RU2417711C2 - Products containing polyphenols - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: present invention relates to food industry, in particular, to production of storage stable products, in particular, beverages containing polyphenols. The method envisages mixing the ingredients, a stage of the product pH reducing by least nearly 0.2 for pH level to be from nearly 4.8 to nearly 6.8 and aseptic treatment.

EFFECT: invention allows to prevent polyphenols loss during heat treatment of products containing polyphenols.

15 cl, 6 dwg, 3 tbl, 5 ex

Description

The invention relates to products, in particular to drinks containing polyphenols and, optionally, sterol and / or stanol esters and methods for their preparation. Products obtained by the method of the present invention retain the level of polyphenols contained.

Polyphenolic compounds are bioactive substances derived from plant materials. They are closely related to the organoleptic and nutritional qualities of products derived from plant materials. Most plant polyphenols have antioxidant activity. The consumption of polyphenols present in tea, red wine and cocoa has a significant beneficial effect on health.

Standard aseptic processing techniques for ready-to-eat foods and drinks result in loss of polyphenols such as flavan-3-ols and proanthocyanidins.

Therefore, there is still a need for ready-to-eat foods and drinks, in particular, based on milk, in which the polyphenols are not lost, but stored during the heat treatment necessary to obtain the final product and obtain a stable product during storage. The heat treatment of milk-based drinks at a neutral pH or close to a neutral pH is especially important, since the time required for sterilization during heat treatment of the beverage can lead to the denaturation of milk proteins.

Heat-treated ready-to-eat foods and drinks contain at least about 0.2 milligrams of polyphenols per gram of product. The amount of polyphenols is preferably at least about 0.2 to about 5 mg per gram of product. The moisture content in the products is at least 5 wt.%. In the case where the product is a beverage, the moisture content is from about 50% to about 80%. the pH of the final product is from about 4.8 to about 6.8; preferably from about 6.2 to about 6.8. Polyphenols are food flavan-3-ols, for example, catechin, epicatechin, gallocatechin, epigallocatechin and / or afzelechin, and / or food proanthocyanidins, for example, procyanidins, prodelphinidins and / or propelargonidines.

Preferred products include milk-based drinks, soy-based drinks and whey-based cocoa drinks containing cocoa polyphenols, such as (±) -catechol, (±) -epicatechin and / or procyanidin oligomers. Cocoa drinks use one or more high CP cocoa ingredients, including partially fat-free cocoa powder, fully fat-free cocoa powder, cocoa liquor, liquid cocoa extract and / or dry cocoa extract.

Partially defatted cocoa powder contains at least about 25 milligrams, preferably about 25 to 35 milligrams of cocoa polyphenols per gram of defatted cocoa powder. Cocoa liquor contains about 12 milligrams, preferably about 13 to 17 milligrams, of cocoa polyphenols per gram of non-fat cocoa liquor. Cocoa extracts contain at least about 200 milligrams, preferably about 350 to 500 milligrams of cocoa polyphenols per gram of dry cocoa extract.

The pH is adjusted with a food acid such as citric acid.

An improved method for preparing ready-to-eat foods and drinks containing polyphenols includes the step of lowering the pH of the product after mixing and before heat treatment by at least 0.2; preferably 0.4. Typically, the pH before heat treatment is reduced to a level below about 7.5, preferably to a level of from about 4.6 to about 6.8.

A method for preparing a ready-to-drink cocoa drink containing one or more procyanidin comprises the steps of adding procyanidin (s) to the drink; a decrease in the pH of the beverage by at least 0.2 to about 4.6 or to about 6.8 with food acid; heat treatment of the drink after adjusting the pH; and packaging the heat-treated beverage. Heat treatment is carried out at a temperature of from about 63 ° C (145 ° F) to about 138 ° C (280 ° F) for a period of from about 1 second to about 15 seconds.

A method for producing a cocoa drink containing at least about 0.2 milligrams of cocoa polyphenols per gram of beverage includes the steps of suspending with a high shear force in water a mixture of dry cocoa comprising one or more cocoa ingredients; mixing a dry mixture consisting essentially of a sweetener, one or more thickening agents, one or more stabilizers and a vitamin-mineral mixture with milk; adding a suspension of cocoa to the milk mixture; and the addition of liquid flavors. pH is regulated by food acid. The suspension is heat treated for about 1 second to about 15 seconds at a temperature of from about 72 ° C (161 ° F) to about 138 ° C (280 ° F). Optionally, the suspension is cooled and / or homogenized before packaging. As a rule, the moisture content in drinks is about 50%. Preferably, the cocoa ingredients are derived from unfermented and / or fermented cocoa beans. Cocoa extracts are obtained by solvent extraction of fat-free unfermented or fermented cocoa beans and removing the solvent. The drinks also contain alkalized cocoa powder, an emulsifier (e.g. lecithin), a sweetener (e.g. sugar), one or more thickeners, one or more stabilizers, a vitamin-mineral mixture, and / or one or more flavorings. The loss of (-) - epicatechin and (+) - catechin during heat treatment of polyphenol-containing products with a moisture content of at least about 50 wt% is minimized by lowering the pH of the product by at least 0.2; typically up to a pH of from about 4.6 to about 6.8 before heat treatment. After heat treatment, the cocoa polyphenols present in the drinks include (+) - epicatechin, (-) - epicatechin, (+) - catechin, (-) - catechin and procyanidin dimers and trimers.

