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1. 发明申请

US20190254305A1 MYCELIATED PRODUCTS AND METHODS FOR MAKING MYCELIATED PRODUCTS FROM CACAO AND OTHER AGRICULTURAL SUBSTRATES 审中-公开
公开(公告)号：US20190254305A1
公开(公告)日：2019-08-22
申请号：US16261018
申请日：2019-01-29
申请人： MycoTechnology, Inc.
发明人： Brooks John KELLY , James Patrick LANGAN
IPC分类号： A23G1/02
摘要： 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. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal β-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

2. 发明申请

US20170311620A1 ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION 审中-公开
公开(公告)号：US20170311620A1
公开(公告)日：2017-11-02
申请号：US15654372
申请日：2017-07-19
申请人： Chr. Hansen A/S
发明人： Sofie Saerens , Jan Hendrik Swiegers
IPC分类号： A23G1/30 , A23G1/42 , A23G1/02 , C12R1/84 , A23G1/00
CPC分类号： A23G1/30 , A23G1/002 , A23G1/02 , A23G1/42 , C12R1/84
摘要： 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.

3. 发明授权

US09339819B2 Conditioning/moisturizing device for processing almond kernels 有权
标题翻译：用于加工杏仁仁的调理/保湿装置
公开(公告)号：US09339819B2
公开(公告)日：2016-05-17
申请号：US13516844
申请日：2009-12-18
申请人： José Vicente Roig Borrell
发明人： José Vicente Roig Borrell
IPC分类号： A01J11/00 , C12C7/06 , B02C25/00 , A23B4/00 , A23G1/02 , B02B1/08 , A23B9/02 , A23L1/212 , A23N12/04
CPC分类号： B02B1/08 , A23B9/02 , A23L19/03 , A23N12/04
摘要： The invention relates to a conditioning/moisturizing device for almond grains, especially designed to provide the grains of the fruit with the elasticity required in order to cut the grain into flakes, sticks, cubes or other configurations, with minimum loss through production of flour and others. The device essentially comprises an elongate body, with a generally cylindrical shape and tilted position, which includes on the inside thereof a means for sweeping the almond, made up of a spindle which sweeps the fruit in an upward direction in a steam-saturated environment with controlled temperature, for which purpose the cylindrical body comprises a plurality of steam injection nozzles, said steam being distributed externally and fed to said nozzles from an external steam distributor. The device includes temperature and steam sensors whose measurements are suitable for regulating the rotating speed of the spindle in order to adjust the time during which the almond remains in the environment inside the body.
摘要翻译：本发明涉及一种用于杏仁颗粒的调理/保湿装置，其特别设计成为水果的谷物提供所需的弹性，以将谷物切成薄片，棒，立方体或其它构型，以最小的损失通过生产面粉和其他。该装置基本上包括细长体，其具有大致圆柱形和倾斜位置，其在其内部包括用于扫过杏仁的装置，该装置由在蒸汽饱和环境中沿向上方向扫扫果实的心轴构成，控制温度，为此目的，圆柱形主体包括多个蒸汽喷嘴，所述蒸汽从外部分配并从外部蒸汽分配器供给到所述喷嘴。该装置包括温度和蒸汽传感器，其测量值适合于调节主轴的转速，以便调节杏仁保持在体内环境中的时间。

4. 发明申请

US20150374007A1 ANAEROBIC FERMENTATION OF SEEDS OF FRUIT 审中-公开
标题翻译：水果种子的厌氧发酵
公开(公告)号：US20150374007A1
公开(公告)日：2015-12-31
申请号：US14767189
申请日：2014-02-13
申请人： MARS, INCORPORATED
发明人： Raymond John Schnell, II , Edward Stephen Seguine , Cristiano Villela Dias , Carolina Schaper Bizzotto , Jean-Philippe Marelli , David Andrew Mills , Juan Carlos Motamayor-Arias
IPC分类号： A23G1/02 , A23G1/30
CPC分类号： A23G1/02 , A23F5/00 , A23G1/30 , A23V2002/00
摘要： The present invention provides methods for processing seeds of fruit, such as cocoa beans.
摘要翻译：本发明提供了加工水果种子如可可豆的方法。

