Method for processing cocoa beans, partially non-fat solids of the cocoa and containing a food product

 

The invention relates to the field of food industry, in particular confectionery industries. Method for processing cocoa beans, essentially consisting of cores, coated in cocoa butter and partially non-fat solids of the cocoa provides stage heating of these cocoa beans until the internal temperature of the beans 95-135°C, sufficient to release the shell. This is followed by an extract of the kernels of cocoa shells cocoa, screw pressing the kernels of cocoa with obtaining cocoa butter, partially low-fat solids of the cocoa butter and partially low-fat solids of the cocoa. Moreover solids cocoa contain cocoa polyphenols including cocoa procyanidins. Cocoa beans are bluish-gray cocoa beans, purple cocoa beans, with a mixture of bluish-gray and purple cocoa beans, or a mixture of bluish-gray, purple and brown cocoa beans. Cocoa beans can be bluish-gray beans or purple, or their mixture. Cacao beans have a coefficient fermentation less than 275. The method further shredding partially low-fat solids of the cocoa in natselenny cocoa powder. These semi receive a food product, to the eve of the product is in the form of an edible composition. The food product is a food for Pets, dry cocoa mix, pudding, syrup, biscuits, gravy, rice mixture, rice cake or chocolate confectionery product. The chocolate is dark or milk chocolate. The food product is a dry mixture of drink and contains sweetener. This ensures getting the cocoa components having higher levels of cocoa polyphenols, and, accordingly, the food product with these indicators. 3 S. and 11 C.p. f-crystals, 5 Il., 43 table.

Cross references to related applications

Mentioned simultaneously pending application U.S. serial No. 08/316226, filed October 3, 1994 (already received U.S. patent M 5554654); 08/631661 filed April 2, 1996; 08/709406, filed September 6, 1996; and 08/831245 filed April 2, 1997, cited in this description as a reference.

Background of the invention

The scope of the invention

This invention relates to a cocoa components having a high content of cocoa polyphenols, methods for their preparation and use, and such to the containing compositions. More specifically, this invention provides a method of obtaining a component is try fat-free solids cocoa, cleaned from the husk of the cocoa beans and derived fractions, extracts of polyphenol cocoa, cocoa butter, chocolate solutions and their mixtures.

This invention also relates to various new ways of extracting fat from cocoa beans and/or processing of cocoa beans to obtain component cocoa, preserving the same level of polyphenols, particularly procyanidins. This invention provides significantly more simple way, with regard to the equipment for its implementation, operation, energy and labor costs, while providing components, keeping the concentration of polyphenols in the original documents.

Prior art

Links to documents in this description have all the necessary data for each document. These documents relate to the same technical field this invention, with each of them is included in this description by reference.

Confectionery and other food compositions containing cocoa components have different taste and mouth feel experienced by people for many years. For example, the unique taste and mouth feel of chocolate are the result of a combination of numerous components, as well as the Rami, having a great influence on the desirability of the final chocolate product. Accordingly, the main task of the conventional ways, using components from the cocoa is getting kind of mouth feel and taste/odor, flavor) chocolate. Throughout the process of making chocolate, from the selection of the cocoa beans in the country of origin to reach the desired state and solidification of the finished chocolate, obtaining the corresponding sensation in the mouth and/or (odour, flavour/taste of the final product dictates the specified selection and the process parameters.

Chocolate contains solid particles dispersed in a fatty matrix. Factors affecting the sensation of chocolate in your mouth, include the distribution of particle size of the solids, the material properties of the fatty matrix and method of making chocolate.

Cocoa butter is usually the main fat in chocolate. Cocoa butter retains hardness at room temperature (21-24°C), and thus a large part of the types of chocolate retains hardness and density at room temperature, providing a good breaking at the first bite. At temperatures above room temperature, the fatty phase is gradually melts to full plale the group evoking a strong sense of taste.

Characteristics of taste/smell, flavor) product cocoa depend on a combination of multiple components of the solids and fats, and the production method. Characteristics of taste/smell, aroma) depend on: (1) the initial selection of cocoa beans (i.e., the level of fermentation, genotype, origin and so on), (2) method of processing beans (i.e., cleaning, roasting, calcination, remove the husk and so on), (3) the components are processed cocoa (i.e. grinding) and (4) final processing to produce a finished product (i.e. the component selection page, cocoa and other ingredients, pitting, and so on).

Some features choice of beans, fermentation, purification and recycling for good taste and other required characteristics are well known and are described below.

1. Raw cacao beans

Cacao beans are harvested from the cacao tree growing in a warm, humid climate in the area, located approximately 20° latitude North and South of the equator. In General, it is known mainly two varieties of seeds of Theobroma cacao (subclass Sterculiacae) Criollo and Porastero, while Forastero is divided into several varieties. The third group, called Trinitario, is essentially the result of crossing Shabby Forastero have a purple tint.

Raw cocoa bean consists of an inner part, covered by a husk. After the usual drying shuck beans is approximately 12-15% of their mass, while the peeled beans and residual liquid amount to approximately 85-88%. Typical intervals analytical data for the chemical components of treated cocoa beans are: fat - 48-57%, the content of theobromine is 0.8 to 1.3%, the content of caffeine - 0,1-0,7%, total nitrogen - to 2.2-2.5%, ash content - 2,6-4.2% and a water content of 2.3 to 3.2% (see Pearson''s Composition and Analysis of Foods, 9th Ed., 1991).

2. Fermentation of beans

Fermentation early stage in the process of processing cocoa beans, important to get the desired taste and/or its predecessors. Earlier it was believed that the fermentation and drying of cocoa beans are crucial, because no subsequent processing of the beans does not alter the taste, obtained at this stage" (Chocolate, Cocoa and Confectionery: Science and Technology, 3rd Ed., by Bernard W. Minifie, p.13 (1989)).

During the process of fermentation and drying unfermented wet beans are removed from the pods, lose approximately 65% of its mass, assuming that the optimal final amount of moisture is 6% (Minifie, p.14). The level of fermentation in the dried cocoa beans are usually on the final taste of cocoa or chocolate is closely related to fermentation. For example, if the beans are cleaned, separated from the pulp and dried without fermentation, they will get not brown or purple-brown color of dried and fermented cocoa beans, and a bluish-grey color (Industrial Chocolate Manufacture and Use, 2nd Ed., by S. T. Beckett, p.13). Chocolate made of bluish-gray, non-fermented beans, usually has a very bitter and astringent taste, and has no pronounced chocolate taste (Beckett, p.13).

Accordingly, fully fermented cacao beans are more desirable than non-fermented from the point of view of taste/smell, aroma), and are usually sold at a higher price. Fermented cocoa beans are usually used to produce chocolate solutions.

Not fully fermented beans are usually processed for cocoa butter. Insufficient fermentation does not affect the quality of cocoa butter, but it affects the quality of the solids of the cocoa, because they do not contain a sufficient amount of the coloring matter, taste/odor, flavor), and so they either throw away or sell at a low price. Despite the fact that chocolate solutions and/or partially non-fat solids of the cocoa sometimes get from inhomogeneous mass of beans containing part nevermentioned unfermented beans, as a rule, is not processed on an industrial scale, they are usually not for sale.

3. Clean beans

Following the selection of the cocoa beans they are cleaned to remove foreign substances, and then processed. The initial stage involves cleaning the beans to remove foreign materials. The usual method of cleaning beans includes their separation from foreign materials by size or density using the machine for cleaning, representing gravity, vibration or exhaust table (see Minifie, p.35; Chocolate Production and Use, 3rd Ed., by L. Russell Cook, pp.144-146; and Beckett, p.55).

Modern technology for purification of cocoa beans are usually limited by the difference in density component at least 10-15%. This reduces the separation efficiency of beans and outsiders are not related to cocoa materials, resulting in reduced output of treated beans. In addition, conventional machines for cleaning easily become clogged and require constant care. It also reduces the cleaning efficiency and output of refined beans throughout the process.

Moreover, conventional machines for cleaning tend to damage the beans during the cleaning, which reduces the percentage of whole beans obtained after purification. These broken pieces of beans later, during objaut at elevated temperature, used during roasting, calcination, and can lead to the fact that the resulting solutions will have the taste of smoke and ash that is unacceptable from a taste point of view. Small pieces of beans can also reduce the effectiveness of the exfoliation process, because they can be lost during suction husk, leading to lower overall output.

4. Roasting beans

In most conventional processes roasting of whole or peeled beans is an essential stage in obtaining chocolate of the solution or part of low-fat solids of the cocoa. Earlier it was believed that the roasting of whole beans is crucial to preserve the natural taste and smell of cocoa beans and reduce the moisture content to below about 2 wt.%. Roasting whole beans also weakens the shell so that it can be easily removed during the process of otseivaniya. The degree of roasting cocoa depends on time and temperature, the time period may be 5-120mm minutes, and the temperature of the whole Bob usually ranges from 120 to 150°C. When the preliminary roasting of whole beans to initial heating may be conducted at temperatures below 100°C, followed obzharivanii.55-56; and U.S. patent No. 5252349, Carter, Jr.).

5. Otmivanie - remove shell

Operation otseivaniya serves to separate the beans to the desired inner part of the bean (purified from the membrane) and the outer part of the bean (the shell). The principle of the separation using the process otseivaniya depends on the difference between the apparent density of the purified Bob and shell. In standard machines for otseivaniya apply the combined action of sieving and air suction. Shell weaken during normal roasting and/or other stages of heating. After such a weakening of the beans is usually split between the rolls to separate along the line of natural fractures treated cocoa beans to facilitate the removal of the husk during otseivaniya (see U.S. patent No. 2417078, Jones; U.S. patent No. 5252349, Carter, Jr.; Minifie, pp.47-51; Cook pp.152-153, and Beckett, pp.67-68).

Some technologies for processing cocoa beans include preliminary heat treatment to facilitate separation of the husk from purified Bob. When the beans get thermal shock from hot air, steam or infrared heat (see U.S. patent No. 4322444, Zuilichem et al.; British patent No. 1379116, Newton; Minifie, pp.43-44; Cook, p.155, and Beckett, pp.60-62).

For pre-treatment infrared heat for fast heating and what zleceniem for 0.5 to 2 minutes. During this time the beans are usually heated to a temperature of about 100-110°C. the Applied infrared radiation has a wavelength, part 2-6 microns, which corresponds to a frequency in the range of 0.7 to 1.2×108megacycles per second.

6. Getting chocolate solution and other components of cocoa

Following exfoliation stage during the conventional processing of cocoa is grinding the treated beans. This grinding generally involves two stages: preliminary grinding to turn solid peeled beans in the liquid paste and final grinding to obtain the desired particle size. Both these stages require a lot of equipment, care and energy.

The content of cocoa butter in the treated calcined cocoa beans is usually 50-58 wt.%. The cleaned beans are ground to obtain a thin dark-brown mass, which is called in Russia “cocoa liquor”, and in the West -“chocolate solution”. The fluidity of grated cocoa (or chocolate mud”) occurs due to the destruction of cell walls and release of cocoa butter during processing. The crushed particles partially low-fat solids of the cocoa suspended in cocoa butter. This solution sometimes p is outstay equipment for processing cocoa beans.

Another type of cocoa processing involves separating cocoa butter from the liquid. By applying periodic hydraulic Potter press (hydraulic press) to separate the cocoa butter from the solids. Cocoa butter is then filtered, obtaining a transparent, free from solids cocoa butter. This oil can also be obtained using a continuous screw press for extracting oil from whole bean husks, or, more rarely, of the treated beans (see U.S. patent No. 5252349, Carter, Jr.; and Minifie, especially pages 71-72).

Cake cocoa derived from hydraulic or screw press can be milled on the cocoa powder. Usually the cake cocoa contains 10-12% or 20-22% fat cocoa (see Minifie, pp.72-76; Cook, pp.169-172, and Beckett, pp.78-82). The powder cake cocoa, obtained using a hydraulic pressing, usually obtained by grinding the cake cocoa. If you want natural cocoa powder, the cake is fed directly to the mill for meal cocoa. If you want alkaline cocoa powder, meal served at the mill after alkalizing. As a result, hydraulic pressing get the cake cocoa, representing the sinter previously milled cocoa particles. So the mill for razmalyvanie is agglomerated.

Natural cake or cocoa powder can be further subjected to alkalization to change the color and taste of the cake (see U.S. patent No. 3997680, Chalin; U.S. patent No. 5009917, Wiant et al.; Minifie, pp.61-67; Cook, pp.162 to 165, and Beckett, pp.71-72). The process of alkalizing may be performed at any of several stages of processing includes the processing of raw beans, solution, treated beans, meal or powder solutions or suspensions of alkali, usually sodium carbonate or potassium, but not limited to. After alkalizing solids cocoa is dried and cooled. Then the dried solids cocoa grind to get alkaline cocoa powder, and then cooled and packaged.

7. The polyphenols in cocoa beans and their usefulness

Cacao beans contain polyphenols. These polyphenols have recently been extracted and investigated for biological activity. It was found that extracts of cocoa polyphenols, in particular procyanidin possess significant biological usefulness. Extracts or compounds subsequently separated from them, are usually obtained in laboratory scale by grinding cocoa beans powder, defatting of this powder, extraction and purification of active compounds (compounds) from which, is pulirovaniya, exfoliate freeze-dried beans and grinding cleaned from the husk of beans. The extraction of active compounds (compounds) carried out using the extraction solvent and the extracts purified by chromatography on permeable gel, preparative liquid chromatography high resolution (IHVR) or combining methods (see U.S. patent No. 5554645, Romancyzk et al.).

It was found that the selection of polyphenols is inversely proportional to the degree of fermentation of cocoa beans. Accordingly, the use of fermented beans as raw material, which is important for obtaining a good chocolate taste, reduces the amount of polyphenols present in component (components) cocoa produced from the beans.

It was also found that higher temperatures and/or longer processing time, for example, stages of roasting, calcination reduces the amount of polyphenols present in cocoa components derived from raw beans. Up to the present time have not received components of cocoa with a substantial content of polyphenols. Still these problems in the art did not recognize.

The purpose of the invention

The purpose of this invention is to eliminate Viseu the plants is the development of methods of selection and/or processing cocoa beans to get the components of cocoa, having elevated levels of cocoa polyphenols.

The next objective of this invention is the development of a method of processing cocoa beans, in which a significant amount of the cocoa polyphenols present in the raw beans, preserved in processed beans.

Another purpose of this invention is the development of cocoa components, including peeled cacao beans, or part thereof, chocolate solution and partially or completely non-fat solids of the cocoa that has elevated levels of cocoa polyphenols, as well as products containing cocoa components.

An additional objective of this invention is to develop a method of obtaining different types of chocolate, confectionery and chocolate flavor compositions with chocolate flavor, food compositions, additives and their combinations, with increased levels of cocoa polyphenols or their derivatives.

A further purpose of this invention is to develop a method of improving the health of mammals, using the products of this invention.

The next objective of this invention is to develop a method of improving the taste/aroma characteristics of the components of cocoa, in particular, chocolate mud, sod the method of obtaining oil and solids cocoa, having a high yield of cocoa butter on the number of processed cocoa beans.

Another purpose of this invention is to develop a method of peeling the beans to remove the outer husk from the inner side of beans, using the air system of the fluidized-bed separating on the principle of density.

Another purpose of this invention is to develop a method of obtaining high-quality cocoa butter, and it does not require stage of roasting beans or grinding stage solution.

These and other objectives and advantages of this invention will become more apparent from the following detailed descriptions of these tests and examples.

Brief description of the invention

This invention relates to various new methods of processing cocoa beans to obtain cocoa components having improved properties or characteristics of the products obtained by these methods, and methods of their application. More specifically, this invention relates to a process for the production of cocoa components having higher levels of cocoa polyphenols. The settings of multiple stages of processing cocoa, including the selection of raw beans, control and/or set so that polio. Thus, this invention relates to a process for the production of cocoa components having the same level of polyphenols, as raw materials, and products resulting from the application of these methods. This invention helps to avoid significant and undesirable losses of cocoa polyphenols occurring during conventional processing.

This invention also relates to a new cocoa components having a higher level of polyphenols, provide ways in accordance with this invention. More specifically, the present invention relates to new components of cocoa, including peeled beans or parts thereof, chocolate solutions, partially or completely non-fat solids of the cocoa extract, cocoa polyphenols and their combinations with higher levels of cocoa polyphenols compared with usually derived components of cocoa.

This invention also relates to new compositions containing new components of cocoa, including food, different types of chocolate, confectionery and composition with chocolate flavor absorbed and digestible products, compositions for chewing and combinations thereof. Thus, this invention vkluchayu cocoa or its derivative. The additive may be an extract from cocoa beans or component cocoa, or may be synthetic.

Further, this invention relates to the processing of cocoa components, in particular chocolate solutions, to obtain a component of cocoa, with a high level of cocoa polyphenols with an acceptable aroma/flavor characteristics. Treatment involves removal and/or reduction of odors that may be present in the component cocoa, creating aromatic/flavor profile, using additives or components are mixed cocoa with different polyphenol content and varying degrees of flavor/taste.

This invention also relates to a method of obtaining an extract of cocoa polyphenols from cocoa beans or their components, as well as to the use of the extract as an additive to food compositions.

This invention also relates to new methods of improving the health of mammals, in particular humans, using products containing cocoa polyphenols, in particular products containing elevated levels of cocoa polyphenols. These methods include the use of cocoa polyphenols to achieve one or more of the following purposes: reduction of periodontal disease, Eina low density, reduce hypertension, anti-tumor and anti-oxidant effect, an inhibitor of the enzyme topoisomerase II DNA modulator cyclooxygenase, lipoxygenase modulator, the modulator of nitric oxide or nitric oxide synthase, non-steroidal anti-inflammatory modulator of apoptosis modulator of platelet aggregation modulator of blood or glucose in vivo, providing antimicrobial and inhibitory effect on the destructive oxidation of DNA.

Brief description of drawings

Fig.1(a)-(d) illustrate the change of the surface of the cut halves of the bean during fermentation of cocoa bean: Fig.1(a) depicts a cut mate Bob of unfermented cocoa bean; Fig.1 (b)-(d) depict the cocoa beans during fermentation, and Fig.1(d) illustrates a fully fermented cocoa bean.

Fig.2 is a graphical depiction of the relationship between the level/fermentation of cocoa polyphenols five samples of cocoa beans, where the vertical axis represents the level of pentamer of cocoa polyphenols (mg/g) of chocolate solutions obtained from these cocoa beans free of grease, and the horizontal axis represents the degree of fermentation using a ratio of fermentation (described below).

Fig.3 shows a General view of the method according the choice of method depends on the value of the products and/or byproducts).

