U.S. patent application number 12/892297 was filed with the patent office on 2011-12-01 for cocoa composition.
Invention is credited to Herwig Bernaert, Ieme Blondeel, Dirk de Clercq.
Application Number | 20110293789 12/892297 |
Document ID | / |
Family ID | 39246856 |
Filed Date | 2011-12-01 |
United States Patent
Application |
20110293789 |
Kind Code |
A1 |
Blondeel; Ieme ; et
al. |
December 1, 2011 |
COCOA COMPOSITION
Abstract
The present invention is directed to a cocoa-derived material
comprising a soluble cocoa powder and a cocoa extract, wherein said
extract comprises more than 25 wt % based on the extract of
polyphenols. The cocoa-derived material can be a syrup, a ready to
use beverage or a powder composition. The invention also relates to
uses of this cocoa-derived material for preparing carbonated
beverages containing cocoa. The invention further relates to a
carbonated beverage comprising said cocoa-derived material and to
methods for preparing such cocoa-derived materials and
beverages.
Inventors: |
Blondeel; Ieme;
(Lebbeke-Wieze, BE) ; de Clercq; Dirk;
(Lebbeke-Wieze, BE) ; Bernaert; Herwig;
(Lebbeke-Wieze, BE) |
Family ID: |
39246856 |
Appl. No.: |
12/892297 |
Filed: |
September 28, 2010 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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PCT/EP2009/053689 |
Mar 27, 2009 |
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12892297 |
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PCT/EP2007/062486 |
Nov 19, 2007 |
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PCT/EP2009/053689 |
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Current U.S.
Class: |
426/72 ; 426/392;
426/477; 426/593; 426/631 |
Current CPC
Class: |
A23L 2/40 20130101; A23G
1/0009 20130101; A23G 1/30 20130101; A23G 1/56 20130101; A23L 2/39
20130101 |
Class at
Publication: |
426/72 ; 426/631;
426/593; 426/477; 426/392 |
International
Class: |
A23G 1/56 20060101
A23G001/56; A23G 1/32 20060101 A23G001/32 |
Claims
1. A cocoa-derived material comprising a soluble cocoa powder and a
cocoa extract, whereby said cocoa extract composes polyphenols in
an amount of more than 25% by weight based on the extract, and
whereby said soluble cocoa powder has a solubility in an aqueous
solvent at a temperature of 20.degree. C. of at least 70%, wherein
the weight ratio of soluble cocoa powder to cocoa extract in said
material is comprised between 3:1 and 1:3, and wherein said
cocoa-derived material is a syrup or is a powder, and wherein said
material, when provided as a syrup has an ORAC value of between 50
and 250 .mu.mol TE/g syrup, and when provided as powder has an ORAC
value of between 10 and 10000 .mu.mol TE/g powder.
2. Cocoa-derived material according to claim 1, whereby said
soluble cocoa powder has a solubility in an aqueous solvent at a
temperature of 20.degree. C. of at least 90%.
3. Cocoa-derived material according to claim 1 or 2, wherein the
weight ratio of soluble cocoa powder to cocoa extract in said
material is comprised between 2:1 and 1:2, and preferably is 1.
4. Cocoa-derived material according to any of claims 1 to 3,
further comprising one or more additional ingredients selected from
the group comprising sugars, sweeteners, caffeine, vitamins,
flavouring agents and colouring agents.
5. Cocoa-derived material according any of claims 1 to 4, wherein
said cocoa extract is a solvent-derived extract and whereby said
solvent is ethanol and water, acetone and water, 2-butanol and
water or 2-propanol and water.
6. Cocoa-derived material according to any of claims 1 to 5,
wherein said cocoa extract is obtained from non-defatted cocoa
beans, preferably from non-fermented, non-defatted cocoa beans.
7. Cocoa-derived material according to any of claims 1 to 6,
wherein said cocoa extract comprises more than 35 wt % of
polyphenols.
8. Cocoa-derived material according to any of claims 1 to 7,
wherein said cocoa extract comprises between 5 and 15% by weight of
the extract of polyphenol monomers whereby said monomers comprise
between 5 and 15% by weight of the extract of epicatechin and
between 0.5 and 5% by weight of the extract of catechin.
9. Cocoa-derived material according to any of claims 1 to 8,
wherein said soluble cocoa powder comprises between 1 and 24 wt %
by fat-free dry weight of polyphenols.
10. Cocoa-derived material according to any of claims 1 to 9,
wherein said soluble cocoa powder comprises an amount of glucose,
glucose oligomers and/or dextrines comprised between 10 and 60% by
fat-free dry weight.
11. Use of a cocoa-derived material is as defined in any of claims
1 to 10 for the preparation of a beverage.
12. Use according to claim 11 wherein said beverage is a carbonated
drink which comprises a suitable amount of carbonated water and/or
carbon gas.
13. Cocoa-derived beverage comprising between 10 and 30% by weight
of a cocoa-derived material, wherein said cocoa-derived material is
as defined in any of claims 1 to 10, and between 70 and 90% by
weight of a liquid, preferably water, most preferably carbonated
water.
14. Cocoa-derived beverage according to claim 13 having an ORAC
value of at least 1000 .mu.mol TE/100 ml, preferably of at least
2000 .mu.mol TE/100 ml, and most preferably having an ORAC value of
between 2500 and 3500 .mu.mol TE/100 ml.
15. Beverage according to any of claims 13 to 14, having a pH of
less than 5, preferably less than 4, and most preferably having a
pH of between 3.0 and 3.5.
16. Beverage according to any of claims 13 to 15, having an amount
of polyphenols of at least 0.05% by weight.
17. Beverage according to any of claims 13 to 16, comprising a
suitable amount of carbonated water and/or carbon gas.
18. Method for preparing a cocoa-derived beverage according to any
of claims 13 to 17 comprising the steps of a) providing a
cocoa-derived material according to any of claims 1 to 10, b)
admixing water to said cocoa-derived material under aseptic
conditions, while optionally also adding other ingredients such as
sugar and/or CO.sub.2, and c) optionally filling the mixture of
step b) in suitable recipients.
Description
[0001] "This patent application is a continuation-in-part (CIP) of
International application PCT/EP2007/062486 (WO 2008/059064) filed
on Nov. 19, 2007, entitled "Method for producing a soluble cocoa
product from cocoa powder", which is hereby expressly incorporated
by reference in its entirety for all purposes.
[0002] This patent application further claims the benefit of
priority of, and hereby incorporates by reference the entire
disclosure of PCT/EP2008/053740, filed on Mar. 28, 2008 and
entitled "Cocoa composition".
TECHNICAL FIELD
[0003] The present invention relates to a cocoa-derived material
comprising a soluble cocoa powder and a cocoa extract having an
elevated amount of cocoa polyphenols. The invention also relates to
the use of such cocoa-derived material for preparing a beverage or
drink containing cocoa, preferably a carbonated beverage or drink.
The present method further discloses methods for preparing a
cocoa-derived material and beverage as defined herein.
BACKGROUND
[0004] Cocoa powder is known in the art as the product prepared
from cacao nibs, which have been dried and ground after the
extraction of cocoa butter. A starting material in the preparation
of cocoa powder is cocoa beans which are fermented, dried, roasted
and cracked. The nibs--the center of the cocoa bean--are ground
into a dark brown paste known as cocoa liquor. This paste is
pressed into cocoa cakes by removing most of the cocoa butter. The
hard cocoa cakes are ground into cocoa powder. Depending on the
amount of cocoa butter earlier removed, the fat content of cocoa
powder can be adjusted.
[0005] Chocolate flavoured food products such as baked products,
beverages, and confectionary use cocoa powder in their preparation
process. One major use, for example, is in beverages including
drinking chocolate, chocolate-flavored milk, and instant drinks
from vending machines and other sources. In these applications,
ideally the powder should instantly disperse when mixed with a cold
aqueous medium such as milk or water. However, cocoa powder is not
easily wetted which can impede dispersion and result in lumping.
Thus, when cocoa powder is dispersed in milk or water to prepare a
beverage, the physical properties of obtained beverages are often
below consumers' appreciation.
[0006] The difficulty is exacerbated if the powder contains fat,
such as residual cocoa butter, or if the dispersion is to take
place in a cold liquid.
[0007] Another problem is that currently available cocoa powders,
when dissolved in liquids such as water or milk, do not provide
beverages having satisfying organoleptic properties, especially
color, taste, nutritional values. Another problem is that large
amounts of cocoa powder need to be used in order to obtain tasty
drinks.
[0008] The present invention intends to provide a solution to at
least some of the above mentioned problems, and aims to provide
cocoa-derived materials and cocoa-derived beverages which have
satisfying organoleptic properties and nutritive value and are
relatively easy to prepare.
