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Tecnologia Alimentar 2006/2007 Patentes 1.

Novel method for the production of fermented milk products by means of enzymes having a bacterial origin WO03070011 (17-01-2003)

Nathalie de Greef Trial, Fanny Grugier, Denis Paquet, Claire Queguiner, Gervais Danone SA (FR)
The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i. e. at least the kappa casein, is hydrolyzed by means of a coagulating enzyme of the milk, which has a bacterial origin, and the product is stirred after fermenting. The inventive method is particularly suitable for producing fermented milk products such as yogurt and fermented types of milk, wherein said products are provided with an improved texture, especially an improved viscosity, without causing syneresis or generating a bad taste. 2. Process for making a lactose-free milk and milk so processed WO0045643 (10-08-2000)

Michel Lange, Natrel Inc. (CA)


This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8 4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed. 3. Preparation of cholesterol reducing edible sterols/stanols in a melt of a food emulsifier WO0033669 (15-06-2000) products by mixing plant

Carl Johan Dahlsten, Fou Arla, Hans Burling, Olof Strinning (SE)
A method for preparing cholesterol reducing, edible products, whereby plant sterols or plant stanols having cholesterol r educing properties are dissolved or mixed in a melt of a food emulsifier in a relationship between the emulsifier and sterol/stanol which is higher than 1:1, preferably 2:1, said solution or mixture is admixed into a protein containing product at a temperature of 45-100 C, or preferably 60-85 C, the mixture is homogenized at a pressure drop of 50-1000 bar, or preferably 100-250 bar, whereby a solution of liposome particles containing sterols/stanols is formed in the protein containing product, and the resulting sterol/stanol containing liposome mixture is admixed into food products in an amount of 0.1-10 % by weight, or preferably an amount of 1-3 % by weight of the product. The invention also relates to an edible product having an additive of the cholesterol reducing product, encased in liposomes, preferably used as an additive in milk, in milk intended to be curdled to cheese of different types, in cooking fat, in yoghurt, in acidified milk products, in powdered milk, in cream powder, in chocolate drink powder, in gruels, in health food products, in pharmacological preparations, etc. 4. Methods to reduce free fatty acids and cholesterol in anhydrous animal fat WO0033663 (15-06-2000)

James Ian Gray, Aziz Chafic Awad (US)


A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to precipitate the FFA from the animal fat. Preferably, a cyclodextrin is used in the process to remove cholesterol. Liquid vegetable fats are used in blends with the processed animal fat to produce a spreadable mixture for table use. The processed animal fat can be reconstituted to whole milk with the FFA and cholesterol removed for various commercial uses. 5. Method for manufacturing whole bean curd WO0027223 (18-05-2000)

Dong Kwon Lee, Chang Yeol Lee, Jong Myung Park (KR)
Disclosed is a novel method for manufacturing whole bean curd having good taste and function. Soy bean milk was prepared by mixing minutely ground powder of raw soy beans with soft water and denaturing thus obtained mixture at a first temperature by means of steam activated with far infrared. The soy bean milk was cooled and a coagulating agent was added to the cooled soy bean milk. Thus obtained soy bean milk was firstly heated at 92-95 C for the first sterilization and then was secondly heated at 120-130 C for the second sterilization. The whole bean curd having various nutritional additives and appealing taste, can be stored for an extended period.

6. Liquid product of vegetable origin as milk substitute EP1338206 (27-08-2003)

Xavier F. Cuyas, Buenaventura G. Lopez, Joan M. Q. Terri, Antonio J. T. Mesa, Universitat Autonoma de Barcelona (ES)
Relates to a liquid product of plant origin that can be used as an alternative to liquid milk of animal origin. It is characterised in that it contains essentially an extract of tiger nut, an extract of quinoa and a mixture of enzymes of the a-amylase type. Said mixture includes a -amylases of different optimum temperatures of hydrolysis of starch in order to avoid jellification of the starch in preservation heat treatments, while at the same time providing maltodextrins and glucose. 7. Liquid yogurt with encapsulated lactic acid bacteria and method for producing the same US6447823 (10-09-2002)

Jun-Kyu Lee, Byung-Hak Baik, Young-Sup Shin (KR)


