| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | Processing Cocoa Beans And Other Seeds | US14045426 | 2013-10-03 | US20140109262A1 | 2014-04-17 | Carter Robert Miller |
| A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds. | ||||||
| 122 | METHODS FOR EXTRACTING COCOA PROCYANIDINS AND EXTRACTS THEREOF | US13588683 | 2012-08-17 | US20120309991A1 | 2012-12-06 | John F. Hammerstone, JR.; Mark J. Chimel |
| A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method. | ||||||
| 123 | METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS | US13525828 | 2012-06-18 | US20120308707A1 | 2012-12-06 | Harrold Glenn Anijs; Ronald Heistek |
| Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed. | ||||||
| 124 | Modified cocoa product and process for its manufacture | US11577937 | 2005-06-29 | US08197877B2 | 2012-06-12 | Ladislas N. A. Colarow |
| The invention relates to a modified cocoa product and process for its manufacture. In particular the invention relates to a cocoa product improving wettability in powdered beverages, having a reduced content of endogenous phospholipids. | ||||||
| 125 | MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL | US13387567 | 2010-07-29 | US20120128823A1 | 2012-05-24 | Nicholas Camu; Herwig Bernaert; Tobias Lohmueller |
| The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained. | ||||||
| 126 | PROCESS FOR MAKING A COCOA PRODUCT | US13255979 | 2010-03-10 | US20120027889A1 | 2012-02-02 | Maria Odila Assumpcão Portella |
| Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product. | ||||||
| 127 | EPICATECHIN COMPOSITIONS AND METHODS | US13070916 | 2011-03-24 | US20110280933A1 | 2011-11-17 | Daniel PRESTON; Randall B. Murphy |
| Provided herein are methods and compositions for treating a subject who has pulmonary damage or an injury caused by or who is at risk for an injury caused by an anti-vesicant agent. The compositions comprise cacao extracts that include a mixture of epicatechin and one or more epicatechin oligomers and a pharmaceutically acceptable carrier. Also provided are methods for fermenting cacao to enhance epicatechin and antioxidant content. | ||||||
| 128 | Low-fat cocoa powder | US11236415 | 2005-09-27 | US07709041B2 | 2010-05-04 | Ian C. Purtle; Todd W. Gusek; Bassam F. Jirjis; Frans W. Boddenheim |
| Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized. | ||||||
| 129 | Processes for making chocolate | US11926994 | 2007-10-29 | US07678407B2 | 2010-03-16 | Kirk S. Kealey; Rodney M. Snyder; Leo J. Romanczyk, Jr.; Hans M. Geyer; Mary E. Myers; Eric J. Whitacre; John F. Hammerstone, Jr.; Harold H. Schmitz |
| Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials. | ||||||
| 130 | METHOD OF PRODUCING COCOA MASS, AND CHOCOLATE AND OTHER COCOA CONTAINING PRODUCTS PRODUCED FROM THE COCOA MASS | US12302786 | 2006-06-02 | US20090263541A1 | 2009-10-22 | Lars Munck; Jorgen Martin Dohm Schou; Jesper Madsen Wagner; Dorthe Kjaer Pedersen; Annette Steen Salskov-Iversen |
| In a method of producing cocoa mass from nibs from cracked, fermented cocoa beans, nibs are used from which nibs parts of an undesired degree of fermentation have been sorted out, for example by analysis of the individual nibs pieces for fluorescence, preferably by irradiation with UV light at two different wavelengths, preferably of about 254 nm and about 366 nm with a cut-off filter at about 390 nm, the analytical results being the basis of any sorting out of separate nibs pieces, or by sorting of the cocoa beans before cracking by thickness, by density or by hardness. In this respect, the fluorescence detection method can be used for monitoring the separation. | ||||||
| 131 | PROCESSING COCOA BEANS AND OTHER SEEDS | US12111591 | 2008-04-29 | US20080274234A1 | 2008-11-06 | Carter Robert Miller |
| A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds. | ||||||
| 132 | Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols | US11928509 | 2007-10-30 | US20080131565A1 | 2008-06-05 | Kirk S. Kealey; Rodney M. Snyder; Leo J. Romanczyk; John F. Hammerstone; Margaret M. Buck; Giovanni G. Cipolla |
| 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. | ||||||
| 133 | CARBOXYPEPTIDASE OF COCOA | US11619404 | 2007-01-03 | US20080063776A1 | 2008-03-13 | Maryse Laloi; James McCarthy; Peter Bucheli |
| The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate. | ||||||
| 134 | Method for Extracting Cocoa Procyanidins | US11865424 | 2007-10-01 | US20080051587A1 | 2008-02-28 | John Hammerstone; Mark Chimel |
| A cocoa extract which is rich in procyanidin monomer and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with the type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions results in the preferential extraction of the higher or lower oligomers. A preferred extraction method is countercurrent extraction method. | ||||||
| 135 | CACAO ENDOPROTEINASES AND PRODUCTION OF COCOA FLAVOR FROM SAME | US11552861 | 2006-10-25 | US20080050470A1 | 2008-02-28 | Peter Bucheli; Maryse Laloi; James McCarthy |
| The present invention pertains to novel aspartic endoproteinases from Th. cacao which are involved in the production of cocoa flavor and DNA sequences coding for them. These enzymes are advantageously used in the manufacture of cocoa flavor. | ||||||
| 136 | Carboxypeptidase of cocoa | US11268342 | 2005-11-07 | US07311935B2 | 2007-12-25 | Maryse Laloi; James McCarthy; Peter Bucheli |
| The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate. | ||||||
| 137 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce | US10603278 | 2003-06-25 | US07189422B2 | 2007-03-13 | John Keeney Howie; Peter Yau Tak Lin; David Vincent Zyzak |
| Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide. | ||||||
| 138 | Polyphenol-Enriched Composition from Cocoa Shell Extraction | US11421321 | 2006-05-31 | US20060269633A1 | 2006-11-30 | Gabriele Kopp; Allan Bradbury |
| The invention relates to a process for the extraction of cocoa shells to provide a theobromine-enriched fraction or composition and a polyphenol-enriched fraction or composition. | ||||||
| 139 | Cacao endoproteinases and production of cocoa flavor from same | US10937394 | 2004-09-10 | US07122366B2 | 2006-10-17 | Peter Bucheli; Maryse Laloi; James Mc Carthy |
| The present invention pertains to novel aspartic endoproteinases from Th. cacao which are involved in the production of cocoa flavor and DNA sequences coding for them. These enzymes are advantageously used in the manufacture of cocoa flavor. | ||||||
| 140 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels reduced levels of acrylamide, and article of commerce | US10603278 | 2003-06-25 | US20060210669A1 | 2006-09-21 | John Howie; Peter Lin; David Zyzak |
| Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide. | ||||||
QQ群二维码
意见反馈
意见反馈