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1. 发明公开

US20230337695A1 METHOD FOR PRODUCING CENTRE FILLED GUMMIES COMPRISING FILLINGS 审中-公开
公开(公告)号：US20230337695A1
公开(公告)日：2023-10-26
申请号：US18025503
申请日：2021-10-29
申请人： ROUSSELOT BV
发明人： Ivo VERHEYE , Claude CAPDEPON , Jeff DAELMAN
IPC分类号： A23G3/54 , A23G3/34 , A23G3/42 , A23G3/36 , A23G3/48 , A61K9/00 , A61K35/644 , A61K31/375 , A61K47/42 , A61K31/192 , A61K33/26
CPC分类号： A23G3/54 , A23G3/0072 , A23G3/42 , A23G3/368 , A23G3/48 , A61K9/0056 , A61K35/644 , A61K31/375 , A61K47/42 , A61K31/192 , A61K33/26
摘要： The present invention provides a method for producing a seamless centre filled gummy; wherein the filling comprises at least one active ingredient; the method comprising the steps of: 1) preparing a gelatinous shell composition by a first gelatine product in water to form a first gelatine solution; 2) preparing a filling composition, wherein the filling composition comprises at least one bulking agent and one or more active ingredients dissolved or suspended in said filling composition; 3) depositing the gelatinous shell composition and the filling composition within the same timeframe; 4) setting the deposited gelatinous shell composition; wherein the temperature Tinner of the filling composition upon deposition is at most 45° C., and wherein the viscosity of the filling composition upon deposition ranges between 500 and 30000 mPa·s. The invention further provides seamless centre filled gummy comprising an active ingredient, which may be produced by the inventive method.

2. 发明申请

US20130216661A1 MULTI-REGION CONFECTIONERY 审中-公开
标题翻译：多区域会议
公开(公告)号：US20130216661A1
公开(公告)日：2013-08-22
申请号：US13701196
申请日：2011-06-01
申请人： Vesselin D. Miladinov , Cesar Carlos Elejalde , Jesse kiefer , Bharat Jani , Kishor Kabse , Matthew Allan Beam , Allen Aldridge , Jianping Chao , Osamu Takita , Yuzuru Mitsui , Hiroshi Segawa , Krishna Mohan Adivi
发明人： Vesselin D. Miladinov , Cesar Carlos Elejalde , Jesse kiefer , Bharat Jani , Kishor Kabse , Matthew Allan Beam , Allen Aldridge , Jianping Chao , Osamu Takita , Yuzuru Mitsui , Hiroshi Segawa , Krishna Mohan Adivi
IPC分类号： A23G3/34
CPC分类号： A23G3/343 , A23G1/54 , A23G3/0065 , A23G3/0068 , A23G3/0072 , A23G3/34 , A23G3/36 , A23G3/42 , A23G3/54 , A23G4/025 , A23G4/062 , A23G4/10 , A23G4/20 , A23L29/269 , A23P30/20 , A23V2002/00 , A23V2250/5026 , A23V2250/5036 , A23V2250/51082 , A23V2250/642 , A23V2250/154 , A23V2250/02 , A23V2250/24 , A23V2250/5086 , A23V2250/6416 , A23V2250/2482 , A23V2250/242 , A23V2250/264 , A23V2250/6406 , A23V2250/628 , A23V2250/18 , A23V2200/222 , A23V2250/5432 , A23V2250/6412 , A23V2250/64 , A23V2250/6418
摘要： A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.
摘要翻译：面团状糖果材料包含固体颗粒，液体和扩散控制器。面团状糖果材料是喷涂涂料的有效替代品，并且可以应用于可食用的基质如糖果或口香糖以形成层状糖果。还描述了形成层状甜食的方法和装置。

