CN1767770A - 制备含花材料的糖食制品的方法 - Google Patents
制备含花材料的糖食制品的方法 Download PDFInfo
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- CN1767770A CN1767770A CNA2004800092239A CN200480009223A CN1767770A CN 1767770 A CN1767770 A CN 1767770A CN A2004800092239 A CNA2004800092239 A CN A2004800092239A CN 200480009223 A CN200480009223 A CN 200480009223A CN 1767770 A CN1767770 A CN 1767770A
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- floral material
- sugar
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- confectionery products
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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Abstract
本发明涉及含有花材料的糖溶液的制备方法，所述糖溶液用于制备糖食材料。
Description
背景技术
本发明涉及适于糖食原料制备的制备含植物材料的糖溶液的方法。
花或花材料在营养品中的应用一直十分的有限，比较多的情况是花香料用于糕点制备中进行装饰而不具有真正的作用。在糖食制品领域，虽然偶尔应用花香料，但是从来没有采用花材料，像花瓣、花冠或完整的花作为原料来制备所述制品。事实上，同样在糖食领域，植物花通常仅被用于装饰，并且在获得希望的美学效果后被从糖食制品中去除。除糖制的花，其用于装饰目的也可食用，通常花与在糖食制品制备的水果不同，不是基本的组分。然而，也生产某些使用花香料的糖食制品。最近所谓的天然‘制品’，也即，所有含有最小可能量的非天然物质的制品日益受到欢迎。因此，仍然存在提供新的“天然”制品作为目前市场中天然的和非天然的替代品的问题。在一个领域中制品是高度“复杂的”，即，经历几个加工过程和/或含有一些人造物质，实际上是糖食领域，其中香料和色素是吸引消费者的注意所必需的。
鉴于儿童是最大的糖食制品消费群体，人们强烈地希望提供含有尽可能多的天然物质以及尽可能少的人造物质的糖食制品。
发明概述
本发明提供了生产含有天然物质的糖食制品的方法，所述天然物质可以是最芳香的，颜色鲜艳的和不同特性的：花材料。在本发明中，培养的不是用于装饰应用而是用作适用于生产食用材料的用途的花被用于制备含有花材料的可食用糖溶液，适于糖食制品的制备。因此，本发明的目的是提供制备含有花材料的食用糖溶液的方法，包含下列步骤：
a.收获通过适于制备考虑人体营养的材料的栽培技术培养的新鲜花材料；
b.破碎所述花材料并将其引入可食用的糖溶液中；
c.通过以约70℃到约90℃的温度加热所述溶液20到30分钟的时间并且以约10℃到约0℃的温度范围快速冷却所述溶液对所述溶液进行巴氏杀菌。
任选地，c步骤后，进一步实施步骤：
d.加工所述溶液，与进一步的组分，来获得糖食制品。
本发明进一步的目的是提供通过具有上述步骤a-c的方法获得的含有花材料的食用糖溶液。本发明用所述方法获得的溶液可任选地和一或多种香料、天然的和/或非天然的、合适的食品组分以及赋形剂、酸化剂和防腐剂一起，用于制备含有花材料的糖食制品。
因此，本发明目的也在于提供由进行上述方法的步骤a到d获得的糖食制品；这些制品可以是果冻、糖果或太妃糖、棒棒糖、果酱、桔子酱、巧克力、饼干、威化饼、点心、糖、蛋糕的糖颗粒、冰淇淋、冰糕、果汁冰糕、布丁、乳酪、棉花糖、甘草精、口香糖、饮料糖浆、饮料、酸乳酪、乳制品、新鲜或风干的奶酪。
