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1. 发明申请

US20100323067A1 TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD 审中-公开
标题翻译：耐温巧克力组合物和方法
公开(公告)号：US20100323067A1
公开(公告)日：2010-12-23
申请号：US12488065
申请日：2009-06-19
申请人： Steven James Hess , Erich J. Windhab , Corina S. Curschellas , William Hanselmann
发明人： Steven James Hess , Erich J. Windhab , Corina S. Curschellas , William Hanselmann
IPC分类号： A23G1/40 , A23G1/48 , A23G3/54
CPC分类号： A23G1/40 , A23G1/32 , A23G1/48 , A23G1/50 , A23V2002/00 , A23V2200/25
摘要： A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.
摘要翻译：巧克力组合物和用于制造巧克力组合物的方法包括固体材料，例如具有约50至约1000纳米的粒度的营养碳水化合物甜味剂。固体材料可以包含糖，例如但不限于蔗糖。通过在巧克力组合物中包含具有约50至约1000纳米的粒度的固体材料，巧克力组合物具有增强的耐温性能。

2. 发明申请

US20080102185A1 Gel in water suspensions comprising cocoa products and beverages made from them 审中-公开
标题翻译：凝胶在水悬浮液中，包括由它们制成的可可制品和饮料
公开(公告)号：US20080102185A1
公开(公告)日：2008-05-01
申请号：US11585986
申请日：2006-10-25
申请人： William Hanselmann
发明人： William Hanselmann
IPC分类号： A23G1/00
CPC分类号： A23G1/56 , A23C9/1544 , A23C9/156 , A23L2/38 , A23L2/52 , A23V2002/00 , A23V2250/21 , A23V2250/242 , A23V2250/264 , A23V2250/628
摘要： The invention provides, in one aspect, a method of making a cocoa-containing beverage product or ingredient by mixing a gel network into micro-particles to form a gel-in-water suspension. The continuous phase of the suspension is preferably water or a milk, such as skim milk. Various beverage products, cocoa-containing products, and highly-concentrated cocoa flavanol-containing beverages are also disclosed.
摘要翻译：本发明在一个方面提供了一种通过将凝胶网络混合成微粒以形成水凝胶悬浮液来制备含可可的饮料产品或成分的方法。悬浮液的连续相优选为水或牛奶，例如脱脂乳。还公开了各种饮料产品，含可可的产品和高浓缩的可可黄烷醇饮料。

3. 发明申请

US20060121164A1 Chocolate products and ingredients and methods for producing novel oil-in-water suspensions 失效
标题翻译：巧克力产品及其制备新型水包油悬浮液的成分和方法
公开(公告)号：US20060121164A1
公开(公告)日：2006-06-08
申请号：US11006820
申请日：2004-12-08
申请人： William Hanselmann
发明人： William Hanselmann
IPC分类号： A23L1/01
CPC分类号： A23G1/56 , A23G1/32 , A23G1/44 , A23G1/50 , A23L9/10 , A23L29/10 , A23L29/206
摘要： The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
摘要翻译：本发明提供了用于操作可可和乳成分的新颖手段和方法，例如产生可食用的水包油悬浮液。在一个实施方案中，可可制品用于产生由可可淀粉和/或蛋白质形成的凝胶网络。悬浮液由乳蛋白质和可可固体形成，并且还包含作为分散组分的结晶可可脂，以及作为连续相或水相的水或脱脂乳。根据本发明可能的组合物，产品和成分为低或低卡路里或无糖巧克力产品或具有与常规巧克力相同的可可物含量和/或落入巧克力产品标准的成分提供新颖的方法和组分。此外，巧克力制品的生产和包装选择通过使用本发明来扩展，因为巧克力产品或成分的粘度可以容易地变化，而不需要特别依赖可可脂的含量。

