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公开(公告)号：US08263168B2
公开(公告)日：2012-09-11
申请号：US11769562
申请日：2007-06-27
CPC分类号： A23G1/32 , A23G1/40 , A23L29/212 , A23L33/20 , A23L33/24 , A23V2002/00 , A23V2250/50724 , A23V2250/51084 , A23V2250/5118 , A23V2250/5424 , A23V2200/15 , A23V2200/10
摘要： The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec−1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.
摘要翻译： 本发明涉及一种放松的可食用组合物，其提供与巧克力类似的口服愉悦的饮食习惯，因为巧克力在口腔中熔化，包括（a）当与水的重量比为5:95的淀粉与水组合时的淀粉 在10秒-1的剪切速率下，在22℃下的粘度为约0.03Pa·s至约2Pa·s; （b）在水中基本上水合并不会凝结的含蛋白质的组分; （c）当所述可食用组合物中基本上水合至少90％时不含晶体的甜味剂; （d）在约45℃以下的温度下熔化的含脂肪成分; （e）有助于形成将在约45℃或更低温度下分解的凝胶基质的水胶体胶凝剂; 和（f）可食用的表面活性剂，其为食品级并且HLB值为约0至约12，其中所述可食用组合物的总水分含量为所述组合物重量的约10％至约50％。
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公开(公告)号：US20060210672A1
公开(公告)日：2006-09-21
申请号：US11353553
申请日：2006-02-13
IPC分类号： A23L1/00
CPC分类号： A23G1/205 , A23G1/0063 , A23G1/0069 , A23G1/206 , A23G1/207 , A23G1/30 , A23G1/50 , A23G3/0025 , A23G3/0027 , A23G3/0031 , A23G3/0036 , A23G3/0038 , A23G3/0252 , A23P20/25 , B30B11/14
摘要： A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.
摘要翻译： 用于形成薄的可食用片的方法使用两个连续的带，其协作以形成填充空腔。 诸如巧克力的食用物质流入填充腔，在那里它形成可食用的坯料，其在两条带串联移动的带路径上运输。 在从第一或第二连续带释放可食用坯料之后，可以使用一个或多个冲压模具或成形滚筒在成形站处向可食用坯料施加三维形状。 使用本文所述的技术和装置，可以制造新颖的可食用产品，特别是新颖的巧克力产品，其具有使用已知的成型或成型技术无法获得的形状特征。
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公开(公告)号：US06607774B1
公开(公告)日：2003-08-19
申请号：US09709360
申请日：2000-11-13
申请人： Jennifer Tomasso
发明人： Jennifer Tomasso
IPC分类号： A23G300
CPC分类号： A23G3/36 , A23G3/0221 , A23G3/362 , A23G3/52 , A23L7/165 , A23L7/17 , A23P30/32 , A23P30/34 , A23P30/40
摘要： Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.
摘要翻译： 提供具有多孔，泡沫或多孔内部和自密封表面或皮肤的膨胀食品。 膨胀产品的质地和结构通过操纵包含水胶体和水分的预膨胀食品配方来控制。
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公开(公告)号：US08658238B2
公开(公告)日：2014-02-25
申请号：US13562510
申请日：2012-07-31
IPC分类号： A23G3/00
CPC分类号： A23G1/32 , A23G1/40 , A23L29/212 , A23L33/20 , A23L33/24 , A23V2002/00 , A23V2250/50724 , A23V2250/51084 , A23V2250/5118 , A23V2250/5424 , A23V2200/15 , A23V2200/10
摘要： The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.
摘要翻译： 本发明涉及一种制备浸泡性食用组合物的方法，其提供与巧克力在口腔中熔化时类似于巧克力的口味愉快的进食体验。
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公开(公告)号：US20080026111A1
公开(公告)日：2008-01-31
申请号：US11769562
申请日：2007-06-27
申请人： William Bellody , Arun Shastry , Jennifer Tomasso
发明人： William Bellody , Arun Shastry , Jennifer Tomasso
CPC分类号： A23G1/32 , A23G1/40 , A23L29/212 , A23L33/20 , A23L33/24 , A23V2002/00 , A23V2250/50724 , A23V2250/51084 , A23V2250/5118 , A23V2250/5424 , A23V2200/15 , A23V2200/10
摘要： The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec−1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.
