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1. 发明公开

EP0775446A2 Composite fat based confectionery and process for making the same 失效
标题翻译： Verfahren zur Herstellung eines Komposit-Konfekts auf Basis von Fett
公开(公告)号：EP0775446A2
公开(公告)日：1997-05-28
申请号：EP96202835.3
申请日：1996-10-11
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Beckett, Stephen Thomas , Mackley, Malcolm Robert , Jury, Mark
IPC分类号： A23G1/00 , A23G1/20
CPC分类号： A23G1/54 , A23G1/202 , A23G3/2015 , A23G3/54
摘要： A structured chocolate or fat-containing confectionery material and a process for its production a which comprises feeding a chocolate or a fat-containing confectionery material into an extrusion device and applying pressure to the chocolate or fat-containing confectionery material upstream of a flow constriction provided with a plurality of forming pins to extrude the chocolate or fat-containing confectionery material in the form of a continuous mass having substantially longitudinal passages characterised in that the chocolate or fat-containing confectionery material is extruded in a solid or semi-solid non-pourable or non-flowable state.
摘要翻译：一种结构化的巧克力或含脂肪糖果材料及其生产方法，其包括将巧克力或含脂肪的糖食材料喂入挤出装置并向所提供的流动收缩部分上游的巧克力或含脂肪糖食材料施加压力具有多个成形销以挤出具有基本纵向通道的连续块形式的巧克力或含脂肪的糖食材料，其特征在于将巧克力或含脂肪的糖食材料挤出为固体或半固体不可倾倒或不可流动状态。

2. 发明公开

EP0775446A3 Composite fat based confectionery and process for making the same 失效
标题翻译：基于脂肪和制造过程的复合糖食
公开(公告)号：EP0775446A3
公开(公告)日：1999-09-15
申请号：EP96202835.3
申请日：1996-10-11
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Beckett, Stephen Thomas , Mackley, Malcolm Robert , Jury, Mark
IPC分类号： A23G1/00 , A23G1/20
CPC分类号： A23G1/54 , A23G1/202 , A23G3/2015 , A23G3/54
摘要： A structured chocolate or fat-containing confectionery material and a process for its production a which comprises feeding a chocolate or a fat-containing confectionery material into an extrusion device and applying pressure to the chocolate or fat-containing confectionery material upstream of a flow constriction provided with a plurality of forming pins to extrude the chocolate or fat-containing confectionery material in the form of a continuous mass having substantially longitudinal passages characterised in that the chocolate or fat-containing confectionery material is extruded in a solid or semi-solid non-pourable or non-flowable state.

3. 发明公开

EP0820701A2 Extrusion of chocolate 失效
标题翻译：挤压冯Schokoladenmasse
公开(公告)号：EP0820701A2
公开(公告)日：1998-01-28
申请号：EP97111239.6
申请日：1997-07-04
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Jury, Mark , Mackley, Malcolm Robert , Crook, Simon John
IPC分类号： A23G1/20
CPC分类号： A23G3/2015 , A23G1/105 , A23G1/202
摘要： A process for plastically extruding a fat-containing confectionery material which comprises feeding the fat containing confectionery material into an extruder and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid nonpourable form upstream of a flow constriction whereby the temperature, pressure, contraction ratio and extrusion rate are such that the fat-containing confectionery material is extruded and remains in a substantially solid or semi-solid nonpourable form to produce an axially homogeneous extruded product having a cross section that is of substantially the same profile as the die exit of the extruder, which is capable of retaining its shape and which has a temporary flexibility or plasticity enabling it to be physically manipulated, cut or plastically deformed before losing its flexibility or plasticity characterised in that a vacuum is applied to the fat-containing confectionery material upstream of the flow constriction.
摘要翻译：一种用于塑性挤出含脂肪的糖食材料的方法，其包括将含脂肪的糖食材料喂入挤压机中，并以基本上固体或半固体不可渗透的形式向含脂肪糖食材料施加压力，所述形式在流动收缩部分的上游，压力，收缩比和挤出速率使得含脂肪的糖食材料被挤出并保持基本上为固体或半固体不可燃形式，以产生轴向均匀的挤出产品，其横截面基本上与挤出机的模具出口能够保持其形状并且具有暂时的柔性或塑性，使其能够在失去其柔性或塑性之前被物理地操纵，切割或塑性变形，其特征在于，将真空施加到脂肪 - 含有糖果材料在流动收缩的上游。

4. 发明公开

EP0776608A3 Chocolate forming 失效
标题翻译：巧克力模具
公开(公告)号：EP0776608A3
公开(公告)日：1999-07-14
申请号：EP96202833.8
申请日：1996-10-11
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Beckett, Stephen , Mackley, Malcolm Robert , Jury, Mark
IPC分类号： A23G1/20
CPC分类号： A23G1/203 , A23G1/20 , A23G1/202 , B29C43/46 , B29C2043/463 , B29C2043/465 , B29C2043/468 , B30B11/16
摘要： A process for forming an extruded fat-containing confectionery material which comprises feeding the fat containing confectionery material into an extrusion device and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid non-pourable or non-flowable form upstream of a flow constriction whereby the temperature, pressure, contraction ratio and extrusion rate are such that the fat-containing confectionery material is extruded substantially isothermally and remains in a substantially solid or semi-solid non-pourable or non-flowable form and which has a temporary flexibility or plasticity, characterised in that, while the extruded product exhibits the temporary flexibility, the extruded product is compression moulded, pressed or deformed into the desired shape.

