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公开(公告)号：US09538773B2
公开(公告)日：2017-01-10
申请号：US13952732
申请日：2013-07-29
Applicant: CHOCOTECH GmbH
Inventor： Birk Hochapfel , Erhard Hilker
CPC classification number: A23G1/0063 , A23G1/20 , A23G1/202 , A23G1/205 , A23G1/206 , A23G1/207 , A23G1/208 , A23G3/0025 , A23G3/007 , A23G3/0252 , A23G3/0257 , A23G3/0289 , A23G7/0093
Abstract: An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).
Abstract translation: 一种用于制造含脂糖果块的芯（33）的装置（1）包括模制装置（20）和单独的冷却装置（5）。 模制装置（20）被冷却并用于模制芯（33）。 模制设备（20）包括两个包括多个印模（25）的成型辊（23,24）。 成型辊（23,24）沿相反方向驱动。 印模（25）将液体糖果块质量流入印模（25）以形成芯（33）。 冷却装置（5）包括冷却辊（6），并设置在成形装置（20）的上游。
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公开(公告)号：US09102096B2
公开(公告)日：2015-08-11
申请号：US13831346
申请日：2013-03-14
Applicant: Dominic Palazzolo
Inventor： Dominic Palazzolo
IPC: A21C3/10 , A21C5/00 , A21C11/10 , A21C11/12 , B29C67/00 , A21C11/14 , A23G3/20 , A23G3/28 , A23G3/34 , A23G7/00 , A21C5/02 , A21C11/00 , A21D13/00 , B26D7/34 , A21C3/02 , A21C9/00 , A21C14/00 , B26D9/00
CPC classification number: B29C67/0011 , A21C3/02 , A21C5/02 , A21C9/00 , A21C11/00 , A21C11/10 , A21C11/106 , A21C11/12 , A21C11/14 , A21C14/00 , A21D13/47 , A23G3/0034 , A23G3/007 , A23G3/0097 , A23G3/2023 , A23G3/28 , A23G7/0043 , B26D7/34 , B26D9/00 , Y10T156/1034 , Y10T156/1074 , Y10T156/108 , Y10T156/1082 , Y10T156/13
Abstract: A design transfer device comprising an elastic planar wall and an elastic cutting blade unitary with the elastic planar wall and extending directly from the elastic planar wall. A method of using the design transfer device is also disclosed herein. The method comprises rolling a moldable material into a sheet; placing the rolled sheet of moldable material about the design transfer device; pressing the rolled sheet of moldable material against the cutting edge thereby cutting out a portion of the rolled sheet of moldable material; removing cut moldable material from an exterior perimeter of the cutting edge; holding at least a portion of the cut moldable material disposed within an interior perimeter of the cutting edge; stretching, bending, or flexing the design transfer device and thereby loosening a portion of the cut and held moldable material; and transferring at least a portion of the held moldable material directly from the design transfer device onto a surface configured to receive the cut moldable material.
Abstract translation: 一种设计传送装置，包括弹性平面壁和与弹性平面壁一体并且从弹性平面壁直接延伸的弹性切割刀片。 本文还公开了使用设计传送装置的方法。 该方法包括将可模制材料卷成片材; 将可压缩材料的卷材围绕设计转移装置放置; 将可压缩材料的轧制板压靠在切割边缘上，从而切割出可成型材料的卷材的一部分; 从切割边缘的外周边去除切割的可模制材料; 保持设置在切割边缘的内周边内的可切割可模制材料的至少一部分; 拉伸，弯曲或弯曲设计转移装置，从而松开切割和保持的可模制材料的一部分; 以及将所述保持的可成型材料的至少一部分直接从所述设计转移装置转移到被构造成接收所述可切割模制材料的表面上。
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公开(公告)号：US20110159154A1
公开(公告)日：2011-06-30
申请号：US12937651
申请日：2009-04-14
Applicant: Jane Hui Ching Ang
Inventor： Jane Hui Ching Ang
Abstract: The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre-filled jelly confectionery comprises—a centre filling, —a casing, and —a backing layer, wherein the backing layer has a different visual appearance compared to the casing. According to one embodiment, the centre filling is coloured, the casing comprises a colouring agent, and the backing layer comprises said colouring agent of the casing, at a concentration that is greater than in the casing. According to another embodiment, the centre filling is coloured, the casing is uncoloured, and the backing layer is coloured. There is also provided a method for making a centre-filled jelly confectionery, the method comprising: (a) preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, (b) cooking the liquid jelly confectionery composition, (c) depositing the liquid jelly confectionery composition into a mould, (d) depositing the centre filling into a mould so that the liquid jelly confectionery composition deposited in (c) forms a casing around the centre filling to produce a casing containing a centre filling, and (e) applying a backing layer to the casing containing a centre filling, wherein the backing layer is provides a different visual appearance compared to the casing, to form the centre-filled jelly. Steps (c) and (d) can be preformed by co-depositing the liquid jelly confectionery composition and centre filling into the mould.