Fig.4 is a graphical depiction illustrating the overall level of cocoa polyphenols present in cocoa bean or part thereof during conventional chocolate processing solution (line a) and during processing in accordance with one embodiments of the present invention (line b).

Fig.5 is a graphical depiction of the relationship between the level of polyphenols/temperature/time heating samples of chocolate solution is subjected to heat at three different temperatures, where the vertical axis represents the level of pentamer of cocoa polyphenols (mg/g) of low-fat chocolate solutions, and the horizontal axis is the time of thermal processing.

Description of the preferred embodiments of the invention

Definition

1. The term "chocolate" refers to a solid or a semiplastic food, and all of the chocolate or cokoladovny compositions containing a dispersion of solids in a fatty phase. It is assumed that this term refers to a composition corresponding to the Standard of identity USA (SOI), (U. S. standards of Identity), the CODEX Alimentarius Commission and/or other international standards, as well as compositions that do not meet the Standards of identity of the U.S. or other m is ocold, chocolate is made from cow's milk, chocolate skim milk, chocolate, mixed dairy product, a coating of sweet cocoa and vegetable fat, sweet chocolate and a coating of vegetable oil, milk chocolate and coating of vegetable fat based coating, vegetable fat, lozenges, including white chocolate or coating containing cocoa butter or vegetable fat or a combination thereof, modified nutritionally cokoladovny composition (chocolate or coating derived from ingredients with low calorie) and different kinds of chocolate with low fat content, unless specifically stated otherwise.

In the US, chocolate is the subject of a standard of identity established by the Administration of quality control of food and medicinal products (U. S. Food and Drug Administration, FDA) in accordance with the Federal law on the quality of the food, drug and cosmetic products. Definitions and standards for different types of chocolate in the United States is well established. Non-standardized chocolate is the chocolate, which is beyond the stated scope of the standardized chocolate.

The fat phase of the chocolate according to this invention can include cocoa butter, BR, LIGHT and CBS, i.e. substitutes, equivalents and substitutes cocoa butter), and synthetic fats or mixtures of cocoa butter with these fats (see Minifie, pp.100-109).

Chocolate may contain sugar syrup/solid sugar, invert sugar, gidralizovanny lactose, maple sugar, brown sugar, molasses, honey, sugar substitute, etc., the Term "sugar substitute" includes fillers, sugar alcohols (polyols, such as glycerin), high-performance podslushivala or combinations thereof. Nutritive carbohydrate podslushivala with varying degrees of sweetness can be any commonly used in this field, and include, but are not limited to, sucrose, for example, from sugar cane or beets, dextrose, fructose, lactose, maltose, solids syrup of glucose solids from corn syrup, invert sugar, gidralizovanny lactose, honey, maple sugar, brown sugar, molasses, etc., sugar Substitutes can partially substitute for nutritious carbohydrate podslushivala. High podslushivala include aspartame, cyclamate, saccharin, Acesulfame-K, neohesperidin dihydrochalcone, sahamalaza, alitum, podslushivala stevia, glycerin, thaumatin, etc. and mixtures thereof. Preference is AMI sugar alcohols can be any sugar alcohols, usually used in this field, including sorbitol, mannitol, xylitol, ▫ maltitol, isomalt, lactic etc.

Chocolate may also contain fillers. The term "fillers" in this description can mean any fillers commonly used in this field, including Polydextrose, cellulose and its derivatives, maltodextrin, gum Arabic, etc.

Chocolate products may contain emulsifiers. Examples of safe and suitable emulsifiers can be any emulsifiers used in this area and include lecithin derived from vegetable sources such as soybean, safflower, corn and so on, fractionated lecithins enriched in phosphatidylcholine or phosphatidylethanolamine, or both, mono - and diglycerides, esters diatsetilvinny acid mono - or diglycerides (also called DATEM), derivatives of monolatry phosphate mono - and diglycerides of edible animal or vegetable fats, sorbitan the monostearate, gidroksilirovanii lecithin, Laktionova fatty acid esters of glycerol and propylene glycol, polyglyceryl esters of fatty acids, propylene glycol mono - and diesters of fats and fatty acids, or emulsifiers that may be approved in soutetsu, other emulsifiers which can be used include polyglyceryl polyricinoleate (PGPR), ammonium salt, fosfatidov acid (e.g., YN), esters of sucrose, extracts of oats, and so on, any emulsifiers suitable for chocolate, or similar system fat/solid substance, or any mixture.

2. The term "confectionery with chocolate flavour" means food products, except chocolate with chocolate taste/smell and comprising fraction cocoa. These products are stable at ambient temperatures for a long period of time (for example, more than one week) and are characterized as microbiologically stable when stored at 18 to 30°C under normal atmospheric conditions. Examples of such products include hard candy with chocolate flavor, products for chewing, chewing gum and so on

3. The term "composition with chocolate flavour" means a composition with chocolate flavor except chocolate containing fraction and cocoa with chocolate taste/smell. Examples of such compositions include mixtures for cakes, ice cream, syrups, pastries with chocolate flavor and so on

4. The term "fat" in this description refers to the triglycerides, diglycerides and monoglycerides, T natural fats and vegetable oils, such as cocoa butter, pressed cocoa butter, pressed cocoa butter, cocoa butter, extracted with solvent refined cocoa butter, milk fat, anhydrous milk fat, fractionated milk fat, milk fat substitute, fat butter, fractionated fat butter equivalents, cocoa butter substitutes cocoa butter substitutes, cocoa butter, fat reduced calorie and/or synthetically modified fats, such as Caprenin®. Example fat low calories is ciprociprofloxacin (commonly known as Caprenin®, described in U.S. patent No. 4888196, Ehrman, et al., provided in this description by reference).

5. The term "food product" means any food product, for example, specified in 21 CFH (Code of Federal regulations),101.12. This term refers to compositions with chocolate flavor (e.g., cakes, nougat, puddings, and so on), as well as compositions that do not have the chocolate taste (for example, caramel, and so on).

6. The term "coefficient of fermentation" is a digital expression level of batch fermentation of cocoa beans. The coefficient of fermentation varies from 100 (insufficiently fermented/deferment will eraut standard study on the incision for quality assessment in accordance with the industrial standards. Half the beans spread on the table for visual determination of color, and defects that can occur during fermentation, drying and/or storage of beans.

Color and appearance beans can be divided into 4 fermentation categories: (a) fully fermented, for example, with mainly brown; (b) partially fermented, for example, purple/brown; (C) purple (not enough fermented), and (d) a bluish-gray (significantly under-fermented and/or fermented beans).

Under purple/brown beans refers to all beans that have blue, purple or violet color of a surface, in whole or in spots. Purple beans are beans that have blue, purple or violet color of the entire treated surface entirely. This group also includes, regardless of color, all beans, the color of which is not predominantly bluish-gray (the term "predominantly" in this context means more than half).

"The coefficient of fermentation determine, applying the classification system to characterize the fermentation of cocoa beans. Bluish-gray, not enough formatirovaniya/unfermented beans marked C is introduced each category, multiplied by the weight room. Thus, the coefficient of fermentation" for a sample of 100% brown beans is 100×4 or 400, while the coefficient of fermentation for the sample of 100% purple beans is 100×2 or 200. A sample of 50% of bluish-gray beans and 50% purple beans has a coefficient of fermentation, comprising 150[(50×1)+(50×2)].

Studies on the cut, suitable for cocoa beans varieties Trinitario and Forastero may or may not be applicable for cocoa beans varieties of Criollo, for example, if the color of the beans varies from completely purple to a lighter shade of reddish-brown. Accordingly, studies on the cut, based on color, not applicable to the specific genotypes of cocoa without anthocyanines pigments responsible for the color purple, such as Catango (or Catongo), beans which have a light yellowish-brown color. Other exceptions include the cacao beans of the species Theobroma, Herrania and their inter - and vnutripoliticheskie crossing. Beans these species have a yellow-brown color. These beans the level of fermentation can be installed using studies section with the changed standard. Applying the modified study, the surface of the beans (halves) examine rather on the presence of which illustrate the change in the surface of the cut halves of the bean during fermentation. As can be seen in Fig.1(a)-(d), the number of scratches/tears and their prevalence across the surface of the cut halves of the bean increases as it is fermenting. Fig.1(a) depicts a cut mate Bob of unfermented cocoa bean, which has a comparatively smooth surface. Fig.1(b)-(d) depict the cacao beans as they are fermenting, and Fig.1(d) illustrates a fully fermented Bobo cocoa. As fermenting cocoa beans on the surface appear small dendritic scratches or breaks. This modified study can also be used for the approximation factor of fermentation, when the cocoa bean that corresponds to Fig.1(a), indicated by the numeral 100, Fig.1(b) figure 200, Fig.1(C) figure 300 and Fig.1(d) 400.

While the definition in the above categories are a General guideline, the assessment in accordance with these categories is in the competence of the ordinary specialist, familiar with the processing of chocolate and cocoa (see Wood et al., Cocoa, 4th Ed., (1985) cited in this description as a reference, especially pp. 511-513).

7. Digital data or qualitative characteristics of the levels of cocoa polyphenols in beans or its components belong to calices. The term "significant amount" means the amount that supports the basic features of these ingredients, composition, or product.

9. The term "chocolate solution" means a dark-brown liquid "solution", produced by grinding cleaned the cocoa bean. Turnover occurs due to the destruction of cell walls and release of cocoa butter during processing, forming a slurry of crushed solid particles cocoa, suspended in cocoa butter (see Chocolate, Cocoa and Confectionery: Science and Technology, 3rd Rd., by Bernard W. Minifie).

10. The term "cacao beans satisfactory medium quality" means the cocoa beans separated from the fibrous mass, dried and relatively free from mold and infection. These beans are commercially available product and raw material for the following stages of production processes, i.e., infrared heating, annealing, stamping, etc. This term also means any genetically modified or obtained the cocoa bean.

11. The term "raw freshly harvested cocoa beans" means the seeds or beans, svezhevyglazhennye from cocoa pod and not subjected to any treatment, except separated from the fibrous mass. This term also refers to any gene which kao" means the solid part (s), received free from the husk, partly low-fat cocoa beans, including powders, cake, extracts of cocoa polyphenols, podelochnye powders or oil-cake and so on (except chocolate mud and cocoa butter).

13. The term "cocoa polyphenol means of polyphenol compounds present in cocoa beans and their derivative. The term "polyphenol cocoa" means the polyphenols extracted from cocoa beans and their derivatives, as well as structurally similar synthetic materials.

The term "polyphenols" means proanthocyanidins extracted from cocoa beans and their derivatives, and similar in structure to the synthetic materials, and procyanidins extracted from cocoa beans and their derivatives, and similar in structure to the synthetic materials.

More specifically, the term "cocoa polyphenol" means monomers (despite the term "polyphenol") of the formula An(where n=1) or oligomers of the formula Andn(where n is an integer from 2 to 18 and above), where a has the formula:

a R-3-(HE is, and 3(HE is, and 3()-O-caxap or 3()-O-caxap;

linking between adjacent the monomers which Y and Z are selected from the group including a hydrogen and sugar, provided that at least one of the end monomer linking with an adjacent monomer, is in position 4, and that optionally Y=Z=hydrogen;

sugar is optionally substituted phenol residue; their salts, derivatives and oxidation products.

Sugar is mainly chosen from the group comprising glucose, galactose, xylose, rhamnose and arabinose. Sugar of any or all of R, X, Y and Z may optionally be substituted in any position by the phenol residue through the ester linkage. Phenolic residue selected from the group comprising caffeic, cinnamic, coumaric, Frolovo, gallium, oxybenzone and mustard acid.

One or more compounds of cocoa polyphenols can be applied simultaneously, for example, in "combinations" in the composition (compositions) comprising one or more of such compounds.

The term "oligomer" in this description means any compound of the above formula where n=2-18 and more. When n=2, the oligomer is called "dimer"; when n=3, the oligomer is called the "trimer"; when n=4, the oligomer is called a "tetramer"; when n=5, the oligomer is called "pentameron"; such names are oligomers with n up to and including 18 and above, when n=18, oligomer called "octadecane is 4, (already received U.S. patent No. 5554645); 08/631661 filed April 2, 1996; 08/709406, filed September 6, 1996, and 08/831245 filed April 2, 1997, cited in this description by reference.

14. The term "processing" means the methods of processing cocoa beans, including drying, heating (e.g., annealing, infrared heating, and so on), chemical treatment (e.g., antimicrobial agents), rehydration, pressing, extraction with a solvent, in a microwave oven and so on

15. The term "component cocoa" means a fraction, obtained from free from husks of cocoa beans, and includes chocolate solution, partially or completely fat-free substance cocoa (for example, meal or powder), extracts, butter, peeled cacao beans or their fragments, and so on

Detailed description of the invention

A. Selection of cocoa beans

As mentioned above, in the conventional processes use fermented cacao beans to get the components of cocoa. Applicants have found that the level of polyphenols cocoa beans cocoa severely reduced during fermentation. Fig.2 shows the contents of pentamere solutions obtained from cocoa beans of different origins with different degrees of fermentation. The data presented in medousa category: slate gray, purple, purple-brown and brown - standard categories used in industry to classify the level of fermentation of the beans during the study on a cut. Each sample (300 g) fry (calcined) for 15 minutes at 150°C in a convection oven. Fried (calcined) beans then split and peel. Applying mill Melange time cycle, get a solution. To ensure continuous fermentation (x-axis) of different colors assign the weight room.

These results indicate that not enough fermented beans have a higher polyphenol content than fermented beans. As a result of processing insufficiently fermented beans, you can obtain solutions with a higher content of polyphenols.

Accordingly, one aspect of this invention relates to methods of producing components of cocoa, containing elevated levels of cocoa polyphenols from insufficiently fermented cocoa beans. The use of insufficiently fermented cocoa beans, or a mixture of the fermented cocoa beans results in a component of cocoa, with a higher level of polyphenols.

So one of the options for the implementation of the sustained fashion, below 325, mainly below 275, more predominantly, below 225, preferably below 175 and most preferably below 150. In another preferred embodiment, use is insufficiently fermented cacao beans, with a coefficient of fermentation below 125 and even about 100.

C. Methods of making cocoa components having a higher level of polyphenols

Scheme one of the embodiments of the present invention shown in Fig.3. The method in accordance with the present invention includes the modification of certain stages of the process for obtaining three types of products. Modification of one of the processes (option A) results in solids cocoa, containing the same amount of polyphenols as raw cacao beans. Polyphenols are stored in the product in larger quantities than in the known processes. The modification provides for obtaining cocoa butter without requiring simultaneous preservation of polyphenols. The modification provides the receiving solids and fat of cocoa products with a high content of polyphenols in comparison with the known processes for the separation of solids and fat.

In an advanced embodiment of the present invention component cocoa, have adiya's:

(a) treating cocoa beans containing polyphenols, saving them a significant amount of polyphenols to get treated cocoa beans; and

(b) obtaining a component of cocoa processed cocoa beans.

As a result of application of the method according to this invention saves a significant amount of the cocoa polyphenols.

Cacao beans can be a satisfactory medium quality, raw, fresh or mixed. Cacao beans can be unfermented, not fermented, fully fermented or mixed, the coefficients fermentation can vary from 100 to 400. Preferably, the cocoa beans should be enough fermented in order to obtain the component of cocoa, with the highest content of polyphenols.

One of the embodiments of the present invention relates to methods of processing cocoa beans satisfactory medium quality, in which the content of polyphenols obtained component cocoa is 25-100 wt.% from polyphenol content of cocoa beans satisfactory average quality. Preferably, the content of polyphenols obtained component cocoa exceeds 35 wt.% from solargeneration, above 55 wt.%, and most mainly above 65 wt.% In accordance with other preferred variants persists for more than 75 wt.%, preferably more than 85 wt.%, more preferably more than 95 wt.%, and most preferably more than 99 wt.%.

Another variant of implementation of the present invention relates to a method of processing raw freshly harvested cocoa beans, in which the content of polyphenols obtained component cocoa is 5-100 wt.% from polyphenol content of cocoa raw freshly harvested cocoa beans. Preferably, the content of cocoa polyphenols component obtained cocoa exceeds 10 wt.% from polyphenol content of cocoa raw freshly harvested cocoa beans, mostly, more than 15%, more predominantly, more than 20%, and most predominantly, more than 25%. In accordance with one of the preferred options, there are more than 30%, mostly, more than 35%, more predominantly, more than 40%, and most preferably more than 45%. In accordance with another preferred option, there are more than 50%, mainly over 55%, still better than 60%, and most preferably more than 65%. In accordance with yet more preferred option, there are more than 70%, mostly, more than 75%, even better the measures the ignition, infrared heating, and so on), drying, chemical treatment, etc. Preferably, the processing stage give chocolate taste without significant reduction in polyphenol content of cocoa raw material for heat-treated cocoa beans.

In accordance with one embodiments of the present invention, the stage of processing cocoa beans includes a heat treatment at an elevated temperature for a period of time sufficient to obtain the chocolate taste, while maintaining a significant amount of the cocoa polyphenols to obtain heat-treated cocoa beans.

Heat treatment includes annealing, infrared heat, drying at elevated temperatures and their combination.

In accordance with one embodiments of the present invention, the heating of the cocoa bean is up to until the internal temperature of the bean (IBT) will not exceed 120°C for at least one minute, the content of cocoa polyphenols in the heat-treated beans is at least 75 wt.% (full-fat) content of cocoa polyphenols in the pre-treated cocoa beans, mostly, more than 80 wt.%, more preferably more than 85 wt.%, issuestrade of the present invention, the heated cocoa beans occur until the internal temperature of the beans (IBT) above 140°C for at least one minute, the content of cocoa polyphenols in the heat-treated beans is at least 60 wt.% (full-fat) content of cocoa polyphenols in the pre-treated cocoa beans, mostly, more than 65 wt.%, more preferably, more than 70%, even more preferably more than 75%, and most preferably more than 80%.

In accordance with another embodiment of the present invention, the heated cocoa beans occur until the internal temperature of the beans (IBT) over 160°C for at least one minute, the content of cocoa polyphenols in the heat-treated beans is at least 40 wt.% (full-fat) content of cocoa polyphenols in the pre-treated cocoa beans, mostly, more than 45%, more preferably more than 50 wt.%, even more preferably, more than 55 wt.%, and most preferably, more than 60%.

In accordance with the following embodiment of the present invention, the heated cocoa beans occur until the internal temperature of the beans (IBT) over 120°C for at least one minute, the content pentanet content of pentamer of cocoa polyphenols in the pre-treated cocoa beans, mostly, more than 65%, more preferably more than 70%, even more preferably more than 75%, and most preferably more than 80%.

