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1. 发明申请

US20180146693A2 A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT 审中-公开
公开(公告)号：US20180146693A2
公开(公告)日：2018-05-31
申请号：US15521652
申请日：2015-10-26
申请人： AAK AB (publ)
发明人： Bjarne JUUL
IPC分类号： A23G1/54 , A23G7/02 , A23G1/04 , A23G1/36 , A23G1/30
CPC分类号： A23G1/54 , A23G1/0006 , A23G1/04 , A23G1/305 , A23G1/36 , A23G3/0065 , A23G7/0093 , A23G7/02 , A23G2220/20
摘要： The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least one of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said in line heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

2. 发明申请

US20170290355A1 A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT 审中-公开
公开(公告)号：US20170290355A1
公开(公告)日：2017-10-12
申请号：US15521652
申请日：2015-10-26
申请人： AAK AB (publ)
发明人： Bjarne JUUL
IPC分类号： A23G1/54 , A23G1/30 , A23G1/36 , A23G7/02 , A23G1/04
CPC分类号： A23G1/54 , A23G1/0006 , A23G1/04 , A23G1/305 , A23G1/36 , A23G3/0065 , A23G7/0093 , A23G7/02 , A23G2220/20
摘要： The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

3. 发明申请

US20090183642A1 Tempering Channel for Confectioneries and Method of Operating It 有权
标题翻译：糖果的回味渠道和操作方法
公开(公告)号：US20090183642A1
公开(公告)日：2009-07-23
申请号：US12338016
申请日：2008-12-18
申请人： Rudiger BLASING
发明人： Rudiger BLASING
IPC分类号： A47J43/00 , F25B49/00 , F25D25/04
CPC分类号： A23G7/02 , A23G7/0093
摘要： A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16). The second tempering apparatus (14) directly act upon the lower part (12) of the conveyor belt (5) in a way that the conveyor belt (5) is tempered to affain a specific temperature in response to a signal of the control unit (16) derived from the signal of the sensor (15).
摘要翻译：用于回火糖果（4）的回火通道（1）包括回火通道（2）和具有上部（11）和下部（12）的输送带（5）。传送位置（8）位于传送带（5）处。糖果（4）到达传送位置（8）以放置在传送带（5）的上部（11）上。传送带（5）将糖果（4）运送通过回火隧道（2）。第一回火设备（6）在糖果（4）运送通过回火隧道（2）时，使其变质。回火通道（1）包括控制单元（16）和感测传送带（5）的下部（12）的温度的至少一个传感器（15）。传感器（15）连接到控制单元（16），以根据感测到的温度将信号传输到控制单元（16）。第二回火装置（14）连接到控制单元（16）。第二回火设备（14）直接作用在输送带（5）的下部（12）上，使输送带（5）回火以响应于控制单元的信号 16）从传感器（15）的信号导出。

4. 发明申请

US20140030410A1 Apparatus and Method for Producing Chocolate Cores 有权
标题翻译：生产巧克力糖的装置和方法
公开(公告)号：US20140030410A1
公开(公告)日：2014-01-30
申请号：US13952732
申请日：2013-07-29
申请人： CHOCOTECH GmbH
发明人： Birk Hochapfel , Erhard Hilker
IPC分类号： A23G1/00 , A23G1/20
CPC分类号： A23G1/0063 , A23G1/20 , A23G1/202 , A23G1/205 , A23G1/206 , A23G1/207 , A23G1/208 , A23G3/0025 , A23G3/007 , A23G3/0252 , A23G3/0257 , A23G3/0289 , A23G7/0093
摘要： An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).
摘要翻译：一种用于制造含脂糖果块的芯（33）的装置（1）包括模制装置（20）和单独的冷却装置（5）。模制装置（20）被冷却并用于模制芯（33）。模制设备（20）包括两个包括多个印模（25）的成型辊（23,24）。成型辊（23,24）沿相反方向驱动。印模（25）将液体糖果块质量流入印模（25）以形成芯（33）。冷却装置（5）包括冷却辊（6），并设置在成形装置（20）的上游。

