专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

US20120128823A1 MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL 有权
标题翻译：用于发酵COCOA材料的微生物组合物
公开(公告)号：US20120128823A1
公开(公告)日：2012-05-24
申请号：US13387567
申请日：2010-07-29
申请人： Nicholas Camu , Herwig Bernaert , Tobias Lohmueller
发明人： Nicholas Camu , Herwig Bernaert , Tobias Lohmueller
IPC分类号： C12N1/20 , C12N1/16 , A23G1/48 , A23G1/02 , C12S3/00 , A23G1/30
CPC分类号： C12P1/02 , A23G1/002 , A23G1/02 , C12N1/16 , C12N1/18 , C12N1/20 , C12P1/04 , C12P39/00 , C12R1/02 , C12R1/225 , C12R1/25 , C12R1/865
摘要： 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.
摘要翻译：本发明涉及微生物组合物用于调节这些材料的发酵的用途，特别是使用包含至少三种乳杆菌属物种和酵母菌种的微生物的特定组合的组合物。本发明还涉及通过使用如本文定义的微生物组合物以及由此获得的发酵的可可物质来调节可可材料如豆和/或纸浆的发酵的方法。本发明还涉及所获得的发酵可可材料用于制备可可制品及其衍生物，包括巧克力的用途。本发明还涉及用本文定义的微生物组合物发酵的可可豆的下游加工方法以及由此得到的下游产物。

2. 发明申请

US20090324798A1 METHOD FOR FLAVOURING COCOA BEANS 审中-公开
标题翻译：烤椰子豆的方法
公开(公告)号：US20090324798A1
公开(公告)日：2009-12-31
申请号：US12491537
申请日：2009-06-25
申请人： Herwig Bernaert , Nicholas Camu
发明人： Herwig Bernaert , Nicholas Camu
IPC分类号： A23G1/48 , A23G1/30
CPC分类号： A23G1/002 , A23G1/0006
摘要： The present invention relates to a method for flavouring cocoa beans, and to flavoured cocoa beans thereby obtained. In particular, the present invention provides a method for flavouring cocoa beans comprising the step of contacting dried cocoa beans with unroasted, natural flavouring plant material. Said unroasted, natural flavouring plant material preferably includes fruit and/or non-fruit plant material selected from the group comprising herbs, spices, leaves, grasses, flowers and any combinations thereof. The invention further relates to the use of flavoured cocoa beans in food products, and in particular in chocolate products.
摘要翻译：本发明涉及一种调味可可豆的方法，以及由此得到的调味可可豆。特别地，本发明提供了一种用于调味可可豆的方法，其包括将干可可豆与未焙烧的天然调味植物材料接触的步骤。所述未焙烧的天然调味植物材料优选包括选自草药，香料，叶，草，花及其任何组合的水果和/或非果实植物材料。本发明还涉及在食品中，特别是巧克力产品中使用风味可可豆。

3. 发明申请

US20120196001A1 COCOA SENSORY CHARACTERISTICS 审中-公开
标题翻译： COCOA感觉特性
公开(公告)号：US20120196001A1
公开(公告)日：2012-08-02
申请号：US13017627
申请日：2011-01-31
申请人： Nicholas CAMU , Herwig BERNAERT , Tobias LOHMUELLER
发明人： Nicholas CAMU , Herwig BERNAERT , Tobias LOHMUELLER
IPC分类号： A23G1/02 , A23G1/30 , A23G1/00
CPC分类号： A23G1/02 , A23G1/002 , A23G1/30 , A23Y2220/00 , A23Y2220/35 , A23Y2220/63 , A23Y2220/67
摘要： The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.
摘要翻译：本发明涉及可可材料，例如可可豆及其衍生物，如巧克力。本发明特别涉及这种可可材料的风味特征。一方面，本发明涉及具有至少一种感官特征的可可豆或其衍生物，其与大量可可豆或其第二来源的衍生物的相应感官特征基本相同，其中所述第一和所述第二原点是不同的。本发明还涉及适于获得这种古柯豆或其衍生物的方法。

4. 发明申请

US20130029007A1 COCOA SENSORY CHARACTERISTICS 审中-公开
标题翻译： COCOA感觉特性
公开(公告)号：US20130029007A1
公开(公告)日：2013-01-31
申请号：US13362675
申请日：2012-01-31
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
IPC分类号： A23G1/02 , A23G1/30
CPC分类号： A23G1/02 , A23G1/002 , A23G1/30 , A23Y2220/00 , A23Y2220/35 , A23Y2220/63 , A23Y2220/67
摘要： The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.
摘要翻译：本发明涉及可可材料，例如可可豆及其衍生物，如巧克力。本发明特别涉及这种可可材料的风味特征。一方面，本发明涉及具有至少一种感官特征的可可豆或其衍生物，其与大量可可豆或其第二来源的衍生物的相应感官特征基本相同，其中所述第一和所述第二原点是不同的。本发明还涉及适于获得这种古柯豆或其衍生物的方法。

