Coffee Or Cocoa, E.g., Coffee Extract, Etc. Patents (Class 426/45)
  • Patent number: 10405559
    Abstract: Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80° C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43° C.
    Type: Grant
    Filed: December 26, 2017
    Date of Patent: September 10, 2019
    Inventor: Sung Gi Jang
  • Patent number: 10231469
    Abstract: The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product.
    Type: Grant
    Filed: March 16, 2015
    Date of Patent: March 19, 2019
    Assignee: MycoTechnology, Inc.
    Inventors: Brooks John Kelly, James Patrick Langan
  • Patent number: 10005816
    Abstract: Described herein is a peptide with an amino acid sequence comprising a Leu-Leu moiety. Also described is a composition having a mixture of such peptides, and foods and beverages containing such compositions including, for example, roast and ground coffee, coffee brew, coffee creamer, and tea. The addition of one or more of these peptide(s) to coffee brews made from instant coffee, liquid coffee concentrate, or decaf coffee demonstrates that these peptides improve the taste profile of such coffee brews.
    Type: Grant
    Filed: December 15, 2014
    Date of Patent: June 26, 2018
    Assignee: THE FOLGER COFFEE COMPANY
    Inventors: Jessalin Anise Howell, James Cody Hanreck
  • Patent number: 9884006
    Abstract: A cosmetic composition comprises a coffee cherry preparation, and most preferably an extract from a sub-ripe quick-dried coffee cherry. Particularly contemplated cosmetic compositions are formulated as a shampoo, lotion, cream, balm, or ointment, and will have at least one of an antioxidant effect, an anti-inflammatory effect, a UV-protective effect, an antimutagenic effect, a chemoprotective effect, a scar reducing effect, a skin-lightening effect, a moisturizing effect, a wrinkle reduction effect, and an antibacterial effect.
    Type: Grant
    Filed: September 26, 2011
    Date of Patent: February 6, 2018
    Assignee: VDF Futureceuticals, Inc.
    Inventor: Dusan Miljkovic
  • Patent number: 9867385
    Abstract: The invention provides a method of processing green coffee beans that improves the aromas and flavors of green coffee beans through simple means, allowing richly fragrant green coffee beans that have unique aromas to be obtained with ease. A method of processing green coffee beans includes a fermentation process by bringing green coffee beans, which are unground seeds from coffee berries, microorganisms, and nutritive substances that are metabolized by the microorganisms into contact with one another to cause fermentation, followed by a separation process of separating out only said green coffee beans that have passed through the fermentation process.
    Type: Grant
    Filed: September 22, 2004
    Date of Patent: January 16, 2018
    Assignee: Suntory Beverage & Food Limited
    Inventors: Kenzo Takahashi, Yoshikiyo Minami, Yoshiyuki Kanabuchi, Keiko Togami, Morio Mitsuhashi
  • Patent number: 9700062
    Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar.
    Type: Grant
    Filed: April 23, 2008
    Date of Patent: July 11, 2017
    Assignee: Nestec S.A.
    Inventors: Philippe Gonus, Marcel Rosse, Zenon Ioannis Mandralis
  • Patent number: 9585409
    Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavor component and sugar.
    Type: Grant
    Filed: December 20, 2012
    Date of Patent: March 7, 2017
    Assignee: Nestec S.A.
    Inventors: Philippe Gonus, Marcel Rosse, Zenon Ioannis Mandralis
  • Patent number: 9173416
    Abstract: Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.
    Type: Grant
    Filed: January 7, 2014
    Date of Patent: November 3, 2015
    Assignee: KAO CORPORATION
    Inventor: Yuji Matsui
  • Patent number: 9034410
    Abstract: Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans. Methods include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. Whole green coffee bean products created and defined by these methods have unexpectedly been found to increase focus and concentration in users, and are believed useful in the treatment of attention and concentration deficits and related disorders, such as attention deficit (AD), attention deficit disorder (ADD), attention deficit hyperactivity disorder (ADHD), and various related and/or comorbid disorders.
