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195 条记录 (耗时 0.022 秒)

    Image registration on edible substrates
    41.
    发明申请
    Image registration on edible substrates 有权

    公开(公告)号：US20060228451A1

    公开(公告)日：2006-10-12

    申请号：US11398294

    申请日：2006-04-05

    申请人： Jeffrey Martin

    发明人： Jeffrey Martin

    IPC分类号： A23G3/28

    CPC分类号： H04N1/00188 ,  A21C9/04 ,  A21C11/10 ,  A21C14/00 ,  A21C15/002 ,  A23G3/0089 ,  A23G3/0097 ,  A23G3/2092 ,  A23G3/28 ,  A23G4/062 ,  A23L7/117 ,  A23P20/15 ,  B41J2/04573 ,  B41J3/407

    摘要： A method of making edible substrates that have an image registered on them in a consistent manner. The method comprises the steps of providing an edible substrate sheet, and an image source, wherein the image source has at least one image. Further, a trigger pulse signal is provided, which relays the frequency of a process element that is communicated to an image disposal device. The image disposal device uses the trigger pulse signal to determine when to dispose an image from the image source. Then an image is disposed on the edible substrate sheet with the image disposal device to form an image-disposed edible substrate sheet. And then a portion of the edible substrate sheet that comprises an image is separated into an individual piece.

    Method, apparatus, and system for coating food items
    43.
    发明申请
    Method, apparatus, and system for coating food items 失效

    公开(公告)号：US20060090654A1

    公开(公告)日：2006-05-04

    申请号：US10974916

    申请日：2004-10-28

    申请人： Christian Mange ,  Jared Vandemark

    发明人： Christian Mange ,  Jared Vandemark

    IPC分类号： A23B4/02

    CPC分类号： A23G3/2092 ,  A23G3/0063 ,  A23G3/0089

    摘要： A method, apparatus, and system for coating food items such as coating empty ice cream cones subsequently containing ice cream. A liquid recovery apparatus is used in the method, apparatus, and system and is fashioned in a tray-like manner to form a slideway that includes a bottom section with openings that have collars along with opposing sidewalls and endwalls that together enable containment of coating liquid such as a chocolate coating. The chocolate coating is recovered and thereby reused as a subsequent topping for the filled ice cream cone.

    Continuous coatings of gum products
    44.
    发明申请
    Continuous coatings of gum products 有权
    口香糖产品的连续涂层

    公开(公告)号：US20050244539A1

    公开(公告)日：2005-11-03

    申请号：US11174039

    申请日：2005-07-01

    申请人： Marc Degady ,  Miles Niekerk

    发明人： Marc Degady ,  Miles Niekerk

    IPC分类号： A23G3/20 ,  A23G3/26 ,  A23G3/34 ,  A23G4/00 ,  A23G4/02 ,  A23G4/06 ,  A23G4/20 ,  A23G3/30

    CPC分类号： A23G4/20 ,  A23G3/0089 ,  A23G3/0095 ,  A23G3/2092 ,  A23G3/26 ,  A23G3/343 ,  A23G4/025 ,  A23G4/062 ,  A23G2200/06

    摘要： A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

    摘要翻译： 用于口香糖和泡泡糖材料的连续涂布方法30。 将小芯或胶原料20引入倾斜的旋转鼓34,34'中，其中加热的空气52循环并涂覆涂布液50（液体或粉末）。 在这些材料上干燥涂层材料，并且在每个芯或小块材料上形成多个薄层。 可以提供一系列旋转鼓以提供所需数量或厚度的涂层。 在替代实施例中，材料的初始涂层可以在将材料引入连续涂布滚筒之前通过间歇式工艺在芯上提供。 涂层溶液的配方也可以在涂布过程的不同阶段进行调整，以提供更一致和均匀的涂层。

    Decorating spray composition and apparatus
    45.
    发明授权
    Decorating spray composition and apparatus 失效
    装饰喷雾组合物和装置

