Coffee Or Cocoa, E.g., Coffee Extract, Etc. Patents (Class 426/45)
-
Publication number: 20110064849Abstract: 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: ApplicationFiled: May 13, 2009Publication date: March 17, 2011Inventors: Herwig Bernaert, Nicholas Camu, Tobias Lochmueller
-
Publication number: 20110052758Abstract: The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.Type: ApplicationFiled: June 12, 2008Publication date: March 3, 2011Applicant: C-LECTA GMBHInventors: Thomas Greiner-Stoeffele, Marc Struhalla
-
Publication number: 20110046235Abstract: 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: ApplicationFiled: March 12, 2009Publication date: February 24, 2011Applicant: NESTEC S.A.Inventors: Rachid Bel-Rhlid, Karin Kraehenbuehl, Christophe Cavin, Thomas Wolfgang Raab, Nicolas Page
-
Publication number: 20110045106Abstract: 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: ApplicationFiled: March 12, 2009Publication date: February 24, 2011Applicant: NESTEC S.A.Inventors: Rachid Bel-Rhlid, Karin Kraehenbuehl, Christophe Cavin, Thomas Wolfgang Raab, Nicolas Page
-
Publication number: 20100266726Abstract: 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: ApplicationFiled: November 19, 2008Publication date: October 21, 2010Applicant: Kao CorporationInventors: Yoshikazu Ogura, Sayaka Domon, Kiyoshi Kataoka, Ami Moritani, Shinji Yamamoto
-
Publication number: 20100239711Abstract: 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: ApplicationFiled: March 23, 2009Publication date: September 23, 2010Inventors: Pei-Jung Li, Chao-Chia Li, Chao-Hsiang Li
-
Publication number: 20100143539Abstract: 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: ApplicationFiled: November 16, 2007Publication date: June 10, 2010Applicant: Suntory Holdings LimitedInventors: Yoshikiyo Minami, Yoshihiro Ido, Norihiko Yoshimoto, Nozomu Toyomura
-
Publication number: 20100040734Abstract: 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: ApplicationFiled: October 20, 2009Publication date: February 18, 2010Applicant: FUJI OIL COMPANY, LIMITEDInventors: Akihiro Nakamura, Ryuji Yoshida, Hirokazu Maeda, Shushi Nagaoka
-
Publication number: 20100040733Abstract: 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: ApplicationFiled: September 12, 2007Publication date: February 18, 2010Applicant: NESTEC S.A.Inventors: Imre Blank, Christian Milo, Josef Kerler, Christoph Mueller, Thomas Hofmann
-
Publication number: 20090269439Abstract: 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: ApplicationFiled: December 1, 2008Publication date: October 29, 2009Inventors: Leila MOULAY, Zachary Sniderman, Alvin Ibarra, Vicente Marti-Bartual
-
Publication number: 20090263541Abstract: In a method of producing cocoa mass from nibs from cracked, fermented cocoa beans, nibs are used from which nibs parts of an undesired degree of fermentation have been sorted out, for example by analysis of the individual nibs pieces for fluorescence, preferably by irradiation with UV light at two different wavelengths, preferably of about 254 nm and about 366 nm with a cut-off filter at about 390 nm, the analytical results being the basis of any sorting out of separate nibs pieces, or by sorting of the cocoa beans before cracking by thickness, by density or by hardness. In this respect, the fluorescence detection method can be used for monitoring the separation.Type: ApplicationFiled: June 2, 2006Publication date: October 22, 2009Applicant: TOMS GRUPPEN A/SInventors: Lars Munck, Jorgen Martin Dohm Schou, Jesper Madsen Wagner, Dorthe Kjaer Pedersen, Annette Steen Salskov-Iversen
-
Publication number: 20090226568Abstract: 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: ApplicationFiled: March 24, 2006Publication date: September 10, 2009Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
-
Publication number: 20090220645Abstract: The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pertains to the treatment of either green and un-dried, or green and dried, coffee beans with enzymes in a pH adjusted environment. According to the subject invention, the enzymes to be used, the pH of the treatment medium, and the times of treatment are parameters that are optimized based on different desired flavor and/or aroma outcomes.Type: ApplicationFiled: February 25, 2009Publication date: September 3, 2009Inventors: Luis Federico Martinez, Murat Omer Balaban
-