Preferably, cocoa drinks contain vitamins useful for maintaining heart health, such as B6 and B12, antioxidants, such as vitamins E and C, and / or minerals, such as calcium. In a preferred embodiment of the present invention, the products comprise plant sterol and / or stanol esters. For maximum beneficial effects, foods should be used as part of a diet low in saturated fat and cholesterol.

In the drawings:

Figure 1 - block diagram of the heat treatment of the product. Typical ingredients combine, mix and stabilize the pH before final sterilization and packaging. S1-S5 are sampling points where the total cocoa polyphenols (CP) are measured during the preparation process.

Figure 2 is a flowchart of a batch process for producing a typical high CP milk drink. The initial suspension of high CP cocoa powder, high CP dry cocoa extract and alkalized cocoa powder is carried out at a temperature of 60 ° C (180 ° F) with a high shear to hydrate and completely disperse all dry cocoa powder ingredients . The pH of the mixture is preferably adjusted to 6.5 or less by the addition of citric acid. It should be noted that the pH adjustment is carried out before heat treatment to complete the batch processing. Then the drink is sterilized and packaged.

Figure 3 - curves of normal phase HPLC / fluorescent detector of cocoa powder with a high content of CP.

Figure 4 - curves of the reverse phase HPLC / fluorescent detector of cocoa extract with a high content of CP.

5 is a normal phase HPLC / fluorescent detector curve of a heat-treated cocoa extract with a high CP content.

6A and 6B are HPLC / fluorescence detector curves for a high CP cocoa drink before and after UHT treatment.

As used herein, the term “food product” is a material containing proteins, carbohydrates and / or fats that are used by any body to maintain growth, restore vital processes and provide energy. Foods may also contain additional substances such as minerals, vitamins, and spices (see Merriam-Webster Collegiate Dictionary, 10th ed., 1993). The term “food product” includes a beverage adapted for human or animal consumption. The term “food supplement” is defined by the FDA (US Food and Drug Administration) in 21 C.F.R. 170.3 (e) (1) (US Code of Federal Regulations) and includes direct and hidden additives.

As used herein, the term “food supplement” is a product (other than tobacco) that is added to the diet and which includes or contains one or more of the following dietary ingredients: vitamin, mineral, herbs or other plant materials, amino acids, dietary substances used to supplement a person’s diet with an increase in their total daily intake, or a concentrate, metabolite, a component of the composition, extract, or a combination of these ingredients (see Merriam-Webster Collegia Explanatory Dictionary te Dictionary). When the term “supplement” is used to label a food product, it means that the nutrients have been added in an amount that is more than 50% higher than the US recommended daily intake (Understanding Normal and Clinical Nutrition, 3 ^rd Edition, Editors Whitney , Catalado and Rolfes at page 525).

The present invention relates to a moisture-containing product, in particular to drinks containing flavan-3-ol, such as catechin, epicatechin, gallocatechin, epigallocatechin and / or afselechin and proanthocyanidins, such as procyanidins, prodelphinidines and propelargodines, which in the preferred embodiment of the present invention used in combination with sterol and / or stanol ether (s).

In this combination, cholesterol lowering agents other than sterol / stanol esters can be used in combination with sterol and / or stanol ester (s). Examples include low-calorie and non-calorie fats.

Products may contain L-arginine, minerals such as calcium, potassium and magnesium, vitamins such as B, C and E, carotenoid and mono- or polyunsaturated fatty acids (for example, omega-3 fatty acid). Polyphenols from sources other than cocoa may also be used, having antioxidant properties similar to those of cocoa procyanidins, individually or in combination with cocoa procyanidins. These include nuts, nutmeal, and peel.

As used herein, the term “cocoa polyphenols” refers to polyphenol compounds present in cocoa beans, cocoa kernels and cocoa ingredients derived from cocoa beans or cocoa kernels, such as partially or completely defatted cocoa powder, cocoa liquor and liquid or dry cocoa extract.

