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1.发明授权
公开(公告)号：US5171570A
公开(公告)日：1992-12-15
申请号：US623545
申请日：1990-12-07
IPC分类号： A21D13/00 , A21D13/08 , A23G1/00 , A23G1/30 , A23L1/308 , A23L2/52 , A61K35/02 , A61K36/00 , A61K36/064 , A61K36/185 , A61K36/899 , C07G1/00
CPC分类号： A21D13/0096 , A23G1/30 , A23L33/22 , A61K35/02 , A61K36/064 , A61K36/185 , A61K36/899
摘要： There are disclosed substances having suppressing function for diseases relating to increase in cholesterol in animal and human bodies wherein they are obtained as an acid-insoluble fraction containing lignin which is a phenolic polymer compound extracted from wood material as a main component. The substances are a substance having suppressing function for increase in blood cholesterol, a substance having suppressing function for increase in blood pressure, and a substance having suppressing function for the cholesterol gallstone formation. There are also disclosed foods and drinks in which the above mentioned substances are contained having suppressing function for diseases relating to increase in cholesterol in animal and human bodies.
摘要翻译： 公开了具有抑制动物和人体胆固醇增加的疾病的抑制功能的物质，其中作为以木材为主要成分提取的酚类高分子化合物作为含有木质素的酸不溶性部分得到。 这些物质是具有抑制血液胆固醇增加的作用的物质，具有抑制血压升高功能的物质，以及具有抑制胆固醇胆结石形成功能的物质。 还公开了含有与动物和人体中的胆固醇增加有关的疾病具有抑制功能的上述物质的食品和饮料。
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公开(公告)号：US5629040A
公开(公告)日：1997-05-13
申请号：US339270
申请日：1994-11-10
摘要： A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may further includes at least one selected from the group consisting of calcium salts, calcium containing materials, magnesium salts and magnesium containing materials.
摘要翻译： 巧克力包括含有氢化异麦芽酮糖的糖和显示吸湿性的糖和包含卵磷脂和除了卵磷脂之外的任何亲脂性乳化剂的乳化剂。 巧克力还可以包括选自钙盐，含钙材料，镁盐和含镁材料中的至少一种。
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3.发明授权
公开(公告)号：US5635183A
公开(公告)日：1997-06-03
申请号：US220224
申请日：1994-03-30
摘要： A raw material cacao for chocolate may be improved and enriched in its aroma, thereby providing a chocolate whose consumption results in increased mental concentration, and which has an improved cacao aroma and reduced sweetness. The chocolate of the invention is produced by using the improved and enriched cacao nibs produced by an alkali-treatment of cacao beans. The process for producing the chocolate using cacao nibs of improved and enriched aroma comprises removing shells and germs from raw or semi-roasted cacao beans to prepare cacao nibs, adding an alkali thereto and stirring for reaction thereof with the alkali, subsequently drying and roasting the same and finally grinding and pulverizing the alkali-treated cacao nibs to prepare a cacao mass to be used for producing the chocolate in the conventional way. The alkali is preferably calcium hydroxide.
摘要翻译： 巧克力的原料可可可以改善并丰富其香气，从而提供一种巧克力，其消耗导致精神浓度增加，并且具有改善的可可香气和降低的甜度。 本发明的巧克力是通过使用由可可豆的碱处理生产的改进和富集的可可可可制成的。 使用可口可乐的香气生产巧克力的方法包括从原料或半烤可可豆中除去壳和细菌，制备可可可可，向其中加入碱并搅拌其与碱的反应，随后干燥和焙烧 相同，最后研磨和粉碎碱处理的可可可可，以制备用于以常规方式生产巧克力的可可块。 碱优选为氢氧化钙。
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公开(公告)号：US5453288A
公开(公告)日：1995-09-26
申请号：US103560
申请日：1993-08-09
摘要： A process of preparing mineral-enriched cacao-nibs for improving the utilization of mineral, by adding an aqueous solution containing at least one mineral to cacao-nibs obtained by treating raw or semi-roasted cacao beans with a winnower to remove shells and germs, reacting the cacao-nibs with the added mineral under heat and pressure conditions, followed by drying and roasting the resulting cacao-nibs.
