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59 results about "Chocolate Flavor" patented technology
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A characteristic of a medicinal product, specifying that its most predominant agreeable savor detected by the unified sensation of taste and olfactory receptors resembles chocolate.
Baked chocolate and making method thereof
The invention relates to a formula and a preparation method of baked chocolate. According to the preparation method and the formula disclosed by the invention, the baked chocolate product taking the pure-fat chocolate as a basic component is prepared under the condition of not increasing additional working procedures / equipment and not adding cocoa butter substitutes; the baked chocolate product has excellent high temperature resistance, can tolerate higher temperature, is excellent in shape preserving performance, can resist long-distance transportation, and has the advantages of being crisp in mouth feel and rich in chocolate flavor.
Owner:COCOA-LINNA FOOD HAIMEN CO LTD
Packaging bag (many more and beautiful chocolate flavor rice fruit package 2)
1. Name of the designed product: packing bag (many and beautiful chocolate flavor rice fruit packing 2). 2. Use of the designed product: used for food outer packing. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo showing the design points: perspective view.
Owner:马成红
Packaging box
Owner:郑雪枫
Packaging box (Daliyuan Chocolate Velvet Mocha Chocolate Flavor Series)
1. The name of the product of this design: packaging box (Daliyuan Choco-Flannel Mocha Chocolate Flavor Series). 2. Purpose of this design product: for food packaging. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Design 1 three-dimensional diagram. 5. Designate Design 1 as the base design.
Owner:FUJIAN DALI FOOD TECH CO LTD
Preparation method of chocolate beer
The invention discloses a preparation method of chocolate beer. The preparation method comprises the following steps: S1, pretreating raw materials; s2, saccharifying and preparing wort; s3, wort boiling; s4, cooling and oxygenating; s5, performing fermentation; and S6, carrying out post-treatment and filling. The problems that existing chocolate beer is layered in flavor, prominent in burnt taste, poor in fermentation stability and easy to attenuate in wine quality can be solved, meanwhile, the white chocolate powder preparation technology is perfected, deep fusion of chocolate flavor and beer wine is achieved, the stability of the fermentation process is guaranteed, the wine clarity and flavor stability are improved, and the production cost is reduced. And the process is adaptive to existing craft beer production equipment, and large-scale and personalized brewing can be realized.
Owner:QIAOMENGYUAN (SHANGHAI) NETWORK TECHNOLOGY CO LTD
Product and methods of producing cacao nib granola clusters
The present invention relates to a nutritious and antioxidant-rich snack, Cacao Nib Granola Clusters, combining cacao nibs, rolled oats, honey, nuts, and coconut oil. These ingredients are blended and baked to form crunchy clusters with a deep chocolate flavor and a satisfying texture. The snack offers a healthy alternative to traditional granola by incorporating the powerful antioxidant properties of cacao nibs. Ideal for snacking or as a topping for yogurt, the Cacao Nib Granola Clusters provide a nutrient-dense option that supports both taste and health-conscious lifestyles
Owner:DAVAO ORIENTAL STATE UNIV
Aerated water-containing chocolate and manufacturing method thereof
To provide: aerated water-containing chocolate having a smooth texture and rich flavor; and water-containing chocolate for aeration from which the aerated water-containing chocolate can be easily obtained by aeration.SOLUTION: Water-containing chocolate for aeration having a content of SUS, which is a main component of cacao butter, of 50-97 mass% in an oil / fat content can be obtained by using 0.5-4 mass% of a sucrose fatty acid ester having HLB of 6-20 therein. By aerating the water-containing chocolate for aeration, the aerated water-containing chocolate having a smooth texture and rich chocolate flavor can be obtained.SELECTED DRAWING: None
Owner:FUJI OIL CO LTD
Packaging bag (chocolate flavor)
1. The name of the product of this design: packaging bag (chocolate flavor). 2. Purpose of this design product: to hold snacks. 3. The design key points of this appearance design product are: the combination of shape, pattern and color. 4. The picture or photo that best illustrates the key points of the design: main view. 5. The design for which protection is sought includes color. 6. This product with a thin appearance design is a thin product, and the left view is omitted; this product with a thin appearance design is a thin product, and the right view is omitted; this product with a thin appearance design is a thin product, and the top view is omitted; this product with a thin appearance design is a thin product, and the bottom view is omitted; this product with a thin appearance design is a thin product, and the stereoscopic view is omitted.
Owner:高磊
Packaging Box
1. The name of the product of this design: packaging box. 2. Purpose of this design product: used as a packaging box for food. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. Designate Design 1 as the base design. 6. Other situations that need explanation: The main view of Design 1 is chocolate flavor, and the main view of Design 2 is strawberry flavor.