Abstract translation: 本发明涉及生产果冻糖果产品的方法，以及果冻糖果产品本身。 中心填充的果冻糖果包括 - 中心填充， - 外壳和 - 背衬层，其中与套管相比，背衬层具有不同的视觉外观。 根据一个实施方案，中心填充物着色，壳体包含着色剂，并且背衬层包含壳体的所述着色剂，其浓度大于套管中的浓度。 根据另一个实施例，中心填充物着色，壳体不透明，背衬层着色。 还提供了一种制造中心充满果冻糖果的方法，该方法包括：（a）制备包含增量甜味剂和水胶体胶凝剂的液体果冻糖食组合物，（b）烹调液体果冻糖食组合物，（c） 将液体果冻糖食组合物沉积到模具中，（d）将中心填充物沉积到模具中，使得（c）中沉积的液体果冻糖食组合物在中心填充物周围形成壳体，以产生包含中心填充物的壳体，和 e）将背衬层施加到包含中心填充物的套管上，其中背衬层与壳体相比提供不同的视觉外观以形成中心填充的果冻。 步骤（c）和（d）可以通过将液体果冻糖食组合物和中心填充物共沉积到模具中来进行。
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公开(公告)号：US07771182B2
公开(公告)日：2010-08-10
申请号：US11556433
申请日：2006-11-03
Applicant: Joan Fabre Fornaguera
Inventor： Joan Fabre Fornaguera
IPC: A23P1/12
CPC classification number: A23G4/046 , A23G1/54 , A23G3/0065 , A23G3/0068 , A23G3/007 , A23G3/0078 , A23G3/008 , A23G3/0284 , A23G3/0289 , A23G3/2015 , A23G3/2053 , A23G3/2061 , A23G3/54 , A23G3/545 , A23G4/043 , A23G4/20 , A23G7/0018 , A23P30/25 , B30B11/12
Abstract: The present disclosure provides an apparatus and method for the continuous production of center-filled confectionery products. The apparatus may include an extruder for forming a continuous extrudate having a plurality of adjoined center-filled confectionery ropes. The apparatus may also include a forming device for forming individual confectionery pieces, and sealed center-filled confectionery pieces in particular. The apparatus provides improved coordination and control of extrudate formation and extrudate feed into the forming device. The apparatus and method of the present disclosure increases product output and reduces the amount of unacceptable product.
