Cocoa powder for beverages and method for preparing the same

Abstract

The present invention relates to a method for preparing a cocoa- or chocolate-based beverage with excellent rich taste, pleasant organoleptic properties, and a high content of nutritionally beneficial ingredients, the method comprising the steps of: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet-grinding the suspension; c) subjecting the suspension to a heat treatment at a temperature of 70°C or less; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase comprises cocoa butter as a major component and solids and / or water as minor components, and the solid phase comprises cocoa powder and water; and e) separating at least the cocoa powder from the solid phase and mixing the cocoa powder thus produced, or a chocolate product obtained therefrom, with a water source to provide a cocoa- or chocolate-based beverage. Additionally, related uses and products, including cocoa beverages, chocolate beverages, and instant cocoa powder, are disclosed.

Description

Technical Field

[0001] The present invention relates to an improved method and / or technology for manufacturing a chocolate-based or cocoa-based beverage. Further, the present invention relates to a cocoa beverage and a chocolate beverage prepared by the method, and an instant cocoa powder.

Background Art

[0002] Generally, cocoa powder (conventionally understood as a finely ground dry solid residue obtained after extracting cocoa butter from cocoa liquor, which is a paste containing fermented and roasted cocoa beans) provides a base for preparing chocolate-based or cocoa-based beverages, and thus essentially affects their texture, flavor, and nutritional properties.

[0003] The preparation of the cocoa powder itself begins with the processing of the seeds of the cacao tree (Theobroma cacao tree) that grow within the pods of the tree. These seeds, commonly referred to as cocoa beans, are typically harvested, washed to remove any foreign matter, fermented, and then dried once the pods are harvested. The fermentation of cocoa begins as soon as the beans are exposed to air. Naturally occurring yeast spores settle on the sugary beans and begin to break down the sugar into carbon dioxide, aromatic compounds, and alcohol, the latter of which is further converted to acetic acid by the microbial activity brought about by bacteria. At the final stage of this process, the germ within the cocoa bean is inactivated by the presence of alcohol, acetic acid, and the heat generated by the above microbial activity, thereby releasing enzymes that can reduce the astringency of the beans, which is important for the development of the chocolate flavor. Typically, this natural cocoa fermentation process, which is spontaneously induced by microbial activity, occurs over a period of about two or more days until the microbial activity is inhibited by the excess acetic acid and / or heat generated by the microbial activity. Since much of the acid remains in the beans after fermentation is complete, untreated cocoa powder tends to exhibit the sour and bitter flavors of the final cocoa product resulting from the presence of the acid. To mellow these unpleasant flavors, the fermented and dried cocoa nibs are conventionally subjected to high temperatures (e.g., during roasting or conching) and / or treated with alkaline salts to neutralize the acidity and improve the miscibility of the resulting cocoa powder in warm water (a method widely known as the "Dutching process"). US2011 / 135786A1 and WO2009 / 055585A1 disclose adding sweeteners and / or masking agents to reduce the perception of sour and bitter flavors. US2016 / 000110A1 discloses the use of non-alkali treated cocoa powder prepared by the Broma process. WO2011 / 141150A1 refers to tempered cocoa mass as a starting material for preparing instant cocoa.US53385454A discloses a method including multiple extraction steps with ethanol and water, wherein the aqueous extract is used for the preparation of a cocoa beverage having a lower theobromine content and thus less bitterness.

[0004] However, the conventional preparation methods of cocoa powder have several disadvantages. For example, alkaline treatment (e.g., carried out during Dutching) has been shown to significantly reduce the antioxidant content of cocoa powder (see, e.g., K.B. Miller et al.; J. Agric. Food Chem. 2008, 56(18), 8527 - 8533). Further, in order to effectively separate cocoa butter from liquor, it is necessary to subject cocoa beans or cocoa nibs to high shear stress and / or high heat to ideally enable complete liquefaction of cocoa butter, and subsequent extraction by mechanical pressing (e.g., hydraulic or screw press) or use of organic solvents imposes additional mechanical and chemical loads on the cocoa raw material that can result in disruption of cell compartments, and further reduces the content of nutritionally beneficial components (e.g., vitamins and antioxidants such as polyphenols, flavonoids, proanthocyanidins, etc.) and the flavor in the final product.

