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1. 发明公开

EP3305086A1 LACTIC ACID BACTERIUM-CONTAINING FAT OR OIL COMPOSITION AND METHOD FOR MANUFACTURING SAME 审中-公开
标题翻译：含有乳酸菌的脂肪或油组合物及其制造方法
公开(公告)号：EP3305086A1
公开(公告)日：2018-04-11
申请号：EP16802806.6
申请日：2016-05-31
申请人： Lotte Co., Ltd. , Nitto Pharmaceutical Industries, Ltd.
发明人： ASHITANI, Hiroaki , KOYAMA, Toshiyuki , USAMIKRANK, Yoko , ISHIZUKA, Tomokazu , TADOKORO, Keiji , KABUKI, Yusuke , YONEJIMA, Yasunori , HISA, Keiko
IPC分类号： A23G1/00 , A23G1/30 , A23L33/10
CPC分类号： A23L33/135 , A23G1/305 , A23G1/40 , A23G1/423 , A23G2200/02 , A23L33/10 , A23V2002/00 , A23V2200/3204 , A23Y2220/03 , A23Y2220/13 , A23Y2220/37 , A23Y2240/33 , A23Y2260/35 , A23Y2300/55
摘要： By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.
摘要翻译：通过在油脂组合物中添加活性乳酸菌，本发明成功地制造了乳酸菌的活力高，耐酸性优异的含有乳酸菌的油脂组合物。另外，本发明通过在回火后且成型前向巧克力面团中添加乳酸菌粉末或乳酸菌浓度高的巧克力，从而成功地制造了包含活性乳酸菌的含有乳酸菌的巧克力，简单的生产方法。因此，提供了含有活乳酸菌的适口性高的含有乳酸菌的巧克力。

2. 发明公开

EP3498101A1 LACTOBACILLUS-CONTAINING CHOCOLATE AND MANUFACTURING METHOD THEREFOR 审中-公开
公开(公告)号：EP3498101A1
公开(公告)日：2019-06-19
申请号：EP17839572.9
申请日：2017-08-10
申请人： Nitto Pharmaceutical Industries, Ltd. , Lotte Co., Ltd.
发明人： ASHITANI, Hiroaki , KOYAMA, Toshiyuki , USAMIKRANK, Yoko , KABUKI, Yusuke , YONEJIMA, Yasunori , HISA, Keiko
IPC分类号： A23G1/00 , A23G1/30
摘要： The present invention provides lactic acid bacterium-containing chocolate containing a lactic acid bacterium in a living state, wherein the average particle size of the solid particles in the lactic acid bacterium-containing chocolate is larger than 1 µm and less than 9 µm, and a manufacturing method thereof.

3. 发明授权

EP2737805B1 CHOCOLATE-IMPREGNATED CONFECTION 有权
标题翻译：巧克力浸渍的巧克力
公开(公告)号：EP2737805B1
公开(公告)日：2017-09-06
申请号：EP12820706.5
申请日：2012-07-19
申请人： Lotte Co., Ltd.
发明人： IGARASHI, Takuma , TADOKORO, Keiji , KOYAMA, Toshiyuki , ASHITANI, Hiroaki
IPC分类号： A23G1/30 , A23G3/50 , A23L7/122 , A23L7/161 , A23G1/50 , A23G3/54
CPC分类号： A23G1/50 , A23G1/30 , A23G3/50 , A23G3/54 , A23L7/122 , A23L7/161

4. 发明公开

EP2878205A1 IMPREGNATED CHOCOLATE CONFECTIONERY 审中-公开
标题翻译：浸渍巧克力糖果
公开(公告)号：EP2878205A1
公开(公告)日：2015-06-03
申请号：EP13822841.6
申请日：2013-06-26
申请人： Lotte Co., Ltd.
发明人： ISHIKAWA, Maya , TADOKORO, Keiji , KOYAMA, Toshiyuki , ASHITANI, Hiroaki
IPC分类号： A23G1/00 , A23G1/30 , A23G3/00 , A23G3/34
CPC分类号： A23G1/00 , A21D13/45 , A23G1/30 , A23G1/507 , A23G1/54 , A23G3/00 , A23G3/34 , A23G3/54
摘要： A chocolate-impregnated confectionery product is provided, which includes a confectionery base sufficiently impregnated with chocolate, and satisfies requirements for a light (crispy) eating texture intrinsic to the confectionery base as well as a chocolate mild taste (chocolate taste) and a smooth melt-in-mouth texture intrinsic to the chocolate. The chocolate-impregnated confectionery product (10) includes a textured wafer (11) as the confectionery base, and chocolate (12) infiltrated in the textured wafer (11). The chocolate (12) is present in a weight percentage of 77 to 85 % based on the overall weight of the confectionery product. The chocolate-impregnated confectionery product (10) is novel, and has a light eating texture intrinsic to the confectionery base as well as a chocolate mild taste and a melt-in-mouth texture intrinsic to the chocolate.
摘要翻译：提供了一种浸渍巧克力的糖果产品，其包括充分浸渍有巧克力的糖果基料，并且满足对糖果基料固有的轻质（松脆）饮食质感以及巧克力温和味道（巧克力味道）和光滑熔化巧克力内在的口感。浸渍巧克力的糖果产品（10）包括作为糖果基部的纹理晶片（11）和渗入纹理晶片（11）中的巧克力（12）。基于糖食产品的总重量，巧克力（12）以77至85％的重量百分比存在。浸渍巧克力的糖食产品（10）是新颖的，并且具有糖食基料固有的轻质口感以及巧克力内在的巧克力温和味道和熔化口内质感。