In accordance with another embodiment of the present invention, the heated cocoa beans occur until the internal temperature of the beans (IBT) over 140°C for at least one minute, the content of pentamer of cocoa polyphenols (full fat) in the heat-treated beans is at least 25 wt.% from the content of pentamer of cocoa polyphenols in the pre-treated cocoa beans, mostly, more than 30%, more preferably more than 35%, even more preferably more than 40%, and most preferably, more than 50%.

In accordance with another embodiment of the present invention, the heated cocoa beans occur until the internal temperature of the beans (IBT) over 160°C for at least one minute, the content of pentamer of cocoa polyphenols (full fat) in the heat-treated beans is at least 15 wt.% from the content of pentamer of cocoa polyphenols in the pre-treated cocoa beans, mostly, more than 20%, more preferably more than 25%, even more preferably more than 30%, and most preferably more than 35%.

Proelii convection. Under normal conditions of calcination moisture and volatile substances diffuse from the inner parts of the pieces of beans.

In accordance with one embodiments of the present invention, the calcination is preferably carried out at an internal temperature of beans, component 95-160°C, during the period of time from 30 seconds to 5 hours, mainly 95-150°C for a period of time from one minute to three hours, even better, 95-140°C for a period of time from one minute to one hour, and most preferably, 95-120°C for a period of from one minute to one hour.

Infrared heating includes the use of infrared heat so that the shuck beans heats up quickly. The husk dries, extends itself disappears from the beans.

Infrared heating is preferably carried out at an internal temperature of beans, component 95-135°C for 1-5 minutes, mostly, 95-125°C, even better, 95-115°C, and most preferably, about 95-110°C.

Preferably, the phase infrared heating lasts for less than 8 minutes, mainly within less than 1 minute, even better, less than 6 minutes, and most preferably, less than 5 minutes. In accordance with predpochitayut, and most preferably, less than one minute.

In accordance with one embodiments of the present invention, the processing includes drying cocoa beans to obtain dried beans. Drying can be conducted at room temperature or at elevated temperature, preferably within a period of time sufficient to obtain the chocolate taste, saving them a significant amount of the cocoa polyphenols. Drying usually reduces the moisture content of cocoa beans to less than 7 wt.% Preferably, the drying reduces the moisture content of cocoa beans to less than 4 wt.%, mainly, less than 3 wt.%, even better, less than 2 wt.%, and most preferably less than 1 wt.%.

This variant of the invention may optionally include a step for chocolate solution containing a high amount of polyphenols from dried cocoa beans. Chocolate solution can be obtained using conventional methods of grinding. During grinding the chocolate solution is preferably cooled to reduce further loss of cocoa polyphenols.

In accordance with another variant, the cacao beans are raw, fresh, containing cocoa polyphenols and their processing includes:< the partially fermented cocoa beans; and

(ii) heat treatment at least partially fermented cocoa beans at an elevated temperature for a period of time sufficient to obtain the chocolate taste, saving them a significant amount of the cocoa polyphenols to obtain heat-treated cocoa beans.

Cacao beans preferably represent raw, freshly picked beans, with a coefficient of fermentation, which is less than about 120.

In accordance with another variant, the processing includes:

(i) drying cocoa beans containing polyphenols, to obtain dried cocoa beans; and

(ii) infra-red heating of the dried cocoa beans at an elevated temperature over a period of time sufficient to obtain heated infrared radiation cocoa beans, saving them a significant amount of the cocoa polyphenols.

In accordance with another variant of the cacao beans have a shell, and the processing includes:

(i) infra-red heated cocoa beans at an elevated temperature for a period of time sufficient to loosen the shells, saving them a significant amount of the cocoa polyphenols to obtain heated infrared radiation cocoa beans; and

(ii) annealing the heated get the chocolate taste, additionally, saving them a significant amount of the cocoa polyphenols to obtain calcined beans.

In accordance with the following option processing includes:

(i) infra-red heated cocoa beans at an elevated temperature for a period of time sufficient to reduce their moisture level to a value less than 5 wt.%, saving them a significant amount of the cocoa polyphenols to obtain heated infrared radiation cocoa beans; and

(ii) annealing the heated infrared radiation cocoa beans at an elevated temperature for a period of time sufficient to obtain the chocolate taste, in addition saving them a significant amount of the cocoa polyphenols to obtain calcined beans.

In accordance with another embodiment of the present invention, the processing includes:

(i) drying cocoa beans containing polyphenols, to obtain dried cocoa beans;

(ii) infra-red heating of the dried cocoa beans at an elevated temperature for a period of time sufficient to obtain the chocolate taste, saving them a significant amount of the cocoa polyphenols to obtain heated infrared radiation b is the period of time sufficient for additional chocolate taste, in addition saving them a significant amount of the cocoa polyphenols to obtain calcined beans.

Unexpectedly it was found that the polyphenol content of cocoa beans can be maintained or stored by the control processing of the beans. In Fig.4 graphic illustrates the levels of cocoa polyphenols present in cocoa bean or part thereof during normal processing of chocolate solution (line a), and processing in accordance with one embodiments of the present invention (line b). As can be seen from the graph, the initial loss of the contents of polyphenols occurs during fermentation, an additional loss occurs during annealing, and further loss occurs during the alkalizing solution, the treated beans, meal or powder (in the process of making chocolate).

In accordance with this invention, the content of cocoa polyphenols component obtained cocoa is 25-100 wt.% from the content of polyphenols in cocoa beans satisfactory medium quality, mainly 35-100 wt.%, more preferably 45-100 wt.%, even better, 55-100 wt.%, and most preferably 65-100 wt.%.

Daniko satisfactory average quality, but also in respect of raw freshly harvested cocoa beans. When using the method according to this invention, the content of cocoa polyphenols component obtained cocoa is 5-100 wt.% from the content of polyphenols in raw freshly harvested cocoa beans, mostly, 10-75 wt.%, from the content of the polyphenol in raw freshly harvested cocoa beans, preferably 15-50 wt.%, even better, 20-45 wt.%, and most preferably more than 30 wt.%

In accordance with one variant, the polyphenol content of cocoa beans cocoa subjected to infrared heat, is at least 55 wt.% from the content of polyphenols in cocoa beans satisfactory medium quality, preferably at least 65%, mostly at least 75%, even better at least 85%, and most preferably at least 95%.

The content of pentamer polyphenol cocoa cocoa beans, subjected to infrared heating may be at least 30 wt.% from the content of polyphenols in cocoa beans satisfactory medium quality, preferably at least 35%, mostly, at least 40%, even better at least 45%, and most preferably at least 50%.

If stage inpracticle is at least 75 wt.% from polyphenol content of cocoa beans, subjected to infrared heat, mostly, at least 80%, even better at least 85%, and most preferably at least 90%. Alternatively, the contents of pentamer polyphenols calcined cocoa beans is at least 40 wt.% from the content of pentamer polyphenol cocoa beans, subjected to infrared heat, mostly, at least 50%, even better at least 60%, and most preferably at least 70%.

One of the preferred aspects of the present invention relates to the production of chocolate solutions having a high content of cocoa polyphenols. Therefore, the components of the cocoa produced using methods according to this invention preferably include chocolate solution.

Accordingly, one of the embodiments of the present invention relates to a method of obtaining a chocolate mud with a high content of cocoa polyphenols and includes the following stages:

(a) treating cocoa beans containing polyphenols, saving them a significant amount of polyphenols to get treated cocoa beans; and

(b) receiving chocolate solution having a high content of cocoa polyphenols, abramenka least 65 wt.% from polyphenol content of cocoa beans, mostly, at least 75%, even better at least 85%, and most preferably over 90%.

Preferably, the content of pentamer of cocoa polyphenols in chocolate solution is at least 45 wt.% from the content of pentamer polyphenol cocoa beans, mostly, at least 55%, even better at least 60%, and most preferably, more than 75%.

This invention also relates to the handling of cocoa components, in particular, chocolate solutions, to obtain the component cocoa with a high content of cocoa polyphenols with acceptable characteristics of smell/taste. This processing includes the removal of unwanted or secondary taste that is present in the component cocoa. Taste can also be changed by using additives or mixing cocoa with different polyphenol content of cocoa and various degrees of smell/taste.

Chocolate solution or component cocoa can then be subjected to heat treatment to remove any unwanted or extraneous tones.

Subsequent heat treatment is preferably carried out at a temperature up to 65-140°C for a period of time from 5 minutes to 24 hours, priority is from 5 minutes to 1 hour, and most preferably, about 95-110°C for 5-30 minutes.

Subsequent heat treatment preferably includes mixing to help troubleshoot foreign taste.

Heating may be carried out in a vacuum to facilitate the elimination of foreign taste, preferably, at a pressure of less than 26 inches (660 mm) RT. post. During heat treatment the chocolate solution or component cocoa can also be filled with air. Fig.5 illustrates the effect of different temperatures of heat treatment (75°C, 95°C To 125°C) the level of pentamer against heat-up times in the chocolate solution. Fig.5 shows that it is necessary to avoid long processing periods at temperatures above 100°C.

In accordance with one variant, the solution or component cocoa then directly heated by steam.

The content of polyphenols cocoa chocolate solution is preferably at least 55 wt.% from polyphenol content of cocoa beans, mostly, at least 65%, even better at least 75%, and most preferably at least 85%.

The content of pentamer polyphenol cocoa chocolate solution is preferably at least 45 wt.% 65%, and most preferably at least 75%.

Another aspect of this invention relates to a method of obtaining a chocolate mud without holding stage alkalizing and/or without conducting conventional stage ignition.

One of the variants of the present invention relates to methods for nepoddelnogo chocolate solution, comprising the following stages:

(a) heating cocoa beans with the help of infrared radiation; and

(b) obtaining the chocolate mixture is heated cocoa beans;

which chocolate solution is then alkalinized.

Another variant of implementation of the present invention relates to a method for chocolate solution, comprising the following stages:

(a) heating cocoa beans using infrared radiation to weaken their shells; and

(b) obtaining the chocolate mixture is heated cocoa beans without subsequent stage of heating.

In accordance with this embodiment of the present invention, heating is performed with the use of infrared heater. Suitable infrared heaters produces Micronizer Company (U. K.) Ltd. Infrared heating is carried out at elevated temperature compared to the conventional uslovija lightly calcined raw beans. The level of thermal processing, provide infrared heat that eliminates the use of conventional apparatus for roasting beans. Infrared heating inflate and shell detaches from beans, facilitating their removal during the exfoliation process. Infrared heating is preferably carried out at elevated temperature in order to provide sufficient calcination of raw beans and thus eliminate the need for additional apparatus for roasting beans. The elimination of the conventional stage of roasting beans greatly simplifies and reduces the cost method or process.

Preferably, the heat reduces the moisture content of cocoa beans to less than 7 wt.%, preferably, less than 5 wt.%, mainly, less than 4%, even better, less than 3%, and most preferably, less than 2%.

As mentioned above, the polyphenol content of cocoa beans is sharply reduced during fermentation. One aspect of this invention refers to the use of insufficiently fermented or unfermented cocoa beans when receiving component cocoa. Preferably, the cocoa beans have a coefficient fermentation below 375 mainly below 350, even her degree insufficiently fermented cacao beans. Preferably, the cocoa beans have a coefficient fermentation below 275, mainly below 250, even better, below 225, and most preferably below 200. Can also be used cacao beans, with a coefficient of fermentation below 150, or even non-fermented beans (i.e., having a coefficient of fermentation about 100).

In accordance with another aspect of the present invention, the method includes a step of at least partially fermenting raw freshly harvested cocoa beans containing polyphenols, to obtain the at least partially fermented cocoa beans and their subsequent processing. Preferably, at least partially fermented cacao beans have a coefficient fermentation below 375, even better, below 200, and most preferably below 150.

Another aspect of this invention relates to a method for industrial preparation of cocoa polyphenols for use as food, swallow or pharmaceutical component from cocoa beans comprising the following stages:

(a) processing of cocoa beans to separate the cocoa butter from the solids cocoa; and

(b) extraction of polyphenols of cocoa solids cocoa, including the stage of pressing, extraction with is another variant implementation of the present invention relates to a method for industrial preparation of cocoa polyphenols from cocoa beans, includes the following successive stages:

(a) extraction of cocoa polyphenols from cocoa beans; and

(b) separating the component cocoa from cocoa husk.

In accordance with one of the preferred options cacao beans are subjected to a lack of enzymes to increase the amount of cocoa polyphenols. Preferably, the cocoa beans have a coefficient fermentation below 375, even better, below 350, and most preferably below 325.

C. cocoa Components having higher levels of cocoa polyphenols

1. Chocolate solutions

Applying the above methods, get chocolate solutions having higher levels of cocoa polyphenols.

When a product characteristic according to this invention relative to the amount of cocoa polyphenols per gram of the ingredient in the product according to this invention, this ingredient does not necessarily contain cocoa polyphenols, rather, it is a product containing cocoa polyphenols.

One option is for a chocolate solution obtained from cocoa beans satisfactory of medium quality, with a coefficient of fermentation above 375, chocolate solution containing at least 5500 μg, preferably at least 6000 mcg, mainly the re 9000 μg cocoa polyphenols per gram chocolate solution. Chocolate liquor contains, preferably, at least 500 micrograms of pentamer of cocoa polyphenols per gram chocolate solution, mainly, at least 600 μg, even better at least 700 μg, and most preferably at least 800 micrograms per gram chocolate solution.

Another option is to chocolate solution obtained from cocoa beans having a coefficient of fermentation less than 375, chocolate solution containing at least 16500 μg cocoa polyphenols per gram chocolate solution, mainly, at least 20000 μg, even better at least 25000 μg, and most preferably at least 30000 μg cocoa polyphenols per gram chocolate solution. Chocolate solution preferably contains at least 1500 μg of pentamer of cocoa polyphenols per gram chocolate solution, more preferably at least 1750 µg, mostly, at least 2000 μg, even better at least 2500 μg, and most preferably at least 3000 micrograms per gram chocolate solution.

Another option is to chocolate solution, including cocoa butter, partly skimmed solids cocoa and cocoa polyphenols, which are partially obezzhirennyh the EU ETS cocoa, mostly, at least 40,000 μg, even better at least 50000 μg, and most preferably at least 60000 μg cocoa polyphenols per gram of low-fat solids of the cocoa. Preferably, chocolate liquor contains at least 3000 mcg of pentamer of cocoa polyphenols per gram of low-fat solids of the cocoa, preferably at least 3500 μg, mostly, at least 4000 μg, even better at least 5000 mcg, and most preferably at least 6000 micrograms per gram low-fat solids of the cocoa. Preferably, the chocolate solution get from being insufficiently fermented cocoa beans having a coefficient of fermentation below 350, even better, below 300, and most preferably below 250.

2. Partially non-fat solids of the cocoa that has elevated levels of cocoa polyphenols

One of the embodiments of the present invention relates to a partially non-fat solids of the cocoa that has elevated levels of cocoa polyphenols. Preferably, the solids cocoa contain at least 33000 μg cocoa polyphenols per gram of low-fat solids of the cocoa, mainly, at least 50000 μg, and most of predementia cocoa preferably contain at least 3000 mcg of pentamer of cocoa polyphenols per gram of low-fat solids of the cocoa, mostly, at least 3500 μg, even better at least 4000 μg, more preferably at least 5000 mcg, and most preferably at least 6000 micrograms per gram low-fat solids of the cocoa.

Preferably, the partially non-fat solids of the cocoa receive essentially of insufficiently fermented cocoa beans having a coefficient of fermentation below 375 mainly below 350, even better less than 300, and most preferably below 250.

Partially non-fat solids of the cocoa can be in the form of cake or powder.

D. Methods of obtaining new food products containing cocoa polyphenols

One of the embodiments of the present invention relates to a method for producing a food product containing the component cocoa with high content of cocoa polyphenols, including the following stages:

(a) treating cocoa beans containing cocoa polyphenols, saving them a significant amount of the cocoa polyphenols to get treated cocoa beans;

(b) receiving component cocoa from the treated cocoa beans; and

(c) the inclusion of a component in a food product. Component cocoa can be selected from the group consisting of treated beans kV cocoa, and mixtures thereof.

Another variant of implementation of the present invention relates to a method for producing a food product having a high content of cocoa polyphenols, including the introduction of additives polyphenol cocoa or its derivative. The addition of cocoa polyphenol can be mixed with other ingredients of the food composition at any time during processing or added to the food product after processing (i.e., spraying of cocoa polyphenols on the product).

The addition of cocoa polyphenol preferably represents an extract from cocoa beans or their component cocoa. The addition of cocoa polyphenol may be essentially pure (for example, to have a degree of purity higher than 95 wt.%) or mixed with other components.

The addition of cocoa polyphenol can be either synthetic, or have a natural origin.

That is the Way of receiving different types of chocolate with high content of cocoa polyphenols

Components of cocoa with high content of cocoa polyphenols, can be used to obtain different types of chocolate using conventional methods.

One aspect of this invention relates to the production of the taste of the final chocolate product. Using the cocoa, the content of cocoa polyphenols is usually associated with a bitter, astringent taste. To reduce the bitter, astringent taste in the component cocoa can be used in different ways. In accordance with one embodiments of the present invention, for masking or reducing taste/smell of the product is used flavoring.

This aspect of the present invention refers to the use of at least two chocolate solutions with different levels of cocoa polyphenols. For example, predominantly use the first chocolate solution obtained from fermented cocoa beans (having low levels of cocoa polyphenols), and the second chocolate solution obtained from insufficiently fermented beans (with higher levels of cocoa polyphenols). The use of such a mixture produces a chocolate with a strong taste/smell, as well as elevated levels of cocoa polyphenols. One of the preferred aspects of the present invention includes two stages of heat treatment (pitting at high temperature) in the processing of chocolate. The first chocolate solution with a high level of cocoa polyphenols, subjected to heat treatment at a high temperature to obtain a taste. Since the first chocolate rastv the heat-treated first chocolate solution is connected with a second chocolate solution, having elevated levels of cocoa polyphenols, and further processed into finished chocolate product. Applying this method, chocolate solution containing elevated levels of cocoa polyphenols, are not necessarily exposed to high temperature, thus preventing a significant decrease in the level of polyphenols.

One of the embodiments of the present invention relates to a method for producing a chocolate comprising the following stages:

(a) compound chocolate solution from cocoa beans having a coefficient of fermentation above 375, at least one additive selected from the group consisting of:

(i) at least one fat,

(ii) at least one sugar,

(iii) solids milk, and

(iv) mixtures thereof, to obtain the initial mixture;

(b) heating the initial mixture to a temperature less than about 200°C for a period of time from 5 minutes to 24 hours;

(c) cooling the mixture;

(d) connection of the initial mixture with the second chocolate with a solution of cocoa beans, with a coefficient of fermentation below 375, and all remaining ingredients to obtain a secondary mixture; and

(e) the formation of shells in the secondary mixture.

