| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | PROCESS AND PRODUCT | EP09778099.3 | 2009-08-25 | EP2334198A1 | 2011-06-22 | TROPLIN, Philippe; LECLERC, Christophe |
| 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. | ||||||
| 102 | HIGHLY AERATED CONFECTION | EP06753747.2 | 2006-05-19 | EP1885190A1 | 2008-02-13 | HAEDELT, Josefin; COOKE, Peter; HARGREAVES, Jeremy |
| 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. | ||||||
| 103 | Confiserie sans sucre comprenant du xylitol ou de l'erythritol sans effet rafraichissant | EP06291892.5 | 2006-12-08 | EP1797768A2 | 2007-06-20 | Dauchy, Bruno; Delbaere, François; Muller, Elsa; Zhou, Jing Yvette |
La présente invention a pour objet une confiserie sans sucre riche en xylitol ou en érythritol, caractérisée en ce qu'elle comprend un mélange de xylitol ou de érythritol et de dextrines de manière à réduire l'effet rafraîchissant de ladite confiserie. |
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| 104 | TROPICALIZING AGENT, AND METHODS FOR MAKING AND USING THE SAME | EP04803422.7 | 2004-12-02 | EP1691622A1 | 2006-08-23 | BEST, Eric, Thomas; OAKENFULL, David, George; MALADEN-PERCY, Michelle; BOEHM, Robert; KIBLER, Lawrence, Allan |
| 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. | ||||||
| 105 | Chocolate for food to be exposed to light | EP06250236.4 | 2006-01-17 | EP1683426A1 | 2006-07-26 | Kawabata, Yasushi c/o Fuji Oil Company Limited; Kuramori, Koichi c/o Fuji Oil Company Limited; Umeno, Koji c/o Fuji Oil Company Limited |
There is provided chocolate for a food to be exposed to light which comprises a hard butter of refined fats having a Y-value of 20 or less as measured with a Lovibond colorimeter, whose non-fat components are substantially free from cacao components. The chocolate may contain at least one component selected from tocopherol, a tea extracts and rutin. Also provided is a chocolate product using the chocolate such as ganache. The chocolate is capable of preventing quality deterioration such as unpleasant flavor and smell even when the chocolate is placed under light exposure conditions. |
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| 106 | PRODUIT DE SUBSTITUTION DE LA GELATINE ET APPLICATIONS DANS LE DOMAINE ALIMENTAIRE | EP03753645.5 | 2003-07-15 | EP1523245A2 | 2005-04-20 | BERTRAND, Philippe; MARAND, Philippe |
| The invention concerns a gelatin substitute product, characterized in that it contains essentially a vegetable fat, in particular in that it contains essentially cocoa butter. The invention is useful for food preparations and pastries. | ||||||
| 107 | FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES | PCT/EP2009066294 | 2009-12-03 | WO2010076112A2 | 2010-07-08 | BERRY MARK JOHN; FARR ROBERT STANLEY; GANZEVLES RENATE ANTONIA; GRAAF DE YOUNG MARTIN; VELIKOV KRASSIMIR PETKOV |
| A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1 :10 A method for the production of such food products is also provided. | ||||||
| 108 | GELATIN SUBSTITUTE PRODUCT AND USES IN FOOD PREPARATION | PCT/FR0302239 | 2003-07-15 | WO2004008882A3 | 2004-04-08 | BERTRAND PHILIPPE; MARAND PHILIPPE |
| The invention concerns a gelatin substitute product, characterized in that it contains essentially a vegetable fat, in particular in that it contains essentially cocoa butter. The invention is useful for food preparations and pastries. | ||||||
| 109 | APPARATUS FOR THE PRODUCTION AND DISPENSING OF FOOD PRODUCTS SUCH AS ICE CREAM AND THE LIKE | EP17181519.4 | 2017-07-14 | EP3272224B1 | 2018-12-05 | UGOLINI, Marco Corrado |
| An apparatus (10) for the production and dispensing of chilled food products, such as ice cream or the like, comprises a refrigerated top tank (12) intended to contain a liquid preparation, and an underlying refrigerated cylinder (14) which contains a motor-driven scraper (15) and which receives the liquid preparation from the top tank (12) in order to produce from it the final product and dispense it controllably through a tap (16) at one end of the cylinder (14). The liquid preparation passes between the top tank (12) and the refrigerated cylinder (14) via a mixer pipe (21) which mixes air with the passing preparation. The top tank (12) contains a motor-driven screw (26) rotating about a horizontal axis so as to push the product inside the tank (12) towards the mixer pipe (21). | ||||||
| 110 | FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS | EP12767806.8 | 2012-04-09 | EP2693896B1 | 2018-09-12 | ANIJS, Harrold Glenn |
| Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof. | ||||||
| 111 | COMPOSITION FOR ORAL CAVITY AND FOOD PRODUCT, OR BEVERAGE | EP16799559.6 | 2016-05-20 | EP3305275A1 | 2018-04-11 | TAKAMATSU, Rie; OBUKI, Mariko; KASUGA, Ayako; TAKIKAWA, Rimiko |
It is an object to provide an oral composition, a food, or a beverage and a remineralizing agent having excellent action of remineralizing demineralized tooth enamel. The present invention is an oral composition, a food, or a beverage comprising sodium chondroitin sulfate and a calcium phosphate. The present invention is a tooth remineralizing agent comprising sodium chondroitin sulfate and a calcium phosphate as active ingredients. |
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| 112 | CHOCOLATE | EP16800000.8 | 2016-05-24 | EP3305085A1 | 2018-04-11 | OONISHI Kiyomi; HACHIYA Iwao; AIBARA Tomohiro; MURAYAMA Noriko; TSUKIYAMA Muneo; UEHARA Hidetaka |