    Type: Grant
    Filed: August 22, 2011
    Date of Patent: May 19, 2015
    Inventors: Thomas J. Vella, Samuel A. Amen
  • Publication number: 20150093472
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Application
    Filed: September 4, 2014
    Publication date: April 2, 2015
    Inventors: PIETER BERENDS, SWEN RABE, RALF GUNTER BERGER, DIANA LINKE, NADINE EISELE
  • Publication number: 20150017270
    Abstract: The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk) in order to obtain industrially processed coffee honey and/or pulp meal (husk), which is/are suitable for use in products for human or animal consumption, drugs, cosmetics or as raw materials for the production of alcohol for fuel (ethanol), wherein said process makes it possible to reduce the pollution of the environment by avoiding the waste of coffee by-products and to exploit the properties and advantages of same for producing the aforementioned products.
    Type: Application
    Filed: December 14, 2011
    Publication date: January 15, 2015
    Inventors: Andres Ramirez Velez, Juan Carlos Jaramillo Lopez
  • Publication number: 20140287096
    Abstract: The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16% in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid chocolate concentrate and a process for preparing beverage by pumping and diluting the liquid chocolate concentrate. Liquid chocolate concentrates and diluted variations thereof are also disclosed.
    Type: Application
    Filed: October 29, 2012
    Publication date: September 25, 2014
    Inventors: Leticia Nunez, Guillermo Eduardo Napolitano, Roland A. Machattie
  • Publication number: 20140271989
    Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.
    Type: Application
    Filed: November 5, 2012
    Publication date: September 18, 2014
    Applicant: Chr. Hansen A/S
    Inventors: Sofie Saerens, Jan Hendrik Swiegers
  • Publication number: 20140271988
    Abstract: Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANY
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu, Joseph Kuo
  • Patent number: 8815312
    Abstract: Disclosed is a method and composition for nutritional compositions containing glucosidase inhibitors, and more specifically Touchi Extract and its uses in the treatment of many disorders. These disorders include diabetes, hyperlipidemia, obesity, Metabolic syndrome/Syndrome X, COPD, malabsorption, Crohn's disease, diarrhea, constipation, irritable bowel syndrome, human immunodeficiency virus, cystic fibrosis, non-alcoholic steatohepatitis, polycystic ovarian syndrome including associate infertility, and erectile dysfunction. Further, glucosidase inhibitors, and more specifically Touchi Extract can be used to aid healing in critical care patients and for general wound healing. Additionally, glucosidase inhibitors, including Touchi Extract can be used to enhance athletic performance.
    Type: Grant
    Filed: May 24, 2007
    Date of Patent: August 26, 2014
    Assignee: Nestec S.A.
    Inventors: Anne Falk, Zamzam (Fariba) Roughead, Kevin Burke Miller, Satya Jonnalagadda, Norman Alan Greenberg, Kala Marie Kaspar, Julie Swanson
  • Publication number: 20140205626
    Abstract: Disclosed herein are fermented coffee beans prepared by inoculating and culturing mycelium of fungus into coffee beans. The fermented coffee beans according to the present invention may have immune-boosting and anti-inflammatory activities.
    Type: Application
    Filed: June 7, 2013
    Publication date: July 24, 2014
    Inventors: Byung-Choong CHOI, Dong-Goo KIM, Chun-Kyu PARK, Ji-Young SHIN, Hoon KIM, Mi-Ra LEE, Hee-Yeon LEE, Kwang-Won YU
  • Publication number: 20140199437
    Abstract: The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis.
    Type: Application
    Filed: August 13, 2012
    Publication date: July 17, 2014
    Applicant: MARS, INCORPORATED
    Inventors: Edward Seguine, David Mills, Jean-Philippe Marelli, Juan Carlos Motamayor-Arias, Irene Da Silva Coelho
  • Publication number: 20140193541
    Abstract: A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content.
    Type: Application
    Filed: June 28, 2012
    Publication date: July 10, 2014
    Applicant: ILLYCAFFE' S.P.A.
    Inventors: Luciano Navarini, Lorenzo Del Terra, Silvia Colomban, Valentina Lonzarich, Furio Suggi Liverani
  • Publication number: 20140170264
    Abstract: An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage.
    Type: Application
    Filed: September 6, 2013
    Publication date: June 19, 2014
    Applicant: Mycotechnology, Inc.
    Inventors: Brooks John Kelly, Quinn Kelly, Jim Langan
  • Publication number: 20140109262
    Abstract: A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds.
    Type: Application
    Filed: October 3, 2013
    Publication date: April 17, 2014
    Inventor: Carter Robert Miller
  • Patent number: 8632829
    Abstract: A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.
