| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | Method for decorating edible substrates with pellet shaped candy pieces | US09919961 | 2001-08-02 | US20030026873A1 | 2003-02-06 | Thomas M. Collins; James M. Suttle; Neil A. Willcocks |
| A method is disclosed for preparing an edible substrate such as a chocolate tablet having pellet shaped candy pieces arranged on the surface thereof in a predetermined defined pattern. Also disclosed is a novel chocolate confectionery prepared by the disclosed method and an apparatus for practicing the method. | ||||||
| 162 | Soft candies for ice cream and method of making | US09876881 | 2001-06-07 | US20020197356A1 | 2002-12-26 | Emanuel E. Katz |
| A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with a hydrated gelatin/pectin solution. The resulting combined solution is then cooked at elevated temperature and pressure to form a candy melt. The resulting candy melt is reduced in moisture content and mixed with color, flavor and acid prior to forming the candy melt into discrete, soft candy pieces, e.g., by depositing in starch moulds. The candies are mixed with ice cream to form a soft candy and ice cream confection. | ||||||
| 163 | Frozen novelties and their manufacture | US09427577 | 1999-10-27 | US06491958B1 | 2002-12-10 | John Vincent Tucker; Selma Elizabeth Morcom |
| An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer. | ||||||
| 164 | Water-in-oil spread with water base fruit composition | US09298415 | 1999-04-23 | US06171624B2 | 2001-01-09 | Podutoori Ravinder Reddy; Thomas John Wajda, Jr.; Michael Charles Cirigliano; Andreas Markus Keller |
| A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture. | ||||||
| 165 | 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. | ||||||
| 166 | Congealed fruit confection especially for making fruit clusters | US218439 | 1994-03-28 | US5554406A | 1996-09-10 | David J. Muenz; Harold J. Hochstetler |
| A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of the mixture where the mixture is congealed in molding material to reduce the water of the mixture to provide a water activity of substantially less than about 0.40. | ||||||
| 167 | Dairy case confection | US393350 | 1995-02-21 | US5538745A | 1996-07-23 | Uwe Tapfer; Malcolm Austin |
| A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals. | ||||||
| 168 | Preparation of high-impact and stable encapsulated flavors for frozen or refrigerated desserts and products resulting therefrom | US176832 | 1994-01-03 | US5536519A | 1996-07-16 | Ernst Graf; Johan P. van Leersum |
| This invention is directed to a method for preparing frozen flavor capsules as well as a method for incorporating these flavor capsules into low-fat frozen or refrigerated desserts. The invention also encompasses the capsules themselves, as well as dessert products incorporating these capsules. The capsules are prepared by first forming discrete composite capsules having a flavor encapsulated in an oil, and then freezing these capsules to solidify the oil and form discrete frozen solid flavor particles. Because the oil is essentially a liquid at ambient temperature, the oil liquifies in the mouth upon consumption, providing a balanced flavor release from, the previously protected flavor capsule. | ||||||
| 169 | Process of sugarless hard coating and products obtained therefrom | US241709 | 1994-05-12 | US5478593A | 1995-12-26 | Michel Serpelloni; Guillaume Ribadeau-Dumas |
| The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists essentially of the application of a syrup containing at least 90% of a polyol chosen from sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol and isomalt to a product, followed by, the application, in powder form, of a quantity of powder which has a purity higher than 95% with respect to this same polyol; these applications being performed without carrying out a forced drying. | ||||||
| 170 | Process for producing microparticulated protein and the product thereof | US570582 | 1990-08-21 | US5147677A | 1992-09-15 | Gregory R. Ziegler |
| The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the product manufactured in accordance with the process as a replacement of at least a portion of fat in formulated edible foods manufactured for human use. | ||||||
| 171 | Milk-shake product | US860068 | 1986-05-06 | US4737372A | 1988-04-12 | Laurence D. Bender; Mervyn R. Goddard |
| A milk-shake is prepared by freezing at least two portions of its constituents under different conditions, such that clearly different ice crystal sizes are generated, and freezing the combined portions to a storing temperature below -15.degree. C.; this frozen product is prepared for consumption by partly thawing it, using a controlled amount of microwave energy. | ||||||
| 172 | Tea-colored flavor granules | US735136 | 1976-10-26 | US4076847A | 1978-02-28 | Richard Shaw Johnson; John Kenneth Potter |
| Beverage compositions comprise flavor granules coated on the outer surface with a powdered beverage such as tea, cocoa or coffee, preferably prepared by coating the flavor granules in a rotating granulator. | ||||||
| 173 | Method of manufacturing a chocolate product | US705207 | 1976-07-14 | US4045583A | 1977-08-30 | Maurice Stanley Jeffery; Paul Anthony Glynn; Mohammed Moiz Uddin Khan |
| A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated. | ||||||
| 174 | Preparation of fat-containing beverages | US556757 | 1975-03-10 | US4031261A | 1977-06-21 | Jack R. Durst |
| Fat-containing beverages such as shakes for frozen storage and thawing by reconstitution are prepared by vigorously mixing edible fat in liquid state with an edible hydrophilic film former and water while the film former is in saturated solution to encapsulate the fat with the film former and produce a stable dispersion. Thereafter, additional water is added to dilute the dispersion to the consistency of the beverage being prepared and the diluted dispersion is mixed to produce a smooth uniform dispersion and overrun, and frozen to a hard solid mass. Several configurations of the frozen beverage especially adapted for rapid reconstitution by microwave energy are disclosed. | ||||||
| 175 | Dry particulate flavor composition, method of making same and use thereof | US49807774 | 1974-08-16 | US3914439A | 1975-10-21 | GRAVES ROBERT E |
| Liquid flavor oils such as lemon oil are absorbed on to sugar crystals having hydrogenated vegetable oil coatings thereon and sealed therein with a shellac coating to form a dry, freeflowing particulate flavor composition. A method of absorbing the liquid flavor oil onto the hydrogenated vegetable oil without melting the latter is disclosed. Also disclosed are tea brewing bags containing, in addition to cut tea leaves, the particulate flavor composition which can be used to brew lemon flavored tea.
