CACAO BEAN-DERIVED COMPOSITION

WIPO Patent Application WO/2023/054681

A1

The purpose of the present invention is to obtain a cacao bean-derived fraction containing a large amount of GABA. Provided is a cacao bean-derived composition that has a specific gravity of at least 1.2 and that contains at least 0.55 mg/g of γ-aminobutyric acid (GABA).

BABA KENTO (JP)
MIYAZAKI MEGUMI (JP)
MATSUDA KOKI (JP)
NISHIYAMA YURI (JP)
YOSHIDA HARUNA (JP)

PCT/JP2022/036734

April 06, 2023

September 30, 2022

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MEIJI CO LTD (JP)

A23L33/105; A23G1/06; A23G1/32; A23G1/36; A23G1/48

JP2007006853A	2007-01-18
JPH0975003A	1997-03-25

ANONYMOUS: ""Why do you select cacao nibs?" Inquiry from pastry chef", CHOCOLUMBUS. THE STORY OF CACAO AND CHOCOLATE, 13 August 2020 (2020-08-13), XP093052958, Retrieved from the Internet [retrieved on 20230609]
ANONYMOUS: "Cocoa Beans・The Secret to Making Delicious Chocolate", CHOCOLATEWORLD123, 7 August 2020 (2020-08-07), XP093052965, Retrieved from the Internet [retrieved on 20230609]
ANONYMOUS: "About the manufacturing process from cocoa beans to chocolate", THE TRUTH ABOUT FOOD ADDITIVES AND HEALTH FOODS, 27 July 2019 (2019-07-27), XP093052959, Retrieved from the Internet [retrieved on 20230609]
YOSHITSUGU NAKANISHI,: "Cocoa butter and cocoa substitutes", JOURNAL OF JAPAN OIL CHEMISTRY, vol. 19, no. 8, 1970, pages 722 - 733, XP093054660

SIKS & CO. (JP)

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