Provided are roasted cacao beans with high total polyphenol content and reduced bitterness and the like, and a method for roasting raw cacao beans. Roasted cacao beans are obtained by roasting raw cacao beans in a state in which the pressure has been reduced below atmospheric pressure by heating for a prescribed period using microwaves so that the bean surface temperature reaches a temperature in the range of 50-90° C. The microwave heating time is preferably in the range of five to ten minutes.

An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

Provided herein are exemplary embodiments including a computing device comprising a processor, a memory and a display, the computing device being configured to dynamically display a specific, structured interactive graphical user interface paired with a prescribed functionality directly related to the interactive graphical user interface's structure, the specific structured interactive graphical user interface configured to receive input information including an entry of a desired type of food to be prepared, and a desired characteristic of the food, the computing device processor automatically generating a food preparation parameter based on the received input information, and the computing device processor automatically generating a custom recipe for preparation of the food. Additionally, the specific structured interactive graphical user interface may be configured to receive an entry to modify the food preparation parameter or the custom recipe.

Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with the cocoa beans. Cocoa products produced by such methods and systems for performing such methods on cocoa beans are also disclosed.

The invention provides a method for extraction of at least one extract compound from a material, comprising: a. contacting carbon dioxide with the material to dissolve an amount of the at least one extract compound from the material into the carbon dioxide; b. contacting the carbon dioxide comprising the at least dissolved extract compound with a sorbent to sorb the at least one extract compound onto the sorbent and for regenerating the carbon dioxide; c. recirculating the regenerated carbon dioxide; and d. repeating said recirculating at a constant density of said carbon dioxide of between 100 and 1000 kg/m.sup.3, and repeating said recirculating for at least 10 cycles.

Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a smoky odor, a different off odor, microbes, or combinations of any thereof. Systems for reducing contaminants in cocoa beans are also disclosed.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; (d) separating the suspension into: a water phase (heavy phase), a fat phase (light phase) comprising cocoa butter, and a solid phase comprising cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) to obtain cocoa aroma and cocoa powder by supplying a flow of said solid phase to a mixing device; wherein the mixing device comprises: a cylindrical, tubular body with a horizontal axis having an inlet opening for the solid phase, an outlet opening for the dried solid phase and an optional outlet opening for a vapor phase comprising cocoa aroma; end plates closing the tubular body at its opposite ends; a coaxial jacket heating or cooling the internal wall of the tubular body to a temperature of from 55° C. to 150° C.; and a bladed rotor, which is supported for rotation in the tubular body, its blades being arranged as a helix and oriented for centrifuging the solid phase and simultaneously transporting it towards the outlet opening.

Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first liquid phase, a second liquid phase and a solid phase, said second liquid phase comprising cocoa butter as a major component and solids and/or first extraction agent as minor components and said solid phase comprising cocoa powder and first extraction agent. The disclosed methods enable production of cocoa extracts and products with increased yield of cocoa butter, antioxidants and/or vitamins.