MXPA99002178A - Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses - Google Patents

Abstract

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. 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. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Description

COCOA COMPONENTS, EDIBLE PRODUCTS THAT HAVE A POLYPHENOL ENHANCED CONTENT, METHODS TO PREPARE THEM AND MEDICAL USES.

CROSS REFERENCE TO RELATED REQUESTS Reference is made to the patent applications of the U.S.A. Copending Serial No. 08 / 317,226, filed on October 3, 1994 (granted, now US Patent No. 5,554,645), Serial No. 08 / 631,661, filed April 2, 1996, Serial No. 08 / 709,406, filed on September 6, 1996, and No. of Series 08 / 831,245, filed on April 2, 1997, incorporated herein by reference. BACKGROUND OF THE INVENTION Field of the Invention The invention relates to cocoa components having improved levels of cocoa polyphenols to processes for producing them, methods for using them and compositions containing them. More specifically, the invention provides a method for producing cocoa components having an improved content of cocoa polyphenols, in particular procyanidins. The cocoa components include partially defatted and partially cocoa solids, unscarred cocoa beans and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors and mixtures thereof. The invention also relates to novel versatile processes for extracting fat from cocoa beans and / or processing cocoa beans to produce a cocoa component having a conserved level of polyphenols, in particular procyanidins. The invention provides a significantly less complex process with respect to the total cost of the process, maintenance, energy and labor equipment, with the concomitant benefit of obtaining compounds having conserved polyphenol concentrations relative to the starting materials. Description of Related Art Documents are cited in this description with a complete citation for each. These documents relate to the state of the art to which this invention refers and each document cited herein, therefore it is incorporated by reference. The confections and other edible compositions that contain components of cocoa, have a flavor and impart sensation in the mouth very different from those that have been enjoyed by individuals for many years. The sensation in the mouth and the unique taste of chocolate, for example, is a result of the combinations of its numerous components, as well as its manufacturing process. It is well known that the sensation in the mouth and aroma / flavor of a chocolate are factors that greatly influence the convenience of the final chocolate product. Accordingly, the primary focus of conventional processes using cocoa components is the development of distinctive chocolate mouthfeel and taste / aroma. Throughout the chocolate manufacturing process, from the selection of cocoa beans as a product in the country of origin to the mixing and solidification of the final chocolate, the development of mouthfeel and / or aroma / appropriate flavor of the final product, dictates the selection made and the process parameters used. Chocolate contains solid particles dispersed through a fat matrix. Factors that influence the mouthfeel of a chocolate include the particle size distribution of the solids, the properties of the fat matrix material and how the chocolate is made. Cocoa butter is typically the predominant fat in chocolates. Cocoa butter is a solid at room temperature (21-24 ° C) and in this way most chocolates are firm and solid at room temperature providing good "cracking or snapping" in the initial bite. At ambient temperature, the fat phase progressively melts until it is completely achieved at approximately 36 ° C. This rapid fusion in the mouth, at body temperature, provides the smooth, creamy mouthfeel that results in a strong flavor impact. The flavor / aroma characteristics of the cocoa product depend on the combination of numerous solid and fat components, as well as the manufacturing process. The aroma / flavor characteristics are dependent on (1) selection of initial cocoa beans (ie level of fermentation, genotype, origin, etc.), (2) method of processing the grains (ie, cleaning, roasting, peel removal, etc.), (3) processing the cocoa components (ie milling) and (4) final processing to form the final product (es) say selection of the cocoa component and other ingredients, conching, etc.). The various functions of selecting the beans, fermenting, cleaning and processing them to obtain good flavor and other convenient characteristics are well known and are described below. 1. The Cocoa Bean Cocoa beans are derived from cacao trees found in hot, humid climates, in areas of approximately 20 degrees north latitude and south of the equator. In general, Theobro seeds to cocoa (of the order Sterculiacae) are known primarily in two varieties: Criollo and Forastero, with Forastero divided into several varieties. A third group, called Trinitario, is essentially a cross between Criollo and Forastero and is not wild. Freshly harvested Creole grains are pale brown in color while the Forastero grains are purple in color. The cocoa bean is constituted by a portion of grain without inner shell covered by an outer layer. After conventional drying, the grain husk comprises about 12 to 15% of the grain weight, while the husked grain and the residual moisture, represent about 85 to 88%. Typical analytical data in the range for chemical components of grain without cocoa husk are: fat content of 48 to 57%; Theobromine content from 0.8 to 1.3%; caffeine content from 0.1 to 0.7%; total nitrogen content from 2.2 to 2.5%; Ash content from 2.6 to 4.2%; and water content of 2.3 to 3.2% (see Pearson's Composition and Analysis of Food), 9th Edition, 1991). 2. Grain Fermentation Fermentation, an early stage in the processing of cocoa beans, is important for the development of flavor precursors and / or suitable flavors. Previously it was considered that the fermentation and drying of the cocoa beans were "of vital importance, since no subsequent processing of the grain would correct that practice at this stage" (Chocolate, Cocoa and Confectionery: Science and Technology) (Chocolate, Cocoa and Confectionery: Science and Technology), 3rd Edition by Bernard W. Minifie, page 13 (1989)). During the fermentation and drying processes, the unfermented wet grains that are taken from the pod, lose approximately 65 percent of their weight, considering that the final optimal moisture content of 6 percent is reached (Minifie, page 14). The level of fermentation in the dry cocoa bean is typically determined by the "cut test" (defined below). It is well known in the art that the taste in the final cocoa or chocolate is closely related to the fermentation. For example, if the beans are clean and separated from the pulp and dry without any fermentation, the unpeeled kernel will not be brown or purple-brown from fermented dry cocoa beans but instead a slate-gray color (Industrial Chocolate Manufacture and Use (Manufacture and Use of Industrial Chocolate)) 2nd Edition, by ST Beckett, page 13). Chocolate made from unfermented, slate-like grains typically has a very bitter and astringent taste without any apparent chocolate flavor (Beckett, page 13). Accordingly, fully fermented cocoa beans are more convenient than non-fermented cocoa beans from a flavor / flavor point of view and are typically sold at a higher price. Fermented cocoa beans are usually used to produce chocolate liquor. Sub-fermented grains are conventionally processed by their cocoa butter. The quality of the cocoa butter is not affected by subfermentation. The quality of the cocoa solids however is affected since they do not contain enough color, flavor / aroma and therefore are already discarded or sold for low value uses. Although chocolate liquors and / or partially defatted cocoa solids are sometimes produced from an inhomogeneous mass of grains containing a portion of sub-fermented grains, the resulting liquor or solids require subsequent treatment or processing. Since sub-fermented grains are not conventionally processed in commerce, they are typically not available. 3. Grain Cleaning Once the cocoa beans are chosen, they are cleaned to remove foreign matter and then processed. The initial cover consists of cleaning the grains to remove materials that are not cocoa, foreign. Conventional grain cleaning separates grains from materials that are not foreign cocoa either by size or density, using a cleaning machine that is a gravity, vibrating or suction table (see Minifie, page 35).; Chocolate Production and Use, 3rd Ed .. (Production and Use of Chocolate, 3 'Edition)) by L. Russell Cook, pgs. 144-146; and Beckett, page 55). Current cleaning technology for cocoa beans is typically limited in separation capacity to a minimum density difference of 10-15%. This reduces the efficiency to achieve an accurate separation of grains and materials that are not foreign cocoa and therefore reduces the clean grain yield of the process. Additionally, conventional cleaning machines are easily sealed and require frequent cleaning. This also reduces the cleaning efficiency and clean grain performance of the total process. Furthermore, conventional cleaning machines have a tendency to fracture the beans during cleaning, which reduces the percentage of whole grains available after cleaning. These pieces of broken grain later can give rise to prob during toasting and threshing. For example, pieces of small grains will burn easily at the high temperatures that are used during toasting and can result in flavored and burnt-flavored liquors that are unacceptable from a taste point of view. Small pieces of grain can also decrease the efficiency of the threshing process, because they are lost during the aspiration of the husks and result in losses of total yield efficiency. 4. Grain Roasting In the more conventional processes, roasting all the grain or grain without peel is an essential stage in the manufacture of chocolate liquor or partially defatted cocoa solids. The roasting of whole grains previously was considered to be critical in developing the natural flavor and aroma of the cocoa beans and reducing the moisture content of the grain to below about 2% by weight. The toasting of whole grains also loosens the shell, so that it can be easily removed during the threshing process. The degree of roasting of cocoa is a time / temperature dependent relationship, where the time can vary from 5 to 120 minutes and the temperature of the whole grain, typically can vary from 120 ° C to 150 ° C. In the pre-roasting of whole grains, an initial heating step can be performed just below 100 ° C, followed by toasting of unheated grains at elevated temperatures up to about 130 ° C (see Minifie, especially pages 37 and 45-46).; Cook, pages 146-152; Beckett, pages 55-64; and U.S. Patent No. 5,252,349 issued to Carter, Jr.). 5. Threshing - Removal of Cascades The threshing operation serves to separate the grains in the desired inner portion of the grain (grain without shell) and the outer portion of the grain (shell). The principle of separation by a threshing process depends on the difference in the apparent density of the rind without shell and the rind. Standard threshing machines employ a combined action of sieving and air aspiration. The peel is loosened during conventional roasting and / or other types of heating. After loosening, the grains are typically broken between rollers to fragment the cocoa beans, over the natural fracture lines of the cocoa-husked grain to facilitate peel removal during threshing (see US Patent No. 2,417,078 issued to Jones). U.S. Patent No. 5,252,349 issued to Carter, Jr., Minifie, pages 47-51, Cook, pages 152-153, and Beckett, pages 67-68).

Some cocoa bean processing techniques include a pre-heat treatment step to assist in the separation of the husk from the husked grain. This involves subjecting the grains to thermal shock with hot air, infra-red heat or steam (see U.S. Patent No. 4,322,444 to Zuilichem et al .; British Patent No. 1,379,116 to Newton; Minifie, pages 44-43; Cook, page 155, and Beckett, pages 60-62). Infra-red thermal pre-treatment uses infra-red heating to rapidly heat and expand the grains. This loosens the shells. The method consists of exposing the beans to infra-red radiation for a period between half a minute and two minutes, during which time the grains are typically heated to a temperature of approximately 100 to 110 ° C. The infra-red radiation used has a wavelength between 2 and 6 microns corresponding to a frequency in the range of 0.7 to 1.2 x 108 megacycles per second. 6. Chocolate Liquor Formation and other Cocoa Components The next stage of conventional cocoa processing, after threshing, involves grinding grain without shells. The grinding of non-shelled grain is typically done in two stages, an initial grinding step to convert the solid-free grains into a fluid paste and a final grinding step to achieve the desired particle size. Both of these stages are intense in equipment, maintenance and energy. The roasted and clean peel-free cocoa beans typically vary in cocoa butter content of 50-58% by weight. During grinding, the unroasted grain is milled, for example by mill, in a dark, fluid, dark "liquor". The fluidity is due to the rupture of cell walls and the shedding of cocoa butter during processing. Ground particles of the partially defatted cocoa solids are suspended in the cocoa butter. This liquor is sometimes sold commercially as a useful product in the baking and baking or bakery industries, where machinery to process cocoa beans is not available. Another conventional cocoa processing includes separating the cocoa butter from the liquor. This is achieved by using a batch hydraulic container press ("hydraulic press") to separate the cocoa butter from the cocoa solids. The resulting cocoa butter is subsequently filtered to give a clear, solid-free cocoa butter. The shortening can also be produced by a continuous screw press to remove the whole grain husk or less often from unhusked grains (see U.S. Patent No. 5,252,349 issued to Carter, Jr.; and Minifie, especially pages 71 -72). The resulting cocoa cake, either from hydraulic presses or screw presses, can be ground into cocoa powder. Cocoa cake typically contains either 10-12% cocoa fat or 20-22% cocoa fat (see Minifie, pages 72-76; Cook, pages 169-172; and Beckett, pages 78-82) . Cocoa powder from the cocoa cake obtained by hydraulic pressing is usually produced by grinding the cocoa cake. If natural cocoa powder is desired, the cocoa cake is fed directly to the cocoa cake mill. If alkalized cocoa powder is desired, the cake of an alkalizing or alkalizing process is fed to the mill. The hydraulic press produces a cocoa cake that is an agglomerate of previously ground cocoa particles. Cocoa cake mills for cacao cake by hydraulic pressing, therefore they are designed to reduce the size of these agglomerates. The natural cocoa cake or the natural cocoa powder can be further processed by alkalization to modify the color and flavor qualities of the cake (See U.S. Patent No. 3,997,680 issued to Chalin, U.S. Patent No. 5,009,917 issued to Wiant, et al.; Minifie, pages 61-67; Cook, pages 162-165; and Beckett, pages 71-72). The process of alkalization can be used in any of the various processing stages and includes the treatment of any of the grains, liquor, grain without shell, cake or powder with solutions or suspensions of alkalis, usually but not limited to sodium or potassium carbonate . After alkalizing, the cocoa solids are dried and cooled. The dried cocoa solids are subsequently milled to produce alkalized cocoa powder and subsequently cooled and packaged. 7. Polyphenols in Cocoa Beans and Their Utility Cocoa beans contain polyphenols. These polyphenols have recently been extracted and classified by biological activity. It has been found that cocoa polyphenol extracts, particularly procyanidins, have significant biological activity. The additionally separated extracts or compounds have generally been prepared on a laboratory scale by reducing cocoa beans to a powder, degreasing and extracting and purifying the active compound (s) from the defatted powder. The powder is generally prepared by drying by freezing the cocoa beans and pulp, pulping and peeling of the dried grains by freezing and grinding the grains or husked grains without shells. The extraction of the active compound (s) has been achieved by solvent extraction techniques and the extracts have been purified by gel permeation chromatography, High Performance Liquid Chromatography (HPLC) techniques or by a combination of these methods (see U.S. Patent No. 5,554,645 issued to Romancyzk et al.). Now it has also been determined that the recovery of polyphenols appears to be inversely proportional to the degree of fermentation of the cocoa beans. Accordingly, the use of fermented grains as a feedstock, which is important for the good taste of chocolate, reduces the amount of polyphenols available in the cocoa component (s) derived from the grains. It has also been determined that higher processing temperatures and / or longer processing times, for example in the roasting stage, reduce the amount of polyphenols available in the cocoa components derived from the grains of the feedstock. Therefore no cocoa components having substantial amounts of polyphenols have been produced. These problems in the technique to date have not been recognized.

OBJECTIVES OF THE INVENTION An object of the invention is to overcome the difficulties and / or deficiencies mentioned above in the prior art. More specifically, an object of the invention is to provide methods for selecting and / or processing cocoa beans to produce cocoa components having improved levels of cocoa polyphenols. A further object of the invention is to provide a method for processing cocoa beans, wherein a significant amount of cocoa polyphenols present in the pre-processed grain is conserved in the processed grain. Still another object of the invention is to provide cocoa components, including cocoa-free grains or their portions, chocolate liquor and partially or fully defatted cocoa solids, each having improved levels of cocoa polyphenols and products containing the components of cocoa. A further object of the invention is to provide a method for manufacturing chocolates, chocolate flavored confections, chocolate flavor compositions, edible compositions, supplements and combinations thereof, which have improved levels of cocoa polyphenols or their derivatives.

A further objective of the invention is to provide a method for improving the health of a mammal using the products of the invention. A further object of the invention is to provide a method for improving the flavor / aroma characteristics of cocoa components, particularly chocolate liquor containing improved levels of cocoa polyphenols. A still further objective of the invention is to provide a method for producing cocoa butter and cocoa solids having high cocoa butter yield by quantity of cocoa beans produced. Another object of the invention is to provide a method for threshing grain to remove the shell portion of the inner portion, using an air fluidized bed density separation system. Another object of the invention is to provide a method for producing high quality cocoa butter without requiring a grain roasting step or a liquor grinding step. These and other objects and advantages of the invention will be further apparent from the teachings below provided by the detailed description, test data and examples. COMPENDIUM OF THE INVENTION The invention relates to versatile and novel methods of processing cocoa beans, to form cocoa components that have improved properties or characteristics, products made from those methods and methods to use them. More specifically, the invention relates to methods for producing cocoa components having improved levels of cocoa polyphenols. Parameters of the various stages of cocoa processing, including the selection of the cocoa grain feedstock, are controlled and / or manipulated to result in a valuable cocoa component while retaining a significant amount of the cocoa polyphenol content present in the cocoa beans. the cocoa bean In this way, the invention relates to methods for obtaining cocoa components having conserved levels of cocoa polyphenols with respect to the starting materials and the products of those processes produced in that manner. The invention avoids significant and noxious losses of cocoa polyphenols, which occur during conventional processing. The invention also relates to novel cocoa components having improved levels of cocoa polyphenols produced by the methods of the invention. More specifically, the invention relates to novel cocoa components that include cocoa-free grains or their portions, to chocolate liquors, to partially or completely defatted cocoa solids, to polyphenol cocoa extract and their combinations, which have higher levels of cocoa polyphenols compared to conventionally produced cocoa components. The invention also relates to novel compositions containing the novel cocoa components, including edible products, chocolates, chocolate flavored confections, chocolate flavored compositions, ingestible products, digestible products, chewable compositions and combinations thereof. The invention in this manner is in novel products having improved levels of cocoa polyphenols and novel products containing a cocoa polyphenol additive or its derivatives. The additive can be an extract of cocoa beans or a cocoa component or it can be synthetic. The invention further relates to the treatment of cocoa components, particularly chocolate liquors, to provide a cocoa component having high levels of cocoa polyphenols with acceptable aroma / flavor characteristics. The treatment includes the removal of undesirable and / or unpleasant flavors, which may be present in a cocoa component, the manipulation of the aroma / flavor profile using additives or the mixing of cocoa components that have varying levels of cocoa polyphenols and grades. aroma / flavor variants. The invention also relates to methods for the production of cocoa polyphenol extract, from cocoa beans or their components and to the use of the extract as an additive for edible compositions. The invention also relates to novel methods for improving the health of a mammal, particularly humans, by using products containing cocoa polyphenols, particularly products containing high levels of cocoa polyphenols. These methods include the use of cocoa polyphenols to provide one or more of the following activities: reduce periodontal disease, antigingivitis, antiperiodontitis, reduce atherosclerosis, LDL oxidation inhibitor, reduce hypertension, anti-neoplastic antioxidant, DNA topoisomerase II enzyme inhibitor, modulator cyclooxygenase, lipoxygenase modulator, nitric oxide modulator (NO) or NO synthase, non-steroidal anti-inflammatories, apoptosis modulator, platelet aggregation modulator, glucose modulator in vivo or in blood, antimicrobial and inhibitor of damage activity Oxidative DNA BRIEF DESCRIPTION OF THE DRAWINGS Figures 1 (a) - (d) illustrate the change in the surface area of the half grain cut during the fermentation of the cocoa bean: Figure 1 (a) illustrates the half cut grain of a grain of unfermented cocoa; Figures 1 (b) - (d) illustrate the cocoa bean as it is fermented, with Figure 1 (d) illustrating the fully fermented cocoa bean; Figure 2 is a graphical representation of the level / fermentation ratio of cocoa polyphenols for five cocoa bean samples, where the vertical axis represents the level of cocoa polyphenol pentamer (ug / g) from chocolate liquors derived from these defatted cocoa beans and the horizational axis is the degree of fermentation that uses the fermentation factor (as defined below); Figure 3 shows an overview of the method of the present invention and the various products that can be produced by the process (the options of the process depend on economy of products and / or by-products); Figure 4 is a graphical representation illustrating the levels of total cocoa polyphenols present in the cocoa bean or its portion during conventional chocolate liquor processing (line A) and during processing according to one embodiment of the invention (line B); Figure 5 is a graphical representation of the heating / heating temperature / cocoa polyphenol level time ratio for heat-treated chocolate liquor samples at three different temperatures where the vertical axis represents the cocoa polyphenol pentamer level ( ug / g) from defatted chocolate liquors and the horizontal axis is the thermal treatment time. DESCRIPTION OF THE PREFERRED MODALITIES Definitions; 1. The term "chocolate" refers to a solid or semi-plastic food and is intended to refer to all chocolate or chocolate type compositions containing a dispersion of solids within a fatty phase. The term is intended to include compositions that comply with the US Identity Standards. (SOI = Standards of Identity), CODEX Alimentarius and / or other international standards and compositions that do not comply with the US Identity Standards, or other international standards. The term includes sweet, semi-sweet or semi-sweet chocolate, milk chocolate, buttermilk chocolate, nonfat milk chocolate, chocolate mixed with dairy products, sweet cocoa and vegetable fat coating or coating, sweet chocolate and vegetable fat coating , milk chocolate and vegetable fat coating, coating based on vegetable fat, cakes including white chocolate or coating made with cocoa butter or vegetable fat or a combination of these, nutritionally modified chocolate-like compositions (chocolates or coatings made with reduced ingredients) calories) and low-fat chocolates, unless they are specifically identified in another way. In the U.S., chocolate is subject to an identity standard established by the Food and Drug Administration of the U.S.A. (FDA = Food and Drug Administration) under the Federal Food, Drug and Cosmetic Act. Definitions and standards for the various types of chocolate are well established in the U.S. Non-standardized chocolates are those chocolates that have compositions that fall outside the specified ranges of standardized chocolates. The fat phase of the chocolate of the invention may include cocoa butter, milk fat, anhydrous milk fat, butter oil, and other vegetable fats and other modifications of these fats (CBR, CBE and CBS, with reference to substitutes of cocoa butter, equivalents and substitutes) and synthetic fats or mixtures of cocoa butter with these fats. See Minifie, pages 100-109. The chocolate may contain solids / sugar syrup, invert sugar, hydrolyzed lactose, maple sugar, mash, molasses, honey, sugar substitute and the like. The term "sugar substitute" includes bulking agents, sugar alcohols (polyols such as glycerol) or high potency sweeteners or combinations thereof. Nutritive carbohydrate sweeteners with varying degrees of sweetness intensity, may be any of those typically employed in the art and include but are not limited to, sucrose, for example cane or beet, dextrose, fructose, lactose, maltose, glucose syrup solids, corn syrup solids, invert sugar, hydrolyzed lactose, honey, maple sugar, masquerade, molasses and the like. Sugar substitutes can partially replace the nutritive carbohydrate sweetener. High potency sweeteners include aspartame, cyclamates, saccharin, acesulfame-K, dihydrochalcone neohesperidin, sucralose, alitame, stevia sweeteners, glycyrrhizin, thaumatin and the like and mixtures thereof. The preferred high potency sweeteners are aspartame, cyclamates, saccharin and acesulfame-K. Examples of sugar alcohols can be any of those typically employed in the art and include sorbitol, mannitol, xylitol, maltitol, isomalt, lactitol and the like. Chocolates may also contain bulking agents. The term "bulking agents" as used herein may be any of those typically employed in the art and include polydextrose, cellulose and its derivatives, maltodextrin, gum arabic and the like. Chocolate products may contain emulsifiers. Examples of safe and suitable emulsifiers can be any of those typically employed in the art and include lecithin derived from plant sources such as soybeans, safflower, corn, etc., fractionated lecithins enriched in either phosphatidyl choline or phosphatidyl ethanolamine or both, mono- and diglycerides, diacetyl tartaric acid esters of mono- and diglycerides (also referred to as DATEM), monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, sorbitan monostearate, hydroxylated lecithin, esters of lactylated fatty acids of glycerol and propylene glycol, polyglycerol esters of fatty acids, mono- and di-esters of propylene glycol of fats and fatty acids, or emulsifiers that are approved by the soft candy category defined by the US FDA In addition, other emulsifiers that may be employed include polyglycerol polyricinoleate (PGPR), ammonium salts of phosphatidic acid, sucrose esters (for example YN), oat extract, etc., any emulsifier that is suitable in chocolate or a fat system. similar solids or any mixture. 2. The term "chocolate flavor jam" for food products, excluding "chocolate" having a chocolate flavor / aroma and comprising a cocoa fraction. These products are stable at ambient temperatures for extended periods of time (for example, longer than 1 week) and are characterized as stable in storage microbiologically at 18-30 ° C under normal atmospheric conditions. Examples include hard candy with chocolate flavor, chewable, chewing gum, etc. 3. The term "chocolate flavored compositions" refers to chocolate flavor compositions, excluding "chocolate", that contain a cocoa fraction and that have a chocolate flavor / aroma. Examples include cake mixes with chocolate flavor, ice cream, syrups, baking products, etc. 4. The term "fats", as used herein, refers to triglycerides, diglycerides and monoglycerides that can be commonly employed in chocolates and chocolate-like products. Fats include fats and oils of natural origin such as cocoa butter, pressed cocoa butter, expeller cocoa butter, solvent extracted cocoa butter, refined cocoa butter, milk fat, anhydrous milk fat, milk fat fractionated, milk fat replacements, butter fat, fractionated butter fat, cocoa butter equivalents (CBE) cocoa butter substitutes (CBS), cocoa butter replacements (CBR), reduced calorie fats and / or synthetically modified fats such as Caprenin ™. An example of a reduced calorie fat is Caprocaprilobehein (commonly known as Caprenin ™) as described in U.S. Pat. No. 4,888,196 issued to Ehrman, et al., which is incorporated herein by reference. 5. The term "food product" includes any food product, for example, those set forth in 21 CFR § 101.12. The term includes cakes or cakes with compositions of chocolate flavor, alajú or nuégado (nougat), puddings, etc.) as well as compositions that do not have chocolate flavor (for example candies, etc.) 6. The term "fermentation factor" "is a numerical quantification of the level of fermentation of a batch of cocoa beans. Fermentation factors are in the range of 100 (sub / non-fermented) to 400 (fully fermented).

