METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.
1 . A method of alkalizing cocoa beans, comprising:
sterilizing de-shelled cocoa beans;
alkalizing the de-shelled cocoa beans in an alkalizing mixture comprising the de-shelled cocoa beans, alkali and water, at an initial alkalization temperature of from about 50° C. to about 85° C. and an average alkalization temperature of from about 50° C. to about 85° C., thus producing alkalized cocoa beans; and
processing the alkalized cocoa beans into a cocoa powder having color values of L less than about 16, of C greater than about 20, and of H from about 35 to about 55 as determined according to CIE 1976 color standards; and a pH of greater than 7.0.
2 . The method of claim 1 , wherein the de-shelled cocoa beans are alkalized at an average alkalization temperature of about 60° C.
3 . The method of claim 1 , wherein the de-shelled cocoa beans are alkalized at an initial alkalization temperature that is higher than the average alkalization temperature.
4 - 5 . (canceled)
6 . The method of claim 1 , wherein the beans are alkalized at an initial alkalization temperature that is lower than the average alkalization temperature.
7 . (canceled)
8 . The method of claim 1 , wherein the beans are alkalized at an initial alkalization temperature that is about the same as the average alkalization temperature.
9 . (canceled)
10 . The method of claim 1 , wherein the de-shelled cocoa beans are cocoa nibs.
11 . The method of claim 1 , wherein sterilizing the de-shelled cocoa beans comprises heating the de-shelled cocoa beans to a temperature of from about 95° C. to about 110° C.
12 - 13 . (canceled)
14 . The method of claim 11 , wherein the beans are sterilized by one of steam, hot air and contact.
15 . The method of claim, wherein the beans are sterilized by steam.
16 - 17 . (canceled)
18 . The method of claim 1 , wherein the alkalized cocoa beans are roasted at from about 100° C. to about 125° C.
19 . (canceled)
20 . The method of claim 1 , wherein only an amount of air is injected into the alkalizing mixture during the alkalization process that is sufficient to cool the alkalization mixture to within 5° C. of the average alkalization temperature.
21 . The method of claim 20 , wherein less than about 3000 ml/minute of air per kilogram of cocoa beans is injected into the alkalization mixture.
22 - 23 . (canceled)
24 . The method of claim 1 , wherein the amount of air injected into the alkalizing mixture during the alkalization process is a minimal amount of air sufficient to cool the alkalization mixture to a target alkalization temperature and to impart a target H-value to cocoa powder produced from the cocoa beans.
25 . (canceled)
26 . The method of claim 1 , wherein the alkalizing mixture comprises from about 3 wt % to about 8 wt % of alkali and from about 5 wt % to about 30 wt % of water.
27 . The method of claim 26 , wherein the alkali is a solution of sodium, potassium, ammonium or magnesium hydroxide or carbonate.
28 . The method of claim 27 , wherein the alkali is potash (K 2 CO 3 ).
29 . The method of claim 28 , wherein the alkali is 4 wt % to 7 wt % of a 50% solution of potash.
30 . The method of claim 26 , wherein the alkalizing mixture comprising alkali and water has a temperature from about 50° C. to about 60° C.
31 . The method of claim 1 , wherein processing the alkalized cocoa beans comprises roasting the cocoa beans; grinding the roasted cocoa beans to produce cocoa liquor; pressing the beans to produce a cocoa powder presscake and cocoa butter; and grinding the cocoa powder presscake to produce cocoa powder.
32 . The method of claim 1 , further comprising incorporating the cocoa powder into a food product.
33 . The method of claim 32 , wherein the food product is chosen from one of: chocolate, dark chocolate, milk chocolate, semi-sweet-chocolate, baking chocolate, truffles, candy bars, flavoring syrup, confectionary coating, beverages, milk, ice cream, soy milk, cakes, cookies, pies, diet bars, meal-substitute solid foods and beverages, energy bars, chocolate chips, yogurt, pudding, mousse and mole.
34 . An alkalized cocoa powder prepared according to the method of claim 1 .
35 . A cocoa powder having an L value of less than 16; a C value of greater than 20; and an H value of between 35 and 55 as determined according to CIE 1976 color standards.
36 . The cocoa powder of claim 35 , having a pH of greater than about 7.
37 . The cocoa powder of claim 35 , having an H-value of between 39 and 44.
38 . The cocoa powder of claim 35 , having an H-value of between 45 and 50.
39 . The cocoa powder of claim 35 , having an L value of less than 14; a C value of greater than 22; and an H value between 37 and 50.
40 . The cocoa powder of claim 35 , having an L value of lower than about 16; a C value of greater than about 20; and an H value of between about 35 and about 55.
41 . The cocoa powder of claim 35 , having an L value of lower than 14; a C value of greater than 22; and an H value of between 37 and 50.
42 . The cocoa powder of claim 35 , having an L value between 11 and 16.5; a C value between 22 and 25; and an H value between 39 and 44.
43 . The cocoa powder of claim 35 , having an L value between 11 and 16.5; a C value between 22 and 25; and an H value between 45 and 50.
