WO2015013679A1 - Utilisations de feuille de coca ou de racine de valériane pour réduire l'amertume dans des aliments contenant du cacao non sucré - Google Patents

Utilisations de feuille de coca ou de racine de valériane pour réduire l'amertume dans des aliments contenant du cacao non sucré Download PDF

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WO2015013679A1
WO2015013679A1 PCT/US2014/048299 US2014048299W WO2015013679A1 WO 2015013679 A1 WO2015013679 A1 WO 2015013679A1 US 2014048299 W US2014048299 W US 2014048299W WO 2015013679 A1 WO2015013679 A1 WO 2015013679A1
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cacao
coca
grams
foodstuff
sugar
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Gregory Aharonian
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Priority to NZ761055A priority Critical patent/NZ761055A/en
Priority to AU2015294618A priority patent/AU2015294618A1/en
Priority to EP15824377.4A priority patent/EP3171703A4/fr
Priority to CA2954497A priority patent/CA2954497C/fr
Priority to PCT/US2015/012536 priority patent/WO2016014114A1/fr
Publication of WO2015013679A1 publication Critical patent/WO2015013679A1/fr
Priority to US14/744,242 priority patent/US20160021906A1/en
Anticipated expiration legal-status Critical
Priority to US15/442,628 priority patent/US20170231248A1/en
Priority to US17/727,370 priority patent/US20220386644A1/en
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • cocoa contains caffeine (along with many nutrients such as flavonols, and flavor compounds (see Schieb2000), one important alkaloid it contains is a homologue of caffeine, theobromine. (The free tertiary amine in theobromine is methylated in caffeine.) Generally, cocoa powder comprises between about 2 % and about 10 % theobromine.
  • cocoa an ideal natural medicine that is also an inexpensive food— a nutraceutical. Any medicine having the biological properties of cocoa would be eagerly adopted by millions of people around the world, because everyone loves the popular form of cocoa, chocolate. But there is a problem: Raw cocoa has a very bitter taste, which makes regular consumption difficult.
  • Tootsie Roll 32 2.5 16 58 %
  • Patent 5,490,996 The artificial sweeteners have their failures. Cycla- mates were banned for being cancerous and are slightly bitter. Saccharin was banned (then approved) for being cancerous and is slightly bitter. Dulcin was banned for being cancerous though isn't bitter. Aspartame (better known as NUTRASWEET® or EQUAL®) is commercially popular, has a slight bitter taste (as does a relative sweetener, neotame) , and can be of harm to those suffering from phenylketonuria (a harm shared with a new relative, advantame) .
  • Sucralose (better known as SPLENDA®) has health concerns (it is an organochlorine, as is DDT and dioxin) and impurity concerns (presence of lead and arsenic at microgram levels) .
  • Another popular sweetener, acesulfame has its impurity concerns (presence of methylene chloride, a carcinogenic solvent used during manufacturing) and like the banned cyclamates and saccharin contains a sulfur atom which contributes bitterness.
  • Neohesperidin dihydrochalcone derived from citrus plants, while approved in Europe has not been approved in the United States (one problem is that under some conditions it causes nausea and migraines) .
  • Glycirrhizin derived from licorice root
  • Stevia in particular the glycoside Rebaudioside A, "Reb A”
  • Reb A is bitter in large amounts; indeed one patent, U.S.
  • Reb D structurally related sweeter
  • coca leaf The mild stimulation of coca leaf is due in part to the main coca alkaloid, benzoylmethylecgonine, which medically is a stimulant and not a narcotic.
  • Mate de coca is (legally) sold in Peru, Cambodia, and Colombia, and can be bought in Chile, Argentina, and Ecuador.
  • the present invention provides substances and methods that enable the consumption of cacao without excessive bitterness, thereby enabling wider use of this important substance.
  • consumption of cacao is made possible with products comprising unsweetened cacao and extracts of coca leaf.
  • extracts of plants such as Valerian root are used in place of, or combined with, extracts of coca leaf.
  • the present invention provides materials and methods for reducing the bitterness of some consumable plant products, such as cacao. More specifically, the materials and methods provided by the invention enable the reduction of cacao's bitterness without using sugars and fats in amounts that are substantially deleterious to human health. Still more specifically, the materials and methods provided by the invention enable the reduction of cacao's bitterness without using sugars and fats in substantial amounts. Thus, those having ordinary skill in the art will understand from the present Disclosure that the present invention substantially removes the barriers to obtaining the significant health benefits of plant products such as cacao.
  • Extract of Cocoa Leaf refers to one or more chemical constituents of the leaves of coca plants.
  • Such chemicals can be obtained by extraction from coca leaves, e.g., by brewing coca leaves in water, or chemical extraction with solvents.
  • Such chemicals can also be from synthetic sources, such as chemical synthesis or biological production, e.g. , using recombinant genetic methods.
