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公开(公告)号：US4942910A
公开(公告)日：1990-07-24
申请号：US928417
申请日：1986-11-07
申请人： Akimitsu Hamamura
发明人： Akimitsu Hamamura
摘要： A process and apparatus for making a shaped frozen confection. The apparatus has a plurality of nozzles for extruding the shaped confection in a variety of contoured shapes. The nozzles simultaneously move in a vertical direction and circularly in a horizontal direction, thereby moving in a spiral path to produce a spirally-shaped frozen confection. A variety of differently shaped frozen confections can be made by varying the rate of extrusion from the nozzles, or the rate or direction of vertical movement of the nozzles.
摘要翻译： 用于制造成形冷冻甜食的方法和设备。 该装置具有多个喷嘴，用于以各种轮廓形状挤出成形糖果。 喷嘴同时沿垂直方向移动并且在水平方向上圆形移动，从而以螺旋路径移动以产生螺旋状冷冻甜食。 各种不同形状的冷冻甜食可以通过改变喷嘴的挤出速率，或喷嘴的垂直运动的速率或方向来制造。
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公开(公告)号：US4793520A
公开(公告)日：1988-12-27
申请号：US57966
申请日：1987-06-03
申请人： Ernest C. Gerber
发明人： Ernest C. Gerber
摘要： A flavor dispensing device usable on machines for dispensing frozen foods, such as ice cream. The flavor dispensing device is suitable to be retrofitted on existing food dispensing machines below the dispensing spigot. One embodiment includes a syrup stem protruding inwardly into the food/flavor mixing chamber. This stem may have both an opening in the central portion and the perimeter portion of the mixing chamber, resulting in syrup being deposited in the center and the perimeter of the ice cream flow. A rotor in the chamber provides mixing, and in one embodiment the rotor is tangentially driven and has a central aperture therein. A water flush system is provided to clean syrup and food from the various lines and ducts. The flavor dispensing device is readily removable for cleaning and servicing.
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83.发明授权Method and apparatus for making chocolate-coated ice cream cookie sandwiches 失效制作巧克力涂层冰淇淋饼干三明治的方法和设备
公开(公告)号：US4580476A
公开(公告)日：1986-04-08
申请号：US604858
申请日：1984-04-27
申请人： John F. Jones
发明人： John F. Jones
CPC分类号： B26D7/0633 , A23G9/245 , A23G9/286 , B26D7/34 , Y10T83/2205 , Y10T83/293 , Y10T83/4579 , Y10T83/4635 , Y10T83/6491 , Y10T83/739
摘要： A low labor, highly efficient process and system for manufacturing chocolate coated ice cream cookie sandwiches is achieved by incorporating a conveyor system for transporting the ice cream cookie sandwich through the various stages of its manufacture along with uniquely constructed ice cream brick slicing machines and a unique chocolate coating machine. In addition, a pass-through freezer is preferably employed prior to the chocolate coating, in order to assure a high quality, tasty product. The ice cream slicing machine of the present invention employed in the process and manufacturing system of this invention is constructed for receiving a plurality of ice cream bricks and cutting each brick into a plurality of slices in an efficient, automatic, integrated operational procedure and presenting each ice cream slice to a holding zone for placement on a cookie moving along the conveyor system. In addition, the chocolate coating machine of the present invention incorporated into the process and manufacturing system of this invention incorporates a plurality of clamps controllably driven about the coating machine and positioned for receiving the ice cream cookie sandwich and automatically submerging the sandwich in a chocolate bath and automatically releasing the chocolate-coated ice cream cookie sandwich when the chocolate coating has completely cooled and dried.
