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1. 发明授权

US06391356B1 Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same 失效
标题翻译：使用接种剂和由其制备的产品在低粘度和/或高温下处理巧克力的方法
公开(公告)号：US06391356B1
公开(公告)日：2002-05-21
申请号：US08782903
申请日：1997-01-11
申请人： Neil A. Willcocks , Thomas M. Collins , Frank W. Earis , Ralph D. Lee , Arun V. Shastry , Kevin L. Rabinovitch , William Harding
发明人： Neil A. Willcocks , Thomas M. Collins , Frank W. Earis , Ralph D. Lee , Arun V. Shastry , Kevin L. Rabinovitch , William Harding
IPC分类号： A23G100
CPC分类号： A23G1/36 , A23G1/18
摘要： Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.
摘要翻译：制造巧克力的方法，其使通常与回火巧克力相关的粘度的显着增加最小化。本发明还涉及在较高温度下处理巧克力的能力，而不需要在低温下回火。

2. 发明授权

US06419970B1 Methods of setting chocolate and products produced by same 失效
标题翻译：巧克力制成方法及由其生产的产品
公开(公告)号：US06419970B1
公开(公告)日：2002-07-16
申请号：US08782902
申请日：1997-01-11
申请人： Neil A. Willcocks , Frank W. Earis , Thomas M. Collins , Ralph D. Lee , Wallace R. Palmer , William Harding
发明人： Neil A. Willcocks , Frank W. Earis , Thomas M. Collins , Ralph D. Lee , Wallace R. Palmer , William Harding
IPC分类号： A23G121
CPC分类号： A23G1/48 , A23G1/042 , A23G1/18 , A23G1/205 , A23G1/305 , A23G1/36 , A23G1/54 , A23G3/2023 , A23G3/2092 , A23G3/22 , A23G7/02 , A23G2200/08
摘要： The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations. Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.
摘要翻译：本发明公开了使用快速且积极的冷却来制造巧克力的改进方法，以形成巧克力巧克力，使用其制备的巧克力产品以及用于进行其的冷却系统和装置。所得快速冷却的巧克力具有许多改进的性能，包括增强的光泽度，改善的耐花性和硬度。此外，快速冷却允许改善巧克力产品上的细小细节和/或装饰的保留。可以在不使用冷冻柱塞或冷模具的情况下实现快速冷却，而是利用增加的对流传热系数和/或较低的操作温度。通过快速冷却设定的熔化的巧克力组合物可以是常规的回火，低温或超低温巧克力，并且仍然导致稳定的成品巧克力产品允许使用低脂肪含量的制剂。本发明的另一方面涉及一种在冷却区之后在再湿区域中使用受控湿度环境的方法，以形成具有增强的耐热吸收性，但仍具有良好光泽度的耐热巧克力产品。

3. 发明授权

US06406733B1 Method of shaping chocolate products 有权
标题翻译：巧克力制品成型方法
公开(公告)号：US06406733B1
公开(公告)日：2002-06-18
申请号：US09341429
申请日：2000-01-06
申请人： Neil A. Willcocks , Frank W. Earis , Thomas M. Collins , Ralph D. Lee , William Harding , Steven D. Stephens
发明人： Neil A. Willcocks , Frank W. Earis , Thomas M. Collins , Ralph D. Lee , William Harding , Steven D. Stephens
IPC分类号： A23P100
CPC分类号： A23G1/0063 , A23G1/0069 , A23G1/0076 , A23G1/20 , A23G1/205 , A23G1/206 , A23G1/207 , A23G1/21 , A23G3/007 , A23G3/008 , A23G3/0097 , A23G3/2007 , A23G3/2023 , A23G3/2061
摘要： Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.
摘要翻译：通过使用冷冻成形，成形或压花装置来生产成形的，压花的或装饰的糖果巧克力产品的方法。