最后，本发明的目的在于提供糖食制品，如上面列举的，包括含有本发明可食用糖溶液的花材料，任选地与一或多种香料、天然的和/或非天然的、合适的食品组分以及及赋形剂、天然和/或非天然的色素，酸化剂和防腐剂组合。
发明详述
本发明方法的步骤a.具有基本的重要性，因为花材料的培养和其收获时间对于正确实现本发明是重要的。为了从种植的花获取考虑人体营养的制品，在收获时用于消耗的所述材料的部分没有表现出栽培花卉中通常使用的植保的成分的残迹或残留是必要的。在本发明中，不实施用于切花制备的标准栽培技术。本发明的培养技术尽可能地类似于通常在园艺领域使用的培养工艺。在本发明的实施方案中，使用有机耕种方法。事实上，对于某些家系或品种而言，可以通过非强制性培养植物，观察植距以确保植物的正确发育和增强其对于病原体的防御利用有机耕种方法。培养可能受土壤准备时耕地、约两百千克/公倾剂量的混合肥料以及施用的影响，并且必要时(基于土壤分析或任意叶片分析)，在培养过程中施用钾和镁的盐(例如硫酸钾和硫酸镁)或其它的由附件a所述EEC条例2078/92允许的肥料。在培养过程中，主要的真菌病害可以用铜盐(抗霜霉属或作为腐败杀菌剂)对抗，硫和白粉寄生孢(Ampelomyces quisqualis)(抗粉孢子)，哈茨木霉(Trichodermaharzianum)(抗葡萄孢属)而抗昆虫可以使用石腊油，松香烃(pinolene)，印度楝树油，鱼藤酮，苏芸金杆菌，白僵菌以及采用EEC条例2078/92附件b准许的一些其它产品。为培养和植物保护可利用EEC条例2078/92和附件准许的产品即，硫，铜，鱼藤酮，印度楝树油，苏云金芽孢杆菌(Bacillus thurigiensis)，白粉寄生孢(Ampelomyces quisqualis)和任意其它用于植物保护的产品。
基于本发明的教导，利用任意花材料用于制备本发明的糖溶液是可能的，然而在优选的实施方案中尤其合适的花材料属于下列科：
-龙胆科(例如，龙胆属)
-蝶形花科(部分豆科)(例如，birdfoot trefoil)
-豆科(例如，含羞草(金合欢属)，金雀花，紫藤)
-椴树科(例如，欧椴树)
-报春花科(例如，报春花)
-菊科(例如，雏菊，金盏草，蒲公英，万寿菊，向日葵属向日葵-100种，菊花，甘菊，一枝黄花属(一枝黄花)，百日草，蓍草，矢车菊)
-紫草科(例如，玻璃苣，天芥菜属(优选地香子兰)
-蔷薇科(例如，玫瑰，山楂，桃树，杏树，杏叶梨树，樱桃树)
-玄参科(例如，金鱼草)
-百合科(例如，百合属，风信子，郁金香)
-锦葵科(例如，锦葵属)
-金丝桃科(例如，金丝桃属)
-木犀科(例如，紫丁香属，木犀属，连翘属，茉莉属)
-大麻科(例如，葎草属)
-唇形科(例如，马郁兰，熏衣草属，鼠尾草属，蜜蜂花，薄荷)
-紫堇科(例如，三色堇，香堇菜，紫罗兰)
-苦苣苔科(例如，非洲紫苣苔属(拟))
-芸香科(例如，甜橙)
-茜草科(例如，车叶草)
-薄荷科(例如，百罗塔属，罗勒属，迷迭香属)
-Iriaceae(例如，鸢尾属(iris pallida lam)，青鸢尾属，鸢尾属，剑兰，香雪兰属)
-苋科(例如，苋属)
-西番莲科(例如，西番莲属)
-石竹科(例如，康乃馨)
-牝牛儿苗科(例如，天竺葵)
-Hypericaceae(例如，金丝桃属)
-杜鹃花科(例如，石南属)
-菊科(例如，金盏花，咖喱植物，genepy，雏菊)
-桔梗科(例如，风铃草属)
-石蒜科(例如，水仙属，六出花属)
-十字花科(十字花科)(例如，碎米荠属，夜紫罗兰，碎米荠)
-caprifogliaceae(例如，接骨木属，夹蒾属)
-旱金莲科(例如，旱金莲)
-毛莨科(例如，芍药属，毛莨属)
-千屈菜科(例如，千屈菜)
-败酱科(例如，颉草属)
-罂粟科(例如，罂粟属)
-木犀草科(例如，黄木犀草)
-紫茉莉科(例如，紫茉莉)
-旋花科(例如，旋花属)
-伞形科(例如，莳萝属)。
因此，在本发明方法的步骤a中收获的花材料可以用有机培养方法培养。在本发明的另一个实施方案中，培养方法不是有机方法，但是是一个类似于园艺制备中使用的方法。
