公开(公告)号：EP2586316B1

公开(公告)日：2014-10-08

申请号：EP11187231.3

申请日：2011-10-31

Applicant: Nestec S.A.

Inventor： Amend, Thomas ,  Hemasthiti, Pannarai

IPC: A23G9/34 ,  A23G9/48 ,  A23G9/32

CPC classification number: A23G9/083 ,  A23G9/322 ,  A23G9/34 ,  A23G9/48 ,  A23G9/485 ,  A23G9/503

公开(公告)号：EP0329219B1

公开(公告)日：1993-08-04

申请号：EP89200271.8

申请日：1989-02-06

Applicant: UNILEVER N.V. ,  UNILEVER PLC

Inventor： Clark, Helen Patricia ,  Holt, Christopher Brunsden

IPC: A23G9/02

CPC classification number: A23G9/44 ,  A23G9/48 ,  A23G9/485

公开(公告)号：EP2586316A1

公开(公告)日：2013-05-01

申请号：EP11187231.3

申请日：2011-10-31

Applicant: Nestec S.A.

Inventor： AMEND, Thomas ,  HEMASTHITI, Pannarai

IPC: A23G9/34 ,  A23G9/48 ,  A23G9/32

CPC classification number: A23G9/083 ,  A23G9/322 ,  A23G9/34 ,  A23G9/48 ,  A23G9/485 ,  A23G9/503

Abstract: The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is at least partially coated with a frozen flexible edible gel coating, said gel coating being provided with at least one cutting line allowing to peel-off the gel-coating, characterized in that the gel coating comprises at least two visually distinctive gel layers. The invention also relates to a method for making such a product.

Abstract translation: 本发明涉及一种冷冻甜食产品，其包含芯组成的冷冻甜食，worin核心是至少部分地涂覆有冷冻柔性可食用凝胶涂层，设置有至少一个切割线允许撕离所述凝胶涂层 凝胶涂层，在其特点做的凝胶涂层包含至少两个视觉上不同的凝胶层。 因此本发明涉及一种用于制造产品的搜索的方法。

公开(公告)号：EP1018302B1

公开(公告)日：2003-10-29

申请号：EP98120672.5

申请日：1998-11-05

Applicant: Ferrero oHG mbH ,  Ferrero S.p.A. ,  SOREMARTEC S.A.

Inventor： Pavese, Franco

IPC: A23G1/00 ,  A23G3/00

CPC classification number: A23G1/545 ,  A23G3/50 ,  A23G3/54 ,  A23G3/545 ,  A23G9/485

公开(公告)号：EP2976581A1

公开(公告)日：2016-01-27

申请号：EP14771073.5

申请日：2014-03-18

Applicant: Freedom Finance Australia

Inventor： ENGWERDA, Joshua

IPC: F25C1/10 ,  F25C1/22 ,  F25D3/06 ,  F25D31/00 ,  A23L2/52 ,  A23L3/36 ,  A23G9/44 ,  B44C3/06 ,  B44C5/00 ,  B65D85/808

CPC classification number: A23G9/485 ,  A23G9/44 ,  A23G9/506 ,  A23L2/02 ,  A23L2/04 ,  A23L2/12 ,  A23L2/38 ,  A23L3/36 ,  B65D85/808 ,  C12G3/00 ,  F25C1/10 ,  F25C1/20

Abstract: A method of forming a frozen beverage vessel, the vessel having a shell of desired thickness and transparency surrounding an interior volume, the method including: (i) providing a mould having an interior surface, the interior surface having a shape corresponding to a desired external surface shape of the shell; (ii) at least partially filling the mould with a liquid; (iii) refrigerating the at least partially filled mould; (iv) rotating the at least partially filled mould, whilst under refrigeration, about an axis of rotation such that unfrozen liquid flows over the interior surface of the mould; (v) varying the axis of rotation; and (vi) repeating steps (iv) and (v) under conditions and for a time sufficient to form the shell of desired thickness and transparency.

公开(公告)号：EP2723190B1

公开(公告)日：2015-04-08

申请号：EP12721567.1

申请日：2012-05-22

Applicant: Unilever PLC ,  Unilever N.V.

Inventor： BARTKOWSKA, Beata ,  BROOKS, Natalie, Ann ,  LUCK, Richard, Henry ,  SUN, Lina ,  NOBLE, Deborah, Jane

IPC: A23L1/00 ,  A23L1/36 ,  A23P1/10 ,  A23G9/50 ,  A23L1/025

CPC classification number: A23L5/32 ,  A21D13/33 ,  A23G9/04 ,  A23G9/42 ,  A23G9/485 ,  A23G9/506 ,  A23G2200/14 ,  A23G2220/20 ,  A23P30/10 ,  A23V2002/00

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

公开(公告)号：EP2723187B1

公开(公告)日：2015-03-25

申请号：EP12721871.7

申请日：2012-05-22

Applicant: Unilever PLC ,  Unilever N.V.

