| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | Edible formulation as a moisture barrier and moisture-proof structure | JP2008129934 | 2008-05-16 | JP5358123B2 | 2013-12-04 | シー．コルトゥム オラフ; ケイ．フェイファー ヨッヒェン; ヘッセルバルト アレクサンダー; デジャンハルト アンドリアス; シー．ヘンネン ジョセフ; シュルツ ミハエル |
| 82 | Powdered chewing gum compositions, process for the preparation of these uses and such compositions | JP2011516964 | 2009-07-07 | JP2011527184A | 2011-10-27 | アンドヘーセン，オツトー; クースク，テーゲ・ベステズ; フーメルーウ，ヤンス |
| The present invention relates to a powdered chewing gum composition, which contains over 50% w/w gum base having a softening point between 50°C and 65°C and wherein at least 95% w/w of the particles of the composition have a particle size of less than 1000 micron in diameter. The present invention also relates to the use of said powdered chewing gum composition. The present invention also relates to a chewing gum comprising a) a core compartment, b) one or more layers containing over 50% w/w gum base having a softening point between 50°C and 65°C. The present invention further relates to a method for production of said chewing gum comprising the steps of: (a) providing a core composition; and (b) coating of the core composition with a powdered chewing gum composition by use of a panning process; and optionally (c) coating the outer intermediate layer with an outer finishing layer by use of a panning process. | ||||||
| 83 | Beverage precursor and a method of manufacturing the same | JP2008521834 | 2006-07-04 | JP2009502126A | 2009-01-29 | アリソン・ルイーズ・ラッセル; アレン・グリフィス; アンドリュー・ポール・オームロッド; サイモン・デイヴィッド・ウォントリング |
| 重量が少なくとも0.2gのブロックの形態であり、植物抽出物(茶、コーヒーまたはココア固形物など)および1つまたは複数の不溶性内包物(果物または葉など)を含む飲料前駆物質が提供されている。 飲料前駆物質ブロックを製造する方法も提供されている。 | ||||||
| 84 | Sugar-free confectionery containing xylitol or erythritol and having no refreshing effect | JP2006335830 | 2006-12-13 | JP2007159584A | 2007-06-28 | DAUCHY BRUNO; DELBAERE FRANCOIS; MULLER ELSA; ZHOU JING YVETTE |
| <P>PROBLEM TO BE SOLVED: To provide sugar-free confectionery having high content of xylitol or erythritol and decreased refreshing effect. <P>SOLUTION: The sugar-free confectionery rich in xylitol or erythritol contains a mixture of xylitol or erythritol and dextrin so as to lower refreshing effect of the confectionery. <P>COPYRIGHT: (C)2007,JPO&INPIT | ||||||
| 85 | Low-fat flavor coating and methods of use thereof | JP2006541862 | 2004-11-30 | JP2007512822A | 2007-05-24 | オーケンフル、デーヴィッド、ジョージ; キブラー、ローレンス、アラン; バーウィック、ダリル、リチャード; イー． バドウィグ、クリストファー; ベスト、エリック、トマス |
| 選択されたフレーバーを提供するのに十分な量のフレーバー剤、例えばココア、約４０℃未満の温度で流動性を抑制するのに十分な構造上の完全性を有するコーティングを提供するのに有効な量の、フレーバー剤を介して分散した糖結晶及び糖ガラスのマトリックス、及び脂肪に似ており、且つ唾液と接触したときに分散を開始して、チョコレートを消費する間のココアバターの溶融に似た滑らかな口あたりを提供する、フレーバー剤及び糖マトリックスを介して分散した乾燥親水コロイド成分を含む複数の微小球を含む低脂肪フレーバーコーティング。 ここで、フレーバーコーティングは少なくとも実質的に無水であり、且つ約１０重量パーセント未満の脂肪を有し、該脂肪は分散した微液滴として存在する。 低脂肪フレーバーコーティングの使用方法、例えば菓子製品又は他の食物製品をコーティングする方法、並びに得られた食物製品も含まれる。 | ||||||
| 86 | Method for producing confectionery | JP2005127554 | 2005-04-26 | JP2006304612A | 2006-11-09 | YAMAGUCHI KEIICHI; TSUJIGUCHI HAKUKEI; KAMIJO HIROYUKI; OIKE SHUNZO |
| PROBLEM TO BE SOLVED: To provide a method for producing confectionery comprising taking a compounding ratio of fresh cream making change in the form of the confectionery get less when subjecting the confectionery using the fresh cream to freeze-dry treatment. SOLUTION: The method for producing confectionery comprises using fresh cream containing 28-33 pts.wt. of fresh cream having 42-48 wt.% of milk fat, 28-33 pts.wt. of fresh cream having 32-38 wt.% of milk fat, 28-33 pts.wt. of vegetable fresh cream and 5-10 pts.wt. of sugar, and subjecting the confectionery obtained by the method to freeze-dry treatment. COPYRIGHT: (C)2007,JPO&INPIT | ||||||
| 87 | Multiple encapsulated sweetener delivery system and methods for their preparation | JP41773490 | 1990-12-17 | JP3118781B2 | 2000-12-18 | エンジエル・マニユアル・オウラマ; クリシユナ・ピー・ラマン; スブラマン・ラオ・チエルクリ; トミー・キムクウオング・チヤウ |
| 88 | Beverage mix | JP116690 | 1990-01-09 | JP2831075B2 | 1998-12-02 | UIRIAMU FURANSHISU KYANPU; YUUJIN AARU FUISUKUBATSUKU |
| 89 | Sugarless hard coating method and product obtained from the same | JP10310694 | 1994-05-17 | JPH07132051A | 1995-05-23 | MITSUSHIERU SAAPERONI; GIYOOMU RIBADOODEYUMA |