[0005] US6,673,379B2 discloses a method for preparing a beverage comprising non - alkali - treated partially defatted solids and having a preferred polyphenol content, wherein the cocoa beans are heated at a time and temperature sufficient to loosen the cocoa shell without roasting the cocoa nibs. However, this technique also relies on fat extraction by screw press, and also requires solvent extraction deodorization and / or alkaline treatment to make the cocoa solids consumable.

[0006] Other problems often observed in the preparation of cocoa-based or chocolate-based beverages are precipitation of insoluble particles, granular texture, and / or insufficient flavor characteristics due to the presence of stabilizers (e.g., cellulose powder). To solve this, US8,119,182B2 discloses a method including a step of extracting coarsely ground cocoa nibs with hot water and a step of removing insoluble solids to provide a fat / oil-rich chocolate beverage exhibiting desired characteristics. However, in this method, the presence of sourness and bitterness when using non-alkali-treated cocoa nibs is not fully prevented.

[0007] WO2010 / 073117, EP3114942A1, EP3114939A1, and EP3114940A1 disclose a method of processing cocoa beans including forming a suspension containing cocoa beans or cocoa nibs and water, wet grinding the suspended cocoa beans or cocoa nibs, heating the suspension, and decanting this to separate the suspension into an aqueous phase, a fat phase, and a solid phase, and avoiding liquefaction of cocoa fat and formation of chocolate liqueur during processing. However, the preparation of cocoa-based or chocolate-based beverages is not disclosed.

[0008] Accordingly, it is still desirable to provide a simple method for preparing a cocoa-based or chocolate-based beverage having excellent rich taste, favorable sensory properties, and a high content of nutritionally beneficial ingredients, and to provide instant cocoa powder, and these properties are maintained during medium-term or long-term storage. SUMMARY OF THE INVENTION

[0009] The present invention solves this problem by the subject matter of the claims defined herein. The advantages of the present invention are described in more detail in the following paragraphs, and further advantages will be apparent to those skilled in the art in view of the disclosure of the present invention.

[0010] Generally, in one aspect, the present invention provides a method for manufacturing a cocoa beverage, comprising: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet grinding the suspension; c) subjecting the suspension to heat treatment at a temperature of 70 °C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as minor components, and the solid phase contains cocoa powder and water; e) separating at least the cocoa powder from the solid phase; and f) mixing the separated cocoa powder with a water source to provide a cocoa beverage.

[0011] In another aspect, the present invention provides a method for manufacturing a chocolate beverage, comprising: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet grinding the suspension; c) subjecting the suspension to heat treatment at a temperature of 70 °C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as minor components, and the solid phase contains cocoa powder and water; e1) a step of treating the three phases separately, comprising: 1) neutralizing and / or removing acidic components through the aqueous phase; 2) separating cocoa butter from the fat phase; 3) separating cocoa powder from the solid phase; and 4) separating cocoa flavor and polyphenol powder from at least the aqueous phase; e2) a step of recombining the cocoa flavor extract with the cocoa butter extract; e3) a step of mixing the recombined extract with at least the cocoa powder extract and optionally with the polyphenol powder extract and / or milk powder; e4) a step of coating the mixture to prepare chocolate; e5) optionally, a step of powdering the chocolate; and e6) a step of mixing the chocolate with a water source to provide a chocolate beverage.

[0012] A further aspect of the present invention is a cocoa or chocolate beverage produced by the aforementioned method.

[0013] In a further aspect of the present invention, there is described the use of cocoa powder for the preparation of a cocoa or chocolate beverage, wherein the cocoa powder is obtained by a method comprising separating an aqueous phase (heavy phase) and a solid phase from an aqueous suspension of wet-milled cocoa beans and recovering the cocoa powder from the solid phase.

