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 |
|---|---|---|---|---|---|---|
| 221 | Low-calorie beverage syrup and their preparation | JP10328790 | 1990-04-20 | JPH0697980B2 | 1994-12-07 | ジァン、ビー、バッカス |
| A process (10) for preparing a low calorie beverage syrup generally comprising the steps of mixing water (22) and an artificial sweetener (26) until completely dissolved. Microcrystalline cellulose (28) is added to the mixer and vigorously agitated for proper dispersion and hydration of the cellulose. Xanthan gum (30), which has been wetted by propylene glycol (32), is added to the mixture and properly mixed. While the mixture is being stirred, a natural sweetener solution (36), a foaming agent (38) and flavoring (40) are added to the mixture to complete the syrup (20) used to make a low calorie slush beverage. | ||||||
| 222 | In particular coloring food composition for decoration | JP50159186 | 1986-03-07 | JPH0626517B2 | 1994-04-13 | BESUTO KURISUCHAN; MITSUSHERU JANNPIEERU; REJENNU DONIIZU |
| 223 | JPH05503307A - | JP50069991 | 1991-10-11 | JPH05503307A | 1993-06-03 | |
| 224 | Dry base and its production | JP7156392 | 1992-03-27 | JPH0576287A | 1993-03-30 | UIRIAMU GIYUI KARI |
| PURPOSE: To produce a dry base which has excellent storage stability and is suitable to be used for an automatic hot drink dispenser by controlling the water content of a specified crystal sugar to a specified amt., adding the sugar to a dry mixture such as a cocoa powder, and mixing and drying them. CONSTITUTION: A crystal sugar having 250 to 500μm average particle size is controlled to have 5 to 12wt.% water content, while a dry mixture comprising a cocoa powder and other components (such as powder milk) is prepared. The humidified sugar is added to the dry mixture, mixed, and dried to obtain the dry base of the purpose. The dry base has preferably 630 to 750g/L apparent fill bulk, density d1 , 750 to 860g/l apparent free bulk density d2 , and <20% degree of compression (d2 -d1 )/d2 . | ||||||
| 225 | JPH04505711A - | JP50154792 | 1991-11-21 | JPH04505711A | 1992-10-08 | |
| Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure. | ||||||
| 226 | Novel aromatic and (or) flavor material | JP25644091 | 1991-10-03 | JPH04257572A | 1992-09-11 | PEETAA EMU MIYUURAA; HANSU YAKOBU BUIRUTO |
| PURPOSE: To provide a novel 4-methyl-3-pentyl-2(5H)-furanone having an activity to stimulate the sensory organs and excellent impartation of flavor to tobacco as an arom. agent and flavor agent. CONSTITUTION: The compd. of formula I; for example, 4-hydroxy (or acyloxy).4.methyl.3.pentyl.tetrahydrofuran-2.on. This compd. is obtd. by dehydrating the compd. of formula II (R is H, acyl, for example, 1 to 5C alkayl, for example, acetyl) by using protonic acid. The ehydration is executed preferably by using org. sulfonic acid, adequately in a solvent, for example, hydrocarbon or alcohol or ether at room temp., more preferably at en elevated temp. COPYRIGHT: (C)1992,JPO | ||||||
| 227 | JPH04501202A - | JP50786789 | 1989-07-04 | JPH04501202A | 1992-03-05 | |
| PCT No. PCT/GB89/00756 Sec. 371 Date Jan. 4, 1991 Sec. 102(e) Date Jan. 4, 1991 PCT Filed Jul. 4, 1989 PCT Pub. No. WO90/00017 PCT Pub. Date Jan. 11, 1990.This invention relates to a process of making a cream-style soup which can be rendered drinkable by microwave heating from a frozen state without recourse to stirring. The soup comprises an aqueous phase substantially uniformly dispersing a starch system and an oleaginous system, the aqueous phase containing at least one dissolved freezing point depressant to provide some free water substantially