Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols

Abstract

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

1 - 102 . (canceled)  
     
     
         103 . Partially defatted cocoa solids prepared by a process comprising the step of pressing unroasted cocoa nibs into cocoa butter and the partially defatted cocoa solids, wherein the ratio of an initial amount of cocoa polyphenols in the cocoa beans to a post-processing amount of cocoa polyphenols in the pressed cocoa solids is less than or equal to 2.0.  
     
     
         104 . The solids of  claim 103 , wherein the ratio is equal to or less than 1.9.  
     
     
         105 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.8.  
     
     
         106 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.7.  
     
     
         107 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.6.  
     
     
         108 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.5.  
     
     
         109 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.4.  
     
     
         110 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.3.  
     
     
         111 . The solids of  claim 103 , wherein the ratio is less than or equal to 1.1.  
     
     
         112 . The solids of  claim 103 , wherein the ratio is 2 and the recovery of cocoa polyphenols is 50%.  
     
     
         113 . The solids of  claim 104 , wherein the ratio is 1.9 and the recovery of cocoa polyphenols recovery is 53%.  
     
     
         114 . The solids of  claim 106 , wherein the ratio is 1.7 and the recovery of cocoa polyphenols is 59%.  
     
     
         115 . The solids of  claim 108 , wherein the ratio is 1.5 and the recovery of cocoa polyphenols is 67%.  
     
     
         116 . The solids of  claim 110 , wherein the ratio is 1.3 and the recovery of cocoa polyphenols is 77%.  
     
     
         117 . The solids of  claim 111 , wherein the ratio is 1.1 and the recovery of cocoa polyphenols is 91%.  
     
     
         118 . The solids of  claim 103 , wherein the unroasted cocoa nibs are prepared by heating cocoa beans for a time and at an internal bean temperature sufficient to loosen the cocoa shells without roasting the cocoa nibs and then winnowing the cocoa nibs from the cocoa shells.  
     
     
         119 . The solids of  claim 118 , wherein the cocoa beans are heated to an internal bean temperature of about 100° C. to about 105° C.  
     
     
         120 . The solids of  claim 119 , wherein the internal bean temperature is less than about 105° C.  
     
     
         121 . The solids of  claim 119 , wherein the heating is infra red heating.  
     
     
         122 . The solids of  claim 103 , wherein the cocoa beans are slaty and/or purple cocoa beans.  
     
     
         123 . The solids of  claim 103 , wherein the cocoa beans are unfermented and/or underfermented cocoa beans.  
     
     
         124 . The solids of  claim 103 , wherein the cocoa beans are Sulawesi cocoa beans.  
     
     
         125 . The solids  103 , wherein the unroasted cocoa nibs are screw pressed or hydraulically pressed.  
     
     
         126 . The solids  claim 103 , wherein the cocoa polyphenols are cocoa procyanidins.  
     
     
         127 . The solids of  claim 126 , wherein the cocoa procyanidins comprise monomers through nonamers.