Abstract translation: 本公开提供了用于连续生产中心填充的糖食产品的装置和方法。 该设备可以包括用于形成具有多个邻接的中心填充的糖果绳的连续挤出物的挤出机。 该装置还可以包括用于形成单个糖果块的成形装置，特别是密封的中心填充的糖果块。 该装置提供挤出物形成和挤出物进料到成形装置中的改进的协调和控制。 本公开的装置和方法增加了产品输出并减少了不可接受的产品的数量。
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公开(公告)号：US20070104830A1
公开(公告)日：2007-05-10
申请号：US11556428
申请日：2006-11-03
Applicant: Joan Fornaguera
Inventor： Joan Fornaguera
IPC: A23G4/18
CPC classification number: A23G4/046 , A23G1/54 , A23G3/0065 , A23G3/0068 , A23G3/007 , A23G3/0078 , A23G3/008 , A23G3/0284 , A23G3/0289 , A23G3/2015 , A23G3/2053 , A23G3/2061 , A23G3/54 , A23G3/545 , A23G4/043 , A23G4/20 , A23G7/0018 , A23P30/25 , B30B11/12
Abstract: The present disclosure provides an apparatus and method for the continuous production of center-filled confectionery products. The apparatus may include an extruder for forming a continuous extrudate having a plurality of center-filled confectionery ropes. The apparatus may also include a forming device for forming individual confectionery pieces, and sealed center-filled confectionery pieces in particular. The forming device provides improved coordination and control of extrudate formation and extrudate feed into the forming device. The apparatus and method of the present disclosure increases product output and reduces the amount of unacceptable product.
Abstract translation: 本公开提供了用于连续生产中心填充的糖食产品的装置和方法。 该设备可以包括用于形成具有多个中心填充的糖果绳的连续挤出物的挤出机。 该装置还可以包括用于形成单个糖果块的成形装置，特别是密封的中心填充的糖果块。 成形装置提供改进的挤出物形成的协调和控制以及挤出成型装置的进料。 本公开的装置和方法增加了产品输出并减少了不可接受的产品的数量。
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Patent Agency Ranking
公开(公告)号：US20060204626A1
公开(公告)日：2006-09-14
申请号：US11073859
申请日：2005-03-08
Applicant: Michael Talbot
Inventor： Michael Talbot
IPC: A23G3/28
CPC classification number: A23G1/507 , A23G1/0063 , A23G1/0066 , A23G1/0076 , A23G1/21 , A23G1/50 , A23G1/54 , A23G1/545 , A23G3/0063 , A23G3/007 , A23G3/0072 , A23G3/0085 , A23G3/0089 , A23G3/0097 , A23G3/20 , A23G3/28 , A23G3/50 , A23G3/54 , A23G3/545 , A23G3/566 , A23G9/44 , A23G9/48 , A23G9/506
Abstract: The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating materials are loaded in the applicator device, which is placed adjacent an inner surface of the edible shell or a hollow shell-shaped support, and the spindle and applicator device are spun at a rotational speed sufficient to dispense the particulates or liquid materials out of the applicator device against the inner surface of the shell or support. The present spinning applicator device can apply any kind of particulate inclusion(s) in a portion of a shell, and create visually distinctive patterns of particulates or liquid coating materials that adhere on the surfaces of a shell, and therefore may be used to enhance texture, flavor, and/or appearance of a wide variety of confectionery products.
Abstract translation: 本发明涉及使用包括细长主轴和施加器装置的纺丝装置将装饰图案或颗粒夹杂物引入到可食用壳的一部分中。 颗粒或液体涂层材料装载在施放器装置中，该装置邻近可食用壳体的内表面或中空的壳状支撑件放置，并且主轴和涂敷装置以足以分配微粒或液体的旋转速度旋转 涂抹器装置外的材料抵靠壳体或支撑体的内表面。 本发明的纺丝施加装置可以在外壳的一部分中施加任何种类的颗粒夹杂物，并且产生附着在壳体表面上的视觉上独特的微粒或液体涂层材料图案，因此可用于增强纹理 ，风味和/或外观各种各样的糖果产品。
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公开(公告)号：US20060182867A1
公开(公告)日：2006-08-17
申请号：US10550742
申请日：2004-03-11
Applicant: Clare Hill , Rodolfo Acutis
Inventor： Clare Hill , Rodolfo Acutis
IPC: A23L1/05
CPC classification number: A23G3/36 , A23G3/0031 , A23G3/007 , A23G3/42 , A23G3/54 , A23L27/72 , A23L29/256 , A23P20/105 , A23V2002/00 , A23V2200/224 , A23V2250/50364 , A23V2250/50362
Abstract: The invention provides a food product comprising a gelled water-based shell and a liquid centre characterized in that the water-based shell contains a mixture of kappa carrageenan and iota carrageenan in an amount sufficient to provide a gel texture, the relative proportions of kappa carrageenan and iota carrageenan being 50 to 95% by weight kappa carrageenan and 5 to 50% by weight iota carrageenan based on the sum of the weights of kappa and iota carrageenan. The shell avoids the use of gelatin and has improved properties in terms of appearance, texture and ease of manufacture.