SUMMARY
[0009] The present invention relates to cocoa-derived materials and
beverages and methods for preparation thereof. The present
invention provides a cocoa-derived material and a beverage
comprising a cocoa powder, preferably a highly soluble cocoa
powder, in combination with a cocoa extract, wherein said extract
comprises a relatively high level of cocoa polyphenols. The present
invention provides cocoa-derived materials and beverages with
improved chocolate flavour and enriched polyphenol content.
[0010] The applicant has shown that combination of a soluble cocoa
powder with a cocoa extract provides a stable composition which can
be used for preparing beverages or drinks having organoleptic
properties, and in particular taste and color properties, which are
significantly improved compared to beverages containing only a
soluble cocoa powder or only a cocoa extract. In addition, the
applicant has shown that the addition of a polyphenol-rich cocoa
extract in a beverage of the present invention improves the flavour
of the beverage and provides the beverage with an increased amount
of antioxidants leading to an improved and healthier beverage.
Beverages prepared using a cocoa-derived material as defined herein
provide improved health properties. Furthermore the addition of a
polyphenol extract does not interfere with the solubility of the
cocoa powder, resulting in a beverage having optimal physical
properties. In accordance with the present invention, by mixing
ingredients in specific relative amounts a product is obtained
having a significant amount of the cocoa polyphenol concentration
conserved in the finished product.
[0011] The present invention therefore in a first aspect relates to
a cocoa-derived material comprising a soluble cocoa powder and a
cocoa extract, whereby said extract comprises more than 25% by
weight based on the extract of polyphenols.
[0012] In a particular embodiment, the invention relates to a
cocoa-derived material comprising a soluble cocoa powder and a
cocoa extract, whereby said cocoa extract comprises polyphenols in
an amount of more than 25% by weight based on the extract, and
whereby said soluble cocoa powder has a solubility in an aqueous
solvent at a temperature of 20.degree. C. of at least 70%.
Preferably said cocoa-derived material comprises a soluble cocoa
powder having a solubility in an aqueous solvent at a temperature
of 20.degree. C. of at least 90%.
[0013] In one embodiment said cocoa-derived material is a liquid
material, preferably a syrup. In another embodiment, said
cocoa-derived material is in a dried form and consists of a powder
composition.
[0014] In an embodiment a cocoa-derived material is provided,
wherein said cocoa extract is comprises between 25 and 75% by
weight of polyphenols, whereby said polyphenols comprise between 5
and 15% by weight of the cocoa extract of monomers and more than
20% by weight of the cocoa extract of one or more oligomers. Said
monomers may comprise between 5 and 15% by weight of the extract of
epicatechin and between 0.5 and 5% by weight of the extract of
catechin. Said oligomers may comprise (% by weight of the extract)
between 5 and 15% by weight of dimers, between 5 and 15% by weight
of trimers, between 2.5 and 10% by weight of tetramers, between 2.5
and 10% by weight of pentamers, between 2.5 and 10% by weight of
hexamers, between 0.5 and 5% by weight of heptamers, between 0.5
and 5% by weight of octamers, between 0.5 and 5% by weight of
nonamers, and/or between 0.1 and 3% by weight of decamers.
Preferably said extract contains less than 10 and preferably less
than 5% by weight of xanthines. In another preferred embodiment
said extract contains less than 10 and preferably less than 5% by
weight of theobromine.
[0015] In another an embodiment a cocoa-derived material is
provided, wherein said soluble cocoa powder comprises an amount of
theobromine which is lower than 5% by fat-free dry weight of the
powder. In another embodiment, a cocoa-derived material is
provided, wherein said soluble cocoa powder comprises an amount of
caffeine which is lower than 1% by fat-free dry weight of the
powder. In another embodiment, a cocoa-derived material is
provided, wherein said soluble cocoa powder comprises an amount of
polyphenols comprised between 1 and 24% by fat-free dry weight of
the powder. In another embodiment, a cocoa-derived material is
provided, wherein said soluble cocoa powder comprises an amount of
glucose, glucose oligomers and/or dextrines comprised between 10
and 60% by fat-free dry weight of the powder.
[0016] In a second aspect, the invention relates to a method for
preparing a cocoa-derived material. In one embodiment, the method
involves a method for preparing a cocoa-derived material in syrup
form. In another embodiment, the method involves a method for
preparing a cocoa-derived material in dried form.
[0017] In a third aspect, the invention relates to a carbonated
cocoa-derived beverage or drink comprising between 0.01 and 30% by
weight of a cocoa-derived material, and for instance between 5 and
30% by weight or between 10 and 30% by weight of a cocoa-derived
material, and between 70 and 99.99% by weight of a liquid, and for
instance between 70 and 99.5% by weight or between 70 and 90% by
weight of a liquid, preferably water, most preferably carbonated
water, wherein said cocoa-derived material comprises a soluble
cocoa powder and a cocoa extract, whereby said cocoa extract
comprises more than 25% by weight based on the extract of
polyphenols. In a preferred embodiment said cocoa-derived beverage
is as defined in the present application. In a particular
embodiment, the invention relates to a beverage comprising between
0.01 and 30% by weight of a cocoa-derived material, and between 70
and 99.99% by weight of a liquid, preferably water, most preferably
carbonated water, wherein said cocoa-derived material comprises a
soluble cocoa powder and a cocoa extract, whereby said soluble
cocoa powder has a solubility in an aqueous solvent at a
temperature of 20.degree. C. of at least 70%, preferably of at
least 90%; and whereby said cocoa extract comprises more than 25%
by weight based on the extract of polyphenols.
[0018] In another particular embodiment, a beverage according to
the invention is provided which comprises a suitable amount of
carbonated water and/or carbon gas.
[0019] In a fourth aspect, the invention relates to a method for
preparing a beverage or drink comprising a cocoa-derived material
as defined herein.
[0020] In yet another aspect, the invention relates to the use of a
cocoa-derived material is as defined herein for the preparation of
a beverage. In a particular embodiment the invention relates to the
use of a cocoa-derived material is as defined herein for the
preparation of a beverage, wherein said beverage is a carbonated
drink which comprises a suitable amount of carbonated water and/or
carbon gas.
[0021] By combining a cocoa extract and a soluble cocoa product in
accordance with the present invention, a cocoa-derived composition
can be obtained which is particularly suitable for preparing
beverages, as the combination of both of these components permits
to improve quality, nutritional and organoleptic properties, such
as for instance, enhanced taste and/or flavor stability, enhanced
digestibility, improved nutritional value of prepared beverages.
Beverages according to the invention are significantly preferred
when tested by taste panels.
[0022] In addition, it has been shown that a combination of a cocoa
extract and a soluble cocoa product in a cocoa-derived composition
according to the invention significantly prevents sedimentation of
the beverage. Beverages comprising a cocoa-derived material
according to the invention remain substantially crystal clear and
free from sedimentation when stored under refrigerated or ambient
temperatures for several weeks up to several months. This is
unexpected, especially because beverages comprising a cocoa powder
are known in the art to suffer from sedimentation problems.
[0023] In accordance therewith, by combining a cocoa extract and a
soluble cocoa powder as defined herein in a cocoa-derived material,
a material is obtained that has a considerable shelf-life; and that
can be stored for a relatively long time without showing
substantial sedimentation.
[0024] Further, a cocoa-derived material as disclosed herein and
beverages prepared therewith provide health benefits, e.g. since
they have a great antioxidant power. The present invention provides
antioxidant-rich food products that have potential to protect
against oxidation, or cellular damage caused by free radicals.
Moreover, a cocoa-derived material or beverage as disclosed herein
has improved amounts of flavonols. The invention thus provides
flavonol-rich food products that have health potential, e.g. for
hart health or for mood improvement.
[0025] Also, carbonated beverages according to the invention have
the benefit of showing improved shelf life and taste. Moreover,
carbonated drinks according to the invention have the benefit of
showing improved stability, e.g. as they are less susceptible to
microbial contamination.
[0026] With the insight to better show the characteristics of the
invention, some preferred embodiments and examples are described
hereafter referring to the enclosed drawing.
FIGURE LEGEND
[0027] FIG. 1 is a flow chart showing steps of a method for
preparing a soluble cocoa product applied in a cocoa-derived
material and beverage according to the invention.
DETAILED DESCRIPTION OF THE INVENTION
[0028] Unless defined otherwise, all technical and scientific terms
used herein have the same meaning as is commonly understood by one
of skill in the art. All publications referenced herein are
incorporated by reference thereto. All United States patents and
patent applications referenced herein are incorporated by reference
herein in their entirety including the drawings.
[0029] The articles "a" and "an" are used herein to refer to one or
to more than one, i.e. to at least one of the grammatical object of
the article. By way of example, "a sample" means one sample or more
than one sample.
[0030] Throughout this application, the term "about" is used to
indicate that a value includes the standard deviation of error for
the device or method being employed to determine the value.
[0031] The recitation of numerical ranges by endpoints includes all
integer numbers and, where appropriate, fractions subsumed within
that range (e.g. 1 to 5 can include 1, 2, 3, 4 when referring to,
for example, a number of samples, and can also include 1.5, 2, 2.75
and 3.80, when referring to, for example, temperatures). The
recitation of end points also includes the end point values
themselves (e.g. from 1.0 to 5.0 includes both 1.0 and 5.0).
