U.S. patent application number 11/926951 was filed with the patent office on 2008-04-17 for partially defatted cocoa solids containing conserved amounts of cocoa polyphenols.
This patent application is currently assigned to Mars, Incorporated. Invention is credited to Margaret M. Buck, Giovanni G. Cipolla, John F. JR. Hammerstone, Kirk S. Kealey, Leo J. JR. Romanczyk, Rodney M. Snyder.
Application Number | 20080089997 11/926951 |
Document ID | / |
Family ID | 24849720 |
Filed Date | 2008-04-17 |
United States Patent
Application |
20080089997 |
Kind Code |
A1 |
Kealey; Kirk S. ; et
al. |
April 17, 2008 |
Partially Defatted Cocoa Solids Containing Conserved Amounts of
Cocoa Polyphenols
Abstract
The present invention is directed to a method of processing a
fat-containing bean, e.g., cocoa beans, for producing solids
comprising active polyphenols and/or fat-containing products,
comprising extracting the fat to produce solids and fat-containing
products. Additionally, the inventive method also provides cocoa
compositions comprising at least one active polyphenol, wherein the
concentration of the polyphenol(s) with respect to the nonfat
solids is conserved with respect to the concentration of the active
polyphenol(s) in the bean from which the compositions are
derived.
Inventors: |
Kealey; Kirk S.; (Lancaster,
PA) ; Snyder; Rodney M.; (Elizabethtown, PA) ;
Romanczyk; Leo J. JR.; (Hackettstown, NJ) ;
Hammerstone; John F. JR.; (Nazareth, PA) ; Buck;
Margaret M.; (Morristown, NJ) ; Cipolla; Giovanni
G.; (Alpha, NJ) |
Correspondence
Address: |
GIBBONS P.C.
ONE GATEWAY CENTER
NEWARK
NJ
07102
US
|
Assignee: |
Mars, Incorporated
McLean
VA
22101
|
Family ID: |
24849720 |
Appl. No.: |
11/926951 |
Filed: |
October 29, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11745766 |
May 8, 2007 |
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11926951 |
Oct 29, 2007 |
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11129892 |
May 16, 2005 |
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11745766 |
May 8, 2007 |
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10648131 |
Aug 26, 2003 |
6905715 |
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11129892 |
May 16, 2005 |
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09841925 |
Apr 25, 2001 |
6737088 |
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10648131 |
Aug 26, 2003 |
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09441302 |
Nov 16, 1999 |
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09841925 |
Apr 25, 2001 |
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08709406 |
Sep 6, 1996 |
6015913 |
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09441302 |
Nov 16, 1999 |
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Current U.S.
Class: |
426/631 |
Current CPC
Class: |
A23G 1/48 20130101; A23L
7/17 20160801; A23G 1/0023 20130101; A23G 1/04 20130101; A23G 1/56
20130101; A61P 9/08 20180101; A61P 29/00 20180101; C11B 1/10
20130101; A61P 39/06 20180101; A23G 1/002 20130101; A61P 7/00
20180101; A23G 1/06 20130101; A23G 1/56 20130101; C11B 1/04
20130101; A23L 7/196 20160801; A23L 33/105 20160801; A23G 1/02
20130101; A61P 1/02 20180101; A23L 7/178 20160801; A61P 37/04
20180101; A61P 43/00 20180101; A23G 2200/00 20130101; A21D 13/80
20170101; A23L 9/10 20160801; A21D 2/364 20130101; A23G 1/0006
20130101; C11B 1/06 20130101; A23G 1/0009 20130101; A61P 3/08
20180101; A61P 35/00 20180101; A23L 19/09 20160801; A23K 50/48
20160501; A23G 1/30 20130101; A23L 33/10 20160801; A23L 7/126
20160801; A61P 9/10 20180101; A61P 31/04 20180101; A23L 7/122
20160801; A23G 1/36 20130101; A61P 9/12 20180101; A61P 31/12
20180101; A23G 2200/00 20130101; A23K 50/42 20160501 |
Class at
Publication: |
426/631 |
International
Class: |
A23G 1/00 20060101
A23G001/00 |
Claims
1-102. (canceled)
103. Partially defatted cocoa solids prepared by a process
comprising the step of pressing unroasted cocoa nibs into cocoa
butter and the partially defatted cocoa solids, wherein the ratio
of an initial amount of cocoa polyphenols in the cocoa beans to a
post-processing amount of cocoa polyphenols in the pressed cocoa
solids is less than or equal to 2.0.
104. The solids of claim 103, wherein the ratio is equal to or less
than 1.9.
105. The solids of claim 103, wherein the ratio is less than or
equal to 1.8.
106. The solids of claim 103, wherein the ratio is less than or
equal to 1.7.
107. The solids of claim 103, wherein the ratio is less than or
equal to 1.6.
108. The solids of claim 103, wherein the ratio is less than or
equal to 1.5.
109. The solids of claim 103, wherein the ratio is less than or
equal to 1.4.
110. The solids of claim 103, wherein the ratio is less than or
equal to 1.3.
111. The solids of claim 103, wherein the ratio is less than or
equal to 1.1.
112. The solids of claim 103, wherein the ratio is 2 and the
recovery of cocoa polyphenols is 50%.
113. The solids of claim 104, wherein the ratio is 1.9 and the
recovery of cocoa polyphenols recovery is 53%.
114. The solids of claim 106, wherein the ratio is 1.7 and the
recovery of cocoa polyphenols is 59%.
115. The solids of claim 108, wherein the ratio is 1.5 and the
recovery of cocoa polyphenols is 67%.
116. The solids of claim 110, wherein the ratio is 1.3 and the
recovery of cocoa polyphenols is 77%.
117. The solids of claim 111, wherein the ratio is 1.1 and the
recovery of cocoa polyphenols is 91%.
118. The solids of claim 103, wherein the unroasted cocoa nibs are
prepared by heating cocoa beans for a time and at an internal bean
temperature sufficient to loosen the cocoa shells without roasting
the cocoa nibs and then winnowing the cocoa nibs from the cocoa
shells.
119. The solids of claim 118, wherein the cocoa beans are heated to
an internal bean temperature of about 100.degree. C. to about
105.degree. C.
120. The solids of claim 119, wherein the internal bean temperature
is less than about 105.degree. C.
121. The solids of claim 119, wherein the heating is infra red
heating.
122. The solids of claim 103, wherein the cocoa beans are slaty
and/or purple cocoa beans.
123. The solids of claim 103, wherein the cocoa beans are
unfermented and/or underfermented cocoa beans.
124. The solids of claim 103, wherein the cocoa beans are Sulawesi
cocoa beans.
125. The solids 103, wherein the unroasted cocoa nibs are screw
pressed or hydraulically pressed.
126. The solids claim 103, wherein the cocoa polyphenols are cocoa
procyanidins.
127. The solids of claim 126, wherein the cocoa procyanidins
comprise monomers through nonamers.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] Reference is made to copending U.S. application Ser. No.
08/317,226, filed Oct. 3, 1994 (allowed, now U.S. Pat. No.
5,554,645), and Ser. No. 08/631,661, filed Apr. 2, 1996,
incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The present invention relates to a versatile process for
extracting fat from fat-containing beans and/or processing
fat-containing beans to yield a solid product having a conserved
level of polyphenols, preferably polyphenols with active
procyanidins. More specifically, the invention provides a method of
producing cocoa butter and/or cocoa solids having conserved levels
of polyphenols from cocoa beans using a unique combination of
processing steps which does not require separate bean roasting or
liquor milling equipment. The method of the present invention
allows for the option of processing cocoa beans without exposure to
severe thermal treatment for extended periods of time and/or the
use of solvent extraction of fat. The invention provides a
significantly less complex process regarding total cost of assets,
maintenance, energy and labor, with the concomitant benefit of
obtaining solids having conserved concentrations of polyphenols
relative to the starting materials.
[0003] Documents are cited in this disclosure with a full citation
for each appearing thereat. These documents relate to the
state-of-the-art to which this invention pertains, and each
document cited herein is hereby incorporated by reference.
BACKGROUND OF THE INVENTION
[0004] cocoa beans are produced by cocoa trees which are found in
warm, moist climates in areas about 20 degrees latitude north and
south of the Equator. In general, the seeds of the Theobroma cacao
(of the order Sterculiacae) are known chiefly in two varieties:
Criollo and Forastero, with Forastero divided into several
varieties. A third group, called Trinitarno, is essentially a cross
between Criollo and Forastero and is not found in the wild. Criollo
beans are pale brown in color while Forastero beans are a purple
hue. The cocoa tree produces leaves, flowers and fruit throughout
the year, and the ripe fruit or pod resembles a long cantaloupe,
typically containing from about 20 to 40 almond-shaped cocoa
beans.
[0005] The cocoa bean is comprised of an inner nib portion covered
by an outer shell. On a dry basis, the shell of the bean comprises
about 12 to 15% of the weight of the bean, while the nib and
residual moisture amounts to approximately 85 to 88%. Typical
analytical data ranges for chemical components of cocoa nib are:
fat content of 48 to 57%, theobromine content of 0.8 to 1.3%;
caffeine content of 0.1 to 0.7%; total nitrogen content of 2.2 to
2.5%; ash content of 2.6 to 4.2% and water content of 2.3 to 3.2%
(see Pearson's Composition and Analysis of Foods; 9th Edition,
1991).
[0006] Various processes are traditionally employed to extract
cocoa butter and cocoa solids from commercial cocoa beans. Typical
methods of processing cocoa beans include the steps of (a) bean
cleaning; (b) bean roasting; (c) bean winnowing; (d) nib grinding;
(e) liquor pressing to produce cocoa butter and cocoa cake; (f)
cake alkalizing; and (d) cake milling.
[0007] The initial step of typical cocoa bean processing methods
consists of cleaning the beans to remove extraneous non-cocoa
materials. Conventional bean cleaning separates beans from
extraneous non-cocoa materials by either size or density using a
cleaning machine which is a gravity, vibratory or aspiration table:
(See Chocolate, Cocoa and Confectionery: Science and Technology,
3rd Ed., by Bernard W. Minifie, page 35; Chocolate Production and
Use. 3rd Ed., by L. Russell Cook, page 144-146; and Industrial
Chocolate Manufacture and Use, 2nd Ed., by S. T. Beckett, page 55,
hereby incorporated by reference).
[0008] Current cleaning technology is typically limited in
separation ability to a minimum density difference of 10-15%. This
reduces the efficiency of achieving an accurate separation of bean
and extraneous non-cocoa materials and subsequently reduces the
clean bean yield of the process. Additionally, conventional
cleaning machines become easily clogged and require frequent
cleaning. This also reduces the cleaning efficiency and the clean
bean yield of the process.