  • cacao As used herein, the term “cacao” (and its semantic equivalents) refers to cacao that is obtained from the cacao tree ( Theobroma cacao) , and cacao that is bioengineered and/or chemically engineered.
  • the present invention provides materials, compositions, and methods that provide food containing unsweetened cocao that are less bitter, and therefore more palatable or less deleterious to a consumer's health, than the same food in absence of the invention.
  • the present invention provides a cacao-based foodstuff having reduced bitterness to taste.
  • the cocao-based foodstuff of the invention comprises unsweetened cacao and at least one coca alkaloid.
  • the unsweetened cacao and the total weight of the coca alkaloid(s) are combined in a coca alka- loid acao weight ratio that reduces substantially the bitterness of the foodstuff in the absence of the at least one coca alkaloid.
  • the weight ratio is approximately equal to or less than the coca alkaloid: cacao weight ratio defined by the weight of the greatest legally permissible amount of the at least one coca alkaloid to the weight of the unsweetened cacao.
  • the ratio is equal to or less than about 0.001.
  • the cacao-based foodstuff of the invention comprises: C grams of unsweetened cacao;
  • Any unsweetened cacao can be used with the present invention.
  • the following illustrative examples mostly use HERSHEY'S UNSWEETENED COCOA POWDER®, but satisfactory results can be obtained by using other commercial sources, such as, for example and not limitation, CADBURY'S BOURNVILLE COCOA®, MADISA'S CELINDA COCOA®, or any other unsweetened cocoa powder product or industrial supply for large-scale manufacturing of the products disclosed herein.
  • Still other cocoa powders include GOURMET BITTER CHOCOLATE® (sold by Good Food S.A. in Chile), and MARCO POLO AND COPACABANA BITTER CHOCOLATES® (sold by ICB S.A.
  • cocoa powders available in the United States from Navitas, Rapunzel, Equal Exchange and Lake Champlain Chocolates.
  • Some embodiments use unsweetened cocoa where the cocoa is not prepared using the Dutch process (i.e., wherein the cocoa is treated with an alkalizing agent to make it less bitter at the expense of reducing levels of flavonols).
  • the coca alkaloid is derived from a natural source.
  • the natural source is at least one member of the plant genus Erythroxylum.
  • the member is selected from the group consisting of: Erythroxylum coca, Erythroxylum novogranatense, and Erythroxylum brevipes.
  • Erythroxylum coca the species of many of which contain coca alkaloids.
  • Two main species, Erythroxylum coca and Erythroxylum novogranatense are cultivated for the coca in their leaves.
  • Erythroxylum brevipes is also thought to contain coca alkaloid in its leaves, though most wild species that contain coca alkaloids have lower concentrations.
  • the leaves of E. coca and E. novogranatense are used to make a variety of coca teas, many of which can be used to produce the products disclosed herein.
  • mate de coca include HERBI®, DELISSE®, and ANDES SPIRIT® (manufactured in Peru), and WINDSOR®, ECOCARANAVI®, and NOVOANDINA® (manufactured in Peru).
  • Coca teas are readily available for sale in Peru and Peru, available for sale in Chile, Colombia and (northern) Argentina.
  • Other countries either permit, or ignore, the importation of small amounts of coca tea for personal use, including the United States. These other countries also more readily allow the importation of coca teas that have had much of the coca alkaloid removed.
  • the brewing times for coca tea bags are between about 3 min and about 5 min.
  • Brewing times for coca leaves are between about 10 min and about 20 min.
  • Brewing temperatures can range from about 70 °C to about 100 °C, as with other teas, though some suggest that temperatures no more than about 90 °C extract the most nutrients and flavor, which is easy to achieve at high altitudes such as in the Andes, where water boils at about 89 °C. So-called "cold-brewing” can be used as well. Brewing temperature does not significantly affect the reduction of bitterness; so that products that combine unsweetened cacao, and coca, can be made for use at room temperature, or below, such as candy bars or beverages.
  • Leaves of some species of Erythroxylum contain a variety of psychoactive or aromatic alkaloids which can be used in the products disclosed herein, including, but not limited to cocoa alkaloids selected from the group consisting of: benzoylmethylecgonine, ecognine, methylecgonine cinnamate (cinnamoylcocaine), benzoylecgonine (mostly a metabolite), truxillines (cocamine is — truxilline), hydrox- ytropacocaine, tropacocaine, hygrine (which has a slight burning taste), cuscohygrine, dihydrocuscohygrine, and nicotine, as well as their analogs.
  • cocoa alkaloids selected from the group consisting of: benzoylmethylecgonine, ecognine, methylecgonine cinnamate (cinnamoylcocaine), benzoylecgonine (mostly a metabolite),
  • the first three alkaloids tend to dominate, in a ratio which can be 9:3:2 or 8:2:2.
