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1.发明授权
公开(公告)号：US4273793A
公开(公告)日：1981-06-16
申请号：US88485
申请日：1979-10-26
CPC分类号： A23G3/0294 , A23G3/0221 , A23G3/0252 , Y10S264/83
摘要： An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.
摘要翻译： 一种用于生产规则形状的气化糖果片的注射成型装置和方法，其在口中产生令人愉快的嘶嘶感。 可以是糖熔体的糖食溶液在碳酸化容器中经受超大气压碳酸化压力以在其中吸收二氧化碳。 用于将溶液形成适当成形的糖果块的注塑模具在其中注入糖果溶液之前以超大气压碳酸化压力进行预加压。 然后将溶液以基本上高于碳酸化容器中的超大气压力的压力注入模具中。 然后将溶液在加压模具中冷却和固化，产生规则形状的碳酸化糖果片。
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公开(公告)号：US4271206A
公开(公告)日：1981-06-02
申请号：US088720
申请日：1979-10-26
CPC分类号： A23G3/0294
摘要： Uniformly shaped pieces of gasified candy containing gas bubbles having a diameter below 150 microns produce a prolonged sizzling sensation when permitted to dissolve in the mouth. This confection is prepared by injection molding or deposit molding quantities of a gasified sugary melt under superatmospheric pressure.
摘要翻译： 包含直径小于150微米的气泡的气化糖果的均匀形状片段当允许溶解在口中时产生延长的嘶嘶感。 该糖果通过在超大气压下注射成型或沉积成型量的气化的含糖熔体来制备。
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公开(公告)号：US4254149A
公开(公告)日：1981-03-03
申请号：US30507
申请日：1979-04-16
CPC分类号： A23G4/182 , A23G3/0289 , A23G4/20 , A23V2002/00
摘要： This invention relates to a two component compressed, shaped confection with each component having a controlled water activity between 0.10 to 0.30 which is capable of surviving long periods of storage when packaged in a moisture-resistant material, said confection having a first component of bubble gum and a second component of finely-divided gasified candy.
摘要翻译： 本发明涉及一种双组分压缩形状的甜食，其中每种组分具有0.10至0.30的受控水分活度，其在包装在耐湿材料中时能够长时间储存，所述糖果具有泡泡糖的第一组分 和细分气化糖果的第二组分。
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公开(公告)号：US4150161A
公开(公告)日：1979-04-17
申请号：US777797
申请日：1977-03-15
摘要： This invention relates to a two component confection having a carbonated candy component and a pliable bubble gum component with each component having a controlled water activity between 0.10 to 0.30 which is capable of surviving long periods of storage when packaged in a moisture resistant material.
摘要翻译： 本发明涉及具有碳酸化糖果成分和柔软泡泡糖成分的双组分糖食，每种成分的受控水分活度在0.10至0.30之间，当包装在耐湿材料中时能够长时间储存。
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公开(公告)号：US5571546A
公开(公告)日：1996-11-05
申请号：US271227
申请日：1994-07-06
CPC分类号： A23G3/48 , A23G3/343 , A23G3/54 , A23L25/25 , A23L29/212 , A23P20/12 , A23G2200/00 , A23G2200/06
摘要： Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch having an amylose content of no greater than about two percent by weight and non-waxy starch having an amylose content of greater than about five percent by weight. The weight ratio of said waxy starch to said non-waxy starch in the coating composition is preferably greater than about 8:1. The food products have a comestible core substantially surrounded by the coating compositions. Methods for forming food products are also disclosed.
摘要翻译： 通过蜡质和非蜡状淀粉的混合物提供含有直链和支链多糖混合物的食用涂料组合物。 涂料组合物含有直链淀粉含量不超过约2重量％的蜡状淀粉，直链淀粉含量大于约5重量％的非蜡状淀粉。 所述蜡状淀粉与所述非蜡状淀粉在涂料组合物中的重量比优选大于约8:1。 食品具有基本上由涂料组合物包围的可食心。 还公开了形成食品的方法。
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6.发明申请FOOD COMPOSITIONS COMPROMISING DRIED PROBIOTICS, METHODS OF MANUFACTURE AND USES THEREOF 审中-公开压缩干扰素的食品组合物，其制造方法及其用途公开(公告)号：US20100247712A1
公开(公告)日：2010-09-30
申请号：US12732314
申请日：2010-03-26
申请人： Marvin J. Rudolph
发明人： Marvin J. Rudolph
IPC分类号： A23L1/28
CPC分类号： A23C9/1232 , A23C9/1307 , A23C9/16 , A23C9/203 , A23G9/363 , A23G9/52 , A23G2200/02 , A23L33/135 , A23V2002/00 , A23Y2220/77 , A23Y2240/75 , A23Y2300/00 , A23V2200/3204 , A23V2200/08
摘要： The present invention is directed to a food composition including an edible base mix component and a dried probiotic component which that may be stored at room temperature and converted to a frozen dessert with minimal effects to the viability of probiotics. Accordingly, a consumer ingesting the frozen dessert is provided with a beneficial amount of viable probiotics. Also provided herein are one or more methods for manufacturing the food compositions and using the subject food composition in frozen dessert products.
