| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Edible product having an inorganic coating | JP52242396 | 1996-01-18 | JPH10512754A | 1998-12-08 | ザック、デニス、エル; ジェローム、ラルフ、エイ; ジャック、セオドレ、イー; デブリンキャト、フランク、ピー; ベイヤー、ダニエル、エル |
| (57)【要約】 表面の少なくとも一部に薄い無機コーティングを有する食用生成物。 当該コーティングは、好ましくは、水分／酸素バリヤーを形成し、保存期間が改良された被覆食用生成物を生成する。 食用生成物には、食晶、および医薬品が含まれる。 コーティングに使用される無機材料は、ＳｉＯ 2 、ＳｉＯ、ＭｇＯ、ＣａＯ、ＴｉＯ 2 、ＺｎＯ、およびＭｎＯである。 食用生成物に、無機材料の薄いフィルムを蒸着する方法、および装置も開示されている。 好ましい方法は、スパタリング、および蒸気蒸着である。 好ましい装置は、被覆食用生成物を連続製造する。 | ||||||
| 142 | Stable icing composition | JP52839796 | 1996-02-06 | JPH10500866A | 1998-01-27 | ディー． カレン，ロリ; エイ． キヴィ，ジェイムズ; ティー． ファン，ヴィクター |
| (57)【要約】 本発明は、冷凍可能な材料であって、該材料が冷凍される場合に蔗糖水和物の結晶生成を妨げるために有効な濃度で蔗糖と水とを含み、且つ更に保水性マトリックスと接触する場合に前記材料の浸出を妨げるために有効な分子量を有する澱粉加水分解物を含む材料を包含する。 | ||||||
| 143 | Food modifying composition and manufacture the same | JP18981692 | 1992-06-08 | JPH05268877A | 1993-10-19 | Mark D Fitch; Jimbay Loh; David H Palmer; Jerome Trumbetas; ジェローム・トラムビタス; ジムベイ・ロー; デビッド・エイチ・パーマー; マーク・ディー・フィッチ |
| PURPOSE: To provide chocolate food provided with a taste like fat, a flavor profile similar to refined chocolate, an excellent color, viscosity adjustment and stability. CONSTITUTION: This fine powdery cocoa paste composition provided with an improved food modifying property for a chocolate produce contains the hydrated particulates of cocoa whose the particle size is about 0,1-about 20 microns dispersed in a sugar solution. COPYRIGHT: (C)1993,JPO | ||||||
| 144 | Sweet composition for chocolate filling, its production and chocolate coating composition | JP12013490 | 1990-05-11 | JPH03206848A | 1991-09-10 | FUREDERITSUKU BORUTON PADOREE; JIYOFURII TARUBOTSUTO |
| PURPOSE: To obtain a sweet compsn. for a chocolate filling with which a low- calorie chocolate product is obtd. by incorporating a hard fat emulsion having specified hardness and containing a water phase as a dispersion phase having a specified particle size into a sugar compsn. CONSTITUTION: This sugar compsn. contains a hard fat emulsion having 1600 Heidon C-value at 20°C and containing a water phase having ≤50μm particle size as a dispersion phase. The hardness measured by the C-value is measured by a method using 40° slope angle for 240g weight. The water-in-fat emulsion of the compsn. can be produced by such a method that an emulsion of a completely melted fat and a water phase is cooled and subjected to working to produce a matrix of crystallized fat with dispersion of the water phase and that an emulsifier suitable for the purpose is made present in the compsn., for example by churning. COPYRIGHT: (C)1991,JPO | ||||||
| 145 | Dry and stable chocolate drink containing iron and vitamin c | JP31048489 | 1989-11-29 | JPH03195456A | 1991-08-27 | HEIRU MEHANSHIYOO; MARIA ERENA TSUNIGA SARUDEIERU |
| PURPOSE: To obtain a drink which has a low water content and a low fat content, contains stable iron and vitamin C and has a good taste and excellent storage stability by compounding a milk solid content, flavor, iron source, vitamin C and sweetener at specific ratios. CONSTITUTION: The desired drink having ≤5% water content and ≤5% fat content is obtd. by compounding the milk solid content (more preferably fat free milk solid content) at the ratio of 0 to 25%, the flavor (more preferably cocoa) at 0.05 to 20%, ferrous fumarate, ferrous succinate or iron-sugar complex at 10 to 100% RDA, the vitamin C at 10 to 150% RDA and the sweetener at 0.5 to 85% and mixing the mixture in a dry state. COPYRIGHT: (C)1991,JPO | ||||||
