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    • 1. 发明授权
    • 기능성 초콜릿 조성물 그의 제조방법
    • 功能性巧克力组合物及其生产方法
    • KR100835555B1
    • 2008-06-09
    • KR1020070049226
    • 2007-05-21
    • 경희대학교 산학협력단
    • 김신규김무성
    • A23G1/48A23G1/32A23G1/30A23G1/42A61K36/258A61K36/882A61K36/69A61K36/076
    • A23G1/48A23G1/325A23G1/426A23G2200/14A23L19/00A23L33/105
    • A functional chocolate composition and its preparation method are provided to enhance the nutritive value and taste of chocolate. A functional chocolate composition comprises 1~20wt.pt. of a medicinal herb concentrate, based on 98wt.pt. of a chocolate composition. The functional chocolate composition further comprises an additive composition including 0.02~0.025wt.pt. of vitamin B1, 0.020~0.025wt.pt. of vitamin B2, 0.022~0.027wt.pt. of vitamin B6, 0.00001~0.00005wt.pt. of vitamin B12, 0.30~0.35wt.pt. of vitamin C, 0.025~0.035wt.pt. of vitamin E, 0.025~0.035wt.pt. of taurine, 0.30~0.33wt.pt. of magnesium, and 0.33~0.37wt.pt. of calcium, based on 98wt.pt. of the chocolate composition. The medicinal herb concentrate comprises 0.40~50wt.pt. of Polygala tenuifolia Willdenow, 0.30~0.40wt.pt. of ginseng, 0.30~0.40wt.pt. of Poria cocos, and 0.40~0.50wt.pt. of Zizyphus jujuba Miller seeds, based on 0.30~0.40wt.pt. of Acorus gramineus. A functional chocolate composition is prepared by the steps of: (a) preparing a medicinal herb composition; (b) washing the medicinal herb composition in refined water three times; (c) putting the medicinal herb composition in a 1.5L container with a mixed solvent consisting of 15wt.pt. of ethanol and 85wt.pt. of refined water, and heating at 85~95°C for 6hr to make a medicinal herb extract; (d) putting the medicinal herb extract in a concentrator to make a medicinal herb concentrate; (e) mixing 1~20wt.pt. of the medicinal herb concentrate to 98wt.pt. of a chocolate composition to make a functional chocolate composition; and (f) packing the functional chocolate composition in a liquid state or in a powdered state by freeze-drying.
    • 提供功能巧克力组合物及其制备方法以增强巧克力的营养价值和味道。 功能巧克力组合物包含1〜20重量份。 的药草浓缩物,基于98wt.pt. 的巧克力组合物。 功能性巧克力组合物还包含0.02〜0.025wt.pt的添加剂组合物。 的维生素B1,0.020〜0.025wt.pt。 的维生素B2,0.022〜0.027wt.pt。 的维生素B6,0.00001〜0.00005wt.pt。 的维生素B12,0.30〜0.35wt .pt。 的维生素C,0.025〜0.035wt.pt。 的维生素E,0.025〜0.035wt.pt。 的牛磺酸,0.30〜0.33wt.pt。 的镁,0.33〜0.37wt.pt。 的钙,基于98wt.pt. 的巧克力组合物。 药草浓度为0.40〜50wt .pt。 Polygala tenuifolia Willdenow,0.30〜0.40wt.pt。 人参,0.30〜0.40wt.pt。 的茯苓,0.40〜0.50wt.pt。 枣子朱茱萸米勒种子,基于0.30〜0.40wt .pt。 的Acorus gramineus。 功能性巧克力组合物通过以下步骤制备:(a)制备药草组合物; (b)在精制水中洗涤药草组合物三次; (c)将药草组合物放入1.5升容器中,混合溶剂由15重量份组成。 的乙醇和85wt.pt. 的精制水,在85〜95℃加热6小时,制成药草提取物; (d)将药草提取物放在浓缩机中制成药草精华; (e)混合1〜20wt。 的药草浓缩物至98wt.pt。 巧克力组合物制成功能巧克力组合物; 和(f)通过冷冻干燥将功能巧克力组合物以液体状态或粉状状态包装。
    • 10. 发明公开
    • 과채류를 이용한 초콜릿바의 제조방법
    • 巧克力棒使用水果和蔬菜及其方法
    • KR1020090118727A
    • 2009-11-18
    • KR1020080044683
    • 2008-05-14
    • 황평석
    • 황평석
    • A23G1/48A23G1/30A23G1/32A23G1/54A23G1/42A23N7/02
    • A23G1/48A23G1/426A23G1/54A23V2002/00A23V2250/708
    • PURPOSE: A method for preparing a chocolate bar using fruits and vegetables is provided to produce a water melon chocolate bar, apple chocolate bar, pear chocolate bar, kiwi chocolate bar, sweet potato chocolate bar, radish chocolate bar, and carrot chocolate bar. CONSTITUTION: A method for preparing a chocolate bar using fruits and vegetables comprises the following steps of: choosing fruits and vegetables and washing them with water; peeling the fruits and vegetables to obtain their fleshes; cutting the fleshes in constant size and sticking a handle bar into the flesh; fast-freezing the flesh with the handle bar; coating the flesh with liquid chocolate and hardening it; and packing the chocolate bar.
    • 目的:提供使用水果和蔬菜制备巧克力棒的方法,以生产西瓜巧克力棒,苹果巧克力棒,梨巧克力棒,猕猴桃巧克力棒,甘薯巧克力棒,萝卜巧克力棒和胡萝卜巧克力棒。 构成:使用水果和蔬菜制备巧克力棒的方法包括以下步骤:选择水果和蔬菜并用水洗涤; 剥去水果和蔬菜以获得肉体; 切割大小不等的肉,并将手柄粘在肉中; 用手柄快速冻肉; 用液体巧克力涂抹肉体并使其硬化; 并包装巧克力棒。