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公开(公告)号：US5876506A
公开(公告)日：1999-03-02
申请号：US909517
申请日：1997-08-12
申请人： Subraman R. Cherukuri , Jose F. Zamudio-Tena , Robert K. Yang , Garry L. Myers , Andrea S. Blake , Paul M. Croushorn
发明人： Subraman R. Cherukuri , Jose F. Zamudio-Tena , Robert K. Yang , Garry L. Myers , Andrea S. Blake , Paul M. Croushorn
CPC分类号： A23G3/343 , A23G3/346 , C13B30/02 , C13B30/021 , C13B50/002 , A23G2200/06
摘要： The present invention is a new mesomorphic polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to a mesomorphic product having polycrystallites therein by a completely anhydrous process rather than by hydrating and then dehydrating the sugar. The product of the present invention is unique in shape and size, and possesses a high degree of uniformity. The properties of the polycrystallite make it possible to replace some or all of the fat in comestibles such as frostings and fillings and to provide fondants of extraordinarily fine grain.
摘要翻译： 本发明是一种新的介晶多晶产品及其制造方法。 在本发明中，无定形糖通过完全无水的方法转化成其中具有多晶的介晶产物，而不是通过水合然后使糖脱水。 本发明的产品的形状和尺寸是独特的，并且具有高度的均匀性。 多晶的性质使得可以取代食物中的部分或全部脂肪，如结霜和馅料，并提供特别细的颗粒的软糖。
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公开(公告)号：US6132797A
公开(公告)日：2000-10-17
申请号：US909518
申请日：1997-08-12
申请人： Subraman R. Cherukuri , Jose F. Zamudio-Tena , Robert K. Yang , Andrea S. Blake , Paul M. Croushorn
发明人： Subraman R. Cherukuri , Jose F. Zamudio-Tena , Robert K. Yang , Andrea S. Blake , Paul M. Croushorn
CPC分类号： A23G3/343 , A23G3/346 , C13B30/02 , C13B30/021 , C13B50/002 , A23G2200/06
摘要： The present invention is a new mesomorphic polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to a mesomorphic product having polycrystallites therein by a completely anhydrous process rather than by hydrating and then dehydrating the sugar. The product of the present invention is unique in shape and size, and possesses a high degree of uniformity. The properties of the polycrystallite make it possible to replace some or all of the fat in comestibles such as frostings and fillings and to provide fondants of extraordinarily fine grain.
摘要翻译： 本发明是一种新的介晶多晶产品及其制造方法。 在本发明中，无定形糖通过完全无水的方法转化成其中具有多晶的介晶产物，而不是通过水合然后使糖脱水。 本发明的产品的形状和尺寸是独特的，并且具有高度的均匀性。 多晶的性质使得可以取代食物中的部分或全部脂肪，如结霜和馅料，并提供特别细的颗粒的软糖。
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3.发明授权
公开(公告)号：US5804247A
公开(公告)日：1998-09-08
申请号：US770859
申请日：1996-12-20
申请人： Subraman R. Cherukuri , Robert K. Yang , Cecil A. Bowles , Jose F. Zamudio-Tena , Santi R. Bhowmik
发明人： Subraman R. Cherukuri , Robert K. Yang , Cecil A. Bowles , Jose F. Zamudio-Tena , Santi R. Bhowmik
IPC分类号： A23G3/34 , A23G3/00 , A23G3/10 , A23G3/20 , A23G3/36 , A23G3/44 , A23G3/48 , A23G3/52 , C08B37/00
摘要： The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.
摘要翻译： 本发明是通过充分水合而形成质量而不需要烹调以除去水分的方式制造糖果块的新方法。 本发明还包括通过将包含加氢结合组分和剪切形式产物的糖食成分的混合物积极水合制备的产品。
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4.发明授权
公开(公告)号：US5587198A
公开(公告)日：1996-12-24
申请号：US455936
申请日：1995-05-31
申请人： Subraman R. Cherukuri , Robert K. Yang , Cecil A. Bowles , Jose F. Zamudio-Tena , Santi R. Bhowmik
发明人： Subraman R. Cherukuri , Robert K. Yang , Cecil A. Bowles , Jose F. Zamudio-Tena , Santi R. Bhowmik
IPC分类号： A23G3/34 , A23G3/00 , A23G3/10 , A23G3/20 , A23G3/36 , A23G3/44 , A23G3/48 , A23G3/52 , C08B37/00
摘要： The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.
摘要翻译： 本发明是通过充分水合而形成质量而不需要烹调以除去水分的方式制造糖果块的新方法。 本发明还包括通过将包含加氢结合组分和剪切形式产物的糖食成分的混合物积极水合制备的产品。
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5.发明授权Confectioneries containing stabilized highly odorous flavor component delivery systems 失效糖果包含稳定的高度气味的风味成分输送系统
公开(公告)号：US5633027A
公开(公告)日：1997-05-27
申请号：US475963
申请日：1995-06-07
CPC分类号： A23G3/54 , A23G3/346 , A23G4/20 , A23L27/70 , A23G2200/00 , A23G2200/06 , A23G2220/02
摘要： Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products.