[0014] Another aspect of the present invention is a method comprising: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet-milling the suspension; c) subjecting the suspension to heat treatment at a temperature of 70 °C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as minor components, and the solid phase contains cocoa powder and water; e) separating at least the cocoa powder from the solid phase, or e1) treating the three phases separately, comprising: 1) neutralizing and / or removing acidic components formed in the cocoa beans via the aqueous phase, 2) separating cocoa butter from the fat phase, 3) separating cocoa powder from the solid phase, and 4) separating cocoa flavor and polyphenol powder from at least the aqueous phase; e2) recombining the cocoa flavor extract with the cocoa butter extract; e3) mixing the recombined extract with at least the cocoa powder extract and optionally with the polyphenol powder extract and / or milk powder; e4) coating the mixture to prepare chocolate; and e5) powdering the chocolate; and instantizing the cocoa powder obtained in step e) or the powdered chocolate obtained in step e5) to obtain instant cocoa powder. BRIEF DESCRIPTION OF THE DRAWINGS

[0015]

Figure 1

Figure 2

DETAILED DESCRIPTION OF THE INVENTION

[0016] Reference is now made to the following description of its exemplary embodiments in order to understand the present invention more fully.

[0017] In this specification, no distinction is made between the terms "cocoa beverage" and "chocolate beverage", the former being intended to denote a cocoa-based beverage based on (partially) defatted cocoa powder and the latter representing a cocoa-based beverage based on chocolate.

[0018] A method for manufacturing a cocoa beverage according to a first embodiment of the present invention generally comprises: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet grinding the suspension; c) subjecting the suspension to heat treatment at a temperature of 70°C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as minor components, and the solid phase contains cocoa powder and water; e) separating at least the cocoa powder from the solid phase; and f) mixing the separated cocoa powder with a water source to provide a cocoa beverage. Thus, the cocoa powder obtained by this method is not produced from cocoa liquor and is thus significantly different from conventional cocoa powder.

[0019] Surprisingly, despite pre-extracting the cocoa beans / cocoa nibs with water during the three-phase separation of step d), the resulting cocoa beverage exhibits a rich aroma profile without unpleasant bitterness, astringency, or sourness, combined with a high antioxidant water content and a satisfactory smooth texture, without the need for an alkali treatment. Furthermore, this method is simpler than conventional methods and allows for faster processing from the beans to the prepared beverage.

[0020] An exemplary overview of the method according to the first embodiment is shown in FIG. 1.

[0021] The manufacturing technique of the subject cacao beverage generally begins by forming a suspension of cacao beans or cacao nibs by adding water before or during the grinding of the cacao beans / cacao nibs. The cacao beans or cacao nibs can be fermented, unfermented, incubated, pre-roasted, or non-roasted cacao beans or cacao nibs. In one embodiment, raw cacao beans can be processed together with the pulp and mucilage (i.e., with only the pod shell removed) as the starting material. The weight ratio of water to cacao beans / cacao nibs in the formed suspension is not particularly limited, but is preferably 1:1 to 6:1, more preferably 2:1 to 4:1, and particularly preferably about 3:1, which can advantageously affect the processability in further steps (e.g., easy pumping, grinding, and easier phase separation).

[0022] In step a), it will be understood that in order to provide additional flavor, an alternative aqueous liquid, preferably a liquid selected from one or more of, for example, coffee, black tea, and a liquid with a water content of 60 to about 95% by weight such as fruit juice, fruit juice concentrate, or milk, can also be used. In such a case, the water content in the formed suspension preferably falls within the ratio defined above. Since the heat load in further method steps is relatively low, the temperature-sensitive flavor derived from the liquid is retained and can interact well with the main and secondary flavors of the cacao beans.

[0023] To obtain a cacao product with a coffee flavor, coffee beans (whole or ground, unroasted or roasted) can be mixed with fermented cacao beans / cacao nibs when forming the suspension in water, provided that the cacao beans / cacao nibs make up the majority of the bean mixture so that the wet grinding and phase separation steps are not hindered or adversely affected by the coffee bean content. Preferably, the coffee bean content is less than 20% by weight of the bean mixture, more preferably less than 10% by weight.

