56 results about "Food sweet" patented technology

The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt.-% based on the total composition, comprising an added sugar content not exceeding 15 wt.-% based on the total composition, which added sugar comprises a combination of sucrose and glucose syrup.

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The invention aims to provide a preparation process of Qishan diced meat sour and spicy fast-food sweet potato noodles, which is used for preparing fast-food sweet potato noodles with local flavor. The Qishan diced meat sour and spicy fast-food sweet potato noodles are characterized by containing the following components in parts by weight: 65+ / -5 parts of sweet potato full-powder noodle blocks, 12+ / -2 parts of diced meat seasoning packet, 10+ / -2 parts of seasoning powder packet, 5+ / -1 parts of vegetable packet, 8+ / -2 parts of hot pepper packet and 10+ / -2 parts of vinegar packet. The Qishan diced meat sour and spicy fast-food sweet potato noodles are prepared through full powder of sweet potato and keeps nutrient components of sweet potato; meanwhile, combined with the seasoning packet with the flavor of Qishan local snacks, the Qishan diced meat sour and spicy fast-food sweet potato noodles become a fast food with special flavor. When being eaten, the noodles are only mixed with boiled water. Because of not being fried, the fast food is more nutritious than the traditional fried instant noodles.

A frozen confection is provided, comprising (by weight of the confection)less than 9 wt % total sugars;maltitol, xylitol or mixtures thereof in a total amount of from 2 to 15 wt %;from 5 to 25 wt % digestible complex saccharides;from 1 to 15 wt % non-digestible complex saccharides;and intense sweeteners in a total amount CT given by the following condition:CT<X / R, wherein X is 2.0 wt % and R is the sweetness of the intense sweeteners relative to sucrose expressed on a weight basis.

A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.

A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt% of a fat component comprising: 70 to 95 wt% of a palm oil fraction or blend of fractions which contains at most 8 wt% of S3 triglycerides and has a S2U: SU2 ratio of > 2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.

The invention discloses an assoeted sweet potato agar-agar jelly and a preparation method thereof. The assoeted sweet potato agar-agar jelly is mainly characterized in that an agar-agar jelly body (1) of the assoeted sweet potato agar-agar jelly contains one or more than one food and / or subsidiary foodstuff (2), and the blocky or sheet or bar-shaped agar-agar jelly body (1) is sterilized and packaged in a packing bag (3). The preparation method of the assoeted sweet potato agar-agar jelly takes sweet potato starch as a main material, and is mainly characterized in that the sweet potato starch is performed according to eight steps: stirring, heating, adding of auxiliary material food and / or the subsidiary foodstuff, plate loading, steaming, cooling, cutting, and packing. The assoeted sweet potato agar-agar jelly has the characteristics of good taste, high edible value, good sanitary conditions, convenient storage and transportation, long quality guarantee period and so on. The preparation method of the assoeted sweet potato agar-agar jelly has the characteristics of reasonable and advanced process, high production efficiency, capability of ensuring the quality of a finished product of the assoeted sweet potato agar-agar jelly and so on. The invention develops a novel finished product and provides a novel preparation method for a traditional food sweet potato agar-agar jelly in our country.

The invention relates to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. Wrappers of the quick-frozen dumplings disclosed by the invention take walnut powder, sweet potato flour, wheat flour, gluten flour and compound fruit and vegetable juice as raw materials; and stuffing takes chicken meat, common salt, white granulated sugar, acacia honey, corn kernels, corn starch, fresh milk, fat pork, dry may flower, pure henry steudnera tuber powder and compound spice powder as raw materials. The quick-frozen dumplings can overcome the defect that the taste of the traditional dumplings is generally slightly salty and meet consumers who are partial to sweet foods. The milk and walnut are further added into the making of products, thus the products have very comprehensive nutrition, and the dumplings with a brand new taste are provided for consumers.

