Process for producing cocoa polyphenol concentrate

A technology for extracting cocoa beans, which is applied in the field of obtaining cocoa products rich in cocoa polyphenols, can solve the problems of difficult control of the temperature of unfermented cocoa beans, expensive microwaves, etc.

Inactive Publication Date: 2007-03-21
NATRACEUTICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, using microwaves is expensive as specialized equipment is required
Additionally, it

Method used

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  • Process for producing cocoa polyphenol concentrate
  • Process for producing cocoa polyphenol concentrate
  • Process for producing cocoa polyphenol concentrate

Examples

Experimental program
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Effect test

Embodiment 1

[0081] Enzymatic browning reactions cause foods rich in phenolic compounds to darken during their transportation, storage, and processing. These undesired reactions in foods produce substances that cause unpleasant odors and tastes.

[0082] The purpose of the present invention is to inactivate polyphenol oxidase by heating, in particular, by heat treatment (bleaching) in water, and to study the inactivation conditions (time-temperature relationship) for controlling the enzymatic browning reaction, wherein the enzyme The browning response was measured by color change (perceptual color analysis).

[0083] Nine trials were performed at 3 different time and temperature combinations.

[0084] Humidity = 75°C, 85°C, and 95°C; Time = 5 minutes, 10 minutes, and 15 minutes. 1 wt% catechol was used as an agent to accelerate browning. Browning was then measured to quantify how long and what heat treatment was needed to best suppress the browning response (melanosis) of the cocoa seed...

Embodiment 2

[0099] Example 2 Polyphenol Solubilization

[0100] 25 grams of dried defatted unfermented cocoa bean intermediate containing 2.31 grams of total polyphenols (9.25 wt %) were initially extracted with water at a ratio of 1:15 (cocoa:water). Extraction was performed at a temperature of 30°C for 2.5 hours.

[0101] After the first extraction, the mixture was centrifuged. Two fractions are obtained: liquid and extracted solid. The extracted solids are then subjected to the above extraction process twice. Conditions remained the same except that the solid:solvent ratio was 1:10 in the last two extractions.

[0102] The results of the experiment are shown in Table 3.

[0103] more recycled in the process

[0104] From the results shown in Table 3, it can be clearly seen that after the third extraction, 81.08 wt% of polyphenols were recovered in solution. 594 ml of solution were obtained, of which total solids (0.98%) were 5.84 g and total polyphenols were 1.42 g. T...

Embodiment 3

[0106] Unfermented fresh cocoa beans contain on average 50 wt% moisture, 24 wt% fat, 3.5% total polyphenols, 7.8% husk, and 14.7% other compounds.

[0107] 1000 Kg of fresh unfermented cocoa beans were bleached in hot water at 95° C. for 7 minutes to inactivate the PPO enzyme. After blanching, the cocoa beans are rinsed in cold water. Next, the cocoa beans having a moisture content of 44 wt% were dried in the sun for one week to reduce the moisture content to 6 wt%. After drying, 532 Kg of dried unfermented cocoa beans with greatly reduced and / or inactivated PPO activity were obtained. This by-product contains 6.57% polyphenols.

[0108] In the next step, the dried cocoa beans are reduced in particle size by crushing followed by pulverization. Crush with a hammer mill to obtain small pieces. After crushing, the flakes were ground with a cryogenic pin mill using nitrogen as cooling medium to avoid fat melting. During cryogenic milling, by-products were frozen at -5 °C. Th...

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Abstract

A process in which cocoa polyphenol concentrate is obtained comprising the steps of: a) subjecting unfermented cocoa beans to a blanching step in water at a temperature in the range from 85-100 DEG C for a time period in the range from 3 to 15 minutes to give unfermented cocoa beans with reduced polyphenol oxidase activity; b) drying the unfermented cocoa beans with reduced polyphenol oxidase activity at a temperature of less than 85 DEG C to obtain dried unfermented cocoa beans with a moisture content of no more than 15%; c) subjecting the dried unfermented cocoa beans to a particle size reduction step to obtain dry unfermented cocoa bean intermediate whereby at least 99 wt% of the product has a particle size less than or equal to 300 m; e) extracting polyphenols from the dry unfermented cocoa bean intermediate to give a cocoa polyphenol extract and extracted solids; d) concentrating the cocoa polyphenol extract to yield a cocoa polyphenol concentrate; and wherein the process further includes a defatting step which is carried out prior to step d).

Description

technical field [0001] The present invention relates to a method for obtaining a cocoa product rich in cocoa polyphenols, wherein the raw material is unfermented cocoa beans. More specifically, the present invention discloses methods for preparing liquid and powdered cocoa polyphenol concentrates from unfermented cocoa beans. Background technique [0002] Cocoa polyphenols are currently of great interest not only for their contribution to aroma, but also for their antioxidant activity and possible beneficial health effects. The total polyphenol content in fresh unfermented defatted and dried cocoa beans can vary from 12 wt% (weight ratio) to 20 wt%. The main polyphenolic compounds present are monomeric flavonoids such as (+)-catechin, (-)-epicatechin, and oligomeric flavonoids such as proanthocyanidins, half of which are dimers (B1 -B8). Other identified compounds are quercetin and quercetin glycosides, quercetin, luteolin, apigenin, coumaric acid, cafeic acid, chlorogeni...

Claims

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Application Information

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IPC IPC(8): A23G1/00C07B63/00
CPCA23G1/002A23G1/0006A61P3/02A61K36/185
Inventor 何塞-比森特·庞斯-安德鲁埃莱娜·西恩富戈斯-霍维利亚诺斯阿尔文·伊瓦拉
Owner NATRACEUTICAL
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