公开(公告)号：US06894178B1

公开(公告)日：2005-05-17

申请号：US09959795

申请日：1999-05-29

申请人： Erich Windhab ,  Yuantong Zeng

发明人： Erich Windhab ,  Yuantong Zeng

IPC分类号： A23G1/30 ,  A23D9/04 ,  A23G1/00 ,  A23G1/04 ,  A23G1/18 ,  A23G1/36 ,  C11C3/00 ,  C11B7/00

CPC分类号： A23G1/36 ,  A23G1/042 ,  A23G1/047 ,  A23G1/18

摘要： The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high βVI modification share and using the seed suspensions in the seed crystallization of fat-based suspensions containing disperse solid particles such as chocolate, chocolate-like masses, or the like. The invention also describes an apparatus for carrying out the process.

摘要翻译： 本发明涉及一种生产基于熔化脂肪的晶种悬浮液的方法。 特别地，本发明描述了一种生产稳定的微分散可可脂晶体悬浮液的方法，其具有高的βVI修饰份数，并且在含有分散固体颗粒的脂肪基悬浮液的种子结晶中使用种子悬浮液 如巧克力，类似巧克力的物质等。 本发明还描述了一种用于执行该过程的装置。

公开(公告)号：US20040253275A1

公开(公告)日：2004-12-16

申请号：US10169897

申请日：2002-12-31

发明人： Meir Eini ,  Dov Tamarkin

IPC分类号： A61K007/06 ,  A61K009/00

CPC分类号： A21D2/14 ,  A21D2/16 ,  A23C9/1315 ,  A23C11/04 ,  A23C13/12 ,  A23C15/16 ,  A23C19/055 ,  A23C19/093 ,  A23D7/0053 ,  A23D7/0056 ,  A23D7/011 ,  A23D7/013 ,  A23D9/007 ,  A23G1/305 ,  A23G1/36 ,  A23G1/38 ,  A23G3/346 ,  A23G2200/08 ,  A23J3/227 ,  A23L7/109 ,  A23L7/122 ,  A23L7/183 ,  A23L13/43 ,  A23L19/18 ,  A23L23/10 ,  A23L33/115 ,  A23P20/11 ,  A61K8/342 ,  A61K8/922 ,  A61K9/0014 ,  A61K9/0048 ,  A61K31/225 ,  A61K31/351 ,  A61K31/43 ,  A61K31/496 ,  A61K31/545 ,  A61K31/573 ,  A61K31/65 ,  A61K36/738 ,  A61K36/899 ,  A61K45/06 ,  A61K47/06 ,  A61K47/10 ,  A61K47/12 ,  A61K47/14 ,  A61K47/44 ,  A61Q19/00 ,  Y10S514/863 ,  Y10S514/864 ,  A61K2300/00

摘要： A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

摘要翻译： 用于局部施用的药物或化妆品载体或组合物，其特征在于使得载体或组合物半固体静止时具有流变性质，并且在施加剪切力时使液体成为液体。 组合物或载体通过混合1-25％的固化剂和75-99％的疏水性溶剂（按重量计），其中至少一种在存在或不存在生物活性的情况下具有治疗或美容益处 物质。

公开(公告)号：US20040191389A1

公开(公告)日：2004-09-30

申请号：US10819180

申请日：2004-04-07

发明人： Sunil Kochhar ,  Christopher Budwig ,  Carl Erik Hansen ,  Marcel Alexandre Juillerat ,  Jean-Claude Spadone ,  Pierre Nicolas ,  Robert Redgwell ,  Euan Armstrong ,  Dietmar Sievert

