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1. 发明申请

WO2012104321A1 COCOA SENSORY CHARACTERISTICS 审中-公开
标题翻译： COCOA感觉特性
公开(公告)号：WO2012104321A1
公开(公告)日：2012-08-09
申请号：PCT/EP2012/051605
申请日：2012-01-31
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , CAMU, Nicholas , LOHMÜLLER, Tobias
发明人： BERNAERT, Herwig , CAMU, Nicholas , LOHMÜLLER, Tobias
IPC分类号： A23G1/02 , A23G1/00
CPC分类号： A23G1/00 , A23G1/002 , A23G1/02
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的产品，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。

2. 发明申请

WO2009127407A2 COMPOSITION AND USES THEREOF 审中-公开
标题翻译：组合物及其用途
公开(公告)号：WO2009127407A2
公开(公告)日：2009-10-22
申请号：PCT/EP2009/002758
申请日：2009-04-15
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , ALLEGAERT, Leen
发明人： BERNAERT, Herwig , ALLEGAERT, Leen
IPC分类号： A61K8/97 , A61Q19/00
CPC分类号： A61K8/97 , A61K8/922 , A61Q19/00 , A61Q19/02 , A61Q19/08
摘要： A composition for topical application to the skin comprises a cocoa polyphenol extract in combination with an SUS-rich fat, wherein the cocoa polyphenol extract is present in an amount of less than 15% by weight based on the weight of the SUS-rich fat, and a cosmetically acceptable carrier. The composition and the extract that it contains may increase skin elasticity and thickness and/or have an anti-wrinkle effect, may cause the depigmentation of age spots, improve skin renewal and/or reduce skin dryness such as reducing discomfort of chapped hands.
摘要翻译：用于局部施用于皮肤的组合物包含与富含SUS的脂肪组合的可可多元醇提取物，其中所述可可多元酚提取物的存在量小于所述富含SUS的脂肪的重量的15重量％和化妆品可接受的载体。其含有的组合物和提取物可增加皮肤弹性和厚度和/或具有抗皱作用，可引起老年斑的脱色，改善皮肤更新和/或减少皮肤干燥，例如减少劈裂的手的不适。

3. 发明申请

WO2011012680A2 MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL 审中-公开
标题翻译：用于发酵可可材料的微生物组合物
公开(公告)号：WO2011012680A2
公开(公告)日：2011-02-03
申请号：PCT/EP2010/061043
申请日：2010-07-29
申请人： BARRY CALLEBAUT AG , CAMU, Nicholas , BERNAERT, Herwig , LOHMUELLER, Tobias
发明人： CAMU, Nicholas , BERNAERT, Herwig , LOHMUELLER, Tobias
IPC分类号： C12N1/16 , C12N1/18 , C12N1/20 , C12P1/02 , C12P1/04 , C12P39/00 , A23G1/02 , A23G1/30 , C12R1/225 , C12R1/25 , C12R1/02 , 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.
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，特别是使用包含微生物的特定组合的组合物，所述微生物包括至少三种乳杆菌属物种和酵母物种。本发明进一步涉及通过使用如本文所定义的微生物组合物调节可可材料例如豆类和/或果肉的发酵以及由此获得的发酵可可材料的方法。本发明还涉及所获得的发酵可可材料在制备可可产品和由其衍生的产品（包括巧克力）中的用途。本发明进一步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，以及涉及由此获得的下游产品的方法。

4. 发明申请

WO2009127407A3 COMPOSITION AND USES THEREOF 审中-公开
标题翻译：组合物及其用途
公开(公告)号：WO2009127407A3
公开(公告)日：2010-05-20
申请号：PCT/EP2009002758
申请日：2009-04-15
申请人： BARRY CALLEBAUT AG , BERNAERT HERWIG , ALLEGAERT LEEN
发明人： BERNAERT HERWIG , ALLEGAERT LEEN
IPC分类号： A61K8/97 , A61Q19/00 , A61Q19/08
CPC分类号： A61K8/97 , A61K8/922 , A61Q19/00 , A61Q19/02 , A61Q19/08
摘要： A composition for topical application to the skin comprises a cocoa polyphenol extract in combination with an SUS-rich fat, wherein the cocoa polyphenol extract is present in an amount of less than 15% by weight based on the weight of the SUS-rich fat, and a cosmetically acceptable carrier. The composition and the extract that it contains may increase skin elasticity and thickness and/or have an anti-wrinkle effect, may cause the depigmentation of age spots, improve skin renewal and/or reduce skin dryness such as reducing discomfort of chapped hands.
摘要翻译：用于局部施用于皮肤的组合物包含与富含SUS的脂肪组合的可可多元醇提取物，其中所述可可多元酚提取物的存在量小于所述富含SUS的脂肪的重量的15重量％和化妆品可接受的载体。其含有的组合物和提取物可增加皮肤弹性和厚度和/或具有抗皱作用，可引起老年斑的脱色，改善皮肤更新和/或减少皮肤干燥，例如减少劈裂的手的不适。

5. 发明申请

WO2008131910A1 USE OF COCOA EXTRACT 审中-公开
标题翻译：使用COCOA提取物
公开(公告)号：WO2008131910A1
公开(公告)日：2008-11-06
申请号：PCT/EP2008/003322
申请日：2008-04-24
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , ALLEGAERT, Leen
发明人： BERNAERT, Herwig , ALLEGAERT, Leen
IPC分类号： A61K36/185 , A61P3/04
CPC分类号： A61K36/185
摘要： A cocoa extract obtainable by the extraction of non-defatted cocoa beans which have not been fermented or have been allowed to ferment for no more than three days, having a polyphenol content of more than 25% by weight, may be used in the treatment or alleviation of obesity.
摘要翻译：通过提取未经发酵或已被允许发酵不超过三天的具有多于25重量％的多酚的非脱脂可可豆获得的可可提取物可用于治疗或减轻肥胖。