Milk solids of predpochtitelnye this invention relates to a method for chocolate compositions, includes the following stages:

(a) the connection of the first chocolate solution from cocoa beans having a coefficient of fermentation above 375, oil and sugar cocoa to obtain the initial mixture;

(b) heating the initial mixture to a temperature less than about 200°C for a period of time from 5 minutes to 24 hours;

(c) cooling the mixture;

(d) connection of the initial mixture with the second chocolate with a solution of cocoa beans, with a coefficient of fermentation below 375, and all remaining ingredients to obtain a secondary mixture; and

(e) the formation of shells in the secondary mixture.

Another variant of implementation of the present invention relates to a method comprising the following stages:

(a) compound chocolate mud with a high content of polyphenols cocoa (preferably having a coefficient of fermentation below 375) at least one ingredient and heated to a temperature preferably below 140°C, more preferably below 100°C for a period of time from 5 minutes to 24 hours;

(b) cooling the mixture;

(c) mix the remaining ingredients, and

(d) pitting in the second mixture. Another variant of implementation of the present invention relates to a method, vkluchaya the coefficient of fermentation, preferably, below 375, to a temperature preferably below 140°C for a period of time from 5 minutes to 24 hours,

(b) connection of hot chocolate mud with other chocolate ingredients; and

(c) the formation of the shells.

Another variant of implementation of the present invention relates to a method for producing a chocolate comprising the following stages:

(a) heating the first chocolate solution from cocoa beans having a coefficient of fermentation above 375, and all remaining ingredients to a temperature below about 200°C for a period of time from 5 minutes to 24 hours;

(b) cooling the first chocolate mortar;

(c) connection of the cooled first chocolate solution with the second chocolate with a solution of cocoa beans, with a coefficient of fermentation below 375, to obtain a secondary mixture; and

(d) the formation of shells in the secondary mixture.

The coefficient of the second fermentation chocolate solution, preferably below 350, mainly below 300, even better, below 275, and most preferably below 250. In accordance with the preferred option, the coefficient of the second fermentation chocolate solution is less than 225, mostly less than 200, even better, less than 150, and most of the Sabbath.

Another aspect of this invention relates to the production of cocoa butter without requiring concomitant preservation of polyphenols. This aspect of the present invention relates to a method for processing cocoa beans for oil and cocoa powder. In particular, this method includes the stage of purification and preparation of cocoa beans, remove shells, screw pressing of treated beans for the extraction of oil from solids cocoa grinding natural meal cocoa and/or alkalization natural meal cocoa and grinding padmalochan meal. This method provides the natural oils and cocoa powder (natural and/or improved podelochnye powders) in the screw extrusion treated cocoa beans. The present invention provides a method for processing cocoa beans for oil and cocoa powder, requiring a lower cost because it does not include roasting beans and grinding solution, and provides a much less complicated process regarding care, energy and labor costs.

One of the embodiments of the present invention relates to a method for solids cocoa and cocoa butter, including the following srednego radiation to the internal temperature, exceeding 115°C;

(b) separating the shell from the nucleus; and

(c) subsequent extraction of cocoa butter by screw pressing the treated cocoa beans.

One of the preferred options includes the following stages:

(a) separation by density with the use of air fluidized bed to clean cocoa beans;

(b) infrared heat treated cocoa beans at an elevated temperature above 115°C

(c) removing shells,

(d) screw pressing of treated beans for oil and cake cocoa,

(e) alkalization of cake cocoa, and

(f) hammer crushing air classification of natural and/or padmalochan cake cocoa to obtain cocoa powder.

The following variant of implementation of the present invention relates to a method for obtaining oil and solids cocoa, comprising the following stages:

(a) purification of mixtures containing cocoa beans, for their separation from solids, not containing cocoa;

(b) heating cocoa beans having an outer casing cocoa and inner core, using infrared radiation, until the internal temperature exceeding 125°C;

(c) removing the outer shell of the cocoa kernel;

(d) screw pressing ocalenie cocoa butter to room temperature.

Preferably, heating is carried out until the internal temperature of the beans (IBT) in excess of 120°C, mostly above 125°C, even better, above 130°C, and most preferably above 135°C. the Heating is preferably leads to the production of cocoa beans having a moisture content of about 3 wt.%.

Another preferred implementation of the present invention relates to an infra-red heated cocoa beans at a temperature at or above 125°for easy roasting and weakening of the membranes and subsequent use of a screw press for extracting cocoa butter from roasted beans.

In accordance with one variant, the surface of the beans are heated to a temperature of about 160-170°C, and the inner part of the bean is preferably heated to a temperature of about 130-140°C. Before pressing cleaned from the husk of the cocoa beans must have a low moisture content of about 3%. The period of infrared heating is preferably about 0.5 to 4 minutes, but it can vary depending on the amount of moisture in the treated cocoa beans. The height of the inlet infrared heater should be approximately equal to the height of two beans.

According to Dr. the heated beans are cooled to ambient temperature. This is done in order to avoid the continuing loss of moisture after infrared heating before stage screw pressing. Cleaned from the husk beans exposed screw pressing, preferably have a moisture content of about 3%, while the normal working range humidity ranges from 2-6%.

Before stage screw pressing cacao beans can be cooled to room temperature after heating and subsequent pre-heating to a temperature of about 80 to 90°C.

In accordance with one of the preferred options, before the stage of heating the beans are cleaned, using the separator fluidized bed. Before cleaning the separator with air-fluidized bed on the principle of density cacao beans preferably subjected to preliminary purification.

The separation stage preferably includes a step exfoliation to separate the husk from cocoa beans at the stage of pressing.

In the screw extrusion preferably get cocoa butter and solids cake cocoa. In accordance with one variant of the solids cake cocoa then alkalinized to get padmalochan solids placed micronized powders cocoa.

Another variant implementation of the present invention relates to a method exfoliate cocoa beans, including the separation of the membranes from the inside of cocoa beans using air separator fluidized bed based on the principle of density. Such separator preferably includes a device for the homogenization of flowing material and at least one vibrating sieve is mainly separator fluidized-bed separating on the principle of density, includes three vibrating sieves. Surprisingly, more than 99.5% of the husk is removed as a result of application of the method according to this invention, which preferably less than 1.1% of the internal mass of the beans is removed together with the husk.

G. New food products containing cocoa polyphenols

Applying the above methods, get new food compositions containing cocoa polyphenols, in particular, elevated levels of cocoa polyphenols. New compositions differ from known compositions that (1) the compositions of this invention contain elevated levels of cocoa polyphenols known regarding the comparative products (i.e. different types of chocolate, confectionery and chocolate taste, and so traditions, not containing cocoa polyphenols (i.e., rice cakes, food composition without the chocolate taste/smell, and so on).

1. Standard compliance chocolate

One of the variants of the present invention relates to the standard of compliance of chocolate, including at least 3600 μg cocoa polyphenols per gram chocolate, preferably at least 4000 μg, mostly at least 4500 μg, even better at least 5000 mcg, and most preferably at least 5500 μg cocoa polyphenols per gram chocolate. In accordance with one preferred option, the standard of compliance chocolate contains at least 6000 μg cocoa polyphenols per gram chocolate, mostly, at least 6500 μg, even better at least 7000 μg, and most preferably at least 8000 μg cocoa polyphenols per gram chocolate.

Another variant of implementation of the present invention relates to the standard of compliance of chocolate, including at least 200 mcg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least 225 μg, even better at least 275 μg, and most preferably 300 μg of pentamer of cocoa polyphenols per gram chocolate. In accordance with one of the preconditions is Akao per gram chocolate, mostly, at least 350 μg, even better at least 400 μg, and most preferably at least 450 μg of pentamer of cocoa polyphenols per gram chocolate.

2. Standard compliance chocolate containing solid milk content

Another variant implementation of the invention relates to the compliance standard chocolate containing solid milk substance and comprising at least 1000 μg cocoa polyphenols per gram chocolate, mostly, at least 1250 μg, even better at least 1500 μg, and most preferably at least 2000 μg cocoa polyphenols per gram chocolate. In accordance with one of the preferred variants, the standard of compliance chocolate contains at least 2500 μg cocoa polyphenols per gram chocolate, mostly, at least 3000 μg, even better at least 4000 μg, and most preferably at least 5000 μg cocoa polyphenols per gram chocolate.

Another variant of implementation of the present invention relates to the compliance standard chocolate containing solid milk substance and comprising at least 85 μg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least the s cocoa per gram of chocolate. In accordance with one of the preferred variants, the standard of compliance chocolate contains at least 150 μg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least 175 μg, even better at least 200 μg, and most preferably at least 250 μg of pentamer of cocoa polyphenols per gram chocolate.

The compliance standard milk chocolate preferably contains a particulate milk substance in a quantity greater than or equal to 12 wt.%.

3. Types of chocolate, including a component of cocoa

Another variant of implementation of the present invention relates to the types of chocolate, including a component of cocoa that chocolate contains at least 3600 μg, preferably at least 4000 μg cocoa polyphenols per gram chocolate, mostly, at least 4500 μg, even better at least 5000 mcg, and most preferably at least 5500 μg cocoa polyphenols per gram chocolate. In accordance with one of the preferred variants, the chocolate contains at least 6000 μg cocoa polyphenols per gram chocolate, mostly, at least 6500 μg, even better at least 7000 μg, and most preferably at least 8000 mg of polyphenols cacg at least 200 mcg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least 225 μg, even better at least 275 μg, and most preferably, at least 300 μg of pentamer of cocoa polyphenols per gram chocolate. In accordance with one of the preferred variants, the chocolate contains at least 325 μg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least 350 μg, even better at least 400 μg, and most preferably at least 450 μg of pentamer of cocoa polyphenols per gram chocolate.

4. Types of chocolate, including solid milk content

Another variant implementation of the present invention relates to a chocolate comprising particulate milk substance (e.g., chocolate milk) and containing at least 1000 μg cocoa polyphenols per gram chocolate, mostly, at least 1250 μg, even better at least 1500 μg, and most preferably at least 2000 μg cocoa polyphenols per gram chocolate. In accordance with one of the preferred variants, the chocolate contains at least 2500 μg cocoa polyphenols per gram chocolate, mostly, at least 3000 μg, even better at least 4000 μg, and most preferably at least 5000 μg cocoa polyphenols on the Dyje dairy substances and comprising at least 85 μg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least 90 μg, even better at least 100 μg, and most preferably, at least 125 μg of pentamer of cocoa polyphenols per gram chocolate. In accordance with another preferred option, the chocolate contains at least 150 μg of pentamer of cocoa polyphenols per gram chocolate, mostly, at least 175 μg, even better at least 200 μg, and most preferably at least 250 μg of pentamer of cocoa polyphenols per gram chocolate.

Chocolate preferably contains a particulate milk substance in a quantity greater than or equal to 12 wt.%.

Types of chocolate, including a component of cocoa

Another variant implementation of the present invention relates to chocolate containing a fatty phase and a component of cocoa, including cocoa polyphenols from cocoa beans satisfactory medium quality, in which the component cocoa contains at least 25% of the polyphenols of cocoa beans cocoa satisfactory medium quality, preferably at least 35%, mostly, at least 50%, even better at least 60%, and most preferably at least 75 wt.%.

The following variant of implementation of the present invention relates to chocolatealenka average quality, in which the component cocoa contains at least 15% polyphenols cocoa beans cocoa satisfactory medium quality, preferably at least 20%, mostly, at least 25%, even better at least 35%, and most preferably at least 50 wt.%.

Another variant implementation of the present invention relates to chocolate containing component cocoa and at least one fat, and further containing at least 7300 μg cocoa polyphenols per gram of the component cocoa, preferably at least 8000 mcg, mostly, at least 9000 μg, even better at least 10000 μg, and most preferably at least 12000 μg cocoa polyphenols per gram of the component cocoa.

Another variant of implementation of the present invention relates to a chocolate comprising a component of cocoa and at least one fat, and further containing at least 360 mg pentamer of cocoa polyphenols per gram of the component cocoa, preferably at least 480 mcg, mostly, at least 600 μg, even better at least 720 μg, and most preferably at least 800 mcg of pentamer of cocoa polyphenols per gram of the component cocoa.

6. Types of chocolate, including Osamu partially non-fat solids of the cocoa and at least one kind of fat, and further comprising at least 23100 μg cocoa polyphenols per gram of low-fat solids of the cocoa, preferably at least 24000 ug, mostly, at least 26000 μg, even better at least 28000 μg, and most preferably at least 30000 μg cocoa polyphenols per gram of low-fat solids of the cocoa.

Another variant of implementation of the present invention relates to a chocolate comprising partially non-fat solids of the cocoa and at least one fat, and further containing at least 1000 mcg of pentamer of cocoa polyphenols per gram of low-fat solids of the cocoa, preferably at least 1200 mcg, mostly, at least 1400 μg, even better at least 1600 μg, and most preferably at least 1800 mg pentamer of cocoa polyphenols per gram of low-fat solids of the cocoa.

Another variant of implementation of the present invention relates to a chocolate comprising partially non-fat solids of the cocoa and at least one fat, and further containing at least 10500 μg cocoa polyphenols per gram of fat, mostly, at least 15000 μg, even better at least 17500 ug, and most of predpociteniea refers to chocolate, including partially non-fat solids of the cocoa and at least one fat, and further containing at least 520 mcg of pentamer of cocoa polyphenols per gram of fat, mostly, at least 750 μg, even better at least 900 μg, and most preferably at least 1200 mg pentamer of cocoa polyphenols per gram of fat.

The following variant of implementation of the present invention relates to a chocolate comprising solids, cocoa butter and at least one fat, and further containing at least 630 μg cocoa polyphenols per calorie, mostly, at least 750 μg, even better at least 900 μg, and most preferably at least 1000 μg cocoa polyphenols per calorie.

Another variant of implementation of the present invention relates to a chocolate comprising partially non-fat solids of the cocoa and at least one fat, and further containing at least 32 µg pentamer of cocoa polyphenols per calorie, preferably at least 50 μg, mostly, at least 60 μg, even better at least 72 μg, and most preferably at least 100 μg of pentamer of cocoa polyphenols per calorie.

The following variant implementation is at least one kind of fat, and further comprising at least 1200000 μg cocoa polyphenols per gram of emulsifier, mostly, at least 1500000 μg, even better at least 1800000 μg, and most preferably at least 2200000 μg cocoa polyphenols per gram of emulsifier.

Another variant of implementation of the present invention relates to chocolate containing partially non-fat solids of the cocoa and at least one fat, and further containing at least 58000 µg pentamer of cocoa polyphenols per gram of emulsifier, mostly, at least 78000 μg, even better at least 100,000 μg, and most preferably at least 120000 ug of pentamer of cocoa polyphenols per gram of emulsifier.

7. Types of chocolate containing chocolate solution

The following variant of implementation of the present invention relates to the chocolate contains chocolate liquor and at least one fat, and further containing at least 10200 μg cocoa polyphenols per gram chocolate solution, preferably at least 12000 mcg, mostly, at least 14000 μg, even better at least 16000 μg, and most preferably at least 18000 μg cocoa polyphenols per gram chocolate solution.

at least one kind of fat, and further including at least 500 micrograms of pentamer of cocoa polyphenols per gram chocolate solution, mainly, at least 525 μg, preferably at least 550 μg, even better at least 575 μg, and most preferably at least 600 mcg of pentamer of cocoa polyphenols per gram chocolate solution.

8. Other types of chocolate

The following variant of implementation of the present invention relates to chocolate that contains at least one milk component and at least one fat, and further containing at least 8400 μg cocoa polyphenols per gram of the milk component, predominantly, at least 9000 μg, even better at least 10000 μg, and most preferably at least 12000 μg cocoa polyphenols per gram of the milk component.

Another variant of implementation of the present invention relates to chocolate that contains at least one milk component and at least one fat, and further containing at least 465 mcg of pentamer of cocoa polyphenols per gram of the milk component, preferably at least 1000 mcg, mostly at least 2000 μg, even better at least 3000 μg, and most preferably, less the present invention relates to chocolate, containing at least one kind of sugar and at least one fat, and further containing at least 7100 μg cocoa polyphenols per gram of sugar, preferably at least 10000 μg, mostly, at least 13000 μg, even better at least 16000 μg, and most preferably at least 18000 μg cocoa polyphenols per gram of sugar.

Another variant of implementation of the present invention relates to chocolate that contains at least one kind of sugar and at least one fat, and further comprising at least 350 μg of pentamer of cocoa polyphenols per gram of sugar, preferably at least 850 μg, even better at least 1100 μg, and most preferably at least 1350 mg pentamer of cocoa polyphenols per gram of sugar.

9. Pastry with chocolate flavour

Another aspect of this invention relates to confectionery products chocolate taste (for example, hard candy with chocolate flavour), including a component of cocoa, which confection with chocolate flavour contains an effective amount of cocoa polyphenols per gram confection with chocolate taste, good for health. Confection with chocolate Leah with chocolate flavor, mostly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg cocoa polyphenols per gram confection with chocolate flavor. In accordance with one of the preferred options, confection with chocolate flavour contains at least 25 μg cocoa polyphenols per gram confection with chocolate flavor, mostly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg cocoa polyphenols per gram confection with chocolate flavor.

Component cocoa can be selected from the group consisting of: (a) chocolate solution, (b) partially or completely non-fat solids of the cocoa, (C) cleaned from the husk of the cocoa beans or their fractions, (d) extract of cocoa polyphenols and (e) mixtures thereof.

Another variant of implementation of the present invention relates to confectionery products chocolate taste, including a component of cocoa, which confection with chocolate flavour contains an effective amount of pentamer of cocoa polyphenols per gram confection with chocolate taste, good for health. Confection with chocolate flavor (excluding the chocolate flavor, mostly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg of pentamer of cocoa polyphenols per gram confection with chocolate flavor. In accordance with one of the preferred options, confection with chocolate flavour contains at least 25 mcg of pentamer of cocoa polyphenols per gram confection with chocolate flavor, mostly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg of pentamer of cocoa polyphenols per gram confection with chocolate flavor.

Another aspect of this invention relates to confectionery products chocolate taste (except chocolate), including a component of cocoa, which confection with chocolate flavour contains an effective amount of cocoa polyphenols per gram of the component cocoa, healthy. Confection with chocolate flavour preferably contains at least 1 μg cocoa polyphenols per gram of the component cocoa, mainly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg cocoa polyphenols per gram of the second product with chocolate flavour contains at least 25 μg cocoa polyphenols per gram of the component cocoa, mostly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg cocoa polyphenols per gram of the component cocoa.

