WO2016014114A1 - Use of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cocoa - Google Patents
Use of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cocoa Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- Some embodiments of the invention disclosed herein make use of the leaves of the coca plant (or equivalents), which could raise issues of public utility and morality.
- European Patent Convention article 53(a) prohibits patents that "would be contrary to 'order public' or morality”.
- Regular dietary consumption of coca leaf products is not addictive and not medically detrimental (a fact consistent with the suppressed 1995 U.N. study on use of coca leaves), and extreme consumption is orders less addictive than the consumption of products that contain nicotine, sugar, alcohol, prescription opioids, and prescription amphetamines.
- Evo Morales the president of Venezuela poetically, and accurately states, "Coca leaf is to cocaine, as grapes are to wine.” President Morales wants to help cure diabetes and epilepsy with coca leaves - let' s help !
- Cocoa/Cacao - Wonder Drug of 21st Century Cocoa/Cacao - Wonder Drug of 21st Century.
- cocoa contains caffeine (along with many nutrients such as flavonols, and flavor compounds [see Schieb2000]), one important alkaloid it contains is a homologue of caffeine, theobromine (the free tertiary amine in theobromine is methylated in caffeine.).
- cocoa powder comprises between about 2% to about 10% of theobromine.
- Cocoa is known to decrease iron absorption while eating.
- Kuna Indians who consume large amounts of cocoa, typically consuming, each day, approximately 900 milligrams of flavonols in cocoa, as well as much theobromine.
- the result of the study was that deaths due to heart disease and cancer dropped by a factor of ten, and deaths due to diabetes dropped by a factor of four (see Bayard2007). While these effects cannot be solely attributed to the cocoa diet, there is a positive health contribution from this consumption of cocoa.
- cocoa an ideal natural medicine that is also an inexpensive food - a nutraceutical. Any medicine having the biological properties of cocoa would be eagerly adopted by millions of people around the world, because everyone loves the popular form of cocoa, chocolate. But there is a problem: Raw cocoa has a very bitter taste, which makes regular consumption difficult and unpleasant, and the main solution is to use an addictive chemical that is becoming the next "cocaine" - sugar (see Figure 2).
- the sugar used to make cocoa palatable is known to be damaging to health when consumed in large quantities, thereby cancelling the benefits of cocoa' s flavonols and theobromine.
- a study published in 2012 by the American Diabetes Association estimated that 20% of all of the money spent in the United States for health care is spent on people with diagnosed diabetes, 60% of the costs of which are paid for by the United States government.
- One major cause of diabetes, especially type 2 (adult-onset) diabetes is over-consumption of an addictive food drug (see Figure 2), sugar, especially sugar that is added to popular consumer drinks such as sodas and fruit juices, and consumption of artificial sweeteners that can induce future consumption of sugar.
- COCOA® are very bitter to taste or drink, making mass consumption literally unpalatable.
- the shelf space devoted to unsweetened cocoa products is a small fraction of the shelf devoted to chocolate products with much sugar.
- GLC nutritional supplement stores
- Others have failed to create chocolate products that use sweeteners and fats as embellishments, as opposed to being essential ingredients. All of these failures, despite the tremendous funds available in the $100 billion chocolate industry, illustrate the need for new ways to experience the health benefits of cocoa without its bitterness.
- the artificial sweeteners have their failures. Cyclamates were banned for being cancerous and are slightly bitter. Saccharin was banned (then approved) for being cancerous and is slightly bitter. Dulcin was banned for being cancerous though isn't bitter. Aspartame (better known as NUTRASWEET® or EQUAL®) is commercially popular, has a slight bitter taste (as does a related sweetener, neotame), and can be of harm to those suffering from phenylketonuria (a harm shared with a new relative, advantame).
- Sucralose (better known as SPLENDA®) has health concerns (it is an organochlorine, as is DDT and dioxin) and impurity concerns (presence of lead and arsenic at microgram levels).
- Another popular sweetener, acesulfame has its impurity concerns (presence of methylene chloride, a carcinogenic solvent used during manufacturing) and like the banned cyclamates and saccharin, it contains a sulfur atom that contributes bitterness.
- Another group of sweeteners that have failed to displace sugar are plant-derived.
- Neohesperidin dihydrochalcone derived from citrus plants, while approved in Europe has not been approved in the United States (one problem is that under some conditions it causes nausea and migraines).
- Glycirrhizin derived from licorice root
- Stevia in particular the glycoside Rebaudioside A, "Reb-A”
- Reb A is bitter in large amounts; indeed one patent, U.S. 8,119,821, claims use of an artificial sweetener to make stevia less bitter, while the structurally related sweeter Rebaudioside-D (“Reb-D”) is expensive because it occurs in small amounts, and was originally banned by the FDA for being possibly carcinogenic.
- bitter blockers have proven not to be commercially useful, for example, U.S. Patent 6,942,874 (issued to Linguagen in 2005) for a bitter blocker based on uridine 5 '-monophosphate, a derivative of the naturally occurring adenosine 5 '-monophosphate, which partially blocks bitterness.
- natural bitter blockers have not seemed to be of much use commercially, for example, ferulic acid and caffeic acid as claimed in U.S. Patent 5,336,513.
- Erythroxylum extracts as a debittering agent (i.e., bitter inhibiting, bitter blocker, bitter masking) for consumer food products.
- a 2011 thesis nowhere mentions the use of Erythroxylum extracts as a debittering agent for functional beverages such as cocoa ⁇ see Gaude2011).
- This failure of others has led to the failure of innovation in the use of coca leaves in consumer products. Indeed, some research denies any nutritional use of coca leaves (e.g., see Penny2009).
- cocoa products that by weight are at least 50% sugar and fat, for example, as seen in U.S. Patent 4,883,181 (claim 9), or as seen in tourist treats in Cuzco, Peru, such as chocolate-covered coca leaves and truffles.
- the present invention provides foodstuffs and methods that enable the consumption of cocoa without excessive bitterness, thereby enabling wider use of this important natural food in consumer food products, especially products with medical benefits.
- consumption of cocoa is made possible with products comprising unsweetened cocoa and extracts of coca leaf.
- extracts of plants such as Valerian root and Hibiscus are used in place of, or combined with, extracts of coca leaf.
- the present invention in one embodiment provides a cocoa-based foodstuff having reduced bitterness to taste, comprising i) C grams of unsweetened cocoa, ii) AL grams of at least one coca alkaloid, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, and wherein said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa.
- a cocoa-based foodstuff having reduced bitterness to taste comprising i) C grams of unsweetened cocoa, ii) AL grams of at least one coca alkaloid, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, the ratio of AL to the sum of C, F, and S is no more than about 0.003, and said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa.
- the coca alkaloid(s) described herein can come from, for example, an extract of commercial coca-containing products (such as coca tea and coca flour), an extract of natural coca-containing plants or plant parts (such as coca leaves), or a chemically or biochemically synthesized, man-made chemical product.
- the coca alkaloid(s) described herein may be derived from a natural source, for example, from coca leaves.
- the coca alkaloid is derived from at least one member of the plant genus
- the coca alkaloid is derived from at least one member selected from the group consisting of Erythroxylum coca, Erythroxylum novogranatense , and Erythroxylum brevipes.
- a cocoa-based foodstuff having reduced bitterness to taste comprising i) C grams of unsweetened cocoa, ii) AL grams of an extract of coca leaves, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, and wherein said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa.
- a cocoa-based foodstuff having reduced bitterness to taste comprising i) C grams of unsweetened cocoa, ii) AL grams of coca leaves, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, the ratio of AL to the sum of C, F, and S is no more than about 0.003, and said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa.
- the extract of coca leaf contains at least one coca alkaloid being effective in reducing the bitterness of said unsweetened cocoa.