    Type: Grant
    Filed: August 17, 2012
    Date of Patent: January 21, 2014
    Assignee: Mars, Incorporated
    Inventors: John F. Hammerstone, Jr., Mark J. Chimel
  • Patent number: 8603562
    Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
    Type: Grant
    Filed: June 18, 2009
    Date of Patent: December 10, 2013
    Assignee: Intercontinental Great Brands LLC
    Inventors: Anilkumar G. Gaonkar, Bary Lyn Zeller, Allan Bradbury, Anthony Wragg
  • Patent number: 8545910
    Abstract: There is provided a method for processing green coffee beans capable of imparting new aromas and flavors to a coffee beverage using a simple operation, without incurring an increase in raw material costs. The method for processing green coffee beans includes a fermentation step of bringing nutritive substances included in coffee cherries and microorganisms into contact with one another and causing fermentation, and a collection step of separating and collecting green coffee beans from the coffee cherries that have undergone the fermentation step, wherein in the fermentation step, at least part of the pulp of the coffee cherries is exposed, and the microorganisms are caused to come into direct contact therewith.
    Type: Grant
    Filed: March 24, 2006
    Date of Patent: October 1, 2013
    Assignee: Suntory Holdings Limited
    Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
  • Patent number: 8372456
    Abstract: 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).
    Type: Grant
    Filed: November 19, 2007
    Date of Patent: February 12, 2013
    Assignee: Barry Callebaut AG
    Inventors: Herwig Bernaert, Ieme Blondeel, Dirk De Clercq
  • Publication number: 20130029007
    Abstract: 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.
    Type: Application
    Filed: January 31, 2012
    Publication date: January 31, 2013
    Inventors: Herwig Bernaert, Nicholas Camu, Tobias Lohmueller
  • Patent number: 8343558
    Abstract: There is provided a novel microorganism capable of fermentation without placing particular limitations on fermentation conditions, as well as a method of processing green coffee beans using the novel microorganism, the method adding new, high-quality flavor and aroma to a coffee beverage by a simple operation, without instigating a particular increase in raw material costs and without requiring a new processing step. The method for processing green coffee beans includes a fermentation step of bringing nutritive substances and microorganisms into contact with one another and causing fermentation in the presence of green coffee beans, wherein the microorganism used in the fermentation step is a microorganism belonging to the genus Geotrichum.
    Type: Grant
    Filed: March 24, 2006
    Date of Patent: January 1, 2013
    Assignee: Suntory Holdings Limited
    Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
  • Publication number: 20120282239
    Abstract: The present disclosure provides novel mannanase variants which have an amino acid sequence that varies from that of the parent/wild type Trichoderma reesei mannanase, and which have one or more advantageous properties like improved thermo stability; temperature/activity profile; pH/activity profile; specific activity; and pH/protease-sensitivity. The novel mannanase variants are useful and used in alcohol fermentations processes and/or productions, for coffee extraction and the processing of coffee waste, as a supplement to food and feed, for enzyme aided bleaching of paper pulps, as bleaching and/or desizing agent in textile industry, for oil and gas well stimulation by hydraulic fracturing, as detergent, as baking ingredients, for removal of biofilms and in delivery systems, for grain processing or for the processing of renewable resources intended for the production of biological fuels, and in the textile, oil drilling, cleaning, laundering, detergent, and cellulose fiber processing industries.
    Type: Application
    Filed: November 24, 2010
    Publication date: November 8, 2012
    Applicant: BASF SE
    Inventor: Oliver Kensch
  • Publication number: 20120244254
    Abstract: A method of processing coffee berries which includes a fermentation process of bringing coffee berries having a coffee seed and coffee pulp into contact with microorganisms that metabolize said coffee pulp to cause fermentation, and a refining process. Green coffee beans are obtained by performing a fermentation process of bringing coffee berries, which have a coffee seed and coffee pulp, and microorganisms into contact with one another to cause fermentation, and a refining process.
    Type: Application
    Filed: June 8, 2012
    Publication date: September 27, 2012
    Applicant: Suntory Holdings Limited
    Inventors: Kenzo Takahashi, Yoshikiyo Minami, Yoshiuki Kanabuchi, Keiko Togami, Morio Mitsuhashi
  • Patent number: 8268373
    Abstract: A cocoa extract which is rich in procyanidin monomer and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with the type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions results in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.
