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 |
|---|---|---|---|---|---|---|
| 101 | A FLOATING BEVERAGE TOPPING | PCT/IL2007000994 | 2007-08-08 | WO2008018075A3 | 2009-09-03 | TOREN MENACHEM |
| The presenting invention discloses a floating topping for beverages, comprising cocoa solids and fat, and/or gelatinous compounds such as gelatin, being non-miscible in the beverage's surface, wherein said fat content of said topping is in an amount such that total specific weight of said topping is lower then the total specific weight of said beverage's upper surface layer. The invention also discloses method of producing the same and methods of doing business. | ||||||
| 102 | 퍼즐형태의 그림 쿠키의 제조방법 | KR20150040467 | 2015-03-24 | KR101571698B1 | 2015-11-25 | NAM YOU JIN |
| 본발명은퍼즐형태의그림쿠키의제조방법에관한것으로서, 특히더욱상세하게는이야기속의동화나한편의그림을표현하는쿠키(cookies)의도안을컴퓨터의캐드프로그램으로작업한후, 일정한크기의평면형태로반죽된한 장의반죽물을비닐로덮은다음캠 재단기에옮겨캐드프로그램으로도안된쿠키형상대로횡단면이직선, 원형, 곡선으로되어있는퍼즐형태로재단할수 있고, 캠재단기를사용하여그림이야기쿠키를재단함으로써, 편의성을제공하고, 이야기가있는쿠키로성형표현되어각기나라의성격에따라이벤트창출을위해쿠키를만들어내므로수익성을향상시킬수 있음은물론한편의그림이야기가쿠키로만들어져나오므로제과산업에혁신적인변화를가져올수 있으며, 재단된반죽물이오븐안에서구워져쿠키형태로나온후 쿠키상단에색채를입힐때 아이싱용슈가, 계란흰자, 농축레몬즙에천연과일분말및 천연야채분말과색소를약간첨가한혼합물을노즐닥트(nozzle duct)에넣고작업함으로써, 각기다른종류의맛과시각을갖게하는그림을그려나갈수 있고, 구워져나온쿠키상단에다른형태의모양이표현되어부착될수 있게꽃 반죽물을천연과일분말, 천연야채분말및 색소를약간첨가한혼합물로만든후 자동화기계시스템을이용하여꽃잎, 잎, 줄기와다양한사물의형태의각기다른모양을쿠키상단에그림으로표현하는것을짧은시간내 손쉽게찍어내고쿠키상단에부착할수 있으며, 성형재단되어구워져나온쿠키상단에자동화기계시스템인노즐닥트를이용하여천연과일분말, 천연야채분말, 견과류및 천연색소를첨가하여휘핑한각기다른색채의로얄아이싱으로손쉽게색조그림으로덧 입혀져나타낼 수있으므로각기다른미각과시각을갖는그림쿠키를완성할수 있는효과가있다. | ||||||
| 103 | 카시스 마카롱 제조방법 | KR1020130016319 | 2013-02-15 | KR101343545B1 | 2013-12-20 | 송영광 |
| The present invention relates to a method for making cassis macaroons. The method comprises a macaron process, a sand cream process, and a cassis macaroon process. The macaroon process includes a material preparing step, a kneading step, a panning step, and a macaroon making process. In the material preparing step, materials such as an almond powder, powdered sugar, sugar, egg white, and water, are weighed. Then, the almond powder and the powdered sugar are mixed and sieved without lumps. In the kneading step, a mixture of the powdered sugar and the egg white is whipped to make meringues. While the syrup prepared by boiling sugar and water is slowly poured to the meringues, the syrup and the meringues are whipped. Then, the almond powder is added to the meringues added with the syrup, followed by kneading. In the panning step, a pan spread or silicon paper is placed on a flat iron plate, and the kneaded dough is put into a pastry bag. The dough in the pastry bag is separated into predetermined-sized pastes at a predetermined interval, and then dried at room temperature for 40 minutes to 1 hour. In the macaroon making step, the pastes dried in the panning step are baked in an oven for 15 to 20 minutes. In the sand cream process, white chocolate, cassis, redcurrant, sugar, and water are weighed. A syrup is prepared by boiling predetermined amounts of sugar, water, and cassis. The white chocolate, cassis, and redcurrant are mixed, and the prepared syrup is added to the mixture. In the cassis macaroon process, the sand cream prepared through the sand cream process is dropped onto sides of the cookies baked through the macaroon process by using a pastry bag, and other cookies are stacked thereon. Therefore, cassis and redcurrant that have anti-oxidative activities, reduces cholesterol, improves blood circulations, protects eyesight, and prevents hypertension can be added and tasted. [Reference numerals] (AA) Macaroon process;(BB) Weighing step;(CC) meringue step;(DD) Syrup preparing step;(EE) Kneading step;(FF) Panning & baking step;(GG) Sand cream process;(HH) Cassis macaroon process | ||||||