5. 发明授权

US08056470B2 Tempering channel for confectioneries 有权
标题翻译：糖果的回味渠道
公开(公告)号：US08056470B2
公开(公告)日：2011-11-15
申请号：US12338016
申请日：2008-12-18
申请人： Rüdiger Bläsing
发明人： Rüdiger Bläsing
IPC分类号： A23G7/02
CPC分类号： A23G7/02 , A23G7/0093
摘要： A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16). The second tempering apparatus (14) directly act upon the lower part (12) of the conveyor belt (5) in a way that the conveyor belt (5) is tempered to attain a specific temperature in response to a signal of the control unit (16) derived from the signal of the sensor (15).
摘要翻译：用于回火糖果（4）的回火通道（1）包括回火通道（2）和具有上部（11）和下部（12）的输送带（5）。传送位置（8）位于传送带（5）处。糖果（4）到达传送位置（8）以放置在传送带（5）的上部（11）上。传送带（5）将糖果（4）运送通过回火隧道（2）。第一回火设备（6）在糖果（4）运送通过回火隧道（2）时，使其变质。回火通道（1）包括控制单元（16）和感测传送带（5）的下部（12）的温度的至少一个传感器（15）。传感器（15）连接到控制单元（16），以根据感测到的温度将信号传输到控制单元（16）。第二回火装置（14）连接到控制单元（16）。第二回火设备（14）直接作用在输送带（5）的下部（12）上，使输送带（5）回火以响应于控制单元的信号而达到特定温度 16）从传感器（15）的信号导出。

6. 发明申请

US20110052756A1 CHEWING GUM MANUFACTURE 有权
公开(公告)号：US20110052756A1
公开(公告)日：2011-03-03
申请号：US12988278
申请日：2009-04-17
申请人： Martin R. Cervenka , Dennis W. Rybolt , Scott G. Brown , Mariano V. Artiaga
发明人： Martin R. Cervenka , Dennis W. Rybolt , Scott G. Brown , Mariano V. Artiaga
IPC分类号： A23G4/18 , A23G4/04
CPC分类号： A23G4/02 , A23G4/04 , A23G7/0093 , B29C47/0021 , B29L2007/002
摘要： A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions.
摘要翻译：通过将具有加热的口香糖组合物的粘性表面的板坯挤压到移动的输送机上，形成口香糖薄片，而基本上不使用粉末状的不粘剂; 在输送机上充分冷却板坯的表面; 并且使板坯从输送机通过至少一个冷却辊，以形成具有预定尺寸的口香糖片。

7. 发明申请

US20030152678A1 Method of chocolate coating soft confectionery centers 有权
标题翻译：巧克力软糖糕点中心的方法
公开(公告)号：US20030152678A1
公开(公告)日：2003-08-14
申请号：US10342917
申请日：2003-01-15
申请人： Mars, Incorporated
发明人： Kevin Rabinovitch , Shane Benedict
IPC分类号： A23G001/00
CPC分类号： A23G7/0093 , A23G3/0095
摘要： The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0null C. to about 15null C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36null C. to about 50null C.; and cooling the chocolate covered soft confectionery centers.
摘要翻译：本发明涉及用巧克力涂覆软糖果中心的方法。该方法包括以下步骤：将具有约0℃至约15℃的床温度的软糖食中心混合; 将巧克力施加到软糖糕点中心，其中巧克力的温度为约36℃至约50℃; 并冷却巧克力覆盖的软糖糕点。