    Type: Grant
    Filed: October 1, 2007
    Date of Patent: September 18, 2012
    Assignee: Mars, Incorporated
    Inventors: John F. Hammerstone, Mark J. Chimel
  • Publication number: 20120231114
    Abstract: The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption, such as fodder. Active principles (ergosterol, beta glucan, linoleic and oleic acids, lectins), enzymes, proteins, amino acids, vitamins, mineral salts, inter alia, can also be extracted from these flours for use in the chemical, foodstuff and cosmetic industries, for producing phytotherapeutic agents, pharmaceuticals, textiles, paper products, pharmaceuticals and fodder for animals.
    Type: Application
    Filed: September 17, 2010
    Publication date: September 13, 2012
    Applicant: BLAZEI BRAZIL LTDA.
    Inventors: Haroldo Cesar Bezerra De Oliveira, Soraia Cristina Britto De Oliveira, John Kennedy Pinho Santos
  • Publication number: 20120196001
    Abstract: 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.
    Type: Application
    Filed: January 31, 2011
    Publication date: August 2, 2012
    Inventors: Nicholas CAMU, Herwig BERNAERT, Tobias LOHMUELLER
  • Patent number: 8197877
    Abstract: The invention relates to a modified cocoa product and process for its manufacture. In particular the invention relates to a cocoa product improving wettability in powdered beverages, having a reduced content of endogenous phospholipids.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: June 12, 2012
    Assignee: Nestec S.A.
    Inventor: Ladislas N. A. Colarow
  • Publication number: 20120128823
    Abstract: 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.
    Type: Application
    Filed: July 29, 2010
    Publication date: May 24, 2012
    Inventors: Nicholas Camu, Herwig Bernaert, Tobias Lohmueller
  • Publication number: 20120114796
    Abstract: A method of manufacturing a porous vegetable filler for use in a foaming process mainly comprises exposing discarded coffee grounds to sunlight to a moisture content of 5%-15%; then baking the coffee grounds after solarization using a dryer at 120° C.-350° C. for 1 to 4 hours; finally grinding the baked coffee grounds to a size of less than 1000 mesh to obtain a porous vegetable filler for use in a foaming process.
    Type: Application
    Filed: November 8, 2010
    Publication date: May 10, 2012
    Inventors: Chi-Feng Lai, Yun-Tong Ou, David Wen
  • Publication number: 20120027889
    Abstract: Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.
    Type: Application
    Filed: March 10, 2010
    Publication date: February 2, 2012
    Applicant: Cargill Incorporated
    Inventor: Maria Odila Assumpcão Portella
  • Publication number: 20120003355
    Abstract: 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).
    Type: Application
    Filed: November 19, 2007
    Publication date: January 5, 2012
    Applicant: BARRY CALLEBAUT AG
    Inventors: Herwig Bernaert, Ieme Blondeel, Dirk De Clercq
  • Publication number: 20110257263
    Abstract: The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected in various cocoa products, and the levels of these compounds can be manipulated to increase the beneficial health effects of a food product made with the cocoa products The invention includes methods to prepare edible products containing cocoa jasmonates.
    Type: Application
    Filed: August 27, 2009
    Publication date: October 20, 2011
    Inventors: William Jeffrey Hurst, David A. Stuart, Angela Isabela Calderon Justavino, Richard B. Van Breemen
  • Patent number: 7976887
    Abstract: Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.
    Type: Grant
    Filed: November 2, 2004
    Date of Patent: July 12, 2011
    Assignee: Pokka Corporation
    Inventors: Takashi Inoue, Yumiko Aoyama, Michiya Hayashi, Keiichi Narita
  • Publication number: 20110123675
    Abstract: 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.
    Type: Application
    Filed: May 13, 2009
    Publication date: May 26, 2011
    Inventors: Herwig Bernaert, Nicholas Camu, Tobias Lohmueller
  • Publication number: 20110070332
    Abstract: 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.
    Type: Application
    Filed: May 13, 2009
    Publication date: March 24, 2011
    Inventors: Herwig Bernaert, Nicholas Camu, Tobias Lohmueller
  • Publication number: 20110064849
    Abstract: 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.
    Type: Application
    Filed: May 13, 2009
    Publication date: March 17, 2011
    Inventors: Herwig Bernaert, Nicholas Camu, Tobias Lochmueller
  • Publication number: 20110052758
    Abstract: The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.