| 104 | 하트 형상으로 잘려지는 초콜릿 | KR2020100012924 | 2010-12-14 | KR200453187Y1 | 2011-04-15 | 이치규 |
| 이 고안은, 절단 도움부에 힘을 가해 일부분을 잘라낼 때마다 바로 하트 형상으로 손쉽게 만들 수 있을 뿐만 아니라 이 과정에서 단순히 먹는 것에 그치지 않고 특별한 의미를 주고받을 수 있어 예상하지 못한 즐거움을 더 하는 하트 형상으로 잘려지는 초콜릿의 제공을 그 목적으로 한다.
상기의 목적을 실현하기 위해 이 고안은, 짝수 개의 볼록부를 일렬로 연결시키며, 연결되는 상기 볼록부 사이에 형성되는 오목부를 포함하는 상부 볼록 영역과, 상기 상부 볼록 영역과 소정 간격을 두고 상기 상부 볼록 영역을 대칭 형성시키되, 하나의 볼록부 간격만큼 좌측 또는 우측으로 이동 위치하는 하부 볼록 영역, 상기 상부 및 하부 볼록 영역의 좌측 볼록부 끝단을 연결하여 형성하는 좌측부 및, 상기 상부 및 하부 볼록 영역의 우측 볼록부 끝단을 연결하여 형성하는 우측부로 이루어지는 본체와; 상기 상부 볼록 영역의 좌측 볼록부 끝단, 모든 짝수 번째 오목부 그리고 우측 볼록부 끝단에, 바로 마주하는 상기 하부 볼록 영역의 오목부가 위치하는 경우, 상기 바로 마주하는 오목부 양쪽의 볼록부 두 개를 포함하도록, 상기 상부 볼록 영역의 좌측 볼록부 끝단, 모든 짝수 번째 오목부 그리고 우측 볼록부 끝단에서, 해당하는 상기 하부 볼록 영역의 좌측 볼록부 끝단, 모든 짝수 번째 오목부 그리고 우측 볼록부 끝단까지 연결 형성하는 절단 도움부;를 포함한다. |
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| 105 | 커피원두모양 | KR1020080053432 | 2008-06-04 | KR1020090127002A | 2009-12-09 | 조은데 |
| PURPOSE: A coffee bean-shaped instant coffee is provided to allow a consumer to recognize the amount and quality of the contents of instant coffee. CONSTITUTION: A coffee bean-shaped instant coffee is prepared by mixing an instant coffee powder, prima, sugar, etc. to prepare the contents(4); and compression molding the mixture to make it into a coffee bean shape(1). The origin of sugar or prima is displayed by the mark(2) formed on the outer cover(3). A water soluble film can be formed on the outer cover. | ||||||
| 106 | 사탕케이크 | KR2020030027470 | 2003-08-27 | KR200332437Y1 | 2003-11-07 | 이상돈 |
| 본 고안은 사탕케이크에 관한 것으로, 더욱 상세하게는 케이크와 동일한 형상을 가지는 케이크틀의 외표면에 각종 사탕을 부착하여 사탕케이크로 형성함으로써 새로운 개념의 케이크를 창출하면서도 운반 및 보관에 따른 편리성과 더불어 외관에 따른 장식성을 향상시키도록 하는 사탕케이크에 관한 것이다. 이는 판체형으로 이루어지는 받침판(20)과; 상기 받침판(20)의 상면에 설치되고 일반적인 케이크와 같은 외형을 가지면서 외표면에는 외피(11)가 감싸여 형성되는 바디(10)와; 상기 바디(10)의 외표면에 접착제로 접착 설치되고 봉지로 감싸여지는 이루어지는 사탕(30) 및 각종 장식물(40);로 구성된 것이다. | ||||||
| 107 | 기포 함유 유지성 과자 | KR1020137008739 | 2011-09-15 | KR101704866B1 | 2017-02-08 | 우쓰노미야히로유키; 타나카마사미쯔; 나가시마유카; 치와타타카노리 |
| 종래와같이쉘 타입이나테이퍼를설치한형상은아니고, 지금까지는없었던접촉하는상면, 저면및 측면이모두직각으로교차하는정육면체, 직육면체형상이거나, 동물, 꽃등을본뜬일정한두께로임의의형상의가벼운식감과샤프하게입에서녹을수 있는포장시에정렬이필요없는기포함유유지성과자가개시되어있다. 상기과자는유분이 30 ~ 60 중량%인초콜릿등의유지성과자생지를비중이 0.5 ~ 1.0이되도록공기주입을한 후, 상면, 저면에대해측면이수직하도록열선커터에의해절단하여얻을수 있다. | ||||||
| 108 | 문자, 도형 또는 그림으로 메시지를 전하는 강정의 제조방법 | KR1020130038315 | 2013-04-08 | KR1020140121724A | 2014-10-16 | 황금옥 |
| 본 발명은 곡물과 건과류 등으로 만든 수제 강정의 제조과정 중 강정 표면에 여러 가지 색상의 식용 곡물가루를 이용하여 글씨, 모양 및 그림으로 축하나 기원 등의 메시지를 전달 할 수 있도록 만든 수제 강정의 제조방법에 관한 것이다.
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| 109 | 함초 조성물을 포함하는 마카롱의 제조 방법 및 이를 이용한 마카롱 | KR1020130039813 | 2013-04-11 | KR101345142B1 | 2013-12-27 | 고제욱 |