- a cocoa-based foodstuff having reduced bitterness to taste comprising i) C grams of unsweetened cocoa, ii) AL grams of an extract of coca leaves, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, wherein said extract of coca leaves is effective to reduce the bitterness of said unsweetened cocoa, wherein said coca leaves are from at least one member of the plant genus Erythroxylum, such as any of Erythroxylum coca, Erythroxylum novogranatense, and Erythroxylum brevipes.
- the coca alkaloid described herein in some embodiments can be a known coca alkaloid commonly present in the extract of coca leaves, or an analog of such natural coca alkaloids that can similarly debitter cocoa-based foodstuff.
- said at least one coca alkaloid in the cocoa-based foodstuff described herein is selected from the group consisting of benzoylmethylecgonine, methyl ecgonine, methylecgonine cinnamate,
- the fat in the cocoa-based foodstuff described is selected from the group consisting of cacao butter, a milk fat, plant oil, an animal fat or a fat substitute.
- the cocoa-based foodstuff described herein can further comprise ingredients such as flavor enhancing agent(s), supplement(s), protein(s), and liquid(s).
- the cocoa-based foodstuff further comprises at least one flavor enhancing agent selected from the group consisting of: methyl benzoate, methyl cinnammate, and truxillic acid dimethyl ester.
- the cocoa-based foodstuff having reduced bitterness to taste comprises i) C grams of unsweetened cocoa, ii) AL grams of at least one coca alkaloid (such as derived from an extract of coca leaves), iii) F grams of fat and/or iv) S grams of sweeteners, and v) SP grams of at least one supplement selected from the group consisting of phytosterols, L-theanine, n- acetylcysteine, 5 '-ribonucleotides, taurine, mulberry, xanthohumol, hesperidins,
- the cocoa-based foodstuff further comprises at least one protein derived from a protein source selected from the group consisting of quinoa, amaranth, soy, powdered egg components, spirulina, whey and casein.
- the cocoa-based foodstuff further comprises at least one liquid selected from the group consisting of water, green tea, black tea, coffee, animal milk, plant milk, and a fruit juice.
- the cocoa-based foodstuff having reduced bitterness to taste comprises i) C grams of unsweetened cocoa, ii) AL grams of at least one coca alkaloid (such as derived from an extract of coca leaves), iii) F grams of fat and/or iv) S grams of sweeteners, and v) L grams of at least one liquid, wherein the sum of F and S is no more than about C, wherein said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa, and wherein the ratio of AL to the sum of C, F, S, and L is approximately equal to or less than the ratio of the maximum allowable amount of coca alkaloid that can be legally used in said foodstuff (such as about 0.001).
- the present invention further provides a cocoa-based foodstuff having reduced bitterness to taste, comprising i) C grams of unsweetened cocoa, ii) V grams of Valerian root, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C.
- a cocoa-based foodstuff having reduced bitterness to taste comprising i) C grams of unsweetened cocoa, ii) V grams of Valerian root, iii) F grams of fat and iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, and wherein the ratio of V to C is no less than about 0.04.
- the present invention also provides a cocoa-based foodstuff having reduced bitterness to taste, comprising i) C grams of unsweetened cocoa, ii) H grams of Hibiscus extract, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C.
- a cocoa-based foodstuff having reduced bitterness to taste comprising i) C grams of unsweetened cocoa, ii) H grams of Hibiscus extract, iii) F grams of fat and/or iv) S grams of sweeteners, wherein the sum of F and S is no more than about C, and wherein the ratio of H to C is no less than about 0.08.
- a method of debittering cocoa-based food stuff comprising adding AL grams of at least one coca alkaloid to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa.
- a method of debittering cocoa-based foodstuff comprising adding AL grams of an extract of coca leaf to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said extract of coca leaf is effective to reduce the bitterness of said unsweetened cocoa.
- a method of debittering cocoa-based foodstuff comprising adding V grams of Valerian root to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said Valerian root is effective to reduce the bitterness of said unsweetened cocoa.
- a method of debittering cocoa- based foodstuff comprising adding H grams of Hibiscus extract to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said Hibiscus extract is effective to reduce the bitterness of said unsweetened cocoa.
- a method of improving the taste of cocoa-based foodstuff comprising adding AL grams of at least one coca alkaloid to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said at least one coca alkaloid is effective to reduce the bitterness of said unsweetened cocoa.
- a method of improving the taste of cocoa-based foodstuff comprising adding AL grams of an extract of coca leaf to a mixture comprising i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1; and wherein said extract of coca leaf is effective to reduce the bitterness of said unsweetened cocoa.
- a method of improving the taste of cocoa-based foodstuff comprising adding V grams of Valerian root to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said Valerian root is effective to reduce the bitterness of said unsweetened cocoa.
- a method of improving the taste of cocoa-based foodstuff comprising adding H grams of Hibiscus extract to a mixture comprising: i) C grams of unsweetened cocoa, ii) F grams of fat, and/or iii) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1; and wherein said Hibiscus extract is effective to reduce the bitterness of said unsweetened cocoa.
- kits comprising unsweetened cocoa and debittering agents.
- a kit comprising: i) AL grams of at least one coca alkaloid, ii) C grams of unsweetened cocoa, iii) F grams of fat, and/or iv) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said at least one coca alkaloid is effective to reduce the bitterness of said
- kits comprising: i) AL grams of an extract of coca leaf, ii) C grams of unsweetened cocoa, iii) F grams of fat, and/or iv) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1; and wherein said extract of coca leaf is effective to reduce the bitterness of said unsweetened cocoa.
- kits comprising: i) V grams of Valerian root, ii) C grams of unsweetened cocoa, iii) F grams of fat, and/or iv) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said Valerian root is effective to reduce the bitterness of said unsweetened cocoa.
- kits comprising: i) H grams of Hibiscus extract, ii) C grams of unsweetened cocoa, iii) F grams of fat, and/or iv) S grams of sweeteners, wherein the weight ratio of F+S to C is no more than about 1 ; and wherein said Hibscus extract is effective to reduce the bitterness of said unsweetened cocoa.
- cocoa-based foodstuffs comprising at least one coca alkaloid (such as from an extract of coca leaf) apply equally to cocoa-based foodstuffs comprising Valerian root, or other herbs (such as Hibiscus) having similar effects as coca alkaloid(s), extracts of coca leaf or Valerian root in reducing bitterness of unsweetened cocoa.
- a cocoa-based foodstuff comprising Valerian root can further comprise any one of, or any combinations of the flavor enhancing agent(s),
- the amount by weight of Hibiscus extract added to a H/b/scws-containing cocoa-based foodstuff is twice as much as the amount of Valerian root added to a corresponding Valerian-root containing cocoa-based foodstuff to achieve similar debittering effect.
- compositions and methods of the present invention may comprise, consist of, or consist essentially of the essential elements and limitations of the invention described herein, as well as any additional or optional ingredients, components, or limitations described herein or otherwise useful.
- FIG. 1 is a table of sugar and fat content of a variety of chocolates.
- FIG. 2 is a brain scan of someone exposed to sugar (left), or cocaine (right).
- the present invention provides materials and methods for reducing the bitterness of some consumable plant products, such as cocoa. More specifically, the materials and methods provided by the invention enable the reduction of cocoa's bitterness without having to use sugars (and/or artificial sweeteners) and fats in amounts that can be substantially deleterious to human health. Still more specifically, the materials and methods disclosed herein enable the reduction of the bitterness of cocoa without using sugars (and/or artificial sweeteners) and fats in substantial amounts. Thus, those having ordinary skill in the art will understand from the present Disclosure that the present invention substantially removes some of the barriers to obtaining the significant health benefits of unsweetened cocoa.
- Extract of Coca Leaf refers to one or more chemical constituents of the leaves of coca plants.
- Such chemicals can be obtained by extraction from coca leaves, e.g., by brewing coca leaves in water, or chemical extraction with solvents.
