Cocoa products and methods for manufacturing the same

Abstract

The present invention relates to a cocoa product containing a high amount of antioxidant molecules. Further aspects of the invention relate to the use of this product for the production and encapsulation of beverages, as well as to a method for producing this product.

Description

Technical Field

[0001] The present invention relates to cocoa products containing a large amount of antioxidant molecules. A further aspect of the present invention is the use of this product for the manufacture of beverages and for encapsulation, as well as a method for manufacturing this product.

[0002] [Background Art] Cocoa powder is produced from cocoa nibs derived from fermented cocoa beans. Such cocoa nibs are dried, roasted, and ground into a liquid cocoa mass. Cocoa nibs are usually alkalized before, during, or after the roasting process. Alkalization determines the color and taste of the cocoa mass, which is supplied to the chocolate industry as an intermediate or semi-finished product and also serves as a base for the production of cocoa powder and cocoa butter. Alkalizing cocoa also makes it darker in color, mellows its flavor, and facilitates its dissolution in liquids. Next, cocoa butter is removed by pressing, resulting in cocoa cakes, disks having a thickness of about 5 centimeters. These cakes are pulverized and ground into fine unsweetened cocoa powder. The powder is a substance containing the aroma, taste, and color of cocoa. Cocoa powder can be added to many foods such as biscuits, puddings, desserts, creams, filled chocolates, and ice cream for flavor and color. Beverages made from cocoa powder reconstituted with either cold or hot liquids are very popular. When mixed with sugar and diluted with milk, the cocoa powder becomes a mild chocolate beverage.

[0003] Cocoa powder is classified into high-fat, medium-fat, low-fat, and very low-fat powders based on their cocoa butter content. According to international standards, high-fat cocoa powder has a cocoa butter content of ≥20.0%, medium-fat cocoa powder has 14.0-20%, low-fat cocoa powder has 10.0-14.0%, and very low-fat cocoa powder has 0.1-2%. In this industry, high-fat cocoa powder typically has a cocoa butter content of 20-24%, medium-fat cocoa powder has 10-12%, and low-fat powder has 8%. Different processing conditions result in a variety of cocoa powders with different properties. For example, very low-fat cocoa powder is typically produced by solvent extraction.

[0004] For use in beverages such as cocoa-flavored milk drinks or instant cocoa drinks, it is desirable that the powder dissolves easily and immediately in cold or hot liquids such as water. However, generally speaking, cocoa products do not have the same solubility as coffee products, and cocoa powder does not currently dissolve completely in water. To ensure proper dissolution of cocoa products in water, it is generally recommended to first mix a small amount of liquid with the cocoa powder to create a slurry, and then dilute the slurry with the remaining liquid. The key components and mechanisms that cause insolubility in cocoa products are not well known. For example, the wettability and solubility of cocoa powder may be reduced by fats contained in the powder, such as residual cocoa butter. Insoluble components that make up part of the cocoa product can also cause insolubility and precipitation of the cocoa product.

[0005] U.S. Patent No. 5,389,394 discloses that a fat-free cocoa extract can be obtained by extracting cocoa nibs at atmospheric pressure and a temperature of 40°C to 100°C. The extract can be concentrated, dried, and powdered for use as a raw material for ready-to-drink (RTD) beverages, for example. However, this extraction method yields only 9.2% of the cocoa extract from the cocoa nibs.

[0006] U.S. Patent Application Publication No. 2009 / 0263556 discloses a method for extracting cocoa powder for use as a raw material in the production of soluble cocoa products. This method uses a combination of enzymatic treatment and solvent precipitation to separate the soluble fraction from the insoluble cocoa powder.

[0007] U.S. Patent No. 2380158 claims a method for producing fat-free aqueous cocoa by extracting coarsely ground nibs with water at 100°C to 180°C to obtain an extract in which some of the non-water-soluble polysaccharides are hydrolyzed and recovered. The main objective is to increase the yield of fat extraction from the nibs. By removing some of the water-soluble fraction, the yield of butter extraction is increased. Furthermore, the extract is alkalized and oxidized to develop color.

[0008] Cocoa beans are rich in polyphenols, particularly epicatechin. Epicatechin has been reported to have antioxidant properties. Approximately 60% of the total polyphenols in raw cocoa beans are flavanol monomers (epicatechin and catechin) and procyanidins (dimers and trimers). However, current methods for producing cocoa powder cannot efficiently extract or maintain the level of epicatechin in cocoa extract.