5. 发明授权

US09701986B2 Microbial composition for the fermentation of cocoa material 有权
公开(公告)号：US09701986B2
公开(公告)日：2017-07-11
申请号：US13387567
申请日：2010-07-29
申请人： Nicholas Camu , Herwig Bernaert , Tobias Lohmueller
发明人： Nicholas Camu , Herwig Bernaert , Tobias Lohmueller
IPC分类号： A23G1/28 , A23G1/02 , A23G1/30 , C12N1/20 , C12N1/16 , C12P1/02 , A23G1/00 , C12N1/18 , C12P1/04 , C12P39/00 , C12R1/02 , C12R1/225 , C12R1/25 , C12R1/865
CPC分类号： C12P1/02 , A23G1/002 , A23G1/02 , C12N1/16 , C12N1/18 , C12N1/20 , C12P1/04 , C12P39/00 , C12R1/02 , C12R1/225 , C12R1/25 , C12R1/865
摘要： 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.

6. 发明授权

US08501256B2 Method for processing cocoa beans 失效
标题翻译：加工可可豆的方法
公开(公告)号：US08501256B2
公开(公告)日：2013-08-06
申请号：US12992656
申请日：2009-05-13
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lochmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lochmueller
IPC分类号： A23G1/00
CPC分类号： A23G1/002 , A23L33/105
摘要： The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried. 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.
摘要翻译：本发明涉及一种处理可可豆的方法，其中新鲜收获的，未发酵的，优选未脱浆的豆被预处理，然后第一次将其浸入酸性水溶液中直到所述可可豆的pH达到在3.6和5.5之间，并在25-70℃的温度下孵育不到24小时。任选地，可以将豆类在酸性介质水溶液中第二次浸渍，或者将第一含水酸性介质碱化直到所述可可豆的pH值达到4.5至6.5之间，并在25至70℃的温度下温育 ℃不到24小时。然后将获得的可可豆进一步干燥。本发明还涉及通过本发明的方法获得或可获得的可可豆，其可用于制备食品，优选巧克力产品或可可制品，包括可可提取物的用途，以及包括可可的食品和可可制品提取物。

7. 发明申请

US20110123675A1 METHOD FOR PROCESSING COCOA BEANS 审中-公开
标题翻译：加工椰子豆的方法
公开(公告)号：US20110123675A1
公开(公告)日：2011-05-26
申请号：US12992719
申请日：2009-05-13
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
IPC分类号： A23P1/00 , A23G1/30
CPC分类号： A23G1/002 , A23L33/105
摘要： The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. 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.
摘要翻译：本发明涉及一种处理未发酵的可可豆的方法，其中可可豆被去除并且其中分开的纸浆和去垢的可可豆被分开处理。特别地，该方法包括在酸性条件下发酵纸浆和至少一种处理脱浆的可可豆，然后制备发酵纸浆和酸处理的脱浆可可豆的混合物，并进一步处理这种混合物。本发明还涉及通过本发明的方法获得或可获得的可可豆，其可用于制备食品，优选巧克力产品或可可制品，包括可可提取物的用途，以及包括可可的食品和可可制品提取物。

8. 发明申请

US20110070332A1 METHOD FOR PROCESSING COCOA BEANS 审中-公开
标题翻译：加工椰子豆的方法
公开(公告)号：US20110070332A1
公开(公告)日：2011-03-24
申请号：US12992761
申请日：2009-05-13
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
IPC分类号： A23G1/30 , A23G1/02 , A23G1/56 , A23L1/28
CPC分类号： A23G1/002 , A23L33/105
摘要： 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.
摘要翻译：本发明涉及一种加工可可豆的方法，其中发酵的可可浆与可可豆混合，并且其中进一步处理发酵纸浆与可可豆的混合物。本发明还涉及通过本发明的方法获得或可获得的可可豆，其可用于制备食品，优选巧克力产品或可可制品，包括可可提取物的用途，以及包括可可的食品和可可制品提取物。

9. 发明申请

US20110064849A1 METHOD FOR PROCESSING COCOA BEANS 失效
标题翻译：加工椰子豆的方法
公开(公告)号：US20110064849A1
公开(公告)日：2011-03-17
申请号：US12992656
申请日：2009-05-13
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lochmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lochmueller
IPC分类号： A23G1/00 , A23G1/02 , A23L1/29
CPC分类号： A23G1/002 , A23L33/105
摘要： The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried. 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.
摘要翻译：本发明涉及一种处理可可豆的方法，其中新鲜收获的，未发酵的，优选未脱浆的豆被预处理，然后第一次将其浸入酸性水溶液中直到所述可可豆的pH达到在3.6和5.5之间，并在25-70℃的温度下孵育不到24小时。任选地，可以将豆类在酸性介质水溶液中第二次浸渍，或者将第一含水酸性介质碱化直到所述可可豆的pH值达到4.5至6.5之间，并在25至70℃的温度下温育 ℃不到24小时。然后将获得的可可豆进一步干燥。本发明还涉及通过本发明的方法获得或可获得的可可豆，其可用于制备食品，优选巧克力产品或可可制品，包括可可提取物的用途，以及包括可可的食品和可可制品提取物。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式