发明名称 |
Method for enhancing post-processing content of beneficial compounds in foodstuffs made with cocoa beans |
摘要 |
A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.
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申请公布号 |
US6660322(B2) |
申请公布日期 |
2003.12.09 |
申请号 |
US20010993315 |
申请日期 |
2001.11.14 |
申请人 |
ZAPP LORETTA;SLAGA THOMAS J.;ZHAO JIFU;LANG MARK |
发明人 |
ZAPP LORETTA;SLAGA THOMAS J.;ZHAO JIFU;LANG MARK |
分类号 |
A23F5/14;A23F5/26;A61K36/74;(IPC1-7):A23G1/00;A23G1/02 |
主分类号 |
A23F5/14 |
代理机构 |
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