Another variant of implementation of the present invention relates to confectionery products chocolate taste (except chocolate), including a component of cocoa, which confection with chocolate flavour contains an effective amount of pentamer of cocoa polyphenols per gram of the component cocoa, healthy. Confection with chocolate flavour preferably contains at least 1 µg pentamer of cocoa polyphenols per gram confection with chocolate flavor, mostly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg of pentamer of cocoa polyphenols per gram of the component cocoa. In accordance with one of the preferred options, confection with chocolate flavour contains at least 25 mcg of pentamer of cocoa polyphenols per gram of the component cocoa, mainly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg of pentamer of cocoa polyphenols per gram of the component kabasakalian taste (except chocolate, for example, ice cream with chocolate taste, and so on), including a component of cocoa, which composition with chocolate flavor contains an effective amount of cocoa polyphenols per gram of the composition with chocolate taste, good for health. Composition with chocolate flavour preferably contains at least 1 μg cocoa polyphenols per gram of the composition with chocolate flavor, mostly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg cocoa polyphenols per gram of the composition with a chocolate flavor. In accordance with one of the preferred variants, the composition with chocolate flavour contains at least 25 μg cocoa polyphenols per gram of the composition with chocolate flavor, mostly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg cocoa polyphenols per gram of the composition with a chocolate flavor.

Another variant of implementation of the present invention relates to compositions with chocolate flavor, including a component of cocoa, which composition with chocolate flavor contains an effective amount of pentamer of cocoa polyphenols per gram of the composition with chocolate flavor, useful for zdorov per gram of the composition with chocolate flavor, mostly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg of pentamer of cocoa polyphenols per gram of the composition with a chocolate flavor. In accordance with one of the preferred variants, the composition with chocolate flavour contains at least 25 mcg of pentamer of cocoa polyphenols per gram of the composition with chocolate flavor, mostly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg of pentamer of cocoa polyphenols per gram of the composition with a chocolate flavor.

Another aspect of this invention relates to compositions with chocolate flavor, including a component of cocoa, which composition with chocolate flavor contains an effective amount of cocoa polyphenols per gram of the component cocoa, healthy. Composition with chocolate flavour preferably contains at least 1 μg cocoa polyphenols per gram of the component cocoa, mainly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg cocoa polyphenols per gram of the composition with a chocolate flavor. In accordance with one of the preferred variants, the composition with sho is at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg cocoa polyphenols per gram of the component cocoa.

Another variant of implementation of the present invention relates to compositions with chocolate flavor, including a component of cocoa, Cantor composition with chocolate flavor contains an effective amount of pentamer of cocoa polyphenols per gram of cocoa components, useful for health. Composition with chocolate flavour preferably contains at least 1 µg pentamer of cocoa polyphenols per gram of the composition with chocolate flavor, mostly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg of pentamer of cocoa polyphenols per gram of the component cocoa. In accordance with one of the preferred variants, the composition with chocolate flavour contains at least 25 mcg of pentamer of cocoa polyphenols per gram of the component cocoa, mainly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg of pentamer of cocoa polyphenol per gram of the component cocoa.

11. Other products

Another aspect of this invention relates to food and swallow them or Razgulyai the addition of cocoa polyphenols is an extract from cocoa beans or a component of cocoa, either additive polyphenol cocoa is a synthetic compound structurally similar or identical to the cocoa polyphenols. This product preferably contains at least 1 μg cocoa polyphenols per gram of product, mainly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg cocoa polyphenols per gram of product. In accordance with one of the preferred variants, the product contains at least 25 μg cocoa polyphenols per gram of product, mainly, at least 50 μg, even better at least 100 μg, and most preferably, at least 150 μg cocoa polyphenols per gram of product.

In accordance with another variant, the product contains at least 1 µg pentamer of cocoa polyphenols per gram of product, mainly, at least 2 μg, even better at least 5 μg, and most preferably at least 10 μg of pentamer of cocoa polyphenols per gram of product. In accordance with one of the preferred variants, the product contains at least 25 mcg of pentamer of cocoa polyphenols per gram of the component cocoa, mainly, at least 50 μg, even better at least 100 μg, and nableezy variant implementation of the present invention relates to swallow the product, including a Supplement of cocoa polyphenols or its derivative and the second component swallow.

Another variant of implementation of the present invention relates to razgulyaev composition (e.g., chewing gum), including Supplement of cocoa polyphenols or its derivative.

Another variant of implementation of the present invention relates to a food composition including a component of cocoa, containing cocoa polyphenols from cocoa beans satisfactory medium quality, in which the cocoa contains at least 25% of the polyphenols of cocoa beans cocoa satisfactory medium quality, predominantly, at least 35%, even better at least 50%, and most preferably at least 65 wt.%.

Another aim of the present invention relates to a food composition including a component of cocoa, containing cocoa polyphenols from raw freshly harvested cocoa beans, in which the cocoa contains at least 5% of cocoa polyphenols raw freshly harvested cocoa beans, preferably at least 10%, mostly, at least 15%, even better at least 20%, and most preferably at least 25 wt.%.

Another variant implementation of izobreteniia food product essentially has no chocolate taste and smell (i.e., rice cake covered with extract of cocoa polyphenols). This product preferably contains at least 2 μg cocoa polyphenols per gram of product, mainly, at least 5 μg, even better at least 10 μg, and most preferably, at least 20 μg cocoa polyphenols per gram of product. In accordance with one of the preferred variants, the product contains at least 50 μg cocoa polyphenols per gram of the component cocoa, mainly, at least 100 μg, even better at least 150 μg, and most preferably at least 200 μg cocoa polyphenols per gram of product.

In accordance with another variant, the product that does not have chocolate smell/taste, contains at least 2 μg of pentamer of cocoa polyphenols per gram of product, mainly, at least 5 μg, even better at least 10 μg, and most preferably, at least 20 μg of pentamer of cocoa polyphenols. In accordance with one of the preferred variants, the product contains at least 50 mcg of pentamer of cocoa polyphenols per gram of the component cocoa, mainly, at least 100 μg, even better at least 150 μg, and most preferably at least 200 μg pentney, containing natselenny solution chocolate, essentially derived from cocoa beans having a coefficient of fermentation below 375, preferably predominantly below 350, even better, below 325, and most preferably less than 300. In accordance with the preferred option, the rate of fermentation is less than 275, preferably, less than 250, mostly less than 225, even better, less than 200, and most preferably less than 175. In accordance with a particularly preferred variant, the rate of fermentation is less than 150, mostly, less than 125, and most predominantly, about 100.

N. Applications

The above components of cocoa and products containing cocoa polyphenols, new ways to improve the health of mammals, in particular humans, can find its application. The products of this invention can be used on any of the assignments described in the concurrently pending application, U.S. serial No. 08/831245 filed April 2, 1997

Another variant of implementation of the present invention relates to a method for improving the health of mammals by introducing an effective amount of cocoa polyphenols every day during the effective period of time. Freemusicdownload by ingestion of food composition, contains polyphenols, every day for a period of time exceeding 60 days. The food composition preferably contains at least 1 μg cocoa polyphenols, mainly, at least 5 μg, even better at least 10 μg, most preferably, at least 25 μg, and most preferably at least 50 μg. In accordance with another aspect, the health of mammals improved by ingestion of chocolate containing cocoa polyphenols, every day for a period of time exceeding 60 days. Chocolate preferably contains at least 1 μg cocoa polyphenols, mainly, at least 5 μg, even better at least 10 μg, more preferably, at least 25 μg, and most preferably at least 50 μg.

One of the embodiments of the present invention relates to a method for improving the health of mammals by introducing an effective amount of pentamer polyphenol cocoa every day for an effective period of time. Mainly, the effective time period exceeds 60 days. In accordance with one aspect, health mammal improve the introduction (by ingestion) neocalanus food composition, with azizia preferably contains at least 1 µg pentamera polyphenol cocoa, mostly, at least 5 μg, even better at least 10 μg, more preferably, at least 25 μg, and most preferably at least 50 μg. In accordance with another aspect, health mammal improve by introducing chocolate containing pentamer polyphenol cocoa every day for a period of time exceeding 60 days. Chocolate preferably contains at least 1 µg pentamer of cocoa polyphenols, mainly, at least 5 μg, even better at least 10 μg, more preferably, at least 25 μg, and most preferably at least 50 μg.

Polyphenols cocoa or pentamer of cocoa polyphenols have activity that can cause the reduction of diseases selected from the group comprising the following diseases: periodontal disease, gingivitis, periodontitis, atherosclerosis, hypertension, acting as an inhibitor of oxidation of low density lipoprotein, have anti-tumor and anti-oxidant effect, act as an inhibitor of the enzyme topoisomerase II DNA; modulator of cyclooxygenase and lipoxygenase, nitric oxide or nitric oxide synthase, have a nonsteroidal anti-inflammatory deystvitelnoe and inhibitory effect on the destructive oxidation of DNA.

In another embodiment of the present invention, a physiological response in mammals is called by introducing a mammal an effective amount of cocoa polyphenols or pentamer polyphenol cocoa.

Caused by the effect persists for some period of time or benefit needs it the mammal, mainly by modulating the action of an external or internal stress factors.

Provided the action involves reducing oxidative stress index (for example, increased oxidative protective indexes in vivo or reduction of oxidative stress in vivo, antiviral and antibacterial action, reduces the levels of cytokines, increases the level of production of T cells, lowers blood pressure and dilates blood vessels, and the stress factors include oxidative stress, viral stress, bacterial stress, elevated levels of cytokines, reduced level of production of T cells, hypertension and reduced blood vessels.

Compounds according to this invention or compositions containing the compounds according to this invention, can be used to reduce periodontal disease, gingivitis, periodontitis, atherosclerosis, hypertension; it is whether protivodiabeticescoe actions as an antioxidant, inhibitor of the enzyme topoisomerase II DNA, inhibition of oxidative damage of DNA, providing antimicrobial action, modulator cyclo-oxygenase and/or lipoxygenase, as well as nitric oxide or nitric oxide synthase; to reduce apoptosis, platelet aggregation, modulation of blood or glucose In vivo and non-steroidal anti-inflammatory actions.

In addition to the physiological effect caused by the compounds according to this invention or compositions containing such compounds, other compounds present in cocoa, or compositions containing other compounds not related to the cocoa natural sources can be mixed to obtain the synergistic action of natural cocoa polyphenols, in particular procyanidol cocoa.

Another option synergistic effect on the modulation of nitric oxide and/or nitric oxide synthase is as follows. Many foods contain significant amounts of L-arginine, but not necessarily the compounds according to this invention. Given that L-arginine is a substrate synthase nitric oxide (NO) and NO-dependent vasodilatation significantly improved in animals with hypercholesterinemia receiving dobavki nitrogen, you can expect a synergistic improvement endothelial-dependent vasodilatation. Was found that the level of L-arginine in unsweetened cocoa powder is 1.0-1.1 g/100 g on this Basis, to achieve maximum effect, associated with the modulation of nitric oxide and nitric oxide synthase, you should add other natural products, such as peanuts.

Another option is to use a source not containing cocoa, but containing procyanidins. For example, cinnamon was analytically investigated in procyanidins and related compounds (Moritomo et al., Chem. Pharm. Bull. 33:10, 4338-4345, 1985; Moritomo et al., Chem. Pharm. Bull. 33:10, 2281-2286, 1985; Moritomo et al., Chem. Pharm. Bull. 34:2, 633-642, 1986, and Moritomo et al., Chem. Pharm. Bull. 34:2, 643-649, 1986), some of which are structurally related to the cocoa procyanidins. In addition, Soy, S. D. and CoE, M. D., The True History of Chocolate, Thames and Hudson Ltd., London, 1996, describe that cinnamon was included in the recipes of chocolate drink with 1692 Thus, adding cinnamon (containing procyanidins) to cocoa (containing procyanidins) for any snacks from cocoa, chocolate, corresponding or not corresponding to the Standards of identity USA, drink or eat foods that will cause the expected synergistic physiological deystviye natural procyanidin cocoa. Obtained naturally essential oils of citrus fruits contain numerous bioflavonoids and complex terpenoids, some of which have physiological properties, such as geraniol (Burke et al., Lipids 32:2, 151-165, 1997).

It should be noted that distilled citrus oils do not contain bioflavonoids and that mixed oils contain different proportions of terpene hydrocarbons, including sesquiterpenes and their saturated with oxygen forms, each of which can be processed in such a way as to strengthen the numerous physiological properties of cocoa procyanidins.

An experienced specialist will find many variations of these examples to create a large number of compositions, ingredients (for example, wine or tea solids), processing and mixtures for rational use of synergistic action of natural content and distribution of procyanidol cocoa used in combination with other natural products that contain identical or other phytochemicals. Next, the specialist will understand that it is not associated with cocoa photochemical substances in various combinations can be added as ingredients to obtain chocolate, relevant or not soothenol or additives.

Examples

The following examples illustrate some products and methods for their production in the scope of this invention. Of course, no way they should not be construed as limiting the invention. Numerous changes and modifications can be made in accordance with the invention.

I.e., an experienced specialist will find in these examples, many options, including a wide range of compositions, ingredients, processing and mixtures for rational use of the natural content of the compounds according to this invention for different types of applications associated with chocolate.

Example 1 - Source cocoa and the way to obtain

Several genotypes of Theobroma cacao, representing the three universally cultivated varieties of cocoa (Enriquez et al., Cocoa Cultivars Register IICA, Turrialba, Costa Rica, 1967; Engels, Genetic Resources of Cacao: A Catalogue of the CATIE Collection, Tech. Bull. 7, Turrialba, Gosta Rica, 1981), derived from three major sources of origin cocoa. A list of these genotypes used in this test are shown in Table 2. The collected cocoa pods open and beans with a fibrous mass removed to liofilizirovanny. Fibrous mass remove manual way is by the beans of cocoa first exfoliate manually and grind to fine powder mass, using a TEKMAR mill. The resulting mass is then degreased during the night, using Soxhlet extraction and re-distilled hexane as solvent. Residual solvent is removed from the fat-free mass by vacuum at room temperature.

Example 2 the Procedure of extraction of polyphenols cocoa

A. Method 1

The cocoa polyphenols extracted from low-fat, non-fermented, freeze-dried cocoa beans of Example 1, using a modified method described Jalal and Collin, Phytochemistry 6 1377-1380 (1978). The cocoa polyphenols extracted from a 50-gram batches of fat-free mass cocoa 2 x 400 ml 70% acetone/deionized water, and then 400 ml of 70% methanol deionized water. The extracts are combined and the solvents removed by evaporation at 45°C in a rotary evaporator with a partial vacuum. The resulting aqueous phase is diluted to 1 l with deionized water and extracted with 2 × 400 ml l3. Phase solvent is drained. Then the aqueous phase is extracted with 4 x 500 ml ethyl acetate. Any resulting emulsion breaking by centrifugation in a centrifuge Sorvall RC 28S operating at 2000 gr for 30 min with 10°C. To the United extracts etelaat the e partial vacuum. The resulting aqueous phase was frozen in liquid N2and then lyophilizer using lyophilizers system LABCONCO. The raw output of procyanidins obtained from different cocoa genotypes listed in Table 3.

C. Method 2

Alternatively, the cocoa polyphenols can be extracted from low-fat, non-fermented, freeze-dried cocoa beans from Example 1 70% aqueous acetone. 10 g of skim material suspended in 100 ml of solvent for 5-10 minutes. The slurry is centrifuged for 15 minutes at 4°C and 3000 gr, and the supernatant layer is passed through glass wool. The filtrate is subjected to distillation under partial vacuum, and the resulting aqueous phase is frozen in liquid N2followed by lyophilization using lyophilizers system LABCONCO. The raw output of procyanidins is 15-20% of the original material.

Without reference to any particular theory, we believe that the difference is relatively crude output reflects the different genotypes, the geographical origin of the cultivated varieties and ways to get.

Example 3 - change the content of cocoa polyphenols by changing the degree of fermentation

Beans cacao (cocoa So, SIAL 659) subjected to the different periods of fermentation, since t0 (time = 0 hours) to t120 (time 120 hours). The results are shown in Table 4.

Example 4 - Method of producing polyphenols low-fat solids of the cocoa from cocoa beans with application of the method according to this invention

Technical cacao beans, with initial moisture content average of 7-8 wt.%, subjected to pre-treatment, applying Scalperator 11"×56" (size of 27.94 cm × 142,24 cm) (manufactured "Carter Day International, Minneapolis, MN, USA). Approximately 600 bags of cocoa beans (39,000 kg) subjected to pre-treatment in the course of 6.5 hours. The beans are fed into the hopper, where the feed rate is regulated by a positive feed roller. The beans are served on the external side of the coil with a wire mesh to remove the shell. The beans pass through the coil with a wire mesh and then through the air suction chamber where light dirt, dust and fibers are removed by suction from the product. Beans that have not passed through the coil to remove the shell, pass to the waste stream. This thread consists of large pieces of beans, sticks, stones, etc. the Amount of waste is approximately 150 kg or 0,38% of the original material. Received cleared will prodvigajut further purified using an air separator fluidized bed, dividing by the principle of density Camas International SV4-5 (AFBDS produced Camas International, Pocotello, ID, USA). About 38,850 kg cocoa beans served in a specified separator for approximately 6.5 hours. The separator removes essentially all of the heavy impurities such as stones, metal, glass, etc. from the beans, as well as lighter unsuitable materials, such as moldy and contaminated cocoa beans, resulting in essentially only high-quality beans. Weight remote heavy impurities is about 50 kg, and the weight of the lung unsuitable material is approximately 151 kilograms In General, after the above preliminary stages and basic cleaning get about 38,649 kg of peeled beans (after basic cleaning output is 99.1% ).

Then peeled cacao beans are passed through an infrared heating device. The used device is an electric infrared vibrational micronizer Micro Red 20 produced Micronizing Company (U.K.) Limited, U. K. Micronizer speed is approximately 1,701 kg per hour. The depth of the beans in the vibration layer micronizer is approximately 2 inches (5.08 cm) and a thickness of 2-3 beans. Surface temperature micronizer is about 165°C, and the internal temperature of the beans (IBT) - obobo cocoa. Because essentially all of the cocoa beans supplied to micronizer, are integers and are essentially free from a small broken pieces of beans or shells, during the stage of infrared heating is not observed sparks or fire. At the stage of desquamation broken pieces separated before micronizer with a vibrating sieve, newly added to the product stream.

After micronizer the moisture content of beans is about 3.9 wt.%. Beans coming out of micronizer and having an internal temperature, which is approximately 135°C, immediately cooled to a temperature of about 90°C for about three minutes, to minimize additional loss of moisture. The total weight of beans obtained after the stage of heating is about 36,137 kg

Then the beans are subjected oveiview using winnower Jupiter Mitra Seita (produced by "Jupiter Mitra Seita", Jakarta, Indonesia). Under otseivaniya beans break to loosen the membranes and separation of lighter shells from kernels, while minimizing the number of beans that fall into the flow of waste from the husk. The feed rate of the fan is approximately 1,591 kg per hour. The resulting products include about 31,861 kg fit the t approximately 81.7 per cent.

