U.S. patent application number 13/079649 was filed with the patent office on 2011-11-03 for steeped cocoa compositions and functional cocoa beverages made from them.
Invention is credited to Brian S. Baker, Ashley L. Boldt, B. Douglas Brown, Krista Cessna, Sharon Cin, William Jeffrey Hurst, Tim J. Kohr, Malathy Nair, Gregory T. Zerphy.
Application Number | 20110268846 13/079649 |
Document ID | / |
Family ID | 44858440 |
Filed Date | 2011-11-03 |
United States Patent
Application |
20110268846 |
Kind Code |
A1 |
Nair; Malathy ; et
al. |
November 3, 2011 |
STEEPED COCOA COMPOSITIONS AND FUNCTIONAL COCOA BEVERAGES MADE FROM
THEM
Abstract
The invention provides, in one aspect, a method of producing a
cocoa-containing beverage, or a nutritionally fortified or
energy-sustaining cocoa beverage, containing beneficial cocoa
polyphenols. Ready-to-drink compositions, concentrates, primary
beverage components, and packets for producing the beverages are
specifically disclosed and prepared from a cocoa water composition
made from steeping a cocoa-containing product in water or an
aqueous solution. A number of vitamins, minerals, supplements, and
nutriceutical compositions can be added.
Inventors: |
Nair; Malathy; (Hummelstown,
PA) ; Kohr; Tim J.; (Myerstown, PA) ; Cessna;
Krista; (Hummelstown, PA) ; Cin; Sharon;
(Hummelstown, PA) ; Hurst; William Jeffrey; (Mt.
Gretna, PA) ; Boldt; Ashley L.; (Harrisburg, PA)
; Zerphy; Gregory T.; (Elizabethtown, PA) ; Baker;
Brian S.; (Millersburg, PA) ; Brown; B. Douglas;
(Hershey, PA) |
Family ID: |
44858440 |
Appl. No.: |
13/079649 |
Filed: |
April 4, 2011 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11717163 |
Mar 13, 2007 |
7919135 |
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13079649 |
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11717165 |
Mar 13, 2007 |
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11717163 |
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60781327 |
Mar 13, 2006 |
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60872515 |
Dec 4, 2006 |
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60781327 |
Mar 13, 2006 |
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60872515 |
Dec 4, 2006 |
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Current U.S.
Class: |
426/73 ; 426/431;
426/593; 426/72; 426/74; 426/77 |
Current CPC
Class: |
A23G 1/56 20130101; A23L
2/38 20130101; A23L 2/52 20130101; A23L 33/10 20160801; A23L 2/02
20130101; A23G 1/56 20130101; A23L 33/15 20160801; A23G 2200/00
20130101; A23L 33/105 20160801; A23V 2002/00 20130101 |
Class at
Publication: |
426/73 ; 426/77;
426/72; 426/593; 426/74; 426/431 |
International
Class: |
A23G 1/56 20060101
A23G001/56; A23L 1/302 20060101 A23L001/302; A23G 1/48 20060101
A23G001/48; A23L 1/303 20060101 A23L001/303; A23L 1/304 20060101
A23L001/304; A23G 1/32 20060101 A23G001/32; B65D 85/808 20060101
B65D085/808; A23L 1/30 20060101 A23L001/30 |
Claims
1. A packet comprising a cocoa extract, cocoa powder, or cacao bean
composition enclosed in a filter material, where by the filter
material is capable of being placed in hot water without
dissolving, and the filter material is capable of allowing cocoa
polyphenols, cocoa flavanols, and water freely pass through.
2. The packet of claim 1, further comprising one of more of citric
acid, ascorbic acid, a bitter blocker, a carageenan, a
preservative, an appetite suppressant, theobromine, caffeine, a
vitamin, a mineral, a sugar alcohol, ace-K, aspartame, or a
sugar.
3. A method of producing a cocoa beverage comprising adding the
packet of claim 1 to water.
4. A method of producing a cocoa beverage comprising adding the
packet of claim 1 to water, wherein the water is above 68.degree.
F.
5. A method of producing a cocoa beverage comprising adding the
packet of claim 1 to water, wherein the water is above 160.degree.
F.
6. A method of producing a cocoa beverage comprising selecting an
amount of cocoa, in the form of one or more of a cocoa extract,
cocoa concentrate, cocoa powder, or a cacao nib composition, to mix
with a desired amount of water, mixing the water and cocoa at a
temperature above 68.degree. F., adjusting the pH of the water or
mixture with one or more of citric acid or ascorbic acid separating
insoluble particles from the mixture, and purifying or filtering
the separated mixture, whereby the mixture is capable of being
stored at room temperature for at least a month.
7. The method of claim 6, wherein the temperature is above
160.degree. F.
8. The method of claim 6, further comprising adding one or more of
a bitter blocker, a carageenan, an emulsifier, a preservative, an
appetite suppressant, theobromine, caffeine, a vitamin, a mineral,
a sugar alcohol, ace-K, aspartame, or a sugar.
9. A method of making a beverage concentrate comprising the method
of claim 6, and further comprising spray drying or dehydrating the
mixture to produce a concentrate.
10. A method of producing a beverage from the concentrate produced
in claim 9, comprising adding water to the concentrate and
optionally adding one or more of a sweetener and a flavoring
agent.
11. A beverage produced from the method comprising mixing a cocoa
nib composition with an aqueous solution at a temperature above
160.degree. F., flash cooling the mixture to about 130.degree. F.
or below, and filtering the mixture to produce a beverage
composition, whereby substantially all of the total fat present is
removed from the beverage composition.
12. The method of claim 6, wherein the pH is adjusted to 4 or below
prior to filtering the mixture.
13. The method of claim 6, further comprising adding one or more
flavoring agents and filling the mixture into a container.
14. The method of claim 13, further comprising adding one or more
of a bitter blocker, a carageenan, an emulsifier, gum arabic, a
preservative, an appetite suppressant, theobromine, caffeine, a
vitamin, a mineral, a sugar alcohol, ace-K, sucralose, aspartame, a
fruit juice or extract, or a sugar.
15. The method of claim 6, wherein the cocoa product comprises a
cocoa powder from unroasted cocoa beans with less than 3% fat.
16. The method of claim 6, wherein the cocoa product comprises a
cocoa powder from unfermented cocoa beans.
17. The method of claim 6, wherein the cocoa product comprises a
natural cocoa powder.
18. The method of claim 6, wherein the cocoa product comprises
cocoa kibble.
19. The method of claim 6, wherein the pH is adjusted to a pH of
between about pH 3.2 to about pH 3.8.
20. A nutritionally fortified, cocoa-based beverage produced from
the method of claim 6, further comprising: an edible juice or
extract; one or more natural or artificial flavors; and one or more
nutritional vitamins, minerals or supplements.
21. The beverage of claim 20, wherein the edible juice or extract
is selected from the juice, extract, essence, or a concentrate of
one or more of the following: citrus fruits; berries; vegetables;
orange; lemon; lime; tangerine; mandarin; grapefruit; acerola;
grape; pear; passion fruit; pineapple; banana; apple; cranberry;
cherry; raspberry; chokeberry; peach; plum; grape; grapeseed; noni;
currant; black currant; cranberry; blackberry; blueberry;
raspberry; pomegranate; acai; goji; strawberry; mirabelle;
watermelon; honeydew; cantaloupe; mango; papaya; botanical extracts
derived from cola; tea; white tea; green tea; coffee; vanilla;
almond; vegetables; tomato; cabbage; celery; cucumber; spinach;
carrot; lettuce; watercress; dandelion; rhubarb; beet; cocona;
guava; and han guo.
22. The beverage of claim 20, wherein the one or more nutritional
vitamins, minerals, or supplements is selected from: vitamins A,
B12, B6, C, D, and E, coenzyme Q10, amino acids, L-arginine,
taurine, choline, fermented barley extract (FBE), niacin, citric
acid, hydroxycitric acid, gamma amino butyric acid (GABA),
potassium, calcium, zinc, and chromium.
23. The beverage of claim 20, further comprising a nutritive or
non-nutritive sweetener.
24. The beverage of claim 20, wherein the one or more nutritional
vitamins, minerals, or supplements is selected from: caffeine;
guarana; theobromine; and theophylline.
25. The beverage of claim 20, wherein the level of total
polyphenols present in the cocoa-based beverage is about 40% or
more of that present in the corresponding amount of cocoa powder
used in preparing the brewed cocoa water composition.
26. The beverage of claim 20, wherein the level of polyphenol
monomers or dimers present in the cocoa-based beverage is about 50%
or more of that present in the corresponding amount of cocoa powder
used in preparing the brewed cocoa water composition.
27. A method of producing a cocoa beverage comprising: mixing a
cocoa extract, cocoa powder, or cacao nib composition with water;
adjusting the pH to pH 4 or below; separating the water soluble
components from the solids and separating or purifying the water
soluble components into a cocoa water composition; mixing a fruit
juice or extract with the cocoa water composition; and adding
natural or artificial flavors and one or more supplements, vitamins
or minerals, wherein the cocoa beverage is capable of being stably
stored for over a month at room temperature.
Description
REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation-in-part of and claims
full priority benefit of prior U.S. application Ser. No. 11/717,163
(now U.S. Pat. No. 7,919,135), and Ser. No. 11/717,165 (now), both
of which claim priority to U.S. Provisional applications
60/781,327, filed Mar. 13, 2006, and 60/872,515, filed Dec. 5,
2006. The entire contents of each of these documents are hereby
incorporated by reference.
FIELD OF THE INVENTION AND INTRODUCTION
[0002] The invention relates to new beverage products made from
water steeped in a cocoa product or powder as well as combinations
of this beverage with one or more functional or healthful
ingredients, such as energy-producing, stimulating, immune-defense,
heart health, detoxifying, muscle recuperating, cognition
enhancing, or relaxing ingredients or supplements, for example. In
general, the beverages contain a percentage of a cocoa water
ingredient having beneficial or significant levels of cocoa
antioxidants, optionally in combination with one or more vitamins,
extracts, or nutriceuticals known in the art. The preferred
fortified, refreshing, and/or energy-sustaining beverages of the
invention can be produced as a ready-to-drink product, a
concentrate, or as a mix or packet to produce a beverage. In
preferred and advantageous embodiments, the beverages can be
produced as a tea-type drink, a flavored or enhanced water drink, a
juice cocktail-type drink, or an energy drink, and may optionally
contain healthy ingredients in addition to the beneficial cocoa
antioxidants and energy-producing ingredients. In other
advantageous aspects, the methods of the invention permit effective
filtering and processing of a cocoa/water mixture as well as
options to reduce or substantially reduce the appearance of a
surface fat ring, or cocoa fat ring, commonly present in the
beverage containers of fat-containing compositions upon
storage.
