| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | Method of manufacturing a cocoa polyphenol concentrate | JP2007517474 | 2005-04-20 | JP2008500380A | 2008-01-10 | アルヴィン イバラ，; エレナ シエンフエゴス−ホヴェヤノス，; ホセ−ヴィセンテ ポンス−アンドレウ， |
| ココアポリフェノール濃縮物を得るプロセスであって、（ａ）未発酵ココア豆を水中での漂白に８５〜１００℃の温度で３〜１５分間掛けて低減ポリフェノール酸化酵素活性を具えた未発酵ココア豆を得て、（ｂ）該ココア豆を８５℃未満の温度で乾燥して含水率が１５％以下の乾燥未発酵ココア豆を得て、（ｃ）乾燥未発酵ココア豆を粒径低減ステップに掛けてその少なくとも９９重量％が３００μｍ未満の粒径を有する乾燥未発酵ココア豆中間物を得て、（ｅ）該中間物からポリフェノールを抽出してココアポリフェノール抽出物と抽出固体とを得て、（ｄ）該抽出物を濃縮してココアポリフェノール濃縮物を得るステップを含んでなり、さらにステップ（ｄ）の前に脱脂ステップを有してなる。
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| 62 | チョコレートドリンク及びその製造方法 | JP2004517256 | 2003-06-17 | JPWO2004002243A1 | 2005-10-27 | 淑子 日野; 芳明 横尾; 賢蔵 高橋 |
| 本発明は、ざらつきのない滑らかな口あたりとすっきりとした後味を持ち、且つ、風味に優れたコクのあるチョコレートドリンクの製造方法を提供する。より具体的には、カカオニブを水で抽出する工程と、抽出液から不溶性固形分を取り除く工程とを経るチョコレートドリンクの製造方法において、両工程の液温度を、カカオ油脂の融点よりも高い温度とすることで、カカオの油脂分含量が高く、沈殿の生成が抑制され、且つ、保存中のカカオ油脂の固化の無い、チョコレートドリンクを得た。当該チョコレートドリンクは、ざらつきのない滑らかな口あたりとすっきりとした後味を持ち、且つ、風味に優れる。 | ||||||
| 63 | Cocoa component, edible having a polyphenol content elevated products, their preparation, and medical use | JP51299298 | 1997-09-08 | JP2001500016A | 2001-01-09 | エス キーリー，カーク; エム ゲイアー，ハンス; エイチ シュミッツ，ハロルド; エム スナイダー，ロドニー; エフ ジュニア ハマーストーン，ジョン; ジェイ ホワイタクル，エリック; イー マイアーズ，メアリー; ジェイ ジュニア ロマンクズィーク，レオ |
| (57)【要約】 高められたココアポリフェノールレベルを有するココア成分、有意な量のココアポリフェノールを保持しなからココア成分を産生する工程、ココア成分またはココアポリフェノールを含んでいる組成物、および哺乳類の健康を改善するためのココア成分またはココアポリフェノールの使用法を記載する。 ココア成分は部分的にまたは完全に脱脂したココア固形物、ココアニブおよびそれらに由来する部分、ココアポリフェノール抽出物、ココアバター、チョコレートリカー、およびそれらの混合物を含む。 本発明は、ココア豆から脂肋を抽出する方法と、ココア豆を他の方法で加工して出発材料と比較してポリフェノールの保持された濃度を有するココア成分を産生する方法とを提供する。 | ||||||
| 64 | METHOD AND DEVICE FOR TREATING COCOA NIBS AND COCOA NIB PIECES | PCT/EP2009054609 | 2009-04-17 | WO2009127728A3 | 2010-04-22 | ABBING WIM; KOZIOROWSKI THOMAS |
| The invention relates to a method for drying and/or roasting cocoa nibs and/or cocoa nib pieces in a drum (10), which can be heated from the outside. According to the invention, in addition to heating the drum (10) from the outside for transferring heat by convection, a flow of clean hot gas (5) is passed into the drum (10). This flow of clean hot gas is passed manually through the drum (10). The invention furthermore relates to a device for drying and/or roasting cocoa nibs and/or cocoa nib pieces, which is suitable, in particular, for carrying out the method of the invention. | ||||||
| 65 | METHOD FOR PROCESSING COCOA BEANS | PCT/EP2009055754 | 2009-05-13 | WO2009138419A3 | 2010-01-14 | BERNAERT HERWIG; CAMU NICHOLAS; LOHMUELLER TOBIAS |
| The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained. | ||||||
| 66 | 카카오 빈의 거피 방법 및 거피된 카카오 빈을 포함하는 식품류 | KR20160163933 | 2016-12-02 | KR20180063764A | 2018-06-12 | 김혁균 |