Publication number: 20090130259Abstract: 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: ApplicationFiled: March 24, 2006Publication date: May 21, 2009Inventors: Hideko Yomo, Toshiharu Nakajima, Takeshi Yonezawa
-
Publication number: 20090104309Abstract: A method of treating coffee cherry is provided, whereby the quality of coffee cherry stored after harvesting can be improved. Namely, the method of treating coffee cherry comprises a refining step for separating green coffee beans from coffee cherry, wherein a hot-water treating step for treating the coffee cherry using hot water is employed prior to the refining step.Type: ApplicationFiled: May 24, 2006Publication date: April 23, 2009Inventors: Toshiharu Nakajima, Hideko Yomo
-
Publication number: 20090104310Abstract: A method of treating green coffee beans is provided that can prevent contamination by acetic-acid producing bacteria when implementing a fermentation treatment on green coffee beans using microorganisms and that can impart new and favorable flavor and aroma to a coffee drink. This object can be achieved by a method of treating green coffee beans comprising a fermenting step for performing fermentation by bringing a nutritive substance and a fermenting microorganism into contact with one another and then supplying the fermented components thus formed to green-coffee beans, wherein, in the fermenting step, the nutritive substance and the fermenting microorganism are brought into contact with one another in a pH range for inhibiting the growth of acetic-acid producing microorganisms.Type: ApplicationFiled: May 24, 2006Publication date: April 23, 2009Inventors: Toshiharu Nakajima, Hideko Yomo
-
Publication number: 20090041894Abstract: The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor.Type: ApplicationFiled: June 11, 2008Publication date: February 12, 2009Inventors: Allan George William Bradbury, Eva-Maria Berndt
-
Publication number: 20090041893Abstract: A coffee-like beverage is disclosed which is produced solely with cacao or cocoa beans. The product is produced by roasting the cacao beans, then grinding them into a granulated cacao substrate or dry granular coffee-like brewable product, and then brewing that granulated cacao substrate or coffee-like product into a beverage that is richly unique in flavor. A number of preferred methods for producing such a coffee-like drink and the brewable coffee-like product are also disclosed. One such method provides for the incorporation of an additional portion of husk material to enhance the product.Type: ApplicationFiled: August 8, 2007Publication date: February 12, 2009Inventor: Richard J. Vanderhoven
-
Publication number: 20080274234Abstract: 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: ApplicationFiled: April 29, 2008Publication date: November 6, 2008Inventor: Carter Robert Miller
-
Publication number: 20080268097Abstract: The invention provides methods of making food products and ingredients having enhanced levels of natural stilbene compounds, such as resveratrol. Chocolate liquor, cocoa powders, and cocoa extracts having enhanced levels of resveratrol prepared from cacao beans are disclosed. The invention also provides methods of treatment using compositions and ingredients having enhanced natural stilbene content.Type: ApplicationFiled: April 28, 2008Publication date: October 30, 2008Inventors: W. Jeffrey HURST, Kenneth B. MILLER, David A. STUART
-
Publication number: 20080193595Abstract: A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and/or acetic acid bacteria to the organic material. Optionally, at least one strain of yeast is added. Bacterial strains and compositions, useful in the described method, are also disclosed. The use of the described starter cultures and compositions permits faster fermentation, fermentations with targeted population dynamics and succession of microorganisms, and fermentations with targeted levels of both desirable and undesirable metabolites.Type: ApplicationFiled: September 4, 2006Publication date: August 14, 2008Applicants: Vrije Universiteit Brussel, Barry Callebaut AGInventors: Luc De Vuyst, Nicolas Camu
-
Patent number: 7407678Abstract: A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.Type: GrantFiled: July 14, 2003Date of Patent: August 5, 2008Assignee: Chi's Research CorporationInventor: Uchenna N. Chukwu
-