8. 发明申请

US20030087021A1 Candy mix and method for preparing a hard candy 审中-公开
标题翻译：糖果混合和准备硬糖的方法
公开(公告)号：US20030087021A1
公开(公告)日：2003-05-08
申请号：US10236134
申请日：2002-09-06
发明人： Robert W. Wood , Maureen E. Lennon
IPC分类号： A23G003/00
CPC分类号： A23G3/346 , A23G3/0025 , A23G3/0027 , A23G3/004 , A23G7/0093 , A23G2200/00 , A23G2200/06
摘要： A candy mix for preparing hard candies, in particular, is preferably in the form of a dry, free-flowing powder having a melting point of less than about 250null F. and comprises fructose, a food acid and flavor. A mix as defined is added to a molding cavity of a mold, preferably a stick is inserted into the molding cavity before or after the mix is added, the mold is closed, the contents of the mold are heated, the mold and its contents are cooled and the temperature of the contents are sensed directly or indirectly to assure safety before the mold is opened.
摘要翻译：特别是用于制备硬糖的糖果混合物优选为具有小于约250°F熔点的干燥，自由流动的粉末的形式，并且包含果糖，食用酸和风味剂。将定义的混合物加入到模具的模制腔中，优选在添加混合物之前或之后将棒粘合到模腔中，模具关闭，模具的内容物被加热，模具及其内容物是冷却，直接或间接检测内容物的温度，以确保模具打开前的安全。

9. 发明申请

US20170049123A1 SYSTEM FOR PRODUCING CHOCOLATE-BASED ARTICLES 有权
标题翻译：生产基于巧克力的文章的制度
公开(公告)号：US20170049123A1
公开(公告)日：2017-02-23
申请号：US15119736
申请日：2014-02-20
申请人： SANDVIK FINANCE B.V.
发明人： F.W.A. LAURIJSSEN
IPC分类号： A23G1/20 , A23G7/00 , A23G7/02 , A23G1/00
CPC分类号： A23G1/205 , A23G1/005 , A23G1/0063 , A23G1/0093 , A23G7/0093 , A23G7/02
摘要： A system for producing chocolate-based articles in solidifying form includes a transportation system having at least a first conveyor belt looped around at least a first and second axes. A dispensing unit is arranged to dispense chocolate mass in liquid form along an outer surface of a top load carrying side of the at least first conveyor belt. The at least one conveyor belt is arranged for transporting the chocolate mass through at least one cooling chamber at a predetermined speed along a first and a second cooling path, which may be positioned opposite one another. The system may further include a release mechanism positioned along the second cooling path for releasing the chocolate mass from an outer surface of the bottom load carrying side of the at least first conveyor belt.
摘要翻译：用于生产固化形式的巧克力制品的系统包括具有至少围绕至少第一和第二轴线环绕的第一输送带的运输系统。分配单元布置成沿着至少第一传送带的顶部承载侧的外表面分配液体形式的巧克力块。所述至少一个传送带布置成沿着可以彼此相对定位的第一和第二冷却路径以预定速度将巧克力块输送通过至少一个冷却室。该系统还可以包括沿着第二冷却路径定位的释放机构，用于从至少第一传送带的底部承载侧的外表面释放巧克力块。

10. 发明授权

US09055754B2 Chewing gum manufacture 有权
标题翻译：口香糖制造
公开(公告)号：US09055754B2
公开(公告)日：2015-06-16
申请号：US12988278
申请日：2009-04-17
申请人： Martin R. Cervenka , Dennis W. Rybolt , Scott G. Brown , Mariano V. Artiaga
发明人： Martin R. Cervenka , Dennis W. Rybolt , Scott G. Brown , Mariano V. Artiaga
IPC分类号： A23G4/18 , A23G4/04 , A23G4/02 , A23G7/00
CPC分类号： A23G4/02 , A23G4/04 , A23G7/0093 , B29C47/0021 , B29L2007/002
摘要： A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions.
摘要翻译：通过将具有加热的口香糖组合物的粘性表面的板坯挤压到移动的输送机上，形成口香糖薄片，而基本上不使用粉末状的不粘剂; 在输送机上充分冷却板坯的表面; 并且使板坯从输送机通过至少一个冷却辊，以形成具有预定尺寸的口香糖片。

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