[0009] This invention relates to a cocoa product that provides a natural and satisfying taste, color, and aroma, and can be conveniently used in a variety of applications, for example, by improving its solubility in water. Finally, this invention provides a cocoa product with unexpected antioxidant properties.

[0010] No reference to prior art documents in this specification should be construed as an acknowledgment that such prior art is well known or forms part of a general understanding common in the art. As used herein, the words “comprises,” “comprising,” and similar words should not be interpreted as exclusive or exhaustive. In other words, they are intended to mean “including, but not limited to.”

[0011] [Overview of the prefecture] The object of the present invention is to improve the current state of the art and provide a novel product that solves at least some of the above-mentioned problems.

[0012] The object of the present invention is achieved by the subject matter of the independent claim. The dependent claims further develop the idea of ​​the present invention.

[0013] Accordingly, in a first aspect of the present invention, the present invention provides a cocoa product comprising a ratio of at least 0.2 of epicatechin by weight to theobromine by weight.

[0014] A second aspect of the present invention relates to the use of a cocoa product for manufacturing ready-to-drink or powdered beverages.

[0015] A third aspect of the present invention relates to the use of cocoa products in capsules and / or beverage systems.

[0016] A fourth aspect of the present invention is a method for producing a cocoa product, a. The step of preparing roasted and ground cocoa nibs, b. The first step is to extract the roasted and ground cocoa nibs with water at a temperature of 95°C to 115°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes. c. Step b) The roasted and ground cocoa nibs are further extracted with water at a temperature of 160°C to 180°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes, and optionally, d. A method comprising the step of evaporating the extract from step c) in order to obtain a cocoa product.

[0017] The inventors have found that the cocoa product of the present invention possesses remarkable antioxidant properties. In fact, the cocoa product of the present invention contains significant levels of antioxidant compounds, such as epicatechin, which are molecules not typically found in processed cocoa products.

[0018] The inventors also surprisingly found that the thermal reactions occurring during high-temperature extraction of cocoa nibs appear to preserve epicatechin in the final cocoa product. High-temperature extraction further facilitates the formation of alkenals, volatile aromatic compounds that provide the natural cocoa flavor. Alkenals are typically not present in cocoa products produced by methods involving, for example, an alkalization step. The significant levels of alkenals in the cocoa product of the present invention result in a strong cocoa flavor and aroma. [Brief explanation of the drawing]

[0019] [Figure 1] The amounts of the antioxidant compounds epicatechin, procyanidin B2, and procyanidin C1 in the cocoa product of the present invention are shown. [Figure 2] The concentrations of alkyl and phenylalanal (B) in the cocoa product of the present invention are shown. [Figure 3] This demonstrates the antioxidant capacity of the cocoa product according to the present invention.

[0020] [Modes for carrying out the invention] Accordingly, the present invention relates in part to a cocoa product comprising at least a ratio of weight% epicatechin to weight% theobromine of at least 0.2. In one embodiment, the cocoa product comprises a ratio of weight% epicatechin to weight% theobromine of at least 0.2 to 1.2.

[0021] Epicatechin is a phytochemical and is classified as a flavanol found in various fruits, plant-based foods, and beverages. Several beneficial biological effects have been shown to be associated with epicatechin, such as increased plasma antioxidant activity, brachial artery dilation, fatty acid metabolism, and promotion of intestinal health. Epicatechin can usually be found in cocoa in amounts ranging from about 1.5 to 2.8 mg of epicatechin per gram of cocoa, but the higher the purity and the lower the degree of processing of the cocoa, the higher the concentration of flavanols in the cocoa.

[0022] Theobromine is a bitter xanthine alkaloid found in cocoa, coffee, tea leaves, and many other foods. While the variation in the amount of theobromine has been found to be very stable in multiple types of cocoa products regardless of the processing method (see Table 2), the variation in the amount of epicatechin was large.

[0023] The inventors have found that the cocoa products according to the present invention have a significant concentration of epicatechin despite the fact that they are highly processed. In FIGS. 1 and Table 2, it can be seen that a plurality of samples (Sample D, Sample E, and Sample F) according to the present invention have a significantly larger amount of epicatechin compared to the comparative samples (Sample A, Sample B, and Sample C).

