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Cocoa composition

A technology of cocoa powder and extract, which is applied in the field of preparing cocoa-containing beverages or beverages, carbonated beverages or beverages, to achieve the effects of not being easily polluted by microorganisms, having good antioxidant capacity, and preventing oxidation

Inactive Publication Date: 2012-12-26
BARRY CALLEBAUT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another problem is that in order to obtain a tasty drink, a lot of cocoa powder needs to be used

Method used

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  • Cocoa composition
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Examples

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preparation example Construction

[0128] 2. The preparation method of the cocoa source material of the present invention

[0129] In another aspect, the invention relates to a process for the preparation of the cocoa-derived material of the invention.

[0130] In a specific embodiment there is provided a method of preparing cocoa-derived material in syrup form. The method includes the following steps:

[0131] a) mixing soluble cocoa powder with a cocoa extract as described herein, the cocoa extract comprising more than 25% by weight polyphenols based on the extract, preferably 25, 30, 35, 40, 45, 50, 55, 60 or 65 % by weight polyphenols,

[0132] b) optionally admixing one or more additional ingredients to the mixture of step a),

[0133] c) dissolving the mixture of step a) or b) in water,

[0134] d) adjusting the pH of the suspension obtained in step c) to a pH value below 5, preferably below 4, most preferably below 3.5,

[0135] e) optionally homogenizing said mixture, preferably at a pressure of at...

Embodiment 1

[0172] Example 1: Syrup and Beverage

[0173] Table 1 illustrates syrups containing soluble cocoa powder and cocoa extracts of the present invention having enhanced polyphenol levels. The pH of the syrup was brought to 3.3 by the addition of phosphoric acid.

[0174] A drink called Coca-Cola is made using this syrup by mixing: 85% by weight of carbonated water and 15% by weight of said syrup. The beverage is prepared through the following method steps:

[0175] - Dissolve the dry mix of the ingredients of the syrup in water and bring the pH to 3.3

[0176] - Homogenization at 125 bar, pasteurization within minutes at 85°C via heat exchanger or in tanks, direct cooling to 20°C, aseptic filling into bags in containers or tank systems.

[0177] -Aseptically connect the container to the carbonated water unit to make Coca-Cola.

[0178] Table 1

[0179] components

Syrup (by weight % of syrup)

Beverages (by weight % of beverages)

Nonfat Soluble Cocoa Pow...

Embodiment 2

[0183] Example 2: Syrup and Beverage

[0184] Table 2 illustrates syrups containing soluble cocoa powder and cocoa extracts of the present invention having increased polyphenol levels.

[0185] A beverage is prepared using this syrup by mixing: 85% by weight of carbonated water and 15% by weight of said syrup. The beverage was prepared using the method described in Example 1. The resulting beverage (see Table 2) was stable and had a good taste.

[0186] Table 2

[0187] components

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Abstract

The present invention is directed to a cocoa-derived materialcomprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25wt% based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa- derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.

Description

[0001] This patent application is the international application PCT / EP2007 / 062486 (WO 2008 / 059064 ), which is hereby incorporated by reference in its entirety. [0002] This patent application further claims priority to PCT / EP2008 / 053740, filed March 28, 2008, entitled "Cocoa composition", the entire disclosure of which is incorporated herein by reference. technical field [0003] The present invention relates to a cocoa-derived material comprising soluble cocoa powder and cocoa extract having an increased amount of cocoa polyphenols. The invention also relates to the use of this cocoa-derived material for the preparation of cocoa-containing beverages or drinks, preferably carbonated drinks or drinks. The method of the present invention further discloses methods for the preparation of the cocoa-derived materials and beverages described herein. Background technique [0004] Cocoa powder is known in the art as a product made from cocoa nibs that are dried and ground after ex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32A23L2/38A23L2/385A23L2/39
CPCA23L2/38A23L2/385A23L2/39
Inventor I·布隆代尔D·德克莱尔H·贝纳尔特
Owner BARRY CALLEBAUT