| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | JPS608098B2 - | JP2564276 | 1976-03-11 | JPS608098B2 | 1985-02-28 | ARUMIN SHUMITSUTO |
| 162 | JPS595259B2 - | JP3067574 | 1974-03-19 | JPS595259B2 | 1984-02-03 | ARUNIMU SHUMITSUTO |
| 163 | JPS51112560A - | JP2564276 | 1976-03-11 | JPS51112560A | 1976-10-05 | ARUMIN SHIYUMITSU |
| 164 | JPS4928991B1 - | JP11596770 | 1970-12-23 | JPS4928991B1 | 1974-07-31 | |
| 165 | 초콜릿 템퍼링 장치 | KR1020170092429 | 2017-07-21 | KR101864760B1 | 2018-06-05 | 김영찬 |
| 본발명은초콜릿이수용되는통의온도를자동으로조절하여초보자도쉽게초콜릿을템퍼링할수 있는초콜릿템퍼링장치에관한것으로서, 가열장치가구비되어있는하우징; 하우징으로부터회전가능하게설치되며, 가열장치에의해가열되는템퍼링통; 템퍼링통에회전력을전달하는구동부; 템퍼링통의양측에설치되어템퍼링통의온도를체크하는온도센서; 및온도센서의측정값에따라구동부및 가열장치의구동을컨트롤하는제어부;를포함한다. | ||||||
| 166 | 초콜릿 쉐이빙 장치 | KR1020140123569 | 2014-09-17 | KR1020160032884A | 2016-03-25 | 유인철 |
| 본발명에따른초콜릿쉐이빙장치는, 다수의초콜릿블럭들을거치하는초콜릿안착부와, 상기초콜릿안착부를떠받치며, 초콜릿쉐이빙장치의하부를형성하는프레임와, 상기프레임의내부에설치되는모터, 상기모터의회전축에연결되어, 360°회전하면서초콜릿블럭의하단부를깎아주는커팅부를포함하여구성된다. 본발명에따른초콜릿쉐이빙장치는모터가회전체하부에위치하도록설계하여, 프레임상부에초콜릿안착부를위한공간을최대한확보하고, 별도의지지체를구비하지않고회전체의무게를지지하여커팅부의처짐을방지하도록구성하였고, 다수개의초콜릿블록을거치해둘 수있는공간을제공하고, 360°회전하는다수개의커팅날이동시에초콜릿블륵들을가공하므로생산성을향상시켰다. | ||||||
| 167 | 카카오크래커 | KR1020140021026 | 2014-02-24 | KR1020150099897A | 2015-09-02 | 봉종오 |
| Cacao cracker의 사용 방법은 먼저 ,카카오 열매를 카카오 받침 막대 사이에 위치한 칼날에 카카오 열매의 가운데 부분에 약간의 금을 내면서 왼쪽에서 오른쪽으로 밀어 넣는다. 카카오 받침 막대 위에 잘 고정시키고, 손잡이를 아래로 누르면 지레의 작용점에 가해지는 힘이 2종 지레를 거치면서 증폭된 힘은 절단 막대를 통해 카카오 열매에 전달되어 카카오 열매를 쉽게 쪼갤 수 있게 된다. | ||||||
| 168 | 카카오크래커 | KR1020140019371 | 2014-02-20 | KR1020150098290A | 2015-08-28 | 봉종오 |
| Cacao cracker의 사용 방법은 먼저 ,카카오 열매를 카카오 받침 막대 사이에 위치한 칼날에 카카오 열매의 가운데 부분에 약간의 금을 내면서 왼쪽에서 오른쪽으로 밀어 넣는다. 카카오 받침 막대 위에 잘 고정시키고, 손잡이를 아래로 누르면 지레의 작용점에 가해지는 힘이 2종 지레를 거치면서 증폭된 힘은 절단 막대를 통해 카카오 열매에 전달되어 카카오 열매를 쉽게 쪼갤 수 있게 된다. | ||||||
| 169 | 식이섬유를 함유한 카카오 추출물 | KR1019990013401 | 1999-04-15 | KR1020000066369A | 2000-11-15 | 이신영; 이정숙; 권익부 |
| PURPOSE: Method for preparing cacao extract containing dietary fiber of 43-60wt% is provided, which has an effect on the treatment of diabetes and is extracted from a cacao bean husk that has been wasted in processing cacao. CONSTITUTION: Method for preparing cacao extract containing diet fiber comprises the following steps: (i) A first step to preheat cacao beans under the pressure of 0.5-1 bar at 160-180°C, pulverize and separate the skin; and (ii) A second step to add ethanol to prepared bean skin to remove polyphenol ingredients, and extract with a centrifugal machine to obtain the miscella of cacao bean skin. And winnowed nibs, reacted ribs prepared by reacting winnowed nibs under the pressure of 0.5-1 bar for 10-15min, and ground cacao mass prepared by drying and roasting at 130-140°C in 900-100kg/hr discharge rate. The total content of diet fiber in cacao bean skin extract, ground cacao, cacao nibs, and cacao mass prepared by the method is 43-60wt%. The diet fiber comprises insoluble diet fiber 25-45wt% and soluble fiber 5-15wt%, and has active principles to retard the absorption of glucose or bile acid. | ||||||
| 170 | 코코아 추출물의 제조방법 | KR1019900005242 | 1990-04-16 | KR1019940005263B1 | 1994-06-15 | 오르트빈쿨름제에; 베른트베이어스바하 |
| 내용 없음. | ||||||
| 171 | A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT | EP15856274.4 | 2015-10-26 | EP3214944A1 | 2017-09-13 | JUUL, Bjarne |
| The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product. | ||||||
| 172 | PROCEDE D'OBTENTION D'EXTRAITS POLYPHENOLIQUES DE FEVES DE CACAO , LES EXTRAITS OBTENUS ET LEURS APPLICATIONS | EP01963095.3 | 2001-08-10 | EP1309532B1 | 2013-02-27 | LECOUPEAU, Jean-Paul; VERCAUTEREN, Joseph |
| 173 | Process for producing a confectionery product | EP09165039.0 | 2009-07-09 | EP2272377B1 | 2012-09-05 | Thiele, Martin Richard; Paggios, Konstantinos; Balzer, Hartmut H. |
| 174 | Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses | EP05022015.1 | 1997-09-08 | EP1680963A1 | 2006-07-19 | Kealey, Kirk s.; Snyder, Rodney M.; Romancyzk, Leo; Geyer, Hans; Meyers, Mary E.; Whitacre, Eric J.; Hammerstone, John F. |
Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentration of polyphenols relative to the starting materials. |
