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1. 发明申请

WO2010089536A8 PROCESS FOR PREPARING CHOCOLATE CRUMB 审中-公开
标题翻译：制备巧克力蛋白的方法
公开(公告)号：WO2010089536A8
公开(公告)日：2011-09-09
申请号：PCT/GB2010000176
申请日：2010-02-03
申请人： CADBURY HOLDINGS LTD , GODFREY GRAHAM , KEOGH ANDREW JOSEPH , JACKSON GRAHAM MAUDSLAY , CHILVER IAN
发明人： GODFREY GRAHAM , KEOGH ANDREW JOSEPH , JACKSON GRAHAM MAUDSLAY , CHILVER IAN
IPC分类号： A23G1/00 , A23G1/04 , A23G1/56
CPC分类号： A23G1/56 , A23G1/0009 , A23G1/0016
摘要： A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.
摘要翻译：巧克力屑制造方法和用于制备巧克力屑的装置。制备巧克力屑的方法包括：a）在反应容器中供应牛奶和糖混合物，或将牛奶和糖混合在一起; b）从反应容器中的混合物中蒸发过量的液体，以形成甜炼乳; c）在步骤（a）和/或（b）期间和/或之后向反应容器中加入可可块/液体; d）使反应容器中的混合物经受使混合物中糖结晶有效的条件; 和e）干燥混合物以形成巧克力屑。该过程是有效的，因为过量液体的初始蒸发发生在用于混合和加工碎屑的组分的相同容器中。在一个实施方案中，所有步骤a至e都发生在单个反应容器中。

2. 发明申请

WO2010112835A3 CONFECTIONERY PRODUCT 审中-公开
标题翻译：糖果产品
公开(公告)号：WO2010112835A3
公开(公告)日：2010-11-25
申请号：PCT/GB2010000615
申请日：2010-03-30
申请人： CADBURY HOLDINGS LTD , ESTEVE EMILIEN LOUIS JOSEPH , HOPE ABIGAIL
发明人： ESTEVE EMILIEN LOUIS JOSEPH , HOPE ABIGAIL
IPC分类号： A23L1/00 , A23G1/00 , A23G3/00 , A23L1/035 , A23L1/307
CPC分类号： A23G3/54 , A23G1/36 , A23G1/44 , A23G1/52 , A23G1/54 , A23G3/40 , A23G3/52 , A23L29/10 , A23L33/20 , A23P30/40
摘要： The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase); the fat phase comprises more than one fat (for example one of the fats being cocoa butter); the emulsifier having an HLB
摘要翻译：本发明涉及一种可食用的充气油包水乳液，其包含脂相; 乳化剂; 和水相，制备这种乳液的方法和包含它们的糖食组合物。在某些实施方案中，乳液包含截留的气体（例如在脂肪相中）; 脂肪相包含多于一种脂肪（例如脂肪之一是可可脂）; 该乳化剂具有HLB <8; 和/或另外包含粉末组分的乳液。

3. 发明申请

WO2010041026A3 PACKAGING 审中-公开
标题翻译：打包
公开(公告)号：WO2010041026A3
公开(公告)日：2010-06-24
申请号：PCT/GB2009002416
申请日：2009-10-07
申请人： CADBURY HOLDINGS LTD , CHEEMA PARBINDER , WILLEY JASON DENIS
发明人： CHEEMA PARBINDER , WILLEY JASON DENIS
IPC分类号： B65D33/14 , B65D75/58
CPC分类号： B65D75/5805 , B65D33/14 , B65D75/5855 , B65D2575/565 , B65D2575/586
摘要： Packaging particularly for display on a Euro-hook or the like comprises a bag or pouch (10) closed at one end by means of a header (14). A line of weakness (18) extends across the header dividing it into an outer portion (14A) and an inner portion (14B) both of which are sealed. An aperture (16) is provided in the outer portion (14B) of the header for suspending the packaging for display purposes. The outer portion (14A) can be separated from the inner portion after removal from the display hook by tearing along the line of weakness. The seal in the inner portion (14B) of the header is peelable to allow for ease of opening. A method of manufacturing the package and an apparatus (30) for forming the packaging are also disclosed. The apparatus includes a pair of cross jaws (32) having a punch for forming the aperture and at least one knife guide.
摘要翻译：特别是用于在欧式吊钩或类似物上展示的包装包括通过头部（14）在一端封闭的袋或袋（10）。一条弱线（18）横跨该集管延伸，将其分成两个密封的外部部分（14A）和内部部分（14B）。在集管的外部部分（14B）中设有一个孔（16），用于悬挂包装以进行展示。外部部分（14A）可以通过沿着弱化线撕裂而从显示钩上拆下来。集管的内部部分（14B）中的密封是可剥离的，以便于打开。还公开了一种制造封装的方法和用于形成封装的装置（30）。该装置包括一对具有用于形成孔的冲头和至少一个刀导向器的十字钳（32）。