| A method for manufacturing macaron containing a Salcornia herbacea composition according to one embodiment of the present invention comprises: a step of preparing a pair of coques having at least one fully curved surface and at least one flat surface; a step of preparing creamy filling ingredients; and a step of spreading the filling ingredients on at least one side of the fully curved surface and the flat surface in order to add the filling ingredients by the pair of coques. The coques and the filling ingredients contain the Salcornia herbacea composition. [Reference numerals] (S1100) Prepare coques;(S1110) Mix powder and dough;(S1120) Prepare meringue;(S1130) Prepare coques dough (mix);(S1140) Shape the coques;(S1150) Dry and Bake;(S1200) Prepare filling ingredients;(S1210) Prepare cream for ganache;(S1220) Prepare ganache;(S1230) Dry ganache;(S1300) Fill and Finish | ||||||
| 110 | 떼먹는 뻥튀기 | KR1020100010194 | 2010-02-01 | KR1020110089799A | 2011-08-09 | 이현경 |
| PURPOSE: A puffed corn snack capable of taking parts off the snack for eating is provided to punch a constant character or pattern on the snack using a shape frame. CONSTITUTION: A puffed corn snack(10) capable of taking parts off the snack for eating is produced by the following steps: heating the puffed corn snack using a heating plate(40), and compressing the snack with a roller(50); and punching the puffed corn snack with a shape frame(20) including a constant character or pattern selected from the group consisting of letters, numbers, symbols, figures, masks, simple images, and drawings. | ||||||
| 111 | 탄산캔디가 함유된 솜사탕의 제조방법 | KR1020090083620 | 2009-09-04 | KR1020110025517A | 2011-03-10 | 이진모; 이미숙 |
| PURPOSE: A producing method of cotton candy containing carbonated candy is provided to easily pack and distribute the cotton candy formed in a mat shape, and to offer the refreshing flavor of the carbonated candy. CONSTITUTION: A producing method of cotton candy containing carbonated candy comprises the following: dissolving a raw material mainly formed with sugar particles at 150~200deg C to obtain a sugar solution; extruding the sugar solution through a micro-nozzle, and spraying carbonated candy particles with the average particle diameter of 5~15meshes to adhere the carbonated candy particles to the obtained cotton candy; harden the cotton candy in to the constant thickness to form a cotton candy mat, and cutting; and packing the cotton candy mat. | ||||||
| 112 | SOLUBLE AGGLOMERATED CHOCOLATE POWDER | EP16741911.8 | 2016-07-19 | EP3324747A1 | 2018-05-30 | CHAVEZ MONTES, Bruno; WOOSTER, Timothy James; JACCARD, Dominique; LEFAIT, Hugues |
| The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: —preparing an aqueous emulsion of cocoa fat, —loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, —spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder. | ||||||
| 113 | IMPROVED CONFECTIONERY COMPOSITIONS USING NANOMATERIALS | EP07758609.7 | 2007-03-15 | EP1993370B1 | 2013-05-15 | CASTRO, Armando, J.; MIRZOEVA, Elena, S. |
| 114 | Micronization of polyols | EP10175145.1 | 2008-07-25 | EP2264042B1 | 2012-07-18 | Stouffs, Robert, Henri, Marcel; Gonze, Michel, Henri, Andre |
| 115 | FOURRAGE GRAS OU IMITATION DE CHOCOLAT POUR PRODUITS DE CUISSON CEREALIERS | EP06794304.3 | 2006-08-07 | EP1912515B1 | 2010-05-19 | RABAULT, Jean-Luc; BELOUIN, François |
| The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33 % butterfat and between 3 and 40 % raw starch. | ||||||
