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公开(公告)号：WO2015153149A1
公开(公告)日：2015-10-08
申请号：PCT/US2015/021710
申请日：2015-03-20
Applicant: INTERCONTINENTAL GREAT BRANDS LLC
Inventor： JANI, Bharat
CPC classification number: A23G4/043 , A23G3/2061 , A23G7/0018 , B26D1/56
Abstract: The present invention includes a chain type cutting apparatus for continuous cutting of a rope of a center-filled consumable product into individual pieces, which includes a first continuous elongate rotary chain with a plurality of first open die cavity portions and a second continuous elongate rotary chain with a plurality of second open die cavity portions. The first and second die cavity portions are mutually engageable to form a closed die cavity about a rope of center filled consumable product, forming pieces. The invention incorporates four main variables, dwell time, chain length, chain speed and the number of closed die cavities in simultaneous engagement. These four variables can be altered to increase the output of the product, as well as maintain a satisfactory seal of the center- filled consumable product.
Abstract translation: 本发明包括一种链式切割装置，用于将中心填充的消耗品的绳索连续切割成单独的片，其包括具有多个第一开放模腔部分的第一连续细长旋转链条和第二连续细长旋转链条 具有多个第二开放模腔部分。 第一和第二模腔部分可相互接合以形成围绕中心填充的消耗品的绳索形成封闭模腔。 本发明包括四个主要变量，停留时间，链长度，链条速度和同时接合的封闭模腔的数量。 这四个变量可以改变以增加产品的输出，以及保持中心填充的消耗品的令人满意的密封。
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公开(公告)号：WO2013145590A1
公开(公告)日：2013-10-03
申请号：PCT/JP2013/001523
申请日：2013-03-08
Applicant: 株式会社ロッテ
CPC classification number: A23G4/10 , A23G3/54 , A23G4/043 , A23G4/20 , A23V2002/00
Abstract: 多層チューインガムの経時安定性の改良。可食物、特にソフトキャンディ中のゲル化剤、特にゼラチンの配合量を調整（可食物中に１．５～６重量％、ガムベースに対し１．５～１０重量％）することで、吸湿や香味の劣化を抑え、且つとろけなどのチューインガムの物性への悪影響を及ぼさず、製造適性まで担保することが可能となった。
Abstract translation: 本发明改进了多层口香糖的时间稳定性。 调整胶合剂，特别是明胶中的可食用，特别是软糖（在食用中为1.5-6重量％;相对于胶基为1.5-10重量％）的混合量最小化吸湿性和风味 劣化并且使得可以确保均匀的制造适用性，而不会对口香糖的物理性质如熔融产生不利影响。
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公开(公告)号：WO2011117638A3
公开(公告)日：2012-01-19
申请号：PCT/GB2011050591
申请日：2011-03-23
Applicant: CADBURY UK LTD , BINGLEY CAROLE ANN , BUFTON ANDREW , CLARKE PETER , MARSHALL SARAH , NORTON CLIVE RICHARD THOMAS , SAKANISHI HIDEKI , SUTARIA DEVANG
Inventor： BINGLEY CAROLE ANN , BUFTON ANDREW , CLARKE PETER , MARSHALL SARAH , NORTON CLIVE RICHARD THOMAS , SAKANISHI HIDEKI , SUTARIA DEVANG
CPC classification number: A23G3/54 , A23G1/0056 , A23G1/52 , A23G1/54 , A23G3/0068 , A23G3/52 , A23G4/043 , A23G4/06 , A23G4/182 , A23G4/20
Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average width or diameter of no more than 3 millimetres. The invention also relates to a process of manufacturing the same.
Abstract translation: 本发明涉及一种糖果产品，其包括挤压主体部分，主体部分由在挤出期间为液体的材料形成，并且其中设置有多个毛细管，毛细管的平均宽度或直径不大于3 毫米。 本发明还涉及其制造方法。
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公开(公告)号：WO2011158123A2
公开(公告)日：2011-12-22
申请号：PCT/IB2011/002195
申请日：2011-06-17
Applicant: CADBURY EUROPE SA , BOUDY, Francois , BUSOLIN, Andre , LAVIE, Richard
Inventor： BOUDY, Francois , BUSOLIN, Andre , LAVIE, Richard
IPC: A23G3/00
Abstract: The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size.