In order to estimate the degree of fermentation, cocoa beans are typically subjected to a standard cut test to estimate the quality as defined in industry grade standards. The grain halves are placed on a board for visual inspection of color as well as defects that may arise during the fermentation, drying and / or storage of the grains. The grains can be divided into four categories of fermentation according to their color and appearance: (a) fully fermented, for example predominantly a brown tone; (b) partially fermented, for example purple / brown; (c) purple (sub-fermented); and (d) slate type (very sub-fermented and / or unfermented grains). Purple / brown beans include all grains that show any blue, purple or violet color on the exposed surface, either as a bath or as a patch. Purple grains should include all grains that show a completely blue, purple or violet color over the entire exposed surface. This will also include independent of color, any grains that are slate-like, but not predominantly (when predominant, in this context, means more than half). The "fermentation factor" is determined using the grading system to characterize the fermentation of the cocoa beans. The slate type, which is sub / unfermented, is designated as 1, purple as 2, purple / brown as 3 and coffee as 4. The percentage of grains that fall within each category is multiplied by the heavy number. In this way, the "fermentation factor" for a sample of 100% brown grains would be 100 x 4 or 400, while the fermentation factor for a sample of 100% purple grains would be 100 x 2 or 200. One sample of 50% of slate-like grains and 50% of purple grains, would have a fermentation factor of 150 [(50 x 1) + (50 x 2)]. Cutting tests applicable to cocoa beans derived from the Trinitario and Forastero types, may not be applicable to cocoa beans derived from the Criollo type, for example where the variation in grain color in the range from fully purple to light toasted, can be found According to this, the color-based cutting test will not be applicable to specific cocoa genotypes that lack the anthocyanin pigments responsible for the purple color, such as Catango (or Catongo) type whose grains are light toasted in color. Other exceptions include "cocoa beans" derived from other Theobroma species, Herrania species and their inter- and intra-specific crosses. The grains of these species are "toasted" in color. For these types of grains, the level of fermentation can be determined using a modified standard cut test. Using the modified test, the grain surface (in half) is inspected for the degree of lines, cracks or fractures that form during fermentation, instead of the color change. Figures 1 (a) - (d) illustrate the change in the surface area of half cut grain during the fermentation of the cocoa bean. As can be seen from Figures 1 (a) - (d), the number of lines / fissures and the extent to which they extend across the entire surface of the cut grain half increases as the grain is fermented. Figure 1 (a) illustrates the half cut grain of an unfermented cocoa bean where the surface is slightly smooth. Figures 1 (b) - (d) illustrate the cocoa beans as they are fermented, with Figure 1 (d) showing the fully fermented cocoa bean. As the cocoa bean is fermented, the surface develops small lines or branch-type cracks. This modified test can also be used to approximate the fermentation factor, where a cocoa bean corresponding to Figure 1 (a) is designated as 100, Figure 1 (b) as 200, Figure 1 (c) as 300 and Figure 1 (d) as 400.

While the definitions of the aforementioned categories are a general guide, the estimation according to these categories is well within the skill of the person with ordinary knowledge in the specialty, well versed in the processing of chocolate and cocoa (see Wood et al, Cocoa, 4th Edition, (1985), incorporated herein). by reference, especially pages 511 to 513). 7. The numerical terms or qualitative characteristics of the cocoa polyphenol level in grains or in components refer to the amount detectable and measurable using the method to evaluate the levels established in Example 5. 8. The term "significant amount" means an amount that maintains the basic characteristics of the specified ingredients or composition or product. 9. The term "chocolate liquor" refers to dark brown fluid "liquor", which is formed by grinding a grain without cocoa husk. The fluidity is due to the rupture of cell walls and the release of cocoa butter during processing resulting in a suspension of ground particles of cocoa solids suspended in cocoa butter (See, Chocolate, Cocoa and Confectionery: Science and Technology (Chocolate, Cacao and Pastry: Science and Technology), 3rd Edition, by Bernard W. Minifie). 10. The term "regular average quality cocoa beans" refers to cocoa beans that have been separated from the pulp and dried material and are relatively free of fungi and infestation. These grains are a commercial product and form the feed material for the next stage in the production processes, ie infra-red heating, roasting, pressing, etc. The term includes any grain that has been genetically modified or produced. 11. The term "recently harvested fresh and raw cocoa beans" refers to seeds or grains recently harvested from the cocoa pod and that has not undergone any processing other than pulping. The term includes any grain that has been genetically modified or produced. 12. The term "partially defatted cocoa solids" refers to the solid portion (s) derived from partially shelled-free, partially shelled cocoa-free grains, including cocoa powder, cocoa cake, cocoa polyphenol extracts, powders or alkalized cakes, etc., (excluding chocolate liquor and cocoa butter). 13. The term "cocoa polyphenol" refers to the polyphenol compounds present in cocoa beans and their derivatives. The term cocoa polyphenol is intended to include polyphenols extracted from cocoa beans and their derivatives, as well as structurally similar synthetic materials. The term polyphenols include proanthocyanidins that are extracted from cocoa beans and their derivatives, as well as structurally similar synthetic materials and include procyanidins that are extracted from cocoa beans and their derivatives as well as structurally similar synthetic materials. More specifically, the term "cocoa polyphenol" includes monomers (notwithstanding the term polyphenol) of the formula An (wherein n is 1) or oligomers of the formula An (wherein n is an integer from 2 to 18, and higher ), where A has the formula: and R is 3- () -0H, 3- (ß) -0H, 3- (a) -O-sugar, or 3- (ß) -0-sugar; the junction between adjacent monomers is carried out in positions 4, 6 or 8; a binding to a monomer in position 4 has stereochemistry or β; X, Y and Z are selected from the group consisting of A, hydrogen and a sugar, with the provisos that for at least one terminal monomer, the junction of the adjacent monomer is in the 4 position and optionally Y = Z = hydrogen; the sugar is optionally substituted with a phenolic portion; and salts, derivatives and oxidation products thereof. Advantageously, the sugar is selected from the group consisting of glucose, galactose, xylose, rhamnose and arabinose. The sugar of any or all of R, X, Y, and Z can optionally be substituted at any position with a phenolic moiety by an ester linkage. The phenolic portion is selected from the group consisting of coffee, cinnamic, coumaric, ferulic, gallic, hydroxybenzoic and sinapic acids. One or more of the cocoa polyphenol compounds can be used simultaneously, for example in "combinations" in one or more formulations comprising one or more of these compounds. The term "oligomer" as used herein, refers to any compound of the formula presented above, wherein n is 2 to 18 and above. When n is 2, the oligomer is called a "dimer"; when n is 3, the oligomer is "trimer"; when n is 4, the oligomer is called a "tetramer"; when n is 5, the oligomer is called a "pentamer"; and similar descriptions can be designated for oligomers having n up to and including 18 and higher, such as when n is 18, the oligomer is called an "octadecamer". The term "cocoa polyphenols" is further defined in the patent applications of the U.S. Serial No. 08 / 317,226, filed on October 3, 1994 (now granted by US Patent No. 5,554,645), Serial No. 08 / 631,661, filed April 2, 1996, Serial No. 08 / 709,406, filed September 6, 1996, and Serial No. 08 / 831,245, filed on April 2, 1997, incorporated herein by reference. 14. The term "treatment" is intended to refer to methods for processing cocoa beans including drying, heating (eg roasting, heating with infra-red, etc.), chemical treatment (eg with anti-microbial agents). , rehydrated, pressed, extraction with solvent, microwave assisted extraction, etc. 15. The term "cocoa component" is intended to refer to a fraction derived from husk-free, husk-free cocoa grain and includes chocolate liquor, partial cocoa solids or fully defatted solids (eg cake or powder), extracts from cocoa, cocoa butter, cocoa bean without shell or its portions, etc. DETAILED DESCRIPTION OF THE INVENTION A. Selection of Cocoa Beans As established above, conventional processes use fermented cocoa beans to form cocoa components. Applicants have discovered that the level of cocoa polyphenols in cocoa beans decreases dramatically during fermentation. Figure 2 shows the pentamer content of liquors derived from cocoa beans of different origins, with varying degrees of fermentation. The data represented in this graph were collected by visual color classification of the grains. Categories used for grading were slaty, purple, brown purple and brown - the standard categories used by the industry to grade grain fermentation levels during a cut test. Each sample (300 g) was toasted for 15 minutes at 150 ° C in a convection oven.

The roasted beans then cracked and threshed. A liquor is produced using a Melange grinding apparatus with a cycle time of one hour. To produce the fermentation, at a continuous scale (x-axis) the different colors were given a weighted number. These results demonstrated that sub-fermented grains have higher polyphenol levels than fermented grains. When processing sub-fermented grains, it is possible to make liquors with higher polyphenol contents. Accordingly, one aspect of the invention relates to methods for producing cocoa components containing improved levels of cocoa polyphenols from sub-fermented cocoa beans. The use of sub-fermented cocoa beans or a mixture of sub-fermented cocoa beans with fermented cocoa beans provides a cocoa component that has improved levels of cocoa polyphenols. Therefore, one embodiment of the invention relates to the use of cocoa beans having a fermentation factor of less than 375, preferably less than 325, advantageously less than 275, even more advantageously less than 225, conveniently less than 175 and in particular less than 150. In another preferred embodiment, sub-fermented cocoa beans having a fermentation factor of less than 125 and even about 100 are used. B. Methods for Producing Cocoa Components that Have Improved Levels of Polyphenols A profile of a modality of the invention is illustrated in Figure 3. The method of the invention includes modifications of certain stages of the process to produce three types of products. A process modification (Modification A) allows the production of cocoa solids containing conserved levels of polyphenols with respect to the levels of polyphenols in cocoa grain feedstocks. Polyphenols are preserved in the product at higher levels than in conventional processes. Modification B allows the production of cocoa butter without necessarily the concomitant conservation of polyphenols. Modification C allows the production of cocoa solids and fat products with improved polyphenol contents with respect to conventional fat / solids separation processes. In a broad embodiment of the invention, a cocoa component having an improved cocoa polyphenol content is produced in a process comprising the steps of: (a) treating cocoa beans containing cocoa polyphenols while retaining a significant amount of cocoa polyphenol content to form treated cocoa beans; and (b) producing the cocoa component from treated cocoa beans. A significant amount of the cocoa polyphenols is preserved using the methods of the invention. The cocoa beans can be cocoa beans with regular average quality, fresh raw harvested cocoa beans or their combinations. The cocoa beans can be non-fermented, sub-fermented, fully fermented or their mixtures, with fermentation factors in the range of 100 to 400. Preferably, the cocoa beans are sub-fermented to allow the production of a cocoa component that has the higher levels of cocoa polyphenols. One embodiment of the invention relates to methods of processing cocoa beans that are cocoa beans with regular average quality, wherein the cocoa polyphenol content of the cocoa component produced is from 25 to 100% by weight of the polyphenol content of cocoa. cocoa beans with regular average quality. Preferably, the cocoa polyphenol content of the cocoa component produced is greater than 35% by weight of the cocoa polyphenol content of the regular average quality cocoa beans, advantageously greater than 45% by weight, even more advantageously higher than 55% by weight and preferably greater than 65% by weight. According to other preferred modalities, more than 75% by weight is preserved, conveniently more than 85% by weight, especially more than 95% by weight and in particular more than 99% by weight. Another embodiment of the invention relates to methods for processing raw freshly harvested cocoa beans, wherein the cocoa polyphenol content of the cocoa component produced is from 5 to 100% by weight of the cocoa polyphenol content of the cocoa beans. Fresh harvested cocoa in raw. Preferably, the cocoa polyphenol content of the cocoa component produced is greater than 10% by weight of the cocoa polyphenol content of the raw freshly harvested cocoa beans, advantageously greater than 15%. More advantageously greater than 20%, and even more advantageously more than 25%. According to a preferred embodiment, more than 30% is preserved, advantageously more than 35%, particularly 40% and especially more than 45%. According to an even more preferred embodiment, more than 50% is preserved, advantageously more than 55%, better still more than 60% and in particular greater than 65%. According to an even more preferred embodiment, much more than 70%, advantageously more than 75%, better still more than 80% by weight and more particularly than 85% is preferred.

The processing steps include thermo-treatment (for example toasting, infra-red heating, etc.), drying, chemical treatments, etc. Preferably, the treatment steps develop chocolate flavor without significantly reducing the cocoa polyphenol content of the feedstock to form heat-treated cocoa beans. According to one embodiment of the invention, the step of treating the cocoa beans comprises heat-treating the cocoa beans at an elevated temperature for a sufficient time to develop chocolate flavor, while retaining a significant amount of their content. Cocoa polyphenols to form heat-treated cocoa beans. The thermo-treatment includes toasting, infra-red heating, drying at high temperatures and their combinations. According to one embodiment of the invention, the heating of the cocoa bean is at an internal bean temperature (IBT = Internal Bean Temperature) greater than 120 ° C at least for 1 minute and the polyphenol content of cocoa in the thermo grains -treated is at least 75% by weight (full fat) of the content of cocoa polyphenols in the pre-treated cocoa beans, advantageously greater than 80% by weight, more conveniently more than 85% by weight, better still more than 90% by weight and in particular greater than 95% by weight. According to another embodiment of the invention, the heating of the cocoa bean is at an internal grain temperature (IBT) above 140 ° C for at least 1 minute and the content of cocoa polyphenols in the heat-treated grains is at least 60% (whole fat) by weight of the cocoa polyphenol content in the pre-treated cocoa beans, advantageously much more than 65% by weight, more suitable greater than 70%, even better than 75% and in particular greater than 80% According to yet another embodiment of the invention, the heating of the cocoa bean is at an internal grain temperature (IBT) above 160 ° C for at least 1 minute and the content of cocoa polyphenols in the heat-treated beans is at least 40% by weight (whole fat) of the cocoa polyphenol content in the pre-treated cocoa beans, advantageously greater than 45%, more conveniently greater than 50% by weight, even better than 55% by weight and particular greater than 60%. According to a still further embodiment of the invention, the heating of the cocoa bean is at an internal grain temperature (IBT) over 120 ° C at least 1 minute and the polyphenol cocoa pentamer content (whole fat) in the heat-treated grains is at least 60% by weight of the cocoa polyphenol pentamer content in the pre-treated cocoa beans, advantageously greater than 65%, more conveniently greater than 70%, even better than 75% and in particular greater than 80%. According to another embodiment of the invention, the heating of the cocoa bean is at an internal grain temperature (IBT) above 140 ° C for at least 1 minute and the cocoa polyphenol pentamer content (whole fat) at heat-treated grains, is at least 25% by weight of the cocoa polyphenol pentamer content in the pre-treated cocoa beans, advantageously greater than 30%, more suitable greater than 35%, even better than 40% and prefers in particular greater than 50%. According to another embodiment of the invention, the heating of the cocoa beans is to an IBT (internal grain temperature) above 160 ° C at least for 1 minute and the cocoa polyphenol pentamer content (whole fat) in the heat-treated grains is at least 15% by weight of the cocoa polyphenol pentamer content in the pre-treated cocoa beans, advantageously greater than 20%, more conveniently greater than 25%, even better superior to 30% and in particular higher than 35%. Toasting involves applying external heat to the cocoa bean or unroasted grain by a combination of conduction and convection. With conventional toasting conditions, moisture and volatile substances diffuse from the interior parts of the pieces of grain without shells. According to one embodiment of the invention, preferably toasting is conducted at an internal grain temperature from 95 to 160 ° C for from 30 seconds to 5 hours, advantageously from 95 to 150 ° C from 1 minute to 3 hours, better still from 95 to 140 ° C, for from 1 minute to 1 hour, and more preferably from 95 to 120 ° C from 1 minute to 1 hour. Infra-red heating involves applying infra-red heat in such a way that the husks of the grains heat up quickly. The husks dry, expand and loosen of the grains without shells. Preferably infra-red heating is conducted at an internal grain temperature from 95 to 135 ° C for from 1 to 5 minutes, advantageously from 95 to 125 ° C, still better from 95 to 115 ° C and particularly preferred of approximately 95-110 ° C. Preferably, the infra-red heating step is for a period of time less than 8 minutes, advantageously less than 7 minutes, even better for less than 6 minutes and in particular less than 5 minutes. According to a preferred embodiment, the period of time is less than 4 minutes, advantageously less than 3 minutes, better still less than 2 minutes and in particular less than 1 minute. According to one embodiment, the treatment comprises drying the cocoa beans to form dry cocoa beans. The drying may be at room temperature or at an elevated temperature, preferably for a time and in a sufficient proportion to develop chocolate flavor, while a significant amount of its cocoa polyphenol content is retained. Drying typically reduces the moisture of the cocoa bean to less than 7% by weight. Preferably, drying decreases the moisture content of the cocoa beans to less than 4% by weight, advantageously to less than 3% by weight, better still less than 2% by weight and preferably less than 1% by weight. This embodiment of the invention may further comprise a step of producing chocolate liquor having an improved content of cocoa polyphenols from dried cocoa beans. The chocolate liquor can be produced by conventional milling methods. Preferably, the chocolate liquor is cooled during milling to reduce greater losses of cocoa polyphenols. According to another embodiment, the cocoa beans are raw freshly harvested cocoa beans containing cocoa polyphenols and the treatment comprises: (i) at least partly fermenting freshly harvested cocoa beans raw, to form at least grains of partially fermented cocoa; and (ii) heat-treating the cocoa beans at least partially fermented at an elevated temperature for a sufficient time to develop chocolate flavor, while retaining a significant amount of their cocoa polyphenol content, to form cocoa beans. -treated Preferably, the cocoa beans are raw freshly harvested cocoa beans, which have a fermentation factor of less than about 125. According to another embodiment, the treatment comprises: (i) drying cacao beans containing cocoa polyphenols for form dry cocoa beans; and (ii) subject infra-red heating of the dried cocoa beans to an elevated temperature for a sufficient time to form infra-red heated cocoa beans while retaining a significant amount of their cocoa polyphenol content. According to another additional embodiment, the cocoa beans have husks and the treatment comprises: (i) infra-red treatment of the cocoa beans at an elevated temperature for a sufficient time to loosen the husks while retaining a significant amount of their cocoa polyphenol content to form cocoa beans heated with infra-red; and (ii) roasting the cocoa beans heated with infra-red at an elevated temperature for a sufficient time to develop the chocolate flavor, while also retaining a significant amount of their cocoa polyphenol content to form roasted cocoa beans. . According to a still further embodiment, the treatment comprises: (i) subjecting infra-red heating of the cocoa beans to an elevated temperature for a sufficient time to reduce their moisture to less than 5% by weight while retaining a significant amount of its cocoa polyphenol content to form cocoa beans heated with infra-red; and (ii) roasting the cocoa beans heated with infra-red at an elevated temperature for a sufficient time to develop chocolate flavor, while also retaining a significant amount of their cocoa polyphenol content, to form roasted cocoa beans . According to another embodiment of the invention, the treatment comprises: (i) drying cocoa beans having polyphenols to form dry cocoa beans; (ii) subject infra-red heating of dried cocoa beans to an elevated temperature for a sufficient time to develop chocolate flavor, while maintaining a significant amount of their cocoa polyphenol content to form heated cocoa beans with infra-red; and (iii) roasting the infra-red heated cocoa beans at a high temperature for a sufficient time to further develop chocolate flavor while also maintaining a significant amount of their cocoa polyphenol content to form roasted cocoa beans. Surprisingly, it has been discovered that the polyphenol content of the cocoa bean can be maintained or maintained by controlling the treatment of the grains. With reference to Figure 4, a graphical representation illustrates cocoa polyphenol levels in total present in the cocoa bean or a portion thereof during a chocolate liquor processing (line A) and processing according to a modality of the invention. invention (line B). As can be seen from the graph, an initial loss of polyphenol content occurs during fermentation, additional loss occurs during roasting and greater loss occurs during liquor alkalization, grains without peel, cake or powder (during chocolate manufacture). According to the invention, the cocoa polyphenol content of the cocoa component produced is from 25 to 100% by weight of the cocoa polyphenol content in the cocoa beans of regular average quality, advantageously from 35 to 100% by weight, more conveniently from 45 to 100% by weight, even better from 55 to 100% by weight and 65 to 100% by weight is particularly preferred. The invention allows the retention of higher levels of cocoa polyphenol content not only with respect to the cocoa beans of regular average quality, but also with respect to the raw freshly harvested cocoa beans. Using the method of the invention, the cocoa polyphenol content of the cocoa component produced is from 5 to 100% by weight of the polyphenol content of cocoa in the raw freshly harvested cocoa beans, advantageously from 10 to 75% by weight of cocoa polyphenol content in raw freshly harvested cocoa beans, preferably from 15 to 50% by weight, still more from 20 to 45% by weight and in particular greater than 30% by weight. According to one embodiment, the cocoa polyphenol content of the cocoa beans heated with infra-red is at least 55% by weight of the cocoa polyphenol content of the regular average quality cocoa beans., preferably at least 65%, advantageously at least 75%, even better at at least 85% and in particular at least 95%. The cocoa polyphenol pentamer content of the infra-red heated cocoa beans may be at least 30% by weight of the cocoa polyphenol pentamer content of the regular average quality cocoa beans, preferably at least 35% , advantageously at least 40%, still more at least 45% and in particular at least 50%. When the heating stages with infra-red and roasting in combination are employed, the cocoa polyphenol content of the roasted cocoa beans is preferably at least 75% by weight of the cocoa polyphenol content of the heated cocoa beans with infra-red, advantageously at least 80%, even more at least 85% and in particular at least 90%. Alternatively, the cocoa polyphenol pentamer content of the roasted cocoa beans is at least 40% by weight of the cocoa polyphenol pentamer content of the infra-red cocoa beans, advantageously at least 50%, better still at least 60% and in particular at least 70%.

