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1.发明申请Process for manufacture of granular sugar ingredient for compressed confections having improved strength 审中-公开用于制造具有改善强度的压缩糖果的颗粒状糖成分的方法公开(公告)号：US20050191404A1
公开(公告)日：2005-09-01
申请号：US10716581
申请日：2003-11-19
申请人： Sigismondo DeTora , Candice Emerick , Pankaj Patel , Andrew Metropole , John Henshaw , Cosjun Pabua , Wayne Ramnarine , Joseph Bell , Srinivas Vangeepuran
发明人： Sigismondo DeTora , Candice Emerick , Pankaj Patel , Andrew Metropole , John Henshaw , Cosjun Pabua , Wayne Ramnarine , Joseph Bell , Srinivas Vangeepuran
CPC分类号： C13B50/00 , A23G3/346 , A23G2200/06 , A23G2220/20
摘要： A method provides a dry granular sugar ingredient, which improves the production of compressed, tableted confection products by enabling them to be formed with a higher initial strength to permit improved handling and packaging with fewer broken and chipped tablets. In the first part of the process, sucrose is ground to a suitable size for processing in the screw-fed mixer. Simultaneously, a corn syrup solution is prepared for mixing with the sucrose in the mixer. Both the ground sucrose and the corn syrup solution are then fed to the screw-fed mixer. After achieving uniform blending of the ingredients, the moist mixture is dropped at to conveyor which brings it to a sieve, which breaks up lumps prior to feeding to a vibratory bed drier in the preferred form. From the drier, the material is passed to a screen separator where the particle size range for the product is finalized. Correctly sized product is recovered and mixed with flavor to be pressed into a candy.
摘要翻译： 一种方法提供干燥的颗粒状糖成分，其通过使其形成较高的初始强度来改善压缩的压片糖果产品的生产，以允许改进的处理和更少的破碎和切碎的片剂的包装。 在该方法的第一部分中，将蔗糖研磨至合适的尺寸以在螺旋输送混合器中进行加工。 同时，制备玉米糖浆溶液以与混合器中的蔗糖混合。 研磨的蔗糖和玉米糖浆溶液然后进料到螺旋输送的混合器中。 在均匀混合成分之后，将湿润的混合物滴在输送机上，将其送入筛子，该筛子在以优选形式送入振动床干燥器之前分解块。 从干燥器中将材料送入筛分分离器，在该分离器中最终确定产品的粒度范围。 将正确尺寸的产品回收并与风味混合以压制成糖果。
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公开(公告)号：US20050260329A1
公开(公告)日：2005-11-24
申请号：US10977585
申请日：2004-10-29
CPC分类号： A23G3/0021 , A23G3/0008 , A23G3/0025 , A23G3/0068 , A23G3/0072 , A23G3/54 , A23P30/25
摘要： Liquid center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform top and bottom walls and little, if any, shell breakage and liquid filling leakage or bleed-out problems. Excessive vertical decentering of the filling caused by substantial differences in specific gravity between the liquid filling component and the shell component and its accompanying production of thin or weak shell walls is substantially reduced or eliminated. A non-gellable liquid filling is deposited vertically off-center within a gellable shell, and the amount of sinking or floating is controlled so as to achieve an at least substantially centered product. The filling migration is limited by rapidly cooling the shell component below its gelling or setting temperature by use of a much colder filling component which itself does not gel or set at low temperatures.
摘要翻译： 液体中心填充的甜食，例如胶质或果冻糖果或水果小吃，通过共同沉积到模具中而不用糖果拖尾来连续生产，以获得具有基本上均匀的顶壁和底壁以及几乎没有壳断裂和液体填充泄漏的产品 渗出问题。 基本上减少或消除了由液体填充部件和壳部件之间的比重的显着差异引起的填充物的过度垂直偏心及其伴随的薄壁或弱壳壁的产生。 不可凝胶的液体填充物垂直偏心地沉积在可凝胶壳内，并且控制下沉或浮动的量以便实现至少基本中心的产品。 通过使用本身不凝胶或低温设置的较冷的填充组分将壳组分快速冷却至其凝胶化或凝固温度以下来限制填充迁移。
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公开(公告)号：US4459311A
公开(公告)日：1984-07-10
申请号：US455152
申请日：1983-01-03
摘要： An improved process for producing gum base having a hard elastomer component by plasticizing the hard elastomer in the presence of a filler material prior to subjecting the hard elastomer to intensive mixing.
摘要翻译： 一种改进的制备具有硬质弹性体组分的胶基的方法，该方法是在硬质弹性体进行强烈混合之前，在填料材料存在下，使硬质弹性体增塑。
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