[0024] In one embodiment, the cocoa product contains 0.8 wt% to 4 wt% of epicatechin.

[0025] In one aspect of the present invention, the cocoa product contains epicatechin in an amount of 8 mg to 40 mg of epicatechin per gram of cocoa. The amount of epicatechin found in the cocoa products according to the present invention is surprisingly higher than the amount usually found in pure cocoa products such as dark chocolate. Without being bound by theory, the inventors believe that epicatechin is actually concentrated in the cocoa products.

[0026] The high level of epicatechin found in the cocoa products according to the present invention, as shown in FIG. 3, advantageously imparts a high antioxidant capacity to the cocoa products.

[0027] Procyanidin is a type of polyphenolic substance found in various parts of plants such as flowers, fruits, berries, seeds, and tree bark (in particular, they are a subgroup of the proanthocyanidin class of flavonoids). Procyanidins are found, for example, in cacao beans, red wine, and apples. Procyanidins have antioxidant properties. Procyanthocyanidins have a complex structure that is an oligomer (dimer to pentamer) or polymer (6 to 60 units) of catechin or flavanol linked by C-C bonds. Procyanidin consists of only catechin and / or epicatechin, that is, procyanidin B2 consists of two epicatechin monomers, and procyanidin C1 consists of three epicatechin monomers.

[0028] In one embodiment, the cocoa product has a ratio of procyanidin C1 (wt%) to theobromine (wt%) of at least 0.005. In another embodiment, the ratio of procyanidin C1 to theobromine in wt% is from 0.005 to 0.3.

[0029] In one embodiment, the cocoa product contains 0.01 wt% to 1 wt% of procyanidin C1. Preferably, the cocoa product has 0.01 wt% to 0.1 wt% of procyanidin C1, more preferably 0.05 wt% to 0.08 wt% of procyanidin C1.

[0030] In one embodiment, the cocoa product has a ratio of procyanidin B2 to theobromine in wt% of at least 0.04. In another embodiment, the ratio of procyanidin B2 to theobromine in wt% is from 0.04 to 0.3.

[0031] In one embodiment, the cocoa product contains 0.15% to 1% by weight of procyanidin B2. Preferably, the cocoa product contains 0.15% to 0.5% by weight of procyanidin B2, most preferably 0.15% to 0.3% by weight of procyanidin B2.

[0032] The inventors found that the amounts of procyanidin B2 and procyanidin C1 in the cocoa product of the present invention are significantly higher than those of cocoa powder prepared from commercially available cocoa products (Table 2). These high amounts of procyanidin B2 and procyanidin C1 contribute to the increased antioxidant capacity demonstrated by the cocoa product of the present invention (Table 5 and Figure 3).

[0033] In one aspect of the present invention, the cocoa product has a ratio of at least 0.2 of epicatechin by weight to theobromine by weight, at least 0.005 of procyanidin C1 by weight to theobromine by weight, and at least 0.04 of procyanidin B2 by weight to theobromine by weight.

[0034] In another embodiment, the cocoa product contains 0.8 to 4% by weight of epicatechin, 0.01 to 1% by weight of procyanidin C1, and 0.15 to 1% by weight of procyanidin B2.

[0035] Alkyl and phenylalkenals are volatile compounds that can contribute to taste and flavor. They provide strong cocoa-like, floral, honey, and herbal aromas.

[0036] Alkyl and phenyl alkenals are α,β-unsaturated aldehydes having an alkyl group on the β atom and an alkyl group on the α carbon (2-alkyl-2-alkenal), or having a phenyl group (2-phenyl-2-alkenal). These unsaturated aldehydes can be cis, trans, or a mixture of two isomers and are produced via the aldol condensation of two saturated aldehydes resulting from Strecker degradation of an amino acid. Strecker degradation is the oxidative deamination of an amino acid through interaction with an α-dicarbonyl compound. Alkyl alkenals include 3-methyl-2-butenal and 2-isopropyl-5-methyl-2-hexenal. Phenyl alkenals include 2-phenyl-2-butenal, 4-methyl-2-phenyl-2-pentenal, and 5-methyl-2-phenyl-2-hexenal.

[0037] In one embodiment, the cocoa product contains at least 145 μg / kg of alkyl and phenyl alkenal, preferably at least 200 μg / kg of alkyl and phenyl alkenal, and more preferably at least 300 μg / kg of alkyl and phenyl alkenal.