[0024] In step b), the cocoa beans / cocoa nibs are subjected to a single or multiple wet grinding steps, whereby the particle size of the beans preferably becomes 50 μm or less, more preferably 40 μm or less, and even more preferably 20 μm or less. In a preferred embodiment, step b) comprises b1) wet grinding the cocoa bean water suspension in a first mill in a first coarse grinding step, and b2) wet grinding the cocoa bean water suspension in a second mill in a second fine grinding step so as to obtain cocoa bean particles having an average particle size of 40 μm or less, or preferably 20 μm or less. The reduction of the particle size of the beans can be achieved, for example, by using a disk mill (e.g., a perforated disk mill), a colloid mill (e.g., a toothed colloid mill), or a corundum stone mill. In at least one grinding step, it is preferred that the cells of the cocoa beans are swollen so that the solvent (water) can better wet the cocoa bean material due to the increased available surface area of the swollen cocoa beans. The method and apparatus used for wet grinding are not particularly limited as long as the generation of significant frictional heat or undesired emulsification by large mechanical forces is avoided. When multiple grinding steps are used, a coarse wet grinding step (e.g., optionally with additional water) is preferably carried out using a perforated disk mill, and then the coarsely ground suspension is preferably pumped to a toothed colloid mill for the fine grinding step.

[0025] After the wet grinding step, in order to reduce the overall heat load and prevent emulsification, in step c) the suspension is subjected to a heat treatment at a temperature of 70 °C or less. From the perspective of a preferred balance between the yield of cocoa butter and the maintenance of the desired flavor such as aroma substances, antioxidants, and / or vitamins, a heating temperature of 43 to 65 °C is preferred. From the perspective of the liquefaction of cocoa butter and / or improved mechanical phase separation, a heating temperature range of 45 to 50 °C is particularly preferred. The heating of the wet ground suspension can be carried out by a scraping or tube heat exchanger, but is not limited thereto.

[0026] Thereafter, in step d), the phase separation is carried out such that three phases are obtained, namely an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase. The fat phase contains cocoa butter as a main component and contains solids and / or water as minor components. The solid phase contains cocoa powder and water. Further, the solid phase may contain residual cocoa butter at a content of up to 30% by weight, preferably less than 27% by weight, more preferably less than 20% by weight, based on the total dry weight. Preferably, mechanical particle separation can be achieved using a device that uses centrifugal force, such as a decanter or a nozzle separator. For example, the suspension may be decanted to separate coarse or large or high-mass solids from the liquid, and then smaller and / or finer solid particles may be further separated from the liquid, and / or the oil product may be separated from the non-oil product.

[0027] By separating the aqueous phase from the solid phase containing cocoa powder, the concentrations of acidic components and unpleasant water-soluble aroma components in the cocoa beverage are significantly reduced without the need for an alkali treatment (or dutching). Also, when considered appropriate, water-soluble acids may be added in any desired amount that is considered preferable for adjusting the pH conditions prior to phase separation and / or for improving the expression of flavor in the cocoa beans or cocoa nibs, since their addition does not necessarily result in sourness or bitterness in the final product.

[0028] To achieve improved separation between the aqueous phase (heavy phase), the fat phase (light phase), and the solid phase, multiple phase separation and recombination steps can be used. For example, the fat phase obtained by the first decanting step may be further filtered or centrifuged to separate residual fine particles or water from the fat phase, and the fine particles and water thus obtained may be recombined with the water and solid phase from the first decanting step or from a subsequent processing stage of the phase. Also, the aqueous phase may be subjected to a further purification step, such as filtration using a vacuum rotary filter, to remove fine particles, and then this may be recombined with the solid phase.

[0029] After the separation of the three phases (i.e., the aqueous phase (heavy phase), the fat phase (light phase), and the solid phase), as shown in Figure 1, these can be processed independently to separate cocoa butter (from the fat phase), cocoa powder (from the solid phase), cocoa flavor (from the aqueous phase and / or the solid phase), and polyphenol concentrate (from the aqueous phase).

[0030] The fat phase (light phase) can be filtered (e.g., by using a vibrating screen) and / or conveyed to a three-phase separator (e.g., a centrifuge) to remove fine particles (which can optionally be added to the solid phase before or during the drying / roasting process) and residual water (which can optionally be added to the aqueous phase before flavor recovery). Cocoa butter can be obtained by filtering the purified fat phase.