The invention discloses a composite sweetener. Basic active components of the composite sweetener comprise, by mass, 1-10% of neotame, 10-50% of edible glucose, 10-50% of sucrose, 10-50% of modified starch and 1-2% of silica. A substantial synergistic effect is generated by organically combining artificially-synthesized sweeteners with a natural sweetener, so the composite sweetener has the advantages of low calorie value, large AID value and low production cost under a same saccharinity.

A frozen confection is provided comprising (by weight of the confection) from 5 to 15 wt % of a sweetener selected from the group consisting of sugar alcohols, sucrose, fructose, and mixtures thereof; from 2 to 12 wt % non-digestible, non-starch complex saccharides; less than 2 wt % starch or starch derivatives; and less than 3 wt % lactose. A process for making such a frozen confection is also provided.

The present disclosure provides frozen confectionary products comprising a base frozen confection, wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents. The frozen confectionary products provided in the present disclosure may optionally comprise an oil, an emulsifier, a stabilizer, a salt, and water.

The invention discloses a method for making mellow-taste Chaoshan-style mooncakes. The method comprises the following production steps of: (1) baking salted egg yolk at the temperature of between 150 and 170DEG C for 12 to 15 minutes; (2) boiling clear water, adding granulated sugar, boiling for 16 to 18 minutes, adding lemon juice, uniformly stirring, continuously boiling for 2 to 4 minutes, andremoving a pot from a fire; (3) mixing flour with lard oil, vegetable oil, syrup and other auxiliary materials, uniformly stirring to obtain a crust raw material, fumigating the crust raw material byusing white spirit, and pressing into crusts; (4) filling stuffing in the crusts; (5) brushing egg slurry on mooncake blanks filled with the stuffing, and baking in a normal temperature baking rotaryfurnace; and (6) cooling the baked mooncakes to the temperature of between 40 and 50DEG C, and packaging to obtain the products. The process is unique, the made mooncakes have mellow taste, are smooth, fresh and sweet, and are soft, tasty and refreshing when being eaten, the crusts are nutritious and delicious, and the method is applied to mooncakes with different stuffing.

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.

The invention relates to the technical field of food, in particular to healthy substitute sugar and a method for preparing healthy substitute sugar through a liquid state fermentation technology.The healthy substitute sugar comprises, by mass, 40-90% of L- arabinose, 10-60% of fructose, 0-10% of xylose and 0-10% of glucose.The preparation method comprises the steps of preparation of corn bran enzymatic hydrolysate and jerusalem artichoke juice; culture of strains; fermentation and culture; centrifugal filtration, decoloration and vacuum concentration, so that the substitute sugar is obtained.Syrup of the substitute sugar is subjected to centrifugal separation and spray drying, and the substitute sugar can be made into substitute powdered sugar.The obtained healthy substitute sugar is applicable to people who are forbidden from eating cane sugar and people who love sweet food but are worried about that sweet food affects health.The required raw materials are wide in source and low in price, the physicochemical condition is easy to control, the production cycle is short, the healthy substitute sugar is stable in quality and high in yield, it is convenient to conduct industrialized production, and the preparation method is not controlled by seasons.

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

Casein based puffed products, their preparation and their use in food products Casein based puffed product comprise a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass; they can be used as mean or support for providing or delivering additional nutritional elements within said food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. Process for their preparation and food products comprising said casein based puffed product.

A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.

The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% saturated fatty acids by weight of the fat; wherein at least 20% by weight of the calcium is present as part of a milk mineral composition.

The invention discloses medicinal porridge containing mung bean and tremella fuciformis. The medicinal porridge is prepared from 80%-90% of mung bean and tremella fuciformis, 2%-5% of fructus lycii, 3%-5% of semen nelumbinis, 2%-5% of semen sesami nigrum, 3-5% of fructus momordicae concentrated liquor. The medicinal porridge is delicious and sweet to eat and rich in nutrition. By substitution of white granulated sugar with fructus momordicae, the medicinal porridge is healthy, low in calorie and suitable for everyone, and even patients forbidden to eat sweets can eat the medicinal porridge.

