| 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 | Edible topping | US987575 | 1992-12-08 | US5242695A | 1993-09-07 | Charles F. Paradise |
| An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans. | ||||||
| 102 | Microencapsulated high intensity sweetening agents having prolonged sweetness release and methods for preparing same | US679865 | 1991-04-03 | US5108763A | 1992-04-28 | Tommy L. Chau; Subraman R. Cherukuri; Elnoria Tolliver |
| The present invention is a directed at a sweetening agent delivery system having prolonged sweetness release prepared by a method which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) a solution of a high intensity sweetening agent, wherein the sweetening agent is present in an amount from about 0.01% to about 60%, (b) polyvinyl acetate present in an amount from about 40% to about 93% and having a molecular weight in the range from about 2,000 to about 100,000, (c) a plasticizing agent present in an amount from about 0.1% to about 20%, (d) a waxy material having a melting point from about 30.degree. C. to about 120.degree. C. present in an amount from about 0.5% to about 40%, and (e) an emulsifying agent present in an amount from about 0.1% to about 20%, (B) melting and blending the polyvinyl acetate with the plasticizing agent to form a uniform mixture, (C) admixing the solution of high intensity sweetening agent with the melted mixture from step (B) and evaporating the solvent to form a uniform mixture, (D) admixing the waxy material and the emulsifying agent with the mixture from step (C) to form a uniform mixture, (E) cooling and blending the mixture from step (D), and (F) granulating the mixture from step (E). | ||||||
| 103 | Multiple encapsulated sweetener delivery system and method of preparation | US452660 | 1989-12-18 | US4981698A | 1991-01-01 | Subraman R. Cherukuri; Tommy K. Chau; Krishna P. Raman; Angel M. Orama |
| A delivery system for one or more sweeteners offers enhanced up front sweetness intensity in combination with prolonged sweetness duration, and improved protection and stability of the active. The delivery system comprises a first high intensity sweetener encapsulated in a first core coating, and a second outer hydrophilic coating containing up to the solubility limit of the second coating of a second sweetener. The resulting delivery system may be incorporated into a variety of comestible products including chewing gums and other confections, baked goods, oral pharmaceuticals and oral hygiene preparations. | ||||||
| 104 | Stabilized sucralose complex | US288512 | 1988-12-22 | US4971797A | 1990-11-20 | Subraman R. Cherukuri; Lucy L. Wong |
| The chlorosucrose sweetener known as sucralose is prepared in a thermally stable composition by co-crystallization with a cyclodextrin. The resulting crystalline product may be comminuted to form particles of desired size for use as a sweetener component in place of or in addition to known sweeteners such as sucrose, saccharin and the like, in a variety of foods, comestibles, and oral medications. The preparation of the stabilized sucralose compositions of the present invention constitutes a molecular encapsulation of the sucralose within the cyclodextrin thereby protecting the sucralose from discoloration caused by heat. Numerous applications for this stabilized complex are suggested and disclosed. | ||||||
| 105 | Flavor and sweetness enhancement delivery systems and method of preparation | US114483 | 1987-10-28 | US4803082A | 1989-02-07 | Subraman R. Cherukuri; Steven M. Faust; Daniel A. Orlandi |
| A free-flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions comprising a powdered flavor composition encapsulated in a matrix comprising thaumatin, monellin, dihydrochalcones and mixtures thereof, and a hydrophobic wax or fat. The delivery system is particularly useful in chewing gums, confectioneries and pharmaceutical preparations as well as other food products. | ||||||
| 106 | Method of making soft ice-drink and apparatus of making the same | US118139 | 1987-11-09 | US4786002A | 1988-11-22 | Yoshihiko Mitsubayashi; Toshio Ando |