| 146 | Method for coating refrigerated confectionery product | JP32509190 | 1990-11-27 | JPH03187347A | 1991-08-15 | DEBITSUDO EMU KURATSUGU; BAANON RARUFU MAATSU |
| PURPOSE: To easily form crusts of low calorie which are smooth and retain hardness at room temp. for a specified period by immersing refrigerated confectionery products into a fluid aq. medium contg. an alkaline alginate metal salt and spraying an aq. calcium salt soln. thereto. CONSTITUTION: The refrigerated confectionery products are immersed into the fluid aq. medium (e.g.: medium contg. 0.1 to 1% xanthene and having pH4.5 to 6.0) contg. alkaline alginate metal salt (e.g.: sodium alginate) at 0.02 to 1%. The aq. soln, of 0.5 to 10% calcium salt is sprayed to the refrigerated confectionery products right thereafter, by which the crusts are formed. COPYRIGHT: (C)1991,JPO | ||||||
| 147 | Fresh cream-containing chocolate and production thereof | JP14517189 | 1989-06-09 | JPH0310640A | 1991-01-18 | TAKEMORI TOSHIO; TSURUMI TOSHINOBU; TAKAGI MASAHIRO; ITO MASANORI |
| PURPOSE: To directly blend chocolate with fresh cream without heating fresh cream and to obtain the title chocolate having a feeling of milk by kneading chocolate dough with a W/O type emulsion at ≤a specific temperature. CONSTITUTION: Chocolate dough of tempering type or nontempering type is kneaded with W/O type emulsion (preferably further containing saccharide such as maltose, thick malt syrup, glucose, fructose, sorbitol, reducing maltose or sugar) at ≤45°C to give the aimed chocolate. COPYRIGHT: (C)1991,JPO&Japio | ||||||
| 148 | JPS641102B2 - | JP24187 | 1987-01-06 | JPS641102B2 | 1989-01-10 | ROBAATO JEI HAJINETSUKU; ARAN EICHI GURATSUFU |
| 149 | Aqueous titanium dioxide suspension useful for thin coating technique | JP26516985 | 1985-11-27 | JPS62125847A | 1987-06-08 | PATORITSUKU DEN BOAA; RICHIYAADO EFU HAINTSU |
| 150 | Caries controlling method and composition | JP20537681 | 1981-12-21 | JPS57131714A | 1982-08-14 | SUTEIIBUN ESU DEIRUSU |
| 151 | Heat resistant chocolate composition, product and production thereof | JP1091981 | 1981-01-29 | JPS57115140A | 1982-07-17 | KUROODO JIDE; JIYORUJI DOBE |
| 152 | Powdery mold releasing agent for confectionery | JP7024277 | 1977-06-13 | JPS545063A | 1979-01-16 | NOBORIO KENICHI; MAEDA MASAO |
| 153 | 활석을 결정의 집괴로 대체하여 츄잉 검을 얻는 방법 | KR1020127005421 | 2010-08-06 | KR101787772B1 | 2017-10-18 | 보이뜨,밥티스뜨; 레페브르,필리페; 리스,조세; 오르티즈드자라뜨,도미니크 |
| 본발명은성분들을함께혼합하는단계, 혼합물-압출단계, 더스팅분말을사용하는더스팅단계, 시트형성(sheeting) 단계및 형상화/절단단계를포함하는츄잉검 제조방법에관한것이다. 본발명은상기더스팅분말이결정의집괴의분말조성물을포함하며, 상기분말조성물은적어도하나의폴리올을포함하는것을특징으로한다. 본발명은또한생성된츄잉검에관한것이다. | ||||||
| 154 | Sweet jelly of date | KR20100136884 | 2010-12-28 | KR20120074900A | 2012-07-06 | SHIN SEUNG RYEUL; HONG JU YEON; NAM HAK SIK |
| PURPOSE: Sweet bean jelly using jujube, and a producing method thereof are provided to offer the functionality of the jujube to the jelly, and to reduce the sweetness of the jelly. CONSTITUTION: Sweet bean jelly using jujube contains 10-20wt% of jujube paste, 30-40wt% of soybean white sediment, 20-30wt% of water, 1-5wt% of agar, and 20-30wt% of sugar. The jujube paste is produced from an extract obtained by boiling jujube with water, and has the concentration of 30-50 Brix. | ||||||
| 155 | 해양심층수를 이용한 팽화된 옥수수 스낵의 제조방법 | KR1020080000914 | 2008-01-03 | KR1020090075130A | 2009-07-08 | 박호용; 박상현; 이만종; 김용택 |