- Such chemicals can also be from synthetic sources, such as chemical synthesis or biological production, e.g., using recombinant genetic methods.
- cocoa As used herein, the term “cacao” and “cocoa” (and their semantic equivalents) refer to cocoa that is obtained from the cacao tree (Theobroma cacao), and cocoa that is bioengineered and/or chemically engineered. There can be slight differences in the use of “cacao” and “cocoa”. For example, one difference between “cacao powder” and “cocoa powder”, in some cases, can be that “cacao powder” is unsweetened cocoa with some cacao butter, whereas “cocoa powder” is absent the butter. To the extent that both have bitterness, both are amenable to the debittering embodiments disclosed herein.
- the present invention provides materials, compositions and methods that provide food products that contain unsweetened cocoa that are less bitter, and therefore more palatable or less deleterious to a consumer's health, than the same food in the absence of the invention.
- An exemplary method for preparing an extract of coca leaf is as follows. Brew two to four bags of coca tea (e.g. ECOCARANAVI brand, about 10 oz/bag) in hot water (e.g. about 2 cups) for three to five minutes. Mix in two tablespoons of unsweetened cocoa powder (approximately 14 to 15 grams). The resulting beverage has a reduced bitterness to taste to the extent that it is as enjoyably drinkable, for example, as drinking a cup of black coffee, as opposed to the unpleasant bitter taste when drinking just unsweetened cocoa in hot water. The number of bags of coca tea used is at the taste preference of the consumer, with those who like a "stronger" taste using fewer bags of tea.
- coca tea e.g. ECOCARANAVI brand, about 10 oz/bag
- hot water e.g. about 2 cups
- the resulting beverage has a reduced bitterness to taste to the extent that it is as enjoyably drinkable, for example, as drinking a cup of black coffee, as
- the present invention provides a cocoa-based foodstuff having reduced bitterness to taste.
- the cocoa-based foodstuff of the invention comprises unsweetened cocoa and at least one coca alkaloid.
- the unsweetened cocoa and the total weight of the coca alkaloid(s) are combined in a coca alkaloid:cocoa weight ratio that reduces substantially the bitterness of the foodstuff in the absence of the at least one coca alkaloid.
- the weight ratio is approximately equal to or less than the coca
- alkaloid:cocoa weight ratio defined by the weight of the greatest legally permissible amount of the at least one coca alkaloid to the weight of the unsweetened cocoa (see UNSCND, Schedule III.4). In a more specific embodiment, the ratio is no more than about 0.001. In some
- the weight ratio of the coca alkaloid(s) to cocoa is no more than about any of 0.00001, 0.0001, 0.0005, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.05, or 0.1.
- the weight ratio the coca alkaloid(s) to cocoa is about 0.0001 to about 0.0005, about 0.0005 to about 0.001, about 0.0003 to about 0.0008, about 0.001 to about 0.002, about 0.002 to about 0.003, about 0.003 to about 0.004, about 0.004 to about 0.005, about 0.005 to about 0.006, about 0.006 to about 0.007, 0.007 to about 0.008, about 0.008 to about 0.009, about 0.009 to about 0.01, about 0.0005 to about 0.0015, about 0.0015 to about 0.0025, about 0.0025 to about 0.0035, about 0.0035 to about 0.0045, about 0.0045 to about 0.0055, about 0.0055 to about 0.0065, about 0.0065 to about 0.0075, about 0.0075 to about 0.0085, about 0.0085 to about 0.0095, about 0.0005 to about 0.0025, about 0.001 to about 0.005, about 0.002 to about 0.005, about 0.002 to about 0.005, about
- the cocoa-based foodstuff of the invention comprises:
- the ratio of F+S to C is no more than about any of 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.
- the weight ratio of F+S to C is no more than about 1:1, and the ratio AL/(C + F + S) ⁇ 0.003 (i.e. the ratio of AL to C+F+S is no more than about 0.003).
- the cocoa-based foodstuff of the invention comprises: C grams of unsweetened cocoa;
- the weight ratio of F+S to C is no more than about any of 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.
- Sources of Cocoa Any unsweetened cocoa can be used with the present invention.
- the following illustrative examples mostly use HERSHEY'S UNSWEETENED COCOA
- CELINDA COCOA® or any other unsweetened cocoa powder product or industrial supply for large-scale manufacturing of the products disclosed herein.
- Other cocoa powders include GOURMET BITTER CHOCOLATE® (sold by Good Food S.A. in Chile), and MARCO
- Cocoas such as Mar's CocoaVia, while expensive, were reported to be high in flavonols and very low in terms of cadmium. Less expensive equivalents of such cocoas can be used in some of the embodiments disclosed herein. Any of these cocoas can be supplemented with additional theobromine and/or flavonols when producing the products disclosed herein.
- the coca alkaloid is derived from a natural source.
- the natural source is at least one member of the plant genus Erythroxylum, including but not limited to Erythroxylum recurrens,
- Erythroxylum gracilipes Erythroxylum areolatum, Erythroxylum panamense, Erythroxylum pelleterianum, Erythroxylum fimbriatum, Erythroxylum deciduum, Erythroxylum shatoni, Erythroxylum pulchrum, Erythroxylum glaucum, Erythroxylum lucidum, Erythroxylum campestre, Erythroxylum amazonicum, Erythroxylum cataractarum, Erythroxylum cumanense, Erythroxylum macoca, Erythroxylum low, Erythroxylum momanense, Erythroxylum macoca, Erythroxylum low, Erythroxylum coca (such as Erythroxylum coca var. coca and Erythroxylum coca var. ipadu), Erythroxylum novogranatense (such as
- any of the leaves or parts of such plants including but not limited to the members of the plant families Brassicaceae and Solanaceae, can also serve as the natural source for coca-like alkaloid(s) added to cocoa to achieve similar debittering effects.
- the member is selected from the group consisting of Erythroxylum coca, Erythroxylum
- novogranatense and Erythroxylum brevipes there are over 200 species of the Erythroxylum genus, the species of many of which contain coca alkaloids. Two main species, Erythroxylum coca and Erythroxylum novogranatense, are cultivated for the coca in their leaves. Another species, Erythroxylum brevipes is also thought to contain coca alkaloid in its leaves, though most wild species that contain coca alkaloids have lower concentrations. The leaves of E. coca and E. novogranatense are used to make a variety of coca teas, many of which can be used to produce the products disclosed herein. One additional health benefit of extracts of coca leaf is that they are also an additional source of flavanols, to add to those provided by the cocoa.
- mate de coca Commercial sources are available for coca alkaloid. Some brands of mate de coca include HERB I®, DELISSE®, and ANDES SPIRIT® (manufactured in Peru), and
- the brewing times for coca tea bags can be between about 3 minutes to 5 minutes, for example, to use the brew to prepare for the extraction of one or more coca alkaloids.
- Brewing times for coca leaves can be about 10 minutes to 20 minutes.
- Brewing temperatures can range from 70 °C to 100 °C, as with other teas, though some suggest that temperatures no more than 90 °C extract the most nutrients and flavor, which is easy to achieve at high altitudes such as in the Andes, where water boils at 89 °C. So-called "cold-brewing” can be used as well, where tea is brewed for even longer periods of time in colder water.
- Brewing temperature does not seem to affect reduction of bitterness, so that products that combine unsweetened cocoa, and coca, can be made for use at room temperature, or below, such as candy bars or beverages.
- Coca) contain a variety of sensory and/or aromatic alkaloids which can be used in the products disclosed herein, including, but not limited to coca alkaloids selected from the group comprising: benzoylmethylecgonine, ecgonine, methyl ecgonine (also referred to as ecgonine methyl ester) methylecgonine cinnamate (cinnamoylcocaine), benzoylecgonine (mostly a metabolite), truxiUines (cocamine is alpha- truxilline), tropacocaine, hydroxytropacocaine, hygrine (which has a slight burning taste), cuscohygrine, dihydrocuscohygrine, and nicotine, as well as their analogs.