A preferred aspect relates to the production of chocolate liquors containing improved levels of cocoa polyphenols. Therefore, the cocoa components produced by the methods of the invention preferably include chocolate liquor. Accordingly, one embodiment of the invention relates to a method for the production of chocolate liquor having an improved content of cocoa polyphenols, comprising the steps of: (a) treating cocoa beans, containing polyphenols of cocoa, while a significant amount of its cocoa polyphenol content is preserved to form treated cocoa beans; and (b) producing chocolate liquor having an improved content of cocoa polyphenols from the treated cocoa beans. Preferably, the polyphenol content of cocoa in the chocolate liquor is at least 65% by weight of the cocoa polyphenol content of the cocoa beans, advantageously at least 75%, even more than at least 85% and in particular higher to 90%. Preferably, the polyphenol pentamer content of cocoa in the chocolate liquor is at least 45% by weight of the cocoa polyphenol pentamer content of the cocoa beans, advantageously at least 55%, even better of at least 60% and in particular more than 75% is preferred. The invention also relates to the treatment of cocoa components, particularly chocolate liquors, to provide a cocoa component having high levels of cocoa polyphenols with acceptable aroma / flavor characteristics. The treatment includes the removal of undesirable or unpleasant flavors present in a cocoa component. The flavor can also be modified using additives or mixing of the cocoa components having varying levels of cocoa polyphenols and varying degrees of aroma / flavor. The cocoa or chocolate liquor component can subsequently be heat-treated to remove any undesirable or unpleasant flavors. The subsequent thermo-treatment preferably is at a temperature between 65 and 140 ° C for from 5 minutes to 24 hours, advantageously between approximately 75 and 130 ° C for from 5 minutes to 2 hours, even better between approximately 85 and 120 ° C for from 5 minutes to 1 hour and in particular between approximately 95 and 110 ° C for from 5 minutes to 30 minutes. Preferably, the subsequent thermo-treatment includes agitation to facilitate the removal of unpleasant flavors. The heating may be vacuum to assist in the removal of unpleasant flavors, preferably where the pressure is less than 660 mm (26 inches) of mercury. The cocoa component or chocolate liqueur can also be aerated during the thermo-treatment. Figure 5 illustrates the effect of different thermo-treatment temperatures (75 ° C, 95 ° C, 125 ° C) at the pentamer level against the heating time in a chocolate liquor. Figure 5 shows that long treatments at temperatures above 100 ° C should be avoided. According to one embodiment, the liquor or cocoa component is subsequently directly heated with steam. Preferably, the cocoa polyphenol content of the chocolate liquor is at least 55% by weight of the cocoa polyphenol content of the cocoa beans, advantageously at least 65%, even better at least 75% and preferably at least 85%. Preferably, the cocoa polyphenol pentamer content of the chocolate liquor is at least 45% by weight of the cocoa polyphenol pentamer content of the cocoa beans, advantageously at least 55%, even better at least 65% and in particular at least 75%. Another aspect of the invention relates to methods for producing chocolate liquors without the use of an alkalization step and / or without the use of a conventional toasting stage. One embodiment of the invention relates to methods for producing a non-alkalized chocolate liquor comprising the steps of: (a) heating cocoa beans using infra-red radiation; and (b) producing a chocolate liquor from the heated cocoa beans; where the chocolate liquor is not subsequently alkalized. Another embodiment of the invention relates to a method for producing a chocolate liquor comprising the steps of: (a) heating cocoa beans using infra-red radiation to loosen its shell; and (b) producing a chocolate liquor from the heated cocoa beans without a subsequent heating step. According to this embodiment of the invention, the heating is achieved by the use of an infra-red heater. A suitable infra-red heater is manufactured by Micronizer Company (UK) Ltd. The infra-red heating is carried out at elevated temperatures compared to conventional processing conditions to not only assist in removing the strongly adherent peels from the non-peel grains. cocoa, but also to lightly toast the raw grains. The level of thermal processing achieved with infra-red heating eliminates the need for a conventional grain roaster. The infra-red heating swells and loosens the kernels of the grains to facilitate removal in the threshing process. Preferably, the infra-red heating is carried out at elevated temperatures to give a sufficient toasting to the raw grains and thus eliminates the need for an additional grain roaster. The elimination of the conventional grain roasting stage greatly simplifies and reduces the costs of the method or process. Preferably, the heating reduces the moisture content of cocoa beans to less than 7% by weight, preferably when less than 5% by weight, advantageously less than 4%, even better than less than 3% and preferably less than 2%. As stated above, the cocoa polyphenol content of cocoa beans decreases dramatically during fermentation. One aspect of the invention relates to the use of sub-fermented or non-fermented cocoa beans in the production of the cocoa component. Preferably, the cocoa beans have a fermentation factor of less than 375, advantageously less than 350, better still less than 325 and preferably less than 300. According to another embodiment, highly sub-fermented cocoa beans are used. Preferably, the cocoa beans have a fermentation factor of less than 275, advantageously less than 250, better still less than 225 and preferably less than 200. Cocoa beans having a fermentation factor of less than 150 or even cocoa beans do not fermented (ie a fermentation factor of approximately 100), can also be used. According to another aspect of the invention, the method comprises the step of at least partially fermenting freshly harvested, raw cocoa beans containing cocoa polyphenols to at least partially fermented cocoa beans and subsequently treating the fermented cocoa beans. partially as a minimum. Preferably, the partially fermented cocoa beans at least have a fermentation factor of less than 375, even lower than 200 and more preferably less than 150. Another aspect of the invention relates to methods for the commercial production of cocoa polyphenols for use as an edible, ingestible or pharmaceutical component, from cocoa beans comprising the steps of: (a) processing cocoa beans to separate cocoa butter from the cocoa solids; and (b) extracting cocoa polyphenols from the cocoa solids, wherein the processing comprises the steps of pressing, microwave assisted extraction (see U.S. Patent No. 5,002,784 issued to Pare et al.), solvent extraction or combinations thereof. . Another embodiment of the invention relates to methods for the commercial production of cocoa polyphenols from cocoa beans, comprising the sequential steps of: a) extracting cocoa polyphenols from cocoa beans; and (b) separating a cocoa component from the cocoa shell. According to a preferred embodiment, the cocoa beans are sub-fermented to improve the amount of cocoa polyphenols. Preferably, the cocoa beans have a fermentation factor of less than 375, better still less than 350 and in particular less than 325 is preferred.

C. Cocoa Components that Have Improved Levels of Cocoa Polyphenols 1. Chocolate Liquors Using the methods described above, chocolate liquors are obtained with improved levels of cocoa polyphenols. When a product of the invention is characterized by relating the amount of cocoa polyphenols per gram ingredient in the product of the invention, these ingredient does not necessarily contain the cocoa polyphenols, but rather is the product that contains the cocoa polyphenols. One embodiment relates to a chocolate liquor produced from regular average quality cocoa beans having a fermentation factor greater than 375, the chocolate liquor contains at least 5500 μg, preferably at least 6000 μg, advantageously at least 7000 μg, even better when at least 8000 μg and particularly preferred is at least 9000 μg of cocoa polyphenols per gram of chocolate liquor. Preferably, the chocolate liquor contains at least 500 μg of cocoa polyphenol pentamer per gram of chocolate liquor, advantageously at least 600 μg, better still at least 700 μg and in particular at least 800 μg per gram of chocolate liquor . Another embodiment relates to a chocolate liquor produced from cocoa beans having a fermentation factor of less than 375, the chocolate liquor contains at least 16,500 μg of cocoa polyphenols per gram of chocolate liquor, advantageously at least 20,000. μg, even better when at least 25,000 μg and in particular at least 30,000 μg of cocoa polyphenols per gram of chocolate liqueur. Preferably, the chocolate liquor contains at least 1,500 μg of cocoa polyphenol pentamer per gram of chocolate liquor, more preferably at least 1,750 μg, advantageously at least 2,000 μg, better still at least 2,500 μg and in particular at least 3,000 μg. μg per gram of chocolate liqueur. Yet another embodiment relates to a chocolate liquor comprising cocoa butter, partially defatted cocoa solids and cocoa polyphenols, where the partially defatted cocoa solids contain at least 33,000 μg of cocoa polyphenols per gram of defatted cocoa solids. , advantageously at least 40,000 μg, better still at least 50,000 μg and in particular at least 60,000 μg of cocoa polyphenols per gram of defatted cocoa solids. Preferably, the chocolate liquor contains at least 3,000 μg of cocoa polyphenol pentamer per gram of defatted cocoa solids, preferably at least 3,500 μg, advantageously at least 4,000 μg, better still at least 5,000 μg and in particular at least 6,000 μg per gram of defatted cocoa solids. Preferably, the chocolate liquor is derived substantially from sub-fermented cocoa beans having a fermentation factor of less than 375, advantageously less than 350, better still less than 300 and in particular less than 250. 2. Partially Degreased Cocoa Solids They have Improved Levels of Cocoa Polyphenols One embodiment of the invention relates to partially defatted cocoa solids having high levels of cocoa polyphenols. Preferably, the cocoa solids contain at least 33,000 μg of cocoa polyphenols per gram of defatted cocoa solids, advantageously at least 40,000 μg, better still at least 50,000 μg and in particular at least 60,000 μg of cocoa polyphenols per gram solids of defatted cocoa. Preferably, the cocoa solids contain at least 3,000 μg of cocoa polyphenol pentamer per gram of defatted cocoa solids, advantageously at least 3,500 μg, better still at least 4,000 μg, in particular at least 5,000 μg and especially at least 6,000 μg per gram of defatted cocoa solids. Preferably, the partially defatted cocoa solids are derived in substantial form from sub-fermented cocoa beans having a fermentation factor of less than 375., advantageously less than 350, better still less than 300 and in particular less than 250. The partially defatted cocoa solids may be in the form of cake or powder. D. Methods for Producing Novel Edible Products Containing Cocoa Polyphenols One embodiment of the invention relates to a method for producing an edible product containing a cocoa component with an improved content of cocoa polyphenols, comprising the steps of: a) treat cocoa beans containing cocoa polyphenols while retaining a significant amount of cocoa polyphenol content to form treated cocoa beans; (b) producing the cocoa component from the treated cocoa beans; and (c) include the component in an edible product. The cocoa component may be selected from the group consisting of non-husked cocoa bean, chocolate liquor, partially or totally defatted cocoa solids, cocoa polyphenol extract and mixtures thereof. Another embodiment of the invention relates to a method for producing an edible product having an improved content of cocoa polyphenols, which comprises adding a cocoa polyphenol additive or its derivative. The cocoa polyphenol additive may be mixed with other ingredients of the edible composition at any time during processing or added to the edible product after processing (i.e., spraying cocoa polyphenols on the product). Preferably, the cocoa polyphenol additive is an extract of cocoa beans or a cocoa component.

The cocoa polyphenol additive may already be substantially pure (for example greater than 95% by pure weight) or in admixture with other components. The cocoa polyphenol additive may already be synthetic or naturally derived. E. Methods for Producing Chocolates Having Improved Levels of Cocoa Polyphenols Cocoa components having improved levels of cocoa polyphenols can be used to form chocolates by conventional methods. One aspect of the invention relates to the flavor manipulation of the final chocolate product. The use of a cocoa component that has higher levels of cocoa polyphenols typically affects the flavor / aroma of the final product. The higher cocoa polyphenol content is typically associated with a bitter, astringent taste. Various methods can be employed to reduce the astringent and bitter note in the cocoa component. According to one embodiment of the invention, flavor additives are used to mask or reduce the flavor / aroma of the product. This aspect of the invention relates to the use of at least two chocolate liquors having varying levels of cocoa polyphenols. For example, a first chocolate liqueur derived from fermented cocoa beans (which have a low level of cocoa polyphenols) and a second chocolate liqueur derived from sub-fermented grains (which have a higher level of cocoa polyphenols), are advantageously used . The use of this mixture allows the production of a chocolate that has strong flavor / aroma characteristics, as well as improved levels of cocoa polyphenols. A preferred aspect of the invention utilizes two-stage thermo-treatment (split hot conching) in the processing of the chocolate. The first chocolate liquor that has the lowest levels of cocoa polyphenols is subjected to thermo-treatment at elevated temperatures to develop flavor. Since the first chocolate liquor has lower levels of cocoa polyphenols, it can be subjected to a higher temperature. The first thermo-treated chocolate liquor is subsequently combined with the second chocolate liquor having the improved levels of cocoa polyphenols and further processed into the final chocolate product. Using this method, the chocolate liquor containing the improved levels of cocoa polyphenols is not necessarily exposed to elevated temperatures, thus avoiding a significant reduction in polyphenols. One embodiment of the invention relates to a method for producing a chocolate comprising the steps of: (a) combining chocolate liquor of cocoa beans having a fermentation factor greater than 375 with at least one additive selected from the group consisting of of: (i) at least one fat; (ii) at least one sugar; (iii) milk solids; and (iv) mixtures thereof; to form an initial mix; (b) heating the initial mixture to a temperature below about 200 ° C for 5 minutes to 24 hours; (c) cooling the initial mixture; (d) combining the initial mixture with a second chocolate liquor of cocoa beans having a fermentation factor of less than 375 and any remaining ingredients to form a secondary mixture; and (e) filling the second mixture. Preferably, the milk solids are in an amount greater than or equal to 12% by weight. Accordingly, one embodiment of the invention relates to a method for producing a chocolate composition comprising the steps of: (a) combining a first chocolate liquor of cocoa beans having a fermentation factor greater than 375, cocoa butter and sugar to form an initial mixture; (b) heating the initial mixture to a temperature below about 200 ° C for 5 minutes to 24 hours; (c) cooling the initial mixture; (d) combining the initial mixture with a second chocolate liquor from cocoa beans having a fermentation factor of less than 375 and any remaining ingredients to form a secondary blend; and (e) containing the secondary mixture. Another embodiment of the invention relates to a method comprising the steps of: (a) combining a chocolate liquor with a high content of cocoa polyphenols (preferably having a fermentation factor of less than 375) with at least one ingredient and heating at a temperature preferably lower than 140 ° C, more preferably lower than 100 ° C, for a period of time between 5 minutes to 24 hours; (b) cooling the mixture; (c) combine the remaining ingredients; and (d) filling the second mixture. Another embodiment of the invention relates to a method comprising the steps of: (a) heating a chocolate liquor with a high content of cocoa polyphenols, preferably with a fermentation factor of less than 375, at a temperature preferably lower than 140 ° C for 5 minutes to 24 hours; (b) combining the heated chocolate liquor with other chocolate ingredients; and (c) shell. Another embodiment of the invention relates to a method for the production of a chocolate comprising the steps of: (a) heating a first chocolate liquor from cocoa beans having a fermentation factor greater than 375 and any remaining ingredients , at a temperature below about 200 ° C for 5 minutes to 24 hours; (b) cooling the first chocolate liquor; (c) combining the first chilled chocolate liquor with a second chocolate liquor from cocoa beans having a fermentation factor of less than 375, producing a secondary mixture; and (d) shell the secondary mixture. Preferably, the fermentation factor of the second chocolate liquor is less than 350, advantageously less than 300, better still less than 275 and in particular less than 250. According to a preferred embodiment, the fermentation factor of the second chocolate liquor is less than 225, advantageously less than 200, better still less than 150 and in particular less than 125.

F. Methods for Producing Cocoa Butter and Partially Degreased Cocoa Solids Yet another aspect of the invention relates to the production of cocoa butter without necessarily the concomitant preservation of polyphenols. This aspect of the invention relates to a method for processing cocoa beans to produce cocoa butter and cocoa powder. In particular, the method comprises the steps of cleaning and preparing the cocoa beans, infra-red heating of the cocoa beans, shell removal, pressing with screw of unhusked grains to extract the cocoa butter from the cocoa solids, grind the natural cocoa cake and / or alkalize the natural cocoa cake and grind the alkalized cake. The method provides both natural cocoa butter and powders (natural and / or added value alkalized powders) of the unshelled grains pressed with a screw. The invention provides a method to process cocoa beans to produce cocoa butter and cocoa powder, which requires less total investment since grain roasting and liquor grinding are not required and a significantly less complex process with respect to maintenance, energy and labor. One embodiment of the invention relates to a method for producing cocoa solids and cocoa butter, which comprises the steps of: (a) heating cocoa beans having an outer shell of cocoa and grain without inner cocoa shell, using radiation infra-red at an internal temperature greater than 115 ° C; (b) separating the husk from the unhusked grain; and (c) subsequently extract the cocoa butter by spl from the unhusked grains. A preferred embodiment comprises the steps of: (a) separating by fluidized bed density with air to clean cocoa beans, (b) subjecting infra-red heating of clean cocoa beans at elevated temperatures exceeding 115 ° C, (c) peel removal, (d) submitting screw press to the unhusked kernels, to produce cocoa butter and cocoa cake, (e) alkalizing the cocoa cake, and (f) submitting to hammer mill with air-sized cake of natural cocoa and / or alkalized to produce cocoa powder. A still further objective of the invention relates to a method for producing cocoa butter and cocoa cake solids, comprising the steps of: (a) cleaning a mixture comprising cocoa beans to separate cocoa beans from solids that do not they are cocoa; (b) heat cocoa beans that have an outer cocoa shell and inner cocoa-free grain using infra-red radiation at an internal temperature greater than 125 ° C; (c) removing the outer cocoa shell from the unhusked kernels; (d) subjecting the shellless grains to screw press to extract the cocoa butter leaving the cocoa cake solids; and (e) cooling the cocoa butter at room temperature. Preferably, the heating is at an internal core temperature (IBT) greater than 120 ° C, advantageously greater than 125 ° C, better still higher than 130 ° C and preferably higher than 135 ° C. The heating preferably results in cocoa beans having a moisture content of about 3 weight percent. Another preferred embodiment of the invention relates to the use of infra-red heating of cocoa beans at temperatures up to or exceeding 125 ° C to result in a slight toasting and loosening of the shell and subsequently using a screw press to extract lightly toasted grain cocoa butter. According to one embodiment, the surface temperature of the grain is heated from about 160 to about 170 ° C, while the internal temperature of the grain is preferably heated to about 130 to about 140 ° C. The resulting shelled grains should have a reduced moisture content of about 3% before pressing. The exposure time to infra-red heating preferably is approximately 0.5 to 4 minutes, however, this can be varied depending on the amount of moisture in the grain without peel. The grain height through infra-red heater should be approximately two grains high. According to another preferred embodiment of the invention, the infra-red heated grains are cooled to room temperature after the infra-red heating step. This is to avoid continuous loss of moisture resulting from infra-red heating before the step of submitting to screw press. The unhusked grains subjected to the screw press preferably have a moisture content of about 3% with a normal operating humidity range of 2-6%. The cocoa beans can be cooled to room temperature after heating and subsequently preheated to a temperature between about 80 ° C and about 90 ° C, before the screw press stage. According to a preferred embodiment, before the heating step, the grains are cleaned using a fluidized bed separator. Preferably, the cocoa beans are subjected to a pre-cleaning step before cleaning in the air-fluidized bed density separator. Preferably, the step of separating includes a step of threshing, to separate the husk from the beans without cocoa husk before the pressing step. Preferably, the screw pressing forms cocoa butter and cocoa cake solids. According to one embodiment, the cocoa cake solids are subsequently alkalinized to form alkalized cocoa cake solids. The alkalized cocoa cake solids can be ground subsequently to produce fine cocoa powders. Still another embodiment of the invention relates to a method for threshing cocoa beans, which comprises separating husks from an inner grain portion of the cocoa beans using an air-fluidized bed density separator. Preferably, the air fluidized bed density separator comprises a means for homogenizing material introduced therein and at least one vibrating screen, advantageously the fluidized bed density separator with air, comprising three vibrating screens. Surprisingly, more than 99.5% of the husks are removed by the method of the invention, preferably where less than 1.1% of the inner grain portion by weight are removed with the shell. G. Novel Edible Products Containing Cocoa polyphenols Using the methods described above, novel edible compositions containing cocoa polyphenols, particularly improved levels of cocoa polyphenols, are made. The novel compositions are distinguishable from conventional compositions either because (1) the compositions of the invention contain high levels of cocoa polyphenols relative to conventional comparative product (i.e. chocolates, chocolate flavored confections, etc.) and / or (2) the compositions of the invention contain cocoa polyphenols in contrast to the comparative composition that does not contain cocoa polyphenols (ie rice cakes, flavorless edible compositions / chocolate flavor, etc.). 1. Chocolate Identity Standard One embodiment of the invention relates to a chocolate identity standard comprising at least 3,600 μg of cocoa polyphenol per gram of chocolate, preferably at least 4,000 μg, advantageously at least 4,500 μg, better even at least 5,000 μg, and in particular at least 5,500 μg of cocoa polyphenols per gram of chocolate. According to a preferred embodiment, the identity chocolate standard contains at least 6,000 μg of cocoa polyphenols per gram of chocolate, advantageously at least 6,500 μg, better yet at least 7,000 μg and preferably at least 8,000 μg cocoa polyphenols per gram of chocolate. Another embodiment of the invention relates to a chocolate identity standard comprising at least 200 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 225 μg, better still at least 275 μg and in particular at least 300 μg. of polyphenol cocoa pentamer per gram of chocolate. According to a preferred embodiment, the chocolate identity standard contains at least 325 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 350 μg, better still at least 400 μg, and particularly preferred is at least 450 μg. μg of cocoa polyphenol pentamer per gram of chocolate. 2. Chocolate Identity Standard Containing Milk solids Still another embodiment of the invention relates to a chocolate identity standard containing milk solids and comprises at least 1,000 μg of cocoa polyphenols per gram of chocolate, advantageously at least 1,250 μg, better still at least 1,500 μg and at least 2,000 μg of cocoa polyphenols per gram of chocolate is preferred. According to a preferred embodiment, the chocolate identity standard contains at least 2,500 μg of cocoa polyphenols per gram of chocolate, advantageously at least 3,000 μg, better still at least 4,000 μg and in particular at least 5,000 μg of cocoa polyphenols per gram of chocolate. Another embodiment of the invention relates to a chocolate identity standard containing milk solids and comprises at least 85 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 90 μg, better still at least 100 μg and Preferably at least 125 μg of cocoa polyphenol pentamer per gram of chocolate. According to a preferred embodiment, the chocolate identity standard contains at least 150 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 175 μg, better still at least 200 μg and in particular at least 250 μg pentamer of cocoa polyphenol per gram of chocolate. Preferably, the milk chocolate identity standard contains milk solids in an amount greater than or equal to 12% by weight. 3. Chocolates Comprising a Cocoa Component Another embodiment of the invention relates to chocolates comprising a cocoa component, wherein the chocolate contains at least 3,600 μg, preferably at least 4,000 μg cocoa polyphenols per gram of chocolate, advantageously at least 4,500 μg, better still at least 5,000 μg and at least 5,500 μg of cocoa polyphenols per gram of chocolate is preferred. According to a preferred embodiment, the chocolate contains less than 6,000 μg of cocoa polyphenols per gram of chocolate, advantageously at least 6,500 μg, better yet at least 7,000 μg and preferably at least 8,000 μg of cocoa polyphenols per gram of chocolate .

