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1.发明专利Cocoa component, edible product having enriched polyphenol content, production method for the same and medical use thereof 有权COCOA组分，含有多元醇含量的食用产品，其生产方法及其医疗用途
公开(公告)号：JP2006034291A
公开(公告)日：2006-02-09
申请号：JP2005209992
申请日：2005-07-20
申请人： Mars Inc , マーズ インコーポレーテッド
发明人： KEALEY KIRK S , SNYDER RODNEY M , ROMANCZYK JR LEO J , GEYER HANS M , MYERS MARY E , WHITACRE ERIC J , HAMMERSTONE JOHN F JR , SCHMITZ HAROLD H
IPC分类号： A23G1/30 , A21D2/36 , A21D13/08 , A23G1/00 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/36 , A23G1/56 , A23K1/14 , A23K1/16 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/182 , A23L1/187 , A23L1/212 , A23L1/30 , A23L2/38 , A23L2/52 , A23L3/349 , A23L3/3544 , A23P1/00 , A61K31/353 , A61K36/00 , A61K36/18 , A61K36/87 , A61K47/06 , A61P1/02 , A61P3/08 , A61P7/00 , A61P9/08 , A61P9/10 , A61P9/12 , A61P29/00 , A61P31/04 , A61P31/12 , A61P35/00 , A61P37/04 , A61P39/06 , A61P43/00 , C11B1/04 , C11B1/06
CPC分类号： A23K50/48 , A21D2/364 , A21D13/80 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/0023 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/48 , A23G1/56 , A23G2200/00 , A23K50/42 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , C11B1/04 , C11B1/06 , C11B1/10
摘要： PROBLEM TO BE SOLVED: To obtain a cocoa component enhanced in levels of cocoa polyphenols, to provide a process for producing the cocoa component while conserving significant amount of the cocoa polyphenols, to obtain a composition containing the cocoa component or the cocoa polyphenols, and to provide a method for using the cocoa component or the cocoa polyphenols for improving the health of a mammal. SOLUTION: A method for producing roasted cacao nib or a fraction derived therefrom, and chocolate liquors or partially defatted cocoa solids comprises using cacao beans having fermentation coefficient of ≤275. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译： 待解决的问题：为了获得提高可可多元酚水平的可可成分，提供一种生产可可组分同时保留大量可可多元酚的方法，以获得含有可可组分或可可多元酚的组合物 ，并提供使用可可成分或可可多元酚改善哺乳动物健康的方法。 解决方案：一种生产烤可可果肉或由其衍生的馏分，巧克力液或部分脱脂可可固体的方法包括使用发酵系数≤275的可可豆。 版权所有（C）2006，JPO＆NCIPI
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2.发明专利Bar and confectionery each containing cacao solid containing high cacao polyphenol and sterol/stanol ester and method for preparing the same 有权包含CACAO固体含有高CACAO多酚和甾体/甾醇酯的棒和糖精及其制备方法
公开(公告)号：JP2005095177A
公开(公告)日：2005-04-14
申请号：JP2004279501
申请日：2004-09-27
发明人： CHIMEL MARK J , HAMMERSTONE JR JOHN F , JOHNSON J CHRISTOPHER , MYERS MARY E , SNYDER RODNEY M , WHITACRE ERIC J
IPC分类号： A23G1/30 , A23G1/00 , A23G1/54 , A23G1/56 , A23G3/00 , A23G3/34 , A23G3/54 , A23L1/09 , A23L1/164 , A23L1/30
CPC分类号： A23G1/54 , A23G1/56 , A23G3/346 , A23G3/54 , A23G2200/00 , A23G2200/08 , A23G2200/14 , A23L7/126 , A23L29/30 , A23L33/11 , A23V2002/00 , A23V2250/2136 , A23V2250/21166
摘要： PROBLEM TO BE SOLVED: To provide a method for producing an instant health bar such as a chocolate granola bar, and chocolate confectionery such as black or milk chocolate chew. SOLUTION: The bar and the confectionery each contain sterol ester and/or stanol ester and a cacao solid containing high cacao procyanidin. The cacao solid is subjected to pretreatment with sterol/stanol ester or other edible oil or fat during preparing the product so as to prevent loss of cacao procyanidin. Other particulate antioxidant is also subjected to pretreatment with edible fat and/or oil, or an emulsifier such as lecithin so as to maintain the effect of the antioxidant. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译： 要解决的问题：提供一种用于生产即食健康酒吧的方法，例如巧克力格兰诺拉麦片棒和巧克力糖果如黑色或牛奶巧克力咀嚼物。
解决方案：酒吧和糖果每个都含有甾醇酯和/或甾烷醇酯和含有可可可原花青素的可可固体。 可可固体在制备产品期间用固醇/甾烷醇酯或其他食用油或脂肪进行预处理，以防止可可原花青素的损失。 其他颗粒状抗氧化剂也可用食用脂肪和/或油或乳化剂如卵磷脂预处理，以保持抗氧化剂的作用。 版权所有（C）2005，JPO＆NCIPI
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3.发明专利Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses 有权COCOA组分，具有增强的聚苯醚含量的食用产品，其制备方法和医疗用途
公开(公告)号：JP2009118859A
公开(公告)日：2009-06-04
申请号：JP2009054719
申请日：2009-03-09
发明人： KEALEY KIRK S , SNYDER RODNEY M , ROMANCYZK LEO J JR , GEYER HANS M , MEYERS MARY E , WHITACRE ERIC J , HAMMERSTONE JOHN F JR , SCHMITZ HAROLD H
IPC分类号： A23G1/00 , A21D2/36 , A21D13/08 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/56 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/182 , A23L1/187 , A23L1/212 , A23L1/30 , A23L2/38 , A23L2/52 , A23L3/349 , A23L3/3544 , A23P1/00 , A61K31/353 , A61K36/00 , A61K36/18 , A61K36/87 , A61K47/06 , A61P1/02 , A61P3/08 , A61P7/00 , A61P9/08 , A61P9/10 , A61P9/12 , A61P29/00 , A61P31/04 , A61P31/12 , A61P35/00 , A61P37/04 , A61P39/06 , A61P43/00 , C11B1/04 , C11B1/06