- coca alkaloids selected from the group comprising: benzoylmethylecgonine, ecgonine, methyl ecgonine (also referred to as ecgonine methyl ester) methylec
- the first three alkaloids tend to dominate, in a ratio which can be 9:3:2 or 8:2:2.
- Such alkaloids and other chemicals, for example, flavorings, vitamins, minerals, etc.
- can be extracted from the coca leaves can be chemically synthesized, can be obtained from leaves from other plants (or similarly acting alkaloids can be obtained from other plants), or can be synthesized by modified organisms such as algae (see Leo2009, incorporated herein by reference), before being added to the products disclosed herein.
- the coca alkaloid(s) is non-addictive.
- Some of these alkaloids can also be found in species of the Datura plant.
- the main alkaloid, benzoylmethylecgonine can be obtained from industrial suppliers, such as Hallmark Industrious Pharma of Malaysia.
- Coca Flavorings include at least one flavor enhancing agent.
- One family of chemicals derived from coca leaves, typically as breakdown products when consumed, are methyl benzoate, methyl cinnamate and the dimethyl ester of truxillic acid (see, e.g., U.S. Patent 4,260,517, incorporated herein by reference).
- One or more of these, and other coca aroma chemicals can be obtained from an extract of coca leaves (for example, using the methods of U.S. Patent 4,956,429, "Method of making a coca leaf flavor extract", incorporated herein by reference), and/or can be obtained synthetically, for use in some of the products disclosed herein.
- Embodiments of the products disclosed herein can have more of a chocolate taste by using the coca leaves from the Chapare region, while other products disclosed herein can have more of a chocolate and coca taste by using the coca leaves from the Yungas region.
- chocolate Flavor Enhancement In any instances where there is any diminishment of chocolate flavor in the embodiments disclosed herein, such diminishment can be somewhat compensated for by using one or more 5 '-ribonucleotides as an odor and flavor enhancer for chocolate (as noted in the 1998 book, “Flavourings: production, composition, applications and regulations” , page 311; or as disclosed in PCT publication WO2009013240, “Chocolate flavor enhancer: ribonucleotides”).
- Another chocolate flavor enhancer is tetra-methyl pyrazine, as disclosed in U.S. Patent 3,459,556, incorporated herein by reference.
- coca alkaloid analogs include but are not limited to stereoisomers, 3 -phenyl ring substituted analogs, 2 -substituted analogs, N-modified analogs, 3 -carbamoyl analogs, or piperidine homologs of methylecgonine, or 3 -alkyl-3-benzyl tropanes, 6/7 -substituted methylecgonine, or 6-alkyl-3-benzyl tropanes.
- the coca alkaloid analog comprises amylocaine,articaine, benzocaine,
- Any such synthetic versions of coca alkaloids, with similar taste- altering effects, can be used in the products disclosed herein, either solely or in combination with other chemicals found in the extracts of coca leaf.
- methylecgonine and related chemicals can also be starting points for synthesis of these derivatives, for example, using C-H functionalization techniques.
- An example of such chemical pathways is U.S. Patent Application 20040171635, "Novel tropane esters and methods for producing and using them", incorporated herein by reference. And much like coca alkaloids, any derivative used preferably should be non-sedative.
- Benzocaine (or other coca alkaloid analogs with names ending in *-caines, such as lidocaine, procaine, prilocaine, tetracaine and primocaine), can have long duration times, which can interfere with the taste of foods or drinks consumed around the same time as food products with unsweetened cocoa. However, a new member of this benzoic acid family could be safely consumed, while making cocoa have less of a bitter taste without removing the cocoa taste, and while having short duration times.
- valerian root can appreciably reduce the bitter smell and bitter taste of cocoa (for example, in hot water, mixing two tablespoons of cocoa with 900 or 1350 milligrams of valerian root powder, while using 450 milligrams of valerian root powder minimally reduces the bitterness of cocoa), it also can significantly reduce the "chocolate" taste of cocoa, which can reduce the commercial appeal of the mixture for its "chocolate” taste.
- cocoa and valerian root and optionally flavorings such as one or more fruit flavorings such as cherry or strawberry, and optionally extract of coca leaf, for example, as a nighttime beverage before sleep (in significant quantities, valerian root acts as a sedative).
- flavorings such as one or more fruit flavorings such as cherry or strawberry
- coca leaf for example, as a nighttime beverage before sleep (in significant quantities, valerian root acts as a sedative).
- approximately 400 milligrams of powdered saffron eliminates some bitterness while eliminated much of the "chocolate" taste, while being one of the most expensive herbs; with similar effects seen using approximately 900 and 1800 milligrams of cinnamon.
- Other examples of herbs (or extracts of the herbs thereof) that can achieve similar debittering effects when added to cocoa include but are not limited to clove (Eugenia caryophyllata), nutmeg (or mace, Myristica fragrans), bay leaves (such as Laurus nobilis), chamomile, calendula, Echinacea, anise (Pimpinella anisum), noni (Morinda citrifolia), wintergreen (Gaultheria procumbens), ginger (Zingiber officinale) and peppermint.
- clove Eugenia caryophyllata
- nutmeg or mace, Myristica fragrans
- bay leaves such as Laurus nobilis
- chamomile calend
- Additional embodiments of the products disclosed herein comprise one of more of these herbs or fruits (in quantities similar to the above in this paragraph) with unsweetened cocoa, and optionally flavorings such as one or more fruit flavorings, and optionally extract of coca leaf. Additional embodiments of the products disclosed herein comprise one of more of these herbs or fruits (e.g. in quantities lesser than the above in this paragraph) with unsweetened cocoa and coca extract.
- extracts and supplements such as elderberry liquid, nettle leaf, astragalus supreme, Chinese skullcap, sambucus (black elder berry extract), and St. John's wort, in amounts similar to those described herein for coca leaf or Valerian roots, provide little to no debittering when added to unsweetened cocoa.
- extracts of all such herbs and fruits such extracts need not include inessential elements such as vitamins, minerals and other non-taste affecting compounds. Such extracts can also be filtered to remove inessential particulate matter.
- the foodstuff provided by the invention comprises:
- the ratio of F+S to C is no more than about any of 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.
- the ratio of V to C is no less than about 0.04.
- the ratio of V to C by is no less than about any of 0.005, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.2, or 0.3.
- the ratio of V to C is about 0.01 to about 0.05, about 0.04 to about 0.06, about 0.06 to about 0.08, about 0.02 to about 0.08, about 0.05 to about 0.1, about 0.04 to about 0.1, about 0.04 to about 0.15, about 0.04 to about 0.2, about 0.1 to about 0.2, about 0.2 to about 0.3, about 0.04 to about 0.3.
- Bioactive ingredients in the Valerian root that might account for the cocoa-debittering effect include but are not limited to alkaloids (such as valerine, valerianine, shyanthine, chatinine, actinidine), sesquiterpenes (such as valerenic acid), and isovaleric acid. Therefore, in some embodiments, an extract of the Valerian root, or individual or any combination of the bioactive ingredients of the Valerian root, including those from commercial sources, derived from the Valerian root, synthesized chemically, or produced using biologically engineered organisms, can be added to cocoa to achieve the debittering effect. It is to be understood that descriptions herein about Valerian root apply equally to compositions containing other debittering herbs and fruits described herein.
- Hibiscus extract can substitute for Valerian root in all cocoa-containing foodstuffs having reduced bitterness to taste.
- the amount by weight of Hibiscus extract added to a H/b/scws-containing cocoa-based foodstuff is twice as much as the amount of Valerian root added to a corresponding Valerian-root containing cocoa-based foodstuff to achieve similar debittering effect.
- the foodstuff provided by the invention comprises:
- the ratio of F+S to C is no more than about any of 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.