| A method for preparing a puffed corn snack using deep ocean water is provided to dip corns in deep ocean water and steam the mixture in order to improve the taste, color, texture and nutrients of a corn snack. A method for preparing a puffed corn snack using deep ocean water comprises the following steps of: filtering and desalting deep ocean water; dipping corns or corn mixture in deep ocean water at 0 ~ 50 °C for 2 ~ 12 hours; drying the corns or corn mixture and pulverizing them to make them to grits or powder; mixing the grits or powder with the deep ocean water and steaming at 80 ~ 120 °C for 10 ~ 16 minutes; molding the steamed grits or powder; and frying the moldings at 150 ~ 220 °C for 5 ~ 40 seconds to puff them. In the desalting step, the salinity becomes 0.5 ~ 5%. The corn mixture represents rice grain, barley, rye, oat, millet, buckwheat, adlay and barnyard millet. The content of the corn is 50 ~ 90 wt%. The molding step is performed at 130 ~ 180 °C with 200 ~ 250 rpm. | ||||||
| 156 | 고로쇠 수액을 첨가한 아이스크림의 제조방법 및 그아이스크림 | KR1020050001213 | 2005-01-06 | KR1020060101867A | 2006-09-27 | 서경석 |
| 본 발명은 고로쇠 수액을 주원료로 한 아이스크림 및 그 제조방법에 관한 것으로, 고로쇠 수액을 주원료로 하여, 가공버터, 가공전지분, 유청분말, 백설탕, 물엿, 과당, 전분, 식염, 안정제(크리미) 및 청색 1호를 첨가하여 혼합, 균질화, 살균, 숙성, 냉동·동결시켜서 제조된 본 발명 고로쇠 수액을 첨가한 아이스크림에 따르면, 고로쇠 수액을 아이스크림의 형태로 가공하여 장기간 냉동 유통이 가능하도록 하고, 누구나 친숙하게 접할 수 있는 아이스크림의 형태에 고로쇠 수액을 첨가하여 제조함으로써, 고로쇠 수액의 맛과 향을 희석시키며, 남녀노소 다양한 연령대가 즐길 수 있도록 한 것이다. 고로쇠 수액, 아이스크림, 유청분말, 무기성분, 당성분 | ||||||
| 157 | 개선된 경질 당코팅법 | KR1020037002659 | 2002-06-21 | KR1020030036721A | 2003-05-09 | 오르티즈드자라트,도미니끄; 리바도-두마스,기욤 |
| 본 발명은 결합제의 건물의 전부 또는 그 일부를 당 코팅 제품의 취성을 감소시키기 위해 소르비톨 시럽 또는 분말로 대체하는 것을 특징으로 하는, 말티톨 또는 이소말트 및 1종 이상의 결합제로 구성된, 상기 당 코팅 시럽을 적용하는 단계를 포함하는, 경질 당코팅법을 제공한다. | ||||||
| 158 | 수성 현탁상 조성물 및 수 분산성 건조 조성물 | KR1019997005734 | 1997-12-22 | KR100321663B1 | 2002-01-23 | 가마다에쯔오; 모찌하라노부요시 |
| 10 ㎛이상의입자크기를갖는입자의비율이 40 % 이하이며, 1/9 내지 9/1 의수 불용성칼슘물질에대한미세셀룰로오스의중량비를갖는, 습식공-분쇄처리를수행한수 불용성칼슘물질및 미세셀룰로오스 2 중량 % 이상을함유하는수성현탁상조성물; 그의제조방법; 및수 분산성건조조성물및 이를함유하는식품조성물. | ||||||
| 159 | 아이스크림 | KR1019990041516 | 1999-09-28 | KR1020000062134A | 2000-10-25 | 고무로야스노리 |
| PURPOSE: Mixed cold confectionery is provided to give flat surface like an oil-based coating material, to have freshness due to absence of the oil-based coating material, and to bring low calories in nutrition. CONSTITUTION: Mixed cold confectionery is coated with an oil forming material in water. The coating material contains 30-80 wt.% of moisture, 1-40 wt.% of oil powder and 0-15 wt.% of non-oil solid powder. Saccharides and polysaccharides are main ingredients and 0.1-1 wt.% hydrophilic sucrose fatty ester of 9 or higher HBL is added to them. The mixed cold confectionery has 0.1-2 wt.% of the coating material, fluran and α -dextrin. The mixed cold confectionery is characterized to control the viscosity in deposition as 1,000-6,000 CPS at 5°C. Moreover, a continuous production by a deposition method is available for improving a production efficiency and lowering the costs by using an existing manufacturing facility with properly adjusting a physical properly of the coating material. | ||||||
| 160 | Ready to drink beverages and methods of making thereof | US14398771 | 2013-05-05 | US09788558B2 | 2017-10-17 | 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. | ||||||
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