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    • 5. 发明申请
    • METHOD FOR PROCESSING COCOA BEANS
    • 加工椰子豆的方法
    • US20110123675A1
    • 2011-05-26
    • US12992719
    • 2009-05-13
    • Herwig BernaertNicholas CamuTobias Lohmueller
    • Herwig BernaertNicholas CamuTobias Lohmueller
    • A23P1/00A23G1/30
    • A23G1/002A23L33/105
    • 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.
    • 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。
    • 6. 发明申请
    • METHOD FOR FLAVOURING COCOA BEANS
    • 烤椰子豆的方法
    • US20090324798A1
    • 2009-12-31
    • US12491537
    • 2009-06-25
    • Herwig BernaertNicholas Camu
    • Herwig BernaertNicholas Camu
    • A23G1/48A23G1/30
    • A23G1/002A23G1/0006
    • 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.
    • 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。
    • 7. 发明申请
    • METHOD FOR PROCESSING COCOA BEANS
    • 加工椰子豆的方法
    • US20110064849A1
    • 2011-03-17
    • US12992656
    • 2009-05-13
    • Herwig BernaertNicholas CamuTobias Lochmueller
    • Herwig BernaertNicholas CamuTobias Lochmueller
    • A23G1/00A23G1/02A23L1/29
    • A23G1/002A23L33/105
    • 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.
    • 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。
    • 8. 发明授权
    • Method for processing cocoa beans
    • 加工可可豆的方法
    • US08501256B2
    • 2013-08-06
    • US12992656
    • 2009-05-13
    • Herwig BernaertNicholas CamuTobias Lochmueller
    • Herwig BernaertNicholas CamuTobias Lochmueller
    • A23G1/00
    • A23G1/002A23L33/105
    • 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.
    • 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。