4. 发明申请

WO2010049671A2 PROCESS FOR THE PREPARATION OF CENTRE-FILLED CHOCOLATE PRODUCTS 审中-公开
标题翻译：制备中心填充的巧克力产品的方法
公开(公告)号：WO2010049671A2
公开(公告)日：2010-05-06
申请号：PCT/GB2009002516
申请日：2009-10-22
申请人： CADBURY HOLDINGS LTD , MCLEOD EMMA JANE , SKIDMORE NATHANIEL JAMES
发明人： MCLEOD EMMA JANE , SKIDMORE NATHANIEL JAMES
CPC分类号： A23G1/54 , A23G1/0079 , A23G3/0063
摘要： A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product (10; 20) comprising a chocolate shell (12; 22) and a centre-fill (14), wherein a chocolate shell material and a centre-fill material are at least partially co- deposited at respective deposition temperatures onto a substantially planar surface to form a precursor; and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product, wherein the precursor is subject to vibration before cooling. The centre-filled chocolate products may be generally disc-shaped and/or may have a mass of less than 3.5g. The centre- fill material may comprise microcrystalline cellulose, invert sugar or carageenan.
摘要翻译：一种用于制备夹心巧克力产品和一次性放置的夹心巧克力产品的方法。特别地，用于制备包含巧克力外壳（12; 22）和中心填充物（14）的夹心巧克力产品（10; 20）的一次性工艺，其中巧克力外壳材料和中心填充物填充材料至少部分地在相应的沉积温度下共沉积到基本上平坦的表面上以形成前体; 并且将前体冷却以设置巧克力外壳材料并形成夹心巧克力产品，其中该前体在冷却之前受到振动。中心填充的巧克力产品可以是大体圆盘形的和/或可以具有小于3.5g的质量。中心填充材料可以包含微晶纤维素，转化糖或角叉菜胶。

5. 发明申请

WO2009081144A3 BEVERAGE CAPSULES 审中-公开
标题翻译：饮料囊
公开(公告)号：WO2009081144A3
公开(公告)日：2009-08-20
申请号：PCT/GB2008004232
申请日：2008-12-19
申请人： CADBURY HOLDINGS LTD , FACKRELL DAVID
发明人： FACKRELL DAVID
IPC分类号： A23F5/24 , A23G3/54 , A23L1/00 , A23L1/22 , A23L2/395 , A23L2/56 , A23P1/04 , A23P1/08
CPC分类号： A23L2/52 , A23G1/545 , A23L2/395 , A23L2/54 , A23L2/60 , A23L29/27
摘要： The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage capsule comprises a liquid beverage base having a water activity of no more than 0.7 at 25°C. In other embodiments the beverage capsule is shelf stable and preservative free. In further embodiments the beverage capsule comprises a beverage base enclosed within an edible shell, wherein the beverage capsule comprises a thickening composition as a separate component from the beverage base. In yet further embodiments the beverage capsule comprises a beverage base that comprises glucose and/or glycerine.
摘要翻译：本发明涉及饮料胶囊，包含饮料胶囊的试剂盒及其制备方法。饮料胶囊包括封装在可食用壳内的饮料基座。在一些实施方案中，饮料胶囊包括在25℃下水活度不超过0.7的液体饮料基料。在其它实施方案中，饮料胶囊是储存稳定的和防腐剂的。在另外的实施方案中，饮料胶囊包括封闭在可食用壳体内的饮料基料，其中饮料胶囊包括作为与饮料基料分开的组分的增稠组合物。在另外的实施方案中，饮料胶囊包括包含葡萄糖和/或甘油的饮料基料。

