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    POPPING CANDY PRODUCTION DEVICE
    4.
    发明申请
    POPPING CANDY PRODUCTION DEVICE 审中-公开
    弹出糖果生产装置

    公开(公告)号：WO2018063106A1

    公开(公告)日：2018-04-05

    申请号：PCT/TR2016/000160

    申请日：2016-09-30

    申请人： TURKAN, Yasar Mehmet

    发明人： TURKAN, Yasar Mehmet ,  GOCMEN, Sukru

    IPC分类号： A23G3/34 ,  A23G3/52

    CPC分类号： A23G3/52 ,  A23G3/0042 ,  A23G3/0082

    摘要： The invention is a popping candy production device (100) comprising a main chassis (1 ), a reactor (35) for performing production, comprising a material inlet cover (41 ) for adding material and a sugar outlet cover (42) for discharging the obtained final product, a stirrer engine (35) providing the drive required for stirring operation, a connector (10) connecting said stirrer engine (35) to the reactor (40), a gas valve (46) providing gas flow into the reactor (40), in order to increase the production capacity of popping candy production method by reducing the time period and costs of the cooling operation found at the final step thereof. The invention is characterized in that; it comprises a stirring and gas feed vane (45), which performs stirring operation with the drive it receives from the stirrer engine (35) and at the same time provides gas to the reactor (40) through the holes found thereon in order to obtain a homogeneous sugar-gas mixture, a piston (15) moving the reactor (40) in A and B directions, a reducer (30) rotating the reactor (40) 180 degrees, a cooling pond (50), in which the reactor (40) is dipped in order to cool the homogeneous mixture found in the reactor (40).

    摘要翻译： 本发明是一种包括主底盘（1）和用于进行生产的反应器（35）的爆裂糖果生产装置（100），其包括用于添加材料和糖的材料入口盖（41） 用于排出所获得的最终产品的出口盖42，提供搅拌操作所需的驱动的搅拌器引擎35，将所述搅拌器引擎35连接到反应器40的连接器10， ）提供气流进入反应器（40），以便通过减少在其最终步骤中发现的冷却操作的时间段和成本来增加爆裂糖果生产方法的生产能力。 本发明的特征在于： 它包括搅拌和气体进料叶片（45），该进料叶片利用从搅拌器发动机（35）接收的驱动进行搅拌操作，并且同时通过其上的孔向反应器（40）提供气体以获得 均匀的糖气混合物，沿A和B方向移动反应器（40）的活塞（15），使反应器（40）旋转180度的还原器（30），冷却池（50），其中反应器 40）浸入以冷却反应器（40）中发现的均匀混合物。

    GLYCERIN-BASED GUMMY CANDY AND FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA
    6.
    发明申请
    GLYCERIN-BASED GUMMY CANDY AND FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA 审中-公开
    基于蛋白质的糖果糖和糖果糖产品与生物细菌

    公开(公告)号：WO2016198440A1

    公开(公告)日：2016-12-15

    申请号：PCT/EP2016/063006

    申请日：2016-06-08

    申请人： CHR. HANSEN A/S

    发明人： DOLMER, Mogens ,  WINNING, Mette

    IPC分类号： A23G3/36 ,  A61K35/741 ,  A23L33/135

    CPC分类号： A23L33/135 ,  A23G3/0012 ,  A23G3/0082 ,  A23G3/36 ,  A23G3/366 ,  A23G3/42 ,  A23G3/52 ,  A61K35/741

    摘要： The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (a w ) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.

    摘要翻译： 本发明涉及包含益生菌的甘油基糖果产品，所述产品的水分含量低于9％，水分活度（aw）小于0.5，并且包含a）甘油的量为10％至40％（ w / w），b）40％至75％（w / w）的至少一种糖或至少一种不是甘油的多元醇或其混合物，c）至少一种水解胶体，和d）至少一种 益生菌的种类。 此外，本发明涉及生产包含益生菌的甘油基糖果产品的方法。

    METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL
    7.
    发明申请
    METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL 审中-公开
    用于制造激励信号壳的方法

    公开(公告)号：WO2013006412A1

    公开(公告)日：2013-01-10

    申请号：PCT/US2012/044857

    申请日：2012-06-29

    申请人： KRAFT FOODS R & D, INC. ,  GUSTAV, Thorsten ,  CASTRILLON, Paula Mora ,  HAUGER, Rudolf

    发明人： GUSTAV, Thorsten ,  CASTRILLON, Paula Mora ,  HAUGER, Rudolf

    IPC分类号： A23G1/00 ,  A23G3/00 ,  A23G1/52 ,  A23G1/20 ,  A23G1/21 ,  A23G3/20 ,  A23G3/52

    CPC分类号： A23G1/0073 ,  A23G1/003 ,  A23G1/0076 ,  A23G1/52 ,  A23G3/0082 ,  A23G3/52

    摘要： The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2 - M1) /M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

    摘要翻译： 本发明提供了一种制造充气糖果壳的方法，包括以下步骤：（i）对可食用液体进行充气; （ii）将充气的可食用液体沉积到模腔中; 和（iii）使用具有低于可食用液体的凝固温度的表面温度的印模将模具腔中的充气可食用液体压制成形状并使液体至少部分固化，从而形成充气的壳层; 其中充气壳层具有至少5％的总气体含量，气体含量使用下式（1）计算：充气壳层的气体含量=（M2-M1）/ M2其中M1是 具有体积V1的充气壳层，M2是具有体积V1的非充气壳层的质量，并且由与充气壳层相同的可食用液体和与充气壳层相同的方式形成。 还提供了可通过该方法获得的充气糖果壳。