[0009] Moreover, cleaning machines have a tendency to fracture the
beans during cleaning which reduces the percentage of whole beans
available after cleaning. These broken bean pieces can later give
rise to problems during roasting and winnowing. For instance, small
bean pieces will burn readily at the elevated temperatures used
during roasting and may result in burnt and ashy flavored liquors
which are unacceptable from a flavor viewpoint. Small bean pieces
may also decrease the efficiency of the winnowing process because
they can be lost during the aspiration of the shells and result in
overall yield efficiency losses.
[0010] In most conventional processes, roasting of the whole bean
or nib is an essential step in the manufacture of chocolate or
cocoa. Roasting develops the natural flavor and aroma of the cocoa
beans, and also loosens the shell so that it can be readily removed
during the winnowing process. The degree of cocoa roast is a
time/temperature dependent relationship, where the time can vary
from 5 to 120-minutes and the temperature of the whole bean can
typically vary from 125.degree. C. to 150.degree. C., and with
respect to the roasting of nibs, an initial drying process step can
be at just below 100.degree. C. to remove the shell, with second
stage roasting of nibs alone being at elevated temperatures up to
about 130.degree. C.; all of which depend on the construction of
the machine, size of the batch and final product desired (See
Chocolate, Cocoa and Confectionery: Science and Technology, 3rd
Ed., by Bernard W. Minifie, incorporated herein by reference,
especially page 37, 45-46, Chocolate Production and Use, 3rd Ed.,
by L. Russell Cook, page 146-152; and Industrial Chocolate
Manufacture and Use, 2nd Ed., by S. T. Beckett, page 55-64, hereby
incorporated by reference). U.S. Pat. No. 5,252,349 to Carter, Jr.,
hereby incorporated by reference, involves heating the bean to a
temperature of about 152.degree. C. to 160.degree. C. for about 5
to 8 minutes.
[0011] The winnowing operation serves to separate the beans into
the desired inner portion of the bean (nib) and the outer portion
of the bean (shell). The principle of separation by a winnowing
process depends on the difference in the apparent density of the
nib and of the shell. Standard winnowing machines make use of the
combined action of sieving and air aspiration. As discussed
earlier, the shell is loosened during the conventional roasting
step and/or other heating or drying steps. After loosening the
beans are typically broken between rollers or such devices to
shatter the cocoa beans along natural fracture lines of the cocoa
nib to facilitate shell removal during winnowing (see U.S. Pat. No.
2,417,078 to Jones, U.S. Pat. No. 5,252,349 to Carter, Jr.,
Chocolate, Cocoa and Confectionery: Science and Technology. 3rd
Ed., by Bernard W. Minifie, page 47-51; Chocolate Production and
Use, 3rd Ed., by L. Russell Cook, page 152-153; and Industrial
Chocolate Manufacture and Use. 2nd Ed., by S. T. Beckett, page
67-68, hereby incorporated by reference).
[0012] Some cocoa bean processing techniques include the use of
thermal pre-treatment equipment to aid in the separation of the
shell from the nib. This involves giving the beans a thermal shock
by hot air, steam or infra-red heat (see U.S. Pat. No. 4,322,444 to
Zuilichem et al., and British Patent No. 1,379,116 to Newton,
Chocolate, Cocoa and Confectionery: Science and Technology, 3rd
Ed., by Bernard W. Minifie, page 44-43; Chocolate Production and
Use, 3rd Ed., by L. Russell Cook, page 155; and Industrial
chocolate Manufacture and Use, 2nd Ed., by S. T. Beckett, page
60-62, hereby incorporated by reference).
[0013] Infra-red pre-treatment uses infra-red heating to rapidly
heat and expand the beans which assists in loosening the shells.
The method consists of treating the beans with infra-red radiation
for a period between one half and two minutes, during which time
the beans are typically heated to a temperature of about 100 to
110.degree. C. The infra-red radiation used has a wavelength
between 2 and 6 microns which corresponds to a frequency in the
range of 0.7 to 1.2.times.10.sup.8 megacycles per second. This
energy penetrates and excites the molecules of the bean which
causes them to vibrate at their own frequency and results in rapid
heating of the beans. However, there is no teaching or suggestion
in the art of any processing technique involving heating, such as
by infra-red, without a subsequent roasting.
[0014] The next step in most conventional cocoa processing, after
winnowing, involves nib grinding. Nib grinding is; typically
performed in two stages, an initial grinding stage to convert the
solid nibs into a fluid paste and a finish grinding stage to
achieve the desired particle size. Both of these stages are asset,
maintenance, and energy intensive.
[0015] The cleaned roasted cocoa nibs typically vary in cocoa
butter content from 50-58%, by weight. During the grinding, the nib
is ground, for instance by milling, into a fluid, dark brown
"liquor". The fluidity is due to the breakdown of the cell walls
and the release of the cocoa butter during the processing. Ground
particles of cocoa solids are suspended in the cocoa butter. This
liquor is sometimes commercially sold as a product useful in the
confectionery and baking industries where machinery for processing
the cocoa beans is not available.
[0016] Most conventional cocoa processing includes separating cocoa
butter from liquor. This is accomplished by using a batch hydraulic
pot press ("hydraulic press") to separate the cocoa butter from the
cocoa solids. The resultant cocoa butter is subsequently filtered
to result in clear, solid-free cocoa butter. Butter can also be
produced by utilizing a continuous screw press to extract the
butter from whole bean with shell or less frequently, from nibs
(see U.S. Pat. No. 5,252,349 to Carter, Jr.; and Chocolate, Cocoa
and Confectionery: Science and Technology, 3rd Edition, by Bernard
W. Minifie, hereby incorporated by reference, see especially pages
71-72 of Minifie).
[0017] The resulting cocoa cake from either hydraulic presses or
screw presses may be milled into cocoa powder. Cocoa cake typically
contains either 10-12% cocoa fat or 20-22% cocoa fat (See
Chocolate, Cocoa and Confectionery: Science and Technology. 3rd
Ed., by Bernard W. Minifie, page 72-76; Chocolate Production and
Use, 3rd Ed., by L. Russell Cook, page 169-172; and Industrial
Chocolate Manufacture and Use, 2nd Ed., by S. T. Beckett, page
78-82, hereby incorporated by reference). Cocoa powder from cocoa
cake obtained by hydraulic pressing is usually produced by milling
the cocoa cake. If natural cocoa powder is desired, cocoa cake is
fed directly to the cocoa cake mill. If alkalized cocoa powder is
desired, the cake from an alkalizing process is fed to the mill.
Hydraulic pressing produces a cocoa cake which is an agglomerate of
previously milled cocoa particles. Cocoa cake mills for cocoa cake
from hydraulic pressing are therefore designed to reduce the size
of these agglomerates. Conventional particle size reduction of
cocoa cake from hydraulic pressing is typically performed by either
hammer or disc mills in conjunction with particle size
classification and separation. The classification and separation
retains and returns particles larger than the size desired for
further grinding. After milling, the powder is cooled and
packaged.
[0018] The natural cocoa cake or natural cocoa powder can be
further processed by alkalizing to improve the color and flavor
qualities of the cake (see U.S. Pat. No. 3,997,680 to Chalin; U.S.
Pat. No. 5,009,917 to Wiant, et al., Chocolate, Cocoa and
Confectionery: Science and Technology, 3rd Ed., by Bernard W.
Minifie, page 61-67; Chocolate Production, and Use, 3rd Ed., by L.
Russell Cook, page 162-165; and Industrial Chocolate Manufacture
and Use, 2nd Ed., by S. T. Beckett, page 71-72, hereby incorporated
by reference). The alkalizing process can be used at any of several
different stages of processing and includes the treatment of either
the beans, liquor, nib, cake or powder with solutions or
suspensions of alkali, usually, but not limited to, sodium or
potassium carbonate. After alkalizing, the cocoa solids are dried
and cooled. The dried cocoa solids are subsequently milled to
produce alkalized cocoa powder, and thereafter cooled and
packaged.
[0019] U.S. Pat. No. 5,009,917 to Wiant et al., relates to a
process to produce a deep red or black dutched cocoa by alkalizing
cocoa presscake in a reaction vessel under pressure. The
temperature of the process ranges from 150 to 300.degree. F., the
pressure ranges from 10 to 200 psi, and the time of the reaction
ranges from 5 to 180 minutes. An oxygen containing gas is fed into
the reaction vessel to maintain pressure and effect headspace
changes at the rate of at least 3 per hour.
[0020] U.S. Pat. Nos. 4,871,562 and 4,758,444 to Terauchi et al.,
hereby incorporated by reference, relate to a process for producing
cocoa powder wherein either alkali treated cacao mass or cocoa
powder is mixed with hot water; or cacao mass or cocoa powder is
mixed with hot water containing an alkali; at 70.degree. C. to
130.degree. C. to dissolve the water-soluble portion in hot water.
The water-soluble portion and fine particle portion mixture is
isolated and dried to produce a cocoa powder.
[0021] U.S. Pat. No. 4,784,866 to Wissgott, hereby incorporated by
reference, relates to improving the taste and dispersibility of
cocoa by alkalizing the cocoa in an aqueous phase and heating in an
enclosed vessel under pressure. The temperature of the process is
below 110.degree. C. and the pressure ranges from above one
atmosphere to 3 atmospheres. An oxygen containing gas is fed into
the vessel during at least a part of the mixing and heating for
maintaining the excess pressure. After the cocoa is alkalized,
water is evaporated from it.
[0022] U.S. Pat. No. 4,704,292 to Kattenberg, hereby incorporated
by reference, relates to a method having the steps of moistening
whole de-shelled cocoa beans (or a coarse fraction of cocoa nibs)
with a hot concentrated alkaline processing liquid so that the
processing liquid does not penetrate completely into the beans or
nibs, followed by drying by means of infra-red radiation, roasting,
coarse grinding, fine milling and pressing so as to remove cocoa
butter and form a pressed cake, and, pulverizing the pressed cake
to form cocoa powder.
[0023] U.S. Pat. No. 3,923,847 to Roselius et al., hereby
incorporated by reference, relates to a method that provides for
the production of cocoa butter from cocoa mass or from unroasted or
roasted crushed cocoa nibs by extraction with solvents wherein the
cocoa product is subjected to extraction with a food-acceptable gas
which is supercritical with respect to both pressure and
temperature. The cocoa butter can thereafter be separated from the
solution, e.g. by varying the pressure and/or temperature.