  • Such alkaloids and other chemicals, for example, flavorings, vitamins, minerals, etc.
  • a 1996 NIH study [see Jenkinsl996] measured the coca alkaloids released from coca leaves when brewing tea, analyzing both coca leaves from Peru and Peru. After three minutes of brewing at 94 °C, an average of approximately 4 mg to 5 mg of benzoylmethylecgonine was released, increasing to 5 mg to 6 mg if brewed to up to 15 min. A typical brew of a typical coca tea will typically release 5 mg of benzoylmethylecgonine. Similarly the study found an average of approximately 1.5 mg to 2.5 mg of ecgonine methyl ester released, an average of approximately 0.1 mg to 0.9 mg of benzoylecgonine, and an average of approximately 0.1 mg of trans-cinnamoylcocaine. Smaller amounts of other alkaloids were reported in this study, and have been reported in other studies.
  • Some embodiments include at least one flavor enhancing agent.
  • One family of chemicals derived from coca leaves, typically as breakdown products when consumed, are methyl benzoate, methyl cinnamate and the dimethyl ester of truxillic acid (see, e.g., U.S. Patent 4,260,517) .
  • One or more of these, and other coca aroma chemicals can be obtained from an extract of coca leaves, or can be obtained synthetically, for use in some of the products disclosed herein.
  • Patent 8,557,842 "Cocaine analogs and methods of preparation and uses thereof” , which is enclosed herein by reference in its entirety and for all purposes. Another family of cocaine analogs is disclosed in U.S. Patent 6,472,422, which is enclosed herein by reference in its entirety and for all purposes.
  • Methylecgonine, or its precursor, carbomethoxytropinone can be starting points for synthetic coca alkaloids that are preferably non-addictive, non-water-soluble, and non-regulated, while making unsweetened cacao less bitter.
  • Other chemical pathways for reaching methylecgonine and related chemicals can also be starting points for synthesis of these derivatives. And much like coca alkaloids, derivatives preferably should be non-sedatives.
  • valerian root can appreciably reduce the bitter smell and bitter taste of cacao (for example, in hot water, mixing two tablespoons of cacao with 900 mg or 1.35 g of valerian root powder), it also can significantly reduce the "chocolate” taste of cacao (using 450 mg of valerian root powder minimally reduces the bitterness of cacao), which can reduce the commercial appeal of the mixture for its "chocolate” taste. Further, in significant quantities, valerian root acts as a sedative.
  • another embodiment of the products disclosed herein for example as a nighttime beverage before sleep, comprises cacao and valerian root, and optionally flavorings such as one or more fruit flavorings, and optionally extract of coca leaf.
  • approximately 2.7 g of, for example, Nature's Bounty Green Tea Extract achieves a similar effect when added to cacao as does adding about half as much Valerian root to cacao.
  • approximately 2.7g of Nature's Bounty Green Tea Extract achieves a similar effect when added to cacao as does adding about half as much Valerian root to cacao.
  • approximately 2 g of, for example, Gaia Herb's Hibiscus Flower Extract achieves a similar effect when added to cacao.
  • brewing six bags of, for example Herbi's Una de Gato tea and mixing in unsweetened cacao achieves a similar effect of diminishment of bitterness and "chocolate" taste.
  • the foodstuff provided by the invention comprises:
  • the ratio V/C 0.04.
  • Another embodiment of the present invention includes a combination of cocoa, extract of coca leaf and quinoa powder, to provide some texture.
  • Quinoa has many nutrients, including protein, while having little fat, no cholesterol, and no sugar (which is also mostly true for unsweetened cocoa powder, which has a bit of fat), but instead it has starches.
  • Any other plant-derived protein that is low in sugar and fat can be used with, or as a substitute for, quinoa powder, preferably proteins derived from plants that are free of gluten.
  • low- or non-fat milk powder is added to cocoa and powdered coca tea extract, the mixture of which is added to hot water.
  • low- or non-fat milk is heated (to about 100 °C, but brewing temperatures can range from about 70 °C to about 100 °C, as with other teas), to which the cocoa and coca tea leaf extract can be added.
  • protein sources that do not bind to flavonols are used for the products disclosed herein.
  • Another protein source can be collagen hydrolyzates, such as VITAGEL® collagen from Biogel AG (Switzerland).
  • the milk source typically will be cow milk, but milk from another animal (for example, from a buffalo, goat, sheep or llama) can be used, or from a plant-derived milk-like beverage (for example, plants such as almonds, coconuts, soy, rice, flax, or hemp).
  • a plant-derived milk-like beverage for example, plants such as almonds, coconuts, soy, rice, flax, or hemp.
  • an emulsifier such as lecithin, gum Arabic, sodium phosphate, or polysorbate 60 can be added.
