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1. 发明申请

WO2005004619A2 WHOLE ROASTED COCOA BEAN PRODUCTS 审中-公开
标题翻译：全COCOA BEAN产品
公开(公告)号：WO2005004619A2
公开(公告)日：2005-01-20
申请号：PCT/EP2004/008431
申请日：2004-07-09
申请人： NATRACEUTICAL S.A. , ZUMBE, Albert
发明人： ZUMBE, Albert
IPC分类号： A23G1/00
CPC分类号： A23G1/0016 , A23G1/002
摘要： A process in which whole cocoa bean product, specifically a whole cocoa bean powder or liquor, is produced comprising the steps of subjecting the whole cocoa bean to a cleaning step in which the whole cocoa beans are passed through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous material to yield cleaned whole cocoa beans; pressing the whole cocoa beans to reduce the fat content to not more than 15wt% and to form a presscake and fat which is removed, subjecting the presscake to a particle size reduction step to obtain a bean intermediate whereby no more than 1vol% of the product has a particle size greater than or equal to 1cm; subjecting the bean intermediate to a microbicidal step to obtain a bean intermediate with a reduced microbiological content; subjecting the bean intermediate with reduced microbiological content to a drying step to reduce the moisture content to no more than 7wt% to give a dried bean intermediate; subjecting the dried bean intermediate to a particle size reduction step whereby no more than 2wt% of the product has a particle size of greater than or equal to 150µm characterized in that substantially no solids other than fat are removed; and a whole cocoa bean product is produced as the end product;
摘要翻译：制备完整的可可豆产品，特别是整个可可豆粉或液体的方法，包括以下步骤：使整个可可豆经历清洁步骤，其中整个可可豆通过清洁机器，其清除干燥的可可浆，豆荚和其他外来物质，以产生清洁的整个可可豆; 将整个可可豆压榨成不超过15重量％的脂肪含量并形成除去的滤饼和脂肪，使滤饼进行粒径降低步骤以获得豆中间体，从而不超过1体积％的产物具有大于或等于1cm的粒度; 对豆中间体进行杀菌步骤以获得微生物含量降低的豆中间体; 使具有减少的微生物含量的豆中间体经历干燥步骤以将水分含量降至不超过7重量％，得到干豆中间体; 将干豆中间体进行粒度降低步骤，由此不超过2重量％的产物具有大于或等于150μm的粒度，其特征在于除去脂肪以外基本上不含固体; 生产完整的可可豆产品作为最终产品;

2. 发明申请

WO1992019112A1 MILK CHOCOLATE AND METHOD OF MAKING THE SAME 审中-公开
标题翻译：乳制巧克力及其制备方法
公开(公告)号：WO1992019112A1
公开(公告)日：1992-11-12
申请号：PCT/GB1992000657
申请日：1992-04-10
申请人： JACOBS SUCHARD AG , ZUMBE, Albert , BADE, Anne-Marie
发明人： JACOBS SUCHARD AG
IPC分类号： A23G01/00
CPC分类号： A23G1/46 , A23G1/042 , A23G1/36 , A23G1/40
摘要： The present invention relates to milk chocolate and a method of making the same which is capable of having a calorie content less than that of conventional milk chocolate. The invention provides a milk chocolate composition made from the admixture of cocoa, milk and a sweetener, wherein the cocoa component comprises cocoa butter and cocoa powder, the milk component comprises low fat milk powder and butterfat, and the sweetener component comprises a sugar alcohol, wherein the total fat content of the composition is less than about 30 % by weight, of which at least 75 % by weight is made up of the aggregate of the cocoa butter and butterfat. The milk chocolate can be made from this composition by intimately mixing together the cocoa, milk and sweetener components at a temperature of less than 60 DEG C.
摘要翻译：本发明涉及牛奶巧克力及其制造方法，其能够具有低于常规牛奶巧克力的热量含量。本发明提供由可可粉，乳和甜味剂的混合物制成的牛奶巧克力组合物，其中可可组分包括可可脂和可可粉，该乳组分包含低脂奶粉和乳脂，而甜味剂组分包含糖醇，其中组合物的总脂肪含量小于约30重量％，其中至少75重量％由可可脂和乳脂的骨料组成。牛奶巧克力可以通过在低于60℃的温度下将可可，牛奶和甜味剂组分紧密混合在一起，由该组合物制成。