Abstract translation: 本发明涉及一种口香糖组合物，其包括围绕中心芯的一个或多个层，围绕中心芯的一个或多个层中的至少一个是口香糖层，其中中心芯包括第一材料 具有第一平均粒度的粉末形式，并且其中所述一层或多层的最外层包括包含具有第二平均晶粒尺寸的粉末形式的第二材料的涂层。
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公开(公告)号：WO2011044373A3
公开(公告)日：2011-08-25
申请号：PCT/US2010051840
申请日：2010-10-07
Applicant: KRAFT FOODS GLOBAL BRANDS LLC , CADBURY ADAMS SERVICIOS SA DE CV , ALDRIDGE ALLEN , DEGADY MARC , ELEJALDE CESAR CARLOS , JEAN ALEJANDRO , JANI BHARAT , LOPEZ ANA LUCIA , MELENDEZ FERNANDO , PETTIGREW SUSAN J , RAIBLE DUANE , RAMIREZ IVONNE , TECANHUEY MARGARITA , VAZQUEZ IRAN
Inventor： DEGADY MARC , ELEJALDE CESAR CARLOS , JEAN ALEJANDRO , JANI BHARAT , LOPEZ ANA LUCIA , MELENDEZ FERNANDO , PETTIGREW SUSAN J , RAIBLE DUANE , RAMIREZ IVONNE , TECANHUEY MARGARITA , VAZQUEZ IRAN
CPC classification number: A23G3/54 , A23G3/0046 , A23G3/0068 , A23G3/50 , A23G4/043 , A23G4/18 , A23G4/20
Abstract: Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.
Abstract translation: 提供了用于制备多层糖食组合物的方法和设备。 多层糖食组合物使用至少两种不同糖食组合物的共挤出方法形成，所述糖食组合物具有至少一种视觉或感觉区别。 保持所得多层糖食组合物片的公差，使得片可以包装在刚性包装中。 可以改变在切割和包裹片的步骤之前处理多个糖食组合物的工艺参数，以便将平均片尺寸保持在预定的公差水平内。
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Patent Agency Ranking
公开(公告)号：WO2010062866A2
公开(公告)日：2010-06-03
申请号：PCT/US2009/065594
申请日：2009-11-24
Applicant: CADBURY ADAMS USA LLC , MILADINOV, Vesselin, D. , ELEJALDE, Cesar, C. , KIEFER, Jesse , JANI, Bharat , KABSE, Kishor , BEAM, Matthew, Allan , ALDRIDGE, Allen , CHAO, Jianping
Inventor： MILADINOV, Vesselin, D. , ELEJALDE, Cesar, C. , KIEFER, Jesse , JANI, Bharat , KABSE, Kishor , BEAM, Matthew, Allan , ALDRIDGE, Allen , CHAO, Jianping
IPC: A23G4/00
CPC classification number: A23G4/20 , A23G3/0068 , A23G3/2015 , A23G3/54 , A23G4/043 , A23G4/046
Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.
Abstract translation: 面团状糖果材料包含固体颗粒，液体和扩散控制器。 面团状糖果材料是喷涂涂料的有效替代品，并且可以应用于可食用的基质如糖果或口香糖以形成层状糖果。 还描述了形成层状甜食的方法和装置。
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公开(公告)号：WO2009143840A2
公开(公告)日：2009-12-03
申请号：PCT/DK2008/000197
申请日：2008-05-26
Applicant: GUMLINK A/S , CHRISTENSEN, Per, Henrik, Ertebjerg , HANSEN, Erik
Inventor： CHRISTENSEN, Per, Henrik, Ertebjerg , HANSEN, Erik
CPC classification number: B29C47/92 , A23G3/0068 , A23G3/2015 , A23G4/043 , A23G7/0062 , A23P30/20 , A23P30/25 , B29C2947/92114 , B29C2947/92428 , B29C2947/92438 , B29C2947/92609 , B29C2947/92923 , B29C2947/92933
Abstract: The invention relates to a system (1) for producing pieces of center-filled chewing gum comprising an extruder (20), at least one measuring apparatus (101), and a control system, wherein said extruder (20) is extruding a gum rope (25) having geometrical characteristics, and wherein said at least one measuring apparatus (101) measures data related to at least one of said geometrical characteristics, and wherein said measured data is used by said control system to regulate at least one geometrical characteristics of said gum rope (25).
