-
公开(公告)号：US20080187629A1
公开(公告)日：2008-08-07
申请号：US11461995
申请日：2006-08-02
摘要： A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
摘要翻译： 通过制备含有高达30重量％水的黑巧克力制备含有高于正常含水量的牛奶巧克力产品的方法，任选地与可可脂或可可脂当量的晶种一起加入奶粉悬浮液，并在 低剪切。 本发明还涉及高含水牛奶巧克力产品，制备具有这种产品的巧克力涂层冰淇淋制品的方法以及所得到的巧克力涂层冰淇淋制品。
-
公开(公告)号：US07651721B2
公开(公告)日：2010-01-26
申请号：US11461995
申请日：2006-08-02
摘要： A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
摘要翻译： 通过制备含有高达30重量％水的黑巧克力制备含有高于正常含水量的牛奶巧克力产品的方法，任选地与可可脂或可可脂当量的晶种一起加入奶粉悬浮液，并在 低剪切。 本发明还涉及高含水牛奶巧克力产品，制备具有这种产品的巧克力涂层冰淇淋制品的方法以及所得到的巧克力涂层冰淇淋制品。
-
公开(公告)号：US06444044B1
公开(公告)日：2002-09-03
申请号：US09525004
申请日：2000-03-14
IPC分类号： C13F102
CPC分类号： A23G1/56 , A23G3/346 , A23G2200/06 , C13B30/02
摘要： A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.
摘要翻译： 通过提供溶剂和糖的溶液来制备结晶糖的方法，将溶液暴露于强度足以提高加工糖或所得结晶糖产品性能的磁场，并提供 适于结晶的条件以获得基本上结晶的糖产品。 磁场强度足以影响结晶糖产品的形态，尺寸，成核速率或结晶度中的至少一种。
-
14.发明授权公开(公告)号：US06200625B1
公开(公告)日：2001-03-13
申请号：US09121497
申请日：1998-07-23
IPC分类号： A23G100
摘要： The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.
摘要翻译： 通过以柠檬烯作为成分制备巧克力产品来减少用于生产巧克力产品的脂肪成分的量，以便获得减脂产品，特别是制备脂肪含量基于 总产品重量从16％到25％。 含有柠檬烯，特别是除臭油的油可用于提供柠檬烯。
-
15.发明申请VISUALLY ATTRACTIVE, FRESHLY PREPARED EXTRUDED FAT-BASED CONFECTIONERY PRODUCT WITH TEMPORARY FLEXIBILITY HAVING ENHANCED MELT-IN-THE-MOUTH PROPERTIES, METHOD AND APPARATUS OF DISPENSING THE SAME 有权视觉吸引力，新鲜精制的基于脂肪的食品产品具有延缓柔软性，具有良好的熔融特性，方法和设备的分配公开(公告)号：US20110097434A1
公开(公告)日：2011-04-28
申请号：US12914503
申请日：2010-10-28
CPC分类号： A23G1/50 , A23G1/0056 , A23G1/202 , A23G3/0242 , A23G3/2015 , A23G9/285
摘要： A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the eat least one strand being formed to a surface area to-mass ratio that is higher than 8.0 CM2 per gram unit with the at least one strand having a continuous total length that is more than 30 mm. The product can be produced freshly on demand by cold extrusion at food service outlets and can be associated with food or beverages. The product exhibits enhanced melting properties, high volume occupancy and play value.
摘要翻译： 一种视觉上有吸引力的新鲜制备的基于脂肪的糖果材料形成的基于脂肪的糖果产品，其由脂肪基糖果材料的至少一条细长的挤出物线组成; 所述至少一条股线能够在显示临时柔性的同时被处理，并且所形成的所述最少一根股线的表面积质量比高于每克单位8.0厘米2，所述至少一条股线具有连续的总量 长度大于30毫米。 该产品可以根据需要通过冷挤压在食品服务点生产，并可与食品或饮料相关联。 该产品具有增强的熔化性能，高容量占用和游戏价值。
-
公开(公告)号：US07186435B2
公开(公告)日：2007-03-06
申请号：US10318305
申请日：2002-12-13
IPC分类号： A23G1/00
摘要： A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
摘要翻译： 通过制备含有高达30重量％水的黑巧克力制备含有高于正常含水量的牛奶巧克力产品的方法，任选地与可可脂或可可脂当量的晶种一起加入奶粉悬浮液，并在 低剪切。 本发明还涉及高含水牛奶巧克力产品，制备具有这种产品的巧克力涂层冰淇淋制品的方法以及所得到的巧克力涂层冰淇淋制品。
-
公开(公告)号：US06579375B2
公开(公告)日：2003-06-17
申请号：US10192056
申请日：2002-07-09
IPC分类号： C13F102
CPC分类号： A23G1/56 , A23G3/346 , A23G2200/06 , C13B30/02
摘要： A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.
-
18.发明授权公开(公告)号：US06416801B2
公开(公告)日：2002-07-09
申请号：US09879740
申请日：2001-06-11
IPC分类号： A23G100
摘要： The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.
-
公开(公告)号：US5820912A
公开(公告)日：1998-10-13
申请号：US741212
申请日：1996-10-29
IPC分类号： A23G1/30 , A23G1/00 , A23G1/20 , A23G1/52 , A23G1/54 , A23G3/00 , A23G3/12 , A23G3/20 , A23G3/34 , A23G3/54 , A23G9/04 , A23P1/12
CPC分类号： A23G1/54 , A23G1/202 , A23G3/2015 , A23G3/54
摘要： A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.
摘要翻译： 将含脂肪的糖食材料通过挤出机并通过流动收缩模具以获得来自模头的挤出物，使得材料通过挤出机并模头，使得来自模具的挤出物处于如下温度 材料和挤出物处于不可倾倒的状态，使得传递到模具的材料塑性地变形，并且材料通过位于模具中的销穿过，使得从模具获得的挤出物具有横向于 挤出截面以获得具有通道的产品结构。
-
-
-
-
-
-
-
-
搜索结果
19 条记录 (耗时 0.028 秒)
