| 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 | 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 | ||||||
| 162 | 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. | ||||||
| 163 | 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. | ||||||
| 164 | 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. | ||||||
| 165 | Frozen novelties and their manufacture | US8566 | 1998-01-16 | US6099874A | 2000-08-08 | 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. | ||||||
| 166 | Delivery of controlled-release system(s) | US967248 | 1997-11-05 | US6020002A | 2000-02-01 | Garry L. Myers; Gerald E. Battist; Richard C. Fuisz |
| The present invention is a method and a dosage unit for delivery of a controlled-release system. The dosage unit is a quick dissolve unit which can be prepared by mixing uncured shearform matrix and a controlled-release system, either molding or compacting a unit dosage form and curing the shearform matrix. The controlled-release systems used in the present invention include instantaneous release components, delayed release components, sustained release components, and combinations thereof. | ||||||
| 167 | Method of making a combination popsicle and device therefor | US86908 | 1993-07-07 | US5660866A | 1997-08-26 | Hisahiro Tomioka; Masakazu Shimazaki; Susumu Makino; Kimitaka Takeno |
| The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle. | ||||||
| 168 | Process of sugarless hard coating and products obtained therefrom | US531646 | 1995-09-21 | US5571547A | 1996-11-05 | 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, on the one hand, in the application of a syrup containing at least 90% of a polyol chosen from sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol and isomalt and, on the other hand, in 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. | ||||||
| 169 | Ice cream confection | US204875 | 1994-03-02 | US5482728A | 1996-01-09 | Uwe Tapfer; Malcolm Austin |
| An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating.A process of producing a frozen ice cream confection comprising mixing together a solid or semi-solid aerated composition comprising non-fat milk protein and ice crystals and particles having a sweetener core encapsulated in a butterfat coating at a temperature wherein there is substantially no melting of the ice crystals. | ||||||
| 170 | Apparatus and method for coating particles | US165727 | 1993-12-10 | US5447565A | 1995-09-05 | Joo H. Song; Donald J. Townsend |
| Methods and apparatus for coating materials are provided. The apparatus includes a first member located above a rotating member and including a top opening and a bottom opening. A second member is located at least partly within the first member including a bottom opening and a closed top portion. A feeder for feeding the first material through the top opening of the first member is provided. A second feeder for feeding the second material. | ||||||
| 171 | Combination popsicle, method of making the same, and device therefor | US828996 | 1992-02-04 | US5256426A | 1993-10-26 | Hisahiro Tomioka; Masakazu Shimazaki; Susumu Makino; Kimitaka Takeno |
| The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle. | ||||||
| 172 | Method for preparing fat-and-oil-coated sweetener compositions and compositions so prepared | US733989 | 1991-07-22 | US5153013A | 1992-10-06 | Moriyuki Suyama; Keiichi Sakai; Kazunori Ooi |
| By adding lecithin and/or a surfactant having an HLB value of not greater than 6 either before or during the addition of a peptide sweetener to a heated and melted fat or oil, the problems of viscosity increase and gelation may be overcome even when the sweetener is added in large amounts and has a small particle size. | ||||||
| 173 | Alitame stability using hydrogenated starch hydrolysate syrups | US487760 | 1990-03-01 | US5034231A | 1991-07-23 | Robert J. Yatka; Bruce E. Foster |
