中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

6 records (took 0.009 seconds)

    PROCESS FOR MAKING EXPANDED CONFECTIONERY SHAPES
    1.
    发明申请
    PROCESS FOR MAKING EXPANDED CONFECTIONERY SHAPES 审中-公开
    制作扩展形状的过程

    公开(公告)号：WO1997034503A1

    公开(公告)日：1997-09-25

    申请号：PCT/GB1997000716

    申请日：1997-03-14

    Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  SANDERS, Nigel

    Inventor： CADBURY SCHWEPPES PLC

    IPC: A23L01/185

    CPC classification number: A23G3/46 ,  A23C9/18 ,  A23G3/52 ,  A23L7/20

    Abstract: A process for making expanded, malt-flavoured confectionery shapes comprises forming an extrudable edible composition containing malted milk and malt extract as main ingredients, and an expanding agent such as a bicarbonate. The composition is extruded, using an extrusion cooker supplied with carbon dioxide as a further expanding agent, through a die to form an extruded length of expanded malt-flavoured confection. The extruded length is then cut into portions of the desired size, shaped and dried.

    Abstract translation: 制造扩大的麦芽味糖果形状的方法包括形成含有麦芽汁和麦芽提取物作为主要成分的可挤出可食用组合物，以及发泡剂如碳酸氢盐。 使用通过模具将二氧化碳作为另外的发泡剂的挤出炊具挤出组合物，以形成挤出长度的扩展的麦芽风味糖果。 然后将挤出的长度切成所需尺寸的部分，成型并干燥。

    PROCESS FOR MANUFACTURE OF REDUCED FAT CHOCOLATE
    2.
    发明申请
    PROCESS FOR MANUFACTURE OF REDUCED FAT CHOCOLATE 审中-公开
    减少脂肪糖的制造方法

    公开(公告)号：WO1996019923A1

    公开(公告)日：1996-07-04

    申请号：PCT/GB1995003010

    申请日：1995-12-21

    Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  SANDERS, Nigel

    Inventor： CADBURY SCHWEPPES PLC

    IPC: A23G01/00

    CPC classification number: A23G1/36 ,  A23G1/042 ,  A23G1/10

    Abstract: A chocolate composition having a total fat content of 18 to 24.9 wt.% is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1 wt.% of the particles exceed 60 mu m, and (b) not more than 15 wt.% of the particles are less than 2 mu m and/or not more than 20 wt.% of the particles are less than 3 mu m.

    Abstract translation: 总脂肪含量为18至24.9重量％的巧克力组合物通过将固体巧克力制备成分的颗粒与至少一种脂肪和乳化剂紧密混合来制备。 为了降低混合物的粘度，（a）不大于1重量％的颗粒超过60μm，和（b）不大于15重量％的颗粒小于2μm，和/或不 大于20重量％的颗粒小于3微米。

    PROCESS FOR MANUFACTURE OF REDUCED FAT AND REDUCED CALORIE CHOCOLATE
    4.
    发明申请
    PROCESS FOR MANUFACTURE OF REDUCED FAT AND REDUCED CALORIE CHOCOLATE 审中-公开
    减少脂肪和减少的卡路里巧克力的制造方法

    公开(公告)号：WO1995010946A1

    公开(公告)日：1995-04-27

    申请号：PCT/GB1994002265

    申请日：1994-10-17

    Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert

    Inventor： CADBURY SCHWEPPES PLC

    IPC: A23G01/00

    CPC classification number: A23G1/36 ,  A23G1/04 ,  A23G1/047 ,  A23G1/08 ,  A23G1/202 ,  A23G1/208 ,  A23G1/52

    Abstract: A process is provided for producing a chocolate composition reduced in fat and calories, which either contains sugar or is free of added sugar, and which has the taste and mouthfeel of traditional chocolate. The process involves developing the chocolate flavour during a normal chocolate-making procedure up to and including conching, and then removing some of the fat, e.g. by means of a cocoa liquor press.

    Abstract translation: 提供了一种制备减少脂肪和卡路里的巧克力组合物的方法，其包含糖或不含糖，并且具有传统巧克力的口感和口感。 该方法包括在正常的巧克力制备过程中直至并包括精炼开发巧克力香料，然后除去一些脂肪，例如， 通过可可液压机。

    METHOD OF PRODUCING SHAPED EDIBLE ARTICLES
    5.
    发明申请
    METHOD OF PRODUCING SHAPED EDIBLE ARTICLES 审中-公开
    生产形状可食品的方法

    公开(公告)号：WO1997034500A1

    公开(公告)日：1997-09-25

    申请号：PCT/GB1997000717

    申请日：1997-03-14

    Applicant: CADBURY SCHWEPPES PLC ,  ZUMBE, Albert ,  WYMBS, Brendan

    Inventor： CADBURY SCHWEPPES PLC

    IPC: A23G03/02

    CPC classification number: A23G3/2069 ,  A23G3/0257 ,  A23G3/0294 ,  A23G3/203

    Abstract: Shaped confectionery articles, such as animal-shaped confections, are produced by repeatedly effecting the steps of (a) dispensing at least one volume of shape-sustaining edible material through a dispensing nozzle (14) onto a support surface (10), (b) effecting relative movement between the nozzle (14) and the support surface (10) so as to form a shaped edible article from said at least one volume of shape-sustaining edible material, and (c) effecting relative movement between said support surface (10) and said nozzle (14); whereby to form a multiplicity of shaped edible articles (16) on said support surface (10). During steps (a) and (b) to form each shaped article (16), a portion of the material being dispensed is caused to adhere to the outside of the dispensing nozzle (14) so that it does not form part of the shaped edible article (16) being formed at that stage but is detached from the nozzle (14) during the next succeeding step (a) to define a visible feature (24) on the next succeeding shaped edible article (16). The relative movement in step (b) is effected in at least three consecutive stages such that each stage includes relative movement in a direction which is different to that in the adjacent stage(s).

    Abstract translation: 通过重复地实施以下步骤来生产形状的糖果制品：（a）通过分配喷嘴（14）将至少一个体积可维持的形状的可食用材料分配到支撑表面（10）上，（b） ）在喷嘴（14）和支撑表面（10）之间进行相对运动，从而形成来自所述至少一种容纳形状的可食用材料的成形食品，以及（c）在所述支撑表面 10）和所述喷嘴（14）; 从而在所述支撑表面（10）上形成多个成形的可食用制品（16）。 在步骤（a）和（b）中，为了形成每个成型制品（16），被分配的材料的一部分被粘附到分配喷嘴（14）的外部，使得它不形成成形食品 制品（16）在该阶段形成，但是在接下来的后续步骤（a）期间从喷嘴（14）分离，以在下一个后续的成形食品（16）上限定可见特征（24）。 步骤（b）中的相对运动在至少三个连续的阶段中进行，使得每个阶段包括在与相邻阶段不同的方向上的相对运动。

Patent Agency Ranking