RELEVANCE OF THE INVENTION AND DESCRIPTION OF RELATED ART
[0003] A variety of cocoa beverages have been available. Almost
exclusively, however, these products employ a milk or liquor base
to dissolve the cocoa or maintain the cocoa solids in solution
Immediate examples include chocolate milk and cocoa or chocolate
liqueurs. However, as more and more evidence shows the benefit of
cocoa antioxidants or cocoa polyphenol compounds, a variety of food
products with these compounds are desirable. The invention, in one
aspect, addresses this desire by combining conventional tea
steeping processes with cocoa polyphenol-containing products,
concentrates or extracts to produce a refreshing cocoa beverage
that optionally includes energizing and/or stimulating ingredients.
In another aspect, the invention addresses the problem of filtering
a mixture of a cocoa product and water or aqueous solution, as
prior methods were prone to clogging and inefficiencies that
prevent commercial production. In yet another aspect, the invention
addresses the problem of fat rings commonly found in the container
or at the surface of a beverage containing fat, such as the fat of
cocoa butter.
[0004] Also, various energy drinks and infused or fortified teas
have been marketed or suggested. However, due to at least the
technical problems in using cocoa products in steeping processes,
none of these tea products have been based upon cocoa as a basic
ingredient. Furthermore, the desire for products containing cocoa
antioxidants has increased, and therefore the art is in need of
improved beverage products based upon cocoa.
BRIEF SUMMARY OF THE INVENTION
[0005] The present invention relates to beverages made from steeped
cocoa or what is referred to as "cocoa water," which can be
produced from cocoa products such as cocoa extracts, cocoa
concentrates, cocoa powder, cacao nibs, or other cacao bean
compositions. In one aspect, the invention relates to novel methods
for making and the novel use of a steeped or brewed cocoa water as
described herein. In a preferred embodiment the invention provides
a method for producing a refreshing beverage containing cocoa
flavor compounds and cocoa polyphenols, and which in certain
optional embodiments contain substantially zero calories and/or fat
or is a low calorie beverage. In another aspect, the cocoa water
can be produced from a method of steeping cocoa products and
filtering or removing solids or particulates, and then optionally
combining this cocoa water with a juice or extract, such as a
fruit, herbal, or vegetable juice or extract, that provides
nutritional elements and reduces the astringency or bitterness
commonly present in a cocoa composition. The cocoa water component
itself provides a novel, refreshing base and contains cocoa flavor
compounds and cocoa polyphenols, which can be the base material for
a number of mixed beverage compositions or a primary beverage
component. Combinations of coca water with fruit juices and/or
extracts, or multiple fruit juices and/or extracts, are especially
preferred in this regard, however the cocoa water can be mixed with
sweeteners and water or tea or other beverage to produce a tea-type
beverage also. In preferred embodiments, the cocoa water contains
no detectable solid or particulate matter as determined by
conventional beverage tasting methods, such as taste tests. In
other preferred embodiments, the cocoa water contains no detectable
particles over 50 microns in diameter, or has substantially no
particles above 50 microns in diameter, or substantially no
particles above 20 microns, or above 10 microns, or above 5 microns
in diameter. Certain optional embodiments contain substantially
zero calories and/or fat or can be a low calorie beverage. The
beverage can be sealed in a container for commercial distribution
and be shelf-stable for about 1 to about 9 months, or more than 9
months, or at least six months at room temperature. A variety of
filtering, irradiating, heating, centrifugation, or treatment
methods, or a combination of these, can be used to produce a
beverage capable of stable storage over a period of time. Other
similar or compatible methods known or available in the art can
also be used.
[0006] The method for producing the cocoa water can include the use
of purified or sterilized water at certain temperatures, or at a
number of desired temperatures or ranges in temperature. However,
any potable water or even flavored or carbonated water can be used.
Filtering or purifying methods to remove insoluble components, or
most of or substantially all of the insoluble components can be
used, as known in the art. Preferred water includes carbon filtered
water, deionized water, and/or water purified by reverse osmosis.
In addition, aqueous solutions can be used, such as buffered
aqueous solutions of citric acid, more preferably about 0.1 to
about 1.0% citric acid, or about 0.4% to about 0.7%, or about 0.6%
citric acid at about pH 4 or below, or between about pH 3 and pH 4.
An aqueous solution prepared from water previously mixed with cocoa
nibs can also be used. The use of this cocoa nib-treated water can
provide additional cocoa flavoring, and the cocoa nib-treated water
can also be free of fat and/or substantially free of calories.
After steeping the water or aqueous solution with the cocoa
product, the water is filtered or purified to produce a
ready-to-drink beverage base referred to as cocoa water. An
optional filtering or clarifying filter process to prepare an
essentially colorless cocoa water can also be used in certain
embodiments, and various beverage and juice filtration systems are
available for this purpose. The cocoa water can optionally be
concentrated by methods known in the art, and then used by adding
water and optionally sweeteners and/or flavorings to produce a
ready-to-drink product.
[0007] As noted, the cocoa water can be used as a base and one or
more functional ingredients added to produce a final beverage or an
ingredient for a food or beverage. Thus, the invention encompasses
many different cocoa-based compositions and products and the
methods for producing them.
[0008] In certain preferred embodiments, the base cocoa water
composition is used with one or more fruit juices, which here
encompasses fruit-based products and fruit juice concentrates
and/or fruit extracts and/or essence of fruits or extracts. Any
available fruit can be used for these juices, concentrates, or
extracts, as well as any combination of two or more. However,
preferred examples include: citrus fruits; orange; tangerine;
cranberry; pomegranate; black currant; blueberry; grape; concord
grape; white grape; pear; and apple. Additional fruits are listed
below and throughout this document and its examples. Surprisingly,
the combination of a fruit juice and the cocoa water provides a
refreshing flavor that masks or blocks the sometimes bitter or
astringent flavors in the cocoa water itself Generally, the cocoa
water concentrations in the final beverage are about 5% to about
10%, or about 10% to about 20%, or about 10% to about 60%, and the
optional fruit juice is about 8% to about 40%. As noted below and
throughout this document, many other ranges or specific beverages
can be selected and used.
[0009] In other embodiments, a tea or tea product can,
alternatively or additionally, be added to the cocoa water to
produce a beverage. Various teas can be selected for use, including
green tea, white tea, and any available tea blends. Similarly,
elixirs, extracts and/or antioxidant preparations can be used as an
additive in the beverages, such as extracts of green tea, white
tea, cacao beans or nibs, grapeseed, blueberries, raspberries,
black currant, cranberries, Japanese knotweed, or other
antioxidant-containing food product, botanical, or other
source.
[0010] In other energy-providing examples or in any of the examples
discussed here, caffeine, theobromine, guarana, taurine, and other
compounds can be present or added to the beverage.
[0011] In another aspect, the beverages include one or more flavors
or flavor combinations or mixes, especially those compatible with
beverages or what is known as beverage flavors. The flavors are
compatible with the cocoa water base of the beverages and can be
selected from those commonly used with cocoa and chocolate
products, for example, and/or tea products. A concentrated plant
extract, or essence, can also be used and refers to a concentrated
plant extract containing its unique flavor and fragrance and
capable of being used in a food, beverage, or for human
consumption.
[0012] In another aspect, the invention comprises packets or dried
beverage components for producing a beverage or composition of the
invention. The packets can be similar to tea bags and can be
submerged in water for steeping, as desired. The dried beverage
components can be produced from conventional or available drying,
spray drying, or concentrating processes of the art.
[0013] Preferably, the methods and products use natural cocoa or
extracts that are not treated with alkaline, a process also known
as "Dutching." However, as noted, a variety of cocoa powders, cocoa
extracts, cocoa concentrates, cocoa compositions, and cacao bean
compositions are known and available to one of skill in the art and
can be selected for use in any aspect of the invention. In
addition, cocoa products or extracts with enhanced levels of cocoa
polyphenols or cocoa flavanols, or extracts with additives, can
also be selected for use. Defatted or non-fat cocoa products, such
as defatted cocoa powder, can also be used alone or with other
cocoa products. Furthermore, combinations of available cocoa
powders, extracts, enhanced extracts, concentrates, extracts with
additives can be selected and used for any aspect of the invention.
The terms "cocoa powder," "cocoa extract," and "cocoa bean
composition" for steeping, thus, can be any of a variety of
products and combinations as well as specific combinations of the
cacao bean-derived products noted in this disclosure.
[0014] In particularly preferred embodiments, the invention
comprises beverages that contain efficacious flavanols, flavanoids,
polyphenols, antioxidants, cocoa polyphenols and/or cocoa
antioxidants and/or other cocoa-derived compounds or compositions.
These beverages can be used in a healthy diet, for example a diet
to improve cardiovascular conditions or prevent cardiovascular
disease or maintain weight. Another aspect of the invention is to
provide a cocoa beverage composition that is a sugar-free and/or
calorie-free cocoa beverage. Yet another aspect of the invention is
to provide a cocoa beverage that is sugar-free and/or calorie-free
and optionally contains other available or known supplements,
active ingredients, appetite suppressing agents, and similar agents
or ingredients, especially those also found in
antioxidant-containing foods, herbs, teas, coffees, or food product
ingredients. Further, the beverage or packet composition may also
or in addition be combined with one or more other dietary
nutrients, such as vitamins, minerals, amino acids, etc., to
provide a nutritional or dietary supplement. Any of these
combinations of the invention can advantageously provide benefits
to human health and capture additional beneficial effects. Also,
all of the ingredients or combinations may be combined with
appropriate stabilizers, emulsifiers, preservatives, binders,
carageenans, and other edible or ingestible compounds known to one
of skill in the art in the industry to produce a packet or
beverage.
