COMPOSITION

The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs. 1. Acidified red or purple cocoa nibs , wherein the red or purple cocoa nibs comprise at least 20 mg/g of polyphenols , preferably more than 30 mg/g of polyphenols , most preferably from 40 to 60 mg/g of polyphenols.2. Red or purple cocoa refiner or expeller flakes obtainable from the nibs according to .3. Red or purple cocoa liquor obtainable from the nibs according to .4. Red or purple cocoa cake obtainable the cocoa liquor according to .5. Red or purple cocoa powder obtainable from the expeller flakes according to .6. Red or purple cocoa powder according to claim 5 , wherein the pH of the cocoa powder is from about 2 to about 8.7. The cocoa nibs according to claim 1 , which are red.8. Cocoa-derived material in the form of a powder claim 5 , to having an L* value of from about 40 to 57 claim 5 , a C* value of from about 18 to 40 claim 5 , an h° value of from about 7 to 40 and optionally an a* to b* ratio of from about 1 to 8 claim 5 , preferably an L* value of from about 40 to 45 claim 5 , a C* value of from about 28 to 33 claim 5 , an h° value of from about 17 to 25 and optionally an a* to b* ratio of from about 2.2 to 3.1.9. Cocoa-derived material in the form of a powder according to having an L* value of from about 47 to 57 claim 5 , a C* value of less than about 18 claim 5 , preferably from about 10 to 17 claim 5 , an h° value of from about 20 to about 50 claim 5 , preferably from about 25 to 40 or 25 to 30 claim 5 , and ...

Process for producing cocoa-derived material

The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.

Process for producing cocoa-derived material

Procedimiento para la producción de material derivado de cacao

Procedimiento para la producción de material derivado de cacao

Un proceso para producir un material derivado del cacao de color rojo o purpura, que comprende las etapas de: (i) tratar los finos de cacao obtenidos de granos o semillas de cacao que tienen un mayor contenido de polifenoles que granos de cacao fermentados con un ácido; y (ii) opcionalmente secar los finos, en el que el material derivado del cacao de color rojo o purpura comprende al menos 20 mg/g de polifenoles, en donde los granos o semillas están sin fermentar o poco fermentados, es decir fermentados hasta 3 días que además comprende presecar y/o calentar los granos o semillas de cacao para producir los finos de cacao, y en donde el proceso no comprende la adición de enzima.

Composition

The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.

Composition

THE INVENTION RELATES TO ACIDIFIED COCOA NIBS, WHEREIN THE NIBS COMPRISE AT LEAST 20 MG/G OF POLYPHENOLS, PREFERABLY MORE THAN 30 MG/G OF POLYPHENOLS, MOST PREFERABLY FROM 40 TO 60 MG/G OF POLYPHENOLS, COCOA REFINER OR EXPELLER FLAKES, LIQUOR, CAKES, AND COCOA POWDER OBTAINABLE FROM THE NIBS AND A PROCESS FOR PRODUCING COCOA-DERIVED MATERIAL, COMPRISING THE STEPS OF: (I) TREATING COCOA NIBS OBTAINED FROM BEANS OR SEEDS WHICH HAVE A HIGHER POLYPHENOL CONTENT THAN FERMENTED COCOA BEANS WITH AN ACID; AND (II) OPTIONALLY DRYING THE NIBS. (FIG. 1)