IPC分类号： A23G001/00

CPC分类号： A23G1/30 ,  A23G1/04 ,  A23G1/36 ,  A23G1/40 ,  A23G1/44 ,  A23G1/46 ,  A23G1/48

摘要： A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

摘要翻译： 用于操作单一巧克力块的风味的方法，其包括首先从巧克力成分或巧克力物料中还原或除去天然香料，然后向巧克力块中加入有效量的风味剂。 风味提供以下任何特性：可可/乳制品，烤，甜，苦，面包屑，焦糖，果香，花香，饼干，烘焙，熟食，麦片，麦芽，爆米花，涩味或果仁酸。

公开(公告)号：US20040062847A1

公开(公告)日：2004-04-01

申请号：US10343742

申请日：2003-02-06

发明人： Shin Koike ,  Takeshi Yasumasu ,  Tadashi Hase ,  Takatoshi Murase

IPC分类号： A23D007/00

CPC分类号： A23G1/36 ,  A21D2/16 ,  A21D2/165 ,  A23D9/00 ,  A23D9/013 ,  A23G3/40 ,  A23G9/327 ,  A23K20/158 ,  A23L7/111 ,  A23L13/428 ,  A23L13/43 ,  A23L13/60 ,  A23L33/11 ,  A23L33/115 ,  A23L33/12 ,  A23V2002/00 ,  A61K45/06 ,  C11C3/02 ,  C11C3/06 ,  A23V2250/1882 ,  A23V2250/2136 ,  A23V2250/6422 ,  A23V2250/642 ,  A23V2250/032 ,  A23V2250/182 ,  A23V2250/192 ,  A23V2250/194 ,  A23V2250/5108 ,  A23V2250/1874 ,  A23V2250/156 ,  A23V2250/70 ,  A23V2250/5118 ,  A23V2250/54246 ,  A23V2250/628

摘要： An oil/fat composition comprising 5 to 99.9 wt. % of a monoglyccride having, as fatty acid constituents thereof, 15 to 90 wt % of an null 3-unsaturated fatty acid having less than 20 carbon atoms, 1 to 80 wt. % of an null 9-unsaturated fatty acid and 2 to 50 wt. % of an null 9-unsaturated fatty acid; and 0.1 to 49.9 wt. % of a diglyceride, wherein a weight ratio of the diglyceride to the monoglyceride is less than 1 and the content of a polyunsaturated fatty acid having at least 4 carbon-to-carbon double bonds is 20% or less in all the fatty acid constituents. The oil/fat composition according to the present invention has excellent processing properties, good taste and excellent lowering action against glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) levels in blood. It is useful not only for pharmaceuticals but also for preventive or remedial foods of feeds effective for hepatic function disturbances or obesity.

摘要翻译： 一种油/脂肪组合物，其包含5至99.9wt。 作为其脂肪酸组分，具有少于20个碳原子的ω-3-不饱和脂肪酸为15〜90重量％，1〜80重量％ ％的不饱和脂肪酸和2〜50重量％ ％的不饱和脂肪酸的％; 和0.1〜49.9wt。 甘油二酯的百分比，其中甘油二酯与单酸甘油酯的重量比小于1，并且在所有脂肪酸组分中具有至少4个碳 - 碳双键的多不饱和脂肪酸的含量为20％以下。 根据本发明的油/脂肪组合物具有优异的加工性能，良好的味道和对谷氨酸草酰乙酸转氨酶（GOT）和谷氨酸丙酮酸转氨酶（GPT）水平的降低作用。 它不仅用于药物，而且对于有用于肝功能障碍或肥胖的饲料的预防或补救食物是有用的。

公开(公告)号：US06419970B1

公开(公告)日：2002-07-16

申请号：US08782902

申请日：1997-01-11

申请人： Neil A. Willcocks ,  Frank W. Earis ,  Thomas M. Collins ,  Ralph D. Lee ,  Wallace R. Palmer ,  William Harding

发明人： Neil A. Willcocks ,  Frank W. Earis ,  Thomas M. Collins ,  Ralph D. Lee ,  Wallace R. Palmer ,  William Harding

IPC分类号： A23G121

CPC分类号： A23G1/48 ,  A23G1/042 ,  A23G1/18 ,  A23G1/205 ,  A23G1/305 ,  A23G1/36 ,  A23G1/54 ,  A23G3/2023 ,  A23G3/2092 ,  A23G3/22 ,  A23G7/02 ,  A23G2200/08

摘要： The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations. Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.

