Method for producing fat and/or solids from beans and compositions containing polyphenols

Abstract

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

1 . A method of processing a fat-containing bean having a shell portion and an inner portion, for producing reduced fat solids having polyphenols, comnrising extracting the fat from the inner portion to produce reduced fat solids, w-herein the fat-containing bean comprises an initial acount of at least one active polyphenol, and nonfat solids from the reduced fat solids further ccmprise a post-processing amount of the at least one active polyphenol, wherein the ratio of :initial amount to post-processing amounnt is less than or equal to 2.  
     
     
         2 . The method of  claim 1 , wherein the ratio of initial amount to post-processing amount is equal to or greater than 1.  
     
     
         3 . The method of  claim 1 , wherein the ratio of initial amount to post-processing amount is less than 1.3.  
     
     
         4 . The method of  claim 1 , wherein the ratio of initial amount to cost-processing amount is less than 1.1.  
     
     
         5 . The method of  claim 1 , wherein the fat-containing bean is a cocoa bean and the solids are reduced fat cocoa solids.  
     
     
         6 . The method of  claim 1 , wherein the nonfat solids have a total polyphenol concentration greater than 20,000 ug/g.  
     
     
         7 . The method of  claim 1 , wherein the nonfat solids have a total polyphenol concentration greater than 25,000 ug/g.  
     
     
         8 . The method of  claim 1 , wherein the nonfat solids have a total polyphenol concentration greater than 28,000 ug/g.  
     
     
         9 . The method of  claim 1 , wherein the nonfat solids have a total polyphenol concentration greater than 30,000 ug/g.  
     
     
         10 . The method of  claim 5 , further comnprising selecting the cocoa bean to optimize the initial amount of the at least one active polvphenol therein.  
     
     
         11 . The method of  claim 10 , wherein the selecting further comprises selecting a cocoa bean sample having slaty or purple beans.  
     
     
         12 . The method of  claim 5 , wherein the at least one active polypherol has the formula:  
       
         
           
           
               
               
           
         
       
       wherein: 
 n is an integer from 3 to 12, such that there is a first monomeric unit A, and a plurality of other monomeric units;  
 R is 3-(α)-OH, 3-(β)-OH,  3 -(α)-O-sugar, or 3-(β)-O-sugar; position 4 is alpha or beta stereochemistry;  
 X, Y and Z represent positions for bonding between monomeric units, with the provisos that as to the first monomeric unit, bonding of another monomeric unit thereto is at position 4 and Y=Z=hydrorgen, and, that when not for bonding monomeric units, X, Y and Z are hydrogen or Z, Y are sugar and X is hydrogen, or X is alpha or beta sugar and Z and Y are hydrogen, or combinations thereof; and  
 the sugar can be optionally substituted with a phenojic moiety via an ester bond.  
 
     
     
         13 . The method of  claim 12 , wherein the polyphenol comprises a pentamer comdound having n equal to 5, and a concentration based on the pentaner conocund to the nonfat solids is greater than 1000 ug/g.  
     
     
         14 . The method of  claim 12 , wherein the polyphenol comprises a pentamer compound having n equal to 5, and a concentration of the pentamer compound in the nonfat solids is greater than 1500 ug/g.  
     
     
         15 . The method of  claim 5 , wherein the method further comprises the step of bean cleaning.  
     
     
         16 . The method of  claim 15 , wherein the bean cleaning comprises using an air fluidized bed density separator.  
     
     
         17 . The method of  claim 15 , wherein the method further comprises the step of removing the shell portion from the inner portion prior to extracting.  
     
     
         18 . The method of  claim 5 , wherein the method further comprises the step of heating the bean to a temperature sufficient to separate the shell portion from the inner portion.  
     
     
         19 . The method of  claim 5 , wherein the nonfat is extacted without the use of a liquor grinding step or a roasting step.  
     
     
         20 . The method of  claim 17 , wherein the method further comprises te step of winnowing.  
     
     
         21 . The method of  claim 20 , wherein the winnowing comprises using an air fluidized-bed density separator.  
     
     
         22 . The method of  claim 5 , wherein extracting the fat comprises screw pressing.  
     
     
         23 . The method of  claim 5 , wherein extracting the fat comprises solvent extraction.  
     