Another embodiment of the invention relates to a chocolate comprising at least 200 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 225 μg, better still at least 275 μg and in particular at least 300 μg of polyphenol pentamer of cocoa, per gram of chocolate. According to a preferred embodiment, the chocolate contains at least 325 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 350 μg, better still at least 400 μg and in particular at least 450 μg of cocoa polyphenol pentamer per gram of chocolate. 4. Chocolates Comprising Milk Solids Still another embodiment of the invention relates to a chocolate containing milk solids (for example a milk chocolate) and comprising at least 1,000 μg of cocoa polyphenols per gram of chocolate, advantageously to the less 1,250 μg, better yet at least 1,500 μg and in particular at least 2,000 μg of cocoa polyphenols per gram of chocolate. According to a preferred embodiment, the chocolate contains at least 2,500 μg of cocoa polyphenols per gram of chocolate, advantageously at least 3,000 μg, better still at least 4,000 μg and in particular at least 5,000 μg of cocoa polyphenols per gram of chocolate .

Another embodiment of the invention relates to a chocolate containing milk solids and comprising at least 85 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 90 μg, better still at least 100 μg and in particular at least 125 μg of cocoa polyphenol pentamer per gram of chocolate. According to a preferred embodiment, the chocolate contains at least 150 μg of cocoa polyphenol pentamer per gram of chocolate, advantageously at least 175 μg, better still at least 200 μg and in particular at least 250 μg of cocoa polyphenol pentamer per gram of chocolate. Preferably, the chocolate contains milk solids in an amount greater than or equal to 12% by weight. 5. Chocolates Compounding a Cocoa Component Still another embodiment of the invention relates to a chocolate comprising a fat phase and a cocoa component having a cocoa polyphenol content from cocoa beans with regular average quality, wherein the cocoa component contains at least 25% of the cocoa polyphenol content of the cocoa beans with regular average quality, preferably at least 35%, advantageously at least 50%, better still at least 60% and in particular at least 75% % in weigh.

A still further embodiment of the invention relates to a chocolate comprising a fat and cocoa component phase containing a pentamer of cocoa polyphenols from cocoa beans with regular average quality, wherein the cocoa component contains at least 15% of the cocoa polyphenol content of the cocoa beans with regular average quality, preferably at least 20%, advantageously at least 25%, better still at least 35% and in particular at least 50% by weight. Still another embodiment of the invention relates to a chocolate comprising a cocoa component and to at least one fat, and further contains at least 7,300 μg of cocoa polyphenols per gram of cocoa component, preferably at least 8,000 μg, advantageously at least 9,000 μg, better still at least 10,000 μg and in particular at least 12,000 μg of cocoa polyphenols per gram of cocoa component. Another embodiment of the invention relates to a chocolate comprising a cocoa component and at least one fat and also contains at least 360 μg of cocoa polyphenol pentamer per gram of cocoa component, preferably at least 480 μg, advantageously when less 600 μg, better still at least 720 μg and in particular at least 800 μg cocoa polyphenol pentamer per gram of cocoa component. 6. Chocolates Comprising Cocoa Solids Another embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids and at least one fat, and also contains at least 23,100 μg of cocoa polyphenols per gram of defatted cocoa solids, preferably at least 24,000 μg, advantageously at least 26,000 μg, better still at least 28,000 μg and in particular at least 30,000 μg of cocoa polyphenols per gram of defatted cocoa solids. Another embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids and at least one fat, and in addition it contains at least 1,000 μg of cocoa polyphenol pentamer per gram of defatted cocoa solids, preferably at least 1,200 μg. , advantageously at least 1,400 μg, better still at least 1,600 μg and in particular at least 1,800 μg cocoa polyphenol pentamer per gram of defatted cocoa solids. Another embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids and at least one fat, and in addition it contains at least 10,500 μg of cocoa polyphenols per gram of fat, advantageously at least 15,000 μg, better still at least 17,500 μg and in particular at least 20,000 μg of cocoa polyphenols per gram of fat. Another embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids, and at least one fat, and in addition it contains at least 520 μg of cocoa polyphenol pentamer per gram of fat, advantageously at least 750 μg, better still at least 900 μg, and in particular at least 1,200 μg of cocoa polyphenol pentamer per gram of fat is particularly preferred. A still further embodiment of the invention relates to a chocolate comprising cocoa solids and at least one fat, and in addition it contains 630 μg of cocoa polyphenols per calorie, advantageously at least 750 μg, better still at least 900 μg, and in particular at least 1,000 μg of cocoa polyphenols per calorie. Another embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids and at least one fat, and in addition containing at least 32 μg of cocoa polyphenol pentamer per calorie, preferably at least 50 μg, advantageously at least 60 μg, better still at least 72 μg, and in particular at least 100 μg cocoa polyphenol pentamer per calorie.

A still further embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids and at least one fat, and in addition it contains at least 1,200,000 μg of cocoa polyphenols per gram of emulsifier, advantageously at least 1,500,000 μg, better still at minus 1,800,000 μg, and in particular at least 2,200,000 μg of cocoa polyphenols per gram of emulsifier. Another embodiment of the invention relates to a chocolate comprising partially defatted cocoa solids and at least one fat, and in addition containing at least 58,000 μg cocoa polyphenol pentamer per gram of emulsifier, advantageously at least 78,000 μg, better still at least 100,000 μg and in particular at least 120,000 μg cocoa polyphenol pentamer per gram of emulsifier. 7. Chocolates Comprising Chocolate Liquor A still further embodiment of the invention relates to a chocolate comprising chocolate liquor and at least one fat, and in addition it contains at least 10,200 μg of cocoa polyphenols per gram of chocolate liqueur, of preferably at least 12,000 μg, advantageously at least 14,000 μg, better yet at least 16,000 μg and in particular 18,000 at least μg cocoa polyphenols per gram of chocolate liquor.

Another embodiment of the invention relates to a chocolate comprising chocolate liquor and at least one fat, and further contains at least 500 μg of cocoa polyphenol pentamer per gram of chocolate liquor, preferably at least 525 μg, advantageously when minus 550 μg, better yet at least 575 μg, and in particular at least 600 μg cocoa polyphenol pentamer per gram of chocolate liquor. 8. Additional Chocolates A still further embodiment of the invention relates to a chocolate comprising at least one component of milk and at least one fat, and in addition it contains at least 8,400 μg of cocoa polyphenols per gram of milk component, advantageously when at least 9,000 μg, better still at least 10,000 μg, and in particular at least 12,000 μg cocoa polyphenols per gram of milk component. Another embodiment of the invention relates to a chocolate comprising at least one component of milk and at least one fat, and in addition contains at least 465 μg of cocoa polyphenol pentamer per gram of milk component, preferably at least 1,000 μg. , advantageously at least 2,000 μg, better still at least 3,000 μg, and in particular at least 3,500 μg cocoa polyphenol pentamer per gram of milk component is preferred. A still further embodiment of the invention relates to a chocolate comprising at least one sugar and at least one fat, and in addition it contains at least 7,100 μg of cocoa polyphenols per gram of sugar, preferably at least 10,000 μg, advantageously at least 13,000 μg, better still at least 16,000 μg, and in particular at least 18,000 μg of cocoa polyphenols per gram of sugar. Another embodiment of the invention relates to a chocolate comprising at least one sugar and at least one fat, and in addition it contains at least 350 μg of cocoa polyphenol pentamer per gram of sugar, preferably at least 550 μg, advantageously at least 850 μg, better still at least 1,100 μg, and in particular at least 1,350 μg cocoa polyphenol pentamer per gram of sugar. 9. Chocolate Flavored Confectionery A further aspect of the invention relates to chocolate flavored confections (for example a chocolate-flavored solid confection) comprising a cocoa component, wherein the flavored chocolate confections contain a effective amount of cocoa polyphenols per gram of confection with chocolate flavor, to provide a healthy benefit. Preferably, the chocolate flavor jam (excluding chocolate) comprises at least 1 μg of cocoa polyphenols per gram of chocolate flavor jam, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg of cocoa polyphenols per gram of chocolate flavor. According to a preferred embodiment, the chocolate flavor confection comprises at least 25 μg of cocoa polyphenols per gram of chocolate flavored confectionery, advantageously at least 50 μg, better still at least 100 μg, and in particular at least 150 μg. of cocoa polyphenols per gram of chocolate flavor settings. The cocoa component can be selected from the group consisting of: (a) chocolate liquor; (b) partially degreased or totally defatted cocoa solids; (c) beans without cocoa husk or their fractions; (d) cocoa polyphenol extract; and (e) their mixtures. Another embodiment of the invention relates to chocolate flavored confections comprising a cocoa component, wherein the chocolate flavored confections contain an effective amount of cocoa polyphenol pentamer per gram of chocolate flavored jam, to provide a benefit to health. Preferably, the chocolate flavored confection (excluding chocolate) comprises at least 1 μg of cocoa polyphenol pentamer per gram of chocolate flavored confectionery, advantageously at least 2 μg, better still at least 5 μg, and more preferably when less 10 μg of cocoa polyphenol pentamer per gram of chocolate flavored jam. According to a preferred embodiment, the chocolate flavored confection comprises at least 25 μg of cocoa polyphenol pentamer per gram of chocolate flavored confectionery, advantageously at least 50 μg, better still at least 100 μg, and in particular less 150 μg of cocoa polyphenol pentamer per gram of chocolate flavored jam. A still further aspect of the invention relates to chocolate flavored confections (excluding chocolate) comprising a cocoa component, wherein the chocolate flavored confections contain an effective amount of cocoa polyphenols per gram of cocoa component for provide a health benefit Preferably, the chocolate flavored confectionery comprises at least 1 μg of cocoa polyphenols per gram of cocoa component, advantageously at least 2 μg, better yet at least 5 μg, and in particular at least 10 μg of cocoa polyphenols per gram of jam with chocolate flavor. According to a preferred embodiment, the flavored chocolate confection comprises at least 25 μg of cocoa polyphenols per gram of cocoa component, advantageously at least 50 μg, better yet at least 100 μg, and in particular at least 150 μg of Cocoa polyphenols per gram of cocoa component. Another embodiment of the invention relates to chocolate flavored confections (excluding chocolate) comprising a cocoa component, wherein the flavored chocolate confections contain an effective amount of a cocoa polyphenol pentamer per gram of cocoa component for provide a health benefit Preferably, the chocolate flavored confectionery comprises at least 1 μg of cocoa polyphenol pentamer per gram of chocolate flavored confection, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg of cocoa polyphenol pentamer per gram of cocoa component. According to a preferred embodiment, the chocolate flavored confection comprises at least 25 μg of cocoa polyphenol pentamer per gram of cocoa component, advantageously at least 50 μg, better still at least 100 μg, and in particular at least 150 μg. μg of cocoa polyphenol pentamer per gram of cocoa component. 10. Chocolate Flavored Compositions A still further aspect of the invention relates to a chocolate flavored composition (excluding chocolate, for example an ice cream flavored with chocolate, etc.) comprising a cocoa component, wherein the composition Flavored chocolate contains an effective amount of cocoa polyphenols per gram of chocolate flavored composition, to provide a health benefit. Preferably, the chocolate flavored composition comprises at least 1 μg of cocoa polyphenols per gram of chocolate flavored composition, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg of polyphenols of cocoa per gram of composition with chocolate flavor. According to a preferred embodiment, the chocolate flavored composition comprises at least 25 μg of cocoa polyphenols per gram of chocolate flavored composition, advantageously at least 50 μg, better yet at least 100 μg, and in particular at least 150 μg of cocoa polyphenols per gram of chocolate flavored composition. Another embodiment of the invention relates to a chocolate flavored composition, comprising a cocoa component, wherein the chocolate flavored composition contains an effective amount of cocoa polyphenol pentamer per gram of chocolate flavored composition, for provide a health benefit Preferably, the chocolate flavored composition comprises at least 1 μg of cocoa polyphenol pentamer per gram of chocolate flavored composition, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg are preferred. μg of cocoa polyphenol pentamer per gram of chocolate flavored composition. According to a preferred embodiment, the chocolate flavored composition comprises at least 25 μg of cocoa polyphenol pentamer per gram of chocolate flavor composition, advantageously at least 50 μg, better still at least 100 μg, and in particular minus 150 μg of cocoa polyphenol pentamer per gram of chocolate flavored composition. A still further aspect of the invention relates to a chocolate flavored composition, which comprises a cocoa component, wherein the chocolate flavored composition contains an effective amount of cocoa polyphenols per gram of cocoa component, to provide a cocoa component. health benefit. Preferably, the chocolate flavored composition comprises at least 1 μg of cocoa polyphenols per gram of cocoa component, advantageously at least 2 μg, better yet at least 5 μg, and in particular at least 10 μg of cocoa polyphenols per gram of composition with chocolate flavor. According to a preferred embodiment, the chocolate flavored composition comprises at least 25 μg of cocoa polyphenols per gram of cocoa component, advantageously at least 50 μg, better yet at least 100 μg, and in particular at least 150 μg of Cocoa polyphenols per gram of cocoa component. Another embodiment of the invention relates to a chocolate flavored composition comprising a cocoa component, wherein the chocolate-containing composition contains an effective amount of cocoa polyphenol pentamer per gram of cocoa component, to provide a benefit to cocoa. health. Preferably, the chocolate flavored composition comprises at least 1 μg of cocoa polyphenol pentamer per gram of chocolate flavored composition, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg of cocoa polyphenol pentamer per gram of cocoa component. According to a preferred embodiment, the chocolate flavored composition comprises at least 25 μg of cocoa polyphenol pentamer per gram of cocoa component, advantageously at least 50 μg, better still at least 100 μg, and in particular at least 150 μg. μg of cocoa polyphenol pentamer per gram of cocoa component. 11. Additional Products Another aspect of the invention relates to an edible or ingestible or chewable product containing an additive of cocoa polyphenols or their derivatives. According to one embodiment, the cocoa polyphenol additive is an extract of cocoa beans or a cocoa component thereof or the cocoa polyphenol additive is a synthetic compound structurally similar or identical to cocoa polyphenols. Preferably, the product comprises at least 1 μg of cocoa polyphenols per gram of product, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg of cocoa polyphenols per gram of product is preferred. According to a preferred embodiment, the product comprises at least 25 μg of cocoa polyphenols per gram of product, advantageously at least 50 μg, better still at least 100 μg., and in particular at least 150 μg of cocoa polyphenols per gram of product. According to another embodiment, the product comprises at least 1 μg of cocoa polyphenol pentamer per gram of product, advantageously at least 2 μg, better still at least 5 μg, and in particular at least 10 μg of cocoa polyphenol pentamer per gram of product. According to a preferred embodiment, the product comprises at least 25 μg of cocoa polyphenol pentamer per gram of cocoa component, advantageously at least 50 μg, better yet at least 100 μg, and in particular at least 150 μg of pentamer of cocoa polyphenol per gram of product.

Accordingly, one embodiment of the invention relates to an ingestible product containing the cocoa polyphenol additive or its derivative and a second ingestible component. Another embodiment of the invention relates to a chewable composition (for example a chewing gum) comprising a cocoa polyphenol additive or its derivative. Another embodiment of the invention relates to an edible composition comprising a cocoa component containing cocoa polyphenols from regular average quality cocoa beans, wherein the cocoa component contains at least 25% cocoa polyphenol content of the cocoa beans of average regular quality, advantageously at least 35%, better still at least 50% and in particular at least 65% by weight. A still further objective of the invention relates to an edible composition comprising a cocoa component containing cocoa polyphenols from raw fresh harvested cocoa beans, wherein the cocoa component contains at least 5% of the polyphenol content of cocoa beans freshly harvested raw cocoa beans, preferably at least 10%, advantageously at least 15%, better still at least 20% and in particular at least 25% by weight.

Yet another embodiment of the invention relates to an edible product comprising an edible composition and at least 1 μg of cocoa polyphenols, wherein the edible product is substantially free of chocolate flavor and chocolate flavor (i.e. a rice cake) coated with cocoa polyphenol extract). Preferably, the product comprises at least 2 μg of cocoa polyphenols per gram of product, advantageously at least 5 μg, better still at least 10 μg, in particular at least 20 μg of cocoa polyphenols per gram of product. According to a preferred embodiment, the product comprises at least 50 μg of cocoa polyphenols per gram of cocoa component, advantageously at least 100 μg, better still at least 150 μg, and in particular at least 200 μg of cocoa polyphenols per gram of product. According to another preferred embodiment, the chocolate flavor / flavor free product comprises at least 2 μg of cocoa polyphenol pentamer per gram of product, advantageously at least 5 μg, better still at least 10 μg, and in particular at least 20 μg of cocoa polyphenol pentamer per gram of product. According to a preferred embodiment, the product comprises at least 50 μg of cocoa polyphenol pentamer per gram of cocoa component, advantageously at least 100 μg, better still at least 150 μg, and in particular at least 200 μg of pentamer of cocoa polyphenol per gram of product. A still further objective of the invention relates to an edible composition comprising a non-alkalized chocolate liquor substantially derived from cocoa beans having a fermentation factor of less than 375, preferably advantageously less than 350, better still less than 325, and in particular less than 300. According to a preferred embodiment, the fermentation factor is less than 275, preferably less than 250, advantageously less than 225, better still less than 200, and in particular less than 175. In accordance with a particularly preferred embodiment, the fermentation factor is less than 150, advantageously less than 125, and in particular about 100. H. Methods of Use Using the cocoa components and cocoa polyphenol-containing products described above, novel methods for improving The health of a mammal, particularly a human, can be practiced. The products of the invention can be used in any of the uses discussed in the U.S. patent application. Copendent Serial No. 08 / 831,245, filed on April 2, 1997.

Another embodiment of the invention relates to a method for improving the health of a mammal by administering an effective amount of cocoa polyphenols each day for an effective period of time. Advantageously, the effective period of time is greater than sixty days. In one aspect, the health of the mammal is improved by ingesting an edible composition containing cocoa polyphenols each day for a period of time greater than sixty days. Preferably, the edible composition contains at least 1 μg of cocoa polyphenols, advantageously at least 5 μg, better still at least 10 μg, in particular at least 25 μg, and especially at least 50 μg. In another aspect, the health of the mammal is improved by ingesting a chocolate containing cocoa polyphenols each day for a period of time greater than sixty days. Preferably, the chocolate contains at least 1 μg of cocoa polyphenols, advantageously at least 5 μg, better still at least 10 μg, preferably at least 25 μg, and in particular at least 50 μg. One embodiment of the invention relates to a method for improving the health of a mammal by administering an effective amount of cocoa polyphenol pentamer each day for an effective period of time. Advantageously, the effective time period is greater than sixty days. In one aspect, the health of the mammal is improved by ingesting an edible product composition that does not contain chocolate containing a cocoa polyphenol pentamer for a period greater than 60 days. Preferably, the edible composition contains at least 1 μg of cocoa polyphenol pentamer, advantageously at least 5 μg, better yet at least 10 μg, preferably at least 25 μg and in particular at least 50 μg is preferred. In another aspect, the health of the mammal is improved by ingesting a chocolate containing cocoa polyphenol pentamer, each day for a period of time greater than sixty days. Preferably, the chocolate contains at least 1 μg of cocoa polyphenol pentamer, advantageously at least 5 μg, better still at least 10 μg, more preferred at least 25 μg, and in particular at least 50 μg. Cocoa polyphenols or cocoa polyphenol pentamer have an activity selected from the group consisting of reducing periodontal disease, antigingivitis, antiperiodontitis, reduction of atereosclerosis, inhibitor of LDL oxidation, reducing hypertension, antineoplastic, antioxidant, inhibitor of DNA topoisomerase II enzyme, cyclooxygenase modulator, lipoxygenase modulator, NO or NO synthase modulator, non-stereoioidal anti-inflammatory, apoptosis modulator, platelet aggregation modulator, blood glucose modulator or in vivo, antimicrobial and inhibitor of damage activity Oxidative DNA In yet another embodiment of the invention, a physiological response is produced in a mammal by administering an effective amount of cocoa polyphenols or cocoa polyphenol pentamer. The response produced is sustained for a period of time, or the response produced provides a benefit to the mammal that requires it, advantageously to modulate the effects of an internal or external stress factor. The responses produced include reducing the oxidative stress index (such as increasing oxidative defense rates in vivo or decreasing stress or oxidative stress in vivo), anti-viral response, antibacterial response, reducing cytokine level, increasing level of T cell production , reduce hypertension and dilate blood vessels, and stress factors including oxidative stress, viral tension, bacterial strain, high level of cytokine, decreased level of T cell production, hypertension and blood vessel construction. The compounds of the invention or compositions containing the compounds of the invention have utility for reducing periodontal disease, antigingivitis, antiperiodontitis, reducing atherosclerosis, inhibiting LDL oxidation, reducing hypertension, anticancer, anti-tumor or antineoplastic, antioxidant, DNA enzyme inhibitor. topoisomerase II, inhibit oxidative DNA damage, antimicrobial, cyclooxygenase and / or lipoxygenase modulator, modulator of NO or NO synthase, apoptosis, platelet aggregation and blood glucose modulation or in vivo and nonsteroidal anti-inflammatory activities. In addition to the physiological activities produced by the compounds of the invention or the compositions containing the compounds, other compounds present in cocoa or compositions containing other compounds from natural sources other than cocoa, can be combined to produce a synergistic effect to cocoa polyphenols of natural origin, in particular cocoa procyanidins. A modality of a synergistic effect in modulation of NO and / or NO-synthase, for example follows. Many foods contain appreciable amounts of L-arginine, but not necessarily the compounds of the invention. Since L-arginine is a substrate for NO-synthase, and NO-dependent vasodilation is significantly improved in hypercholesterolemic animals receiving L-arginine supplement (Cooke et al., Circulation 83, 1057-1062, 1991), and the compounds of the invention can modulate NO levels, a synergistic improvement in endothelium-dependent vasodilation is expected. Levels of L-arginine from 1.0 to 1.1 g / 100 g have been reported in unsweetened cocoa powder. On this basis, other natural products rich in L-arginine, such as peanuts, will be incorporated into recipes for maximum benefit regarding modulation of NO and NO-synthase. Another modality relates to the use of a source other than cocoa that contains procyanidins. Cinnamon, for example, has been examined analytically by procyanidins and related compounds (Moritomo et al., Chem. Pharm. Bull. 33:10, 4338-4345, 1985; Moritomo et al., Chem. Pharm. Bull. 33:10, 2281-2286, 1985; Moritomo and collaborators, Chem. Pharm. Bull. 34: 2, 633-642, 1986; and Moritomo et al., Chem.