[0038] In another embodiment, the cocoa product contains alkyl and phenylalkenal in amounts of 145 μg / kg to 8000 μg / kg, preferably 200 μg / kg to 8000 μg / kg, and more preferably 300 μg / kg to 8000 μg / kg.

[0039] In one aspect of the present invention, the cocoa product contains alkyl and phenylalkenal in amounts from 145 g / μg / kg to 7000 μg / kg, preferably 200 μg / kg to 7000 μg / kg, and more preferably 300 μg / kg to 7000 μg / kg.

[0040] To our surprise, the inventors found that the amounts of alkyl and phenylalkenals in the cocoa product according to the present invention were significantly increased compared to the comparative sample (Table 4 and Figure 2). Interestingly, two of these volatile substances, namely 2-isopropyl-5-methyl-2-hexenal and 4-methyl-2-phenyl-2-pentenal, were absent or barely detectable in the comparative example, but were present in large quantities in the cocoa product according to the present invention. Increasing the amount of these volatile substances has the advantage of improving the intensity of the cocoa flavor in the cocoa product.

[0041] Alkyl alkenals can be selected from the group consisting of 3-methyl-2-butenal and 2-isopropyl-5-methyl-2-hexenal, and phenyl alkenals can be selected from the group consisting of 2-phenyl-2-butenal, 4-methyl-2-phenyl-2-pentenal and 5-methyl-2-phenyl-2-hexenal.

[0042] In one embodiment, the cocoa product contains at least 10 μg / kg of 2-isopropyl-5-methyl-2-hexenal and at least 10 μg / kg of 4-methyl-2-phenyl-2-pentenal, preferably at least 20 μg / kg of 2-isopropyl-5-methyl-2-hexenal and at least 20 μg / kg of 4-methyl-2-phenyl-2-pentenal, more preferably at least 30 μg / kg of 2-isopropyl-5-methyl-2-hexenal and at least 30 μg / kg of 4-methyl-2-phenyl-2-pentenal, and even more preferably at least 40 μg / kg of 2-isopropyl-5-methyl-2-hexenal and at least 40 μg / kg of 4-methyl-2-phenyl-2-pentenal.

[0043] In one embodiment, the cocoa product contains 10 μg / kg to 1000 μg / kg of 2-isopropyl-5-methyl-2-hexenal and 10 μg / kg to 1000 μg / kg of 4-methyl-2-phenyl-2-pentenal, preferably 20 μg / kg to 1000 μg / kg of 2-isopropyl-5-methyl-2-hexenal and 20 μg / kg to 1000 μg / kg of 4-methyl-2-phenyl-2-pentenal. More preferably, it contains 30 μg / kg to 1000 μg / kg of 2-isopropyl-5-methyl-2-hexenal and 30 μg / kg to 1000 μg / kg of 4-methyl-2-phenyl-2-pentenal, and even more preferably 40 μg / kg to 1000 μg / kg of 2-isopropyl-5-methyl-2-hexenal and 40 μg / kg to 1000 μg / kg of 4-methyl-2-phenyl-2-pentenal.

[0044] The advantage of the present invention is that the cocoa product contains a large amount of antioxidant compounds and a large amount of aromatic volatile compounds, which together impart to the cocoa product interesting antioxidant properties associated with a strong natural cocoa flavor and aroma.

[0045] The cocoa product according to the present invention may be in liquid form, concentrated or extracted form, or in dry powder form. The cocoa product can be advantageously used to prepare any beverage, whether liquid, ready-to-drink, or powdered, by mixing it with other ingredients. For example, the cocoa product can be mixed with roasted and ground coffee, soluble coffee powder, coffee extract, dairy products, non-dairy creamer or dairy creamer, or chicory. The cocoa product can also be used in capsules or beverage systems. In powder form, the cocoa product of the present invention has the advantage of readily dissolving in hot or cold liquids.

[0046] Another aspect of the present invention is a method for producing a cocoa product, a. The step of preparing roasted and ground cocoa nibs, b. The first step is to extract the roasted and ground cocoa nibs with water at a temperature of 95°C to 115°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes. c. Step b) The roasted and ground cocoa nibs are further extracted with water at a temperature of 160°C to 180°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes, and optionally, The present invention relates to a method comprising the step of d. evaporating the extract to obtain a concentrated cocoa composition.