摘要翻译： 本发明公开了使用快速且积极的冷却来制造巧克力的改进方法，以形成巧克力巧克力，使用其制备的巧克力产品以及用于进行其的冷却系统和装置。 所得快速冷却的巧克力具有许多改进的性能，包括增强的光泽度，改善的耐花性和硬度。 此外，快速冷却允许改善巧克力产品上的细小细节和/或装饰的保留。 可以在不使用冷冻柱塞或冷模具的情况下实现快速冷却，而是利用增加的对流传热系数和/或较低的操作温度。 通过快速冷却设定的熔化的巧克力组合物可以是常规的回火，低温或超低温巧克力，并且仍然导致稳定的成品巧克力产品允许使用低脂肪含量的制剂。本发明的另一方面涉及一种 在冷却区之后在再湿区域中使用受控湿度环境的方法，以形成具有增强的耐热吸收性，但仍具有良好光泽度的耐热巧克力产品。

公开(公告)号：US06399139B2

公开(公告)日：2002-06-04

申请号：US09764193

申请日：2001-01-17

申请人： Mary E. Myers ,  Chigozie V. Nwosu ,  Eric J. Whitacre ,  John F. Hammerstone, Jr.

发明人： Mary E. Myers ,  Chigozie V. Nwosu ,  Eric J. Whitacre ,  John F. Hammerstone, Jr.

IPC分类号： A01N6500

CPC分类号： A23G1/30 ,  A21D2/36 ,  A21D2/364 ,  A21D13/80 ,  A23G1/02 ,  A23G1/04 ,  A23G1/06 ,  A23G1/305 ,  A23G1/36 ,  A23G1/48 ,  A23G1/56 ,  A23G3/48 ,  A23G2200/00 ,  A23G2200/14 ,  A23K50/42 ,  A23K50/48 ,  A23L3/349 ,  A23L3/3544 ,  A23L7/122 ,  A23L7/126 ,  A23L7/17 ,  A23L7/178 ,  A23L7/196 ,  A23L9/10 ,  A23L19/09 ,  A23L33/10 ,  A23L33/105 ,  A23V2002/00 ,  C11B1/04 ,  C11B1/06 ,  A23V2250/2132

摘要： The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof.

摘要翻译： 本发明提供食品，包括糖果和巧克力，具有保守的多酚浓度，特别是可可多酚。 本发明的方法通过控制配料处理中成分的处理来提供在成品中保存的原料中存在显着量的可可多元酚浓度的产品，避免了在常规制造过程中发生的多酚的显着和不利的损失 。 此外，还可以控制和修饰研磨/精炼和精炼的生产步骤，以提供具有保留的可可多元酚浓度的本发明的糖果相对于起始成分中存在的多酚的浓度。 可可多酚成分可以是可可成分，可可成分的提取物（豆类，液体，粉末等），也可以是其合成的衍生物，也可以是合成的多酚化合物或多酚化合物或其衍生物的混合物 。

公开(公告)号：US20020037882A1

公开(公告)日：2002-03-28

申请号：US09863439

申请日：2001-05-24

发明人： Christiaan Beindorff ,  Frederick William Cain ,  John Hugh Pierce ,  Ulrike Schmid ,  Erik Schweitzer ,  Jeroen Nicolaas M. Van Straalen

IPC分类号： A61K031/56 ,  A61K031/23

CPC分类号： A23G1/30 ,  A23D7/0053 ,  A23D7/0056 ,  A23D9/007 ,  A23G1/36 ,  A23G1/48 ,  A23G3/36 ,  A23G3/40 ,  A23G3/48 ,  A23G9/32 ,  A23G9/327 ,  A23G9/42 ,  A23L27/60 ,  A23L27/72 ,  A23L33/105

摘要： Blends comprising a glyceride and ursolic acid and oleanolic acid in weight ratios of 1:99 to 99:1 that contain less than 20 wt % of natural apolar components and/or low molecular weight components, normally present in natural extract for ursolic acid and oleanolic acid do not display the negative off taste of the natural extracts anymore.