[0031] In step e), the cocoa powder is separated from the solid phase, for example, by drying. The (wet) solid phase obtained after separation into three phases can optionally be processed in a heatable roll crusher to reduce the particle size and initiate pre-drying. Also, before drying, sugar, sugar solution, and / or fruit juice can optionally be added to the separated cocoa solids to improve the development of flavor during the drying / roasting process. Preferably, step e) includes the step of drying and optionally roasting the solid phase in a dryer after separation into three phases to obtain cocoa flavor and dried cocoa powder. More preferably, the solid phase is gently dried and simultaneously roasted at a temperature of 55 to 100 °C, preferably at a temperature selected from 55 to 70 °C under reduced pressure, from the viewpoint of reducing the heat load and maintaining the health-promoting components, so that it is possible to collect the roasted flavor and other flavors. Preferably, the drying / roasting step is carried out in a mixing device as disclosed in EP3114941A1, the mixing device comprising a cylindrical tubular body whose axis is horizontally arranged and whose ends are closed by end plates, and having a coaxial heating or cooling jacket through which, for example, diathermic oil or another fluid is intended to flow to keep the inner wall of the body at a predetermined temperature. The tubular body has inlet and outlet openings for the solid phase. The outlet opening communicates with a device for separating the flavor phase from the dried product by means of a duct. This device further comprises a rotor with blades supported so as to rotate within the tubular body, the blades being arranged as a helix and oriented to centrifuge the solid phase being processed and simultaneously transport it towards the outlet opening. Using this mixing device, advantageously, the drying / roasting step and the separation of the roasted flavor and other aromatic substances can be carried out continuously, and the preparation of cocoa powder (dried cocoa material) from the processing of cocoa beans is significantly accelerated, whereby the processing time is less than 20 minutes, typically less than 15 minutes.

[0032] In a preferred embodiment, the cocoa powder produced in step e) has a total polyphenol content of at least 20 mg of ECE ((−) epicatechin equivalent) / g of defatted dry matter, more preferably at least 30 mg of ECE / g of defatted dry matter, particularly preferably at least 40 mg of ECE / g of defatted dry matter. Preferably, the cocoa powder has a flavonoid concentration of at least 10 mg of ECE / g of defatted dry matter, more preferably at least 20 mg of ECE / g of defatted dry matter, particularly preferably at least 30 mg of ECE / g of defatted dry matter. In another preferred embodiment, the cocoa powder has a proanthocyanidin concentration of at least 2 mg of PCE (procyanidin B2 equivalent) / g of defatted dry matter, more preferably at least 3 mg of PCE / g of defatted dry matter, particularly preferably at least 4 mg of PCE / g of defatted dry matter.

[0033] The total polyphenol content, as well as the flavonoid and proanthocyanidin concentrations, can be determined by common spectrophotometric methods known to those skilled in the art. For example, the total polyphenol content can be determined using the Folin-Ciocalteu assay with (−) epicatechin as a standard, according to the methods disclosed in Folin-Ciocalteu index, Off. J. Eur. Communities 1990, 41, 178 - 179 and Cooper et al., J. Agric. Food Chem 2008, 56, 260 - 265. The total flavonoid content can be determined by the aluminum chloride colorimetric assay, for example, according to Emelda et al., Int. J. ChemTech Res. 2014, 6(4), 2363 - 2367, using (−) epicatechin as a standard. The acid-butanol method using procyanidin B2 as a standard (such as the Bates-Smith assay or the Porter method, etc.) can be used to determine the content of proanthocyanidins by spectrophotometry.

[0034] Steps a) to e) are preferably carried out without using an organic solvent in order to avoid additional steps of solvent removal and maintain a high content of nutritionally beneficial components in the cocoa powder extract.

[0035] In a final step f) of the method according to the first embodiment, the separated cocoa powder is mixed with a water source to provide a cocoa beverage. The water source is not particularly limited as long as it enables sufficient dispersion of the cocoa powder particles, but is preferably selected from water or an aqueous liquid as previously mentioned with respect to step a). Particularly preferably, the water source is water or milk (including but not limited to cow's milk, goat's milk, soy milk, rice milk, coconut milk, almond milk, flax milk, hemp milk, oat milk, etc.).

[0036] (Dried) cocoa powder may be subjected to solubilization treatment or dispersion promotion before step f). However, for this purpose, such treatment is preferably carried out without adding an alkaline agent, such as the enzymatic process disclosed in WO2008 / 059064A1. Further examples of such methods will be known to those skilled in the art.