[0032] Where a percentage is recited in respect of a quantity, it
refers to a weight ratio (w/w), unless otherwise indicated.
[0033] The term "cocoa-derived" material or beverage as used herein
is intended to refer to a material or beverage which contains
components that are obtained from cocoa beans. It is noted that the
terms "cocoa" and "cacao" as used herein are considered as
synonyms.
1. Cocoa-Derived Material
[0034] In a first aspect, the present invention relates to a
cocoa-derived material. The cocoa-derived material may be in a
liquid form, such as in the form of a solution or syrup, or a solid
form, for instance in a freeze-dried powder form.
[0035] The terms "cocoa-derived material" or "cocoa-derived
composition" are used herein as synonyms and are intended to refer
to a material or composition in concentrated form which is
preferably to be further diluted, e.g. in a liquid, or
alternatively used as such.
[0036] The cocoa-derived material according to the invention
comprises a soluble cocoa powder and a cocoa extract, whereby said
extract comprises more than 25% by weight based on the extract of
polyphenols. Polyphenols are bioactive substances derived from
plant materials and are closely associated with the sensory and
nutritional quality of products derived from these plant materials.
The term "cocoa polyphenol" as used herein is intended to include
polyphenolic products, including proanthocyanidins, and more
particularly procyanidins, extracted from cocoa beans and
derivatives thereof.
[0037] In a preferred embodiment the weight ratio of soluble cocoa
powder to cocoa extract in a cocoa-derived material according to
the invention is comprised between 3:1 and 1:3 and preferably
between 2:1 and 1:2, and preferably is 1.
[0038] In another preferred embodiment said cocoa-derived material
according to the invention, further comprises one or more
additional ingredients selected from the group comprising sugars,
sweeteners, caffeine, vitamins, flavouring agents and colouring
agents. Other additional ingredients may still be added to a
material according to the present invention including but not
limited to guarana, taurine, and other compounds available in the
art. In this context it is noted that these additional ingredients
refer to ingredients that are not derived from or obtained from
cocoa beans but that are added to the cocoa-derived material
according to the invention.
[0039] Sugars that can be added to a cocoa-derived material
according to the present invention may comprise but are not limited
to sucrose, dextrose, maltose, fructose, lactose, brown and invert
sugars and other compounds available in the art alone or in
combination.
[0040] Available nutritive or carbohydrate sweeteners that can be
selected and added to a cocoa-derived material according to the
present invention include but are not limited to for instance
sucralose, aspartame, saccharin, stevioside and other compounds
available in the art and preferably comprise sucralose. 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, molasses and other
compounds available in the art, for example. Furthermore,
artificial or non-nutritive sweeteners can be used in the
invention, 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, any
available natural products of plants, such as glycosides and
specifically stevioside and rebaudioside A, other compounds
available in the art 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.
[0041] Vitamins that may be used in a cocoa-derived material
according to the present invention may include but are not limited
to for instance vitamin C, vitamin D, vitamin E or other compounds
available in the art.
[0042] Flavouring agents that may be used in a material according
to the present invention include but are not limited to for
instance flavor agents and beverage flavor agents known or
available and for instance vanillin, coumarin, and other compounds
available in the art.
[0043] Colouring agents that may be used in a material according to
the present invention include but are not limited to for instance
.beta.-carotene, annatto, preservatives such as e.g. sodium- or
calciumpropionate, sulphite ammonia caramel, E150d, other compounds
available in the art or any combinations thereof.
Syrup
[0044] In a first embodiment said cocoa-derived material is in a
liquid form. In an embodiment, said cocoa-derived material is a
syrup.
[0045] In an embodiment, a syrup according to the invention
comprises up to 25 wt % of a soluble cocoa powder as defined herein
and up to 25 wt % of a cocoa extract as defined herein. In a
preferred embodiment said syrup comprises between 0.25 and 5 wt %
of a soluble cocoa powder as defined herein and between 0.25 and 5
wt % of a cocoa extract as defined herein. Preferably said syrup
comprises between 0.5 and 3 wt %, and more preferably between 0.75
and 1.75 wt % of said soluble cocoa powder, and between 0.5 and 3
wt % and more preferably between 0.75 and 1.75 wt % of said cocoa
extract.
[0046] In an embodiment, said syrup comprises an amount of
polyphenols between 0.05 and 1.5%, and preferably between 0.2 and
0.7% by weight of said syrup.
[0047] In another embodiment, the weight ratio of soluble cocoa
powder to cocoa extract in a syrup according to the invention is
comprised between 3:1 and 1:3 and for instance is comprised between
2:1 and 1:2, or is equal to 1.
[0048] In another preferred embodiment said syrup comprises a
liquid which may be a water-based or aqueous solvent such as but
not limited to water, milk, an alcohol, in an amount of less than
80% by weight of said syrup preferably in an amount of less than
50% by weight of said syrup. In an embodiment, said syrup comprises
a liquid such as water, preferably carbonated water, in an amount
of less than 80% by weight of said syrup preferably in an amount of
less than 50% by weight of said syrup, and for instance less than
45, 40, 35, 33, 30, 28, 26, 25, 24, 23, 22, 21, 20, or 18% by
weight of said syrup.
[0049] In another preferred embodiment said syrup according to the
invention, further comprises one or more additional ingredients
selected from the group comprising sugars, sweeteners, caffeine,
vitamins, flavouring agents and colouring agents.
[0050] In a preferred embodiment said additional ingredient is a
sugar and/or a sweetener. Preferably the invention provides a
cocoa-derived material wherein said additional ingredient is a
sugar provided in an amount of less than 80, and for instance less
than 70, 60, 50, 40, 35, 30, 25, 20, 15, 10% by weight of said
syrup. Alternatively or in combination therewith the invention
provides a cocoa-derived material wherein said additional
ingredient is a sweetener provided in an amount of less than 80,
and for instance less than 70, 60, 50, 40, 35, 30, 25, 20, 15, 10,
1, 0.1, 0.01% by weight of said syrup. The amount of sweetener
added to the cocoa-derived material depends largely on the
sweetness of the used sweetener. This factor is known by a person
skilled in the art.
[0051] In another preferred embodiment said additional ingredient
is caffeine, preferably provided in an amount of between 0.005 and
7% by weight of said syrup, preferably between 0.005 and 0.7% by
weight of said syrup, and more preferably between 0.01 and 0.1% by
weight of said syrup.
[0052] In further embodiments, a cocoa-derived material according
to the invention in syrup form comprises the following
characteristics. A syrup according to the present invention has a
pH of less than 5, preferably less than 4 most preferably having a
pH of between 3.0 and 3.5. pH of the present cocoa-derived material
can be adjusted with organic acids. Examples of organic acids
include but are not limited to H.sub.2CO.sub.3, H.sub.3PO.sub.4,
other compounds available in the art and combinations thereof. The
low pH of the syrup provides a microbiologically stable environment
that contributes to a longer storing period and extended shelf
life.
[0053] In addition a syrup according to the present invention has
an Oxygen Radical Absorbance Capacity (ORAC) value between 10 and
500 .mu.mol Trolox Equivalents (TE) per gram syrup and preferably
between 50 and 250 .mu.mol TE per gram syrup and more preferably
between 70 and 150 .mu.mol TE per gram syrup. The ORAC value
provides a measurement of the antioxidant capacities of the
composition and higher ORAC values are known in the art to have
beneficial effects on the health.
[0054] Techniques for measuring ORAC values are well known to a
person of skill in the present art and will therefore not be
disclosed into detail herein.
Powder Composition
[0055] In a second embodiment a cocoa-derived material is provided,
wherein said material is in a dry or lyophilized form, and
preferably in the form of granules, pellets, or a powder. In an
embodiment said cocoa-derived material is in a dried form and
consists of a powder composition. The term "powder composition" or
"cocoa powder composition" as used herein refers to a powdery
product, e.g. in the form of granules, pellets, or a powder, which
contains substances or materials that are obtained from cocoa
beans.
[0056] In a preferred embodiment said powder composition comprises
between 0.01 and 75 wt % of a soluble cocoa powder as defined
herein and between 0.01 and 75 wt % of a cocoa extract as defined
herein. Preferably said powder composition comprises between 0.1
and 50 wt % of said soluble cocoa powder, and between 0.5 and 30 wt
% and more preferably between 0.75 and 10 wt % of said cocoa
extract.
[0057] In another embodiment, the weight ratio of soluble cocoa
powder to cocoa extract in a powder composition according to the
invention is comprised between 3:1 and 1:3 and for instance is
comprised between 2:1 and 1:2, or is equal to 1.
[0058] Preferably said powder composition has a degree of
solubility in a solvent, preferably in a polar solvent, preferably
a water-based solvent of at least 50%, and more preferably of at
least 70%, and even more preferably of at least 90% and most
preferably of between 95 and 100% or even of between 98 and 100%.