  • Some embodiments of the foodstuff provided by the invention further comprise P grams of at least one protein; wherein the ratio A/(C + F ' + S + P) is approximately equal to or less than the ratio of the maximum allowable amount of coca alkaloid that can be legally used in said foodstuff.
  • an added protein source in the embodiments just mentioned, such as, but not limited to, quinoa or amaranth, soy, powdered egg whites, spirulina, or whey and casein— the protein components of milk, allows the addition of more coca leaf extract while staying under U.N. regulations on the amount of such extracts in a medicine.
  • one embodiment disclosed herein combines one tablespoon of cocoa with the coca leaf extract equivalent to brewing two bags of tea in hot water. In some cases, this leads to double the amount of coca alkaloid as allowed by international law.
  • Some embodiments of the invention include sugar. While cocoa and coca leaf extract, and any other ingredients, can be combined and consumed without sugar, some sugar can be added as a sweetener without subtracting much in the way of health benefits. While a typical canned (or bottled) beverage contains over 40 g of sugar, the products disclosed herein can have added a small amount of sugar, for example, approximately 1 teaspoon of sugar, which weighs 4.2 g (corresponding to 15 calories), which is a small fraction of the 40 g to 60 g of sugar in a typical can of soda or juice.
  • This amount of natural sweetener can also be provided by approximately one teaspoon of, for example, agave, jaggery, honey, molasses, or syrup; or from about a half of cup of skimmed milk (or its equivalent in powdered form of one tablespoon of whole or skim milk powder).
  • a new natural sweetener can be used, tagatose, which is 92 % as sweet as sugar, but only has one third of the calories of sugar.
  • Tagatose for example, can replace sugar 1: 1 in terms of weight (slightly less sweetness), or 1:1 in terms of calories (about three times as sweet).
  • inulin can be added to the products disclosed herein.
  • Inulin can be a slightly sweet replacement for sugar, fat and flour in food products, as well as being a soluble fiber, though in large quantities can lead to gas and bloating.
  • starches polysaccharides
  • cornstarch or tapioca as well as starch sugars such as maltodextrin, can be used to add both some sweetness, some thickness or make food products creamier.
  • gelatin is added to the products disclosed herein.
  • Gelatin a mixture of peptides and proteins produced by partial hydrolysis of collagen, is about 13 % sugar by weight. Thus it can be a source of protein and sugar for the products disclosed herein.
  • agar agar or agar
  • agar derived from seaweed or algae.
  • Agar is known for use as a food thickener, a source of fiber, a fat substitute, and because it absorbs water in the stomach, it creates a feeling of being more full with less food.
  • alitame is added to the foodstuffs of the invention.
  • Alitame (C 14 H 25 N 3 0 4 S) is an artificial sweetener similar to aspartame, with two important properties— it has no bitter aftertaste and it has no phenylalanine (for which a number of health related issues have been raised). Alitame can be added to the products disclosed herein.
  • proteins that are naturally sweet include proteins that are naturally sweet (including without limitation monelin, thaumatin, pentadin, mabinlin, brazzein, and curculin).
  • monelin is derived from the West African shrub known as the serendipity berry, though its use in food products is limited as it is expensive to grow and extract.
  • Thaumatin is derived from the West African katemfe fruit.
  • Sclareolide a herbal extract (e.g., from the clary sage plant), which has been used to reduce somewhat the bitterness of bitterness of coffee (e.g., U.S. Patent 4,988,532) can also be added to products disclosed herein.
  • Miraculin derived from the Synsepalum dulcificum plant, can also be added to the products disclosed herein.
  • the cacao products of the invention comprise cacao and coca leaf extract as described herein, but further include more sugar at the expense of decreasing the medical benefits of cacao consumption.
  • chocolate products such as candy bars have three- to five times as much sugar and fat as cocoa; such products are essentially chocolate-flavored sugar and fat.
  • Embodiments of products disclosed herein can include such ratios. Some more specific embodiments include ratios of sugar to cacao on the order of 1:1 without loss of much in the way of pleasurable taste.
  • the foodstuffs of the invention include cocoa butter, its equivalent, or a combination thereof.
  • the chocolate industry denotes two types of alternative fats— Cocoa Butter Equivalents (CBE) such as palm oil (with more CBEs specified in EU Directive 2000/36/EC), and Cocoa Butter Substitutes (CBS) of two types: lauric-based fats from oils of palm kernel or coconut, or non-lauric-based fats from oils of soy, cottonseed, peanut, rapeseed or corn.
  • artificial fats also known as fat substitutes
  • animal fats can be used, such as fish oil and butter.
  • the amounts of fat and sugar that can be added to the products disclosed herein can be chosen to meet the marketing needs of those producing some of the products disclosed herein. Less sugar and fat is needed than regular chocolate products, due to the de-bittering effects of extracts of coca leaves.
