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公开(公告)号：US11717004B2
公开(公告)日：2023-08-08
申请号：US16607790
申请日：2018-04-20
IPC分类号： A23G9/28 , A21D13/33 , A21D13/36 , A23P20/15 , A21D13/24 , A21C15/02 , A23G9/48 , A23G9/50 , B65D3/06 , B65D85/78
CPC分类号： A23G9/288 , A21C15/025 , A21D13/24 , A21D13/33 , A21D13/36 , A23G9/283 , A23G9/48 , A23G9/506 , A23P20/15 , B65D3/06 , B65D85/78
摘要： The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.
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公开(公告)号：US20190200659A1
公开(公告)日：2019-07-04
申请号：US16323018
申请日：2017-08-03
发明人： Gregory S. Smutzer , Kevin Lee , Dhruti Patel
CPC分类号： A23L27/72 , A01N25/002 , A01N25/28 , A23G1/00 , A23G1/54 , A23G3/54 , A23G4/20 , A23G9/48 , A23L27/30 , A23L27/79 , A23L27/86 , A23P10/35 , A23V2002/00 , A61K8/11 , A61K8/361 , A61K8/42 , A61K8/60 , A61K8/922 , A61K9/0056 , A61K9/5015 , A61K2800/412 , A61Q11/00 , A23V2200/16 , A23V2200/224 , A23V2250/1886 , A23V2250/264
摘要： The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edible material comprising at least one microsphere comprising an agent and at least one microsphere comprising a sweetener.
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公开(公告)号：US09901106B2
公开(公告)日：2018-02-27
申请号：US13009977
申请日：2011-01-20
申请人： Ian William Burns , Andrea Williams , Shiping Zhu
发明人： Ian William Burns , Andrea Williams , Shiping Zhu
摘要： A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant.
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公开(公告)号：US09861115B2
公开(公告)日：2018-01-09
申请号：US14275417
申请日：2014-05-12
发明人： John F. Sweeney , Peter C. Dea , William R. Aimutis , Vincent M. Cavallini , Karla J. Nelson , Serpil Metin
CPC分类号： A23G9/48 , A23C3/045 , A23C9/1544 , A23C2260/154 , A23G9/045 , A23G9/44 , A23G9/52 , A23V2002/00 , B65D85/816 , A23V2250/5424 , A23V2250/636 , A23V2250/5036 , A23V2250/264 , A23V2250/5432
摘要： Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.
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公开(公告)号：US20170367371A1
公开(公告)日：2017-12-28
申请号：US15537475
申请日：2015-12-14
申请人： NESTEC S.A.
摘要： The present invention relates to a layered frozen confectionery product comprising at least one a layer of frozen confection, at least one layer of chocolate and at least one layer of sauce. The sauce in the sauce layer has a viscosity of between 1.2 and 1.7 Pa·s at a temperature below +47° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm. The chocolate in the chocolate layer has a viscosity of between 1.0 and 1.4 Pa·s at a temperature of +45° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm, and the frozen confection layer has a thickness of between 3.0 and 7.0 mm and an overrun between 80 and 200 and is positioned between the chocolate and sauce layer. The invention also relates to a method for making such a product.
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公开(公告)号：US20170164640A1
公开(公告)日：2017-06-15
申请号：US14959240
申请日：2015-12-04
申请人： Nahum JEANNOT
发明人： Nahum JEANNOT
CPC分类号： A23L7/126 , A23C9/1544 , A23G9/00 , A23G9/48 , A23L5/10 , A23L7/117 , A23L7/1975 , A23L19/03
摘要： A shaped, self-sustaining cereal product is formed from a mixture of cereal and a thickener, such as a milk. Aspects include forming the cereal product from a mixture that has been cooked, cooled, shaped, frozen, breaded, and then fried. Aspects also include forming a mixture that contains milk but with little or no water.
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公开(公告)号：US20170156366A1
公开(公告)日：2017-06-08
申请号：US15325879
申请日：2015-07-21
摘要： The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.
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公开(公告)号：US20160037799A1
公开(公告)日：2016-02-11
申请号：US14806090
申请日：2015-07-22
申请人： Kent SWARTZ
发明人： Kent SWARTZ
摘要： An apparatus for engaging and releasably retaining a fragile or brittle food product for forming a confection on the food product. The apparatus comprising an elastomeric grommet having a radially flexible body defining an aperture having an open position for receiving the food product and a closed position for engaging and releasably retaining the food product.
摘要翻译： 一种用于接合和可释放地保持用于在食品上形成糖果的易碎或脆性食品的设备。 该装置包括具有径向柔性主体的弹性垫圈，该主体限定了具有用于接收食品的打开位置的孔，以及用于接合和可释放地保持食品的关闭位置。
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9.发明授权Frozen confectionery product with a peelable gel coating and method for manufacturing same 有权具有可剥离凝胶涂层的冷冻糖果产品及其制造方法公开(公告)号：US09242387B2
公开(公告)日：2016-01-26
申请号：US14234320
申请日：2012-07-09
CPC分类号： B26D1/0006 , A23G9/32 , A23G9/42 , A23G9/44 , A23G9/48 , Y10T83/9411
摘要： The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is coated with a frozen flexible edible gel layer, characterized in that the gel layer is provided with at least one cutting line extending spirally over the gel layer, said cutting line allowing to peel-off the gel-layer in a spiral. It furthermore relates to an apparatus for manufacturing same, and to a cutting device for use in that method.
摘要翻译： 本发明涉及一种冷冻糖食产品，其包括由冷冻甜食组成的核心，其中芯部被冷冻柔性可食用的凝胶层包覆，其特征在于，所述凝胶层设置有至少一条在凝胶上螺旋延伸的切割线 层，所述切割线允许以螺旋形式剥离凝胶层。 此外，本发明涉及一种用于制造该装置的装置以及用于该方法的切割装置。
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公开(公告)号：US20150351426A1
公开(公告)日：2015-12-10
申请号：US14377778
申请日：2012-12-20
申请人： NESTEC S.A
CPC分类号： A23G9/44 , A23G9/045 , A23G9/46 , A23G9/48 , A23V2002/00
摘要： An ice-containing product obtained by mixing two distinct phases comprising ice particles of different sizes is described. The product has improved organoleptic properties like texture and perception for the consumer. A process for preparing these ice-containing product is also described.
摘要翻译： 描述通过混合包含不同尺寸的冰颗粒的两个不同相而获得的含冰产品。 该产品具有改善的感官特性，如消费者的质感和感知。 还描述了制备这些含冰产品的方法。
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