More in particular, the present powder composition has a solubility
at a temperature of 20.degree. C. in a polar solvent, for instance
an aqueous solvent such as water, milk, an alcohol, or mixtures
thereof of at least 50%, at least 70%, or at least 90%.
[0059] In another preferred embodiment said powder composition
according to the invention, further comprises one or more
additional ingredients selected from the group comprising sugars,
sweeteners, caffeine, vitamins, flavouring agents and colouring
agents.
[0060] In a preferred embodiment said additional ingredient is a
sugar and/or a sweetener. Preferably the invention provides a
powder composition wherein said additional ingredient is a sugar
provided in an amount of less than 80, and for instance less than
70, 60, 50, 40, 35, 30, 25, 20, 15, 10% by weight of said powder
composition. Alternatively or in combination therewith the
invention provides a cocoa-derived material wherein said additional
ingredient is a sweetener provided in an amount of less than 80,
and for instance less than 70, 60, 50, 40, 35, 30, 25, 20, 15, 10,
1, 0.1, 0.01% by weight of said powder composition. In another
preferred embodiment said additional ingredient is caffeine,
preferably provided in an amount of between 0.005 and 0.7% by
weight of said powder composition.
[0061] In addition a powder composition according to the present
invention may have an ORAC value between 10 and 10000 .mu.mol TE
per gram powder, and for instance between 15 and 8000, between 30
and 5000, between 50 and 3000, between 100 and 500, or between 150
and 300 .mu.mol TE per gram powder.
[0062] In another embodiment, for instance when using a sweetener,
a powder composition according to the present invention may have an
ORAC value between 10 and 10000 .mu.mol TE per gram powder, and for
instance between 100 and 8000, between 500 and 6000, between 1000
and 5000, between 2000 and 4000, or between 2500 and 3500 .mu.mol
TE per gram powder.
[0063] In further embodiments, a powder composition according to
the invention can be agglomerated using methods known by a skilled
person. By agglomerating the powder composition according to the
invention the instant solubility of the powder is improved.
[0064] A soluble cocoa powder and cocoa extract applied in a
cocoa-derived material according to the present invention will now
be characterised in more detail below.
Soluble Cocoa Powder
[0065] A soluble cocoa powder is applied in a cocoa-derived
material of the present invention. The term "soluble" in this
context refers to a cocoa powder that can be at least partly
dissolved in a suitable liquid, e.g. in a polar, water-based or
aqueous solvent such as milk, water, an alcohol or a mixture
thereof. Preferably the present soluble cocoa powder has a degree
of solubility in a solvent, preferably in a polar solvent,
preferably a water-based solvent of at least 50%, and more
preferably of at least 70%, and even more preferably of at least
90% and most preferably of between 95 and 100% or even of between
98 and 100%. More in particular, a soluble cocoa powder applied in
the present cocoa-derived composition as defined herein has a
solubility at a temperature of 20.degree. C. in a polar solvent,
for instance an aqueous solvent such as water, milk, an alcohol, an
alcoholic drink containing water, etc. of at least 50%, of at least
70%, of at least 90%, and for instance of between 95 and 100% or
between 98 and 100%. Preferably, the soluble cocoa powder applied
in the present cocoa-derived material has a solubility of at least
50, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5 or of
100%. The present invention provides a soluble cocoa powder wherein
the amount of insoluble material is lower than 50 weight %, and
preferably lower than 40, 35, 30, 25, 20, 15, 10, 5, 4, 3, 2, 1, or
0.5% by weight. Solubility can be measured as defined below.
[0066] "Solubility" or "degree of solubility" refers to the ability
for a given substance, i.e. the solute, to dissolve in a fluid at
ease, in particular a solvent. Solvents comprise polar solvents,
and preferably water-based or aqueous solvents, i.e. solvents
containing water, such as, but not limited to water, milk, an
alcohol, an alcoholic drink containing water, and mixtures thereof.
A "solute" as used herein may in the context of the invention refer
to either a powder composition or a soluble cocoa powder as defined
herein.
[0067] Solubility is measured in terms of the maximum amount of
solute dissolved at a specified temperature, for instance
20.degree. C., in a definite amount of the solvent at equilibrium,
without the use of emulsifiers. The term "% solubility" (or %
dissolution) as used herein thus refers to the amount in weight %
of solute that is dissolved in a solvent as defined above. A value
of 50% solubility for instance indicates that 50 wt % of the solute
is dissolved, while 50 wt % will sink or form a sediment. 100%
solubility refers to a solute which is wholly soluble in a solvent
as defined above so that such solution remains free of
sediment.
[0068] Solubility is measured using methods known in the art.
[0069] For instance, solubility can be measured by agitating or
shaking at a temperature of 20.degree. C. and a pressure of 1 atm
an amount of 10 gram of solute (e.g. a powder composition or a
soluble cocoa powder as defined herein) with an amount of 90 g of
solvent of choice for at least 2 hours, when avoiding evaporation
by using a closed system. Then the solution is filtered over a
whatmann filter with a pore size between 5 and 12 micrometres. The
filtrate is dried in an oven overnight at 105.degree. C., and the
amount of dry matter is determined. Solubility is calculated based
on the amount of dry matter remaining after filtration compared to
the amount of solute put into practice.
[0070] Another technique includes centrifugation of an amount of 10
gram of solute ((e.g. a powder composition or a soluble cocoa
powder as defined herein) with an amount of 90 g of solvent as
defined herein with a centrifuge at 10000 RPM for 5 minutes. After
centrifugation, the upper `soluble` layer is used to measure the
dry matter content according to the procedure as described
above.
[0071] According to the invention a soluble cocoa powder as used
herein has one or more of the following characteristics.
[0072] In another embodiment, a soluble cocoa powder as used herein
has an amount of polyphenols (wt % is expressed as % by fat-free
dry weight) comprised between 1 and 24 wt % and for instance
between 5 and 13 wt %, or for instance comprised between 7 and 13
wt %.
[0073] In an embodiment, a soluble cocoa powder as used herein has
a theobromine content lower than 5% by fat-free dry weight. For
instance said soluble cocoa powder has a theobromine content
comprised between 2.5 and 5% by fat-free dry weight, and for
instance a theobromine content of 2.5, 3.0, 3.5, 4.0, 4.5, 5.0% by
fat-free dry weight.
[0074] In another embodiment, a soluble cocoa powder as used herein
has a caffeine content lower than 1% by fat-free dry weight. For
instance said soluble cocoa powder has a caffeine content comprised
between 0.25 and 0.7% by fat-free dry weight, and for instance a
caffeine content of 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60,
0.65, or 0.70 t % by fat-free dry weight.
[0075] In another embodiment, a soluble cocoa powder as used herein
has an amount of glucose, glucose oligomers and/or dextrines (wt %
is expressed as % by fat-free dry weight) comprised between 10 and
60 wt %, and for instance between 15 and 50 wt %, and for instance
between 15 and 40 wt % and for instance of at least 10, 15, 20, 25,
30, 35, 40, or 45 wt %.
[0076] In another embodiment, a soluble cocoa powder as used herein
has an amount of fat lower than 25 wt %, and for instance lower
than 24 wt %, or between 0 and 20 wt % and for instance between 0
and 12 wt %, and for instance lower than 10, 8, 5 or 3 wt %.
[0077] In another embodiment, a soluble cocoa powder as used herein
has an amount of amino acids, peptides, and proteins (wt % is
expressed as % by fat-free dry weight) of between 10 and 40 wt %,
and for instance between 12 and 30 wt %, or for instance of 15, 20,
25, or 28 wt %.
[0078] In another embodiment, a soluble cocoa powder as used herein
has an amount of ash (wt % is expressed as % by fat-free dry
weight) comprised between 1 and 10 wt % and preferably lower than 8
wt %.
[0079] In another embodiment, a soluble cocoa powder as used herein
has an amount of pentosanes (wt % is expressed as % by fat-free dry
weight) comprised between 3 and 10 wt % and for instance comprised
between 3.5 and 5 wt %.
[0080] In another embodiment, a soluble cocoa powder as used herein
has an amount of pectines (wt % is expressed as % by fat-free dry
weight) comprised between 0.1 and 3 wt % and for instance comprised
between 0.5 and 2 wt %.
[0081] In another embodiment, a soluble cocoa powder as used herein
has an amount of organic acids (wt % is expressed as % by fat-free
dry weight) comprised between 1 and 5 wt % and for instance between
2 and 4 wt %.
[0082] In another embodiment, a soluble cocoa powder as used herein
has an amount of fosfatides (wt % is expressed as % by fat-free dry
weight) which is lower than 1 wt %.
[0083] In a preferred embodiment, said soluble cocoa powder is in a
dry or lyophilized form and for instance is in the form of
granules, pellets, or a powder.