[0037] Generally, in order to maintain a high content of nutritionally beneficial components, it is preferable that the cocoa powder has not been alkali-treated.

[0038] Additional additives (e.g., vitamins, minerals, salts, lecithin), flavors (e.g., vanilla, caramel, cinnamon, nut flavors), thickeners (e.g., corn starch), and sweeteners (sugars (e.g., sucrose, lactose, dextrose, maltose, fructose, saccharose) or cocoa pulp, etc.) may be added during or prior to the mixing step. However, in a further preferred embodiment, steps a) to e) are carried out without adding non-cocoa fruit components, apart from the water supply source. For example, as shown in Figure 1, the method can further include separating the polyphenol powder from at least the aqueous phase (e.g., by countercurrent distillation) and recombining the polyphenol powder with the cocoa powder again before mixing with the water supply source to further increase the antioxidant content in the final cocoa beverage. The cocoa flavor extracted from the aqueous phase and / or solid phase can be recombined with the cocoa powder in the mixing step to further enrich the taste of the beverage, and / or the cocoa pulp can be used as an optional sweetener, thereby producing a cocoa beverage with diverse sensory and nutritional properties that ideally utilize the natural components of the cocoa fruit.

[0039] Also, generally, the steps prior to mixing with the water supply source are preferably carried out at a temperature of 70°C or lower, while the mixing with the water supply source is preferably carried out at a temperature of 40°C to 85°C.

[0040] Mixing step f) can be carried out by suitable techniques and apparatus known to those skilled in the art.

[0041] In a preferred embodiment, the water supply source is mixed with the cocoa powder immediately after step e). Generally, in the case of microbial spoilage of cocoa extraction materials (i.e., cocoa butter, cocoa powder, cocoa flavor, and polyphenol concentrate), deodorization can be achieved by using a vacuum degassing device. Further, in the case of microbial contamination, high-pressure treatment such as pascalization is possible (for example, this is desirable because aromatic compounds can be maintained). When both microbial spoilage and contamination occur, heat treatment and deodorization can be used. However, the method according to the present invention advantageously enables rapid processing of cocoa beans / cocoa nibs, thereby minimizing the growth of microorganisms.

[0042] From the above viewpoints, the present invention according to the first embodiment enables the rapid, simple, and cost-effective production of high-quality cocoa beverages while maintaining the content of nutritionally valuable components.

[0043] In a second embodiment, the present invention is a method for manufacturing a chocolate beverage, comprising: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet grinding the suspension; c) subjecting the suspension to heat treatment at a temperature of 70 °C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and contains solids and / or water as minor components, and the solid phase contains cocoa powder and water; e1) a step of separately treating the three phases, comprising: 1) neutralizing and / or removing acidic components (e.g., acetic acid or citric acid formed in the cocoa beans during fermentation) through the aqueous phase; 2) separating cocoa butter from the fat phase; 3) separating cocoa powder from the solid phase; and 4) separating cocoa flavor and polyphenol powder from at least the aqueous phase; e2) a step of recombining the cocoa flavor extract with the cocoa butter extract again; e3) a step of mixing the recombined extract with at least the cocoa powder extract and optionally with the polyphenol powder extract and / or milk powder; e4) a step of coating the mixture to prepare chocolate; e5) an optional step of powdering the chocolate; and e6) a step of mixing the chocolate with a water source to provide a chocolate beverage.

[0044] In contrast to the first embodiment, the method of the second embodiment differs in that in step e), the three phases are separately treated, appropriately recombined, coated to provide chocolate, and then this is mixed with a water source in step e5) in the same manner as in step f) of the first embodiment to provide a chocolate beverage. It is understood that the first and second embodiments can be combined as necessary, and the preferred features of steps a) to f) according to the first embodiment are equally applicable to the second embodiment.