Publication number: 20080166451Abstract: A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hydrolyse at least a portion of the chlorogenic acid lactones present in the extract. Alternatively or additionally, it may be provided by contacting a coffee extract with a sorbent or solvent which is suitable for removing apolar components and is at least partially saturated with chlorogenic acid. The product has reduced bitterness.Type: ApplicationFiled: April 28, 2006Publication date: July 10, 2008Applicant: NESTEC S.A.Inventors: Rachid Bel-Rhlid, Karin Kraehenbuehl, Konrad Lerch, Robert Aeschbach
-
Patent number: 7390874Abstract: A biologically active peptide having the amino acid sequence tyrosine-glycine-serine-arginine-serine (SEQ ID NO: 1), as well as compositions prepared from such peptide, possessing anti-cancer activity and anti-inflammatory activity, and a method for producing such a peptide and composition. The peptide is obtained by utilizing a heating, extracting and condensing system that efficiently recovers the derivatives from a raw material.Type: GrantFiled: December 29, 2003Date of Patent: June 24, 2008Assignee: Kuboyama Bio Ken, Inc.Inventor: Henry Aoki
-
Patent number: 7361372Abstract: The invention relates to an active ingredient composition used in cosmetic products, said composition containing vegetable extracts and combating in particular free radicals. The active ingredient composition is an alcohol-based mixture of vegetable extracts that is devoid of liposomes, consisting of between 0.1 and 2 wt. % green coffee-bean extract, between 0.1 and 2 wt. % Camellia sinensis leaf extract, between 0.1 and 2 wt % Pongamia pinnata extract and between 0.1 and 2 wt. % Angelica archangelica root extract and a residual content of a monovalent C2-C5 alcohol to obtain the total of 100 wt. %. The free radical protection factor amounts to 1400-2900×1014 free radicals per mg.Type: GrantFiled: May 21, 2004Date of Patent: April 22, 2008Assignee: Coty B.V.Inventors: Karin Golz-Berner, Leonhard Zastrow
-
Patent number: 7220440Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.Type: GrantFiled: June 25, 2003Date of Patent: May 22, 2007Assignee: The Procter & Gamble CompanyInventors: Glenn James Dria, David Vincent Zyzak, Roger William Gutwein, Francisco Valentino Villagran, Herbert Thomas Young, Paul Ralph Bunke, Peter Yau Tak Lin, John Keeney Howie, Richard Gerard Schafermeyer
-
Patent number: 7189422Abstract: Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.Type: GrantFiled: June 25, 2003Date of Patent: March 13, 2007Assignee: The Procter and Gamble CompanyInventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak
-
Publication number: 20030219511Abstract: The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate.Type: ApplicationFiled: March 5, 2003Publication date: November 27, 2003Inventors: Maryse Laloi, James McCarthy, Peter Bucheli
-
Publication number: 20030129276Abstract: A process for manipulating the flavor of a chocolate crumb which comprises treating one or more of the crumb ingredients to enhance the flavor and preparing the crumb. The flavor of a milk or white chocolate prepared from chocolate crumb can be manipulated by adding the flavor-modified chocolate crumb to other chocolate ingredients to prepare the chocolate.Type: ApplicationFiled: October 23, 2002Publication date: July 10, 2003Inventors: Carl Erik Hansen, Christopher Budwig, Sunil Kochhar, Marcel Alexandre Juillerat, Euan Armstrong, Dietmar Sievert
-
Patent number: 6063408Abstract: A process is provided for producing a chocolate having improved stability, and which is effective for preventing blooming, particularly fat blooming, the process involving kneading a chocolate starting material with a transglutaminase to effect reaction of the transglutaminase with the starting material.Type: GrantFiled: April 10, 1997Date of Patent: May 16, 2000Assignee: Ajinomoto Co., Inc.Inventors: Katsutoshi Yamazaki, Takahiko Soeda
-
Patent number: 5888562Abstract: Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.Type: GrantFiled: June 10, 1996Date of Patent: March 30, 1999Assignee: Nestec S.A.Inventors: Carl Erik Hansen, Anthony Klueppel, Eric Raetz
-
Patent number: 5856313Abstract: A natural carob fiber includes 50-65% lignin, 15-25% cellulose, 15-25% hemicellulose, 0.5-2 % pectin, 3-7% tannins and 4-8% moisture. A method of using the natural carob fiber includes the step of ingesting the natural carob fiber.Type: GrantFiled: February 21, 1996Date of Patent: January 5, 1999Assignee: Compania General del Algarrobo de Espana, S.A.Inventors: Ana Maria Requejo Marco, Baltasar Ruiz-Rosa Calvo de Mora, Carlos Sanjuan Diaz