| 본발명은카카오빈(cacao bean)의거피(去皮) 방법및 거피된카카오빈을포함하는식품류에관한것으로서, 보다구체적으로는거피과정에서카카오빈이깨지는것을방지하는수 가공에의한카카오빈 거피방법및 이로부터제조되는깨지지않은거피된카카오빈을포함하는사탕, 과자또는초콜릿등의식품류에것이다. 본발명에의하면, 카카오빈을거피하는경우, 카카오빈이깨지는등의물리적인손상이없이원형그대로의카카오빈을제조할수 있으므로, 이를식품류에적용하는경우카카오빈의형상을그대로유지할수 있어식품산업상매우유용한발명이다. | ||||||
| 67 | 알칼리화 캐롭의 제조방법 | KR1020167014444 | 2014-10-29 | KR1020160078484A | 2016-07-04 | 엘리스래리딘; 로버트마크제랄드 |
| 본발명은알칼리화캐롭(alkalized carob)을제조하는방법에관한것으로, 해당방법은 (a) 물과캐롭분말로이루어진슬러리를조제하는단계와, (b) (a) 단계의슬러리에알칼리를첨가하여반응혼합물을조제하는단계와, (c) 상기반응혼합물을약 65℃에서약 150℃의온도로가열하는단계와, (d) 필요에따라상기반응혼합물을약 65℃에서약 150℃의온도로유지하는단계와, (e) 상기반응혼합물을건조하여알칼리화캐롭을얻는단계를포함한다. 본발명은또한, 알칼리화캐롭, 나아가비알칼리화캐롭, 천연카카오및 알칼리화카카오중 1종이상과해당알칼리화캐롭의혼합물에관하며, 또한카카오대체재또는카카오증량재로서의해당알칼리화캐롭또는혼합물의용도와, 해당알칼리화캐롭또는혼합물을포함하는식품또는음료에관한다. | ||||||
| 68 | 균사체화된 산물 및 카카오와 다른 농작물 유래의 균사체화된 산물의 제조방법 | KR1020157029425 | 2014-03-15 | KR1020150140687A | 2015-12-16 | 켈리,브룩스,존; 랭건,제임스,페트릭 |
| 본발명은균사체화된카카오콩 또는다른농산품의제조방법을제공한다. 이방법은카카오콩 또는다른농작물을제공하고, 카카오콩 또는다른농작물을살균하여준비된카카오콩 또는다른농작물을제공하고, 및, 제조된곰팡이성분을준비된카카오콩 또는다른농작물에접종하고균사체화된산물을제조하기위해접종물을배양하는단계를포함한다. 본발명의방법은출발카카오콩 또는다른농작물과비교하여제조된카카오콩 또는다른농작물이바람직하지않은맛 성분, 예컨대, 테오브로민또는 2-메톡시-3-이소프로필피라진의감소된수준과균사체화산물, 예컨대, 베타글루칸, 피라진및 다당류의증가된수준을제공한다. | ||||||
| 69 | 균사체화된 커피 산물 및 제조방법 | KR1020157029417 | 2014-03-15 | KR1020150131293A | 2015-11-24 | 켈리,브룩스,존; 랭건,제임스,페트릭 |
| 본발명은균사체화된커피산물의제조방법을제공한다. 이방법은커피생두를제공하고, 준비된커피생두를제공하기위해커피생두를살균하고, 제조된곰팡이성분을준비된커피생두에접종하고, 균사체화된커피산물을제조하기위해접종물을배양하는단계를포함한다. 본발명의방법은출발커피생두와비교하여준비된커피생두및 균사체화된커피산물이클로로겐산같은바람직하지않은맛 성분들의감소된수준및 베타글루칸과다당류같은균사체화산물의증가된수준을갖도록한다. | ||||||
| 70 | 향이 진한 코코아의 제조 방법 | KR1020100035067 | 2010-04-16 | KR101347927B1 | 2014-01-07 | 코프,가브리엘레,마르가레테; 자일러,밀레나; 헤넨,요제프,크리스티안; 브란드스테터,베른하르트 |
| 본 발명은 로스팅된 코코아 닙의 제조 방법에 관한 것이다. 또한, 본 발명은 로스팅된 코코아 닙으로부터 코코아 리커 및 코코아 분말을 제조하는 방법에 관한 것이다. | ||||||
| 71 | 카카오콩을 이용한 폴리페놀 농축액의 제조방법 | KR1020110138788 | 2011-12-21 | KR101242002B1 | 2013-03-11 | 박덕철; 이만종; 김동만 |
| PURPOSE: A manufacturing method for a polyphenol concentrate using cacao beans is provided to reduce production costs by a relatively simple process without expensive equipment. CONSTITUTION: A manufacturing method for a polyphenol concentrate comprises the following steps of: (i) producing a liquid first extract and a solid first extract by mixing, extracting, and filtering 5-40wt% of cacao beans pulverized with an average diameter under 0.38mm, and 60-95wt% of water; (ii) producing a liquid second extract by mixing, extracting, and filtering the solid first extract and 2wt%:8wt%-4wt%:6wt% of fermented alcohol; and (iii) mixing the liquid first extract and the liquid second extract, and extracting supernatant by centrifugation. Step(iii) comprises