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    Process for reducing the microbial count in a chocolate mass
    1.
    发明授权
    Process for reducing the microbial count in a chocolate mass 有权
    降低巧克力块中微生物数量的方法

    公开(公告)号：US08435585B2

    公开(公告)日：2013-05-07

    申请号：US12517496

    申请日：2007-12-10

    申请人： Karl Kober ,  Herbert Muhr

    发明人： Karl Kober ,  Herbert Muhr

    IPC分类号： A23L3/015

    CPC分类号： A23G1/02 ,  A23G1/0003 ,  A23L3/0155

    摘要： The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.

    摘要翻译： 本发明涉及一种减少巧克力块中微生物数量的方法。 将巧克力块和水置于可消毒的容器中。 将巧克力物质和水加热并搅拌至目标温度超过100℃。至少在部分加热期间，容器内的过压被建立。 将容器脱气并冷却。 达到目标温度后，但在步骤d）之前，压力突然部分地降低，使得过大的压力保留在容器中，随后压力升高到原来的超压。

    Chocolate extract, process of making, and uses thereof
    2.
    发明申请
    Chocolate extract, process of making, and uses thereof 审中-公开
    巧克力提取物，制备方法及其用途

    公开(公告)号：US20100173042A1

    公开(公告)日：2010-07-08

    申请号：US12653594

    申请日：2009-12-14

    申请人： Andrew McShea ,  Andrew Mark Morotti

    发明人： Andrew McShea ,  Andrew Mark Morotti

    IPC分类号： A23G1/32 ,  A23G1/56 ,  A23L1/28

    CPC分类号： A23G1/32 ,  A23G1/0003 ,  A23G1/0006 ,  A23G1/0009 ,  A23G1/0036 ,  A23G1/30 ,  A23G1/56 ,  A23L2/52 ,  A23L33/105

    摘要： Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water miscible solution and the chocolate form a mixture of a water miscible phase, an oil phase, and a solid particle phase. The mixing allows the water miscible components to migrate into the water miscible phase. The mixture is separated to recover the water phase from the oil phase and the solid particle phase. This water miscible phase is the extract of chocolate.

    摘要翻译： 本文公开了巧克力提取物和制备提取物的方法。 该方法包括将巧克力源与水混溶的溶液混合。 巧克力源和水可混溶的溶液处于巧克力源在混合期间处于液态的温度。 水混溶溶液和巧克力形成水混溶相，油相和固相颗粒相的混合物。 混合允许水混溶组分迁移到水混溶相中。 分离混合物以从油相和固体颗粒相中回收水相。 这种水混溶相是巧克力的提取物。

    Method of modifying taste
    3.
    发明申请
    Method of modifying taste 审中-公开
    改变味道的方法

    公开(公告)号：US20060172047A1

    公开(公告)日：2006-08-03

    申请号：US11335141

    申请日：2006-01-19

    申请人： Patrick Farrell

    发明人： Patrick Farrell

    IPC分类号： A23L3/32

    CPC分类号： C02F1/481 ,  A23G1/0003 ,  A23G3/0002 ,  A23G7/0043 ,  C12G1/02 ,  C12H1/02 ,  C12H1/14 ,  C12H1/16

    摘要： A method of treating an orally ingestible item having an original taste to be enhanced or reduced without imparting bitterness to the item, includes exposing the item to a magnetic field.

    摘要翻译： 一种治疗具有原始味道的口服可摄入物品的方法，其可以增强或减少，而不会对该物品产生不利影响，包括使物品暴露于磁场。

    Process for thermally treating a product with steam
    5.
    发明授权
    Process for thermally treating a product with steam 有权
    用蒸汽热处理产品的方法

    公开(公告)号：US08956675B2

    公开(公告)日：2015-02-17

    申请号：US10543767

    申请日：2004-01-30

    申请人： Henricus J. J. van der Meer ,  Paulus J. T. Bussmann ,  Rudy M. H. Heijmans ,  Jan C. Akkerman

    发明人： Henricus J. J. van der Meer ,  Paulus J. T. Bussmann ,  Rudy M. H. Heijmans ,  Jan C. Akkerman

    IPC分类号： A23L1/00 ,  A23L1/01 ,  A21D8/06 ,  A23F5/04 ,  A23G1/00 ,  A23L1/36 ,  A23L3/16 ,  A23N12/08

    CPC分类号： A23L1/0121 ,  A21D8/06 ,  A23F5/04 ,  A23G1/0003 ,  A23L3/16 ,  A23L5/13 ,  A23L25/20 ,  A23N12/08

    摘要： A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapor, at an increased temperature and an associated saturated vapor pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapor pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.

