公开(公告)号：WO2022046913A1

公开(公告)日：2022-03-03

申请号：PCT/US2021/047560

申请日：2021-08-25

Applicant: MYCOTECHNOLOGY, INC.

Inventor： LANGAN, James Patrick ,  NADAL, Marina ,  CLARK, Anthony J.

IPC: A23G1/02 ,  A23G1/04 ,  A23G1/30

Abstract: Provided is a method for production of a myceliated cacao product having reduced acidity, astringency, and/or bitterness tastes which optionally includes the steps of providing harvested cacao comprising beans, pulp and/or pods from the fruit pods of the species Theobroma cacao and fermenting the harvested cacao, preferably by a conventional fermentation process. In another step, a fungal inoculum comprising a filamentous fungus comprising, in one embodiment, Hericium erinaceus is used to inoculate the harvested cacao and the combination is cultured in a supplemental fermentation step for, for example, 1 to 2 days to produce the myceliated cacao product. The myceliated cacao product is optionally dried. In one aspect, a chocolate produced from the myceliated cacao product has reduced acidity, astringency, and/or bitterness tastes compared to a chocolate prepared from an unmyceliated cacao product. Products prepared by the methods described herein are also provided.

公开(公告)号：WO2019235445A1

公开(公告)日：2019-12-12

申请号：PCT/JP2019/022052

申请日：2019-06-03

Applicant: シャープ株式会社

Inventor： 三角　勝 ,  杉本　尚泉

IPC: B02C7/04 ,  A23G1/04 ,  B02C7/08 ,  B02C7/11 ,  B02C7/14

Abstract: 従来よりも効率的に被粉砕物の粉砕を行うことができる粉砕機を提供する。粉砕機（１）は、被粉砕物を予粉砕する、駆動モータ（４１）で回転駆動されるスクリューミル部（３２）と、予粉砕された被粉砕物を微粉砕する、駆動モータ（７１）で回転駆動される臼部（６５）と、上記スクリューミル部と上記臼部との間に設けられた投入量調整部（５）と、上記投入量調整部の温度を調整するヒータ（１１）と、を備えている。

公开(公告)号：WO2018196970A1

公开(公告)日：2018-11-01

申请号：PCT/EP2017/059985

申请日：2017-04-26

Applicant: BÜHLER AG

Inventor： HÖHENER, Manuel ,  DINTHEER, Fabian ,  KOLLER, Cornelia ,  METZGER, Armin ,  BARTHEL, Frank ,  SCHMIDT, Bernd ,  NÜSSLE, Tobias ,  EGLI, Daniel

IPC: A23G1/04 ,  A23G1/10 ,  A23G1/12 ,  A23G1/16

CPC classification number: A23G1/10 ,  A23G1/045 ,  A23G1/12 ,  A23G1/125 ,  A23G1/16 ,  A23G1/18

Abstract: Proposed is a self-optimizing, adaptive industrial chocolate production system (1), and method thereof. The system comprising a chocolate mass processing line (11) with at least dosing means (2), one or more mixers (3), one or more refiners (4), one or more conches (5), and liquefying and tempering means (6). Appropriate inter-dependent operational parameters of the various devices (2/3/4/5/6) are measured by real-time measuring devices and transmitted to a controller device 12. The measured inter-dependent operational parameters are mutually optimized and dynamically adjusted providing an optimal operation at least in terms of the characteristics of the end chocolate mass 7 and/or throughputs of the chocolate production line 11 and/or other operation conditions as energy consumption.

公开(公告)号：WO2010089536A8

公开(公告)日：2011-09-09

申请号：PCT/GB2010000176

申请日：2010-02-03

Applicant: CADBURY HOLDINGS LTD ,  GODFREY GRAHAM ,  KEOGH ANDREW JOSEPH ,  JACKSON GRAHAM MAUDSLAY ,  CHILVER IAN

Inventor： GODFREY GRAHAM ,  KEOGH ANDREW JOSEPH ,  JACKSON GRAHAM MAUDSLAY ,  CHILVER IAN

IPC: A23G1/00 ,  A23G1/04 ,  A23G1/56

CPC classification number: A23G1/56 ,  A23G1/0009 ,  A23G1/0016

Abstract: A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.

