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    Sweet
    7.
    发明申请
    Sweet 审中-公开
    甜

    公开(公告)号：US20040151810A1

    公开(公告)日：2004-08-05

    申请号：US10762311

    申请日：2004-01-23

    申请人： Mederer GmbH

    发明人： Herbert Mederer

    IPC分类号： A23L001/00

    CPC分类号： A23G3/46 ,  A23G3/40 ,  A23G3/54

    摘要： A multilayer sweet comprises a core of a fruit-gum compound, and a fatty layer which envelops the core, and a sugary coating which envelops the fatty layer, and it offers a novel taste and flavor as compared to familiar sweets.

    摘要翻译： 多层甜味包括果胶化合物的核心和包封核心的脂肪层，以及包裹脂肪层的含糖涂层，与熟悉的糖果相比，其具有新颖的味道和风味。

    Hydrocolloid confectionery
    8.
    发明授权
    Hydrocolloid confectionery 失效
    水胶体糖果

    公开(公告)号：US06592926B2

    公开(公告)日：2003-07-15

    申请号：US09823907

    申请日：2001-03-30

    申请人： Mei Horng Ong ,  Andrew Steve Whitehouse

    发明人： Mei Horng Ong ,  Andrew Steve Whitehouse

    IPC分类号： A23G300

    CPC分类号： A23G3/44 ,  A23G3/42 ,  A23G3/46 ,  A23L21/10 ,  A23L29/256

    摘要： A hydrocolloid confectionery product that includes, as a gelling agent, comprising iota-carrageenan or a mixture of carrageenans containing more than 50% iota-carrageenan in an amount sufficient to provide characteristics and properties of the product that are essentially the same as in hydrocolloid confectionery products that include gelatin as a gelling agent. Also, a process for making the hydrocolloid confectionery.

    摘要翻译： 一种水胶体糖果产品，其包含作为胶凝剂，其包含iota-角叉菜胶或含有大于50％的角叉菜胶的角叉菜胶的混合物，其量足以提供与水胶体糖食基本相同的产品的特征和性质 包括明胶作为胶凝剂的产品。 另外，制造水胶体糖果的方法。

    Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
    9.
    发明申请
    Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 失效
    由蛋白质和碳水化合物材料制成的糖果产品以相对重量比高于1存在

    公开(公告)号：US20030054088A1

    公开(公告)日：2003-03-20

    申请号：US10117111

    申请日：2002-04-08

    发明人： Dennis Jones

    IPC分类号： A23J001/00

    CPC分类号： A23G3/44 ,  A23G3/46 ,  A23J3/00 ,  Y10S426/80 ,  Y10S426/801 ,  Y10S426/81

    摘要： The invention provides a confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of, low digestibility or indigestible nature.

    摘要翻译： 本发明提供一种糖果条，其包含相对重量比高于1（从1:0至约1:0.999）的蛋白质材料和碳水化合物材料。 生产的酒吧非常可口，耐嚼，具有良好的感官特性。 它可以根据需要被涂覆（被包裹）或不被涂覆。 本发明的产品为非常低热量的饮食，饮食补充剂或蛋白质补充剂提供膳食替代物，并且可以任选地包含低消化性或难消化性质的碳水化合物材料。

    Process and apparatus for the production of confectionary mass
    10.
    发明授权
    Process and apparatus for the production of confectionary mass 失效
    糖果生产过程和设备

    公开(公告)号：US5962061A

    公开(公告)日：1999-10-05

    申请号：US894949

    申请日：1997-09-04

    申请人： Johannes Gerardus Ter Braak

    发明人： Johannes Gerardus Ter Braak

    IPC分类号： A23G3/00 ,  A23G3/04 ,  A23G3/32 ,  A23G3/34 ,  A23G3/46 ,  A23G1/00

    CPC分类号： A23G3/46 ,  A23G3/04 ,  A23G3/32

    摘要： Process and apparatus for the production of confectionary mass from the components of milk proteins, sugar, glucose, fat and water. The components are homogenized in a closed tank under controlled pressure and temperature and are transferred from the closed tank to a scraped surface rotor cooker at a pressure between 0.2 and 0.9 bar absolute. The components are retained in the cooker for a period of 4 to 10 seconds, then transferred from the cooker to an evaporation chamber that is in open connection with the cooker and that is at a pressure of 0.2 to 0.9 bar absolute. Steam from the evaporation chamber is condensed in a condenser connected to a vacuum chamber. The product is withdrawn from the vacuum chamber at a temperature below 100.degree. C. When little or no Maillard reaction is desired, the closed tank is maintained at a pressure no more than 1 bar absolute at a temperature between 40.degree. C. and 90.degree. C. But when Maillard caramelization is desired, the closed tank is maintained at a pressure between 2 and 4 bars absolute and a temperature between 110.degree. C. and 140.degree. C.

    摘要翻译： PCT No.PCT / NL96 / 00108 Sec。 371日期：1997年9月4日 102（e）1997年9月4日PCT PCT 1996年3月7日PCT公布。 WO96 / 27297 PCT公开号 日期1996年9月12日从乳蛋白，糖，葡萄糖，脂肪和水的成分生产糖果块的工艺和设备。 将组分在控制压力和温度下在封闭的罐中均质化，并且在绝对压力为0.2至0.9巴之间的压力下从封闭的罐转移到刮表面转子炊具。 组件被保留在炊具中4至10秒的时间，然后从炊具传送到与炊具开放连接并且处于0.2至0.9巴绝对压力的蒸发室。 来自蒸发室的蒸汽在与真空室连接的冷凝器中冷凝。 在低于100℃的温度下将产品从真空室中取出。当需要很少或不需要美拉德反应时，在40℃至90℃的温度下，封闭的罐保持在绝对压力不超过1巴 但是，当需要美拉德焦糖化时，封闭的罐保持在2-4巴绝对压力和110℃至140℃之间的温度。