公开(公告)号：US06713117B1

公开(公告)日：2004-03-30

申请号：US09806205

申请日：2001-03-27

申请人： Dharma Kodali

发明人： Dharma Kodali

IPC分类号： A23D900

CPC分类号： A23G3/40 ,  A01H5/10 ,  A23D9/00 ,  A23G1/0003 ,  A23G3/346 ,  A23G2200/08 ,  A23V2002/00 ,  A23V2300/21 ,  C11B1/08 ,  C11B1/10 ,  C11B3/001 ,  C11B7/0075 ,  C12N15/8247 ,  A23V2250/1886 ,  A23V2250/188 ,  A23V2250/1874 ,  A23V2250/1882

摘要： Vegetable oils having an elevated stearic acid content and a low polyunsaturates content are described. A confectionery product containing oils of the invention is also described.

摘要翻译： 描述了具有高硬脂酸含量和低多不饱和度含量的植物油。 还描述了含有本发明油的糖果产品。

公开(公告)号：US20170215453A1

公开(公告)日：2017-08-03

申请号：US15418198

申请日：2017-01-27

申请人： The Research Foundation for the State University of New York

发明人： Adam R. CARLOCK ,  Kimberly A. EAGLESTON ,  Mitchell Zachary WAGNER

IPC分类号： A23G1/50 ,  A23G1/00 ,  A23G1/04

CPC分类号： A23G1/50 ,  A23G1/0003 ,  A23G1/0056 ,  A23G1/04 ,  A23G1/54 ,  A23G3/0097 ,  A23P2020/253 ,  A23V2002/00

摘要： The present application provides a system or kit for printing tempered chocolate. The system includes a first heated vessel for maintaining chocolate therein untempered, and a second heated vessel in fluid communication with the first heated vessel for maintaining chocolate therein within the range of about 84 degrees Fahrenheit and about 92 degrees Fahrenheit and tempered with about 0.5% to about 3% type V crystals. The system further includes a syringe pump configured to pump tempered chocolate and a nozzle. The system further includes a three-way valve for selectively coupling the syringe pump and the second vessel, or the nozzle and the syringe pump, in fluid communication to direct the tempered chocolate from the second vessel through the nozzle. The system further includes a control system for controlling the system such that the chocolate flowing from the nozzle includes greater than about 3% type V crystals.

公开(公告)号：US20150375924A1

公开(公告)日：2015-12-31

申请号：US14315161

申请日：2014-06-25

申请人： Jacqueline Rodriguez

发明人： Jacqueline Rodriguez

IPC分类号： B65D85/60 ,  B65D81/18 ,  B65D25/10

CPC分类号： B65D85/60 ,  A23G1/0003 ,  A23G1/005 ,  A45C11/00 ,  A45C11/20 ,  A45C13/02 ,  A45C2013/026 ,  B65D25/108 ,  B65D81/18 ,  B65D2585/363

摘要： A chocolate mold transport apparatus operable to inhibit damage to chocolate molds during transport thereof and further being operable to provide an environment for the chocolate molds that is at a temperature that is less than that of its surroundings. The chocolate mold apparatus includes a rack assembly having a lower rack and an upper rack. The lower rack includes a plurality of cross members being parallel having a void intermediate thereto wherein disposed within the void are a plurality of mold receiving receptacles. The rack assembly further includes an upper rack positioned above the lower rack being operable to engage a support rod of a chocolate mold. The upper rack includes a plurality of slidably mounted cross members. A container is included operable to receive and store the rack assembly. The container includes thermal gel layer to provide a temperature therein that is less than that of its environment.

摘要翻译： 一种巧克力模具输送装置，其可操作以在运输期间抑制对巧克力模具的损坏，并且还可操作以提供巧克力模具的环境，所述环境的温度小于其周围环境的温度。 巧克力模具装置包括具有下架和上机架的机架组件。 下架包括平行的多个横向构件，其中间具有空隙，其中设置在空隙内的是多个模具接收容器。 机架组件还包括位于下机架上方的上机架，其可操作以接合巧克力模具的支撑杆。 上架包括多个可滑动安装的横梁。 包括可容纳接收和存储机架组件的容器。 容器包括热凝胶层，以提供其中的温度小于其环境温度。

公开(公告)号：US20130337146A1

公开(公告)日：2013-12-19

申请号：US14003566

申请日：2012-03-08

申请人： Takashi Katagiri ,  Sayuri Takezoe ,  Noriyuki HIrota ,  Hiroyuki Utsunomiya ,  Saori Toriwa

发明人： Takashi Katagiri ,  Sayuri Takezoe ,  Noriyuki HIrota ,  Hiroyuki Utsunomiya ,  Saori Toriwa

IPC分类号： A23G3/42

CPC分类号： A23G3/42 ,  A23G1/0003 ,  A23G1/40 ,  A23G1/46 ,  A23G3/46

摘要： The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition.

摘要翻译： 本发明的目的是提供对核心酥脆但不产生灼烧感的烘烤的脂肪或油性糖果及其制备方法。 可以通过制备含有糖浆的脂肪或油性糖食组合物，所述糖果选自异麦芽酮糖，甘露糖醇和还原帕拉金糖，然后烘烤该组合物，从而制备出烘烤的糖果。

公开(公告)号：US20060172029A1

公开(公告)日：2006-08-03

申请号：US11046156

申请日：2005-01-28

申请人： Patrick Farrell

发明人： Patrick Farrell

IPC分类号： A21C7/00

CPC分类号： C12H1/02 ,  A23G1/0003 ,  A23G3/0002 ,  A23G7/0043 ,  C12G1/02 ,  C12H1/14 ,  C12H1/16

摘要： In a facility requiring transfer of a beverage during production thereof, the improvement includes a coupling apparatus passing bulk beverage therethrough and a having an outlet and an inlet along with a magnetic field generator associated with the coupling apparatus and exposing the beverage to the magnetic field as the beverage passes through the coupling.

摘要翻译： 在需要在生产饮料时转移饮料的设施中，改进包括通过散装饮料的联接设备，以及具有出口和入口以及与联接设备相关联的磁场发生器，并将饮料暴露于磁场作为 饮料通过联接器。

公开(公告)号：US20060127553A1

公开(公告)日：2006-06-15

申请号：US10543767

申请日：2004-01-30

申请人： Henricus van der Meer ,  Paulus Bussmann ,  Rudy Heilmans ,  Jan Akkerman

发明人： Henricus van der Meer ,  Paulus Bussmann ,  Rudy Heilmans ,  Jan Akkerman

IPC分类号： A47J39/00

CPC分类号： A23L1/0121 ,  A21D8/06 ,  A23F5/04 ,  A23G1/0003 ,  A23L3/16 ,  A23L5/13 ,  A23L25/20 ,  A23N12/08

摘要： A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapour, at an increased temperature and an associated saturated vapour pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapour pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.

摘要翻译： 一种用于对产品进行热处理以获得所需产品性能的方法，包括以下步骤：（a）确定用于进行热处理的水活度值以使产物获得所需的 属性; （b）在升高的温度和相关的饱和蒸气压（p *）下使产物与水蒸汽接触，同时产品表面的温度为80-260℃。 （c）在步骤（b）中设定蒸气压（p），使得p / p *等于步骤（a）中确定的水活度值; 和（d）维持步骤（b）和（c）中提到的工艺条件的持续时间（t），以获得具有所需产品性能的产品。