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公开(公告)号：US20230033131A1
公开(公告)日：2023-02-02
申请号：US17865729
申请日：2022-07-15
申请人： Voyage Foods, Inc.
发明人： Kelsey Tenney , Adam Maxwell , Ethan Charles Beswick , Samuel Ryo , Daniel Assad Saad , Alec Kremonic Lee , Mardonn Carl Chua , Brandon Head
摘要： Materials and methods for producing chocolate replicas from individual components are provided herein.
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2.发明申请公开(公告)号：US20190000121A1
公开(公告)日：2019-01-03
申请号：US15364717
申请日：2016-11-30
摘要： The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanicão. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starch—“RS”—and dietary fibre—“FA”—in the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.
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公开(公告)号：US20180360067A1
公开(公告)日：2018-12-20
申请号：US15781785
申请日：2016-11-29
摘要： The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.
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4.发明申请PROCESS FOR PROVIDING A COCOA REPLACER BASED ON A MATERIAL SELECTED FROM ROASTED WHEAT, ROASTED AND/OR MALTED BARLEY 审中-公开基于从被磨碎的小麦，被腐蚀和/或发霉的BARLEY选择的材料提供COCOA替代物的方法公开(公告)号：US20150342214A1
公开(公告)日：2015-12-03
申请号：US14821235
申请日：2015-08-07
申请人： Givaudan, S.A.
发明人： Esther VAN OMMEREN , Guiseppe CORDA , Jan BAKKER , Caroline DAHAN
CPC分类号： A23G1/48 , A23G1/34 , A23V2002/00
摘要： A process for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, including the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; wherein the quantity of water in step (a) is such that the weight of the roasted wheat, roasted and/or malted barley material comprises from 12-22% of the total weight of the material and water, and the quantity of water in step (c) comprises from 25-40% of the total quantity of water used in the process. The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.
摘要翻译： 一种基于选自焙烤小麦，焙烤和/或麦芽大麦的材料提供可可替代物的方法，包括以下步骤：（a）在初始温度为（a）时将（a）将焙炒的小麦，焙烤和/或发芽的大麦加入到水中 在蒸发容器中至少65℃; （b）保持初始温度至少30分钟; （c）加入冷水; 和（d）立即喷雾干燥该溶液以得到可可替代物; 其中步骤（a）中的水量使得所述焙烤小麦，焙烤和/或发芽的大麦材料的重量占材料和水的总重量的12-22％，步骤 （c）占该工艺用水总量的25-40％。 所得粉末颜色较暗，可用于替代一部分可可而不损失风味并且不会有不良后味。
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公开(公告)号：US20220167648A1
公开(公告)日：2022-06-02
申请号：US17677297
申请日：2022-02-22
发明人： Maurice Moragne , Humberto Wedderburn Morales , David H. Skea , Julio Cesar Vasquez , Teresa S. Cogswell
摘要： A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.
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公开(公告)号：US20200163359A1
公开(公告)日：2020-05-28
申请号：US16618528
申请日：2018-06-05
申请人： AAK AB (publ)
发明人： Bjarne JUUL
摘要： The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.
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公开(公告)号：US20180242610A1
公开(公告)日：2018-08-30
申请号：US15753589
申请日：2016-08-19
摘要： The patent invention relates to a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fiber, using cocoa and carob as the basis, alternatively supplemented with coconut fat, rice derivatives, powdered sweet potato and sugars having a low glycemic index, producing a food product with special nutritional features to meet the requirements of customers with dietary restrictions due to health problems or life style (low-fat or natural diets, body-builders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and carob.
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8.发明申请METHOD FOR PROVIDING A COCOA REPLACER BASED ON A MATERIAL SELECTED FROM ROASTED WHEAT, ROASTED AND/OR MALTED BARLEY 审中-公开基于从被转载的小麦，被磨碎和/或发芽的BARLEY选择的材料提供COCOA替代物的方法公开(公告)号：US20150093493A1
公开(公告)日：2015-04-02
申请号：US14390531
申请日：2013-04-04
申请人： Givaudan S.A.
发明人： Esther Van Ommeren , Guiseppe Corda , Jan Bakker , Caroline Dahan
CPC分类号： A23G1/34 , A23G1/30 , A23G1/48 , A23L7/1975 , A23L7/198 , A23V2002/00
摘要： A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; the water in step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water, and the water in step (c) comprising from 25-40% of the water in step (a). The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.
摘要翻译： 一种提供基于选自焙烤小麦，焙烤和/或麦芽大麦的材料的可可替代品的方法，包括以下步骤：（a）在初始温度下将焙烤的小麦，焙烤和/或发芽的大麦加入到水中 在蒸发容器中至少65℃; （b）保持初始温度至少30分钟; （c）加入冷水; 和（d）立即喷雾干燥该溶液以得到可可替代物; 步骤（a）中的水包含焙烤小麦，/或麦芽大麦和水的总重量的12-22％，步骤（c）中的水包括步骤（25）中的25-40％的水 一个）。 所得粉末颜色较暗，可用于替代一部分可可而不损失风味并且不会有不良后味。
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公开(公告)号：US20220386643A1
公开(公告)日：2022-12-08
申请号：US17770285
申请日：2020-10-28
发明人： ATSUYA KATSURA , SHU WATANABE
摘要： A cocoa substitute in which a supplementary raw material produced in a step for manufacturing a food product is used. A cocoa substitute containing a protein composition derived from beer lees can be used as a raw material in a chocolate-like food product, etc.
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公开(公告)号：US11317639B2
公开(公告)日：2022-05-03
申请号：US16618528
申请日：2018-06-05
申请人： AAK AB (publ)
发明人： Bjarne Juul
摘要： The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.
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