3. 发明申请

US20130064930A1 MULTILAYER FOOD PRODUCT AND METHOD FOR PREPARING SAME 审中-公开
标题翻译：多层食品及其制备方法
公开(公告)号：US20130064930A1
公开(公告)日：2013-03-14
申请号：US13645350
申请日：2012-10-04
申请人： NESTEC S.A.
发明人： Jean-Jacques Moreau , Marion Hofmann , Jean-Emmanuel Serre
IPC分类号： A23P1/08 , B65B1/04
CPC分类号： B65B1/04 , A23C9/1307 , A23C9/1315 , A23C9/133 , A23C9/1542 , A23C9/1544 , A23C2270/05 , A23G3/0072 , A23G3/0097 , A23G3/203 , A23G3/28 , A23L9/12 , A23L19/09 , A23P20/15 , A23P20/20
摘要： The invention concerns a multilayer food product and a method for obtaining a multilayer food product which includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a low viscosity and the upper layer has a uniform distribution.
摘要翻译：本发明涉及一种多层食品和一种获得多层食品的方法，所述多层食品包括至少一个下层和一层上述热稳定的食品组分，其中下层具有低粘度，上层具有均匀的分布。

4. 发明授权

US08071151B2 Dual deposit stencil assembly 有权
标题翻译：双沉淀模板装配
公开(公告)号：US08071151B2
公开(公告)日：2011-12-06
申请号：US10369363
申请日：2003-02-18
申请人： Keith E. Wilkey
发明人： Keith E. Wilkey
IPC分类号： A21D13/08
CPC分类号： A23G3/0072 , A21C9/04 , A21C15/002 , A23G3/0091 , A23G3/203
摘要： A dual deposit stencil apparatus for discharging filler materials onto parallel lanes of base cakes comprises a stencil tube having two inlet openings, one communicating with a source of first filler material, and the other communicating with a source of second filler material. The stencil tube has four discharge openings therein. A stencil carried on the stencil tube has pairs of openings therein for receiving two filler materials. Provided in the stencil tube are a first shutoff valve and a second shutoff valve. First and second actuating mechanisms control the shut off valves and are coordinated to simultaneously provide first and second filler material to each pair of openings in the stencil. A wire mechanism cooperates with the stencil for simultaneously removing the first and second filler materials from each pair of openings.
摘要翻译：用于将填充材料排放到基座平行通道上的双沉积模板装置包括具有两个入口开口的模板管，一个与第一填充材料源连通，另一个与第二填料材料源连通。模板管在其中具有四个排出口。在模板管上承载的模版在其中具有一对开口以容纳两种填充材料。在模板管中设置有第一截止阀和第二截止阀。第一和第二致动机构控制截止阀并被协调以同时向模板中的每对开口提供第一和第二填充材料。丝线机构与模板协同工作，以同时从每对开口去除第一和第二填料。

5. 发明申请

US20070237869A1 DECORATIVE CONFECTIONERY AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：装饰配方及其制造方法
公开(公告)号：US20070237869A1
公开(公告)日：2007-10-11
申请号：US11697503
申请日：2007-04-06
申请人： Tokuji Akutagawa
发明人： Tokuji Akutagawa
IPC分类号： A23G3/28
CPC分类号： A23G3/28 , A23G1/54 , A23G3/0072 , A23G3/0089 , A23G3/0097 , A23G3/2092 , A23G3/54 , B41J3/407
摘要： A decorative confectionery product is provided by forming an aqueous edible coating layer 2 on the top an edible base material 1 having an oil-containing surface, and subsequent forming of an image 3 through printing on the coating layer 2. The edible base material may be chocolate, the coating layer 2 may be formed through silk screen printing, and printing may be ink-jet printing. By use of the present invention, clear images can be formed on the top surface of a confectionery product which contains an oil-containing edible base material, because aqueous edible ink is employed.
摘要翻译：通过在具有含油表面的可食用基材1的顶部上形成含水可食用涂层2，然后通过在涂层2上印刷形成图像3来提供装饰性糖果产品。可食用基材可以是巧克力，涂层2可以通过丝网印刷形成，并且印刷可以是喷墨印刷。通过使用本发明，由于使用含水可食用油墨，因此可以在含有含油食用基料的糖果产品的顶面上形成清晰的图像。