- the ratio of H to C is no less than about 0.08.
- the ratio of H to C by is no less than about any of 0.005, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.12, 0.14, 0.16, 0.2, 0.3, or 0.4.
- the ratio of H to C is about 0.02 to about 0.10, about 0.02 to about 0.04, about 0.04 to about 0.06, about 0.06 to about 0.08, about 0.08 to about 0.1, about 0.04 to about 0.1, about 0.05 to about 0.12, about 0.06 to about 0.1, about 0.06 to about 0.15, about 0.06 to about 0.2, about 0.1 to about 0.2, about 0.2 to about 0.3, about 0.04 to about 0.3.
- Another embodiment of the present invention includes a combination of cocoa, extract of coca leaf and quinoa powder, to provide some texture.
- Quinoa has many nutrients, including protein, while having little fat, no cholesterol, and no sugar (which is also mostly true for unsweetened cocoa powder, which has a bit of fat), but instead it has starches.
- Any other plant- derived protein that is low in sugar can be used with, or as a substitute for, quinoa powder, preferably proteins derived from plants that are free of gluten.
- milk powder is added to cocoa and powdered coca tea extract, the mixture of which is added to hot water.
- milk is heated (to about 100 °C, but brewing temperatures can range from about 70 °C to about 100 °C, as with other teas), to which the cocoa and coca tea leaf extract can be added.
- One milk product that can be used with the products disclosed herein is Fairlife milk, a cold filtered milk with half of the sugar and 50% more protein than regular milk.
- protein sources that do not bind to flavonols are used for the products disclosed herein.
- Another protein source can be collagen hydrolyzates, such as VITAGEL® collagen from Biogel AG (Switzerland).
- the milk source typically will be cow milk, but milk from another animal (for example, from a buffalo, goat, sheep and/or llama) can be used, or from a plant-derived milk-like beverage (for example, plants such as quinoa, almonds, coconuts, soy, rice, flax, and/or hemp).
- a plant-derived milk-like beverage for example, plants such as quinoa, almonds, coconuts, soy, rice, flax, and/or hemp.
- an emulsifier such as lecithin (which has been used in some pharmaceuticals to modulate bitterness), gum Arabic, sodium phosphate, or polysorbate 60 can be added.
- Such emulsifiers include: lecithin derived from soya bean, safflower, corn etc., fractionated lecithins enriched with either phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol; emulsifiers derived from oats, mono- and diglycerides and their tartaric esters, monosodium phosphate derivatives of mono- and diglycerides of edible fats and oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, synthetic phospholipids such as ammonium phosphatides, polyglycerol polyricinoleate (PGPR), lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of fatty acids, citric acid esters of fatty acids, propylene glycol mono- and diesters of fats and fatty acids.
- Some embodiments of the foodstuff provided by the invention further comprise P grams of at least one protein; wherein the ratio AL/(C + F + S + P) is approximately equal to or less than the ratio of the maximum allowable amount of coca alkaloid that can be legally used in foodstuff with a medicinal use.
- an added protein source in the embodiments just mentioned, such as, but not limited to, quinoa, amaranth, soy, alpiste (canary grass), powdered egg whites, spirulina, or whey and casein - the protein components of milk, allows the addition of more coca leaf extract while staying under U.N. regulations on the amount of such extract in a medicine.
- one embodiment disclosed herein combines one tablespoon of cocoa with the coca leaf extract equivalent to brewing two bags of tea in hot water.
- Protein is a source of calories without sugar, and better, more calories are required to process proteins than sugars (carbohydrates) and fats. Additionally, protein reduces appetite, per calorie, more than sugars (carbohydrates) and fats.
- a Bit of Sweet can include sugar, but such use is optional. While cocoa and coca leaf extract, and any other ingredients, can be combined and consumed without sugar, some sugar can be added as a sweetener without subtracting much in the way of health benefits. While a typical canned (or bottled) beverage contains over 40 grams of sugar, the products disclosed herein can have added a small amount of sugar, for example, approximately 1 teaspoon of sugar, which weighs 4.2 grams (corresponding to 15 calories), which is a small fraction of the 40 grams to 60 grams of sugar in a typical can of soda or juice.
- This amount of natural sweetener can also be provided by approximately one teaspoon of, for example, agave, jaggery, honey, molasses, and/or syrup; or from about a half of cup of skimmed milk (or its equivalent in powdered form of one tablespoon of whole or skim milk powder).
- Lucuma a subtropical fruit from Peru, in liquid or powder form, can be used as a low-glycemic sweetener.
- a new natural sweetener can be used, tagatose, which is 92% as sweet as sugar, but only has one third of the calories of sugar.
- Tagatose for example, can replace sugar 1:1 in terms of weight (slightly less sweetness), or 1:1 in terms of calories (about three times as sweet).
- inulin can be added to the products disclosed herein.
- Inulin can be a slightly sweet replacement for sugar, fat and flour in food products, as well as being a soluble fiber, though in large quantities can lead to gas and bloating.
- starches polysaccharides
- cornstarch or tapioca as well as starch sugars such as maltodextrin, can be used to add both some sweetness and/or some thickness.
- a fruit from Brazil, cupuacu can also be used as a natural sweetener in some of the embodiments disclosed herein.
- Cupuacu has a fair amount of sugar, some fat, and for many people has a taste with elements of chocolate, along with the tastes of bananas, pear, passion fruit and pineapple.
- a fruit from Venezuela and Peru, yacon can be the basis for a fruity syrup in some of the embodiments disclosed herein that is also high-fiber.
- Gelatin can be added to the products disclosed herein.
- Gelatin a mixture of peptides and proteins produced by partial hydrolysis of collagen, is about 13% sugar by weight. Thus it can be a source of protein and sugar for the products disclosed herein.
- agar agar or agar
- seaweed or algae can be used.
- agar is a popular ingredient in a variety of candies and deserts.
- Agar is known for use as a food thickener, a source of fiber, a fat substitute, and because it absorbs water in the stomach, it creates a feeling of being fuller with less food.
- Alitame is added to the foodstuffs of the invention.
- Alitame is an artificial sweetener similar to aspartame, with two important properties - it has no bitter aftertaste and it has no phenylalanine (for which a number of health related issues have been raised).
- Alitame can be added to the products disclosed herein. Any other artificial sweetener can be used as well, for example, SWEETWELL ® .
- Sweet Proteins Other embodiments of the invention include proteins that are naturally sweet (including monelin, thaumatin, pentadin, mabinlin, brazzein, and curculin).
- monelin is derived from the West African shrub known as the serendipity berry, though its use in food products is limited as it is expensive to grow and extract.
- Thaumatin is derived from the West African katemfe fruit.
- Sclareolide, an herbal extract e.g., from the clary sage plant
- U.S. Patent 4,988,532 can also be added to products disclosed herein, which use can also increase richness and creaminess sensations.
- the cocoa products of the invention comprise cocoa and coca leaf extract as described herein, but further include more sugar at the expense of decreasing the medical benefits of cocoa consumption.
- chocolate products such as candy have 3 times to 5 times as much sugar and fat as cocoa.
- a Hershey Milk Chocolate bar weighing 43 grams has 13 grams of fat and 24 grams of sugar (37 grams in total), leaving at most 6 grams of cocoa, a ratio of 4:1.
- Such products are essentially chocolate-flavored sugar and fat.
- the foodstuffs of the invention include cacao butter, its equivalent, or a combination thereof. Such additional fat is optional.
- the principle fat in many chocolates is cacao butter.
- Cacao butter can be added to the products disclosed herein.
- other fats can be added to the products disclosed herein.
- the chocolate industry denotes two types of alternative fats - Cocoa butter Equivalents (CBE) such as palm oil (with more CBEs specified in EU Directive 2000/36/EC), and Cocoa Butter Substitutes (CBS) of two types: lauric-based fats from oils of palm kernel or coconut, or non-lauric-based fats from oils of soy, cottonseed, peanut, rapeseed or corn.