Abstract translation: 本发明涉及一种用于生产中心填充口香糖片的系统（1），其包括挤出机（20），至少一个测量装置（101）和控制系统，其中所述挤出机（20） （25）具有几何特征，并且其中所述至少一个测量装置（101）测量与所述几何特性中的至少一个相关的数据，并且其中所述测量数据由所述控制系统用于调节所述几何特性的至少一个几何特征 胶绳（25）。
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8.发明申请CONFECTIONERY COMPOSITIONS INCLUDING AN ELASTOMERIC COMPONENT AND A SACCHARIDE COMPONENT 审中-公开CONFECTIONERY组合物，包括弹性体组分和酸性组分
公开(公告)号：WO2008067207A1
公开(公告)日：2008-06-05
申请号：PCT/US2007/085099
申请日：2007-11-19
Applicant: CADBURY ADAMS USA LLC , KABSE, Kishor , COTTEN, Gerald , BOGHANI, Navroz , GEBRESELASSIE, Petros , ROBINSON, Mary , SCHMITZ, Kristen, A. , COOPER, Janie, M. , CONSTANCE, Patricia, Reinhart , AMARISTA, Jose , MCCORMICK, Demetrius, Torino , ALLISON, Scott, B. , KRAMER, Colleen, M.
Inventor： KABSE, Kishor , COTTEN, Gerald , BOGHANI, Navroz , GEBRESELASSIE, Petros , ROBINSON, Mary , SCHMITZ, Kristen, A. , COOPER, Janie, M. , CONSTANCE, Patricia, Reinhart , AMARISTA, Jose , MCCORMICK, Demetrius, Torino , ALLISON, Scott, B. , KRAMER, Colleen, M.
IPC: A23L1/236
CPC classification number: A23G4/20 , A23G3/0065 , A23G3/0068 , A23G3/52 , A23G3/54 , A23G4/043 , A23L27/33 , A61K8/60 , A61Q11/00
Abstract: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.
Abstract translation: 本发明涉及包含糖类和口香糖胶基的糖食组合物。
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公开(公告)号：WO2003032744A1
公开(公告)日：2003-04-24
申请号：PCT/ES2002/000489
申请日：2002-10-16
Applicant: AGROLIMEN INVESTIGACION Y DESARROLLO, SA UNIPERSONAL , ROMERO CARCASONA, Emilio , SOLANA MUR, José, Angel , PALOMES ROYO, Angel
IPC: A23G3/30
CPC classification number: A23G3/54 , A23G3/0021 , A23G3/0068 , A23G3/2015 , A23G3/2023 , A23G4/043 , A23G4/046 , A23G4/20
Abstract: Consiste en elaborar un cordon continuo, en forma de canal, de un producto compuesto par chicle 0 caramelo blando, que en el interior de la canal tiene depositada una lámina constituida par un producto líquido que gelifica en un reducido espacio de tiempo. EI metoda utilizado permite obtener unidades individualizadas de producto a partir de seccionar dicho cordón compuesto. En Gada una de estas unidades es perfectamente visible la lamina de producto gelificado, par quedar en la superficie del chicle. Ademas el mismo chicle ancla lateralmente la lámina de gel evitando así que ésta se separe fácilmente.
Abstract translation: 本发明涉及口香糖或软焦糖及其制备方法。 本发明的方法包括生产包含口香糖或软焦糖的产品的连续链，所述链是通道的形式。 包含以缩短的时间凝胶的液体产品的片材沉积在通道内。 所述方法可用于通过切割上述化合物链来制备所述产物的单个单元。 凝胶状产品片在每个所述单元中完全可见，因为它保留在口香糖的三个侧面的表面上，所述胶被横向固定在凝胶片上，以防止片材容易分离。
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公开(公告)号：WO02056697A1
公开(公告)日：2002-07-25
申请号：PCT/IB2001/002697
申请日：2001-12-24
IPC: A23G3/00 , A23G3/12 , A23G3/20 , A23G3/34 , A23G3/54 , A23G3/56 , A23G4/00 , A23G4/02 , A23G4/04 , A23G4/20 , B65B25/00 , A23G3/30
CPC classification number: A23G3/563 , A23G3/125 , A23G3/2015 , A23G3/54 , A23G4/043 , A23G4/20 , B65B25/006
Abstract: A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.
Abstract translation: 三相中心填充胶或泡泡糖糖棒糖产品。 挤出的胶或泡泡糖材料具有在形成外壳糖壳的同时以间歇形成机构添加的半液体中心填充材料。 三相材料绳在成型机上形成棒棒糖糖果，棒棒糖插入其中。 形成的棒棒糖产品然后冷却，翻滚并准备进一步处理。
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