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 |
|---|---|---|---|---|---|---|
| 121 | FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS | EP12767806 | 2012-04-09 | EP2693896A4 | 2014-09-03 | 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. | ||||||
| 122 | COCOA SENSORY CHARACTERISTICS | EP12704730.6 | 2012-01-31 | EP2670252A1 | 2013-12-11 | BERNAERT, Herwig; CAMU, Nicholas; LOHMÜLLER, Tobias |
| 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 materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom. | ||||||
| 123 | METHODS AND DEVICES FOR FORMING BEVERAGES FROM POWDERS WITH ENHANCED DISPERSIBILITY | EP11739232.4 | 2011-07-15 | EP2592939A1 | 2013-05-22 | FOUNTAIN, Gerald O.; OXFORD, Philip James; PENNER, Amy L. |
| A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage. | ||||||
| 124 | A PROCESS FOR MAKING FOODSTUFF PRODUCTS, AND A FOODSTUFF PRODUCT THUS MADE | EP06744585.8 | 2006-04-18 | EP1919296B1 | 2009-04-01 | MANSUINO, Sergio |
| Foodstuff products ( 1 ) such as chocolates and the like are made through the steps of: making a shell ( 4 ) with a general cup-like configuration having a mouth rim ( 5 ); making a cap ( 6 ) for closing the shell ( 4 ) by pouring foodstuff in a mould ( 9 ); connecting the cap ( 6 ) to the shell ( 4 ) whilst the foodstuff poured into the mould ( 9 ) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap ( 6 ) with the mouth rim ( 5 ) of said shell ( 4 ); and achieving consolidation of the cap ( 6 ) connected to the shell ( 4 ). | ||||||
| 125 | A PROCESS FOR MAKING FOODSTUFF PRODUCTS, AND A FOODSTUFF PRODUCT THUS MADE | EP06744585.8 | 2006-04-18 | EP1919296A1 | 2008-05-14 | MANSUINO, Sergio |
| Foodstuff products ( 1 ) such as chocolates and the like are made through the steps of: making a shell ( 4 ) with a general cup-like configuration having a mouth rim ( 5 ); making a cap ( 6 ) for closing the shell ( 4 ) by pouring foodstuff in a mould ( 9 ); connecting the cap ( 6 ) to the shell ( 4 ) whilst the foodstuff poured into the mould ( 9 ) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap ( 6 ) with the mouth rim ( 5 ) of said shell ( 4 ); and achieving consolidation of the cap ( 6 ) connected to the shell ( 4 ). | ||||||
| 126 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | EP04030416.4 | 2004-12-22 | EP1673977A1 | 2006-06-28 | Simbürger, Stephan |
The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein
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| 127 | 풍미 증강 효과를 갖는 분말 및 그 분말을 함유하는 음식물, 그리고 상기 분말의 제조 방법 | KR20177036780 | 2016-05-20 | KR20180009784A | 2018-01-29 | IGARASHI TAKUMA; TAMURA IKUO; KOYAMA TOSHIYUKI; ASHITANI HIROAKI; SAITO KEISUKE; USAMI KRANK YOKO |
| 단당및 이당을가능한한 함유하지않고, 또한밀크감및 감칠맛의증강효과를갖는분말의제공. 지방, 유단백질, 및부형제를함유하는원료혼합물로조제되는분말이며, 상기원료혼합물의가열처리에의해, 분말중의단당및 이당의총량이가열전의원료혼합물중의단당및 이당의총량보다감소한것을특징으로하는, 분말. | ||||||
| 128 | 고리형 디펩타이드 함유 조성물 | KR1020177001049 | 2015-02-13 | KR1020170020443A | 2017-02-22 | 스즈키도시히데; 후키자와신야; 벳푸요시노리; 와타나베히로시 |