5. 发明公开

EP3298906A1 POWDER HAVING FLAVOR ENHANCING EFFECT, FOOD OR DRINK CONTAINING SAME, AND METHOD FOR MANUFACTURING SAME 审中-实审
标题翻译：具有风味增强效果的粉末，食品或含有该食品的饮料，以及制造该食品的方法
公开(公告)号：EP3298906A1
公开(公告)日：2018-03-28
申请号：EP16799558.8
申请日：2016-05-20
申请人： Lotte Co., Ltd.
发明人： IGARASHI, Takuma , TAMURA, Ikuo , KOYAMA, Toshiyuki , ASHITANI, Hiroaki , SAITO, Keisuke , USAMI KRANK, Yoko
IPC分类号： A23L27/20 , A21D2/14 , A21D2/26 , A21D13/08 , A23G1/00 , A23G1/30
CPC分类号： A21D2/14 , A21D2/26 , A23G1/00 , A23G1/30 , A23L27/20
摘要： Provided is a powder containing as little amounts of monosaccharides and disaccharides as possible and having enhancing effects on milk feeling and a rich taste. The powder is a powder, which is prepared from a raw material mixture containing a fat, a milk protein, and a filler, in which a total amount of monosaccharides and disaccharides in the powder is reduced by heat treatment of the raw material mixture as compared to a total amount of the monosaccharides and the disaccharides in the raw material mixture before heating.
摘要翻译：本发明提供尽可能少量含有单糖和二糖并且对乳感和丰富口感具有增强作用的粉末。粉末是由含有脂肪，乳蛋白质和填充剂的原料混合物制备的粉末，其中通过对原料混合物进行热处理来减少粉末中的单糖和二糖的总量加热前的原料混合物中的单糖和二糖的总量。

6. 发明公开

EP2737805A1 CHOCOLATE-IMPREGNATED CONFECTION 有权
标题翻译：麻省理工学院ÖBERZOGENESKONFEKT
公开(公告)号：EP2737805A1
公开(公告)日：2014-06-04
申请号：EP12820706.5
申请日：2012-07-19
申请人： Lotte Co., Ltd.
发明人： IGARASHI, Takuma , TADOKORO, Keiji , KOYAMA, Toshiyuki , ASHITANI, Hiroaki
IPC分类号： A23G1/00 , A23G1/30 , A23G3/50
CPC分类号： A23G1/50 , A23G1/30 , A23G3/50 , A23G3/54 , A23L7/122 , A23L7/161
摘要： There is a demand for a chocolate-impregnated confectionery product, which has a light eating texture (crispy eating texture) intrinsic to a confectionery base thereof as well as mild taste (chocolate taste).
The chocolate-impregnated confectionery product includes a puffed cereal (2) as a hollow base food and chocolate (3) infiltrated in the puffed cereal (2). The weight percentage W0 of the chocolate (3) based on the overall weight is 70 to 80 wt%. The hollow percentage (S0), which is the ratio of the area (S2) of a cavity (4) to the area (S1) of the entire section taken by cutting a center portion of the hollow base food, is 7 to 30 %.
The chocolate-impregnated confectionery product (1) has a light eating texture (crispy eating texture) as well as mild taste (chocolate taste).
摘要翻译：需要一种巧克力浸渍的糖果产品，其具有糖果基础固有的轻质饮食质地（酥脆的进食纹理）以及温和的味道（巧克力味）。巧克力浸渍的糖果产品包括膨化谷物（2）作为中空基础食品和巧克力（3）渗透在膨化谷物（2）中。基于总重量的巧克力（3）的重量百分比W0为70〜80重量％。通过切割中空基础食品的中心部分而获得的整个部分的空腔（4）的面积（S2）与面积（S1）之比的空心百分比（S0）为7-30％。巧克力浸渍的糖果产品（1）具有轻吃的质地（酥脆的进食质地）以及温和的味道（巧克力味）。

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