| PURPOSE: To easily and quickly form crispy and sweet hard coating on the surface of food, chemicals or medicine for diet therapy by applying specified multivalent alcohol in the state of syrup and powder and performing centrifugal dehydration. CONSTITUTION: One type of multivalent alcohol selected out of sorbitol, multithol, mannitol, xylitol, erythritol and isomaltose is applied in the state of syrup and powder and centrifugally dehydrated. The concentration of multivalent alcohol in the syrup is made higher than 90 wt.%, and the purity of multivalent alcohol in the state of powder is made higher than 95 wt.%. Thus, coating does not include any forced drying process due to air stream flux. | ||||||
| 90 | Production of fat and oil coated sweetener composition | JP19873290 | 1990-07-26 | JPH053766A | 1993-01-14 | SUYAMA MORIYUKI; SAKAI KEIICHI; OI KAZUNORI |
| PURPOSE:To obtain the title composition useful for foods, etc., having excellent thermostability, fluidity and coating properties, capable of being sprayed by adding a specific amount of a surfactant such as lecithin to fats and oils during heating and melting. CONSTITUTION:In obtaining a granular coated material by blending heated and melted fats and oils (e.g. hardened oil of beef tallow) with a peptide-based sweetener (e.g. aspartame), cooling and solidifying, during heating and melting or blending, 0.1-5.0wt.%, preferably 0.3-3.0wt.% lecithin such as egg yolk lecithin and/or surfactant (e.g. sucrose fatty acid ester) having <=6 HLB value is added to the fats and oils to give the objective composition. | ||||||
| 91 | Encapsulated flavor delivery system and production of encapsulated flavor | JP21176290 | 1990-08-13 | JPH03180154A | 1991-08-06 | SUBURAMAN RAO CHIERUKURI; KURISHIYUNA RAMAN; SUTEIIBUN MAIKURU FUAUSUTO; GARU MANSUKAANI |
| PURPOSE: To improve uniformity in flavor release, temp. stability and masking properties with respect to taste and aroma by using an encapsulated flavor contg. a flavor component, a rosin-containing resin component and a specific hydrophobic coating component. CONSTITUTION: In this production, 10 to 20 pts.wt. of a rosin (or rosin ester)- containing resin is heated to its melting point and maintained at 85 to 90°C while agitating and, thereafter, if necessary, 1 to 5 pts.wt. of an emulsifying agent (e.g. lecithin) and a certain amount of a sweetening agent are added to the resin and they are mixed together. Then, 5 to 25 pts.wt. of a flavor component (e.g. spearmint oil) is added to this mixture and they are agitated while removing heat from the outside to obtain a homogenous mixture. Subsequently, 45 to 95 pts.wt. of a melt of a hydrophobic coating component selected from fat and/or wax is added to the resulting mixture while agitating and they are mixed together to obtain a mixed material and, thereafter, the mixed material is sprayed to coagulate and solidify the material to obtain the objective encapsulated flavor. COPYRIGHT: (C)1991,JPO | ||||||
| 92 | Stabilized sucralose complex | JP32981389 | 1989-12-21 | JPH02258714A | 1990-10-19 | SUBURAMAN RAO CHIERUKURI; RUUSHII RII WANGU |
| PURPOSE: To obtain a thermally stabilized sucralose composition comprising a co-crystallized complex of sucralose with a cyclodextrin and capable of being added to sweeteners or medicines. CONSTITUTION: This thermally stabilized sucralose composition comprises a co-crystallized complex of sucralose and at least about 5wt.%, preferably 15wt.%, of a cyclodextrin, preferably β-cyclodextrin. The complex is obtained by dissolving the cyclodextrin and the sucralose is a non-aqueous solvent such as methanol, removing the methanol, precipitating the left slurry in a solvent such as ethyl acetate, filtering the precipitates, washing the precipitates, and subsequently drying the precipitates. The obtained co-crystallized complex has improved thermal stability, and may be added to foods, comestibles, and oral medications. | ||||||
| 93 | Drink mix | JP116690 | 1990-01-09 | JPH02234640A | 1990-09-17 | UIRIAMU FURANSHISU KIYANPU; YUUJIN AARU FUISUKUBATSUKU |
| PURPOSE: To attain formation of drink mix with which chocolate is fused in a drink product and rapidly diffused in the drink by spraying sugar cake coating with fat as a base over the grains of a drink base as a thin film. CONSTITUTION: This drink mix is formed by covering the grains of drink base with the thin layer prepared from the sugar cake coating with the fat as the base. The granular drink base can be cocoa, hot cocoa mix, coffee or the mixture of skim milk and sugar, and it is preferable for the grain of drink base to have the grain diameter of 10-40 mesh. The sugar cake raw material based on fat can utilize milk chocolate or plain chocolate, for example. Besides, the quantity of sugar cake coating based on fat is selected from 2.5 to 50wt.% with the full weight of drink mix as a reference. COPYRIGHT: (C)1990,JPO | ||||||
