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 |
|---|---|---|---|---|---|---|
| 121 | A PROCESS FOR MAKING FOODSTUFF PRODUCTS, AND A FOODSTUFF PRODUCT THUS MADE | EP06744585.8 | 2006-04-18 | EP1919296B1 | 2009-04-01 | MANSUINO, Sergio |
| Foodstuff products ( 1 ) such as chocolates and the like are made through the steps of: making a shell ( 4 ) with a general cup-like configuration having a mouth rim ( 5 ); making a cap ( 6 ) for closing the shell ( 4 ) by pouring foodstuff in a mould ( 9 ); connecting the cap ( 6 ) to the shell ( 4 ) whilst the foodstuff poured into the mould ( 9 ) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap ( 6 ) with the mouth rim ( 5 ) of said shell ( 4 ); and achieving consolidation of the cap ( 6 ) connected to the shell ( 4 ). | ||||||
| 122 | CHEWY SWEET AND METHOD FOR PREPARING SUCH A CHEWY SWEET | EP05813718.3 | 2005-11-07 | EP1945041A1 | 2008-07-23 | CLAESSENS, Marianne |
| 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. | ||||||
| 123 | A PROCESS FOR MAKING FOODSTUFF PRODUCTS, AND A FOODSTUFF PRODUCT THUS MADE | EP06744585.8 | 2006-04-18 | EP1919296A1 | 2008-05-14 | MANSUINO, Sergio |
| Foodstuff products ( 1 ) such as chocolates and the like are made through the steps of: making a shell ( 4 ) with a general cup-like configuration having a mouth rim ( 5 ); making a cap ( 6 ) for closing the shell ( 4 ) by pouring foodstuff in a mould ( 9 ); connecting the cap ( 6 ) to the shell ( 4 ) whilst the foodstuff poured into the mould ( 9 ) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap ( 6 ) with the mouth rim ( 5 ) of said shell ( 4 ); and achieving consolidation of the cap ( 6 ) connected to the shell ( 4 ). | ||||||
| 124 | COOLING COMPOSITION | EP05718415.2 | 2005-04-12 | EP1750520A1 | 2007-02-14 | Vanrietvelde, Claude; LE, Anh; Barra, Jérôme |
| Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes. | ||||||
| 125 | COATED CONFECTIONERY PRODUCT | EP04815865.3 | 2004-12-28 | EP1699298A1 | 2006-09-13 | ALEXANDER, Lonnette; CLARK, James, C.; STAWSKI, Barbara, Z.; KURES, Vasek, J. |
| A coated confectionery product has a confectionery center; a first coating surrounding the center and comprising a fat; and a second coating surrounding the first coating and comprising a hard shell made from one or more sugars, polyols, high intensity sweeteners and mixtures thereof. The sugar may be selected from the group consisting of sucrose, dextrose, and maltose. Optionally a third coating may surround the second coating layer and comprise a film comprising film forming agents. | ||||||
| 126 | Fat-based confections comprising flavor components | EP05077655.8 | 2002-07-19 | EP1661465A1 | 2006-05-31 | Woelfel, Keith, A.; Chaney, Caroline, E.; Dombroski, Amy, M.; Bellody, Bill, J.; Didzbalis, John |
A fat-based confection comprising a fat continuous phase and one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate. Also provided is a method of making a fat-based confection comprising the steps of: dispersing a sweetener and a dairy protein in a fat to form a raw confection having a fat continuous phase; heating the raw confection within a temperature range and for a time sufficient to thermally generate one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate, thereby forming the fat-based confection; and cooling the fat-based confection to a temperature sufficient to halt the thermal generation of flavor components. |
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| 127 | METHOD OF INHIBITING WATER CONTENT VARIATION OF COMPOSITION AND USE THEREOF | EP03780774 | 2003-12-15 | EP1582105A4 | 2006-02-01 | TAKEUCHI KANOU; KUBOTA M; MIYAKE T |
| The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of alpha,alpha-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof. | ||||||
