| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426045000 | Coffee or cocoa, e.g., coffee extract, etc. | 36 |
| 20080268097 | COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM - The invention provides methods of making food products and ingredients having enhanced levels of natural stilbene compounds, such as resveratrol. Chocolate liquor, cocoa powders, and cocoa extracts having enhanced levels of resveratrol prepared from cacao beans are disclosed. The invention also provides methods of treatment using compositions and ingredients having enhanced natural stilbene content. | 10-30-2008 |
| 20080274234 | PROCESSING COCOA BEANS AND OTHER SEEDS - A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds. | 11-06-2008 |
| 20090041893 | Coffee substitute and method of manufacture - A coffee-like beverage is disclosed which is produced solely with cacao or cocoa beans. The product is produced by roasting the cacao beans, then grinding them into a granulated cacao substrate or dry granular coffee-like brewable product, and then brewing that granulated cacao substrate or coffee-like product into a beverage that is richly unique in flavor. A number of preferred methods for producing such a coffee-like drink and the brewable coffee-like product are also disclosed. One such method provides for the incorporation of an additional portion of husk material to enhance the product. | 02-12-2009 |
| 20090041894 | Cocoa Beans with Reduced Polyphenol Oxidase Activity and High Polyphenol Content - The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor. | 02-12-2009 |
| 20090104309 | Method of Treating Coffee Cherries Using Hot Water - A method of treating coffee cherry is provided, whereby the quality of coffee cherry stored after harvesting can be improved. Namely, the method of treating coffee cherry comprises a refining step for separating green coffee beans from coffee cherry, wherein a hot-water treating step for treating the coffee cherry using hot water is employed prior to the refining step. | 04-23-2009 |
| 20090104310 | Method of treating green coffee beans under ph regulation - A method of treating green coffee beans is provided that can prevent contamination by acetic-acid producing bacteria when implementing a fermentation treatment on green coffee beans using microorganisms and that can impart new and favorable flavor and aroma to a coffee drink. This object can be achieved by a method of treating green coffee beans comprising a fermenting step for performing fermentation by bringing a nutritive substance and a fermenting microorganism into contact with one another and then supplying the fermented components thus formed to green-coffee beans, wherein, in the fermenting step, the nutritive substance and the fermenting microorganism are brought into contact with one another in a pH range for inhibiting the growth of acetic-acid producing microorganisms. | 04-23-2009 |
| 20090130259 | Method of Processing Green Coffee Beans by Using Surface-Treated Coffee Cherries - There is provided a method for processing green coffee beans capable of imparting new aromas and flavors to a coffee beverage using a simple operation, without incurring an increase in raw material costs. | 05-21-2009 |
| 20090220645 | Quality Enhancement of Coffee Beans by Acid and Enzyme Treatment - The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pertains to the treatment of either green and un-dried, or green and dried, coffee beans with enzymes in a pH adjusted environment. According to the subject invention, the enzymes to be used, the pH of the treatment medium, and the times of treatment are parameters that are optimized based on different desired flavor and/or aroma outcomes. | 09-03-2009 |
| 20090263541 | METHOD OF PRODUCING COCOA MASS, AND CHOCOLATE AND OTHER COCOA CONTAINING PRODUCTS PRODUCED FROM THE COCOA MASS - In a method of producing cocoa mass from nibs from cracked, fermented cocoa beans, nibs are used from which nibs parts of an undesired degree of fermentation have been sorted out, for example by analysis of the individual nibs pieces for fluorescence, preferably by irradiation with UV light at two different wavelengths, preferably of about 254 nm and about 366 nm with a cut-off filter at about 390 nm, the analytical results being the basis of any sorting out of separate nibs pieces, or by sorting of the cocoa beans before cracking by thickness, by density or by hardness. In this respect, the fluorescence detection method can be used for monitoring the separation. | 10-22-2009 |
| 20090269439 | PROCESS FOR PREPARING A HIGHLY-SOLUBLE COCOA EXTRACT - The invention relates to a method of obtaining a highly-soluble extract from cocoa husk and/or bark. The end product, which is rich in dietary fibre, is ideal for use in chocolate, bread-making, drinks, snacks, diary products and confectionery goods. | 10-29-2009 |
| 20100040733 | AROMA STABILIZING METHOD - The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour. | 02-18-2010 |
| 20100040734 | Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation - It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts. | 02-18-2010 |
