公开(公告)号：US20040253364A1

公开(公告)日：2004-12-16

申请号：US10867111

申请日：2004-06-14

发明人： Lucian Demmel ,  Erhard Hilker ,  Klaus Markwardt

IPC分类号： A23G003/00

CPC分类号： A23G3/04 ,  A23G3/0044

摘要： An apparatus (100, 100null) for thermally treating a confectionery mass includes a housing (1) having an approximately vertical axis (2), a core (3) being located in the housing (1) and being arranged in an approximately concentric way with respect to the axis (2) of the housing (1), a plurality of tubes (12) being located in the housing (1), each of the tubes (12) having an approximately vertical axis and being designed and arranged for a tempering medium to flow through them, and at least one deflecting element (13) being designed and arranged to connect the housing (1) to the core (3) such that a flow path of the confectionary mass through the apparatus (100, 100null) is determined, the flow path extending in a transverse direction with respect to the tubes (12), at least a east a part of the deflecting element (13) having a helical shape.

摘要翻译： 一种用于热处理糖果块的设备（100,100'）包括具有近似垂直轴线（2）的壳体（1），位于所述壳体（1）中的芯部（3）并以大致同心的方式布置 相对于壳体（1）的轴线（2），多个管（12）位于壳体（1）中，每个管（12）具有大致垂直的轴线，并被设计和布置成用于 回火介质流过它们，以及设计和布置至少一个偏转元件（13）以将壳体（1）连接到芯部（3），使得糖食物质通过装置（100,100'）的流动路径 ），所述流路相对于所述管（12）沿横向方向延伸，所述偏转元件（13）的至少一部分具有螺旋形状。

公开(公告)号：US20040126472A1

公开(公告)日：2004-07-01

申请号：US10695833

申请日：2003-10-30

发明人： Cristiana Soldani

IPC分类号： A23L001/236

CPC分类号： A23G3/50 ,  A23G3/00 ,  A23G3/0004 ,  A23G3/0044 ,  A23G3/34 ,  A23G3/36 ,  A23G3/368 ,  A23G3/42 ,  A23G3/54 ,  A23G2200/06

摘要： Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of at least 47.8% at 450 mnm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm.

摘要翻译： 通过形成包含至少一种不是单糖糖醇的糖醇，水和酸性成分的液体原料，制成包含至少一种酸性成分并且显示出改善的透明度的硬糖， 在酸性成分不引起糖醇的显着水解以溶解液体中的酸性成分并除去至少一部分水的条件下进行加热; 并冷却形成硬糖。 该产品在450nm处具有至少47.8％的透射率; 和/或至少50.9％在550nm处; 和/或至少52.3％在650nm。

公开(公告)号：US20030031771A1

公开(公告)日：2003-02-13

申请号：US10198883

申请日：2002-07-19

发明人： Keith A. Woelfel ,  Amy M. Dombroski ,  Bill J. Bellody ,  John Didzbalis ,  Caroline E. Chaney

IPC分类号： A23L001/22

CPC分类号： A23D7/0053 ,  A23D9/007 ,  A23G1/30 ,  A23G1/36 ,  A23G1/46 ,  A23G1/56 ,  A23G3/00 ,  A23G3/0006 ,  A23G3/0044 ,  A23G3/346 ,  A23G3/36 ,  A23G3/40 ,  A23G3/44 ,  A23G3/46 ,  A23G2200/00 ,  A23G2200/12 ,  A23L27/203 ,  A23L27/2052 ,  A23L27/206