摘要翻译： 制造巧克力涂层冰淇淋饼干三明治的低劳动，高效的工艺和系统通过结合用于将冰淇淋饼干三明治运送到其制造的各个阶段的输送机系统以及独特的冰淇淋砖切片机和独特的冰淇淋砖切片机而实现 巧克力涂布机。 此外，优选在巧克力涂层之前采用直通式冷冻机，以确保高质量的美味产品。 在本发明的制造和制造系统中采用的本发明的冰淇淋切片机被构造成用于接收多个冰淇淋砖，并以有效的，自动的，综合的操作程序将每个砖切成多个切片， 冰淇淋切片到保持区域，以便放置在沿输送机系统移动的饼干上。 此外，结合到本发明的加工和制造系统中的本发明的巧克力涂布机包括可控制地围绕涂布机驱动的多个夹具，并定位成用于接收冰淇淋饼干三明治并将三明治自动浸没在巧克力浴中 并且当巧克力涂层已经完全冷却和干燥时，自动释放巧克力涂层的冰淇淋饼干三明治。
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公开(公告)号：US4548054A
公开(公告)日：1985-10-22
申请号：US587019
申请日：1984-03-07
申请人： Morris M. Levine
发明人： Morris M. Levine
CPC分类号： A23G9/282 , A23G9/28 , A23G9/283 , A23G9/30 , B01F11/0054 , B01F15/00253
摘要： This invention provides a safe and sanitary apparatus for blending hard ice cream (or other frozen confections) with syrups and other ingredients. The funnel holding the materials to be mixed is advanced in progressively increasing sweeps over the blending auger as the auger is rotated in clockwise and counterclockwise directions to produce a tasty and attractively marbled or blended product. A spray head and suitable automatic washing apparatus also is provided to rinse the auger and funnel surfaces.
摘要翻译： 本发明提供一种用于将硬冰淇淋（或其他冷冻甜食）与糖浆和其他成分混合的安全和卫生的装置。 当螺旋钻沿顺时针和逆时针方向旋转时，保持要混合的材料的漏斗进行逐渐增加的搅拌螺旋钻的扫过，以产生美味且有吸引力的大理石或混合产品。 还提供喷头和合适的自动洗涤装置以冲洗螺旋钻和漏斗表面。
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公开(公告)号：US4548045A
公开(公告)日：1985-10-22
申请号：US595077
申请日：1984-03-30
申请人： Romulo A. Altares , David S. Gibson , Michael A. Goyda , Joseph L. Hegadorn , Virendra N. Kapoor
发明人： Romulo A. Altares , David S. Gibson , Michael A. Goyda , Joseph L. Hegadorn , Virendra N. Kapoor
摘要： A method for continuously producing pop-shaped frozen confections at line speeds exceeding 20 cycles per minute is disclosed. A conveyor system for transporting pop-shaped metal molds is provided. The molds are filled with a flowable confection so that the top portions of the molds are left unfilled. The molds are then transported into a freezing zone to partially freeze the contents. A stick is inserted into the partially frozen contents of each mold. Next, a liquid cryogen, such as liquid nitrogen, is added to each mold to cover the exposed surface of the material. The liquid cryogen is then vaporized and the molds are removed from the freezing zone. Then, the completely frozen, pop-shaped confections are removed from each mold and immersed in a water bath to form an encapsulating ice shell thereon. The ice-coated frozen confections may be subsequently packaged.
摘要翻译： 公开了一种以每分钟超过20个循环的线速度连续生产流行形状的冷冻甜点的方法。 提供了一种输送弹性金属模具的输送系统。 模具充满可流动的糖果，使得模具的顶部保持未填充。 然后将模具运输到冷冻区域以部分冷冻内容物。 将棒插入每个模具的部分冷冻的内容物中。 接下来，将液体冷冻剂如液氮加入到每个模具中以覆盖材料的暴露表面。 然后将液体冷冻剂蒸发，并将模具从冷冻区域中取出。 然后，将完全冷冻的流行形状的甜食从每个模具中取出并浸入水浴中以在其上形成包封的冰壳。 可以随后包装冰覆盖的冷冻甜食。
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公开(公告)号：US4525365A
公开(公告)日：1985-06-25
申请号：US556904
申请日：1983-12-01
申请人： Yukiteru Kato , Kazuhiro Watanabe
发明人： Yukiteru Kato , Kazuhiro Watanabe
CPC分类号： A23G9/506 , A23G9/24 , A23G9/322 , A23G2200/06
摘要： A novel frozen-dessert coated with a viscoelastic material is disclosed. The viscoelastic material is prepared by mixing and kneading starch of substantially amylopectin with saccharides and water. Preferably, the starch is selected from starch of glutinous rice, corn or glutinous corn.