[0024] U.S. Pat. Nos. 3,955,489 and 3,904,777 to Goerling et al.,
hereby incorporated by reference, relate to a process for
continuously producing roasted cocoa mass or liquor by removing the
shells from the raw cocoa beans and crushing the de-shelled beans,
if desired after a preceding drying and/or fracturing step, in
order to produce a more or less thin, liquid cocoa mass and
roasting the liquid cocoa mass under atmospheric or reduced
pressure while moving the cocoa mass and heating it to a maximum
temperature of about 150.degree. C. through indirect heat transfer
by means of a heating surface.
[0025] The vast majority of cocoa butter is conventionally derived
from hydraulically pressing liquor obtained from fully roasted
beans. It would be desirable to provide a method for producing both
natural cocoa butter and natural and/or alkalized cocoa powders
from cocoa nibs which is less labor, maintenance, energy and
capital extensive than conventional methods.
[0026] Further, it has been recently found that cocoa beans contain
substantial levels of polyphenols which have been extracted and
screened for biological activity (see U.S. Pat. No. 5,554,645 to
Romanczyk et al., incorporated herein by reference). Surprisingly,
and contrary to the knowledge in the prior art, it has been
discovered that cocoa polyphenol extracts which contain
procyanidins have significant utility as anti-cancer or
antineoplastic agents (see U.S. Pat. No. 5,554,645 to Romanczyk et
al., incorporated herein by reference).
[0027] The extracts or compounds therefrom have generally been
prepared, on a laboratory scale, by reducing cocoa beans to a
powder, defatting the powder, and extracting and purifying the
active compound(s) from the defatted powder (see U.S. Pat. No.
5,554,645 to Romanczyk et al.). The powder is generally prepared by
freeze-drying the cocoa beans and pulp, depulping and dehulling the
freeze-dried cocoa beans and grinding the dehulled beans (see U.S.
Pat. No. 5,554,645 to Romancyzk et al.). The extraction of active
compound(s) has been traditionally accomplished by solvent
extraction techniques, and the extracts purified by gel permeation
chromatography, preparative High Performance Liquid Chromatography
(HPLC) techniques, or by a combination of such methods.
[0028] However, it has now been found that recovery of desired
polyphenols appears to be inversely proportional to the times and
temperatures used during cocoa bean processing, e.g., that which is
required to achieve the desired roast of the cocoa beans; for
instance, at or above 125.degree. C. for about 5 to 120 minutes
(depending upon the equipment and raw materials used in the
process). Therefore, cocoa butter or solids have not, heretofore,
been produced having substantial quantities of desired polyphenols,
due to the inherent limitations in the prior art methods of cocoa
bean processing. Ando these problems in the art have not heretofore
been recognized.
[0029] Additionally, the methods outlined hereinabove, for
isolating polyphenols from cocoa beans have been performed on a
small scale. For instance, the scale may be said to be limited to
analytical processing of the polyphenol samples obtained therefrom,
because the isolation of polyphenols by those methods for later
commercial use in products containing the active compounds may be
said to be economically unfeasible. This problem, has not been
heretofore recognized by the prior art.
[0030] Hence, it would be advantageous to provide a method for
producing cocoa products having conserved levels of polyphenols
relative to that found in the starting materials, in significant
quantities, which can also be modified to an economical production
of cocoa products which does not require separate roasting, liquor
milling, and/or butter extraction equipment, such as hydraulic
presses or solvent extraction equipment.
OBJECTS AND SUMMARY OF THE INVENTION
[0031] It is an object of the present invention to provide a method
of processing a fat-containing bean, such as a cocoa bean, for
producing solids having polyphenols and/or fat-containing products,
comprising extracting the fat to produce solids and/or
fat-containing products.
[0032] It is a further object of the present invention to provide a
method of processing fat-containing beans, wherein the
fat-containing bean further comprises an initial amount of at least
one active polyphenol, and the solids derived from the inventive
method further comprises a post-processing amount of the at least
one active polyphenol, wherein the ratio of initial amount to
post-processing amount is less than or equal to 2, preferably less
than or equal to about 2.0 to 1.7 (e.g., about 1.8 or 1.9), more
preferably less than or equal to about 1.4 to 1.6 (e.g., about
1.5), even more preferably about 1.1 to about 1.5 (e.g., about 1.3
or 1.4), and most preferably up to (and including) 1 (with 1.0=100%
recovery; 1.1=91% recovery; 1.3=77% recovery; 1.5=67% recovery,
1.7=59% recovery; 1.9=53% recovery; 2.0=50% recovery).
[0033] It is an additional object of the invention to provide a
method of processing fat-containing beans wherein the
fat-containing bean further comprises at lest one active polyphenol
having the formula: ##STR1## wherein:
[0034] n is an integer from 3 to 12, such that there is a first
monomeric unit A, and a plurality of other monomeric units;
[0035] R is 3-(.alpha.)-OH, 3-(.beta.)-OH, 3-(.alpha.)-O-sugar, or
3-(.beta.)-O-sugar;
[0036] position 4 is alpha or beta stereochemistry;
[0037] X, Y and z represent positions for bonding between monomeric
units, with the provisos that as to the first monomeric unit,
bonding of another monomeric unit thereto is at position 4 and
Y=Z=hydrogen, and, that when not for bonding monomeric units, X, Y
and Z are hydrogen or Z, Y are sugar and X is hydrogen, or X is
alpha or beta sugar and Z and Y are hydrogen, or combinations
thereof; and
[0038] the sugar can be optionally substituted with a phenolic
moiety via an ester bond.
[0039] Still further it is an object of the present invention to
provide a method of processing fat-containing beans wherein the
method further comprises the additional steps of bean selection,
bean cleaning, removing the shell portion from the inner portion
prior to extracting, and optionally, deodorization and
alkalization.
[0040] Additionally, it is an object of the invention to provide
cocoa solid compositions derived from a cocoa bean, wherein the
cocoa solids have at least one active polyphenol of the formula:
##STR2## wherein:
[0041] n is an integer from 3 to 12, such that there is a first
monomeric unit A, and a plurality of other monomeric units;
[0042] R is 3-(.alpha.)-OH, 3-(.beta.)-OH, 3-(.alpha.)-O-sugar, or
3-(.beta.)-O-sugar;
[0043] position 4 is alpha or beta stereochemistry;
[0044] X, Y and Z represent positions for bonding between monomeric
units, with the provisos that as to the first monomeric unit,
bonding of another monomeric unit thereto is at position 4 and
Y=Z=hydrogen, and, that when not for bonding monomeric units, X, Y
and Z are hydrogen or Z, Y are sugar and X is hydrogen, or X is
alpha or beta sugar and Z and Y are hydrogen, or combinations
thereof; and
[0045] the sugar can be optionally substituted with a phenolic
moiety via an ester bond.
[0046] Further, it is an object of the invention to provide a cocoa
solid composition derived from a cocoa bean having at least one
active polyphenol, wherein the concentration of the at least one
active polyphenol with respect to the nonfat cocoa solids is
conserved with respect to the concentration of the at least one
active compound in the cocoa bean from which the solid is
derived.
[0047] Additionally, it is an object of the present invention to
provide a method of winnowing beans to remove the shell portion
from the inner portion using an air fluidized bed density
separation system.
[0048] These and other embodiments are disclosed or are obvious
from the following detailed description.
BRIEF DESCRIPTION OF THE FIGURES
[0049] FIG. 1 shows an overview of the method of the present
invention, and the various products which can be produced by the
process (process options dependent upon economics of products,
and/or by-products);
[0050] FIGS. 2A and 2B show overviews of the various steps of the
method of the present invention using cocoa beans as an
example;
[0051] FIG. 3A shows a representative HPLC, normal phase
chromatographic separation of cocoa polyphenols from sample RB-1
(lot PTE3-4/08), consisting of Sulawesi raw beans prior to
processing by the method of the present invention;
[0052] FIG. 3B shows a representative HPLC, normal phase
chromatographic separation of MS-120, consisting of cocoa solids
from Sulawesi raw beans processed according to the method of the
present invention (at 120 psi; lot PTE3-4/08);
[0053] FIG. 4A shows a representative HPLC, normal phase
chromatographic separation of cocoa polyphenols from sample RN-2,
consisting of Sulawesi raw nibs, prior to processing by
conventional methods; and
[0054] FIG. 4B shows a representative HPLC, normal phase
chromatographic separation of cocoa polyphenols from sample CS-2,
consisting of cocoa solids, from Sulawesi raw beans (lot PTE2-5/06)
after processing by conventional methods.
DETAILED DESCRIPTION OF THE INVENTION
[0055] The invention broadly relates to versatile methods of
processing fat-containing beans, to extract the fat from the
non-fat solids, and/or to obtain bean solids having conserved
levels of polyphenols relative to the starting materials, and
products derived therefrom.
[0056] An outline of the process of the present invention is shown
in FIG. 1. The method of the present invention enables the
selective modification of certain steps of the process to produce
three types of products. Modification A enables the production of
solids containing conserved levels of active polyphenols relative
to the starting material containing an initial concentration of
polyphenols, such that the levels of polyphenols obtained are
conserved beyond that which is seen in conventional processes.
Modification B enables the production of fat products, omit,
without necessarily the concomitant conservation of polyphenol
actives. And, modification C enables the production of solids and
fat products, with an enhanced conservation of polyphenol levels
relative to that which is seen in conventional solid/fat separation
processes.
[0057] One aspect of the present invention relates to a process of
extracting fat from fat-containing beans having an outer shell
portion and an inner, nib portion, and/or to producing bean solids
having conserved active polyphenols, comprising the steps outlined
in FIGS. 2A and 2B. Box I represents product from modification A of
FIG. 1; box II represents product from modification B; and both
boxes I and II together represents products from modification
C.
[0058] Fat-containing beans are appropriately selected according to
the desired products of the process, and the beans are optionally
subjected to a cleaning step to remove non-bean particulate matter.
The beans are heated, preferably using infra-red radiation,
sufficient to facilitate the separation of the nib from the hull.
The nib can optionally be preheated, followed by fat extraction to
produce fat products, i.e., butter, and bean solids having active
polyphenols. The solids may be further processed by extraction to
obtain the polyphenols, and/or to obtain refined solids and fat
products. Additionally, the fat products obtained by fat extraction
can be further processed to obtain solids having active
polyphenols.
[0059] The methods of the present invention are applicable to any
fat-containing bean having polyphenols, e.g., soy, sorghum or cocoa
beans.