    Type: Application
    Filed: June 12, 2008
    Publication date: March 3, 2011
    Applicant: C-LECTA GMBH
    Inventors: Thomas Greiner-Stoeffele, Marc Struhalla
  • Publication number: 20110045106
    Abstract: The present invention relates to a method of producing a coffee extract with antioxidant and anti-inflammatory properties and uses of the extract of the invention. The coffee extract comprises caffeic acid and/or ferulic acid and can be produced by hydrolysing chlorogenic acids present in coffee extract, e.g. with a microorganism or an enzyme. The coffee extract of the invention may e.g. be used as an ingredient of a food or beverage product.
    Type: Application
    Filed: March 12, 2009
    Publication date: February 24, 2011
    Applicant: NESTEC S.A.
    Inventors: Rachid Bel-Rhlid, Karin Kraehenbuehl, Christophe Cavin, Thomas Wolfgang Raab, Nicolas Page
  • Publication number: 20110046235
    Abstract: The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic acid of coffee, especially a coffee extract, and methods of producing such products. Coffee comprises chlorogenic acids, according to the invention these chlorogenic acids can be transformed into decarboxylated phenolic acids. The resulting decarboxylated phenolic acids have antioxidant and/or anti-inflammatory properties and can be used as ingredients in food and beverage products and to treat certain health conditions.
    Type: Application
    Filed: March 12, 2009
    Publication date: February 24, 2011
    Applicant: NESTEC S.A.
    Inventors: Rachid Bel-Rhlid, Karin Kraehenbuehl, Christophe Cavin, Thomas Wolfgang Raab, Nicolas Page
  • Publication number: 20100266726
    Abstract: The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein (A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by mass, (B) a mass ratio of chlorogenic acids/tannin (FOLIN-DENIS method) is in the range of 0.6 to 1.0, and (C) a mass ratio of dichlorogenic acids/chlorogenic acids is in the range of 0.07 to 0.16.
    Type: Application
    Filed: November 19, 2008
    Publication date: October 21, 2010
    Applicant: Kao Corporation
    Inventors: Yoshikazu Ogura, Sayaka Domon, Kiyoshi Kataoka, Ami Moritani, Shinji Yamamoto
  • Publication number: 20100239711
    Abstract: A method is provided for manufacturing coffee by solid state fermentation, including the following steps: depositing coffee beans in a dust-free clean container; propagating a fungus with solid state fermentation; carrying out implantation process, wherein the fungus is implanted to the coffee beans contained in the dust-free clean container with a sterile operation, the fungus being one belonging to Eumycota, including at least one selected from Basidiomycotina and Ascomycotina; and performing a fermentation process. Also provided is a formula of the solid cultivation medium used in the method, which is suitable for both large-scale and small-scale production of fungi and is applicable to most fungi to not only increase the throughput as desired, but also provide a metabolic product containing pharmacologically active ingredients.
    Type: Application
    Filed: March 23, 2009
    Publication date: September 23, 2010
    Inventors: Pei-Jung Li, Chao-Chia Li, Chao-Hsiang Li
  • Publication number: 20100143539
    Abstract: A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.
    Type: Application
    Filed: November 16, 2007
    Publication date: June 10, 2010
    Applicant: Suntory Holdings Limited
    Inventors: Yoshikiyo Minami, Yoshihiro Ido, Norihiko Yoshimoto, Nozomu Toyomura
  • Publication number: 20100040733
    Abstract: The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.
    Type: Application
    Filed: September 12, 2007
    Publication date: February 18, 2010
    Applicant: NESTEC S.A.
    Inventors: Imre Blank, Christian Milo, Josef Kerler, Christoph Mueller, Thomas Hofmann
  • Publication number: 20100040734
    Abstract: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.
    Type: Application
    Filed: October 20, 2009
    Publication date: February 18, 2010
    Applicant: FUJI OIL COMPANY, LIMITED
    Inventors: Akihiro Nakamura, Ryuji Yoshida, Hirokazu Maeda, Shushi Nagaoka
  • Publication number: 20090269439
    Abstract: The invention relates to a method of obtaining a highly-soluble extract from cocoa husk and/or bark. The end product, which is rich in dietary fibre, is ideal for use in chocolate, bread-making, drinks, snacks, diary products and confectionery goods.
    Type: Application
    Filed: December 1, 2008
    Publication date: October 29, 2009
    Inventors: Leila MOULAY, Zachary Sniderman, Alvin Ibarra, Vicente Marti-Bartual