     
         24 . The method of  claim 18 , wherein the temperature is an internal bean temperature at or below 105° C.  
     
     
         25 . The method of  claim 18 , wherein the heating comprises infra-red heating.  
     
     
         26 . A method of processing a fat-containing bean having a shell portion and an inner portion, for producing a fat-containing product, comprising the steps of: 
 drying the bean; and    extracting the fat from the inner portion to produce a fat-containing product without a roasting step or a liquor-grinding step.    
     
     
         27 . The method of  claim 26 , wherein the fat-containing bean is a cocoa bean, and the fat-containing product is cocoa butter.  
     
     
         28 . The method of  claim 27 , wherin the method further comprises seletirng the cocoa bean to optimize production of cocoa butter.  
     
     
         29 . The method of  claim 23 , wherein the obtaining further comorises selecting the cocoa bean sample having brown to slaty beans.  
     
     
         30 . The method of  claim 29 , wherein the selecting comprises obtaining a cocoa bean sample having brown beans.  
     
     
         31 . The method of  claim 27 , wherein the cocoa butter is extracted without a liquor grinding step or a roasting stem.  
     
     
         32 . The method of  claim 27 , wherein the method further comprises the step of bean cleaning.  
     
     
         33 . The method of  claim 32 , wherein the bean cleaning comprises the use of an air fluidized bed density separator.  
     
     
         34 . The method of  claim 27 , wherein the method further comprises the step of removing the shell portion from the inner portion prior to extracting.  
     
     
         35 . The method of  claim 27 , wherein the method further comprises the step of winnowing.  
     
     
         36 . The method of  claim 35 , wherein the winnowing comprises the use of an air fluidized bed density separator.  
     
     
         37 . The method of  claim 27 , wherein extracting the fat comprises screw pressing.  
     
     
         38 . The method of  claim 27 , wherein extracting the fat comprises solvent extraction.  
     
     
         39 . The method of  claim 38 , wherein the method further comprises deodorization following solvent extraction.  
     
     
         40 . The method of  claim 27 , wherein the drying is at an internal bean temperature between 100 to 110° C.  
     
     
         41 . The method or ciaim  27 , wnerein the drying comprises infra-red heating.  
     
     
         42 . A method of processing a fat-containing bean having a shell portion and an inner portion, for producing reduced fat solids having polyphenols and fat-containing products, ccmprising extracting the fat from the inner portion to produce reduced fat solids and fat-containing products, wherein the fat-containing bean comprises an initial amount of at least one active polyphenol, and nonfat solids from the reduced fat solids further comprise a post-processing amount of the at least one active polyphenol, wherein the ratio of initial amount to post-processing amount is less than or equal to 2.  
     
     
         43 . The method of  claim 42 , wherein the ratio of initial amount to post-processing amount is equal to or greater than 1.  
     
     
         44 . The method of  claim 42 , wherein the ratio of initial amount to post-processing amount is less than 1.3.  
     
     
         45 . The method of  claim 42 , wherein the ratio of initial amount to post-processing amount is less than 1.1.  
     
     
         46 . The method of  claim 42 , wherein the fat-containing bean is a cocoa bean and the solids are reduced fat cocoa solids.  
     
     
         47 . The methcd of  claim 42 , wherein nonfat solids have a tctal polyphenol concentration greater than 20,000 ug/g.  
     
     
         48 . The method of  claim 42 , whereein the nonfat solids have a total polyphenol concentration greater than 25,000 ug/g.  
     
     
         49 . The method of  claim 42 , wherein the nonfat solids have a total polypherol concentration greater then 23,000 ug/g.  
     
     
         50 . The method of  claim 42 , wherein the nonfat solids have a total polyphenol concentration greater than 30,000 ug/g.  
     
     
         51 . The method of  claim 46 , furtnher comprising selecting the cocoa bean to optimize the initial amount of at least one active polyphenols therein.  
     
     
         52 . The method of  claim 51 , wherein the cocoa bean is slaty or purple.  
     
