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US20120128823 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...
US20120114796 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...
US20090104309 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...
US20140199437 Micro-Fermentation of Cocoa  
The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis.
US20140109262 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...
US20110070332 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...
US20110064849 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...
US20110123675 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...
US20140287096 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...
US20110257263 JASMONIC ACID COMPOUNDS IN COCOA PRODUCTS  
The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected...
US20120231114 FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN  
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread...
US20120027889 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.
US20150093472 ASPARAGINASE FROM BASIDIOMYCETES  
An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method...
US20120003355 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 (1), b) treating said...
US20130029007 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...
US20120196001 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...
US20140271988 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...
US20140271989 ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION  
Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of...
US20080193595 Starter Cultures and Fermentation Method  
A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and/or acetic acid...
US20120282239 NOVEL MANNANASE VARIANTS  
The present disclosure provides novel mannanase variants which have an amino acid sequence that varies from that of the parent/wild type Trichoderma reesei mannanase, and which have one or more...
US20100239711 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...
US20150257405 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...
US20150250200 INSTANT COFFEE OR COFFEE SUBSTITUTE WITH REDUCED ACRYLAMIDE AND HYDROXYMETHYL FURFURAL CONTENT AND PRODUCTION METHOD THEREOF  
The present invention relates to the instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural (HMF) content and production method thereof which comprises the steps of...
US20110046235 PRODUCTS COMPRISING, AND USES OF, DECARBOXYLATED PHENOLIC ACIDS DERIVED FROM CHLOROGENIC ACIDS OF COFFEE  
The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic...
US20080166451 Soluble Coffe Product  
A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a...
US20110045106 COFFEE EXTRACT  
The present invention relates to a method of producing a coffee extract with antioxidant and anti-inflammatory properties and uses of the extract of the invention. The coffee extract comprises...
US20060222736 Method of detecting the absence of coffee beans in a coffee grinder of a coffee machine and coffee maker for performing the method  
In order to detect a lack of coffee beans in a grinder unit of a coffee maker, a method is suggested in which the level and/or the spectrum of an oscillation generated by the grinder unit during...
US20150257406 MYCELIATED CACAO PRODUCTS AND METHODS FOR MAKING MYCELIATED PRODUCTS FROM GREEN CACAO AND OTHER AGRICULTURAL SUBSTRATES  
The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate,...
US20100040733 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...
US20110052758 HEAT-STABLE ASPARAGINASE FOR REDUCING ACRYLAMIDE IN FOOD STUFFS OR STIMULANTS  
The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.
US20090220645 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...
US20090130259 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...
US20090269439 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,...
US20090104310 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...
US20140205626 ANTI-INFLAMMATORY AND IMMUNE-BOOSTING COMPOSITION CONTAINING FERMENTED GREEN COFFEE BEANS WHICH ARE FERMENTED WITH MONASCUS  
Disclosed herein are fermented coffee beans prepared by inoculating and culturing mycelium of fungus into coffee beans. The fermented coffee beans according to the present invention may have...
US20090263541 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...
US20090041893 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...
US20080268097 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...
US20140193541 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...
US20140170264 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...
US20100266726 PACKAGED COFFEE BEVERAGE  
The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein (A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by...
US20090226568 Novel Microorganism and Method of Processing Green Coffee Beans Using the Same  
There is provided a novel microorganism capable of fermentation without placing particular limitations on fermentation conditions, as well as a method of processing green coffee beans using the...
US20150017270 PROCESS FOR OBTAINING HONEY AND/OR FLOUR OF COFFEE FROM THE PULP OR HUSK AND THE MUCILAGE OF THE COFFEE BEAN  
The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the...
US20090041894 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.
US20120244254 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...
US20070237857 Stabilized Enzyme Compositions  
Enzyme compositions stabilized with coffee-derived materials are provided. The stabilized enzyme compositions are especially useful in the production of soluble coffee from roast coffee solids.
US20080274234 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...
US20080064064 MANNANASES  
The present invention provides an insertion, deletion and/or substitution mutein of wild-type Trichoderma reesei β-mannanase having enhanced thermostability, proteolytic stability, specific...
US20060165845 Process for the preparation of a coffee product  
A process for the preparation of a coffee product comprising the step of compressing a roasted coffee in a roller press to form a compressed body of coffee. Preferably, the roller press is a...
US20100040734 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...

Matches 1 - 50 out of 63 1 2 >