[0047] This method may further include a step of drying the concentrate. Preferably, drying is carried out by spray drying or freeze-drying.

[0048] In one embodiment, the extract obtained in step d) can be dried using drying methods well known in the art, such as freeze-drying or spray-drying. When drying the extract using freeze-drying, it may be desirable not to evaporate the extract; therefore, in one embodiment, the extract obtained in step c is dried by freeze-drying.

[0049] In the context of this invention, "draw-off ratio" refers to the ratio of water to cocoa nibs. A draw-off ratio of 2 means that 2 kg of water is used to extract 1 kg of cocoa nibs.

[0050] The term "cacao nibs" refers to roasted cocoa beans that have been crushed or milled into small pieces. The roasted and ground cacao nibs prepared in step a) of this method preferably have a particle size of 2 to 5 mm in order to ensure efficient extraction.

[0051] The inventors unexpectedly found that the method of the present invention maintains or even increases the amount of antioxidant compounds such as epicatechin. The method also favorably supports the formation of volatile compounds that contribute to the cocoa flavor.

[0052] Those skilled in the art will understand that all features of the present invention disclosed herein can be freely combined. In particular, features described for the products of the present invention may be combined with methods of the present invention, and vice versa. Furthermore, features described for different embodiments of the present invention may be combined. Where well-known equivalents exist for a particular feature, such equivalents are incorporated as if they were specifically referred to herein.

[0053] Further advantages and features of the present invention are evident from the figures and non-limiting embodiments.

[0054] [Examples] Example 1: Method for preparing cocoa products and comparative sample raw materials The cocoa product according to the present invention was prepared as follows: 4.4 kg of cocoa nibs were packed into a 7-liter cylindrical extraction cell and extracted with water in two steps. The first step involved extraction for 36 minutes with water at 110°C and a draw-off ratio of 3 (kg water / kg cocoa nibs). The second step involved further extraction for 36 minutes with water at 170°C and a draw-off ratio of 3. The resulting cocoa extract was then concentrated and freeze-dried to obtain water-soluble cocoa powder.

[0055] Comparative samples were prepared, and freeze-dried water-soluble cocoa powder was obtained. 15 g of commercially available cocoa powder (non-alkalized or alkalized cocoa product) was suspended in 100 mL of water and boiled under reflux for 4 hours until the total dissolved solids content reached the endpoint. After centrifugation (1000 rpm, 20°C for 15 minutes), the supernatant was frozen at -20°C and then freeze-dried to obtain water-soluble cocoa powder.

[0056] Sample A = Commercially available natural cocoa powder that has not been alkalized. Sample B = Alkalinized commercially available cocoa powder. Sample C = Commercially available cocoa powder that has been moderately alkalized. Samples D, E, and F = Cocoa products according to the present invention prepared as described above.

[0057] Example 2: Analysis of the compound 2.1 Analysis of Epicatechin, Procyanidin, and Theobromine Analysis of epicatechin, procyanidins, and theobromine was performed using a QTRAP 6500 LC-MS / MS system (AbSciex) operating in multiple reaction monitoring (MRM) mode.

[0058] Prior to instrumental analysis, soluble cocoa powder (25 mg) was dissolved in 25 mL of water, followed by membrane filtration.

[0059] To perform chromatography, an Agilent 1290 Infinity II system (Agilent) was used, equipped with a binary G7104A pump, a G7167B autosampler cooled to 4°C, and a G7116B column oven heated to 30°C. Using 0.1% formic acid aqueous solution (A) and 0.1% formic acid in acetonitrile (B) as mobile phases, the sample (5 μL) was injected into a Kinetex phenylhexyl 100 mm × 2.1 mm × 1.7 μm column (Phenomenex) in triple counting. A flow rate of 0.4 mL / min was applied, with the following gradient: 0%B for 1 minute, to 35%B over 10 minutes, then to 100%B over 2 minutes, maintained for 3.5 minutes, followed by a 0.5-minute transition to the starting condition and a 3-minute maintenance.

