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1. 发明申请

US20140234523A1 METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL 审中-公开
标题翻译：用于制造激励信号壳的方法
公开(公告)号：US20140234523A1
公开(公告)日：2014-08-21
申请号：US14131195
申请日：2012-06-29
申请人： Thorsten Gustav , Paula Mora Castrillon , Rudolf Hauger
发明人： Thorsten Gustav , Paula Mora Castrillon , Rudolf Hauger
IPC分类号： A23G1/00 , A23G1/52
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; 其中充气壳层的总气体含量为至少5％，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。

2. 发明授权

US10123550B2 Method for manufacturing confectionery shells 有权
公开(公告)号：US10123550B2
公开(公告)日：2018-11-13
申请号：US14131193
申请日：2012-07-02
申请人： Thorsten Gustav , Paula Mora Castrillon
发明人： Thorsten Gustav , Paula Mora Castrillon
IPC分类号： A23G3/54 , A23G1/00 , A23G1/54 , A23G3/34
摘要： A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mold cavity in a second phase is shorter than the distance the stamp is pressed into the mold cavity in a first phase.

3. 发明申请

US20140287102A1 METHOD FOR MANUFACTURING CONFECTIONERY SHELLS 审中-公开
标题翻译：制造密封胶片的方法
公开(公告)号：US20140287102A1
公开(公告)日：2014-09-25
申请号：US14131193
申请日：2012-07-02
申请人： Thorsten Gustav , Paula Mora Castrillon
发明人： Thorsten Gustav , Paula Mora Castrillon
IPC分类号： A23G3/54
CPC分类号： A23G3/545 , A23G1/0053 , A23G1/0069 , A23G1/0076 , A23G1/54 , A23G1/545 , A23G3/0029 , A23G3/004 , A23G3/0074 , A23G3/008
摘要： A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.
摘要翻译：提供一种生产多层糖果壳的方法和一种生产多个糖果壳的方法。印模在第二阶段被压入模腔的距离短于在第一阶段中印模被压入模腔的距离。

4. 发明授权

US10178870B2 Method for manufacturing an aerated confectionery shell 有权
公开(公告)号：US10178870B2
公开(公告)日：2019-01-15
申请号：US14131195
申请日：2012-06-29
申请人： Thorsten Gustav , Paula Mora Castrillon , Rudolph Hauger
发明人： Thorsten Gustav , Paula Mora Castrillon , Rudolph Hauger
IPC分类号： A23G3/52 , A23G1/52 , A23G1/00 , A23G3/34
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)/M2Wherein 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.

5. 发明授权

US09808026B2 Method for manufacturing a confectionery shell 有权
公开(公告)号：US09808026B2
公开(公告)日：2017-11-07
申请号：US14131192
申请日：2012-07-03
申请人： Thorsten Gustav , Paula Mora Castrillon
发明人： Thorsten Gustav , Paula Mora Castrillon
IPC分类号： A23G3/00 , A23G3/50 , A23G1/00 , A23G1/54 , A23G3/34
CPC分类号： A23G3/50 , A23G1/0053 , A23G1/0069 , A23G1/0076 , A23G1/54 , A23G1/545 , A23G3/0029 , A23G3/004 , A23G3/0074
摘要： A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.

6. 发明申请

US20140220229A1 METHOD FOR MANUFACTURING A CONFECTIONERY SHELL 有权
标题翻译：用于制造CONFECTIONERY壳的方法
公开(公告)号：US20140220229A1
公开(公告)日：2014-08-07
申请号：US14131192
申请日：2012-07-03
申请人： Thorsten Gustav , Paula Mora Castrillon
发明人： Thorsten Gustav , Paula Mora Castrillon
IPC分类号： A23G3/34 , A23G3/50
CPC分类号： A23G3/50 , A23G1/0053 , A23G1/0069 , A23G1/0076 , A23G1/54 , A23G1/545 , A23G3/0029 , A23G3/004 , A23G3/0074
摘要： A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.
摘要翻译：提供了使用冷冲压制造糖果壳的方法。该方法还可用于制造包含夹杂物的多层糖果壳和/或糖果壳。刮擦装置在两个或更多个不同的向外方向上在模腔的边界上向外通过。

7. 发明申请

US20110280996A1 Method For Manufacturing A Multi-Layered Confectionery Shell 审中-公开
标题翻译：制造多层糖果壳的方法
公开(公告)号：US20110280996A1
公开(公告)日：2011-11-17
申请号：US13107578
申请日：2011-05-13
申请人： Thorsten Gustav , Sandra Bauer , Michael Schulz
发明人： Thorsten Gustav , Sandra Bauer , Michael Schulz
IPC分类号： A23G3/54
CPC分类号： A23G1/0076 , A23G1/0069 , A23G1/54 , A23G1/545 , A23G3/008
摘要： A method for manufacturing a multi-layered confectionery shell is provided. The method includes depositing a first edible liquid into a mould cavity, depositing at least one other edible liquid onto the first edible liquid in the mould cavity, and pressing the edible liquids in the mould cavity using a stamp having a surface temperature below the solidification temperature of each of the edible liquids to form at least two shell layers. The ratio of the apparent viscosity of each edible liquid having one or more other edible liquids deposited directly thereon to the apparent viscosity of said other edible liquid(s) is 0.8 or less or 1.5 or more, the viscosities of the liquids being measured at a shear rate of 5 s−1 and at a liquid temperature of 40° C. A multi-layered confectionery shell obtainable by this method is also provided.
摘要翻译：提供了一种制造多层糖果壳的方法。该方法包括将第一可食用液体沉积到模腔中，将至少一种其它可食用液体沉积在模腔中的第一可食用液体上，并使用具有低于凝固温度的表面温度的压模将模具腔中的可食用液体压制的每种可食用液体以形成至少两个壳层。在其上直接沉积有一种或多种其它可食用液体的每种食用液体的表观粘度与所述其它可食用液体的表观粘度之比为0.8或更小或1.5或更高，所述液体的粘度在剪切速率为5s-1，液温为40℃。还提供了可通过该方法获得的多层糖果壳。

8. 发明申请

US20140328986A1 METHOD FOR MANUFACTURING A CONFECTIONERY PRODUCT 审中-公开
标题翻译：制造商品的方法
公开(公告)号：US20140328986A1
公开(公告)日：2014-11-06
申请号：US14131194
申请日：2012-07-02
申请人： Michael Weers , Thorsten Gustav , Özlem Özmutlu Karslioglu
发明人： Michael Weers , Thorsten Gustav , Özlem Özmutlu Karslioglu
IPC分类号： A23G1/00
CPC分类号： A23G1/0066 , G06F16/24561
摘要： The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass; wherein the primary package is impervious to both the confectionery mass and the liquid.
摘要翻译：本发明提供一种生产糖果产品的方法，包括以下步骤：（i）在与糖果块直接接触的初级包装内密封未固化糖果块; 和（ii）将含有未固化糖果块的初级包装浸入温度低于糖果块的凝固温度的液体中以固化糖果块; 其中所述初级包装对于所述糖果块和液体都是不透过的。

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