公开(公告)号：EP2528450B1

公开(公告)日：2015-01-28

申请号：EP11712329.9

申请日：2011-01-31

申请人： Erden, Tolga

发明人： Erden, Tolga

IPC分类号： A23G3/02 ,  A23G3/52

CPC分类号： A23G3/0226 ,  A23G3/0221 ,  A23G3/0252 ,  A23G3/0294 ,  A23G3/52 ,  A23G3/563 ,  A23V2002/00

公开(公告)号：EP2298080A1

公开(公告)日：2011-03-23

申请号：EP09168923.2

申请日：2009-08-28

申请人： Kraft Foods R & D, Inc.

发明人： Abylov, Melis ,  Macura, Szymon Piotr ,  Klaus, Tadeusz ,  Simonson, Julie Ann ,  Pearson, Stephen Malcom

IPC分类号： A23G3/52 ,  A23G1/52 ,  A23C19/076 ,  A23G1/10 ,  A23G3/02 ,  B01F5/04

CPC分类号： A23G1/52 ,  A21D8/025 ,  A21D13/50 ,  A23C19/076 ,  A23C19/08 ,  A23C2210/30 ,  A23F5/36 ,  A23G1/105 ,  A23G3/0221 ,  A23G3/52 ,  A23L25/10 ,  A23L27/63 ,  A23P30/40 ,  B01F3/04503 ,  B01F5/0473 ,  B01F5/0476 ,  B01F5/0602

摘要： The present invention relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.

公开(公告)号：EP1566105B1

公开(公告)日：2010-06-02

申请号：EP05002566.7

申请日：2005-02-08

申请人： CHOCOTECH GmbH

发明人： Markwardt, Klaus ,  Fleisch, Jens ,  Versic, Zuonimir

IPC分类号： A23G3/04 ,  A23G3/02 ,  A23G3/00

CPC分类号： A23G3/42 ,  A23G3/0221 ,  A23G3/04

公开(公告)号：EP1835814A1

公开(公告)日：2007-09-26

申请号：EP05821770.4

申请日：2005-12-19

申请人： Kraft Foods R & D, Inc. Zweigniederlassung München

发明人： SIMBUERGER, Stephan ,  PEARSON, Stephen Malcolm ,  BIZYS, Egidius

IPC分类号： A23G1/10 ,  A23G1/00 ,  A23G3/02 ,  A23G9/20

CPC分类号： A23G3/0221 ,  A01J25/008 ,  A23G1/52 ,  A23G3/0012 ,  A23G3/52 ,  A47G19/16

摘要： For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line (32) for the production of confectionery or tablets. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line (32), the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit (18) is controlled such that it remains substantially constant and independent from the feed rate. The aeration unit (18) may include a rotor for stirring and kneading the confectionery mass containing the introduced gas, the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates and reduced for lower feed rates in order to produce gas bubbles of approximately the same size independent from the feed rate. In order to keep the bubble size small during the depositing step, the depositing is realized via a pressurized manifold containing multiple nozzles.

公开(公告)号：EP1551233A4

公开(公告)日：2005-10-12

申请号：EP03737175

申请日：2003-06-18

申请人： FREEZING MACHINES INC

发明人： ROTH ELDON

IPC分类号： A23B4/08 ,  A23B4/16 ,  A23B4/18 ,  A23G3/02 ,  A23G3/34 ,  A23G9/20 ,  A23L1/00 ,  A23L3/3409 ,  A23L3/3454 ,  A23G3/00

CPC分类号： A23B4/18 ,  A23B4/16 ,  A23G3/0012 ,  A23G3/0221 ,  A23G9/20 ,  A23L3/3409 ,  A23L3/3454

摘要： A contactor apparatus (40) is adapted to expose a comminuted foodstuff (21) such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus (40) facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet or stream of material flowing through a contact passage (46). The processing fluid is then applied to this relatively thin sheet or stream of comminuted material from a processing fluid chamber (49). A fluid communication arrangement between the fluid chamber and the contact passage (46) allows the flow of processing fluid into the contact passage (46) and into contact with the sheet of foodstuff flowing through the contact passage (46).

公开(公告)号：EP1307105A2

公开(公告)日：2003-05-07

申请号：EP01958183.4

申请日：2001-07-26

申请人： Compagnie Gervais Danone

发明人： AYMARD, Pierre ,  BELOUIN, François ,  GOETHALS, René ,  PILLARD, Laurent ,  RABAULT, Jean-Luc

IPC分类号： A21D8/02 ,  A21D13/08 ,  A23P1/16 ,  A23P1/14 ,  A23G1/10 ,  A23G3/02 ,  A23G3/00 ,  A23G1/00 ,  A23G1/20 ,  A23G3/20

CPC分类号： A23P30/40 ,  A21D8/025 ,  A21D13/50 ,  A23G1/105 ,  A23G1/208 ,  A23G1/52 ,  A23G1/54 ,  A23G3/0221 ,  A23G3/0294 ,  A23G3/2069 ,  A23G3/52 ,  A23G3/54 ,  A23P30/32

摘要： The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 °C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.