事实上，对于生物控制不足以获得合适的花材料的这些品种而言，遵循它们的潜伏周期且仅仅在必需的范围内利用植物保护成分进行综合防治。例如，在蔷薇科中可能发生真菌病(例如，轮枝胞属(verticillum))，对其用生物制品防治是不充分的。在此情况下，使用合适的植物保护制品(化学杀菌剂)是适当的，一直观察它们的潜伏周期；事实上，在这些情况下制品无论如何需考虑人体营养的问题。
因此，根据本发明，在用于制备糖溶液的方法的步骤a中收获的花材料是利用在园艺领域有用的用于制备考虑人体营养的制品的技术进行培养。
此外，为了获得优质的花材料，也应考虑环境因素像光、温度和肥料，力求尤其是避免缺乏在良好花发育中起重要作用的钙和钾。此外，在本发明花材料的培养中，引起脉管中吸水率减少的机械闭塞的脉管或根病害，以及通常决定引起花瓣脱落的乙烯产生增加的叶病害，尤其在玫瑰中，应该避免。
本发明中理想的收获花材料的时间是早晨。众所周知，早晨的花是最香的，因为经过夜晚的冷却花香蒸发的较少。
收获应该在花发育的适当阶段进行，其在种与种之间不同，但是通常可以限定为在第一个花瓣完全地展开以及花簇开始展开的时候。花材料还可以在如上所述的时间之后收获，在这种情况下，展开的第一个花瓣应丢弃，因为其已经开始干燥。
此外，因为叶中的一些多酚的发育受气候条件的影响，其优选在晚春或早秋而不是在早春或晚秋收获花材料。为实现本发明的方法，端部或花瓣或完整的花或花的部分，可用作花材料。
在本发明方法的一个实施方案中，在所述方法的步骤b或e中将一或多种天然的或非天然的像通常农业工业领域使用的工业香料添加至所述糖溶液中。
导入新鲜花材料(本发明方法的步骤b)的糖溶液可单独或组合地含有单糖诸如果糖，葡萄糖，D-葡萄糖，木糖等，多糖像蔗糖，麦芽糖等等，淀粉水解产物，糖醇像麦芽糖醇，木糖醇，山梨糖醇及其它本领域技术人员公知的甜味剂。适于所述糖溶液的糖的实例是本领域技术人员公知的。所选糖百分比的选择将根据利用溶液获得的终产品进行变化，例如糖食，太妃糖，巧克力填料，口香糖等等。适用于本发明方法步骤a的糖溶液组分以及它们的比率，是本领域技术人员公知的。这些组分的实例描述在US专利5,470,591，6,241,788，4,837,042和5,601,866中。
在本发明优选的实施方案中，步骤a的糖溶液含有约40°到约70°白利糖度的蔗糖糖浆。
破碎收获的材料以增加花材料和糖溶液之间的交换表面，且材料的破碎可由粗糙的破碎作用到材料本身匀质化之间进行变化。
优选地，在步骤c中通过约80℃温度下加热溶液约15分钟并且随后快速冷却进行巴氏灭菌。在该方法的最佳实施中，在4℃温度下进行冷却。
在方法的步骤b到步骤c过程中，提取花材料的不同芳香组分。所述芳香组分根据它们在水中的溶解度进入溶液，因此在溶液中不同的分子如，例如，苯乙醇，香茅醇，二戊烯香叶醇及其它不同的醇，酯，酸等等，可被发现产生形成的花香味的分子的极大差异。通过巴氏灭菌方法促进的提取在随后的静止期进行，其根据用作溶液中残余花材料的花材料而变化。
根据本发明，可以在如上所述的方法中，或在步骤a到c或在步骤d中，可以添加食品防腐剂例如柠檬酸或苯甲酸钠。
方法的步骤d中，即加工本发明的溶液与其它的组分来获得糖食制品的过程中，根据期望糖食制品而变化。根据欲制备的糖食制品中加入的组分以及加入的量对于本领域技术人员而言是公知常识。上述提及的US专利中强调了几个实施方案，像用于糖果，加香的，夹心的，可涂抹的巧克力，太妃糖，口香糖等等。因此，本发明的溶液应根据特定的情况进行加工和添加通常用来制备特定糖食制品的组分替换或结合通常用于糖食制品加香的糖浆。当适当时，本发明的溶液可被脱水直至产生固体，并且随后破碎，粒化或粉末化来用于糖食制品的制备，其中干燥制品比液体优选产生糖食制品的期望的香味。
在一些实施方案中，本发明的溶液可用于制备含有花材料的糖食制品，像果冻，糖果或太妃糖、棒棒糖、果酱、桔子酱、巧克力、饼干、威化饼、点心、糖、蛋糕糖颗粒、冰淇淋、冰糕、果汁冰糕、布丁、乳酪、棉花糖、甘草精、口香糖、饮料糖浆、饮料、酸乳酪、乳制品、新鲜或风干的奶酪。
下列实例表示本发明的一些实施方案，然而不是用于限定其它可能的实施方案。
实施例：
实施例1.