The term "procyanidin" refers to natural or synthetic oligomers of catechin and / or epicatechin; however, any reference in the present invention to “cocoa procyanidins” should be understood as including also monomers of (±) -catechol and (±) -epicatechin. (+) - catechin, (-) - epicatechin, and other corresponding epimers of (-) - catechin and (+) - epicatechin have the structure shown below

Procyanidin oligomers can have from 2 to 18 monomer units. Oligomers include, for example, dimers, trimers, tetramers, pentamers, hexamers, heptamers, octamers, nonamers, decamers, etc. In natural oligomers, monomers are linked (4 → 6) and / or (4 → 8) by interflavous bonds. Oligomers with only (4 → 8) bonds are linear. At least one (4 → 6) bond results in a branched oligomer. Synthesis (4 → 8) of procyanidins, see U.S. Patent 6,420,572. This US patent describes the connection of hydroxy-protected phenolic monomers (e.g., epicatechin or catechin) with a C-4 activating group (e.g., a C ₂ -C ₆ alkoxy group with a terminal hydroxy group such as hydroxyethoxy) with a second protected phenolic monomer to produce protected dimers, which are then deprotected or optionally combined with other protected, activated phenolic monomers. Cocoa polyphenol derivatives may also be used. These include catechin gallate and / or epicatechin monomers and oligomers, glycosylated monomers and oligomers and mixtures thereof, metabolites of procyanidin monomers and oligomers, such as sulfated, glucuronidated and methylated forms; and degradation products of enzymes from procyanidins obtained by the metabolism of the microflora of the colon or by the internal metabolism of mammals. Derivatives can be obtained from natural sources or synthesized.

Synthetic oligomers can also be used in the present invention (see US Patent 6,156,912, issued December 5, 2000 W. Tiickmantel et al. And US Patent 6,476,241, issued November 5, 2002 by A. Kozikowski et al.).

The term "cocoa beans of average average quality" refers to cocoa beans, separated from the pulp and dried. They are relatively free of mold and parasite infestation. Such beans are commercially available and are the raw material for cocoa solids and high CP cocoa powder, high CP cocoa liquor and high CP cocoa extracts. The scope of the term includes any genetically modified or genetically engineered beans.

The term “raw freshly picked cocoa beans” refers to freshly picked beans (also called berries) from cocoa pods that have not been otherwise processed except to separate from the pulp to obtain cocoa ingredients, that is, cocoa powder, grated cocoa and cocoa extracts, in cocoa beans from any species of Theobroma, Herrania or species obtained by intraspecific and interspecific crosses can be used in the present invention. Preferably, the cocoa ingredients are derived from unfermented and / or fermented cocoa beans with a fermentation factor of 275 or less. "Fermentation factor" is determined using an industrial sorting system. To determine the degree of fermentation, cocoa beans are typically subjected to a standard cut sample for quality assessment in accordance with standards. Gray cocoa beans, lilac cocoa beans, a mixture of gray and lilac cocoa beans, a mixture of lilac and brown cocoa beans or a mixture of gray, lilac and brown cocoa beans can be used. Gray and / or purple cocoa beans are more preferred since they have a higher polyphenol content than fermented beans.

Cocoa Ingredients

As used herein, the term “cocoa powder” refers to partially or completely defatted cocoa powders (eg, cake or solids) obtained directly by pressing (eg by squeezing on a screw press) the peeled cocoa beans to produce cocoa butter and partially defatted dry cocoa liquids or grinding roasted cocoa beans to produce cocoa liquor and pressing cocoa liquor to isolate cocoa butter and obtain partially defatted cocoa solids.

As used herein, the term "high CP cocoa ingredient" refers to cocoa ingredients in which flavan-3-ols and procyanidins are stored during the preparation of cocoa ingredients and / or cocoa ingredients are derived from unfermented, fermented cocoa beans. High CP cocoa powder contains at least about 25, preferably 25-50, most preferably 25-35 milligrams of cocoa polyphenols per gram of non-fat powder. High CP cocoa liquor contains at least about 10, preferably 12-25, more preferably 13-17 milligrams of cocoa polyphenols per gram of non-fat cocoa liquor. High CP cocoa extract contains at least 200, preferably 250-500, more preferably about 300-500 milligrams of cocoa polyphenols per gram of dry extract.

A method for producing cocoa solids with a high content of cocoa polyphenols directly from cocoa beans is described in US Pat. No. 6,015,913, issued January 18, 2000 by Kirk S. Kealey et al., The disclosure of which is incorporated herein by reference. In the method of the '913 patent, cocoa beans are heated for a period of time during which the temperature inside the beans becomes sufficient to remove the cocoa shell without roasting the cocoa kernels (for example, infrared heating to a temperature of from about 100 ° C to about 110 ° C). A method for determining the internal temperature of beans (IBT) is described in the '913 patent. Cocoa kernels blow for the removal of cocoa shells. Cocoa kernels are pressed to produce cocoa butter and partially defatted cocoa solids. Cocoa solids contain cocoa polyphenols, including cocoa procyanidins from cocoa kernels. In the cocoa solids obtained in this way, there is a greater number of higher procyanidin oligomers compared to the cocoa solids obtained in the traditional way by roasting. The total cocoa procyanide content of the cocoa powder and cocoa extracts is determined as described below.

