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71. 发明申请

US20070059433A1 Marbled surface chocolate product 有权
标题翻译：大理石表面巧克力制品
公开(公告)号：US20070059433A1
公开(公告)日：2007-03-15
申请号：US11502829
申请日：2006-08-10
申请人： Bradley Albert
发明人： Bradley Albert
IPC分类号： A23G3/00
CPC分类号： A23G1/0006 , A23G1/305 , A23G1/48 , A23G1/50 , A23G1/54 , A23G3/0085 , A23G3/0095 , A23G3/0097 , A23G2220/00 , A23V2002/00 , A23V2200/22 , A23V2200/254 , A23V2200/044
摘要： The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.
摘要翻译：本发明涉及一种包装巧克力制品的巧克力制品，该巧克力制品在巧克力片的表面上具有着色粘附层，其中该涂层包括选自巧克力抛光剂和糖食釉料的着色涂层溶液，至少一种可食用着色剂粘附到涂布溶液上。

72. 发明申请

US20050004214A1 MENTHYL HALF ACID ESTER DIRIVATIVES, PROCESSES FOR PREPARING SAME, AND USES THEREOF FOR THEIR COOLING/REFRESHING EFFECT IN CONSUMABLE MATERIALS 有权
标题翻译：戊二酸酯酯衍生物，其制备方法及其在消耗材料中的冷却/再生效果的用途
公开(公告)号：US20050004214A1
公开(公告)日：2005-01-06
申请号：US10611025
申请日：2003-07-01
申请人： Mark Dewis , Michelle Huber , Michael Cossette
发明人： Mark Dewis , Michelle Huber , Michael Cossette
IPC分类号： A23G3/00 , A23G3/34 , A23G3/36 , A23G3/50 , A23G4/00 , A23G4/06 , A23G4/18 , C07C69/34 , C07C69/44 , C07C233/05 , C07C233/06 , C07C233/18 , C07C67/26
CPC分类号： A23G3/36 , A23G3/346 , A23G3/50 , A23G4/06 , A23G4/18 , A23G2200/00 , A23G2220/00 , C07C69/34 , C07C69/44 , C07C233/05 , C07C233/06 , C07C233/18 , C07C2601/14
摘要： Described is a genus of menthyl half acid ester derivatives having the structure: and processes for producing same, wherein n is an integer of from 1 to 5; wherein X is either —OR″ or —NRR′; wherein R″ is hydrogen, C1-C5 lower alkyl or C3-C6 lower alkenyl; wherein R is hydrogen, C1-C5 lower alkyl, 2-hydroxyethyl or cyclopropyl and wherein R′ is hydrogen, methyl or ethyl; with the proviso that when X is —OR″, n is an integer of from 3 to 5, having utility for augmenting, enhancing or imparting a taste or cooling effect or refreshing effect in or to an ingestible or topical composition.
摘要翻译：描述了具有以下结构的薄荷酯半酸酯衍生物及其生产方法，其中n为1至5的整数; 其中X为-OR“或-NRR'; 其中R“为氢，C 1 -C 5低级烷基或C 3 -C 6低级烯基; 其中R是氢，C1-C5低级烷基，2-羟乙基或环丙基，其中R'是氢，甲基或乙基; 条件是当X为-OR“时，n为3至5的整数，其可用于增加，增强或赋予可食用或局部组合物中的味道或凉爽效果或清爽效果。

73. 外观设计

USD498341S1 Candy brush and confectionery container set 失效
标题翻译：糖果刷和糖果容器集
公开(公告)号：USD498341S1
公开(公告)日：2004-11-16
申请号：US29170527
申请日：2002-11-06
申请人： Brad Baker
设计人： Brad Baker
IPC分类号： A23G3/00 , A23G3/20 , A23G3/28 , A23G3/34 , A23G3/36 , A23G3/50 , A23G3/52 , A23G3/54 , A23G3/56
CPC分类号： A23G3/00 , A23G3/20 , A23G3/28 , A23G3/343 , A23G3/36 , A23G3/50 , A23G3/52 , A23G3/54 , A23G3/563 , A23G2220/00 , A23G2220/02 , A23G2220/20
摘要： A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value.