     
         53 . The method of  claim 46 , wherein the at least one active polvphenol has the formula:  
       
         
           
           
               
               
           
         
       
       wherein 
 n is an integer from 3 to 12, such that there is a first mononmeric unit A, and a plurality of other monomeric units;  
 R is 3-(α)-OH, 3-(β)-OH, 3-(α)-O-sugar, or 3-(β)-O-sugar;  
 position 4 is alpha or beta stereochemistry;  
 X, Y and Z represent positions for bondirg between monomeric units, with the provisos that as to the first monomeric unit, bonding of another monomeric unit thereto is at position 4and Y=Z=hydrogen, and, that when not for bonding monomeric units, X, Y and Z are hydrogen or Z, Y are sugar and X is hydrogen, or X is alpha or beta sugar and Z and Y are hydrogen, or combinations thereof; and  
 the sugar can be optionally substituted with a phenolic moiety via an ester bond.  
 
     
     
         54 . The method of  claim 53 , wherein the polyphenol comprises a pentamer compound having n equal to 5, and a concentration of the pentamer compound in the nonfat solids is greater than 1000 ug/g.  
     
     
         55 . The method of  claim 53 , wherein the polyphenol comprises a pentamer compound having n equal to 5, and a concentration of the pentamer compound based in the nonfat solids is greater than 1500 ug/g.  
     
     
         56 . The method of  claim 46 , wherein the method further comprises the step of bean cleaning.  
     
     
         57 . The method of  claim 56 , wherein the bean cleaning comprises using an air fluidized bed density separator.  
     
     
         58 . The method of clami  46 , wherein rhe etnhod further comprises the step of rentcing the shell portion from the inner portion prior to extracting.  
     
     
         59 . The method cf  claim 58 , wherein the method further comprises the step of heating the bean to a temperature sufficient to separate the shell portion from the inner portion.  
     
     
         60 . The method oF  claim 46 , werein the fat is extracted without the use of a liquor grinding step or a roasting step.  
     
     
         61 . The method of  claim 46 , wherein the method further comprises the step of winnowing.  
     
     
         62 . The method of  claim 61 , wherein the winnowing comprises using an air fluidized bed density separator.  
     
     
         63 . The method of  claim 46 , ,iherein extracting the fat comprises screw pressing.  
     
     
         64 . The method of  claim 46 , wherein extracting the fat comprises solvent extraction.  
     
     
         65 . The method of  claim 64 , wherein the method further comprises butter deodorization following solvent extraction.  
     
     
         66 . The method of  claim 59 , wherein the temperature is an internal bean temperature between 95 and 135° C.  
     
     
         67 . The method of  claim 66 , wherein the internal bean temperature is between 100 and 105° C.  
     
     
         63 . The method of  claim 59 , wherein the heating comDrises infra-red heating.  
     
     
         69 . The method of  claim 66 , wherein the bean is not heated above 135° C. for a period of time greater than 5 minutes.  
     
     
         70 . The method of  claim 67 , wherein the bean is not heated above 105° C. for a period of time greater than  5  minutes.  
     
     
         71 . A reduced fat cocoa solid composition derived from a cocoa bean comprising at least one active polyphenol of the formula:  
       
         
           
           
               
               
           
         
       
       wherein: 
 n is an integer from 3 to 12, such that there is a first monomeric unit A, and a plurality of other monomeric units;  
 R is 3-(α)-OH, 3-(β)-OH, 3-(α)-o-sugar, or 3-(β)-o-sugar; position 4 is alpha or beta stereochemistry;  
 X, Y and Z represent positions for bonding between monomeric units, with the provisos that as to the first monomeric unit, bonding of another monomeric unit thereto is at position 4 and Y=z=hydrogen, and, that when not for bonding monomeric units, X, Y and Z are hydrogen or Z, Y are susaar and X is hydrogen, or X is alpha or beta sugar and Z and Y are hydrcgen, or combinations thereof; and  
 the sugar can be optionally substituted with a phenolic moiety via an ester bond; and  
 wherein the cocoa bean comprises an initial amount of the at least one active polyphenol, and nonfat solids from the reduced fat cocoa solid comoosition further comprise a post-processing or the at least one active polyphenol, wherein the ratio of initial amount to post-processing amount is less than or equal to 2.  
 
     
     
         72 . The composition of  claim 71 , wherein the ratio of initial amount to post-processing amount is equal to or greater than 1.  
     
     
         73 . The composition of  claim 71 , wherein the ratio of initial amount to post-processing amount is less than 1.3.  
     
