| 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 | 초콜릿 조성물 및 그의 용도 | KR1020007006219 | 1999-10-06 | KR1020010032888A | 2001-04-25 | 가와바타야스시; 나카지마사토코; 시오타후미코; 구로오카아키라; 모리카와가즈토시; 야마와키요시오; 우메노고지; 고바야시마토코 |
| 본발명은과자생지에포함되는경우의포함(기계) 적합성이우수하고또한양호한소성내성을가지는가나슈타입의초콜릿조성물을제공하고자하는것이다. 초콜릿조성물은무지카카오가루 1∼30 중량%, 유지 10∼50 중량%, 수분 4∼40 중량%, 및열응고성단백질이무수물로환산하여 0.2∼10 중량%이고, 이것은 5℃에서비유동상태이다. 이초콜릿조성물을다른과자생지등에포함하거나도포하는것으로용이하게초콜릿과자가제조될수 있다. 또한초콜릿조성물자체를소성하는것으로신규한식감을가지는초콜릿과자를제공하는것도가능하다. | ||||||
| 222 | 생크림 함유 초콜렛 그 제조방법 | KR1019890019789 | 1989-12-28 | KR1019950015107B1 | 1995-12-22 | 타케모리토시오; 쓰루미토시노부; 다카기마사히로; 이토마사노리 |
| 내용 없음. | ||||||
| 223 | 내열성 쵸코렛제품을 제조하기 위한 쵸코렛조성물의 제조 방법 | KR1019810000257 | 1981-01-28 | KR1019860000888B1 | 1986-07-16 | 클로드기데이외 |
| A chocolate compn. for heat resistant chocolate articles was prepd. by dispersing cocoa butter, sugar, milk solids and cocoa solids in an emulsion of water in fatty substance or in a partially solidified form. Thus 1kg cocoa butter was melted at 50≦̸C, cooled to 26≦̸C, kept at this temp. until it became milky and mixed with 1 - 2 g soybean lecithin and 1l water. The mixt. was solidified at 10≦̸C and ground to produce a powd. emulsion. Next 10 kg chocolate were melted at 55≦̸C, cooled to 26≦̸C, re-heated to 29.5≦̸C, and mixed with 400 - 500 g of the powd. emulsion to produce a heat-resistant product. These compns. are used to make chocolate coatings and mouldings. | ||||||
| 224 | PROCESS FOR PRODUCING A CONFECTIONERY PRODUCT | US16036763 | 2018-07-16 | US20180317517A1 | 2018-11-08 | Konstantinos Paggios; Marlin Richard Thiele; Hartmut Heinrich Balzer |
| The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass. | ||||||
| 225 | Chewing gum composition comprising encapsulated acid | US14680538 | 2015-04-07 | US09737082B2 | 2017-08-22 | Navroz Boghani; Petros Gebreselassie; Kiran Vyakaranam |
| Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone. | ||||||
| 226 | Process For Producing A Confectionery Product | US14617568 | 2015-02-09 | US20150150277A1 | 2015-06-04 | Konstantinos Paggios; Martin Richard Thiele; Hartmut Heinrich Balzer |
| The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass. | ||||||
| 227 | READY TO DRINK BEVERAGES AND METHODS OF MAKING THEREOF | US14398771 | 2013-05-05 | US20150132467A1 | 2015-05-14 | Teresita Bautista Pascual; Alexander A. Sher |
| Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component. | ||||||
| 228 | Process for producing a confectionery product | US12832756 | 2010-07-08 | US08962051B2 | 2015-02-24 | Konstantinos Paggios; Martin Richard Thiele; Hartmut Heinrich Balzer |
| The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass. | ||||||
| 229 | PEARLESCENT PIGMENT SURFACE TREATMENT FOR CHEWABLE CONFECTIONERY AND METHODS OF MAKING THE SAME | US13806353 | 2011-06-28 | US20130129861A1 | 2013-05-23 | Juan Pablo Campomanes Marin; Kristen Schmitz; Aditi Shetty |
| Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and methods for making the pearlescent coated chewing gum compositions. | ||||||
| 230 | METHOD FOR OBTAINING CHEWING GUM, IN WHICH TALC IS REPLACED WITH AGGLOMERATES OF CRYSTALS | US13393619 | 2010-08-06 | US20120164267A1 | 2012-06-28 | Baptiste Boit; Philippe Lefevre; Jose Lis; Dominique Ortiz De Zarate |
| A chewing gum production method includes a step in which the ingredients are mixed together, a mixture-extrusion step, a dusting step using a dusting powder, a sheeting step and a shaping/cutting step. The dusting powder includes a powder composition of agglomerates of crystals, the powder composition including at least one polyol. The resulting chewing gum is also described. | ||||||