摘要翻译： 本发明涉及包含可食用基础混合物组分和干燥的益生菌组分的食物组合物，其可以在室温下储存并转化成冷冻甜点，对益生菌的活力影响最小。 因此，摄取冷冻甜点的消费者具有有益量的可行益生菌。 本文还提供了一种或多种用于制造食品组合物的方法以及在冷冻甜点产品中使用主题食品组合物。
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7.发明授权Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel 失效具有平滑性，耐候性，不锈钢柔软性的低卡路里含脂肪冷冻冷冻产品的方法
公开(公告)号：US5084295A
公开(公告)日：1992-01-28
申请号：US474189
申请日：1990-02-02
CPC分类号： A23G9/32 , A23G9/305 , A23G9/327 , A23G9/34 , Y10S426/804
摘要： Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.
摘要翻译： 公开了低热量冷冻甜点，特别是冰淇淋样产品，具有光滑，乳脂状，无味口感。 这些冷冻甜点含有脂肪，其含有约30-100％的某些可食用，全部或部分不易消化的中间熔融多元醇多酯，除脂肪，甜味剂，水包油乳化剂，调味物质和水之外的乳固体。 脂肪基本均匀地分散在水相中，作为具有约5微米或更小的平均粒度的乳化脂肪颗粒。 这些冷冻甜点是通过一种方法获得的，该方法最初涉及通过使基本上由这些中间熔融多元醇多酯组成的混合物均匀化而形成预乳液，并且仅使用其它甜点成分的一部分。 然后将该预乳液与剩余的甜食成分组合，均化，巴氏消毒，并至少部分冷冻以提供冷冻的甜点。
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8.发明申请公开(公告)号：US20100247723A1
公开(公告)日：2010-09-30
申请号：US12732351
申请日：2010-03-26
申请人： Marvin J. Rudolph
发明人： Marvin J. Rudolph
摘要： The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.
摘要翻译： 本发明利用与酸性剂配制的基础混合物，使得当加工成冷冻甜食产品时，基础混合物提供增加的超过百分比，而不增加生产成本。 基础混合物组分可以包括任何合适的食物组分，例如一种或多种乳制品组分（例如牛奶或奶油），糖和/或玉米糖浆组分，蛋组分，水，稳定剂，增稠剂和/ 或类似物。 在本发明的说明性实施方案中，基础混合物可以可选地包括非乳制成分，例如豆奶和/或大豆蛋白。 此外，基础混合物还可以包括酸性试剂，以将pH降低至导致所得冷冻甜点产品的超过百分比增加的水平，同时保持冷冻甜点产品所需的稠度和风味。
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公开(公告)号：US4356198A
公开(公告)日：1982-10-26
申请号：US176055
申请日：1980-08-07
申请人： Maya Parada , Marvin J. Rudolph
发明人： Maya Parada , Marvin J. Rudolph
CPC分类号： A23G3/42 , A23G3/0289 , A23G3/0294 , A23G3/52
摘要： Method for preparing a binder useful for tableting finely divided gasified candy by coating fine dextrose with a solution of starch hydrolysate and drying to less than 3% moisture.
摘要翻译： 制备粘合剂的方法，其用于通过用淀粉水解产物的溶液涂布细小的葡萄糖并干燥至小于3％的水分来压片微细气化的糖果。
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公开(公告)号：US20240341321A1
公开(公告)日：2024-10-17
申请号：US18630452
申请日：2024-04-09
申请人： Nick Yousif , Marvin J. Rudolph
发明人： Nick Yousif , Marvin J. Rudolph
摘要： This disclosure provides shelf stable cocoa nut spreads with all-natural ingredients. The cocoa nut spreads of this disclosure include less carbohydrates (e.g., sugar), less fats, and more protein, than cocoa nut spreads found in the prior art while maintaining a desirable taste profile. Moreover, the cocoa nut spreads described herein are shelf stable even without the presence of unhealthy or unnatural ingredients. Rather, cocoa nut spread compositions and methods described herein are made shelf stable by achieving reduced water activity with all-natural ingredients and natural yeast and mold inhibitors.
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