[0060] The LC system was connected to a QTRAP 6500 mass spectrometer (AbSciex) using Analyst (version 1.7.1) as the software. This resulted in the following source conditions for applying positive ESI mode: Gas 1: 55 psi, Gas 2: 65 psi, Curtain gas: 35 psi, Source temperature: 550°C, Ion spray voltage floating: 5500 V. For MS / MS detection in multiple reaction monitoring (MRM) mode, the following mass transitions were applied, with one quantitative ion (Q) and one qualitative ion (qualifier) ​​applied per compound.

[0061] [Table 1]

[0062] Data processing was performed using MultiQuant (AbSciex, version 3.0.2), absolute values ​​were determined based on external calibration, and stock solutions of individual analytes were serially diluted (epicatechin: 70 mg / L, procyanidin B2: 38 mg / L, procyanidin C1: 39 mg / L, and theobromine: 67 mg / L).

[0063] [Table 2]

[0064] 2.2. Determination of alkyl and phenylalkenals Metabolites of the samples were profiled using gas chromatography coupled with quadrupole time-of-flight mass spectrometry (GC-QTOF-MS).

[0065] The absolute amount (μg / kg) of identified volatile alkenals was determined in the cocoa products according to the present invention (Sample D, Sample E, and Sample F) and reference extracts (Sample A and Sample B). For this purpose, the standard addition method was applied, in which the standard substance was directly added to the aliquots of the analytical samples.

[0066] Sample preparation Soluble cocoa powder (500 mg each) was placed in three silane glass vials (20 mL vials used for headspace / SPME analysis), dissolved in 5 mL of water, and sealed with screw-on septum caps.

[0067] For quantitative evaluation, 20 μL of standard solutions of each alkenal molecule at three different levels (approximately 1 μg / mL, 2 μg / mL, and 3 μg / mL) were added to the sample, and the sample was sealed with a screw-on septum cap.

[0068] Flavor extraction The samples were equilibrated at room temperature for 60 minutes. The flavor compounds were then extracted from the headspace by solid-phase microextraction (SPME) at 50°C for 30 minutes (2 cm fiber, 50 / 30 μm StableFlex, coated with PDMS / DVB / Carboxen, Supelco, Buchs, Switzerland), and thermally desorbed into a split-splitless injector (split mode, 2 splits) heated at 240°C for 3 minutes.

[0069] GC / MS analysis Qualitative and quantitative metabolite analysis was performed using the Agilent 7200 QTOF-GC / MS system, which consists of an Agilent 7890B gas chromatograph equipped with a 7200 UHD high-precision mass QTOF mass spectrometer (Agilent, Basel, Switzerland).

[0070] Separation was performed using a 60 m × 0.25 mm × 0.25 μm polar DB-624UI column (Agilent, Basel, Switzerland) with helium used as a carrier gas at a constant flow rate of 1.0 mL / min. The following oven program was applied: an initial temperature of 40°C was maintained for 2 minutes, then the temperature was increased to 200°C at a rate of 5°C / min, then to 240°C at a rate of 20°C / min, and the final temperature was maintained for 10 minutes.

[0071] Detection was performed using an electron blast mode with an ionization energy of 70 eV over the total mass scanning range of 30–250 amu, with a spectrum acquisition rate of 5 spectra / second.

[0072] Data Integration Chromatograms were processed using Agilent MassHunter software (Agilent, Basel, Switzerland), and components were identified by comparing their mass spectra with those in the NIST MS 14.0 library and confirmed by comparing their retention indices. The precise m / z values ​​and tolerances applied to the peak extraction and quantification of alkenals are shown in Table 3.

[0073] [Table 3]

[0074] The results in Table 4 clearly show that the concentrations of identified alkenals in the cocoa products according to the present invention (Samples D, E, and F) are significantly higher compared to the reference samples (Samples A and B) extracted at boiling temperature (approximately 98°C).

[0075] [Table 4]

[0076] In the three samples of the present invention analyzed, lavender and herbal, cocoa-flavored 2-isopropyl-5-methyl-2-hexenal was determined to be present in concentrations ranging from 44 to 88 μg / kg. In contrast, only 2.3 μg / kg was found in the unalkalized natural reference (Sample A), and the amount in the alkalized reference (Sample B) was below the detection / quantification level.

[0077] Similarly, 4-methyl-2-phenyl-2-pentenal (floral, honey, powdery, and cocoa-like) was found almost uniquely in the samples of the present invention at concentrations ranging from 53.3 to 96.9 μg / kg, but was only at approximately detection levels in comparative samples A and B. This volatile component is formed in the aldol condensation of phenylacetaldehyde and methylpropanal.