CPC分类号： A23K50/48 , A21D2/364 , A21D13/80 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/0023 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/48 , A23G1/56 , A23G2200/00 , A23K50/42 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , C11B1/04 , C11B1/06 , C11B1/10
摘要： PROBLEM TO BE SOLVED: To provide cocoa components having enhanced levels of cocoa polyphenols, to provide processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, to provide compositions containing the cocoa components or the cocoa polyphenols, and to provide methods of using the cocoa components or the cocoa polyphenols for improving the health of mammals. SOLUTION: The cocoa components selected from the group consisting of partially defatted cocoa solids, fully defatted cocoa solids, chocolate liquor, cocoa nib, cocoa procyanidin extracts and mixtures thereof, which are prepared from cocoa beans during fermentation, are used. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译： 要解决的问题：提供具有增加水平的可可多元酚的可可组分，以提供生产可可组分同时保留大量可可多元酚的方法，以提供含有可可组分或可可多元酚的组合物，以及 以提供使用可可组分或可可多元酚改善哺乳动物健康的方法。 解决方案：使用在发酵期间由可可豆制备的可可组分，其选自部分脱脂的可可固体，完全脱脂的可可固体，巧克力浆，可可可可可可原素可可碱提取物及其混合物。 版权所有（C）2009，JPO＆INPIT
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4.发明专利Cocoa component, edible product having enhanced polyphenol content, method of making the same, and medical use of the same 审中-公开COCOA组分，具有增强的聚苯醚含量的食用产品，其制备方法及其医疗用途
公开(公告)号：JP2010187704A
公开(公告)日：2010-09-02
申请号：JP2010131812
申请日：2010-06-09
发明人： KEALEY KIRK S , SNYDER RODNEY M , ROMANCYZK LEO J JR , GEYER HANS M , MEYERS MARY E , WHITACRE ERIC J , HAMMERSTONE JOHN F JR , SCHMITZ HAROLD H
IPC分类号： A23G1/00 , A21D2/36 , A21D13/08 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/56 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/182 , A23L1/187 , A23L1/212 , A23L1/30 , A23L2/38 , A23L2/52 , A23L3/349 , A23L3/3544 , A23P1/00 , A61K31/353 , A61K36/00 , A61K36/18 , A61K36/87 , A61K47/06 , A61P1/02 , A61P3/08 , A61P7/00 , A61P9/08 , A61P9/10 , A61P9/12 , A61P29/00 , A61P31/04 , A61P31/12 , A61P35/00 , A61P37/04 , A61P39/06 , A61P43/00 , C11B1/04 , C11B1/06
CPC分类号： A23K50/48 , A21D2/364 , A21D13/80 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/0023 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/48 , A23G1/56 , A23G2200/00 , A23K50/42 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , C11B1/04 , C11B1/06 , C11B1/10
摘要： PROBLEM TO BE SOLVED: To provide cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for ameliorating the health of mammals. SOLUTION: The cocoa components selected from the group consisting of partially defatted cocoa solids, fully defatted cocoa solids, chocolate liquor, cocoa nib, cocoa procyanidin extracts and mixtures thereof, which are prepared from cocoa beans during fermentation, are used. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译： 要解决的问题：提供具有增加的可可多元酚水平的可可组分，制备可可组分的方法同时保留大量的可可多元酚，含有可可组分或可可多元酚的组合物，以及使用 可可组分或可可多元酚，以改善哺乳动物的健康。 解决方案：使用在发酵期间由可可豆制备的可可组分，其选自部分脱脂的可可固体，完全脱脂的可可固体，巧克力浆，可可可可可可原素可可碱提取物及其混合物。 版权所有（C）2010，JPO＆INPIT
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公开(公告)号：JP2003204758A
公开(公告)日：2003-07-22
申请号：JP2002330663
申请日：2002-11-14
申请人： MARS INC
发明人： KEALEY KIRK S , SNYDER RODNEY M , ROMANCZYK JR LEO J , GEYER HANS M , MYERS MARY E , WHITACRE ERIC J , HAMMERSTONE JOHN F JR , SCHMITZ HAROLD H
IPC分类号： A21D2/36 , A21D13/08 , A23G1/00 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/56 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/30 , A23L2/38 , A23L2/52 , A23L3/349 , A23L3/3544 , A23L7/196 , A23L9/10 , A23L19/00 , A23L27/00 , A23L29/00 , A23P1/00 , A61K31/353 , A61K36/00 , A61K36/18 , A61K36/87 , A61K47/06 , A61P1/02 , A61P3/08 , A61P7/00 , A61P9/08 , A61P9/10 , A61P9/12 , A61P29/00 , A61P31/04 , A61P31/12 , A61P35/00 , A61P37/04 , A61P39/06 , A61P43/00 , C11B1/04 , C11B1/06 , A61K35/78
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a cocoa component having active cocoa polyphenol (particularly procyanidin) contents. SOLUTION: The method for producing a cocoa component comprises the following steps: roasting cacao beans or a mixture containing the cocoa beans so that the internal temperature of the cocoa beans having a fermentation coefficient of ≤275 rises to 95°C to 160°C, separating cocoa nib from cocoa shells by screening, and grinding down the cocoa nib so as to be formed into a chocolate liquid. COPYRIGHT: (C)2003,JPO
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