  • One constraint for some of the products disclosed herein is that for every C grams of unsweetened cocoa and F grams of fat and S grams of sweeteners, that F + S) ⁇ C.
  • Inulins are a group of naturally occurring polysaccharides produced by many plants such as chicory. While inulins comprise many fructose polymers, they have a bond structure that makes them mostly not digestible, while contributing some sweetness and fewer calories, and while adding dietary fiber. Colorless and odorless, when it is mixed with liquid, it forms a gel and white creamy structure, similar to fat. It also can provide some health benefits, such as increasing calcium absorption and growth of beneficial intestinal bacteria. However, consumption of large quantities can lead to some gastrointestinal distress. Inulin can be added to some of products disclosed herein.
  • agavin a polymer of fructose molecules derived from the agave plant (used to make tequila), which also provides some sweetness, fiber, and is not readily absorbed by the body. Recent reports suggest that agavin can help trigger insulin production and lower blood sugar levels (at least in mice).
  • salt consumption has been linked to problems with high blood pressure, in moderation (under approximately 3 g of sodium per day in a diet), salt is an excellent food seasoning.
  • a bit of salt especially low-sodium salt that includes potassium chloride
  • l/16 th of a teaspoon approximately 150 mg of sodium
  • the foodstuff provided by the invenion further comprises L grams of at least one liquid; wherein the ratio A/(C + F + S + L) is approximately equal to or less than the ratio of the maximum allowable amount of coca alkaloid that can be legally used in said foodstuff, where A, F and S have the defintions given above.
  • the at least one liquid is selected from the group consisting of: water, green tea, black tea, coffee, animal milk, plant milk, and a fruit juice.
  • Still other embodiments of the invention include sugar-free combinations that are made into food products such as candy bars or pudding.
  • These additional ingredients can include soy, and any flour (horina) such as corn flour or wheat flour— any source of protein that is mostly free of far, sugar or cholesterol.
  • any flour (horina) such as corn flour or wheat flour— any source of protein that is mostly free of far, sugar or cholesterol.
  • a variety of plant extracts for example, the lemon flavoring obtained from lemon verbena (also known as hierbaizisa), are, or can be, the basis of soda drinks.
  • coca tea extract is combined with such natural plant extracts in soda form that is without sugar or artificial sweeteners, for example, plants such as passion fruit or cranberry, as opposed to the current practice of preparing such sodas with sugar or artificial sweeteners.
  • a variety of other nutritional supplements and additives can be added to one or more of the products disclosed herein, especially those supplements and additives that do not significantly alter taste, and that do not add significant amounts of sugar or fats.
  • vitamins e.g., A, Bl, B3, B6, C, biotin, carotenes
  • minerals e.g., calcium, copper, chromium, iron, magnesium, sodium
  • other chemicals with positive health benefits, such as caffeine, nicotine and/or polyphenols. Additional amounts of any of these chemicals can be added to the products disclosed herein.
  • N-acetylcystein in multi-gram amounts, has been used to treat addictions to cocaine and tobacco, and in hundreds of milligrams to multi-gram amounts for other conditions (ibuprofen overdose, flu symptoms). Those amounts of n-acetylcysteine can be added to the produces disclosed herein.
  • Phytosterols are steroid compounds similar to cholesterol found in fruits and vegetables with reported abilities to reduce LDL cholesterol (the "bad” cholesterol) and total plasma cholesterol levels. Recent phytosterol compositions have been engineered to be dispersed in water-based products (see U.S. Patent 8,460,738 and U.S. Patent Application 20120282368). Phytosterols can be added to the products disclosed herein.
  • L-Theanine is a non-protein amino acid found most commonly in green tea. L-Theanine has been shown to increase production of dopamine in the brain. The science is still unclear as to theanine's effect on serotonin production, which would have it help reduce levels of perceived stress. L-Theanine can be added to the products disclosed herein.
  • Other nutritional supplements and additives that can be added to the products disclosed herein include: xanthohumol, a polyphenol with some anti-viral, anti-cancer, and anti-inflammatory properties; hesperidins, a citrus flavanone glycoside; glyco- macropeptide (GMP), a protein source that does not contain phenylalanine and has hunger suppression effects; alpha lipoic acid, which may have blood sugar-regulating properties; a balanced mix (which can be in a ration between about 4: 1 and about 1:4) of the fatty acids omega-3 (an anti-inflammatory, some such acids being ALA, EPA and DHA, and preferably free of mercury present in some fish used to prepare omega-3 oils) and omega-6 (an inflammatory) [see Simop2008]; soy lecithin - a popular food emulsifier (often in chocolate products), polysorbate 80, gum arabic, and other emulsifiers; tocopherol (a source of Vitamin E with freshening properties); vanilla
  • Carrageenan (0 12 ⁇ 17 0 19 8 3 ) ⁇ (its lambda form), is a non-caloric non-digestible soluble fiber that can also be added to the products disclosed herein.