A method for producing solids or cocoa liquor from roasted unfermented, fermented or normal medium quality cocoa beans is described in US Pat. No. 6,312,753, issued November 6, 2001 to Kirk S. Kealey et al., The disclosure of which is incorporated herein by reference. Cocoa beans or cocoa kernels with a fermentation factor of 275 or less are used. The beans are passed through an infrared heater, screened to separate from the cocoa shell (shell), fried to an internal temperature of about 95 ° C to about 150 ° C, and ground to obtain cocoa nibs, from which cocoa butter and partially fat-free cocoa solids are obtained .

Preferably, the cocoa extract is included in the products of the present invention, for example a cocoa drink, to increase the total cocoa polyphenol content of the product. Obtaining cocoa extracts from cocoa beans is described in US patent 5,554,645, issued September 10, 1996 Leo J. Romanczyk, Jr. and others, the description of which is hereby incorporated by reference in full. In the method of the '645 patent, cocoa beans, including pulp, are freeze-dried, the freeze-dried mass is pulp dried, the freeze-dried cocoa beans are peeled and ground, the resulting cocoa mass is defatted and then subjected to extraction with a solvent, for example aqueous methanol, water acetone or ethyl acetate. Extracts can also be obtained from cocoa solids with a high CP content obtained by the methods described in the above patents ′ 913 and 753. Methods for producing cocoa extracts rich in certain oligomers, along with the caffeine-free and de-brominated (with theobromine removed) cocoa extracts are described in US patent 6,627,232, issued September 30, 2003 by John F. Hammerstone and others, the description of which is incorporated herein by reference. High molecular weight cocoa procyanidins tetramers and oligomers are prepared when high CP cocoa solids are obtained from unroasted cocoa beans by extraction with ethyl acetate, and the solids that have been extracted are extracted again with acetone, ethanol or mixtures thereof containing up to 50% water. Ethyl acetate extract is enriched with monomers, dimers and trimers.

Alkalized cocoa powder is added to improve the taste and color of the drink. FDA compliance standards for alkalized cocoa allow the use of a maximum of 3% anhydrous potassium carbonate or its alkaline equivalent of the total weight of fried kernels.

Esters of sterol and / or stanol

Phytosterols are water-insoluble plant sterols with a molecular weight and structure similar to cholesterol. More than forty plant sterols have been identified, but the most numerous are beta-sitosterol, campesterol and stigmasterol. Other examples of sterols used are brassicasterol, desmosterol, halinosterol, poriferirasterol, and clionasterol.

Stanols are saturated derivatives of sterols in which all bonds between the carbons in the ring are saturated. Typically, stanols have 28 or 29 atoms and include beta-sitostanol, clionastanol, 22,23-dihydrobrassicastanol and campestenol. Stanols are found in small amounts in nature, but can easily be obtained from sterols by hydrogenation of sterols by any of the methods known to a person skilled in the technical field to which the present invention relates. In the case when the starting material of sterol is obtained from plant material, it contains a mixture of various sterols. Therefore, after hydrogenation, the resulting stanol will also contain a mixture of different stanols.

The esterified forms of sterols and stanols are preferred forms for use in the present invention. The esterification gives sterols / stanols a great solubility in fats and oils. For example, sterols can be esterified with fatty acid esters such as rapeseed oil, canola oil and the like. Suitable fatty acids include saturated or unsaturated fatty acids, typically with 14 to 24 carbon atoms. Examples of esterified sterols include sitosterol acetate, sitosterol oleate, stigmasterol oleate. Stanol esters can be prepared by methods known in the art, such as, for example, those described in US Pat. No. 6,174,560, issued January 16, 2001 to Miettenen et al. And assigned to Raisio Benecol Ltd .; US Pat. No. 6,031,118, issued February 29, 2000 to van Amerongen et al. and assigned to Lipton; U.S. Patent 5,958,913, issued September 28, 1999 to Miettenen et al. and assigned to Raisio Benecol; US Pat. No. 5,892,068, issued April 6, 1999 to Higgins III and assigned to McNeil PPC, Inc .; and U.S. Patent 5,502,045, issued March 26, 1996 to Miettenen et al. and assigned to Raisio Benecol, Ltd., a description of each of which is incorporated herein by reference. The '045 patent describes the transesterification of free stanols with a mixture of methyl ester with fatty acids from C2 to C22 (e.g. rapeseed oil) using a transesterification catalyst such as sodium ethylate. Also, for the esterification of sterols, a transesterification process, such as described in the '045 patent, can be used. In another embodiment of the present invention, the stanol esters used are obtained by esterification of at least one sterol with a C2 to C22 fatty acid ester of carbon atoms, as described in the '913 patent cited above.