Received peeled cacao beans pressed using a press Dupps 10-6 (produced by The Dupps Company, Germantown, Ohio, USA). Constant, consistent flow of treated beans at a rate of about to 1.402 kg per hour serves two screw press for extracting oil. The press produces about 16,198 kg of cocoa butter containing about 10% solids, cocoa, and about 15,663 kg solids cocoa, containing about 10% oil. Next, cocoa butter process, applying dicontinuous Sharpies centrifuge P3000 (produced Jenkins Centrifuge Rebuilders", N. Kansas City, MO, USA). Centrifugation removes solids from the oil by centrifugal force. Centrifugation reduces the solids content of the oil from 10% to approximately 1-2% and results in approximately 13,606 kg oil and 2,592 kg solids cocoa, containing approximately 40-45% oil.

The oil containing 1-2% solids, then treated with a filter comprising a plate and frame (manufactured "Jupiter Mitra Seita"), which removes the remaining solids from the oil and results in approximately 13,271 kg of pure cocoa butter and approximately 335 kg solids cocoa, containing 40-45% oil.

Solids cocoa removed from the centrifuge and filter the texts cake cocoa, contains 10% fat. From this material get approximately 1,186 kg of pure oil and 1,742 kg solids cocoa.

Total yield of pure oil from the treated beans is 14,456 kg, or 37.1%. The total yield of solids from the treated beans is 17,405 kg or 44.6 per cent. The oil is then brought to the desired state and Packed.

Example 5 - the Method of determining the amount of cocoa polyphenols in different samples, processed in the usual ways and means for this invention

Extracts of cocoa polyphenols derived from different sources cocoa (in Table 5) by milling 6-7 g of the sample using an analytical mill Tekmar A-10 in for 5 minutes, or when use solution, from 6-7 g sample of chocolate solution without additional grinding. The sample is then transferred into 50-ml polypropylene centrifuge tube, add approximately 35 ml of hexane and vigorously shake the sample for 1 minute. The sample rotates at 3000 rpm./min in a centrifuge IECPR-7000, manufactured by International Equipment Company. After draining hexane layer extraction process fat is repeated two more times. Approximately 1 g of skim material is weighed into 15 ml polypropylene centrifuge tube and add the of about 30 seconds using "Scientific Industries Vortex Genie 2 and rotates at 3000 rpm./min for 10 minutes in a centrifuge IECPR-7000. Then the solution is filtered in 1-ml ampoule through the filter Millex-HV size of 0.45 microns.

Extracts of cocoa polyphenols analyzed by the system GHUR, series II, manufactured by Hewlett Packard 1090", equipped with a programmable fluorescence detector A, model HP, and a diode antenna-lattice detector. The separation is carried out at 37°C in pyatimernoi column Supelco Supelcosil LC-Si (250×4.6 mm), associated with pyatimernoi safety "column Supeico Supelguard LG-Si" (20×2.1 mm). Procyanidins diluted with a linear gradient under the following conditions: (time,% A, %B, %); (0, 82, 14, 4), (30, 67,6, 28,4, 4), (60, 46, 50, 4), (65, 10, 86, 4), with the subsequent five-minute re-equilibration. The composition of the mobile phase: A = dichloromethane, B = methanol, and C = acetic acid:water in a volume ratio of 1:1. The flow rate is 1 ml/min Components are examined using fluorescence, whereex=276 nm andeat=316 nm, or UV at 280 nm. As an external standard using epicatechin concentration, which constitutes approximately 1 mg/ml Conditions GHUR:

- column Supelco Supelcosil LC-Si", 250×4.6 mm (5 microns);

safety column size 20×2,1 mm Supelco Supelguard LG-Si" (5 microns);

- De nm;eat=316 nm;

- Speed: 1 ml/min;

- Column temperature: 37°C.

The set of samples containing 9 pressed pomace cocoa, 3 flour, cocoa, 3 pressed sample of cocoa powder, 3 sample solution 3 sample beans and 2 sample treated beans analyze the content of procyanidins, using the above procedure. The results are presented in Table 5. The content of procyanidins is compared with previously obtained results for samples Sulawesi, free of grease using the method according to this invention. Exposed screw press cake of cocoa beans Sanchez (comparative sample E2) has a content of procyanidins, the most approximate to their contents in the samples treated in accordance with this invention, but 30% less total content of procyanidins. Moreover, the method according to this invention ensures the highest content of higher oligomers, i.e., the content of pentameron of sample E2 is 1983 µg/g compared to 3168 µg/g (sample # 937-59) of the method according to this invention. In addition, the set of samples following sources cocoa (a)-(d) analyze the content of cocoa polyphenols using the above procedureby cocoa, obtained by applying the method according to this invention in accordance with Example 4, except for amendments during infrared heating, including regulation of temperature in such a way as to preserve the content of polyphenols, i.e. approximately 100-110°C (MN-1),

(c) two samples of low-fat solids of the cocoa produced with the method according to this invention (MS-120 & MS-150),

(d) processed in the usual way raw peeled Sulawesi beans before processing (RN-1 and CS-2), and

(e) processed in the usual way, partially non-fat solids of the cocoa Sulawesi (CS-1 and CS-2).

The results are shown in Table 6.

Notes to Table 6

The content of the oligomer was rounded to the nearest whole number; the total content of polyphenols may further include polyphenols above nonamer.

The total amount of polyphenols in MS-120 represents almost 100% of the output in accordance with the method according to this invention.

The total amount of polyphenols in the MS-150 is almost 89% yield according to the method according to this invention.

Polyphenols extracted from solids according to this invention, such as RB-1 and MS-120, can be purified preparative syshestvyut at ambient temperature for pyatimernoi 100A column Supelcosil LC-Si (50×2 cm) with a corresponding relief column. Procyanidins dilute linear ingredient in the following conditions: (time, %A, %B, the velocity of the source); (0, 92,5, 7,5, 10); (10, 92,5, 7,5, 40); (30, 91,5, 18,5, 40); (145, 88, 22, 40); (150, 24, 86, 40); (155, 24, 86, 50); (180, 0, 100, 50). Before using the components of the mobile phase can be mixed in accordance with the following Protocol.

Receiving solvent A (82% of methylene chloride, 14% methanol, 2% acetic acid, 2% water):

1. Measure 80 ml of water and poured into chetyrehlitrovy bottle.

2. Measure 80 ml of acetic acid and poured into the same chetyrehlitrovy bottle.

3. Measure 560 ml of methanol and poured into the same chetyrehlitrovy bottle.

4. Measure 3280 ml of methylene chloride and poured into the same chetyrehlitrovy bottle.

5. Close the bottle and mix well.

6. Purge the mixture of high-purity helium for 5-10 min for degassing.

Repeat the procedure 1-6 times to get 8 volumes of solvent A.

Receiving solvent (96% methanol, 2% acetic acid, 2% water):

1. Measure 80 ml of water and poured into chetyrehlitrovy bottle.

2. Measure 80 ml of acetic acid and poured into the same chetyrehlitrovy bottle.

3. Measure 3840 ml of methanol and poured into the same chetyrehlitrovy bottle.

4. Close the bottle and mix well.

5. Produve four volumes of solvent Century The possible composition of the mobile phase: A = methylene chloride with 2% acetic acid and 2% water, B = methanol with 2% acetic acid and 2% water. Download columns may be 0.7 g in 7 ml of Components can be detected by UV at 254 nm.

Using this method, the procyanidins can be obtained from solid substances according to this invention.

As shown by the overall composition of polyphenols obtained from RB-1, MN-1, MS-120 & MS-150, the method according to this invention provides at least 70% saving, even at least 85% saving (for example, 85-89%, see MS-150), moreover, at least 95% saving (e.g., 95-100%, see MS-120) concentration of polyphenols, while conventional methods result in approximately less than 50-70% conservation concentrations of polyphenols (see CS-1, CS-2).

Further, RN-1 and RN-2 represent different concentrations of brown beans (or well-fermented beans) in the composition of the source material, thus, RN-1 is obtained from the raw beans, containing approximately 25% brown beans, and RN-2 is obtained from the raw beans, containing approximately 10% of brown beans. As follows from the total concentration of polyphenols obtained from each of these sources, the concentration of brown beans present in the source is one source, thus, samples obtained from raw beans that have a high percentage of brown beans, provide a relatively low content of polyphenols (and Vice versa, bluish-gray and/or purple beans that are less fermented, provide a relatively high level of polyphenols).

Also determine the percentage fat content of each composition in Table 6. The method according to this invention provides the fat content comparable to content provided by known methods.

Example 6 - Otmivanie cocoa beans using air separator fluidized-bed separating on the principle of density

Air separator with fluidized-bed separating on the principle of density (AFBDS) produced Camas International, is tested to determine its effectiveness as a winnower for cocoa beans. The blend of beans from West Africa and Central America are heated at a temperature of approximately 150°With about 4 minutes to loosen the shells and split using a centrifugal droites beans. Split beans share in the specified separator, which leads to the content of the husk in the treated beans average of 0.29 0,99%, and the content of memlimit, it was found that a significant portion of the cleaned beans in the husk is the result of the presence of pieces of treated beans that remain in large pieces of husk. Large pieces of shells, reminiscent of broken eggshells, passed into the upper part of the separator chamber. Such pieces of husk is usually attached to large pieces of beans that fall into the stream with husk. To reduce such losses beans needed a system that reduces the size of the pieces of husk, but it does not reduce the size of the treated beans.

Further tests include screening material flow between the second and third camera of the specified separator. This material is shared through vibrating sieves with mesh size, the components of 0.375 inch. Sieve successfully removes large pieces of husk from a material with almost no loss for the treated beans. The material that passed through the sieve, feed back to the third separating chamber and husk, husked beans are then separated in the chamber. The number of husk in the treated beans is very low, but small pieces of beans still present in the stream husk.

To extract the beans in the shell in the third chamber is used more vibrating sieve cells constituting 0.11 inch the heavy impurities, such as rocks, stones, etc. do Not need to use this camera as a winnower, because the fan is usually entered material free from such impurities. In practice, 5% flow intended for the fourth camera is passed through the first, second and third chambers.

Table 7 summarizes the work AFBDS as a winnower.

% Of treated beans means the number of clean beans, obtained in each cell.

As follows from the above results, AFBDS can be used as a winnower, providing a more thorough separation than known methods of otseivaniya. The results of applying AFBDS surprisingly compliant Administration of quality supervision of food and drug products (FDA) regarding the number of hulls in the treated beans, the yield of treated beans is very high.

Example 7 - the Method of obtaining the chocolate mixture is insufficiently fermented cocoa beans in accordance with one embodiments of the present invention

To use technical processing cacao beans Sanchez, with initial moisture content, amounting to 7.9 wt.%. 300 rayed bean is ovo-brown and 17.7% brown. The coefficient of fermentation of beans is approximately 210.

The beans are roasted in a roaster with connecting belt FMC. Three batches of beans, each weighing approximately 50 kg, individually served in a roasting pan with a speed of 1.5 kg/min, while the period of roasting is 22 minutes. Three 50-kg batch is subjected to different degrees of roasting, by controlling the air temperature in the roaster level 127°C, 159°C and 181°C. the Obtained internal temperature of the beans (IBT), and the final moisture content of the beans in each batch are shown in Table 8.

Baked beans split and otviewit on drobile/fan Bauermeister (Machine No. 37100) for the Department of cocoa beans from the husk. The sample obtained beans analyze the content of the oligomer, which is also shown in Table 8.

Roasted cacao beans Sanchez then fed to the mill Carle &Montanari speed 2.9 kg/min for milling the treated beans in chocolate solution. In the mill from the hopper to load the beans fall into the narrow space between the fixed and rotating peremylivska plates, reducing the size of particles up to several hundred microns and releasing the fat contained in the beans. Shredded solution taken for analysis and subjected to further obra and entered in the Table 8.

Shredded solution is then milled in a 10-kg batches in circulation atricornis ball mill Szegvari Ql for 20 minutes each to further reduce particle size and release fat. Shredded solution pumped through the grinding chamber. The contents of this camera shines in the mix recirculation tank from which the solution is continuously pumped back into the grinding chamber. Ready solution taken for analysis. Define the process temperature, moisture content and oligomers of the final solution and is recorded in Table 8.

As can be seen from Table 8, as the temperature of the roasting increases from 127 to 181°C (or the internal temperature of the beans is increasing from 119 to 162°C), the total content of procyanidins decrease with 24618 to 12786 µg/g Reduction is especially significant at higher oligomers, for example, the content of pentamer reduced from 1953 to 425 µg/g, Respectively, the temperature roasting is an important factor in the preservation of cocoa polyphenols, especially higher oligomers.

Example 8 - a method of obtaining a chocolate solution of the fermented cocoa beans in accordance with another embodiment of the method according to blausee of 6.7 wt.%, is subjected to heat treatment using a roasting pan with connecting belt FMC. Research on the incision 300 beans allows us to classify them as follows: 2.7% of bluish-gray, and 1.6% purple, 25.7 per cent purple-brown and 70.0% brown. The coefficient of fermentation of beans is 363. Three approximately 50-kg batch of beans served in a roasting pan with a speed of 1.5 kg/min, while the period of roasting is 22 minutes. The degree of roasting of three 50-kg batches vary, by controlling the air temperature in the roaster level 131°C, 156°C and 183°C. the Obtained internal temperature of the beans (IBT), and the final moisture content of the beans in each batch are shown in Table 9. Baked beans split and otviewit on drobile/fan Bauermeister (Machine No. 37100) for the Department of cocoa beans from the husk. The sample obtained beans analyze the content of the oligomer, which is also shown in Table 9.

Roasted cocoa beans from West Africa and then fed to the mill Carle &Montanari speed 2.9 kg/min, for milling cleaned beans in a solution. In the mill from the hopper to load the beans fall into the narrow space between the fixed and rotating grinding plates, reducing the size of particles up to several hundred microns and visuo the further processing. Define the process temperature, moisture content and oligomers shredded solution, and the results are recorded in Table 9.

Shredded solution from West African cocoa beans and then grind in a 10-kg batches in circulation atricornis ball mill Szegvari Q1 for 20 minutes each to further reduce particle size and release fat. Shredded solution pumped through the grinding chamber. The contents of this camera shines in the mix recirculation tank from which the solution is continuously pumped back into the grinding chamber until then, until there is a common particle size. Ready solution taken for analysis. Define the process temperature, moisture content and oligomers of the final solution, and the results are recorded in Table 9.

As can be seen from Table 9, as the temperature of the roasting increased from 131 to 183°C (or the internal temperature of the beans is increased from 121 to 163°C), the total content of procyanidins decrease with 8181 up to 2815 µg/g Reduction is especially significant at higher oligomers, for example, the content of pentamer decreased from 402 to 62 µg/g, Respectively, the temperature of ebanii as insufficiently fermented (Example 7), and fermented (Example 8) cocoa beans.

The solution obtained in Example 8, can be further processed into butter and cocoa powder. Solids cocoa contain a high level of procyanidins. The processing solution of the oil and the powder may be carried out using a hydraulic press, for example, produced Carle & Montanari. The solution of Example 8 can be heated to 200-215°C, then it is pumped into tanks for pressing. When tanks are filled with the solution, actuate the hydraulic plunger. Cocoa butter is forced through very small holes in the sieve. The resulting products are cake and cocoa butter. Low-fat solids of the cocoa contained in the pomace cocoa contain the same amount of procyanidins as the original solution. Cake cocoa, the resulting process can be used in food products.

Example 9 - Way infrared heating cocoa beans to get the chocolate solution containing elevated levels of cocoa polyphenols

As the source material is purchased cacao beans satisfactory medium quality, with initial moisture content of 7.4 wt.% and the coefficient of fermentation, comprising 233 (31% senesky heater, representing infrared, gas, vibrating micronizer (manufactured "Micronizer Company (U.K.) Limited, U. K.). The feed speed of beans through the infrared heater and the corner of its frame range to control the amount of heat treatment received by the beans. The period of time during which the beans are in the infra-red heater, determined by the angle of the frame and the feed speed. Periods of time spent in the preparation of the material of the examples are listed in Table 10. At the exit of micronizer measure the internal temperature of the beans, and these results are shown in Table 10. The surface temperature of the beans coming from the infrared heater, the higher the internal temperature of the beans. Rapid surface cooling brings the temperature of the internal temperature of the beans in less than 1 minute. The usual purpose of an infrared heating is the heating of all the beans whole and separating the shell from the nucleus. In this example, micronizer used for roasting beans Sulawesi in a new way, increasing thermal load on the beans, i.e., short-term high temperature. During infrared heating micronizer was not observed cases of fire. Each set of infrared nagrebelny solution. This solution get, using laboratory equipment for the processing solution. The same processing can be carried out with the use of factory equipment described in Example 7. 1 kg Sample of beans, heated infrared radiation and is taken from the heater at different internal temperatures beans, split into smaller pieces. Do to facilitate separating the beans from the shells. Laboratory equipment used to remove the husk, is a crusher cocoa beans Limiprimita produced "John Gordon Co. LTD.", England. Then split the beans are passed through the laboratory system otseivaniya. Used equipment is a Catador SS-1 produced Jahn Gordon Co. LTD.", England. This leads to the separation of husk and cocoa beans.

Then peeled cacao beans grind into a coarse solution. This is implemented by applying the mill Melange produced Pascall Engineering Co. LTD.", England. This unit crushes and grinds peeled cacao beans into chocolate solution. Normal operating temperature for a solution it is about 50°C. the same process recycling of treated cocoa beans into a coarse solution can be implemented in a wider industrial mo grind on Melange within the hour. This cycle time is enough to turn the cleaned beans in a solution. The content of cocoa polyphenols measured in samples relative to the temperature infrared heating. These results are shown in Table 10.

As can be seen from table 10, as the internal temperature of cocoa beans increased from 107 to 148°C, the total content of procyanidins decrease with 39690 to 23937 µg/G. This reduction is particularly noticeable at higher oligomers, for example, the content of pentamer decreases with 3098 to 695 mg/G. Therefore, the internal temperature of the cocoa beans, resulting from any heat is an important factor in the retention of cocoa polyphenols, especially higher oligomers.

Example 10 a Composition of dark and milk chocolate, appropriate and not appropriate to the standard

Formulations of the compounds of this invention or combinations thereof, obtained in accordance with the methods of this invention can be obtained in the form of relevant and not relevant to the standard dark and milk chocolate as a delivery vehicle in the body of humans and animals.

Solids of the cocoa polyphenols described in Example 4 is used in the form of powder is to, baking and ingredients for cooking purposes.