Abstract translation: 巧克力屑制造方法和用于制备巧克力屑的装置。 制备巧克力屑的方法包括：a）在反应容器中供应牛奶和糖混合物，或将牛奶和糖混合在一起; b）从反应容器中的混合物中蒸发过量的液体，以形成甜炼乳; c）在步骤（a）和/或（b）期间和/或之后向反应容器中加入可可块/液体; d）使反应容器中的混合物经受使混合物中糖结晶有效的条件; 和e）干燥混合物以形成巧克力屑。 该过程是有效的，因为过量液体的初始蒸发发生在用于混合和加工碎屑的组分的相同容器中。 在一个实施方案中，所有步骤a至e都发生在单个反应容器中。

公开(公告)号：WO2005069926A3

公开(公告)日：2006-11-02

申请号：PCT/US2005001652

申请日：2005-01-18

Applicant: SIERRA INNOTEK INC

Inventor： PALMER WILLIAM R ,  PALMER STEPHEN L

IPC: A47J27/00 ,  A23G1/00 ,  A23G1/04 ,  A23G3/02 ,  A23G3/28 ,  A23G7/00 ,  A23L1/00 ,  B26D3/11

CPC classification number: A23G1/047 ,  A23G3/0205 ,  A23G3/28 ,  A23G7/0018 ,  B26D3/11

Abstract: The present invention is directed toward a simple, hand-held, disposable device (10) and a kit used to decorate and enhance, the presentation of food. The device (10) creates decorative shavings of food items of a desired thickness and curl. Particularly, the device (10) creates decorative shavings of food items of a uniform, aesthetically pleasing design in a safe, effective and economical manner while being able to retain and store any unshaved portion of the food item therein.

Abstract translation: 本发明涉及简单的手持式一次性装置（10）和用于装饰和增强食物呈现的套件。 装置（10）产生具有所需厚度和卷曲的食物的装饰性切屑。 特别地，装置（10）能够以安全，有效和经济的方式产生均匀的，美观的设计的食品的装饰性切屑，同时能够将食品的任何未被部分保存并存储在其中。

公开(公告)号：WO2005069926A2

公开(公告)日：2005-08-04

申请号：PCT/US2005/001652

申请日：2005-01-18

Applicant: SIERRA INNOTEK, INC.

Inventor： PALMER, William, R. ,  PALMER, Stephen, L.

IPC: A23G1/00 ,  A23G1/04 ,  A23G3/02 ,  A23G3/28 ,  A23G7/00 ,  B26D3/11

CPC classification number: A23G1/047 ,  A23G3/0205 ,  A23G3/28 ,  A23G7/0018 ,  B26D3/11

Abstract: The present invention is directed toward a simple, hand-held, disposable device and a kit used to decorate and enhance, the presentation of food. The device creates decorative shavings of food items of a desired thickness and curl. Particularly, the device creates decorative shavings of food items of a uniform, aesthetically pleasing design in a safe, effective and economical manner while being able to retain and store any unshaved portion of the food item therein.

Abstract translation: 本发明涉及简单的手持式一次性装置和用于装饰和增强食物呈现的试剂盒。 该装置产生具有所需厚度和卷曲的食品的装饰性切屑。 特别地，该装置以安全，有效和经济的方式产生均匀的，美观的设计的食品的装饰性切屑，同时能够将食品的任何未铺平的部分保存并存储在其中。

公开(公告)号：WO2004034801A3

公开(公告)日：2004-09-23

申请号：PCT/US0332636

申请日：2003-10-15

Applicant: CARGILL INC

Inventor： GUSEK TODD W ,  JIRJIS BASSAM F ,  PURTLE IAN C

IPC: A23G1/00 ,  A23G1/56 ,  A23G1/04

CPC classification number: A23G1/56 ,  A23G1/0006 ,  A23G1/0009 ,  A23G1/0016

Abstract: A process for treating cocoa mass which includes mixing cocoa mass with a saturated hydrocarbon solvent to provide a slurry and separating the slurry to provide a stream enriched in cocoa butter and a stream enriched in cocoa solids is provided. The mixing may advantageously be carried out under passive mixing conditions, at relatively low temperature, and/or with short mixing times.

