Food products having enhanced cocoa polyphenol content and...

Details Food products having enhanced cocoa polyphenol content and... Food products having enhanced cocoa polyphenol content and...

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23G 1/02 (2006.01) A23G 1/32 (2006.01) A23L 3/349 (2006.01) A23L 3/3544 (2006.01)

Patent

CA 2323207

The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental polyphenol losses that occur during conventional manufacture by controlling the handling of ingredients in the batching process to provide a product containing a significant amount of the cocoa polyphenols present in the raw materials used to formulate the finished product. Additionally, the milling/refining and conching steps may also be controlled and modified to provide confectioneries having conserved concentrations of cocoa polyphenois relative to the cocoa polyphenol-concentration of the starting ingredients. The cocoa polyphenol containing ingredient may be a cocoa extract, chocolate liquor, partially defatted cocoa solids, and/or synthetic polyphenol.

L'invention se rapporte à des produits alimentaires, et notamment à des confiseries et à des chocolats, possédant des concentrations préservées de polyphénols, et en particulier de polyphénols de cacao. Le procédé de cette invention permet d'éviter les pertes importantes et préjudiciables de polyphénols qui se produisent au cours d'une fabrication traditionnelle. Ledit procédé consiste à maîtriser la manipulation des ingrédients dans le processus de traitement par lots de manière à fournir un produit contenant une quantité suffisante des polyphénols de cacao présents dans les matières premières utilisées pour formuler le produit fini. En outre, il est possible de commander les étapes de concassage/raffinage et de conchage et de les modifier de manière à produire des confiseries possédant des concentrations préservées de polyphénols de cacao par rapport à la concentration en polyphénols de cacao des ingrédients de départ. L'ingrédient contenant les polyphénols de cacao peut être un extrait de cacao, du cacao liquide, des matières solides de cacao partiellement dégraissé et/ou du polyphénol synthétique.

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