[0078] The floral, cocoa, and honey-like 2-phenyl-2-butenal, which is the product of the condensation reaction between phenylacetaldehyde and acetaldehyde, was measured at 130-191 μg / kg in the sample of the present invention, and at 29-31.7 μg / kg in comparative sample A and comparative sample B.

[0079] 5-Methyl-2-phenyl-2-hexenal (cocoa, nutty, green) is produced from phenylacetaldehyde and 3-methylbutanal by aldol condensation. Its concentration was quantified as 137-228 μg / kg in the sample of the present invention, and significantly lower in the comparative sample, at 13.0 μg / kg and 41.6 μg / kg.

[0080] In conclusion, these results demonstrate that the extraction conditions applied within the framework of the present invention strongly support the formation of alkenals identified from the aldol condensation of Strecker aldehyde. In particular, as described herein, 2-isopropyl-5-methyl-2-hexenal and 4-methyl-2-phenyl-2-pentenal appear to be unique markers for cocoa extraction. Furthermore, 2-phenyl-2-butenal and 5-methyl-2-phenyl-2-hexenal are present in 4 to 17 times greater amounts in the samples of the present invention compared to the reference cocoa product extracted at lower temperatures, and therefore serve as further indicators for specific implementations of the present invention.

[0081] 2.3 Measurement of antioxidant capacity Cocoa product samples were prepared as described in Example 1.

[0082] Antioxidants were quantified by evaluating the ability of samples to bleach the color of a free radical ABTS (diammonium 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) solution. The method used was based on the studies of Serpen et al., 2008 and Serpen et al., 2007.

[0083] In practice, the sample is diluted with cellulose powder to a ratio of 1:100 (weight / weight). A stock solution of ABTS is prepared by dissolving 192 mg of ABTS and 33 mg of K2S2O8 in 25 mL of ultrapure water. The working solution of ABTS should be freshly prepared daily by diluting 700 μL of the ABTS stock solution in 100 mL of 50% EtOH.

[0084] In a test tube, mix 20 mg of diluted sample with 2 mL of ethanol (50%) and 10 mL of ABTS working solution. Gently stir the sample at room temperature for 20 minutes, then centrifuge at 9200 g for 2 minutes. Exactly 35 minutes after the addition of the ABTS solution, measure the absorbance of the supernatant at 734 nm. Analyze all samples in triplicate. Create calibration curves following the same protocol, except that the samples are replaced with Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) solution (0.002 μmol / mL to 0.02 μmol / mL). The antioxidant capacity of the sample is expressed in μmol / mg Trolox equivalent (TE).

[0085] [Table 5]

[0086] As shown in Table 5 and Figure 3, the cocoa products according to the present invention (Sample D, Sample E, and Sample F) exhibit significantly higher antioxidant capacity compared to comparative samples A and B. While not bound by theory, the inventors believe this is due to an increase in the amounts of antioxidant compounds found in cocoa products D, Sample E, and Sample F, namely epicatechin, procyanidin B2, and procyanidin C1.

[0087] Example 3: Use of cocoa products Cocoa beverage composition Cocoa powder prepared as described in Example 1 was mixed with soluble coffee powder in different ratios, starting at 5% and increasing to 60%. When hot water (85°C) was added, the beverage powder dissolved easily and completely, yielding a concentrated cocoa coffee beverage.