In particular, the present invention uses canola oil sterol esters, sunflower oil sterol esters, and mixtures thereof. These mixtures of sterol esters melt at a temperature of from about 30 to 50 ° C; however, as a rule, the esters are heated to a temperature of from about 60 ° C to about 80 ° C to transfer the entire mixture to a liquid state. Liquid or liquid (i.e., molten) sterols / stanol esters and an emulsifier are mixed with a cocoa suspension before or after milk is added.

Emulsifier (s)

Preferably, an emulsifier such as lecithin, mono- or diglyceride, phospholipid, monoglyceride ester and acetic, lactic, citric, succinic or tartaric acid, polyglycerol fatty acid ester, sorbitol esters, sucrose esters, propylene glycol or polyglycerol polyresorcinolate, pre-mixed with sterol or with stanol esters, or separately added together with sterol and / or stanol esters in cocoa. The emulsifier is used in an amount of from about 0.05% to about 5%, preferably from about 0.05% to about 1%, more preferably from about 0.05% to about 0.25%. It is well known that emulsifiers play an important role in suspension rheology and are used in the food industry, in particular in the manufacture of confectionery and chocolate, to enhance the rheological properties (i.e., reduce the viscosity and / or yield strength) of suspension solids.

The present invention uses lecithin derived from vegetable oils such as soybean, cottonseed, corn, safflower and rapeseed oil, including clarified lecithins, liquid lecithins, compound lecithins, hydroxylated lecithins, fat-free lecithins and fractionated lecithins. In the present invention, soya lecithin is preferably used as an emulsifier. It is one of the oldest and most widely used emulsifiers. It can be used in an amount up to about 5%, preferably from about 0.05% to about 0.3%, more preferably from about 0.1% to about 0.3% by weight of the total weight of the finished product. The pH can be adjusted by lowering using a 50% aqueous citric acid solution (w / w).

Sweeteners

Nutrient carbohydrate sweetener (s) and / or sugar substitute (s) can be used in the present invention. Suitable sweeteners include those that are typically used in food products, and including, without limitation, sucrose (e.g., from cane or beet), dextrose, fructose, lactose, maltose, glucose syrup solids, corn syrup solids, honey, maple syrup, brown sugar, molasses and the like. Suitable sugar substitutes may be used to partially replace nutritious carbohydrate sweeteners. The term “sugar substitute” includes high intensity sweeteners, sugar alcohols (polyhydric alcohols) and bulking agents or combinations thereof. High intensity sweeteners include aspartame, cyclomats, saccharin, acesulfame, neohesperidine dihydrochalcon, sucralose, alitam, stevia sweeteners, glycyrrhizin, thaumatin and the like, and mixtures thereof. Preferred high-intensity sweeteners include aspartame, cyclomats, saccharin and Acesulfame K. Examples of sugar alcohols can be generally used in the art and include sorbitol, mannitol, xylitol, maltitol, isomalt, lactitol and the like. The food products of the present invention may also contain fillers, usually used in combination with high-intensity sweeteners. The term “excipients” refers to those that are typically used in the art, including polydextrose, cellulose and derivatives thereof, maltodextrin, gum arabic and the like.

Other ingredients

Also, small amounts of other water-soluble or water-dispersible ingredients may be included in the beverage, for example up to 35%, preferably from 0.01 to about 5% of thickeners; preferably from about 0.2 to about 3% stabilizers; up to 1.0%, preferably from 0.01 to about 0.35% of vitamins and / or minerals; up to 1% flavor and up to 0.5% salt.

Stabilizers

As protein stabilizers use phosphates. They protect the protein, such as milk protein, from precipitation when heated and from exposure to acid. However, with strong thermal effects, such as during aseptic processing, milk proteins are more stable at a neutral pH.

Another way to stabilize proteins is to carry out a pre-heating step. The protein-containing fluid is preheated to a temperature of from about 160 ° F (71 ° C) to about 180 ° F (82 ° C) to increase the stability of the proteins against thermal shock during sterilization. The preheating stages allow whey proteins to unfold and partially denature, therefore, the possibility of precipitation during aseptic processing is reduced.

Gums, such as carrageenan, are often used in parts per million in solids of cocoa suspended milk drinks. Microcrystalline cellulose is also used in cocoa drinks to create a mouthfeel when consumed. It works synergistically with carrageenan in suspended cocoa powder.

As used herein, the term “flavoring” refers to flavoring compounds or compositions used in food and beverage products to impart a desired taste and / or aroma. Examples of suitable flavors of the present invention are flavors having the aroma of vanilla (vanillin), chocolate, fruit flavors with the aroma of blueberries, raspberries, strawberries or bananas, as well as spices and natural oils of citrus or spices.

Heat treatment

Products can be heat-treated using pasteurization, which requires heating at a temperature of about 63 ° C (145 ° F) for about 30 minutes, using pasteurization at a high temperature in a short time (HTST), which requires heating to a temperature of about 89 ° C (191 ° F) for about 1.0 second, or using sterilization at ultra high temperature (UHT), which requires heating to a temperature of about 138 ° C (280 ° F) for about 2 seconds.