The invention relates to a food sweet additive. The food sweet additive consists of the following materials in parts by weight: 20-45 parts of APM (aspartame), 15-20 parts of AK sugar, 2-4 parts of aspartame, 0-1 part of sorbitol, 0-1 part of stevioside, 0.1-0.5 part of glutamic acid and 1-3 parts of sodium citrate. The food sweet additive provided by the invention is safe, moderate in sweetness, low in production cost, simple and convenient to prepare and excellent in mouthfeel, and solves a problem that saccharin sodium dehydrate and sodium N-cyclohexylsulfamate are in excessive use.

A frozen confection product that has a relaxatory effect when consumed is provided, the product comprising a frozen composition and a chocolate composition or a chocolate analogue composition which comprises non-fat cocoa solids. The product comprises at least 0.01 wt % γ-aminobutyric acid (GABA) and at most 0.05 wt % theobromine.

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20 - 40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain based ingredient mix, and 2) providing a nut and / or seed based ingredient mix comprising 40 - 60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and / or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3 - 20 wt.% grain fermented with streptococcus thermophilus, and 4 - 40 wt. % seed and / or nuts.

The invention discloses a making method of breakfast snack brewed corn. The making method specifically comprises the following steps of steaming / cooking corn, performing bundling and quick-freezing, taking cores from the corn, adding raisin, Chinese wolfberry fruits and black beans to hollow corn to obtain fillings, performing heating, taking out the heated fillings, and slightly cooling the fillings for eating. The making method disclosed by the invention is convenient and swift, and waste is not generated; waste utilization can be realized; corn husks are directly used for bundling, so that the corn husks are purely natural, non-toxic and harmless and have certain nutrition; fine cotton ropes are used for bundling corn segments, so that the corn segments cannot deform in the processing course, and the corn segments are guaranteed to have beautiful appearance before being used; the raisin, dried sweet potatoes and the Chinese wolfberry fruits are sweet foods, and substances of sugar, oil, salt and the like do not need to be additionally added, so that the breakfast snack brewed corn is free from preservatives, can be eaten when being made, and is safe and reliable; the fillings are red, yellow, purple, white, black and the like in color, so that the nutrition is comprehensive; and after the brewed corn is made into products, the brewed corn is convenient to carry and good in mouth feel, and batch production can be realized.

The invention relates to a sweetness enhancer applied to siraitia grosvenorii sugar. The sweetness enhancer comprises the following raw materials: a synsepalum dulcificum extract, a surfactant, an electrolyte, an acidifying agent, a dispersing agent and modified starch. When in use, the sweetness enhancer and the siraitia grosvenorii sugar are uniformly mixed according to a certain proportion, the sweetness of the siraitia grosvenorii sugar added with a small amount of the sweetness enhancer is improved by more than 10%, the sweetness lasting time is prolonged by more than 15%, and the minimum threshold value of the sweetness is reduced by more than 9%, so the effect of enhancing the sweetness of the siraitia grosvenorii sugar is achieved, the use amount of the momordica grosvenori sugar with unit sweetness is reduced, the sweet addiction psychology of people is met, the love of sweet taste of sugar eaters is reduced, and the enthusiasm of various high-calorie desserts is promoted to be reduced, so the daily preference and intake of the desserts are fundamentally reduced, and the habit of culturing low-sugar healthy diet is promoted.

The invention relates to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. Wrappers of the quick-frozen dumplings disclosed by the invention take walnut powder, sweet potato flour, wheat flour, gluten flour and compound fruit and vegetable juice as raw materials; and stuffing takes chicken meat, common salt, white granulated sugar, acacia honey, corn kernels, corn starch, fresh milk, fat pork, dry may flower, pure henry steudnera tuber powder and compound spice powder as raw materials. The quick-frozen dumplings can overcome the defect that the taste of the traditional dumplings is generally slightly salty and meet consumers who are partial to sweet foods. The milk and walnut are further added into the making of products, thus the products have very comprehensive nutrition, and the dumplings with a brand new taste are provided for consumers.