6. 发明申请

WO2011121337A3 PACKAGING 审中-公开
标题翻译：打包
公开(公告)号：WO2011121337A3
公开(公告)日：2012-05-10
申请号：PCT/GB2011050602
申请日：2011-03-24
申请人： CADBURY HOLDINGS LTD , CHEEMA PARBINDER , WILLEY JASON DENIS
发明人： CHEEMA PARBINDER , WILLEY JASON DENIS
IPC分类号： B65D75/26 , B65D75/58 , B65D75/66
CPC分类号： B65D75/26 , B65D75/5844
摘要： A package ( 10) is formed from a flexible laminated wrapper ( 14) having an outer laminate structure (26) and an inner laminate structure (24) and includes a tear strip (30) formed in the wrapper. The tear strip has an outer tear strip portion (40) defined between a pair of outer spaced lines of weakness (42, 44) in the outer laminate structure. At least one inner line of weakness (48, 50) is formed in the inner laminate structure offset from the outer lines of weakness. At least a part (54) of the tear strip defined in one of the outer and inner laminate structures is bonded to an overlapping region of the other of the outer and inner laminate structures in a peelable manner. An inner tear strip portion (46) may be defined in the inner laminate structure (24) between a pair of spaced inner lines of weakness (48, 50).
摘要翻译：包装（10）由具有外层压结构（26）和内层压结构（24）的柔性层压包装（14）形成，并且包括形成在包装纸中的撕条（30）。撕裂条具有限定在外部层叠结构中的一对外部间隔开的弱化线（42,44）之间的外部撕开带部分（40）。在内层叠结构中形成至少一条内弱线（48,50），该内层叠结构偏离外侧的弱线。限定在外部和内部层压结构之一中的撕裂条的至少一部分（54）以可剥离的方式结合到外部和内部层压结构中的另一个的重叠区域。内部撕条部分（46）可以在内层叠结构（24）中限定在一对间隔开的内弱线（48,50）之间。

7. 发明申请

WO2011004144A3 FOOD EMULSIONS 审中-公开
标题翻译：食品乳液
公开(公告)号：WO2011004144A3
公开(公告)日：2011-03-31
申请号：PCT/GB2010001287
申请日：2010-07-05
申请人： CADBURY HOLDINGS LTD , ESTEVE EMILIEN LOUIS JOSEPH , NORTON CLIVE
发明人： ESTEVE EMILIEN LOUIS JOSEPH , NORTON CLIVE
IPC分类号： A23D7/00 , A23L1/09 , A23L1/48
CPC分类号： A23D7/003 , A23D7/0053 , A23D7/011 , A23L27/80 , A23L35/10
摘要： A savour water- in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition, such as a biscuit, comprising the emulsion, and a method of preparing the emulsion.
摘要翻译：食用油包水食品乳液包括脂肪相和水相。水相包含至少50％的溶解固体。还提供了包含乳液的食品组合物，例如饼干，以及制备乳液的方法。

8. 发明申请

WO2010046623A2 PACKAGING 审中-公开
标题翻译：打包
公开(公告)号：WO2010046623A2
公开(公告)日：2010-04-29
申请号：PCT/GB2009002462
申请日：2009-10-14
申请人： CADBURY HOLDINGS LTD , WILLEY JASON DENIS , CHEEMA PARBINDER
发明人： WILLEY JASON DENIS , CHEEMA PARBINDER
IPC分类号： B65D75/58
CPC分类号： B65D75/5833 , B65D75/5855 , B65D2575/586
摘要： Packaging for a generally block shaped product (12) is made from a wrapper (14) of flexible material encasing the product. The wrapper has a foldable flap portion (24) adjacent an end of the package. The free edges (28, 30, 32) of the flap overlap a further portion (34) of the wrapper and are bonded by means of a peelable and re- sealable adhesive (37). The flap (24) extends fully across one face (38) of the package and at least partially down opposing sides to form a sealed and re-sealable closure for the package. The package can be formed using flow-wrap techniques and is particular suited for packaging chocolate bars and the like.
摘要翻译：用于一般块状产品（12）的包装由包装产品的柔性材料的包装（14）制成。包装纸具有邻近包装端部的可折叠折片部分（24）。翼片的自由边缘（28,30,32）与包装纸的另一部分（34）重叠，并通过可剥离和可再密封的粘合剂（37）粘合。翼片（24）完全延伸穿过包装的一个面（38）并且至少部分地向下相对的侧面以形成用于包装的密封和可重新密封的封闭件。包装可以使用流动包裹技术形成，并且特别适用于包装巧克力棒等。

