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    Process for crystallizing amorphous lactose in milk powder
    2.
    发明授权
    Process for crystallizing amorphous lactose in milk powder 有权
    在奶粉中结晶无定形乳糖的方法

    公开(公告)号：US06548099B1

    公开(公告)日：2003-04-15

    申请号：US09723397

    申请日：2000-11-28

    申请人： Brian S. Baker ,  Gregory T. Zerphy ,  Brandt C. Cook

    发明人： Brian S. Baker ,  Gregory T. Zerphy ,  Brandt C. Cook

    IPC分类号： A23G100

    CPC分类号： A23G1/30 ,  A23C9/00 ,  A23C9/18 ,  A23G1/0046 ,  A23G1/005 ,  A23G1/042 ,  A23G1/047 ,  A23G1/46 ,  A23G1/56 ,  A23G2200/12 ,  C13B30/02 ,  C13K5/00

    摘要： The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the product of (a) to shearing and heating under conditions effective to crystallize the lactose, said heating being conducted at a temperature greater than the glass transition temperature of the lactose and below the temperature at which the product will have a burnt flavor.

    摘要翻译： 本发明涉及一种使乳脂中的乳糖结晶的方法，该方法包括：（a）在进行剪切和加热时，使粉末与水的量足以引发结晶，和（b）使（a） 在有效使乳糖结晶的条件下进行剪切和加热，所述加热在大于乳糖的玻璃化转变温度的温度下进行，并且低于产物将具有燃烧味道的温度。

    Fiber optic candy
    3.
    发明授权
    Fiber optic candy 失效
    光纤糖果

    公开(公告)号：US06416800B1

    公开(公告)日：2002-07-09

    申请号：US09632869

    申请日：2000-08-04

    申请人： Paul J. Weber ,  Brian D. Andresen

    发明人： Paul J. Weber ,  Brian D. Andresen

    IPC分类号： A23G100

    CPC分类号： A23G3/50 ,  A23G3/56 ,  F21V33/0028

    摘要： An edible fiberoptic light source is combined with confectioneries, in particular candy, to form a safe edible material possessing unusual combinations of internally generated colors and optical images. The basic design consists of a edible food pipes that may be placed within various confectioneries or foodstuffs that elicits light of various colors and intensities while standing untouched and even as the product is ingested. Digestible optical fibers act as light pipes to carry light into confectioneries where different colors and patterns of light are generated as the candy is reduced in size. Indigestible fiberoptics may see use delivering light energy into areas of digestible fiberoptic or digestible optic carriage. The light source and edible fiber optics not only has uses in candies of all types, especially lollipops and hard candy, but also is suitable for frozen food products (Popsicles), cakes and pies with lettering and decorations that emit light. The candy or other decorated edible may be of liquid, solid or gelatinous form.

    摘要翻译： 食用光纤光源与糖果，特别是糖果相结合，形成一种安全可食用的材料，具有内部产生的颜色和光学图像的异常组合。 基本设计由可食用的食物管道组成，可以放置在各种糖果或食品中，在不受影响的地方引起各种颜色和强度的光，甚至在产品摄入时也可以使用。 可消化光纤作为光管，将光携带到糖果中，糖果尺寸减小时会产生不同颜色和图案的糖果。 难消化的光纤可能会将光能传递到可消化的光纤或可消化的光学托架的区域。 光源和食用纤维光学不仅在所有类型的糖果中使用，特别是棒棒糖和硬糖，而且适用于发光的冷冻食品（冰棒），蛋糕和馅饼。 糖果或其他装饰食用可以是液体，固体或凝胶形式。

    Candy-holding and liquid-dispensing apparatus
    5.
    发明授权
    Candy-holding and liquid-dispensing apparatus 失效
    糖果保持和液体分配装置

    公开(公告)号：US06187352B1

    公开(公告)日：2001-02-13

    申请号：US09377943

    申请日：1999-08-20

    申请人： Scott Crosbie

    发明人： Scott Crosbie

    IPC分类号： A23G100

    CPC分类号： A23G3/50 ,  A23G3/563

    摘要： A candy-holding and liquid-dispensing apparatus is provided with a housing, a liquid reservoir disposed in the housing, a volume of potable liquid, such as water, disposed within the liquid reservoir, a spray mechanism fluidly coupled to the liquid reservoir, a candy holder coupled to the housing, and a piece of candy supported by the candy holder, the piece of candy being supported by the candy holder so that the piece of candy may be inserted into the mouth of the person while the person is holding the housing. The liquid reservoir may be disposed within a housing having a cylindrical shape and composed of a plastic material having a red color so that the housing resembles a fire extinguisher. The piece of candy may be provided with a hot flavor so that the potable liquid may be sprayed from the liquid reservoir into the mouth of the person to cool the person's mouth after the hot-flavored piece of candy has been tasted by the person.