The present invention is intended to provide chocolate whose tempering state is easily managed even in a case where fats and oils contain a bloom resistance enhancer and the like. In addition, the present invention is intended to provide a hard butter and a chocolate additive suitable for manufacturing of the above-described chocolate. The present invention provides chocolate having a MMM content of 0.01 mass% or greater and less than 5 mass% in fats and oils of the chocolate. Note that M means a fatty acid of 6 to 10 carbons. MMM means a triacylglycerol having three M molecules bonded to a single glycerol molecule. |
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| 113 | APPARATUS FOR THE PRODUCTION AND DISPENSING OF FOOD PRODUCTS SUCH AS ICE CREAM AND THE LIKE | EP17181519.4 | 2017-07-14 | EP3272224A1 | 2018-01-24 | UGOLINI, Marco Corrado |
An apparatus (10) for the production and dispensing of chilled food products, such as ice cream or the like, comprises a refrigerated top tank (12) intended to contain a liquid preparation, and an underlying refrigerated cylinder (14) which contains a motor-driven scraper (15) and which receives the liquid preparation from the top tank (12) in order to produce from it the final product and dispense it controllably through a tap (16) at one end of the cylinder (14). The liquid preparation passes between the top tank (12) and the refrigerated cylinder (14) via a mixer pipe (21) which mixes air with the passing preparation. The top tank (12) contains a motor-driven screw (26) rotating about a horizontal axis so as to push the product inside the tank (12) towards the mixer pipe (21).
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| 114 | CHOCOLATE-LIKE FOOD | EP16764585.2 | 2016-02-09 | EP3272223A1 | 2018-01-24 | YOSHIMURA, Kazuto; FUJITA, Tomoko; NAKAMURA, Yasushi |
The present invention addresses the problem of providing a chocolate-like food which can be enjoyably eaten and which is enriched with protein so that more protein can be consumed in all dietary situations. The inventors discovered that by appropriately adjusting pH in a drying step after heat sterilization during preparation of a soy protein material, it is possible to reduce a sticky sensation in the mouth when the soy protein material is used in a chocolate-like food, and perfected the present invention. |
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| 115 | FAT-CONTAINING FOODSTUFF | EP15779263 | 2015-04-09 | EP3132691A4 | 2017-11-29 | HASEGAWA YUUSUKE; HATANO YOSHIYUKI |
| There is provided an oils and fats-containing food that contains a sugar alcohol and is excellent in sweetness expression. The present invention is an oils and fats-containing food that contains a sugar alcohol, including a sweetness modifier for an oils and fats-containing food containing a sugar alcohol, which includes as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid, a sugar alcohol, and oils and fats. The sweetness modifying method according to the present invention is a sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol, including setting a content of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid in the oils and fats of the oils and fats-containing food that contains a sugar alcohol to be 0.5 to 100% by mass. | ||||||
| 116 | CHOCOLATE | EP14841643 | 2014-09-04 | EP3042569A4 | 2017-04-05 | OONISHI KIYOMI |
| A chocolate contains 25 to 65 mass% of fats and oils, the fats and oils containing 5 to 50 mass% of tricaprin. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass% of fats and oils, the fats and oils containing 5 to 50 mass% of tricaprin; and cooling and solidifying a liquid chocolate obtained after the tempering treatment. | ||||||
| 117 | IMPREGNATED CHOCOLATE CONFECTIONERY | EP13822841 | 2013-06-26 | EP2878205A4 | 2016-04-20 | ISHIKAWA MAYA; TADOKORO KEIJI; KOYAMA TOSHIYUKI; ASHITANI HIROAKI |
| 118 | IMPREGNATED CHOCOLATE CONFECTIONERY | EP13822841.6 | 2013-06-26 | EP2878205A1 | 2015-06-03 | ISHIKAWA, Maya; TADOKORO, Keiji; KOYAMA, Toshiyuki; ASHITANI, Hiroaki |
A chocolate-impregnated confectionery product is provided, which includes a confectionery base sufficiently impregnated with chocolate, and satisfies requirements for a light (crispy) eating texture intrinsic to the confectionery base as well as a chocolate mild taste (chocolate taste) and a smooth melt-in-mouth texture intrinsic to the chocolate. The chocolate-impregnated confectionery product (10) includes a textured wafer (11) as the confectionery base, and chocolate (12) infiltrated in the textured wafer (11). The chocolate (12) is present in a weight percentage of 77 to 85 % based on the overall weight of the confectionery product. The chocolate-impregnated confectionery product (10) is novel, and has a light eating texture intrinsic to the confectionery base as well as a chocolate mild taste and a melt-in-mouth texture intrinsic to the chocolate. |
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| 119 | EDIBLE PRODUCT AND METHOD OF MANUFACTURE | EP13724348.1 | 2013-05-15 | EP2861082A1 | 2015-04-22 | BUFTON, Andrew Christopher; CHEEMA, Parbinder |
| 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. | ||||||
| 120 | FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES | EP09803741.9 | 2009-12-03 | EP2369939B1 | 2015-02-18 | BERRY, Mark, John; FARR, Robert, Stanley; GANZEVLES, Renate, Antonia; GRAAF DE, Young, Martin; VELIKOV, Krassimir, Petkov |
| A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1:10 A method for the production of such food products is also provided. | ||||||