[0084] In a preferred embodiment, a soluble cocoa powder as used
herein is a soluble cocoa product in a dry or lyophilized form, and
preferably in the form of granules, pellets, or a powder having a
solubility at a temperature of 20.degree. C. in an aqueous solvent,
e.g. water of at least 90% and preferably of between 95 and 100%,
and having: [0085] an amount of theobromine which is lower than 5%
by fat-free dry weight, and for instance between 2.5 and 5% by
fat-free dry weight, and [0086] an amount of caffeine which is
lower than 1% by fat-free dry weight, and [0087] an amount of
polyphenols which is comprised between 1 and 24 wt % by fat-free
dry weight, and for instance between 7 and 13% by fat-free dry
weight, and [0088] an amount of glucose, glucose oligomers and/or
dextrines comprised between 10 and 60% by fat-free dry weight, and
for instance between 15 and 40 wt %.
[0089] In another preferred embodiment, a soluble cocoa powder
applied in the present cocoa-derived material is the soluble cocoa
product as disclosed in WO 2008/059064 (PCT/EP2007/062486) which is
hereby expressly incorporated by reference in its entirety.
[0090] The amount of moisture in said soluble cocoa powder can be
adjusted according to techniques well known to the skilled person.
In this context, it should be noted that the present soluble cocoa
powder applied in the present cocoa-derived material differs from
defatted cocoa powder, known in the art, in that it does not form a
sediment when dissolved in a suitable solvent, e.g. water or milk.
The present invention thus provides a cocoa-derived material
comprising an (at least partially) defatted soluble cocoa product
which has not the prior art drawback of sedimentation of known
defatted cocoa powders.
[0091] A soluble cocoa powder applied in the present cocoa-derived
material, either syrup or powder composition, is preferably
prepared by a method as schematically illustrated in FIG. 1. In an
embodiment, such method comprises the steps of [0092] a) preparing
an aqueous suspension of cocoa powder 1, [0093] b) optionally
treating said suspension with one or more degrading enzymes 2,
[0094] c) submitting 3 the suspension obtained in step a) or step
b) to a pH treatment comprising treating said suspension for at
least 2 hours at a suitable pH--for instance at a pH of at least 7,
and preferably at least 10, or at a pH lower than 3--a temperature
of at least 100.degree. C., and a pressure which is at least 1 bar
higher than the ambient pressure, [0095] d) optionally bringing the
pH of the suspension obtained in step c) to a pH value
corresponding with the pH of the suspension obtained in step a),
[0096] e) treating 4 the suspension obtained in step c) or d) with
one or more degrading enzymes, and [0097] f) separating 6 the
suspension 5 obtained in step e) into insoluble material 8 and a
soluble part 7.
[0098] The soluble cocoa components 10 are then obtained from the
soluble part 7. This method may further comprise the step of
desalting 13 the soluble part containing the soluble cocoa
components 10, e.g. by means of ion exchange, to remove salts.
[0099] In a preferred embodiment, a method for the preparation of a
soluble cocoa powder applied in the present cocoa-derived material
is a method for the preparation of a soluble cocoa powder as
disclosed in WO 2008/059064 (PCT/EP2007/062486) which is hereby
expressly incorporated by reference in its entirety. The cocoa
powder 1, also denoted as cocoa start powder, used as starting
material in the methods for preparing a soluble cocoa powder is
ordinary cocoa powder known to the person skilled in the art. The
degrading enzymes used during enzymatic treatment 2, 4 are those
which are capable of degrading insoluble molecules present in
cocoa. These degrading enzymes are well known in the art of
extraction of cocoa powder.
[0100] The method encompasses the separate and sequential treatment
with different classes of enzymes. More in particular, the present
method comprises a first enzymatic treatment 2 which is carried out
on the above-described aqueous suspension of cocoa powder obtained
in step a). The degrading enzymes used during such first enzymatic
treatment 2 are those which are capable of degrading starch present
in cocoa, such as amylase, alpha-amylase and others. These
degrading enzymes are well known in the art of extraction of cocoa
powder. The present method further comprises a second enzymatic
treatment 4 which is carried out on the above-described suspension
of cocoa powder that has been subjected to a first enzymatic
treatment 2 and a pH treatment and that is obtained in step c) or
d) of the present method. Factors such as temperature, agitation,
concentration and time of the enzymatic treatment 2,4 can be
optimised according to the knowledge of the skilled person. The
suspension is generally agitated continuously during enzymatic
treatment 2,4. This is achieved, using, for example, a stirrer,
jets, agitated vessel or any means known in the art.
Cocoa Extract
[0101] The extract applied in the cocoa-derived material can
comprise a non-purified as well as a purified and/or concentrated
extract.
[0102] Said cocoa extract preferably is a solvent-derived extract.
The term "solvent-derived" as used herein refers to an extract of
cocoa that is obtained using as solvent a mixture of water and an
organic solvent, e.g. a water miscible organic solvent, an alcohol,
ethanol, acetone, 2-butanol, or 2-propanol, in the extraction
procedure. Preferably said solvent is ethanol and water, acetone
and water, 2-butanol and water or 2-propanol and water.
[0103] In a preferred embodiment, said cocoa extract has an
elevated level of polyphenols, and preferably comprises more than
25% by weight based on the extract of polyphenols. In a preferred
embodiment, said cocoa extract has between 25 and 75%, more
preferably between 25 and 65% by weight of polyphenols, and for
example more than 25, 30, 35, 40, 45, 50, 55, 60 or 65% by weight
of polyphenols.
[0104] In an embodiment, a cocoa extract as used herein comprises
between 25 and 75%, more preferably between 25 and 65% by weight of
polyphenols, or for instance between 35 and 65% or between 40 and
55% of polyphenols. These can be analysed by Folin Ciocalteu method
and expressed as epicatechin.
[0105] Said polyphenols comprise between 5 and 15% or between 5 and
10% by weight of the extract of polyphenol monomers and more than
10%, or for instance more than 20% or more than 30% by weight of
the extract of one or more polyphenol oligomers.
[0106] In another embodiment, a cocoa extract as used herein
comprises monomers, whereby said monomers comprise between 5 and
15%, by weight of the extract of epicatechin and between 0.5 and 5%
by weight of the extract of catechin. In another embodiment, the
monomers present in the cocoa extract comprise between 6 and 10% by
weight of the extract of epicatechin, and between 1 and 4% by
weight of the extract of catechin.
[0107] The term "oligomers" is used herein to refer to compounds
having more than one monomer unit. In another embodiment, a cocoa
extract as used herein comprises oligomers wherein said oligomers
comprise dimer(s), trimer(s), tetramer(s), pentamer(s), hexamer(s),
heptamer(s), octamer(s), nonamer(s) and/or decamer(s). In another
embodiment, said oligomers further comprise oligomers having more
than ten monomer units and may comprise undecamer(s), dodecamer(s),
tridecamer(s), tetradecamer(s), pentadecamer(s), hexadecamer(s),
heptadecamer(s), octadecamer(s), nonadecamer(s), eicosmer(s),
etc.
[0108] In another embodiment, a cocoa extract as used herein
comprises (')/0 by weight of the extract): between 5 and 15% by
weight, and preferably between 6 and 10% by weight of dimer(s),
between 5 and 15% by weight, and preferably between 6 and 10% by
weight of trimer(s), between 2.5 and 10% by weight, and preferably
between 4 and 9% by weight of tetramer(s), between 2.5 and 10% by
weight, and preferably between 4 and 9% by weight of pentamer(s),
between 2.5 and 10% by weight, and preferably between 4 and 9% by
weight of hexamer(s), between 0.5 and 5% by weight, and preferably
between 1 and 3% by weight of heptamer(s), between 0.5 and 5% by
weight, and preferably between 0.5 and 3% by weight of octamer(s),
between 0.5 and 5% by weight, and preferably between 1 and 3% by
weight of nonamer(s), and/or between 0.1 and 3% by weight, and
preferably between 0.1 and 1% by weight of decamer(s). In another
embodiment, a cocoa extract as used herein comprises more than 3%
by weight of the extract, and preferably more than 5% by weight of
the extract, and even more preferred more than 8% by weight of the
extract of one or more oligomers having more than 10 monomer units,
and including but not limited to undecamer(s), dodecamer(s),
tridecamer(s), tetradecamer(s), pentadecamer(s), hexadecamer(s),
heptadecamer(s), octadecamer(s), nonadecamer(s), eicosmer(s), etc.
. . .
[0109] A cocoa extract as used herein may comprise additional
components such as but not limited to ash(es), one or more
alkaloid(s), one of more fat(s), one or more sugar(s) and/or sugar
alcohol(s), one or more protein(s), one or more fiber(s) and
moisture, e.g. water, and any combinations thereof.
[0110] In an embodiment, a cocoa extract as used herein comprises
between 5 and 15% or between 8 and 12% by weight of one or more
alkaloid(s). Preferably said alkaloids comprise but are not limited
to xanthines and/or theobromines. In an embodiment, a cocoa extract
as used herein comprises less than 10%, or less than 5% by weight
of xanthines. In another embodiment, a cocoa extract as used herein
comprises less than 10%, or less than 5% by weight of
theobromine.
