| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Chocolate drink prepared using an espresso-type machine, and means of producing same | US10561590 | 2004-06-21 | US20070042101A1 | 2007-02-22 | Philippe Troplin; Dirk De Clercq; Guy Raybaud; Jean-Paul LeCoupeau |
| The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method comprises a step consisting in inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate. | ||||||
| 142 | Process for preparing hypoallergenic and reduced fat foods | US11526304 | 2006-09-25 | US20070014904A1 | 2007-01-18 | Leonard Girsh |
| Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided. | ||||||
| 143 | Process for preparing hypoallergenic and reduced fat foods | US09781586 | 2001-02-09 | US07147882B2 | 2006-12-12 | Leonard S. Girsh |
| Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided. | ||||||
| 144 | Vegetable granulation | US10543832 | 2004-01-30 | US20060193953A1 | 2006-08-31 | David Kannar; Simon West |
| The present invention relates to a method of preparing vegetable particles from vegetables or vegetable pieces, said vegetables or vegetable pieces containing an active compound wherein the activity of said compound is reduced by heating, the method comprising the steps of (i) drying the vegetables or vegetables pieces in a heated gas stream; and (ii) milling the vegetables or vegetables pieces into vegetable particles; wherein the drying and milling steps are carried out simultaneously and wherein the activity of the active compounds in the vegetable particles is substantially retained relative to the activity of the active compound in the vegetables or vegetable pieces. The present invention also provides for vegetables particles produced by the method and apparatus for carrying out the method. | ||||||
| 145 | Method for producing fat and/or solids from beans and compositions containing polyphenols | US11129892 | 2005-05-16 | US20050276893A1 | 2005-12-15 | Kirk Kealey; Rodney Snyder; Leo Romanczyk; John Hammerstone; Margaret Buck; Giovanni 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. | ||||||
| 146 | Low fat cocoa extract | US10914008 | 2004-08-06 | US20050031762A1 | 2005-02-10 | James Mc Carthy; Hugues Brevard |
| The present invention relates to a low fat cocoa extract having a high level of cocoa flavors and cocoa flavor precursors, and a high level of antioxidants. It also relates to a cocoa flavor concentrate, an antioxidant concentrate, and a foodstuff containing them. It also relates to the use of in-vitro fermented beans as naturally fermented beans. The process used to obtain such extracts comprises the steps of placing cocoa seeds in acetic acid solution, heating the mixture, and concentrating the solids of the mixture after having removed the seeds. | ||||||
| 147 | Use of non-alkalized cocoa solids in a drink | US10011068 | 2001-11-08 | US06673379B2 | 2004-01-06 | Kirk S. Kealey; Rodney M. Snyder; Leo J. Romanczyk, Jr.; John F. Hammerstone, Jr.; 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. | ||||||
| 148 | Process for sterilizing a food product with a low water content, a food product obtained thereby and a food composition containing it | US10424106 | 2003-04-28 | US20030198729A1 | 2003-10-23 | Benoit Fuhrmann; Jean-Luc Rabault |
| The invention relates to a process for sterilizing a food product with a low water content, the food product being contaminated by microorganisms, in particular chocolate or a chocolate analogue, the process being remarkable in that the water activity (Aw) of said food product is raised to a value of more than about 0.7, preferably more than 0.8, in that the hydrated food product undergoes a thermal sterilization step and in that water is eliminated so as to recover an essentially sterile food product with a low water content with a contamination, in particular of sporulaceous bacteria, at least 1000 times lower (log 3) than the contaminated starting product, and in particular less than 1 CFU/g. The invention also relates to the sterilized food product and food compositions comprising said product. | ||||||
| 149 | Dry drink mix and chocolate flavored drink made therefrom | US09992932 | 2001-11-05 | US06599553B2 | 2003-07-29 | 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 |
| A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener. The dry mix contains other conventional ingredients such as vanillin an emulsifier. A chocolate flavored drink can be prepared from the dry drink mix by adding milk, for example a low fat milk. The cocoa polyphenol rich cocoa powder is prepared from non-roasted cocoa beans or blends thereof having a fermentation factor of 275 less, i.e., slaty and/or purple cocoa beans. The alkalized cocoa powder is prepared from roasted cocoa beans. | ||||||
| 150 | Liquefied gas extraction process | US09845709 | 2001-04-30 | US06569480B2 | 2003-05-27 | Donald R. Hall; Michael R. Hall; Michael Moser; L. V. Benningfield, Jr. |