  • Carrageenan is a thickener that gives low-fat foods a fuller taste, while not altering taste, and is added to products such as yogurt, chocolate, ice cream, soups and toothpaste.
  • Other thickeners include alginate (from seaweed), pectin (from fruits) and alginate-pectin.
  • cinnamon powder or liquid can be added to the cacao products disclosed herein, especially those with any sugar added. Some studies have shown that daily consumption of cinnamon can improve insulin resistance and blood glucose control.
  • the cacao-based foodstuffs of the invention further comprise SP grams of at least one supplement selected from the group consisting of: phytosterols, L-theanine, xanthohumol, hesperidins, glycomacropeptide, alpha lipoic acid, omega-3 fatty acids, omega-6 fatty acids, soy lecithin, gum Arabic, polysorbate 80, tocopherol, vanilla, vanillin, taurine, artificial flavors, probiotic cultures, green tea extracts, carrageenan, cinnamon, saw palmetto, rhodiola, red yeast rice, strawberries, and ginseng; wherein the ratio A/(C + F + S + SP) is approximately equal to or less than the ratio of the maximum allowable amount of coca alkaloid that can be legally used in said foodstuff.
  • at least one supplement selected from the group consisting of: phytosterols, L-theanine, xanthohumol, hesperidins, glycomacropeptide, alpha lipoic acid
  • Saw palmetto is a plant with a fruit that has been used as a medicine, with some reported successes, for treating conditions of the prostate.
  • One form of saw palmetto for such use is powder in capsule which can be swallowed as is, or used to make a tea.
  • Another embodiment of the products disclosed herein comprises mixing extracts of saw palmetto powder with cacao and extracts of coca leaf.
  • Coffee is one of the world's most popular drinks, and caffeine is the world's most widely consumed psychoactive drug (a methylxanthine very similar to chocolate's theobromine).
  • psychoactive drug a methylxanthine very similar to chocolate's theobromine.
  • regular coffee consumption preferably free of sugar, has been linked to a variety of health benefits, including lowering the risks of liver disease and type 2 diabetes (see “11 reasons why you should drink coffee every day” , http: //www. huffingtonpost . com/2013/10/17/coffee-health ⁇ -benefits ⁇ _n ⁇ _4102133.html).
  • a popular combination not surprisingly, are mocha drinks— combinations of coffee and chocolate.
  • Another embodiment of the products disclosed herein comprises mixing coffee with cacao and extracts of coca leaf.
  • a legal, non-addictive, prescription drug (Schedule IV, easy to obtain) of growing popularity for fighting fatigue and improving mental performance (much used by "Air Force pilots, emergency room doctors, and Silicon Valley entrepreneurs” ) is modafinil (brand name is Provigil) , which acts similarly to an amphetamine. Extracts of the Rhodiola rosea plant provide effects similar to that of modafinil. Such extracts of Rhodiola can be accompanied with ginseng extracts to help reduce stress.
  • Another embodiment of the products disclosed herein comprises mixing extracts of the rhodiola plant with cacao and extracts of coca leaf.
  • Red yeast rice is a reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.
  • statins also help improve erectile dysfunction (ED) , and that high doses of simvastatin helped with one form of MS.
  • Another embodiment of the products disclosed herein comprises mixing extracts of the red yeast rice with cacao and extracts of coca leaf, with or without the monacolin K as regulated by local health authorities (in the U.S. , the FDA bans red yeast rice with monacolin K) .
  • Chocolate-covered strawberries has been a romantic favorite for centuries. Mixtures of chocolate and strawberry ice cream (usually with vanilla ice cream, and more fun with a banana to form the classic Banana Boat) have been popular for just as long as a summer treat. They mix well. Recent studies show that consumption of large amounts of strawberry powder (for example, 60 grams per day) can reduce the risk of, or prevent, some types of cancer [see Suh2012].
  • Another embodiment of the products disclosed herein comprises mixing extracts of the strawberry with cacao and extracts of coca leaf.
  • Ginseng is a family of plants with fleshy roots which contain one or more ginsenosides, which have shown some effective in treating immune system problems and helping to improve blood sugar chemistry. While ginseng is popular in Asian cultures where it well known, it has had less acceptance in the Americas due to its unfamiliar flavors. However, a recent study showed that chocolate can be added to ginseng preparations to make them more palatable [see Chung 2012] .
  • Another embodiment of the products disclosed herein comprises mixing extracts of ginseng with cacao and extracts of coca leaf.
  • procaine As an anti-aging compound, a use put forth by a Romanian scientist, Ana Asian in the 1950s, though has encountered FDA opposition for years. It is thought that such effects of procaine are due to its breakdown products, PABA (para-aminobenzoic acid) and DEAE (diethylaminoethanol). Closely related to DEAE is DMAE (dimethy- laminoethnol).