PH regulation

In most products, the pH is reduced by at least 0.2, preferably about 0.4; most preferably 0.6. When the pH is adjusted from about 7.2 to 6.5, CP loss is reduced to 30%. When the pH is adjusted from 6.8 to 6.2, the safety of polyphenols improves by about 16%. Before heat treatment, the total loss is only about 20%. After heat treatment, the total loss increased to about 35%.

In addition to preserving cocoa polyphenols, pH adjustment provides a method for improving the taste and aroma and / or reducing the bitterness and viscosity of the taste and aroma, typically associated with polyphenols.

TESTING METHODS

The percentage of CP loss is calculated by subtracting the final CP from the initial amount of CP, divide by the initial amount of CP, and multiply by 100.

Determination of the total amount of procyanidin

The total content of cocoa polyphenols in cocoa powder, cocoa extracts and drinks is determined using normal phase high performance liquid chromatography (HPLC) on silicon with a fluorescent detector. Details of this method are described in Adamson, et al., J. Ag. Food Chem. 47 (10) 4184-4188 (1999). Cocoa solids are degreased with hexane before extraction of procyanidins. Hexane was removed and the solids were extracted with acetone. 32-35 g of a cocoa drink are quantitatively transferred to a 100 ml volumetric flask. 0.5 ml of glacial acetic acid was added thereto, and the solution was adjusted to volume with acetone. This solution is comparable to the extraction solution used for all other samples, which consists of 70: 29.5: 0.5 acetone: water: acetic acid (volume / volume / volume). Before analysis, the beverage samples were not degreased. Water from the solution is used to make up the aqueous portion of the extraction solution. The determination of the amount of cocoa procyanidins is carried out using a highly purified cocoa polyphenol extract. Samples are then compared, as described in Adamson et al., To accurately quantify catechin, epicatechin and procyanidin oligomers.

The following procedures were used to obtain and test products with a high CP content.

Receiving samples

In Example 1, drinks dried by freeze-drying and twice extracted with a mixture of acetone: water: acetic acid (CH ₂ COCH ₃ : H ₂ O: HOAc, 79.5: 20: 0.51) were dispersed by ultrasound for 15 minutes at temperature 50 ° C, centrifuged for 6 minutes at 35,000 rpm Solvents were removed from the collected supernatants under pressure or under vacuum and freeze-dried. The resulting material is used for HPLC analysis. 32-35 g of a cocoa drink are quantitatively transferred to a 100 ml volumetric flask. 0.5 ml of glacial acetic acid was added thereto, and the solution was adjusted to volume with acetone.

In Examples 3 and 4, the preparation of a sample of cocoa drinks is modified for better accommodation in the analysis of products with high moisture content. Obtaining a sample consists of taking 32-35 grams of a drink, quantitative transfer to a 100 ml volumetric flask, adding 0.5 ml of glacial acetic acid and adding acetone. This method allows you to get a solution comparable to the extraction solution used for all other cocoa samples, which consists of 70: 29.5: 0.5 acetone: water: acetic acid (volume / volume / volume). Before analysis, beverage samples were not degreased. Water from the solution is used to make up the aqueous portion of the extraction solution.

For Example 1, the normal phase chromatography method of HPLC described by Adamson et al. (J. Agric. Food Chem., 1999, 47 pp. 4184-4186). For other examples, the C18 reverse phase HPLC method was used. The conditions were as follows:

Stationary phase: Hypersil ODS 100 × 4.6 mm, particle size 5 μm.

Mobile phase A: 0.170 HOAc in water.

Mobile phase B: 0.170 HOAc in methanol.

Flow rate: 1.0 ml / min.

Gradient:

Time (min) % AT 0 fifteen twenty 25 thirty 75 45 one hundred

The following examples only illustrate individual embodiments of the present invention and do not limit the scope of the claims of the present invention.

EXAMPLES

Example 1: Obtaining high CP cocoa solids from cocoa beans

Commercially available cocoa beans with an initial moisture content of about 7 to 8 wt.% Were pre-cleaned in a scalper. Then the pre-cleaned beans from the scalper were further cleaned in a fluidized bed separator. The peeled cocoa beans were then passed through an infrared heating device at a speed of about 1,701 kilograms per hour. The thickness of the vibrating layer of beans in the device was about 2-3 beans in height. The surface temperature of the device was about 165 ° C, with an internal bean temperature (IBT) of about 135 ° C for a period of time from 1 to 1.5 minutes. This treatment causes the cocoa shell to dry quickly and separates from the cocoa kernels. Before reintroducing into the product stream directed to the blowing stage, the crumb was separated by a vibrating screen. Beans obtained after fine grinding should have a moisture content of about 3.9 wt.%. Beans with an IBT temperature of about 135 ° C were immediately cooled to 90 ° C for about three minutes to minimize moisture loss. Then the beans were blowing to destroy and remove the cocoa shell and to separate the light shells from the nuclei, while minimizing the loss of nuclear particles with shells returned with the flow. The resulting cores are pressed using a twin screw press to extract oil from cocoa solids.