5. 发明申请

US20140271989A1 ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION 审中-公开
标题翻译：通过使用PICHIA KLUYVERI YEAST起动机培养COCOA发酵来提高COCOA质量和香味
公开(公告)号：US20140271989A1
公开(公告)日：2014-09-18
申请号：US14355807
申请日：2012-11-05
申请人： Chr. Hansen A/S
发明人： Sofie Saerens , Jan Hendrik Swiegers
IPC分类号： A23G1/02 , A23G1/30
CPC分类号： A23G1/30 , A23G1/002 , A23G1/02 , A23G1/42 , C12R1/84
摘要： 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.
摘要翻译：描述了在可可发酵方法中有利的性质的毕赤酵母酵母菌株，以及相关方法和产品，包括具有高于1的乙酸异丁酯/异丁醇的比例和/或高于0.005的异戊醇的比例的发酵可可豆以及由其制备的可可基产品，以及发酵可可豆的方法，其包括使用至少一种毕赤酵母酵母菌株，由此获得的发酵可可豆以及由此制备的可可基产物。

6. 发明申请

US20120003355A1 METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER 有权
标题翻译：从COCOA粉生产可溶性COCOA产品的方法
公开(公告)号：US20120003355A1
公开(公告)日：2012-01-05
申请号：US12447420
申请日：2007-11-19
申请人： Herwig Bernaert , Ieme Blondeel , Dirk De Clercq
发明人： Herwig Bernaert , Ieme Blondeel , Dirk De Clercq
IPC分类号： A23G1/02 , A23G1/56
CPC分类号： A23L2/39 , A23G1/0009 , A23G1/30 , A23G1/56 , A23L2/40
摘要： The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder (1), b) treating said suspension with one or more degrading enzymes (2), c) submitting (3) the suspension obtained in step b) to a pH treatment comprising treating said suspension for at least 2 hours at a suitable pH, a temperature of at 10 least 100° C., and a pressure which is at least 1 bar higher than the ambient pressure, d) optionally bringing the pH of the suspension obtained in step c) to a pH value corresponding with the pH of the suspension obtained in step a), e) treating (4) the suspension obtained in step c) or d) with one or more degrading enzymes, f) separating (6) the suspension (5) obtained in step e) into insoluble material (8) and a soluble part (7), and g) obtaining soluble cocoa components (10) from the soluble parts (7). The present invention further relates to cocoa products obtained by the present method and use thereof.
摘要翻译：本发明涉及从可可粉生产可溶性可可制品的方法，包括以下步骤：a）制备可可粉（1）的水性悬浮液，b）用一种或多种降解酶（2）处理所述悬浮液，c）将（3）步骤b）中获得的悬浮液提供到pH处理，包括在合适的pH，10℃至100℃的温度和至少1巴以上的压力下处理所述悬浮液至少2小时 d）任选地将步骤c）中获得的悬浮液的pH值调节至与步骤a）中获得的悬浮液的pH相对应的pH值，e）处理（4）步骤c）中得到的悬浮液或 d）与一种或多种降解酶，f）将（6）步骤e）中获得的悬浮液（5）分离成不溶性物质（8）和可溶部分（7），和g）获得可溶性可可组分（10）可溶部分（7）。本发明还涉及通过本发明方法获得的可可制品及其用途。

7. 发明申请

US20110070332A1 METHOD FOR PROCESSING COCOA BEANS 审中-公开
标题翻译：加工椰子豆的方法
公开(公告)号：US20110070332A1
公开(公告)日：2011-03-24
申请号：US12992761
申请日：2009-05-13
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lohmueller
IPC分类号： A23G1/30 , A23G1/02 , A23G1/56 , A23L1/28
CPC分类号： A23G1/002 , A23L33/105
摘要： The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.
摘要翻译：本发明涉及一种加工可可豆的方法，其中发酵的可可浆与可可豆混合，并且其中进一步处理发酵纸浆与可可豆的混合物。本发明还涉及通过本发明的方法获得或可获得的可可豆，其可用于制备食品，优选巧克力产品或可可制品，包括可可提取物的用途，以及包括可可的食品和可可制品提取物。