Yogurt containing encapsulated lactic acid bacteria wherein the lactic acid bacteria is encapsulated within acid resistant and intestine-soluble capsules, and wherein the specific gravity of the liquid yogurt is the same or substantially the same as the specific gravity of the lactic acid bacteria containing capsules whereby the capsules are uniformly distributed in the liquid yogurt. 8. Stabilization process for combining ethyl alcohol and ice cream WO0042862 (27-07-2000)

Daryl J. Orris, Rulon Chappell, Ice Cream Bar Inc. (US)


A stabilization produces an ice cream type product containing alcohol greater than of 1% by volume wherein a stabilizing blend is added into the product allowing the possibility of mixing ethyl alcohol and/or ethyl alcohol based flavoring systems with ice cream mix, prior to freezing, to produce an ethyl alcohol based frozen ice cream type product wherein the ethyl alcohol and/or ethyl alcohol based system(s) become(s) a homogeneous part of the whole which does not separate, break down or melt the product. In addition, the ice cream type product may be maintained in a solid state without such melting, denaturing or breakdown for as much as one year or longer and, ever if refrozen after partial thawing, there is little adverse effect on the preferred taste or texture profiles. 9. Non-dairy, ready-to-use milk substitute, and products made therewith US2002081367 (27-06-2002)

Angelika O. Triantafyllou (SE)


Efficient, selective and economical methods for producing non-dairy ready-to-use milk substitute cereal dispersions having intact -glucans, proteins and natural sugars, while retaining the aroma and flavor of natural cereal. The methods include treating a cereal substrate suspension with an enzyme preparation that comprises at least one hydrolase having the ability to hydrolyze a-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of -amylase, a-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises a -amylase or -amylase, there is always a mixture of at least one other of the a-glycosidic hydrolases. When -amylase and a-amylase are selected, they are used as a mixture, i.e., introduced simultaneously, to provide for accelerated enzymatic hydrolysis and for reduced amounts of the enzymes than otherwise needed if the enzymes were used separately. In addition to the above-dentified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase. 10. Process for the preparation of a vegetable yogurt US2003091694 (15-05-2003)

Remo Zuccato, Paseluma Elettrica SRL (IT)


There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In the first phase the vegetable substrate is prepared whereby the green vegetables and/or fruit are homogenized, then water is added to obtain a creamy or liquid product which is then pasteurized. Afterwards the cultures of lactic acid bacteria are inoculated whereby the fermentation step is carried out at a temperature depending on the strain of lactic acid bacteria being used until the pH reaches a value of about 3.8-4.5, at which point fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and the product is packaged. 11. Method of producing vegetarian lactic acid and non-alcoholic beverages with koji-saccharified High-sugar syrup and using the koji-saccharified high-sugar syrup as a sweetening agent US2003091692 (15-05-2003)

Hao-Sheng Lin, Tzann-Feng Lin, Tseng-Hsing Wang (TW)


This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified

high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages. 12. Method for making a cold water soluble tea extract EP1029455 (23-08-2000)

Jeffrey Bryn Richards, Ian Noble, Dominic P. Black, Matthew John Barrett, William Joseph Leo, Unilever Plc (GB), Unilever NV (NL)
A method for making a cold water soluble black tea extract. The method involves extracting tea solids from black tea leaves using an extraction liquid to provide a whole tea extract, oxidising the whole tea extract under superatmospheric pressure and at a temperature above 60 C to provide a cold water soluble liquor, cooling the cold water soluble liquor to precipitate any residual cold water insoluble material, and separating the residual cold water insoluble material from the cold water soluble liquor to give the cold water soluble black tea extract. A method for making a cold water soluble black tea powder is also described. 13. Process for making yogurt cream cheese, and the resulting products US2004161492 (19-08-2004)

Nordahl L. Brue, Jon R. Gutknecht, John B. Ovitt, Franklin Foods Inc. (US)
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,00 0 centipoises at a temperature of about 74 F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74 F. to about 75 F. 14. Method for making reduced calorie cultured cheese products US2003124238 (03-07-2003)

Michael K. Weibel (US)


A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product. 15. Soy protein-containing imitation dairy compositions and methods of making US6780446 (24-08-2004)