摘要： A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

摘要翻译： 提供了具有光滑和乳脂状口感和热产生的风味并且适用于糖果脱壳的甜味油脂糖果。 还公开了制备这种杜尔味风味的脂肪基甜食的方法。

公开(公告)号：US09867386B2

公开(公告)日：2018-01-16

申请号：US15610818

申请日：2017-06-01

申请人： Michael T Moosh ,  Michael V. Moosh ,  Marc J. Moosh

发明人： Michael T Moosh ,  Michael V. Moosh ,  Marc J. Moosh

IPC分类号： A23G3/52 ,  A23G3/34

CPC分类号： A23G3/52 ,  A23G3/0044 ,  A23G3/0048 ,  A23G3/346 ,  A23G7/0093 ,  A23V2002/00

摘要： A method for making campfire marshmallow candy, defined as crispy snacks derived from marshmallows and having a toasted marshmallow flavor. The method includes receiving a substantially single layer of marshmallows onto a reception tray. A dehydration unit removes moisture from the marshmallows at approximately 140 degrees Fahrenheit for between 8- and 24 hours, resulting in the marshmallows taking on approximately 80% of their original weight. The dehydrated marshmallows are cooled before a toasting unit toasts the marshmallows on one side. After a second cooling, the marshmallows are flipped and toasted again at a high heat of approximately 500 degrees Fahrenheit. After a third cooling, the marshmallows are dehydrated again before being cooled to create a candy that may be crushed to powder form. Each cooling brings the marshmallow product to a temperature between 55 and 85 degrees Fahrenheit. The resultant candy may be vacuum packaged.

公开(公告)号：US08757997B2

公开(公告)日：2014-06-24

申请号：US13531985

申请日：2012-06-25

申请人： Richard Alimenti

发明人： Richard Alimenti

IPC分类号： A23G3/12

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 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，并且特别地涉及将软耐嚼中心结合到沉积的棒棒糖体中的双重沉积方法，软中心完全被硬外围糖果壳包围并具有不同的稠度和粘度。

公开(公告)号：US20130004622A1

公开(公告)日：2013-01-03

申请号：US13531985

申请日：2012-06-25

申请人： Richard Alimenti

发明人： Richard Alimenti

IPC分类号： A23G3/54 ,  A23G3/56

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 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，并且特别地涉及将软耐嚼中心结合到沉积的棒棒糖体中的双重沉积方法，软中心完全被硬外围糖果壳包围并具有不同的稠度和粘度。

公开(公告)号：US20110305818A1

公开(公告)日：2011-12-15

申请号：US12999847

申请日：2009-06-17

申请人： Yosuke Kurosaki ,  Takayuki Kojima ,  Hiroshi Yamamoto ,  Toshio Takiguchi

发明人： Yosuke Kurosaki ,  Takayuki Kojima ,  Hiroshi Yamamoto ,  Toshio Takiguchi

IPC分类号： A23G3/36

CPC分类号： A23G3/36 ,  A23G3/0044 ,  A23G3/46

摘要： A candy having a novel crispy texture and a method of production thereof. The method controls physical properties and crystallized states of the candy by preventing the sugar crystallization during forming and accelerating the crystallization after forming in the production of a candy with a high sugar content.

摘要翻译： 具有新颖脆性质地的糖果及其生产方法。 该方法通过防止糖形成过程中的糖结晶并且在制备具有高糖含量的糖果的成型后加速结晶来控制糖的物理性质和结晶状态。

公开(公告)号：US20090263544A1

公开(公告)日：2009-10-22

申请号：US12368000

申请日：2009-02-09

申请人： Cristiana Soldani

发明人： Cristiana Soldani

IPC分类号： A23G3/54 ,  A23G3/36

CPC分类号： A23G3/50 ,  A23G3/00 ,  A23G3/0004 ,  A23G3/0044 ,  A23G3/34 ,  A23G3/36 ,  A23G3/368 ,  A23G3/42 ,  A23G3/54 ,  A23G2200/06

摘要： Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450 mnm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm.

