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 . An alkalized cocoa liquor produced by a process 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 average alkalization temperature of from about 50° C. to about 70° C., thus producing alkalized cocoa beans; and
adding air to the alkalizing mixture;
thus producing a cocoa liquor having color values of L of between 13 and 15, of C of between 22 and 25, and of H from about 39 to about 50 as determined according to CIE 1976 color standards;
and a pH of greater than 7.0.
2 . An alkalized cocoa liquor having:
an L value of between 13 and 15;
a C value of between 22 and 25; and
an H value of between 39 and 44 as determined according to CIE 1976 color standards.
3 . The alkalized cocoa liquor of claim 2 , having a pH of greater than about 7.
4 . The alkalized cocoa liquor of claim 2 , having a moisture content of between 0.8-1.09%.
5 . The alkalized cocoa liquor of claim 2 , having a pH of between 7.6-8.0.
6 . A food product comprising the alkalized cocoa liquor of claim 2 .
7 . The food product of claim 6 , 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.
8 . An alkalized cocoa liquor having:
an L value between 13 and 15;
a C value between 22 and 25; and
an H value between 45 and 55 as determined according to CIE 1976 color standards.
9 . A food product comprising the alkalized cocoa liquor of claim 8 .
10 . The food product of claim 9 , 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.
11 . The alkalized cocoa liquor of claim 8 , having a pH of greater than about 7.
12 . The alkalized cocoa liquor of claim 8 , having a moisture content of between 0.8-1.09%.
13 . The alkalized cocoa liquor of claim 8 , having a pH of between 7.6-8.0.