子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | 烘焙点心及其制造方法 | CN201380004480.2 | 2013-02-27 | CN104023549A | 2014-09-03 | 片桐崇; 三崎悟郎; 鸟羽沙织; 宇都宫洋之 |
| 本申请公开一种烘焙点心，其是将含有坚果的油脂性点心烘焙而成的烘焙点心，优选的是含有选自由异麦芽酮糖、甘露糖醇和麦芽糖醇组成的组中的化合物。另外，本申请公开一种烘焙点心的制造方法，其特征在于，制备含有坚果、和优选选自由异麦芽酮糖、甘露糖醇和麦芽糖醇组成的组中的化合物的油脂性点心，并进行烘焙。 | ||||||
| 22 | 高度充气的糖食 | CN200680017453.9 | 2006-05-19 | CN101208013B | 2013-07-17 | J·海德尔特; P·库克; J·哈格莱维斯 |
| 本发明涉及高度充气的脂肪连续相糖食物料及其生产方法。该物料具有低于0.2g/cm3和至少等于0.1g/cm3的非常低的密度，并具有改善的柔软质地和感官特性。在所述方法中，在升高的压力下将氮气或等同气体引入到糖食物料中，在降低的压力下使得所述糖食物料沉积，然后通过在糖食物料冷却时更进一步降低压力而使其进一步膨胀。 | ||||||
| 23 | 由具有增强的分散性的粉末形成饮料的方法和装置 | CN201180044699.6 | 2011-07-15 | CN103179864A | 2013-06-26 | G.O.方丹; P.J.奥克斯福德; A.L.彭纳 |
| 提供了一种用于由共同研磨的粉末状组合物形成至少一部分饮料的方法和设备。将一定量的共同研磨的粉末状组合物与流体混合，以生产至少一部分饮料。所述共同研磨的粉末状组合物如下得到：将至少一种具有难以分散或溶解部分的粉末状成分与一种或多种分散促进剂组分共同研磨在一起以形成共同研磨的粉末，当形成食品或饮料时，有效增强粉末的分散或溶解。 | ||||||
| 24 | 用甲基黄嘌呤类强化的食品产品 | CN200980152961.1 | 2009-12-03 | CN102264235A | 2011-11-30 | M.J.贝里; R.S.法尔; R.A.甘策夫勒斯; Y.M.格拉夫德; K.P.韦利科夫 |
| 提供了用一种或多种甲基黄嘌呤类强化的食品产品。所述食品产品含有总量为100到3000毫克/单元量所述食品产品的甲基黄嘌呤类，并且进一步含有聚合多酚化合物，所述聚合多酚化合物具有等于或高于500克/摩尔的分子量并且其与所述一种或多种甲基黄嘌呤类络合，其中所述聚合多酚化合物与所述一种或多种甲基黄嘌呤类的重量比为10:1到1:10。还提供了用于制备这种食品产品的方法。 | ||||||
| 25 | 耐热化剂及其制备和使用方法 | CN200480035801.6 | 2004-12-02 | CN1889848A | 2007-01-03 | E·T·贝斯特; D·G·奥肯弗利; M·马拉登-佩尔西; R·贝姆; L·A·基布勒 |
| 耐热化剂，其包括液体脂肪组分和多个凝胶珠，该凝胶珠包括其量为凝胶珠的约20～50重量％的糖或多元醇，还包括便于均匀的凝胶珠分布的乳化剂组分，余量为水，水存在的量足以保证糖或多元醇以水性形式存在。优选地，液态脂肪组分存在的量足以在其中分散凝胶珠，并且其中大部分凝胶珠在约30℃以下冷却后，至少约4小时保持基本上不变。也包括制备耐热化剂和使用耐热化剂来使巧克力产品或其类似物耐热化的方法，以及所得的巧克力或巧克力类似物物品。 | ||||||
| 26 | Microencapsulation of Active Agents | US16323018 | 2017-08-03 | US20190200659A1 | 2019-07-04 | Gregory S. Smutzer; Kevin Lee; Dhruti Patel |
| The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edible material comprising at least one microsphere comprising an agent and at least one microsphere comprising a sweetener. | ||||||
| 27 | Edible product and method of manufacture | US14408925 | 2013-05-15 | US10058108B2 | 2018-08-28 | Andrew Christopher Bufton; Parbinder Cheema |
| This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses. | ||||||
| 28 | POWDERED CHOCOLATE | US15553906 | 2016-02-24 | US20180035688A1 | 2018-02-08 | Kiyomi OONISHI; Noriko MURAYAMA; Muneo TSUKIYAMA; Seiya TAKEGUCHI; Hidetaka UEHARA |
| Provided is a powdered chocolate containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22. | ||||||
| 29 | ICE EXTRACTION DEVICE | US15585660 | 2017-05-03 | US20170321944A1 | 2017-11-09 | Jason S. SHERMAN; D. Paul HAVILAND |
| A device for extraction of a frozen liquid is provided including a tray having a first surface defining at least one cavity and a second surface opposite the first surface. A rod including a protrusion is positioned proximate the at least one cavity. The protrusion passes through the at least one cavity to extract the frozen liquid in response to rotation of the rod. | ||||||
| 30 | Stuffed Nut Snack Food Product | US15075127 | 2016-03-19 | US20170265509A1 | 2017-09-21 | Seressa Graham |
| This application relates to the method of stuffing nuts with food substances, with or without the use of a sticky binder and the product thereof formed into bite-sized, open-faced or closed sandwich shapes. In certain embodiments, the stuffed nut snack food product is coated in sauce, candy, yogurt, nut butter, chocolate or combinations thereof. | ||||||
| 31 | BAKE STABLE FILLING CONTAINING MICROPARTICLES | US14648542 | 2013-12-04 | US20150320057A1 | 2015-11-12 | Alice S. CHA; Albert A. HONG; Alicia M. OMANS |
| A creamy-textured, bake stable filling including: a liquid component and at least about 1 wt % microparticles, wherein the particle size of the microparticles is less than about 8 microns; and wherein the liquid component includes microparticles in an amount of about 1 wt % to about 30 wt % of the liquid component. | ||||||
| 32 | Cocoa bean processing methods and techniques | US13141829 | 2009-12-24 | US08734888B2 | 2014-05-27 | Tilo Hühn; Roland Laux |
| Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins. | ||||||
| 33 | COCOA BEAN PROCESSING METHODS AND TECHNIQUES | US13141829 | 2009-12-24 | US20110311709A1 | 2011-12-22 | Tilo Hühn; Roland Laux |
| Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins. | ||||||
| 34 | PROCESS AND PRODUCT | US13060968 | 2009-08-25 | US20110229624A1 | 2011-09-22 | Philippe Troplin; Christophe Leclerc |
| A process for producing an inclusion comprising extruding a mixture of at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. An inclusion obtainable by this process. An extruded inclusion comprising at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. | ||||||