[0045] An exemplary scheme of a method starting from step e2) according to the second embodiment is shown in FIG. 2. In the present specification, a cocoa flavor extract obtained from the dearomatisation of the aqueous phase, and / or optionally, a roasted cocoa flavor obtained from the drying / roasting step (shown in FIG. 1), are first added to the cocoa butter in step e2). Before subjecting to the conching step, the dried and roasted solid cocoa powder is mixed with the cocoa butter added with the flavor in step e3) and preferably micronized. The polyphenol powder can be added to the mixture as needed to provide a stronger flavor and a higher content of antioxidants in the final product. Further adjustment of the flavor or development of the flavor can be carried out by adding one or more of sugar, sweeteners, cocoa pulp, and / or fruit juice. To prepare milk chocolate, preferably, milk powder is further added before the mixing step e3). Optionally, an emulsifier (e.g., lecithin) can be added before conching to lower the viscosity, control the crystallization of sugar and the flow properties of the chocolate, and assist in the uniform mixing of the components. Also, additional ingredients and flavors, such as vanilla, rum, etc., may be added before or during the conching step e4). The conching process generally removes unwanted acidic components from the chocolate, reduces moisture, and redistributes the substances from the dried cocoa that produce the flavor into the fat phase while softening the flavor of the product. The temperature of the conche is controlled and varies depending on the different types of chocolate (about 49 °C for milk chocolate to a maximum of 82 °C for dark chocolate). The conching time in the conventional chocolate manufacturing process depends to some extent on the temperature, but generally ranges from 16 hours to 72 hours to achieve good results. In the method according to the present invention, the conching time is preferably less than 16 hours, more preferably less than 12 hours, and typically 10 hours or less. Therefore, the loss of the desired flavor characteristics, as observed with long conching times, does not occur.At this stage, the coated chocolate typically has a total polyphenol content of at least 5 mg of ECE / g of defatted dry matter, more preferably at least 10 mg of ECE / g of defatted dry matter, and particularly preferably at least 20 mg of ECE / g of defatted dry matter. Preferably, the chocolate has a flavonoid concentration of at least 5 mg of ECE / g of defatted dry matter, more preferably at least 10 mg of ECE / g of defatted dry matter. In another preferred embodiment, the chocolate has a proanthocyanidin concentration of at least 1 mg of PCE / g of defatted dry matter. After the optional tempering and / or shaping steps, the resulting chocolate can be subjected to a step of powdering (e.g., by grinding, shaving, etc.) to facilitate the dissolution and melting of the chocolate in the water source in the mixing step e6). Step e6) is preferably carried out at a temperature of 50°C to 85°C.

[0046] In a third embodiment, the invention relates to a cocoa or chocolate beverage produced by the methods according to the first and second embodiments described above, respectively. The cocoa and chocolate beverages are characterized by excellent sensory properties and a high content of nutritionally valuable components compared to conventionally produced cocoa-based beverages.

[0047] A fourth embodiment of the invention is the use of cocoa powder for the preparation of a cocoa or chocolate beverage, wherein the cocoa powder is obtained by a method comprising separating an aqueous phase (heavy phase) and a solid phase from an aqueous suspension of wet-milled cocoa beans and recovering the cocoa powder from the solid phase, as defined by the use. The use according to the invention enables the production of a cocoa or chocolate beverage having a surprisingly rich aroma and a high retention content of natural cocoa components despite pre-extraction with water.

[0048] Preferably, the cocoa powder used according to the fourth embodiment of the present invention is prepared by separating an aqueous suspension of wet-milled cocoa beans or cocoa nibs into three phases, namely, an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as minor components, and the solid phase contains cocoa powder and water. In an embodiment, the method further comprises: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet-milling the suspension; c) subjecting the suspension to heat treatment at a temperature of 70° C. or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as minor components, and the solid phase contains cocoa powder and water; and e) separating at least the cocoa powder from the solid phase. With respect to the first and second embodiments above, particularly preferred methods for preparing cocoa powder are described.

[0049] In a fifth embodiment, the present invention relates to an instant cocoa powder obtained by instantizing the cocoa powder separated in step e) of the method according to the first embodiment or the powdered chocolate in step e5) of the method according to the second embodiment.

