Apparatus for pouring confectionery solution
    91.
    发明授权
    Apparatus for pouring confectionery solution 失效
    用于浇注糖果溶液的设备

    公开(公告)号:US4601651A

    公开(公告)日:1986-07-22

    申请号:US720303

    申请日:1985-04-05

    IPC分类号: A23G3/02 A23G3/12 B29C39/42

    CPC分类号: A23G3/0226 A23G3/0257

    摘要: Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.

    摘要翻译: 含有胶凝剂(如琼脂)的糖果溶液在倒出时趋于非常明显地形成拖缆或尾巴。 根据本发明,根据本发明,在浇注区域的环境中,气味保持在(a)至少等于糖果溶液的温度的温度和(b)水分含量至少为止,尾巴或拖缆的形成被抑制 等于糖果溶液的平衡水分。

    Method for pouring confectionery solution
    92.
    发明授权
    Method for pouring confectionery solution 失效
    浇注糖果方法

    公开(公告)号:US4546005A

    公开(公告)日:1985-10-08

    申请号:US484308

    申请日:1983-04-12

    IPC分类号: A23G3/02 A23G3/12 A23G3/00

    CPC分类号: A23G3/0226 A23G3/0257

    摘要: Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.

    摘要翻译: 含有胶凝剂(如琼脂)的糖果溶液在倒出时趋于非常明显地形成拖缆或尾巴。 根据本发明,根据本发明,在浇注区域的环境中,气味保持在(a)至少等于糖果溶液的温度的温度和(b)水分含量至少为止,尾巴或拖缆的形成被抑制 等于糖果溶液的平衡水分。

    Apparatus for forming soft food material into globular shape
    93.
    发明授权
    Apparatus for forming soft food material into globular shape 失效
    用于将软食物料形成球状的装置

    公开(公告)号:US4398881A

    公开(公告)日:1983-08-16

    申请号:US377557

    申请日:1982-05-12

    申请人: Masao Kobayashi

    发明人: Masao Kobayashi

    摘要: This invention relates to an apparatus for forming soft and sticky food material such as kneaded mixture of water and rice flour, wheat flour, etc., into globular shape in formation chambers in the form of pipe. Four crossing members constitute one group and create a formation chamber in the form of pipe. The crossing members on one side of the formation chambers are made to reciprocate in the opposite directions to those on the other side thereof, while touching, whereby the material is kneaded into globular shape,.

    摘要翻译: 本发明涉及一种用于在管形式的形成室中形成软的和粘性的食物材料,例如水和米粉,小麦粉等的捏合混合物成球形的装置。 四个交叉构件构成一组,并以管道形式形成一个形成室。 形成室的一侧的交叉构件在接触的同时在与其另一侧相反的方向上往复运动,由此将材料捏合成球形。

    Apparatus and process for the preparation of gasified confectionaries by
pressurized injection molding
    94.
    发明授权
    Apparatus and process for the preparation of gasified confectionaries by pressurized injection molding 失效
    通过加压注射成型制备气化糖果的装置和方法

    公开(公告)号:US4273793A

    公开(公告)日:1981-06-16

    申请号:US88485

    申请日:1979-10-26

    摘要: An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.

    摘要翻译: 一种用于生产规则形状的气化糖果片的注射成型装置和方法,其在口中产生令人愉快的嘶嘶感。 可以是糖熔体的糖食溶液在碳酸化容器中经受超大气压碳酸化压力以在其中吸收二氧化碳。 用于将溶液形成适当成形的糖果块的注塑模具在其中注入糖果溶液之前以超大气压碳酸化压力进行预加压。 然后将溶液以基本上高于碳酸化容器中的超大气压力的压力注入模具中。 然后将溶液在加压模具中冷却和固化,产生规则形状的碳酸化糖果片。

    Apparatus and process for the preparation of gasified confectionaries by
pressurized deposit molding
    95.
    发明授权
    Apparatus and process for the preparation of gasified confectionaries by pressurized deposit molding 失效
    通过加压沉积成型制备气化糖果的装置和方法

    公开(公告)号:US4262029A

    公开(公告)日:1981-04-14

    申请号:US088510

    申请日:1979-10-26

    IPC分类号: A23G3/02 A23G3/12

    CPC分类号: A23G3/0294

    摘要: A deposit molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. A deposit molding arrangement for forming the solution into suitably shaped pieces of candy is maintained at a superatmospheric carbonation pressure in a pressurized housing. The deposit molding arrangement includes a conveyor belt having a plurality of mold cavities formed in its surface. The conveyor belt passes beneath dispensing nozzles which deposit a metered amount of confectionary solution in each mold cavity. The solution is then allowed to cool and solidify in the mold, and the conveyor belt empties the resultant carbonated candy pieces therefrom when it travels to an inverted position. A pressure lock system enables the carbonated candy pieces to be periodically removed from the pressurized housing.