74. 发明申请

US20030026878A1 USE OF POWDERED GUM IN MAKING A COATING FOR A CONFECTION 有权
标题翻译：使用粉末制造涂料进行粉碎
公开(公告)号：US20030026878A1
公开(公告)日：2003-02-06
申请号：US09908422
申请日：2001-07-18
发明人： Christine L. Corriveau , Gwendolyn Graff
IPC分类号： A23G001/00
CPC分类号： A23G4/025 , A23G3/0095 , A23G3/343 , A23G2220/00 , A23G2220/20
摘要： A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers.
摘要翻译：一种用于涂覆多个中心的涂覆方法，包括以下步骤：（a）在旋转盘中翻转多个中心; （b）用大量糖浆润湿所述多个中心; （c）通过在润湿后旋转所述盘一段时间来在各个中心之间分配所述粗浆; （d）在所述多个中心上施加包含胶基和粉末状增甜剂的干电荷以吸收所述粗糖浆，由此形成多个粉末涂覆的中心; （e）重复步骤（b）至（d）预定次数以获得多个中心; 和（f）干燥所述多个总体中心。

75. 发明申请

US20020164403A1 Frozen dessert novelty and method for its preparation 失效
标题翻译：冷冻甜点新奇及其制备方法
公开(公告)号：US20020164403A1
公开(公告)日：2002-11-07
申请号：US09846989
申请日：2001-05-01
发明人： Josephine E. Lometillo , Singhachai Surintranspanot
IPC分类号： A23G003/00
CPC分类号： A23G9/325 , A23G9/00 , A23G9/083 , A23G9/14 , A23G9/48 , A23G9/503 , A23G2200/00 , A23G2220/00 , A23G2220/12 , A23G2220/20
摘要： A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating.
摘要翻译：一种冷冻甜点新颖性，其是水冰模制甜食产品，其包括薄的半透明壳和多色芯，其被包裹在壳中并且在消费之前和期间在产品中可见，以及其制备方法。该产品安装在棍子上，以方便处理和进食。

76. 发明授权

US06391373B1 Rheologically modified confectioneries produced by employing particular particle size distributions 有权
标题翻译：使用特定粒度分布产生的流变改性糖果
公开(公告)号：US06391373B1
公开(公告)日：2002-05-21
申请号：US09660350
申请日：2000-09-12
申请人： John M. Kaiser , Sandy A. S. Purwo
发明人： John M. Kaiser , Sandy A. S. Purwo
IPC分类号： A23G100
CPC分类号： A23G1/36 , A23G1/56 , A23G2200/06 , A23G2200/12 , A23G2220/00
摘要： This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae, and the method of preparation thereof. Controlling particle packing, using continuous particle size ingredient distributions and discrete, bi-modal particle size ingredient distributions, has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25% or greater fat content) having good rheological characteristics, while reducing cocoa butter usage. Specified particle size distributions are achieved through the selective blending of fine, medium and coarse ingredients. The continuous particle size distributions and bi-modal particle size distributions provide several parameters for manipulating the rheological properties of chocolate.
摘要翻译：本发明涉及糖食，特别是减肥脂肪巧克力及其制备方法，该脂肪巧克力包含根据规定的粒径分布配方的非脂肪巧克力成分的混合物。已经显示使用连续粒度成分分布和离散的双峰粒度成分分布来控制颗粒填充物可用于实现高浓缩巧克力悬浮液，具有降低的脂肪浓度和用于模塑，包埋或挤出的合适的流变性。本发明的方法也可用于提供具有良好流变特性的常规巧克力（25％或更高的脂肪含量），同时降低可可脂的使用。指定的粒度分布通过选择性混合细，中和粗成分来实现。连续的粒度分布和双模式粒度分布为操纵巧克力的流变学特性提供了几个参数。