[0111] In another embodiment, a cocoa extract as used herein
comprises between 5 and 15% by weight or between 8 and 12% by
weight of one or more sugar(s) and/or sugar alcohol(s). Preferably
said sugars may comprise but are not limited to fructose and/or
glucose. Said sugar alcohol may comprise but is not limited to
mannitol.
[0112] In yet another embodiment, a cocoa extract as used herein
comprises between 8 and 25 or between 15 and 25% or between 17 and
21% by weight of one or more protein(s). The term proteins may
include but is not limited to peptides, oligopeptides,
polypeptides, amides, polyamides, enzymes, etc. . . .
[0113] In another embodiment, a cocoa extract as used herein
comprises between 3 and 10%, or between 3 and 8% by weight of one
or more fiber(s). Preferably said fibers may comprise but are not
limited to pectin, cellulose, hemi-cellulose and/or lignin.
[0114] In yet another embodiment, a cocoa extract as used herein
comprises between 0.5 and 5%, or between 1 and 3% by weight of one
or more fats. Preferably said fat consists of cocoa fat.
[0115] The present cocoa extract may be in any type of formulation,
for instance in a liquid or in a dry or lyophilized form. In an
example, the present cocoa extract may be in the form of a powder,
an uncompressed powder, a semi-compressed powder, a granule, a
pellet, a tablet, a granulate, a small particle, a capsule, etc. It
shall be clear that a skilled person will understand what is meant
with these types of formulations.
[0116] In a preferred embodiment, a cocoa extract applied in the
present cocoa-derived material is a cocoa extract as disclosed in
WO 2007/082703 which is incorporated herein by reference.
[0117] A cocoa extract applied in the present cocoa-derived
material as defined above can be obtained by methods known in the
art such as for instance the ones disclosed in WO 02/14251, which
is incorporated herein by reference.
[0118] Cocoa extracts obtained by the methods as indicated in WO
02/14251 may be further extracted with CO.sub.2 and a suitable
co-solvent, e.g. ethanol, as for instance described in WO
2007/082703.
[0119] More in particular, a cocoa extract applied in the present
cocoa-derived material is preferably obtained or obtainable by
extraction of non-defatted cocoa beans, preferably of non-fermented
and non-defatted cocoa beans.
[0120] In an example, a cocoa extract as used in the present
invention is prepared by using fresh beans, pre-treated or not
pre-treated, having the pulp and the shell removed by a pulp
removal and shelling operation. Clean kernels can thus be obtained
which are then ground, for example in a cutting mill, in the
presence of a solvent, such as for instance water, ethanol,
acetone, 2-butanol, 2-propanol, in all proportions, mixed with
water. Preferably, the solvent content is greater than 50% by
volume (taking into account the water contributed by the beans).
The ground kernel/solvent mixture can be left to infuse from a few
hours to several days and can be either hot or cold. If this
infusion is carried out hot, temperatures which are too high should
be avoided (i.e. greater than 60.degree. C.), in order to limit
chemical oxidation and chemical degradation of the compounds to be
extracted. The mixture can then be filtered and rinsed several
times using the solvent employed. Distillation can then be carried
out to obtain an extract. This distillation is preferably carried
out at a temperature of 50 to 60.degree. C. in order to avoid
degradation of the polyphenol compounds, under a residual pressure
of 12 to 20 Kpa to evaporate the mixture of solvents contained in
the filtrate.
[0121] Alternatively, a cocoa extract as used in the present
invention may be prepared by the above-indicated process, but
starting from commercial cocoa beans that have undergone drying as
a pre-treatment. The obtained dried kernels can then be subjected
to a rehumidification stage after shelling for instance with 30 to
50% warm water, before the grinding stage in the solvent. Such
rehumidification allows the cell walls of the kernels to regain
their elasticity and to therefore not be ruptured during grinding
in the presence of the solvent.
2. Method for Preparing a Cocoa-Derived Material According to the
Invention
[0122] In another aspect, the invention relates to a method for
preparing a cocoa-derived material according to the invention.
[0123] In one embodiment a method is provided for preparing
cocoa-derived material which is in the form of a syrup. Such method
comprises the steps of [0124] a) Mixing a soluble cocoa powder with
a cocoa extract as defined herein and comprising more than 25% by
weight of polyphenols, and preferably more than 25, 30, 35, 40, 45,
50, 55, 60 or 65% by weight of polyphenols, based on the extract,
[0125] b) Optionally admixing one or more additional ingredients,
to the mixture of step a), [0126] c) Solubilizing the mixture of
step a) or b) in water, [0127] d) Adjusting the pH of the
suspension obtained in step c) to a pH value of less than 5,
preferably less than 4 and most preferably less than 3.5, [0128] e)
Optionally homogenizing said mixture, preferably at a pressure of
at least 100 bar, and preferably between 150 and 200 bar and at a
temperature of at least 70.degree. C., most preferably at
85.degree. C. [0129] f) Optionally pasteurizing the mixture of step
d) or e) preferably at a temperature of at least 80.degree. C. for
at least 20 seconds, and [0130] g) Cooling the mixture of step d),
e) of f) to a temperature of at least -20.degree. C. for at least 1
minute, [0131] h) Optionally admixing one or more additional
ingredients, to the mixture of step g), [0132] i) Optionally
carbonating the mixture.
[0133] The carbonation of the cocoa-derived material can be
performed using any methods known in the art and for instance by
adding H.sub.2CO.sub.3 to the cocoa-derived material.
[0134] In another embodiment, a method is provided for preparing
cocoa-derived material which is in the form of a powder
composition. Such method comprises the steps of: [0135] a) Mixing a
soluble cocoa powder with a cocoa extract comprising more than 25%
25% by weight of polyphenols, and preferably more than 25, 30, 35,
40, 45, 50, 55, 60 or 65% by weight of polyphenols, based on the
extract, [0136] b) Optionally admixing one or more additional
ingredients to the mixture of step a), and [0137] c) drying said
mixture.
[0138] The obtained product can be freeze-dried, roller-dried,
spray-dried or vacuum dried which procedures are commonly known in
the art.
[0139] In another embodiment a cocoa-derived material of the
present invention is obtained by dry mixing the ingredients as
described in the present application.
[0140] The above-defined methods are further characterised in that
in step a) said soluble cocoa powder and said cocoa extract are
mixed in a weight ratio which is comprised between 3:1 and 1:3 and
preferably between 2:1 and 1:2, and which preferably is 1.
3. Beverages
[0141] In yet another embodiment, the invention relates to a
beverage or drink comprising a cocoa-derived material according to
the invention. The terms "drink" and "beverage" or "cocoa-derived
beverage" or "cocoa-derived drink" are interchangeably used herein.
Beverages according to the present invention may comprise hot or
cold drinks. In preferred and advantageous embodiments, the
beverages are selected from the group comprising but not limited to
a water-based or milk-based drink; a carbonated drink; a
reconstituted beverage, etc. and preferably a carbonated drink.
[0142] In one embodiment, a cocoa-derived material as defined
herein, either in syrup or in powder form can be added to water or
milk to produce a water-based or milk-based drink. Preferably a
beverage according to the present invention is a water-based
drink.
[0143] In a particularly preferred embodiment the invention
provides a cocoa-derived beverage comprising between 0.01 and 30%
by weight of a cocoa-derived material and for instance between 0.5
and 20% by weight or between 5 and 30% by weight or between 10 and
30% by weight of a cocoa-derived material, and between 70 and
99.99% by weight of a liquid and for instance between 80 and 99.5%
by weight or between 70 and 99.5% by weight or between 70 and 90%
by weight of a liquid, preferably water, most preferably carbonated
water, wherein said cocoa-derived material comprises a soluble
cocoa powder and a cocoa extract, whereby said cocoa extract
comprises more than 25% by weight and preferably more than 25, 30,
35, 40, 45, 50, 55, 60 or 65% by weight of polyphenols, based on
the extract. Preferably said cocoa-derived material is as defined
above. The present cocoa-derived material may be provided in liquid
or solid form as defined herein and mixed with a suitable amount of
water.
[0144] Preferably, the invention provides a beverage which is a
carbonated drink comprising a syrup as defined herein and
carbonated water. In another embodiment, the invention provides a
beverage which is a carbonated drink comprising a syrup as defined
herein and a suitable amount of carbon dioxide (CO.sub.2). In yet
another embodiment, the invention provides a beverage which is a
carbonated drink and which comprises a suitable amount of a soluble
cocoa powder as defined herein, a suitable amount of a cocoa
extract with elevated polyphenols content, preferably of at least
25 wt % based on the extract, as defined herein, and a suitable
amount of carbonated water or carbon dioxide (CO.sub.2).