5. 发明公开

EP0776608A2 Chocolate forming 失效
标题翻译： Schokoladeformen
公开(公告)号：EP0776608A2
公开(公告)日：1997-06-04
申请号：EP96202833.8
申请日：1996-10-11
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Beckett, Stephen , Mackley, Malcolm Robert , Jury, Mark
IPC分类号： A23G1/20
CPC分类号： A23G1/203 , A23G1/20 , A23G1/202 , B29C43/46 , B29C2043/463 , B29C2043/465 , B29C2043/468 , B30B11/16
摘要： A process for forming an extruded fat-containing confectionery material which comprises feeding the fat containing confectionery material into an extrusion device and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid non-pourable or non-flowable form upstream of a flow constriction whereby the temperature, pressure, contraction ratio and extrusion rate are such that the fat-containing confectionery material is extruded substantially isothermally and remains in a substantially solid or semi-solid non-pourable or non-flowable form and which has a temporary flexibility or plasticity, characterised in that, while the extruded product exhibits the temporary flexibility, the extruded product is compression moulded, pressed or deformed into the desired shape.
摘要翻译：一种用于形成挤出的含脂肪糖果材料的方法，该方法包括将含脂肪的糖食材料喂入挤出装置中，并以基本上固体或半固体不可倾倒或不可流动的形式向上述脂肪包装糖食材料施加压力的流动收缩，其中温度，压力，收缩率和挤出速率使得含脂肪的糖食材料基本上等温挤出并保持基本上为固体或半固体不可倾倒或不可流动的形式，并且具有暂时的柔韧性或可塑性，其特征在于，当挤出产品呈现暂时的柔韧性时，挤压产品被压模，压制或变形成所需的形状。

6. 发明公开

EP0603467A3 Extrusion process 失效
标题翻译： Strangpressenverfahren。
公开(公告)号：EP0603467A3
公开(公告)日：1995-03-29
申请号：EP93114251.7
申请日：1993-09-06
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Mackley, Malcolm Robert
IPC分类号： A23G1/20 , A23G3/20
CPC分类号： A23G3/2015 , A23G1/18 , A23G1/202 , A23G1/205 , A23G1/207 , A23G3/2023 , A23G3/2061
摘要： A process for plastically extruding a fat-containing confectionery material e.g. chocolate which comprises feeding the fat-containing confectionery material into an extruder barrel (10) and applying pressure of a piston (11) to the fat-containing confectionery material in a substantially solid or semi-solid non-pourable form upstream of a flow constriction of a die (13) at a temperature at which the fat-containing confectionery material is extruded substantially isothermally and remains in a substantially solid or semi-solid non-pourable form to produce an axially homogeneous extruded product having a cross section that is of substantially the same profile as the die exit of the extruder.

7. 发明授权

EP0603467B1 Extrusion process 失效
标题翻译： Strangpressenverfahren
公开(公告)号：EP0603467B1
公开(公告)日：1996-10-16
申请号：EP93114251.7
申请日：1993-09-06
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Mackley, Malcolm Robert
IPC分类号： A23G1/20 , A23G3/20
CPC分类号： A23G3/2015 , A23G1/18 , A23G1/202 , A23G1/205 , A23G1/207 , A23G3/2023 , A23G3/2061

8. 发明公开

EP0603467A2 Extrusion process 失效
标题翻译： Strangpressenverfahren。
公开(公告)号：EP0603467A2
公开(公告)日：1994-06-29
申请号：EP93114251.7
申请日：1993-09-06
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Mackley, Malcolm Robert
IPC分类号： A23G1/20 , A23G3/20
CPC分类号： A23G3/2015 , A23G1/18 , A23G1/202 , A23G1/205 , A23G1/207 , A23G3/2023 , A23G3/2061
摘要： A process for plastically extruding a fat-containing confectionery material e.g. chocolate which comprises feeding the fat-containing confectionery material into an extruder barrel (10) and applying pressure of a piston (11) to the fat-containing confectionery material in a substantially solid or semi-solid non-pourable form upstream of a flow constriction of a die (13) at a temperature at which the fat-containing confectionery material is extruded substantially isothermally and remains in a substantially solid or semi-solid non-pourable form to produce an axially homogeneous extruded product having a cross section that is of substantially the same profile as the die exit of the extruder.
摘要翻译：一种用于塑性挤出含脂肪糖果材料的方法，例如巧克力，其包括将含脂肪的糖食材料喂入挤压机筒（10）中，并将活塞（11）的压力以基本上固体或半固体不可倾倒的形式施加到含脂肪糖果材料上，的模具（13），其中含脂肪糖食材料基本上等温挤出并保持基本上为固体或半固体不可倾倒的形式，以产生轴向均匀的挤出产品，其具有基本上为与挤出机的模具出口相同的轮廓。

9. 发明授权

EP0820701B1 Extrusion of chocolate 失效
标题翻译：巧克力质量的挤出
公开(公告)号：EP0820701B1
公开(公告)日：2002-02-27
申请号：EP97111239.6
申请日：1997-07-04
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Jury, Mark , Mackley, Malcolm Robert , Crook, Simon John
IPC分类号： A23G1/20 , A23G3/20
CPC分类号： A23G3/2015 , A23G1/105 , A23G1/202

10. 发明授权

EP0776608B1 Chocolate forming 失效
标题翻译：巧克力模具
公开(公告)号：EP0776608B1
公开(公告)日：2002-02-27
申请号：EP96202833.8
申请日：1996-10-11
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Beckett, Stephen , Mackley, Malcolm Robert , Jury, Mark
IPC分类号： A23G1/20 , A23G3/02
CPC分类号： A23G1/203 , A23G1/20 , A23G1/202 , B29C43/46 , B29C2043/463 , B29C2043/465 , B29C2043/468 , B30B11/16

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