4. 发明申请

US20050013919A1 Creamy foodstuff and method for production thereof 失效
标题翻译：奶油食品及其生产方法
公开(公告)号：US20050013919A1
公开(公告)日：2005-01-20
申请号：US10849557
申请日：2004-05-18
申请人： Judith Graham , William Hanselmann
发明人： Judith Graham , William Hanselmann
IPC分类号： A23C13/14 , A23C9/154 , A23G3/00 , A23G3/34 , A23L9/10 , A23L9/20 , A23L29/281 , A23L1/05
CPC分类号： A23C9/1544 , A23C2210/30 , A23L9/12 , A23V2002/00 , A23V2250/50362 , A23V2250/5086 , A23V2250/51084
摘要： The invention relates to a foodstuff having creamy to pasty characteristics comprising one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse clusters. This foodstuff is produced by mixing the constituents of the foodstuff to form a starting mixture of liquid to pasty consistency; cooling the starting mixture to a product temperature of below 0° C. with simultaneous continuous mixing and without aeration to produce a freeze-texturized homogenous mixture of the constituents of the foodstuff; and allowing the product temperature to rise to a distribution and consumption temperature of 4° C. and above.
摘要翻译：本发明涉及一种具有乳状至糊状特征的食品，包括一种或多种生物聚合物和水，并且具有均匀的微结构，其中生物聚合物以非常精细的微观分布存在且不可辨别的粗簇。该食品通过混合食品的成分以形成液体至糊状稠度的起始混合物而产生; 将起始混合物冷却至低于0℃的产物温度，同时连续混合并且不通气以产生食品组分的冷冻变质化的均匀混合物; 并允许产品温度上升到4℃及以上的分布和消耗温度。

5. 发明申请

US20060062883A1 Shelf-stable moist food foam product and process for its preparation 审中-公开
公开(公告)号：US20060062883A1
公开(公告)日：2006-03-23
申请号：US11274545
申请日：2005-11-15
申请人： William Hanselmann , Axel Mueller
发明人： William Hanselmann , Axel Mueller
IPC分类号： A23L1/00
CPC分类号： A23L17/70 , A23L13/424 , A23L13/426 , A23L17/00 , A23L19/09 , A23P30/40
摘要： The present invention concerns a shelf-stable moist food foam product comprising a moist, foamed food base and at least one edible partially or fully denaturated protein which stabilizes the air bubbles in the food base and which contains more than 20% water.

6. 发明授权

US08617635B2 Chocolate products containing amorphous solids and methods of producing same 有权
标题翻译：含有无定形固体的巧克力产品及其生产方法
公开(公告)号：US08617635B2
公开(公告)日：2013-12-31
申请号：US11141382
申请日：2005-06-01
申请人： William Hanselmann
发明人： William Hanselmann
IPC分类号： A23G1/00
CPC分类号： A23G1/0026 , A23G1/305 , A23G1/38 , A23G1/40 , A23L29/30
摘要： The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk solids and/or fruit purees and incorporated into a chocolate product or composition. In a further embodiment, the invention relates to a chocolate composition comprising amorphous sugar and crystallized sugar wherein the ratio of amorphous sugar to crystallized sugar is such that the combination of amorphous sugar and crystallized sugar has a glass transition temperature of at least room temperature and amorphous sugar is detectable in the final product or composition.
摘要翻译：本发明涉及新型食品，糖果和巧克力组合物及其生产方法。在一个实施方案中，无定形糖，例如玉米糖浆固体，全部或部分替代巧克力组合物中的结晶糖。在第二个实施方案中，将无定形糖与可可固体，乳固体和/或果泥混合并并入巧克力产品或组合物中。在另一个实施方案中，本发明涉及包含无定形糖和结晶糖的巧克力组合物，其中无定形糖与结晶糖的比例使得无定形糖和结晶糖的组合具有至少室温的玻璃化转变温度和无定形的糖在最终产品或组合物中是可检测的。

7. 发明授权

US07641930B2 Chocolate products and ingredients and methods for producing novel oil-in-water suspensions 失效
标题翻译：巧克力产品及其制备新型水包油悬浮液的成分和方法
公开(公告)号：US07641930B2
公开(公告)日：2010-01-05
申请号：US11006820
申请日：2004-12-08
申请人： William Hanselmann
发明人： William Hanselmann
IPC分类号： A23L2/38 , A23G1/00
CPC分类号： A23G1/56 , A23G1/32 , A23G1/44 , A23G1/50 , A23L9/10 , A23L29/10 , A23L29/206
摘要： The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
摘要翻译：本发明提供了用于操作可可和乳成分的新颖手段和方法，例如产生可食用的水包油悬浮液。在一个实施方案中，可可制品用于产生由可可淀粉和/或蛋白质形成的凝胶网络。悬浮液由乳蛋白质和可可固体形成，并且还包含作为分散组分的结晶可可脂，以及作为连续相或水相的水或脱脂乳。根据本发明可能的组合物，产品和成分为低或低卡路里或无糖巧克力产品或具有与常规巧克力相同的可可物含量和/或落入巧克力产品标准的成分提供新颖的方法和组分。此外，巧克力制品的生产和包装选择通过使用本发明来扩展，因为巧克力产品或成分的粘度可以容易地变化，而不需要特别依赖可可脂的含量。