Inventor： BARTKOWSKA, Beata ,  LUCK, Richard, Henry ,  SUN, Lina ,  NOBLE, Deborah, Jane

IPC: A23G9/50 ,  A21D13/00 ,  A21D17/00 ,  A21C15/02 ,  A23L1/00 ,  A23P1/10 ,  A23L1/025

CPC classification number: A23L5/32 ,  A21D13/33 ,  A23G9/04 ,  A23G9/42 ,  A23G9/485 ,  A23G9/506 ,  A23G2200/14 ,  A23G2220/20 ,  A23P30/10 ,  A23V2002/00

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

公开(公告)号：EP1018302A1

公开(公告)日：2000-07-12

申请号：EP98120672.5

申请日：1998-11-05

Applicant: Ferrero oHG mbH

Inventor： Pavese, Franco

IPC: A23G1/00 ,  A23G3/00

CPC classification number: A23G1/545 ,  A23G3/50 ,  A23G3/54 ,  A23G3/545 ,  A23G9/485

Abstract: Die Erfindung betrifft einen Süßwarenhohlkörper (2) aus einer Süßwarenmasse, insbesondere einer Schokoladenart oder schokoladenartigen Masse, umfassend: eine im Inneren des Süßwarenhohlkörpers (2) angeordnete nicht eßbare dünnwandige Stützschale (4) mit mindestens zwei miteinander korrespondierenden Stützschalenteilen (6, 8), die jeweils im Bereich ihres Stützschalenrands (22, 24) Anschlußmittel (22, 24, 26, 28) aufweisen, mit denen die Stützschalenteile (6, 8) lösbar miteinander verbindbar sind; mindestens zwei den Stützschalenteilen (6, 8) zugeordnete Süßwarenkörper-Schalen (10, 12), die jeweils lösbar an der Außenseite ihres zugeordneten Stützschalenteils (6, 8) anliegen; und mindestens ein nicht eßbares Trennelement (18; 22, 24), das die Süßwarenkörper-Schalen (10, 12) räumlich voneinander trennt.

Abstract translation: 中空巧克力体例如 包含小玩具或新奇的复活节彩蛋（2）具有不可食用的支撑壳（4） 聚丙烯相应的具有边缘（22,24）的半部（6,8）。 每个边缘（22,24）具有镜像互锁面（22,24,26,28），借助于此而使两个半部分组合在一起或分开。 巧克力体具有可以从不可食的支撑壳（6,8）中移除的可食用的半壳（10,12）。 两个可食用壳体（10,12）通过不可食用的分离器（18,22,24）分开。

公开(公告)号：EP2976581A4

公开(公告)日：2017-01-18

申请号：EP14771073

申请日：2014-03-18

Applicant: FREEDOM FINANCE AUSTRALIA

Inventor： ENGWERDA JOSHUA

IPC: F25C1/10 ,  A23G9/44 ,  A23G9/48 ,  A23G9/50 ,  A23L2/02 ,  A23L2/04 ,  A23L2/12 ,  A23L2/38 ,  A23L2/52 ,  A23L3/36 ,  B44C3/06 ,  B44C5/00 ,  B65D85/808 ,  C12G3/00 ,  F25C1/20 ,  F25D3/06 ,  F25D31/00

CPC classification number: A23G9/485 ,  A23G9/44 ,  A23G9/506 ,  A23L2/02 ,  A23L2/04 ,  A23L2/12 ,  A23L2/38 ,  A23L3/36 ,  B65D85/808 ,  C12G3/00 ,  F25C1/10 ,  F25C1/20

Abstract: A method of forming a frozen beverage vessel, the vessel having a shell of desired thickness and transparency surrounding an interior volume, the method including: (i) providing a mould having an interior surface, the interior surface having a shape corresponding to a desired external surface shape of the shell; (ii) at least partially filling the mould with a liquid; (iii) refrigerating the at least partially filled mould; (iv) rotating the at least partially filled mould, whilst under refrigeration, about an axis of rotation such that unfrozen liquid flows over the interior surface of the mould; (v) varying the axis of rotation; and (vi) repeating steps (iv) and (v) under conditions and for a time sufficient to form the shell of desired thickness and transparency.

Abstract translation: 一种形成冷冻饮料容器的方法，所述容器具有围绕内部容积的所需厚度的壳体和透明度，所述方法包括：（i）提供具有内表面的模具，所述内表面具有对应于所需外部的形状 外壳表面形状; （ii）至少部分地用液体填充模具; （iii）冷冻至少部分填充的模具; （iv）在冷藏期间围绕旋转轴旋转所述至少部分填充的模具，使得未冷冻的液体流过所述模具的内表面; （v）改变旋转轴; 和（vi）在足以形成所需厚度和透明度的壳的条件和时间下重复步骤（iv）和（v）。

公开(公告)号：EP2723187A1

公开(公告)日：2014-04-30

申请号：EP12721871.7

申请日：2012-05-22

Applicant: Unilever PLC ,  Unilever NV

Inventor： BARTKOWSKA, Beata ,  LUCK, Richard, Henry ,  SUN, Lina ,  NOBLE, Deborah, Jane

IPC: A23G9/50 ,  A21D13/00 ,  A21D17/00 ,  A21C15/02 ,  A23L1/00 ,  A23P1/10 ,  A23L1/025

CPC classification number: A23L5/32 ,  A21D13/33 ,  A23G9/04 ,  A23G9/42 ,  A23G9/485 ,  A23G9/506 ,  A23G2200/14 ,  A23G2220/20 ,  A23P30/10 ,  A23V2002/00

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

Abstract translation: 适用于容纳冷冻甜食的可食用容器，所述容器包含0.01重量％至15重量％的粘合剂和至少50重量％的干燥烘焙材料的颗粒，其中所述颗粒的平均直径为0.001至5mm，并且水含量为 提供最多5重量％。 一种制备可食用容器的方法，该方法包括以下步骤：（a）将所需量的可食用容器成分加入支撑模具中，所述成分包含0.01重量％至15重量％的粘合剂和至少50重量％的 按可食用容器重量计的干燥烘焙材料颗粒，其中颗粒的平均直径为0.001-5mm，含水量至多为5wt％; （b）将成形工具插入支撑模具中的成分中; 和（c）以超声频率振动成形工具以将成分形成为所需形状的可食用容器。