A sample of cocoa solids obtained by the method described above from unfermented cocoa beans (fermentation factor 233) when analyzed by the above method typically had a total cocoa procyanidin content of from about 50 to about 75, preferably from about 60 to about 75 or more preferably about 75 to about 80 milligrams of cocoa procyanidins per gram of non-fat cocoa powder. Figure 3 shows a curve for normal phase HPLC of high CP cocoa powder.

Example 2: Preparation of Cocoa Extracts

The cocoa solids of Example 1 were contacted at room temperature for 0.5 to 2.5 hours with an aqueous organic solvent. A solvent with about 75% ethanol / 25% water (v / v) was used for the cocoa A extract. A solvent with about 80% acetone / 20% water (v / v) was used for the cocoa B extract. The micelle was separated from the cocoa cake and concentrated by evaporation. Then the concentrated extract was dried by spray drying. HPLC / FLD profiles of cocoa extracts are provided. Figure 4 shows the curve before heating. Figure 5 shows the curve of the ethanol extract after reflux overnight in deionized water after heating.

Example 3: Preparation of High CP Cocoa Beverages Containing Sterol Esters

Low fat cocoa drinks were prepared from milk, high CP cocoa powder, high CP cocoa extract, alkalized cocoa powder, lecithin, sterol esters, canola oil, granulated sugar, cellulose and carrageenan gum mixture, citrate / phosphate mixture stabilizer, vitamin and mineral premix, chocolate and vanilla flavors. Used 1% milk. The recipe is shown in Table 1.

Table 1 Ingredient % wt./weight., limits Water 10-40 Low fat milk 50-90 Granulated sugar 5-10 High CP Cocoa Powder 0.5-3 Alkalized Cocoa Powder 0.5-3 High CP Extract 0.5-3 Canola Oil Sterol Esters 0.2-1 Lecithin 0.30 Cellulose 0.35 Carrageenan 0.01-0.3 Phosphates 0.1-0.4 Vitamin and Mineral Premix 0.1-1.0 Cocoa Flavor 0,200 Natural Flavors 0.1-1.0 Total 100.00

Cocoa ingredients were suspended in water at 180 ° F. The remaining dry ingredients were mixed with 1% milk and added to a suspension of cocoa. The pH was adjusted with citric acid to 6.5-6.8. The cocoa drink was packaged and heat treated at 138 ° C (280 ° F) for 6.5 seconds.

6A and 6B show typical beverage curves before and after UHT treatment.

Example 4: Preparation of high CP cocoa drinks not containing sterol esters

Two solids were obtained from the high CP cocoa solids and the high CP cocoa liquor, but without the high CP cocoa extract. The ingredients used are shown below in Table 2.

table 2 Ingredient Drink A Drink B 1% milk 79.77 86.37 Granulated sugar 9.50 9.50 High CP Cocoa Powder 2.20 2.20 Alkalized Cocoa Powder 2.20 1.10 Grated cocoa 1.00 0.00 Cocoa Baby 4.00 0.00 Powdered malt milk 0.5 0.00 Flavoring chocolate 0.20 0.20 Vanilla flavor 0.25 0.25 Cellulose 0.37 0.37 Carrageenan 0.01 0.01 Total 100.00 100.00

Unexpectedly, the drinks showed less bitterness and viscosity than expected from drinks with high levels of cocoa polyphenols.

Example 5: Effect of processing parameters

The effect of processing parameters on the loss of cocoa polyphenols (CPs) was studied. The CP content of the cocoa powder was 61.4 mg / g fat-free powder. The CP content in the extract was 384.99 mg / g of extract. The extract was a dried water-ethanol extract from unfermented cocoa beans in Example 2. The percentage loss was calculated based on CP levels after and before treatment. The results are shown in Table 3.

The results showed that the loss of CPs at pH 7.2 was 49.3%, while the loss at pH 6.5 was only 30.7%. In drinks 4 and 5 (both with the same formulation), a decrease in pH from 6.8 to 6.2 leads to a decrease in CPs losses from 50.6 to 34.5%. 6A and 6B show typical normal phase HPLC curves for beverages before and after ultra-high temperature processing.

All options and modifications obvious to a person skilled in the technical field to which the present invention relates are included in the scope of the claims of the present invention. The present invention is based on the appended claims and is limited thereto.