制备含有花材料的食用糖溶液的方法：
在晚春花的第一个花瓣完全地展开以及花簇开始展开的阶段，收获培养的考虑人体营养的1-3公斤新鲜花材料(顶端，花瓣或完整的花)。随后，在含有约3Kg糖以及约1.3Kg水的约70°白利糖度的蔗糖溶液中通过快速搅拌(Silverson或螺旋型)破碎所述材料。
然后，通过加热到约80℃(混合物主要级分的温度)约15分钟的最长时间并且快速地冷却至约4℃对所获得的制品进行巴氏杀菌。
在制备过程中，提取花材料含有的各种芳香组分。根据所述组分的水溶解度进入到溶液中。由此获得的制品可与加强其味道的另外的香料结合或不结合用作糖食制品的组分，所述在另外的香料巴氏灭菌之前或其后混合。
实施例2.
果冻制造工艺：
为获得约1公斤的果冻，快速搅拌在约64g的热水中溶解约386g的葡萄糖浆(70DE)和约350g的蔗糖制备含水糖浆(溶液A)。然后，制备含有分散在蔗糖(约60g)中的果胶粉(约17g)的溶液(B)并且在搅拌下慢慢地添加至约360g热水中。
将含果胶的溶液(B)煮沸若干分钟(约3分钟)然后添加含水的糖浆(溶液A)并且重新开始加热。
当制品高达110℃时，添加约4-8％在实施例1产生的溶液。随后，可添加其它的香料，任意的天然色素(如果花的颜色不充分时)和柠檬酸。
快速匀浆后，将果冻立即浇注在合适的淀粉铸模中静置。
实施例3.
糖食制备工艺：
为获得约1公斤糖果，将500g蔗糖和约500g的80°白利糖度的葡萄糖浆，43Baumè(BE)溶于约200g水中。将产生的溶液在搅拌下升至约140℃，然后添加约4-8％的实施例1的溶液，如果花的香味和颜色不足时添加任意的香料、色素，以及如有必要则添加柠檬酸。快速匀浆后，将制品立即浇注在合适的淀粉铸模中。
Claims (18)
1.制备含有花材料的食用糖溶液的方法，包含下列步骤：
a.收获通过适于制备考虑人体营养的材料的栽培技术培养的新鲜花材料；
b.破碎所述花材料并将其引入可食用的糖溶液中；
c.通过以约70℃到约90℃的温度加热所述溶液20到30分钟的时间并且以约10℃到约0℃的温度范围快速冷却所述溶液对所述溶液进行巴氏杀菌。
2.根据权利要求1的方法，其中在步骤a收获的花材料是用有机培养方法培养的。
3.根据权利要求1的方法，其中在步骤a收获的花材料是用在园艺领域的技术培养的。
4.根据权利要求1到3任一项的方法，其中当第一个花瓣完全展开以及花簇开始完全展开的时候收获所述花材料。
5.根据权利要求1到3任一项的方法，其中在花开始完全展开的时候收获所述花材料并且在进行步骤b之前丢弃第一个展开的花瓣。
6.根据权利要求1到5任一项的方法，其中所述花材料在晚春或早秋时收获。
7.根据权利要求1到6任一项的方法，其中所述花材料含有端部或花瓣或完整的花或部分花。
8.根据权利要求1到7任一项的方法，其中步骤b中在所述糖溶液中添加一或多种天然的和/或非-天然的香料。
9.根据权利要求1到8任一项的方法，其中通过在约80℃温度下加热约15分钟时间并在约4℃温度下冷却进行所述巴氏灭菌。
10.根据权利要求1到9任一项的方法，步骤c后进一步包括加工所述溶液的步骤d，连同其它组分，来获得糖食制品。
11.根据权利要求10的方法，其中所述组分包括食品防腐剂并且，任选地，一或多种天然的和/或非天然的香料。
12.利用权利要求1来9的方法获得的含有花材料的可食用糖溶液。
13.权利要求12溶液任选地和一或多种天然的和/或非天然的香料、食品组分以及赋形剂一起在制备含有花材料的糖食制品中的应用。
14.根据权利要求13的用途，其中含花材料的糖食制品可以是果冻、糖果或太妃糖、棒棒糖、果酱、桔子酱、巧克力、饼干、威化饼、点心、糖、蛋糕糖颗粒、冰淇淋、冰糕、果汁冰糕、布丁、乳酪、棉花糖、甘草精、口香糖、饮料糖浆、饮料、酸乳酪、乳制品、新鲜或风干的奶酪。
15.由权利要求10或11的方法获得的糖食制品。
16.根据权利要求15的制品，如果冻、糖果或太妃糖、棒棒糖、果酱、桔子酱、巧克力、饼干、威化饼、点心、糖、蛋糕糖颗粒、冰淇淋、冰糕、果汁冰糕、布丁、乳酪、棉花糖、甘草精、口香糖、饮料糖浆、饮料、酸乳酪、乳制品、新鲜或风干的奶酪。
17.包括含有权利要求12可食用糖溶液的花材料的糖食制品，任选地结合一或多种天然的和/或非天然的香料、食品组分以及赋形剂。
18.根据权利要求17的制品，如果冻、糖果或太妃糖、棒棒糖、果酱、桔子酱、巧克力、饼干、威化饼、点心、糖、蛋糕糖颗粒、冰淇淋、冰糕、果汁冰糕、布丁、乳酪、棉花糖、甘草精、口香糖、饮料糖浆、饮料、酸乳酪、乳制品、新鲜或风干的奶酪。
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| PCT/IB2004/050318 WO2004089100A1 (en) | 2003-04-07 | 2004-03-23 | Process for the preparation of confectionery products containing floral material |
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Cited By (6)
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| CN102007992A (zh) * | 2010-12-29 | 2011-04-13 | 杨军 | 一种冰糖茶花茶及加工方法 |
| CN103931701A (zh) * | 2013-12-18 | 2014-07-23 | 夏成 | 巧克力鲜花糕点的制作方法 |
| CN103960349A (zh) * | 2014-05-15 | 2014-08-06 | 陈凯 | 一种杨梅罐头 |