- CBE Cocoa butter Equivalents
- CBS Cocoa Butter Substitutes
- Suitable CBE's include illipe, Borneo tallow, tengkawang, palm oil, sal, shea, kokum gurgi and mango kernel, and are usually used in combination with cacao butter.
- artificial fats also known as fat substitutes
- animal fats can be used, such as fish oil and butter.
- dioctyl sodium sulfosuccinate can be added as a stabilizer.
- Added Fats and Sweeteners The amounts of fat and sugar that can be added to the products disclosed herein can be chosen to meet the marketing needs of those producing some of the products disclosed herein. Less sugar and fat is needed than regular chocolate products, due to the de-bittering effects of extracts of coca leaves. One constraint for some of the products disclosed herein is that for every C grams of unsweetened cocoa and F grams of fat and S grams of sweeteners, that 0 55 (F + S) ⁇ C.
- Cocoa, Coca and Inulin/Agavin One chemical that has had some commercial success when combined with cocoa is inulin. Inulins are a group of naturally occurring polysaccharides produced by many plants such as chicory.
- inulins comprise many fructose polymers, they have a bond structure that makes them mostly not digestible, while contributing some sweetness and fewer calories, and while adding dietary fiber.
- higher degree of polymerization (DP) inulin can be used with artificial sweeteners that produce much of the important sensory effects (appearance, firmness, smoothness, mouth feel, flavor and taste). Colorless and odorless, when it is mixed with liquid, it forms a gel and white creamy structure, similar to fat. It also can provide some health benefits, such as increasing calcium absorption and growth of beneficial intestinal bacteria. However, consumption of large quantities can lead to some gastrointestinal distress.
- Inulin can be added to some of products disclosed herein.
- agavin a polymer of fructose molecules derived from the agave plant (used to make tequila), which also provides some sweetness, fiber, and is not readily absorbed by the body. Recent reports suggest that agavin can help trigger insulin production and lower blood sugar levels (at least in mice).
- a Bit of Other Flavor Enhancers While salt consumption has been linked to problems with high blood pressure, in moderation (under approximately 3 grams of sodium per day in a diet), salt is an excellent food seasoning. A bit of salt (especially low-sodium salt that includes potassium chloride) for example, 1/16th of a teaspoon (approximately 150 milligrams of sodium), can be added to combinations of cocoa and coca leaf extract.
- the foodstuff provided by the invention further comprise L grams of at least one liquid; wherein the ratio AL/(C + F + S + L) is approximately equal to or less than the ratio of the maximum allowable amount of coca alkaloid that can be legally used in said foodstuff, where AL, F and S have the definitions given above.
- the at least one liquid is selected from the group consisting of: water, green tea, black tea, coffee, animal milk, plant milk, and a fruit juice.
- Still other embodiments of the invention include sugar-free combinations of cocoa and coca leaf that are made into food products such as candy bars or pudding.
- additional ingredients can include soy, and any flour (horina) such as corn flour or wheat flour - any source of protein that is mostly free of far, sugar and/or cholesterol.
- Coca Tea Extracts and Sodas A variety of plant extracts, for example, the lemon flavoring obtained from lemon verbena (also known as Hierbaizisa), are, or can be, the basis of soda drinks. Much like sugar- free beverages can be prepared using cocoa and coca tea extract, thus, in some embodiments coca tea extract is combined with such natural plant extracts in soda form that is without sugar or artificial sweeteners, for example, plants such as passion fruit or cranberry, as opposed to the current practice of preparing such sodas with sugar or artificial sweeteners.
- lemon verbena also known as Hierbaizisa
- coca tea extract is combined with such natural plant extracts in soda form that is without sugar or artificial sweeteners, for example, plants such as passion fruit or cranberry, as opposed to the current practice of preparing such sodas with sugar or artificial sweeteners.
- Such marijuana tea can be made more pleasant by brewing in conjunction with coca tea. While coca tea typically takes 3 to 6 minutes for a good brew, marijuana tea takes longer, for example, 12 to 24 minutes.
- One exemplary brewing method is to put two bags of coca tea, and approximately one to two grams of marijuana, into a cup, add hot water, and allow to brew to taste for the marijuana.
- Herbaizisa is a flowering plant, the leaves of which when brewed produce a tea with a strong lemony taste without much of the sourness of lemon, a popular after-dinner drink in Peru.
- Jambu is a flowering herb, popular in Brazil, that when consumed in the form of fresh leaves, has a grassy taste followed by a strong tingling sensation (nicknames include the "toothache plant", “Szechuan buttons”, and "buzz buttons”).
- Some of the products disclosed herein comprise a beverage, especially in soda form, prepared by mixing brews of Hierba Luisa and Jambu, with the use of coca extract to moderate any sour or tingling sensations.
- N- acetylcysteine For many embodiments of food products disclosed herein, consumers of such food products will be exposed to minor amounts of the main coca alkaloid, benzoylmethylecgonine. The amounts in any one serving of such food products will be similar to that of a few cups of coca tea - five to ten milligrams of benzoylmethylecgonine.
- N-acetylcysteine in multi-gram amounts, has been used to treat addictions to cocaine and tobacco, and in hundreds of milligrams to multi-gram amounts for other conditions (ibuprofen overdose, flu symptoms). Those amounts of n- acetylcysteine can be added to the produces disclosed herein.
- Phytosterols are steroid compounds similar to cholesterol found in fruits and vegetables with reported abilities to reduce LDL cholesterol (the "bad” cholesterol) and total plasma cholesterol levels. Recent phytosterol compositions have been engineered to be dispersed in water-based products (see U.S. Patent 8,460,738 and U.S. Patent Application 20120282368). Phytosterols can be added to the products disclosed herein.
- L-theanine is a non-protein amino acid found most commonly in green tea. L-Theanine has been shown to increase production of dopamine in the brain. The science is still unclear as to theanine's effect on serotonin production, which would help reduce levels of perceived stress. L-Theanine can be added to the products disclosed herein. L-Theanine has reported to also have some bitter masking effects.
- Lithium In recent years, lithium aspartate and lithium orotate are gaining recognition as supplements that might safely decrease signs of brain aging, and slow dementia. Both are available as over-the-counter supplements, and can be added to the products disclosed herein.
- Other nutritional supplements and additives that can be added to the products disclosed herein include: taurine, an anti-oxidant (for example, 500 to 1000 milligrams); mulberry (though to have beneficial effects on blood sugar, and high amounts of anti-oxidants); xanthohumol, a polyphenol with some anti-viral, anti-cancer, and anti-inflammatory properties; hesperidins, a citrus flavanone glycoside; glycomacropeptide (GMP), a protein source that does not contain phenylalanine and has hunger suppression effects; alpha lipoic acid, which may have blood sugar-regulating properties; a balanced mix (which can be 4:1 to 1:4) of the fatty acids omega-3 (an anti-inflammatory, some such acids being ALA, EPA and DHA, and preferably free of mercury present in some fish used to prepare omega-3 oils, with the longer-chain omega-3s from animal protein sources thought to have more health benefits) and omega-6 (an inflammatory) [see Simop2008]
- Carrageenan is a non-caloric non-digestible soluble fiber that can also be added to the products disclosed herein.
- Carrageenan is a thickener that gives low-fat foods a fuller taste (such as half & half creamers), while not altering taste, and is added to products such as yogurt, chocolate, ice cream, soups and toothpaste.
- Other thickeners include alginate (from seaweed), pectin (from fruits) and alginate-pectin.
- cinnamon powder or liquid can be added to the cocoa products disclosed herein, especially those with any sugar added. Some studies have shown that daily consumption of cinnamon can improve insulin resistance and blood glucose control.