[0060] In a preferred embodiment, the bean is a cocoa bean and the
fat is cocoa butter; and accordingly, analogous to FIG. 2A, FIG. 2B
is an overview of the present invention with respect to that
preferred embodiment. That is, the invention can be used to process
beans from any species within the Theobroma or Herrania genera.
Also, with reference to compositions containing polyphenols or
isolation of polyphenols from cocoa, any species of Theobroma or
Herrania, or their inter- and intra-species crosses thereof may be
employed therefor, and reference in this regard is made to
Schultes, "Synopsis of Herrania," Journal of the Arnold Arboretum,
Vol. XXXIX, pp. 217 to 278, plus plates I to XVII (1958)
Cuatrecasas, "Cacao and its Allies, A Taxonomic Revision of the
Genus Theobroma," Bulletin of the United States National Museum,
Vol. 35, part 6, pp. 379 to 613, plus plates 1 to 11 (Smithsonian
Institution 1964), and Addison et al., "observations on the Species
of the Genus Theobroma Which Occurs in the Amazon," Bol. Tech.
Inst. Agronomico de Nortes, 25, 3 (1951).
[0061] Further, cocoa beans comprising active polyphenols are
disclosed in copending application Ser. No. 08/317,226, filed Oct.
3, 1994 (allowed; now U.S. Pat. No. 5,554,645), and Ser. No.
08/631,661, filed Apr. 2, 1996, wherein it is taught that cocoa
beans containing active polyphenols have significant biological
activity (see also corresponding applications. PCT/US95/12963,
filed Oct. 3, 1995, and PCT/US96/04497, filed Apr. 2, 1996).
[0062] The pre-processed cocoa bean preferably comprises an initial
amount of at least one active polyphenol, and the solids from
processing (e.g., cake, powder), comprise a post-processing amount
of the at least one active polyphenol. The present invention
provides methods of processing beans such that the ratio of the
initial amount of at least one active polyphenol to the
post-processing amount of at least one active polyphenol is
optimized. That is, the invention provides methods which conserve
the amount of active polyphenol(s) remaining in the solids relative
to that found in the starting material, i.e., the cocoa bean, and
the method of the present invention can be utilized to enhance that
amount.
[0063] Another aspect of the invention relates to a method of
producing cocoa products wherein the ratio of initial amount to
post-processing amount of active polyphenols is less than or equal
to 2 preferably less than or equal to about 2.0 to 1.7 (e.g., about
1.8 or 1.9), more preferably less than or equal to about 1.4 to 1.6
(e.g., about 1.5), even more preferably about 1.1 to about 1-5
(e.g., about 1.3 or 1.4), and most preferably, up to (and
including) 1 (with 1.0 loot recovery; 1.1=91% recovery; 1.3=77%
recovery; 1.5=67% recovery; 1.7=59% recovery; 1.9=53% recovery;
2.0=50% recovery). The initial amount and post-processing amount
may be determined, for example, by weight percentage with respect
to the weight of non-fat cocoa solids. A 100% recovery of active
polyphenols is ideal; and, of course, when desired, i.e., in this
aspect of the invention approaching ideal as closely as possible,
is most preferred.
[0064] As set forth above, the beans may contain at least one
active polyphenol. Preferably, the at least one active polyphenol
includes at least one active compound of the formula: ##STR3##
wherein:
[0065] n is an integer from 3 to 12, such that there is a first
monomeric unit A, and a plurality of other monomeric units;
[0066] R is 3-(.alpha.)-OH, 3-(.beta.)-OH, 3-(.alpha.)-O-sugar, or
3-(.beta.)-O-sugar;
[0067] position 4 is alpha or beta stereochemistry;
[0068] X, Y and z represent positions for banding between monomeric
units, with the provisos that as to the first monomeric unit,
bonding of another monomeric unit thereto is at position 4 and
Y=Z=hydrogen, and, that when not for bonding monomeric units, X, Y
and Z are hydrogen or Z, Y are sugar and X is hydrogen, or X is
alpha or beta sugar and Z and Y are hydrogen, or combinations
thereof; and
[0069] the sugar can be optionally substituted with a phenolic
moiety via an ester bond.
[0070] One embodiment of the invention is directed to a cocoa solid
wherein the concentration of the total polyphenol to nonfat cocoa
solids is greater than 20,000 ug/g, preferably greater than 25,000
ug/g, more preferably, greater than 28,000 ug/g, and most
preferably greater than 30,000 ug/g.
[0071] Advantageously, the at least one active polyphenol comprises
a pentamer compound wherein n is 5, and the concentration of the
pentamer compound to the nonfat cocoa solid is greater than 1000
ug/g, or, more preferably, the concentration is greater than 1500
ug/g.
[0072] Accordingly, the methods of the present invention further
comprise the step of isolating the at least one active polyphenol
from solids, such as the de-shelled nib.
[0073] The inventive process can be modified to optimize the
desired products. According to a further embodiment of the
invention, the modifications which can be made to the process are
outlined in Table 1. Modifications A (for obtaining solids having
conserved levels of active polyphenols as product, with butter as
by-product), B (for obtaining cocoa butter as product with solids
as by-product) and C (for obtaining both solids having active
polyphenols and butter as products) are separated in Table 1
according to each of the steps of the process (the order of steps
listed in Table 1 is necessarily suggested of a preferred order;
the order of the steps may be as set forth or may be varied).
[0074] According to the present invention bean selection now
enables one skilled in the art to select types of cocoa beans which
are optimal for the desired products. Beans may be selected
according to species and level of fermentation, as evidenced by the
color of the beans. TABLE-US-00001 TABLE 1 MODIFICATIONS OF THE
INVENTIVE PROCESS Steps in Inventive A B C Process (Solids)
(Butter) (Solids/Butter) BEAN SELECTION Slaty and/or brown-slaty
purple/brown purple (inclusive); preferably brown CLEANING
optional, but preferred preferred preferred MICRONIZING optional,
optional; but 95-135.degree. C. (Heating) temps .ltoreq.105.degree.
C. preferred, 110-165.degree. C. (100-105.degree. C.
(125-135.degree. C. preferred) preferred) ROASTING HTST optional
optional HTST optional WINNOWING optional, but optional, but
preferred preferred preferred especially with especially with
especially with fluidized bed fluidized bed fluidized bed MILLING
(cold milling -- (cold milling optional) optional) SCREW PROCESSING
preferred preferred preferred SOLVENT preferred for optional
optional EXTRACTION polyphenol isolation DEODORIZATION -- may be
required may be required for butter if for butter if solvent
solvent extracted extracted ALKALIZATION may be optional may be
optional may be optional after extraction after extraction after
extraction of polyphenols of polyphenols of polyphenols) VALUE OF
SOLIDS at least 70%; 50-70% at least 70%, (quality, e.g., nearly
100% preferably at preferably, 70 to recovery of conserved least
95% or more polyphenols and polyphenols 70% conserved conserved
quantity) (preferably at polyphenols polyphenols; least 85% to
preferably food nearly 100%) grade VALUE OF BUTTER moderate highest
moderate to (quantity and (preferably food highest; purity) grade)
preferably food grade) 1. Micronizing temperatures are internal
bean temperatures (defined below). 2. HTST refers to High
Temperature Short Time (defined below).
[0075] In order to assess the degree of fermentation, the beans are
subjected to a cut test, which is the standard method of assessing
duality as defined in grade standards. A cut test involves cutting
lengthwise approximately 300 beans taken from a random sample of
the cocoa whose level of fermentation is to be assessed. The bean
halves are laid out on a board for visual inspection of the color,
as well as the defects which can occur during bean growth and
harvesting. Defects in cocoa beans include: mould, insect damage,
germination; wherein the shell of the bean has been pierced, slit
or broken by the growth of the seed germ; and the presence of a
flat bean, in which the cotyledons are too thin to be cut to give a
surface of cotyledon.
[0076] The beans can be divided into four categories, according to
their color: fully fermented, i.e., predominantly a brown hue;
purple/brown; purple; and slaty, wherein slaty beans represent
unfermented beans. Purple/brown beans include all beans showing any
blue, purple or violet color on the exposed surface, whether
suffused or as a patch. Purple beans should include all beans
showing a completely blue, purple or violet color over the whole
exposed surface. This should also include, irrespective of color,
any beans which are slaty, but not predominantly so (wherein
predominantly, in this context, means more than half).
[0077] The colors of a normal sample of cut beans cover a range
from the brown of fully fermented beans to the fully purple of
beans that have been inadequately fermented. Inadequate
fermentation of a sample of beans is evidenced by greater than or
equal to sot of the beans being slaty in color. While the
definitions of the aforementioned categories are a general guide,
the assessment according to these categories is well within the
scope of knowledge of the ordinary skilled artisan well versed in
chocolate and cocoa processing (see Cocoa, Fourth Ed., by Wood et
al., 1985, incorporated herein by reference, especially pages 511
to 513).
[0078] As shown in Table 1, beans which are preferable for use in
modification A can be slaty and/or purple. Beans which are
preferable for use in modification B contain brown to slaty beans;
and beans which are preferable for use in modification C are
purple/brown in color. In the processing of cocoa beans to food
products such as cocoa and chocolate, slaty beans are not desired;
thus, another advantage of the present invention is a use for cocoa
beans not heretofore considered desirable.
[0079] In a preferred embodiment, unfermented beans, i.e., slaty
beans, are used in modification A to yield cocoa solids having
highly conserved levels of active polyphenols.
[0080] In another embodiment of the invention, beans are optionally
cleaned using an air fluidized bed density separator (AFBDS) prior
to heating (micronizing). The cocoa beans may also be subjected to
a pre-cleaning step prior to cleaning in the AFBDS. Heretofore,
bean cleaning was performed by gravity, vibratory or aspiration
tables, not by an AFBDS and, prior to the present invention, the
use of an AFBDS for cleaning has not been taught or suggested.
[0081] In a preferred embodiment, modification A optionally employs
a cleaning step to obtain cocoa solids for conservation of active
polyphenols. Preferably, the use of an AFBDS in the cleaning step
is employed in modification A. Further, modifications B and C
utilize a cleaning step to obtain cocoa butter and/or cocoa solids
and butter containing active polyphenols.
[0082] Micronizing (heating e.g., infra-red heating) is employed to
reduce the moisture content of the cocoa beans to approximately 3%
by weight. The heating step is preferably done by infra-red
heating, for a time ranging from about 3 to about 4 minutes, in
order to minimize loss of moisture and conserve active
polyphenols.
[0083] In Table 1, in the row labeled micronizing, the temperatures
provided are internal bean temperatures ("IBT"); and, these
temperatures are different from temperatures-discussed in the
Background Of the Invention with respect to roasting (the
temperatures discussed in the Background of the Invention with
respect to roasting are equipment operational temperatures).