摘要翻译： 本发明涉及一种放松的可食用组合物，其提供与巧克力类似的口服愉悦的饮食习惯，因为巧克力在口腔中熔化，包括（a）当与水的重量比为5:95的淀粉与水组合时的淀粉 在10秒-1的剪切速率下，在22℃下的粘度为约0.03Pa·s至约2Pa·s。 （b）在水中基本上水合并不会凝结的含蛋白质的组分; （c）当所述可食用组合物中基本上水合至少90％时不含晶体的甜味剂; （d）在约45℃以下的温度下熔化的含脂肪成分; （e）有助于形成将在约45℃或更低温度下分解的凝胶基质的水胶体胶凝剂; 和（f）可食用的表面活性剂，其为食品级并且HLB值为约0至约12，其中所述可食用组合物的总水分含量为所述组合物重量的约10％至约50％。
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公开(公告)号：US07820218B2
公开(公告)日：2010-10-26
申请号：US11353553
申请日：2006-02-13
IPC分类号： A23P1/00
CPC分类号： A23G1/205 , A23G1/0063 , A23G1/0069 , A23G1/206 , A23G1/207 , A23G1/30 , A23G1/50 , A23G3/0025 , A23G3/0027 , A23G3/0031 , A23G3/0036 , A23G3/0038 , A23G3/0252 , A23P20/25 , B30B11/14
摘要： A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.
摘要翻译： 用于形成薄的可食用片的方法使用两个连续的带，其协作以形成填充空腔。 诸如巧克力的食用物质流入填充腔，在那里它形成可食用的坯料，其在两条带串联移动的带路径上运输。 在从第一或第二连续带释放可食用坯料之后，可以使用一个或多个冲压模具或成形滚筒在成形站处向可食用坯料施加三维形状。 使用本文所述的技术和装置，可以制造新颖的可食用产品，特别是新颖的巧克力产品，其具有使用已知的成型或成型技术无法获得的形状特征。
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公开(公告)号：US20120315367A1
公开(公告)日：2012-12-13
申请号：US13562510
申请日：2012-07-31
CPC分类号： A23G1/32 , A23G1/40 , A23L29/212 , A23L33/20 , A23L33/24 , A23V2002/00 , A23V2250/50724 , A23V2250/51084 , A23V2250/5118 , A23V2250/5424 , A23V2200/15 , A23V2200/10
摘要： The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.
摘要翻译： 本发明涉及一种制备浸泡性食用组合物的方法，其提供与巧克力在口腔中熔化时类似于巧克力的口味愉快的进食体验。
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公开(公告)号：US20110318475A1
公开(公告)日：2011-12-29
申请号：US13226551
申请日：2011-09-07
IPC分类号： A23G1/50
CPC分类号： A23G1/205 , A23G1/0063 , A23G1/0069 , A23G1/206 , A23G1/207 , A23G1/30 , A23G1/50 , A23G3/0025 , A23G3/0027 , A23G3/0031 , A23G3/0036 , A23G3/0038 , A23G3/0252 , A23P20/25 , B30B11/14
摘要： A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.
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公开(公告)号：US20110014312A1
公开(公告)日：2011-01-20
申请号：US12894668
申请日：2010-09-30
IPC分类号： A23P1/10
CPC分类号： A23G1/205 , A23G1/0063 , A23G1/0069 , A23G1/206 , A23G1/207 , A23G1/30 , A23G1/50 , A23G3/0025 , A23G3/0027 , A23G3/0031 , A23G3/0036 , A23G3/0038 , A23G3/0252 , A23P20/25 , B30B11/14
摘要： A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.
摘要翻译： 用于形成薄的可食用片的方法使用两个连续的带，其协作以形成填充空腔。 诸如巧克力的食用物质流入填充腔，在那里它形成可食用的坯料，其在两条带串联移动的带路径上运输。 在从第一或第二连续带释放可食用坯料之后，可以使用一个或多个冲压模具或成形滚筒在成形站处向可食用坯料施加三维形状。 使用本文所述的技术和装置，可以制造新颖的可食用产品，特别是新颖的巧克力产品，其具有使用已知的成型或成型技术无法获得的形状特征。
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