- the cocoa-based foodstuffs with an extract of coca leaf or at least one coca alkaloid serving as the debittering agent can be used for preventing, treating, or improving any disease or condition that coca leaf, extracts of coca leaf, or coca alkaloids are known to benefit, including but not limited to liver diseases, diabetes, diseases linked to high cholesterol, erectile
- the cocoa-based foodstuffs of the invention further comprise SP grams of at least one supplement selected from the group consisting of: phytosterols, L-theanine, n-acetylcysteine, 5 '-ribonucleotides, taurine, mulberry, xanthohumol, hesperidins, glycomacropeptide, alpha lipoic acid, omega-3 fatty acids, omega-6 fatty acids, soy lecithin, gum Arabic, polysorbate 80, tocopherol, vanilla, vanillin, taurine, artificial flavors, probiotic cultures, green tea extracts, carrageenan, cinnamon, saw palmetto, rhodiola, red yeast rice, strawberries, and ginseng; wherein the ratio AL/(C + F + S + SP) is approximately equal to or less than the ratio of the maximum allowable amount of co
- Cocoa, Coca, and Coffee for Liver/Diabetes Coffee is one of the world's most popular drinks, and caffeine is the worlds' most widely consumed psychoactive drug (a methylxanthine very similar to cocoa's theobromine).
- regular coffee consumption preferably free of sugar, has been linked to a variety of health benefits, including lowering the risks of liver disease and type 2 diabetes (see “11 reasons why you should drink coffee every day", http://www.huffingtonpost.com/2013/10/17/coffee-health-benefits_n_4102133.html).
- a popular combination not surprisingly, are mocha drinks - combinations of coffee and chocolate.
- Another embodiment of the products disclosed herein comprises mixing coffee with cocoa and extracts of coca leaf.
- Red yeast rice is a reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.
- statins also help improve erectile dysfunction (ED), and that high doses of simvastatin helped with one form of multiple sclerosis (MS).
- Another embodiment of the products disclosed herein comprises mixing extracts of the red yeast rice with cocoa and extracts of coca leaf, with or without the monacolin K as regulated by local health authorities (in the U.S., the FDA denies its citizens red yeast rice with monacolin K).
- Cocoa, Coca and Strawberries for Treating Cancer chocolate-covered strawberries has been a romantic favorite for centuries. Mixtures of chocolate and strawberry ice cream (usually with vanilla ice cream, and more fun with a banana to form the classic Banana Boat) have been popular for just as long as a summer treat. They mix well. Recent studies show that consumptions of large amounts of strawberry powder (for example, 60 grams per day) can reduce the risk of, or prevent, some types of cancer [see Suh2012].
- Another embodiment of the products disclosed herein comprises mixing extracts of the strawberry with cocoa and extracts of coca leaf, and optionally, coloring agents.
- another embodiment of the products disclosed herein comprises mixing extracts of blueberries with cocoa and extracts of coca leaf.
- Another embodiment of the products disclosed herein comprises mixing extracts of the Rhodiola plant with cocoa and extracts of coca leaf.
- Ginseng is a family of plants with fleshy roots which contain one or more ginsenosides, which have shown some effective in treating immune system problems and helping to improve blood sugar chemistry. While ginseng is popular in Asian cultures where it is well known, it has had less acceptance in the Americas due to its unfamiliar flavors. However, a recent study showed that chocolate can be added to ginseng preparations to make them more palatable [see Chung2012].
- Another embodiment of the products disclosed herein comprises mixing extracts of ginseng with cocoa and extracts of coca leaf, and optionally, coloring agents.
- DMAE dimethylaminoethnol
- Another embodiment of the products disclosed herein comprises mixing PABA and DMAE (or DEAE where available) with cocoa and extracts of coca leaf.
- Hibiscus Extracts for Coca Leaf Extracts For products similar to those described in the last nine paragraphs, a variety of related products can be manufactured by substituting extracts of coca leaf or Valerian root with extracts of Hibiscus flower, along with any flavorings such as for strawberry or vanilla or cherry. A variety of health benefits are obtained from Hibiscus, such as providing diuretic effects, treating mild hypertension, and having bioflavonols that can prevent an increase in LDL cholesterol.
- the foodstuffs provided by the present invention can be produced on a large scale, i.e., a scale suitable for commercial distribution, using methods and materials familiar to those having skill in the art.
- Any of a variety of coca leaves for example, those used in brands of mate de coca, can be brewed on an industrial scale to prepare extracts of the coca leaf.
- Coca leaves, in large quantities, can be brewed industrially, and the brew can be distilled and dried.
- the alkaloids can be obtained synthetically from a chemical supplier.
- the resulting liquid or powder form can then be mixed with cocoa powder, and other ingredients, using any of a variety of mixers, such as jacketed Hobart mixers.
- liquid cocoa can be mixed with the brewed mate, with the resulting mixture distilled and dried.
- liquid cocoa can be mixed with a liquid extract of coca leaves, with the resulting mixture distilled and dried.
- Liquid or solid extracts of coca leaves can be added to traditional chocolate products, recipes and production methods, such as those disclosed in "Sugar Confectionery and Chocolate
- Coca plants typically require five to six years before the leaves are sufficiently mature for consumption. Not all coca teas have the same tastes, and coca tea leaves can go stale (or be damaged after harvest by exposure to rain or a damp atmosphere, which can lead to growth of mold which breaks down alkaloids in the leaves). The freshness of extracts from coca leaf is a factor in the masking of bitterness of cocoa.
- one embodiment of the products disclosed herein is to seal a mixture of cocoa powder and coca leaf extract in a non- air-permeable packet, for example, the laminate of paper and plastic packet used for Tazo teas, or the packets used to package Swiss Miss Hot Chocolate.
- a non- air-permeable packet for example, the laminate of paper and plastic packet used for Tazo teas, or the packets used to package Swiss Miss Hot Chocolate.
- One such packet can be those similar to the Hot Cocoa K- cups used with Keurig brewing machines, which retail in 2013 for around US $0.75.
- One cup of coca tea made from one bag of coca tea contains approximately 5 milligrams of coca alkaloid (see, for example, "Identification and quantitation of alkaloids in coca tea", Forensic Science International, February 1996, 179-189), with two to three bags thus contributing 10 to 15 milligrams of coca alkaloid to the 14 grams of cocoa powder, with the limits of the regulations of the UN.
- extracts of coca leaf can be added to cocoa in proportion allowed by UN regulation, for use in preparing the products disclosed herein. For such products, for every C grams of unsweetened cocoa, up to AL grams of coca alkaloids can be used, where AL/C is approximately 0.001.
- Starbucks and Dunkin' Donuts at their manufacturing facilities, under government control, can prepare packets of mixtures of cocoa, coca extract and other ingredients, and seal them for shipment to their retail locations, where at the retail location, a customer can order a beverage using the packets. Then, with or without a prescription
- customers can buy fully prepared versions of some of the products disclosed herein, presumably to consume at the retail location, or take back to their homes or offices to consume there.
- sweeteners such as one or more of the following: nonfat dry milk, whey, salt, potassium and sodium phosphate, cellulose gum, mono- and diglycerides, sodium caseinate, and soy lecithin.
- a cup of hot cocoa-tea was made using coca tea.
- the result was a chocolate-tasting drink, with both a less-intense and less-lingering bitterness taste.
- the beverage has a diminished smell of bitterness, the initial sip has a diminished bitterness, and subsequent sips have a diminished bitterness. With typical amounts of stirring, no clumping was observed.
- Each of four volunteer subjects was given about two tablespoons of unsweetened cocoa in about 35 milliliters of water at a temperature of about 90 °C. Each subject was allowed to drink the mixture and then asked to describe their experience of the taste of the drink. Each subject described the taste as bitter, some subjects complaining that the bitterness was particularly unpleasant.