[0015] In addition, the invention includes methods of selecting
appropriate combinations of cocoa products, conditions,
manufacturing steps, or additives or ingredients to produce a
shelf-stable product, and particularly a product capable of being
stored as a ready-to-drink beverage in a container for at least one
month at room temperature, or at least two months at room
temperature, or at least three months at room temperature, or at
least six months at room temperature. In a similar aspect, the
invention includes methods to produce a cocoa water composition,
and the compositions themselves, whereby the propensity to form a
fat ring on a storage container of the cocoa water or a final
product is substantially reduced or minimized. In particular, the
invention includes the use of acidifying conditions or low pH
buffering additives, such as citric acid, lactic acid and/or
phosphoric acid compounds or combinations, used at one or more
steps in the production process. Preferably, a pH of about 3.5 or
below can substantially reduce the appearance of a fat ring on the
container after storage. Filtration steps, filter aids,
centrifugation steps, and settling time, all at selected or
different temperatures, can substantially reduce the appearance of
a fat ring. Additionally, the use of low fat cocoa powder, with
about 1.2% fat, can reduce the appearance of a fat ring. In
general, low fat cocoa powder contains lees than 10% cocoa butter,
and defatted cocoa powder contains less than 2% cocoa butter. The
use of defatted cocoa powder combined with an acid additive is one
preferred method for reducing the fat ring, but any cocoa powder,
or cocoa product, that is defatted or low in fat can be used alone
or in combination with other cocoa products. The use of defatted
cocoa powder combined with an acid additive is one preferred method
for reducing the fat ring, but any cocoa powder, or cocoa product,
that is defatted or low fat can be used alone or in combination
with other cocoa products. The products and the methods of the
invention can, in any embodiment, also include aseptic processing,
for example treatments of the water or aqueous solution, the cocoa
product-water mixture, and/or the final steeped product. Beverage
emulsifiers, beverage stabilizers, weighting agents, thickeners can
also be added, and a preferred group is polysorbates, carrageenans,
Tween 60, Tween 80, and gum arabic. Additional methods provide for
selecting particular cocoa compositions, conditions for steeping,
water, and other optional ingredients to optimize the taste,
mouthfeel, or acidity of the ready-to-drink product.
[0016] Throughout this disclosure, applicants refer to journal
articles, patent documents, published references, web pages, and
other sources of information. One skilled in the art can use the
entire contents of any of the cited sources of information to make
and use aspects of this invention. Each and every cited source of
information is specifically incorporated herein by reference in its
entirety. Portions of these sources may be included in this
document as allowed or required. However, the meaning of any term
or phrase specifically defined or explained in this disclosure
shall not be modified by the content of any of the sources. The
description and examples that follow are merely exemplary of the
scope of this invention and content of this disclosure and do not
limit the scope of the invention. In fact, one skilled in the art
can devise and construct numerous modifications to the examples
listed below without departing from the scope of this
invention.
DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS
[0017] In general and as used in this invention, the various
cocoa-containing extracts, products or compositions noted here
refer to the terms as used in Minifie (Chocolate, Cocoa, and
Confectionery, 3d ed., Aspen Publishers), specifically incorporated
herein by reference. The cocoa-containing product used to produce a
cocoa water can be a cocoa powder, such as natural cocoa powder,
clutched cocoa powder, extra fine or finely ground cocoa powder
having average particle sizes less than 30 microns, low fat or
non-fat cocoa powder, unroasted cocoa powder, underfermented cocoa
powder, unfermented cocoa powder, low roasted cocoa powder, heavily
roasted cocoa powder, cocoa products produced from unfermented
cacao nibs, cocoa products produced from unroasted cacao nibs, any
of these products as an extra fine or finely ground cocoa product
or powder having average particle sizes less than 30 microns, or
less than 10 microns, or even less than 5 microns, and any
combination of these cocoa products or powders. Preferably, a
finely ground, low to medium roast cocoa powder is selected.
However, in another preferred embodiment, cocoa powder from
fermented and heavily roasted, or very dark roast, beans can be
used. In addition, various types of defatted or low fat or
substantially fat free cocoa powders can be selected and used, such
as one of more from the above in a defatted or low fat or fat free
state. One skilled in the art is familiar with the different
degrees of roasting possible and the use of hygrometers or
equilibrium relative humidity measurements to compare the degree of
roasting. The cocoa-containing product can also be selected from
one or more of: cocoa extracts containing flavanols, baking
chocolate, chocolate liquor, cocoa extracts, cacao beans, cacao
nibs, cocoa kibble, semisweet chocolate, bittersweet chocolate, and
milk chocolate. The invention relates to food products and methods
of producing or manufacturing food products that provide healthful
benefits of the natural antioxidants found in cocoa and
chocolate.
[0018] The juices, concentrates of a juice, extracts, elixirs or
fruit flavor of any one or more of the following can be used, as
well as any other available edible juice or extract: citrus fruits;
berries; orange; lemon; lime; tangerine; mandarin; grapefruit;
acerola; grape; pear; passion fruit; pineapple; banana; apple;
cranberry; cherry; raspberry; chokeberry; grapeseed; peach; plum;
grape; currant; black currant; cranberry; blackberry; blueberry;
pomegranate; acai; noni; elderberry; goji berry; rosehips;
bilberry; hawthorne berry; ginko; gotu kola; rooibos; boysenberry;
catuaba; horny goat weed; yohimbe; damiana; red raspberry leaf;
vitex berry; blessed thistle; wolfberry; strawberry; mirabelle;
watermelon; honeydew; cantaloupe; mango; papaya; botanical flavors
derived from cola; tea; white tea; green tea; coffee; vanilla;
almond; vegetables; tomato; cabbage; celery; cucumber; spinach;
carrot; lettuce; watercress; dandelion; rhubarb; beet; cocona;
guava; Japanese knotweed; han guo. Specific mixtures of these
including two component, three component and four component
mixtures as shown in the examples can also be selected and
used.
[0019] The compositions and beverages of the invention will be, in
most cases, cocoa polyphenol-containing beverages and compositions
and are generally produced from natural cocoa products, such as
cocoa nibs, cocoa kibble, or cocoa powder, or a product resulting
from pressing the lipid content from fermented and roasted cacao
bean nibs. However, unroasted and/or unfermented cacao nibs or
beans or cocoa products made from them can also be used to produce
the compositions and beverages of the invention, and several
unroasted and/or unfermented cacao products are available for use.
In particular, unroasted and unfermented cacao nibs or beans that
have been briefly heat-treated or blanched can be used to produce a
cocoa powder or other cocoa products that contain high levels of
cocoa polyphenols, and the powders, extracts, and concentrates from
these unroasted and unfermented beans can be used in particular
embodiments of the invention. As used herein, a "brewed cocoa water
composition" can be any of the specific cocoa brew, steeped cocoa,
or cocoa water compositions described, as well as concentrates and
purified preparations of any of these compositions. As it is
produced from a cocoa nib, bean, or composition, the brewed cocoa
water composition will contain cocoa antioxidants and cocoa
polyphenols and other cocoa nutrients and beneficial compounds. The
preferred brewed cocoa water composition will have substantially
all of the solid particulates less than 50 microns, or less than 30
microns, or less than 10 microns, or even less than 5 microns
removed. As used herein, the terms "cocoa powder," "cocoa bean
compositions," and "cocoa products" are essentially interchangeable
and mean a product from a cacao bean, regardless of the method or
treatment employed to produce the powder, composition or product.
In addition, combinations of cocoa products or cocoa powders,
produced from different types of cacao beans or from different bean
processing methods or conditions, can be used. The natural cocoa
powders, cocoa powders and products from unroasted and/or
unfermented cacao beans all contain cocoa polyphenols.
Approximately 10-25% of the lipid fraction (cocoa butter) is
retained in natural cocoa, and all or a percentage of the fat can
be removed from any of these powders or products. Furthermore, the
preferred cocoa powders, cocoa bean compositions, and cocoa
products for use with the invention are not treated with alkaline,
a process also known as "Dutching." Other cocoa products, such as
breakfast cocoa and chocolate liquor can be used. As one of skill
in the art understands, a certain amount or percentage of cocoa
solids in a food ingredient can be achieved, inter alia, by using
or adding an amount of cocoa powder, chocolate liquor, or other
chocolate or cocoa ingredient containing the requisite amount of
cocoa solids. Similarly, a certain amount or percentage of natural
cocoa in a food ingredient can be achieved, inter alia, by using or
adding an amount of cocoa powder, chocolate liquor or other
chocolate or cocoa ingredient. In addition, while a cocoa
containing product having a particular antioxidant or polyphenol
level is not required, the invention encompasses the use of cocoa
containing products with enhanced, altered, or increased levels of
antioxidants or polyphenol compounds as compared to conventional
cocoa containing products. A variety of production methods,
extraction methods, and the addition of extracts or cocoa-derived
polyphenols have been mentioned and can be used by one of ordinary
skill in the art to create cocoa beverages and compositions of the
invention. Other nutritional, therapeutic, or preventative
ingredients can be added as well, as known in the art.
[0020] With respect to cocoa polyphenols, numerous studies have
indicated a strong inverse correlation between heart disease and
the consumption of polyphenol-containing compounds (Vita, J. A., Am
J Clin Nutr 81(Suppl):292S-7S (2005)). Although cocoa beans and the
products thereof have been considered to have health promoting
properties for thousands of years, dating back to ancient Central
American cultures, recent analytical technologies have allowed for
characterization of specific chemistry of the cocoa bean (Hurst, W.
J. et al., Nature 418: 289-90 (2002)). Analysis of cocoa, the main
product of the cacao bean, indicates that it is highly concentrated
in certain polyphenol compounds, specifically in the flavanoid
family. The most abundant flavanoids in cocoa are the flavanols,
including the monomeric forms of epicatechin and catechin, as well
as the oligomeric forms, called procyanidins. The monomeric forms
as well as the lower level polymers have been demonstrated to be
bioavailable, reaching peak plasma concentrations two hours
post-consumption (Baba, S., Free Radic Res 33(5):635-412 (2000)).