[0145] The carbonation of the cocoa-derived beverage can be
performed using any methods known in the art and for instance by
adding H.sub.2CO.sub.3 to a cocoa-derived material.
[0146] In one embodiment the invention provides a cocoa-derived pre
concentrate comprising between 10 and 99 wt %, preferably between
10 and 30 wt %, most preferably 15 wt % of a cocoa-derived material
as defined herein and between 1 and 90 wt %, preferably between 70
and 90 wt % and most preferably 85 wt % of carbonated water.
Preferably said beverage is a carbonated cocoa-derived beverage.
Generally concentrations of soluble cocoa powder in the final
carbonated beverage are comprised between 0.01% and 35 wt %, or
between 0.05% and 10 wt %, or between 0.1% and 5 wt %. Generally
concentrations of cocoa extract as defined herein in the final
carbonated beverage are between 0.01% and 35 wt %, preferably
between 0.05% and 10 wt %, and more preferably between 0.1% and 5
wt %.
[0147] According to another embodiment, a beverage is provided
further comprising one or more additional ingredients such as
vitamins, flavouring agents and/or colouring agents.
[0148] In another preferred embodiment said additional ingredient
is caffeine, preferably provided in an amount of between 0.001 and
0.01% by weight of said beverage, more preferably in an amount of
between 0.001 and 0.007% by weight of said beverage and for
instance between 0.005 and 0.007% by weight of said beverage.
[0149] In a preferred embodiment said additional ingredient is a
vitamin provided in an amount of less than 1% by weight of said
beverage, and for instance less than 0.8, 0.5, 0.3, 0.1% by weight
of said beverage.
[0150] In another preferred embodiment said additional ingredient
is a flavouring agent provided in an amount of less than 2% by
weight of said beverage, and for instance less than 1.5, 1, 0.75,
0.5% by weight of said beverage.
[0151] In another preferred embodiment said additional ingredient
is a coloring agent provided in an amount of less than 2% by weight
of said beverage, and for instance less than 1.5, 1, 0.75, 0.5% by
weight of said beverage.
[0152] In a preferred embodiment, a beverage is provided having at
polyphenol content of at least 50 mg/100 ml, preferably between 75
mg/100 ml and 1 g/100 ml, and most preferably of between 80 and 120
mg/100 ml. Preferably a beverage is provided having an amount of
cocoa polyphenols of more than 0.01 wt %, or of at least 0.05 wt %,
and preferably between 0.05 wt % and 1.5 wt % and more preferably
between 0.08 wt % and 0.2 wt %.
[0153] According to yet another preferred embodiment, a beverage is
provided having a pH of less than 5, preferably less than 4, and
most preferably having a pH of between 3.0 and 3.5.
[0154] In a still another preferred embodiment, a beverage or drink
is provided having an ORAC value of at least 1000 .mu.mol TE per
100 ml, preferably at least 2000 .mu.mol TE per 100 ml, more
preferably of between 2500 and 3500 .mu.mol TE per 100 ml.
[0155] Some of the preferred cocoa-derived materials (syrup/powder
compositions) and beverages 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.
[0156] Preservatives and similar functional compounds and
stabilizing agents, emulsifiers or beverage stabilizers, can also
be used in the cocoa-derived materials and beverages as defined
herein.
[0157] It will be understand that many other ranges or specific
beverages can be selected and used. The beverages according to the
present invention have an improved taste. Furthermore, a cocoa
product contained in said beverages will not sediment.
[0158] A cocoa-derived beverage as defined above is preferably
obtained or obtainable by a method comprising the steps of [0159]
a. Providing a cocoa-derived material as defined herein, [0160] b.
admixing water, preferably carbonated water, to said cocoa-derived
material under aseptic conditions while optionally also adding
other ingredients such as sugar and/or CO.sub.2, and [0161] c.
Optionally filling the mixture of step b) in suitable
recipients.
[0162] The following examples are meant to illustrate the
invention. Examples 1 and 2 provide specific cocoa-derived syrups
and beverages prepared there with according to the invention.
Example 3 provides a specific cocoa-derived powder composition and
beverages prepared there with according to the invention. Examples
4 and 5 provide an overview of components present in syrups, powder
compositions and beverages according to the invention. Example 7
relates to a taste panel experiment. Example 8 illustrates
characteristics of a beverage according to the invention. Example 9
illustrates an embodiment of a soluble cocoa powder and of a cocoa
extract which may be used in the present cocoa-derived
material.
EXAMPLE
Example 1
Syrup and Beverage
[0163] Table 1 illustrates a syrup containing a soluble cocoa
powder and a cocoa extract with elevated polyphenols level
according to the present invention. The pH of this syrup is 3.3 by
adding phosphoric acid.
[0164] A beverage, named cocoa cola, is produced using this syrup
by mixing: 85 wt % of carbonated water and 15 wt % of said syrup.
The beverage is prepared by the following process steps: [0165] Dry
mixture of ingredients of the syrup solubilised in water and pH
brought on 3.3 [0166] Homogenization at 125 bar, pasteurization at
85.degree. C. during minutes via heat exchanger or in the tank
itself, direct cooling to 20.degree. C. and aseptic filling in
containers or in bag in box system. [0167] Aseptic connection of
the containers on the carbonated water installation to make cocoa
cola.
TABLE-US-00001 [0167] TABLE 1 Syrup Beverage (% by weight (% by
weight components of the syrup) of the beverage) Defatted soluble
cocoa powder 1.33 0.2 cocoa polyphenol extract 1.33 0.2 E150d
(caramel) 1 0.15 Added caffeine 0.04 0.006 water 29.63 89.444 Added
Sugar 66.67 10
[0168] The obtained beverage (see table 1) is stable and has a good
taste. The beverage obtained has high antioxidant effect. A darker
more transparent color is obtained for the present beverage
compared to a beverage without soluble cocoa powder or without
cocoa extract.
[0169] It shall be noted that beverages based on soluble cocoa
powder or cocoa extract have a worse taste. When the beverage is
prepared without the cocoa extract the beverage does not have a
cocoa taste and flavour agents should be added in a great amount to
provide a beverage with a suitable cocoa taste. On the other hand,
a beverage with the cocoa extract but without the soluble cocoa
powder has a very bad taste that is not suited for a beverage.
There is also no cocoa flavour in this beverage.
[0170] The combination of a cocoa extract and a soluble cocoa
provides the beverage with a surprisingly good taste with a good
cocoa flavour that is suitable for a beverage. The beverage has a
polyphenol content of about 100 mg/100 ml. Furthermore, the ORAC
value of the present beverage comprising a cocoa extract and a
soluble cocoa is 2260 .mu.molTE/100 ml. This value is higher than
the ORAC values of beverages, that were prepared in accordance with
the method described above but that do not contain a soluble cocoa
powder or that do not contain a cocoa extract. The ORAC values for
such beverages are 260 .mu.mol TE/100 ml and 2000 .mu.mol TE/100
ml, respectively.
Example 2
Syrup and Beverage
[0171] Table 2 illustrates a syrup containing a soluble cocoa
powder and a cocoa extract with elevated polyphenols level
according to the present invention.
[0172] A beverage is produced using this syrup by mixing: 85 wt %
of carbonated water and 15 wt % of said syrup. The beverage is
prepared using the method described in example 1. The obtained
beverage (see table 2) is stable and has a good taste.
TABLE-US-00002 TABLE 2 Syrup Beverage (% by weight (% by weight
components of the syrup) of the beverage) Defatted soluble cocoa
powder 1.33 0.2 cocoa polyphenol extract 1.33 0.2 E150d (caramel) 1
0.15 water 29.67 89.45 Added Sugar 66.67 10
Example 3
Powder Composition and Beverage
[0173] The following example illustrates a powder composition
containing a soluble cocoa powder and a cocoa extract with elevated
polyphenol level according to the present invention. Components of
the powder composition are illustrated in Table 3. A beverage is
produced using this powder by mixing 89.45 wt % of carbonated water
and 10.55 wt % of said powder composition.
TABLE-US-00003 TABLE 3 powder composition Beverage (% by weight (%
by weight Components of the powder composition) of the beverage)
soluble cocoa powder 1.9 0.2 cocoa polyphenol extract 1.9 0.2 E150d
(caramel) 1.4 0.15 water -- 89.45 Added Sugar 94.8 10
Example 4
Syrup and Beverage with Sweetener
[0174] Table 4 represents components of a syrup and of a beverage
prepared with such syrup. 0.8 wt % of syrup was added to 99.2 wt %
of carbonated water and resulted in a good tasting drink.
TABLE-US-00004 TABLE 4 Syrup Beverage (% by weight (% by weight
Components of the syrup) of the beverage) Defatted soluble cocoa
powder 24.64 0.2 cocoa polyphenol extract 24.64 0.2 E150d (caramel)
18.5 0.15 Added caffeine 0.74 0.006 Water 29.48 89.444 Added
Sucralose 2 10
Example 5
Syrup and Beverage
[0175] Table 5 represents components of a syrup and of a beverage
prepared with such syrup. 15 wt % of syrup was added to 85 wt % of
carbonated water and resulted in a good tasting drink. The powder
composition applied in this example corresponds to the powder
composition as described in example 3.
