Method for producing a soluble cocoa product from cocoa powder
The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages. The invention also provides an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C. The invention further relates to a method for preparing such ice cream and the use thereof in food products.
1. A cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, whereby said cocoa extract comprises polyphenols in an amount of more than 25% by weight based on the extract, and whereby said soluble cocoa powder can be produced by solubilizing between 50 and 100% (w/w) of a starting cocoa powder and wherein said soluble cocoa powder has a solubility in an aqueous solvent at a temperature of 20° C. of at least 70%, and wherein the weight ratio of soluble cocoa powder to cocoa extract in said material is comprised between 3:1 and 1:3.
2. Cocoa-derived material according to claim 1 , whereby said soluble cocoa powder has a solubility in an aqueous solvent at a temperature of 20° C. of at least 90%.
3. Cocoa-derived material according to claim 1 , wherein said cocoa extract is a solvent-derived extract and whereby said solvent is ethanol and water, acetone and water, 2-butanol and water or 2-propanol and water.
4. Cocoa-derived material according to claim 1 , wherein said cocoa extract is obtained from non-defatted cocoa beans.
5. Cocoa-derived material according to claim 4 , wherein said cocoa extract is obtained from non-fermented non-defatted cocoa beans.
6. A cocoa-derived material according to claim 1 , wherein said material is a syrup.
7. Cocoa-derived material according to claim 6 , having an oxygen radical absorbance capacity value of between 50 and 250 μmol trolox equivalents (“TE”)/g syrup.
8. Cocoa-derived material a according to claim 1 , wherein said material is in the form of granules, pellets, or a powder.
9. Cocoa-derived material according to claim 8 , having an oxygen radical absorbance capacity value of between 10 and 10000 μmol trolox equivalents (“TE”)/g powder.
10. Cocoa-derived beverage comprising between 0.01 and 30% by weight of a cocoa-derived material, and between 70 and 99.99% by weight of water, wherein said cocoa-derived material is as defined in claim 1 .
11. Cocoa-derived beverage according to claim 10 having an oxygen radical absorbance capacity value of at least 1000 μmol trolox equivalents (“TE”)/100 ml.
12. Beverage according to claim 10 , comprising carbonated water and/or carbon gas.
13. Beverage according to claim 10 , having an amount of polyphenols of at least 0.05% by weight.
14. Method for preparing a cocoa-derived beverage according to claim 11 comprising the steps of
a) providing a cocoa-derived material according to claim 10 , and
b) admixing water to said cocoa-derived material under aseptic conditions, while optionally also adding other ingredients such as sugar and/or CO2.
15. The method of claim 14 further comprising the step:
c) filling the mixture of step b) in suitable recipients.