Stage of processing when receiving these compositions chocolate are as follows:

The process of obtaining dark chocolate that does not meet the standard

1. Download all the ingredients, except for 40% of free fat (cocoa butter and anhydrous milk fat), keeping the temperature at 30 to 35°C.

2. Crushed to 20 microns.

3. Dried conche for 1 hour at 35°C (pitting).

4. Add the lecithin and 10% cocoa butter in the beginning of the cycle damp education shells, lasting 1 hour.

5. Add the remaining oil, if necessary, standardise and stirred for 1 hour at 35°C.

6. Brought to the desired state, molded and packaged chocolate.

The process of obtaining dark chocolate compliant

1. Download all the ingredients, except milk fat, at a temperature of 60°C.

2. Crushed to 20 microns.

3. Dried with the formation of shells for 3.5 hours at 60°C.

4. Add lecithin and milk fat and subjected to wet the formation of shells for 1 hour at 60°C.

5. If necessary, standardise and stirred for 1 hour at 35°C. Bring to the nigo standard

1. Download sugar, whole milk powder and 66% cocoa butter, is subjected to the formation of shells for 2 hours at 75°C.

2. Cool batch to 35°C and add cocoa powder, vanilla, chocolate liquor and 21% cocoa butter, stirred for 20 minutes at 35°C.

3. Crushed to 20 microns.

4. Add the remaining cocoa butter and subjected to dry pitting for 1.5 hours at 35°C.

5. Add anhydrous milk fat and lecithin, and then subjected to wet the formation of shells for 1 hour at 35°C.

6. Standardise and bring it to the desired state, molded and packaged chocolate.

The process of obtaining milk chocolate compliant

1. Download all the ingredients, except for 65% of cocoa butter and milk fat at a temperature of 60°C.

2. Crushed to 20 microns.

3. Put the dry pitting for 3.5 hours at 60°C.

4. Add lecithin, 10% cocoa butter, anhydrous milk fat and subjected to wet the formation of shells for 1 hour at 60°C.

5. Add the remaining cocoa butter, if necessary, standardise and stirred for 1 hour at 35°C.

6. Brought to the desired state, molded and packaged, analiziruyut on the total content of polyphenols and pentamer polyphenol cocoa before the introduction of the compositions in accordance with the method described in Example 5. These results are then used to calculate the expected content of each part of the chocolate. When receiving a non-compliant dark and milk chocolate products analyzed in the same way on the total content of polyphenols and pentamer of cocoa polyphenols. The results are shown in Tables 11 and 12.

Example 11: the Dry mixture to drink with cocoa powder, containing elevated levels of cocoa polyphenols

The dry mixture to drink, containing cocoa powder described in Example 4 and having elevated levels of cocoa polyphenols are in accordance with the following composition:

The dry ingredients are loaded in accordance with the above composition and stirred for hours in the kitchen professional blender (model KSM50P) using wire mixer at speed No. 2. Before adding to the composition of lecithin aglomerados in agglomerator (Niro-Aeromatic Agglomerator, Model STREA/1).

The dry mixture to drink Podolyako:

The content of pentamer 221 µg/g

The total content of polyphenols 4325 µg/g

Two tablespoons of dry mix for a drink (30 g) is added to milk (8 ounces (226,80 g), 2% fat) to obtain the beverage with chocolate flavor.

Example 12 - Spicy sauce with chocolate solution containing elevated levels of cocoa polyphenols

Mole sauce containing chocolate solution described in Example 7 and having elevated levels of cocoa polyphenols are in accordance with the following composition:

The oil and spices are heated in a saucepan MAGNA Lite (4 l/a 4.5 quarts (4 l/4,258 l)), HOTPOINT stove (model RS744GON1BG) over medium heat (the temperature of the product is equal to 102°C) for approximately 20 seconds. Stewed tomatoes and the solution is added to the mixture of oil and spices and cooked at a temperature of 85°C for 5 minutes.

The mixture is subjected to analysis in accordance with the method described in Example 5, and define the following content of cocoa polyphenols:

The content of pentamer Traces

The total content of polyphenols 213 µg/g

The person skilled in the art will readily understand how to modify the recipe, for example, by increasing the number of chocolate liquor to obtain a product with a higher content of polite the holding higher levels of cocoa polyphenols

Cereal product is obtained in accordance with the following composition:

All the ingredients except the cocoa powder, combine in a small mixer with tape screw blade and stirred for 3 minutes. At the end of the mixing cycle all the mixed material is pneumatically convey to the feeding device Accurate. The dry mix is fed through the device at a speed of 40 kg/h in parallel with the powder of cocoa polyphenols supplied through a feeder (K-tron with speed 6,18 kg/h in a twin-screw extruder WernerPfleiderer (model ZSK57 with tips in the form of a bullet). Water is added at a speed component 1.2 l/hour. The extruder is run using standard operating procedures. The feed rate of the dry mixture and water set to the preset value. Screw set at 200 rpm./minutes of the Feeding cocoa device is set to the preset value and collect tube cereals. Empty tubes are passed through crimping pliers and collected with a length of 2 feet (60,96 cm). In the clamping bent edges are separate pads.

The results:

The content of pentamer 23 µg/g

The total content

polyphenols 3453 µg/g

Example 14 - Cooked vanilla pudding, in the following composition:

Pudding is prepared in accordance with the following procedure:

Extract polyphenols cocoa receive in accordance with the extraction process described in Example 2 (method 1), and finely ground using a mixer Hamilton Beach Blendmaster (model # 50100, type B12). 5% of the extract is added to the dry mixture to the pudding and mix with a wire stirrer. To the mixture to pudding in the pan MAGNA Lite add two cups of whole milk. The dry mixture and the milk boiled with constant stirring with a wire beater on medium heat on the stove HOTPOINT (model RS744GON1BG) until then, until the mixture comes to a boil completely. Pudding, remove from fire, pour into a storage container and store in the refrigerator.

The results:

The content of pentamer 70 µg/g

The total content

polyphenols 1559 µg/g

Example 15 - Brownies with chocolate solution containing elevated levels of cocoa polyphenols

Brownies get, substituting unsweetened chocolate in a known recipe chocolate solution described in Example 7, in accordance with the following composition:

To prepare brownies use the following procedure:

Chocolate mud with cocoa polyphenols and fat pods. This double boiler is then heated on a HOTPOINT stove (model # RS744GON1BG) on low heat to melt and remove from fire. In the molten mixture add sugar, eggs and vanilla. Add the remaining dry ingredients, and the dough is spread on a greased baking pan size 13"×9"×2" (33,02 cm × 22.86 cm × 5.08 cm). Brownies baked at a temperature of 350°F (176,66°C) in the HOTPOINT stove (model # RS744GON1BG) for about 30 minutes before until brownies begin to fall behind the pan.

The results:

The content of pentamer 97 µg/g

The total content

polyphenols 2981 µg/g

Example 16 - Chocolate cookies with cocoa powder, containing elevated levels of cocoa polyphenols

Chocolate chip cookies get, using cocoa powder described in Example 4, in accordance with the following composition:

Biscuits are a result of the following process:

Preheat oven to 325°F (162,77°C). Oil and a quarter of sugar beat until the cream in the Kitchen Aid, model KSM90, for about 2 minutes. Add remaining ingredients and mix well (within about 3 minutes). Divide the dough into small balls and put on netmania):

The content of pentamer 46 µg/g

The total content

polyphenols 3841 µg/g

Example 17 a Mixture of rice and sauce with extracts of cocoa polyphenols

A mixture of rice and sauce get, using the following structure:

All the ingredients are combined in a saucepan on the stove and bring to a boil. After boiling the mixture fire is reduced and the mixture is boiled on a slow flame for about 10 minutes.

theoretical results do not imply losses during processing:

The content of pentamer 1190 ág/g

The total content

polyphenols 15000 µg/g

Sauce, rice and cheese get, using the following structure:

All the ingredients combine in a saucepan with 21/4cups of water and 1-2 tablespoons of oil. The mixture is brought to a boil, and then simmered for about 10 minutes until, until absorbed most of the water. Then the rice mixture is allowed the opportunity to "sit" for about 5 minutes to give the cheese to the sauce can thicken.

theoretical results do not imply losses during processing:

The content of pentamer 1190 ág/g

The total content

the foam level of polyphenols cocoa

Tile "Energy" receive using cocoa powder described in Example 4, containing elevated levels of cocoa polyphenols, instead of natural cocoa powder, in accordance with the following recipe:

The ingredients are stirred in 50-galanna (227,30 l) mixer JH Day with a casing of stainless steel and double sigmoid blade. The temperature of the casing of the mixer set at 50°C. Carbohydrate syrup, fat and fruit/fruit preparation is combined in the mixer and stirred at 50 rpm./min for approximately 5 minutes before until the mixture becomes homogeneous. With mixer running, gradually add the remaining ingredients in the following order and mix until smooth: micronutrients, corrigent, cocoa powder, simple sugars, maltodextrin, protein powder and crispy rice/rice. Mixed mass for tiles "Energy" is transferred to the hopper of the cable extruder continuous Werner Lehara. The casing of the extruder has a temperature of 40°C to ensure that the mass was soft and pliable when molding. A lot ekstragiruyut through the block nozzles onto the conveyor belt, which moves the strip through the cooling channel. For cutting tiles need the neigh of pentamer 22 µg/g

The total content

polyphenols 1710 mg/g

Example 19 - Baby food containing the extract of cocoa polyphenols

Vegetable baby food containing the extract of the cocoa polyphenols are in accordance with the following composition:

Vegetables steamed in the microwave or by boiling (using a small amount of water, which saves dilution puree). After preparing all the ingredients are mixed together, placed in a mixer and grind to puree smooth.

theoretical results do not imply losses during processing:

The total content of pentamer 1488 mg/g

The total content

polyphenols 18758 µg/g

Example 20 - Food for Pets containing elevated levels of cocoa polyphenols

Canned food for dogs/cats with cocoa powder, containing elevated levels of cocoa polyphenols are in accordance with the following composition:

A mixture of different kinds of meat, animal offal, of the components of cereals and powdered cocoa polyphenols hermetically sealed in metal or plastic jars and process when you temperaturedelay heat treatment, for canned food for the animals, the value of Fois 3.0 or higher.

theoretical results do not imply losses during processing:

The content of pentamer 107 µg/g

The total content

polyphenols 1554 µg/g

Example 21 - Dry food for Pets with cocoa powder, containing elevated levels of cocoa polyphenols

Dry extruded food for dogs/cats with cocoa powder, containing elevated levels of cocoa polyphenols are in accordance with the following composition:

Food is processed in a continuous cooking extruder for approximately 20 seconds, while the temperature 145°With hold for about 10 seconds. Pieces of food for Pets, obtained by wet molding, dried using conventional belt dryer, subjecting them to the influence of air at a temperature of 125°C for approximately 10 minutes. Then the product is covered animal fat and/or emulsified, hydrolyzed animal tissue.

theoretical results do not imply losses during processing:

The content of pentamer 107 µg/g

The total content

polifemo the ice cream, containing powder of cocoa polyphenols are in accordance with the following composition:

For each pound (0,4536 kg) SS-801 in a small tank heat one gallon (4,546 litres) of water of up to 180°F (50°C). SS-801 mix with water and put aside to homogenize the entire party. In a tank with steam jacket for balance add water. In the following order enter sucrose, containing no fat milk solids and solids corn syrup. Then, in any order, add ingredients to balance. The mixture is heated to 185°F (85,0°C) and incubated for 5 minutes. Add a solution of SS-801 and mix thoroughly. The pressure of the party is 1000 pounds per square inch (70,310 kg/cm2) (in the absence of homogenization increase the amount of the stabilizer 35%). The product is pumped into the vessel, subjected sanitized, and stored in a refrigerator at 40°F (Of 4.44°C) to allow the product to settle.

theoretical results do not imply losses during processing:

The content of pentamer 171 mcg/g

The total content

polyphenols 2486 µg/g

Example 23 - Hard candy

Molded and folded the solid to the nery and Chocolate Manufacture, pages 175-186 (1995).

theoretical results do not imply losses during processing:

The content of pentamer 102 µg/g

The total content

polyphenols 1482 mg/g

Example 24 - Rice cake with powdered cocoa polyphenols

Rice cake covered with powder of cocoa polyphenols, get, using the following ingredients:

Popped rice cake (obtained in a manner similar to the method described in U.S. patent No. 4888180)

N-Tack (solids from the corn syrup in 30% solution)

The mixture of the powder of cocoa polyphenols

Received rice cake coated with a thin layer of a solution of N-Tack. Covered rice cake immediately placed in a bag containing a mixture of cocoa polyphenols, and put on him the floor. Then cupcake shake to remove excess mixture of cocoa polyphenols. Mixture a second time to cover the N-Tack and mix, resulting in air rice cake is about 4 g of a mixture of cocoa polyphenols.

Example 25 - Cake from fruits and grains extract polyphenols cocoa

Strawberry fruit filling receive in accordance with the following composition:

The results:

The content of pentamer 349 µg/g

The total content

polyphenols 12,771 µg/g

Coating for cakes receive in accordance with the following composition:

To obtain a coating for cakes, gum Arabic, Kelit CM, sodium bicarbonate, sodium pyrophosphate acid, salt, Kelco GFC and glycerin hydronaut in water with the use of the mixer. Lecithin is mixed with melted fat. The remaining dry ingredients add in the tank for mixing. The mixture of fats add to dry ingredients using a mixer Kitchen Aid on speed 2. In a container for mixing awayt for 15 minutes and cover with a damp paper towel to reduce its stickiness. To obtain the thickness of the test, component 2.5 mm, apply raskatyvateli Rondo (Sewer Rondo, Inc. STE533). The dough is cut into squares of size 4"×4" (10 cm × 10 cm) and a weight of 33 g

Through cooking (horn, package) on top of each square of dough impose 19.5 g fruit filling. The dough is wrapped for receiving the strips and the ends of the strips connect with pinching. At the top of the strips with a knife bore holes to release heat and prevent its rupture.

Strips bake for 61/2minutes at 375°F (190,71°C). The weight of the finished, baked strips is 45.5,

The results:

The content of pentamer 105 µg/g

The total content

polyphenols 5851 µg/g

Example 26 Caramel for chewing with cocoa powder, containing elevated levels of cocoa polyphenols

Sample A: Caramel chewing, 15, containing cocoa polyphenols

Share caramel metered in accordance with the above composition and connect with stirring and under steam in the boiler Groen. The mixture is slowly heated under stirring up to 235°F (112,66°C) and cooled down to 200°F (93,33°C) or below.

To get ready chocolate toffees mixed powder of cocoa polyphenols is add the premix cocoa/sugar (33,0% of the final composition). The composition is rolled to the desired thickness (10 mm). After cooling and curing (approximately 2 hours) composition is cut into pieces of the desired size (squares measuring 20 mm).

The results:

The content of pentamera (cocoa add at 140°F (60°C) 95 µg/g

The total polyphenol content (cocoa add at 140°F (60°C)) 2195 µg/g

Sample: Caramel chewing, 22 polyphenol cocoa

Share caramel metered in accordance with the above composition and connect with stirring and under steam in the boiler. The mixture is slowly heated under stirring up to 235°F (112,66°C) and cooled down to 200°F (93,33°C) or below.

To get ready chocolate toffees mixed powder of cocoa polyphenols and pomocny sugar. Share caramel (67,0% of the final composition) is placed in a Hobart mixer. While mixing, slowly add the premix cocoa/sugar (33,0% of the final composition). The composition is rolled to the desired thickness (10 mm). After cooling and curing (about two hours) composition is cut into pieces of the desired size (squares measuring 20 mm).

The results:

The content of pentamera (cocoa add at 140°F (60°C)) 178 µg/g

The content of pentamera (cocoa add at 200°F (93,33°C)liferov (cocoa add at 200°F (93,33°C)) 3941 µg/g

Example 27 - Sugar pills with cocoa powder, containing elevated levels of cocoa polyphenols

Tablets manufactured by wet method will have the following structure:

Gelatin is soaked in water and sucrose mixed with powder of cocoa polyphenols. After hydration of gelatin it is heated up to 90°C and add gum Arabic with a high degree of shear. This solution Corrigendum mixed with 1/4 of the mixture of sugar/cocoa and slowly, with stirring (in heavy duty Hobart mixer or Kitchen Aid), add the remaining sugar/cocoa. The composition is stirred for 10-15 minutes and rolled to the desired thickness (~5 mm). After drying and obtain the required form (s) by pressing the tablet is subjected to further drying to a moisture content of constituting approximately 3-6%.

Analytical results:

Example 28 - Tiles "Granola"

Tile "Granola" receive in accordance with the following composition:

To obtain a binder gidrirovannoe soy butter and chocolate melt solution in a microwave oven at 55 and 64°C. Soy lecithin is dispersed in molten the Yu in a microwave oven up to 70°C to reduce the viscosity and add to the mixture in a blender along with the oil, lecithin and solution. The ingredients are mixed in the mixer Cuisinart for about 30 seconds. Mixed dry ingredients slowly added to the mixer and mix for about 1-2 minutes or until until they are well mixed.

The composition of sweets, including powder of cocoa polyphenols are in accordance with the following recipe:

To obtain the upper cover for Fudge dry ingredients in the above recipe are mixed in the mixer Kitchen Aid on low speed for about 3-4 minutes or until until they are well mixed. Gidrirovannoe soybean oil melt in a microwave oven at 55 and 64°C. Soy lecithin is dispersed in the melted butter. The mixture of oil/lecithin poured into the mixed dry ingredients in a Hobart mixer running on slow speed. The stirring speed of the mixture gradually increased and to it was added water, glycerine and corn syrup with high fructose. The upper floor for Fudge stirred for 2-3 minutes or until until it is well mixed.

Finished tiles receive in accordance with svy the product is obtained in the following way:

Granola mixed with a binder and roll on the wax paper with a rolling pin to a thickness of approximately 15 mm Top coat for fondant rolled out on the basis of granola and give him the opportunity to settle for one hour. Cut out the strips with the following dimensions:

Height 15

Width 25

Length 84

Cut strips and then covered with chocolate containing cocoa polyphenols.