4. 发明授权

US06406732B1 Enhanced confectionery molding 有权
标题翻译：增强糖果成型
公开(公告)号：US06406732B1
公开(公告)日：2002-06-18
申请号：US09341428
申请日：2000-01-06
申请人： Ralph D. Lee , Tracy D. B. Ziener , Neil A. Willcocks , William Harding , Frank W. Earis , Thomas M. Collins
发明人： Ralph D. Lee , Tracy D. B. Ziener , Neil A. Willcocks , William Harding , Frank W. Earis , Thomas M. Collins
IPC分类号： A23P110
CPC分类号： A23G1/48 , A23G1/042 , A23G1/18 , A23G1/205 , A23G1/21 , A23G1/305 , A23G1/36 , A23G1/54 , A23G3/2023 , A23G3/2092 , A23G3/22 , A23G7/02 , A23G2200/08
摘要： Methods are disclosed for rapidly molding chocolate products.
摘要翻译：公开了快速成型巧克力产品的方法

5. 发明授权

US07223428B2 Method of embossing chocolate products 有权
标题翻译：压花巧克力制品的方法
公开(公告)号：US07223428B2
公开(公告)日：2007-05-29
申请号：US10108478
申请日：2002-03-29
申请人： Neil A. Willcocks , Frank W. Earis , Thomas M. Collins , Ralph D. Lee , William Harding , Steven D. Stephens
发明人： Neil A. Willcocks , Frank W. Earis , Thomas M. Collins , Ralph D. Lee , William Harding , Steven D. Stephens
IPC分类号： A23G3/50 , A23P1/00
CPC分类号： A23G1/0059 , A23G1/20 , A23G1/206 , A23G1/207 , A23G3/0236
摘要： Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.
摘要翻译：通过使用冷冻成形，成型或压花装置来生产成形的，压花的或装饰的糖果巧克力产品的方法。

6. 发明授权

US6165531A Molding process 有权
标题翻译：成型工艺
公开(公告)号：US6165531A
公开(公告)日：2000-12-26
申请号：US227926
申请日：1999-01-08
申请人： William Harding , Neil A. Willcocks , Christopher Abbott , Thomas M. Collins , Tracey D. B. Ziener
发明人： William Harding , Neil A. Willcocks , Christopher Abbott , Thomas M. Collins , Tracey D. B. Ziener
IPC分类号： A23G1/00 , A23G1/22 , A23G1/28 , A23G1/30 , A23G3/02
CPC分类号： A23G1/30 , A23G1/226 , A23G1/28 , A23G3/0273
摘要： This invention provides improved methods for producing molded chocolate products, fat-based confection products, particularly using substrates such as molds which have a low surface energy contacting surface.
摘要翻译：本发明提供了用于生产模制巧克力产品，脂肪基甜食产品的改进方法，特别是使用具有低表面能接触表面的诸如模具的基材。

7. 发明申请

US20180201432A1 REFLECTIVE AND INSULATING COOLER COVER AND METHOD 审中-公开
公开(公告)号：US20180201432A1
公开(公告)日：2018-07-19
申请号：US15689479
申请日：2017-08-29
申请人： William Harding
发明人： William Harding
IPC分类号： B65D81/38 , F25D3/08
CPC分类号： B65D81/3858 , A45C5/02 , A45C11/20 , B65D2525/281 , B65D2543/00314 , F25D3/08 , F25D2201/1282
摘要： A cooler cover is disclosed herein. The cooler cover includes a first layer constructed of an insulating material, a second layer constructing of an ultraviolet ray reflecting material attached to the first layer, and at least one handle-aperture passing through the first and second layers. The first and second layers may be quilted together to form a single cover configured to enclose a cooler. The cooler cover is useful for protecting a cooler and its contents from UV radiation and thermal transfer.

8. 发明申请

US20070190214A1 Apparatus for shaping, forming or embossing chocolate products 审中-公开
标题翻译：用于成型，成型或压花巧克力制品的装置
公开(公告)号：US20070190214A1
公开(公告)日：2007-08-16
申请号：US11785442
申请日：2007-04-18
申请人： Neil Willcocks , Frank Earis , Thomas Collins , Ralph Lee , William Harding , Steven Stephens
发明人： Neil Willcocks , Frank Earis , Thomas Collins , Ralph Lee , William Harding , Steven Stephens
IPC分类号： A23G3/28
CPC分类号： A23G1/0059 , A23G1/20 , A23G1/206 , A23G1/207 , A23G3/0236
摘要： An apparatus for forming, shaping or embossing chocolate confectionery with a chilled forming member and which does not use a mold.
摘要翻译：一种用冷冻成型构件形成，成型或压花巧克力糖果并且不使用模具的装置。

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