Composition and method for producing the same

Patent metadata

Field	Value
Publication number	US-12245608-B2
Application number	US-202017765234-A
Country	US
Kind code	B2
Filing date	Oct 1, 2020
Priority date	Oct 1, 2019
Publication date	Mar 11, 2025
Grant date	Mar 11, 2025

Abstract

An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

First claim

The invention claimed is:

1. A composition comprising an unroasted, wet-heated ground product having a particle size distribution in the range of 10 μm to 1.5 mm, the ground product containing 30% or more of undisrupted cacao bean cells, and the ground product having a free fat content of 30% or lower based on oil content.

2. The composition according to claim 1 , wherein the ground product has a breaking strength of 3 kgf or lower.

3. The composition according to claim 1 , which is in the form of paste.

4. The composition according to claim 1 , which is in the form of powder.

5. The composition according to claim 1 , which has a polyphenol content of 1 to 10% by weight based on solid content.

6. The composition according to claim 1 , wherein the ground product is obtained from a process comprising:
heating raw material cacao beans in the presence of moisture to obtain heating treated cacao beans, and
grinding the resulting heating treated cacao beans in the presence of moisture to obtain the unroasted, ground product having a particle size distribution in the range of 10 μm to 1.5 mm.

7. The composition according to claim 1 , wherein the ground product is obtained from a process comprising:
heating raw material cacao beans in the presence of moisture to obtain heating treated cacao beans,
drying the resulting heating treated cacao beans, and
grinding the dried cacao beans to obtain the unroasted, ground product having a particle size distribution in the range of 10 μm to 1.5 mm.

8. A food containing the composition according to claim 1 .

9. A method for producing a composition comprising an unroasted, ground product containing undisrupted cacao bean cells, the method comprising:
heating raw material cacao beans in the presence of moisture to obtain heating treated cacao beans, and
grinding the resulting heating treated cacao beans to obtain an unroasted, ground product having a particle size distribution in the range of 10 μm to 1.5 mm, the unroasted, ground product containing 30% or more of undisrupted cacao bean cells.

Assignees

• Meiji Co Ltd

Inventors

• Matsuda Koki
• Miya Fumito
• Lin Jerchyuan
• Higaki Kaoru
• Utsunomiya Hiroyuki

Classifications

• A23G1/0026

  Mixing; Roller milling for preparing chocolate · CPC title

• A23G1/0009 Primary

  Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders · CPC title

• A23G1/002 Primary

  Processes for preparing or treating cocoa beans or nibs · CPC title

• A23G1/0006

  Processes specially adapted for manufacture or treatment of cocoa or cocoa products (A23G1/002 - A23G1/005 take precedence) · CPC title

• A23G1/30

  Cocoa products, e.g. chocolate; Substitutes therefor · CPC title