| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | Beverage capsule and its production | JP31026088 | 1988-12-09 | JPH01199543A | 1989-08-10 | SUCHIIBUN JIEI DESUTEFUEN; YUUJIN AARU FUISUKUBATSUHA |
| PURPOSE: To obtain a beverage capsule which is formed by sealing a beverage base into a thin-wall solid envelope produced from chocolate or a confectionery coating of a fatty base and yields the beverage of a good flavor by rapidly dispersing when the capsule is added to hot water, etc. CONSTITUTION: Syrup is formed as the beverage base by adding sucrose, xanthan gum, high-fructose-contg. corn syrup and cocoa, etc., to a premix consisting of salt, citric acid, etc., to prepare an aq. mixture, then sterilizing the mixture by heating. The syrup is poured into the thin-wall solid envelope prepd. from the chocolate or the confectionery coating of the fat base and the envelope is sealed, by which the objective beverage capsule 16 obtd. When the capsule is added to heated milk, etc., the capsule disperses rapidly to form the beverage having the good flavor. | ||||||
| 22 | A method and apparatus for producing a confectionery product | JP2007529058 | 2005-08-09 | JP4832438B2 | 2011-12-07 | 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 |
| 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. | ||||||
| 23 | Beverage capsules and a method of manufacturing the same | JP31026088 | 1988-12-09 | JP3206906B2 | 2001-09-10 | ジェイ．デステフェン スチーブン; アール．フィスクバッハ ユージン |
| 24 | Food material | JP29628892 | 1992-10-08 | JPH06101989B2 | 1994-12-14 | キースティー・ジェーン・ワイス; グレンダ・レスリー・スコット |
| 25 | VERFAHREN UND ANLAGE ZUM HERSTELLEN VON SÜSSWARENPRODUKTEN | EP05782903.8 | 2005-08-09 | EP1791440B9 | 2012-06-20 | STEINER, Uwe; KASEMANN, Karl-Jürgen; PAUL, Michael |
| 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. | ||||||
| 26 | OILY FOOD MATERIAL FOR HEATING INCLUDING BAKING | EP04788247 | 2004-09-28 | EP1668991A4 | 2007-03-14 | NAKATA MICHIKO; MORIKAWA KAZUTOSHI |
| It is intended to provide an oily food material shaped into chips or chunks to be blended into dough for baked goods or breads followed by heating such as baking, the surface of which quickly solidifies after baking, so that the baked product does not stick to a bag even in the case of being bagged immediately after the baking. Namely, an oily food material containing not more than 0.2% of lecithin or being free from lecithin is provided. | ||||||
| 27 | METHOD FOR THE PREPARATION OF A CHOCOLATE PRODUCT | EP15701585.0 | 2015-01-06 | EP3091844A1 | 2016-11-16 | BROWN, Rosemary Jean |
| 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). | ||||||
| 28 | Filled tubular pieces for coating foodstuffs | EP92309105.2 | 1992-10-06 | EP0536982A3 | 1993-04-21 | Scott, Glenda Lesley, Unilever Research; Wise, Kirsty Jane, Unilever Research |
A new coating material for foodstuffs comprising a filled tubular ingestible material which may have various different cross-sectional areas perpendicular to its main axis. Also a coating process and coated foodstuff using the coated material are claimed. |
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| 29 | Filled tubular pieces for coating foodstuffs | EP92309105.2 | 1992-10-06 | EP0536982A2 | 1993-04-14 | Scott, Glenda Lesley, Unilever Research; Wise, Kirsty Jane, Unilever Research |
A new coating material for foodstuffs comprising a filled tubular ingestible material which may have various different cross-sectional areas perpendicular to its main axis. Also a coating process and coated foodstuff using the coated material are claimed. |
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| 30 | Beverage capsules | EP88118355.2 | 1988-11-04 | EP0324072B1 | 1992-03-11 | Destephen, Stephen J.; Fischbach, Eugene R. |
| 31 | VERFAHREN UND ANLAGE ZUM HERSTELLEN VON SÜSSWARENPRODUKTEN | EP05782903.8 | 2005-08-09 | EP1791440B1 | 2011-10-12 | STEINER, Uwe; KASEMANN, Karl-Jürgen; PAUL, Michael |
| 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. | ||||||
| 32 | VERFAHREN UND ANLAGE ZUM HERSTELLEN VON SÜSSWARENPRODUKTEN | EP05782903.8 | 2005-08-09 | EP1791440A1 | 2007-06-06 | STEINER, Uwe; KASEMANN, Karl-Jürgen; PAUL, Michael |
| 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. | ||||||
| 33 | OILY FOOD MATERIAL FOR HEATING INCLUDING BAKING | EP04788247.7 | 2004-09-28 | EP1668991A1 | 2006-06-14 | NAKATA, Michiko, c/o Fuji Oil Company, Limited; MORIKAWA, Kazutoshi, c/o Fuji Oil Company, Limited |