[0088] Cocoa-containing capsules 1.5g capsules for use in the system were prepared by mixing the cocoa powder prepared as described in Example 1 with soluble coffee in different ratios (from 30% to 60%). A beverage was prepared, providing a concentrated cocoa coffee drink. The present invention may also be in the following embodiments. [Item 1] A cocoa product containing at least 0.2 in the ratio of epicatechin by weight to theobromine by weight. [Item 2] A cocoa product as described in item 1, containing 0.8% to 4% by weight of epicatechin. [Item 3] The cocoa product according to item 1 or 2, comprising at least a ratio of 0.005 of procyanidin C1 by weight to theobromine by weight. [Item 4] A cocoa product as described in any one of items 1 to 3, containing 0.01% to 1% by weight of procyanidin C1. [Item 5] A cocoa product according to any one of items 1 to 4, comprising at least 0.04 in the ratio of procyanidin B2 by weight to theobromine by weight. [Item 6] A cocoa product as described in any one of items 1 to 5, containing 0.15% to 1% by weight of procyanidin B2. [Item 7] A cocoa product according to any one of items 1 to 6, containing at least 145 μg / kg of alkyl and phenylalkenal. [Item 8] A cocoa product according to any one of items 1 to 7, comprising at least 10 μg / kg of 2-isopropyl-5-methyl-2-hexenal and at least 10 μg / kg of 4-methyl-2-phenyl-2-pentenal. [Item 9] A cocoa product according to any one of items 1 to 8, wherein the raw materials are in the form of a liquid, concentrate, extract, or powder. [Item 10] The cocoa product according to any one of items 1 to 9, wherein the cocoa product is mixed with roasted and ground coffee, soluble coffee powder, coffee extract, dairy products, non-dairy creamer or dairy creamer, chicory, or a combination thereof. [Item 11] Use of any one of the cocoa products described in item 1 to 10 for the manufacture of ready-to-drink beverages or powdered beverages. [Item 12] Use of any one of items 1 to 10 of the cocoa product in capsules and / or beverage systems. [Item 13] A method for manufacturing a cocoa product, a. The step of preparing roasted and ground cocoa nibs, b. The first step is to extract the roasted and ground cocoa nibs with water at a temperature of 95°C to 115°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes. c. Step b) The roasted and ground cocoa nibs are further extracted with water at a temperature of 160°C to 180°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes, and optionally, d. The step of evaporating the extract to obtain a concentrated cocoa composition, Methods that include... [Item 14] The method according to item 13, further comprising the step of drying the concentrate. [Item 15] The method according to item 14, wherein drying is carried out by spray drying or freeze-drying.

Claims

1. A cocoa product comprising a ratio of 0.2 to 1.2 wt% epicatechin to wt% theobromine, and at least 0.005 wt% procyanidin C1 to wt% theobromine.

2. The cocoa product according to claim 1, comprising an extract derived from cocoa nibs containing theobromine, epicatechin, procyanidin C1, procyanidin B2, 2-isopropyl-5-methyl-2-hexenal, and 4-methyl-2-phenyl-2-pentenal.

3. The cocoa product according to claim 1 or 2, comprising 0.8% to 4% by weight of epicatechin.

4. A cocoa product according to any one of claims 1 to 3, comprising 0.01% to 1% by weight of procyanidin C1.

5. A cocoa product according to any one of claims 1 to 4, comprising at least a ratio of 0.04 of procyanidin B2 by weight to theobromine by weight.

6. A cocoa product according to any one of claims 1 to 5, comprising 0.15% to 1% by weight of procyanidin B2.

7. A cocoa product according to any one of claims 1 to 6, comprising at least 145 μg / kg of alkyl and phenylalkenal.

8. A cocoa product according to any one of claims 1 to 7, comprising at least 10 μg / kg of 2-isopropyl-5-methyl-2-hexenal and at least 10 μg / kg of 4-methyl-2-phenyl-2-pentenal.

9. The cocoa product according to any one of claims 1 to 8, wherein the cocoa product is in the form of a liquid, concentrate, extract, or powder.

10. The cocoa product according to any one of claims 1 to 9, wherein the cocoa product is mixed with roasted and ground coffee, soluble coffee powder, coffee extract, dairy products, non-dairy creamer or dairy creamer, chicory, or a combination thereof.

11. A cocoa product according to any one of claims 1 to 10, for use as a ready-to-drink beverage or powdered beverage.

12. A cocoa product according to any one of claims 1 to 10, for use in capsules.

13. A method for producing the cocoa product described in Claim 1, a. The step of preparing roasted and ground cocoa nibs, b. The first step is to extract the roasted and ground cocoa nibs with water at a temperature of 95°C to 115°C at a draw-off ratio of 2 to 4 for 20 to 40 minutes. c. The roasted and ground cocoa nibs from step b) are further extracted with water at a temperature of 160°C to 180°C, with a draw-off ratio of 2 to 4, for 20 to 40 minutes, and optionally, d. The step of evaporating the extract to obtain a concentrated cocoa composition, Methods that include...

14. The method according to claim 13, further comprising the step of drying the concentrate.

15. The method according to claim 14, wherein drying is performed by spray drying or freeze-drying.

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