Owner:HEBEI WANGGE FOOD CO LTD
Powder chocolate composition
The present invention addresses the problem of obtaining a powdery chocolate composition which, when added to chocolate, exhibits excellent dispersibility, suppresses chocolate softening, and improves chocolate flavor physical properties, and which exhibits excellent dispersibility as a chocolate powder beverage and excellent flavor as a chocolate beverage. Provided is a method for producing a powdered chocolate composition that satisfies the technical problem by dispersing raw materials satisfying the conditions (A)-(D) in water to obtain an oil-in-water emulsion having an average emulsion particle diameter of 1.5-10 [mu] m (inclusive), and drying the oil-in-water emulsion. (A) The grease is contained in an amount of 110% by mass or less relative to the fat-free cocoa solid content. (B) A cocoa-derived raw material is contained in an amount of 30% by mass or more relative to the solid content of the composition. (C) The composition contains 15 mass% or more of an oil or fat relative to the solid content of the composition. And (D) a raw material derived from milk in an amount of 0.5% by mass or less relative to the solid content of the composition.
Owner:FUJI OIL CO LTD
Packaging box (Qixuan Truffle Chocolate Flavor Ice Cream)
1. The name of the product of this design: packaging box (Qixuan Truffle Chocolate Flavor Ice Cream). 2. Purpose of this design product: used for packaging products. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.
Owner:INNER MONGOLIA YILI IND GROUP CO LTD
Health functional food composition having growth-promoting effect on children and adolescents
PCT designated stageWO2025206445A1Food ingredient functionsOligosaccharide food ingredientsBiotechnologyChocolate Flavor
A health functional food composition having a growth-promoting effect on children and adolescents, according to exemplary embodiments of the present invention, comprises: functional ingredients including calcium, iron, selenium, a vitamin D combination preparation, zinc, manganese, a vitamin A combination preparation, and a vitamin K1 combination preparation; and other ingredients including crystalline fructose, cocoa powder, a chocolate flavor combination preparation, erythritol, a cream flavor combination preparation, fructooligosaccharide, gum arabic, and enzyme-treated stevia, wherein the weight ratio of the functional ingredients to the other ingredients may be 1:2-1:9.
Owner:GP INC
Gas-containing water-containing chocolate and method for producing same
The invention aims to obtain gas-containing and water-containing chocolates which are smooth in mouth feel and rich in flavor. And a gas-containing water-containing chocolate which can easily obtain the gas-containing water-containing chocolate by causing the gas-containing water-containing chocolate to contain gas. A water-containing chocolate for gas containing, as the main component of cocoa butter, 50-97 mass% of SUS in the oil content can be obtained by containing 0.5-4 mass% of a sucrose fatty acid ester having an HLB of 6-20. When the gas-containing water-containing chocolate contains gas, a gas-containing water-containing chocolate having a smooth texture and a strong chocolate flavor can be obtained.
Owner:FUJI OIL CO LTD
Chocolate-flavored waffle
The present invention relates to a waffle comprising at least 3% chocolate by mass of the waffle, the waffle having a continuous phase of homogeneous chocolate color in the thickness of the waffle, the continuous phase being produced at least from a dough fermented with baker's yeast and chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, wherein the sugar pearls are coated with cocoa mass. The present invention also relates to a dough for waffles, comprising at least 3% chocolate by mass of the dough, and to a method for manufacturing a waffle.
Owner:MILCAMPS
Cookies (chocolate chip cookies)
1. The name of the design product: biscuit (chocolate flavor note biscuit). 2. The use of the design product: for food. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view.
Owner:SHANDONG QIAONENG FOOD CO LTD
Food composition for preparing chocolate-flavored pizza dough
The food composition for preparing chocolate-flavored pizza dough is characterized by having a perfectly fused and uniform chocolate flavor.
Owner:路易斯·萨尔达尼亚·贝穆德斯
Packaging bag (chocolate mini heart cookies)
Owner:SHANGHAI EMART TRADING CO LTD
Packaging box (four circles of chocolate ice cream)
1. The name of the product of this design: packaging box (four circles of Chocolatier custard chocolate flavored ice cream). 2. Purpose of this design product: used for ice cream packaging. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.