| 231 | PROCESS FOR THE TOTAL OR PARTIAL REPLACEMENT OF TALC IN CHEWING GUM | US13393590 | 2010-08-06 | US20120164266A1 | 2012-06-28 | Baptiste Boit; Philippe Lefevre; Jose Lis; Dominique Ortiz De Zarate |
| Disclosed is a method of production of chewing gum including a step of mixing the ingredients, a step of extrusion of the mixture, a step of dusting with a dusting powder, a rolling step and a forming-cutting step, wherein the dusting powder includes a pulverulent composition containing from 28% to 0.1%, preferably from 25% to 1% of particles of diameter below 75 μm and of hygroscopicity between 0.01 and 5%, the pulverulent composition including at least one polyol. Also disclosed is the chewing gum obtained by application of the method. | ||||||
| 232 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | US12480483 | 2009-06-08 | US08017163B2 | 2011-09-13 | Stephan Simbürger |
| 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. | ||||||
| 233 | Process For Producing A Confectionery Product | US12832756 | 2010-07-08 | US20110008521A1 | 2011-01-13 | Konstantinos Paggios; Martin Richard Thiele; Hartmut Heinrich Balzer |
| The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass. | ||||||
| 234 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | US11312298 | 2005-12-20 | US07579031B2 | 2009-08-25 | Stephan Simbürger |
| 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. | ||||||
| 235 | MOISTURE BARRIER COMPOSITION FOR BISCUITS | US12257249 | 2008-10-23 | US20090098255A1 | 2009-04-16 | Cheree L.B. Stevens |
| An at least partial, typically non-continuous, moisture barrier coating composition applied to the external surface of biscuits, such as scones or muffins. Use of the composition achieves significantly improved flavor, moisture retention in the interior of the biscuit, and a significantly improved biscuit exterior. | ||||||
| 236 | Film coating compositions based on tribasic calcium phosphate | US12073731 | 2008-03-10 | US20090054533A1 | 2009-02-26 | Suresh Rukmanand Pareek; Chetan Rajsharad |
| Disclosed herein are dry film coating compositions comprising of tribasic calcium phosphate as one of the essential ingredient along with other commonly used polymers, plasticizers, excipients like suspending agents, pigments, lubricants, glidents, opacifiers, flavours, sweetener etc. for use in coating of pharmaceutical tablets, nutritional supplements, food products, confectionery, agricultural seeds and the like The invention further discloses method for coating a substrate using the invented coating composition. | ||||||
| 237 | CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER | US11831620 | 2007-07-31 | US20090035227A1 | 2009-02-05 | Stephan HAUSMANNS; Tillmann DORR; Jorg KOWALCZYK; Rainer KLISS; Tilo POTH; Badr NFISSI; Andre SCHIRLITZ |
| Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof. | ||||||
| 238 | FOOD GRADE COLORED FLUIDS FOR PRINTING ON EDIBLE SUBSTRATES | US12201569 | 2008-08-29 | US20090004345A1 | 2009-01-01 | Robert A. Baydo; Benedict D. Fabian; Zahra S. Fathollahi; Diane V. Graff; Constance L. Lee; Penny F. Martin |
| Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid. | ||||||
| 239 | Hard sugar coating method | US10374031 | 2003-02-25 | US07438942B2 | 2008-10-21 | Dominique Ortiz De Zaratte; Guillaume Ribadeau-Dumas |
| The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted by a sorbitol syrup or power in order to reduce the fragility of said sugar-coated products. | ||||||
| 240 | Food grade colored fluids for printing on edible substrates | US10601064 | 2003-06-20 | US07431956B2 | 2008-10-07 | Robert A. Baydo; Benedict D. Fabian; Zahra S. Fathollahi; Diane V. Graff; Constance L. Lee; Penny F. Martin |
| Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid. | ||||||
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