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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：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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3.发明授权Chocolate confectionery having high resolution printed images on an edible image-substrate coating 有权在可食用的图像 - 基底涂层上具有高分辨率印刷图像的巧克力糖果公开(公告)号：US06893671B2
公开(公告)日：2005-05-17
申请号：US09738671
申请日：2000-12-15
申请人： Eyal M. Ben-Yoseph , Thomas M. Collins , Arun V. Shastry , Neil A. Willcocks , Suresh S. Narine , James M. Suttle
发明人： Eyal M. Ben-Yoseph , Thomas M. Collins , Arun V. Shastry , Neil A. Willcocks , Suresh S. Narine , James M. Suttle
摘要： A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.
摘要翻译： 公开了一种巧克力糖果，其表面上具有巧克力基底层，非分层整体的基本上白色或浅色可食用的图像 - 基底涂层，其设置在巧克力基底层的表面的至少一部分上，以及高分辨率可食用黑色 和/或彩色打印图像，其设置在可食用的图像 - 基底涂层的至少一部分上。 还公开了一种用于制备糖果的方法。
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公开(公告)号：US07597752B2
公开(公告)日：2009-10-06
申请号：US10606417
申请日：2003-06-26
申请人： Arun V. Shastry , Thomas M. Collins , James M. Suttle , Neil A. Willcocks , Eyal Ben-Yoseph , Megan Walters
发明人： Arun V. Shastry , Thomas M. Collins , James M. Suttle , Neil A. Willcocks , Eyal Ben-Yoseph , Megan Walters
CPC分类号： A23L5/42 , A21D13/47 , A23G3/0089 , A23G3/2092 , A23G3/343 , A23G2200/00 , A23G2200/08 , C09D11/30 , C09D11/36
摘要： High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.
摘要翻译： 公开了在可食用基材上的高分辨率喷墨印刷，其中使用含有着色剂，脂肪或蜡分散载体和脂肪或蜡基的脂肪或蜡基可食用油墨在食品上产生高分辨率图像。 该方法利用压电打印头; 并且可食用产品包括具有非平面疏水表面的糖果块，例如蜡抛光的糖壳表面，其上具有分辨率大于100dpi，优选大于300dpi的打印图像。
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5.发明授权Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same 失效使用接种剂和由其制备的产品在低粘度和/或高温下处理巧克力的方法公开(公告)号：US06391356B1
公开(公告)日：2002-05-21
申请号：US08782903
申请日：1997-01-11
申请人： Neil A. Willcocks , Thomas M. Collins , Frank W. Earis , Ralph D. Lee , Arun V. Shastry , Kevin L. Rabinovitch , William Harding
发明人： Neil A. Willcocks , Thomas M. Collins , Frank W. Earis , Ralph D. Lee , Arun V. Shastry , Kevin L. Rabinovitch , William Harding
IPC分类号： A23G100
摘要： Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.
摘要翻译： 制造巧克力的方法，其使通常与回火巧克力相关的粘度的显着增加最小化。 本发明还涉及在较高温度下处理巧克力的能力，而不需要在低温下回火。
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公开(公告)号：US07029112B2
公开(公告)日：2006-04-18
申请号：US10211592
申请日：2002-08-05
CPC分类号： A23G1/54 , A23G3/0089 , A23G3/0097 , A23G3/54 , A23P20/10 , A23P20/105 , A23P30/10 , B41M3/00 , B41M5/0047
摘要： Modifying the surface of an edible with a high polarity water-based glaze or polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink-jet printing. The methods described herein are suited to printing high resolution ink-jet images on edible substrate, such as a hard panned sugar shell confectionery.
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公开(公告)号：US20110123696A1
公开(公告)日：2011-05-26
申请号：US13019724
申请日：2011-02-02
CPC分类号： C09D11/30 , A21D13/47 , A23G3/0097 , A23G3/54
摘要： Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic, which enhances the compatibility of the ink for hydrophobic surfaces.
摘要翻译： 公开了与工业压电喷头相兼容的非着色的水基油墨，其可用于在可食用的基材上形成高分辨率图像，包括用疏水蜡抛光抛光的糖壳糖果。 油墨包含可水解的多糖粘合剂，例如木薯糊精或阿拉伯胶，其增强了用于疏水表面的油墨的相容性。
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公开(公告)号：US07906167B2
公开(公告)日：2011-03-15
申请号：US10795107
申请日：2004-03-05
IPC分类号： A23G3/00
CPC分类号： C09D11/30 , A21D13/47 , A23G3/0097 , A23G3/54
摘要： Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic, which enhances the compatibility of the ink for hydrophobic surfaces.
摘要翻译： 公开了与工业压电喷头相兼容的非着色的水基油墨，其可用于在可食用的基材上形成高分辨率图像，包括用疏水蜡抛光抛光的糖壳糖果。 油墨包含可水解的多糖粘合剂，例如木薯糊精或阿拉伯胶，其增强了用于疏水表面的油墨的相容性。
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