| 116 | Frozen confection and method of manufacture | EP04011752.5 | 2004-05-18 | EP1597974B1 | 2008-11-12 | Harlaux, Ginette; Bertrand, Francis Victor; Delande, Bruno Sadi Henri; Beucher, Loic |
| The present invention relates to a frozen confection of a shape generally inscribed in parallelepiped, which comprises a core in the form of a folded over ribbon with a multiplicity of waves, and a method for preparing frozen ice confectionery articles by moulding involving a freezer having a freezer pump that cools and transports the frozen confectionery material, a rotative distributor that receives it under pressure and distributes it into flexible pipes, and a slidable filler that includes a motor having a pre-programmable motion pattern to provide a desired pattern of deposition into a plurality of molds while sliding the filler toward and away from the molds, a plurality of nozzle pipes to deposit the material, and a metering device, wherein each mold receives frozen ice confection material from a corresponding nozzle pipe that discharges the same under a pressure greater than atmospheric pressure into the mold. |
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| 117 | Coated candy products | EP01113547.2 | 2001-06-13 | EP1172038B1 | 2008-02-13 | Aebi, Marcel |
| 118 | CONFECTIONS THAT "SWIM" IN A CARBONATED BEVERAGE | EP03760256.2 | 2003-06-11 | EP1551231A2 | 2005-07-13 | Shaw, Laurence J. |
| An edible confection which repeatedly rises and sinks, i.e., "swims," in a transparent carbonated beverage due to changing buoyancy resulting from the formation of carbonation bubbles on the surface of the confection, and the escape of the bubbles to the atmosphere when the confection reaches the top of the beverage. An edible surfactant is included as a soluble coating on the confection to influence the confection-atmosphere surface tension. The surfactant is powdered gelatin. The coating may as include ingredients, which promote the solution of the gelatin. The confections are die cut (650) from a thin multicolored sheet (646) and discharched onto a packaging card by heating the die to melt the edges of the confections and applying an air pressure. The confections are powdered with the surfactant while the edges are molten and therefore only the edge substantially retains the coating powder (695). | ||||||
| 119 | Monomenthyl ester derivatives of dicarboxylic acids, processes for preparing same, and uses thereof for their cooling/refreshing effect in consumable materials | EP04253945.2 | 2004-06-30 | EP1493336A2 | 2005-01-05 | Dewis, Mark L.; Huber, Michelle E.; Cossette, Michael V. |
Described is a genus of menthyl half acid ester derivatives having the structure:
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| 120 | HOLOGRAPHICALLY TRANSFERABLE IMAGES | EP97941632 | 1997-09-19 | EP1015941A4 | 2004-09-08 | STEPANEK STEPHEN B |
| A holographic image (2) that has been transferred from a conventional polymeric support (2) to a foil support (3) is described in this invention. This image on a foil support (3) may then be wound up in a roll (14), it can be used as a wrapping element for a host of applications. This element and process permits the wide spread use of such holographic images, such use not being available until now. | ||||||
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