公开(公告)号：EP1097647A2

公开(公告)日：2001-05-09

申请号：EP00117985.2

申请日：2000-08-22

申请人： LIPP Mischtechnik GmbH

发明人： Lipp, Eberhard

IPC分类号： A23G3/02

CPC分类号： A23G3/0221 ,  A23G3/0215 ,  A23G3/04

摘要： Die Erfindung betrifft ein Verfahren und eine Vorrichtung zur Herstellung flüssiger Zuckerwarenrohmasse, wobei aus einer Dosiereinrichtung zuckerhaltige Trockenkomponenten sowie Flüssigkomponenten einem Mischgerät zugeführt werden. Bei dem Mischgerät handelt es sich um ein Hochschermischer, in dem die Komponenten durch einen Rotor intensiv gerührt werden, so daß sie sich aufgrund der dabei entstehenden Reibungswärme verflüssigen. Hierbei ist nur ein sehr geringer Wassergehalt notwendig und die bisher übliche Auflösung der zuckerhaltigen Trockenkomponenten in Wasser mit anschließendem Wasserentzug entfällt.

摘要翻译： 用于生产液体糖果材料的设备包括用于将含干糖的材料（1）和液体组分（11）进料到混合器（10）的分配器。 这包含具有高转速旋转的转子，其通过摩擦产生热量，使得部件液化。 包括用于生产液体糖果材料的方法的独立权利要求，包括将组分进料到如上所述的混合器中。

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.

发明人： TER BRAAK, Johannes, Gerardus

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.

公开(公告)号：EP0194282B1

公开(公告)日：1990-09-05

申请号：EP85904438.0

申请日：1985-08-15

申请人： ZETA ESPACIAL S.A.

发明人： FABBRO, Oreste

IPC分类号： A23G3/02 ,  A23G3/00

CPC分类号： A23G3/0294 ,  A23G3/0221

摘要： The gasified sweet with a spherical shape or any other regular or irregular shape, incorporating or not incorporating a stick of plastic or other suitable material, and producing small popping noises resembling the bursting of the bubbles in gasified drinks, is obtained continuously and automatically by means of machines for the formation of the caramel stick, for calibration and stamping-out, optionally with introduction of the stick, and for cooling, which are subjected to pressurisation at certain pressures greater than atmospheric pressure, and preferably between 10.1525 and 81.06 bar. The successive stages of the process take place continuously inside pressurised containers, from the instant when the molten and gasified caramel mass is present in the initial container until the instant when the gasified sweet with a stick is completely crystallised, its internal temperature being below 30oC. Due to the fact that the occluded gas ruptures the protective film when the hard sweet is consumed, the latter produces, in a uniform and continuous fashion, a hissing resembling the popping noises produced by the bursting of the bubbles in refreshing, gasified drinks, without producing strong cracks which would break the piece of confection attached or not attached to the stick.

公开(公告)号：EP0371228A2

公开(公告)日：1990-06-06

申请号：EP89117688.5

申请日：1989-09-25

申请人： MEIJI SEIKA KAISHA LTD.

发明人： Mochizuki, Keizo c/o Meiji Seika Kaisha, Ltd. ,  Sumi, Naoki c/o Meiji Seika Kaisha, Ltd.

IPC分类号： A23G3/00

CPC分类号： A23G3/366 ,  A23G3/0221 ,  A23G3/0294 ,  A23G3/52

摘要： A process for the preparation of a hard candy containing an enzyme is disclosed, which comprises steps of preparing a usual hard candy containing no enzyme, crushing the same into par­ticles, mixing the enzyme with the candy particles, press treat­ing the mixture to form a shaped mass, puttng the mass into a pressure vessel, heating the vessel under pressurized inert gas to cause a partial melt of the mass, cooling the vessel to make the mass into the hard candy product, and releasing the pressure in the vessel.

摘要翻译： 公开了一种制备含有酶的硬糖的方法，其包括制备不含酶的常规硬糖，将其粉碎成颗粒，将酶与糖果颗粒混合的步骤，将该混合物压制成形状 将质量块放入压力容器中，在加压的惰性气体下加热容器以引起物料的部分熔融，冷却容器以使质量进入硬糖产品，并释放容器中的压力。