    摘要翻译： 一种用于对产品进行热处理以获得所需产品性能的方法，包括以下步骤：（a）确定用于进行热处理的水活度值以使产物获得所需的 属性; （b）在升高的温度和相关的饱和蒸气压（p *）下使产物与水蒸汽接触，同时产品表面的温度为80-260℃。 （c）在步骤（b）中设定蒸气压（p），使得p / p *等于步骤（a）中确定的水活度值; 和（d）维持步骤（b）和（c）中提到的工艺条件的持续时间（t），以获得具有所需产品性能的产品。

    METHOD FOR PREPARING A CHOCOLATE PRODUCT
    7.
    发明公开
    METHOD FOR PREPARING A CHOCOLATE PRODUCT 审中-公开

    公开(公告)号：US20240099324A1

    公开(公告)日：2024-03-28

    申请号：US18255120

    申请日：2020-12-01

    申请人： Cargill, Incorporated

    发明人： Marc Frans Valentine TROCH ,  Ingrid Godelieve Liliane DE WITTE

    IPC分类号： A23G1/40 ,  A23G1/00 ,  A23G1/36

    CPC分类号： A23G1/40 ,  A23G1/0003 ,  A23G1/36

    摘要： The invention relates to a for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose and, preferably, one or more reducing sugars; and (iii) water, wherein (1) said one or more cocoa components include cocoa butter and/or (2) said mixture comprises a chocolate compatible fat; (b) heating said mixture at a temperature of at least 90 #C, preferably of at least 100 #C, and/or heating said mixture at a temperature sufficiently high to effect evaporation of at least part of the water; and (c) cooling the mixture resulting from (b); and (d) optionally, subjecting the mixture to a treatment, which comprises subjecting the mixture to a temperature between 30 and 40 #C, preferably between 32 and 36 #C, more preferably between 33 and 35 #C for at least 1 minute and/or which 15 treatment comprises keeping the mixture under conditions such as to induce formation of type V crystals.

    PROCESS FOR PRODUCING COCOA HUSK EXTRACT
    8.
    发明申请
    PROCESS FOR PRODUCING COCOA HUSK EXTRACT 审中-公开
    生产COCOA HUSK提取物的方法

    公开(公告)号：US20120142963A1

    公开(公告)日：2012-06-07

    申请号：US13388381

    申请日：2010-07-12

    申请人： Michael William Pleasants

    发明人： Michael William Pleasants

    IPC分类号： C07C229/08 ,  C07C227/40

    CPC分类号： A23G9/32 ,  A23G1/0003 ,  A23G1/0009 ,  A23G1/002 ,  A23G1/32 ,  A23G1/48 ,  A23G9/42 ,  A23L33/105 ,  A23L33/175

    摘要： A process for producing a cocoa husk extract containing gamma-aminobutyric acid (GABA) is provided, the process comprising: a) extracting GABA and methylxanthines from cocoa husks with an aqueous medium thereby to form an aqueous solution containing GABA and methylxanthines; b) removing at least part of the methylxanthines from the aqueous solution with a solvent which is immiscible with water; and c) retaining the aqueous solution containing the GABA. A cocoa husk extract comprising GABA and methylxanthines wherein the ratio of GABA to methylxanthines is at least 1:20 and a food product containing such an extract are also provided.

    摘要翻译： 提供了含有γ-氨基丁酸（GABA）的可可果提取物的制备方法，该方法包括：a）用水性介质从可可果壳中提取GABA和甲基黄嘌呤，从而形成含有GABA和甲基黄嘌呤的水溶液; b）用与水不混溶的溶剂从水溶液中除去至少部分甲基黄嘌呤; 和c）保留含有GABA的水溶液。 包含GABA和甲基黄嘌呤的可可果提取物，其中GABA与甲基黄嘌呤的比​​例至少为1:20，还提供了含有这种提取物的食品。

    PROCESS FOR REDUCING THE MICROBIAL COUNT IN A CHOCOLATE MASS
    9.
    发明申请
    PROCESS FOR REDUCING THE MICROBIAL COUNT IN A CHOCOLATE MASS 有权
    减少巧克力的微生物数量的方法

    公开(公告)号：US20100068365A1

    公开(公告)日：2010-03-18

    申请号：US12517496

    申请日：2007-12-10

    申请人： Karl Kober ,  Herbert Muhr

    发明人： Karl Kober ,  Herbert Muhr

    IPC分类号： A23G1/02 ,  A23L3/015

    CPC分类号： A23G1/02 ,  A23G1/0003 ,  A23L3/0155

    摘要： The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.

    摘要翻译： 本发明涉及一种减少巧克力块中微生物数量的方法。 将巧克力块和水置于可消毒的容器中。 将巧克力物质和水加热并搅拌至目标温度超过100℃。至少在部分加热期间，容器内的过压被建立。 将容器脱气并冷却。 达到目标温度后，但在步骤d）之前，压力突然部分地下降，使得过大的压力保留在容器中，随后压力升高到原来的超压。