[0050] As used herein, the term "instantization" refers to any processing step that enhances the solubility and / or dispersibility of cocoa / chocolate powder. Suitable methods include, but are not limited to, agglomeration techniques such as steam agglomeration, fluid bed agglomeration, freeze-drying agglomeration, heat agglomeration, or spray drying. In a preferred embodiment, instantization is carried out starting from a mixture comprising cocoa / chocolate powder, a hydrophilic agent (e.g., a sugar selected from water-soluble monosaccharides, disaccharides, polysaccharides, and mixtures thereof; a polyol selected from sorbitol, glycerol, erythritol, maltitol, isomalt, mannitol, lactitol, trehalose, arabinitol, ribitol, and xylitol), and an emulsifier (e.g., lecithin), optionally together with other additives that may be selected, for example, from bulking agents, flavors, milk solids, colorants, vitamins, polyphenols (including polyphenol powder extracted at least from the aqueous phase), nutraceuticals, and stabilizers (e.g., maltodextrin, or a cellulose-based stabilizer as disclosed in US4,980,193A or US4,311,717A). When using such mixtures, it may be preferable not to add these components during the preparation of the cocoa / chocolate powder. Preferably, the cocoa / chocolate powder used for instantization has an average particle size of 2 to 100 μm, more preferably 5 to 50 μm.

[0051] In view of the above disclosure, many other features, modifications, and improvements will be apparent to those skilled in the art.

Claims

1. A method for manufacturing a cocoa beverage, comprising: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet grinding the suspension; c) subjecting the suspension to heat treatment at a temperature of 70°C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as trace components, and the solid phase contains cocoa powder and water; e) separating at least the cocoa powder from the solid phase; f) mixing the separated cocoa powder with a water source to provide the cocoa beverage, further comprising separating polyphenol powder from at least the aqueous phase and recombining the polyphenol powder with the cocoa powder before mixing with the water source.

2. The method according to claim 1, wherein step e) comprises drying and optionally roasting the solid phase in a dryer after separation into three phases to obtain cocoa flavor and dried cocoa powder.

3. A method for manufacturing a chocolate beverage, comprising: a) adding water to cocoa beans or cocoa nibs to form a suspension; b) wet grinding the suspension; c) subjecting the suspension to heat treatment at a temperature of 70°C or lower; d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase), and a solid phase, wherein the fat phase contains cocoa butter as a main component and solids and / or water as trace components, and the solid phase contains cocoa powder and water; e1) a step of treating the three phases separately, comprising: 1) neutralizing and / or removing acidic components formed in the cocoa beans through the aqueous phase; 2) separating cocoa butter from the fat phase; 3) separating cocoa powder from the solid phase; and 4) separating cocoa flavor and polyphenol powder from at least the aqueous phase; e2) recombining the cocoa flavor extract with the cocoa butter extract; e3) mixing the recombined extract with at least the cocoa powder extract and optionally with the polyphenol powder extract and / or milk powder; e4) coating the mixture to prepare chocolate. ​ e5) Optionally, a step of pulverizing the chocolate into powder, and e6) A step of mixing the chocolate and the cocoa butter extract obtained by recombining the chocolate with the cocoa flavor extract of step e2) with a water supply source to provide a chocolate beverage A method comprising.

4. The method according to claim 3, wherein step 3) includes a step of drying and optionally roasting the solid phase in a dryer after separation into three phases to obtain a cocoa flavor and dried cocoa powder.

5. Step b) is b1) Wet-grinding the cocoa bean water suspension in a first mill in a first coarse grinding step; b2) Wet-grinding the cocoa bean water suspension in a second mill in a second fine grinding step so as to obtain cocoa bean particles having an average particle size of 40 micrometers or less The method according to any one of claims 1 to 4, comprising.

6. The method according to any one of claims 1 to 5, wherein the water supply source is water or milk, and / or steps a) to e) are carried out without using a non-aqueous solvent.

7. The method according to any one of claims 1 to 6, wherein the cocoa powder is not subjected to an alkali treatment.

8. The method according to claim 3, comprising a step of separating the polyphenol powder from at least the aqueous phase, and a step of recombining the polyphenol powder with the cocoa powder again before mixing the polyphenol powder with the water supply source.

9. The method according to any one of claims 1 to 8, wherein the step before the mixing with the water supply source is carried out at a temperature of 70°C or lower, and / or the mixing with the water supply source is carried out at a temperature of 40°C to 85°C.

10. The method according to any one of claims 1 to 9, wherein steps a) to e) are carried out without adding non-cocoa fruit components, apart from the water supply source.

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