3. 发明申请

WO2004110171A3 OLIVE POWDER 审中-公开
标题翻译：橄榄色粉
公开(公告)号：WO2004110171A3
公开(公告)日：2005-01-20
申请号：PCT/EP2004006930
申请日：2004-06-17
申请人： NATRACEUTICAL SA , ZUMBE ALBERT
发明人： ZUMBE ALBERT
IPC分类号： A23B7/02 , A23L5/20 , A23L19/00 , A23L1/212
CPC分类号： C12Y302/01021 , A23B7/02 , A23L5/21 , A23L5/25 , A23L19/01 , A23L19/07 , A23V2002/00 , A23V2250/2131
摘要： Olive powder having particle size less than 0.65mm is produced by a process in which olive paste, derived from whole olives, orujo or alpeorujo, is dried and is comminuted whilst cooling to a temperature below 10°C. The powder has utility for comestible products for human consumption.
摘要翻译：粒径小于0.65mm的橄榄粉是通过将全橄榄，orujo或alpeorujo衍生的橄榄糊干燥并在冷却至低于10℃的温度下粉碎的方法生产的。该粉末可用于食用食品。

4. 发明申请

WO2002087351A1 PROCESS FOR GRANULATION OF REDUCED FAT CHOCOLATE POWDER 审中-公开
标题翻译：减少脂肪巧克力粉的制备方法
公开(公告)号：WO2002087351A1
公开(公告)日：2002-11-07
申请号：PCT/EP2002/006445
申请日：2002-05-02
申请人： ZUMBE, Albert
发明人： ZUMBE, Albert
IPC分类号： A23G1/00
CPC分类号： A23G1/36 , A23G1/047 , A23G1/52 , A23G1/56 , A23G2220/02
摘要： This invention relates to the manufacture of good quality reduced fat chocolate. A process for producing granulated reduced fat chocolate power is provided. Agglomerating reduced fat chocolate powder by addition of an aqueous composition to produce agglomerated powder and drying to remove the aqueous composition forming granules of up to 5 mm in diameter. The granules produced as a result of this invention provide many advantages, these include chocolate in granule form which is easier to manipulate industrially than other forms of chocolate such as powder, the granules have good flavour as conching or other flavour development step was carried out on the composition and fat is removed without damaging the flavour.
摘要翻译：本发明涉及制造优质减肥脂肪巧克力。提供了一种生产粒状减脂巧克力功能的方法。通过加入水性组合物聚集还原的脂肪巧克力粉末以产生附聚粉末并干燥以除去直径达5mm直径的形成颗粒的水性组合物。作为本发明的结果产生的颗粒提供了许多优点，这些优点包括颗粒形式的巧克力，其比其它形式的巧克力如粉末更容易在工业上操作，颗粒具有良好的风味，如精炼或其它风味发展步骤去除组合物和脂肪而不损害风味。

5. 发明申请

WO1997034503A1 PROCESS FOR MAKING EXPANDED CONFECTIONERY SHAPES 审中-公开
标题翻译：制作扩展形状的过程
公开(公告)号：WO1997034503A1
公开(公告)日：1997-09-25
申请号：PCT/GB1997000716
申请日：1997-03-14
申请人： CADBURY SCHWEPPES PLC , ZUMBE, Albert , SANDERS, Nigel
发明人： CADBURY SCHWEPPES PLC
IPC分类号： A23L01/185
CPC分类号： A23G3/46 , A23C9/18 , A23G3/52 , A23L7/20
摘要： A process for making expanded, malt-flavoured confectionery shapes comprises forming an extrudable edible composition containing malted milk and malt extract as main ingredients, and an expanding agent such as a bicarbonate. The composition is extruded, using an extrusion cooker supplied with carbon dioxide as a further expanding agent, through a die to form an extruded length of expanded malt-flavoured confection. The extruded length is then cut into portions of the desired size, shaped and dried.
摘要翻译：制造扩大的麦芽味糖果形状的方法包括形成含有麦芽汁和麦芽提取物作为主要成分的可挤出可食用组合物，以及发泡剂如碳酸氢盐。使用通过模具将二氧化碳作为另外的发泡剂的挤出炊具挤出组合物，以形成挤出长度的扩展的麦芽风味糖果。然后将挤出的长度切成所需尺寸的部分，成型并干燥。

