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    SESAME DRAGEE AND METHOD FOR MANUFACTURING THEREOF
    1.
    发明申请
    SESAME DRAGEE AND METHOD FOR MANUFACTURING THEREOF 审中-公开

    公开(公告)号：WO2019108075A1

    公开(公告)日：2019-06-06

    申请号：PCT/PL2018/000119

    申请日：2018-11-29

    申请人： ROLA-PODCZASKI, Łukasz

    发明人： ROLA-PODCZASKI, Łukasz

    IPC分类号： A23G1/48 ,  A23G1/54 ,  A23G3/48 ,  A23G3/54 ,  A23L25/00

    CPC分类号： A23L25/25 ,  A23G1/48 ,  A23G1/54 ,  A23G3/48 ,  A23G3/54 ,  A23L25/30

    摘要： A sesame dragee consisting of a core, constituted by a single sesame flake having dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm covered and moistened with chocolate, and its external layer is constituted by a glaze of acacia gum. A method for manufacturing of the sesame dragee consists in the following: the chocolate is liquefied in a temperature range of 40°C to 45°C, subjected to a constant emulsification so as to is it homogeneous and thoroughly mixed in the whole bulk, and then, the cores of the sesame dragees being flakes with dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm are placed in the bowl of a pelleting drum, and during rotation of the bowl, the sesame flakes are being covered with layers of chocolate. In the initial phase, an airflow with a temperature of 8-12°C is used and the cores are being covered with layers of chocolate having a temperature of 45±5°C until they are covered completely. In the final phase of covering with layers of chocolate, smoothing of the surface of the flakes is carried out, by mixing in the bowl of the pelleting drum with and without the airflow alternately, and the covered cores are being conditioned at a temperature of 18°C-20°C and air humidity not higher than 75% for 2 to 6 hours, and then glazing and polishing of the cores in the bowl of the pelleting drum is carried out by adding a glazing solution of acacia gum in an amount of 0.05-1 % by wt. in the relation to the mass of the sesame dragees. After the completion of the glazing process, polishing of the dragees is carried out using a cold stream of air having a temperature of 9-11°C and humidity of 50-60% at an ambient temperature of 20-23°C for 15-25 minutes, until a smooth and dry surface is obtained, and then, the obtained product is being conditioned by at least 1-2 hours and packed.

    VERZEHRFÄHIGES KAKAOERZEUGNIS
    2.
    发明申请
    VERZEHRFÄHIGES KAKAOERZEUGNIS 审中-公开
    一次性可可产品

    公开(公告)号：WO2017102522A1

    公开(公告)日：2017-06-22

    申请号：PCT/EP2016/080163

    申请日：2016-12-08

    申请人： GEBRÜDER NEEB GMBH & CO. KG

    发明人： LEDERER, Ludwig

    IPC分类号： A23G1/48 ,  A23L25/00

    CPC分类号： A23L25/00 ,  A23G1/48

    摘要： Beschrieben wird ein Verzehrfähiges Kakaoerzeugnis, das eine formstabile, in Art, Konsistenz und Geschmack homogene Schokoladenmasse besitzt, in der Bruchstücke aus Buchweizenkorner enthalten sind. Die Erfindung zeichnet sich dadurch aus, dass die Bruchstücke eine Fragmentgröße besitzen, die maximal der Hälfte eines Buchweizenkorns und minimal 50 μιτι beträgt, dass die Bruchstücke der Buchweizenkorner im Wege einer die Konsistenz der Buchweizenkorner beeinflussenden Vorbehandlung, bei der die Buchweizenkorner wenigstens einer Röstung unter Einsatz von Speiseöl unterliegen, und einer nachfolgenden Fragmentierung erhalten sind, und dass die Bruchstücke aus Buchweizen gleichverteilt in der festen Schokoladenmasse vermengt sind.

    摘要翻译：

    描述的是一个Verzehrf＆AUML; Higes可可产品，其具有尺寸稳定的，在本质上均匀的，一致性，并且其中较小的片BRIDGE包含荞麦谷粒巧克力物质的味道。 本发明的特征在于：所述较小的片桥A Fragmentgr＆OUML;道路自己的电子的最大HANDS荞麦谷粒AUML一半并且最低限度50μιτι关于＆GT;该较小的碎片由荞麦晶粒的一致性的方式桥荞麦谷粒 影响，其中所述荞麦谷粒至少R＆oUML使用饲料＆oUML一个设备预处理;获得受升，和随后的碎片，并且该较小的片段导航用途的块均匀地从荞麦在固体巧克力物质混合分布。

    USES OF COCA LEAF OR VALERIAN ROOT TO REDUCE BITTERNESS IN FOODS CONTAINING UNSWEETENED CACAO
    5.
    发明申请
    USES OF COCA LEAF OR VALERIAN ROOT TO REDUCE BITTERNESS IN FOODS CONTAINING UNSWEETENED CACAO 审中-公开
    使用COCA叶或VALERIAN根以减少含有不确定性CACAO的食品中的叮咬

    公开(公告)号：WO2015013679A1

    公开(公告)日：2015-01-29

    申请号：PCT/US2014/048299

    申请日：2014-07-25

    申请人： AHARONIAN, Gregory

    发明人： AHARONIAN, Gregory

    IPC分类号： A23G1/48 ,  A23L1/221 ,  A23L1/236

    CPC分类号： A23G1/48 ,  A23L27/10

    摘要： Products that are sugar-free, or are low in sugar, are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder or cola flavoring, wherein the perceived bitterness of the plant product(s) is reduced.

    摘要翻译： 本文公开了无糖或低糖的产品，其包含来自红霉素植物的叶子的提取物和一种或多种植物产品，例如可可粉或可乐调味剂，其中感觉到的植物产物的苦味 （s）减少。

    PARTICLE-STABILISED COLLOIDAL FOOD COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
    9.
    发明申请
    PARTICLE-STABILISED COLLOIDAL FOOD COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF 审中-公开
    颗粒稳定的胶体食品组合物及其制备方法

    公开(公告)号：WO2014118489A1

    公开(公告)日：2014-08-07

    申请号：PCT/GB2013/050248

    申请日：2013-02-04

    申请人： KRAFT FOODS R&D INC.

    发明人： BON, Stefan ,  GROSSIORD, Nadia

    IPC分类号： A23G1/32 ,  A23L1/307 ,  A23D7/00 ,  A23G1/48 ,  A23G3/36 ,  B01F17/00

    CPC分类号： A23G3/362 ,  A23D7/0053 ,  A23G1/325 ,  A23G1/48 ,  A23L33/20

    摘要： A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having a dispersed aqueous phase therein; or a continuous aqueous phase having a dispersed fat phase therein. The particles are selected from one or more of silica, magnesium aluminium silicate, aluminium silicate, hydrous sodium lithium magnesium silicate, sodium magnesium fluorosilicate, and titanium dioxide.In some embodiments the particles have a diameter of less than 1000nm.

    摘要翻译： 一种包含其中具有颗粒的胶体体系的食品组合物及其制备方法。 组合物可以是糖果组合物，例如巧克力。 该系统包括其中具有分散的水相的连续脂肪相; 或其中具有分散的脂肪相的连续水相。 颗粒选自二氧化硅，硅酸镁铝，硅酸铝，含水硅酸锂镁硅酸镁，氟硅酸镁镁和二氧化钛中的一种或多种。在一些实施方案中，颗粒的直径小于1000nm。