In preferred examples, the invention comprises beverages,
compositions, concentrates, and packets for producing beverages
that contain measurable or efficacious amounts of cocoa
polyphenols, cocoa flavanols, and/or cocoa antioxidants from the
cocoa product steeping process. Additional polyphenols, flavanols,
procyanidins, or polymeric form of these compounds, and/or
antioxidants can be added. Advantageously, a refreshing and healthy
post-exercise beverage of the invention can contain antioxidants,
which can help recovery from exertion or muscle fatigue.
[0021] In one example of the brewed cocoa water composition that
can be used in the invention, it can be produced by steeping warm
water from about 20.degree. C. to about 100.degree. C. in a cocoa
powder, such as one or more of the following cocoa bean
compositions: Hersheys.RTM. cocoa powder; a cocoa powder made from
unroasted and/or unfermented cocoa beans; a cocoa powder containing
less than 3% cocoa fat or total fat; and a cocoa powder from
unfermented, unroasted, blanched cocoa beans. The cocoa bean
composition used, for example cocoa powder, cocoa nib product,
cocoa kibbles, or cocoa bean extract or concentrate, can be used at
a concentration of about 0.8% to about 60% in water or aqueous
solution. The Examples below refer to about a 1-2% cocoa bean
composition in water for a relatively light brew, and about 3-4%
cocoa bean composition in water for a heavier or rich brew for this
cocoa water. However, various amounts of cocoa product can be used
in the steeping process to vary the taste and cocoa polyphenol
content, and up to about 8% natural cocoa powder is mentioned
below. In another example, for a single serving, about 8 oz of
water can be combined with about 2 Tblsp of a cocoa powder or cocoa
bean composition. After steeping for about 2 to about 5 minutes,
the steeped water is filtered through a membrane filter and is
ready to drink or be used in preparing the nutritionally fortified
cocoa beverages of the invention. It can optionally be cooled prior
to further use or processing. Scale-up of this basic process is
possible, and various additions to the process and the ingredients
used and selected can be made, as discussed below or elsewhere in
this disclosure. In another example, the cocoa powder or cocoa bean
composition and water mixture can begin with water, or an aqueous
solution as noted herein, wherein the water is at about 200.degree.
F., followed by a steeping process for about 5 minutes, then the
mixture is flash cooled to about 130.degree. F., or any temperature
between about 160.degree. F. and about 60.degree. F. A room
temperature or 70.degree. F. rest period can also be used, for at
least 10 minutes or between about 45 minutes and 2 hours. In yet
another example, the cocoa powder or cocoa bean composition is
mixed with pH adjusted water at about pH 4-5, or a pH between about
pH 3 and about pH 4, and at a temperature of about 135.degree. F.
to about 145.degree. F., steeped for about 5 minutes, the
centrifuged or clarified by filtration to remove particulates. The
cooling or flash cooling or rest period process can be designed to
remove substantially all of the cocoa solids from the solution,
whereby the resulting mixture can be efficiently filtered. At this
stage, the cocoa fat, or substantially all of the total fat present
and/or fat complexed with protein, can be removed, such as by
skimming the fat layer from the surface, decanting the mixture,
and/or by filtering the mixture. The removal of fat can prevent the
oil or fat ring sometimes present in beverage containers after
storage for a period of time. The substantial removal of the
propensity to form a fat ring in a beverage with fat from cocoa
products as high as used here is a unexpected and advantageous
aspect of the methods of the invention, which results in beverage
products with superior storage and appearance characteristics
compared to simple steeping process used in a tea production
method. Additional benefits of the optional flash cooling or rest
period process are the improvement in flavor characteristics. In
particular, the flash cooling or other limiting of the time period
the cocoa water is heat treated can reduce prune notes in the
flavor, reduce the brown coloring, and limit any increase in
bitterness or astringency caused by heat treatments. Also, resting
at room temperature prior to filtration appears to substantially
reduce the appearance of a fat ring. Also, one or more weighting
agents or emulsifiers, as known or available in the art, can be
added to help solubilize the fat or a fat layer present. An
optional homogenization process can be used in conjunction with the
added weighting agents and/or emulsifiers, and homogenizing with a
gum arabic added is preferred.
[0022] Each of these processes for producing cocoa water, and any
process of the invention, can be used with an aqueous solution at
about pH 4 or between about pH3 and about pH 4, with pH 3.5
especially preferred. Of course, one of skill in the art is
familiar with ways to modify a number of the parameters (such as
the % cocoa bean composition used to steep; steeping time; stirring
or agitation during steeping; temperature of the steeping solution;
filtration system used; flash cooling and temperature of flash
cooling or resting; pH of water or aqueous solution; and the type
of water or aqueous solution used) in order to produce a desired
flavor, flavor concentration, color, and/or the total cocoa
polyphenol content of a cocoa water, beverage or beverage
concentrate of the invention.
[0023] The cocoa extract, cocoa powder, concentrate, and/or cocoa
bean composition used to steep can be incorporated into a packet or
filter packet according to the invention, and thus the invention
comprises combinations with packet materials that do not completely
disperse in the water and are typically used to brew tea-type
beverages. The cocoa extracts or solids should be primarily
retained in the packet. In certain embodiments, the filter packet
is at least one sheet or face of filter material bonded around its
edges to a front or back face of the packet, whereby the water is
allowed to flow through the cocoa material. Both sides and even the
entire packet can be composed of this filter material to maximize
the area available for steeping. The packet can contain from about
2 gm to about 12 gm or more of ground cacao beans or cocoa powder
or cocoa extract, or other cocoa product or composition as
discussed herein. The packet may also contain flavoring agents
and/or additional natural products, such as tea, green tea, or
ginseng. In preferred examples, the packet is sized and filled or
adapted to brew a single serving of cocoa beverage. The cocoa
composition used, as with other aspects of the invention, can
include other ingredients as discussed herein or as known or
available in the brewing or food and beverage art. Further,
compressed compositions can be used, such as a compressed cocoa
powder or cacao bean extracts, to preserve the freshness and/or
reduce the size of the packet. Also, the packet itself may be sized
or shaped to fit a particular container, such as a coffee cup or 12
oz cup.
[0024] In another embodiment, the method of producing a cocoa water
of the invention includes contacting a cocoa powder with purified,
carbon filtered, or deionized water for about 30 seconds to about 5
minutes, or even up to 72 hours, at about 80.degree. C. or above,
or preferred temperature about 145.degree. F., or anywhere in
between about 140.degree. F. to about 185.degree. F. Optionally, an
acid, such as citric acid or ascorbic acid lactic acid or
phosphoric acid, can be used to adjust the pH, preferably to below
7 and more preferably to about 6.5 or below or about 6.0 or below.
In another preferred embodiment, an aqueous solution at about pH
4.6 or below, or about 4.0 or below, or between about pH 3.0 and pH
4.0 can be used with any of the cocoa bean compositions, products
or powders. The use of buffered acidic aqueous solutions has the
added benefit of preserving the levels of cocoa polyphenols
present. The steeping mixture can be hot centrifuged, stirred
and/or crude filtered at 145.degree. F. through a mesh filter
and/or 50 um filter and/or 6 um filter and/or 1-10 um filter. The
type of step taken with the mixture can vary for the type of
product desired, and any one or more of centrifugation, decanting,
settling or resting, cooling, press filtration, vacuum filtration,
and membrane filtration can be selected. Furthermore, the steeped
mixture or the steeping process can include or be partially
comprised of any one or more of percolation, flow through a packed
column, a series of packed columns, supercritical extraction, and
continuous belt extraction. Filtration steps and filter aids used,
at this or any other step, can include one of more of polyester
filters, teflon filters, polypropylene filters,
polyvinylidenedifluoride filters, polyethersulfone filters,
cellulose filters, cellulose and diatomaceous earth filters, sand,
silicates, vermiculite, diatomite, perlite, diatomaceous earth,
cocoa shells, nut shells, and cocoa nibs. Thus, the methods of the
invention can include a mechanical separation step with a
filtration step, in any order, or one or the other of mechanical
separation or filtration. The crude filtered, steeped cocoa water
can optionally then be cooled and centrifuged at about 7000 rpm for
about 10 minutes, or from 1 to 30 minutes, or at various other
speeds and/or for different periods of time. It can also be hot
centrifuged. The pH can be, or again be, adjusted, for example with
citric, phosphoric, or ascorbic acid to about 6.0 or below, or
about 6.5 or below, or about 4.6 or below, or about 4.0 or below,
or between about 3.0 and 4.0. Then a 1 um microfiltration step can
be used and the product sealed or stored in a sterilized container
or diluted with sterilized water and then stored or sealed in a
container. Multiple filtration steps or the use of a 1 um or
smaller filter can be used, but the total polyphenol content of
cocoa water is reduced with additional filtration. The containers
can then be heat treated for later use.
[0025] For the cocoa beverages of the invention that may contain
high concentrations of polyphenol or flavanol compounds, in
particular catechins and epicatechins, advantageous embodiments of
the invention prevent the oxidation of these compounds with metal
ions, such as calcium, magnesium, aluminum, zinc or iron, and
dissolved oxygen. Oxidized polyphenols may also gradually bind to
other components and result in changes in color, clarity, or form a
sediment. Any of the conventional or available manufacturing
processes to prevent the occurrence of oxidation and sediment can
be employed. For example, any of the following can be tested or
used with the cocoa beverages of the invention: removing causative
substances by filtration, such as membrane filtration,
ultrafiltration, microfiltration or diatomaceous earth or perlite
filtration; adding complexing agents, emulsifiers, or ascorbic acid
and sodium bicarbonate, or actively precipitating the causative
substances followed by filtration; adding chemicals or enzyme
reagents to solubilize or stabilize insoluble complexes; and
adsorbing and/or removing metal ions by chromatographic or ion
exchange treatment. In particular, the filtration or membrane
filtration or ultrafiltration membrane with a molecular weight
cut-off barrier of between about 10,000 to about 100,000 can be
used, or a membrane that removes particles of about 10 um or less
or about 5 um or less, or about 1 um or less. Clarifying beverages
by adding acid or buffering solutions is known in the art, where
acidifying or buffering agents are used, rapid cooling,
centrifuging, and then filtrating with diatomaceous earth is an
option. Also, centrifuging or cloth-filtering the warm-water
extract and combining with a process adding an enzyme is known in
the art and can be used.