摘要翻译： 公开了一种涂有粘弹性材料的新型冷冻甜点。 通过将基本上支链淀粉的淀粉与糖和水混合并捏合来制备粘弹性材料。 优选地，淀粉选自糯米，玉米或糯玉米的淀粉。
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公开(公告)号：US4517205A
公开(公告)日：1985-05-14
申请号：US455162
申请日：1983-01-03
申请人： Deborah G. Aldrich
发明人： Deborah G. Aldrich
CPC分类号： A23G3/50 , A23G3/2023 , A23G3/34 , A23G3/54
摘要： A codeposited two-component hard candy having a hard candy shell portion and a core portion which may be soft, and method of making such candy.
摘要翻译： 具有硬糖壳部分和可能柔软的芯部分的共沉积的双组分硬糖和制造这种糖的方法。
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公开(公告)号：US4500553A
公开(公告)日：1985-02-19
申请号：US519353
申请日：1983-08-01
IPC分类号： A23G9/04 , A23G9/24 , A23G9/26 , A23G9/32 , A23G9/38 , A23G9/42 , A23G9/46 , A23G9/48 , A23G9/00
摘要： A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.
摘要翻译： 公开了一种生产包含奶油和含明胶的充气相和天然或模拟果实相的冷冻双重织物糖果的方法。 根据一个实施方案，将明胶分散在水中，然后将分散体与霜剂，甜味剂，乳化剂和胶稳定剂混合以形成均匀的乳液。 然后将乳液部分冷冻并充气。 流体，天然或模拟水果成分通过混合水果或合成水果香料，甜味剂和胶稳定剂分开生产。 将部分冷冻的充气乳液与水果成分一起通过填料头一起进入模具或容器中，使得模具或容器含有霜剂和含明胶的相和果实相。 然后将模具或容器的内容物彻底冷冻。 在彻底冷冻之前，可以将棍子插入模具中，使得冷冻甜食可以在被吃掉的时候被手持。
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公开(公告)号：US4430350A
公开(公告)日：1984-02-07
申请号：US376633
申请日：1982-05-10
申请人： David Tresser
发明人： David Tresser
CPC分类号： A23G9/48 , A23D9/00 , A23G9/322 , A23G2200/08
摘要： A composite frozen confection comprising an ice confection in contact with a layer of fat-based confectionery, said confectionery being a suspension of sweetening and flavoring solids in an edible fat, wherein the edible fat includes a fat composition which is an interesterified mixture of about 75% to 90% of a lauric acid or oil and about 10% to 25% of a non-lauric oil having(a) solids content index (SCI) values (%) in each of the following ranges:70-93 at -20.degree. C.65-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C. and,0 at 35.degree. C.;(b) slip melting point in the range 23.degree.-32.degree. C., and(c) a brittleness time of at least 45 seconds.
摘要翻译： 一种复合冷冻甜食，其包含与一层基于脂肪的糖果接触的冰糕，所述糖食是可食用脂肪中甜味和调味固体的悬浮液，其中所述食用脂肪包括脂肪组合物，其为约75 ％至90％的月桂酸或油和约10％至25％的非月桂酸油，其具有（a）固体含量指数（SCI）值（％）：以下各项中的70-93：-20 在-10℃的温度为65-93℃，在0℃为55-90℃，在20℃为15-40℃，在30℃为0〜12℃，在35℃为0℃。 （b）熔点在23°-32℃范围内，（c）至少45秒的脆性时间。
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公开(公告)号：US4415595A
公开(公告)日：1983-11-15
申请号：US324406
申请日：1981-11-24
申请人： Toshio Takemori , Masateru Kato , Fumio Masuda
发明人： Toshio Takemori , Masateru Kato , Fumio Masuda
摘要： A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.
摘要翻译： 棉花糖冷冻甜食，其中棉花糖包裹核心材料，例如冰淇淋或雪糕，并且在低于约-15℃的温度下保持其固体。棉花糖的含水量在约20至35％的范围内， 。
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