FOODSTUFF WITH INCREASED COCOA POLYPHENOL CONTENT, METHOD FOR PRODUCTION THEREOF AND DIETARY ADDITIVE Russian patent published in 2006 - IPC A23G1/00 

FIELD: food processing industry, in particular foodstuff production containing preserved or increased polyphenol content.

SUBSTANCE: invention relates to method for polyphenol content preservation in treatment process of one or more cocoa ingredients, containing cocoa polyphenols, including cocoa procyanidine, to produce product containing at least one carbohydrate ingredient and/or at least one milky ingredient, as well as polyphenol-containing cocoa ingredient, selected from group containing grated cocoa, partially defatted solid cocoa matters, fully defatted solid cocoa matters, cocoa extract, synthetic cocoa procyanidine, or mixture thereof. Claimed method includes pretreatment of at least one carbohydrate ingredient and/or at least one milky ingredient with one or more pretreated ingredients (e.g., antioxidant, emulsifier, fat, flavor or mixture thereof) to provide the first mixture. Then at least one polyphenol-containing cocoa ingredient is added in the first mixture to produce the second mixture followed by processing thereof to produce cocoa-containing product. Product obtained by said method also is disclosed. Claimed product contains grated cocoa or mixture thereof with partially or fully defatted solid cocoa matters as cocoa-ingredient. Moreover, method for production of dietary additive also is disclosed.

EFFECT: foodstuffs including confectionary and chocolaty products containing increased polyphenol, particularly cocoa polyphenol concentration.

27 cl, 4 dwg, 2 tbl, 9 ex