Wen-Sherng Chen, Song Gao, Veronic M. Harrison, Kraft Foods Holdings Inc. (US)
This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein. 16. Method and product for decaffeinating an aqueous solution using molecularly imprinted polymers US2002031580 (14-03-2002)

Anna Madeleine Leone (US)


A method and product for decaffeinating an aqueous solution, such as a cup of coffee or tea, includes exposing the aqueous solution (that is to be decaffeinated) to a plurality of molecularly imprinted polymer beads (MIPS) that have receptor sites on the surfaces thereof that include imprints that match the physical shape of at least a portion of a caffeine molecule. A quantity of the caffeine molecules align with and adhere to some of the receptor sites and, accordingly, they are removed from the aqueous solution producing a decaffeinated aqueous solution. The MIPS are contained in an enclosure having a plurality of openings large enough to permit the aqueous

solution to pass through and small enough so as to prevent the MIPS from passing through. Accordingly, the MIPS are absent from the decaffeinated aqueous solution. A variety of ways of affecting the efficacy of the process are described, such as varying the time the aqueous solution is exposed to the MIPS or varying the quantity of MIPS (beads) that the aqueous solution is exposed to. Processes useful for creating the MIPS and of removing the caffeine molecules therefrom (i.e., cleaning the MIPS so that they are suitable to use in decaffeinating the aqueous solution) are described. The cleaning and subsequent reuse of the MIPS is also described. 17. Fish Exsanguination GB2384969 (13-08-2003)

Steven C. Kestin, David H. F. Robb, Univ. Bristol (GB)


A method of exsanguinating a fish comprises the steps of orienting a fish having a cut therein such that the cut is in the lower half of the fish and allowing bleeding of the fish in the oriented position for a time sufficient to achieve effective blood drainage. Preferably, the cut is at the lowest point of the orientated fish and in a major vessel in the anterior end region of the fish e.g. the gill arches. The fish may be orientated by hanging and the bleeding may be carried out for at least two hours. Preferably the fish is stunned before orientating and cooled in the oriented position. This method is particularly suited to a salmon to reduce the number of blood spots in slices of smoked salmon. 18. Hydrolised lecithin and process for removing objectionable volatile substances from lecithin EP1157615 (28-11-2001)

IP Holdings LLC (US)


The present invention relates to improved methods for refining vegetable oils and byproducts thereof. In an organic acid refining process, vegetable oil is combined with a dilute aqueous organic acid solution and subjected to high shear to finely disperse the acid solution in the oil. The resulting acid-and-oil mixture is mixed at low shear for a time sufficient to sequester contaminants into a hydrated impurities phase, producing a purified vegetable oil phase. 19. Process for slaughtering fish WO0038530 (06-07-2000)

Stephen Neil Rackham (GB), Dag Moller (NO), Bjorn Roth (NO)
An apparatus and process for slaughtering fish wherein electro-narcosis is induced by exposing the fish to an alternating electrical field having a frequency of greater than 20 Hz for a predetermined duration wherein if the frequency is less than 200 Hz, the duration is less than 2 seconds and wherein the fish are subsequently killed whilst unconscious. 20. Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof WO2004050892 (17-06-2004)

Myung Joo Han, Dong Hyun Kim, Min-Kyung Choo, Hongrim Trading Co. Ltd. (KR)
This invention relates to lactic fermenting products of ginseng obtained by fermentation of ginseng using lactic acid bacteria, yoghurt containing said lactic fermenting products of ginseng, and lactic acid bacteria used in the preparation of said lactic fermenting products of ginseng. 21. Method of producing a composite fermented beverage using genetically modified yeast strains WO0015757 (23-03-2000)

Joergen Hansen, Claes Gjermansen, Pia Francke Johannesen, Mogens Bohl Pedersen, Steen Bech Soerensen, Carlsberg AS (DK)
Method of preparing a composite yeast fermented beverage such as beer including lager, with predetermined content of flavour compounds, comprising combining separate batches of beverage, of which at least one is a base beverage produced with a yeast strain having reduced or lacking production of one or more flavour compounds or flavour stabilizing compounds. In the method are used yeast strains including S. cerevisiae and S. carlsbergensis which have reduced or lacking production of sulphite, dimethylsulphide, thiols, thioesters, hydrogen sulphide, higher alcohols including isoamyl alcohol and/or alcohol esters. 22. Ice-cream yoghurt and method for its preparation EP1430785 (23-06-2004)

Franco Bray, Yogurtal S P A (IT)


A frozen and expanded ice-cream yoghurt comprises yoghurt, a sweetening agent, milk proteins, cream and an amount of live microorganisms in the range of 106 and 109 cfu/g. It can also comprise a vegetable fiber in the range of 3% to 7% by weight. A method for the production of the yoghurt is also described.

