| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | Manufacture of a stable encapsulated flavor with a high impact on the product to manufacture frozen or refrigerated desserts and from this | JP51845595 | 1994-05-11 | JPH09508787A | 1997-09-09 | グラフ，エルンスト; レールサム，ヨハン ペーター バン |
| (57)【要約】 本発明は冷凍フレーバカプセルの製造方法およびこれらのフレーバカプセルを低脂肪冷凍または冷蔵デザートに添加する方法を目的とする。 本発明はカプセル自体およびこれらのカプセルを添加するデザート製品をも包含する。 カプセルは最初油にカプセル化したフレーバを有する不連続性複合材料カプセルを形成し、次にこれらのカプセルを冷凍して油を固化し、不連続性冷凍固体フレーバ粒子を形成して製造する。 油は環境温度で本質的に液体であるので、油は消費時口内で液化し、予め保護したフレーバカプセルから均衡のとれたフレーバ遊離を供する。 | ||||||
| 122 | Confectrionery delivery system for active ingredient | JP18962190 | 1990-07-19 | JPH0358936A | 1991-03-14 | ROBAATO KEI YANGU; SHIYURII SHII SHIYAAMA; SHIYANNSHIYAN SHIEU; JIEIMUZU JIEI SHIYOO |
| PURPOSE: To provide a confectionery delivery system, comprising an ion exchange resin precoated with lecithin, wax, etc., and a confectionery matrix and capable of effectively masking an unpleasant taste and feeling in the mouth and facilitating the administration. CONSTITUTION: This chewable delivery system comprises (A) an ion exchange resin selected from colestipol or the one, having imidazolium groups as functional groups and precoated with a substance selected from lecithin, a ≤4C polyoxyalkylene, a glyceride having ≤100°C melting point, a polyalkylene glycol having ≤3,700 molecular weight, a synthetic and a natural waxes and a mixture thereof and (B) a confectionery matrix containing about 0.1-5wt.% gelatin, about 0.1-25wt.% humectant substance (glycerol and its 2-7C alkyl ester), a sweetener and about 1-30wt.% water. The ratio of the coating to the active ingredient is preferably within the range of about (1:3) to (1:8). COPYRIGHT: (C)1991,JPO | ||||||
| 123 | Delivery system intensified in flavor and sweetness and its preparation | JP26964388 | 1988-10-27 | JPH01144948A | 1989-06-07 | SABURAAMAN RAO KERUKUURU; SUTEIIBUN MAIKURU FUAUSUTO; DANIERU ANSONII OORANDEI |
| PURPOSE: To provide the subject system which is in a flowing particle form and is usable for chewing gum, confectionery, pharmaceutical preparations, bakery, etc., by capsulating a powder flavor compsn. with a hydrophobic matrix contg. a flavor/sweetness intensifying agent, etc. CONSTITUTION: (A) The powder flavor compsn. is prepd. by spraying flavor oil on preferably 50 to 95wt.% solid carriers (e.g.; sugar, etc.) and drying the carriers. On the other hand, (B) the flavor/sweetness intensifying agent selected from thaumatin, monellin and dihydrochalcone, (C) wax (e.g.; vaseline, etc.) and (D) fat (e.g.; palm oil, etc.) are homogeneously mixed and the mixture is sprayed toward the flow of the suspended particles of the component A, by which the particles are coated with the component A. | ||||||
| 124 | JPS609782B2 - | JP12711676 | 1976-10-22 | JPS609782B2 | 1985-03-13 | RICHAADO SHOO JONSON; JON KENESU HOTSUTAA |
| 125 | JPS5035072A - | JP6696774 | 1974-06-12 | JPS5035072A | 1975-04-03 | |
| 126 | 비스킷 든 커피잔 | KR1020120079692 | 2012-07-22 | KR1020140012550A | 2014-02-03 | 임정빈 |
| The present invention produces a cup having a separate storage space in the lower part of a cup thereby being opened and closed in a slide format and enabling a user to put biscuits inside and to conveniently eat them. Unlike existing 'Cookies to eat with tea' (Patent Application No. 2020050013178), the invention enables a user not to easily drop cookies and to permanently use not for one time use only. The invention eliminates the inconvenience for users to separately prepare tea or coffee when eating such as cookies, etc., is easy to be carried, and gives comfort and convenience for a user to enjoy cookies with coffee. | ||||||