  • Another embodiment of the products disclosed herein comprises mixing PABA and DMAE (or DEAE where available) with cacao and extracts of coca leaf.
  • a variety of related products can be manufactured by substituting extracts of Valerian root with extracts of Hibiscus flower, along with any flavorings such as for strawberry or vanilla or cherry.
  • a variety of health benefits are obtained from Hibiscus, such as providing diuretic effects, treating mild hypertension, and having bioflavonols that can prevent an increase in LDL cholesterol.
  • the foodstuffs provided by the present invention can be produced on a large scale, i.e., a scale suitable for commercial distribution, using methods and materials familial to those having skill in the art.
  • Any of a variety of coca leaves for example, those used in brands of mate de coca, can be brewed on an industrial scale to prepare extracts of the coca leaf.
  • the coca leaves of the Yungas region of Venezuela, and the Truxillense variety of coca leaves grown in Peru have a reputation for having a more pleasant taste.
  • Coca leaves, in large quantities, can be brewed industrially, and the brew can be distilled and dried.
  • the resulting liquid or powder form can then be mixed with cacao powder, and other ingredients, using any of a variety of mixers, such as jacketed Hobart mixers.
  • liquid cacao can be mixed with the brewed mate, with the resulting mixture distilled and dried.
  • liquid cacao can be mixed with a liquid extract of coca leaves, with the resulting mixture distilled and dried.
  • Liquid or solid extracts of coca leaves can be added to traditional chocolate products, recipes and production methods, such as those disclosed in Sugar Confectionery and Chocolate Manfaucture, by R. Lees and E.B Jackson, first published in 1973, and incorporated herein by reference in its entirety and for all purposes.
  • Coca plants typically require five to six years before the leaves are sufficiently mature for consumption. Not all coca teas have the same tastes, and coca tea leaves can go stale (or be damaged after harvest by exposure to rain or a damp atmosphere, which can lead to growth of mold which breaks down alkaloids in the leaves). The freshness of extracts from coca leaf is a factor in the masking of bitterness of cacao.
  • one embodiment of the products disclosed herein is to seal a mixture of cocoa powder and coca leaf extract in a non-air-permeable packet, for example, the laminate of paper and plastic packet used for Tazo teas, or the packets used to package Swiss Miss Hot Chocolate.
  • a non-air-permeable packet for example, the laminate of paper and plastic packet used for Tazo teas, or the packets used to package Swiss Miss Hot Chocolate.
  • One such packet can be those similar to the Hot Cocoa K-cups used with Keurig brewing machines, which retail in 2013 for around US $0.75.
  • One cup of coca tea made from one bag of coca tea contains approximately 5 mg of coca alkaloid (see, for example, "Identification and quantitation of alkaloids in coca tea” , Forensic Science International, February 1996, 179-189), with two bags thus contributing 10 mg of coca alkaloid to the 10 g of cacao powder, with the limits of the regulations of the UN.
  • Starbucks at its manufacturing facilities, under government control, can prepare packets of mixtures of cacao, coca extract and other ingredients, and seal them for shipment to their retail locations, where at the retail location, a customer can order a beverage using the packets. Then, with or without a prescription (depending on local laws), customers can buy fully prepared versions of some of the products disclosed herein, presumably to consume at the retail location, or take back to their homes or offices to consume there.
  • Example 2 Dry Mix Powered Beverage Using standard manufacturing techniques, prepare 148 g of unsweetened cocoa powder. Brew 40 bags of coca tea in hot water at a temperature between 70 °C and 100 °C as described in Example 1. Separate the tea leaves and other solids from the liquid. Dehydrate the liquid portion, leaving a powdered extract of coca leaf; or, obtain the equivalent weight of powdered extract from a commercial supplier. Mix powdered extract with unsweetened cacao powder. Optionally, add in and mix sweeteners, flavorings, and nutritional supplements. Package for sale using standard packaging techniques.
  • Example 3 Use of Powered Beverage Product Prepare hot water, typically to a temperature between 70 °C and 100 °C.
  • Example 4 Beverage Product Preparation Using standard manufacturing techniques, prepare, for example, 148 g of unsweetened cacao powder. Mix 200 mg (40 x 5) of benzoylmethylecgonine with unsweetened cacao powder. 3. Optionally, add in and mix 80 mg (40 x 2) of ecgonine methyl ester.
  • a cup of hot cacao-tea was made using coca tea.
  • the result was a chocolate-tasting drink, with both a less-intense and less-lingering bitterness taste.
  • the beverage has a diminished smell of bitterness, the initial sip has a diminished bitterness, and subsequent sips have a diminished bitterness. With typical amounts of stirring, no clumping was observed.