23. Method and system for gas stunning of poultry for slaughter WO2004064528 (05-08-2004)

Linco Food Systems AS, Poul Kjeldsen, Joergen Zachariassen (DK)


A method for gas stunning of poultry for slaughter is described, where the poultry arrives at the poultry slaughterhouse in for example in transport crates, where gas stunning of the animals is effected after the animals have been taken out of the transport crates, and where the animals by means of a number of conveyors are conveyed successively through a stunning chamber, where the influence of the gas for stunning of the animals is adjusted by reducing or prolonging the conveying time and/or the conveying route of the animals on said conveyors through the stunning chamber. 24. Dehydrated polysaccharide gel containing microorganisms, a sugar and a polyol for producing fermented drinks US6033887 (07-03-2000)

Monique Charpentier, Moet & Chandon (FR)


Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, storage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/kg of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel. The sugar solution may also contain a non-ionic surfactant such as sorbitan monostearate as a protecting substance to further improve fermentation activity. The microorganisms in the gel are preferably yeast, and after rehydration the yeast containing gel is used in producing a fermented drink such as in secondary fermentaion of wine to produce sparkling wine or champagne. 25. Method and apparatus for stunning of slaughter animals WO2004064527 (05-08-2004)

Lars J. Kildegaard, Butina APS (DK)


In stunning of slaughter animals by means of a box stunning apparatus with stunning atmosphere, boxes are conveyed around after one another to various stop positions by means of a transport system. Animals to be stunned are driven forwards in a driveway and into an entrance area. The animals in the entrance area are separated from other animals after a group of animals has passed into the area. The group is driven into an empty box that is brought to a halt in the first stop position at the entrance area. The box is then conveyed into the stunning atmosphere. After the animals have been in the atmosphere the box is conveyed out of the atmosphere and is brought to a stop at an emptying area to empty the box of stunned animals. The present method comprises the steps of: measuring a time period comprising a separation time that elapses from a first state, at which the animals pass or are allowed to pass into the entrance area, and to a second state occurring during the period from the time when a group of animals has passed into the entrance area to the time when the group has been driven into the box or the filled box is ready for transport, calculation of a desired box transport time to a third state, at which the filled box has been lowered into the atmosphere and a certain event occurs, which calculation is performed on the basis of the time period measured, and controlling the transport system with a view to obtaining the desired box transport time to the third state. The method makes it possible to achieve a more optimum stunning process and operation of the apparatus compared with current practice, which employs fixed time intervals and box transport time. Operations are more stable, and CO2 consumption is reduced. 26. Use of olive oil for the production of margarines, butters, fats, wheys, creams, chocolate and the like EP1279338 (29-01-2003)

Luis C. Masip (ES)


According to the invention, virgin olive oil, preferably extra virgin olive oil, is used for the production of margarines, butters, fats, wheys, creams, chocolate and the like, thereby profiting from the excellent qualities of olive oil is. It is also used in vegetable pastes made from dried products such as almond, hazelnut, walnut, pistachio or plants and herbs such as thyme, rosemary, oregano or camomile. Olive oil is used in an amount equivalent to the amount of vegetable fats replaced by said olive. Said amount may range up to 65%. This makes it possible to obtain more wholesome products having, among others, the quality of balancing cholesterol, preventing cancer, protecting the stomach and positively influencing the reduction of glucose levels.