| An apparatus of making a soft ice-drink comprises a mixing mechanism including a container containing a liquid material such as syrup and into which shaved ice pieces are discharged, rotary blades, rotatably supported within the container, for mixing together the liquid material and shaved ice pieces and smashing the shaved ice pieces into granules of ice, and a drive motor for rotating the rotary blades at high speeds, and an ice shaving mechanism, disposed on an apparatus bed and above the mixing mechanism, including a shaver casing having a slit to which a shaving blade is exposed and a shaved ice dischage chute opened to above the container, and rotatable blades, provided within the shaver casing, for cooperating with the shaving blade to shave ice blocks charged into the shaver casing. | ||||||
| 107 | Pretreatment in encapsulation process | US726408 | 1985-04-24 | US4588612A | 1986-05-13 | Douglas W. Perkins; Anthony V. Petricca |
| A process for encapsulating materials which are difficult to fluidize in a fluidized bed reactor comprising the steps of (1) compacting said materials into a plurality of flat chips; (2) grinding said chips into particles having a small particle size; (3) forming a fluid bed of the particles of step (2) in a fluid bed spray reactor; (4) applying a spray of a melted or molten hydrogenated liquid or wax to the surface of said particles in said reactor, encapsulating said particles; withdrawing said encapsulating material from said reactor. | ||||||
| 108 | Process of encapsulating an oil and product produced thereby | US369306 | 1973-06-12 | US3971852A | 1976-07-27 | Joseph Brenner; Gary H. Henderson; Robert W. Bergensten |
| Compositions, preferably in particulate form, comprising a cellular matrix having oil in the cells thereof in which the matrix comprises polysaccharide and polyhydroxy compounds in such proportions that the oil may constitute up to 80% by volume so stably held in the cells that the extractable oil is not substantially in excess of 5%. This is accomplished by proportioning the ingredients to produce a glassy, preferably water soluble, matrix having a plastic or flowable range that prevents or seals oil escape paths in the wall material such as cracks, fissures, pin holes and deep pits. The polysaccharides are primarily not the sweet, readily soluble saccharides like sugar but rather higher polysaccharides of the non-sweet, colloidally soluble types such as natural gums, e.g., gum arabic, starch derivatives, dextrinized and hydrolyzed starches, and the like. The polyhydroxy compounds may be alcohols, plant-type sugars, lactones, monoethers and acetals. The process of making these compositions comprises forming an aqueous phase of the polysaccharide and polyhydroxy compound in proper proportions, with added emulsifier if necessary or desirable, emulsifying the oil (either of the volatile or non-volatile type) in the aqueous phase and removing moisture while the mass is plastic or flowable, e.g., by spray drying droplets of the emulsion, by spreading on a substrate such as a belt, drum, drinking cup and the like. | ||||||
| 109 | Sweetening material and method for manufacturing the same | US43169974 | 1974-01-09 | US3930048A | 1975-12-30 | WOOKEY NORMAN; JACKSON ARTHUR FREDERICK; COLLINS MICHAEL CLIVE; FRANCIS BRIAN |
| A sweetening material comprising dextrose and a synthetic sweetening agent, said material having a sweetening power substantially equivalent to that of sugar but of low bulk density and low calorific value. It may be produced by spray drying of syrup and powder to form agglomerates which are separated by size.
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| 110 | Process for producing a simulated nutmeat | US3719497D | 1970-06-15 | US3719497A | 1973-03-06 | KOLOSKY J; GALLE E; MIKKELSON M |
| SIMULATED NUTMEAT PRODUCTS ARE PREPARED BY FORMING A HOMOGENEOUS DISPERSION COMPOSED OF MINUTE DROPLETS OF FAT OF OIL SUSPENDED IN A CONTINUOUS PHASE COMPOSED OF A HYDROPBILIC FILM-FORMER SUCH AS AN AQUEOUS PROTEIN SUSPENSION. THE DISPERSION IS ATOMIZED AND DRIED TO PROVIDE PARTICLES COMPOSED OF AN LOEAGINOUS INTERNAL PHASE ENCAPSULATED WITHIN THE PROTEIN FILM. THE PARTICLES ARE PLACED IN A PRESS ANS SUBJECTED TO SUFFICIENT PRESSURE TO CAUSE THE PARTICLES OF BECOME BONDED TOGETHER AT THEIR POINTS OF CONTACT AND TO EXCLUDE MOST OF THE AIR TO FORM A SELF-SUPPORTING STRUCTURE HAVING THE SHAPE OF NATURAL NUTMEAT PREFERABLY. THESE PIECES ARE THEN UNIFIED BY EXPOSURE TO MOISTUE VAPOR FOR A PERIOD OF TIME SUFFICIENT TO INCREASE THE MOISTURE LEVEL BY BETWEEN ABOUT 3 AND 30 PERCENT (TYPICALLY ABOUT 10 TO 15 PERCENT). THE PIECES ARE THERAFTER DRIED IN AIR TO BRING THE FINAL MOISTURE CONTENT TO BETWEEN 1 AND 3.5 PERCENT.
