167 results about "COCOA BEAN" patented technology

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.

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

There is described a substrate to which is applied, coupled or cross-linked to at least one part of said substrate an allergen wherein said allergen is a protein derived from an extract selected from at least one of the following food groups: cereal, legume, cocoa bean, nut, fruit, vegetable, shellfish, fish, yeast, dairy product, egg and meat.

A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and/or acetic acid bacteria to the organic material. Optionally, at least one strain of yeast is added. Bacterial strains and compositions, useful in the described method, are also disclosed. The use of the described starter cultures and compositions permits faster fermentation, fermentations with targeted population dynamics and succession of microorganisms, and fermentations with targeted levels of both desirable and undesirable metabolites.

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal β-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

The present invention is directed to a novel 2S cocoa albumin protein that has now been isolated, purified and identified from cocoa beans. The present invention is further directed to flavor precursors generated from the enzymatic hydrolysis of this novel protein and to use of the flavor precursors to form a cocoa flavor useful in making chocolate flavored compositions.

Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with the cocoa beans. Cocoa products produced by such methods and systems for performing such methods on cocoa beans are also disclosed.

The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.

The invention relates to a cocoa extract preparation method and belongs to the field of food flavor chemistry and biotechnology. Currently a traditional solvent extraction method is mainly adopted for cocoa extraction; according to the traditional method, concentration is carried out by carrying out vacuum distillation; the traditional method has the disadvantages that an extraction rate is not high; effective components are changed and lost in a heating process; and the like. According to the invention, cocoa beans are taken as a raw material; biodegradation is carried out by using cellulase, pectinase and protease with strong specificities as catalysts; two-step extraction is carried out by using a solvent combinedly; flavor substances in cocoa beans are extracted effectively; normal temperature refining of extracted liquid is carried out by adopting membrane separation technology; the prepared natural cocoa extract is modified by adopting perfumery technology to form a cocoa flavor enhancer with high concentration; then the flavor enhancer can be added to various products; the method is natural and the natural method is advocated; aroma of the cocoa extract is pure and rich; the cocoa extract can be widely used in the industries of high-grade chocolate, candy, beverages, baked food and roasted seeds and nuts, and the like.

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.

The invention relates to cocoa kernel chocolate, which is characterized by comprising the following components in parts by weight: 5-16 parts of cocoa kernel, 19.6-32 parts of cocoa mass, 20 to 30 parts of cocoa butter, 24.9-37 parts of white granulated sugar, 18-25 parts of milk powder, 0.25-0.27 part of soybean lecithin, 0.09-0.5 part of salt and 0.04-0.11 part of vanillin; cocoa bean is baked and peeled, plumule is removed, and broken cocoa bean kernel is removed, to obtain integral cocoa bean kernel; the white granulated sugar is crushed to obtain granulated sugar powder; the granulated sugar powder, the cocoa mass and the cacao butter are mixed and fine grinded, the milk powder, the soybean lecithin, the salt and the vanillin are added, and fine grinding is continued to obtain a chocolate base material; refinement and temperature regulation are carried out after the fine grinding; then pouring is carried out, and when the chocolate base material is poured to a position of half a mold, the cocoa bean kernel is added, and the pouring is continued until the mold is full; and cooling formation is carried out to obtain the cocoa bean kernel chocolate. According to the invention, chocolate is used to conceal uncomfortable peculiar smell and mouthfeel of the cocoa bean, so that the chocolate product is richer and more mellow.

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 methods 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.

The invention relates to a ginger cola health drink and a preparation technology thereof. The invention is characterized by using old ginger, cocoa beans, amino acid, fruit sugar, glucose, citric acid, brown sugar, a low-calorie sweetening agent and edible phosphoric acid as raw materials to prepare the ginger cola health drink which integrates the nutrition and the drug effects of the cocoa beans and the ginger, has suitable taste, is popular to the public and contains no cola essence or caramel pigment.