the following steps of: forming a mixture by mixing the liquid first extract and the liquid second extract; producing a filtered material by mixing diatomite to the mixture and filtering; and extracting the supernatant by centrifugation of the filtered material. The extracting in step(i) is performed at 80-100 deg. C. for 3-9 hours. The extracting in step(ii) is performed at 50-65 deg. C. for 3-9 hours. Step(iii) also comprises a process of filtering the supernatant. After step(iii), the following steps are performed: forming a pre-extract by concentrating the supernatant at a low temperature; and refining the pre-extract. The refining of the pre-extract uses a column filled with adsorbent or a high performance liquid chromatography. [Reference numerals] (S100) Generating a liquid first extract by hot water extraction; (S200) Generating a liquid second extract from a solid first extract using a fermenting ethanol; (S300) Extracting supernatant by centrifuging the mixture of the liquid first extract and the liquid second extract | ||||||
| 72 | 향이 진한 코코아의 제조 방법 | KR1020100035067 | 2010-04-16 | KR1020100115316A | 2010-10-27 | 코프,가브리엘레,마르가레테; 자일러,밀레나; 헤넨,요제프,크리스티안; 브란드스테터,베른하르트 |
| PURPOSE: A method of manufacturing cocoa with strong flavor is provided to improve the color and flavor of cocoa while using less percentage of cocoa in a food product. CONSTITUTION: A method of manufacturing cocoa is prepared by a step of the followings: cocoa bean or cocoa nib containing 15 to 30 weight percentage of moisture is roasted in a first temperature of 85 to 95 degree Celsius; the cocoa bean or cocoa nib is roasted until the moisture level is under 15 weight percentage; the roasting temperature is increase from the first temperature to second temperature of 130 to 140 degree Celsius, the temperature is increased by less than 1 degree Celsius per minute; the cocoa bean or nib is roasted in the second temperature for 5 to 20 minutes; the total roasting take about 100 to 150 minutes; the cocoa nib is obtained after removing the cocoa shells. A preprocessing of cocoa nib such as adding water is performed before roasting, and the water is added in liquid or steam. | ||||||
| 73 | 레드 코코아 성분, 레드 초콜릿 및 식료품의 제조 방법 | KR1020107013291 | 2008-11-19 | KR1020100110302A | 2010-10-12 | 밀러케네스비.; 왕샤오잉; 스튜어트데이비드에이.; 홈그렌마크 |
| 본 발명은 산성화된 레드 코코아 빈 닙, 레드 코코아 액, 및 레드 코코아 분말과 같은 산성화된 레드 코코아 제품 및 성분을 제공한다. 상기 산성화된 코코아 제품 및 성분은 일반적으로 산 조성물로 처리된 발효중 및 비발효된 코코아 빈으로부터 제조된다. 상기 방법은 식료품 및 성분을 제조하는 것들을 포함하는데, 이때 산 처리를 사용하고 더칭을 하지 않음으로써 코코아 항산화제의 수준이 유지되고, 상기 식료품 및 성분은 특유의 빨강 색상을 갖는다. 빨강 색조 또는 색상을 갖고, 높은 수준의 코코아 항산화제를 갖는 코코아 닙, 초콜릿 또는 코코아 액 및 코코아 분말 뿐만 아니라, 이들로부터 제조되는 식료품이 개시된다.