TABLE-US-00005 TABLE 5 Syrup Beverage (wt % by weight (wt % by
weight Components of the syrup) of the beverage) (total amounts)
(based on example 1) (based on example 1) water 29.63% 89.444%
flavoring agent -- -- coloring agent 1% E150d 0.15% E150d vitamins
-- -- % sugar 66.8-67.2% 10-11% % caffeine 0.05-0.066% 0.0075-0.01%
% polyphenols 0.5-0.65% 0.075-0.1% % fats 0.04% 0.006% %
theobromine 0.16-0.19% 0.026% % xanthines 0.165-0.2% 0.03% % pectin
0.02-0.08% 0.003-0.012% % ash 0.2-1% 0.03-0.15% % fibers 0.02-0.1
0.003-0.015% % proteins 0.22-0.3% 0.03-0.045% % catechin 0.007-0.1%
0.001-0.015% % epicatechin 0.07-0.2% 0.01-0.03%
Example 6
Powder Composition and Beverage
[0176] Table 6 represents the composition of a powder composition
and of a beverage prepared with such powder composition. 10.56 wt %
of the powder composition was added to 89.44 wt % of carbonated
water resulting in a good tasting drink.
TABLE-US-00006 TABLE 6 powder composition Beverage Components (% by
weight (% by weight (total amounts) of the powder composition) of
the beverage) water -- 89.44% flavoring agent -- -- coloring agent
1.4% 0.15% (E150d) vitamins -- -- % sugar 95.2% 10-11% % caffeine
0.085% 0.0075-0.01% % polyphenols 0.78% 0.075-0.1% % fats 0.057%
0.006% % theobromine 0.26% 0.026% % xanthines 0.28% 0.03% % pectin
0.09% 0.003-0.012% % ash 0.3-1.5% 0.03-0.15% % fibers 0.1%
0.003-0.015% % proteins 0.3-0.45% 0.03-0.045% % catechin
0.014-0.14% 0.001-0.015% % epicatechin 0.1-0.3% 0.01-0.03%
Example 7
Evaluation of the Beverage Taste
[0177] The taste and organoleptic properties of three beverages was
evaluated by a trained taste panel.
[0178] Beverage A was prepared by mixing 15 wt % of a syrup as
defined herein comprising a soluble cocoa powder and a cocoa
polyphenol extract with 85 wt % carbonated water is accordance with
the present invention.
[0179] Beverage B was prepared by mixing 85 wt % carbonated water
with 15 wt % of a syrup comprising a soluble cocoa powder as
defined herein but not containing a cocoa polyphenol extract as
defined herein.
[0180] Beverage C was prepared by mixing 85 wt % carbonated water
with 15 wt % of a syrup comprising a cocoa polyphenol extract as
defined herein but not containing a soluble cocoa powder as defined
herein.
[0181] The composition of the syrups used to prepare beverages A,
B, and C is given in table 7. All ingredients (syrup+carbonated
water) were mixed and cooked (at 100.degree. C.) during 1 minute.
After this, the mixture was cooled during 10 minutes and kept in a
fridge (12.degree. C.) during at least one week until use.
TABLE-US-00007 TABLE 7 Syrup used Syrup used Syrup used for
preparing for preparing for preparing Beverage A Beverage B
Beverage C (in wt %) (in wt %) (in wt %) Defatted soluble cocoa
1.33 1.33 -- powder cocoa polyphenol extract 1.33 -- 1.33 E150d
(caramel) coloring 1 1 1 agent caffeine 0.04 0.04 0.04 water 39.7
39.7 39.7 Added Sugar 56.6 57.93 57.93
[0182] In general, when performing taste panel experiments
different scores can be given to different flavors and aromas such
as roasted, sweet, bitter, acidity, alkaline, chocolate, roasted,
aromatic, wine, liquorices, earthy, smoke, green, believed wood,
crumb, caramel, fruity, floral, biscuit, baked, bready, popcorn,
cereal, malty, astringent or praline. Also a score can be given for
some quality issues such as the intensity, quality, fullness,
sparkling perception, astringency of the beverages and the flavors
and aromas of the beverages.
[0183] In the present example, a taste panel was asked to evaluate
samples of the above three beverages by presenting their comments
and remarks on the aroma and flavor character of the samples. The
average scores ranged from score 1 corresponding to a very bad
appreciation of the beverage to score 5 which corresponds to a very
good appreciation of the beverage.
[0184] The taste panel, asked to evaluate the taste and
organoleptic properties of the above three beverages unanimously
give the following scores to respectively beverages A, B and C:
scores of 5, 2, and 1. These results clearly indicate that a
beverage (beverage A) in accordance with the present invention has
a much better aroma and flavor compared to beverages that are
prepared without cocoa soluble powder (beverage C) or without cocoa
extract (beverage B).
Example 8
Evaluation of the Beverages
[0185] In the following example, physical and taste properties of
different kind of beverages were compared. The beverages were
prepared by mixing 15 wt % of a syrup as defined in table 8 with 85
wt % carbonated water in accordance with the present invention.
TABLE-US-00008 TABLE 8 Beverage D Beverage E Beverage F (syrup
(syrup (syrup composition composition composition in g) in g) in g)
Defatted soluble cocoa -- -- 2.66 powder (solubility of more than
70% in water at 20.degree. C.) Standard cocoa powder 2.66 2.66 --
(solubility lower than 70% in water at 20.degree. C.) cocoa
polyphenol extract -- 2.66 2.66 as defined herein E150d (caramel)
coloring 2 2 2 agent water 59.34 59.34 59.34 Added Sugar 136 133.34
133.34 TOTAL amount syrup 200 g 200 g 200 g Solubility of the syrup
in - - ++ the carbonated water Sedimentation after 1 week Yes yes
no Taste -- - ++ `--` = very bad; "-" bad `+` = good; `++` = very
good
[0186] When preparing the above beverages, it was observed that the
syrup used to prepare the beverage F dissolved better and more
rapidly in the added carbonated water compared to the syrups used
to prepare beverages D and E.
[0187] It could also be observed that in beverages D and E
sedimentation was observed after one week, while in beverage F no
sedimentation could be observed even after storage of the drink for
one week. Beverage F had a much better taste and mouth feel than
drinks D and E.
[0188] In addition, beverage F had a much better taste, aroma and
flavor compared to:
(I) a beverage that was prepared with the same ingredients as for
beverage F but not containing a cocoa soluble powder. The amount of
cocoa soluble powder was replaced by additional sugar; and (II) a
beverage that was prepared with the same ingredients as for
beverage F but not containing a cocoa extract. The amount of cocoa
extract was replaced by additional sugar.
[0189] Unexpectedly, even when more sugar was added to these
comparative drinks (I and II), the taste of these drinks remained
unsatisfactory compared to the taste of beverage F. The three
drinks were tested by a taste panel and this panel indicated that
the taste of beverage F was the best; this drink had a beautiful,
full and rich taste. Whereas, even if the taste of drink I
resembled the taste of beverage F, the taste of this drink was
however very fade and not satisfactory. The taste of drink II did
not reassemble the taste of beverage F and was not acceptable.
[0190] Use of a mixture of soluble cocoa powder and a cocoa extract
as defined herein to prepare a beverage thus provides beneficial
and unexpected effects over the separate use of these individual
components: by using these components in combination a drink with
an exceptional good taste was obtained that did not show
sedimentation problems and had a good shelf life.
Example 9
Embodiments of a Soluble Cocoa Powder and a Cocoa Extract Suitable
for Use in the Present Invention
[0191] Table 9 illustrates an embodiment of the composition of a
soluble cocoa powder that can be used in a cocoa-derived
composition according to the invention. In this table the amount of
fat is expressed in wt %. Amounts of other components are expressed
in % by fat-free dry weight, i.e. by weight on a dry fat-free
basis. This example of soluble cocoa powder has more than 90%
solubility in water at 20.degree. C.
TABLE-US-00009 TABLE 9 Ingredient Amount fat 0-12 w % amino acids,
peptides, proteins 28 wt % ash 6 wt % sugars 2.5 wt % Glucose,
glucose oligomers and dextrines 37 wt % pentosanes 3.5 wt %
pectines 0.5-2 wt % polyphenols 7-13 wt % organic acid 3-4 wt %
theobromine 3 wt % caffeine 0.4 wt % fosfatides 0.8 wt %
[0192] Table 10 illustrates an embodiment of the composition of a
cocoa extract that can be used in a cocoa-derived composition
according to the invention.
TABLE-US-00010 TABLE 10 Amount Ingredient (in wt %) Polyphenols
60.5 Protein 9.5 Carbohydrates 12 Theobromine 7 Caffeine 1 Moisture
6.5 Ashes 3.5
* * * * *