6. 发明申请

WO2011067551A1 PROCESS FOR THE MANUFACTURE OF TEMPERED COCOA BUTTER POWDER AND OTHER POWDERED PRODUCTS WHICH CONTAIN COCOA BUTTER 审中-公开
标题翻译：制造COCOA BUTTER POWDER和其他含有COCOA BUTTER的粉末产品的工艺
公开(公告)号：WO2011067551A1
公开(公告)日：2011-06-09
申请号：PCT/GB2010/002144
申请日：2010-11-22
申请人： ZUMBE, Albert
发明人： ZUMBE, Albert
IPC分类号： A23G1/00 , A23P1/00
CPC分类号： A23G1/0026 , A23G1/0009 , A23G1/0016 , A23G2200/00
摘要： Cocoa butter or a cocoa containing composition including cocoa liquor or chocolate is tempered and then cryogenically milled to form a tempered powder which if stored correctly will retain its free flowing properties and will not clump or bloom.
摘要翻译：可可脂或含可可的组合物包括可可液或巧克力被回火，然后进行低温研磨以形成回火粉末，如果储存正确，将保持其自由流动性能并且不会聚集或盛开。

7. 发明申请

WO2007042745A1 CHOCOLATE BASED APPETITE SUPPRESSANT 审中-公开
标题翻译：基于巧克力的抗拒抑制剂
公开(公告)号：WO2007042745A1
公开(公告)日：2007-04-19
申请号：PCT/GB2006/003392
申请日：2006-09-12
申请人： ZUMBE, Albert
发明人： ZUMBE, Albert
IPC分类号： A23G1/32 , A23G1/48 , A23L1/29 , A23L1/30 , A61K9/00 , A23G3/36 , A23G4/06 , A23G9/32 , A61P3/04 , A61K31/52
CPC分类号： A61K9/2013 , A23G1/32 , A23G1/48 , A23G3/36 , A23G4/06 , A23G9/32 , A23L33/10 , A23L33/30 , A61K9/0056 , A61K9/2068 , A61K31/52
摘要： The present invention is directed to chocolate based compositions which when consumed regularly act as an appetite suppressant, aid reduce weight and maintain weight loss over an expended period of time. The composition consists of reduced fat chocolate powder and /or chocolate extract, together with enhanced concentrations of natural theobromine or synthetic theobromine.
摘要翻译：本发明涉及基于巧克力的组合物，其经常消耗作为食欲抑制剂，有助于减少体重并在一段时间内维持体重减轻。该组合物由减脂的巧克力粉和/或巧克力提取物组成，以及增强浓度的天然可可碱或合成可可碱组成。

8. 发明申请

WO1997034500A1 METHOD OF PRODUCING SHAPED EDIBLE ARTICLES 审中-公开
标题翻译：生产形状可食品的方法
公开(公告)号：WO1997034500A1
公开(公告)日：1997-09-25
申请号：PCT/GB1997000717
申请日：1997-03-14
申请人： CADBURY SCHWEPPES PLC , ZUMBE, Albert , WYMBS, Brendan
发明人： CADBURY SCHWEPPES PLC
IPC分类号： A23G03/02
CPC分类号： A23G3/2069 , A23G3/0257 , A23G3/0294 , A23G3/203
摘要： Shaped confectionery articles, such as animal-shaped confections, are produced by repeatedly effecting the steps of (a) dispensing at least one volume of shape-sustaining edible material through a dispensing nozzle (14) onto a support surface (10), (b) effecting relative movement between the nozzle (14) and the support surface (10) so as to form a shaped edible article from said at least one volume of shape-sustaining edible material, and (c) effecting relative movement between said support surface (10) and said nozzle (14); whereby to form a multiplicity of shaped edible articles (16) on said support surface (10). During steps (a) and (b) to form each shaped article (16), a portion of the material being dispensed is caused to adhere to the outside of the dispensing nozzle (14) so that it does not form part of the shaped edible article (16) being formed at that stage but is detached from the nozzle (14) during the next succeeding step (a) to define a visible feature (24) on the next succeeding shaped edible article (16). The relative movement in step (b) is effected in at least three consecutive stages such that each stage includes relative movement in a direction which is different to that in the adjacent stage(s).
摘要翻译：通过重复地实施以下步骤来生产形状的糖果制品：（a）通过分配喷嘴（14）将至少一个体积可维持的形状的可食用材料分配到支撑表面（10）上，（b））在喷嘴（14）和支撑表面（10）之间进行相对运动，从而形成来自所述至少一种容纳形状的可食用材料的成形食品，以及（c）在所述支撑表面 10）和所述喷嘴（14）; 从而在所述支撑表面（10）上形成多个成形的可食用制品（16）。在步骤（a）和（b）中，为了形成每个成型制品（16），被分配的材料的一部分被粘附到分配喷嘴（14）的外部，使得它不形成成形食品制品（16）在该阶段形成，但是在接下来的后续步骤（a）期间从喷嘴（14）分离，以在下一个后续的成形食品（16）上限定可见特征（24）。步骤（b）中的相对运动在至少三个连续的阶段中进行，使得每个阶段包括在与相邻阶段不同的方向上的相对运动。