摘要翻译： 公开了用于高挥发性风味油的固体输送系统，其包括高挥发性风味油或风味成分和中链甘油三酯的稳定的，基本上不挥发的混合物。 稳定化的混合物可以被吸收或吸附到非脂肪固体基质上并且并入基于糖的基质中并进行闪蒸处理。 输送系统可以添加到口香糖和糖果产品中。
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6.发明授权Comestibles containing stabilized highly odorous flavor component delivery systems 失效包含稳定的高度气味的香料组分输送系统的食物
公开(公告)号：US5556652A
公开(公告)日：1996-09-17
申请号：US286286
申请日：1994-08-05
CPC分类号： A23G3/54 , A23G3/346 , A23G4/20 , A23L27/70 , A23G2200/00 , A23G2200/06 , A23G2220/02
摘要： Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.
摘要翻译： 公开了用于高挥发性风味油的固体输送系统，其包括高挥发性风味油或风味成分和中链甘油三酯的稳定的，基本上不挥发的混合物。 稳定化的混合物可以被吸收或吸附到非脂肪固体基质上并且并入基于糖的基质中并进行闪蒸处理。 递送系统可以添加到口香糖和糖果产品以及其它药物和食物制剂中。
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公开(公告)号：US5744180A
公开(公告)日：1998-04-28
申请号：US735890
申请日：1996-10-23
CPC分类号： A23G3/54 , A23G3/346 , A23G4/20 , A23L27/70 , A23G2200/00 , A23G2200/06 , A23G2220/02
摘要： Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.
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8.发明授权
公开(公告)号：US5895664A
公开(公告)日：1999-04-20
申请号：US259258
申请日：1994-06-14
IPC分类号： A23G3/00 , A23G3/10 , A23G3/34 , A23G3/36 , A61K9/00 , A61K9/20 , A61K9/70 , B30B11/02 , C13B30/02 , C13B50/00
CPC分类号： A23G3/368 , A23G3/10 , A23G3/346 , A61K9/0056 , A61K9/2018 , A61K9/2095 , A61K9/70 , B30B11/027 , C13B30/021 , C13B50/00 , A23G2200/06
摘要： The present invention is a method of preparing a comestible unit which disperses quickly in the mouth. The present invention also includes the product resulting from the method. The method includes initiating crystallization of shearform matrix and combining with an additive, either before or after initiating crystallization, to form flowable, compactible micro-particulates. The combination is then subjected to compacting to form a comestible unit having high structural integrity, good appearance, and excellent release characteristics.
摘要翻译： 本发明是一种制备可快速分散在口中的食物单元的方法。 本发明还包括由该方法得到的产品。 该方法包括在开始结晶之前或之后引发剪切形式基质的结晶和与添加剂的结合，以形成可流动的，可压实的微粒子。 然后将组合物进行压实以形成具有高结构完整性，良好外观和优异的脱模特性的食品单元。
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公开(公告)号：US5587172A
公开(公告)日：1996-12-24
申请号：US452666
申请日：1995-05-26
IPC分类号： A23G3/00 , A23G3/10 , A23G3/34 , A23G3/36 , A61K9/00 , A61K9/20 , A61K9/70 , B30B11/02 , C13B30/02 , C13B50/00
CPC分类号： A23G3/368 , A23G3/10 , A23G3/346 , A61K9/0056 , A61K9/2018 , A61K9/2095 , A61K9/70 , B30B11/027 , C13B30/021 , C13B50/00 , A23G2200/06
摘要： The present invention is a method of preparing a comestible unit which disperses quickly in the mouth. The present invention also includes the product resulting from the method. The method includes initiating crystallization of shearform matrix and combining with an additive, either before or after initiating crystallization, to form flowable, compactible micro-particulates. The combination is then subjected to compacting to form a comestible unit having high structural integrity, good appearance, and excellent release characteristics.
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10.发明授权公开(公告)号：US06482465B1
公开(公告)日：2002-11-19
申请号：US09580213
申请日：2000-05-26
申请人： Subraman R. Cherukuri , Francisco Zamudio-Tena , Claude Bayard , Supapong Siris , Amrik Khurana , Sambasiva Ghanta , Matthew J. Strait , Martin K. Schaller , David M. Teale , Peter King , Robert K. Yang , T. Victor Oh
发明人： Subraman R. Cherukuri , Francisco Zamudio-Tena , Claude Bayard , Supapong Siris , Amrik Khurana , Sambasiva Ghanta , Matthew J. Strait , Martin K. Schaller , David M. Teale , Peter King , Robert K. Yang , T. Victor Oh
IPC分类号： A23G300
CPC分类号： A23G3/36 , A23G3/0205 , A23G3/10 , A23G3/362 , A23G3/368 , A23G3/42 , A23G3/44 , A23G3/48 , A23G3/52 , A23G3/54 , A61K9/0056
摘要： A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hydrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-masked, even one that is typically organoleptically unpalatable.
摘要翻译： 生产耐嚼糖果的方法涉及高或低剪切混合，不进行烹饪以产生良好水合的物质，而且没有水分的相分离。 包含在糖果中的生物影响剂有效地被掩盖，甚至通常是感官上不可口的。
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