| CN104970166A (zh) * | 2014-12-02 | 2015-10-14 | 铜陵梧桐树农业发展有限公司 | 一种牡丹糖的生产工艺 |
| CN105494845A (zh) * | 2015-08-27 | 2016-04-20 | 颍上县好圆食品有限公司 | 一种花瓣棉花糖 |
| CN105851814A (zh) * | 2016-05-13 | 2016-08-17 | 许昌学院 | 一种鲜花蒸蛋糕及其制备方法 |
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| KR101032937B1 (ko) | 2008-12-18 | 2011-05-06 | 중앙대학교 산학협력단 | 민들레 성분함유 초콜릿 및 그 제조방법 |
| ITRM20090123A1 (it) * | 2009-03-23 | 2010-09-24 | Marco Nicoletti | Ingrediente attivo alla liquirizia per creme cosmetiche protettive e idratanti, e suo procedimento di preparazione |
| RU2503227C1 (ru) * | 2013-03-27 | 2014-01-10 | Олег Иванович Квасенков | Способ получения сырцовых пряников |
| KR101677201B1 (ko) * | 2013-08-28 | 2016-11-17 | 임영숙 | 국화 시럽 제조방법 |
| CN104095031A (zh) * | 2014-06-20 | 2014-10-15 | 彭常龙 | 一种保健蜜阳桃的制作方法 |
| DE102015012445A1 (de) | 2015-09-28 | 2017-03-30 | Mario Bormann | Süßwaren und Verfahren zu deren Herstellung |
| CN107333965A (zh) * | 2017-07-04 | 2017-11-10 | 深圳市阿麦斯糖果有限公司 | 一种花瓣凝胶软糖及其制备方法 |
| CN109170721B (zh) * | 2018-10-26 | 2022-03-22 | 滁州学院 | 一种发酵型低糖滁菊花瓣悬浮酱及其制备方法 |
| CN113875874A (zh) * | 2021-10-28 | 2022-01-04 | 不二家(杭州)食品有限公司 | 一种含有玫瑰花瓣的糖果的制备方法 |
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| DE2925229B2 (de) * | 1979-06-22 | 1981-06-04 | Richardson-Merrell GmbH, 6080 Groß-Gerau | Verfahren zur Herstellung von Kräuterkernbonbons |
| HU189794B (en) * | 1983-12-20 | 1986-07-28 | Vajda,Gabor,Hu | Process for production of chocolate preparatives consisting of fructs |
| DE3612184A1 (de) * | 1986-04-11 | 1987-10-22 | Udo Waizenhoefer | Verfahren zum herstellen von bonbons und nach dem verfahren hergestellte bonbons |
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| WO1990001270A1 (en) * | 1988-08-11 | 1990-02-22 | Tothne Papay Valeria | Process for producing light- and heat-resistant, biologically active extracts, juices and products rich in vitamin c, flavour, aroma and colouring substances, as well as for producing pharmaceuticals, cosmetics, foodstuff, nutriments, fodder and materials yielding biological protection containing the above extracts, juices |
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| DK0611527T3 (da) * | 1993-02-16 | 1997-12-01 | Roquette Freres | Sødende sirup på grundlag af maltitol, sukkervarer fremstillet ved hjælp af en sådan sirup og anvendelse af et middel til kontrol af propagering af krystallisation ved fremstilling af sådanne produkter |