9. 发明申请

WO1996017523A3 PROCESS FOR MANUFACTURE OF REDUCED FAT CHOCOLATE 审中-公开
公开(公告)号：WO1996017523A3
公开(公告)日：1996-06-13
申请号：PCT/GB1995002831
申请日：1995-12-05
申请人： CADBURY SCHWEPPES PLC , ZUMBE, Albert , SANDERS, Nigel
发明人： CADBURY SCHWEPPES PLC
IPC分类号： A23G01/00

10. 发明申请

WO2005004619A3 WHOLE COCOA BEAN PRODUCTS 审中-公开
标题翻译：整个可可豆产品
公开(公告)号：WO2005004619A3
公开(公告)日：2005-02-10
申请号：PCT/EP2004008431
申请日：2004-07-09
申请人： NATRACEUTICAL SA , ZUMBE ALBERT
发明人： ZUMBE ALBERT
IPC分类号： A23G1/00
CPC分类号： A23G1/0016 , A23G1/002
摘要： A process in which whole cocoa bean product, specifically a whole cocoa bean powder or liquor, is produced comprising the steps of subjecting the whole cocoa bean to a cleaning step in which the whole cocoa beans are passed through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous material to yield cleaned whole cocoa beans; pressing the whole cocoa beans to reduce the fat content to not more than 15wt% and to form a presscake and fat which is removed, subjecting the presscake to a particle size reduction step to obtain a bean intermediate whereby no more than 1vol% of the product has a particle size greater than or equal to 1cm; subjecting the bean intermediate to a microbicidal step to obtain a bean intermediate with a reduced microbiological content; subjecting the bean intermediate with reduced microbiological content to a drying step to reduce the moisture content to no more than 7wt% to give a dried bean intermediate; subjecting the dried bean intermediate to a particle size reduction step whereby no more than 2wt% of the product has a particle size of greater than or equal to 150µm characterized in that substantially no solids other than fat are removed; and a whole cocoa bean product is produced as the end product;
摘要翻译：其中生产全可可豆产品，特别是整个可可豆粉或酒的方法包括以下步骤：使整个可可豆进行清洁步骤，其中使整个可可豆通过清洁机，该清洁机除去干燥的可可果肉，荚和其他外来物质的碎片以产生清洁的整个可可豆; 压制整个可可豆以将脂肪含量降低至不超过15重量％并形成滤饼和去除的脂肪，将滤饼进行粒度减小步骤以获得豆制品中间体，由此不超过1体积％的产品具有大于或等于1cm的粒径; 使豆中间体进行杀微生物步骤以获得微生物含量降低的豆中间体; 使具有降低的微生物含量的豆中间产物进行干燥步骤以将水分含量降低至不超过7重量％以得到干豆中间产物; 使干燥的豆类中间体进行粒度减小步骤，由此不超过2重量％的产品具有大于或等于150μm的粒度，其特征在于基本上不除脂肪以外的固体被去除; 并且生产完整的可可豆产品作为最终产品;

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