6. 发明申请

US20070196548A1 PROCESS FOR MODIFIED PRODUCTION OF FILLED ONE-SHOT CONFECTIONERY PRODUCTS 审中-公开
标题翻译：填充一次成型产品的改造工艺
公开(公告)号：US20070196548A1
公开(公告)日：2007-08-23
申请号：US11676411
申请日：2007-02-19
申请人： Ralph Schmidt , Christian Jung
发明人： Ralph Schmidt , Christian Jung
IPC分类号： A23G3/20
CPC分类号： A23G1/0066 , A23G1/206 , A23G3/0072 , A23G3/0074 , A23G3/2038
摘要： Process for making a filled confectionery product, in particular a filled chocolate product, using a modified one-shot process to add a filling material and a cover material to a pre-made shell material. The modified one-shot process deposits an edible filling and an edible material into an edible shell that is previously manufactured. The filling material may comprise water-based fillings and fat-based fillings. The edible shell and cover material may comprise chocolate, candy, caramel, toffee, or similar edible materials. The one-shot depositor deposits the edible filling and the edible material substantially simultaneously into the edible shell. The edible filling becomes encased in the edible shell and the edible material forms a covering on the open end of the edible shell to form the filled confectionery product.
摘要翻译：使用改进的一次性方法制造填充的糖果产品，特别是填充的巧克力产品的方法，以将填充材料和覆盖材料添加到预制的壳材料中。改进的单次处理将可食用填充物和可食用材料沉积在先前制造的可食用壳中。填充材料可以包括水基填充物和基于脂肪的填充物。可食用的壳和覆盖材料可以包括巧克力，糖果，焦糖，太妃糖或类似的可食用材料。一次性储存器可食用填充物和可食用食物基本上同时放入食用壳中。可食用的填充物被包裹在可食用的壳中，可食用的食物在可食用的壳的开口端形成覆盖物以形成填充的糖果产品。

7. 发明申请

US20060204626A1 Method and apparatus for decorating confectioneries 审中-公开
标题翻译：装饰糖果的方法和装置
公开(公告)号：US20060204626A1
公开(公告)日：2006-09-14
申请号：US11073859
申请日：2005-03-08
申请人： Michael Talbot
发明人： Michael Talbot
IPC分类号： A23G3/28
CPC分类号： A23G1/507 , A23G1/0063 , A23G1/0066 , A23G1/0076 , A23G1/21 , A23G1/50 , A23G1/54 , A23G1/545 , A23G3/0063 , A23G3/007 , A23G3/0072 , A23G3/0085 , A23G3/0089 , A23G3/0097 , A23G3/20 , A23G3/28 , A23G3/50 , A23G3/54 , A23G3/545 , A23G3/566 , A23G9/44 , A23G9/48 , A23G9/506
摘要： The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating materials are loaded in the applicator device, which is placed adjacent an inner surface of the edible shell or a hollow shell-shaped support, and the spindle and applicator device are spun at a rotational speed sufficient to dispense the particulates or liquid materials out of the applicator device against the inner surface of the shell or support. The present spinning applicator device can apply any kind of particulate inclusion(s) in a portion of a shell, and create visually distinctive patterns of particulates or liquid coating materials that adhere on the surfaces of a shell, and therefore may be used to enhance texture, flavor, and/or appearance of a wide variety of confectionery products.
摘要翻译：本发明涉及使用包括细长主轴和施加器装置的纺丝装置将装饰图案或颗粒夹杂物引入到可食用壳的一部分中。颗粒或液体涂层材料装载在施放器装置中，该装置邻近可食用壳体的内表面或中空的壳状支撑件放置，并且主轴和涂敷装置以足以分配微粒或液体的旋转速度旋转涂抹器装置外的材料抵靠壳体或支撑体的内表面。本发明的纺丝施加装置可以在外壳的一部分中施加任何种类的颗粒夹杂物，并且产生附着在壳体表面上的视觉上独特的微粒或液体涂层材料图案，因此可用于增强纹理，风味和/或外观各种各样的糖果产品。

