Use of non-alkalized cocoa solids in a drink
AssigneeMars, Incorporated
InventorsKirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., John F. Hammerstone, Jr., Margaret M. Buck, Giovanni G. Cipolla
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Abstract
The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
Claims14
A drink comprising non-alkalized, partially defatted cocoa solids, wherein said cocoas are prepared by:
- (a) heating cocoa beans for a time and at a temperature sufficient to loosen the cocoa shells without roasting the cocoa nibs;
- (b) winnowing the cocoa nibs from the cocoa shells;
- (c) screw pressing the cocoa nibs to produce cocoa butter and partially defatted cocoa solids;
- and
- (d) recovering the cocoa butter and the partially defatted cocoa solids, which cocoa solids contain cocoa polyphenols from the unroasted cocoa nibs.
Dependencies are inferred from the claim text.