77. 发明申请

US20020022039A1 Method of using alpha-keto enamine derivatives as ingredients and products incorporating same 失效
标题翻译：使用α-酮基烯胺衍生物作为成分和掺入其的产品的方法
公开(公告)号：US20020022039A1
公开(公告)日：2002-02-21
申请号：US09863970
申请日：2001-05-23
发明人： Thomas Hofmann , Harald Ottinger , Oliver Frank , Tomislav Soldo , Christoph Cerny , Fabien Robert , Imre Blank
IPC分类号： A61K007/46 , A23L001/226
CPC分类号： C11B9/0069 , A23G3/346 , A23G3/36 , A23G3/50 , A23G9/32 , A23G9/44 , A23G9/52 , A23G2200/00 , A23G2220/00 , A23K20/132 , A23K50/40 , A23L2/56 , A61K8/41 , A61K8/49 , A61K8/4913 , A61K8/4926 , A61K2800/244 , A61Q11/00 , A61Q19/00 , C07C225/20 , C07C2601/10 , C07C2601/16 , C07D295/116
摘要： The present invention concerns the food, cosmetic and pharmaceutical compositions including a compound of general formula: 1 alone or in combination, as an ingredient for food, cosmetic, pharmaceutical, and perfume compositions, wherein R1 includes N-Pyrrolidinyl, N-Pyridinyl, N-(amino-diethyl), N-(2-carboxy-pyrrolidinyl), N-(2-Methoxycarbonyl-pyrrolidinyl), or a combination thereof; R2 includes hydrogen, methyl, or a combination thereof; X includes methylene, ethylidene, 1-Propylidene, oxy radical, or a combination thereof; and Y includes methylene, ethylidene, 1-propylidene, oxy radical, ethan-1,2-diyl, ethen-1,2-diyl, propan-1,2-diyl, ethan-1,2-oxy-1,2-yl, or a combination thereof. Food products containing such compositions, as well as methods of imparting a cooling effect on a consumer's skin, are also included.
摘要翻译：本发明涉及食品，化妆品和药物组合物，其包括通式为：单独或组合的化合物作为食品，化妆品，药物和香料组合物的成分，其中R1包括N-吡咯烷基，N-吡啶基，N- （氨基 - 二乙基），N-（2-羧基 - 吡咯烷基），N-（2-甲氧基羰基 - 吡咯烷基）或其组合; R2包括氢，甲基或其组合; X包括亚甲基，亚乙基，1-丙叉基，氧基或其组合; Y是亚甲基，亚乙基，1-亚丙基，氧基，乙-1,2-二基，乙烯-1,2-二基，丙-1,2-二基，乙-1,2-氧-1,2-二基，或其组合。还包括含有这种组合物的食品，以及赋予消费者皮肤冷却效果的方法。

78. 发明授权

US3660107A Effervescent beverage powder and tableted beverage compositions 失效
标题翻译：高效饮料粉和烧烤组合物
公开(公告)号：US3660107A
公开(公告)日：1972-05-02
申请号：US3660107D
申请日：1970-01-23
申请人： MEYER LAB INC
发明人： MAYER FREDERICK S
IPC分类号： A23F3/32 , A23F5/38 , A23F5/40 , A23G1/00 , A23G1/52 , A23G1/56 , A23L2/40 , A23F1/12 , A23L1/00
CPC分类号： A23G1/52 , A23C2260/20 , A23F3/32 , A23F5/385 , A23F5/40 , A23G1/56 , A23G2200/12 , A23G2200/14 , A23G2220/00 , A23L2/40
摘要： A food mixture of an effervescent couple tartaric acid, citric acid plus sodium bicarbonate having the relative proportions 2:1: 4 respectively and solid flavorant of coffee, decaffeinated coffee, tea or chocolate which upon the addition of water yields a beverage.
摘要翻译：分别具有相对比例为2:1:4的泡腾夫妇酒石酸，柠檬酸和碳酸氢钠的食品混合物，以及在添加水时产生饮料的咖啡，脱咖啡因咖啡，茶或巧克力的固体调味剂。

79. 发明申请

US20180206516A1 SOLUBLE AGGLOMERATED CHOCOLATE POWDER 审中-公开
公开(公告)号：US20180206516A1
公开(公告)日：2018-07-26
申请号：US15745916
申请日：2016-07-19
申请人： NESTEC S.A.
发明人： Bruno Chavez Montes , Timothy James Wooster , Dominique Jaccard , Hugues Lefait
IPC分类号： A23G1/00 , A23G1/56 , A23G1/36 , A23G1/40 , A23G1/44
CPC分类号： A23G1/0016 , A23G1/36 , A23G1/40 , A23G1/44 , A23G1/56 , A23V2002/00 , A23G2200/08 , A23G2200/12 , A23G2220/00
摘要： The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: —preparing an aqueous emulsion of cocoa fat, —loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, —spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder.

80. 发明授权

US09648893B2 Aerated fat-based confectionery 有权
公开(公告)号：US09648893B2
公开(公告)日：2017-05-16
申请号：US13823900
申请日：2011-09-15
申请人： Hiroyuki Utsunomiya , Masamitsu Tanaka , Yuka Nagashima , Takanori Chiwata
发明人： Hiroyuki Utsunomiya , Masamitsu Tanaka , Yuka Nagashima , Takanori Chiwata
IPC分类号： A23G1/52 , A23G1/00 , A23G1/56 , A23G3/34 , A23G3/40 , A23G7/00 , B26F3/12
CPC分类号： A23G1/005 , A23G1/52 , A23G1/56 , A23G3/346 , A23G3/40 , A23G7/0018 , B26F3/12 , A23G2200/08 , A23G2220/00 , A23G2220/02
摘要： Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces.

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