Owner:INNER MONGOLIA YILI IND GROUP CO LTD
Chocolate with unique flavor and preparation method thereof
The invention discloses chocolate with unique flavor and a preparation method thereof. The chocolate comprises a chocolate blank and coating slurry coated on the surface of the chocolate blank, the chocolate green body comprises the following components in parts by mass: 40-45 parts of cocoa slurry, 15-20 parts of cocoa grains, 10-15 parts of milk powder, 5-8 parts of butter, 3-6 parts of sucrose fatty acid ester, 8-12 parts of soybean lecithin, 5-12 parts of sorbitol, 8-15 parts of mannitol and 1-2 parts of rum; the coating slurry comprises the following components in parts by mass: 50-60 parts of cocoa slurry, 8-10 parts of cocoa butter, 20-30 parts of a flavor regulator and 10-15 parts of phosphate starch. The chocolate not only has a strong chocolate flavor, but also contains a unique flavor regulator flavor, and is rich in functions. According to the preparation method, the coating slurry is better coated on the chocolate blank, so that the chocolate shape is not separated, and the subsequent stability and uniformity of the product are ensured.
Owner:HAINAN DEFANG TECH DEV CO LTD +1
Packaging bag (ultra-soft chocolate cookie pieces)
Owner:TIANJIN TAOLI FOOD CO LTD
Chocolate flavor material and food / beverage having cacao content of 60 mass% or less
The present invention addresses the problem of providing a natural and excellent chocolate flavor without relying on a cacao raw material. Provided is a chocolate flavor material used in a food / beverage having a cacao content of 60 mass% or less, the chocolate flavor material containing one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures, and containing one or more components selected from phenethyl alcohol and 3-methyl-1-butanol, the chocolate flavor material being such that the mass ratio (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01-20.
Owner:FUJI OIL CO LTD
Flavor composition
A flavor composition comprising the plant material grape seeds, wherein the plant material has been heat-treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide, or a combination thereof, wherein the flavor composition is a cocoa or chocolate flavor composition.
Owner:PLANET A FOODS GMBH
Packaging bag (chocolate flavored moon cake)
1. The name of the design product: packaging bag (chocolate flavor moon cake). 2. The use of the design product: packaging bag for packaging moon cake. 3. The design points of the design product: in the front view. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, bottom view and top view are omitted.
Owner:LIAOCHENG ZHONGHANG FOOD CO LTD
Butter cookie (whiteout)
1. The name of the design product: butter cookie (white). 2. The use of the design product: used as edible dessert food. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design. 6. Other circumstances that need to be explained: design 1 product is pistachio cookie, design 2 product is rum prune cookie, and design 3 product is double berry chocolate cookie.
Owner:SONGZHIXIN FOOD (QINGDAO) CO LTD
Ice cream carton (lava chocolate flavor)
1. The name of the design product: ice cream box (lava chocolate flavor). 2. The use of the design product: for packaging ice cream. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.
Owner:TIELING FUDI COLD DRINK FOOD CO LTD
Packaging bag (chocolate-coated soft heart cookies)
Owner:FUJIAN SHISHI TIANLE FOOD CO LTD
Oil and fat composition for frozen dessert coating chocolate
To provide an oil and fat composition for frozen dessert coating chocolate, suitable for obtaining frozen dessert coated with chocolate, having good texture of chocolate when chewed, excellent in melting feeling of chocolate in the mouth, and giving good feeling of chocolate flavor.SOLUTION: An oil and fat composition for frozen dessert coating chocolate contains 65 mass% or more of laurin-based oil and fat. A ratio of saturated fatty acid in the constituent fatty acid total mass of total oil and fat contained in the oil and fat composition is 70-90 mass%.SELECTED DRAWING: None
Owner:TAIYO YUSHI
Oil-in-water type emulsion composition and water-containing chocolate-like food containing same
PCT designated stage expiredWO2025079667A1CocoaEdible oils/fats with aqeous phaseBiotechnologyChocolate Flavor
The present invention addresses the problem of providing an oil-in-water type emulsion composition able to be used in a dairy-free water-containing chocolate-like food which does not contain dairy ingredients (animal-derived raw materials), in which the flavor of chocolate can be richly felt because flavors derived from plant-based raw materials, such as almonds and soy beans, are not present, which has physical properties (such as shape retention properties) that are at least equivalent to those of water-containing chocolate in which fresh cream is used, and which preferably further has flavor and taste (such as sweetness, body and richness) and mouthfeel (such as melt-in-the-mouth feeling and chewability). This oil-in-water type emulsion composition contains: an emulsifier; laurin-based oils and fats in which the concentration of lauric acid among constituent fatty acids is 30 mass% or more; and water. The mass ratio of laurin-based oils and fats relative to water (laurin-based oils and fats / water) falls within the range 0.300-1.400. The composition does not contain dairy ingredients.
Owner:MITSUBISHI CHEM CORP