| A comestible containing sweetening amounts of Alitame is disclosed, into which is incorporated an effective amount of hydrogenated starch hydrolysate syrup, and/or from which is excluded glycerine, to stabilize the Alitame against decomposition during storage such that after storage at 85.degree. F. for eight weeks, at least 40% of the originally present Alitame has not degraded into non-sweetening decomposition products. | ||||||
| 174 | Chocolate coated beverage mixes | US295818 | 1989-01-11 | US4980181A | 1990-12-25 | William F. Camp; Eugene R. Fischbach |
| A composition for preparation of a beverage in which agglomerates of a beverage base are coated with chocolate. | ||||||
| 175 | Beverage capsules | US396737 | 1989-08-18 | US4925683A | 1990-05-15 | Eugene R. Fischbach; Stephen J. Destephen |
| A beverage capsule in which a beverage base is enclosed in a thin walled solid envelope made of chocolate or a fat-based confectionery coating. | ||||||
| 176 | Composition and method for providing controlled release of sweetener in confections | US761205 | 1985-07-31 | US4634593A | 1987-01-06 | John J. Stroz; Wayne J. Puglia |
| A composition and method for providing slowed-down or controlled release of sweetener for confections including an agglomeration of sweetener and an insoluble fat material. | ||||||
| 177 | Filled sugar candies and a method of remelting and remolding such candies to produce home made molded hard sugar candies | US704640 | 1985-02-22 | US4614658A | 1986-09-30 | James E. Wilson; Alexander J. Chalmers |
| A filled sugar candy made with a hard sugar candy outer shell encasing a center filling made of a viscous liquid sugar syrup. The hard sugar candy outer shell consists essentially of sugar materials with a low moisture content, less than approximately two percent by weight, and with essentially no acid content. The center filling syrup consists of a moisture content ranging from 19 to 23 percent by weight, the remainder consisting of sugars with essentially no acid content. The center filling syrup ranges from 13 to 16 percent by weight of the filled sugar candy, the remainder being the hard sugar candy outer shell.In a home kitchen, the filled sugar candy is melted by applying heat and agitation thereto to produce a hot viscous syrupy product which homogeneously combines the hard sugar candy outer shell and the center filling. The melted syrupy product is poured into molds and is allowed to cool, whereby the poured product becomes molded hard sugar candies. The presence of the center filling syrup in the filled sugar candy greatly facilitates the melting and pouring steps, with the use of a low heat for melting, and with no significant darkening or discoloration of the finished candies. | ||||||
| 178 | Composition containing food acid and sugar and process for making same | US3748150D | 1971-09-10 | US3748150A | 1973-07-24 | FULGER C; CREEK B |
| FOOD ACID IS MELTED AND APPLIED IN ATOMIZED FORM TO PARTICULATE MATTER CONTAINING ACID DEGRADABLE SUGAR. THE SUGAR CAN BE IN THE FORM OF AGGLOMERATES OR FREE FLOWING PARTICLES. THE TEMPERATUE OF THE ACID IS MAINTAINED AT A HIGH ENOUGH LEVEL TO EVAPORATE ANY WATER CONTAINED THEREIN BEFORE CONTACT WITH THE SUGAR, THEREBY PREVENTING INVERSION OF THE SUGAR.
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| 179 | Method for coating cereal with ice cream products | US3561981D | 1967-05-15 | US3561981A | 1971-02-09 | ROE JAMES E; MARKUS JOSEPH; BREEDING EDWIN C |
| A READY-TO-EAT BREAKFAST CEREAL IS PREPARED WHICH, UPON ADDITION OF MILK, DEVELOPS THE CHARACTERISTIC FLAVOR OF ICE CREAM. THE PRODUCT IS PREPARED BY FIRST PRECOATING CEREAL PARTICLES, WITH A BINDER, WHICH IS PREFERABLY SUGAR SYRUP, AND WHILE STILL TACKY, APPLYING A DRY FLAVORING COMPOSITION, CONSISTING ESSENTIALLY OF A DRY ICE CREAM PRODUCT, SUCH AS FREEZE-DRIED ICE CREAM, SPRAY-DRIED ICE CREAM, POWDERED ICE CREAM MIXES AND IN GENERAL, ANY DEHYDRATED ICE CREAM PRODUCT. THE FINISHED GOODS, AFTER DRYING, CONTAIN 15-66% CEREAL MATERIAL, 1-50% SUGAR, AND 5-35% FLAVORING COMPOSITION.
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| 180 | Process for the preparation of dry culinary mixes | US3551166D | 1965-10-11 | US3551166A | 1970-12-29 | BAUM WILLI; SOMMER JURGEN |
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