摘要翻译： 通过形成包含至少一种不是单糖糖醇的糖醇，水和酸性成分的液体原料，制成包含至少一种酸性成分并且显示出改善的透明度的硬糖， 在酸性成分不引起糖醇的显着水解以溶解液体中的酸性成分并除去至少一部分水的条件下进行加热; 并冷却形成硬糖。 该产品具有以下透射率：在450nm处至少47.8％ 和/或至少50.9％在550nm处; 和/或至少52.3％在650nm。

公开(公告)号：US06976575B2

公开(公告)日：2005-12-20

申请号：US10224788

申请日：2002-08-21

申请人： Bernhard Koch ,  José de Vilchez-Kehr ,  Reinhard Merge Isberg

发明人： Bernhard Koch ,  José de Vilchez-Kehr ,  Reinhard Merge Isberg

IPC分类号： A23G3/34 ,  B65G33/00

CPC分类号： A23G3/0044 ,  A23G3/0068

摘要： Described is a conveyor for confections having the design that the material is conveyed along a flow path which is essentially free from abrupt detours or direction changes. In the case of utilization of helix rotors as conveyors this occurs in that the helical rotors (3, 11) are mounted respectively on only one of their ends and the discharge column (10, 20) is provided in essentially the axial direction. These columns may be conical and preferably coaxial but in certain cases may also be slightly eccentric to the axis of the helical rotors.

摘要翻译： 描述了一种用于糖果的输送机，其具有沿着基本上没有突然弯曲或方向改变的流动路径输送材料的设计。 在使用螺旋转子作为输送机的情况下，这是因为螺旋转子（3,11）分别安装在其一端上，而排出柱（10,20）基本上沿轴向设置。 这些柱可以是圆锥形的并且优选地是同轴的，但是在某些情况下也可以与螺旋转子的轴线稍微偏心。

公开(公告)号：US06783790B1

公开(公告)日：2004-08-31

申请号：US09575085

申请日：2000-05-19

申请人： Julie A. Emsing ,  Sue E. Zaccano ,  Philip C. Ward

发明人： Julie A. Emsing ,  Sue E. Zaccano ,  Philip C. Ward

IPC分类号： A23L10532

CPC分类号： A23G3/36 ,  A23G3/0006 ,  A23G3/0012 ,  A23G3/0042 ,  A23G3/0044 ,  A23G3/362 ,  A23G3/42 ,  A23G3/48 ,  A23G3/52 ,  A23G3/54 ,  A23L29/256 ,  A23V2002/00 ,  A23V2250/5024 ,  A23V2250/6406 ,  A23V2250/60

摘要： The present invention is directed to a continuous process for making a high solids confectionery product containing agar-agar using high temperature short time processing. The process comprises (a) preparing a homogenous mixture comprising agar-agar, an agar-agar dispersing agent in an amount sufficient to disperse and suspend the agar-agar to control hydration when in contact with water and heat, a sweetening effective amount of a sweetener, and water, said homogenous mixture containing a solids content ranging from about 60% to about 80% by weight solids; (b) feeding the homogenous mixture of step (a) to a heating apparatus having an inlet and outlet with heating means interposed therebetween, and subjecting said mixture to a high temperature short time continuous process under conditions sufficient to cook and concentrate the mixture and to evaporate the water to form water vapor; (c) removing the formed water vapor formed in step (b); and (d) cooling said mixture, thereby forming a high solids confectionery product, all of said steps (a), (b) (c) and (d) being conducted in a continuous process.

摘要翻译： 本发明涉及使用高温短时间加工制造含有琼脂的高固含量糖果产品的连续方法。 该方法包括（a）制备包含琼脂，琼脂分散剂的均匀混合物，其量足以分散和悬浮琼脂以在与水和热接触时控制水合，甜味有效量的 甜味剂和水，所述均匀混合物含有约60％至约80％重量固体的固体含量; （b）将步骤（a）的均匀混合物送入加热装置，该加热装置具有插入其间的加热装置的入口和出口，并在足以烹调和浓缩混合物的条件下对所述混合物进行高温短时间连续方法， 蒸发水形成水蒸气; （c）除去步骤（b）中形成的形成的水蒸气; 和（d）冷却所述混合物，由此形成高固体糖果产品，所有所述步骤（a），（b）（c）和（d）均以连续方法进行。