    公开(公告)号：US06863721B2

    公开(公告)日：2005-03-08

    申请号：US10377469

    申请日：2003-02-28

    申请人： Jack C. Grosskopf ,  Mary C. Thomson

    发明人： Jack C. Grosskopf ,  Mary C. Thomson

    IPC分类号： A21C15/00 ,  A23G3/20 ,  A23G3/28 ,  A23G3/34 ,  C09D11/00

    CPC分类号： A23G3/28 ,  A21C15/005 ,  A23G3/2092 ,  A23G3/343 ,  A23G2200/00

    摘要： A color decorating spray composition comprises a color lake dispersion, an oil, a humectant, an alcohol, a color carrier and drying agent, a color suspending agent, an antifoaming agent, an emulsifier and a propellant. An apparatus for dispensing the composition includes a lined aerosol container filled with the composition, and an aerosol valve assembly including a mounting cup crimped to a formed collar on the container. The valve assembly further includes a valve body fixed in a central aperture of the mounting cup, a valve stem concentrically located in the valve body and loaded against a vapor orifice thereof by a coil spring, and an actuator fitted to the top of the stem. The valve stem has a powder-capable orifice provided with a bead which causes powder to be blown away when the actuator is depressed and composition is expelled through a space between the stem and the valve body.

    摘要翻译： 彩色装饰喷雾组合物包含色氢分散体，油，湿润剂，醇，着色载体和干燥剂，着色悬浮剂，消泡剂，乳化剂和推进剂。 用于分配组合物的装置包括填充有组合物的衬里气溶胶容器，以及包括压接到容器上形成的套环的安装杯的气溶胶阀组件。 阀组件还包括固定在安装杯的中心孔中的阀体，阀杆同心地位于阀体中并通过螺旋弹簧抵靠其蒸气孔加载，以及安装在阀杆顶部的致动器。 阀杆具有一个带粉末的孔口，该孔口具有一个胎圈，当致动器被压下并且组合物通过阀杆和阀体之间的空间排出时，粉末被吹走。

    Method for coating and drying
    46.
    发明授权
    Method for coating and drying 有权
    涂布和干燥方法

    公开(公告)号：US06689417B2

    公开(公告)日：2004-02-10

    申请号：US10043123

    申请日：2002-01-14

    申请人： Robert Otto Brandt, Jr. ,  Ray Louis Peterson ,  David Mendel Nathan ,  Gregg Alan Martell ,  Peter Thomas Kashulines, Jr. ,  Malcolm Albert Austin

    发明人： Robert Otto Brandt, Jr. ,  Ray Louis Peterson ,  David Mendel Nathan ,  Gregg Alan Martell ,  Peter Thomas Kashulines, Jr. ,  Malcolm Albert Austin

    IPC分类号： B05D700

    CPC分类号： F26B3/082 ,  A23G3/2092 ,  A23G7/02 ,  F26B3/0923 ,  F26B21/06

    摘要： An apparatus for heating and/or cooling a plurality of particles including a generally circular bed for holding the particles, the bed having a substantially centered annular inner bed wall, an outer bed wall and an irregular bottom. The apparatus also includes a drive mechanism rotatably affixed to said bed, where rotation of the drive mechanism at a predetermined rate produces a displacement of the bed horizontally and vertically resulting in a particle flow in the x, y and z directions. The particle flow in the x and y planes for a majority of said particles is in a dominant direction. The apparatus also includes an airplant which provides a heated and/or cooled airflow tangentially into the bed in a direction opposite to the dominant direction.