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| 176 | Dry instant composition for grained confections | US3745022D | 1970-10-30 | US3745022A | 1973-07-10 | BROEG C; MONTI A; TROY J |
| A DRY MIX FOR A GRAINED CONFECTION PRODUCT COMPRISES SUGAR AND A FAT HAVING A SETTING POINT IN THE RANGE OF FROM ABOVE ABOUT ROOM TEMPERATURE TO ABOUT 110*F., PREFERABLY 90 TO 100*F., AND HAVING A RAPID CYRSTALLIZATION RATE. THE MIX IS BLENDED WITH SUFFICIENT WATER TO FULIDIZE THE MIX, BUT NOT DISSOLVE THE INGREDIENTS, AT A TEMPERATURE ONLY SLIGHTLY ABOVE THE SETTING POINT OF THE FAT AND, AFTER THE MOIST MIXTURE IS FORMED INTO THE DESIRED CONFIGURATION, IT IS COOLED TO SOLIDIFY IT.
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| 177 | Gelling agent and method of making and using the same | US3595676D | 1966-05-25 | US3595676A | 1971-07-27 | LANGEN ARNOLD; THIELE HENRY |
| PREPARING A GRANULAR COMPOSITION SUITABLE FOR MAKING JAMS AND JELLIES BY FINELY GRIDING TOGETHER EQUAL PORTIONS OF PECTIN ANC SUGAR, ADMIXING THIS FINELY GROUND MIXTURE WITH LARGE WET SUGAR GRANULES UNTIL THE SURFACES OF THE LARGE SUGAR GRANULES ARE COATED WITH THE FINELY GROUND PECTIN-SUGAR MIXTURE. FRUIT ACID AND POWDER MAY ALSO BE ADDED ALONG WITH THE PECTIN-SUGAR MIXTURE.
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| 178 | Packaged food product and process for making same | US3552980D | 1969-11-12 | US3552980A | 1971-01-05 | COOPER IRWIN; SEXTON EDWIN LEON; MELNICK DANIEL; WEGNER MARCUS I |
| A HYDROPHILIC SPREAD SUCH AS PEANUT BUTTER IS PACKAGED IN CONTACT WITH A MODIFIED SWEET AQUEOUS SPREAD, WHICH IS VIRTUALLY INDISTINGUISHABLE IN FLAVOR, TEXTURE, SPREADABILITY AND MOUTHING CHARACTERISTICS FROM A CONVENTIONAL JELLY, JAM, OR THE LIKE. THE MODIFIED SWEET AQUEOUS SPREAD, WHICH CAN READILY BE PREPARED BY MODIFYING A SUITABLE CONVENTIONAL JELLY, JAM, OR THE LIKE, HAS THE FOLLOWING COMPOSITION; FROM ABOUT 10% TO ABOUT 20% WATER; FROM ABOUT 10% TO ABOUT 20% OF A NON-AQUEOUS EDIBLE LIQUID VISCOSITY REDUCING AGENT SUCH AS GLYCERINE, THE WATER AND VISCOSITY REDUCING AGENT BEING PRESENT IN AN AMOUNT OF FROM ABOUT 25% TO ABOUT 35%; FROM ABOUT 10% TO ABOUT 30% CORN SYRUP SOLIDS; THE REMAINDER OF THE SPREAD COMPRISING WATER-SOLUBLE CARBOHYDRATES, NATURALLY-OCCURRING FRUIT SOLIDS, PLUS, IF DESIRED, MINOR AMOUNTS OF VARIOUS OPTIONAL INGREDIENTS CUSTOMARILY PRESENT IN JELLIES, JAMS, OR THE LIKE. THE SPREAD IS FURTHER CHARACTERIZED BY LESS THAN 50% OF THE NON-AQUEOUS PORTION THEREOF COMPRISING CARBOHYDRATE MATERIALS HAVING A MOLECULAR WEIGHT OF LESS THAN 200. THE TWO SPREADS CAN BE PACKAGED IN CONTACT WITH ONE ANOTHER FOR INDEFINITE PERIOD OF TIME, WITHOUT ANY WATER MIGRATING FROM THE MODIFIED SWEET AQUEOUS SPREAD INTO THE HYDROPHILIC SPREAD, AND WITHOUT ANY CRYSTALLIZATION OF THE SUGARS CONTAINED IN THE MODIFIED SWEET AQUEOUS SPREAD.
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| 179 | Candy suspension composition for food delicacies | US80039859 | 1959-03-19 | US2970919A | 1961-02-07 | PAUL PERRY |
| 180 | Frozen beverage and method for making the same | US44772054 | 1954-08-04 | US2863776A | 1958-12-09 | LISHER VELMA E |
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