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| 74 | 과일맛 풍미의 코코아 제품 및 이와 같은 코코아 제품을 제조하는 방법 | KR1020137029443 | 2012-04-09 | KR101905220B1 | 2018-10-05 | 아니스,하롤드글렌 |
| 증가된양의과일향화합물을포함하는, 과일맛풍미가있는코코아제품이개시되어있다. 본코코아제품은코코아닙, 거피된코코아콩, 또는이의조합을산 및물과혼합하는단계, 및산처리된닙, 산처리된거피코코아콩 또는이의조합을로스팅하는단계를포함하는방법에의해제조된다. | ||||||
| 75 | 균사체화된 커피 산물 및 제조방법 | KR1020187019060 | 2014-03-15 | KR1020180081171A | 2018-07-13 | |
| 본발명은균사체화된커피산물의제조방법을제공한다. 이방법은커피생두를제공하고, 준비된커피생두를제공하기위해커피생두를살균하고, 제조된곰팡이성분을준비된커피생두에접종하고, 균사체화된커피산물을제조하기위해접종물을배양하는단계를포함한다. 본발명의방법은출발커피생두와비교하여준비된커피생두및 균사체화된커피산물이클로로겐산같은바람직하지않은맛 성분들의감소된수준및 베타글루칸과다당류같은균사체화산물의증가된수준을갖도록한다. | ||||||
| 76 | 발효되지 않은 코코아 콩을 기재로 하는 코코아 제품 및 그의 제조 방법 | KR20187003532 | 2016-07-08 | KR20180040581A | 2018-04-20 | HUHN TILO |
| 본발명은, (a) 발효되지않은코코아콩에물을첨가하여현탁액을형성하는단계; (b) 상기현탁액을습식분쇄하는단계; (c) 상기현탁액을 70℃이하의온도에서열처리하는단계; (d) 상기현탁액을수상(중질상), 주요성분으로서코코아버터를포함하고미량성분으로서고형분및/또는물을포함하는지방상(경질상), 및코코아분말및 물을포함하는고체상으로분리하는단계; 및 (e) 임의적으로는, 코코아버터를상기지방상으로부터분리하는단계, 코코아분말을상기고체상으로부터분리하는단계, 및코코아아로마및 폴리페놀성분말을적어도상기수상으로부터분리하는단계를포함하는, 상기 3 가지의상을개별적으로가공하는단계를포함하여, 발효되지않은코코아콩을가공하는방법을개시한다. 또한, 본발명은, 본발명의기술을사용하여제조한, 예를들면, 폴리페놀, 항산화제, 비타민및/또는당과같은많은양의코코아열매의영양학적으로유익하고유용한성분을포함하는코코아제품제조키트및 초콜릿또는초콜릿유사제품을제조하는방법을개시한다. | ||||||
| 77 | 코코아 추출물, 코코아 제품 및 이들의 제조 방법 | KR20187003535 | 2016-07-08 | KR20180030567A | 2018-03-23 | HUHN TILO |
| 본발명은, (a) 코코아콩 또는니브에물을첨가하여현탁액을형성하는단계; (b) 상기현탁액을습식분쇄하는단계; (c) 상기현탁액을 70℃이하의온도에서열처리하는단계; (d) 상기현탁액을, 수상(중질상), 코코아버터를포함하는지방상(경질상), 및코코아분말및 유체성분을포함하는고체상으로분리하는단계; 및 (e) 상기단계 (d)에서수득되는고체상의흐름을혼합장치에공급함으로써상기고체상으로부터유체성분을연속적으로분리하여코코아아로마및 코코아분말을수득하는단계를포함하는, 코코아콩 또는니브를가공하는방법에관한것으로, 이때상기혼합장치는, 상기고체상을위한유입구개구, 상기건조된고체상을위한유출구개구및 코코아아로마를포함하는증기상을위한임의의유출구개구를갖는수평축을가진실린더형관형바디; 그의대향단부에서상기관형바디를폐쇄하는단부플레이트; 상기관형바디의내벽을 55℃내지 150℃의온도로가열또는냉각하는동축재킷; 및상기관형바디내에서회전하도록지지되고, 그의블레이드는나선형으로배열되어고체상을원심분리하는동시에이를유출구개구쪽으로이송하도록배향되는, 블레이드형로터를포함한다. | ||||||
| 78 | 폴리페놀 함량이 증가된 코코아 매스의 제조방법 및 이를이용하여 제조된 초콜릿 제품 | KR1020070136852 | 2007-12-24 | KR1020090069014A | 2009-06-29 | 김정균; 이만종; 홍승균; 김용택 |