摘要翻译： 通过加入含有至少一种矿物质的水溶液来制备富含矿物质的可可籽，以通过用绞肉机处理生的或半烤的可可豆来除去壳和细菌而获得的可可果粒的方法， 在加热和压力条件下使可可籽与添加的矿物质反应，然后干燥和焙烧所得到的可可籽。
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5.发明授权De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor 失效脱乳乳和脱乳糖奶粉，以及含有该乳糖和脱脂乳粉的食品
公开(公告)号：US5711982A
公开(公告)日：1998-01-27
申请号：US785763
申请日：1997-01-21
申请人： Toshio Takemori , Masahiro Takagi , Masanori Ito , Tatsuya Kamiwaki , Kiyoyasu Tsukada , Ryohei Yamabe
发明人： Toshio Takemori , Masahiro Takagi , Masanori Ito , Tatsuya Kamiwaki , Kiyoyasu Tsukada , Ryohei Yamabe
IPC分类号： A23C9/20 , A21D2/34 , A23C9/15 , A23C9/152 , A23C9/18 , A23C13/14 , A23F5/14 , A23F5/24 , A23G1/00 , A23G1/10 , A23G1/30 , A23G1/56 , A23G3/34 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/015 , A23L1/236 , A23L1/308 , A23L2/38 , A23C15/00 , A23C9/00 , A23D7/00 , C12C7/28
CPC分类号： A23G1/56 , A23C13/14 , A23C9/1512 , A23F5/243 , A23G3/346 , A23G2200/12
摘要： Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.
摘要翻译： 根据本发明的脱乳糖乳和脱乳糖奶粉的主要组分可以包含基本上由乳蛋白质和基本由乳脂组成的脂肪组成的蛋白质，但不包括大于2％的乳糖。 脱乳糖乳和脱乳糖奶粉的特征在于具有脂肪与蛋白质乳化的结构。
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公开(公告)号：US5160760A
公开(公告)日：1992-11-03
申请号：US482970
申请日：1990-02-22
摘要： There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a hydrophilic substance is contained are mixed and emulsified with an emulsifying agent to form said water-in-oil emulsion. There is also disclosed a method for producing a heat-resistant chocolate, wherein a water-in-oil emulsion is mixed and dispersed which is formed by mixing and emulsifying an oil phase and a water phase in which a hydrophilic substance is contained using a emulsifying agent into a chocolate base material which is temperature-tempered by an usual mean, which is cooled to form a solid, after which increase in heat-resistance depending on time is contemplated.
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公开(公告)号：US5681605A
公开(公告)日：1997-10-28
申请号：US415311
申请日：1995-04-03
IPC分类号： A23G3/00 , A21D2/10 , A21D2/16 , A21D2/18 , A21D6/00 , A21D8/02 , A21D13/00 , A21D13/08 , A23G3/34 , A21D8/06 , A21D8/00 , A23G3/20 , A23P1/12
CPC分类号： A21D13/0025 , A21D13/0067 , A21D2/181 , A21D6/00 , A21D8/02
摘要： A pretzel stick having a hollow portion along a longitudinal center is prepared by baking a material which consists essentially of 100 parts by weight of grain flour, 5-50 parts by weight of saccharides, 5-60 parts by weight of oils and fats, and 0-60 parts by weight of starch. The preparation process of the pretzel stick comprises the steps of preparing the material, extruding the material through a ring nozzle so that the extruded material has a cylindrical shape with a hollow portion along the longitudinal center thereof, baking the extruded material, cutting the baked material to a constant length, and injecting a filling material having an adjusted viscosity into the hollow portion.