6. 发明申请

WO2008059064A1 METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER 审中-公开
标题翻译：从COCOA粉生产可溶性COCOA产品的方法
公开(公告)号：WO2008059064A1
公开(公告)日：2008-05-22
申请号：PCT/EP2007/062486
申请日：2007-11-19
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , BLONDEEL, Ieme , DE CLERCQ, Dirk
发明人： BERNAERT, Herwig , BLONDEEL, Ieme , DE CLERCQ, Dirk
IPC分类号： A23G1/00 , A23G1/02 , A23L2/39 , A23G1/04
CPC分类号： A23L2/39 , A23G1/0009 , A23G1/30 , A23G1/56 , A23L2/40
摘要： The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder (1), b) treating said suspension with one or more degrading enzymes (2), c) submitting (3) the suspension obtained in step b) to a pH treatment comprising treating said suspension for at least 2 hours at a suitable pH, a temperature of at 10 least 100°C, and a pressure which is at least 1 bar higher than the ambient pressure, d) optionally bringing the pH of the suspension obtained in step c) to a pH value corresponding with the pH of the suspension obtained in step a), e) treating (4) the suspension obtained in step c) or d) with one or more degrading enzymes, f) separating (6) the suspension (5) obtained in step e) into insoluble material (8) and a soluble part (7), and g) obtaining soluble cocoa components (10) from the soluble parts (7). The present invention further relates to cocoa products obtained by the present method and use thereof.
摘要翻译：本发明涉及从可可粉生产可溶性可可制品的方法，包括以下步骤：a）制备可可粉（1）的水性悬浮液，b）用一种或多种降解酶（2）处理所述悬浮液，c）将（3）步骤b）中获得的悬浮液提供至pH处理，包括在合适的pH，10至100℃的温度和至少1巴的压力下处理所述悬浮液至少2小时环境压力，d）任选地将步骤c）中获得的悬浮液的pH值调节到与步骤a）中获得的悬浮液的pH相对应的pH值，e）处理（4）步骤c）或d ）与一种或多种降解酶，f）将步骤e）中获得的悬浮液（5）分离成不溶性物质（8）和可溶部分（7），和g）从所述可溶性可可组分（10）可溶部分（7）。本发明还涉及通过本发明方法获得的可可制品及其用途。

7. 发明申请

WO2009138419A3 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：WO2009138419A3
公开(公告)日：2010-01-14
申请号：PCT/EP2009055754
申请日：2009-05-13
申请人： BARRY CALLEBAUT AG , BERNAERT HERWIG , CAMU NICHOLAS , LOHMUELLER TOBIAS
发明人： BERNAERT HERWIG , CAMU NICHOLAS , LOHMUELLER TOBIAS
IPC分类号： A23L1/30 , A23G1/00 , A23G1/02 , A23G1/06
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：本发明涉及一种处理可可豆的方法，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从而获得。

8. 发明申请

WO2009138420A2 METHOD FOR PROCESSING COCOA BEANS 审中-公开
标题翻译：加工可可豆的方法
公开(公告)号：WO2009138420A2
公开(公告)日：2009-11-19
申请号：PCT/EP2009/055756
申请日：2009-05-13
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , CAMU, Nicholas , LOHMUELLER, Tobias
发明人： BERNAERT, Herwig , CAMU, Nicholas , LOHMUELLER, Tobias
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 onetreatment of depulped cocoa beansunder acidic conditions, followed by preparing a mixture of fermented pulp andacid-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：本发明涉及用于加工未发酵可可豆的方法，其中可可豆被去皮并且其中分离的果肉和去果皮可可豆被分开处理。特别地，该方法包括纸浆的发酵和至少在酸性条件下对去果皮可可豆的再处理，然后制备发酵纸浆和经酸处理的去皮可可豆的混合物，并进一步处理该混合物。本发明还涉及通过本发明的方法获得或可获得的可可豆，其用于制备食品（优选巧克力产品）或可可产品（包括可可提取物）以及可可产品（包括可可粉所得到的提取物。

9. 发明申请

WO2009138419A2 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：WO2009138419A2
公开(公告)日：2009-11-19
申请号：PCT/EP2009/055754
申请日：2009-05-13
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , CAMU, Nicholas , LOHMUELLER, Tobias
发明人： BERNAERT, Herwig , CAMU, Nicholas , LOHMUELLER, Tobias
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。

10. 发明申请

WO2009138418A2 METHOD FOR PROCESSING COCOA BEANS 审中-公开
标题翻译：加工可可豆的方法
公开(公告)号：WO2009138418A2
公开(公告)日：2009-11-19
申请号：PCT/EP2009/055752
申请日：2009-05-13
申请人： BARRY CALLEBAUT AG , BERNAERT, Herwig , CAMU, Nicholas , LOHMUELLER, Tobias
发明人： BERNAERT, Herwig , CAMU, Nicholas , LOHMUELLER, Tobias
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-teated 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：本发明涉及一种加工可可豆的方法，其中新鲜收获的，未发酵的，优选未去皮的豆被预先处理，然后第一次浸入含水酸性介质中直到pH 的所述可可豆达到3.6至5.5之间的值，并在25至70℃的温度下孵育少于24小时。任选地，可以将豆再次浸入含水酸性介质中，或者可以将第一含水酸性介质碱化直至所述可可豆的pH达到4.5至6.5之间的值，并且在25至70℃ ; C少于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，其用于制备食品（优选巧克力产品）或可可产品（包括可可提取物）以及可可产品（包括可可粉所得到的提取物。

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