-
Patent number: 5800850Abstract: Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.Type: GrantFiled: October 4, 1995Date of Patent: September 1, 1998Assignee: Nestec S.A.Inventors: Gene Frank Clyde, Steven Soon-Young Kwon, Marianne Dorothy Potter, Dharam Vir Vadehra, Elaine Regina Wedral
-
Patent number: 5773056Abstract: Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the substantially higher usage of cocoa and liquor than previous syrups. Additionally, the compositions have excellent flow properties for use in beverages and confections, while further having a low water activity which leads to a longer and more commercially useful shelf life. Some compositions will also contain an acidulant, a mold inhibitor, and vanilla flavor.Type: GrantFiled: September 12, 1996Date of Patent: June 30, 1998Assignee: Guittard Chocolate CompanyInventors: Thalia A. Hohenthal, Michelle Weinberg
-
Patent number: 5714183Abstract: Hydrolysis of the galactomannans of a liquid coffee extract, in which this extract is hydrolyzed at a temperature of 20.degree.-80.degree. C. with immobilized beta-mannanases.Type: GrantFiled: April 6, 1995Date of Patent: February 3, 1998Assignee: Nestec SAInventors: Pierre Nicolas, Eric Raetz, Sylviane Reymond, Jean-Luc Sauvageat
-
Patent number: 5565226Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.Type: GrantFiled: June 29, 1994Date of Patent: October 15, 1996Assignee: American Maize-Products CompanyInventors: Wen Shieh, Allan Hedges
-
Patent number: 5532005Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.Type: GrantFiled: May 29, 1992Date of Patent: July 2, 1996Assignee: American Maize-Products CompanyInventors: Allan Hedges, Wen Shieh, Robert Ammeraal
-
Patent number: 5480672Abstract: A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting while the vessel is evacuated, effecting a primary drying followed by the injection of an inert gas thereinto, crushing the rootcrop, spraying a synergist onto the crushed mass, spraying a drying distillation liquid thereonto, effecting a secondary drying of the resulting mass and mixing the dried mass to a dispersed state.Type: GrantFiled: March 2, 1993Date of Patent: January 2, 1996Assignee: Mitsui Kouzan Kabushiki KaishaInventors: Keigo Kusano, Osamu Matsunaga, Naomasa Hayashida
-
Patent number: 5342632Abstract: Fresh cocoa beans to be fermented are treated by removing and separating the pulp content from the beans in an amount of from 10% to 30% by weight based upon the weight of the fresh beans. The pulp content may be removed and separated from the fresh means by passing the fresh beans dynamically through a depulper apparatus, which may be followed by drying of the depulped beans, or with a hydraulic press followed by drying of the pressed beans, or with a combination of a press and a depulper apparatus.Type: GrantFiled: October 15, 1993Date of Patent: August 30, 1994Assignee: Nestec S.A.Inventors: Ulrich Bangerter, Beng H. Beh, Alfred B. Callis, Ian J. Pilkington
-
Patent number: 5338554Abstract: The invention relates to a process for producing a soluble cocoa product. Cocoa powder is subjected to an extraction with alcohol, particularly with ethanol, and from the residue a water extract is prepared. This water extract is concentrated and as a soluble cocoa product it can be put to many uses as basic substance for beverages, confectionary, ice-cream, pastries etc.Type: GrantFiled: March 31, 1992Date of Patent: August 16, 1994Assignee: Jacobs Suchard AGInventors: Siegfried Vogt, Wolfgang Krempel, Ute Assenmacher
-
Patent number: 5147666Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.Type: GrantFiled: March 6, 1991Date of Patent: September 15, 1992Assignee: Kraft General Foods, Inc.Inventors: Barbara B. Doonan, Geoffrey H. Bertkau, Dennis F. Hayes, Frank Sabella, Ronald H. Skiff
-
Patent number: 4983408Abstract: A method for producing a coffee extract which comprises: (1) contacting an aqueous mixture of ground roast coffee with steam under pressure at elevated temperatures followed by rapid decompression at atmospheric levels; and (2) treatment of the resulting mixture with a hydrolytic enzyme or with a mixture of hydrolytic enzymes. The coffee extract thus obtained is a concentrated liquid which can be made into a beverage by the addition of water or it may be dried to a soluble solid and reconstituted with water to provide instant coffee.Type: GrantFiled: December 7, 1988Date of Patent: January 8, 1991Inventor: Ralph L. Colton
