CACAO COMPONENTS, FOOD PRODUCTS WITH INCREASED CONTENT OF POLYPHENOL AND METHODS OF OBTAINING THEREOF Russian patent published in 2009 - IPC A23G1/56 

FIELD: food products.

SUBSTANCE: mentioned cacao components with increased content of polyphenol are obtained from unfermented cacao beans with fermentation factor 275 or lower. The method of crude cacao preparation includes frying cacao-beans or their kernels with fermentation factor 275 or lower. Fried cacao kernels or their parts or crude cacao obtained from cacao-beans or their mixtures have fermentation factor 275 or lower. The extract containing cacao polyphenol including cacao procyanidins is obtained be extraction with solvent of partially defatted cacao solids. The solids are obtained from cacao-beans or their kernels with fermentation factor 275 or lower fried till internal bean or kernel temperature of 95°C-160°C. The partially defatted cacao solids for edible composition usage have the concentration of total cacao polyphenol of over 20 000 mcg for gram of nonoleaginous cacao solids. The edible composition containing partially defatted cacao solids have the concentration of total cacao polyphenol of over 20 000 mcg for gram of nonoleaginous cacao solids. Chocolate contains at least 3 600 mcg of cacao polyphenol for gram of chocolate. Milk chocolate contains at least 1500 mcg of cacao polyphenol for gram of milk chocolate. Chocolate contains (i) cacao component chosen from partially defatted cacao solids, fully defatted cacao solids, crude cacao, cacao kernels and their mixtures and (ii) at least one fat; and also it contains at least 7 300 mcg of cacao polyphenol for a gram of cacao component.

EFFECT: sampling methods of development and processing cacao-beans for cacao components obtaining is provided with increased level of cacao polyphenol; cacao-beans processing method development with substantial quantity of cacao polyphenol that are contained in unprocessed beans is kept in processed beans and cacao components development including cleaned cacao-beans and their parts, crude cacao and partially or fully defatted cacao solids with increased level of cacao polyphenol.

22 cl, 5 dwg, 12 tbl, 31 ex