Abstract translation: 本发明提供一种包含胶凝水性壳和液体中心的食品，其特征在于水性壳含有足够提供凝胶质地的量的卡拉卡拉酮和ι卡拉胶的混合物，卡拉卡拉酮的相对比例 并且基于κ和ι角叉菜胶重量之和，iota角叉菜胶是基于卡拉胶的50至95重量％的卡拉胶和5至50重量％的ι卡拉胶。 壳体避免使用明胶，并且在外观，质地和易于制造方面具有改进的性能。
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公开(公告)号：US07022362B2
公开(公告)日：2006-04-04
申请号：US10342516
申请日：2003-01-15
Applicant: Kevin Rabinovitch , Shane Benedict
Inventor： Kevin Rabinovitch , Shane Benedict
CPC classification number: A23G3/54 , A23G3/0025 , A23G3/0065 , A23G3/007 , A23G3/2061 , B30B11/16
Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.
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公开(公告)号：US20030232113A1
公开(公告)日：2003-12-18
申请号：US10390663
申请日：2003-03-19
Inventor： Jacob Christian Refer
IPC: A23G001/00
CPC classification number: A23G1/0063 , A23G1/0069 , A23G1/0076 , A23G1/205 , A23G1/206 , A23G1/21 , A23G3/007 , A23G3/0072 , A23G3/0074 , A23G3/008 , A23G3/0091
Abstract: Plungers (24) having a pressing surface (27) onto which no lubricant is applied are immersed into contact with corresponding-covering layers (19) of chocolate mass thereby being pressed into shape. The temperature of the pressing surfaces (27) is kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface of the plunger and inwardly through the chocolate layer. Contamination of the plungers and the edible chocolate articles with lubricant remains is completely avoided and the surfaces of the covering layers are simply an identical nullprintnull of the geometry of the plunger surface.
Abstract translation: 将没有施加润滑剂的按压面（27）的柱塞（24）浸入与巧克力块的相应的覆盖层（19）接触，从而被压制成形。 按压表面（27）的温度在压制期间保持在巧克力块的凝固温度以下。 巧克力在结晶时迅速凝固，其表面与柱塞的压制表面接触并向内通过巧克力层。 柱塞和可食用的巧克力制品与润滑剂残留物的污染被完全避免，并且覆盖层的表面简单地与柱塞表面几何形状相同的“印刷”。
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公开(公告)号：US20030077362A1
公开(公告)日：2003-04-24
申请号：US10045335
申请日：2001-10-23
Inventor： Dorothy A. Panhorst , Kenneth John Klacik , John S. Kitt , Paul O. Campbell , Dan Worthy
IPC: A23G001/00
CPC classification number: A23G3/44 , A23G3/0031 , A23G3/007 , A23G3/0078 , A23G3/0095 , A23G3/48 , A23G3/54 , A23G4/14 , A23G4/20
Abstract: A candy product is prepared using as a flavor component a flavorant particle which comprises a hydrophilic flavor encapsulated within a water soluble shell. The candy may be a hard candy, chewy candy, a gummy or jelly candy, a paste lozenge, tablet licorice, or a pan coated candy.
Abstract translation: 使用包含在水溶性壳内包封的亲水性风味剂的调味剂颗粒作为风味成分制备糖果产品。 糖果可以是硬糖，耐嚼糖，胶状或果冻糖，糊状锭剂，甘草片或泛包糖果。
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