Pharm. Bull. 34: 2, 643-649, 1986), some of which are structurally related to cocoa procyanidins. Furthermore, cinnamon has been reported (Coe, SD and Coe, MD, The True History of Chocolate, Thames and Hudson Ltd., London, 1996), which is part of chocolate drink recipes. since 1692. Thus, the inclusion of cinnamon (containing procyanidins) to cocoa (containing procyanidins) to prepare any cocoa sandwich, SOI or non-SOI chocolate, drink or edible food will be expected to produce a physiological synergistic effect. Similarly, the addition of various citrus essential oils will be expected to produce a synergistic effect with indigenous cocoa procyanidins. Expressed naturally with citrus essential oils contain numerous bioflavonoids and terpenoids complex, some of which have physiological properties such as geraniol (Burke et al., Lipids 32: 2, 151-156, 1997). It is worth noting that distilled citrus oils lack bioflavanoids and that bent oils will contain different proportions of terpene hydrocarbons, including sesquiterpenes and their oxygenated forms, all of which can be manipulated to synergize with the numerous physiological utilities of cocoa procyanidins. . The person skilled in the art will recognize many variations of these examples to cover a wide range of formulas, ingredients (for example wine or tea solids), and process mixtures to rationally take advantage of the synergistic effects of levels of natural origin and distribution. of cocoa procyanidins, used in combination with other natural products that contain identical or different phytochemicals. In addition, the person skilled in the art will recognize that the inclusion of phytochemicals other than cocoa in various combinations may be added as recipe ingredients to prepare the SOI or non-SOI chocolate, any sandwich based on cocoa, beverage, syrup, cocoa, flavoring or supplement. EXAMPLES The following examples are illustrative of some of the products and methods for producing same that fall within the scope of the present invention. Of course, they will not be considered in any way limiting the invention. Numerous changes and modifications can be made with respect to the invention. That is, the person skilled in the art will recognize many variations in these examples to cover a wide range of formulas, ingredients, processing and blends to rationally adjust the levels of natural origin of the compounds of the invention for a variety of chocolate applications. .

TABLE 1A: CONTENT OF COCOA POLYPHENOLS OF PRODUCTS FINISHED IN EXAMPLES (micrograms / gram) PENTAMERO PENTAMERO POLIFENOL POLIFENOL PRESENT THEORETICAL CURRENT THEORETICAL SAMPLE Control of Chocolate Biscuit 181 37 2,482 1,978 Cookie 50:50 278 39 3,973 2,698 100% Cookie 376 46 5,464 3, 841 Cocoa Polyphenols Cocoa Powder Bar NA traces NA 100 Control V02 NA traces NA 209 Cocoa polyphenol V02 175 22 2,548 1,710 Cocoa sponge NA traces NA 27 Cereal 286 23 4,157 3,453 Fruit bar 408 105 5,153 5,851 Fruit bar filling 1,488 349 18,758 12,771 Jello-choco pudding NA traces NA traces Pudding (oven) 352 70 18,758 1,559 TABLE 1A: (Cont.) (Micrograms / gram) PENTAMER PENTAMER POLYPHENOL POLYPHENOL CURRENT THEORETICAL CURRENT THEORETICAL SAMPLE Pudding (microwave) 352 67 18,758 1,406 Pudding (skimming) 352 42 18,758 1,215 Mole control 1.5 traces 44 79 Mole 50:50 14.4 traces 188 155 Mole 100% of 27.4 traces 332 213 cocoa polyphenol Unsweetened rice Quaker Choc NA traces NA traces Rice cake sprinkled 251.5 38 3,655 4,842 Brownie - (control) 9.9 12 295 645 Brownie- (50:50 ) 96.9 70 1,252 2,099 Brownie (100% poly-phenol cocoa) 183.9 97 2,225 2, 981 Nougat Chocolate Flavor 2.4 18 34.2 776 TABLE 1A: (Cont.) (Micrograms / gram) PENTAMER PENTAMER POLYPHENOL POLYPHENOL CURRENT THEORETICAL CURRENT THEORETICAL SAMPLE Cinnamon Candy 43 27 621 1,037 NA: Not Available TABLE IB: COCOA POLIFENOL INGREDIENTS EMPLOYED IN THE EXAMPLES MEDIUM Polyphenols Polyphenol Cocoa TOTAL PENTAMER Extract 29,767 μg 375,170 μg Cacao Powder 2,138 μg 31,072 μg Liqueur 1,957 μg 23,673 μg EXAMPLE 1 - Cocoa Source and Preparation Method Several genotypes of Theobroma cacao, representing the three recognized horticultural cocoa races (Enriquez and collaborators, Cocoa Cultivars Register IICA (IICA Cocoa Crops Registry), Turrialba, Costa Rica 1967, Engels, Genetic Resources of Cocoa: A Catalog of the CATIE Collection (Cocoa Genetic Resources: A Catalog of the CATIE Collection) , Tech. Bull. 7, Turrialba, Costa Rica 1981), were obtained from the three main cocoa producing origins of the world. A list of those genotypes used in this study is illustrated in Table 2. Harvested cacao pods were opened and pulp grains removed by freeze drying. The pulp was manually removed from the frozen dry mass and the grains were subjected to analysis as follows. The dried and frozen non-fermented cocoa beans were first peeled off manually and ground with a fine powdery mass with a TEKMAR Mill. The resulting mass was then defatted at night by Soxhlet extraction using redistilled hexane as the solvent. The residual solvent was removed from the defatted mass under vacuum at room temperature. Table 2: Description of Material Source of Theobroma cacao GENOTYPE ORIGIN HORTICULTURAL RACE ITU-1 Malaysia Trinitario Unknown Western Africa Forastero ICS-100 Trinitario Brazil (Creole Nicaraguan Ancestry) ICS-39 Trinitario Brazil (Nicaraguan Creole Ancestry) UF-613 Brazil Trinitario EEG-48 Brazil Forastero UF-12 Brasil Trinitario Table 2: Material Description Theobroma cacao fountain GENOTYPE ORIGIN HORTICULTURAL RACE NA-33 Brazil Forastero EXAMPLE 2 - Cocoa Polyphenol Extraction Procedures A. Method 1 Cocoa polyphenols were extracted from the dried, defatted, defatted 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 batches of 50 grams of defatted cocoa mass with 2X 400 mL 70% acetone / deionized water followed by 400 mL of 70% methanol / deionized water. The extracts were combined and the solvents were removed by evaporation at 45 ° C with a rotary evaporator which was kept in partial vacuum. The resulting aqueous phase is diluted to 1 L with deionized water and extracted with 2X with 400 mL of CHC13. The solvent phase is discarded. The aqueous phase is then extracted 4X with 500 mL of ethyl acetate. Any resulting emulsions were broken by centrifugation in a Sorvall RC 28S centrifuge operated at 2, 000 xg for 30 minutes at 10 ° C. To the combined ethyl acetate extracts, 100-200 mL of deionized water are added. The solvent was removed by evaporation at 45 ° C with a rotary evaporator maintained at partial vacuum. The resulting aqueous phase is frozen in liquid N2 followed by freeze drying in the LABCONCO Freeze Drying System. The yields of crude procyanidins that were obtained from the different cocoa genotypes are listed in Table 3. Table 3: Yields of crude Procyanidin GENOTYPE ORIGIN YIELDS (g) ITU-1 Malaysia 3.81 Unknown West Africa 2.55 CCI-100 Brazil 3.42 CCI- 39 Brazil 3.45 UF-613 Brazil 2.98 EEG-48 Brazil 3.15 UF-12 Brazil 1.21 NA-33 Brazil 2.23 B. Method 2 Alternately, cocoa polyphenols can also be extracted from dried cocoa beans by freezing, sub-fermented, defatted from Example 1 with 70% aqueous acetone. Ten grams of defatted material are formed in mud with 100 mL of solvent for 5-10 minutes. The slurry is centrifuged for 15 minutes at 4 ° C to 3000 xg and the supernatant is passed through glass wool. The filtrate is subjected to distillation under partial vacuum and the resulting aqueous phase is frozen in liquid N2, followed by freeze drying in a LABCONCO Freeze Drying System. The yields of crude procyanidins are in the range from 15-20% of the starting material. Without wishing to be bound by any particular theory, it is considered that the difference in crude yields reflects variations that are found with different genotypes, geographical origin, horticultural race and method of preparation. EXAMPLE 3 - Vary Cocoa Polyphenol Levels by Fermentation Degree Handling Cocoa beans (T. cocoa, SIAL 659) were subjected to varying degrees of fermentation by removing and analyzing samples of grains taken from a grain mass of fermentation at various fermentation time periods in the range of tO (time = zero hours) to tl20 (time = 120 hours). The results are illustrated in Table 4.

Table 4: Levels of Procyanidins ppm (μg / g) powder defatted with varying levels of fermentation Oligomer SAMPLE Monomer Dimer Trimer Tetramer Pentameter A-10 21,929 10,072 10,106 7788 5311 B-124 21,088 9762 9119 7094 4774 C-148 20,887 9892 9474 7337 4906 D-196 9552 5780 5062 3360 2140 E-1120 8581 4665 4070 2527 1628 Table 4 (continued) SPECIMEN Hexamer Heptamer Octamer Nonamer Decamer A-10 3242 1311 626 422 146 B-124 2906 1364 608 361 176 C-148 2929 1334 692 412 302 D-196 1160 464 254 138 tr E-1120 888 326 166 123 tr Table 4 (continued) SAMPLE One Total A-10 tr 60,753 B-124 tr 57,252 C-148 tr 58,165 D-196 ND 27,910 E-1120 ND 22,974 * ND = none detected * tr = traces (< 50 μg / g) EXAMPLE 4 - Method for Obtaining Cocoa Polyphenol Degreased Cocoa Solids from Cocoa Beans Using the Process of Invention Commercially available cocoa beans having an initial moisture content of about 7 to 8 percent by weight, were previously cleaned using a 27.94 x 142.24 cm (11 x 56 inches) Scalperator (manufactured by Cárter Day International, Minneapolis, MN, USA). Approximately 600 bags of cocoa beans (39,000 kg) were previously cleaned for a period of 6.5 hours. The grains were fed into the entrance hopper where the flow expense was regulated by a positive feed roller. The grains were fed on the outside of a rotating wire mesh endosperm removal spool. The grains passed through the wire mesh reel and subsequently through an air-aspirating chamber where light dust, dirt and strands were removed by suction of the product stream. Grains that do not pass through the endosperm removal spool were transported to the reject stream. This rejection current consists of large lumps of grains, wands, stones, etc. The resulting rejection amount was approximately 150 kg, or 0.38% of the starting material. The resulting pre-clean product weighed approximately 38,850 kg and went to the grain cleaning stage. The Scalperator's previous cleaning products were then cleaned using a Fluidized Bed Density Separator with International Air Beds SV4-5 (AFBDS, manufactured by Camas International, Pocotello, ID, E.U.A). Approximately 38,850 kg of the cocoa beans products were fed to the AFBDS for an approximate period of time of 6.5 hours. The apparatus removed substantially all heavy impurities such as stones, metal, glass, etc., from the grains, as well as lighter unusable materials such as fungal and infested cocoa beans, resulting in a clean grain product containing substantially only usable cocoa beans. The resulting heavy impurities removed weighed approximately 50 kg and the light non-usable materials weighed approximately 151 kg. A total of approximately 38,649 kg of clean beans is obtained after both previous cleaning and cleaning steps described previously (99.1% yield after cleaning). The clean cocoa beans were then passed through an infra-red heating apparatus. The apparatus employed was an infra red electric Micronizer Micro Red 20 (manufactured by Micronizing Company (U.K.) Limited, U.K.). The Micronizer runs at an approximate speed of 1,701 kilograms per hour. The depth of grains in the vibrating bed of the Micronizer was approximately 5.08 cm (2 inches) or approximately 2-3 grains deep. The surface temperature of the Micronizer was adjusted to approximately 165 ° C, resulting in an IBT of approximately 135 ° C, for a time ranging from 1 to 1.5 minutes. This treatment caused the husks to dry quickly and separate the grain without cocoa husk. Since substantially all the cocoa beans fed to the Micronizer were whole grains and were substantially free of small broken pieces of grain or shell, no sparks or flames were observed during the infra-red heating stage. The broken pieces separated by the vibrating screen before the Micronizer were reintroduced into the product stream before the threshing step. The beans after the Micronizer had a moisture content of approximately 3.9% by weight. The beans emerged from the Micronizer at an IBT of about 135 ° C and were immediately cooled to a temperature of about 90 ° C in about three minutes to minimize further loss of moisture. The total available grains after the heating stage was approximately 36,137 kg. The grains were then subjected to threshing using a Jupiter Mitra Seita thresher (manufactured by Jupiter Mitra Seita, Jakarta, Indonesia). The threshing stage broke the grains to loosen the husks and separate the lighter shells from the grains without shells while at the same time minimizing the amount of grains without shells lost with the reject stream of husks. The feed rate to the thresher was approximately 1,591 kg per hour. The resulting products include approximately 31,861 kg of usable non-shelled grains and 4,276 kg of reject shells. The total yield of non-shelled grains usable from starting material was approximately 81.7%. The resulting cocoa-free grains were pressed using a Dupps 10-6 Presser (manufactured by The Dupps Company, Germantown, Ohio, E.U.A.). A uniform feed, consisting of approximately 1,402 kg per hour of unhusked grains, is fed into two screw presses to extract butter. The press produced approximately 16,198 kg of cocoa butter containing approximately 10% cocoa solids, and approximately 15,663 kg of cocoa solids containing approximately 10% butter. The cocoa butter was further processed using a Sharples P3000 decanter centrifuge (manufactured by Jenkins Centrifuge Rebuilders, N., Kansas City, MO, E.U.A.). The centrifugation resulted in the removal of solids from the lard by centrifugal forces. The centrifugation reduced 10% solids in the lard to approximately 1-2% solids and resulted in approximately 13,606 kg of butter and 2,592 kg of cocoa solids containing approximately 40 to 45% butter. The butter containing 1-2% solids was further processed using a plate and frame filter (manufactured by Jupiter Mitra Seita) that removes the remaining solids from the lard and results in approximately 13,271 kg of transparent cocoa butter and approximately 335 kg of cocoa solids containing 40-45% butter. The cocoa solids removed from the centrifuge and the filter press contain approximately 40-45% fat and were pressed in a batch hydraulic press to produce cocoa cake with 10% fat. This material produces approximately 1,186 kg of clear or light butter and 1,742 kg of cocoa solids.

The total transparent or clear butter yield of the input grains was 14,456 kg or 37.1%. The total cocoa solids produced from the input grains was 17,405 kg or 44.6%. The shortening was subsequently tempered and packed. EXAMPLE 5 - Method for Quantifying Cocoa Polyphenol Levels in Various Samples Processed by Conventional Methods and the Invention Cocoa polyphenol extracts were prepared from a variety of cocoa sources (shown in Table 5) when grinding 6-7 g of sample using a Tekmar A-10 Analytical Mill for 5 minutes, or in the case of liquors, of 6-7 g of chocolate liquor sample, without additional grinding. The sample was then transferred to a 50 mL polypropylene centrifuge tube, approximately 35 mL of hexane were added, and the sample was stirred vigorously for 1 minute. The sample was centrifuged at 3000 RPM for 10 minutes using a Centrifuge from International Equipment Company IECPR-7000. After decanting the hexane layer, the fat extraction process was repeated twice more. Approximately 1 g of the defatted material was weighed in a 15 mL polypropylene centrifuge tube and 5 mL of 70% acetone solution was added: 29.5% water: 0.5% acetic acid. The sample was vortexed for approximately 30 sec, using a Whirlwind from Scientific Industries Genie 2 and centrifuged at 3000 RPM for 10 minutes in the IECPR-7000 Centrifuge. The liquor was then filtered in a 1 ml hypoampollet through a Millex-HV 0.45 μ filter. Cocoa polyphenol extracts were analyzed by a Hewlett Packard 1090 Series II HPLC system equipped with an HP Model 1046A Programmable Fluorescence detector and Diode Set detector. Separations were made at 37 ° C on a 5 μ Supelco Supelcosil LC-Si column (250 x 4.6 mm) connected with a Supelco Supelguard LC-Si protection column 5 μm (20 x 2.1 mm). Procyanidins were eluted by linear gradient under the following conditions: (time% A,% B,% C); (0, 82, 14, 4), (30, 67.6, 28.4, 4), (60, 46, 50, 4), (65, 10, 86, 4), followed by a reward of 5 tiny ones. The mobile phase composition was A = dichloromethane, B = methanol and C = acetic acid: water at a volume ratio of 1: 1. A flow rate of 1 mL / minute is used. Components were detected by fluorescence, where lambdaex = 276 nm and lambdaem = 316 nm, or by UV at 280 nm. Epicatechin at the concentration of approximately 1 mg / ml is used as an external standard. HPLC conditions: Column 250 x 4.6 mm Supelco Supelcosil LC-Si (5 μm) Protection column 20 x 2.1 mm Supelco Supelguard LC-Si (5 μm) Detectors: Set of Photodiodes at 280 nm Lambdaex Fluorescence = 276 n; lambdaem = 316 nm Flow rate: 1 mL / minute Column temperature: 37 ° C Gradient CH2C12 methanol acetic acid / water (1: 1) 0 76 20 4 25 46 50 4 30 10 86 4 Table 5: Degreasing Content Sample Description Amount of Oligomer (μg / g) Dimer Monomer 937-59 Invention (cocoa subjected to unfermented screw press Sulawesi) 9433 5929 The Comparative (cocoa cake subjected to screw press-Sulawesi) 8713 5538 E2 Comparative (cocoa cake subjected to screw press-Sulawesi) 8733 5564 Table 5: Content of Polyphenols Base Dehydrated Dry Weight (Cont.) Sample Description Quantity of Oligomer (μg / g) Comparative E3 Dimer Monomer (cocoa powder subjected to screw press-Sulawesi) 7104 4915 E4 Comparative (mixture of origins - hydraulically pressed cacao cake) 7157 3981 E5 Comparative (source powder - hydraulically pressed cacao cake) 5811 3169 E6 (degreased cocoa powder DeZaan-DIS-extracted with supercritical fluid - origin of unknown grain alkalized 581 421 E7 Comparative (beans without roasted cocoa beans-mixture of origins) 2526 1551 Table 5: Content of Polyphenols Base Dry Weight Degreased (Cont.) Sample Description Amount of Oligomer (μg / g) Monomer Dimer E8 Comparative (beans without peel of cocoa extracted with propane-mixture of origins) 2904 1855 E9 Comparative (grains - Java) 2677 2092 E10 Comparative (Grains of Papua New Guinea) 2856 1960 Eli Comparativo (Grains of Papua New Guinea) 5255 3652 937-59 Liquor Sulawesi, South Region 1801 1205 937-59 Liquor Sulawesi, South-West Region 3891 2131 937-59 Liquor Sulawesi, Central Region 3668 1718 CC 1 Comparative screw press cake # 1 2267 2034 Table 5: Content of Polyphenols Base Dehydrated Dry Weight (Cont.) Sample Description Amount of Oligomer (μg / g) Dimer Monomer CC 2 Comparative screw press cake # 2 2894 2313 CC 3 Comparative screw press cake # 3 2437 1878 CC 4 Comparative screw press cake # 4 2520 1972 CM 1 Pressed Flour # 1 1374 1246 CM 2 Pressed Flour # 2 2596 2287 CM 3 Pressed Flour # 3 2389 2171 WA Western Africa Presscake 2455 2073 TABLE 5 (CONTINUED) Sample Amount of Oligomer (μg / g) Trimer Tetramer Pentamer Hexamer 937-59 5356 4027 3168 2131 3889 2289 1553 762 E2 4836 3031 1983 1099 E3 3642 2020 1121 576 TABLE 5 (CONTINUED) Sample Amount of Oligomer (μg / g) Trimer Tetramer Pentamer Hexamer E4 2479 1226 583 260 E5 1503 537 171 55 E6 123 35 - - E7 824 206 77 64 E8 927 239 16 63 E9 1645 984 632 378 E10 1672 748 318 145 Eli 2402 959 485 261 937-59 555 114 - - 937-59 1213 457 150 31 937-59 847 265 68 - CC 1 1360 579 297 132 CC 2 1546 681 323 138 CC 3 1231 561 339 88 CC 4 1219 500 240 87 CM 1 791 300 122 15 CM 2 1313 459 182 68 CM 3 1289 492 186 82 WA 1561 757 422 177 TABLE 5 (CONTINUED) Sample Amount of Oligomer (μg / g) Heptamer Total Nonamer Octamer of Polyphenol 937-59 1304 739 439 32743 The 372 210 60 23376 E2 3489 361 221 29318 E3 273 153 66 19871 E4 87 - - 15773 E5 - - - 11245 E6 - - - 1161 E7 43 - - 5291 E8 37 - - 6140 E9 240 127 93 8868 E10 74 36 - 7807 Eli 159 54 - 13228 937-59 - - - 3675 937-59 - - - 7873 937- 59 - - - 6566 CC 1 50 27 14 6759 CC 2 49 35 21 8001 CC 3 44 12 traces 6589 CC 4 26 10 8 6581 CM 1 trace traces 3848 CM 2 7 trace traces 6911 CM 3 15 trace traces 6624 TABLE 5 (CONTINUED) Sample Amount of Oligomer (μg / g) Heptamer Octamer Total Non-Polyphenol WA 107 72 44 7670 1. CC1-4 refers to pressed grain with shell 2. CM 1-3 refers to pressed grain with shell (defatted) 3. Quantities of oligomers are rounded to the nearest whole number; the total polyphenol may include additional polyphenol on nonamer. A set of samples containing 9 pressed cocoa cakes, 3 cocoa flours, 3 pressed cocoa powder samples, 3 liquor samples, 3 grain samples and 2 samples of husked grain were analyzed for procyanidin levels by the procedure above mentioned. The results are illustrated in Table 5. Procyanidin levels were compared with those previously reported for defatted Sulawesi samples by the process of the invention. The cacao cake screw press of the Sánchez grains (comparative sample No. E2) contains procyanidin levels closer to those found in the processed samples of the invention, but 30% less than the total of procyanidins. Still further, the process of the invention retains the highest level of higher oligomers, ie the level of pentamers of the sample E2 was 1983 μg / g compared to 3168 μg / g (sample # 937-59) of the process of the invention. Additionally, a set of samples from the following cocoa sources (a) to (d) was analyzed for cocoa polyphenols levels by the aforementioned process: (a) Sulawesi raw grains before processing by the process of the invention (RB) 1), (b) unshelled grains of cocoa beans that are obtained by the process of the invention according to Example 4, except as modified in the infra-red heating stage by adjusting the temperature at which they will be stored. the polyphenols, that is to say approximately 100 -110 ° C (MN-1), (c) two samples of non-fat cocoa solids obtained from the process of the invention (MS-120 and MS-150), (d) unhusked grains raw Sulawesi conventionally processed before processing (RN-1 and RN-2); and (e) partially defatted cocoa solids, conventionally processed, Sulawesi (CS-1 and CS-2). The results are illustrated in Table 6.