27. Application of high pressure carbon dioxide for accelerated manufacture of hard cheese US6258391 (10-07-2001)

Virginia H. Holsinger, Peggy M. Tomasula, Diane L. van Hekken, Secretary of Agriculture (US)
In the manufacture of hard cheese, cheese milk is treated with high pressure CO 2 to accelerate the precipitation of casein and thereby promote the rapid formation of curd. Curd can be produced by this process in a period of a few minutes without adverse affects on the rennet or starter culture. The high pressure CO2 treatment of cheese milk can substantially increase the daily curd yields and plant throughput, thereby significantly reducing processing costs. 28. Method for the manufacture of cheese, quark and yogurt products from soybeans US6254900 (03-07-2001)

Wilhem Hansen (DE)


A process for producing cheese, curd or yogurt products from soya beans involving the steps: a) preparation of soya milk from soya beans; b) addition of vegetable sugar to the soya milk in the proportion of about 1 to 5 wt %; c) emulsifying vegetable fats and/or oils in a total proportion of some 15 wt % in the soya milk; d) preparation of a culture cocktail with a pH between about 3.8 and 4.5 by the addition of commercially available cheese cultures and animal lactose in a proportion of some 10 wt % of the vegetable sugar added in step b) to the soya milk as in step a); e) addition of the culture cocktail to the soya milk as per step c) to curdle it and ferment it as desired, and f) subsequent ripening and final processing in a known manner to provide the desired cheese, curd or yogurt product. 29. Fermented herbal health drink from plant Andrographis WO03062367 (31-07-2003)

Manjoosha Chaubey, Kumar S. Srivastava, Subha Rastogi, Sayyada Khatoon, Shanta Mehrotra, Kumar A. Agnihotri, Palpu Pushpangadan, Singh K. A. Rawat, Council of Scientific and Industrial Research (IN)
The present invention relates to a fermented herbal health drink, comprising extract from plant Andrographis, extract from barley, wheat, and/or fruit and ethanol concentration ranging between 3 to 13% in the total health drink and optionally extract from plant Tinospora and other additives, said drink not containing hops and still having characteristic taste of a beer with no adverse effect and contributing to several medicinal properties comprising anti-oxidant, nervine relaxant, choleretic, cardio-tonic, diuretic, digestive and immunomodulant, and a method of producing the herbal health drink, preferably a method of introducing bitterness into said health drink and using the same as a beer or to produce beer with said medicinal properties. 30. Manufacturing process of tea beverages EP1338207 (27-08-2003)

Hitoshi Niino, Masami Sasame, Yoko Ueno, Kenji Shimaoka, Hitoshi Kinugasa, Shuhei Kuribayashi, Kazunori Okanoya, Ito En Ltd. (JP)
Providing a manufactoring process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufactoring process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization. 31. Processing method for manufacturing black tea and an improved black tea US6602527 (05-08-2003)

Jifu Zhao, Thomas J. Slaga (US)


Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20 50 C, air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally produced black tea.

32. Food products having enhanced cocoa polyphenol content and processes for producing the same US2001007693 (12-07-2001)

Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Chigozie V. Nwosu, Mars Inc. (US)
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof. 33. Soluble black coffee EP1201135 (02-05-2002)

David Labbe, Peter Fairhurst, Geraldine Ortega, Nestl SA (CH)


The invention relates to a method of improving acceptability of black coffee with young people. The method comprises incorporating a plant flavour which is complementary to the coffee taste in an un-whitened soluble coffee powder. The invention also relates to a soluble coffee powder incorporating a plant flavour, which is complementary to the coffee taste in an un-whitened soluble coffee powder. For example, the invention relates to a soluble coffee beverage wherein the plant flavour provides a tea taste, which subsequently gives away to a coffee taste in the mouth during consumption. 34. Plates for flavouring or ageing wine or other beverage WO0149819 (12-07-2001)

Richard J. Sugden (AU)


A wine or beverage flavouring or ageing plate is disclosed. The plate consists of oak planks held against a ridged backing plate to form a liquid seal around its perimeter with the aid of a pliable gasket and between each plank by pressure from springs. Wine or beverage is pumped through the narrow space so formed via circulation openings such that turbulent flow causes flavourant compounds in the oak planks to leach into the wine or beverage more rapidly than would otherwise occur. The outside of the oak planks are exposed to the air to facilitate the ageing and softening of the wine or beverage being circulated on their other side. 35. Carbonated fortified milk-based beverage and method of making carbonated fortified milk-based beverage for the supplementation of essential nutrients in the human diet US6403129 (11-06-2002)