The results:

Pentamer 104 µg/g

The total content

polyphenols 2215 µg/g

Example 29 - Milk chocolate containing cocoa polyphenols from cinnamon caramel

Milk chocolate with cocoa polyphenols manually adjusted to the desired state at a temperature 86-88°F (30,0-31,11°C). Then this chocolate fill a variety of forms to get shells. 965 grams standard caramel heated to 55°C. 20 grams powder of cocoa polyphenols and 15 grams of cinnamon add the hot caramel and mix well. Caramel and allow to cool, then using a pastry bag squeeze in a chocolate shell. The bottom of the shells, then sprinkle brought to the desired state chocolate and remove from moulds. Molded shell includes 6 grams of milk chocolate with cocoa polyphenols and 4 g of caramel, containing 2.0 percent of the powder p is p 79,8 µg/g

Example 30 - Milk chocolate contains polyphenols cocoa, nougat with chocolate taste

Milk chocolate with cocoa polyphenols manually adjusted to the desired state at a temperature 86-88°F (30,0-31,11°C). Then this chocolate fill a variety of forms to get shells. The composition of nougat with chocolate flavour is used for frappe. 5 grams powder of cocoa polyphenols added to 104 g of the suspension, which make frappe in proportion 92,40% 7,60% suspension. Ready nougat with chocolate flavor then roll in the cooling table and cut so that they come to the molded shells. The bottom of the shells, then sprinkle brought to the desired state chocolate containing cocoa polyphenols, and are removed from the forms. Molded shell contains 22,5 g of milk chocolate with cocoa polyphenols and 12.5 g of nougat with chocolate flavor.

The results:

Pentamer 80,3 µg/g

Example 31 - Dark chocolate contains polyphenols cocoa, nougat with chocolate taste

Milk chocolate with cocoa polyphenols manually adjusted to the desired state at a temperature 86-88°F (30,0-31,11°C). Then this chocolate fill a variety of forms to get shells. Retz is AMI cocoa add to 104 grams of the suspension, which make frappe in proportion 92,40% frappe on 7,60% suspension. Then finish nougat with chocolate flavor is rolled on a cooling platform and cut so that the pieces came to molded shells. The bottom of the shells, then sprinkle brought to the desired state chocolate containing cocoa polyphenols, and are removed from the forms. Molded product includes 22.5 grams of dark chocolate with cocoa polyphenols and 12.5 grams of nougat with chocolate flavor.

Results: to 43.2 mcg/g

Additional examples

Example 32

Dependent nitric oxide hypotensive effect of procyanidins on Guinea pigs

Studied the effect of five fractions of cocoa procyanidins on the blood pressure of Guinea pigs. Briefly, Guinea pigs (weighing approximately 400 g, males and females) was administered 40 mg/kg of phenobarbital sodium anaesthesia. In the carotid artery was inserted cannula for monitoring arterial blood pressure. Each of the five fractions of cocoa procyanidins were injected intravenously at a dose of from 0.1 mg/kg to 100 mg/kg via the jugular vein. Change in blood pressure was recorded with a polygraph. In this experiment the influence of the mentioned procyanidins on blood pressure were confirmed by kao.

Fractions of cocoa procyanidins were prepared and analyzed according to procedures described in U.S. patent 5554645, the content of which is incorporated into this description by reference.

Fraction A: according to chromatographic (HPLC) analysis contained monomers - tetramer. HPLC analysis showed the following content, %:

The monomers 47,2

The dimers 23,7

Trimers 18,7

Tetramer 10,3

Faction: according to HPLC analysis contained lentigera - decamera with the following content, %:

Pentamers 64,3

Hexamers 21,4

Heptamer 7,4

Oktamery 1,9

Nonamer 0,9

Decamera 0,2

The cut represented enriched with procyanidins fraction, which was used to obtain fractions a and b described above. HPLC analysis showed the following content, %:

The monomers 34,3

The dimers 17,6

Trimers of 16.2

Tetramer 12,6

Pentamers 8,5

Hexamers 5,2

Heptamer 3,1

Oktamery 1,4

Nonamer 0,7

Decamera 0,3

Fraction D was procyanidin extract made from milk chocolate. This extract also contained 10% caffeine and 6.3% theobromine.

Fraction E was procyanidin extract of the dark (bitter) chocolate, prepared from a traditional who Eina and 5.8% theobromine.

In three separate experiments investigated the effect of 10 mg/kg fractions of cocoa procyanidins on arterial blood pressure Guinea pigs under General anesthesia. Intravenous fractions a and E caused a reduction in blood pressure by 20%. This decrease was slightly different from that obtained using the control solution DMSO (15±5%, n=5). In contrast, the fractions b, C and D (at a dose of 10 mg/kg) caused a strong reduction in blood pressure, up to 50-60% when using fractions of C.

In these experiments, the magnitude of the hypotensive effect depended on these fractions as follows: C>B>D>>A=E.

The possible contribution of nitric oxide (NO) in low blood pressure Guinea pigs with the introduction of the fraction was analyzed with the use of L-N-methylarginine (LNMMA). This pharmacological agent inhibits the formation of NO by inhibiting NO synthase. LNMMA was administered at a dose of 1 mg/kg for ten minutes before injection of the fraction of cocoa procyanidins. Treatment of animals LNMMA completely blocked hypotensive effect caused procyanidin fraction of C. Indeed, in the subsequent processing of this inhibitor, blood pressure changes, provide the faction With, were similar to the changes obtained the production of nitric oxide by macrophages

In fresh heparinized human blood in the amount of 70 ml was added an equal volume of phosphate-buffered saline (PBS) at room temperature. 10 ml of a mixture of blood-S introduced a layer of 3 ml Fycoll-Hypaque. The tubes were centrifuged for 30 min with a speed of 2000 Rev/min at 18-20°C. the Upper layer containing plasma and platelets, were thrown out. Layer with one nuclear cells was transferred to another centrifuge tube and the cells were washed twice in Hanks solution. One nuclear cells resuspendable in a solution of RPMI 1640 with the addition of 10% serum fetal calf for counting and determining their viability by elimination method with Trianon blue (Trypan Blue). The cell sediment is also resuspendable in a solution of RPMI 1640 with 20% serum fetal calf to a final concentration of 1·106cells/ml. Aliquots of cell suspension was placed in a culture Cup with 96 wells and washed three times RPMI 1640 with 10% serum fetal calf. Not adhering cells (lymphocytes) were removed.

The remaining cells were incubated for 48 hours in the presence of five procyanidin fractions described in Example 2. At the end of the incubation period, culture medium was collected, centrifuged and free is edeleny nitrogen compounds.

Mikrofalowe NO production was determined by measuring concentrations of nitrite by reaction of Grace (Greiss). Reagent served as a 1% solution of sulfanilamide with 0.1% of the dihydrochloride of N-(1-naphthyl)-Ethylenediamine. Briefly, four aliquots of 50 μl were taken from each supernatant and incubated in 150 ál of Grace. The absorption at 540 nm was determined by multicamera (Labsystems Multiscan MCC/340). To determine the standard curves used sodium nitrite in certain concentrations. The absorption medium without cells subtracted from the absorption values obtained above with the supernatant liquid.

In a separate experiment, macrophages were treated for 12 hours in the presence of 5 u/ml of IFN-γ, and then stimulated with 10 µg/ml LPS in the next 36 hours in the presence or absence of 100 μg/ml mentioned five procyanidin fractions.

Only procyanidines fraction (100 μg/ml) was able to induce NO production by monocytes/macrophages. Basal NO production in blood cells was not detected, and no nitrite were not detected in any of the fractions of cocoa procyanidins at 100 µg/ml Procyanidin fractions a and D increased LPS-induced NO production processed gamma interfer ofage, stimulated by LPS and cultured in the absence procyanidin fractions were produced only 4 micromole/105cells/48 hours. Only gamma-interferon was ineffective to induce the production of nitric oxide.

Overall, these results show that a mixture of cocoa procyanidins in certain concentrations can cause the production of nitric oxide by monocytes/macrophages, dependent and regardless of their stimulation of LPS or cytokines.

Example 34

The effect of the consumption of the drink, enriched with cocoa procyanidins on the activity of platelets

Investigated the effect of consumption of cacao drink on the modulation of platelet activity, and primary hemostasis (blood clotting).

Thirty healthy, Nonsmoking adults who had no history of complaints of heart disease or blood clotting disorders. Received samples of venous blood from ten subjects (4 men and 6 women aged 24 to 49 years), which consumed the drink cocoa, from 10 subjects (4 men and 6 women aged 26 to 50 years), consumed coffee drink, and 10 (4 men and 6 women aged from 24 to 50 years), which consumed water (control). None of the women menopause has not yet come, and when nobody is in for at least 4 days from alcohol for at least 2 days, and from products containing caffeine or theobromine, at least 24 hours before the experiment and during the day of the experiment.

Blood was taken from each patient and control subject between 8 and 10 o'clock in the morning two clean test tubes containing 0.5 ml of buffer solution with 3.2% sodium citrate (Becton Dickinson, Franklin Lakes, NY). Samples obtained for injuries veins during the piercing, and samples with obvious clots not investigated. Then the test subjects drank 300 ml drink containing 18.75 g enriched with procyanidins cocoa powder and 12.5 g of sugar, mixed with distilled water (see Adamson, G. E. et al, "HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity" in J. Ag.Food Chem., 1999, 47(10) 4184-4188). This cocoa powder provided approximately 960 mg total procyanidins, 17 mg caffeine and 285 theobromine (see J. Clapperton et al., "Polyphenols and Cocoa Flavour" in Proceedings, 16thInternational Conference of Groupe Polyphenols, Lisbon, Portugal, Groupe Polyphenols, Norbonne, France, 1992, Vol.II, pp.112-115). Control subjects were drinking every drink containing 17 mg caffeine, 12.5 g of sugar, or plain water. Additional blood samples were taken from the subjects after 2 and 6 hours after consumption of the beverages. One female subject was absent when taken edusim follows: composite standard was made using commercially available (-)epicatechin (monomer). Dimers and other molecules procyanidins, to Decameron inclusive, were obtained in purified form of the methods described in (a) mmerstone J. F. et al. "Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High Performance Liquid Chromatography/Mass Spectrometry", J. Ag.Food Chem., 1999, 47(10) 490-496,

b) Lazarus, S. A. et al., "High-performance Liquid Chromatography/Mass Spectrometry Analysis of Proanthocyanidins in Foods and Beverages", J. Ag.Food Chem, 1999, 47(9), 3693-3701, and

in) Adamson, G. E. et al., "HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity", J. Ag.Food Chem, 1999, 47(10) 4184-4188. Prepared standard solutions of these compounds were investigated using the method of normal-phase chromatography HPLC, as described above in connection with detection of fluorescence upon activation and emission wave length of 276 nm and 316 nm, respectively. Peaks were grouped and their areas summarized to include the contribution of all isomers of each one class of oligomers, and created calibration curves using a quadratic fit. The monomers and low oligomers had an almost linear graphs, consistent with the known method of linear regression to generate calibration curves, based on the monomers and dimers.

These calibration curves are then used to calculate concentrations of procyanidins in samples prepared as follows. which was made with 45 ml of hexane. Then one gram of nonfat material was extracted with 5 ml of a mixture of acetone/water/acetic acid (70:29.5:0.5 V/V). The number of procyanidins in the non-fatty material is then determined by comparing the HPLC data obtained from samples with calibration curves obtained as described above (with the use of purified oligomers). The percentage of fat in the samples (using 1 g of the sample in the case of chocolate and 0.5 g of the sample in the case of grated cocoa) was determined using a standardized method AOAC (Association of official analytical chemists) official method 920.177. Then calculate the content in the original sample (with fat) total procyanidins. Calibration was carried out prior to working with the samples, to avoid biases related equipment (due to differences in chromatographic columns).

Within 10 minutes after the sample, whole blood incubated in polystyrene tubes for 5 minutes at room temperature with 10 μl of HEPES buffer (pH 7.4, restimulating control), 20 or 100 ál of ADP or 20 ál of epinephrine (company BioData, Horsham, PA) in the presence or in the absence of the peptide Arg-Gly-Asp-Ser (Sigma, St.Louis, MO). After 5 minutes, the samples suspended in HEPES buffer and 100 μl of the sample penalolen antibodies: RAS-fluorescine isocyanate (FITC), anti-D62-phycoerythrin (PE) and anti-D42-Regs. RAS recognizes the activated conformation of binding fibrinogen receptor GPIIb-IIIa and anti-CD62P recognizes P-selectin present on the surface of activated platelets. Anti-D42 recognizes GPIb-IX, located on the surfaces of activated platelets and platelet alone. Mouse IgC, FITC and mouse IgC, RE was used as isotype control. The peptide Arg-Gly-Asp-Ser was used to block binding RAS antibodies to platelets and, thus, to set the negative control token on line cytometer. Antibodies and isotype controls were purchased from the firm Becton Dickinson Immunocytometry Systems, Inc, San Jose, CA.

Samples of whole blood in the presence or in the absence of agonists ADP and epinephrine, were incubated with monoclonal antibodies or isotype control for 20 minutes in the dark at room temperature. The samples then were fixed in filtered 1% solution of formaldehyde (pH 7.2) and stored in the dark at 2-8 ° °C. All samples were analyzed within 48 hours on a flow cytometer FACScan, using a computer program LYSYS II. Performance flow cytometer was verified using 1, 2 and 10 μm calibration in were summarized in the form of a list with all parameters of light scattering and fluorescence in logarithmic form. Platelets were evaluated on the basis of light scattering and expression CD42a. Activated platelets was determined as the percentage of positive results for CD42a, with the joint expression of the activated conformation of GPIIb-IIIa and P-selectin. Trombotsitnoy microparticles was determined as the percentage of positive results for CD42a size less than 2 microns.

In each of the three study one blood sample was analyzed for four hours, using the analysis function of platelets PFA-100 company Dade Behring International, Miami, FL, in accordance with the manufacturer's instructions. The analyzer PFA-100 is capable of measuring the collagen-ADP - and collagen-epinephrine-stimulated function of platelets under conditions of shear forces, simulating such conditions existing in a small blood vessel (Mammen et al., "PFA-100 System: A New Method For Assessment of Platelet Disfunction", Sem.Thromb.Hemostas., 24:195-202, 1998; Fressinaud et al., "Screening for Von Willebrand's Disease with a New Analyzer using High Shear Stress: A Study of 60 Cases", Blood, 91:1325-31, 1998). This function was measured as the time plugged in seconds, which was determined by the time it takes blood to seal the holes in the membrane of the testing cartridge.

The data collected from each treated or control groups were analyzed for differences using the program is TOD multiple comparison Student-Newman-Keuls was used to identify differences between the reference line and the results obtained after 2 and 6 hours after consumption. By P-values below 0.05 were considered statistically significant.

Consumption of cocoa suppressed estimulando (P=0.035) and ex vivo epinephrine-induced (P=0.008) expression of the activated conformation of GPIIb-IIIa after 2 and 6 hours after consumption. The average percentage of platelets, producing an activated conformation of GPIIb-IIIa, 0.9%, 0.5% and 0.3%, and in response to epinephrine, this percentage amounted to 9.6%, 6.8% and 3.3% after 0 hours, 2 and 6 hours after consumption, respectively. In contrast, there was increased expression of epinephrine-stimulated activated conformation of GPIIb-IIIa in the control group consumed a drink with caffeine (P=0.048, average interest rate of 5.3 per cent, 6.5 per cent and 7.5% after 0 hours, 2 and 6 hours after consumption). The control group, treated water, there were no changes.

Cocoa downgraded induced with 20 micromol ADP expression of platelet-activated conformation of GPIIb-IIIa after 2 and 6 hours after consumption (P<0.001, the average percentage - 58,5%, 44.2% and 38.8 per cent in 0 hours, 2 and 6 hours after consumption, respectively). This trend was assumed to decrease in the expression of platelet-activated conformation of GPIIb-IIIa after cocoa consumption when activation was induced by 100 Econoline groups, taking the drink with caffeine and water, there were no changes in ADP-induced expression of the activated conformation of GPIIb-IIIa.

A slight trend towards lower expression of P-selectin was observed after cocoa consumption (P=0,053). Consumption of cocoa reduced induced by 20 μm ADP expression of P-selectin after 2 and 6 hours after consumption (P=0.007), and induced with 100 μm ADP P-selectin amounted to 56.1%, 54.7 per cent and 41.7% after 0 hours, 2 and 6 hours after consumption, respectively.

There was no stimulation or inhibition of platelets in the control groups, which consumed a drink containing caffeine or water.

The number of microparticles of a platelet-specific flow cytometry, after consumption of the drink cocoa decreased from baseline after 2 hours and further decreased after 6 hours. On the contrary, the number of platelet microparticles was increased after 2 and 6 hours after consumption of water and 6 hours after consumption of caffeine-containing beverage. Microparticles platelets are gemostaticski active microvesicles rich in phospholipids and formed during physiological activation of platelets.

Six hours after consumption of the drink cocoa while collagen-epineph of hemostasis (blood clotting). The tendency to slow down the clogging was observed after the collagen-ADP-induction (P=0,097), while the control group consumed a drink with caffeine, time of closure has not changed.

These results indicate that consumption of cocoa drink modifies platelet function in humans. First, activation of platelets, as measured by expression of the marker of platelet activation in response to weak agonists in vitro, decreased after cocoa consumption. Secondly, the formation of platelet microparticles decreased after cocoa consumption. And thirdly, the consumption of cocoa caused aspirina-a similar effect on platelet function as measured by associated with platelet-primary hemostasis. The fact that the control beverage with caffeine caused an increase in epinephrine-induced expression of the activated conformation of GPIIb-IIIa and the formation of microparticles, implies that the cocoa procyanidins present in cocoa drink, are responsible for inhibition of platelet activation and their functions.

2. The method according to p. 1, wherein the cocoa beans are bluish-gray cocoa beans, purple cocoa beans, with a mixture of bluish-gray and purple cocoa beans, or a mixture of bluish-gray, purple and brown cocoa beans.

3. The method according to p. 2, wherein the cocoa beans are bluish-gray beans, or purple beans, or their mixture.

4. The method according to any of paragraphs.1-3, characterized in that the beans have a coefficient of fermentation 275 or less.

5. The method according to any of paragraphs.1-4, characterized in that it further shredding partially low-fat solids of the cocoa in natselenny cocoa powder.

6. Partially non-fat solids of the cocoa produced using the method according to any one of paragraphs.1-5, including Mr. what about under item 6.

8. Food product under item 7, characterized in that it is in the form of an edible composition.

9. Food product under item 7 or 8, characterized in that it is the chocolate that contains chocolate confectionery product containing chocolate composition, drink, swallow the product digested product, chewing composition, additive, or a combination.

10. Food product under item 9, characterized in that the beverage contains nepoddelnye, partially non-fat solids of the cocoa or natselenny, partially defatted cocoa powder.

11. Food product under item 9, characterized in that it is food for Pets, dry cocoa mix, pudding, syrup, biscuits, gravy, rice mixture, rice cake or chocolate confectionery product.

12. Food product under item 9, characterized in that the chocolate is dark or milk chocolate.

13. Food product under item 10, characterized in that it is a dry mixture of drink and contains sweetener.

14. Food product p. 13, characterized in that it is a dry mixture of drink and contains vanillin, emulsifier and malt powder.



 

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