[0084] The internal bean temperature (IBT) can be measured by
filling an insulated container such as a thermos bottle with beans
(approximately 80-100 beans). In order to maintain the temperature
of the beans during transfer from the heating apparatus to the
thermos, the insulated container is then appropriately sealed in
order to maintain the temperature of the sample therein. A
thermometer is inserted into the bean filled insulated container
and the temperature of the thermometer is equilibrated with respect
to the beans in the thermos. The temperature reading is the IT
temperature of the beans. IBT can also be considered the
equilibrium mass temperature of the beans.
[0085] According to one embodiment, modification A optionally
employs a heating step, as sustained high temperatures are
detrimental to polyphenols in the cocoa beans. Preferably, the
heating step is performed at a minimal operating temperature and
time to loosen the shell, and the beans are immediately cooled to
ambient temperature. More preferably, micronization (heating) is
performed at a temperature less than or equal to 105.degree. C. IBT
for modification A of the present invention.
[0086] According to a further embodiment of the invention, the
cocoa butter extraction of modification B is optimized by heating
to an equilibrium mass temperature of between 110 to 165.degree. C.
IBT, and more preferably, at a temperature between 125 and
135.degree. C. IST.
[0087] Additionally, modification C may employ a heating step at a
temperature of between 95 and 135.degree. C. IBT, and more
preferably, a temperature of between 100 to 105.degree. C. IST, or
a minimal temperature sufficient to remove the shell. The bean is
not heated to a temperature above the outer limits of the preferred
ranges for a period of time greater than 5 minutes, to optimize
both fat extraction and yield of active polyphenols.
[0088] The lower temperature and short time heating method allows
for an enhanced yield of active polyphenols.
[0089] According to a preferred embodiment of the invention, the
methods are performed without the use of a roasting step. However,
as an alternative to roasting, a high temperature, short time
(HTST) process may be used in modifications A and C, in order to
remove shell and give a roasted flavor note to then products of A
and C, which additionally contain active polyphenols in the solids.
In a preferred embodiment, a HTST process employs operational
temperatures greater than 170.degree. C. for less than 3 minutes.
Preferably, the operational temperature of the HTST process is
greater than 170.degree. C. for less than 2 minutes; more
preferably, the temperature is greater than 180.degree. C. for less
than 1 minute; and most preferably, the operational temperature is
greater than 190.degree. C. for less than 30 seconds.
[0090] In a further embodiment of the present invention, beans may
be subjected to a winnowing step to separate the shell from cocoa
nibs prior to the pressing step.
[0091] The cocoa shells of the cocoa bean are removed from the
beans to produce nibs. Conventional winnowing includes cracking the
beans along their natural fracture lines to produce a mixture of
nibs and shells, followed by sieving of the mixture by size and air
aspiration for separation of the shells from the nibs. Suitable
conventional apparatuses include those made by Barth, Buhler,
Lehmann, Bauermeister and others. Such apparatuses are more
effective when used according to the present invention since the
fee into the winnowing device is comprised of a higher percentage
of cleaner, whole beans from the AFBDS. The cleaner, whole beans
entering the cracking stage of the winnower produces fewer small
pieces of nib or nib fines than achievable from conventional
cleaning equipment. Nib fines are difficult for air aspiration to
differentiate and separate from shells because of their similarity
in weight and/or density. This results in a large percentage of the
nib fines being removed with the shells. Loss of usable nibs from
the present invention is reduced to less than 4% of the shell
stream as compared to 4-81 for conventional processes.
[0092] Advantageously, winnowing is performed using an AFBDS.
Accordingly, an AFBDS may be used to clean the beans and also
during the winnowing, e.g., in sequence. The advantage of
simplifying apparatus employed in the processing of beans, i.e.,
the use of an single type of apparatus for cleaning and winnowing
is that it reduces the number of types of apparatus necessitated by
the process which simplifies maintenance and repair issues. These
advantages have not heretofore been suggested or taught in the
prior art.
[0093] Using an air fluidized-bed density separator as a winnower
surprisingly meets the FDA requirements for the maximum amount of
shell in the nib product (below 1.75%), and results in less than 2%
nib in the shell by-product. Suitable units include those
manufactured by Camas or, more specifically, the apparatus set
forth in U.S. Pat. No. 5,244,099 to Zaltzman et al., hereby
incorporated by reference.
[0094] Conventional winnowing apparatuses such as those
manufactured by Barth, Buhler, Lehmann, Bauermeister and others
typically operate at an efficiency of around 1% shell remaining in
nib and 4-8% nib remaining in the shell. The amount of shell
remaining in the nibs is typically measured by handpicking the
shell from a sample of nibs from the winnower and calculating the
percentage of shell by weight in the nibs. The nib in shell content
is typically determined by measuring the level of fat in the shell
stream and converting this measurement into a nib content which
assumes a fat content of the nibs at 50%.
[0095] According to the present invention, the beans are cracked
along their natural fracture lines to produce a mixture of nibs and
shells. The cracked beans are then fed into the AFEDS and the
denser nibs are separated from the lighter shells by the fluidizing
air. The AFBDS is composed of four separating chambers which allow
for increasingly precise control of the density separation. To
provide sizing capabilities to the AFBDS, vibrating screens such as
those manufactured by Sweco may be used to regulate the size of the
nibs and the shells to further enhance the density separation
between the chambers. The use of an AFBDS in conjunction with
sizing screens produced a shell in nib level of less than 0.2% and
a nib in shell level of less than 2.0%. This provides a much
cleaner nib product with much less waste as compared to
conventional processes.
[0096] In a preferred embodiment, modifications A and B employ
winnowing, preferably the AFEDS, although winnowing is optional in
both modifications. In modification A, winnowing is preferred, as
it leads to a high concentration of the actives in the cocoa
solids. In modification B, Winnowing is optional, although,
preferred, as shells can harbor trapped microorganisms which may be
eliminated by winnowing. Modification C preferably employs
winnowing, preferably the AFBDS. Preferably, the cocoa solids are
substantially free of bean shell material.
[0097] Milling, used in conventional processes to maximize the
surface area of the beans for subsequent fat extraction, is
optional in the method of the present invention, although milling
may be detrimental, as it constitutes an oxidative and thermal
abuse to the active polyphenols. Cold-milling or trituration,
wherein a fluid, for instance a cooling fluid, such as liquid
nitrogen is employed, may optionally be employed in modification A,
where conservation of polyphenol actives is desirable.
[0098] The fat is preferably extracted without the use of a liquor
grinding step. The extraction step may include, for example, screw
pressing, whereby cocoa butter is extracted and cocoa solids having
conserved levels of the at least one active polyphenol is
obtained.
[0099] According to a further embodiment of the invention, cocoa
beans, with or without shells, are screw pressed to form cocoa
butter and cocoa cake containing enhanced levels of active
polyphenols.
[0100] According to another embodiment, fat can be extracted from
cocoa beans by known methods of oil extraction from oil seeds. The
extraction of fat can be accomplished by low temperature or high
temperature (or steam) processes wherein fat is extracted in the
presence of water, under high temperature and pressure, in a closed
vessels. Further, digestive processes can be employed, wherein the
wet separation of fats is facilitated by the addition of chemicals
or enzymes which promote separation of fat by hydrolysis and
dissolution.
[0101] Additionally, batch pressing can be employed in the method
of the present invention, wherein fat extraction comprises the
application of pressure to batches of the cocoa beans confined in
bags, cloths, cages or other suitable devices. It must be
appreciated that the aforementioned processes of fat extraction can
be modified appropriately by the skilled artisan without the burden
of undue experimentation to optimize the levels of active
polyphenols in the products derived therefrom, such that the
skilled artisan would recognize that modifications in the
aforementioned processes, i.e., temperature, pressure, and the
addition of chemicals or enzymes which promote the dissolution of
fat may be appropriately adjusted according to the sensitivity of
active polyphenols to extremes in temperature, pressure and
chemical and/or enzymatic degradation.
[0102] Further, solvent extraction of fat from cocoa beans is
applicable to the method of the present invention, using light
paraffinic petroleum fractions, hydrocarbon, alcohol,
supercritical-fluid, and other polar and non-polar solvents, or
mixtures thereof (see Bailey's Industrial Oil and Fat Products, 4th
Ed., Vol. 2, Daniel Swern (Editors), 1982, incorporated herein by
reference, especially pp. 175 to 251).
[0103] In a preferred embodiment of the present invention, screw
pressing is utilized in modifications A, B and C.
[0104] In an additional embodiment of the present invention,
solvent extraction is preferably employed in modification A for
isolation of polyphenols from the solids. If the resultant cocoa
solids after removal are for consumption, subsequent processing
should be employed to reduce solvent residue to acceptable levels
(e.g. FDA, USDA, and Good Manufacturing Practices requirements);
and the solids may also be deodorized and may optionally be
alkalized. Solvent extraction may optionally be employed in
modifications B and C for isolation of polyphenols and/or to
maximize butter yield, but with the added expense of further
processing of the butter and solids to reduce solvent residue to
acceptable levels (if a consumable final product is desired) and by
deodorization and alkalization. However, deodorization and
alkalization processes are detrimental to the active polyphenols,
and should be reserved for production of consumable products
without conserved levels of polyphenols.
[0105] In Table 1, Value of Solids is relative to quality of the
solids, e.g., recovery of polyphenols, and quantity of solids
obtained (although parameters for consumable solids may also be
considered). Value of Butter is relative to quantity obtained and
purity. Highly pure butter is substantially free of non-cocoa
butter fats, solids, and free fatty acids (less than 2.0% measured
as oleic) as well as shell, and has low levels of microbial
contamination (not to exceed 1,000 counts per gram, total plate
count).
[0106] A further aspect of the invention relates to products
containing the fat or solids obtained from the inventive processes,
such as compositions comprising conserved levels of active
polyphenols, or cocoa solids, such as cake or powder comprising
conserved levels of active polyphenols, either alone or optionally
with a suitable carrier or diluent for the polyphenols. Such
products include edible compositions such as foods containing the
cocoa compositions produced by the inventive methods. Preferably,
these include chocolates or chocolate-flavored foods, confections
or drinks (fluids) containing the cocoa products, particularly the
cocoa products with high yields of polyphenols.