The invention discloses a preparation method of glutinous rice flour for effectively relieving diabetes, relating to the technical field of processing of non-staple foods. The glutinous rice flour consists of the following raw materials in parts by weight: 50-54 parts of glutinous rice grains, 20-25 parts of soybeans, 10-12 parts of walnut kernels, 30-35 parts of cocoa beans, 15-20 parts of pineapple juice, 10-12 parts of apple juice, 10-12 parts of rapeseed oil, 20-35 parts of lemon juice, 6-10 parts of egg white liquid, 20-24 parts of nutritional additives and 18-22 parts of spinach. The preparation method disclosed by the invention has the beneficial effects that the preparation method is concise in technological process; and selected auxiliary raw materials do not have toxic or side effects, are all pure natural green foods, and can keep original nutritional components to a highest extent by adopting a low-temperature grinding technology, so that the glutinous rice flour has an effective health-care effect, is suitable for long-term eating, does not contain any additives, and is suitable for all people to eat.

Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.

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).

The invention discloses sesame chocolate broad beans and a preparation method of the sesame chocolate broad beans; and the sesame chocolate broad beans have the formulation: 40-70 parts of broad beans, 0.7-0.8 part of cacao beans and 0.2-0.3 part of sesame. The sesame chocolate broad beans are prepared by grinding the sesame and the cacao beans into powder, and then evenly stirring and mixing; adding the prepared mixed powder into the broad beans, and evenly mixing the mixed powder and the broad beans; preparing the sesame chocolate broad beans by the conventional broad bean preparation technology; or making the sesame and the cacao beans into extract liquid, spraying the extract liquid onto the broad beans, and drying to obtain the sesame chocolate broad beans. The sesame chocolate broad beans have the rich fragrance of chocolate and the aroma of the sesame, thus being unique in fragrance as well as mellow, mild and lasting in aroma; and the sesame chocolate broad beans also have the functions of refreshing, being good for the brain, improving the memory, nourishing qi to invigorate spleen and reducing the cholesterol, thus being a good product which is suitable for home and travel as well as both young and old.

Disclosed is a nutritious peanut food which is prepared through disintegrating raw materials, heating to 30-100 deg C, lowering down the temperature to 30-40 deg. C, fermenting 5-15 days, squeezing and filtering. The raw materials include peanut 12-60 parts, walnut kernel 3-30 parts, carrot 20-50 parts, cocoa bean 2-18 parts, Chinese date 6-25 parts, tomato 10-15 parts, pumpkin 15-25 parts, and Chinese yam 15-20 parts.

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor.

The invention discloses spirit-raising and brain-strengthening flour comprising the following raw materials in parts by weight: 100-110 parts of wheat flour, 30-40 parts of glutinous rice, 30-40 parts of millet, 20-30 parts of sorghum, 1-2 parts of mythic fungus, parts of eucommia ganoderma lucidum, 1-2 parts of vitex negundo, 3-4 parts of white lotus, 5-6 parts of ginkgo biloba, 25-30 parts of papaya, 20-26 parts of cranberry, 22-24 parts of cucumber, 30-33 parts of tuna fish meat, 18-23 parts of tofu, 30-35 parts of pure mellow wine, 8-10 parts of truffle, 12-16 parts of cocoa bean, 12-15 parts of sweet osmanthus, 1-2 parts of a food additive and the proper amount of water; the spirit-raising and brain-strengthening flour uses the wheat flour, glutinous rice, millet and sorghum as main raw materials, the prepared flour is good in taste, comprehensive in nutrition, easy to digest and absorb, suitable for processing a variety of flour food. The truffle has the effects of conditioning endocrine, preventing senile dementia and atherosclerosis, resisting tumor cell toxicity, enhancing immunity, resisting aging, resisting fatigue and the like. The sweet osmanthus has the effects of dispelling cold, breaking slag, preventing phlegm from forming, stopping coughing, nourishing face, beautifying, and the like. The tuna fish meat has the effects of protecting the liver, strengthening the liver function, preventing hardening of the arteries, lowering cholesterol content, activateing brain cells, improving human metabolism and the like.