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1. 发明申请

WO2007067097A3 A METHOD OF PRODUCTION A SWEET, A FORMING CORE FOR PRODUCTION A SWEET SHELL AND A SWEET PRODUCED BY THE SAME METHOD 审中-公开
标题翻译：一种生产方法，一种用于生产甜菜壳的成型核和由该方法生产的甜菜
公开(公告)号：WO2007067097A3
公开(公告)日：2007-10-04
申请号：PCT/RU2006000650
申请日：2006-12-04
申请人： OBSCHESTVO S OGRANICHENNOY OTV , PESKIN ALEXANDR VLADIMIROVICH , SAVELIEVA OLGA EVGENIEVNA , PRUSAKOVA JULIA VLADIMIROVNA , KUZMIN OLEG ALEXANDROVICH , SUKHAREV ALEXEY IVANOVICH
发明人： PESKIN ALEXANDR VLADIMIROVICH , SAVELIEVA OLGA EVGENIEVNA , PRUSAKOVA JULIA VLADIMIROVNA , KUZMIN OLEG ALEXANDROVICH , SUKHAREV ALEXEY IVANOVICH
IPC分类号： A23G1/21 , A23G1/54
CPC分类号： A23G1/545 , A23G1/0066 , A23G1/0076 , A23G1/0096 , A23G3/0072 , A23G3/0078
摘要： The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.
摘要翻译：生产甜味的方法包括使用成型芯（8）将巧克力或巧克力或糖果釉料和其他物料模制成型（1），并将所得壳体填充到不同种类的填料中，其中成型芯部在下端形成切口（9），在壳体的内腔中形成阻挡层（2），其中由阻挡层形成的每个室都设有填充物。甜味包含一个容器形式的壳体（1），其被屏障（2）分成两个或更多个不同种类的室（3）和填充物（4），设置在所述室（3）中，这允许消费者以视觉地界定每个壳室（3）中的填充物的种类，从而在消费者的选择下向特定种类的填充物（4）提供自由进入。

2. 发明申请

WO2013129974A2 METHOD FOR MANUFACTURING AN EMBOSSED DECORATIVE ELEMENT AND CONFECTIONARY ARTICLE WITH AN EMBOSSED DECORATIVE ELEMENT 审中-公开
标题翻译：制造装饰装饰元素和具有装饰装饰元素的令人信服的方法
公开(公告)号：WO2013129974A2
公开(公告)日：2013-09-06
申请号：PCT/RU2013000158
申请日：2013-02-28
申请人： MARS INC , SAVELIEVA OLGA EVGENIEVNA
发明人： SAVELIEVA OLGA EVGENIEVNA
IPC分类号： A23G1/00
CPC分类号： A23G1/005 , A23G1/0066 , A23G1/0096 , A23G1/305 , A23G1/50
摘要： The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the latter slow down. This makes it possible accurately to regulate the quantity of confectionary mass which can be fed into the mould, thus controlling the pressure differential at the nozzle and the duration of the feeding of the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element. With a drip feed through the nozzle, the chocolate mass is uniformly applied to the surface of the mould by means of individual drops of sufficiently small volume, which enables timely removal of air from the grooves of the relief pattern on the surface of the mould and at the same time increases the quality of the embossed decorative element and of the confectionary article as a whole. When the mass is applied uniformly, it is possible to form an extremely thin embossed decorative element layer comparable in thickness to printing. The technical result of using the proposed invention is an increase in the quality of confectionary articles with a three-dimensional embossed decorative design.
摘要翻译：本发明涉及在制品的一个表面上生产具有成形装饰物或具有单色或多色压花设计的糖果制品。本发明的主要特征在于，将准备好的巧克力/巧克力状物质以分散的滴落状态通过喷嘴以滴液的速度供给到满量程的模具中，从而确保当后者减速时液滴的塑性变形。这使得可以精确地调节可以进料到模具中的糖食的量，从而控制喷嘴处的压力差和通过喷嘴进给巧克力的持续时间。因此，为了形成装饰性压花元件，不需要预先测量一部分糖果块。通过喷嘴进行滴注，巧克力块通过足够小体积的单个液滴均匀地施加到模具的表面，这使得能够及时从模具表面上的浮雕图案的凹槽中除去空气，以及同时提高了压花装饰元素和糖果制品整体的质量。当质量均匀地施加时，可以形成与印刷相当的非常薄的压花装饰元件层。使用本发明的技术结果是具有三维压花装饰设计的糖果制品的质量的提高。

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