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7976887 |
Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component
Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction...
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7407678 |
Method for enzymatic treatment of a vegetable composition
A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded...
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7390874 |
Peptide, method of production thereof, and pharmaceutical composition containing the same
A biologically active peptide having the amino acid sequence tyrosine-glycine-serine-arginine-serine (SEQ ID NO: 1), as well as compositions prepared from such peptide, possessing anti-cancer...
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7361372 |
Active preparation containing plant extracts for cosmetics
The invention relates to an active ingredient composition used in cosmetic products, said composition containing vegetable extracts and combating in particular free radicals. The active ingredient...
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7220440 |
Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing...
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7189422 |
Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the...
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6063408 |
Process for producing chocolate
A process is provided for producing a chocolate having improved stability, and which is effective for preventing blooming, particularly fat blooming, the process involving kneading a chocolate...
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5888562 |
Enzymatic treatment of cocoa
Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium...
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5856313 |
Natural carob fiber and method of using same
A natural carob fiber includes 50-65% lignin, 15-25% cellulose, 15-25% hemicellulose, 0.5-2 % pectin, 3-7% tannins and 4-8% moisture. A method of using the natural carob fiber includes the step of...
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5800850 |
Process for reducing spoilage of sterilized liquid products
Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly...
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5773056 |
High cocoa/chocolate liquor syrups with improved flow properties
Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having...
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5714183 |
Hydrolysis of the galactomannans of coffee extract with immobilized beta-mannanase
Hydrolysis of the galactomannans of a liquid coffee extract, in which this extract is hydrolyzed at a temperature of 20°-80° C. with immobilized beta-mannanases.
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5645820 |
Treatment of autoimmune diseases by aerosol administration of autoantigens
Disclosed herein is a method for treating autoimmune diseases in mammals by administration of one or more agents selected from the group consisting of autoantigens specific for the autoimmune...
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5565226 |
Immobilized enzyme for removal of residual cyclodextrin
The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been...
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5532005 |
Process for removal of residual cyclodextrin
The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40° C. to 80° C., a pH of 4 to 6 for a time of 1...
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5342632 |
Treatment of cocoa beans for improving fermentation
Fresh cocoa beans to be fermented are treated by removing and separating the pulp content from the beans in an amount of from 10% to 30% by weight based upon the weight of the fresh beans. The pulp...
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5338554 |
Process for producing a soluble cocoa product
The invention relates to a process for producing a soluble cocoa product. Cocoa powder is subjected to an extraction with alcohol, particularly with ethanol, and from the residue a water extract is...
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5147666 |
Removal of malic acid from coffee by fermentation
Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous...
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4983408 |
Method for producing coffee extracts
A method for producing a coffee extract which comprises: (1) contacting an aqueous mixture of ground roast coffee with steam under pressure at elevated temperatures followed by rapid decompression...
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4981699 |
Method of preparing an edible composition and product resulting therefrom
The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the...
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4976983 |
Coffee product with reduced malic acid content
The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid...
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4948600 |
Process for the purification of a material rich in cocoa dietary fiber
The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is...
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4904484 |
Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness
A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted...
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4867992 |
Natural coffee flavor by fermentation
A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media...
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4867990 |
Food and beverages containing lactate monooxygenase
Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages...
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4426448 |
Novel hydroxy-cinnamic acid ester hydrolase and process for producing same
A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a...
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4343818 |
Cocoa product and process of preparation
A cocoa product is prepared by enzymatically hydrolyzing an aqueous slurry of low fat cocoa with an amylase-containing enzyme, adding alkali to the hydrolyzed slurry and heating the alkali...
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4228191 |
Microbiological decaffeination of aqueous liquids
Aqueous caffeine-containing liquids, such as coffee extracts, are decaffeinated by means of fermenting the liquid with Pseudomonad microorganisms of the type Pseudomonas putida, NRRL B-8051,...
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3982042 |
Frozen confections made with stabilized cocoa-flavored syrups
Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch...
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3860730 |
CHOCOLATE POWDER
A chocolate powder suitable for the preparation of chocolate milk drinks characterized by extended shelf life consisting essentially of the product obtained by dry blending cocoa powder and sugar,...
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3769030 |
PROCESS FOR THE FABRICATION OF CHOCOLATE, ESPECIALLY MILK CHOCOLATE
A process for the fabrication of chocolate, especially milk chocolate is disclosed, wherein (a) cocoa is deodorized, (b) a carbohydrate-protein-additive mixture or...
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3632346 |
PROCESS FOR RENDERING INNOCUOUS FLATULENCE-PRODUCING SACCHARIDES
This invention is directed to a process for rendering innocuous flatulence-producing saccharides in foodstuffs by contacting such with an enzyme preparation capable of hydrolyzing the 1, 6 linkages...
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3615589 |
METHOD OF SUBDIVIDING WATER THIN BULK FOOD MATERIAL
A method of subdividing bulk food material into portions, said bulk food material comprising a mixture of liquid and particulate solid components which would tend to separate on standing, wherein...
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3845220 |
COFFEE CARBONATED BEVERAGE
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3821420 |
STABILIZED COCOA FLAVORED SYRUPS AND METHODS OF MAKING AND USING THE SAME
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3749584 |
DECAFFEINATION OF BEVERAGES
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3705810 |
COFFEE EXTRACTION
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3397061 |
Depectinized cocoa and frosting compositions containing the same
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3392027 |
Process for manufacturing flavoring material from cocoa shell-containing chocolate manufacturing by-products
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2965490 |
Flavor product and process
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2863772 |
Chocolate product and process
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2801920 |
Prevention of gel in frozen coffee extract
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