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1. 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.

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。

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。

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