Claims (15)

1. Heat-treated, ready to eat or drink product with a moisture content of at least about 5 wt.% And a pH of from about 4.8 to about 6.8, containing at least about 0.2 μg of polyphenols per gram of product, with the indicated polyphenols are food flavan-3-ols selected from catechin, epicatechin, gallocatechin, epigallocatechin and / or afselechin, and / or food proanthocyanidins selected from procyanidins, prodelphinidines or propelargonidines. 2. The product according to claim 1, which is a milk-based beverage, soy-based beverage or whey-based beverage that has a moisture content of from about 50 to about 80 wt.% And which contains from about 0.2 to about 5 mg polyphenols. 3. The product according to claim 1, which is a milk-based cocoa beverage containing from about 0.6 to about 2.0 mg of cocoa polyphenols per gram of beverage that contains (i) food acid or a food base and (ii) one or more cocoa ingredients with a high content of cocoa polyphenols selected from partially fat-free cocoa powder, completely fat-free cocoa powder, cocoa liquor, liquid cocoa extract, dry cocoa extract and mixtures thereof, said polyphenols including (±) -catechol, (± ) -epicatechin and / or their procyanidin oligomers. 4. The product according to claim 3, in which partially or completely skimmed cocoa powder contains at least 25 mg of cocoa polyphenols per gram of non-fat cocoa powder, cocoa liquor contains at least about 10 mg of cocoa polyphenols per gram non-fat cocoa, and cocoa extracts contain at least about 200 mg of cocoa polyphenols per gram of dry extract. 5. The product according to claim 3, further comprising alkalized cocoa powder, emulsifier, sweetener, one or more thickeners, one or more stabilizers, one or more flavorings and / or a vitamin-mineral mixture. 6. The product according to claim 5, in which the food acid is citric acid; thickeners are a mixture of microcrystalline cellulose, carrageenan and carboxymethyl cellulose; stabilizers are a mixture of citrates and phosphates; and the flavors have the aroma of chocolate or chocolate with vanilla, raspberries, blueberries, strawberries, bananas, coffee or mocha. 7. Aseptic method of preparing a ready-to-eat or drink product containing cocoa polyphenols, comprising the step of lowering the pH of the product, after mixing and before aseptic processing, at least about 0.2 to a pH level of from about 4.8 to about 6.8 . 8. The method according to claim 7, wherein said product is a milk-based drink, a soya-based drink or a whey-based drink; polyphenols are edible flavan-3-ols, edible proanthocyanidins, or mixtures thereof; and the pH of the drink is lowered by about 0.4 to a level of from about 4.8 to about 6.8. 9. The method according to claim 8, in which flavan-3-ol are catechin, epicatechin, gallocatechin, epigallocatechin and / or afzelechin, proanthocyanidins are procyanidins, prodelphinidines or propelargonidines, and the pH is lowered by about 0.6. 10. A method of obtaining a drink with a pH from about 4.8 to about 6.8 containing one or more procyanidins, comprising the steps of:
(a) adding procyanidin (s) to a beverage with a pH from about 6.8 to about 7.5;
(b) adding food acid to reduce the pH of the drink by at least about 0.2;
(c) heat treating the acidified beverage; and
(d) packaging the heat-treated beverage as a ready-to-drink beverage. 11. The method according to claim 10, in which the pH is reduced by citric acid by about 0.4. 12. A method of producing a cocoa drink containing at least about 0.2 mg of cocoa polyphenols per gram of beverage, comprising the steps of:
(a) suspending with high shear in water a dry cocoa mixture comprising one or more cocoa ingredients selected from the group consisting of (i) partially defatted cocoa powder containing at least 25 mg of cocoa polyphenols per gram of defatted cocoa -powder, (ii) cocoa extract containing at least about 200 mg of cocoa polyphenols per gram of dry extract, (iii) alkalized cocoa powder;
(b) mixing a dry mixture consisting essentially of a sweetener, one or more thickening agents, one or more stabilizers and a vitamin-mineral mixture with milk;
(c) adding a suspension of cocoa from step (a) to the milk mixture from step (b);
(d) adding liquid flavors.
(e) adding food grade acid or base to the mixture of step (d) to lower the pH by at least 0.2 to a pH of from about 4.8 to about 6.8;
(f) heat treating the suspension from step (e) for about 1 second to about 15 seconds at a temperature of about 72 ° C (161 ° F) to about 138 ° C (280 ° F);
(g) optionally cooling and / or homogenizing the suspension from step (f); and
(h) packaging the suspension from step (f) or step (g) as a ready-to-drink cocoa drink. 13. The method according to item 12, in which the thickeners are gums; moreover, the stabilizers are a mixture of citrate / phosphate; flavors have the aroma of chocolate, vanilla, blueberry, raspberry, strawberry, banana or mocha; food acid is citric acid. 14. The method according to item 12, in which the cocoa ingredients are obtained from unfermented and / or fermented cocoa beans. 15. The method according to item 12, in which the cocoa extract is obtained by solvent extraction of non-fermented or fermented cocoa beans that have been defatted freeze-dried and removed by solvent.

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