摘要翻译： 包含甘油酯和熊果酸和齐墩果酸的混合物的重量比为1:99至99:1，其含有少于20重量％的天然非极性组分和/或低分子量组分，通常存在于天然提取物中用于熊果酸和齐墩果酸 酸不再显示天然提取物的消极味道。

公开(公告)号：US06361813B1

公开(公告)日：2002-03-26

申请号：US09623471

申请日：2000-09-13

申请人： Nobuyuki Kitaoka ,  Shinichi Makishima ,  Mitsuhiro Sakurai

发明人： Nobuyuki Kitaoka ,  Shinichi Makishima ,  Mitsuhiro Sakurai

IPC分类号： A23L100

CPC分类号： A23G1/36 ,  A21D15/02 ,  A23C9/1232 ,  A23G1/38 ,  A23G9/327 ,  A23G9/52 ,  A23G2200/08 ,  A23L3/44 ,  A23L25/30

摘要： There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

摘要翻译： 其中描述了冷冻干燥的食品，其具有比通过常规方法获得的细孔结构的多孔结构，以使得口中平滑熔化，以及制备冷冻干燥食品的方法。 根据该方法，通过冷却乳液将食品原料制成水溶液或糊状物，乳化，制成半冷冻状态，通过在模具中进一步冷却进行冷冻干燥，然后冷冻干燥， 干燥处理。

公开(公告)号：US06210739B1

公开(公告)日：2001-04-03

申请号：US09487319

申请日：2000-01-19

申请人： Shantha C. Nalur

发明人： Shantha C. Nalur

IPC分类号： A23D900

CPC分类号： A23G1/36 ,  A23D9/00 ,  A23G1/38 ,  A23G3/346 ,  A23G3/40 ,  A23G2200/08

摘要： The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin, and at least one seeding agent, optionally with hydrogenated palm kernel oil, hydrogenated coconut oil, coconut oil, palm kernel oil, or a mixture thereof. The oil blend compositions of the present invention have a flavor release and texture properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and chocolate alternative compositions. Also disclosed are edible food products, such as confectionery products and chocolate alternative compositions, made from these oil blends.

摘要翻译： 本发明涉及适用于食用产品的新型油混合物。 更具体地，本发明涉及包括棕榈仁油，氢化棕榈仁油，棕榈仁硬脂精和氢化棕榈仁硬脂精的油混合物，以及至少一种接种剂，任选地含有氢化棕榈仁油，氢化椰子油，椰子油， 棕榈仁油或其混合物。 本发明的油混合组合物具有与可可脂相似的风味释放和质地特性。 它们特别用作食用食品中的可可脂替代物，如糖果产品和巧克力替代组合物。 还公开了由这些油混合物制成的可食用食品，例如糖果产品和巧克力替代组合物。

公开(公告)号：US06200625B1

公开(公告)日：2001-03-13

申请号：US09121497

申请日：1998-07-23

申请人： Stephen Thomas Beckett

发明人： Stephen Thomas Beckett

IPC分类号： A23G100

CPC分类号： A23G1/30 ,  A23G1/36 ,  A23G1/48

摘要： The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.

摘要翻译： 通过以柠檬烯作为成分制备巧克力产品来减少用于生产巧克力产品的脂肪成分的量，以便获得减脂产品，特别是制备脂肪含量基于 总产品重量从16％到25％。 含有柠檬烯，特别是除臭油的油可用于提供柠檬烯。