  • Each of four volunteer subjects was given about two tablespoons of unsweetened cocoa is about 350 mL of water at a temperature of about 90 °C.
  • Each subject was allowed to drink the mixture and then asked to describe their experience of the taste of the drink.
  • Each subject described the taste as bitter, some subjects complaining that the bitterness was particularly unpleasant.
  • Example 7 Cold Brewing
  • Two bags of coca tea (e.g., ECOC ARAN AVI® brand) were brewed in two cups of cold water for approximately five hours while being stored in a refrigerator (approximately 5 °C.
  • the brewed tea was removed from the refrigerator, and one tablespoon of unsweetened HERSHEY'S UNSWEETENED CACAO w as added.
  • the resulting taste was less bitter than the taste of adding one tablespoon the cacao to two cups of cold water.
  • the contents of a bag of coca tea is basically finely ground up coca leaf. Twelve coca leaves were placed into a cup, to which was added hot water, and the leaves were allowed to brew for approximately 12 min. Then one tablespoon of unsweetened Hershey's cacao was added. A similar level of reduction of bitterness was achieved as compared to preparations using bags of coca tea.
  • coca flour For example, Inal Mama of Peru manufactures and sells COCA ZERO® coca flour.
  • one tablespoon of Hershey cocoa powder was mixed with one teaspoon of COCA ZERO coca flour, to which one cup of hot water was added.
  • one tablespoon of cocoa powder was mixed with two teaspoons of COCA ZERO.
  • the reduction of bitterness was similar to that found by using one or two tea bags, respectively.
  • the taste of the mixture of cacao and coca flour was somewhat different than that of brewing with tea bags, as the coca flour contributes more leaf particulate to the mixture.
  • the present invention will be seen by those having ordinary skill in the art to provide an important advance in food science and nutrition by enabling the production of foodstuffs having the considerable health benefits of cocoa without its bitterness.
  • a wide variety of foodstuffs can be made, including, but not limited to, hot and cold beverages, food bars, cakes, candies, and the like.
  • the foodstuffs can include additional beneficial substances, such as, but not limited to, proteins, medicaments, particularly natural medicaments, and vitamins.
  • Diabet2013 Inter Act consortium, "Consumption of sweet beverages and type 2 diabetes incidence in European adults: results from EPIC— InterAct” Diabetologia, volume 56 n7, July 2013, pages 1520-1530.

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Abstract

L'invention concerne des produits qui sont sans sucre, ou à faible teneur en sucre, contenant des extraits issus de feuilles de la plante Erythroxylum, et un ou plusieurs produits végétaux, tel que la poudre de cacao ou un aromatisant type cola, l'amertume perçue du/des produit(s) végétal/végétaux étant réduite.
PCT/US2014/048299 2013-07-26 2014-07-25 Utilisations de feuille de coca ou de racine de valériane pour réduire l'amertume dans des aliments contenant du cacao non sucré Ceased WO2015013679A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
NZ761055A NZ761055A (en) 2014-07-25 2015-01-22 Use of coca leaf or valerian root to reduce bitterness in foods containing unsweetened cocoa
AU2015294618A AU2015294618A1 (en) 2014-07-25 2015-01-22 Use of coca leaf or Valerian root to reduce bitterness in foods containing unsweetened cocoa
EP15824377.4A EP3171703A4 (fr) 2013-07-26 2015-01-22 Utilisation de feuille de coca ou de racine de valériane pour réduire l'amertume dans des aliments contenant du cacao non sucré
CA2954497A CA2954497C (fr) 2013-07-26 2015-01-22 Utilisations d'une feuille de coca pour reduire l'amertume de produits alimentaires
PCT/US2015/012536 WO2016014114A1 (fr) 2013-07-26 2015-01-22 Utilisation de feuille de coca ou de racine de valériane pour réduire l'amertume dans des aliments contenant du cacao non sucré
US14/744,242 US20160021906A1 (en) 2014-07-25 2015-06-19 Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa
US15/442,628 US20170231248A1 (en) 2014-07-25 2017-02-25 Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa
US17/727,370 US20220386644A1 (en) 2014-07-25 2022-04-22 Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa

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US201361858680P 2013-07-26 2013-07-26
US61/858,680 2013-07-26
US201361862567P 2013-08-06 2013-08-06
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US201361900270P 2013-11-05 2013-11-05
US61/900,270 2013-11-05

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US14/744,242 Continuation-In-Part US20160021906A1 (en) 2014-07-25 2015-06-19 Uses of coca leaf or valerian root to reduce bitterness in plant-based foods such as those containing unsweetened cocoa

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PCT/US2015/012536 Ceased WO2016014114A1 (fr) 2013-07-26 2015-01-22 Utilisation de feuille de coca ou de racine de valériane pour réduire l'amertume dans des aliments contenant du cacao non sucré

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