[0107] Sweet chocolate differs from milk chocolate in that it
requires more chocolate liquor and limits the amount of milk
solids. Semisweet chocolate requires at least 35% by weight
chocolate liquor and is otherwise similar in definition to sweet
chocolate. Commonly known dark chocolate, generally containing only
chocolate liquor, a nutritive carbohydrate sweetener and cocoa
butter, is by definition either a sweet chocolate or a semisweet
chocolate. Buttermilk chocolate and skim milk chocolate differ from
milk chocolate in that the milk fat comes from various forms of
sweet cream buttermilk and skim milk, respectively, and in the case
of skim milk, the total amount of milkfat is limited to less than
the minimum for milk chocolate.
[0108] Mixed dairy product chocolates differ from milk chocolate in
that the milk solid includes any or all of the milk solids listed
for milk chocolate, buttermilk chocolate or skim milk chocolate.
White chocolate differs from milk chocolate in that it contains no
non-fat cocoa solids. As used herein, the term "chocolate" denotes
chocolate, baking chocolate, milk chocolate, sweet chocolate,
semisweet chocolate, buttermilk chocolate, skim milk chocolate,
mixed dairy product chocolate, white chocolate and non-standardized
chocolates, unless specifically identified otherwise.
[0109] Chocolate used in food in the United States is subject to a
Standard of Identity established by the U.S. Food and Drug
Administration (FDA) under the Federal Food, Drug and Cosmetic Act.
The U.S. definitions and standards for the various types of
chocolate are well established. Nonstandardized chocolates are
those chocolates which have compositions which fall outside the
specified ranges of the standardized chocolates.
[0110] Examples of nonstandardized chocolates result when the cocoa
butter or milkfat are replaced partially or completely; or when the
nutritive carbohydrate sweetener is replaced partially or
completely; or flavors imitating milk, butter or chocolate are
added or other additions or deletions in formula are made outside
the U.S. FDA Standards of Identify for chocolate or combinations
thereof.
[0111] As a confection, chocolate can take the form of solid pieces
of chocolate, such as bars or novelty shapes, and can also be
incorporated as a component of other, more complex confections
where chocolate is combined with and generally coats other foods
such as caramel, nougat, fruit pieces, nuts, wafers or the like.
These foods are characterized as microbiologically shelf-stable at
65-85.degree. F. under normal atmospheric conditions. Other complex
confections result from surrounding with chocolate soft inclusions
such as cordial cherries or peanut butter. Other complex
confections result from coating ice cream or other frozen or
refrigerated desserts with chocolate. Generally chocolate used to
coat or surround foods must be more fluid than chocolates used for
plain chocolate solid bars or novelty shapes.
[0112] Additionally, chocolate can also be a lowfat chocolate
comprising a fat and nonfat solids, having nutritive carbohydrate
sweetener(s), and an edible emulsifier. As to lowfat chocolate,
reference is made to U.S. Pat. Nos. 4,810,516, 4,701,337,
5,464,649, 5,474,795 and WO 96/19923.
[0113] Compositions of the invention comprising the active
polyphenols such as obtained by the inventive methods can be
formulated into compositions, for instance edible compositions,
such as chocolate, as therapeutic or dietary compositions. Such
compositions, or isolated active polyphenols can be administered to
a subject or patient in need of such therapeutics or dietary
supplement in dosages and by techniques well known to those skilled
in the medical, nutritional or veterinary arts, taking into
consideration such factors as the age, sex, weight and condition of
the particular subject or patient. The compositions can be
administered alone, or in suitable admixture with other
antineoplastic, anti-tumor or anti-cancer agents, antioxidants, DNA
topoisomerase II enzyme inhibiting agents, or cyclo-oxygenase
and/or lipoxygenase, blood or in vivo glucose or NO or NO-synthase
modulating agents and/or with agents which reduce or alleviate ill
effects of antineoplastic, anti-tumor, anti-cancer, antioxidants,
DNA topoisomerase II enzyme inhibiting agents, cyclo-oxygenase
and/or lipoxygenase modulators, blood or in vivo glucose or NO or
NO-synthase modulating agents; again, taking into consideration
such factors as the age, sex, weight, and condition of the
particular subject or patient.
[0114] The following non-limiting Examples are given by way of
illustration only and are not to be considered a limitation of this
invention, many apparent variations of which are possible without
departing from the spirit or scope thereof.
EXAMPLES
Example 1
Method of Obtaining Cocoa Butter from Cocoa Beans Utilizing the
Inventive Process
[0115] Commercially available cocoa beans having an initial
moisture content of from about 7 to 8 percent by weight were
pre-cleaned using an 11''.times.56'' Scalperator (manufactured by
Carter Day International, Minneapolis, Minn., USA). Approximately
600 bags of cocoa beans (39,000 kg) were pre-cleaned over a 6.5
hour time period. The beans were fed into the inlet hopper where
the flow rate was regulated by a positive feed roll. The beans were
fed onto the outside of a rotating wire mesh scalping reel. The
beans passed through the wire mesh reel and subsequently through an
air aspiration chamber where light dirt, dust and strings were
aspirated out of the product stream. The beans that did not pass
through the scalping reel were conveyed to the reject stream. This
reject stream consisted of large clumps of beans, sticks, stones,
etc. The amount of resultant reject was approximately 150 kg, or
0.38% of the starting material. The resulting pre-cleaned product
weighed about 38,850 kg and was passed to the bean cleaning
step.
[0116] The pre-cleaned bean products from the Scalperator were then
further cleaned using a Camas International SV4-5 Air Fluidized Bed
Density Separator (AFBDS, manufactured by Camas international,
Pocotello, Id., USA). About 38,850 kg of cocoa bean products were
fed into the ADBDS over a time period of about 6.5 hours. The
apparatus removed substantially all heavy impurities such as
stones, metal, glass, etc. from the beans, as well as lighter
unusable materials such as moldy and infested cocoa beans resulting
in a cleaned bean product which contained substantially only usable
cocoa beans. The resulting heavy impurities removed weighed about
50 kg and the light unusable materials weighed about 151 kg. A
total of about 38,649 kg of cleaned beans was obtained after both
the pre-cleaning and cleaning steps described hereinabove (99.1%
yield after cleaning).
[0117] The cleaned cocoa beans were then passed through a infra-red
heating apparatus. The apparatus used was the Micro Red 20 electric
infra-red vibratory Micronizer (manufactured by Micronizing Company
(U.K.) Limited, U.K.). The Micronizer was run at a rate of about
1,701 kilograms per hour. The depth of beans in the vibrating bed
of the Micronizer was about 2 inches or about 2-3 beans deep. The
surface temperature of the Micronizer was set at about 165.degree.
C., resulting in an IBT of about 135.degree. C., for a time ranging
from 1 to 1.5 minutes. This treatment caused the shells to dry
rapidly and separate from the cocoa nib. Since substantially all of
the cocoa beans fed into the Micronizer were whole beans and were
substantially free of small broken pieces of bean or shell, no
sparks or fires were observed during the Micronizing step. The
broken pieces separated by the vibrating screen prior to the
Micronizer were re-introduced into the product stream prior to the
winnowing step.
[0118] The beans after the Micronizer had a moisture content of
about 3.9% by weight. The beans emerged from the Micronizer at an
IBT of about 135.degree. C. and were immediately cooled to a
temperature of about 90.degree. C. in about three minutes to
minimize additional moisture loss. The total beans available after
the heating step was about 36,137 kg.
[0119] The beans were then subjected to winnowing using a Jupiter
Mitra Seita winnower (manufactured by Jupiter Mitra Seita, Jakarta,
Indonesia). The winnowing step cracked the beans to loosen the
shells and separated the lighter shells from the nibs while at the
same time minimizing the amount of nib lost with the shell reject
stream. The feed rate into the winnower was about 1,591 kg per
hour. The resultant products included about 31,861 kg of usable
nibs and 4,276 kg of reject shells. The overall yield of usable
nibs from starting material was about 81.7%.
[0120] The resulting cocoa nibs were pressed using a Dupps 10-6
Pressor (manufactured by The Dupps Company, Germantown, Ohio, USA).
A steady, consistent feed of about 1,402 kg per hour of nibs was
fed into two screw presses to extract butter. The press produced
about 16,198 kg of cocoa butter which contained about 10% cocoa
solids, and about 15, 663 kg of cocoa solids which contained about
10% butter.
[0121] The cocoa butter was further processed using a Sharples
P3000 decanting centrifuge (manufactured by Jenkins Centrifuge
Rebuilders, N. Kansas City, Mo., USA). The centrifugation resulted
in the removal of the solids from the butter by centrifugal forces.
The centrifuging reduced the 10% solids in the butter to about 1-2%
solids, and resulted in about 13,606 kg of butter and 2,592 kg of
cocoa solids containing about 40 to 45% butter.
[0122] The butter containing 1-2% solids was further processed
using a plate and frame filter (manufactured by Jupiter Mitra
Seita) which removed the remaining solids from the butter and
resulted in about 13,271 kg of clear cocoa butter and about 335 kg
of cocoa solids containing 40-45% butter.
[0123] The cocoa solids removed from the centrifuge and the filter
press contained about 40-45% fat and were pressed in a batch
hydraulic press to produce 10% fat cocoa cake. This material
produced about 1,186 kg of clear butter and 1,742 kg of cocoa
solids.
[0124] The total clear butter yield from the incoming beans was
14,456 kg, or 37.1%. The total cocoa solids produced from the
incoming Deans was 17,405 kg, or 44.6%. The butter was subsequently
tempered and packaged.
Example 2
Method for Quantitating Procyanidin Levels in Various Samples
Processed by Conventional and Inventive Methods
[0125] A set of cocoa samples, listed in Table 2, (6-7 g) were
ground to a fine powder using a Tekmar A-10 Analytical Mill for 5
minutes. The samples were transferred to a 50 ml polypropylene
centrifuge tube, and approximately 35 ml of hexane was added, and
the samples were shaken vigorously for 1-minute. The samples were
centrifuged at 3300 rpm for 10 minutes using an International
Equipment Co. IECPR-7000 Centrifuge, and the hexane layer was
decanted. This fat extraction procedure was repeated for a total of
three extractions. Approximately 1 g of the resultant defatted
material was weighed into a 50 ml polypropylene centrifuge tube,
and 5 ml of a solution containing 70% acetone: 29.5% water: 0.5%
acetic acid solution was added. The sample was vortexed for
approximately 30 seconds using a Scientific Industries Vortex Genie
2, and spun at 3000 rpm for 10 minutes in the IEC PR-7000
Centrifuge. The supernatant was filtered into a 1 ml hypovial
through a Millex-HV (Millipore) 0.45 um filter.