| A cocoa mass having increased polyphenol contents and a preparation method thereof are provided to increase the amount of a neutralizing agent of a reaction solution used in an alkali treating process of cacao nips while shortening a reaction time. A method for preparing a cocoa mass having increased polyphenol contents comprises the following steps of: preparing a reaction solution containing 6-20wt% of a neutralizing agent and 80-94wt% of water; mixing 3-8 parts of the reaction solution and 100 parts of cacao nips and allowing the mixture to be reacted with each other at 100~150°C for 5-15 minutes; roasting the reacted cacao nips at 100~130°C for 5-15 minutes; and pulverizing the roasted cacao nips. The neutralizing agent is potassium carbonate, calcium carbonate or sodium carbonate. The content of the sodium carbonate is 7-10wt%. The cacao nips is pulverized to become 75mum. Chocolate is prepared by mixing one or more ingredients selected from the group consisting of cacao mass, whole milk, sugar, cocoa butter, vegetable oil and an emulsifier. | ||||||
| 79 | 카카오 콩 가공품으로부터의 2,3-부탄디온 생성 억제 방법 | KR1020067023509 | 2005-04-11 | KR1020060135069A | 2006-12-28 | 다케다게이코; 무라이사에; 오쿠가즈유키; 구보타미치오; 후쿠다시게하루 |
| A method of inhibiting a product of cacao bean processing from generating 2,3-butanedione in order to produce an aromatic product of cacao bean processing; and a 2,3-butanedione generation inhibitor which is for use in the generation inhibition method. The method of 2,3- butanedione generation inhibition comprises causing any one or more members selected among glucide derivatives of maltitol, alpha,alpha- maltose, and alpha,alpha-trehalose to be present in any step before completion of the product of cacao bean processing and/or in the finished product. The 2,3-butanedione generation inhibitor contains as an active ingredient any one or more members selected among glucide derivatives of maltitol, alpha,alpha-maltose, and alpha,alpha-trehalose. | ||||||
| 80 | MYCELIATED PRODUCTS AND METHODS FOR MAKING MYCELIATED PRODUCTS FROM CACAO AND OTHER AGRICULTURAL SUBSTRATES | PCT/US2014029998 | 2014-03-15 | WO2014145265A2 | 2014-09-18 | KELLY BROOKS JOHN; LANGAN JAMES PATRICK; FORTIN KEVIN |
| The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method providing cacao beans or other agricultural substrate and sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculum to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as beta glucans, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate. | ||||||
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