子分类：
| 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 | 感观改善且耐储存的硬糖 | CN200580034367.4 | 2005-08-05 | CN101060787B | 2010-06-23 | 玛戈特·阿伦兹; 约尔克·伯纳德 |
| 本发明涉及具有改善的储存稳定性和改善的感官品质的硬糖，以及其制备方法。 | ||||||
| 2 | 糖食 | CN200310119868.5 | 2003-10-31 | CN1283808C | 2006-11-08 | C·索尔达尼 |
| 提供了一种包括至少一种酸性成分且具有更好透明度的硬糖，其制备步骤包括形成含有至少一种非单糖糖醇的糖醇、水和酸性成分的液体原材料，在酸性成分不会导致糖醇明显水解的条件下加热，使酸性成分在液体中溶解，除去至少部分水；并冷却以形成硬糖。所制得产品具有以下透射率：450nm下至少47.8%；和/或550nm下至少50.9%；和/或650nm下至少52.3%。 | ||||||
| 3 | 糖食 | CN200310119868.5 | 2003-10-31 | CN1498972A | 2004-05-26 | C·索尔达尼 |
| 提供了一种包括至少一种酸性成分且具有更好透明度的硬糖，其制备步骤包括形成含有至少一种非单糖糖醇的糖醇、水和酸性成分的液体原材料，在酸性成分不会导致糖醇明显水解的条件下加热，使酸性成分在液体中溶解，除去至少部分水；并冷却以形成硬糖。所制得产品具有以下透射率：450nm下至少47.8％；和/或550nm下至少50.9％；和/或650nm下至少52.3％。 | ||||||
| 4 | 可搅打食物产品、搅打过的食物产品及其制造方法 | CN201580052232.4 | 2015-09-25 | CN106998732A | 2017-08-01 | J·M·德宾; D·L·宏易达 |
| 本公开大体上涉及可搅打食物产品、以及用于制作可搅打食物产品和用于由其制作搅打过的食物产品的方法。在一个实施例中，可搅打食物产品具有少于5重量％的脂肪，并且包括：约0.5重量％至约30重量％的膳食纤维；约50重量％至约95重量％的水；至多约5重量％的蛋白质；至多约5重量％的食物淀粉；至多约5重量％的乳化剂；以及至多约5重量％的水胶体。蛋白质、食物淀粉、乳化剂以及水胶体的总量在约0.25重量％至约20重量％的范围内。在某些实施例中，可搅打食物产品大体上没有乳化剂。这样的一种可搅打食物产品可以能够被发泡为，例如，具有在100％‑700％的范围内的膨胀率的稳定泡沫。 | ||||||
| 5 | 含有赤藓糖醇的糖果产品 | CN201180012533.6 | 2011-02-24 | CN102821617A | 2012-12-12 | A·A·J·海伦; R·L·M·费尔考特伦 |
| 本发明涉及糖果产品，更具体地涉及硬糖，所述硬糖含有可食用酸以及至少95％重量/重量、优选至少98％重量/重量、更优选至少99％重量/重量的赤藓糖醇。所述糖果产品不包含选自于阿拉伯胶、明胶及其混合物的粘结剂。 | ||||||
| 6 | 清凉组合物 | CN200580011269.9 | 2005-04-12 | CN1942105B | 2010-12-22 | 克洛德·旺列维尔德; 黎英; 热罗姆·巴拉 |
| 本发明的目的是一种具有天然性质的新型清凉组合物。这些组合物包含薄荷醇与至少一种天然提取物，及性质相同组分的复合物。它们可以加入到调味组合物中来产生清凉感，而不含薄荷醇香味。 | ||||||
| 7 | 糊状油性食品 | CN201680005825.X | 2016-01-07 | CN107105701A | 2017-08-29 | 石渡暁之 |
| 本发明的课题在于提供虽然含有一定量的油脂，制造时的操作容易，但也具有耐热性且口溶良好的糊状油性食品。发现通过含有规定的乳化剂可获得即使提高屈服值，也不使塑性粘度上升的糊状油性食品，且发现其兼具耐热性、口溶感及制造时的操作性，从而解决课题。 | ||||||
| 8 | 含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点 | CN200610168838.7 | 2006-12-14 | CN1981588B | 2012-09-19 | 布鲁诺·多希; 弗朗索瓦·德尔巴尔; 埃尔莎·米勒; 静·伊薇特·周 |
| 本发明是富含木糖醇或赤藓糖醇的不含糖甜点，其特征在于所述甜点包含木糖醇或赤藓糖醇和糊精的混合物，可以降低所述甜点的冷却效应。 | ||||||
| 9 | 用于制造食品的工艺和由此制造的食品 | CN200680025565.9 | 2006-04-18 | CN101222851B | 2011-04-06 | S·曼苏伊诺 |
| 诸如巧克力等的食品(1)通过以下步骤制造：制造具有大体杯状构造的壳体(4)，该壳体具有口缘(5)；通过将食物倒入模具(9)中制造封闭壳体(4)的帽部(6)；通过使帽部(6)与壳体(4)的口缘(5)相连，而在倒入模具(9)中的食物处于具有基本平坦的自由内表面和期望形状的外表面的溶化状态的同时将帽部(6)连接到壳体(4)；以及实现连接到壳体(4)的帽部(6)的固化。 | ||||||
| 10 | 用于制造食品的工艺和由此制造的食品 | CN200680025565.9 | 2006-04-18 | CN101222851A | 2008-07-16 | S·曼苏伊诺 |
| 诸如巧克力等的食品(1)通过以下步骤制造：制造具有大体杯状构造的壳体(4)，该壳体具有口缘(5)；通过将食物倒入模具(9)中制造封闭壳体(4)的帽部(6)；通过使帽部(6)与壳体(4)的口缘(5)相连，而在倒入模具(9)中的食物处于具有基本平坦的自由内表面和期望形状的外表面的溶化状态的同时将帽部(6)连接到壳体(4)；以及实现连接到壳体(4)的帽部(6)的固化。 | ||||||
| 11 | 感观改善且耐储存的硬糖 | CN200580034367.4 | 2005-08-05 | CN101060787A | 2007-10-24 | 玛戈特·阿伦兹; 约尔克·伯纳德 |
| 本发明涉及具有改善的储存稳定性和改善的感官品质的硬糖，以及其制备方法。 | ||||||
| 12 | 含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点 | CN200610168838.7 | 2006-12-14 | CN1981588A | 2007-06-20 | 布鲁诺·多希; 弗朗索瓦·德尔巴尔; 埃尔莎·米勒; 静·伊薇特·周 |
| 本发明的主题是富含木糖醇或赤藓糖醇的不含糖甜点，其特征在于所述甜点包含木糖醇或赤藓糖醇和糊精的混合物，可以降低所述甜点的冷却效应。 | ||||||
| 13 | 清凉组合物 | CN200580011269.9 | 2005-04-12 | CN1942105A | 2007-04-04 | 克洛德·旺列维尔德; 黎英; 热罗姆·巴拉 |