| 127 | 솜사탕 아이스크림 및 그 제조 방법 | KR1020110064174 | 2011-06-30 | KR101093689B1 | 2011-12-15 | 권요셉; 박서연; 신연숙; 박종석; 정숙자; 황영하; 김덕순 |
| PURPOSE: Cotton candy ice cream and a producing method thereof are provided to form a coating layer on the ice cream using cotton candy for delaying the melting time of the ice cream. CONSTITUTION: A producing method of cotton candy ice cream comprises the following: preparing ice cream, and inserting a supporting stick into the ice cream; coating the surface of the ice cream with edible powder selected from vanilla powder, chocolate powder, green tea powder, strawberry powder, orange powder, or cocoa powder; and coating the product with cotton candy, and compressing the obtained cotton candy coating layer. | ||||||
| 128 | 분말상 츄잉 검 조성물, 이 조성물의 용도 및 그러한 조성물의 제조 방법 | KR1020117002998 | 2009-07-07 | KR1020110061545A | 2011-06-09 | 함멜루르젠스; 안데르센오토; 쿠스크타게베드슈테드 |
| 본 발명은 츄잉 검 베이스를 50% w/w 이상으로 함유하는 분말상 츄잉 검 조성물에 관한 것이고, 여기서 상기 조성물의 입자의 95% w/w 이상은 직경이 1200 마이크론 미만인 입자 크기를 갖는다. 또한, 본 발명은 상기 분말상 검 조성물의 용도에 관한 것이다. 또한, 본 발명은 (a) 코어 구획, (b) 본 발명의 조성물을 포함하는 하나 이상의 층을 포함하는 츄잉 검에 관한 것이다. 추가로, 본 발명은 상기 츄잉 검의 제조 방법으로서,
(a) 코어 조성물을 제공하는 단계, 및 (b) 패닝 공정을 이용하여 상기 코어 조성물을 본 발명에 따른 조성물로 코팅하는 단계 를 포함하고, 임의로 (c) 패닝 공정을 이용하여 외부 중간 층을 외부 마무리 층으로 코팅하는 단계 를 포함하는 제조 방법에 관한 것이다. |
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| 129 | 개선된 경질 당코팅법 | KR1020037002659 | 2002-06-21 | KR100936825B1 | 2010-01-14 | 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. 당코팅법, 말티톨, 이소말트, 소르비톨 시럽 | ||||||
| 130 | 쿠키(과자류)의 제조와 장식방법 | KR1020070098921 | 2007-10-01 | KR1020090033740A | 2009-04-06 | 권혁용 |
| A method for manufacturing and decorating cookies is provided to combine different color and taste, make cookie of good shape, and simplify complex process. A method for making cookies comprises a step of preparing dough with wheat flour and butter; a step of making to thin dough using a push rod; a step of making a shape of cookie using the dough; a step of making cookie shapes 1 and 2 using a cookie frame; a step of putting the cookie shape 2 on the cookie shape 1 to make cookie shape 3; a step of combining the cookie shape 2 with the cookie shape 3 and heating in an oven to make a combined cookie as the butter is melt by the heat; and a step of baking in the oven. | ||||||
| 131 | 냉각 효과가 없는, 크실리톨 또는 에리트리톨을 포함하는무설탕 제과품 | KR1020060127728 | 2006-12-14 | KR1020070063452A | 2007-06-19 | 도쉬,브루노; 델바에르,프란시스; 뮬러,엘자; 조우,징위베뜨 |
| Sugar-free confectionery containing a mixture of xylitol or erythritol with reduced cooling effect is provided, which has good texture and does not contain sugar in xylitol. The confectionery contains 36 to 42% by weight of xylitol, 18 to 24% by weight of dextrin and 5 to 15% by weight of mannitol, based on dry weight. The confectionery contains a mixture of xylitol and indigestible dextrin in a weight ratio of 22:75 to 75:25; and additionally mannitol, maltitol, isomalt, inulin or Arabic gum. The confectionery is boiling sugar, hard caramel, soft caramel, toffee, chewy paste or chocolate. The confectionery is characterized in that the xylitol, dextrin and mannitol are contained in dark, white or milk sugar-free chocolate. | ||||||
| 132 | 내유지성이 우수한 제과용 토핑 | KR1020037007838 | 2001-12-20 | KR100591578B1 | 2006-06-20 | 와타나베다카오 |
| 본 발명은 저융점의 유지를 배합한 생초콜릿, 버터 등에 뿌린 경우에도, 장기간에 걸쳐 변색이나 변질을 일으키지 않는, 내유지성이 우수한 제과용 토핑을 제공하는 것을 목적으로 한다. 이 토핑은 지방산 에스테르 성분중의 모노에스테르 함량이 10 중량% 이하(O 중량%도 포함함)이고, 또한 융점이 50℃ 이상 90℃ 이하인 자당 지방산 에스테르로 제과용 토핑 소재를 코팅한 것이다. 제과용 토핑 소재로서는 당류, 당류를 미분화한 분당류, 코코아 분말 또는 색소류 등을 사용할 수 있다. | ||||||