     
         74 . The composition of  claim 71 , wherein the ratio of initial amount to post-processing amount is less than 1.1.  
     
     
         75 . The composition of  claim 71 , wherein the post-processing amount of the at least one active polyphenol, with respect to nonfat cocoa solids, is conserved with respect to the initial amount of the at least one active polyphenol in a cocoa bean from which the nonfat cocoa solid is derived.  
     
     
         76 . The composition of  claim 71 , wherein nonfat cocoa solids have a total polyphenol concentration creater than 20,000 ug/g.  
     
     
         77 . The compositIon of  claim 71 , wherein the nonfat cocoa solids have a total polvphenol concentration greater than 25,000 ug/g.  
     
     
         78 . The composition of  claim 71 , wherein the nonfat cocoa solids have a total polyphenol concentration greater than 28,000 ug/g.  
     
     
         79 . The composition of  claim 71 , wherein the nonfat cocoa solids have a total polyphenol concentration greater than 30,000 ug/g.  
     
     
         80 . The composition of  claim 71 , wherein the polyphenol comprises a pentamer compound wherein n is 5, and a concentration of the pentamer compound in the nonfat solids is greater than 1000 ug/g.  
     
     
         81 . The composition of  claim 71 , wherein the polyphenol comprises a pentamer compound wherein n is 5, and a concentration of the pentamer compound in the nonfat solids is greater than 1500 ug/g.  
     
     
         82 . The composition of  claim 71 , wherein the composition is an edible composition.  
     
     
         83 . The composition of  claim 82 , wherein the composition is chocolate.  
     
     
         84 . An antineoplastic composition comprising the composition of  claim 71  and optionally a carrier or diluent.  
     
     
         85 . An an antioxidant composition comprising the composition of clain  71  and optionally a carrier or diluent.  
     
     
         86 . An antimicrobial composition comprising the composition of  claim 71  and optionally a carrier or diluent.  
     
     
         87 . An Nitric Oxide (NO) or NO-synthase modulating composition comprising the composition of  claim 71  and optionally a carrier or diluent.  
     
     
         88 . A cyclo-oxygenase and/or lipoxygenase modulator composition comprising the composition of  claim 71  and optionally a carrier or diluent.  
     
     
         89 . An in vivo glucose-modulating composition comprising the composition oLf  claim 71  and optionally a carrier or diluent.  
     
     
         90 . A method of treating a subject in need of treatment with an antineoplastic agent comprising administering to the subject an antineoplastic composition of  claim 84 .  
     
     
         91 . A method of treating a subject in need of treatment with an antioxidant composition comprising administering to the subject an antioxidant composition of  claim 85 .  
     
     
         92 . A method of treating a subject in need of treatment with an antimicrobial agent comprising administering to the subject an antimicrobial composition of  claim 86 .  
     
     
         93 . A method of treating a subject in need of treatment with Nitric Oxide (NO) NO or NO-synthase modulating agent conmprising administering to the subject a NO or NO-synthase modulating composition of  claim 87 .  
     
     
         94 . A method of treating a subject in need of treaten with a cyclc-oxygenase and/or lipoxygenase modulator comprising administering to the subject a cyclo-oxygenase and/or lipoxygenase modulating composition of  claim 88 .  
     
     
         95 . A method of treating a subject in need of treatment with an in vivo glucose-moculating agent comprising administering an in vivo glucose modulating ccrpoosition of  claim 89 .  
     
     
         96 . A method of winnowing beans comprising separating shells from an inner bean portion of the beans using an air fluidized-bed density separator.  
     
     
         97 . The method of  claim 96 , wherein the air fluidized-bed density separator comprises a means for homogenizing material introduced therein and at least one vibratory screen.  
     
     
         98 . The method of  claim 97 , wherein the air fluidized-bed density separator further comprises three vibratory screens.  
     
     
         99 . The method of  claim 96 , wherein the beans are subjected to a heat treatment prior to winnowing to loosen the shells from the inner bean portion.  
     
     
         100 . The method of  claim 96 , wherein greater than 99.5% of the shells are removed.  
     
     
         101 . The method of  claim 96 , wherein the beans are cocoa beans.  
     
     
         102 . The method of  claim 96 , wherein less than 1.1% of the inner bean portion by weight are removed with the shell.