44 . A method of making a food product containing cocoa powder comprising incorporating the cocoa powder of claim 35 into the food product according to a recipe for preparing the food product.
45 . The method of claim 44 , wherein the cocoa powder is prepared by sterilizing de-shelled cocoa beans; alkalizing the beans in an alkalizing mixture comprising the beans, alkali and water, at an initial alkalization temperature of from about 50° C. to about 85° C. and an average alkalization temperature of from about 50° C. to about 85° C.; roasting the beans; grinding the roasted beans to produce cocoa liquor; pressing the beans to produce a cocoa powder presscake and cocoa butter; and grinding the cocoa powder presscake to produce a cocoa powder having color values of L less than about 16, C greater than about 20, H from about 35 to about 55, as determined according to CIE 1976 color standards, and a pH of greater than 7.0.
46 . The method of claim 44 , wherein the beans are alkalized at a temperature of about 60° C.
47 . The method of claim 44 , wherein the beans are sterilized by heating at about 100° C.
48 . The method of claim 47 , wherein the beans are sterilized for about 30 minutes.
49 . The method of claim 47 , wherein the beans are sterilized by one of steam, hot air and contact.
50 . The method of claim 47 , wherein the beans are sterilized by steam.
51 . The method of claim 44 , wherein the alkalized beans are roasted at from about 100° C. to about 125° C.
52 . The method of claim 44 , wherein, when the beans are sterilized by heating, they are minimally sterilized.
53 . The method of claim 44 , wherein a minimal amount of air is injected into the alkalization mixture during the alkalizing.
54 . The method of claim 53 , wherein the minimal amount of air is less than about 3000 ml/minute per kilogram of the alkalization mixture.
55 . The method of claim 53 , wherein the minimal amount of air is from about 240 ml/minute to about 3000 ml/minute per kg of the alkalization mixture.
56 . The method of claim 53 , wherein the minimal amount of air is from about 240 ml/minute to about 720 ml/minute per kg of the alkalization mixture.
57 . The method of claim 53 , wherein steam is used to sterilize the beans by heating and air is injected into the alkalization mixture, wherein a minimal amount of air is injected into the alkalization mixture during the alkalizing step and steam, and wherein, in the sterilizing step, the beans are minimally sterilized.
58 . The method of claim 44 , wherein the food product is selected from the group consisting of: chocolate, dark chocolate, milk chocolate, semi-sweet-chocolate, baking chocolate, truffles, candy bars, flavoring syrup, confectionary coating, beverages, milk, ice cream, beverage mixes, smoothies, soy milk, cakes, cookies, pies, diet bars, meal-substitute solid foods and beverages, energy bars, chocolate chips, yogurt, pudding, mousse and mole.
59 . A food product comprising a cocoa powder prepared according to the method of claim 1 .
60 . The food product of claim 59 , selected from the group consisting of: chocolate, dark chocolate, milk chocolate, semi-sweet-chocolate, baking chocolate, truffles, candy bars, flavoring syrup, confectionary coating, beverages, milk, ice cream, soy milk, cakes, cookies, pies, diet bars, meal-substitute solid foods and beverages, energy bars, chocolate chips, yogurt, pudding, mousse and mole.
61 . A cocoa powder having a color value selected from the group consisting of an L value of less than 16, a C value of greater than 20, an H value of between 35 and 55, and any combination thereof as determined according to CIE 1976 color standards.
62 . The cocoa powder of claim 61 , wherein the cocoa powder has a pH of at least 7.0.
63 . The cocoa powder of claim 61 , wherein the cocoa powder has a characteristic selected from the group consisting of: a pH of between 7.6-8.0; a fat content of between 10.0-12.0%; a fineness of at least 95%; a moisture content of lower than 5.0%.
64 . The cocoa powder of claim 61 , wherein the cocoa powder has a characteristic selected from the group consisting of: a pH of between 7.6-8.0; a fat content of between 20.0-24.0%; a fineness of at least 95%; a moisture content of lower than 5.0%.
65 . The cocoa powder of claim 61 , wherein the cocoa powder has color values in which L ranges from 11.5 to 16.5, C ranges from 22 to 25 and H ranges from 45 to 50 as determined according to CIE 1976 color standards.
66 . The cocoa powder of claim 61 , wherein the cocoa powder has color values in which L ranges from 11.5 to 16.5, C ranges from 22 to 25 and H ranges from 39 to 44 as determined according to CIE 1976 color standards.
67 . A method of alkalizing cocoa beans, comprising:
sterilizing de-shelled cocoa beans;
alkalizing the de-shelled cocoa beans in an alkalizing mixture comprising the de-shelled cocoa beans, alkali and water, at an initial alkalization temperature of from about 50° C. to about 85° C. and an average alkalization temperature of from about 50° C. to about 85° C.; and
roasting the de-shelled cocoa beans, to produce alkalized cocoa beans that, when processed into cocoa powder, the cocoa powder has color values of L less than about 16, of C greater than about 20, and of H from about 35 to about 55 as determined according to CIE 1976 color standards; and a pH of greater than 7.0.