[0026] The water for steeping can be selected to optimize
particular effects and hard water, soft water, ion-exchanged water,
distilled water, carbon filtered water, spring or natural water,
aqueous solutions containing acids, such as citric acid or ascorbic
acid, or pH-adjusted or buffered water can all be selected. Several
steeping steps where a cocoa water composition is again steeped in
a cocoa bean composition can also be performed. Since certain cocoa
polyphenols and flavanols can be effected by pH and the steeping
water used, pH of the water can be maintained or adjusted, for
example to be in a particular range. In preferred aspects, the pH
range can be a pH of 7.1 or less, a pH in the acidic range, or from
about 6.5 to about 4.5, or about 6.5 or below, or about 6.0 or
below, or about 4.0 or below, or about 3.5 or below, or between
about 3.0 and 4.0. In one example, as the pH increases the
deterioration of catechin occurs more readily over time, it may be
preferable to adjust the beverage to a pH between about 6.5 and
about 7.0, or below about 7. The pH of the final finished product
can also be adjusted, and preferred examples include a pH between
pH 3 and pH 4, especially preferred is pH 3.5. Carbonation
processes can also be employed on the final finished product to
produce a carbonated beverage.
[0027] In general, a non-pressurized process is preferred, however,
certain steeping or brewing devices and methods can be used where
the water and cocoa product used in steeping are under pressure can
be selected. A variety of pressure ranges are known to and can be
used by one of skill in the art in any of the embodiments of the
invention. Furthermore, percolation and packed columns using cocoa
products can be used. Modified packets of the invention can even be
designed for use in pressurized devices, such as cappuccino or
espresso machines. Many packets and sealed containers containing
packets or the interior of the packet components are known in the
art and can be considered in conjunction with this invention.
[0028] The temperature of the steeping water may also effect the
content of the final beverage. A variety of temperature ranges can
be tested and used, including from about 20.degree. C. (or about
68.degree. F.) to about 100.degree. C. (or about 210.degree. F.),
and more particularly from about 45.degree. C. to about 100.degree.
C., or about 60.degree. C. to about 90.degree. C. A particularly
preferred temperature range for producing high levels of cocoa
polyphenols is about 140.degree. F. to about 212.degree. F., or
about 165.degree. F. to about 185.degree. F. A cooling step and/or
resting step can also be included, to reduce the temperature, to
reduce the temperature and/or settle particulates, or to
functionally permit the formation of fat crystals, before or after
a mechanical separation and/or filtration step, to about
135.degree. F. or below, or even 40.degree. F. to about 104.degree.
F., if desired. After a purification or filtration step, the
steeped water can be adjusted to a particular pH range, for example
an acidic range of about pH 3 to about pH 4, or pH 4 to about pH 5,
or a pH below 6 or below 7. Acids and acid salts can be added, such
as citric acid, citrates or sodium citrates, phosphoric acid,
lactic acid, ascorbic acid, ascorbates or sodium ascorbate can be
added before, after, or at the same time of cooling or filtering
the steeped water. Combinations of acids can also be used. By
cooling or adjusting the pH or acidity of the steeped water or
cocoa beverage, it is possible to prevent the oxidation of the
polyphenols and/or flavanols, especially preferred polyphenols that
have beneficial health effects in humans. Thus, the invention
includes using any one or more of the following acids, any approved
food acids, the salts of any of these acids, buffering agents, or
co-solvents in the aqueous solution mixed with the cocoa product or
as an additive to the steeped cocoa mixture: citric, malic,
tartaric, fumaric, acetic, ascorbic, sulfuric, benzoic, lactic,
phosphoric, or sorbic acid, ethyl alcohol, sodium acid sulfate,
glycerol, propylene glycol, triethyl citrate, triacetate, benzyl
alcohol, and vegetable oils. Alternatively but not necessarily,
catalysts can be added to aid in the stabilization of the cocoa
butter in the presence of a molecule that contains an alcohol group
and one that contains an acid to lower the pH. These catalysts can
include phosphoric acid, sodium acid sulfate, sulfuric acid, sodium
carbonate, zinc acetate and the like. Such catalysts can be added
at about 0.01 to 1.0% of the weight of the reactants (the cocoa
butter and molecule that contains an alcohol), or more preferably
0.03 to 0.5%. Citric acid and lactic acid are examples of a
molecule that contains both an alcohol and acid groups, although
citric acid is a preferred embodiment. The preferred solution for
steeping is a purified water.
[0029] For the optional filtration process, one embodiment is to
carry out a crude filtration to remove particulate residue, such as
cacao bean particulates, large or fine cocoa powder particles, and
optionally to carry out a filtration to remove substances that
cause sediment to form during storage. The optional filtration step
or even multiple filtration steps can be implemented anywhere and
at any time in the manufacturing process. While the filtration or
centrifugation steps may be optional in certain embodiments, one or
more the specific filtration, purification, centrifugation, or
other exemplified steps for removing particulates or purifying a
beverage can be the exclusive step(s) used for certain, preferred
embodiments. For example, a filtration and/or centrifugation step
is used and no other methods to filter, isolate or purify a
beverage composition from particulates or other cocoa or ingredient
compounds are used, or a filtration and/or centrifugation step
is/are used to purify cocoa components from a steeped cocoa water
composition. In a crude filtration step, any of a variety of
filters and filtration devices known or available in the art can be
selected, including those using a cloth or flannel filter, a
stainless steel filter, a strainer, and combinations of these.
Microfiltration and ultrafiltration can also be used, as known and
available products and methods for one of skill in the food and
beverage art appreciates. As noted above, diatomaceous earth
filtration and other appropriate membrane filtrations can also be
selected and used alone or with any of the methods, steps or
devices noted above or known or available in the art. As well as
membrane filtration, separations such as microfiltration,
ultrafiltration, reverse osmosis membrane filtration,
electro-dialysis and bio-functional membranes can also be selected
or tested, alone or in combination with the above-mentioned steps
or other available steps. As noted above, the separation step or
mechanical separation step can be used alone, as the exclusive
step, or in combination with a filtration step, and a filtration
step can be used alone or in combination with a separation
step.
[0030] In addition or in the alternative, centrifugation steps or
methods may be used.
[0031] In one example, centrifugation may be carried out and it is
preferable to cool the steeped water or cocoa composition before
and/or during centrifugation, for example to about 40.degree. F. to
about 104.degree. F. Centrifugation can also be combined with a
diatomaceous earth filtration, or other filter aids like perlite,
vermiculite, or diatomite, as centrifuging before filtration can
reduce the filtration time, or increase the life of the filter.
[0032] For the final product formulation process or manufacturing
process of a beverage of the invention, various properties can be
controlled for or adjusted, for example, the pH, the concentration
of the cocoa component of the beverage and the concentration of the
cocoa polyphenols and/or cocoa flavanols, the taste, the sweetness,
and the mouthfeel. For example, color variations can be produced by
changing the steeping time and/or by mechanically stirring or
mixing the cocoa product-aqueous solution mixture. The addition of
one or more of the following types of products can be selected or
tested in preferred aspects of the invention: the addition of more
water (hard water, soft water, ion-exchanged water, spring or
natural water, carbonated water, and other waters), citric acid,
ascorbic acid, sodium ascorbate, sodium bicarbonate, sugars,
sweetener, sugar alcohols, saccharides, dextrins, carrageenans,
flavors, emulsifiers, beverage stabilizers, stabilizers or other
seasoning agents or flavoring agents. As noted, food approved
acids, or food approved salts of acids, such as those approved for
use by the U.S. FDA in foods and beverages, can be used to adjust
the pH and can be used for other purposes, such as flavoring.
[0033] An optional heat-sterilization process can be used before or
after filling product containers. Filling at sterilizing
temperatures like about 121.degree. C. and/or treatment at
121.degree. C. for 7 minutes under an appropriate pressure for
certain beverages and container, especially cans, can be used.
Tunnel pasteurization at about 15 minutes or by spraying with water
at 140-175.degree. F. can be used to sterilize. Ultra high
temperature (UHT) sterilization can be used, and optionally keeping
the beverage at between about 120 to about 150.degree. C. for one
second to several tens of seconds for certain beverages and
containers, including plastic bottles.
[0034] As mentioned above, various dietary additives, supplements,
minerals, and vitamins, and herbal or botanical and ingestible
elixirs and/or extracts can be added to the cocoa formulations or
compositions of the invention, or used in the methods. In
particular, a bitter blocker agent or agents can be used. In one
such example, an adenosine monophosphate compound can be selected,
but any bitter blocker agent or compound, one or more
mouth-watering agents, and/or one or more sweetness enhancers, as
well as flavor agents and beverage flavor agents known or available
can be selected. For those employing an appetite suppressant, in
general, these compounds or compositions or extracts decrease the
desire for food for a period of time. Commercially available
appetite suppressants include, but are not limited to, amfepramone
(diethylpropion), phentermine, mazindol and phenylpropanolamine
fenfluramine, dexfenfluramine, and fluoxetine. Various peptide and
polypeptide compounds have also been tested and/or suggested for
this purpose, including, but not limited to, Neuropeptide Y, PYY,
pseudo-peptides, CCK, and fragments thereof Various plant and
herbal extracts have been tested and suggested also, including, but
not limited to epigallocatechin gallate from green tea extracts and
green tea extracts themselves; ginseng or ginseng extracts;
theobromine and high doses of theobromine, "high" meaning over 250
mg. per day, preferably over 1000 mg. per day; ephedrine; cinnamon
bark extracts; and caffeine.
[0035] Additional food ingredients or edible ingredients can be
combined with any of the compositions and combinations of the
invention. Especially preferred are one or more of the GRAS
(generally recognized as safe) flavoring agents available or known.
Organic sweeteners, such as sugars of organic can juice, can also
be used.
[0036] Available nutritive or carbohydrate sweeteners that can be
selected and used in the beverages, alone or in any combination,
include sucrose, dextrose, fructose, liquid fructose, lactose,
maltose, glucose, trehalose, oligofructose, inulin, agave syrup,
corn syrup, invert sugar, honey, cane syrup, maple sugar, brown
sugar, and molasses, for example. Furthermore, artificial or
non-nutritive sweeteners can be used in the invention, or in total
or partial replacement of nutritive sweeteners, to produce low
calorie or low carbohydrate products or sugar-free products.