Abstract translation: 提供了一种处理可可块的方法，其包括将可可块与饱和烃溶剂混合以提供浆料并分离浆料以提供富含可可脂的料流和富含可可固体的物流。 混合可以有利地在相对较低的温度和/或短的混合时间的被动混合条件下进行。

公开(公告)号：WO0221946A3

公开(公告)日：2002-06-06

申请号：PCT/US0142105

申请日：2001-09-12

Applicant: MARS INC

Inventor： KAISER JOHN ,  COOPER ILENE ,  MONGIA GAGAN ,  WEABER KENNETH G JR

IPC: A23G1/30 ,  A23G1/00 ,  A23G1/02 ,  A23G1/04 ,  A23G1/10 ,  A23G1/12 ,  A23G1/18 ,  A23G1/56 ,  A23G3/02 ,  A23G3/34 ,  A23P1/02 ,  A23C7/04 ,  A23G3/00 ,  A23L1/015

CPC classification number: A23G1/56 ,  A23G1/047 ,  A23G1/105 ,  A23G1/12 ,  A23G1/18 ,  A23G3/0221 ,  A23G3/0226 ,  A23G3/0231 ,  A23G3/346 ,  A23G2200/00

Abstract: Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65 DEG C to about 120 DEG C, or an atmosphere having less than about 5.0 percent oxygen.

Abstract translation: 通常与由含有乳制粉末的成分制成的巧克力有关的不合格品可以使用与改性气氛相关的干磨机来避免，以减少成分的粒度。 改性气氛可以是在约65℃至约120℃的温度或具有小于约5.0％氧气的气氛中的空气。

公开(公告)号：WO02021946A2

公开(公告)日：2002-03-21

申请号：PCT/US2001/042105

申请日：2001-09-12

IPC: A23G1/30 ,  A23G1/00 ,  A23G1/02 ,  A23G1/04 ,  A23G1/10 ,  A23G1/12 ,  A23G1/18 ,  A23G1/56 ,  A23G3/02 ,  A23G3/34 ,  A23P1/02 ,  A23P

CPC classification number: A23G1/56 ,  A23G1/047 ,  A23G1/105 ,  A23G1/12 ,  A23G1/18 ,  A23G3/0221 ,  A23G3/0226 ,  A23G3/0231 ,  A23G3/346 ,  A23G2200/00

Abstract: Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65 DEG C to about 120 DEG C, or an atmosphere having less than about 5.0 percent oxygen.

Abstract translation: 通常情况下，与含有奶粉的成分制成的巧克力相关的非典型说明可以使用干磨并结合改良的气氛来避免，以减小成分的粒度。 改性气氛可以是温度约65℃至约120℃的空气或氧气小于约5.0％的气氛。

公开(公告)号：WO02009529A2

公开(公告)日：2002-02-07

申请号：PCT/EP2001/006465

申请日：2001-06-07

IPC: A23G1/30 ,  A21D2/16 ,  A23D9/013 ,  A23G1/00 ,  A23G1/04 ,  A23G1/36 ,  A23G1/40 ,  A23G1/56 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L1/00 ,  A23L1/035 ,  A23L1/38

CPC classification number: A23G1/40 ,  A21D2/16 ,  A23D9/013 ,  A23G1/042 ,  A23G1/305 ,  A23G1/36 ,  A23G1/56 ,  A23G2200/06 ,  A23G2200/08 ,  A23L25/10 ,  A23L29/10 ,  A23P20/10 ,  A23P20/11

Abstract: The invention is directed to food products that include a liquid fat and a high melting point emulsifiers. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier may also be added to chocolate to provide a chocolate composition that has better shape retention at elevated temperatures. The emulsifier component gives the fat in the chocolate a structure that resists loss of shape event at elevated temperatures and keeps the chocolate composition from sticking to the wrapper when subjected to elevated temperatures. The invention also provides a method of making the chocolate composition.

Abstract translation: 本发明涉及包含液体脂肪和高熔点乳化剂的食品。 液体脂肪和高熔点乳化剂可以代替食品中的固体脂肪。 高熔点乳化剂也可以加入到巧克力中以提供巧克力组合物，其在升高的温度下具有较好的形状保持性。 乳化剂组分使巧克力中的脂肪具有在升高的温度下抵抗形状事件损失的结构，并且当经受高温时，巧克力组合物不会粘附到包装物上。 本发明还提供了制备巧克力组合物的方法。