Table 6 Dry Weight Base Degreased Description Amount of Oligomer (μg / g) Sample Monomer Trimer Dimer RB-1 Raw Sulawesi Grains 11354 5924 4643 MN-1 Shelled Grains of the Invention 13129 5909 4034 (RB-1 = starting material) MS-120 Solids of the invention @ of 8.44 kg / cm2 (120 psi) ) 15301 6592 4447 (RB-1 = starting material) MS-150 Solids of the invention @ from 10.55 kg / cm2 - 150 psi) 1025 5560 4839 (RB-1 = starting material) RN-1 Raw shell-free grains - Silawesi 7976 5643 5426 CS-1 Sulawesi Conventional Solids 10527 4887 2969 RN-2 raw shelled grains - Silawesi 12219 7635 7202 Table 6 (Cont.) Dry Weight Base Degreased Description Amount of Oligomer (μg / g) Sample Monomer Dimer Trimer CS-2 Conventional Solids Sulawesi 10170 4863 2802 TABLE 6 (Cont.) Description Amount of Oligomer (μg / g) Sample Pentamer Tetramer Hexamer RB-1 Raw Sulawesi Grains 3180 2181 1143 MN-1 Shelled Grains of the Invention 2120 1334 792 (RB-1 = starting material) MS-120 Solids of the invention @ of 8.44 kg / cm2 (120 psi ) 2526 1507 721 (RB-1 = starting material) MS-150 Solids of the invention @ from 10.55 kg / cm2 - 150 psi) 3245 2106 1139 (RB-1 = starting material) TABLE 6 (Cont.) Description Amount of Oligomer (μg / g) Sample Pentamer Hexamer Tetramer RN-1 Raw shell-free grains - Silawesi 4185 3021 1806 CS-1 Conventional Sulawesi Solids 1585 691 267 RN-2 raw shelled grains - Sulawesi 5619 4014 2384 CS-1 Sulawesi Conventional Solids 1333 254 182 TABLE 6 (Cont.) Description Amount of Oligomer (μg / g) Sample Heptamer Octamer Nonamer RB-1 Raw grains Sulawesi 529 305 165 MN-1 Shells without shells of the invention 441 160 94 (RB-1 = starting material) MS-120 Solids of the invention @ of 8.44 kg / cm2 (120 psi ) 360 219 139 (RB-1 = starting material) TABLE 6 (Cont.) Description Amount of Oligomer (μg / g) Sample Heptamer Octamer Nonamer MS-150 Solids of the invention @ 10.55 kg / cm2 - 150 psi) 542 284 214 (RB-1 = starting material) RN-1 Raw shell-free grains - Sulawesi 1154 624 360 CS-1 Sulawesi Conventional Solids 35 26 traces RN-2 Raw shelled grains - Sulawesi 1471 751 406 CS-1 Sulawesi Conventional Solids 128 37 40 TABLE 6 (Cont.) Description Amount of Oligomer (μg / g) Total% Sample Fat Polyphenols RB-1 Raw Sulawesi Grains 31425 48.0 MN-1 Shelled Grains of the Invention 28014 47.1 (RB-1 = starting material) TABLE 6 (Cont.) Description Amount of Oligomer (ug / g) Total% Sample Fat Polyphenols MS-120 Solids of the invention @ from 8.44 kg / cm2 (120 psi) 31811 11.9 (RB-1 = starting material) MS-150 Solids of the invention @ from 10.55 kg / cm2 - 150 psi) 27955 11.1 ( RB-1 = starting material) RN-1 Raw shelled grains - Sulawesi 30192 48.5 CS-1 Sulawesi Conventional Solids 20986 25.8 RN-2 Raw shelled grains - Silawesi 41701 47.3 CS-1 Sulawesi Conventional Solids 19811 26.3 The number of oligomers has been rounded to the nearest whole number; the total of polyphenols may include additional polyphenols on nonamer.

The total amounts of polyphenol for MS-120 represent almost 100% recovery per process of the invention. The total amounts of polyphenol for MS-150 represents almost 89% recovery per process of the invention. Polyphenols extracted from solids of the invention such as RB-1 and MS-120 can be purified by preparative normal phase chromatography by modifying the method of Rigaud et al., (1993) J. Chrom. 654: 255-260. The separations are carried out at room temperature on a 5u Supelcosil LC-Si 100A column (50 x 2 cm), with an appropriate protection column. The procyanidins are eluted by a linear gradient under the following conditions: (time,% A,% B, flow rate); (0, 92.5, 7.5, 10); (10, 92.5, 7.5, 40); (30, 91.5, 18.5, 40); (145, 88, 22, 40); (150, 24, 86, 40); (155, 24, 86, fifty); (180, 0, 100, 50). Before use, mobile phase components can be mixed by the following protocol: Preparation of solvent A (82% methylene chloride, 14% methanol, 2% acetic acid, 2% water): 1. Measured 80 ml of water and they are supplied in a 4L bottle. 2. Measure 80 ml of acetic acid and supply to the same 4L bottle. 3. 560 ml of methanol are measured and fed to the same 4L bottle. 4. Measure 3280 ml of methylene chloride and feed to the same 4L bottle. 5. Cover the bottle and mix well. 6. Purge the mixture with high purity Helium for 5 to 10 minutes to degas. Repeat points 1 to 6, twice to give 8 volumes of solvent A. Preparation of solvent B (96% methanol, 2% acetic acid, 2% water): 1. Measure 80 ml of water and dispense in a 4L bottle. 2. 80 ml of acetic acid is measured and dispensed into the same 4L bottle. 3. Measure 3840 ml of methanol and add to the same 4L bottle. 4. Cover the bottle and mix well. 5. Purge the mixture with high purity helium for 5 to 10 minutes to degas. Steps 1 to 5 can be repeated to give four (4) volumes of solvent B. The mobile phase composition can be A = methylene chloride with 2% acetic acid and 2% water; B = methanol with 2% acetic acid and 2% water. The column charge can be 0.7 g in 7 ml. Components can be detected by UV at 254 nm. By this method, procyanidins can be obtained from the solids of the invention. As evidenced by the total polyphenols, the compositions obtained from RB-1, MN-1, MS-120 and MS-150, the process of the invention generates at least 70% conservation, and even at least 85% conservation (for example 85-89% see MS-150) and as much as at least 95% conservation (for example 95-100%; see MS-120) of the concentration of polyphenols; while conventional processes result in approximately (less than 50%) at less than 70% conservation of the polyphenol concentration (see CS-1, CS-2). In addition, RN-1 and RN-2 represent varying concentrations of brown grains (or well-fermented grains) in the starting material of the composition, such that, RN-1 is derived from a grains material containing approximately 25% grains coffee, and RN-2 is derived from a grain material that contains approximately 10% brown grains. As evidenced by the total polyphenol concentrations obtained from each of these sources, it is evident that the concentration of brown grains present in the grain starting material is inversely proportional to the total concentration of polyphenols that can be obtained from such a source, such as those samples derived from grain materials containing a high percentage of brown grains will produce a relatively low amount of polyphenols (and conversely, shale and / or purple grains that are less fermented will produce a relatively high amount of polyphenols). The percent fat of each composition in the Table 6 is also determined. The process of the invention obtains levels of fat that are comparable with those derived from conventional methods. EXAMPLE 6 - Trilling of Cocoa Beans Using an Air Fluidized Bed Density Separator An air fluidized bed density separator (AFBDS) manufactured by Camas International was tested to determine its effectiveness as a grain thresher. of cocoa. A mixture of grains from West Africa and Central America was heated to approximately 150 ° C for about 4 minutes to loosen the shell and cracked with a centrifugal grain breaker. The cracked grains were separated by the AFBDS resulting in a level of husks in unhusked grains of between 0.29 to 0.99% and a level of husked grain in husks of between 6.7 to 8.7%. Although the level of husk in unhusked grain was acceptable, it was observed that a significant portion of the unhusked grain in the shell was the result of chunks of unhusked grain remaining in the large chunks of shell. The big pieces of shell, which resemble broken egg shells, were transported in the upper part of the separation chamber. These husks typically had large pieces of unhusked grain trapped in them that transport the unhusked grains into the husk stream. To reduce this loss of husk-free grain, a system for decreasing the size of the husk pieces was required not to also decrease the size of the husked kernels. A follow-up test consists of classifying the flow of material between the second and third chambers of the AFBDS. This material is separated with a vibrating screen with a screen opening of 9.53 mm (0.375 inch). The sieve successfully removed the large pieces of shell from the material with virtually no loss of unhusked grains. The material passing through the screen is fed back into the third separation chamber and the husks and unhusked grains were subsequently removed in the chamber. The amount of peels in grain without peel is found to be very low, however there is a loss of little grain without peel in the peel stream. To recover unheated grain in the shell of the third chamber, another vibrating screen is used with a screen opening size of 2.79 mm (0.11 inch).

This sieve successfully separated the remaining husk-free grains from the husks. The fourth chamber is typically used to remove heavy impurities such as rocks, stones, etc. As a thresher, this chamber would not be required since the thresher will typically receive material that is free of these materials. In practice, the 5% flow in the fourth chamber will pass through chamber one and into chambers two and three. Table 7 is a summary of the performance of the AFBDS as a thresher: Table 7 - Results of threshing of Vibrating Screen / Fluidized Bed with Air% of Cascaras% of grain without Flow in grains without shells in husks shells Camera 1 65. 0.020 0 Chamber 2 20.0 0.002 0 sieve of 9.54 mm- ((00..337755 ppuullggaaddaass)) < 0.1 Table 7 - (Cont.)% Of% of Cascaras% of grain without Flow in grains without shells in husks husks Chamber 3 9.5 0.020 0.0 2.79 mm - (0.11 inch) 0.5 0.5 sieve. 075 0. 99 Chamber 4 5.0 0 0 TOTAL 100 0. 117 < 1 . 09 TRILLADO CONVENTIONAL 1.75 max., Range of 1.00 4-8% typical% huskless grain refers to the amount of clean rindless grains that are removed from each chamber As can be seen from the above results, the AFBDS can be used as a thresher and provide separations much finer than conventional threshing processes. The use of an AFBDS surprisingly meets the requirements of the FDA for the amount of husk in the unheated grain product, and has very high yield of husked grain.

EXAMPLE 7 - Method for Obtaining Chocolate Liquor from Sub-fermented Cocoa Beans in Accordance with A Mode of Invention Commercially available Sanchez cocoa beans having an initial moisture content of 7.9% by weight were used for processing. A cut test is performed on 300 of the grains and categorizes the grains as 43.7% slate type, 13.0% purple, 22.0% purple-coffee and 17.7% coffee. The beans had an approximate fermentation factor of 210. The beans were heat treated using a FMC Link Belt Toaster. Three batches of approximately 50 kg of the grains were fed separately at a rate of 1.5 kg / min through the toaster with a residence time of 22 minutes. The degree of toasting is varied in the three 50 kg lots by controlling the amount of air in the Articulated Band at 127 ° C, 159 ° C and 181 ° C. The resultant internal grain temperatures (IBTs) as well as the final grain moisture for each batch are listed in Table 8. The roasted beans were crushed and threshed in a Bauermeister hand-operated Crusher / Fan (Machine # 37100) to separate grains without cocoa shell from the husks. A sample of the collected peelless grains is analyzed for oligomer content, as also illustrated in Table 8. The roasted Sanchez roasted cocoa beans were then fed through a Carie & Montanari at a speed of 2.9 kg / min to grind the unpeeled grains in chocolate liquor. At the mill, unhusked grains fell from a feed hopper into a narrow space between the stationary and rotating grinding plates, reducing the particle size to a few hundred microns and releasing the fat contained within the unheated grain. The pre-ground liquor is collected for analysis and subjected to further processing. The temperature, humidity and process oligomer content of the pre-ground liquor is measured and reported in Table 8. The pre-ground liquor is then processed in 10 batches of kg in an Atritor Ball Mill with Szegvari Ql Circulation, per 20 minutes per batch to further reduce the particle size and effect the release of grease. The pre-ground liquor is pumped through the grinding chamber. The milling chamber pours into a stirred recirculation tank from which the liquor is continuously pumped back into the milling chamber. The finished liquor is collected for analysis. The temperature, humidity and oligomer contents of the finished liquor process are measured and illustrated in Table 8. TABLE 8: Process Results of Synergic Grains Temperature Percent Degraded Pentamer Humidity Product Content 127 ° C 119 ° C, IBT, 4.5% 3487 μg / g Grains without peel Toast Liquor Pre-ground 95 ° C 2.4% 3110 μg / g Liquor Finished 82 ° C 2.3% 3886 μg / g grains without peel Toasted at 159 ° C 142 ° C 2.4% 1157 μg / g Pre-ground liquor 92 ° C 1.4% 1311 μg / g Liquor Finished 59 ° C 1.4% 1453 μg / g unpeeled grains Roasted at 181 ° C 162 ° C 1.3% 607 μg / g Pre-ground liquor 83 ° C 0.83% 604 μg / g Liquor Finished 59 ° C 0.89% 815 μg / g TABLE 8 (Cont.) TABLE 8: Results of Process of Unfermented Grains Total of Total Content of Procyanides Pentamers Procyanid Disingraded Total Weight Total Weight 127 ° C 43800 μg / g 1953 μg / g 24618 μg / g Grains without peel Toasted Liquor Pre-ground 43579 μg / g 1555 μg / g 21790 μg / g Liquor Finished 47421 μg / g 1943 μg / g 23710 μg / g grains without shell Toasted at 159 ° C 30334 μg / g 810 μg / g 21234 μg / g Pre-ground liquor 32589 μg / g 655 μg / g 16294 μg / g Liquor Finished 33653 μg / g 727 μg / g 16826 μg / g uncoated grains Roasted at 181 ° C 18266 μg / g 425 μg / g 12786 μg / g Pre-ground liquor 20656 μg / g 302 μg / g 10328 μg / g Liquor Finished 23312 μg / g 408 μg / g 11656 μg / g As illustrated in Table 8, as the temperature of the toaster increases from 127 ° C to 181 ° C (or the IBT from 119 ° C to 162 ° C) , the level of total procyanidins decreases from 24,618 μg / g to 12,786 μg / g. The decrease is pronounced particularly with the higher oligomers, for example the pentamer level decreases from 1,953 μg / g to 425 μg / g. Accordingly, roasting temperature is an important factor in the retention of cocoa polyphenols, especially higher oligomers. EXAMPLE 8 - Method for Obtaining Chocolate Liquor from Fermented Cocoa Beans Using Another Modality of the Present Process Commercially available West African cocoa beans having an initial moisture content of 6.7% by weight, were heat-treated using a Toaster of Articulated Band FMC. A cut test performed on 300 of the grains categorized them as 2.7% slate type, 1.6% purple, 25.7% purple-coffee and 70.0% coffee. The grains had a fermentation factor of 363. Three lots of approximately 50 kg of the grains were fed at a rate of 1.5 kg / inute through the toaster with a residence time of 22 minutes. The degree of toasting is varied in three batches of 50 kg by controlling the air temperature in the Articulated Band at 131 ° C. The resultant internal grain temperatures (IBTs) as well as the final grain moisture for each batch are listed in Table 9. The roasted beans are fissured and threshed in a Bauermeister Hand-held Scrubber / Fan (Machine # 37100) to separate the beans without cocoa shell from the husks. A sample of the unhusked grains is harvested and analyzed for oligomer content, as illustrated in Table 9. West African roasted husks, roasted, then fed through a Carie & Montanari at a speed of 2.9 kg / minute to grind the beans without the shell in the liquor. In the mill, the unhusked grains fell from a feed hopper into a narrow space between stationary and rotating shredding plates, reducing the particle size to a few hundred microns and releasing the fat contained in the unhusked grains. The pre-crushed liquor is collected for analysis and subjected to further processing. The temperature, humidity and content of oligomers of the pre-ground liquor process are measured and reported in Table 9. The pre-ground or crushed West African liquor is then processed in batches of 10 Kg in an Atritor Ball Mill with Szegvari Ql circulation for 20 minutes per batch to further reduce particulate size and effect fat detachment. The crushed pre-milled liquor is fed through the grinding chamber. The camera of milling pours into a stirred recirculation tank from which the liquor is pumped continuously back into the milling chamber until a conventional particle size is reached. The finished liquor is collected for analysis. The wet temperature and finished liquor process oligomer content are measured and illustrated in Table 9. Table 9 - Fermented Grain Process Results Temperature Percent Product Content at Degreased Pentamer Moisture 131 ° C 121 ° C, IBT, 2.2% 804 μg / g Grains without peel Toast Liquor Pre-ground 94 ° C 1.9% 904 μg / g Liquor Finished 61 ° C 1.8% 865 μg / g Shelled, unroasted grains 156 ° C 141 ° C 1.6% 313 μg / g Liquor Pre-ground 85 ° C 1.2% 275 μg / g Liquor Finished 62 ° C 1.2% 324 μg / g Non-peel grains Roasted at 183 ° C 163 C 0.85% 124 μg / g Pre-ground liquor 73 ° C 0.81% 222 μg / g Liquor Finished 69 ° C 0.73% 246 μg / g TABLE 9 (Cont.) TABLE 8: Results of Process of Unfermented Grains Total of Content of Total of Procyanidins Pentamers Procyanidin Disengrated Total Weight Total Weight 127 ° C 100227 μg / g 402 μg / g 8181 μg / g Grains without peel Toasted Liquor Pre-ground 11506 μg / g 452 μg / g 5753 μg / g Liquor Finished 11298 μg / g 432 μg / g 5649 μg / g Shell-free grains Roasted at 156 ° C 7631 μg / g 156 μg / g 5889 μg / g Pre-ground liquor 7414 μg / g 138 μg / g 3707 μg / g Liquor Finished 7844 μg / g 162 μg / g 3922 μg / g Non-peel grains Roasted at 183 ° C 5631 μg / g 62 μg / g 2815 μg / g Pre-ground liquor 6529 μg / g 111 μg / g 3265 μg / g Liquor Finished 6610 μg / g 123 μg / g 3305 μg / g As illustrated in Table 9, as the toasting temperature increases from 131 ° C to 183 ° C (or the IBT from 121 ° C to 163 ° C) the level of total procyanidins decreases from 8,181 μg / g to 2,815 μg / g. The decrease is particularly pronounced with higher oligomers, for example the pentamer level decreases from 402 μg / g to 62 μg / g. Accordingly, roasting temperature is an important factor in the retention of cocoa polyphenols, especially higher oligomers, when roasting both sub-fermented (Example 7) and fermented (Example 8) cocoa beans. The liquor produced in Example 8 could be further processed into cocoa butter and cocoa powder. The cocoa solids will contain a high level of procyanidins. Process liquor to butter and powder could be achieved using the hydraulic press as manufactured by Carie and Montanari. The liquor of example 8 could be heated from 200 to 215 ° C. The liquor is then pumped into the press containers. When the containers are filled with liquor, the hydraulic ram is activated. The cocoa butter is compressed through very fine mesh sieves. The resulting products are cocoa cake and cocoa butter. The fat-free cocoa solids contained in the cocoa cake will have the same amount of procyanidins as was present in the initial liquor. The cocoa cake produced by this process could be used in edible products. EXAMPLE 9 - Method for Infra-red Warming of Cocoa Beans to Produce a Chocolate Liquor Containing Increased Levels of Cocoa Polyphenols Sulawesi cocoa beans below regular average quality (FAQ = Fair Average Quality) has an initial moisture content 7.4% by weight and a level of fermentation factor of 233 (31% slate type, 29% purple, 22% purple coffee and 17% coffee) were selected as the starting material. The cocoa beans were then passed through an infra-red heating apparatus. The apparatus employed was a gas vibratory micronizer with infra-red (manufactured by Micronizer Company (U.K.) Limited, U.K.). The expense of feeding the grains through the infra-red heater and the infra-red heater bed angle were varied to control the amount of thermo-treatment that the grains will receive. The amount of time the grains were in the infra-red heater (residence time) is determined by the bed angle and the feeding speed. The times used to prepare the material of the example are listed in Table 10 below. At the output of the micronizer, the IBT of the grains is measured, these values are also illustrated in Table 10. The surface temperature of the grains leaving the infra-red heater is higher than the IBT. Rapid surface cooling brings the surface temperature close to the IBT in less than one minute. The traditional purpose of heating with infra-red is to heat all the grains and loosen the husks of the grains without shells. In the example, the micronizer is used to roast the Sulawesi grains in a novel way by increasing the thermal load on the grains, ie short high temperature time (HTST = High Temperature Short Time). No fires or fires were observed in the micronizer during infra-red heating. A total of 25 kg of raw grains were heated with infra-red at each set point. The beans heated with infra-red were further processed into chocolate liquor. This liquor is produced using liquor processing equipment at laboratory scale. The same processing could be carried out using the plant size equipment referred to in example 7. A sample of 1 kg of infra-red heated grains collected from the infra-red heater at different IBTs was crushed into small pieces. This is done to facilitate the separation of husk-free grain from the shell. The laboratory equipment used to remove the shell was the Limiprimita Cocoa Crusher made by John Gordon Co. LTD. from England. The crushed grains were then passed through a laboratory-scale threshing system. The equipment used was the Taster CC-1 prepared by John Gordon Co. LTD. from England. The result of this processing was that the husks of the unhusked grains separated. The beans without cocoa shells were then crushed in a thick liquor. This was achieved using a blend made by Pascall Engineering Co. LTD of England. This device crushes and grinds the grains without shells in a chocolate liquor. The normal operating temperature for the liquor in the mixture is approximately 50 ° C. This same procedure of taking grains without shells to a coarse liquor could be done on a larger production scale using the Carie Mill &; Montanari mentioned in Example 7. The grains without cocoa shells were ground in the mixture for one hour in each experiment. This cycle time was enough to convert the unhusked grains to a liqueur. The polyphenol content of cocoa is measured for the samples referring to infra-red heating temperatures. These values are contained in Table 10 below.