-
Patent number: 4981699Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.Type: GrantFiled: March 23, 1990Date of Patent: January 1, 1991Assignee: Seitetsu Kagaku Co., Ltd.Inventors: Shoshichiro Inada, Reikichi Yanai, Johji Ogasawara, Yoshikazu Tsubakimoto, Kazuhiro Hamatani, Masakazu Takahashi
-
Patent number: 4976983Abstract: The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majority of the chlorogenic acid has been retained.Type: GrantFiled: May 8, 1989Date of Patent: December 11, 1990Assignee: Kraft General Foods, Inc.Inventors: Kenneth R. Hirsh, Larry M. Schanbacher, Alice S. Cha
-
Patent number: 4948600Abstract: The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymatically, and then, is extracted in the form of its degradation products, followed by washing, separating and drying steps. The resulting cocoa material rich in dietary fiber is suitable for producing, for example, dietary fiber enriched chocolate, dietary fiber enriched chocolate beverages, dietary fiber enriched chocolate spread and dietary fiber enriched candy.Type: GrantFiled: February 6, 1989Date of Patent: August 14, 1990Assignee: Jacobs Suchard AGInventors: Albert Zumbe, Thierry Schwitzquebel
-
Patent number: 4904484Abstract: A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted beans are treated with a solution containing cell-wall-digesting, cell-storage-component-digesting or phenol oxidase enzymes under a pressure of at least about 250 psi. The treated beans are then dried, roasted to their final roast color and ground in a conventional manner to provide roast and ground coffee products having "Toddy"-like aroma and flavor. Sugars and foodgrade bases can also be included in the enzyme-containing solution to enhance the level of desirable coffee aroma and flavor components.Type: GrantFiled: April 11, 1988Date of Patent: February 27, 1990Assignee: The Procter & Gamble CompanyInventors: Leonard E. Small, Thomas N. Asquith
-
Patent number: 4867992Abstract: A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient component, the soluble solids concentration being at least 0.5%. A microorganism which is either a strain of lactic acid producing bacteria or yeast capable of producing diacetyl is added the nutrient media and the combination is mixed and simultaneously placed into an environment of a pH of from 4.0 to 7.0, a temperature of from 16.degree. to 37.degree. C., for a period of time effective to produce diacetyl and aeration conditions wherein the nutrient media contains sufficient oxygen to allow for diacetyl production. The aforementioned process will produce diacetyl and acetoin. The diacetyl which is produced is recovered and or concentrated and added to a coffee product.Type: GrantFiled: March 16, 1988Date of Patent: September 19, 1989Assignee: General Foods CorporationInventors: Barbara Boniello, Ernest Gum Jr., Richard Scarpellino, Barbara Doonan, John Patterson, Geoffrey Bertkau
-
Patent number: 4867990Abstract: Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages rapidly and in a safe way.Type: GrantFiled: August 16, 1988Date of Patent: September 19, 1989Assignee: Suntory LimitedInventors: Yoshihide Suwa, Takumi Kobayashi, Hiroshi Ishigouoka, Miyoko Ono
-
Patent number: 4426448Abstract: A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the ester linkage of hydroxy-cinnamic acid ester substances represented by the following general formula: ##STR1## wherein R is hydrogen atom, hydroxyl group or methoxyl group and X is tartaric acid residue or quinic acid residue, followed by collecting the hydroxy-cinnamic acid ester hydrolase from the cultivated product.Type: GrantFiled: November 10, 1982Date of Patent: January 17, 1984Assignee: Kikkoman CorporationInventors: Shigemichi Okamura, Masazumi Watanabe
-
Patent number: 4370416Abstract: A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the ester linkage of hydroxy-cinnamic acid ester substances represented by the following general formula: ##STR1## wherein R is hydrogen atom, hydroxyl group or methoxyl group and X is tartaric acid residue or quinic acid residue, followed by collecting the hydroxy-cinnamic acid ester hydrolase from the cultivated product.Type: GrantFiled: November 27, 1981Date of Patent: January 25, 1983Assignee: Kikkoman CorporationInventors: Shigemichi Okamura, Masazumi Watanabe