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    WHOLE ROASTED COCOA BEAN PRODUCTS
    1.
    发明申请
    WHOLE ROASTED COCOA BEAN PRODUCTS 审中-公开
    全COCOA BEAN产品

    公开(公告)号：WO2005004619A2

    公开(公告)日：2005-01-20

    申请号：PCT/EP2004/008431

    申请日：2004-07-09

    Applicant: NATRACEUTICAL S.A. ,  ZUMBE, Albert

    Inventor： ZUMBE, Albert

    IPC: A23G1/00

    CPC classification number: A23G1/0016 ,  A23G1/002

    Abstract: A process in which whole cocoa bean product, specifically a whole cocoa bean powder or liquor, is produced comprising the steps of subjecting the whole cocoa bean to a cleaning step in which the whole cocoa beans are passed through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous material to yield cleaned whole cocoa beans; pressing the whole cocoa beans to reduce the fat content to not more than 15wt% and to form a presscake and fat which is removed, subjecting the presscake to a particle size reduction step to obtain a bean intermediate whereby no more than 1vol% of the product has a particle size greater than or equal to 1cm; subjecting the bean intermediate to a microbicidal step to obtain a bean intermediate with a reduced microbiological content; subjecting the bean intermediate with reduced microbiological content to a drying step to reduce the moisture content to no more than 7wt% to give a dried bean intermediate; subjecting the dried bean intermediate to a particle size reduction step whereby no more than 2wt% of the product has a particle size of greater than or equal to 150µm characterized in that substantially no solids other than fat are removed; and a whole cocoa bean product is produced as the end product;

    Abstract translation: 制备完整的可可豆产品，特别是整个可可豆粉或液体的方法，包括以下步骤：使整个可可豆经历清洁步骤，其中整个可可豆通过清洁机器，其清除干燥的可可浆 ，豆荚和其他外来物质，以产生清洁的整个可可豆; 将整个可可豆压榨成不超过15重量％的脂肪含量并形成除去的滤饼和脂肪，使滤饼进行粒径降低步骤以获得豆中间体，从而不超过1体积％的产物 具有大于或等于1cm的粒度; 对豆中间体进行杀菌步骤以获得微生物含量降低的豆中间体; 使具有减少的微生物含量的豆中间体经历干燥步骤以将水分含量降至不超过7重量％，得到干豆中间体; 将干豆中间体进行粒度降低步骤，由此不超过2重量％的产物具有大于或等于150μm的粒度，其特征在于除去脂肪以外基本上不含固体; 生产完整的可可豆产品作为最终产品;

    MILK CHOCOLATE AND METHOD OF MAKING THE SAME
    2.
    发明申请
    MILK CHOCOLATE AND METHOD OF MAKING THE SAME 审中-公开
    乳制巧克力及其制备方法

    公开(公告)号：WO1992019112A1

    公开(公告)日：1992-11-12

    申请号：PCT/GB1992000657

    申请日：1992-04-10

    Applicant: JACOBS SUCHARD AG ,  ZUMBE, Albert ,  BADE, Anne-Marie

    Inventor： JACOBS SUCHARD AG

    IPC: A23G01/00

    CPC classification number: A23G1/46 ,  A23G1/042 ,  A23G1/36 ,  A23G1/40

    Abstract: The present invention relates to milk chocolate and a method of making the same which is capable of having a calorie content less than that of conventional milk chocolate. The invention provides a milk chocolate composition made from the admixture of cocoa, milk and a sweetener, wherein the cocoa component comprises cocoa butter and cocoa powder, the milk component comprises low fat milk powder and butterfat, and the sweetener component comprises a sugar alcohol, wherein the total fat content of the composition is less than about 30 % by weight, of which at least 75 % by weight is made up of the aggregate of the cocoa butter and butterfat. The milk chocolate can be made from this composition by intimately mixing together the cocoa, milk and sweetener components at a temperature of less than 60 DEG C.