- HERSHEY' s UNSWEETENED COCOA ® was added. The resulting taste was less bitter than the taste of adding one tablespoon the cocoa to two cups of cold water.
- the content of a bag of coca tea is basically finely ground up coca leaf. Twelve whole coca leaves (from the Yungas region) were placed into a cup, to which was added hot water, and the leaves were allowed to brew for approximately 12 minutes. Then one tablespoon of
- Hershey's UNSWEETENED COCOA ® was added. A similar level of reduction of bitterness was achieved as compared to preparations using bags of coca tea.
- Example 11 Preparing Coca/Cocoa Frosting [0151] 1. 6 tablespoons of (cocoa) butter [0152] 2. 5 tablespoons of milk [0153] 3. 12 tablespoons of unsweetened cocoa
- Patent 8,119,182 "Chocolate drinks and method for their production”
- US H1620 "Dry chocolate flavored beverage mix”
- U.S. Patent Application 20030177089 "Non-surgical method for breast augmentation” [using cocoa butter]
- U.S. Patent Application 20130004604 "Dark chocolate delivery system for a combination of dietary supplements and pharmaceuticals”.
- the present invention will be seen by those having ordinary skill in the art to provide an important advance in food science and nutrition by enabling the production of foodstuffs having the considerable health benefits of cocoa without its bitterness.
- a wide variety of foodstuffs can be made, including, but not limited to, hot and cold beverages, food bars, cakes, candies, and the like.
- the foodstuffs can include additional beneficial substances, such as, but not limited to, proteins, medicaments, particularly natural medicaments, and vitamins.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2015294618A AU2015294618A1 (en) | 2014-07-25 | 2015-01-22 | Use of coca leaf or Valerian root to reduce bitterness in foods containing unsweetened cocoa |
CA2954497A CA2954497C (en) | 2013-07-26 | 2015-01-22 | Uses of coca leaf to reduce bitterness in foodstuff |
EP15824377.4A EP3171703A4 (en) | 2013-07-26 | 2015-01-22 | Use of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cocoa |
US14/744,242 US20160021906A1 (en) | 2014-07-25 | 2015-06-19 | Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa |
PCT/US2016/014430 WO2016118806A1 (en) | 2015-01-22 | 2016-01-22 | Uses of coca leaf to reduce bitterness in plant-based foods such as those containing unsweetened cocoa |
CONC2017/0000342A CO2017000342A2 (en) | 2013-07-26 | 2017-01-13 | Use of coca leaf or valerian root to reduce bitterness in plant-based foods, such as those containing unsweetened cocoa |
US15/442,628 US20170231248A1 (en) | 2014-07-25 | 2017-02-25 | Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa |
US17/727,370 US20220386644A1 (en) | 2014-07-25 | 2022-04-22 | Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa |
Applications Claiming Priority (5)
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US201361858680P | 2013-07-26 | 2013-07-26 | |
US201361862567P | 2013-08-06 | 2013-08-06 | |
US201361900270P | 2013-11-05 | 2013-11-05 | |
PCT/US2014/048299 WO2015013679A1 (en) | 2013-07-26 | 2014-07-25 | Uses of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cacao |
USPCT/US2014/048299 | 2014-07-25 |
Related Parent Applications (1)
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PCT/US2014/048299 Continuation WO2015013679A1 (en) | 2013-07-26 | 2014-07-25 | Uses of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cacao |
Related Child Applications (2)
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PCT/US2014/048299 Continuation-In-Part WO2015013679A1 (en) | 2013-07-26 | 2014-07-25 | Uses of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cacao |
US14/744,242 Continuation-In-Part US20160021906A1 (en) | 2014-07-25 | 2015-06-19 | Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa |
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WO2016014114A1 true WO2016014114A1 (en) | 2016-01-28 |
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PCT/US2014/048299 WO2015013679A1 (en) | 2013-07-26 | 2014-07-25 | Uses of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cacao |
PCT/US2015/012536 WO2016014114A1 (en) | 2013-07-26 | 2015-01-22 | Use of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cocoa |
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PCT/US2014/048299 WO2015013679A1 (en) | 2013-07-26 | 2014-07-25 | Uses of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cacao |
Country Status (4)
Country | Link |
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EP (1) | EP3171703A4 (en) |
CA (1) | CA2954497C (en) |
CO (1) | CO2017000342A2 (en) |
WO (2) | WO2015013679A1 (en) |
Families Citing this family (1)
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WO2015013679A1 (en) * | 2013-07-26 | 2015-01-29 | Gregory Aharonian | Uses of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cacao |
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EP0210950A1 (en) | 1985-07-09 | 1987-02-04 | Midial S.A. | Cocoa composition for the preparation of drinks by dissolving it in water |
CA1219764A (en) * | 1985-02-05 | 1987-03-31 | Guan-Huei Ho | Non-dairy chocolate drink formulation and process |
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ES2235642B2 (en) * | 2003-12-18 | 2006-03-01 | Gat Formulation Gmbh | CONTINUOUS MULTI-MICROENCAPSULATION PROCESS FOR THE IMPROVEMENT OF STABILITY AND STORAGE OF BIOLOGICALLY ACTIVE INGREDIENTS. |
ATE519379T1 (en) * | 2004-12-09 | 2011-08-15 | Eurark Llc | PRODUCT AND METHOD FOR PRODUCING AN AGENT FOR ORAL ADMINISTRATION OF NUTRACEUTICS |
KR20080109773A (en) * | 2006-03-13 | 2008-12-17 | 더 허쉬 컴퍼니 | Steeped cocoa compositions and functional cocoa beverages made from them |
WO2009140784A1 (en) * | 2008-05-23 | 2009-11-26 | Givaudan Sa | Bitter alkaloid containing consumables comprising bitter blockers |
US20100278984A1 (en) * | 2009-04-09 | 2010-11-04 | Erin Ervin | Health characteristic non-standardized or standardized high cocoa dark chocolate with improved taste texture, melt, creaminess and reduced bitterness |
-
2014
- 2014-07-25 WO PCT/US2014/048299 patent/WO2015013679A1/en active Application Filing
-
2015
- 2015-01-22 EP EP15824377.4A patent/EP3171703A4/en active Pending
- 2015-01-22 CA CA2954497A patent/CA2954497C/en active Active
- 2015-01-22 WO PCT/US2015/012536 patent/WO2016014114A1/en active Application Filing
-
2017
- 2017-01-13 CO CONC2017/0000342A patent/CO2017000342A2/en unknown
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US4260517A (en) * | 1978-06-12 | 1981-04-07 | Woodford Warren J | Available aroma of cocaine |
CA1219764A (en) * | 1985-02-05 | 1987-03-31 | Guan-Huei Ho | Non-dairy chocolate drink formulation and process |
EP0210950A1 (en) | 1985-07-09 | 1987-02-04 | Midial S.A. | Cocoa composition for the preparation of drinks by dissolving it in water |
US4956429A (en) * | 1989-03-01 | 1990-09-11 | Penick Corporation | Method of making a coca leaf flavor extract |
WO2003026655A1 (en) * | 2001-09-27 | 2003-04-03 | Pharmacia Ab | New formulations and use thereof |
US20030087937A1 (en) * | 2001-10-15 | 2003-05-08 | Nils-Olof Lindberg | Nicotine and cocoa powder compositions |
WO2011072224A1 (en) * | 2009-12-10 | 2011-06-16 | Hero Nutritionals, LLC | Dark chocolate delivery system for a combination of dietary supplements and pharmaceuticals |
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See also references of EP3171703A4 |
Also Published As
Publication number | Publication date |
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CO2017000342A2 (en) | 2017-07-19 |
EP3171703A4 (en) | 2018-08-01 |
CA2954497A1 (en) | 2016-01-28 |
EP3171703A1 (en) | 2017-05-31 |
CA2954497C (en) | 2022-08-30 |
WO2015013679A1 (en) | 2015-01-29 |
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