公开(公告)号：US20240349750A1

公开(公告)日：2024-10-24

申请号：US18614678

申请日：2024-03-24

申请人： BANDAI CO., LTD.

发明人： Atsushi NEGISHI

IPC分类号： A23G1/54 ,  A23G1/00 ,  A63H3/00

CPC分类号： A23G1/545 ,  A23G1/0063 ,  A63H3/00

摘要： A confection comprises a main body, which is in a spherical shape and hollow, wherein the main body includes a first outer shell portion in a first color and a second outer shell portion in a second color, which is different from the first color, and in a connecting portion, the first outer shell portion and the second outer shell portion are connected to each other so that an outer peripheral surface thereof has no step

公开(公告)号：US20240306659A1

公开(公告)日：2024-09-19

申请号：US18575936

申请日：2022-07-15

申请人： PURATOS NV

发明人： Sena OYMAN PERKOZ ,  Agathe DEBERTRAND ,  Bram PAREYT

IPC分类号： A23G1/48 ,  A23G1/00 ,  A23G1/44 ,  A23J3/14

CPC分类号： A23G1/48 ,  A23G1/0033 ,  A23G1/0036 ,  A23G1/44 ,  A23J3/14

摘要： The present invention provides a milk-type or white-type chocolate comprising a protein-rich fraction derived from chickpea seeds, wherein the protein content of the protein-rich fraction of chickpea seeds is at least 40.0% (w/w dry matter (DM)). Also provided is a method for preparing milk-type or white-type chocolate as taught herein, a bakery or confectionery product comprising the chocolate as taught herein, a method for preparing such bakery or confectionery product, and the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w/w DM) and optionally one or more bulking agents as a complete or partial replacer for one or more dairy components in a chocolate recipe.

公开(公告)号：US20240268409A1

公开(公告)日：2024-08-15

申请号：US18418597

申请日：2024-01-22

申请人： True Essence Foods Inc.

发明人： Matthew J. Rubin ,  Adam Ambrecht

IPC分类号： A23G1/20 ,  A23G1/00 ,  B67D1/00 ,  B67D1/04 ,  B67D3/00 ,  B67D7/02 ,  B67D7/82

CPC分类号： A23G1/202 ,  A23G1/0013 ,  A23G1/0036 ,  A23G1/0046 ,  A23G1/0056 ,  B67D3/0012 ,  B67D3/0022 ,  B67D7/0216 ,  B67D7/82 ,  B67D1/0001 ,  B67D1/0431 ,  B67D1/045

摘要： Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate defining a chocolate surface in a vacuum chamber, heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate, decreasing the pressure of the vacuum chamber to a predetermined pressure, wherein the chocolate surface is subjected to a partial vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate, holding the pressure of the vacuum chamber at the predetermined pressure for a predetermined period of time, and increasing the pressure of the vacuum chamber to room pressure. The chocolate comprises cacao, cacao butter, and sugar. During treatment, the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid.

公开(公告)号：US20240080991A1

公开(公告)日：2024-03-07

申请号：US18241304

申请日：2023-09-01

申请人： Accenture Global Solutions Limited

发明人： Tingyu Cheng ,  Taylor Tabb ,  Eric Michael Gallo ,  Jung Wook Park ,  Aditi Maheshwari ,  Lavinia Andreea Danielescu ,  Luke Fabrice Gockowski

IPC分类号： H05K3/12 ,  A23G1/00 ,  A23G1/32 ,  A23G1/54 ,  A23G7/00 ,  B33Y10/00 ,  B33Y40/20 ,  B33Y70/10 ,  G01D5/24 ,  H05K3/00 ,  H05K3/20 ,  H05K3/28

CPC分类号： H05K3/1208 ,  A23G1/0003 ,  A23G1/325 ,  A23G1/54 ,  A23G7/0043 ,  B33Y10/00 ,  B33Y40/20 ,  B33Y70/10 ,  G01D5/24 ,  H05K3/0014 ,  H05K3/20 ,  H05K3/28

摘要： The present disclosure relates to electronic devices and methods of manufacturing electronic devices. A method of manufacturing a dissolvable electronic device includes forming a dissolvable sheet; applying a self-sintering agent to the dissolvable sheet to form a substrate; and depositing electrically conductive ink onto the substrate in a trace. A method of manufacturing a meltable electronic device includes mixing a conductive material with a melted wax to form a conductive wax mixture in liquid form; molding the conductive wax mixture; and solidifying the conductive wax mixture to obtain the meltable electronic device. A method of manufacturing an edible electronic device includes cutting a layer of conductive material to form a pattern that defines a circuit; applying the layer of conductive material to an edible medium, wherein the edible medium is in liquid or semi-solid form; and solidifying the edible medium to obtain the edible electronic device.

