公开(公告)号：WO2020163354A1

公开(公告)日：2020-08-13

申请号：PCT/US2020/016608

申请日：2020-02-04

Applicant: THE HERSHEY COMPANY

Inventor： CUBIDES, Yvette, Pascua ,  DUQUE, Ana, Cristina

IPC: A23G3/54 ,  A23G3/34 ,  A23G3/36

Abstract: Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having a low binder to exclusion ratio and a low sugar content.

公开(公告)号：WO2019143859A1

公开(公告)日：2019-07-25

申请号：PCT/US2019/014079

申请日：2019-01-17

Applicant: THE HERSHEY COMPANY

Inventor： MUDGAL, Prashant ,  SIRIS, Supapong

IPC: A23J3/00 ,  A23L13/40

Abstract: Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

公开(公告)号：WO2017147059A1

公开(公告)日：2017-08-31

申请号：PCT/US2017/018685

申请日：2017-02-21

Applicant: THE HERSHEY COMPANY

Inventor： SHAH, Utkarsh ,  MONGIA, Gagan ,  PASCUA CUBIDES, Yvette Thibault

IPC: A23L2/40 ,  A23L2/52 ,  A23L2/60 ,  A23G1/56

CPC classification number: A23G1/56 ,  A23G1/52 ,  A23L2/66 ,  A23P30/40 ,  A23G2220/02 ,  A23G2200/10

Abstract: An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Abstract translation: 空气稳定的食用固体泡沫产品包含至少一种甜味剂。 在一些实施方案中，空气稳定的可食用固体泡沫体不含搅打剂，并且发泡通过真空膨胀发生。 在一些实施方案中，空气稳定的可食用泡沫产品包含至少一种源自植物来源的蛋白质鞭打剂，并且通过搅打来发泡。 增强饮料的方法包括使包含至少一种甜味剂和至少一种调味剂的固体泡沫饮料增强剂与饮料接触并在预定时间段内使饮料中的固体泡沫饮料增强剂崩解。 还公开了制造空气稳定的可食用固体泡沫产品的方法。

公开(公告)号：WO2015051125A1

公开(公告)日：2015-04-09

申请号：PCT/US2014/058838

申请日：2014-10-02

Applicant: THE HERSHEY COMPANY

Inventor： JONES, Stuart Michael, Ruan ,  STONEHOUSE, David ,  FAWCUS, Philip, Russell ,  HAND, Sandra ,  LORBACH, Rolland ,  LORD, Peter

IPC: A23G1/00 ,  A23G3/34 ,  A23G3/02

CPC classification number: A23G1/0086 ,  A23G1/226 ,  A23G1/26 ,  A23G1/54 ,  A23G3/0034 ,  A23G3/0273 ,  A23G3/0278 ,  A23G3/54 ,  B65B25/005 ,  B65B31/00 ,  B65B47/04 ,  B65B63/08

Abstract: The present application discloses systems and methods for making confectionery products in which the product is formed in a cavity that forms part of the packaging for the product. In one embodiment the product is formed in film cavities (180) vacuum-formed into a carrier film (144) that is secured to a platen (124) from the forming step until the film cavities (180) are sealed. In another embodiment, the carrier film (144) is transported through the process via a continuous web.

Abstract translation: 本申请公开了制造糖果产品的系统和方法，其中产品形成在形成产品包装的一部分的空腔中。 在一个实施例中，产品形成在真空成型为载体膜（144）的膜腔（180）中，该载体膜从形成步骤固定到压板（124），直到膜腔（180）被密封。 在另一个实施例中，载体薄膜（144）通过连续的薄片传送过程。

公开(公告)号：WO2014201360A1

公开(公告)日：2014-12-18

申请号：PCT/US2014/042312

申请日：2014-06-13

Applicant: THE HERSHEY COMPANY

Inventor： CROZIER, Stephen ,  STUART, David

IPC: A23G1/00 ,  A23L1/212

CPC classification number: A23L1/3002 ,  A23G1/00 ,  A23L2/38 ,  A23L29/20 ,  A23L29/212 ,  A23L33/105 ,  A23V2002/00

Abstract: The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve recovery from a strenuous exercise bout.