| 94 | JPS5746818B2 - | JP5057675 | 1975-04-25 | JPS5746818B2 | 1982-10-05 | |
| 1458934 Frozen beverages containing artificial sweetener GENERAL FOODS CORP 16 April 1975 [25 April 1974] 15681/75 Heading C6E An aqueous, fruit flavoured beverage or beverage concentrate of pH 2À3-7À0 containing in solution as sweetener L-alpha-aspartyl-L-phenylalanine methyl ester is cooled at a rate which crystallizes part of the aqueous system to a solid with lower concentration of ester than the solution, to increase concentration of ester in the unfrozen phase, and thereafter the entire solution is frozen and is stored at below freezing point. The stability of the ester is stated to be enhanced by the differential freezing treatment. An example describes the preparation of an orange flavoured, spoonable beverage concentrate from specified ingredients, including the ester. The prepared concentrate was frozen in the manner given above, and the frozen concentrate was ground and charged into cans which were then sealed. The canned product was stored for 12 months at 0‹F and at 15‹F, without any substantial loss of sweetness. | ||||||
| 95 | Method of producing heattresistant edible composition | JP8668176 | 1976-07-22 | JPS5212957A | 1977-01-31 | MOURISU SUTANREI JIEFUERII; POORU ANSONII GURIN; MOHAMEDO MOITSU UTSUDEIN KAAN |
| 96 | Reitosuiseishokuhinnoseizohoho | JP5057675 | 1975-04-25 | JPS519766A | 1976-01-26 | TOMASU PATORITSUKU FUINAKEEN |
| 1458934 Frozen beverages containing artificial sweetener GENERAL FOODS CORP 16 April 1975 [25 April 1974] 15681/75 Heading C6E An aqueous, fruit flavoured beverage or beverage concentrate of pH 2À3-7À0 containing in solution as sweetener L-alpha-aspartyl-L-phenylalanine methyl ester is cooled at a rate which crystallizes part of the aqueous system to a solid with lower concentration of ester than the solution, to increase concentration of ester in the unfrozen phase, and thereafter the entire solution is frozen and is stored at below freezing point. The stability of the ester is stated to be enhanced by the differential freezing treatment. An example describes the preparation of an orange flavoured, spoonable beverage concentrate from specified ingredients, including the ester. The prepared concentrate was frozen in the manner given above, and the frozen concentrate was ground and charged into cans which were then sealed. The canned product was stored for 12 months at 0‹F and at 15‹F, without any substantial loss of sweetness. | ||||||
| 97 | JPS4820304B1 - | JP4553470 | 1970-05-27 | JPS4820304B1 | 1973-06-20 | |
| 98 | Coating composition for preparing solid preparations and solid preparations | US679264 | 1996-07-12 | US5667573A | 1997-09-16 | Tsutomu Kondou |
| The present invention provides a sugar coating composition comprising erythritol, a water-soluble cellulose, and an aqueous medium; and a solid preparation comprising a center core of a medicine or a food, etc. coated with the sugar coating composition. The sugar coating composition provides solid preparations with a smooth texture and satisfactory taste and which has a low viscosity even at room temperature and is therefore easy to handle. | ||||||
| 99 | Process for sugarless coating and products obtained according to the process | US241708 | 1994-05-12 | US5527542A | 1996-06-18 | Michel Serpelloni; Guillaume Ribadeau-Dumas |
| The present invention relates to a process for coating with maltitol making it possible easily and rapidly to create a coating on the surface of a product. This process consists, on the one hand, of the application of a carbohydrate syrup, of a protein syrup or of steam and, on the other hand, of the application, in pulverulent form, of a quantity of maltitol powder which has a purity higher than 87%. | ||||||
| 100 | Inlaid dairy products and processes | US998216 | 1992-12-30 | US5387427A | 1995-02-07 | Jeanette Lawrence; Antoine F. Coutant; Frederick Swayhoover |
| A composite milk product is prepared by mixing into the semi-solid or solid milk product particles of a gel having a solids content of 2 to 14% and containing a major amount of xanthan and locust bean gums prepared to simulate the texture of gelatin. | ||||||
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