uniformly dispersed throughout the product. The oleaginous system includes at least one fat in the form of particles of sizes less than 10 microns and starch system comprises at least one starch in a partially gelatinized state and at least one humectant to act as a water activity depressant. The process involves forming a mixture of flavoring components, spray dried oil-based creaming ingredient, granules of at least one acid stable, freeze/thaw stable starch and maltodextrin in water, heating the mixture so that the starch granules are swollen to between 70-80% of their swelling potential, dispensing the mixture into microwavable containers and freezing. | ||||||
| 228 | JPH0339490B2 - | JP27193989 | 1989-10-20 | JPH0339490B2 | 1991-06-14 | GIRUBAATO SUTEFUEN BANKAA |
| 229 | Low-calorie beverage syrup and its preparation | JP10328790 | 1990-04-20 | JPH0367569A | 1991-03-22 | JIAN BII BATSUKASU |
| PURPOSE: To obtain a syrup suitable for a sherbet-like low-calorie beverage by mixing an artificial sweetener soln. and fine crystalline cellulose, adding a natural sweetener, and adding a nongaseous frothing agent, and further adding flavors. CONSTITUTION: An artificial sweetener soln. and fine crystalline cellulose are mixed, to which a natural sweetener is added and a nongaseous frothing agent is added. The produced froths are stabilized. Then flavors are added to obtain a syrup, which is mixed with filtered water and carbon dioxide, and further the frothing agent is again added. The mixture is introduced into a freezing cylinder kept at the same temp. as the freezing point of the sherbet-like low- calorie beverage to be produced, and the mixture is stirred till small ice blocks are produced in the whole cylinder. Thus, the sherbet-like low-calorie beverage having <-2°C freezing point is obtd. COPYRIGHT: (C)1991,JPO | ||||||
| 230 | JPH027925B2 - | JP50172779 | 1979-09-26 | JPH027925B2 | 1990-02-21 | BANKAA GIRUBAATO SUTEFUEN |
| 231 | JPH0133138B2 - | JP11766085 | 1985-05-30 | JPH0133138B2 | 1989-07-12 | TSURIDEYUU EI PEROSO; MAIKURU EMU KURISAMU; PIITAA EMU BOSUKO |
| 232 | Production of icing | JP16216786 | 1986-07-11 | JPS6222553A | 1987-01-30 | ARUBAATO ANSONII PINTO; KUREMENSU KUMAA DAATEI |
| 233 | JPS61502794A - | JP50310685 | 1985-07-05 | JPS61502794A | 1986-12-04 | |
| 234 | JPS609782B2 - | JP12711676 | 1976-10-22 | JPS609782B2 | 1985-03-13 | RICHAADO SHOO JONSON; JON KENESU HOTSUTAA |
| 235 | JPS5820580B2 - | JP8176275 | 1975-07-02 | JPS5820580B2 | 1983-04-23 | BURAIAN TEI UOOKENTEIN |
| 236 | JPS5726735B2 - | JP965974 | 1974-01-22 | JPS5726735B2 | 1982-06-07 | |
| 237 | Dried edible film coating composition* method and form of film | JP16900480 | 1980-11-29 | JPS5699424A | 1981-08-10 | SUCHIYUAATO SHII POOTAA; EDOWAADO JIEI UOZUNIKI |
| 238 | Dispersible chocolate liquor and method | JP6229379 | 1979-05-22 | JPS54157874A | 1979-12-13 | BAANAADO EICHI NATSUPEN; NIKORASU JIII MAROTA |
| 239 | JPS5025545B1 - | JP3870471 | 1971-06-04 | JPS5025545B1 | 1975-08-25 | |
| 240 | JPS5015855B1 - | JP9249871 | 1971-11-19 | JPS5015855B1 | 1975-06-09 | |
| 1343359 Emulsifier for frozen confections ASHLAND OIL INC 19 Nov 1971 [20 Nov 1970] 53956/71 Heading A2B In the preparation of freezable confection mixtures there is employed additionally as emulsifier 0.05-0.3 wt% of a condensation product formed by ethoxylating a partial glycerol ester of a fatty acid having 10-24 carbon atoms, the partial glycerol ester comprising at least 10 wt% monoglyceride, with di- and tri-glycerides and glycerine constituting the balance. | ||||||
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