Examples of sweeteners include, but are not limited to, Acesulfame
potassium (Ace-K), sucralose, maltitol, xylitol, erythritol,
mannitol, sorbitol, lactitol, isomaltulose, powdered hydrogenated
glucose syrup, aspartame, neotame, cyclamate, saccharine,
glycyrrhizine, dihydrochalcones, stevisoide, thaumatin, monellin,
neohesperidine, any of the polyol compounds, and any available
natural products of plants, such as glycosides and specifically
stevioside and rebaudioside A, and any combination of two or more
of these sweeteners. A preferred polyol or sugar alcohol is
xylitol, but any others can be selected, alone or in any of various
combinations possible, from, for example, erythritol, mannitol,
sorbitol, and maltitol. Sugar substitutes, as known and available
in the art, can also be used, alone or in various combinations.
[0037] Thus, in any embodiment of the invention, a sweetener or
sweetener composition can be used. For example, sucralose and
neotame are two preferred sweeteners that can be used alone or in
combination. The non-nutritive, high-intensity sugar substitutes in
general can also be used, including aspartame, Ace-K, cyclamate,
and alitame. Other sugars than can be used in any embodiment of the
invention include sucrose, fructose, liquid fructose compositions,
especially liquid fructose at about 90% in water, and corn syrups,
and combination of these.
[0038] Similarly, in any embodiment of the invention one or more
sweetness enhancers can also be used, such as vanillin,
vanillyl-n-butyl ether (VBE), and other compounds available in the
art. Especially preferred are sweetener and/or enhancer
combinations with sustained sweetness or lingering sweetness
characteristics.
[0039] Some of the preferred beverages and concentrates are low
calorie products, and thus sugar substitutes and sweeteners are
preferred, especially in producing products with a per serving
calorie count of less than or about 100 calories, or less than or
about 70 calories, or less than or about 60 calories, or less than
or about 50 calories, or less than or about 40 calories, or less
than or about 30 calories, or substantially zero calories.
[0040] Preservatives and similar functional compounds and
compositions and stabilizing agents, emulsifiers or beverage
stabilizers, can also be used in the beverages and compositions
concentrates, or in mixing the concentrates into a ready-to-drink
beverage.
[0041] As noted, the final finished products can contain one or
more health or functional compounds available in the art. Many such
functional compounds and the health conditions or tissue they
intend to improve or effect have been described. The Examples below
detail some preferred functional combinations. However, many others
are possible. A non-limiting list of the functional effects, tissue
to be effected, and the proposed compounds or extracts or
ingredients that can be selected from, in any combination, follows:
Skin Health/Beauty: Calcium; Chromium; Selenium; Zinc; Ascobyl
Pulminate; Magnesium; L-Carnitine; N-Acetyl-L-Carnitine;
L-Glutamine; Collagen Hydrolysate; Tumeric; DMAE
(dimethylaminoethanol); Green Tea; Grape Seed; Alpha Lipoic Acid;
Aloe Vera extract; CoenzymeQ10; Walnut; Pomegranate; Botanical
Gelatin; Polyphenols; Flavanoids [0042] Sleep: Melatonin;
L-Theanine [0043] Cholesterol: Policosanols [0044] Mental
Renewal/Brain Function/Memory: Vinpocetine; Ginkgo Biloba;
L-Arginine; Acetyl-L-Carnitine; Feverfew; DMAE
(Dimethylaminoethanol); DMAE bitartrate; P-chlorophenoxyacetate
[0045] Bone: Coral Calcium; Magnesium; Vitamin K; Boron [0046]
Digestive: Tarragon oil; Amylase; Proteases; Lipase; Cellulose;
Pectin; HCL; Sucrase; Maltase; Lactase; Probiotics [0047] Energy:
Vitamin B-Complex; Ginseng; Ginkgo Biloba; Caffeine; Theobromine
[0048] Hormone: DHEA (Dehydroepiandrosterone); Pregnenolone;
Melatonin [0049] Enhancing Lilipolysis/Weight Loss: Hoodia
Gordonii; Gymnema Sylvestre; Hydroxycitrate: Green Tea Leaf
Extract; Betaine; Piperine; Potassium; Maltodextrin; Vitamin C;
Vitamin E; Thiamin; Riboflavin; Niacinamide; Pyridoxine
Hydrochloride; Biotin; Chromium; Molybdenum; Garcinia Cambogia;
Congugated Linoleic Acid (CLA); Glucosol; Guarana; Hawthorn; ECGC
(epigallocatechin-3-gallate) [0050] Prostate: Nettle Root; Saw
Palmetto; Pygeum; Lysopene [0051] Joint: MSM (dimethylsulfone);
Glucosamine Chondroitin [0052] Liver Detox: N-Acetyl Cystene; Milk;
Thistle; Green Tea; Alpha Lipoic Acid; Red Clover [0053]
Multi-Vitamin: Vitamins A, C, D3, E, B1, B2, B3, B6, B12; Folic
Acid Pantothenic Acid; Biotin; Calcium; Iodine; Magnesium; Zinc;
Selenium; Manganese; Chromium; Molybdenum; Potassium; Inositol
[0054] Immune: Green Tea Extract; Colostrum; Indole 3 Carbonal;
Shitake Mushroom; Grapefruit Seed Extract; Beta 1-3 Glucon [0055]
Eye: L-Taurine; N-Acetyl Cysteine; Alpha Lipoic Acid; Bilberry;
Lycopene;
[0056] Astazanthin; Lutein [0057] Heart: Alpha Lipoic Acid;
Co-Enzyme Q10; Grape Seed Extract; Hawthorne Extract; L-Taurine
[0058] Male Libido: L-Arginine; Muira Puama; Avena Sativa; Tribulis
Terristris; Choline; Ginkgo Biloba [0059] Female Libido:
Pantothenic Acid; L-Arginine; Muira Puama; Maca Root; Avena Sativa;
Dong Quai; Choline; Ginkgo Biloba [0060] Mood: 5 HTP
(5-Hydroxytryptophan); L-Theanine [0061] Post Memopausal: Black
Cohash; Dong Quai; Chastertree Berry; Green Tea; Red Clover; Indole
3 Carbinol [0062] Body Building: Androstenedione; L-Glutamine;
L-Tyrosine; L-Arginine; L-Glycine; L-Lysine; Whey Protein; DHEA
(Dehydroepiandrosterone) [0063] Antioxidant: Vitamin C; Vitamin E;
Grape Seed; Alpha Lipoic Acid; Green Tea [0064] Hangover:
Pharmaceutical Charcoal; Calcium
[0065] In addition, plant sterols can be added or used, where plant
sterols includes, without limiting to this specific list,
phytosterols, phytosterol esters, phytostanols, phytostanol esters,
and more particularly various positional isomers, stereoisomers,
hydrogenated forms and/or phytostanol esters of the following
non-limiting list of general plant sterols: sitosterol,
campesterol, stigmasterol, spinosterol, taraxasterol,
brassicasterol, desmosterol, chalinosterol, poriferasterol,
clionasterol, avenosterol, and ergosterol. The above compounds or
extracts containing them can be used alone or in any combination to
provide two or more plant sterols or stanols for the composition or
beverages of the invention.
[0066] Any of the aspects or embodiments of the invention can
comprise or include formulations of the cocoa beverages from
extracts, concentrates, cocoa powder, or cocoa-containing products
that are freeze-dried, dehydrated, or otherwise dried. The dried or
dehydrated product can then be used to produce a ready-to-mix
product by adding water and optionally flavors and optionally
carbonated water. The dried or dehydrated products can also be used
in packets, alone or together with other components, and used in
ready-to-mix beverages, powdered mixes, sugar-free mixes,
calorie-free mixes, confections, chocolate, sugar-free chocolate,
and/or baked goods or sugar-free baked goods. A concentrate can
also be produced from the beverage product or composition by, for
example, evaporation and spray drying. For final beverage
preparation from a concentrate or dried product, water can be added
and optionally flavoring agents, acids and/or buffering agents.
EXAMPLES
[0067] A low calorie beverage product (light brew)--1.27% cocoa
powder in water is the concentration to be used for the steeping
step. Water is heated from about 200 to 212.degree. F. Cocoa is
added and mixed for 5 minutes. The mixture is flash cooled to
130.degree. F. It sits unagitated for 25 minutes. The temperature
cools to 110.degree. F. The liquid is removed from the top and the
wet material on the bottom is pressed in a crude separation method.
A polishing filtration step is next used, with a 6 micron filter,
to remove the remaining liquid. This liquid is made into a finished
product by adding sweetener (3.5% crystalline fructose), and citric
acid (0.184% of a 50% solution).
[0068] A full-flavored product (rich brew)--3.6% cocoa powder in
water is the concentration to be used for the steeping step. Water
is heated from 200 to 212.degree. F. and citric acid is added to
the water (0.7% of a 50% solution). Cocoa is added and mixed for 5
minutes. The mixture is flash-cooled to 130.degree. F. It sits
unagitated for 25 minutes. The temperature cools to 110.degree. F.
Liquid is removed from top and the wet material on the bottom is
pressed in a crude separation method. The final product is composed
of 48.5% liquid extract, 41.5% added water, 10% liquid fructose.
Preferred levels of sucrose are 1-8% and preferred levels of liquid
fructose are 2-8%.
[0069] Acidified Cocoa Water--3.5% cocoa powder in water heated to
145 F with about 0.03% to about 0.04% citric acid powder added to
about pH 3.8 to about 4.2. The mixture is stirred for 5 minutes and
the hot product is centrifuged. Centrifugation can be up to
approximately 15-30 minutes depending on the batch and type of
cocoa product used. A concentrate or brewed cocoa water is
obtained. Total antioxidants extracted are in the range of 60-70%.
A significant portion of the antioxidants that are not extracted
may be the insoluble fraction of the polyphenols. In general, the
cocoa water has particles less than 5 microns. The Table below
shows the total polyphenol content, the content of certain
polyphenol compounds, and the measured ORAC activity of the cocoa
water that can be prepared.
