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193 条记录 (耗时 0.021 秒)

    Method and Device for Applying a Preformed Portioned Malleable Mass
    2.
    发明公开
    Method and Device for Applying a Preformed Portioned Malleable Mass 审中-公开

    公开(公告)号：US20240260588A1

    公开(公告)日：2024-08-08

    申请号：US18433714

    申请日：2024-02-06

    申请人： Radie B.V.

    发明人： Johannes Josephus Antonius Van Blokland

    IPC分类号： A21C9/06 ,  A23P20/25

    CPC分类号： A21C9/065 ,  A23P20/25

    摘要： The invention relates to a method and device for applying a preformed portioned malleable mass, comprising:



    a hollow space, provided with at least one closable exit opening;
    a piston that can be moved back and forth in at least a part of the hollow space with at least a directional component from and to the at least one closable exit opening and preferably in a direction directed from and towards the at least one closable exit opening, which piston is movable is between at least:
    a retracted position in which the part of the space is released by the piston; and
    an ejected position in which the part of the space is fully occupied;
    a mass supply channel for the malleable mass exit opening onto the part of the space that is released in the retracted position of the piston;
    a valve for the closable exit opening which is movable between a position closing the exit opening and a position releasing the exit opening; and
    a supply channel for a medium, such as air, under pressure, leading through the piston to a side of the piston facing the exit opening, for bringing the hollow space under medium pressure.

    Culinary injection delivery device
    5.
    发明授权
    Culinary injection delivery device 有权

    公开(公告)号：US11992037B2

    公开(公告)日：2024-05-28

    申请号：US16816473

    申请日：2020-03-12

    申请人： Nicole M. Gant ,  Dwane C. Gant

    发明人： Nicole M. Gant ,  Dwane C. Gant

    IPC分类号： A23P20/25 ,  A21C15/00 ,  A47J43/16

    CPC分类号： A23P20/25 ,  A21C15/007 ,  A47J43/16

    摘要： A culinary injection delivery device including a cylindrical housing having an interior volume. The cylindrical housing is opened at both ends. The first opened end has a delivery nozzle attached thereto. The second opened end has a plunger located therein. The plunger is made up of a stick and at least two disks. A first disk located on an end of the stick and a second disk located slightly aft of the first disk. A spring located be the first and second disk is configured to push the first disk forward. The first disk has an extension placed thereon that matches the interior of the delivery nozzle. The spring will push the first disk forward releasing a food product.

    Legume-based food products
    7.
    发明授权
    Legume-based food products 有权

    公开(公告)号：US11540553B2

    公开(公告)日：2023-01-03

    申请号：US16251577

    申请日：2019-01-18

    申请人： Mars, Incorporated

    发明人： Cesar Vega Morales ,  Ferdynand Szlachetko

    IPC分类号： A23P20/20 ,  A23P20/25 ,  A23P30/25 ,  A23L11/00 ,  A23L33/15

    摘要： The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

    Method of printing chocolate structures
    8.
    发明授权
    Method of printing chocolate structures 有权

    公开(公告)号：US11412755B2

    公开(公告)日：2022-08-16

    申请号：US15954177

    申请日：2018-04-16

    申请人： Xerox Corporation

    发明人： David A. Mantell ,  Andrew W. Hays ,  Zahra C. Langford

    IPC分类号： A23G3/34 ,  A23G3/54 ,  A23G1/54 ,  A23G1/52 ,  B33Y10/00 ,  A23G1/00 ,  A23G1/50 ,  B33Y80/00 ,  A23P20/25

    摘要： A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

    FRUIT SNACK WITH PROBIOTICS AND METHOD OF MANUFACTURING A FRUIT SNACK WITH PROBIOTICS
    9.
    发明申请
    FRUIT SNACK WITH PROBIOTICS AND METHOD OF MANUFACTURING A FRUIT SNACK WITH PROBIOTICS 有权

    公开(公告)号：US20220232850A1

    公开(公告)日：2022-07-28

    申请号：US17721899

    申请日：2022-04-15

    申请人： Promotion In Motion, Inc.

    发明人： Basant K. DWIVEDI

    IPC分类号： A23G3/54 ,  A23G3/36 ,  A23G3/48 ,  A23P20/25 ,  A23L19/00 ,  A23L33/135

    摘要： A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.