[0126] Procyanidin extracts were analyzed by a Hewlett Packard 1090
Series II HPLC system equipped with a HP Model 1046A Programmable
Fluorescence detector and Diode Array detector. Separations were
effected at 37.degree. C. on a 5 um Supelco Supelcosil LC-Si column
(250.times.4.6 mm) connected to a Supelco Supelguard LC-Si 5 um
guard column (20.times.2.1 mm). Procyanidins were eluted by a
linear gradient under the following conditions: (time, % A, % B, %
C); (0, 76, 20, 4); (25, 46, 50, 4); (30, 10, 86, 4); followed by a
5 minute re-equilibration. The mobile phase composition was
A=dichloromethane, B=methanol, and C=acetic acid:water at a volume
ratio of 1:1. A flow rate of 1 ml/min was used. Components were
detected by fluorescence, where .lamda..sub.ex=276 nm and
.lamda..sub.em=316 nm or by UV at 280 nm. Epicatechin was used as
an external standard. Representative HPLC chromatograms showing the
separation of polyphenols from samples, RB-1, MS-120, RN-2 and CS-2
are shown in FIGS. 3A, 3B, 4A and 4B. TABLE-US-00002 TABLE 2
Polyphenol Content Defatted Dry Weight Basis Oligomer Amount
(.mu.g/g) Total Sample Description Monomer Dimer Trimer Tetramer
Pentamer Hexamer Heptamer Octamer Nonamer Polyphenol 937-59
Inventive (Sulawesi 9433 5929 5356 4027 3168 2131 1304 739 439
32743 unfermented) screw pressed cocoa) E1 Comparative (screw 8713
5538 3880 2289 1553 762 372 210 60 23376 pressed cocoa
cake-Sulawesi) E2 Comparative (screw 8733 5564 4836 3031 1983 1099
3489 361 221 29318 pressed cocoa cake-Sanchez) E3 Comparative
(screw 7104 4915 3642 2020 1121 576 273 153 66 19871 pressed cocoa
powder-Sulawesi) E4 Comparative 7157 3981 2479 1226 583 260 87 --
-- 15773 (hydraulically pressed cocoa cake-blend of origins) E5
Comparative 5811 3169 1503 537 171 55 -- -- -- 11245 (hydraulically
pressed cocoa powder-blend of origins) E6 (DeZaan defatted 581 421
123 35 -- -- -- -- -- 1161 cocoa powder - DIS - supercritical fluid
extracted - alkalized unknown bean origin) E7 Comparative (roasted
2526 1551 824 206 77 64 43 -- -- 5291 cocoa nibs - blend of
origins) E8 Comparative (propane 2904 1855 927 239 116 63 37 -- --
6140 extracted cocoa nibs - blend of origins) E9 Comparative 2677
2092 1645 984 632 378 240 127 93 8868 (Javabeans) E10 Comparative
(Papua 2856 1960 1672 748 318 145 74 36 -- 7807 New Guinea beans)
E11 Comparative (Papua 5255 3652 2402 959 485 261 159 54 -- 13228
New Guinea beans) 937-59 South Region, 1801 1205 555 114 -- -- --
-- -- 3675 Sulawesi Liquor 937-59 Southeast Region, 3891 2131 1213
457 150 31 -- -- -- 7873 Sulawesi Liquor 937-59 Central Region,
3668 1718 847 265 68 -- -- -- -- 6566 Sulawesi Liquor CC 1
Comparative Screw 2267 2034 1360 579 297 132 50 27 14 6759 Press
Cake #1 CC 2 Comparative Screw 2894 2313 1546 681 323 138 49 35 21
8001 Press Cake # 2 CC 3 Comparative Screw 2437 1878 1231 561 339
88 44 12 trace 6589 Press Cake #3 CC 4 Comparative Screw 2520 1972
1219 500 240 87 26 10 8 6581 Press Cake #4 CM 1 Press Meal #1 1374
1246 791 300 122 15 trace trace trace 3848 CM 2 Press Meal #2 2596
2287 1313 459 182 68 7 trace trace 6911 CM 3 Press Meal #3 2389
2171 1289 492 186 82 15 trace trace 6624 WA West African Press 2455
2073 1561 757 422 177 107 72 44 7670 Cake 1. CC 1-4 refers to bean
pressed with shell 2. CM 1-3 refers to bean pressed with shell
(defatted) 3. Oligomer Amounts are rounded to the nearest whole
number; total polyphenol may include additional polyphenols above
nonamer
[0127] The sample set containing 9 pressed cocoa cakes, 3 cocoa
meals, 3 pressed cocoa powder samples, 3 liquor samples, 3 bean
samples and 2 nib samples were analyzed for procyanidin levels by
the aforementioned procedure. The results are shown in Table 2
(above). Procyanidin levels were compared to those previously
reported for Sulawesi samples defatted by the inventive process.
The screw pressed cocoa cake from Sanchez beans (comparative Sample
No. E2) contained procyanidin levels closest to that found in the
inventive processed samples, but 30% less total procyanidins.
Moreover, the inventive process retained the highest level of
higher oligomers, i.e., the level of pentamers from the E2 sample
was 1983 ug/g as compared to 3,168 ug/g (sample #937-59) from the
inventive process.
[0128] Additionally, a sample set containing Sulawesi raw beans
prior to processing by the inventive process (RB-1), cocoa bean
nibs obtained from the inventive process, according to Example 1,
except as modified as discussed below (MN-1), two samples of cocoa
solids obtained from the inventive process (MS-120 and MS-150),
conventionally processed, Sulawesi raw nibs prior to processing
(RN-1 and RN-2), and Sulawesi, conventionally processed cocoa
solids (CS-1 and CS-2) were analyzed for procyanidin levels by the
aforementioned procedure. The results are shown in Table 3 below.
The inventive process was modified at the micronizing stage to
adjust the temperature at which polyphenols would be conserved,
i.e., approximately 100-110.degree. C.
[0129] Polyphenols from inventive solids such as R-1 and MS-120 can
be purified by preparative normal phase chromatography by modifying
the method of Rigaud et al., (1993) J. Chrom. 654: 255-260.
Separations are affected at ambient temperature on a 5u Supelcosil
LC-Si 100A column (50.times.2 cm), with an appropriate guard
column. Procyanidins are eluted by a linear gradient under the
following conditions: (time, % A, % B, flow rate); (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). Prior to
use, the mobile phase components can be mixed by the following
protocol:
[0130] Solvent A preparation (82% methylene chloride, 14% methanol,
2% acetic acid, 2% water):
[0131] 1. Measure 80 ml of water and dispense into a 4 L
bottle.
[0132] 2. Measure 80 ml of acetic acid and dispense into the same 4
L bottle.
[0133] 3. Measure 560 ml of methanol and dispense into the same 4 L
bottle.
[0134] 4. Measure 3280 ml of methylene chloride and dispense into
the same 4 L bottle.
[0135] 5. Cap the bottle and mix well.
[0136] 6. Purge the mixture with high purity Helium for 5 to 10
minutes to degas.
[0137] Repeat 1 to 6 two times to yield 8 volumes of solvent A.
[0138] Solvent B preparation (96% methanol, 2% acetic acid, 2%
water):
[0139] 1. Measure 80 ml of water and dispense into a 4 L
bottle.
[0140] 2. Measure 80 ml of acetic acid and dispense into the same 4
L bottle.
[0141] 3. Measure 3840 ml of methanol and dispense into the same 4
L bottle.
[0142] 4. Cap the bottle and mix well.
[0143] 5. Purge the mixture with high purity helium for 5 to 10
minutes to degas.
[0144] Steps 1 to 5 can be repeated to yield four (4) volumes of
solvent B. Mobile phase composition can be A=methylene chloride
with 2% acetic acid and 2% water; B=methanol with 2% acetic acid
and 2% water. The column load can be 0.7 g in 7 ml. Components can
be detected by UV at 254 nm.
[0145] By this method, procyanidins can be obtained from the
inventive solids.
[0146] As evidenced by the total polyphenol compositions obtained
from RB-1, MN-1, MS-120 and MS-150, the inventive process affords
at least 70% conservation, even at least 85% conservation (e.g.,
85-89% see MS-150) and as much as at least 95% conservation (e.g.,
95-100%; see MS-120) of the polyphenol concentration; whereas, the
conventional processes result in approximately (less than 50%) to
less than 70% conservation of the polyphenol concentration (see
CS-1, CS-2).
[0147] Further, RN-1 and RN-2 represent varying concentrations of
brown beans (or well fermented beans) in the composition starting
material, such that, RN-1 was derived from a bean stock containing
approximately 25% brown beans, and RN-2 was derived from a bean
stock containing approximately 10% brown beans. As evidenced by the
total polyphenol concentrations obtained from each off these
sources, it is evident that the concentration of brown beans
present in the starting bean stock is inversely proportional to the
total polyphenol concentration that may be obtained from such a
source, such that those samples derived from bean stocks containing
a high percentage of brown beans will yield a relatively low amount
of polyphenols (and conversely, slaty and/or purple beans which are
less fermented will yield a relatively high amount of
Polyphenols).
[0148] The percentage fat of each composition in Table 3 was also
determined. The inventive process obtains levels of fat which are
comparable to that derived from conventional methods.
TABLE-US-00003 TABLE 3 Defatted Dry weight Basis Oligomer Amount
(.mu.g/g) Total Sample Description Monomer Dimer Trimer Tetramer
Pentamer Hexamer Heptamer Octamer Nonamer Polyphenol % Fat RB-1 Raw
Beans, 11354 5924 4643 3180 2181 1143 529 305 165 31425 48.0
Sulawesi MN-1 Inventive nibs 13129 5909 4034 2120 1334 792 441 160
94 28014 47.1 (RB-1 = starting material) MS-120 Inventive solids
15301 6592 4447 2526 1507 721 360 219 139 31811 11.9 @ 120 psi
(RB-1 = starting material) MS-150 Inventive solids 10025 5560 4839
3245 2106 1139 542 284 214 27955 11.1 @ 150 psi (RB-1 = starting
material) RN-1 Raw nibs, 7976 5643 5426 4185 3021 1806 1150 624 360
30192 48.5 Sulawesi CS-1 Conventional 10527 4887 2969 1585 691 267
35 26 trace 20986 25.8 solids, Sulawesi RN-2 Raw nibs, 12219 7635
7202 5619 4014 2384 1471 751 406 41701 47.3 Sulawesi CS-2
Conventional 10170 4863 2802 1333 254 182 128 37 40 19811 26.3
solids, Sulawesi Oligomer amount have been rounded to the nearest
whole number; total polyphenol may include additional polyphenols
above nonamer. The total polyphenol amounts for MS-120 represent
nearly 100% recovery by inventive process. The total polyphenol
amounts for MS-150 represent nearly 89% recovery by inventive
process.