    Abstract translation: 本发明涉及牛奶巧克力及其制造方法，其能够具有低于常规牛奶巧克力的热量含量。 本发明提供由可可粉，乳和甜味剂的混合物制成的牛奶巧克力组合物，其中可可组分包括可可脂和可可粉，该乳组分包含低脂奶粉和乳脂，而甜味剂组分包含糖醇， 其中组合物的总脂肪含量小于约30重量％，其中至少75重量％由可可脂和乳脂的骨料组成。 牛奶巧克力可以通过在低于60℃的温度下将可可，牛奶和甜味剂组分紧密混合在一起，由该组合物制成。

    PROCESS FOR GRANULATION OF REDUCED FAT CHOCOLATE POWDER
    4.
    发明申请
    PROCESS FOR GRANULATION OF REDUCED FAT CHOCOLATE POWDER 审中-公开
    减少脂肪巧克力粉的制备方法

    公开(公告)号：WO2002087351A1

    公开(公告)日：2002-11-07

    申请号：PCT/EP2002/006445

    申请日：2002-05-02

    Applicant: ZUMBE, Albert

    Inventor： ZUMBE, Albert

    IPC: A23G1/00

    CPC classification number: A23G1/36 ,  A23G1/047 ,  A23G1/52 ,  A23G1/56 ,  A23G2220/02

    Abstract: This invention relates to the manufacture of good quality reduced fat chocolate. A process for producing granulated reduced fat chocolate power is provided. Agglomerating reduced fat chocolate powder by addition of an aqueous composition to produce agglomerated powder and drying to remove the aqueous composition forming granules of up to 5 mm in diameter. The granules produced as a result of this invention provide many advantages, these include chocolate in granule form which is easier to manipulate industrially than other forms of chocolate such as powder, the granules have good flavour as conching or other flavour development step was carried out on the composition and fat is removed without damaging the flavour.

    Abstract translation: 本发明涉及制造优质减肥脂肪巧克力。 提供了一种生产粒状减脂巧克力功能的方法。 通过加入水性组合物聚集还原的脂肪巧克力粉末以产生附聚粉末并干燥以除去直径达5mm直径的形成颗粒的水性组合物。 作为本发明的结果产生的颗粒提供了许多优点，这些优点包括颗粒形式的巧克力，其比其它形式的巧克力如粉末更容易在工业上操作，颗粒具有良好的风味，如精炼或其它风味发展步骤 去除组合物和脂肪而不损害风味。

    PROCESS FOR MAKING EXPANDED CONFECTIONERY SHAPES
    5.
    发明申请
    PROCESS FOR MAKING EXPANDED CONFECTIONERY SHAPES 审中-公开
    制作扩展形状的过程

    公开(公告)号：WO1997034503A1

    公开(公告)日：1997-09-25

    申请号：PCT/GB1997000716

    申请日：1997-03-14

    Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  SANDERS, Nigel

    Inventor： CADBURY SCHWEPPES PLC

    IPC: A23L01/185

    CPC classification number: A23G3/46 ,  A23C9/18 ,  A23G3/52 ,  A23L7/20

    Abstract: A process for making expanded, malt-flavoured confectionery shapes comprises forming an extrudable edible composition containing malted milk and malt extract as main ingredients, and an expanding agent such as a bicarbonate. The composition is extruded, using an extrusion cooker supplied with carbon dioxide as a further expanding agent, through a die to form an extruded length of expanded malt-flavoured confection. The extruded length is then cut into portions of the desired size, shaped and dried.

    Abstract translation: 制造扩大的麦芽味糖果形状的方法包括形成含有麦芽汁和麦芽提取物作为主要成分的可挤出可食用组合物，以及发泡剂如碳酸氢盐。 使用通过模具将二氧化碳作为另外的发泡剂的挤出炊具挤出组合物，以形成挤出长度的扩展的麦芽风味糖果。 然后将挤出的长度切成所需尺寸的部分，成型并干燥。

    METHOD OF PRODUCING SHAPED EDIBLE ARTICLES
    8.
    发明申请
    METHOD OF PRODUCING SHAPED EDIBLE ARTICLES 审中-公开
    生产形状可食品的方法

