| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 用于生产甜食产品的方法和设备 | CN200580027969.7 | 2005-08-09 | CN101031206A | 2007-09-05 | 乌伟·斯坦纳; 卡尔-尤尔根·卡斯曼; 迈克尔·保罗 |
| 本发明涉及一种用于利用至少一种液态至粘稠态的初始物质来产生可选装饰的甜食的设备，所述设备包括计量单元，用于计量将物质引至计量位置；定位装置，用于执行计量单元和计量位置之间的相对定位；和输送装置，用于移走计量位置中的已计量物质。根据本发明，该设备还包括数据处理系统，该数据处理系统具有输入装置、显示装置、储存器、比较器、工艺参数计算装置、和包含致动器的控制系统，该工艺参数计算装置根据给出的计算方案来对经由输入装置输入的产品参数指定生产方法的工艺参数和/或设备的机器参数。 | ||||||
| 2 | 烘烤等加热用油性食品材料 | CN200480034588.7 | 2004-09-28 | CN1886057A | 2006-12-27 | 仲田美知子; 森川和季 |
| 本发明提供一种要掺入到烘烤制品或面包用的面团中随后加热例如烘烤的小片或厚片状的油性食品材料，其表面在烘烤后迅速固化，使得该烘烤产品即使在烘烤后立即装袋也不会粘到袋上。即，提供了一种卵磷脂含量不超过0.2％或者不含卵磷脂的油性食品材料。 | ||||||
| 3 | 火焰巧克力蛋的关键做法 | CN201610254487.5 | 2016-04-24 | CN107302938A | 2017-10-31 | 卢峰 |
| 本发明涉及火焰巧克力蛋的关键做法，所制成的火焰巧克力蛋外形美观，具有清新馥郁的巧克力和蜂蜜香气，味道香醇、酥脆可口、具有鲜明的特色，且通过巧克力与蜂蜜、奶油与果酱的有机搭配使成品具有营养丰富均衡的优点。工艺操作简单、便于控制加工条件、实现规模化生产。 | ||||||
| 4 | 水果炫彩冰糕及其制备方法 | CN201610431762.6 | 2016-06-17 | CN105994926A | 2016-10-12 | 庞杰; 杨丹; 王坤; 安瑞琪; 陈涵; 吴佳煜; 穆若郡; 袁毅; 叶安妮; 钟思敏 |
| 本发明涉及一种水果炫彩冰糕及其制备方法。水果炫彩冰糕的制备方法，包括制备水果原浆、制备复合食用胶、制备果浆混合体系、制备魔芋葡甘聚糖浆、均质、制备魔芋葡甘聚糖奶凝胶和制备水果炫彩冰糕。本发明具有如下优点：1、添加的魔芋葡甘聚糖是一种良好的可溶性膳食纤维，对营养不平衡有调节作用，能够增加饱感，减少饥饿感，并对高血脂、高胆固醇、糖尿病、肥胖病、便秘症等有很好的防治作用。2、将水果风味果糕作为夹心加入魔芋葡甘聚糖凝胶中冷冻成型，最大限度地保留了水果的营养价值，与水果果肉相比延长了贮藏时间，口感有层次，且滑而不腻。3、添加阿斯巴甜来增加甜度，不会提高人体血糖。4、不添加任何防腐剂，对人体无害。 | ||||||
| 5 | 营养枣的制备方法 | CN201610406457.1 | 2016-06-12 | CN105941815A | 2016-09-21 | 苏伟 |
| 本发明涉及食品加工技术领域，尤其涉及一种营养枣的制备方法，该方法包括：选料、去核、清洗烘干、蜜制、辅料熟化、夹心步骤，本发明通过浸泡，将白砂糖、蜂蜜、枸杞、决明子、黄芪的营养成分融入到红枣中，又将黑芝麻、花生米、黑豆、核桃仁夹入红枣的空心中，不仅外观美观、口感爽滑，而且食用方便，使用者不仅可以将各辅料的营养成分全部吸收，而且通过食用浸泡过的红枣，将枸杞、决明子、黄芪的中药成分也摄入体内，从而提高了夹心红枣的营养价值。 | ||||||
| 6 | 一种缓解女性生理期症状的糖果及其制备方法 | CN201610134103.6 | 2016-03-10 | CN105707393A | 2016-06-29 | 付桂明; 李如一; 许书新; 欧家宁 |
| 本发明涉及一种缓解女性生理期症状的糖果及其制备方法。该产品以当归、枸杞、生姜、红枣、红糖、白糖、糖浆为原料，糖心经熬煮、浓缩，制成浆料；糖皮经真空熬糖、浇注、加压喷嘴注入糖心、冷却硬化成型等工序，制得具有缓解女性生理期症状的糖果。通过本发明制备的糖果原料易得，无任何添加剂，安全健康。并且这种糖果添加了药食两用的当归、枸杞、生姜，不仅具有活血化瘀、缓解痛经及暖胃健脾等功效，还可作为适合女性生理期食用的保健食品。除此之外，由于当归、枸杞、生姜富含挥发油和黄酮类物质，本发明有效的防止功能性成分被氧化，延长产品的保质期。 | ||||||
| 7 | 以莲子为核心的食品加工方法 | CN201610061265.1 | 2016-01-27 | CN105685357A | 2016-06-22 | 李亦琴 |
| 本发明提供一种口感层次丰富、工艺标准可控、产品绿色健康的以莲子为核心的食品加工方法，包括以下步骤：(1)将带皮莲子置入沸水中烫煮，温度为90～100℃，时间为3～5min，去皮得到莲子仁；(2)制作面皮；(3)包裹莲子仁；(4)注入果酱；(5)封口抛圆；(6)真空油炸；(7)离心脱油；(8)制作威化外壳；(9)附着糖霜；(10)灭菌包装，经高温灭菌后真空包装制得成品。本发明有益效果在于：加工出的食品口感层次丰富，营养均衡，且具有保健作用；各辅料加工方法及原料成本较低，安全无副作用，产品附加值高；加工方法自动化程度高，便于大规模量产；加工工序紧凑合理，耗时短，加工效率高。 | ||||||
| 8 | 一种葛根灌芯糖及其制作方法 | CN201610036103.2 | 2016-01-20 | CN105660974A | 2016-06-15 | 孙婧 |
| 本发明公开了一种葛根灌芯糖及其制作方法：所述葛根灌芯糖是将含有葛粉的馅芯灌入麦芽糖中封口，通过反复拉制成管状长条后截断成所需长度的条状糖果，所述葛根灌芯糖由下列重量份的原料组成：葛粉15%-30%、麦芽糖40%-70%、芝麻粉5%-10%、绿豆粉8%-15%、核桃粉3%-10%、花生油0.5%-1%。本发明葛根灌芯糖为纯天然绿色食品，不添加任何添加剂，原汁原味的同时保证了葛根的食用的营养价值，单个包装，随时随地即开即食，另外其制作过程简单易操作且成本低，适合量产，值得推广。 | ||||||
| 9 | 烘烤等加热用油性食品材料 | CN200480034588.7 | 2004-09-28 | CN1886057B | 2011-12-14 | 仲田美知子; 森川和季 |
| 本发明提供一种要掺入到烘烤制品或面包用的面团中随后加热例如烘烤的小片或厚片状的油性食品材料，其表面在烘烤后迅速固化，使得该烘烤产品即使在烘烤后立即装袋也不会粘到袋上。即，提供了一种卵磷脂含量不超过0.2％或者不含卵磷脂的油性食品材料。 | ||||||
| 10 | 用于生产甜食产品的方法和设备 | CN200580027969.7 | 2005-08-09 | CN101031206B | 2010-12-01 | 乌伟·斯坦纳; 卡尔-尤尔根·卡斯曼; 迈克尔·保罗 |