TABLE 10 IBT ° C Time% of μg / g μg / g of Residencia Moisture Total Pentamer Poly- in Microni- in Liqueur in Liqueur phenols in zador Liquefied Dishes 107 42 3.9 3.098 39.690 126 82 1.87 1.487 28.815 148 156 1.15 695 23.937 As illustrated in Table 10, as the internal grains temperature of cocoa beans increases from 107 ° C to 148 ° C, the total level of procyanidins decreases from 39,690 μg / g to 23,937 μg / g. The decrease is particularly marked with higher oligomers, for example the pentamer level decreases from 3098 μg / g to 695 μg / g. Accordingly, the internal grain temperature of the cocoa beans resulting from any heating is an important factor in the retention of cocoa polyphenols, especially the higher oligomers. EXAMPLE 10 - Milk Chocolate and Dark Formulations - Standard of Identity (SOI Standard of Identity) and Non-Standard of Identity (No-SOI) Formulations of the compounds of the invention or combination of compounds derived by the methods incorporated in the invention can be prepared in milk and dark SOI and non-SOI chocolates as a delivery vehicle for human and veterinary applications. The cocoa polyphenol solids of Example 4 are used as a powder or liquor to prepare chocolates, beverages, snacks, SOI and No-SOI baked goods and as an ingredient for culinary applications. The following describes the processing steps employed to prepare these chocolate formulations. Process for Dark Chocolate No-SOI 1. Make a batch of all the ingredients excluding 40% of the free fat (cocoa butter and anhydrous milk fat) keeping the temperature between 30-35 ° C. 2. Refine at 20 microns. 3. Dry dry for 1 hour at 35 ° C. 4. Add whole lecithin and 10% cocoa butter at the beginning of the wet conching cycle; wet conch for 1 hour. 5. Add all remaining fat, normalize if necessary and mix for 1 hour at 35 ° C. 6. Temper, unmold and pack the chocolate. Process for Dark Chocolate SOI 1. Form a batch of all the ingredients excluding milk fat at a temperature of 60 ° C. 2. Refine at 20 microns. 3. Dry dry for 3.5 hours at 60 ° C. 4. Add lecithin and milk fat and wet conch for 1 hour at 60 ° C. 5. Normalize if necessary and mix for 1 hour at 35 ° C. Templar, unmold and pack the chocolate. Process for Non-SOI Milk Chocolate 1. Form a batch with sugar, whole milk powder and 66% cocoa butter, conch for 2 hours at 75 ° C. 2. Cool the batch to 25 ° C and add cocoa powder, vanilla, chocolate liqueur and 21% cocoa butter, mix for 20 minutes at 35 ° C. 3. Refine to 20 microns. 4. Add the rest of cocoa butter, dry conch for 1.5 hours at 35 ° C. 5. Add anhydrous milk fat and lecithin, wet conch for 1 hour at 35 ° C. 6. Normalize, temper, unmold and pack the chocolate. Process for SOI Milk Chocolate 1. Form a batch of all the ingredients excluding 65% cocoa butter and milk fat at a temperature of 60 ° C. 2. Refine at 20 microns. 3. Dry dry for 3.5 hours at 60 ° C. 4. Add lecithin, 10% cocoa butter and anhydrous milk fat; wet conch for 1 hour at 60 ° C. 5. Add remaining cocoa butter, normalize if necessary and mix for 1 hour at 35 ° C. 6. Knead, unmold and pack the chocolate. The cocoa polyphenols, cocoa solids and commercial chocolate liquors employed in the formulations were analyzed for the total cocoa polyphenol and cocoa polyphenol pentamer content according to the method of Example 5 before being incorporated into the formulation. These values were then used to calculate the expected levels in each chocolate formula. In the cases for dark chocolate No-SOI and milk chocolate No-SOI, the products were analyzed similarly for the polyphenol content of cocoa in total and polyphenol cocoa pentamer. The results are shown in Tables 11 and 12.

Table 11. Dark Chocolate Formulas Prepared with Non-Alkalized Cocoa Ingredients Dark Chocolate Dark Chocolate Dark Chocolate No-SOI Using SOI Using SOI Using Cocoa Polyphenol Polyphenols Cocoa Solids, Cocoa Solids Cocoa Commercial Solid Cocoa Partially Fat Free Fat Free Fatty Formulation: Formulation: Formulation: 41.49% sugar 41.49% sugar car 41.49% sugar 3% milk powder 3% 3% powder whole milk powder whole milk whole milk 26% polyphenol 52.65% liquor 52.65% cocoa liquor, chocolate polyphenol cocoa powder 4.5% liqueur chocolate cocoa 2.35% fat 21.75% cocoa butter 2.35% milk fat 2.75% milk fat anhydrous milk anhydrous anhydrous 0.01% vanillin 0.01% vanillin 0.01% vanillin 0.5% lecithin 0.5 lecithin 0.5% total lecithin Total Total fat: 31% fat: 31% fat: 31% Part size Particle size: 20 microns: 20 microns ticles: 20 microns Expected levels of pentamer and total p oligomeric spracyanidins (monomers and n = 2-12; units of μg / g) Pentamer: 1205 Pentamer: 1300 Pentamer: 185 Total: 13748 Total: 14646 Total: 3948 Current levels of pentamer and total of oligomeric procyanidins (monomers and n = 2-12, units of μg / g) Pentamer: 561 Not done Not done Total: 14097 Table 12. Milk Chocolate formulas Prepared with Non-Alkalized Cocoa Ingredients Milk Chocolate Milk Chocolate Milk Chocolate No-SOI Using SOI Using SOI Using Cocoa Polyphenol Polyphenols Cocoa Solids, Commercial Cacao Cocoa Solids Solids Cocoa Formulation: Formulation: Formulation: 46.9965% sugar 46.9965% sugar 46.9965% sugar 19.5% milk powder 19.5% powder 19.5% whole milk powder whole milk whole milk 4.5% polyphenol 13.9% liquor 13.9% cocoa liquor, cocoa powder chocolate polyphenol 5.5% chocolate liquor cocoa 1.6% fat 21.4% cocoa butter 1.6% milk fat 1.6% milk fat milk anhydrous anhydrous anhydrous 0.035% vanillin 0.035% vanillin 0.035% vanillin 0.5% lecithin 0.5 lecithin 0.5% lecithin 17.5% butter 17.5% Cocoa butter cocoa Total Total fat Total: 31.75% fat: 31.75% fat: 31.75% Size of parti- Size of parti- Size of parcels: 20 microns: 20 micron chips: 20 microwaves Expected levels of pentamer and total of oligomeric procyanidins (monomers and n = 2-12, units of μg / g) Pentamer: 225 Pentamer: 343 Pentamer: 49 Total: 2734 Total: 3867 Total: 1042 Current levels of pentamer and total of oligomeric procyanidins (monomers and n = 2-12, units of μg / g) Pentamer: 163 Not performed Not performed Total: 2399 EXAMPLE 11 - DRY MIXTURE OF COCOA POWDER CONTAINING IMPROVED LEVELS OF POLYPHENOL CACAO A dry beverage mix, containing the cocoa powder of Example 4 with improved levels of cocoa polyphenols, is made according to the following formulation: Ingredients% Sucrose 65.0667 Malt Powder 11.9122 Cocoa Powder Rich in 18.0185 Polyphenol Cocoa Powder of alkalized cocoa 4.0041 Vanillin 0.0025 Lecithin 0.9960 100.00 The dry ingredients were batch-formed according to the previous formulation and mixed for one hour in a professional Kitchen Aid mixer (Model KSM50P) using a # 2 speed wire whisk. The lecithin was agglomerated before being used in the recipe in a Niro-Aeromatic Agglometer device (Model STREA / l). The dried beverage mixture is evaluated according to the method of Example 5 and found to have the following polyphenol cocoa content: Pentamer content: 221 μg / g Total polyphenolic content: 4325 μg / g Two tablespoons of the dry blend of drink (30 g) were added to milk (226.8 g (8 ounces) 2% fat) to form a chocolate flavored beverage. EXAMPLE 12 - SPICY SAUCE, WITH CHOCOLATE LIQUOR CONTAINING IMPROVED LEVELS OF POLYPHENOL COCOA A mole sauce containing the chocolate liquor of Example 7 comprising high levels of polyphenol cocoa is prepared according to the following formulation: Ingredients% Chili Powder 2.4 Olive oil 4.8 Cumin 0.39 Cinnamon 0.21 Roasted tomatoes 90.8 Liquor of chocolate 1.4 (from Example 7) 100.00 The oil and spices are heated in a MAGNALite pan (41 / 4.5 qt.) in a HOTPOINT oven (Model RS744G0N1BG) with medium high heat (product temperature 102 ° C) for approximately 20 seconds. Roasted tomatoes and liquor were added to the oil / species mixture and cooked at a product temperature of 85 ° C for 5 minutes. The sauce was evaluated according to the method of Example 5 and found to have the following cocoa polyphenol content: Pentamer Content: Traces Total Polyphenolic Content: 213 μg / g A person skilled in the art will readily appreciate how to modify the recipe , for example by adding more chocolate liquor, to obtain a product with higher cocoa polyphenol content, particularly a higher pentamer content. EXAMPLE 13 - PRODUCT OF CEREAL WITH COCOA POWDER CONTAINING enhanced levels polyphenol COCOA a cereal according was prepared with the following formulation: Ingredient% Wheat Flour Soft 37.09 Wheat Flour Duro 16.64 Sugar, Granulated 30.33 Sodium Bicarbonate 0.19 Monocalcium Phosphate 0.19 Glycerol monostearate 0.43 Ingredients Salt 1.73 Cocoa powder (from Example 4) 13.40 100.00 All ingredients except cocoa powder were combined in a small strip mixer and added or mixed for 3 minutes. At the end of the mixing cycle, all the mixed materials were pneumatically transported to an AccuRate Feeder. The dry mixture is fed through the feeder AccuRate 40 kg / hr, along with the cocoa powder-polyphenol cocoa, which is fed via a K-tron feeder 6.18 kg / hr, a screw extruder Twin WernerPfleiderer (Model ZSK57 with Bullet Tips). The water is added at a rate of 1.2 1 / hr. The extruder is started using standard operating procedures. Feeding speeds for the dry mix and water were adjusted to the objectives. The spindle RPMs are adjusted to 200. The cocoa feeder fits the target and cereal tubes are collected. Empty cereal tubes are fed through the folder and collected in sections of .609 m (2 feet). Separate pillows were made by holding on the folded edges. Results: Content Pentamer: 23 mg / g polyphenolic Total Content: 3453 g / g EXAMPLE 14 - vanilla pudding Cooked are prepared with polyphenol extract Cacao A vanilla pudding cooked standard is prepared according to the following formulation: Ingredient% Vanilla Pudding Mix JELL-0 95.00 Polyphenol Extract Cocoa 5.00 100.00 The pudding is prepared according to the following procedure: The cocoa polyphenol extract is made according to the extraction process of Example 2 (method 1) and finely ground using a Hamilton Beach Blendmaster mixer (Model # 50100, type B12). Five percent of the extract is added to the dry pudding mix and formulated using a wire whisk. Two cups of whole milk are added to the pudding mix in a MAGNA Lite cacelora. The dry mix and the milk were cooked and stirred constantly using a wire whisk with medium heat, in a HOTPOINT oven (Model RS744GON1BG) until the mixture was completely boiling. The pudding was removed from the heat, emptied into a storage container and stored in the refrigerator. Results: Content pentamer: 70 mg / g polyphenolic Total content: 1559 mg / g EXAMPLE 15 - Biscuits Small Chocolate Nuts (Brownies) with liqueur chocolate containing enhanced levels of Polyphenol Cocoa Biscuits or small chocolate chip cookies and nuts (Brownies) They were made using the chocolate liquor of Example 7 to replace the unsweetened chocolate in a conventional recipe according to the following formulation: Ingredient% Butter chocolate liqueur 12.50 9.41 37.60 Sugar 23.48 purpose flour Salt Baking Powder .14 .14 Eggs 16.60 Vanilla .13 100.00 The following procedure was used to produce the biscuits.

Cocoa polifenol chocolate liquor and butter were placed in a Kitchen Aid K45 container. The container was then placed on a MAGNA Lite (4 1 / 4.5 qt.) Pan, which contained 345 grams of boiling water (100 ° C). This double evaporator is then heated in a HOTPOINT stove (Model # RS747G0N1BG) with low heat, until it melts and is removed from the heat. The sugar, eggs and vanilla were added to the melted mixture. The remaining dry ingredients were mixed and the dough dispersed in a baking tray of 33.02 x 22.86 x 5.08 cm (13 x 9 x 2 inches) greased. The cookies (brownies) were baked at 176.7 ° C (350 ° F) in an oven HOTPOINT (Model # RS744G0N1BG) for approximately 30 minutes until the cookies broke off from the sides of the tray. Results: Pentamer content: 97 μg / g Total Polyphenolic Content: 2981 μg / g EXAMPLE 16 - Chocolate Cookies with Cocoa Powder Containing Improved Levels of Polyphenol Cocoa Chocolate cookies were made using the cocoa powder of Example 4 according to with the following formulation Ingredient% Cocoa Butter 30.50 Pastry Sugar 7.60 Non-sifted Flour 45.80 Cocoa Powder Polyphenol Cocoa 15.30 Water .35 Vanilla Extract .45 100.00 The process established below is used to produce the cookies: The oven is preheated to 163 ° C (325 ° F). Butter and a quarter of the sugar were creamed in a Kitchen Aid KSM90 Kneader for approximately 2 minutes. The remaining ingredients were added and mixed well (approximately 3 minutes). The dough was shaped into small balls and placed on an ungreased cookie sheet. Cookies were baked at 163 ° C (325 ° F) for 15-17 minutes. Results (After Baking): Pentamer content: 46 μg / g Total Polyphenolic Content: 46 μg / g EXAMPLE 17 - Rice and Sauce Mix with Extract of Polyphenol Cocoa A mixture of rice and sauce is prepared using the following formulation: Ingredient Seasoning Mix with Cheese 11.00 Dried Vegetables 2.00 Dry Rice 83.00 Cocoa Polyphenol Extract 4.00 100.00 All the ingredients are combined in a saucepan on the stove, and boiled. Once the mixture boils, the heat is reduced and the mixture is simmered for about 10 minutes. Theoretical results considering that there is no loss during processing: Pentamer content: 1190 μg / g Total Polyphenolic Content: 15,000 μg / g A mixture of cheese sauce and rice is prepared using the following formulation: Ingredient% Seasoned Mix with Cheese 22.00 Vegetables Dried 3.00 Dry Rice 71.00 Cocoa Polyphenol Extract 4.00 100.00 All ingredients are combined in a saucepan with 2 1/4 cups of water and two tablespoons of butter. The mixture is boiled and then left to simmer for about 10 minutes, until most of the water is absorbed. The rice mixture is then allowed to sit for about 5 minutes to allow the cheese sauce to thicken. Theoretical results considering that there is no loss during processing: Pentamer content: 1190 μg / g Total Polyphenolic Content: 15,000 μg / g EXAMPLE 18 - Process for Elaboration of High Energy Bar, Extruded, with Cocoa Powder that has Improved Polyphenol Levels of Cocoa High energy bars are made using the cocoa powder of Example 4 with improved levels of polyphenol cocoa instead of natural cocoa powder, according to the following recipe: Ingredient% Carbohydrate Syrup 20-30 Fruit / Fruit Preparation 10-15 Protein powder (milk origin of soy) 5-20 Micronutrients 4 - 5 Simple sugars 10-20 Malt dextrin 10-15 Ingredient _ Rice / roasted rice 10-13 Cocoa powder preferred cocoa 8-12 Fat 2- 5 Flavor 0.1-1.5 Ingredients were formulated in a JHDI 189-liter (50-gallon) stainless steel jamb double sigma blade mixer. The mixer jacket adjusts to 50 ° C. The preparation of fruit / fruit, carbohydrate syrup and fat are combined in the mixer and mixed at 50 rpm until homogeneity in about 5 minutes. With the mixer running, the remaining ingredients were gradually added in the following order and mixed until homogeneous; micro nutrients, flavor, cocoa powder, simple sugars, macro dextrin, protein powder, and toasted rice / rice. The mixed high-energy bar mass is transferred to the hopper of the Werner Lehara continuous strip extruder. The extruder was veneered at 40 ° C to keep the dough soft and foldable to form. The mass was extruded through the block of nozzles on a conveyor bar that transfers the strips through a cooling tunnel. A guillotine is used to cut the bars lengthwise when leaving the cooling tunnel at 15-20 ° C. Results: Pentamer content: 22 μg / g Total polyphenolic content: 1710 μg / g EXAMPLE 19 - A baby food containing cocoa polyphenol extract, A plant based infant food containing polyphenol cocoa extract, is prepared using the following formulation. Ingredient Example 19A (%) Example 19B (%) Vegetables * 73 60 Liquid8 22 35 Cocoa Polyphenol 5 5 Extract Ingredient (A): Potatoes, green beans, peas, carrots and yellow squash. Ingredient B: Liquid for cooking, formula or water. The vegetables are steamed or boiled (using small amounts of water that are retained to thin the pureed food). After cooking, all the ingredients are mixed, placed in a blender and mashed until a uniform consistency is achieved. Theoretical results considering that there is no loss during processing: Pentamer content of data: 1488 μg / g Total polyphenolic content: 18758 μg / g EXAMPLE 20 - Pet food with cocoa powder having improved levels of polyphenol cocoa A canned food for cats / dogs, is prepared with cocoa powder that has improved cocoa polyphenol levels using the following formulation: Ingredients Example 20A Example 20B Meat / meat by-products. 68 52 Water 24 35 Cereals and grains 0 5 Colors, vitamins, minerals, 3 3 gums, emulsifiers, flavorings, and preservatives. Cocoa Powder Polifenol Cocoa 5 5 The mixture of meat, animal by-products, cereal components and cocoa polyphenol cocoa powder is hermetically sealed in metal or plastic containers and processed at sufficient temperatures and pressures to make them commercially sterile. The product is heat-treated in hermetically sealed containers with an F0 value of 3.0 or more for canned pet food.