    公开(公告)号：WO1997034500A1

    公开(公告)日：1997-09-25

    申请号：PCT/GB1997000717

    申请日：1997-03-14

    Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  WYMBS, Brendan

    Inventor： CADBURY SCHWEPPES PLC

    IPC: A23G03/02

    CPC classification number: A23G3/2069 ,  A23G3/0257 ,  A23G3/0294 ,  A23G3/203

    Abstract: Shaped confectionery articles, such as animal-shaped confections, are produced by repeatedly effecting the steps of (a) dispensing at least one volume of shape-sustaining edible material through a dispensing nozzle (14) onto a support surface (10), (b) effecting relative movement between the nozzle (14) and the support surface (10) so as to form a shaped edible article from said at least one volume of shape-sustaining edible material, and (c) effecting relative movement between said support surface (10) and said nozzle (14); whereby to form a multiplicity of shaped edible articles (16) on said support surface (10). During steps (a) and (b) to form each shaped article (16), a portion of the material being dispensed is caused to adhere to the outside of the dispensing nozzle (14) so that it does not form part of the shaped edible article (16) being formed at that stage but is detached from the nozzle (14) during the next succeeding step (a) to define a visible feature (24) on the next succeeding shaped edible article (16). The relative movement in step (b) is effected in at least three consecutive stages such that each stage includes relative movement in a direction which is different to that in the adjacent stage(s).

    Abstract translation: 通过重复地实施以下步骤来生产形状的糖果制品：（a）通过分配喷嘴（14）将至少一个体积可维持的形状的可食用材料分配到支撑表面（10）上，（b） ）在喷嘴（14）和支撑表面（10）之间进行相对运动，从而形成来自所述至少一种容纳形状的可食用材料的成形食品，以及（c）在所述支撑表面 10）和所述喷嘴（14）; 从而在所述支撑表面（10）上形成多个成形的可食用制品（16）。 在步骤（a）和（b）中，为了形成每个成型制品（16），被分配的材料的一部分被粘附到分配喷嘴（14）的外部，使得它不形成成形食品 制品（16）在该阶段形成，但是在接下来的后续步骤（a）期间从喷嘴（14）分离，以在下一个后续的成形食品（16）上限定可见特征（24）。 步骤（b）中的相对运动在至少三个连续的阶段中进行，使得每个阶段包括在与相邻阶段不同的方向上的相对运动。

    WHOLE COCOA BEAN PRODUCTS
    10.
    发明申请
    WHOLE COCOA BEAN PRODUCTS 审中-公开
    整个可可豆产品

    公开(公告)号：WO2005004619A3

    公开(公告)日：2005-02-10

    申请号：PCT/EP2004008431

    申请日：2004-07-09

    Applicant: NATRACEUTICAL SA ,  ZUMBE ALBERT

    Inventor： ZUMBE ALBERT

    IPC: A23G1/00

    CPC classification number: A23G1/0016 ,  A23G1/002

    Abstract: A process in which whole cocoa bean product, specifically a whole cocoa bean powder or liquor, is produced comprising the steps of subjecting the whole cocoa bean to a cleaning step in which the whole cocoa beans are passed through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous material to yield cleaned whole cocoa beans; pressing the whole cocoa beans to reduce the fat content to not more than 15wt% and to form a presscake and fat which is removed, subjecting the presscake to a particle size reduction step to obtain a bean intermediate whereby no more than 1vol% of the product has a particle size greater than or equal to 1cm; subjecting the bean intermediate to a microbicidal step to obtain a bean intermediate with a reduced microbiological content; subjecting the bean intermediate with reduced microbiological content to a drying step to reduce the moisture content to no more than 7wt% to give a dried bean intermediate; subjecting the dried bean intermediate to a particle size reduction step whereby no more than 2wt% of the product has a particle size of greater than or equal to 150µm characterized in that substantially no solids other than fat are removed; and a whole cocoa bean product is produced as the end product;

    Abstract translation: 其中生产全可可豆产品，特别是整个可可豆粉或酒的方法包括以下步骤：使整个可可豆进行清洁步骤，其中使整个可可豆通过清洁机，该清洁机除去干燥的可可果肉 ，荚和其他外来物质的碎片以产生清洁的整个可可豆; 压制整个可可豆以将脂肪含量降低至不超过15重量％并形成滤饼和去除的脂肪，将滤饼进行粒度减小步骤以获得豆制品中间体，由此不超过1体积％的产品 具有大于或等于1cm的粒径; 使豆中间体进行杀微生物步骤以获得微生物含量降低的豆中间体; 使具有降低的微生物含量的豆中间产物进行干燥步骤以将水分含量降低至不超过7重量％以得到干豆中间产物; 使干燥的豆类中间体进行粒度减小步骤，由此不超过2重量％的产品具有大于或等于150μm的粒度，其特征在于基本上不除脂肪以外的固体被去除; 并且生产完整的可可豆产品作为最终产品;

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