| 시클로트립토파닐타이로신, 시클로세릴타이로신, 시클로프롤릴타이로신, 시클로타이로실글리신, 시클로타이로실타이로신, 시클로페닐알라닐타이로신, 시클로류실타이로신, 시클로리실타이로신, 시클로히스티딜타이로신, 시클로알라닐타이로신, 시클로글루타밀타이로신, 시클로발릴타이로신, 시클로이소류실타이로신, 시클로트레오닐타이로신, 시클로아스파르틸타이로신, 시클로아스파라기닐타이로신, 시클로글루타미닐타이로신, 시클로아르기닐타이로신, 및시클로메티오닐타이로신으로이루어지는군에서선택되는타이로신함유고리형디펩타이드혹은그 염을, 각각특정량함유하는고리형디펩타이드함유조성물. 본발명의고리형디펩타이드함유조성물은, 우수한요산치저하작용을갖는것으로, 예를들어, 고요산혈증이나통풍등의예방또는치료에유용하다. | ||||||
| 129 | 코코아 분말을 함유하는 정제의 제조방법 및 이에 의해 제조된 정제 | KR1020140069483 | 2014-06-09 | KR1020150141255A | 2015-12-18 | 한영선; 이장현; 강성완; 이규영; 여명재 |
| 본발명은코코아분말을함유하는정제(tablet)의제조방법및 이에의해제조된정제에관한것으로, 더욱상세하게는지방을함유하여결착력이약한코코아분말을다량으로함유한정제원료라하더라도타정기에서일정한압력으로정제화시킴으로서, 기존초콜릿가공과달리매우단순하고경제적으로정제로가공할수 있는제조방법에관한것이다. 아울러본 발명에따른제조방법은지방함유량을줄이거나기타부형제와결합제를인위적으로높이지않아도경도가우수한정제를얻어낼수 있으며, 부형제에제한을받지않음에따라맛과식감을조절하기쉬운부분이있어원하는배합대로타정하기쉬운효과가있다. 또한초콜릿제형이아닌, 정제로만들게되면경시에안정적이며장기보존이가능하고, 기능성분의안정성과복용이둘 다용이해지는장점이있다. | ||||||
| 130 | 소성 과자 및 그의 제조 방법 | KR1020147017377 | 2013-02-27 | KR1020140130102A | 2014-11-07 | 가타기리,다카시; 미사키,고로; 토리와,사오리; 우츠노미야,히로유키 |
| 본원은 너츠를 함유한 유지성 과자를 소성하여 이루어지는 소성 과자이며, 바람직하게는 이소말툴로오스, 만니톨 및 말티톨로 이루어지는 군으로부터 선택되는 화합물을 함유하는 소성 과자를 개시한다. 또한 본원은 너츠와, 바람직하게는 이소말툴로오스, 만니톨 및 말티톨로 이루어지는 군으로부터 선택되는 화합물을 함유한 유지성 과자를 제조하여 소성하는 것을 특징으로 하는 소성 과자의 제조 방법을 개시한다. | ||||||
| 131 | 구강 내 세균의 증식 억제제 | KR1020147001513 | 2012-06-28 | KR1020140061349A | 2014-05-21 | 고다마유시; 나리세아츠시 |
| 구강 내 세균의 증식을 억제하는, 섭취해도 해가 없는 물질을 제공하는 것. 특히, 당과 당알코올을 병용했을 경우의 유용성에 대해서는 아직 밝혀지지는 않았으며, 구강 내 세균의 증식을 억제하는 당과 당알코올의 조합을 제공하는 것. 갈락토오스 및 소르비톨을 함유하는 것을 특징으로 하는 구강 내 세균의 증식 억제제. 본 발명에 관련된 구강 내 세균의 증식 억제제는 치주병의 개선 및 예방에 유효하다.
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| 132 | A TUBE TYPE CHOCOLATE FOR ADJUSTING TEMPERATURE | KR20070114796 | 2007-11-12 | KR20090048766A | 2009-05-15 | LEE SUNG NO |
| 본 발명은 가정이나 업소에서 초콜릿으로 장식몰드나 공예 제품을 만들 때 초콜릿을 녹여서 사용할 경우 반드시 템퍼링이라는 작업을 거쳐야 하는데 이 템퍼링이라는 복잡하고 번거러운 작업을 하지 않고 튜브 속에 들어있는 초콜릿을 템퍼링 과정과 같은 조건으로 만들어주는 초콜릿용기 및 그 사용방법에 관한 것이다. 초콜릿, 템퍼링, 중탕 | ||||||
| 133 | 냉각 효과가 없는, 크실리톨 또는 에리트리톨을 포함하는무설탕 제과품 | KR1020060127728 | 2006-12-14 | KR1020070063452A | 2007-06-19 | 도쉬,브루노; 델바에르,프란시스; 뮬러,엘자; 조우,징위베뜨 |
| Sugar-free confectionery containing a mixture of xylitol or erythritol with reduced cooling effect is provided, which has good texture and does not contain sugar in xylitol. The confectionery contains 36 to 42% by weight of xylitol, 18 to 24% by weight of dextrin and 5 to 15% by weight of mannitol, based on dry weight. The confectionery contains a mixture of xylitol and indigestible dextrin in a weight ratio of 22:75 to 75:25; and additionally mannitol, maltitol, isomalt, inulin or Arabic gum. The confectionery is boiling sugar, hard caramel, soft caramel, toffee, chewy paste or chocolate. The confectionery is characterized in that the xylitol, dextrin and mannitol are contained in dark, white or milk sugar-free chocolate. | ||||||
| 134 | 캐릭터화된 12지 형상을 갖는 케이크 | KR1020020015378 | 2002-03-21 | KR1020030075900A | 2003-09-26 | 유동일 |
| PURPOSE: A cake product resembling 12 kinds of animal characters is provided. When a consumer buys a birthday cake, the product makes a consumer to buy a cake product correspond with the zodiac sign. CONSTITUTION: A cake product(10), for example sponge cake, is made to resemble any one character of 12 kinds of animal characters such as rat, cow, tiger, rabbit, dragon, snake, horse, sheep, cock, god and pig corresponding to the zodiac sign. The protruded part of the cake product is finished with a decorative member(30) like chocolate. | ||||||
