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    SYSTEM AND METHOD FOR MAKING CAMPFIRE MARSHMALLOW CANDY
    1.
    发明申请
    SYSTEM AND METHOD FOR MAKING CAMPFIRE MARSHMALLOW CANDY 审中-公开

    公开(公告)号：US20170325476A1

    公开(公告)日：2017-11-16

    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 a-powder form. Each cooling brings the marshmallow product to a temperature between 55 and 85 degrees Fahrenheit. The resultant candy may be vacuum packaged.

    Apparatus and method of continuously producing a boiled and vacuumized confectionery mass
    2.
    发明申请
    Apparatus and method of continuously producing a boiled and vacuumized confectionery mass 审中-公开
    连续生产煮沸和真空的糖果块的装置和方法

    公开(公告)号：US20040253560A1

    公开(公告)日：2004-12-16

    申请号：US10867233

    申请日：2004-06-14

    发明人： Klaus Markwardt ,  Jens Fleisch ,  Zvonimir Versic

    IPC分类号： F27B014/00 ,  F27B005/04 ,  F25B001/00

    CPC分类号： A23G3/0044 ,  A23G3/04

    摘要： An apparatus (100, 100null, 100null) and a method serve to continuously produce a cooked and vacuumized confectionery mass. The apparatus (100, 100null, 100null) includes a boiling apparatus (3), an evaporating chamber (8), a conduit (7) connecting the boiling apparatus (3) to the evaporating chamber (8) and a pressure maintaining valve (9). The pressure maintaining valve (9) is arranged in the conduit (7) between the boiling apparatus (3) and the evaporating chamber (8). The pressure maintaining valve (9) serves to continuously maintain at least atmospheric pressure in the boiling apparatus (3) and negative pressure in the evaporating chamber (8). The method includes the steps of boiling an aqueous solution of substances under pressure which is at least atmospheric pressure, separating the aqueous solution of substances with respect to pressure, and evaporating the cooked solution of substances under negative pressure for at least a few seconds.

    摘要翻译： 一种装置（100,100'，100“）和一种方法用于连续地生产烹饪和抽真空的糖果块。 设备（100,100'，100“）包括沸腾装置（3），蒸发室（8），将沸腾装置（3）连接到蒸发室（8）的导管（7） 阀门（9）。 压力保持阀（9）设置在沸腾装置（3）和蒸发室（8）之间的导管（7）中。 保压阀（9）用于连续地保持沸腾装置（3）中的至少大气压和蒸发室（8）中的负压。 该方法包括以下步骤：在至少大气压的压力下沸腾物质的水溶液，将物质的水溶液相对于压力分离，并在蒸发蒸发物质的负压下至少几秒钟。

    Method for preparing non wrapped hard candies based on maltitol syrup
    3.
    发明申请
    Method for preparing non wrapped hard candies based on maltitol syrup 审中-公开
    基于麦芽糖醇糖浆制备非包裹硬糖的方法

    公开(公告)号：US20030215553A1

    公开(公告)日：2003-11-20

    申请号：US10348120

    申请日：2003-01-21

    发明人： Guillaume Ribadeau-Dumas ,  Bruno Dauchy

    IPC分类号： A23L001/236

    CPC分类号： A23G3/42 ,  A23G3/0006 ,  A23G3/0044 ,  A23G3/38 ,  A23L27/34

    摘要： The invention concerns a method for preparing sugar-free non-packaged hard-boiled candies, which consists in cooking a maltitol syrup, characterised in that said syrup comprises relative to dry matter 67 to 77%, preferably 70 to 75 wt. % of maltitol and 9 to 20% , preferably 10 to 18% of polysaccharides non-hydrolysable by amyloglucosidase. The invention also concerns a sugar-free non-packaged hard-boiled candy characterised in that it comprises relative to its dry matter 65 to 77%, preferably 70 to 75% of maltitol and 9 to 20%, preferably 10 to 18% of polysaccharides non hydrolysable by amyloglucosidase.

    摘要翻译： 本发明涉及一种制备无糖非包装硬糖的方法，其包括在烹制麦芽糖醇糖浆中，其特征在于所述糖浆相对于干物质为67-77％，优选为70-75wt。 ％的麦芽糖醇和9至20％，优选10至18％的不可水解的淀粉葡糖苷酶的多糖。 本发明还涉及一种不含糖的未包装的硬煮糖，其特征在于其相对于其干物质包含65至77％，优选70至75％的麦芽糖醇和9至20％，优选10至18％的多糖 不可水解的淀粉葡糖苷酶。

    Process and device for the continuous conveyance of confections
    4.
    发明申请
    Process and device for the continuous conveyance of confections 失效
    糖果连续输送的过程和装置

    公开(公告)号：US20030047422A1

    公开(公告)日：2003-03-13

    申请号：US10224788

    申请日：2002-08-21

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

    IPC分类号： B65G033/00

    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。

    DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING
    5.
    发明申请
    DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING 审中-公开
    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。

    Apparatus and method of thermally treating a confectionery mass
    8.
    发明授权
    Apparatus and method of thermally treating a confectionery mass 有权
    热处理糖果块的装置和方法

    公开(公告)号：US07698995B2

    公开(公告)日：2010-04-20

    申请号：US10867111

    申请日：2004-06-14

    申请人： Lucian Demmel ,  Erhard Hilker ,  Klaus Markwardt

    发明人： Lucian Demmel ,  Erhard Hilker ,  Klaus Markwardt

    IPC分类号： A47J27/00

    CPC分类号： A23G3/04 ,  A23G3/0044

    摘要： An apparatus (100, 100′) 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, 100′) is determined, the flow path extending in a transverse direction with respect to the tubes (12), at least 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）在横向方向上延伸，所述偏转元件（13）的至少一部分具有螺旋形状。