| 128 | METHOD OF INHIBITING WATER CONTENT VARIATION OF COMPOSITION AND USE THEREOF | EP03780774.0 | 2003-12-15 | EP1582105A1 | 2005-10-05 | TAKEUCHI, Kanou c/o K. K. Hayashibara Shoji; KUBOTA,M. K.K Hayashibara Seibutsu Kagaku Kenkyujo; MIYAKE,T. K.K Hayashibara Seibutsu Kagaku Kenkyujo |
The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of α,α-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof. |
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| 129 | ORGANOLEPTICALLY IMPROVED, IN PARTICULAR, STORAGE STABLE HARD CANDY | PCT/EP2005008483 | 2005-08-05 | WO2006018151A8 | 2006-05-04 | ARENZ MARGIT; BERNARD JOERG |
| The invention relates to hard candy that has an improved storage behaviour, an improved sensory profile and to a method for the production thereof. | ||||||
| 130 | BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING SALICYLALDEHYDE | PCT/US0326695 | 2003-08-26 | WO2004019870A3 | 2004-06-17 | MAXWELL JAMES; GREENBERG MICHAEL; STAWSKI BARBARA; BRODERICK KEVIN |
| Oral products containing salicylaldehyde for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are dentifrices, chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, salicylaldehyde is delivered in an oral product for convenient oral cleansing and breath freshening benefits. | ||||||
| 131 | PAINT SET CONFECTIONERY | PCT/US9928550 | 1999-12-02 | WO0019803A2 | 2000-04-13 | BAKER BRAD |
| A confectionery set comprising a coatable utensil, which in a preferred embodiment is shaped to simulate a paint brush, a container (20), which in a preferred embodiment is shaped to simulate a paint can, wherein the container (20) is filled with a flowable confection (24) which is extracted by the coatable utensil in order to provide an entertainment value to the user extracting the confection (24). | ||||||
| 132 | 휘핑 가능한 식품 제품, 휘핑된 식품 제품 및 이들의 제조 방법 | KR1020177008747 | 2015-09-25 | KR1020170069206A | 2017-06-20 | 더빈,제이콥,마이클; 호이다,데이비드,레너드 |
| 본발명은일반적으로휘핑가능한식품제품및 상기휘핑가능한식품제품의제조방법및 그로부터휘핑된식품제품의제조방법에관한것이다. 일실시형태에서, 휘핑가능한식품제품은 5중량% 미만의지방을가지며, 약 0.5중량% 내지약 30중량%의식이섬유; 약 50중량% 내지약 95중량%의물; 약 5중량% 이하의단백질; 약 5중량% 이하의식품전분; 약 5중량% 이하의유화제; 및약 5중량% 이하의하이드로콜로이드를포함한다. 단백질, 식품전분, 유화제및 하이드로콜로이드의총량은약 0.25중량% 내지약 20중량% 범위내이다. 특정실시형태에서, 휘핑가능한식품제품에는유화제가실질적으로존재하지않는다. 이러한휘핑가능한식품제품은, 예를들어, 100% 내지 700%의범위의오버런을갖는안정한거품으로통기될수 있다. | ||||||
| 133 | 초콜릿이 코팅된 군고구마 및 이의 제조방법 | KR1020160055667 | 2016-05-04 | KR101669864B1 | 2016-10-27 | 이실구 |
| 본발명은초콜릿이코팅된군고구마및 이의제조방법에관한것으로서, 더욱상세하게는군 고구마의표면을기름으로유탕처리한후 열을가해겉만구운다음초콜릿을코팅함으로써겉은달콤하고중간은튀김의바삭한조직감을느낄수 있으며속은군 고구마의부드러운맛과향을갖는군고구마및 이의제조방법에관한것이다. 본발명의초콜릿이코팅된군고구마는고구마를구워서익힌몸체부와, 몸체부를둘러싸며, 몸체부의표면을끓는기름으로튀겨서형성시킨유탕층과, 유탕층을둘러싸며, 유탕층의표면을열로구워서형성시킨구이층과, 구이층의표면에초콜릿을코팅하여형성시킨초콜릿층을구비한다. | ||||||
| 134 | 고구마 말랭이 강정 제조방법 | KR1020140064307 | 2014-05-28 | KR1020150136813A | 2015-12-08 | 최선임 |
| 본발명은고구마말랭이강정제조방법에관한것으로고구마말랭이강정은고구마말랭이 50~60 중량부, 견과류 25~35 중량부, 건과일 10~15 중량부, 시럽 1~5 중량부와혼합하여고구마말랭이강정을제조하는것을특징으로한다. 본발명은고구마를이용하여고구마말랭이를제조함으로써말랭이의쫄깃한식감, 건과일의새콤·달콤한맛, 견과류의고소한맛, 근절편에입혀진과일의상큼한맛이어우러져소비자들의기호를향상시키는효과가있다. 또한고구마말랭이, 건과일, 견과류, 근절편을혼합하여제조한강정으로미네랄, 비타민, 식이섬유소등을풍부하게함유하고있기때문에다이어트를하는소비자, 어린이, 노약자의간식용으로취식하기에용이하다. | ||||||
| 135 | 함초를 이용한 양갱 제조방법 및 조성물 | KR1020140017963 | 2014-02-17 | KR1020150096989A | 2015-08-26 | 오현경; 임현숙; 양동흠 |
| 본 발명은 해양 천연 자원인 함초의 생리활성을 이용한 양갱에 관한 것으로서 더욱 상세하게는 한천, 설탕, 팥앙금, 올리고당을 선별 및 중량을 계량하여 준비하는 재료준비단계; 바다에서 나는 우뭇가사리로 이루어진 건조 한천 1.3중량%와 함초액 20중량%를 혼합하여 30분간 가열하는 함초액 가열단계와; 상기 30분간 가열한 함초액에 설탕 20중량%와 올리고당 16중량%를 혼합한 후 30분간 가열하는 단계와; 상기 함초액에 설탕, 올리고당이 용해 되도록 가열한 후 팥앙금 42.7중량%를 첨가후 72Bx가 되도록 60분간 가열하는 단계와; 상기 팥을 넣고 가열한 함초액이 68Bx가 되도록 더 30분간 가열하여 농축하는 단계와; 상기 가열농축한 농축액을 냉각 응고한 후 함초 양갱으로 성형하는 단계; 상기 성형된 함초양갱을 선별 및 검사 후 포장하는 단계로 이루어진다.