摘要翻译： 通过烘烤基本上由100重量份的谷粉，5-50重量份的糖，5-60重量份的油和脂肪组成的材料，制备具有沿纵向中心的中空部分的椒盐卷饼棒，以及 0-60重量份的淀粉。 椒盐脆饼棒的制备过程包括以下步骤：制备材料，通过环形喷嘴挤出材料，使得挤出的材料具有沿其纵向中心具有中空部分的圆柱形形状，烘烤挤出的材料，切割烘烤材料 并将具有调节粘度的填充材料注入中空部分。
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公开(公告)号：US5232734A
公开(公告)日：1993-08-03
申请号：US647056
申请日：1991-01-29
摘要： A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste and a good property of dissolving in the mouth. The O/W type emulsion contains 20-70% water, and is used in an amount from 1 to 10% of the final chocolate.
摘要翻译： 通过将作为连续相的作为连续相的水中的油脂的乳液的O / W型乳液添加到巧克力中而获得耐热巧克力，从而赋予巧克力耐热性，同时保持良好的味道， 溶解在口中的好的性质。 O / W型乳液含有20-70％的水，其用量为最终巧克力的1至10％。
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公开(公告)号：US5026568A
公开(公告)日：1991-06-25
申请号：US369346
申请日：1989-06-19
申请人： Toshio Takemori , Masaru Ishiga , Toshimi Ootsubo
发明人： Toshio Takemori , Masaru Ishiga , Toshimi Ootsubo
摘要： A soybean snack comprising 25-70 parts by weight of soybean powder of whole grain or soybean powder of hull-removed grain and 75-30 parts by weight of starch and/or cereal flour as main components is disclosed. This snack may be produced by grinding soybean of whole grain or soybean of hull-removed grain, adding to 25-70 parts by weight of the resultant soybean powder of whole grain or soybean powder of hull-removed grain with 75-30 parts by weight of starch and/or cereal flour and water, optionally adding a seasoning, a leavening agent and the like, adding an alkaline agent to make a pH of dry material after steam treatment 7.5-9.5, treating with steam to form a dough which has an elasticity and a plasticity which are substantially equivalent to those of the touch of rice cakes, rolling, molding, and forming a dry material to fry or to bake.
摘要翻译： 公开了包含25-70重量份的全粒大豆粉末或船体去除颗粒的大豆粉末和75-30重量份的淀粉和/或谷物粉作为主要成分的大豆零食。 该小吃可以通过研磨全粒或大豆脱壳谷物的大豆来制造，加入25-70重量份的所有大豆粉末的全粒或大豆粉末的船体去除颗粒，其中75-30重量份 的淀粉和/或谷物粉和水，任选地加入调味剂，膨松剂等，加入碱性试剂以在蒸汽处理7.5-9.5之后制成干物质的pH，用蒸汽处理形成面团 弹性和可塑性，其基本上等同于米糕的接触，滚动，成型和形成干燥材料以进行油炸或烘烤。
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10.发明授权
公开(公告)号：US6099886A
公开(公告)日：2000-08-08
申请号：US201144
申请日：1998-11-30
摘要： A novel filamentary mesh-structured chocolate comprises multilevel parallel-extending multi-filament structured layers, each of which further comprises a plurality of chocolate material straight filaments extending in parallel to each other to form a parallel-extending multi-filament structured layer, wherein adjacent two different level layers of the multilevel filament-structured layers are different from each other in the direction along which the chocolate material straight filaments extend so that each of the chocolate material straight filaments of the upper level one of the adjacent two different level layers is point-contacted with and crosses each of the chocolate material straight filaments of the lower level one of the adjacent two different level layers, thereby forming a three-dimensional internal space defined by the chocolate straight material filaments, wherein the chocolate material straight filaments are made of a chocolate material including an emulsifier.
摘要翻译： 一种新颖的丝状网状结构巧克力包括多层平行延伸的多丝结构层，每层均包括多个彼此平行延伸的巧克力材料直丝，以形成平行延伸的多丝结构层，其中相邻 多层细丝结构层的两个不同层次层在巧克力材料直线细丝延伸的方向上彼此不同，使得相邻两个不同层次中的上层的一个巧克力材料直线是点 与相邻的两个不同层次的下一级的每个巧克力材料直线细丝接触并交叉，从而形成由巧克力直线材料长丝限定的三维内部空间，其中巧克力材料直线丝由 包括乳化剂的巧克力材料。
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