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| 175 | AERATED CHOCOLATE WITH MICROBUBBLES FOR IMPROVED STABILITY | EP03782000 | 2003-12-23 | EP1575372A4 | 2006-01-04 | ROBERTS ANDRE |
| A confectionery product comprising low density chocolate surrounded by a sugar-based coating, and a process for producing the confectionery product. The confectionery product is shelf stable, even at elevated ambient temperatures. | ||||||
| 176 | Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen | EP02007876.2 | 2002-04-09 | EP1249174B1 | 2005-10-26 | Ridderbusch, Gerhard |
| 177 | Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen | EP02007876.2 | 2002-04-09 | EP1249174A3 | 2004-12-22 | Ridderbusch, Gerhard |
Bei einem Verfahren zum kontinuierlichen Aufbereiten von zu verarbeitender Schokolademasse mit einer Verarbeitungstemperatur von etwa 32 bis 35 °C werden thermisch behandelte Impfkristalle in einer Masse suspendiert. Diese Impfkristalle enthaltende Suspension wird der vorgekühlten Schokolademasse hinzugefügt und mit dieser schonend, homogen und kontinuierlich vermischt. Die Impfkristalle werden in einer Teilmenge der Schokolademasse suspensiert. Eine Vorrichtung zum kontinuierlichen Aufbereiten der zu verarbeitenden Schokolademasse weist einen Tank (4) für flüssige erwärmte Schokolademasse (5), eine eine Förderpumpe (7) aufweisenden Förderleitung (6) für die Schokolademasse (5), die vom Tank (4) zu einem Verbraucher führt und in der ein Wärmetauscher angeordnet ist, und eine eine Dosierpumpe (10) aufweisenden Leitung (8) für die kontinuierliche Einbringung einer Impfkristalle enthaltenden Suspension in die Förderleitung (6) für die Schokolademasse (5) auf. Als Wärmetauscher ist eine herkömmliche Temperiermaschine (1) mit einer im wesentlichen nur eine Kühlstufe (2) und eine Mischstufe (3) bereitstellenden Steuerung vorgesehen. Die die Dosierpumpe (10) aufweisende Leitung (8) für die kontinuierliche Einbringung der Impfkristalle enthaltenden Suspension in die Förderleitung (6) für die Schokolademasse (5) ist ausgangsseitig an den Beginn der Mischstufe (3) der herkömmlichen Temperiermaschine (1) angeschlossen. |
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| 178 | MANIPULATION OF CHOCOLATE FLAVOUR | EP02747438.6 | 2002-06-25 | EP1441597A1 | 2004-08-04 | KOCHHAR, Sunil; BUDWIG, Christopher; HANSEN, Carl, Erik; JUILLERAT, Marcel Alexandre; SPADONE, Jean-Claude; NICOLAS, Pierre; REDGWELL, Robert; ARMSTRONG, Euan; SIEVERT, Dietmar |
| A process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour form the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour to the chocolate mass. The flavour provides any of the following attributes : cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline. | ||||||
| 179 | Milk-containing chocolate | EP02009954.5 | 2002-05-03 | EP1358804A1 | 2003-11-05 | Wang, Junkuan; Ducret, Pierre; Bovetto, Llonel; Bize, Samuel; Munoz-Box, Rafael; Rousset, Phillippe |
The present invention relates to a milk-containing chocolate eventually having a reduced fat lavel wherein most of the coarse particles are provided by milk particles, and to a process for its preparation wherein the milk particles are not refined or are separately refined and added at the conching stage. |
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| 180 | PROCEDE D'OBTENTION D'EXTRAITS POLYPHENOLIQUES DE FEVES DE CACAO , LES EXTRAITS OBTENUS ET LEURS APPLICATIONS | EP01963095.3 | 2001-08-10 | EP1309532A1 | 2003-05-14 | LECOUPEAU, Jean-Paul; VERCAUTEREN, Joseph |
| The invention concerns a method for obtaining extracts based on polyphenol compounds contained in cocoa, characterised in that it consists in: using fresh beans, which have not been pre-treated or defatted, said fresh beans whereof their pulp and shell have been eliminated, so as to obtain clean almonds; grinding said almonds, in the presence of solvent(s); macerating the ground almonds in conditions enabling extraction of the desired compounds; filtering the macerated mixture; recuperating an extract containing said compounds from the filtrate. The invention also concerns the extracts and their uses for cosmetic, food and therapeutic purposes. | ||||||
