Patents by Inventor Tilo HUEHN
Tilo HUEHN has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
-
Publication number: 20240122201Abstract: The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.Type: ApplicationFiled: October 16, 2020Publication date: April 18, 2024Inventors: Roland Laux, Tilo Hühn
-
Publication number: 20230157336Abstract: Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 ?m; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk.Type: ApplicationFiled: April 27, 2021Publication date: May 25, 2023Inventors: Roland LAUX, Tilo HÜHN
-
Publication number: 20220304328Abstract: The present invention relates to methods for the preparation of cocoa- or chocolate-based beverages with excellent, rich taste, favorable organoleptic properties and high contents of nutritionally beneficial components, wherein the method comprises the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; e) separating at least cocoa powder from the solid phase, and a step of mixing the thus produced cocoa powder or chocolate products obtained therefrom with a water source to provide the cocoa- or chocolate-based beverage.Type: ApplicationFiled: June 4, 2020Publication date: September 29, 2022Applicant: ODC Lizenz AGInventor: Tilo HÜHN
-
Patent number: 11452301Abstract: Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70° C.Type: GrantFiled: July 8, 2016Date of Patent: September 27, 2022Assignee: ODC LIZENZ AGInventor: Tilo Hühn
-
Publication number: 20220248704Abstract: Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and e) subjecting a mixture comprising a natural or artificial sweetener to pasteurization, homogenisation and freezing to obtain the cocoa-flavored frozen dessert; wherein the non-dried solid phase obtained in step d) is added to the mixture before or during step e).Type: ApplicationFiled: June 4, 2020Publication date: August 11, 2022Applicant: ODC Lizenz AGInventor: Tilo HÜHN
-
Publication number: 20220232848Abstract: Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first liquid phase, a second liquid phase and a solid phase, said second liquid phase comprising cocoa butter as a major component and solids and/or first extraction agent as minor components and said solid phase comprising cocoa powder and first extraction agent. The disclosed methods enable production of cocoa extracts and products with increased yield of cocoa butter, antioxidants and/or vitamins.Type: ApplicationFiled: June 4, 2020Publication date: July 28, 2022Applicant: ODC Lizenz AGInventor: Tilo HÜHN
-
Patent number: 11284631Abstract: Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, having the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension; (2) wet grinding said suspension in multiple steps to an average particle size of 100??? or less; and (3) subjecting said suspension to one or more separation and/or processing steps having at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.Type: GrantFiled: June 22, 2018Date of Patent: March 29, 2022Assignee: MASTERCOLDBREWER AGInventors: Roland Laux, Tilo Hühn
-
Patent number: 11252983Abstract: The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (13), having the following steps: a) providing a food (13), b) adding a plant oil (15) as an extractant, c) grinding the food (13) and the plant oil (15) into a mash (21), and d) separating the mash into an extraction phase, which is an oil phase (25), and a solid phase (29) as a raffinate phase. The food (13) and the plant oil (19) are ground very finely, said grinding process being defined in that the food (13) together with the plant oil (15) is ground until the oil phase (25) has an average particle size of less than 300 ?m, preferably less than 100 ?m, particularly preferably less than 20 ?m.Type: GrantFiled: January 19, 2017Date of Patent: February 22, 2022Assignees: UNICO-FIRST AG, ZHAW—ZÜRCHER HOCHSCHULE FÜR ANGEWANDTE WISSENSCHAFTENInventors: Roland Laux, Tilo Hühn
-
Publication number: 20210153520Abstract: Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit.Type: ApplicationFiled: June 22, 2018Publication date: May 27, 2021Inventors: Roland LAUX, Tilo HÜHN
-
Publication number: 20200231897Abstract: This invention relates to a method for obtaining nutritionally beneficial and/or biologically active components, such as aromatic substances and vitamins, from animal-derived products and to oil-based extracts which can be obtained from this method.Type: ApplicationFiled: July 30, 2018Publication date: July 23, 2020Inventors: Roland Laux, Tilo Hühn
-
Patent number: 10568339Abstract: Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.Type: GrantFiled: December 24, 2009Date of Patent: February 25, 2020Assignee: ZUERCHER HOCHSCHULE FUER ANGEWANDTE WISSENSCHAFTENInventors: Tilo Hühn, Roland Laux
-
Publication number: 20190021379Abstract: The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (13), having the following steps: a) providing a food (13), b) adding a plant oil (15) as an extractant, c) grinding the food (13) and the plant oil (15) into a mash (21), and d) separating the mash into an extraction phase, which is an oil phase (25), and a solid phase (29) as a raffinate phase. The food (13) and the plant oil (19) are ground very finely, said grinding process being defined in that the food (13) together with the plant oil (15) is ground until the oil phase (25) has an average particle size of less than 300 ?m, preferably less than 100 ?m, particularly preferably less than 20 ?m.Type: ApplicationFiled: January 19, 2017Publication date: January 24, 2019Applicants: Unico-First AG, ZHAW - Zürcher Hochschule Für Angewandte WissenschaftenInventors: Roland Laux, Tilo Hühn
-
Publication number: 20180295853Abstract: Disclosed is a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to said unfermented cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; (d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and (e) separately processing the three phases, which optionally comprises: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.Type: ApplicationFiled: July 8, 2016Publication date: October 18, 2018Inventor: Tilo Hühn
-
Publication number: 20180206517Abstract: Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70° C.Type: ApplicationFiled: July 8, 2016Publication date: July 26, 2018Inventor: Tilo Hühn
-
Publication number: 20180192665Abstract: The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70° C. or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.Type: ApplicationFiled: July 8, 2016Publication date: July 12, 2018Inventor: Tilo Hühn
-
Patent number: 9526264Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.Type: GrantFiled: April 12, 2014Date of Patent: December 27, 2016Assignee: ODC LIZENZ AGInventors: Tilo Huehn, Roland Laux
-
Publication number: 20140308428Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.Type: ApplicationFiled: April 12, 2014Publication date: October 16, 2014Inventors: Tilo HUEHN, Roland LAUX
-
Patent number: 8734888Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.Type: GrantFiled: December 24, 2009Date of Patent: May 27, 2014Assignees: Unico-First AG, Zuercher Hochschule fuer Angewandte Wissenschaften GrueentalInventors: Tilo Hühn, Roland Laux
-
Patent number: 8402729Abstract: A vehicle for harvesting espalier fruit, such as berries or grapes, and for further processing to a must on the vehicle. The vehicle comprises a frame configured to reach over a row of plants to be harvested in an area of a u-shaped recess of the vehicle. Also included are wheels on both sides of the u-shaped recess and arranged on the frame. Further included is a picking device to separate the fruit from a remainder of the plants. A solid-bowl screw-type centrifuge is arranged directly on the vehicle, which solid-bowl screw-type centrifuge separates and clarifies a fruit mash into at least a solids phase and a liquid phase.Type: GrantFiled: June 15, 2005Date of Patent: March 26, 2013Assignees: Westfalia Separator AG, Ero-Geratebau GmbH, Hochschule WadenswilInventors: Jochen Hamatschek, Frank Schauz, Peter Schöttler, Hans-Joachim Beyer, Dominik Zielke, Michael Erbach, Tilo Hühn
-
Publication number: 20120027900Abstract: Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.Type: ApplicationFiled: December 24, 2009Publication date: February 2, 2012Applicant: ZUERCHER HOCHSCHULE FUER ANGEWANDTE WISSENSCHAFTENInventors: Tilo Hühn, Roland Laux