COCOA COMPONENT, EDIBLE PRODUCT HAVING ENRICHED POLYPHENOL CONTENT, PRODUCTION METHOD FOR THE SAME AND MEDICAL USE THEREOF
PROBLEM TO BE SOLVED: To obtain a cocoa component enhanced in levels of cocoa polyphenols, to provide a process for producing the cocoa component while conserving significant amount of the cocoa polyphenols, to obtain a composition containing the cocoa component or the cocoa polyphenols, and to prov...
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| creator | ROMANCZYK JR LEO J SNYDER RODNEY M KEALEY KIRK S SCHMITZ HAROLD H GEYER HANS M HAMMERSTONE JOHN F JR WHITACRE ERIC J MYERS MARY E |
| description | PROBLEM TO BE SOLVED: To obtain a cocoa component enhanced in levels of cocoa polyphenols, to provide a process for producing the cocoa component while conserving significant amount of the cocoa polyphenols, to obtain a composition containing the cocoa component or the cocoa polyphenols, and to provide a method for using the cocoa component or the cocoa polyphenols for improving the health of a mammal. SOLUTION: A method for producing roasted cacao nib or a fraction derived therefrom, and chocolate liquors or partially defatted cocoa solids comprises using cacao beans having fermentation coefficient of ≤275. COPYRIGHT: (C)2006,JPO&NCIPI |
| format | Patent |
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SOLUTION: A method for producing roasted cacao nib or a fraction derived therefrom, and chocolate liquors or partially defatted cocoa solids comprises using cacao beans having fermentation coefficient of ≤275. 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SOLUTION: A method for producing roasted cacao nib or a fraction derived therefrom, and chocolate liquors or partially defatted cocoa solids comprises using cacao beans having fermentation coefficient of ≤275. 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SOLUTION: A method for producing roasted cacao nib or a fraction derived therefrom, and chocolate liquors or partially defatted cocoa solids comprises using cacao beans having fermentation coefficient of ≤275. COPYRIGHT: (C)2006,JPO&NCIPI</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS EDIBLE DOUGHS ESSENTIAL OILS FATTY ACIDS THEREFROM FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE METALLURGY PERFUMES PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | COCOA COMPONENT, EDIBLE PRODUCT HAVING ENRICHED POLYPHENOL CONTENT, PRODUCTION METHOD FOR THE SAME AND MEDICAL USE THEREOF |
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