Theoretical results considering that there is no loss during processing: Pentamer content: 107 μg / g Total polyphenolic content: 1554 μg / g EXAMPLE 21 - Dry pet food with cocoa powder having improved levels of polyphenol cocoa A dry extruded cat food / Dogs is prepared with cocoa powder that has improved levels of cocoa polyphenols using the following formulation: Ingredient Grains, meat / meat sub-products, meat meals 57-66 dairy sub-products 24-33 Colors, vitamins, minerals, gums, emulsifiers, flavorings and preservatives 3 Cocoa powder Polyphenol Cocoa 5 The flour is processed in a continuous cooking extruder for approximately 20 seconds reaching 145 ° C for approximately 10 seconds. The wet-formed pieces of the pet food are dried by a conventional band dryer subjected to air temperatures of 125 ° C for about 10 minutes. The product is then coated with fat of animal origin and / or hydrolyzed animal tissue, emulsified. Theoretical results considering that there is no loss during processing: Pentamer content: 107 μg / g Total polyphenolic content: 1554 μg / g EXAMPLE 22 - Chocolate syrup with cocoa powder polyphenol cocoa A veined cover syrup for ice cream with fruit, cream, syrup and nuts (sundae) made from chocolate, which contain cocoa powder polyphenol cocoa is prepared using the following formula: Formula Formula Premium Economic Ingredients _f3i (%) Water 30.74 31.56 Corn syrup solids 35.07 30.91 Sucrose 22.20 20.94 Cocoa powder 8.88 7.98 Polyphenol Cocoa Hydrogenated vegetable fat 0 5.98 Non-fat milk solids 2.22 1.99 CC-801 * 0.72 0.49 CC-280 ( emulsifier) 0.17 0.15 Formula Formula Premium Economic Ingredients ÍÚÚ Uü 100.00 100.00 * CC-801 (Pectin, Dextrose, Sodium Citrate) is added to 0. 20% in the above formulas for chocolate sundae cover syrup; the rest is replaced with 100% water. For every .454 kg (pound) of CC-801, they heat up 3. 785 liters (one gallon) of formula water at 83 ° C (180 ° F) in a small tub. CC-801 is stirred and separated until ready to homogenize the entire batch. The rest of the water is added to a tank injected with steam. In the following order, sucrose, non-fat milk solids and corn syrup solids are incorporated. The rest of the ingredients are then added in any order. The mixture is heated to 85 ° C (185 ° F) and maintained for 5 minutes. Solution CC-801 is added and mixed thoroughly. The lot is at 70.3 kg / cm2 (1000 psi) (if it is not homogenized, stabilizer is increased to 35%). The product is pumped into disinfected containers and stored in a refrigerator at 4.4 ° C (40 ° F) to allow the product to set. Theoretical results considering no loss during processing: Pentamer content: 171 μg / g Total polyphenolic content: 2486 μg / g EXAMPLE 23 - Solid caramel Solid caramel shaped and deposited types are prepared using the following formulation by the methods described by Lees & Jackson, First Edition, Sugar Confectionery and Chocolate Manufacture (Manufacture of chocolate and sugar confectionery, pages 176-186 (1995).) Solid caramel formula $ Sugar 42.85% High content corn syrup 38.09% maltose Water 12.195% Lactic acid cushioned 1.90% Flavor 0.19% Colorant 0.0057% Cocoa polyphenol cocoa powder 4.77% Theoretical results considering no loss during processing: Pentamer content: 102 μg / g Total polyphenolic content: 1482 μg / g EXAMPLE 24 - Rice cake with powder cocoa polyphenol cocoa cake A rice cake topped with cocoa polyphenol cocoa powder is prepared using the following ingredients: Puffed rice cake (made by a method similar to that set forth in US Patent No. 4,888,180). Tack (corn syrup solids in 30% solution) Cocoa polyphenol cocoa powder mix A prepared rice cake is coated with a layer Thin N-Tack solution. The coated rice cake is immediately placed in a bag containing the polyphenol cocoa mixture and coated. The cake is then stirred to remove the excess polyphenol cocoa mixture. The cake is given a second application of N-Tack and mix resulting in approximately 4 grams of cocoa polyphenol mixture that is applied to the puffed rice cake. Current Theoretical Pentamer Content (μg / g) 252 38 Total Polyphenolic Content (μg / g) 3655 4842 EXAMPLE 25 - Fruit and Grain Pulp Bar with Polyphenol Extract Cocoa A strawberry fruit filling is made according to the following formulation: Ingredient% wet weight amount (g) Xanthan gum, extra fine 1.0 5.0 Hydrogenated soybean oil 1.25 6.25 Water 10.0 50.0 Glycerin USP or food grade 7.0 35.0 Solid corn syrup 56.23 281.2 Maltrin M250 (78% solids with 61.9 g of water) Apple flake powder with low moisture content 5.0 25.0 Natural strawberry flavor 2.0 10.0 Strawberry puree concentrate 12.0 60.0 Malic acid, fine granular 0.5 2.5 Color red strawberry # 40 0.02 0.1 Cocoa polyphenol extract 5.0 25.0 100.00 500.00 To produce the fruit filling, the gum is hydrated in cold water using a blender. The solids of corn syrup, water, fruit puree, cocoa polyphenol extract and glycerin are cooked in an oven using medium to high heat at a temperature of 110 ° C (230 ° F) measured with a Wahl thermocouple thermometer. Mix it out of the heat and let it cool. Hydrated gum is added to the mixture and the mixture is heated to 102 ° C (216 ° F). The mixture is again removed from the heat and left to cool for at least 5 minutes. Acid, color, apple powder and melted fat are added to the mixture, and the mixture is allowed to cool for two additional minutes. Flavor is added to the mixture with or without complete mixing. Result: Pentamer content: 349 μg / g Total polyphenolic content: 12.771 μg / g The pulp shell is made according to the following formulation: Ingredient% by weight wet amount (g) Mixed flour 36.5 182.5 30% hard flour (54.75 g) 70% soft flour (127.75 g) Roasted oatmeal-muscovado sugar 14.6 73.0 Wheat bran 7.3 36.5 Acacia gum (Acacia FCC) 0.6 3.0 Kalco gum (Kelite CM) 0.6 3.0 Soy lecithin 0.8 4.0 Sodium bicarbonate 0.6 3.0 Sodium acid pyrophosphate 0.4 2.0 Mash, granules 6.3 31.5 Hydrogenated soybean oil 5.2 26.0 Water 21.22 106.1 Ingredient% by weight, wet amount (g) Flour bean 1.0 5.0 Glycerin USP or food grade 4.1 20.5 Kelco GFS, prehydrated 0.78 3.9 100.00 500.00 To make the paste shell, gum arabic, Kelite CM, sodium bicarbonate, sodium acid pyrophosphate, salt, Kelco GFS and glycerin, are hydrated in water using a blender. Lecithin is stirred in molten fat. The remaining dry ingredients were added to a mixing bowl. The fat mixture is added to the dry ingredients using a Kitchen Aid mixer at speed 2. The gum mix was added slowly to the mixing bowl. After mixing, the dough is processed by hand in a ball. The dough is tested for 15 minutes covered with a damp paper towel to decrease adhesion. A Rondo laminator (Sewer Rondo, Inc. STE533) is used to achieve a thickness of 2.5 mm. The dough is cut into 10.16 x 10.16 cm (4"x 4") boxes that weigh 33 g. Using a bag of pasta, 19.5 g of a fruit filling is applied on each square of dough. The dough is bent to produce a bar and the ends of the bar are sealed by sealing with folding. Using a knife or spatula, holes were made in the upper part of the bar to help heat escape and avoid explosion of the bar. The bars were baked for 6.5 minutes at 190.6 ° C (375 ° F). The weight of the final baked bar was 45.5 g. Result: Pentamer content: 105 μg / g Total polyphenolic content: 5.851 μg / g EXAMPLE 26 - Candy chewing product with cocoa powder containing improved levels of polyphenol cocoa Sample A: Cocoa Polyphenol Candy Chewing Product 15 Product of pre-mixed portion of candy chewing cocoa / sugar final chocolate Ingredients (67.00%) (33.00%) after cooking (Dry weight basis) 63 corn syrup DE 56.70 35.00 Salt 0.60 0.44 Skim milk 34.20 17.70 Portion Product of cocoa caramel premixture / final chocolate sugar Ingredients (67.00%) (33.00%) after cooking (Dry weight basis) Condensed and sweetened Soybean oil 8.50 6.30 Partially hydrogenated 6016 Cocoa Polyphenol 66.7 21.34 Cocoa 011797B sugar 33.3 10.95 (Redi-Fond sugar Domino) Water 8.08 100.00 100.00 100.00 The portion of caramel was formed in batches according to the previous formulation and combined with stirring and steam in a Groen pot. The mixture was slowly heated with stirring at 113 ° C (235 ° F) and cooled to 93 ° C (200 ° F) or less.

To produce the finished chocolate chew product, cocoa polyphenol cocoa powder and sugar paste were mixed. The portion of caramel (67.0% of the final formula) is placed in a Hobart mixer. While mixing, the cocoa / sugar pre-mix (33.0% of the final formula) is added slowly. The formulation was formed into slabs at the desired thickness (10 mm). After cooling and setting (approximately 2 hours) the formulation is cut to the desired size (20 mm squares). Result: Pentamer content (cocoa added at 60 ° C (140 ° F)): 95 μg / g Total polyphenolic content (cocoa added at 60 ° C (140 ° F)): 2195 μg / g Sample B: Chewing product of Cocoa Polifenol Cacao 22 Cocoa caramel / sugar candy pre-mixed portion product Ingredients (67.00%) (33.00%) after cooking (Dry weight basis) 63 corn syrup DE 56.70 35.00 Salt 0.60 0.44 Skim milk 34.20 17.70 Condensate and sweetened Soybean oil 8.50 6.29 Partially hydrogenated 6016 Cocoa Polyphenol 45.5 Cocoa 011797B 45.5 14.66 sugar paste 54.5 (Redi-Fond 54.5 18.00 Domino sugar) Water 7.90 The caramel portion is batch-shaped according to the above formulation and combined with stirring and steam in a Groen pot. The mixture is heated slowly with stirring at 113 ° C (235 ° F) and cooled to 93 ° C (200 ° F) or less. To produce the finished chocolate chew product, cocoa polyphenol cocoa powder and sugar paste were mixed. The portion of caramel (67.0% of the final formula) is placed in a mixer Hobart. While mixing, the cocoa / sugar pre-mix (33.0% of the final formula) is added slowly. The formulation would be connected in slabs to the desired thickness (10 mm). After cooling and regular (approximately 2 hours) the formulation is cut to the desired size (20 mm squares). Results: Pentamer content (cocoa added at 60 ° C (140 ° F)): 178 μg / g Pentamer content (cocoa added at 93.3 ° C (200 ° F)): 178 μg / g Total Polyphenolic Content (added cocoa at 60 ° C (140 ° F)): 4036 μg / g Total Polyphenolic Content (cocoa added to 93. 3 ° C (200 ° F)): 3941 μg / g. EXAMPLE 27 Sugar tablet with cocoa powder containing improved levels of polyphenol cocoa Wet process tablets were made according to the following formulation. Cocoa tablet Final cocoa tablet after wet drying (Base in dry weight) Sucrose - 6X 41. .30 51.19 Cocoa powder 35. .00 42.08 Polyphenol Cocoa Water 21..06 4.50 Arabica rubber 1. .26 1.41 Gelatin 200 0, .62 0.73 Bloom Vanilla 4X 0, .76 0.09 100.00 100.00 The gelatin was soaked in water and the sucrose was pre-mixed with cocoa powder polyphenol cocoa. After the gelatin is hydrated, it is heated to 90 ° C and gum arabic is added with high shear. This solution, with flavor, is mixed in a quarter of the sucrose / cocoa mixture, and the rest of the sucrose / cocoa is added slowly with mixing (in a Hobart or Kitchen Aid Ultra Power mixer). The formulation is prepared for 10 to 15 minutes and cut into plates to the desired thickness (~ 5 mm). After drying and cutting the desired shape (disks), the pieces were further dried to a final moisture of about 3-6%. Analytical results: Total Sample Procyanidin Pentamers Percent Notes micrograms / grams micrograms / grams of moisture Tablet # 5 13618 689 4.4 drying with polyphenol environment cocoa 112696M Tablet # 5 7602 215 6.2 drying with polyphenol environment011797B Tablet # 5 8186 209 4.5 drying with polyphenol 49 ° C 011797B (120 ° F) for 60 hours EXAMPLE 28 - Bar de Granóla A granola bar is made according to the following formulation:. AGGLUTINANT% Corn Syrup 63 D.E. 64.11 Partially Hydrogenated Soybean Oil (6034) 7.9 Cocoa polyphenol cocoa powder 10 Calcium carbonate 7.4 Glycerin 7 AGGLUTINANT% Mascabado (Granulated) 1 Flour salt 1.5 Soy lecithin 0.3 Propilgalate solution 0.04 Vanilla extract 0.75 100% To produce the binder, the hydrogenated soybean oil and chocolates glycols were melted in a microwave oven at 55-64 ° C. The soy lecithin is dispersed in the molten oil, and the mixture is emptied into a Cuisinart mixer. The corn syrup and glycerin are pre-heated in a microwave at 70 ° C, to reduce the viscosity and add to the Cuisinart mixture along with oil, lecithin and liquor. The ingredients were mixed in the Cuisinart for approximately 30 seconds. The dry-mixed ingredients were slowly added to the Cuisinart and mixed for approximately 1 to 2 minutes until thoroughly mixed. A formulation of sweet chocolate or milk paste (fudge) using cocoa polyphenol cocoa powder, is made according to the following recipe: COVER OF FUDGE Powdered sugar (6X) 27.4 High fructose corn syrup (55%) 20.0 Partially hydrogenated soybean oil (6034) 10.75 Lactose (Alfa Mono) 9.25 Lactose powder (Alfa Mono) 11.0 Polyphenol cacao cocoa powder 10.0 Glycerin 2.0 Dry fat-free milk (low-heat) 5.0 Water 2.0 Calcium carbonate 1.35 Soy lecithin 0.5 Salt 0.25 Vanilla 0.5 100% To produce the fudge cover, the dry ingredients according to the previous recipe were mixed in a Kitchen Aid mixer at low speed for about 3 or 4 minutes or until well mixed. The hydrogenated soybean oil is melted in a microwave oven at 55-64 ° C. The soy lecithin is dispersed in the molten oil. The lecithin / oil mixture is emptied into the mixed dry ingredients in a Hobart mixer operating at a slow speed. The speed of the mixture was gradually increased and the water, glycerin and high fructose corn syrup is added to the mixture. The resulting fudge cover is mixed for two to three minutes or until it is fully incorporated. The finished bars were elaborated according to the following formulations: Granola recipe: Inflated rice 30.2 Mini Wheat flakes 33.7 Oatmeal with Mascabado 36.1 100% Finished product profile:% Chocolate 37 (5% cocoa powder of Polifenol Cacao) Granóla / Rice 21 Binder 21 Fudge 21 100% The finished product is made according to the following: The granola is mixed with the binder and formed into slabs on wax paper with a rolling pin at approximately 15 mm in height. The fudge cover is formed into slabs on the granola base and left to rest for approximately 1 hour. The bars are cut to the following dimensions: Height 15 mm Width 25 mm Length 84 mm The cut bars are then wrapped in cocoa polyphenol chocolate. Results: Pentamer: 104 μg / g Total Polyphenols: 2215 μg / g EXAMPLE 29 - Milk chocolate polyphenol cocoa with cinnamon caramel Milk chocolate polyphenol cocoa is kneaded by hand at 30-31.1 ° C (86 ° F-88 ° F ). The kneaded chocolate is then used to make shells in molds of various shapes. 965 grams of standard candy are heated to 55 ° C. 20 grams of cocoa polyphenol cocoa powder and 15 grams of cinnamon were added to the hot caramel and mixed well. The caramel was allowed to cool and then it was removed in paste in the chocolate shells. The shells were then covered with chocolate and removed from the molds. The molded piece consisted of 6 grams of milk chocolate polyphenol cocoa and 4 grams of candy containing 2.0% cocoa powder polyphenol cocoa. Finished Products: Ingredient Usage level% Milk chocolate polyphenol cocoa 60 cocoa polyphenol candy 40 100% Results: Pentamer: 79.8 μg / g EXAMPLE 30 - Milk chocolate polyphenol cocoa with nougat or nougat (Nougat) chocolate flavor Milk chocolate Cocoa polyphenol is kneaded by hand at 30-31.1 ° C (86 ° F-88 ° F). The kneaded chocolate is then used to produce shells in molds of various shapes. The formula for nougat or Nougat (Nougat) chocolate flavor is used to produce milk shake (frappe). 5 grams of cocoa polyphenol cocoa powder are added to 104 grams of pasta which is then folded into the milk shake (frappe) at a ratio of 92.40% milk shake (frappe) to 7.60% pasta. The nougat (Nougat) chocolate flavor is then formed into slabs on the cooling table and cut to fit into the molded shells. The shells are then covered with chocolate cocoa polyphenol kneaded and removed from the molds. The molded piece consists of 22.5 grams of milk chocolate polyphenol cocoa and 12.5 grams of nougat chocolate flavor. Nougat Polifenol Cocoa Piece weight = 35g Choc / Center Ingredient Nougat Use level Chocolate flavor 35.71% 17 Milk chocolate polyphenol cocoa 64.29% Result: Pentamer: 80.3 μg / g EXAMPLE 31 - Dark chocolate polyphenol cocoa with nougat chocolate flavor Milk chocolate polyphenol cocoa is kneaded by hand at 30-31.1 ° C (86 ° F-88 ° F). The kneaded chocolate is then used to produce shells in molds of various shapes. The formula for nougat chocolate flavor is used to produce frappe. 5 grams cocoa polyphenol cocoa powder 75 grams dark chocolate polyphenol cocoa are added to 104 grams of SL1 which is folded into the frappe at a ratio of 92.40% frappe to 7.60% sil. The nougat finished chocolate flavor is then formed into slabs on the cooling table and cut to fit into the molded shells. The shells are then covered with chocolate cocoa polyphenol and removed from the molds. The molded piece consists of 22.5 grams of dark cocoa polyphenol chocolate and 12.5 grams of nougat chocolate flavor. Nougat chocolate flavor of polyphenol cocoa Ingredient Level of Use # of Nougat samples chocolate flavor 84.89% 20 Dark chocolate with polyphenol cocoa 15.0% Cocoa powder polyphenol cocoa 0.11% Result: Pentamer: 43.2 μg / g

Claims (28)

1. CLAIMS 1. - A method to process cocoa beans in cocoa butter and cocoa solids, without toasting of grain or grain without shell, and without grinds of grain without shell, the method is characterized because it consists essentially of the stages of: ( a) heat the cocoa beans to an internal grain temperature of 95-135 ° C to loosen the cocoa shell; (b) threshing the cocoa beans without the husk of the cocoa shells; (c) pressing the uncoated cocoa beans into a screw; and (d) recovering the cocoa butter and the partially defatted cocoa solids, these solids contain cocoa polyphenols including cocoa procyanidins.
2. 2. - The method according to claim 1, characterized in that the sides of cocoa are heated to an internal temperature of grains from 95 ° C to 110 ° C.
3. 3.- Partially degreased cocoa solids, which are prepared by a method that includes the stage of processing of grain or grains without shells and without the stage of grinding of grains without shells, consisting essentially of the steps of: (a) heating slate-type cocoa beans, purple cocoa beans, mixtures of slate and purple-type cocoa beans, mixtures of purple and coffee beans, or slate, purple and coffee-type cocoa bean mixes at an internal grain temperature of 95-135 ° C to loosen the cocoa shell; (b) threshing the cocoa beans without the husk of the cocoa shells; (c) submitting the grain without cocoa husk to a screw press; (d) recover cocoa butter and partially defatted cocoa solids containing cocoa polyphenols including cocoa procyanidins.
4. 4. The partially defatted cocoa solids according to claim 3, characterized in that the cocoa beans are slate-like cocoa beans, purple cocoa beans or mixture thereof.
5. 5. An improved method for preparing chocolate liquor and partially defatted cocoa solids from roasted cocoa beans or roasted, shelled cocoa beans, the improvement which is characterized in that it comprises the selection of cocoa beans or mixtures thereof which have a fermentation factor of 275 or less.
6. 6. - The method according to claim 5, characterized in that the chocolate liquor and the cocoa solids are prepared from selected cocoa beans, comprising the steps of: (a) roasting the selected cocoa beans to a internal temperature of grains from 95 ° C to 160 ° C; (b) threshing the shelled cocoa beans from the roasted cocoa beans; (c) grinding the shelled cocoa beans in the chocolate liquor; and (d) optionally recovering cocoa butter and partially defatted cocoa solids from the chocolate liquor.
7. 7. The method according to claim 5, characterized in that the chocolate liquor and the cocoa solids are prepared from selected unshelled cocoa beans, comprising the steps of: (a) heating the selected cocoa beans to an internal temperature of grains of 95 ° C to 135 ° C to loosen the cocoa shells of the cocoa beans without shells; (b) threshing the cocoa beans without shells of the cocoa shells; (c) roasting uncoated cocoa beans at an internal, unheated grain temperature of 95 ° C to 160 ° C; grind the roasted, unroasted grains in the chocolate liquor; and (e) optionally recovering cocoa butter and partially defatted cocoa solids of chocolate liquor.
8. 8. - Roasted cocoa-free cocoa beans or their fractions, prepared from cocoa beans or their mixtures having a fermentation factor of 275 or less.
9. 9.- Chocolate liquor prepared from cocoa beans or mixtures thereof having a fermentation factor of 175 or less.
10. 10. - Chocolate liquor containing at least 50,000 μg of cocoa procyanidin factor and / or at least 5,000 μg of cocoa procyanidin pentamer per gram of non-fat cocoa solids.
11. 11.- Partially degreased cocoa solids that are prepared from cocoa beans or their mixtures that have a fermentation factor of 275 or less.
12. 12.- Partially defatted cocoa solids containing at least 50, 000 μg of total cocoa procyanidins and / or at least 5,000 μg of cocoa procyanidin pentamer per gram of non-fat cocoa solids.
13. 13. An extract containing cocoa polyphenols including cocoa procyanidins, which is prepared by solvent extraction of partially defatted cocoa solids which are prepared from cocoa beans or non-shelled cocoa beans having a fermentation factor of 275 or less that have been roasted at an internal temperature of grain or husked grain of 95-160 ° C.
14. 14. A food containing chocolate liquor according to claims 9 to 10, the partially defatted cocoa solids of claims 11 to 12 and / or the extract of claim 13.
15. 15. - The food product according to claim 14, characterized in that the food product is a pet food, a mixture of dried cocoa, a pudding, a syrup, a biscuit, a spicy sauce, a mixture of rice, a cake or cake of rice, a pet food or a chocolate jam.
16. 16. The food product according to claim 14, characterized in that the chocolate confection is dark chocolate or milk chocolate.
17. 17. A food product that contains at least approximately 15,100 μg of total cocoa procyanidins per gram of non-fat cocoa solids, where the non-fat cocoa solids content of the food product is less than or equal to 7% in weight, based on the total weight of the food product.
18. 18. A food product containing at least about 700 μg of total cocoa procyanidins per gram of non-fat cocoa solids, when the non-fat cocoa solids content of the food product is less than or equal to 7% by weight based on the total weight of the food product.
19. 19. A food product that contains at least about 17,000 μg of total cocoa procyanidins per gram of non-fat cocoa solids, when the non-fat cocoa solids content of the food product is less than or equal to 13% by weight based on the total weight of the food product.
20. 20. A food product containing at least about 1,400 μg of total cocoa procyanidins per gram of non-fat cocoa solids, when the non-fat cocoa solids content of the food product is less than or equal to 16% by weight based on the total weight of the food product.
21. 21. The food product according to claim 17 or 18, characterized in that the food product is a milk chocolate.
22. 22. A food product containing at least about 22,065 μg of total cocoa procyanidins per gram of non-fat cocoa solids, when the food product contains at least about 35% non-fat cocoa solids, based on the weight total of the food product.
23. 23. A food product that contains at least approximately 20,500 μg of total cocoa procyanidins per gram of non-fat cocoa solids, when the food product contains at least about 35% non-fat cocoa solids, based on weight total of the food product.
24. 24. A food product containing at least about 1,860 μg of cocoa procyanidin pentamer per gram of non-fat cocoa solids, wherein the food product contains about 37% non-fat cocoa solids based on the total weight of the cocoa. food product.
25. 25. A food product containing at least about 15,000 μg of total cocoa procyanidin pentamer per gram of non-fat cocoa solids, when the non-fat cocoa solids content of the food product is less than about 30% based on in the total weight of the food product.
26. 26. A food product according to claim 25, characterized in that the food product is a dark chocolate.
27. 27.- Method for improving the health of a mammal, this method is characterized in that it comprises administering to the mammal a cocoa procyanidin composition or ingredients containing cocoa procyanidins, these procyanidins can be natural or synthetic procyanidin oligomers or their derivatives, and the ingredients containing cocoa procyanidin are selected from the group consisting of chocolate liquor, partially defatted cocoa solids and polyphenol cocoa extracts, these ingredients containing cocoa procyanidin are prepared from cocoa beans or mixtures of cocoa beans which have a fermentation factor of 275 or less.
28. 28. - The method according to claim 27, characterized in that the total amount of procyanidin oligomers of cocoa is at least 1 μg or greater and wherein the composition is administered daily for more than 60 days.