| 35 | Rapid Development Of Heat Resistance In Chocolate And Chocolate-Like Confectionery Products | US12480483 | 2009-06-08 | US20090246331A1 | 2009-10-01 | Stephan Simburger |
| The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process. | ||||||
| 36 | Highly Aerated Confection | US11913025 | 2006-05-19 | US20080193622A1 | 2008-08-14 | Josefin Haedelt; Peter Cooke; Jeremy Hargreaves |
| This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to 0.1 g/cm3 with an improved soft texture and sensory properties. In the process, nitrogen or equivalent gas is incorporated into the confectionery material at an elevated pressure, the confectionery material deposited at a reduced pressure and then further expanded by reducing the pressure still further as the confectionery material cools. | ||||||
| 37 | Tropicalizing agent, and methods for making and using the same | US10596160 | 2004-12-02 | US20070092627A1 | 2007-04-26 | Eric Best; David Oakenfull; Michelle Maladen-Percy; Robert Boehm; Lawrence Kibler |
| A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. Preferably, the liquid fat component is present in an amount sufficient to disperse the gel beads therein and wherein a majority of the gel beads remain substantially intact for at least about 4 hours after being cooled below about 30° C. Methods of making tropicalizing agents and using the agents to tropicalize chocolate products or analogues thereof, as well as the resultant chocolate or chocolate analogue articles, are also included. | ||||||
| 38 | System, method and article of manufacture for three dimensional bride and groom cake kit | US10351853 | 2003-01-28 | US07163185B2 | 2007-01-16 | Lisha Annette Dail |
| A baking system that allows the user to create a three-dimensional cake having the form of a bride and groom, or man and woman. The substantial part of the human forms is accomplished by a molding process using cake, candy or chocolate. Utilizing 2 piece pans; having a removable outer rim with spring action hinges, locking spring action clasps, and corresponding pan insets to complete the process. The pan insets are specifically designed to become the interior support system for the cake structure. The entire cake is molded, baked, poured, and stacked prior the removal of the outer rims of the pans. Fitted, plastic snap-on storage lids are included, enabling the user to bake the cakes in advance, and keep them fresh until ready to assemble and decorate. The system offers the flexibility of easy creation, easy storage, easy assembly, and easy transportation of the completed assembly. | ||||||
| 39 | System, method and article of manufacture for three dimensional bride and groom cake kit | US10351853 | 2003-01-28 | US20030148001A1 | 2003-08-07 | Lisha Annette Dail |
| A baking system that allows the user to create a three-dimensional cake having the form of a bride and groom, or man and woman. The substantial part of the human forms is accomplished by a molding process using cake, candy or chocolate. Utilizing 2 piece pans; having a removable outer rim with spring action hinges, locking spring action clasps, and corresponding pan insets to complete the process. The pan insets are specifically designed to become the interior support system for the cake structure. The entire cake is molded, baked, poured, and stacked prior the removal of the outer rims of the pans. Fitted, plastic snap-on storage lids are included, enabling the user to bake the cakes in advance, and keep them fresh until ready to assemble and decorate. The system offers the flexibility of easy creation, easy storage, easy assembly, and easy transportation of the completed assembly. | ||||||
| 40 | FAT COMPOSITION FOR LOW-TRANS FAT, NON-TEMPERED CHOCOLATE AND CHOCOLATE | US15781267 | 2017-03-09 | US20180352827A1 | 2018-12-13 | Makoto TOGASHI |
| The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping properties. The present invention is accomplished on the basis of a finding that a transesterified fat having a specific fatty acid composition is effective against the problem as well as knowledge that a combination of the fat composition with a specific emulsifier is effective for the problem. The present invention provides fat for chocolate and chocolate which has a strong chocolate flavor and good melting and snapping properties such that health risks linked to trans fats can be avoided. | ||||||
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