It is intended to provide an oily food material shaped into chips or chunks to be blended into dough for baked goods or breads followed by heating such as baking, the surface of which quickly solidifies after baking, so that the baked product does not stick to a bag even in the case of being bagged immediately after the baking. Namely, an oily food material containing not more than 0.2% of lecithin or being free from lecithin is provided. |
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| 34 | Beverage capsules | EP88118355.2 | 1988-11-04 | EP0324072A1 | 1989-07-19 | Destephen, Stephen J.; Fischbach, Eugene R. |
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. |
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| 35 | 포츈쿠키 | KR1020110033082 | 2011-04-11 | KR1020120115647A | 2012-10-19 | 이향제 |
| PURPOSE: Fortune cookies capable of easily supplying messages inside the cookies are provided to improve a promotion effect of the fortune cookies by using the cookies for various kinds of events. CONSTITUTION: Fortune cookies capable of easily supplying messages comprises the following: an eating part(100) for users to eat; a capsule unit(200) partially inserted into the eating part for storing the messages to be delivered to an eater; a character unit(400) inserted into the capsule unit for supplying more information besides the messages; a first capsule(220) surrounded by the eating part; and a second capsule(240) combined to the first capsule. The character unit is integrated to the second capsule. The capsule unit is produced with PP or ABS. | ||||||
| 36 | 초코 콘스낵 제조방법 | KR1020090018824 | 2009-03-05 | KR1020100100121A | 2010-09-15 | 한기문 |
| PURPOSE: A method for manufacturing chocolate corn snack by extruding corn flour in an extrusion mold and spraying chocolate syrup is provided to make delicious snack. CONSTITUTION: A method for manufacturing chocolate corn snack comprises: a step of expanding corn flour volume in an extrusion mold and cutting in a certain size to prepare corn snack; a step of spraying liquid chocolate syrup to the corn snack; a step of heating at high temperature; a step of drying at room temperature. The chocolate syrup contains 55 weight parts of hardened palm oil, 0.9 weight parts of powdered sugar, 0.9 weight parts of dark chocolate seasoning and 0.15 weight parts of dark chocolate flavor. The corn snack contains 82 weight parts of corn powder, 13 weight parts of rice, 4 weight parts of chocolate seasoning, 0.62 weight parts of purified salt, and 0.38 weight parts of cellulose. | ||||||
| 37 | 콘 과자의 제조장치 | KR2020110009837 | 2011-11-08 | KR2020130002915U | 2013-05-16 | 김영구 |
| 본 고안은 고정금형과 회전금형으로 이루어지는 콘 과자의 제조 장치에 있어서, 고정금형(26)은 콘 과자가 형성되는 긴 삼각형 형상으로 고정금형본체(26a)의 내부를 평면부로 형성하고, 상기 고정금형본체(26a)의 가장자리에는 받침대(25)의 연결부와 체결되는 체결부(70)를 형성하고, 그 일측면에는 콘 과자투입구(71)가 길게 형성되어 있고, 상기 투입구(71)의 일측에는 칼날부(73)가 형성되어 볼트(75)에 의하여 체결 고정되어 있는 것을 특징으로 한다.
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| 38 | 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). | ||||||
| 39 | 크림 및 찹쌀떡이 충진된 모나카 | KR1020030051463 | 2003-07-25 | KR1020050012484A | 2005-02-02 | 이영표 |
| PURPOSE: Glutinous rice pie filled with cream and glutinous rice cake is provided, which glutinous rice pie has a new fusion taste of chocolate or strawberry cream and glutinous rice cake and provides various texture tastes of pie, cream and rice cake. CONSTITUTION: The glutinous rice pie filled with cream and glutinous rice cake comprises 1.5 to 2.5g of hollow glutinous rice pie made of grain or starch, and 10.9 to 11.1g of chocolate cream and glutinous rice cake of 76 to 77 Brix which are mixed in a volume ratio of 4:6 and are filled to the hollow of the glutinous rice pie over 60%, wherein the glutinous rice cake comprises 16 wt.% of glutinous rice, 49 wt.% of sugar, 19.5 wt.% of malt syrup, 11 wt.% of sorbitol, 2 wt.% of purified salt and 2 wt.% of Finesoft-T; and the glutinous rice cake comprises 0.5 wt.% of peanut or strawberry aroma. | ||||||
| 40 | 접힌 쪽지를 구비한 포춘쿠키 및 그 제조 방법 | KR1020100099887 | 2010-10-13 | KR1020120038240A | 2012-04-23 | 김수영 |
| PURPOSE: Fortune cookie including a folded message sheet, and a producing method thereof are provided to prevent a surface of the sheet with the message from contacting the inner surface of the cookie. CONSTITUTION: Fortune cookie is produced with materials including grain powder dough, and has an internal space. The internal space is for storing a folded message sheet(20) having characters or shapes printed on one surface. An eater can take out the folded message sheet before eating the cookie. The folded message sheet includes more than one folded unit(40), and cutting units(45) on one side of the folded lines on the sheet. | ||||||
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