    摘要翻译： 一种用于加热和/或冷却包括用于保持颗粒的大体圆形床的多个颗粒的装置，该床具有基本中心的环形内壁壁，外壁壁和不规则底​​部。 该装置还包括可旋转地固定到所述床的驱动机构，其中驱动机构以预定速率的旋转水平和垂直地产生床的位移，导致在x，y和z方向上的颗粒流动。 在大多数所述颗粒的x和y平面中的颗粒流动处于主要方向。 该装置还包括一个气道装置，它以与主导方向相反的方向沿切向方向提供加热和/或冷却的气流。

    Chewing gum composition
    49.
    发明授权
    Chewing gum composition 失效
    口香糖组成

    公开(公告)号：US06537595B1

    公开(公告)日：2003-03-25

    申请号：US09661424

    申请日：2000-09-13

    申请人： Masami Hyodo ,  Keiji Fujimoto ,  Shinobu Abe ,  Makoto Tokizane

    发明人： Masami Hyodo ,  Keiji Fujimoto ,  Shinobu Abe ,  Makoto Tokizane

    IPC分类号： A23G330

    CPC分类号： A23G4/20 ,  A23G3/2092 ,  A23G4/02 ,  A23G4/043

    摘要： Provided is a chewing gum composition containing a granular flavoring having a bulk density of 0.40 to 0.95 g/cm3 obtained by a fluidized bed layering granulating method using a spray-drying type fluidized bed granulating apparatus which continuously produces spherical granules directly from a liquid raw material, wherein the granular flavoring has a hardness of 0.5 to 1.0 gf/mm2 and an average particle diameter of 50 to 1000 &mgr;m and is contained preferably in a proportion of 0.01 to 5% by weight based on the total amount of the chewing gum composition. Obtained is a chewing gum composition in which a flavor component is retarded from eluting and in which a strong flavor persists even after staying in one's mouth for a long time.

    摘要翻译： 本发明提供一种口香糖组合物，其含有通过使用喷雾干燥型流化床造粒装置的流化床分层造粒法获得的堆积密度为0.40〜0.95g / cm 3的颗粒调味剂，其直接从液体原料连续生成球形颗粒 其中，所述颗粒调味剂的硬度为0.5〜1.0gf / mm 2，平均粒径为50〜1000μm，相对于口香糖组合物的总量，优选为0.01〜5重量％。 获得的是口香糖组合物，其中风味成分从洗脱中延迟，并且即使在长时间停留在口中之后，强烈的风味仍然持续。

    Methods of setting chocolate and products produced by same
    50.
    发明授权
    Methods of setting chocolate and products produced by same 失效
    巧克力制成方法及由其生产的产品

    公开(公告)号：US06419970B1

    公开(公告)日：2002-07-16

    申请号：US08782902

    申请日：1997-01-11

    申请人： Neil A. Willcocks ,  Frank W. Earis ,  Thomas M. Collins ,  Ralph D. Lee ,  Wallace R. Palmer ,  William Harding

    发明人： Neil A. Willcocks ,  Frank W. Earis ,  Thomas M. Collins ,  Ralph D. Lee ,  Wallace R. Palmer ,  William Harding

    IPC分类号： A23G121

    CPC分类号： A23G1/48 ,  A23G1/042 ,  A23G1/18 ,  A23G1/205 ,  A23G1/305 ,  A23G1/36 ,  A23G1/54 ,  A23G3/2023 ,  A23G3/2092 ,  A23G3/22 ,  A23G7/02 ,  A23G2200/08

    摘要： The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations. Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.

    摘要翻译： 本发明公开了使用快速且积极的冷却来制造巧克力的改进方法，以形成巧克力巧克力，使用其制备的巧克力产品以及用于进行其的冷却系统和装置。 所得快速冷却的巧克力具有许多改进的性能，包括增强的光泽度，改善的耐花性和硬度。 此外，快速冷却允许改善巧克力产品上的细小细节和/或装饰的保留。 可以在不使用冷冻柱塞或冷模具的情况下实现快速冷却，而是利用增加的对流传热系数和/或较低的操作温度。 通过快速冷却设定的熔化的巧克力组合物可以是常规的回火，低温或超低温巧克力，并且仍然导致稳定的成品巧克力产品允许使用低脂肪含量的制剂。本发明的另一方面涉及一种 在冷却区之后在再湿区域中使用受控湿度环境的方法，以形成具有增强的耐热吸收性，但仍具有良好光泽度的耐热巧克力产品。