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Procyanidin-L-arginine combinations

a technology of procyanidin and arginine, which is applied in the field of cocoa components, can solve the problems of affecting the quality of cocoa solids, not being typically available, and current cocoa bean cleaning technology being limited in separation, so as to improve the health of a mammal, and enhance the level of cocoa polyphenols

Inactive Publication Date: 2008-03-20
MARS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0041] More specifically, it is an object of the invention to provide methods of selecting and / or processing cocoa beans for producing cocoa components having enhanced levels of cocoa polyphenols.
[0051] The invention relates to novel versatile methods of processing cocoa beans to form cocoa components having improved properties or characteristics, products made from those methods and methods of using the same. More specifically, the invention relates to methods of producing cocoa components having enhanced levels of cocoa polyphenols. Parameters of the several cocoa processing steps, including the selection of the cocoa bean feedstock, are controlled and / or manipulated to result in a valuable cocoa component while conserving a significant amount of the cocoa polyphenol content present in the cocoa bean. Thus, the invention relates to methods of obtaining cocoa components having conserved levels of cocoa polyphenols relative to the starting materials, and to the products of those processes produced thereby. The invention avoids the significant and detrimental losses of cocoa polyphenols that occur during conventional processing.

Problems solved by technology

The quality of the cocoa solids, however, is affected since they do not contain sufficient color, flavor / aroma and are therefore either discarded or sold for low-value uses.
Since unfermented beans are not conventionally processed commercially, they are not typically available.
Current cocoa bean cleaning technology is typically limited in separation ability to a minimum density difference of 10-15%.
This reduces the efficiency of achieving an accurate separation of bean and extraneous non-cocoa materials and therefore reduces the clean bean yield of the process.
Additionally, conventional cleaning machines become easily clogged and require frequent cleaning.
This also reduces the cleaning efficiency and the clean bean yield of the overall process.
Moreover, conventional cleaning machines have a tendency to fracture the beans during cleaning which reduces the percentage of whole beans available after cleaning.
These broken bean pieces can later give rise to problems during roasting and winnowing.
For instance, small bean pieces will burn readily at the elevated temperatures used during roasting and may result in burnt and ashy flavored liquors which are unacceptable from a flavor standpoint.
Small bean pieces may also decrease the efficiency of the winnowing process because they can be lost during the aspiration of the shells and result in overall yield efficiency losses.
Both of these stages are equipment, maintenance, and energy intensive.
These problems in the art have not heretofore been recognized.

Method used

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  • Procyanidin-L-arginine combinations
  • Procyanidin-L-arginine combinations
  • Procyanidin-L-arginine combinations

Examples

Experimental program
Comparison scheme
Effect test

example 1

Cocoa Source and Method of Preparation

[0341] Several Theobroma cacao genotypes which represent the three recognized horticultural races of cocoa (Enriquez et al., Cocoa Cultivars Register IICA, Turrialba, Costa Rica 1967; Engels, Genetic Resources of Cacao: A Catalogue of the CATIE Collection, Tech. Bull. 7, Turrialba, Costa Rica 1981) were obtained from the three major cocoa producing origins of the world. A list of those genotypes used in this study are shown in Table 2. Harvested cocoa pods were opened and the beans with pulp were removed for freeze drying. The pulp was manually removed from the freeze dried mass and the beans were subjected to analysis as follows. The unfermented, freeze dried cocoa beans were first manually dehulled, and ground to a fine powdery mass with a TEKMAR Mill. The resultant mass was then defatted overnight by Soxhlet extraction using redistilled hexane as the solvent. Residual solvent was removed from the defatted mass by vacuum at ambient temperatur...

example 2

Cocoa Polyphenol Extraction Procedures

A. Method 1

[0342] Cocoa polyphenols were extracted from the defatted, unfermented, freeze dried cocoa beans of Example 1 using a modification of the method described by Jalal and Collin, Phytochemistry 6 1377-1380 (1978). Cocoa polyphenols were extracted from 50 gram batches of the defatted cocoa mass with 2×400 mL 70% acetone / deionized water followed by 400 mL 70% methanol / deionized water. The extracts were pooled and the solvents removed by evaporation at 45° C. with a rotary evaporator held under partial vacuum. The resultant aqueous phase was diluted to 1 L with deionized water and extracted 2× with 400 mL CHCl3. The solvent phase was discarded. The aqueous phase was then extracted 4× with 500 mL ethyl acetate. Any resultant emulsions were broken by centrifugation on a Sorvall RC 28S centrifuge operated at 2,000×g for 30 min. at 10° C. To the combined ethyl acetate extracts, 100-200 mL deionized water was added. The solvent was removed by...

example 3

Varying the Levels of Cocoa Polyphenols Via Manipulating the Degree of Fermentation

[0345] Cocoa beans (T. cocoa, SIAL 659) were subjected to varying degrees of fermentation by removing and analyzing samples of beans taken from a mass of fermenting beans at varying periods of time of fermentation ranging from t0 (time=zero hours) to t120 (time=120 hours). The results are shown in Table 4.

TABLE 4Procyanidin Levels ppm (μg / g) in defatted powderwith varying degrees of fermentationOligomerSAMPLEMonomerDimerTrimerTetramerPentamerHexamerHeptamerOctamerNonamerDecamerUndecamerTotalA - t021,92910,07210,1067788531132421311626422146tr60,753B - t2421,088976291197094477429061364608361176tr57,252C - t4820,887989294747337490629291334692412302tr58,165D - t96955257805062336021401160464254138trND27,910E - t12085814665407025271628888326166123trND22,974

*ND = none detected

*tr = trace (<50 μg / g)

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Abstract

The invention relates to compositions having an enhanced level of cocoa polyphenol and L-arginine which are effective in inducing vasodilation. The invention also relates to products including foods such as confectionary and pet foods, comprising cocoa polyphenols and L-arginine which are useful for inducing vasodilation.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] Reference is made to copending U.S. application Ser. No. 08 / 317,226, filed Oct. 3, 1994 (allowed, now U.S. Pat. No. 5,554,645), Ser. No. 08 / 631,661, filed Apr. 2, 1996, Ser. No. 08 / 709,406, filed Sep. 6, 1996, and Ser. No. 08 / 831,245, filed Apr. 2, 1997, incorporated herein by reference.BACKGROUND OF THE INVENTION [0002] 1. Field of the Invention [0003] The invention relates to cocoa components having enhanced levels of cocoa polyphenols, processes for producing the same, methods of using the same and compositions containing the same. More specifically, the invention provides a method of producing cocoa components having an enhanced content of cocoa polyphenols, in particular procyanidins. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. [0004] The invention also relates to versatile novel ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A61K31/352A23G1/44A23G3/44A61K31/765A23G4/14A23L1/304A21D2/36A21D13/08A23G1/00A23G1/30A23G1/48A23G1/56A23G3/00A23G3/48A23K1/18A23L1/30
CPCA21D2/36A21D13/08A23V2002/00A23L1/3002A23L1/2215A23K1/1866A23K1/1853A23G1/002A23G1/02A23G1/305A23G1/48A23G1/56A23G3/48A23G2200/14A23V2250/2132A23K50/42A23K50/48A23L27/11A23L33/105A21D13/80
Inventor ROMANCZYK, LEO J. JR.SCHMITZ, HAROLD H.
Owner MARS INC
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