Abstract translation: 本发明包括用于改善运动性能或改善运动表现后肌肉组织恢复的组合物和方法。 一种方法包括每天和运动前施用植物来源的硝酸盐和可可衍生物的组合物。 硝酸盐和可可多酚的协同组合起到改善剧烈运动回收的作用。

公开(公告)号：WO2012129080A2

公开(公告)日：2012-09-27

申请号：PCT/US2012/029406

申请日：2012-03-16

Applicant: THE HERSHEY COMPANY ,  WANG, Xiaoying ,  HICKEY, Julie

Inventor： WANG, Xiaoying ,  HICKEY, Julie

IPC: A23G1/36

CPC classification number: A23G1/32 ,  A23G1/0016 ,  A23G1/36 ,  A23G1/38

Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.

Abstract translation: 公开了一种生产耐热巧克力糖果产品的方法。 该方法提供这样的产品，而不需要添加水，并且可以用传统的巧克力制成成分制成面团。 面团保持其形状高于产品中脂肪的熔点，而产品仍保留与传统方法制成的巧克力相当的风味和口感。

公开(公告)号：WO2023034053A1

公开(公告)日：2023-03-09

申请号：PCT/US2022/041022

申请日：2022-08-22

Applicant: THE HERSHEY COMPANY

Inventor： YOU, Yumin ,  HAGER, Chelsea Denise ,  SIRIS, Supapong ,  BENNETT, John Edward ,  PASCUA CUBIDES, Yvette Thibault

IPC: A23G3/44 ,  A23G3/40 ,  A23G3/34

Abstract: A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein to form a caramel composition. The method also includes hydrating the protein at a hydrating temperature less than a denaturation temperature of the protein to achieve the caramel having a predetermined water activity without denaturing the protein. The caramel includes about 25% by weight or greater of the protein source, and the protein is not in a denatured state in the caramel. A comestible product includes a protein core layer and a layer of a slab-able caramel adhering to the protein core layer.

公开(公告)号：WO2022159250A1

公开(公告)日：2022-07-28

申请号：PCT/US2021/072290

申请日：2021-11-08

Applicant: THE HERSHEY COMPANY

Inventor： WEIS, Steven A. ,  CASSETTARI, Michael J. ,  KISSEL, Nathaniel

IPC: B66F9/18 ,  B66F9/24 ,  B66F17/00

Abstract: A ground vehicle for transporting loads comprises a load stabilizer to provide additional stability of the load during transport. The load stabilizer includes a securing arm coupled to a support frame that is coupled to a pad. The securing arm is also configured to movably mate with the ground vehicle. When a load is placed onto the ground vehicle, the load stabilizer is positioned so that the pad contacts the load to provide stability. The load stabilizer is positioned by actuating a motor, such as a stepper motor. The motor stops when it reaches a torque threshold placed on the motor through contact of the load stabilizer with the load. This mechanism allows for a lightweight load stabilizer that minimally affects the center of mass of the ground vehicle, while at the same time, provides a consistent load-stabilizing force that reduces the likelihood of damage to the load.

公开(公告)号：WO2020214630A1

公开(公告)日：2020-10-22

申请号：PCT/US2020/028190

申请日：2020-04-15

Applicant: THE HERSHEY COMPANY ,  TANG, Dongming ,  WANG, Xiaoying ,  WATTERSON, Julia J. ,  BENJAMIN, Susan M. ,  PELES, Robert J.

Inventor： TANG, Dongming ,  WANG, Xiaoying ,  WATTERSON, Julia J. ,  BENJAMIN, Susan M. ,  PELES, Robert J.

IPC: A23G3/34 ,  A23G3/40 ,  A23G3/54 ,  A23G3/42 ,  A21D13/80

Abstract: A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake into fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.

公开(公告)号：WO2020154332A1

公开(公告)日：2020-07-30

申请号：PCT/US2020/014489

申请日：2020-01-21

Applicant: THE HERSHEY COMPANY

Inventor： WANG, Xiaoying ,  STAHL, Johnathan ,  BAKER, Brian ,  WRIGHT, Linda

IPC: A23G3/54 ,  A23G3/42

Abstract: A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also include a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.