[0070] Filtered Acid Brew--Initial brewing step of 3.5% cocoa
powder in water (carbon filtered with 0.5 micron filter) heated to
140.degree. F. with about 0.35% citric acid powder added to produce
about pH 3.8 solution for about 5 minutes. The pH during the
brewing step can be about pH 3.8, and additional pH adjustment at a
cooling step can adjust to pH 3.5. Various pH levels can be used or
tested and the pH can vary from about 3 to about 4, but lower pH at
about 3 do not have an optimum taste, and higher pH at about 4 can
result in detectable fat ring in final product. The preferred final
beverage pH is 3.5. The mixture can be stirred during the 5 minute
brew period, and the hot product is centrifuged. As above,
centrifugation can be approximately 15-30 minutes depending on the
batch and type of cocoa product used, but centrifugation anywhere
from 1 minute to about 30 minutes can be used. The solution is
again adjusted to the desired pH, such as pH 3.5, and allowed to
rest at 70.degree. F. for at least 10 minutes, or between about 45
minutes to 2 hours. This solution is filtered through conventional
cellulose, polypropylene, cellulose and diatomaceous earth, or
polyester filter medium, as used in water purification or wine
processing methods. Alternatively, the solution is allowed to rest
at 70.degree. F. for a desired period of time, then filtered, then
adjusted to a desired pH such as pH 3.5. Various filter sizes can
be used, including 1 micron, 5 micron, and 10 micron. Optionally,
one or more filter aids can be added to the solution just before
the filtration, such as perlite or diatomite. One or more filter
aids can also or optionally be used prior to the hot
centrifugation. This filtered, brewed cocoa water can then be used
in mixing with other beverage ingredients, or concentrated.
Optionally, an emulsifier can be combined with the brewed cocoa
water, with gun arabic being the preferred emulsifier at a
concentration that results in final product having about 0.5% gum
arabic, or less than 0.5%, or between about 0.1% and about 0.05%.
Optionally, a homogenization step can be used in combination with
the added beverage emulsifier and/or weighting agent.
[0071] Phosphoric Acid Brew--The above method is used except that
phosphoric acid can be used instead of citric acid. The pH again
can vary, with pH 3.5 preferred. The use of phosphoric instead of
citric acid can result in brewed product and final product with
more cocoa notes in taste profile. Additionally, phosphoric acid
can be used together with citric acid to titrate to pH 3.5 during
the steps noted above.
[0072] Gum Arabic-Containing Cocoa Brew--An alternative to
filtering is the addition of stabilizers, and/or emulsifiers,
and/or weighting agents to the centrifuged brew followed by
homogenization. Finished beverages made with this type of brew show
little or no fat ring when held at ambient temperature over time.
Gum arabic (gum acacia) is a preferred compound, and provides the
best functionality and results in a clear finished beverage.
Weighting agents can be added in combination with the gum arabic if
a cloudy beverage is desired.
[0073] For example, 0.5% gum arabic is added to fresh, hot
(90.degree. F.-110.degree. F.) centrifuged brew, mixed for 1 hour
to maximize hydration, and acid adjusted to pH 3.8. The suspension
is then processed through a conventional 3000 psi/500 psi two-stage
homogenizer. When the emulsion is diluted 1:5 with a mixture of
water and other typical beverage ingredients, and filled into
glass, no fat ring forms on the surface.
[0074] High Acid Steeped Cocoa--1.2% citric acid powder is added to
water at 120.degree. F. to produce a solution of about pH 3.0 and
titratable acidity of about 1.25%. Cocoa powder to 3.5% w/w is
added to the acidified water once the water was heated to about
140.degree. F. The solution is stirred for 5 minutes and the hot
product is continuously centrifuged at about 9400 rpm. The solution
is mixed with other beverage ingredients within 30 minutes and hot
filled into glass bottles. This product is stable and has
noticeably reduced surface fat ring compared to process with no
acid added.
[0075] Removing Fat Ring Using Catalysis--Citric acid 0.35 pounds
and 11.34 grams of 70% phosphoric acid solution are added to 96.15
pounds of water preheated to 120.degree. F. The solution is heated
to 140.degree. F. and 3.5 pounds of cocoa powder is added. The
suspension is agitated for 5 minutes and then centrifuged through a
continuous centrifuge. The centrifugate is then diluted 1:5 w/w
with water and adjusted to pH 3.3 with citric acid, pasteurized and
bottled. The beverage showed improved stability compared to the
control without phosphoric acid and the fat ring was less
evident.
[0076] Comparison of Acid Brew/Steep Conditions and Cocoa Fat Ring
in Container--various samples of 3.5% natural cocoa powder in water
are tested by adjusting the level of acid, for example citric acid,
used during the brew or steeping step. The cocoa powder is steeped
at 140.degree. F. for 5 minutes, with or without stirring.
TABLE-US-00001 TABLE 1 Acid in Feed Acid Added to Tank Degree of
fat ring Filtered (Water + Acid + after ambient Steeped Cocoa)
storage Cocoa pH Sample (% Citric) (visual evaluation) (% Citric)
Final A-5 0 **** 0 A-1 0 **** 0.35 3.8 A-0 0.35 *** 0 3.8 A-2 0.35
** 0.65 3.2 A-3 0.35 1/2* 0.85 3.2 A-4 1.2 * 0 3.0
[0077] Table 1 shows that when no citric acid is used during the
steeping process, a large and visible fat ring forms on the
container holding the cocoa water composition. Reducing the pH by
the addition of citric acid, for example, and down to a pH of about
pH 3, effectively reduces the potential to produce a fat ring on
the storage container or surface of the beverage. Without, limiting
the scope or purpose of the invention, the acid present may create
an interesterification reaction with the fat present, which is
easily filtered out during the a centrifugation or filtration step
prior to filling the storage container. The pH can also be adjusted
after filtration step and/or prior to filling in storage containers
to reduce the fat ring-depositing potential.
TABLE-US-00002 TABLE 2 Final Titratable Acidity Final adjusted pH
(% as citric) 3.7 0.08 3.8 0.08 3.8 0.11 3.2 0.18 3.2 0.23 3.0
0.23
[0078] Optional final, adjusted beverage pH and/or the titratable
acid acidity of exemplary samples are shown in Table 2 above.
[0079] Acid in Steep and Final Fill--same cocoa brew conditions as
above are tested for taste characteristics at various pH condition
and pH adjusting points. For example, adding citric acid to water
during steeping process and/or adding citric acid to the final
product prior to fill can effect taste profile. While citric acid
used here, other acid and acid salts, as noted above, can be used,
especially phosphoric and lactic, and any and all combinations of
acids or acid salts can also be used.
TABLE-US-00003 TABLE 3 Impact of Citric Acid on Flavor Sample A A2
A3 A4 Citric in feed 0.35% 0.35% 0.35% 1.21% Citric in brew 0 0.65%
0.85% 0% Final pH 3.8 3.2 3.2 3.2 Sourness 4.5 5.7 6.1 6.1 Sweet
8.4 7.5 7.0 6.8 Astringency 4.2 4.9 5.1 5.4 Cacao 3.1 3.2 2.7
2.5
[0080] The results in Table 3 compare four different acid
parameters--A=adding citric acid to the water in feed tank prior to
contacting cocoa for steeping; A2=adding citric acid at both feed
tank and after the filtering of the brew/steep process; A3 adding
citric acid in both feed tank and after filter of brew/steep
process, but at different concentrations; A4 adding citric acid in
feed tank but at different concentration. The "Final pH" here is
the finished beverage pH. The scale for taste characteristics is
1-9 (sourness; sweetness; astringency; cocoa flavor notes). As
shown, the flavor profile of the cocoa water composition can be
manipulated for a variety of beverages and desired processing
steps.
TABLE-US-00004 TABLE 4 Cocoa Theoretical Cocoa Powder Level in
Water- Analytical Std Water Actual Extraction Measure (per gram)
(per ml) (per ml) Efficiency Total 62.46 2.18 1.02 47% Polyphenol
mg ORAC 711 24.88 16 64.3% UMTE/g Monomers 4.36 0.15 0.11 73%
Dimers 4.20 0.147 0.10 68%
[0081] In the Table 4 above, in each case a 3.5 g sample of cocoa
powder per 100 ml of water is used to make the cocoa water
according to the "Acidified Cocoa Water" example above. A
"Theoretical Level" for the total polyphenols present (mg/g of the
cocoa powder as Gallic acid equivalent, or mg/ml in the cocoa water
calculations or data), the ORAC activity present (uMolar per Trolox
equivalent--UMTE per gram) and the polyphenol monomers (mg) and
polyphenol dimers (mg) present based upon the known levels in the
cocoa powder (the known levels from cocoa powder is listed in
"Cocoa Powder Std (per gram)" in the second column) The "Cocoa
Water-Actual per ml" represents actual measurements of the levels
in the cocoa water (3.5 g cocoa powder/100 ml water) used, and the
"Extraction Efficiency" represents the ratio of actual measured
values to the theoretical levels. Total Polyphenols and ORAC can be
measured by standard methods available, and polyphenol monomers and
dimers can be measured by HPLC or other quantitative chromatography
methods.
[0082] The purified cocoa water compositions described here can be
produced by methods to retain or preserve certain levels of the
total polyphenols, ORAC activity, polyphenol monomers, polyphenol
dimers, or other subsets of polyhenols present from the cocoa
product or cocoa bean product used to make the steeped cocoa water.
In particular examples, over about 40% of the total polyphenols can
be retained or preserved, or from about 50% to about 70%, or about
30% to about 50%. Similarly, about 60% to about 70% of the ORAC
activity present can be retained or preserved. Also, about 50% to
about 80% of polyphenol monomers or dimers can be retained or
preserved, or about 60% to about 70%, or about 50% to about 60%, or
more than 50%. Alternatively, 1 mg/ml or more, or 1.5 mg/ml or
more, or 2.0 mg/ml or more, or greater than 2 mg/ml, for example,
of cocoa total polyphenols can be present in the cocoa water
composition that is used, or diluted, into a final finished
product. As noted herein, filtering methods, the number of
filtration steps used, the pH level used at points in the process,
the temperature used at points in the process, the length of time
spent at high temperatures, and concentration methods used can all
effect, alone or in combination, the levels of these compounds or
subsets of compounds in the purified cocoa water composition or in
the final beverage composition.