公开(公告)号：US11812762B2

公开(公告)日：2023-11-14

申请号：US17572967

申请日：2022-01-11

申请人： MARS, INCORPORATED

发明人： Aditya Josyula ,  Dale Slesser ,  John Kaiser ,  Rogaite Shafi ,  Matthew Kelley ,  Jose Gonzalez

IPC分类号： A23G1/00 ,  A23G1/46

CPC分类号： A23G1/0006 ,  A23G1/002 ,  A23G1/0033 ,  A23G1/0036 ,  A23G1/46 ,  A23V2002/00

摘要： Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

公开(公告)号：US11758918B2

公开(公告)日：2023-09-19

申请号：US17168304

申请日：2021-02-05

申请人： Adam D. Ambrecht ,  Jessica Claire Halstead ,  Matthew J. Rubin ,  Martin Weibye

发明人： Adam D. Ambrecht ,  Jessica Claire Halstead ,  Matthew J. Rubin ,  Martin Weibye

IPC分类号： A23G1/00 ,  A23G1/06

CPC分类号： A23G1/002 ,  A23G1/003 ,  A23G1/0026 ,  A23G1/06

摘要： Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.

公开(公告)号：US11470853B2

公开(公告)日：2022-10-18

申请号：US16817301

申请日：2020-03-12

申请人： CocoTerra Company

发明人： Nathaniel Mark Saal ,  Karen Alter

IPC分类号： A23G1/00 ,  G06F3/0482 ,  G06F3/04817

摘要： Provided herein are exemplary embodiments including a computing device comprising a processor, a memory and a display, the computing device being configured to dynamically display a specific, structured interactive graphical user interface paired with a prescribed functionality directly related to the interactive graphical user interface's structure, the specific structured interactive graphical user interface configured to receive input information including an entry of a desired type of food to be prepared, and a desired characteristic of the food, the computing device processor automatically generating a food preparation parameter based on the received input information, and the computing device processor automatically generating a custom recipe for preparation of the food. Additionally, the specific structured interactive graphical user interface may be configured to receive an entry to modify the food preparation parameter or the custom recipe.

公开(公告)号：US11457648B2

公开(公告)日：2022-10-04

申请号：US16690531

申请日：2019-11-21

申请人： SOREMARTEC S.A.

发明人： Sergio Mansuino ,  Gabriele Ratto

IPC分类号： A23G1/00 ,  A23G1/20 ,  A23G1/22 ,  A23G1/26

摘要： A process for dispensing fluid foodstuff material into a shaping cavity of a mould is provided. The process includes advancing a plurality of moulds on a conveying line, along an advancement direction, each comprising at least one shaping cavity. The process includes dispensing a given quantity of the material through one or more of the nozzles, into the at least one shaping cavity of a mould. The dispensing step is executed while the mould continues to advance below the nozzle formation, along the advancement direction. The at least one shaping cavity of the mould has a depth that varies along the advancement direction. The dispensing step comprises varying the quantity of material dispensed into the shaping cavity as a function of the position of the mould along the advancement direction in such a way that the dispensed quantity is a function of the depth variation within the shaping cavity.

公开(公告)号：US11452302B2

公开(公告)日：2022-09-27

申请号：US15026323

申请日：2014-10-01

申请人： Bühler AG

发明人： Erich Josef Windhab ,  Patrick Strähl ,  William Hanselmann

IPC分类号： A23G1/40 ,  A23G1/00 ,  A23L33/10 ,  A23P10/40 ,  A23P10/22 ,  A23L33/20 ,  A23G1/46

摘要： Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.

公开(公告)号：US11452301B2

公开(公告)日：2022-09-27

申请号：US15742446

申请日：2016-07-08

申请人： ODC Lizenz AG

发明人： Tilo Hühn

IPC分类号： A23G1/00 ,  A23G1/04 ,  A23G1/30 ,  A23G1/56 ,  A23G1/32

摘要： Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; (d) separating the suspension into: a water phase (heavy phase), a fat phase (light phase) comprising cocoa butter, and a solid phase comprising cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) to obtain cocoa aroma and cocoa powder by supplying a flow of said solid phase to a mixing device; wherein the mixing device comprises: a cylindrical, tubular body with a horizontal axis having an inlet opening for the solid phase, an outlet opening for the dried solid phase and an optional outlet opening for a vapor phase comprising cocoa aroma; end plates closing the tubular body at its opposite ends; a coaxial jacket heating or cooling the internal wall of the tubular body to a temperature of from 55° C. to 150° C.; and a bladed rotor, which is supported for rotation in the tubular body, its blades being arranged as a helix and oriented for centrifuging the solid phase and simultaneously transporting it towards the outlet opening.