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1. 发明申请

US20050260329A1 Production of liquid center filled confections 审中-公开
标题翻译：生产液体中心填充的糖果
公开(公告)号：US20050260329A1
公开(公告)日：2005-11-24
申请号：US10977585
申请日：2004-10-29
申请人： Christianita Yusuf , Gerald Cotten , Sigismondo DeTora , Jeffrey Sherman
发明人： Christianita Yusuf , Gerald Cotten , Sigismondo DeTora , Jeffrey Sherman
IPC分类号： A23B4/00 , A23G3/00 , A23G3/02 , A23G3/34 , A23L1/00 , A23P1/00 , A23P1/12
CPC分类号： A23G3/0021 , A23G3/0008 , A23G3/0025 , A23G3/0068 , A23G3/0072 , A23G3/54 , A23P30/25
摘要： Liquid center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform top and bottom walls and little, if any, shell breakage and liquid filling leakage or bleed-out problems. Excessive vertical decentering of the filling caused by substantial differences in specific gravity between the liquid filling component and the shell component and its accompanying production of thin or weak shell walls is substantially reduced or eliminated. A non-gellable liquid filling is deposited vertically off-center within a gellable shell, and the amount of sinking or floating is controlled so as to achieve an at least substantially centered product. The filling migration is limited by rapidly cooling the shell component below its gelling or setting temperature by use of a much colder filling component which itself does not gel or set at low temperatures.
摘要翻译：液体中心填充的甜食，例如胶质或果冻糖果或水果小吃，通过共同沉积到模具中而不用糖果拖尾来连续生产，以获得具有基本上均匀的顶壁和底壁以及几乎没有壳断裂和液体填充泄漏的产品渗出问题。基本上减少或消除了由液体填充部件和壳部件之间的比重的显着差异引起的填充物的过度垂直偏心及其伴随的薄壁或弱壳壁的产生。不可凝胶的液体填充物垂直偏心地沉积在可凝胶壳内，并且控制下沉或浮动的量以便实现至少基本中心的产品。通过使用本身不凝胶或低温设置的较冷的填充组分将壳组分快速冷却至其凝胶化或凝固温度以下来限制填充迁移。

2. 发明申请

US20060034976A1 Dual textured swirled confections 审中-公开
标题翻译：双重纹理旋转糖果
公开(公告)号：US20060034976A1
公开(公告)日：2006-02-16
申请号：US10916798
申请日：2004-08-12
申请人： Gerald Cotten , Christianita Yusuf
发明人： Gerald Cotten , Christianita Yusuf
IPC分类号： A23G3/20
CPC分类号： A23G3/50 , A23G3/0025 , A23G3/52 , A23G3/54
摘要： Dual textured swirled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold. Gellable liquid components having substantially different specific gravities are swirled together to obtain a unique, non-particulated, mousse-like textured product with a swirled or marbleized appearance. The dual textured confections include a first component which is gelled and is substantially aerated and a second component which is gelled and preferably non-aerated. Both of the swirled components are distinct from each other, are present throughout the confection, and are present at the surface of the confection.
摘要翻译：通过共沉积到模具中连续地产生双重纹理旋转的甜食，例如胶质或果冻糖果或水果小吃。将具有基本上不同比重的可凝胶的液体组分旋转在一起以获得具有旋转或大理石外观的独特的，无颗粒状的摩丝状纹理织物。双重纹理糖果包括凝胶化并基本上充气的第一组分和凝胶化并优选非充气的第二组分。两个旋转的组件彼此不同，存在于整个甜食中，并且存在于糖果的表面。

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