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1.发明授权METHOD AND INSTALLATION FOR PREPARING A LIGHT CONFECTIONERY COMPOSITION 失效方法和器具，用于产生通风SÜSSWAREMMASSE
公开(公告)号：EP0871367B1
公开(公告)日：1999-10-20
申请号：EP96904385.0
申请日：1996-03-07
申请人： Ter Braak B.V.
IPC分类号： A23G3/02
CPC分类号： A23G3/0221
摘要： To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the beaten composition is discharged discontinuously from the beating vat. To this end the beaten composition is fed discontinuously from the beating vat to a pressurised buffer tank in which the pressure is held essentially at a specific value, for example 2.8 bar, whilst the beaten composition is discharged continuously from the pressurised buffer tank and expanded.
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2.发明授权PROCESS AND INSTALLATION FOR THE PRODUCTION OF CONFECTIONARY MASS FROM AT LEAST THE COMPONENTS MILK PROTEINS, SUGAR, GLUCOSE, FAT AND WATER 失效方法和装置乳蛋白与至少SUSSWARENMASSE，糖，葡萄糖，脂肪和水的生产
公开(公告)号：EP0871368B1
公开(公告)日：2002-01-30
申请号：EP96904386.8
申请日：1996-03-07
摘要： For the production of confectionary mass from at least the components milk proteins, sugar, glucose, fat and water, the latter are mixed and homogenized in a closed tank. These components are then dehydrated in a short time by means of a closed cooking installation. The extent to which the milk proteins are subjected to the caramelizing Maillard reaction is determined by the choice of pressure and temperature in the homogenizing tank and not primarily by the treatment in the cooking installation.
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3.发明公开PROCESS AND INSTALLATION FOR THE PRODUCTION OF CONFECTIONARY MASS FROM AT LEAST THE COMPONENTS MILK PROTEINS, SUGAR, GLUCOSE, FAT AND WATER 失效方法和装置乳蛋白与至少SUSSWARENMASSE，糖，葡萄糖，脂肪和水的生产
公开(公告)号：EP0871368A1
公开(公告)日：1998-10-21
申请号：EP96904386.0
申请日：1996-03-07
申请人： Ter Braak B.V.
IPC分类号： A23G3
摘要： For the production of confectionary mass from at least the components milk proteins, sugar, glucose, fat and water, the latter are mixed and homogenized in a closed tank. These components are then dehydrated in a short time by means of a closed cooking installation. The extent to which the milk proteins are subjected to the caramelizing Maillard reaction is determined by the choice of pressure and temperature in the homogenizing tank and not primarily by the treatment in the cooking installation.
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4.发明公开METHOD AND INSTALLATION FOR PREPARING A LIGHT CONFECTIONERY COMPOSITION 失效方法和器具，用于产生通风SÜSSWAREMMASSE
公开(公告)号：EP0871367A1
公开(公告)日：1998-10-21
申请号：EP96904385.0
申请日：1996-03-07
申请人： Ter Braak B.V.
IPC分类号： A23G3
CPC分类号： A23G3/0221
摘要： To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the beaten composition is discharged discontinuously from the beating vat. To this end the beaten composition is fed discontinuously from the beating vat to a pressurised buffer tank in which the pressure is held essentially at a specific value, for example 2.8 bar, whilst the beaten composition is discharged continuously from the pressurised buffer tank and expanded.
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