| A process for extracting a fat from a feedstock (e.g., chocolate liquor), includes mixing the feedstock with a liquefied gas solvent (e.g., butane), filtering, washing the retentate with additional solvent, refiltering, drying, granulating, aerating the granulate, and separating the fat from the solvent in the original filtrate. The mixing, filtering, washing, refiltering, drying, and granulating are conducted under an atmosphere consisting essentially of the solvent vapor. An improved solvent extraction process includes repeatedly loading and unloading an extractor with solvent and feedstock to extract fat from the feedstock, wherein throughout loading, extracting, unloading and repeating: (a) a pressure in the extractor is continuously maintained above atmospheric pressure; (b) the extractor is continuously maintained under an oxygen-free atmosphere; and/or (c) the extractor is continuously maintained under an atmosphere consisting essentially of a vapor of the solvent. | ||||||
| 151 | Method and arrangement for processing cocoa mass; resulting products | US09997726 | 2001-11-29 | US20020176916A1 | 2002-11-28 | Ian Charles Purtle; Todd Walter Gusek |
| 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. | ||||||
| 152 | Cocoa powder rich in polyphenols, process for producing the same and modified cocoa containing the same | US09719179 | 2000-12-15 | US06485772B1 | 2002-11-26 | Masahiro Tanaka; Masakazu Terauchi |
| The invention provides a treating process of cacao beans, and more particularly cacao powder rich in polyphenols, a process for the preparation thereof and a prepared cacao composed of the cacao powder. According to the invention, the polyphenol contained in the cacao beans is allowed to remain as much as possible, by setting initial water content in the roasting treatment to 3-10% by weight. Although polyphenols have various favorable biological functions of anti-oxidating action, anti-dental cariesing action, action for preventing arteriosclerosis and so on, but those are unfavorable from the view point of taste because of astringency and bitterness. In a conventional process for preparing cacao powder, therefore, an operation for removing polyphenols has been carried out, but in the invention, the astringency and bitterness are inhibited by setting water content of the cacao nib to 3-10% by weight in the alkali treatment prior to the roasting treatment. Therefore, the invention provides a high functional cacao powder with good taste. | ||||||
| 153 | Use of non-alkalized cocoa solids in a drink | US10011068 | 2001-11-08 | US20020132018A1 | 2002-09-19 | Kirk S. Kealey; Rodney M. Snyder; Leo J. Romanczyk JR.; John F. Hammerstone JR.; 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. | ||||||
| 154 | METHOD OF EFFECTING IMPROVED CHOCOLATE PROCESSING USING NOBLE GASES | US08378086 | 1995-01-25 | US20020068120A1 | 2002-06-06 | KEVIN C. SPENCER |
| A method of improving the aromas and/or the flavor of chocolate or a precursor thereof or a chocolate-containing product comprising injecting a gas or gas mixture into the chocolate, precursor thereof or chocolate-containing product in containing means or into the containing means, container, the gas or gas mixture comprising an element selected from the group consisting of argon, krypton, xenon and neon or a mixture thereof substantially saturating the chocolate, precursor thereof or chocolate containing product with the gas or gas mixture; maintaining said saturation substantially throughout the volume of the storage container and during substantially all the time that the chocolate, precursor or chocolate-containing product is stored in said container. | ||||||
| 155 | Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient | US09981529 | 2001-10-16 | US20020045002A1 | 2002-04-18 | 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. | ||||||
| 156 | Method and arrangement for processing cocoa mass; resulting products | US42648199 | 1999-10-26 | US6361814B2 | 2002-03-26 | PURTLE IAN CHARLES; GUSEK TODD WALTER; BODENHEIM FRANS; JIRJIS BASSAM F |
| 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. | ||||||
| 157 | Method of preserving foods using noble gases | US08232460 | 1994-04-22 | US06342261B1 | 2002-01-29 | Kevin C. Spencer |
| A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas. | ||||||
| 158 | METHOD AND ARRANGEMENT FOR PROCESSING COCOA MASS; RESULTING PRODUCTS | US09426481 | 1999-10-26 | US20020006459A1 | 2002-01-17 | IAN CHARLES PURTLE; TODD WALTER GUSEK; FRANS WALTER BODENHEIM; BASSAM F. JIRJIS |
| 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. | ||||||
| 159 | Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses | US09254353 | 1999-08-09 | US06312753B1 | 2001-11-06 | 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. | ||||||
| 160 | Food products having enhanced cocoa polyphenol content and processes for producing the same | US09764193 | 2001-01-17 | US20010007693A1 | 2001-07-12 | Mary E. Myers; Chigozie V. Nwosu; Eric J. Whitacre; John F. Hammerstone JR. |
| The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof. | ||||||
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