| 本发明涉及一种用于利用至少一种液态至粘稠态的初始物质来产生可选装饰的甜食的设备，所述设备包括计量单元，用于计量将物质引至计量位置；定位装置，用于执行计量单元和计量位置之间的相对定位；和输送装置，用于移走计量位置中的已计量物质。根据本发明，该设备还包括数据处理系统，该数据处理系统具有输入装置、显示装置、储存器、比较器、工艺参数计算装置、和包含致动器的控制系统，该工艺参数计算装置根据给出的计算方案来对经由输入装置输入的产品参数指定生产方法的工艺参数和/或设备的机器参数。 | ||||||
| 11 | METHOD FOR THE PREPARATION OF A CHOCOLATE PRODUCT | US15102515 | 2015-01-06 | US20160302438A1 | 2016-10-20 | Rosemary Jean Brown |
| A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp (12) or roller to a plastic or flowable chocolate composition (8) in a mould (4). The method may further comprise removing the stamp or roller prior to allowing the composition to solidify or set. Alternatively the method may comprise partially or completely solidifying the composition before removal of the stamp such that the composition retains the shape/texture of the stamp or roller when removed. In one embodiment the method comprises preparing a shell (2) from a first chocolate composition within a mould (4). The shell is then filled with a filling material (6) and a second chocolate composition (8) is deposited into the mould to provide a coating, backing or lid. The stamp (12) or roller is applied to the surface of the second chocolate composition (8) such that a closed cavity is formed by the mould (4) and stamp (12). | ||||||
| 12 | CONFECTION WITH SUPPORTED FILLING | US14652477 | 2013-11-20 | US20150327569A1 | 2015-11-19 | Gwendolyn Kessell |
| Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the confections also exhibit less leakage of the at least one other filling during manufacture, packaging, shipping, handling and ultimately, consumption. Vertical displacement of the fillings within the confection is also minimized The consuming experience is thus enhanced. | ||||||
| 13 | 焼成等加熱用油性食品素材 | JP2005514234 | 2004-09-28 | JPWO2005029970A1 | 2006-11-30 | 美知子 仲田; 和季 森川 |
| チップおよびチャンク状などに成型した油性食品素材を焼き菓子・パンなどの生地に練り込んで行う焼成等の加熱使用に際し、焼成後速やかに表面が固化し、このため焼成直後に袋詰めなどの作業をおこなっても、袋に付着する事がない油性食品素材を提供する事を目的とする。0.2%以下のレシチン量を含有、または全くレシチンを含有しない油性食品素材を用いる。 | ||||||
| 14 | FOOD PRODUCTS WITH SHELLS THAT ARE DISSOLVED OR MELTED TO RELEASE INGREDIENTS AND FORM HEATED BEVERAGES | US15050079 | 2016-02-22 | US20160255857A1 | 2016-09-08 | Katherine T. Weiser |
| A food product includes at least one shell that contains one or more ingredients within the at least one shell. The at least one shell can be dissolved or melted into a heated liquid to release the one or more ingredients and form a heated beverage. As a particular example, multiple shells could be formed from chocolate and can contain ingredients for hot cocoa (such as cocoa mix and marshmallows). The multiple shells could be arranged in a particular pattern and decorated to form a character, such as a snowman. | ||||||
| 15 | Method And Plant For The Production Of Confectionery | US11661515 | 2005-08-09 | US20080110927A1 | 2008-05-15 | Uwe Steiner; Karl-Jurgen Kasemann; Michael Paul |
