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1. WO2009077206 - PROCÉDÉ DE FABRICATION D'UNE BOISSON COMPRENANT UNE MATIÈRE DE CACAO AVEC DES TAUX AMÉLIORÉS DE POLYPHÉNOLS

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

[ EN ]

CLAIMS

1. Process for producing a beverage comprising a cocoa material having an enhanced level of polyphenols, the process comprising the steps of:
(a) adding a base to an aqueous phase to adjust the pH to between about

6.5 and about 7.5,
(b) mixing ingredients into the aqueous phase to give a dispersion, the ingredients including the cocoa material having an enhanced level of polyphenols,

(c) performing a thermal treatment on the dispersion, comprising heating the dispersion to over about 85°C for at least about 5 seconds, and
(d) cooling the treated dispersion.

2. A process according to Claim 1 wherein the aqueous phase is milk.

3. A process according to Claim 2 wherein the milk is a low fat milk.

4. A process according to Claim 1 wherein the aqueous phase is water.

5. A process according to any preceding claim wherein the base comprises potassium hydroxide, sodium hydroxide and/or potassium carbonate.

6. A process according to any preceding claim wherein the pH of the aqueous phase in step (a) is adjusted to between about 6.7 and about 7.2.

7. A process according to any preceding claim wherein the pH of the aqueous phase in step (a) is adjusted to between about 6.85 and about 7.1.

8. A process according to any preceding claim wherein the pH of the aqueous phase in step (a) is adjusted to between about 6.9 and about 7.0.

9. A process according to any preceding claim wherein the cocoa material having an enhanced level of polyphenols is a cocoa powder.

10. A process according to Claim 9 wherein the cocoa powder contains a higher level of polyphenols than alkalized cocoa powder.

11. A process according to Claim 9 or 10 wherein the cocoa powder has an ORAC value of greater than 1000 micromoles TE/g.

12. A process according to Claim 9, 10 or 11 wherein the cocoa powder has an ORAC value of greater than 1500 micromoles TE/g.

13. A process according to any of Claims 9 to 12 wherein the cocoa powder contains at least 50 mg/g of polyphenols.

14. A process according to any of Claims 9 to 13 wherein the cocoa powder contains at least 80 mg/g of polyphenols.

15. A process according to any of Claims 9 to 14 wherein the cocoa powder contains at least 100 mg/g of polyphenols.

16. A process according to any preceding claim wherein the ingredients are selected from the group consisting of cocoa powder, polyphenol-enhanced cocoa powder, thickening agents, flavouring agents, sugar, sugar replacers, and mixtures thereof.

17. A process according to any preceding claim wherein the thermal treatment comprises heating the dispersion to above about 900C.

18. A process according to any preceding claim wherein the thermal treatment comprises heating the dispersion to between about 930C and 970C.

19. A process according to any preceding claim wherein the thermal treatment comprises heating the dispersion for at least 10 seconds.

20. A process according to any preceding claim wherein the thermal treatment comprises heating the dispersion for at least 20 seconds.

21. A process according to any preceding claim wherein the thermal treatment comprises heating the dispersion for between about 25 and 50 seconds.

22. A process according to any preceding claim wherein the thermal treatment is performed using a tubular heat exchanger and/or a plate heat exchanger.

23. A process according to any preceding claim wherein a UHT treatment is performed on the dispersion after the thermal treatment.

24. A process according to any preceding claim further comprising homogenizing the dispersion after step (b).

25. A process according to Claim 24 wherein the homogenization is performed in two steps.

26. A process according to any preceding claim wherein the dispersion is cooled to a temperature of less than about 3O0C in step (d).

27. A process according to any preceding claim wherein the dispersion is cooled to a temperature of between about 15 and about 250C in step (d).

28. A process according to any preceding claim further comprising packaging the beverage into a container.

29. A b everage compri sing :
0.5 to 3% cocoa powder,
0.5 to 3% polyphenol-enhanced cocoa powder,
0.01 to 0.07% carrageenan, 5 to 20% sugar, and
milk to 100%,
wherein the beverage is substantially free of agglomerated protein.

30. Use of a beverage obtainable by any of Claims 1 to 28 or as defined in Claim 29 for the prevention or treatment of cardiovascular disease, poor cognitive performance, poor skin health, poor immune system performance, cancer, prostrate enlargement, obesity, and/or depression.