9. 发明申请

WO2009095647A3 COATED CONFECTIONERY PRODUCT 审中-公开
标题翻译：涂层CONFECTIONERY产品
公开(公告)号：WO2009095647A3
公开(公告)日：2009-10-15
申请号：PCT/GB2009000198
申请日：2009-01-23
申请人： CADBURY HOLDINGS LTD , LAGACHE SYLVIE , DEMEULEMEESTER PATRICE , MONTAIGNE NATHALIE
发明人： LAGACHE SYLVIE , DEMEULEMEESTER PATRICE , MONTAIGNE NATHALIE
IPC分类号： A23L1/212 , A23G1/30 , A23G1/54 , A23G3/34 , A23G3/54 , A23L1/00 , A23L1/36
CPC分类号： A23G3/54 , A23G1/305 , A23G1/54 , A23G3/343 , A23G2200/06 , A23G2220/02 , A23L19/05 , A23L25/25
摘要： In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expanding the starch-based powder to produce the starch-coated confectionery product. Other aspects of the invention relate to a confectionery product comprising a centre (such as peanut) and an expanded starch coating producible by the process of the first aspect and a confectionery product comprising a heat-sensitive centre (such as chocolate) enclosed successively within a protective coating and an expanded starch coating.
摘要翻译：一方面，本发明涉及一种制备淀粉涂覆糖食产品的方法。该方法包括提供中心，润湿中心，用基于淀粉的粉末涂覆润湿的中心，以及膨胀淀粉基粉末以制备淀粉涂覆的糖食产品。本发明的其他方面涉及一种糖果产品，其包括中心（例如花生）和通过第一方面的方法可生产的膨胀淀粉涂层，以及糖果产品，其包括连续封闭的热敏中心（例如巧克力）保护涂层和膨胀淀粉涂层。

10. 发明申请

WO2009040530A4 AERATED CENTREFILLED CONFECTIONERY COMPOSITION 审中-公开
标题翻译：充气中心的糖果组合物
公开(公告)号：WO2009040530A4
公开(公告)日：2009-05-28
申请号：PCT/GB2008003247
申请日：2008-09-25
申请人： CADBURY HOLDINGS LTD , MONTAIGNE NATHALIE , DEMEULEMEESTER PATRICE , GUNTHER SIMONE
发明人： MONTAIGNE NATHALIE , DEMEULEMEESTER PATRICE , GUNTHER SIMONE
IPC分类号： A23G3/00 , A23G3/52 , A23G3/54
CPC分类号： A23G3/0012 , A23G3/007 , A23G3/42 , A23G3/52 , A23G3/545 , A23V2002/00 , A23V2250/032 , A23V2250/5086 , A23V2250/5102 , A23V2250/5104 , A23V2250/5432 , A23V2250/61 , A23V2250/628 , A23V2250/6406 , A23V2250/642
摘要： A centrefilled confectionery composition comprises a centrefill component enclosed in a confectionery shell component. At least one of the components is aerated, and the densities of the centrefill and the shell are substantially equal. The confectionery shell component may comprise jelly candy or hard- boiled candy. A method of making a centrefilled confectionery composition, comprising a centrefill enclosed in a confectionery shell, comprises preparation of first and second syrups for forming the confectionery shell and centrefill respectively. The densities of the first and second syrups are compared, and the denser of the two syrups is aerated to reduce the density to a level comparable to the density of the other syrup. The first and second syrups are then co-deposited into a mould so that the first syrup forms a confectionery shell enclosing a centrefill formed by the second syrup.
摘要翻译：中间再充充的糖食组合物包含包封在糖食壳组分中的中空充满成分。至少一个部件是充气的，并且中子散热器和壳体的密度基本相等。糖果壳部件可以包括果冻糖或硬糖。一种制造中间再充充的糖食组合物的方法，所述中间充脂的糖食组合物包括封入糖食壳中的中空充填物，所述方法包括制备分别用于形成糖食壳和中间充盈物的第一和第二糖浆。比较第一和第二糖浆的密度，并且将两种糖浆的致密物充气以将密度降低至与另一糖浆的密度相当的水平。然后将第一和第二糖浆共同沉积到模具中，使得第一糖浆形成包封由第二糖浆形成的中间滤器的糖果壳。

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