| The invention relates to a plant for the production of optionally decorated confectionery from at least one liquid to viscous starting mass, said plant comprising a dosing unit, for the dosed introduction of mass to a dosing location, a positioning means, for carrying out a relative positioning between the dosing unit and the dosing position and a transport means for the removal of the dosed masses in the dosing location. According to the invention, the plant further comprises a data processing system with input means, display means and a memory, a comparator, a method parameter calculating means which designates process parameters of the production method and/or machine parameters of the plant according to a given calculated schema, for the product parameters inputted via the input means and a control system comprising actuators. | ||||||
| 16 | Food bar | US10928811 | 2004-08-27 | US20060045937A1 | 2006-03-02 | Alan Slesinski; Earl Eichelberger; Kevin Faughnan |
| A snack or other food bar which includes at least two filling layers directly adjacent each other. Preferably one or more of the filling layers comprise a peanut creme specially adapted to the invention. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer. The result is a bar having a texture similar to that of peanut butter, in contrast to most previous bars which have lacked the organoleptic impact of peanut butter. The peanut creme is readily processable and physically stable. While the peanut creme layer sets up firmly when deposited in the molten state, it yields a desirable creamy texture in the final product | ||||||
| 17 | Ice cream cone with fortune | US10315592 | 2002-12-10 | US20040109921A1 | 2004-06-10 | Alexis Diaz |
| The present invention provides a edible, frozen confectionary holder having a primary chamber for holing the confectionary. Attached to the primary chamber is a fortune that can be stamped on the primary chamber sidewalls or contained on a media residing in a secondary chamber. | ||||||
| 18 | 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. | ||||||
| 19 | A method and apparatus for producing a confectionery product | JP2007529058 | 2005-08-09 | JP2008510482A | 2008-04-10 | シュタイナー ウヴェ; カゼマン カール−ユルゲン; ポール ミヒャエル |
| 本発明は、少なくとも一つの液状乃至粘性原材料から任意に装飾された菓子を製造するための装置に係り、前記装置は、計量位置へ材料を計量して供給する計量ユニットと、計量ユニットと計量位置との間の相対的な位置決めを実行する位置決め手段と、計量位置に於ける計量された材料の送出をする輸送手段とを含む。 本発明によれば、装置は、入力手段と表示手段とを有するデータ処理システムにして、記憶手段と、比較手段と、処理パラメータ算出手段とを有し、予め定められた又は算定可能なスキームに従って、入力手段にて入力された製造される菓子製品の製品パラメータに合わせて製造方法の処理パラメータ及び／又は前記装置の機械パラメータを設定することができるデータ処理システムと、アクチュエータを有する制御システムとを有する。 | ||||||
| 20 | Food material | JP29628892 | 1992-10-08 | JPH0662766A | 1994-03-08 | SCOTT GLENDA LESLEY; WISE KIRSTY JANE |
| PURPOSE: To provide a new tipe of coating material for food not only giving a special appearance to a food coated by this new coating material but giving contrast to a taste and giving an unexpected eating feeling. CONSTITUTION: The new coating material 4 for food consists of a packed pipe- like ingestible material 5, which can be provided with various different cross sections vertically to a main shaft. A coating method using this material 4 and a coated material are provided in addition. | ||||||
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