoa-based foodstuff by adding the AL grams of the coca leaf extract,
- wherein a ratio of the AL grams of the coca leaf extract to a sum of the C grams of the bitter, fat-free, unsweetened cocoa, the F grams of the fat, the S grams of the sweetener, and the SP grams of the supplement is less than a maximum allowable ratio, and
- wherein a sum of the F grams of the fat and the S grams of the sweetener is less than the C grams of the bitter, fat-free unsweetened cocoa.
The method of claim 9, the obtaining further comprising:
- brewing the coca leaves in water for ten to twenty minutes at a temperature range from 70 degrees Celsius to 100 degrees Celsius,
The method of claim 9, the obtaining further comprising:
- chemically extracting the coca leaf extract from the coca leaves using a solvent.
The method of claim 9, the obtaining further comprising:
- cold brewing the coca leaves in cold water.
The method of claim 9, further comprising:
- washing the coca leaves in an alcohol;
- and
- drying the coca leaves to remove the alcohol.
The method of claim 9, wherein the supplement is selected from a group consisting of:
- phytosterols, L-theanine, N-acetylcysteine, 5′-ribonucleotides, taurine, mulberry, xanthohumol, hesperidins, glycomacropeptide, alpha lipoic acid, omega-3 fatty acids, omega-6 fatty acids, (soy) lecithin, gum Arabic, polysorbate 80, tocopherol, vanilla, vanillin, taurine, artificial flavors, probiotic cultures, green tea extracts, carrageenan, cinnamon, saw palmetto, rhodiola, red yeast rice, strawberries, and ginseng.
The method of claim 9, wherein the coca leaf extract is selected from a group consisting of:
- benzoylmethylecgonine, methylecgonine, methylecgonine cinnamate, benzoylecgonine, truxilline, hydroxytropacocaine, tropacocaine, ecgonine, cuscohygrine, dihydrocuscohygrine, nicotine, and hygrine.
The method of claim 9, wherein the fat is selected from a group consisting of cacao butter, milk fat, plant oil, animal fat, or a fat substitute.
The method of claim 9, wherein the sweetener is selected from a group consisting of sugar, agave, jiggery, honey, molasses, lucuma, tagatose, inulin, and capuacu.
A method, comprising:
- obtaining AL grams of a coca leaf extract from coca leaves of a plant that is a member of the plant genus Erythroxylum novogranatense;
- deriving a cocoa-based foodstuff by mixing C grams of a bitter, fat-free, unsweetened cocoa, F grams of a fat, S grams of a sweetener, and SP grams of a supplement;
- and
- de-bittering the cocoa-based foodstuff by adding the AL grams of the coca leaf extract,
- wherein a ratio of the AL grams of the coca leaf extract to a sum of the C grams of the bitter, fat-free, unsweetened cocoa, the F grams of the fat, the S grams of the sweetener, and the SP grams of the supplement is less than a maximum allowable ratio, and
- wherein a sum of the F grams of the fat and the S grams of the sweetener is less than the C grams of the bitter, fat-free unsweetened cocoa.
The method of claim 21, the obtaining further comprising:
- brewing the coca leaves in water for ten to twenty minutes at a temperature range from 70 degrees Celsius to 100 degrees Celsius.
The method of claim 21, the obtaining further comprising:
- chemically extracting the coca leaf extract from the coca leaves using a solvent.
The method of claim 21, the obtaining further comprising:
- cold brewing the coca leaves in cold water.
A method, comprising:
- obtaining AL grams of a coca leaf extract from coca leaves of a plant that is a member of the plant genus Erythroxylum brevipes;
- deriving a cocoa-based foodstuff by mixing C grams of a bitter, fat-free, unsweetened cocoa, F grams of a fat, S grams of a sweetener, and SP grams of a supplement;
- and
- de-bittering the cocoa-based foodstuff by adding the AL grams of the coca leaf extract,
- wherein a ratio of the AL grams of the coca leaf extract to a sum of the C grams of the bitter, fat-free, unsweetened cocoa, the F grams of the fat, the S grams of the sweetener, and the SP grams of the supplement is less than a maximum allowable ratio, and
- wherein a sum of the F grams of the fat and the S grams of the sweetener is less than the C grams of the bitter, fat-free unsweetened cocoa.
The method of claim 25, the obtaining further comprising:
- brewing the coca leaves in water for ten to twenty minutes at a temperature range from 70 degrees Celsius to 100 degrees Celsius.
The method of claim 25, the obtaining further comprising:
- chemically extracting the coca leaf extract from the coca leaves using a solvent.
The method of claim 25, the obtaining further comprising;
- cold brewing the coca leaves in cold water.
Dependencies are inferred from the claim text.