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| 111 | Dispersible chocolate drink composition and process for its preparation | US37750464 | 1964-06-24 | US3385710A | 1968-05-28 | DOMINIQUE REYMOND; THEODORE HODEL |
| 112 | Process of producing a candy coated cereal | US38208153 | 1953-09-24 | US2868647A | 1959-01-13 | VOLLINK WILLARD L |
| 113 | Chocolate food composition | US52098055 | 1955-07-11 | US2851365A | 1958-09-09 | PERROZZI JOSEPH R |
| 114 | 과자 제품용 번짐 저항성 착색 입자 | KR1020157017385 | 2014-03-07 | KR1020150097559A | 2015-08-26 | 슈탕글,킴벌리엠.; 쿨리,주디스케이. |
| 다수의 식용 비-흡습성 입자를 제공하는 단계; 다수의 비-흡습성 입자를 코팅 팬 내에서 수성 착색제 시스템과 함께 분무하여 다수의 코팅 입자를 얻는 단계; 코팅 팬 내에서 다수의 코팅 입자를 분무하는 단계 및 건조하는 단계의 적어도 일부 동안 동시에 다수의 코팅 입자를 텀블링시키는 단계를 포함하는 식용 착색 입자의 제조방법이 제공된다. 생성된 코팅 입자는 비-흡습성 입자의 흡습 한계까지의 상대 습도를 갖는 환경에서 색 번짐에 대한 저항성을 나타내는 착색된 외관을 갖는다. | ||||||
| 115 | 활성 성분의 캡슐화 방법 | KR1020137013833 | 2011-12-05 | KR1020130129209A | 2013-11-27 | 바라제롬; 다르델그레고리; 마르티마우루스; 비비앙카스티오니나탈리; 비크마리옹; 삼삐에리다나 |
| 본 발명은 캡슐화 분야에 관한 것이다. 보다 구체적으로, 식용 조성물 내 또는 식용 조성물 상 활성 성분의 캡슐화를 위한 신규 방법에 관한 것이다. | ||||||
| 116 | 속이 빈 초콜렛의 제조키트 및 이를 이용한 제조방법 | KR1020110002832 | 2011-01-11 | KR101055614B1 | 2011-08-09 | 최재현; 이홍채 |
| PURPOSE: A producing kit for hollow chocolate, and a producing method of the hollow chocolate using thereof are provided to enable customers to produce the hollow chocolate by themselves. CONSTITUTION: A producing kit for hollow chocolate comprises the following: an upper frame(20) covering the upper side of a lower frame(10); an intaglio frame(30) for storing a chocolate solution by being formed on the lower frame; a relief frame(40) protruded from the upper frame for producing the chocolate with an inner space by being inserted into the intaglio frame; a hole forming protrusion protruded from the bottom of the intaglio frame; a hole forming groove formed on the relief frame for punching an infusion hole to the chocolate by receiving the hole forming protrusion; and a recessed groove unit(50) and a protruded jaw unit(60). | ||||||
| 117 | 입체 디자인 초콜릿의 제조방법 및 이를 사용하여 얻어진입체 디자인 초콜릿 | KR1020070062528 | 2007-06-25 | KR1020080038003A | 2008-05-02 | 김예경 |
| A method of manufacturing chocolate with a three-dimensional design is provided to obtain chocolate products with gustatory and visual properties. Chocolate(10) with a three-dimensional design is prepared by the steps of: engraving a high-resolution intaglio patterns on one surface of a first mold; applying a mold release agent to the first mold, filling first chocolate(11) into the intaglio patterns of the first mold and scraping; placing a second mold with a hole for receiving the intaglio patterns of the first mold on the first mold, filling second chocolate(12) into the hole and scraping; and separating the first mold from the second mold. The first mold is made of acrylic plate. The mold release agent is Cacao Butter. The first chocolate and second chocolate are real chocolate with a 20 to 40% cacao by weight or premium chocolate with more than 40% cacao by weight and have the same or different colors. | ||||||
| 118 | 가스를 포함하는 아이스크림 제조방법 및 그 아이스크림 | KR1020020068089 | 2002-11-05 | KR1020040039862A | 2004-05-12 | 전호남; 정후길; 김응률 |
| PURPOSE: A method of producing the titled ice cream by pouring specified ice cream having various functionalities containing oxygen or aroma gas for treatment into air cells of ice cream is provided. The ice cream is filled with purified gas without general air in the air cells and thus solves problems of microorganism proliferation. CONSTITUTION: An auxiliary material containing sugar, fat, flavorings and stabilizers is mixed with at least one of milk and skim milk as a main material, sterilized and then subjected to a homogenization process to produce an ice cream mix. Thereafter, the ice cream mix in an ice cream mix storage tank(20) is mixed with gas in an oxygen storage tank(30) while agitating and cooling at the same time to allow the air cells to be filled with the gas after forming air cells. | ||||||
| 119 | 식품 입자의 건조 코팅 또는 냉동 액체 입자의 캡슐화 방법 | KR1020037016499 | 2002-06-19 | KR1020040014563A | 2004-02-14 | 달지엘,신,엠.; 프리드만,토마스,이.; 슈르,조지,에이. |
| 약 0.5 ㎜ 내지 약 20.0 ㎜ 크기의 식품 입자를 건조 코팅하는 방법이 개시되어 있다. 코팅된 식품 입자는 비코팅된 식품 입자의 습도와 실질적으로 동일한 습도를 갖는다. 또한, 5 ㎛ 내지 5 ㎜ 크기의 냉동 액체 입자를 액체 코팅 물질로 캡슐화하는 방법이 개시되어 있다. 또한, 본 발명의 방법 중 하나에 의해 제조된 코팅된 식품 입자 및 캡슐화된 냉동 액체 입자가 개시되어 있다. | ||||||
| 120 | Chocolate beverage and process for the preparation thereof | US725428 | 1996-10-03 | US5894031A | 1999-04-13 | William Caly; Richard Derek Gullo; Soledad N. Palag; Marcel Rosse |
| A beverage mix comprising at least about 40% by weight based on the total weight of the beverage mix of chocolate or compound confectionery pieces whose thickness is from about 0.25 to 0.75 mm together with a powdered cocoa mix or powdered creamer. | ||||||
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