| 133 | A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT | US15521652 | 2015-10-26 | US20180146693A2 | 2018-05-31 | Bjarne JUUL |
| The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least one of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said in line heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product. | ||||||
| 134 | POPCORN POPPING MACHINES AND METHODS FOR DIFFERENT TYPES OF POPCORN KERNELS AND DIFFERENT POPPED POPCORN TYPES | US15206852 | 2016-07-11 | US20180007940A1 | 2018-01-11 | John J. Ryan; Brian A. Whiting |
| A method and popping machine for popping different types of popcorn kernels is provided, where the different types of popcorn kernels include at least mushroom type popcorn and butterfly type popcorn. The method includes determining a selected one of the different types of popcorn kernels to be popped in a first popping cycle based upon a selection made by an operator, and then retrieving and using a first set of predetermined cooking temperature set points associated with cooking the selected one of the different types of popcorn kernels during performance of the first popping cycle. The cooking temperature set points determine several items which may include when to heat a kettle of the popping machine, when to signal an operator to take action such as loading kernels or dumping popped popcorn, and when to add sugar if a sweetened popped popcorn type is desired. | ||||||
| 135 | CONFECTION DELIVERY APPARATUS | US14642599 | 2015-03-09 | US20160143314A1 | 2016-05-26 | Frank Clark |
| A confection delivery apparatus includes a chewable set of spaced apart baffles formed from a pliable and non-resilient material. The baffles are connected perpendicular to an anchor. A joint connects to the anchor. A stem connects to the joint. The baffles curve toward the stem. The space between the baffles include a confection. An edible wax coating adheres to the baffles and the confection. | ||||||
| 136 | MULTILAYER MICROINCAPUSLATED PROBIOTIC BACTERIA | US14376268 | 2013-02-01 | US20140370107A1 | 2014-12-18 | Giovanni Mogna; Luca Mogna |
| A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity. | ||||||
| 137 | COMPOSITION | US14363471 | 2013-01-15 | US20140363543A1 | 2014-12-11 | Billie Ball; Emma Cope |
| A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport. | ||||||
| 138 | Enteric Delivery Of Functional Ingredients Suitable For Hot Comestible Applications | US13692856 | 2012-12-03 | US20140154327A1 | 2014-06-05 | Ahmad Akashe; Anilkumar Ganapati Gaonkar |
| A microencapsulated enteric matrix composition and method for manufacture are provided. The microencapsulated enteric composition includes enteric material, such as sodium caseinate and soy protein, and a functional ingredient contained therein in a core. Further, the composition includes a first coating including zein and the second, outer coating including ethylcellulose. The microencapsulated enteric composition may be suitable for use in hot comestibles. | ||||||
| 139 | EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS | US14126462 | 2012-05-22 | US20140113035A1 | 2014-04-24 | Beata Bartkowska; Natalie Ann Brooks; Richard Henry Luck; Lina Sun; Deborah Jane Noble nee Towell |
| An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. | ||||||
| 140 | EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS | US14126454 | 2012-05-22 | US20140113034A1 | 2014-04-24 | Beata Bartkowska; Richard Henry Luck; Lina Sun; Deborah Jane Noble nee Towell |
| An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. | ||||||
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