8. 发明授权

US07267836B2 Creamy foodstuff and method for production thereof 失效
标题翻译：奶油食品及其生产方法
公开(公告)号：US07267836B2
公开(公告)日：2007-09-11
申请号：US10849557
申请日：2004-05-18
申请人： Judith Graham , William Hanselmann
发明人： Judith Graham , William Hanselmann
IPC分类号： A23J1/00
CPC分类号： A23C9/1544 , A23C2210/30 , A23L9/12 , A23V2002/00 , A23V2250/50362 , A23V2250/5086 , A23V2250/51084
摘要： The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse clusters. This foodstuff is produced by mixing the constituents of the foodstuff to form a starting mixture of liquid to pasty consistency; cooling the starting mixture to a product temperature of below 0° C. with simultaneous continuous mixing and without aeration to produce a freeze-texturized homogenous mixture of the constituents of the foodstuff; and allowing the product temperature to rise to a distribution and consumption temperature of 4° C. and above.
摘要翻译：本发明涉及一种具有奶油糊状特征的食品，具有一种或多种生物聚合物和水，并且具有均匀的微观结构，其中生物聚合物以非常精细的微观分布存在并且不存在可辨别的粗簇。该食品通过混合食品的成分以形成液体至糊状稠度的起始混合物而产生; 将起始混合物冷却至低于0℃的产物温度，同时连续混合并且不通气以产生食品组分的冷冻变质化的均匀混合物; 并允许产品温度上升到4℃及以上的分布和消耗温度。

9. 发明申请

US20060121175A1 Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels 有权
标题翻译：巧克力产品，以及用于生产具有降低的水活度水平的新型水包油悬浮液的成分和方法
公开(公告)号：US20060121175A1
公开(公告)日：2006-06-08
申请号：US11098540
申请日：2005-04-05
申请人： William Hanselmann
发明人： William Hanselmann
IPC分类号： A23G1/04
CPC分类号： A23G1/56 , A23G1/32 , A23G1/44 , A23G1/50 , A23L9/10 , A23L29/10 , A23L29/206
摘要： The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and/or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
摘要翻译：本发明提供了用于操作可可和乳成分的新颖手段和方法，例如产生可食用的水包油悬浮液并干燥悬浮液以降低水分或水的活度水平。在一个实施方案中，可可制品用于产生由可可淀粉和/或蛋白质形成的凝胶网络。悬浮液由乳蛋白质和可可固体形成，并且还包括作为分散组分的结晶可可脂和作为连续相或水相的水或脱脂乳，并且任选地将悬浮液干燥以降低水分含量和/或操纵最终纹理或特征。根据本发明可能的组合物，产品和成分为低或低卡路里或无糖巧克力产品或具有与常规巧克力相同的可可物含量和/或落入巧克力产品标准的成分提供新颖的方法和组分。此外，巧克力制品的生产和包装选择通过使用本发明来扩展，因为巧克力产品或成分的粘度可以容易地变化，而不需要特别依赖可可脂的含量。

10. 发明授权

US07410664B2 Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels 有权
标题翻译：巧克力产品，以及用于生产具有降低的水活度水平的新型水包油悬浮液的成分和方法
公开(公告)号：US07410664B2
公开(公告)日：2008-08-12
申请号：US11098540
申请日：2005-04-05
申请人： William Hanselmann
发明人： William Hanselmann
IPC分类号： A23G1/00
CPC分类号： A23G1/56 , A23G1/32 , A23G1/44 , A23G1/50 , A23L9/10 , A23L29/10 , A23L29/206
摘要： The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and/or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
摘要翻译：本发明提供了用于操作可可和乳成分的新颖手段和方法，例如产生可食用的水包油悬浮液并干燥悬浮液以降低水分或水的活度水平。在一个实施方案中，可可制品用于产生由可可淀粉和/或蛋白质形成的凝胶网络。悬浮液由乳蛋白质和可可固体形成，并且还包括作为分散组分的结晶可可脂和作为连续相或水相的水或脱脂乳，并且任选地将悬浮液干燥以降低水分含量和/或操纵最终纹理或特征。根据本发明可能的组合物，产品和成分为低或低卡路里或无糖巧克力产品或具有与常规巧克力相同的可可物含量和/或落入巧克力产品标准的成分提供新颖的方法和组分。此外，巧克力制品的生产和包装选择通过使用本发明来扩展，因为巧克力产品或成分的粘度可以容易地变化，而不需要特别依赖可可脂的含量。

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