8. 发明申请

US20030232113A1 Method and apparatus for making chocolate covering layers 审中-公开
标题翻译：制作巧克力覆盖层的方法和装置
公开(公告)号：US20030232113A1
公开(公告)日：2003-12-18
申请号：US10390663
申请日：2003-03-19
发明人： Jacob Christian Refer
IPC分类号： A23G001/00
CPC分类号： A23G1/0063 , A23G1/0069 , A23G1/0076 , A23G1/205 , A23G1/206 , A23G1/21 , A23G3/007 , A23G3/0072 , A23G3/0074 , A23G3/008 , A23G3/0091
摘要： Plungers (24) having a pressing surface (27) onto which no lubricant is applied are immersed into contact with corresponding-covering layers (19) of chocolate mass thereby being pressed into shape. The temperature of the pressing surfaces (27) is kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface of the plunger and inwardly through the chocolate layer. Contamination of the plungers and the edible chocolate articles with lubricant remains is completely avoided and the surfaces of the covering layers are simply an identical nullprintnull of the geometry of the plunger surface.
摘要翻译：将没有施加润滑剂的按压面（27）的柱塞（24）浸入与巧克力块的相应的覆盖层（19）接触，从而被压制成形。按压表面（27）的温度在压制期间保持在巧克力块的凝固温度以下。巧克力在结晶时迅速凝固，其表面与柱塞的压制表面接触并向内通过巧克力层。柱塞和可食用的巧克力制品与润滑剂残留物的污染被完全避免，并且覆盖层的表面简单地与柱塞表面几何形状相同的“印刷”。

9. 发明申请

US20140248401A1 DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING 审中-公开
标题翻译：沉积硬壳和软木中心糖果和制作方法
公开(公告)号：US20140248401A1
公开(公告)日：2014-09-04
申请号：US14276673
申请日：2014-05-13
申请人： Richard Alimenti
发明人： Richard Alimenti
IPC分类号： A23G3/34 , A23G3/02 , A23G3/54
CPC分类号： A23G3/0027 , A23G3/0044 , A23G3/0072 , A23G3/0091 , A23G3/0252 , A23G3/54 , A23G3/563
摘要： A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method and apparatus incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.
摘要翻译：硬糖，即棒棒糖，吮吸者或类似的糖果食物，以及通过沉积制造工艺制备和包装它的方法，其产生多色和多风味的棒棒糖，其颜色和风味完全通过棒棒糖体和硬壳并且在最终包装中是可见的，特别是涉及一种双重沉积方法和装置，其将软耐嚼中心并入沉积的棒棒糖体中，该柔软中心完全被来自硬外糖壳的稠度和粘度所包围。

10. 发明申请

US20070172565A1 Method and system for molding chocolate utilizing an air knife and products made 有权
标题翻译：使用气刀成型巧克力的方法和系统
公开(公告)号：US20070172565A1
公开(公告)日：2007-07-26
申请号：US11410207
申请日：2006-04-25
申请人： John Kaiser , Dale Slesser , Dominic Diperna , Richard Morgan , Rick Floyd , Robert Parker , Robert Harvey
发明人： John Kaiser , Dale Slesser , Dominic Diperna , Richard Morgan , Rick Floyd , Robert Parker , Robert Harvey
IPC分类号： A23G3/02
CPC分类号： A23G3/007 , A23G3/0072 , A23G7/0093
摘要： Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
摘要翻译：在冷却之前，使用气刀来从放置在模托盘中的糖果装满的巧克力，优选中心填充的巧克力中，优选地使用一次存放器去除气泡。使用该方法和装置，可以制造新的糖果产品，包括一次沉淀的焦糖填充的暗巧克力。

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