Example 3
Cocoa Bean Winnowing Using an Air Fluidized-Bed Density
Separator
[0149] An air fluidized bed density separator (AFBDS) manufactured
by Camas International was tested to determine its effectiveness as
a cocoa bean winnower. A blend of beans from West Africa and
Central America were heated at about 150.degree. C. for about 4
minutes to loosen the shell and were cracked with a centrifugal
bean breaker. The cracked beans were separated by the AFBDS which
resulted in a shell in nib level of between 0.29 to 0.99% and a nib
in shell level of between 6.7 to 8.7%. Although the shell in nib
level was acceptable, it was observed that a significant portion of
the nibs in the shell was a result of pieces of nib which remained
in the large pieces of shell. The large pieces of shell, resembling
cracked eggshells, were conveyed on the top of the separation
chamber. These shells typically had large pieces of nib entrapped
within them which conveyed the nibs into the shell stream. To
reduce this nib loss, a system for decreasing the size of the shell
pieces was required which did not also decrease the size of the
nibs.
[0150] A follow-up trial consisted of screening the flow of
material between the second and third chamber of the AFBDS. This
material was separated with a vibrating screen with a 3/8th inch
screen opening. The screen successfully removed the large pieces of
shell from the material with virtually no loss of nibs. The
material which passed through the screen was introduced back into
the third separation chamber and the shells and nibs were
subsequently separated in the chamber. The amount of shell in nib
was found to be very low, however there remained a loss of small
nib in the shell stream.
[0151] To reclaim the nib in shell from the third chamber, another
vibrating screen was utilized with a 0.11 inch screen opening size.
This screen successfully separated the remaining nib from the
shell.
[0152] The fourth chamber is typically used to remove heavy
impurities such as rocks, stones, etc. As a winnower, this chamber
would not be required as the winnower will typically receive
material which is free of these materials. In practice, the 5% flow
into the fourth chamber would be passed through chamber one and
onto chamber two and three.
[0153] The following is a summary of the performance of the AFBDS
as a winnower: TABLE-US-00004 TABLE 4 Air Fluidized Bed/Vibratory
Screen Winnowing Results % of % Shell in % Nib in Flow Nib Shell
Chamber 1 65 0.020 0 Chamber 2 20.0 0.002 0 0.375 in. screen
<0.1 Chamber 3 9.5 0.020 0.0 0.11 inch screen 0.5 0.075 0.99
Chamber 4 5.0 0 0 TOTAL 100 0.117 <1.09 CONVENTIONAL WINNOWING
1.75 max, range of 1.00 4-8% typical % of Nib refers to the amount
of the clean nib that was taken out in each chamber
[0154] As can be seen from the results above, the AFBDS can be used
as a winnower and provide separations much finer than conventional
winnowing processes. The use of an AFBDS surprisingly meets the FDA
requirements for the amount of shell in the nib product, and has a
very high yield of nib.
Example 4
Chocolate Composition Using Reduced Fat Cocoa Solids from the
Inventive Process
[0155] A sweet (plain) chocolate was produced from the inventive
cocoa solids (according to Example 1, except micronizing was at an
IBT of 100 to 110.degree. C., which met the international
compositional guidelines published by the Codex Alimentarius
commission (Samples N-1, M-2; see Tables 5 and 6). In particulars
the cocoa solids (302 g) from the inventive process (reduced fat,
approx. 11% fat) were coarsely ground using a Bauermeister lab mill
Type UTI to obtain a cocoa powder. The resulting cocoa powder was
mixed in a 5 qt. bowl with sugar (235.4 g) and cocoa butter (258 g)
using a Kitchen Aid mixer Model KSM50P. This mixture was next
refined (particle size reduced) on a J.H. Day Co. three roll
refiner, Model 10.times.22 at 375 psi to obtain refinings. The
refinings were subsequently dry conched in a 1 lb. Z-Blade mixer
(C.W. Brabender Instruments, Inc. Type 5300) for 1 hour at
60.degree. C. at a constant speed of 69 rpm to obtain a mixture.
Alternatively, the dry conching step was performed at ambient
temperature (32.degree. C.) for 1 hour to obtain a mixture.
Lecithin (2.4 g) and vanillin (1.2 g) were then added to the
mixture and a wet conching step was performed. The wet conching
process lasted 45 minutes at 60.degree. C. in order to obtain a
homogeneous mass to produce a chocolate. Alternatively, the wet
conching step was performed at ambient temperature (32.degree. C.)
for 45 minutes to obtain a chocolate. The chocolate was
subsequently tempered and molded into 28 g blocks for sensory
evaluation, wherein a panel of trained chocolate-tasters tasted the
samples for evaluation parameters such as flavor (see Table 6). The
particle size by micrometer of the final chocolate was 23
microns.
[0156] Sweet (plain) chocolates were also produced from
conventionally processed cocoa solids (conventional screw press,
samples S-1, S-2, S-3; see Tables 5 and 6) from a range of origin
countries, i.e., Ivory Coast, Dominican Republic and (Sanchez)
Indonesia, to allow for comparison with the inventive process.
These cocoa solids were also made into chocolates following the
procedure outlined above.
[0157] Underfermented beans and previously conventionally
de-shelled nibs from the same lot used to produce the inventive
cocoa solids were also conventionally processed (conventional
roasting to make liquor; sample M-3; see Tables 5 and 6) into sweet
(plain) chocolates to allow for comparison with the chocolate from
the inventive process. In particular, the beans (800 g) were
roasted in a lab scale convection oven (Farberware Turbo Oven,
Model 460/5) for 15 minutes at 150.degree. C. to roast the beans.
The roasted beans were cracked using a Limprimita cocoa breaker
made by John Cordon & Co. The shells were subsequently removed
from the nibs using a lab scale winnower made by John Gordon &
Co., Catador CC-1. The previously conventionally deshelled nibs
were then roasted at 150.degree. C. for 10 minutes in the same lab
scale convection oven. The roasted nibs from the beans and the
roasted nibs which were previously conventionally deshelled were
then combined and stone milled. Nib milling was achieved using a
lab scale stone mill (Probatwerke, Model GLX 15). Sugar (236.4 g)
and the milled nibs (also known as liquor) (560.0 g) were
subsequently-refined on a three roll refiner (J.H. Day Co., Model
10.times.22) at 275 psi to obtain refinings. The refinings were
then dry conched in a 1 lb. Z-Blade mixer (C.W. Brabender
Instruments, Inc. Type 5300) for 1 hour at 60.degree. C. at a
constant speed of 69 rpm to obtain a mixture. Lecithin (2.4 g) and
vanillin (1.2 g) were then added to the mixture and a wet conching
step was initiated. The wet conching process lasted 45 minutes at
60.degree. C. to obtain a homogeneous mass of chocolate. The
chocolate was subsequently tempered and molded into 28 g blocks for
sensory evaluation as described above. The particle size by
micrometer of the final chocolate was 11 microns.
[0158] As shown below in Tables 5 and 6, chocolate from solids from
the inventive process (Samples M1, M2) were surprisingly high in
active polyphenols, and have acceptable flavor characteristics.
This is surprising because the active polyphenols were not lost in
processing the solids into an edible chocolate; and, because the
active polyphenols did not adversely affect flavor.
[0159] The skilled artisan, without undue experimentation, from
this disclosure and the knowledge in the art, can now readily
prepare other chocolate compositions, including without limitation,
Standard of Identity (U.S.) and non-standard of identity (U.S.) and
reduced fat chocolates, as well as other edible compositions,
containing high or conserved concentrations of active polyphenols.
TABLE-US-00005 TABLE 5 Defatted Dry Weight Basis Oligomer Amount
(.mu.g/g) Total Sample Description Monomer Dimer Trimer Tetramer
Pentamer Hexamer Heptamer Octamer Nonamer Polyphenol M1 Inventive
Process 5904 3084 2174 1251 1190 445 229 100 trace 14379 Sulawesi
Cake Heat during conching (60.degree.) M2 Inventive Process 6479
3239 2281 1380 1292 502 260 119 trace 15552 Sulawesi Cake No heat
during conching (32.degree.) M3 Inventive Process 6123 2623 1273
455 472 74 ND ND ND 11020 Sulawesi Beans Conventional lab roasting
and milling (60.degree.) S1 Comparative, 2920 1503 884 416 327 108
21 ND ND 6178 Conventional screw press solids - Sulawesi Cake Heat
during conching (60.degree.) S2 Comparative, 3782 2106 1505 753 571
163 60 ND ND 8940 Conventional screw press solids - Sanchez Cake
Heat during conching (60.degree.) S3 Comparative, 1708 1088 750 387
244 56 ND ND ND 4233 Conventional screw press solids - Ivory Coast
Cake Heat during conching (60.degree.)
[0160] TABLE-US-00006 TABLE 6 Sensory Evaluation of Plain Chocolate
made from inventive solids vs. conventionally processed cocoa
solids or beans Flavor characteristics and intensities* (10 cm
scale) Chocolate/ Fruity/ Brown Fruit/ Particle sample cocoa Roast
Floral Spice Size Bitter Astringent Woody M-1 5.4 4.2 2.6 -- 2.9
6.5 5.8 2.5 M-2 4.6 2.8 1.5 1.7 3.4 5.9 6.6 4.2 M-3 4.0 3.5 -- 5.1
3.3 8.0 7.2 7.8 S-1 4.5 3.9 1.6 2.6 2.6 3.6 3.9 4.9* S-2 5.9 4.0
2.7 2.8 3.5 7.4 6.2 -- S-3 6.6 4.1 3.9 3.2 3.4 8.3 6.3 3.7 *Scores
represent the average of 9 trained chocolate tasters. "--" =
statistically insignificant "a" = burnt coffee grounds flavor
detected Codes Description M-1 Inventive Process heat, 120 psi, PTE
3-4/08 M-2 Inventive Process no heat conching, PTE 3-4/08 M-3 Nibs,
Sulawesi, conventional roast beans, PTE 3-4/08 S-1 Comparative,
conventional screw press solids-Sulawesi S-2 Comparative,
conventional screw press solids-Sanchez S-3 Comparative,
conventional screw press solids-Ivory Coast
[0161] Having thus described in detail the preferred embodiments of
the present invention, it is to be understood that the invention
defined by the appended claims is not to be limited by particular
details set forth in the above descriptions as many apparent
variations thereof are possible without departing from the spirit
or scope of the present invention.
* * * * *