8. 发明申请

US20110064849A1 METHOD FOR PROCESSING COCOA BEANS 失效
标题翻译：加工椰子豆的方法
公开(公告)号：US20110064849A1
公开(公告)日：2011-03-17
申请号：US12992656
申请日：2009-05-13
申请人： Herwig Bernaert , Nicholas Camu , Tobias Lochmueller
发明人： Herwig Bernaert , Nicholas Camu , Tobias Lochmueller
IPC分类号： A23G1/00 , A23G1/02 , A23L1/29
CPC分类号： A23G1/002 , A23L33/105
摘要： The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-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. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.
摘要翻译：本发明涉及一种处理可可豆的方法，其中新鲜收获的，未发酵的，优选未脱浆的豆被预处理，然后第一次将其浸入酸性水溶液中直到所述可可豆的pH达到在3.6和5.5之间，并在25-70℃的温度下孵育不到24小时。任选地，可以将豆类在酸性介质水溶液中第二次浸渍，或者将第一含水酸性介质碱化直到所述可可豆的pH值达到4.5至6.5之间，并在25至70℃的温度下温育 ℃不到24小时。然后将获得的可可豆进一步干燥。本发明还涉及通过本发明的方法获得或可获得的可可豆，其可用于制备食品，优选巧克力产品或可可制品，包括可可提取物的用途，以及包括可可的食品和可可制品提取物。

9. 发明授权

US07189422B2 Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce 有权
标题翻译：降低可可制品中丙烯酰胺的方法，降低丙烯酰胺含量的可可制品和商品
公开(公告)号：US07189422B2
公开(公告)日：2007-03-13
申请号：US10603278
申请日：2003-06-25
申请人： John Keeney Howie , Peter Yau Tak Lin , David Vincent Zyzak
发明人： John Keeney Howie , Peter Yau Tak Lin , David Vincent Zyzak
IPC分类号： A23G1/02
CPC分类号： A23G1/30 , A23G1/02 , A23G1/423 , A23G1/56 , A23G3/366 , A23G2200/00 , A23G2200/02
摘要： 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.
摘要翻译：具有降低水平的丙烯酰胺，可可豆具有降低的天冬酰胺水平的可可豆和商品。一方面，本发明提供了一种降低焙烤可可豆中丙烯酰胺含量的方法，包括降低可可豆中天冬酰胺的含量。另一方面，本发明提供了一种降低可可豆中天冬酰胺含量的方法，包括向可可豆中加入天冬酰胺还原酶。在另一方面，商品通知消费者，包含可可豆的产品具有降低或低水平的天冬酰胺和/或丙烯酰胺。

10. 发明授权

US6361814B2 Method and arrangement for processing cocoa mass; resulting products 失效
标题翻译：处理可可块的方法和布置; 产生的产品
公开(公告)号：US6361814B2
公开(公告)日：2002-03-26
申请号：US42648199
申请日：1999-10-26
申请人： CARGILL INC
发明人： PURTLE IAN CHARLES , GUSEK TODD WALTER , BODENHEIM FRANS , JIRJIS BASSAM F
IPC分类号： A23L7/10 , A23G1/00 , A23G1/02 , A23G1/04 , A23G1/56 , A23L1/10 , C11B1/00
CPC分类号： A23G1/047 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/02 , A23G1/042 , A23G1/56 , B01D11/028 , C11B1/10
摘要： Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.
摘要翻译：提供了处理可可块的技术。一般来说，这些技术涉及从可可块中溶剂萃取可可脂，以获得所需的可可脂和低脂可可粉。在一个优选的方法中，可可粉是可可可可粉的结果，无机械压制和加热步骤是有利的。优选的产品和用途是特征。

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