George H. Clark, Mary Ann Clark, Mac Farms Inc. (US)


Dairy or non-dairy based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 mL, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. 36. Liquid product of vegetable origin as milk substitute WO0243504 (06-06-2002)

Xavier Felipe Cuyas, Buenaventura Guamis Lopez, Joan Miquel Quevedo Terri, Antonio Jose Trujillo Mesa, Univ. Autonoma Barcelona (ES)
The invention relates to a liquid product of vegetable origin that can be used as an alternative to liquid milk of animal origin. The product is characterized in that it contains essentially tiger nut extract, quinoa extract and a mixture of a-amylase enzymes. Said mixture comprises a-amylase with different optimal temperatures of starch hydrolysis with the aim of preventing starch gelatinization during heat conservation processings. The product also provides malto dextrins and glucose. 37. Process for producing soybean milk, process for producing tofu and apparatus for producing tofu WO0193697 (13-12-2001)

Hiroaki Kanazawa, Shujiro Shiraiwa (JP)


A process for producing soybean milk and a process for producing tofu whereby the whole soybeans employed can be converted into soybean milk or tofu without forming any okara (bean

curd less), thus enabling economical production without forming any industrial waste, and soybean milk or tofu having an improved soybean flavor and an elevated dietary fiber content, compared with conventional products, can be obtained; and an apparatus for producing tofu. This process involves the step of preparing a soybean powder wherein soybeans are husked and milled to give a size of 50 m or less; the step of preparing go by mixing the soybean powder obtained in the above step and water in an agitator; and the boiling step wherein the go prepared in the above step is boiled in a pressure cooker so as to dissolve fibrous matters contained in the go, thereby giving soybean milk. 38. Process for producing an extract of an accelerated oak aged alcoholic concentrate US6344226 (05-02-2002)

Joseph A. Zimlich III, Brown Forman Corp. (US)


An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed. 39 Mayonnaise sauce and preparation method thereof WO0241710 (30-05-2002)

Martin Berasategui, Yemas De Santa Teresa S A (ES)


The invention relates to a mayonnaise sauce and the preparation method thereof. Said mayonnaise contains extra virgin olive oil as main oily ingredient and olive oil as secondary oily ingredient. The mayonnaise has a taste and texture similar to those of the best home-made mayonnaise, it shows stability over a long period, it includes no additives and is sold in Tetra Brik cartons. The preparation process involves separately preparing either simultaneously or sequentially, in any given order: (i) an acid formula consisting of cider vinegar, lemon juice and salt and (ii) the egg yolk + oily phase emulsion; mixing and stirring the acid formula (i) with the emulsion (ii) until a homogenous dispersion has been obtained and packing the resulting mayonnaise in Tetra Brik cartons by means of an automatic packing system. 40 Process for producing fermented milk and fermented milk EP1568280 (31-08-2005)

H. Hiroshi, I. Nobuko, O. Naoki, Meiji Dairies Corp. (JP)


It is an object of the present invention to provide a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance, and to provide novel fermented milk with a thick and smooth mouth feel and a mild flavor which has not been obtained conventionally and additionally with a hard texture not degrading during distribution state, as obtained by the method. As a consequence of investigations, it is found out that fermentation efficiency can be promoted by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases. It is also found out that the method including fermentation at general temperature in the above condition can shorten fermentation time to improve productivity, and that the method including fermentation at a fermentation temperature lower than a usual method for general fermentation time can produce novel fermented milk with a thicker and smoother mouth feel and a milder flavor than the mild flavor of fermented milk obtained by conventional low-temperature fermentation for a long period and with a hard texture never degrading during distribution stage, which has not been obtained conventionally, in addition that the fermented milk is obtained by the above method. As a consequence, the invention has been achieved. 41 Edible film formulation US2005181020 (18-08-2005)

Reg MacQuarrie (CA)


Edible films incorporated carrageenan in conjunction with insoluble and inert carbohydrate components, such as high-amylose starch, have been found to exhibit superior properties as material for meat casings, including high strength and excellent adhesion to the meat. Liquid compositions for casting into such edible films are disclosed which facilitate the efficient production of sausage and other film-encased meat products using conventional forming apparatus.