| FR2728436A1 (fr) * | 1994-12-26 | 1996-06-28 | Roquette Freres | Sucre cuit et son procede de fabrication |
| CN1088340C (zh) * | 1997-06-07 | 2002-07-31 | 陈安杰 | 用黄花制作黄花汁、黄花晶、黄花糖的工艺 |
| US6241788B1 (en) * | 1999-11-16 | 2001-06-05 | Betzdearborn Inc. | Method of stabilizing dye solutions and stabilized dye compositions |
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- 2003-04-07 IT IT000158A patent/ITRM20030158A1/it unknown
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- 2004-03-23 CA CA002521239A patent/CA2521239A1/en not_active Abandoned
- 2004-03-23 WO PCT/IB2004/050318 patent/WO2004089100A1/en active IP Right Grant
- 2004-03-23 BR BRPI0409236-8A patent/BRPI0409236A/pt not_active Application Discontinuation
- 2004-03-23 DE DE602004008892T patent/DE602004008892T2/de not_active Expired - Lifetime
- 2004-03-23 RU RU2005129643/13A patent/RU2341096C2/ru not_active IP Right Cessation
- 2004-03-23 US US10/551,908 patent/US20060275534A1/en not_active Abandoned
- 2004-03-23 AT AT04722615T patent/ATE372686T1/de active
- 2004-03-23 CN CN2004800092239A patent/CN1767770B/zh not_active Expired - Fee Related
- 2004-03-23 EP EP04722615A patent/EP1610620B1/en not_active Expired - Lifetime
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102007992A (zh) * | 2010-12-29 | 2011-04-13 | 杨军 | 一种冰糖茶花茶及加工方法 |
| CN102007992B (zh) * | 2010-12-29 | 2012-08-22 | 杨军 | 一种冰糖茶花茶及加工方法 |
| CN103931701A (zh) * | 2013-12-18 | 2014-07-23 | 夏成 | 巧克力鲜花糕点的制作方法 |
| CN103960349A (zh) * | 2014-05-15 | 2014-08-06 | 陈凯 | 一种杨梅罐头 |
| CN104970166A (zh) * | 2014-12-02 | 2015-10-14 | 铜陵梧桐树农业发展有限公司 | 一种牡丹糖的生产工艺 |
| CN105494845A (zh) * | 2015-08-27 | 2016-04-20 | 颍上县好圆食品有限公司 | 一种花瓣棉花糖 |
| CN105851814A (zh) * | 2016-05-13 | 2016-08-17 | 许昌学院 | 一种鲜花蒸蛋糕及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4769710B2 (ja) | 2011-09-07 |
| ITRM20030158A1 (it) | 2004-10-08 |
| EP1610620A1 (en) | 2006-01-04 |
| EG24021A (en) | 2008-03-25 |
| KR20060007379A (ko) | 2006-01-24 |
| ATE372686T1 (de) | 2007-09-15 |
| EP1610620B1 (en) | 2007-09-12 |
| ES2294483T3 (es) | 2008-04-01 |
| CA2521239A1 (en) | 2004-10-21 |
| US20060275534A1 (en) | 2006-12-07 |
| RU2005129643A (ru) | 2007-04-10 |
| RU2341096C2 (ru) | 2008-12-20 |
| BRPI0409236A (pt) | 2006-03-28 |
| CN1767770B (zh) | 2010-06-16 |
| DE602004008892D1 (de) | 2007-10-25 |
| JP2006521808A (ja) | 2006-09-28 |
| WO2004089100A1 (en) | 2004-10-21 |
| ITRM20030158A0 (it) | 2003-04-07 |
| DE602004008892T2 (de) | 2008-06-12 |
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