이와 같이 제조되는 함초 양갱은 지역경제의 발전을 도모하고, 간식을 즐겨하는 소비자들의 건강증진에 일조할 뿐만 아니라 우리나라 전통식품의 우수성을 세계에 알릴 수 있도록 한 함초를 이용한 양갱 제조방법에 관한 것이다. |
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| 136 | 홍삼 모나카 및 그 제조방법 | KR1020140017531 | 2014-02-14 | KR1020150096279A | 2015-08-24 | 채우중; 김도완; 김가은; 박미양 |
| 본 발명은 홍삼 모나카 및 그 제조방법에 관한 것으로 찹쌀과자, 찹쌀떡, 홍삼 앙금을 제조한 후 상기 제조한 과자, 떡, 앙금을 사용하여 본 발명 홍삼 모나카를 제조하였으며 제조한 홍삼 모나카의 색도, 물성, 관능검사를 평가한 결과 본 발명 홍삼 모나카는 맛, 향, 기능성, 조직감을 향상시켜 영양학적, 기능적, 품질 및 기호도 측면에서 모나카의 가치를 향상시킬 뿐만 아니라 홍삼의 이용도를 극대화할 수 있는 뛰어난 효과가 있다. | ||||||
| 137 | 인삼 월병 및 그 제조방법 | KR1020130162408 | 2013-12-24 | KR1020150074532A | 2015-07-02 | 신진영 |
| 본발명은인삼월병및 그제조방법에관한것이다. 이는, 월병을제조하는방법으로서, 밀가루와아몬드가루에계란, 설탕, 물엿, 오일을첨가하여월병피반죽을준비하는월병피반죽준비단계(110)와; 흰앙금에인삼분말및 제3재료를첨가하여앙금을준비하는앙금준비단계(130)와; 상기앙금의소정분량이상기월병피반죽의소정분량에의해둘러싸이게빚은후 소정형상의틀로찍어내는성형단계(150); 및성형된것을오븐내에서구워내는완성단계(170)를포함한다. 이에따라본 발명은, 건강기능성과함께식감이좋은웰빙식품을제공할수 있는등의현저한효과가있다. | ||||||
| 138 | 유색 고구마 칩의 제조방법 | KR1020130137430 | 2013-11-13 | KR1020150055641A | 2015-05-22 | 정헌상; 장귀영; 김홍식; 이상훈; 신현만 |
| 본발명은유색고구마칩의제조방법에관한것이다. 본발명은유색고구마를원재료로이용하여유색고구마특유의색을나타내도록고구마칩에천연감을부여할수 있고, 유지첨가및 유탕처리공정을거치지않아고구마칩의지방함량을낮추어지방의섭취를줄일수 있으며, 원적외선오븐에서구워냄으로써바삭한식감을가지며, 당액에데침으로써적당한감미를갖는고구마칩을제조할수 있는효과가있다. | ||||||
| 139 | 솜사탕 꼬치 | KR1020130135977 | 2013-11-11 | KR1020150054070A | 2015-05-20 | 노현희 |
| 본발명은솜사탕에관한것으로솜사탕꼬치를만듦에있어서막대부(a1), 꼬치의주메뉴부(a2), 솜사탕부(a3), 토핑부(a4)의단계로만들어각각의단계별로고객의선택사항에맞게제공되어지는솜사탕꼬치를제공하여솜사탕을좋아하는구매고객이꼬치간식까지먹을수 있는재미와효과를주고자한다. | ||||||
| 140 | 염분과 홍삼성분을 함유한 스포츠 캔디 및 그 제조방법 | KR1020130151372 | 2013-12-06 | KR1020140074233A | 2014-06-17 | 송호민 |
| The present invention relates to sports candy containing salt and red ginseng. The sports candy has a mixing ratio of 57.0-59.0 wt% of starch syrup, 38.0-40.0 wt% of sugar, 0.25-0.35 wt% of bamboo salt, 0.09-0.11 wt% of red ginseng concentrates, 0.04-0.06 wt% of salicornia herbacea powders and a minute amount of natural pigments and artificial flavors. Accordingly, the sports candy provides an anti-oxidation function and an effect of easily replenishing salt and mineral during exercise or after exercise. | ||||||
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