| 本发明的目的是一种具有天然性质的新型清凉组合物。这些组合物包含薄荷醇与至少一种天然提取物，及性质相同组分的复合物。它们可以加入到调味组合物中来产生清凉感，而不含薄荷醇香味。 | ||||||
| 14 | 包衣的糖食 | CN200480039497.2 | 2004-12-28 | CN1901807A | 2007-01-24 | 伦奈特·亚历山大; 詹姆斯·C·克拉克; 巴巴拉·Z·斯塔夫斯基; 瓦谢克·J·库雷斯 |
| 包衣的糖餐具有糖食中心(20)；围绕糖食中心并包括脂肪的第一包衣(24)；以及围绕第一包衣并包括由一或者多种糖，多元醇，高密度甜味剂及其混合物制成的硬壳的第二包衣(28)。糖可以选自蔗糖，葡萄糖，麦芽糖。任选，第三包衣(30)可以围绕第二包衣层并包含含有成膜剂的薄膜。 | ||||||
| 15 | FOAMING MATERIAL | US15775090 | 2016-11-09 | US20180271138A1 | 2018-09-27 | Eiji NAKAO; Kenichi ASON; Naoto KAJI |
| [Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, coloring, flavor, cloudiness, odor, etc. Also, to provide an effective use of yeast cell residue generated as a byproduct of a yeast extract. [Solution] A yeast cell residue remaining after a useful extract is removed from a yeast is suspended in water, and is heated after pH adjustment, and then a supernatant is obtained by centrifugal separation. This fraction contains, in relation to the solid content, 35 wt % or more of protein and 30 wt % or more of dietary fiber, and is usable in the foaming member. | ||||||
| 16 | Whippable Food Products, Whipped Food Products, and Methods of Making the Same | US15514357 | 2015-09-25 | US20170295835A1 | 2017-10-19 | Jacob Michael Durbin; David Leonard Hoyda |
| This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%. | ||||||
| 17 | Confectionery product | US12345066 | 2008-12-29 | US08475855B2 | 2013-07-02 | Monica C. Valdez; Adrienne D. Holmes; John David Wood; Marcel Aebi; Sandhya Sridhar |
| A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material. | ||||||
| 18 | CONFECTIONERY PRODUCT | US12345066 | 2008-12-29 | US20100166922A1 | 2010-07-01 | Monica C. Valdez; Adrienne D. Holmes; John David Wood; Marcel Aebi; Sandhya Sridhar |
| A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material. | ||||||
| 19 | Chewy Sweet and Method for Preparing Such a Chewy Sweet | US12084417 | 2005-11-07 | US20090269457A1 | 2009-10-29 | Marianne Claessens |
| The invention relates on the one hand to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet, wherein the gelatinizing agent consists of a gliadin-enriched wheat gluten fraction. On the other hand, the invention relates to a method for preparing such a chewy sweet, comprising the steps of a) dispersing the gliadin-enriched wheat gluten fraction in warm water; b) cooking up glucose syrup, sucrose and water at 120-140° C., until moisture content of the mass is <10%, preferably between 4 and 7%; c) adding the fat material and the one or more emulsifiers to the cooked-up syrup, during or after cooking; d) cooling the mixture of b) and c) to below 105° C.; e) mixing the syrup of d) with a) and the other ingredients; f) further cooling this mass; g) and bringing the cooled mass into the desired shape. | ||||||
| 20 | DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME | US11742761 | 2007-05-01 | US20070202244A1 | 2007-08-30 | KEITH WOELFEL; AMY DOMBROSKI; BILL BELLODY; JOHN DIDZBALIS; CAROLINE CHANEY |
| A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. | ||||||
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