| 20100143539 | METHOD OF TREATING COFFEE CHERRIES, GREEN COFFEE BEANS, ROASTED COFFEE BEANS, AND COFFEE DRINK - A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined. | 06-10-2010 |
| 20100239711 | METHOD FOR MANUFACTURING COFFEE BY SOLID STATE FERMENTATION - A method is provided for manufacturing coffee by solid state fermentation, including the following steps: depositing coffee beans in a dust-free clean container; propagating a fungus with solid state fermentation; carrying out implantation process, wherein the fungus is implanted to the coffee beans contained in the dust-free clean container with a sterile operation, the fungus being one belonging to Eumycota, including at least one selected from Basidiomycotina and Ascomycotina; and performing a fermentation process. Also provided is a formula of the solid cultivation medium used in the method, which is suitable for both large-scale and small-scale production of fungi and is applicable to most fungi to not only increase the throughput as desired, but also provide a metabolic product containing pharmacologically active ingredients. | 09-23-2010 |
| 20100266726 | PACKAGED COFFEE BEVERAGE - The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein
| 10-21-2010 |
| 20110064849 | METHOD FOR PROCESSING COCOA BEANS - The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained. | 03-17-2011 |
| 20110070332 | METHOD FOR PROCESSING COCOA BEANS - The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained. | 03-24-2011 |
| 20110123675 | METHOD FOR PROCESSING COCOA BEANS - The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained. | 05-26-2011 |
| 20120003355 | METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER - The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder ( | 01-05-2012 |
| 20120027889 | PROCESS FOR MAKING A COCOA PRODUCT - Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product. | 02-02-2012 |
| 20120114796 | METHOD OF MANUFACTURING POROUS VEGETABLE FILLER FOR USE IN FOAMING PROCESS - A method of manufacturing a porous vegetable filler for use in a foaming process mainly comprises exposing discarded coffee grounds to sunlight to a moisture content of 5%-15%; then baking the coffee grounds after solarization using a dryer at 120° C.-350° C. for 1 to 4 hours; finally grinding the baked coffee grounds to a size of less than 1000 mesh to obtain a porous vegetable filler for use in a foaming process. | 05-10-2012 |
| 20120128823 | MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL - The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three | 05-24-2012 |
| 20120196001 | COCOA SENSORY CHARACTERISTICS - The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom. | 08-02-2012 |
| 20120244254 | Method of Processing Green Coffee Beans - A method of processing coffee berries which includes a fermentation process of bringing coffee berries having a coffee seed and coffee pulp into contact with microorganisms that metabolize said coffee pulp to cause fermentation, and a refining process. Green coffee beans are obtained by performing a fermentation process of bringing coffee berries, which have a coffee seed and coffee pulp, and microorganisms into contact with one another to cause fermentation, and a refining process. | 09-27-2012 |
| 20130029007 | COCOA SENSORY CHARACTERISTICS - The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom. | 01-31-2013 |
| 20140170264 | IMPROVED METHOD FOR MYCELIATING RAW COFFEE BEANS INCLUDING REMOVAL OF CHLOROGENIC ACIDS - An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage. | 06-19-2014 |
| 20140193541 | METHOD FOR REDUCING THE CONTENT OF ACRYLAMIDE IN A ROASTED COFFEE - A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content. | 07-10-2014 |
| 20140199437 | Micro-Fermentation of Cocoa - The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis. | 07-17-2014 |
| 20140271988 | ENHANCED EXTRACTS OF FOOD AND BEVERAGE COMPONENTS - Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques. | 09-18-2014 |
| 20140271989 | ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION - Described are | 09-18-2014 |
| 20140287096 | LIQUID CHOCOLATE CONCENTRATE FOR USE IN A BEVERAGE DISPENSING MACHINE - The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16% in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid chocolate concentrate and a process for preparing beverage by pumping and diluting the liquid chocolate concentrate. Liquid chocolate concentrates and diluted variations thereof are also disclosed. | 09-25-2014 |
| 20150374007 | ANAEROBIC FERMENTATION OF SEEDS OF FRUIT - The present invention provides methods for processing seeds of fruit, such as cocoa beans. | 12-31-2015 |
| 20160058028 | ENHANCEMENT OF COFFEE QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COFFEE FERMENTATION - A method of fermenting coffee beans with a | 03-03-2016 |
| 20160120201 | Myceliated Coffee Products and Methods for Making Myceliated Coffee Products - The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans. | 05-05-2016 |
| 20160174589 | Polypeptides Having Beta-1,3-Galactanase Activity and Polynucleotides Encoding Same | 06-23-2016 |
| 20160249635 | Method for Producing a Coffee Extract Employing Enzymes Having Beta-1,3-Galactanase Activity | 09-01-2016 |