| 135 | 독특한 맛을 내는 모자이크형 피자를 제조하는 방법 | KR1020020028554 | 2002-05-22 | KR1020020044125A | 2002-06-14 | 임형수 |
| PURPOSE: A method for manufacturing a mosaic pizza with various tastes is provided to produce a pizza of unique taste by topping various flavor materials, and to help a user to conveniently cut the pizza in a condition easy to eat the pizza. CONSTITUTION: The method for manufacturing a mosaic pizza comprises the steps of; mixing and kneading flour, sesame, walnut, nut, pine nut, and various sweetening agents to form a crust as a pizza substrate; fermenting the dough after shaping it into a square form; sprinkling cheese powder, chocolate powder, and so on or adding pulverized garlic, cinnamon, mustard, ginger according to the taste of individual persons to complete the pizza; scoring the pizza in horizontal and vertical directions to have a size easy to eat. | ||||||
| 136 | 冷菓のコーティング用油脂組成物 | JP2017093743 | 2017-05-10 | JP2018186785A | 2018-11-29 | 石渡 暁之 |
| 【課題】柔らかいコーティング用油脂組成物であって、液だれ時間が短く、効率的に冷菓を製造できるものの提供。 【解決手段】−18℃におけるφ5mmプランジャー、侵入速度5cm/分でレオメーターにて測定した硬さが200〜1500gである油脂組成物がコーティングされた冷菓製造時において、該油脂組成物に融点50℃以上の油脂を0.1〜3重量%、及び、HLB9以下の乳化剤を0.05〜3重量%含有する、冷菓のコーティング用油脂組成物。冷菓のコーティング用油脂組成物を含有させることによる、冷菓製造時における油脂組成物の垂れ時間短縮方法。 【選択図】なし |
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| 137 | スライス状チョコレート | JP2016064938 | 2016-05-19 | JPWO2016186181A1 | 2018-07-05 | 佐々木 重 和; 中 村 睦; 勝 又 邦 明 |
| 本発明は、フィルム剥離性が高く、折れ耐性が良好で、かつ、生チョコレート本来の味わいを維持したままのスライス状チョコレートおよびその製造方法に関する。より詳細には、本発明のスライス状チョコレートは、ゼラチンを含んでなり、ゼラチン含有量が、該スライス状チョコレートに対して、0.8〜9質量%であり、かつ水中油型乳化物である。 | ||||||
| 138 | 新規発酵調味料組成物 | JP2017529916 | 2016-07-21 | JPWO2017014253A1 | 2018-05-10 | 小川 真悟; 平沼 未来; 高野 靖子; 熊谷 健; 荒木 淳也; 高野 茂紀; 長澤 淳; 奥濱 英則; 佐野 博之 |
| 加熱調理後、冷却され、冷蔵または冷凍される、冷蔵食品または冷凍食品における、素材感(具材特有の味および/または食感(テクスチャ)を鮮明に感じられることをいう。)、を改良する。畜肉等の軟化、豆乳の青臭味のマスキング、植物タンパク質臭のマスキング、香辛料の刺激感のエンハンス、カカオ風味向上、牛乳または豆乳の光劣化臭の抑制、乳感向上、味噌の穀物風味の向上、魚肉臭マスキング、畜肉臭マスキング、果実感向上、または納豆臭マスキングのための剤を提供することを課題とする。乳清または豆乳の、乳酸菌および酵母による発酵物(乳酸菌・酵母発酵物)による。好ましくは、乳清または豆乳の乳酸菌発酵物を酵母でさらに発酵して得られる、乳酸菌・酵母発酵物による。 | ||||||
| 139 | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート | JP2017539471 | 2017-03-09 | JPWO2017169623A1 | 2018-04-05 | 冨樫 誠 |
| 本発明の目的は、ノーテンパーチョコレート用の油脂としてトランス酸が少なく、ココアバターやカカオマスなどのカカオ原料を多く配合することができ、且つ口どけとスナップ性に優れる油脂組成物を提供することにある。特定の脂肪酸組成における油脂のエステル交換油が上記課題に対して有効であることを見出し、更にはこの油脂組成物と特定の乳化剤を組み合わせることが上記課題に対して有効であるという知見に基づいて、本発明を完成するに至った。本発明によれば、チョコレート風味が強く、口どけスナップ性に優れ、しかもトランス酸の健康リスクを回避したチョコレート用油脂およびチョコレート類を提供することができる。【選択図】なし | ||||||
| 140 | 口腔用組成物、食品又は飲料 | JP2017520230 | 2016-05-20 | JPWO2016189846A1 | 2018-03-15 | 高松 理絵; 小吹 真理子; 春日 綾子; 瀧川 理美子 |
| 脱灰した歯牙エナメル質の再石灰化作用に優れた口腔用組成物、食品又は飲料、及び再石灰化剤を提供することを課題とする。コンドロイチン硫酸ナトリウム及びリン酸カルシウムを含有することを特徴とする口腔用組成物、食品又は飲料である。コンドロイチン硫酸ナトリウム及びリン酸カルシウムを有効成分として含有することを特徴とする歯牙の再石灰化剤である。 | ||||||
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