    摘要翻译： 糖果保持和液体分配装置设置有壳体，设置在壳体中的液体储存器，设置在液体储存器内的一定体积的可饮用液体，例如水，流体连接到液体储存器的喷雾机构， 糖果架连接到壳体，并且由糖果架支撑的一块糖果，该糖果块由糖果支持器支撑，使得该糖果块可以在该人握持住壳体时被插入人的口中 。 液体储存器可以设置在具有圆柱形形状并由具有红色的塑料材料构成的壳体内，使得壳体类似于灭火器。 该糖果可以设置有热味，使得饮用液体可以在人们品尝了热调味的糖果之后，从液体储存器喷洒到人的口中以冷却人的嘴。

    Food product comprising a solid mass base on chocolate or the like in contact with a humid mass
    6.
    发明授权
    Food product comprising a solid mass base on chocolate or the like in contact with a humid mass 有权
    食品，其包含与潮湿物质接触的巧克力等上的固体质量基

    公开(公告)号：US06790466B1

    公开(公告)日：2004-09-14

    申请号：US09979145

    申请日：2002-02-12

    申请人： Jean-Luc Rabault ,  Francoise Warin ,  Christophe Loisel

    发明人： Jean-Luc Rabault ,  Francoise Warin ,  Christophe Loisel

    IPC分类号： A23G100

    CPC分类号： A23G1/30 ,  A23G1/325 ,  A23G1/54 ,  A23G3/343 ,  A23G3/36 ,  A23G3/362 ,  A23G3/40 ,  A23G3/54 ,  A23G2200/00 ,  A23G2200/08

    摘要： A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa 13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

    摘要翻译： 一种食品，其包含基于巧克力等与非冷冻状态的湿介质接触的基本上固体的物质，其局部游离水分含量在45至88％之间，所述基本上固体的物质具有适当的低吸水量 保存条件 基本上固体的巧克力或巧克力样产品的重量百分比包括：43％至50％的脂肪; 脱脂干可可<18％; 脱脂奶粉<17％; 糖> 13％ 脱脂干可可/（糖和任选脱脂奶粉）的重量比小于0.45，固体质量使得对于水性介质，值（τ）小于3，其中τ=（ - [水] + 0.37）xF +（5.25×[水] -1.67）×（S + SMP）+（26.6×[水] -9.6）×C +（61×[水] -14.5）×（S + SMP）×C。

    Apparatus for making chocolate articles on a conveyor web
    7.
    发明授权
    Apparatus for making chocolate articles on a conveyor web 失效
    用于在传送带上制作巧克力制品的装置

    公开(公告)号：US06772679B2

    公开(公告)日：2004-08-10

    申请号：US10418277

    申请日：2003-04-18

    申请人： Jacob Christian Refer

    发明人： Jacob Christian Refer

    IPC分类号： A23G100

    CPC分类号： A23G3/0289 ,  A23G1/205 ,  A23G1/207 ,  A23G1/21 ,  A23G3/12

    摘要： An embodiment of the invention includes an apparatus for making edible articles but of a chocolate mass that is tempered and deposited directly on a conveyor web The apparatus includes a holding a holding and cooling device carrying plungers with pressing surfaces arranged above the conveyor web. The plungers with pressing surfaces are configured to be moved up and down relative to the conveyor web. The holding device with plungers as well as an underlying part of the conveyor web is arranged in a housing connected to an air dryer adapted to supply dry air into the housing.

    摘要翻译： 本发明的一个实施例包括一种用于制造可食用制品但是直接在输送带上回火的巧克力块的装置。该装置包括一个保持和冷却装置，该装置和冷却装置具有布置在传送带上方的按压表面的柱塞。 具有按压表面的柱塞被构造成相对于输送机腹板上下移动。 具有柱塞的保持装置以及输送机腹板的下部部分布置在连接到适于将干燥空气供应到壳体中的空气干燥器的壳体中。

    Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase
    8.
    发明授权
    Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase 失效
    食品包含与水相接触的基于巧克力等的固体物质

    公开(公告)号：US06733805B1

    公开(公告)日：2004-05-11

    申请号：US09979171

    申请日：2002-03-01

    申请人： Christophe Loisel ,  Jean Luc Rabault ,  Francoise Warin

    发明人： Christophe Loisel ,  Jean Luc Rabault ,  Francoise Warin

    IPC分类号： A23G100

    CPC分类号： A23G1/30 ,  A23G1/36 ,  A23G3/343 ,  A23G3/36 ,  A23G3/362 ,  A23G3/40 ,  A23G3/54 ,  A23G2200/00 ,  A23G2200/08

    摘要： A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; 13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity &tgr; is less than 3, where &tgr;=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.

    摘要翻译： 一种食品，其包含基于巧克力或与未冷冻状态的水相接触的巧克力状产品的基本上固体的物质，局部游离水分含量在30％至45％之间，优选在35％至45％之间，所述 在适当的保存条件下具有低水分摄取量的基本上固体的物质。 基本上固体质量包括重量百分比：43％至68％的脂肪; <25％脱脂干可可粉; <17％的脱脂奶粉; 适当量的糖> 13％，固体物质使得对于具有30％至45％，优选35至45％的局部游离水分含量的水相，其量τ小于3，其中tau =（ -16.6x [水] +2.9）×F +（22.5×[水] -3.5）×（S + SMP）+（66.9×[水] -11.8）×℃。

    Gas-incorporated chocolate and its production
    10.
    发明授权
    Gas-incorporated chocolate and its production 失效
    加气巧克力及其生产

    公开(公告)号：US06482464B1

    公开(公告)日：2002-11-19

    申请号：US09807217

    申请日：2001-04-11

    申请人： Koji Asama ,  Kazuhisa Yamada ,  Atsushi Nago

    发明人： Koji Asama ,  Kazuhisa Yamada ,  Atsushi Nago

    IPC分类号： A23G100

    CPC分类号： A23G1/36 ,  A23G1/52

    摘要： There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said chocolate material being subjected to tempering with a seed agent. Its production is also disclosed. The gas-incorporated chocolate has light mouthfeel without an oily taste and can be produced with a simple apparatus.

    摘要翻译： 公开了一种掺入气体的巧克力，特别是巧克力材料需要回火并包含聚甘油脂肪酸酯和卵磷脂的掺入空气的巧克力，所述巧克力材料用种子剂进行回火。 其生产也被披露。 气体结合的巧克力具有轻柔的口感，没有油腻的味道，可以用简单的装置制造。