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1. 发明申请

US20080166449A1 CONFECTIONERY COMPOSITIONS INCLUDING AN ELASTOMERIC COMPONENT AND A SACCHARIDE COMPONENT 审中-公开
标题翻译： CONFECTIONERY组合物，包括弹性体组分和酸性组分
公开(公告)号：US20080166449A1
公开(公告)日：2008-07-10
申请号：US11926550
申请日：2007-10-29
申请人： Kishor KABSE , Gerald Cotten , Navroz Boghani , Petros Gebreselassie , Mary Robinson , Kristen Schmitz , Janie Cooper , Patricia Reinhart Constance , Jose Amarista , Demetrius Torino McCormick , Scott B. Allison , Colleen M. Kramer
发明人： Kishor KABSE , Gerald Cotten , Navroz Boghani , Petros Gebreselassie , Mary Robinson , Kristen Schmitz , Janie Cooper , Patricia Reinhart Constance , Jose Amarista , Demetrius Torino McCormick , Scott B. Allison , Colleen M. Kramer
IPC分类号： A23G3/00 , A23L1/05 , A23P1/00 , A23P1/12 , A23G4/18 , A23G4/00 , A23G4/10 , B65B25/00 , A23G3/50
CPC分类号： A23G4/20 , A23G3/0065 , A23G3/0068 , A23G3/52 , A23G3/54 , A23G4/043 , A23L27/33 , A61K8/60 , A61Q11/00
摘要： The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.
摘要翻译：本发明涉及包含糖类和口香糖胶基的糖食组合物。

2. 发明申请

US20090142444A1 PARTICULATE COATING PROCESSING 审中-公开
标题翻译：颗粒涂料加工
公开(公告)号：US20090142444A1
公开(公告)日：2009-06-04
申请号：US12277794
申请日：2008-11-25
申请人： Mark Jarrard, JR. , Gerald Cotten , Cesar Elejalde , Thomas Kuncewitch , Frank Luzniak
发明人： Mark Jarrard, JR. , Gerald Cotten , Cesar Elejalde , Thomas Kuncewitch , Frank Luzniak
IPC分类号： A23G4/18 , A23G3/34 , A23G3/54
CPC分类号： A23G3/0085 , A23G3/343 , A23G3/54 , A23G4/062 , A23G4/20 , A23G2200/00 , A23G2220/00 , A23V2002/00 , A23V2200/22 , A23V2250/02 , A23V2200/254 , A23V2250/60
摘要： The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.
摘要翻译：本发明涉及糖果或口香糖组合物的包衣，含有该口香糖组合物的产品和制备方法。更具体地，本发明的涂料组合物可以包括酸共混物。在一些实施方案中，涂料组合物可以是颗粒形式。

3. 发明申请

US20050260317A1 Confection center fill apparatus and method 有权
标题翻译：中心灌装设备和方法
公开(公告)号：US20050260317A1
公开(公告)日：2005-11-24
申请号：US10847733
申请日：2004-05-18
申请人： Gerald Cotten , Donald Mihalich
发明人： Gerald Cotten , Donald Mihalich
IPC分类号： A23B4/00 , A23G3/00 , A23G3/02 , A23G3/34 , A23L1/00 , A23P1/00 , A23P1/12
CPC分类号： A23G3/0068 , A23P30/25
摘要： 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 side walls and little, if any, shell breakage and filler leakage or bleed-out problems. Decentering of the filler and its accompanying production of thin or weak shell walls is avoided by at least substantially preventing excessive flow of a fluid or liquid shell component along a single side of shell introduction into the manifold nozzle or nozzle cavity. At least substantially uniform flow of the shell component in an annular passageway of a co-deposition nozzle assembly may be achieved with an apertured disk insert, a plurality of manifold bores, or opposing shell component entry points to evenly distribute the shell component and prevent or substantially reduce filler leakage or bleed-out.
摘要翻译：中心填充的甜点，如胶质或果冻糖果或水果小吃，通过共同沉积到模具中连续生产，而不需要糖果拖尾即可获得具有基本均匀的侧壁的产品，并且很少（如果有的话）壳断裂和填料泄漏或渗出问题。通过至少基本上防止流体或液体壳体部件沿着壳体引入歧管喷嘴或喷嘴腔体的单侧的过度流动来避免填料及其伴随的薄或弱壳壁的生产。在共沉积喷嘴组件的环形通道中的壳部件的至少基本上均匀的流动可以通过有孔圆盘插入件，多个歧管孔或相对的壳部件入口点来实现，以均匀地分布壳体部件并防止或大大减少填料泄漏或泄漏。

4. 发明申请

US20130224334A1 PARTICULATE COATING PROCESSING 审中-公开
公开(公告)号：US20130224334A1
公开(公告)日：2013-08-29
申请号：US13861506
申请日：2013-04-12
申请人： Mark Jarrard , Gerald Cotten , Cesar Elejalde , Thomas Kuncewitch , Frank Luzniak
发明人： Mark Jarrard , Gerald Cotten , Cesar Elejalde , Thomas Kuncewitch , Frank Luzniak
IPC分类号： A23G3/34 , A23G4/20
CPC分类号： A23G3/0085 , A23G3/343 , A23G3/54 , A23G4/062 , A23G4/20 , A23G2200/00 , A23G2220/00 , A23V2002/00 , A23V2200/22 , A23V2250/02 , A23V2200/254 , A23V2250/60
摘要： The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.

5. 发明申请

US20050281934A1 Dairy-based candy production utilizing plate and frame assembly 审中-公开
标题翻译：使用板和框架组装的基于乳制品的糖果生产
公开(公告)号：US20050281934A1
公开(公告)日：2005-12-22
申请号：US11214430
申请日：2005-08-29
申请人： Gerald Cotten , Brian Hallacker , John Cahill , Kenneth Maas
发明人： Gerald Cotten , Brian Hallacker , John Cahill , Kenneth Maas
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/34 , A23G3/46 , A23L1/05
CPC分类号： A23G3/46 , A23G3/0004 , A23G3/0006 , A23G3/0252 , A23G3/04
摘要： An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight. An apparatus for practicing the method of the present invention is also disclosed.
摘要翻译：连续生产基于乳品的甜食的有效方法可防止加工过程中的蛋白质燃烧和沉淀。该方法包括在第一热交换器中将糖水组合物加热到至少其沸点，在其离开第一热交换器之后将乳制品组分与沸腾的含水糖组合物混合以形成基于乳制品的物质，以及烹饪乳制品在第二热交换器中达到期望的最终温度，而不会在第二热交换器内基本上分离或沉淀蛋白质。第一和第二热交换器优选为板式和框式式热交换器。在进入第二热交换器之前和再次离开第二热交换器之后，乳基物质的固体含量优选增加。煮熟的基于乳制品的物料的固体含量增加至至少约88重量％，优选至少约90重量％。还公开了用于实施本发明的方法的装置。

6. 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。

7. 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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