[0083] Method for manipulating color, richness, and total
polyphenols--The efficiency of the filtration process is improved
by heating the cocoa bean composition/water to about 200.degree.
F., letting it sit for 5 mins, flash cooling to 130.degree. F.,
whereby the cocoa solids fall out of solution. A filtration process
using, for example a 10 micron or less filter, or a 6 micron filter
to about 1 micron filter, and a press can efficiently produce a
steeped cocoa beverage product. Varying the temperature of the
steeping and adding an agitation or stirring method to the steeping
can change the color, flavor and total polyphenol content. A
steeping temperature of 212.degree. F. results in a bitter product.
A temperature range of between about 165.degree. F. and 185.degree.
F. results in the highest levels of cocoa polyphenols, and higher
shear stresses during stirring or agitation can all result in
higher polyphenol content. Approximately 85% of the total
polyphenols can be made into the beverage product by a process at
170.degree. F. for about 30 seconds mixing time. A pink
colored-product results when an aqueous solution of about pH 4 or
below is used with a cocoa bean composition from an unroasted,
unfermented cocoa bean, whereas the neutral or substantially
neutral water produces a brown color. Cocoa powder as natural cocoa
powder, dutched cocoa powder, non-fat cocoa powder, defatted cocoa
powder, and mixtures with no fermentation and/or no roasting or low
roasting conditions for the cocoa beans of the cocoa powder can be
selected, alone or in any combination of available cocoa powders,
for any of the embodiment of the invention or the examples herein.
As noted, about 3.5% cocoa powder in the brewing step is preferred,
but concentrations as high as about 8% cocoa powder can be selected
and used, as well as lower concentrations.
[0084] Tea type product--cocoa water may be added in the range of
10-50% of the final beverage. One specific example uses about 20%
cocoa water. Liquid fructose is added at 5.5%, sugar (sucrose) is
added at 3% and antioxidant extracts or boosters, such as white tea
or green tea extract, may be added at 0.02-0.05%. The tea extract
at about 0.1% creates an astringent, tea-type flavor. In this
example, black tea extract competes with the cocoa flavor and is
not desirable. White tea is preferred because of its bland flavor.
In addition, flavors or masking agents and sweetness enhancers may
be added, and flavors or masking agent levels can be more important
when the cocoa water content is above 10%, but may not be desired
at 10% or less. In addition, combination of acids creates
differences in flavor perception. While citric acid is the
preferred acid, the addition of other acids, such as phosphoric
acid or lactic acid, increases the cocoa flavor perception. Citric
acid is also preferred when combining the cocoa water with a citrus
fruit extract or juice. Malic acid is preferred when stone fruit
extracts or juices are used, such as pear, peach, or passion fruit.
A tea-type product may also be made using a concentrate. A cocoa
concentrate made from a specific bench top concentrating unit can
be used to make the tea-type product. In this case, 10% concentrate
is used in the final beverage. The concentrate flavor profile is
different then the cocoa water brew due to its lower astringency.
Larger particle size cocoa particles are desirable when using a
benchtop concentrating unit (for example, Toddy Products; Houston,
Tex.). The tea-type product referred to here is especially useful
in producing beverages with acceptable astringency levels and/or
with low calorie levels, such as a 50-70 calorie 8 oz. drink.
[0085] Enhanced Water product--a cocoa water can be used at about
2.7% in the final beverage. Cocoa water brew may also be made from
unfermented beans, which provides a light pink colored beverage at
pH below 4. Flavors may be added and antioxidant boosters or
extracts or elixirs may be added. This product may be lightly
sweetened using powdered fructose at 1.5%. One example employs the
addition of a cocoa antioxidant elixir at a level ranging from
about 0.5 to about 1%. The water may be acidified to below pH 4.0
and hot filled. Another example of a water-type product can be made
from brewed cocoa nibs. Nibs are added to boiling water, brewed for
1-2 minutes and immediately filtered out using a filter screen.
Nibs at an optimum addition level is 2.5% weight/weight. Adding
nibs at 5-7% level causes fat separation. Vanilla beans may be
added to the nibs to obtain a unique chocolate-flavored water.
Using different nibs from cacao beans grown in different regions of
the world provide very different flavor profiles to the water. The
product may or may not be sweetened. A particular unsweetened
product is a zero calorie product. In general, this unsweetened
product cannot be acidified and a preferred production process will
use an aseptic filling process.
[0086] Fruit cocktail type product--in this example, cocoa water
brew may be added at 18% of the final beverage. Liquid fructose at
3.3% and sugar (sucrose) at 1.2% is added to provide sweetness.
Juice blends as concentrates may be added at different
concentrations depending on specific functional benefits. One
example is a product targeted towards heart health, where the juice
blend is a comprised of a blend of apple juice at 2%, black currant
at 3%, and concord grape at 7%. Black currant is naturally high in
Vit C. In addition, a heart healthy vitamin blend comprised of 30%
Vit E and C and 10% of B6, B12 and 10% potassium based upon the
U.S. RDI is added. Plant sterol extracts or preparations and/or
reservatrol can also be added for heart health products, or where
fruit pulp is present in the final beverage, such as in an orange
juice or apple juice combination. In a product targeted towards
immunity or defense from disease, the juice blend may be changed to
clarified orange juice at 4.5%, and juices such as white grape
concentrate and apple at 2.35% and 2.46% respectively. In addition,
Vit E at 50%, Vit C at 100% and Zn at 10% may be added. In a
product targeted towards detoxification benefits, apple at 1.96%,
white grape at 1.41%, and concord grape at 1.23% along with
pomegranate at 1.97% is added. In another example for a product
targeted toward cognitive focus, in addition to vitamins such as
Vit A, C and E at 20%, choline may be added. In all of the above
examples, maintaining the juice level at about 40% can be important
if an overall refreshing juice profile is desired. Additional
examples of these beverages are noted below.
[0087] Energy type product--in this example, cocoa water may be
used in the range of 30-50% of the final beverage, and preferred is
35%. Liquid fructose is added at 9% and sugar (sucrose) added to
2%. Brewed black tea or black tea extract is added for its
antioxidant benefit as well as its flavor profile, which provides a
complexity to the cocoa flavor. A blend of energy providing
vitamins, such as Vit B5, B3, B6 and B12 may be added, which is an
energy blend commonly used in energy drinks available. In addition,
guarana can be added to add some caffeine or stimulant. Caffeine is
also present in the black tea and the cocoa brew. In addition,
slower-acting stimulants, such as theobromine and theophylline, are
also present from the cocoa water brew and tea. The addition of
liquid fructose and sugar also provide a sustained energy release.
A preferred embodiment of this example employs standard
carbonization procedures to produce a final product that is
carbonated.
[0088] Heart Health Beverage
[0089] A cocoa water as described above in the light brew or rich
brew can be used in combination with juices, extracts,
concentrates, vitamins, minerals, and nutriceuticals to produce a
beverage designed to maintain or improve heart health or
atherosclerotic conditions. A number of antioxidant containing
products have suggested such a use in the past. The combination of
the cocoa antioxidants with other compounds adds additional health
benefits.
[0090] In one example of a heart health beverage, the cocoa water
(at about 30%-60% of total by weight) is combined with about 3%
black currant concentrate or juice, about 2% cranberry concentrate
or juice, and about 7% concord grape concentrate or juice. The
resulting beverage contains an RDI of vitamin E of 30%, vitamin C
of 30%, vitamin B12 of 12%, vitamin B6 of 10%, and potassium of
10%. The vitamins, amino acids, and minerals can be added as
supplements, but some percentage can be provided through the
fruit/berry juice or concentrate used.
[0091] Detoxification Beverage
[0092] In one example of a detoxifying beverage which can, for
example, be consumed after strenuous exercise or other activities,
the cocoa water (at about 30%-60% of total by weight) is combined
with about 2.9% apple concentrate or juice, about 1.4% white grape
concentrate or juice, about 2% pomegranate concentrate or juice,
and about 1.2% concord grape concentrate or juice. The resulting
beverage contains an RDI of vitamin A of 30%, vitamin C of 30%,
vitamin E of 30%, and contains L-arginine. The vitamins, amino
acids, and minerals can be added as supplements, but some
percentage can be provided through the fruit/berry juice or
concentrate used.
[0093] Cognitive Focus Beverage
[0094] In one example of a beverage to promote focus or cognitive
focus, the cocoa water (at about 30%-60% of total by weight) is
combined with about 3% apple concentrate or juice, about 2% concord
grape concentrate or juice, about 1.4% pomegranate concentrate or
juice, and about 2% white grape concentrate or juice. The resulting
beverage contains an RDI of vitamin A of 20%, vitamin C of 20%,
vitamin E of 20%, and choline of 25%. The beverage can also contain
ginko bilabo and/or grape seed extract. The vitamins and minerals
can be added as supplements, but some percentage can be provided
through the fruit/berry juice or concentrate used.
[0095] Disease Prevention or Defense Beverage
[0096] In one example of a defense, health preservation, immune
stimulation, or disease prevention beverage, the cocoa water (at
about 30% total by weight) is combined with about 4.5% orange
concentrate or juice, about 2.4% apple concentrate or juice, and
about 2.3% white grape concentrate or juice. The resulting beverage
contains an RDI of vitamin E of 50%, vitamin C of 100%, and
potassium of 10%. The beverage can also contain echinacea extract.
The vitamins and minerals can be added as supplements, but some
percentage can be provided through the fruit/berry juice or
concentrate used.
[0097] Certain examples of the final beverage products that can be
filled in single size containers of about 8 oz., 10 oz., 12 oz., or
14 oz., contain about 100 to about 300 mg of total polyphenols
and/or about 1500 to about 4000 ORAC activity units.
[0098] The examples presented above and the entire content of the
application define and describe examples of the many cocoa
beverages, concentrates, compositions, products, and methods that
can be produced or used according to the invention. None of the
examples and no part of the description should be taken as a
limitation on the scope of the invention as a whole or of the
meaning of the following claims.
* * * * *