    摘要翻译: 用于生产规则形状的气化糖果片的沉积成型装置和方法,其在口中产生愉快的嘶嘶感。 可以是糖熔体的糖食溶液在碳酸化容器中经受超大气压碳酸化压力以在其中吸收二氧化碳。 用于将溶液形成适当形状的糖果块的沉积成型装置在加压壳体中保持在超大气压碳酸化压力。 沉积物模制装置包括具有在其表面中形成的多个模腔的传送带。 输送带通过分配喷嘴下面,每个模具腔中沉积计量量的糖果溶液。 然后使溶液在模具中冷却和固化,并且当传送带行进到倒置位置时,输送带从其中排出所得到的碳酸化糖果块。 压力锁定系统使得碳酸化的糖果块能够从加压壳体周期性地移除。

    Method for making confectionery lollipops
    96.
    发明授权
    Method for making confectionery lollipops 失效
    制作糖果棒棒糖的方法

    公开(公告)号:US4208437A

    公开(公告)日:1980-06-17

    申请号:US930122

    申请日:1978-08-01

    IPC分类号: A23G3/02 A23G3/12 A23G3/00

    CPC分类号: A23G3/125 A23G3/0289

    摘要: In order to make higher production speeds possible when making confectionery lollipops a method and a device are presented wherein the separation of the pieces of confectionery takes place by means of a cutting stamp making an up and down movement in the vertical plane and, each time, a piece of confectionery is transferred to a production head in which a partially inserted stick is present already and in which the piece of confectionery is prepressed, whereupon the stick is inserted further into the piece of confectionery during a rotation of the production head to a second position in which, by means of a pressing stamp moving to and fro in radial direction, the subsequent pressing of the lollipops takes place, the production head being rotated thereupon again over a distance to a position in which the lollipop is ejected from the production head.

    摘要翻译: 为了在制作糖果棒棒糖时能够提高生产速度,提出了一种方法和装置,其中糖果块的分离通过在垂直平面中进行上下移动的切割印记进行,并且每次, 将一块糖果转移到已经存在部分插入的棒的生产头部,并且在该制造头部中预先涂上该块糖果,由此在将生产头部旋转到第二个的第二个部分期间,棒被进一步插入糖果块中 其中,借助于沿径向移动的压印块,随后进行棒棒糖的按压,将生产头部再次旋转至距棒棒糖从生产头部排出的位置一段距离 。

    Device for making confectionery lollipops
    97.
    发明授权
    Device for making confectionery lollipops 失效
    制作糖果棒棒糖的设备

    公开(公告)号:US4168139A

    公开(公告)日:1979-09-18

    申请号:US852002

    申请日:1977-11-15

    IPC分类号: A23G3/12

    CPC分类号: B30B11/12 A23G3/125

    摘要: In order to make higher production speeds possible when making confectionery lollipops a method and a device are presented wherein the separation of the pieces of confectionery takes place by means of a cutting stamp making an up and down movement in the vertical plane and, each time, a piece of confectionery is transferred to a production head in which a partially inserted stick is present already and in which the piece of confectionery is prepressed, whereupon the stick is inserted further into the piece of confectionery during a rotation of the production head to a second position in which, by means of a pressing stamp moving to and fro in radial direction, the subsequent pressing of the lollipops takes place, the production head being rotated thereupon again over a distance to a position in which the lollipop is ejected from the production head. The production head includes a cylindrical body in which at equal distances stamp holes are made adapted to have pairs of cutting and pressing stamps consisting of lower and upper stamps cooperate, the lower stamps being present in the holes of the intermittently rotating cylindrical body and the upper stamps being guided by stationary stamp sleeves.

    摘要翻译: 为了在制作糖果棒棒糖时能够提高生产速度,提出了一种方法和装置,其中糖果块的分离通过在垂直平面中进行上下移动的切割印记进行,并且每次, 将一块糖果转移到已经存在部分插入的棒的生产头部,并且在该制造头部中预先涂上该块糖果,由此在将生产头部旋转到第二个的第二个部分期间,棒被进一步插入糖果块中 其中,借助于沿径向移动的压印块,随后进行棒棒糖的按压,将生产头部再次旋转至距棒棒糖从生产头部排出的位置一段距离 。 生产头包括一个圆柱体,其中相同距离的印刷孔适于具有由下和上印章组成的成对的切割和压印片,所述下印痕存在于间歇旋转的圆柱体的孔中, 邮票由固定邮票袖子引导。

    Coated apple confection making machine

    公开(公告)号:US3660118A

    公开(公告)日:1972-05-02

    申请号:US3660118D

    申请日:1970-06-25

    IPC分类号: A23G3/20 A23G3/24 A23G3/12

    CPC分类号: A23G3/2007 A23G3/24

    摘要: A cyclically operated coated apple confection making machine includes a handle stick storage hopper from which handle sticks are discharged one at a time at a first work station and are inserted automatically into handle stick-gripping and appleholding devices, carried by a main movable endless or rotary turntable carrier, by which the handle sticks are automatically inserted into apples carried by a movable endless or rotary turntable apple carrier at a second apple pick-up work station. If an apple is not picked up at the second and apple pick-up work station the handle stick is automatically ejected from the handle stick-gripping and apple-holding device at a third work station. The handle sticks and attached apples are then moved through a caramel container in which they are rotated to coat the apples with a coating of caramel. The caramel-coated apples are then moved to a fifth work station where whey are lowered into and rotated in a first receptacle or tray for ground nuts so as to coat the caramel-coated apples with an outer coating of layer of ground nuts. The caramel-coated and ground nut-coated apples are then moved to a sixth work station at which the completed coated apple confections, with attached handle sticks, are discharged into a second receptacle or tray where they are given a further coating of ground nuts. The caramel container has a heating unit therebelow and the caramel container and its heating unit are automatically raised in small increments relative to the handle stick-gripping and apple-holding devices as the rotational cycle of the main movable endless or rotary turntable carrier embodied in the machine progresses so as to assure an adequate coating of caramel on the apples as the supply of caramel in the caramel container is consumed in use. A nut storage hopper has a nutgrinding mechanism therein and ground nut level-responsive means in the first ground nut receptacle or tray, which is responsive to the level of ground nuts therein, controls the operation of the nut-grinding mechanism in such a manner as to assure an adequate supply of ground nuts in the first ground nut receptacle or tray at all times.