Large glassy beads

The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

Methods for extruding a product

Methods for extruding a product are provided. In particular, a method for producing a striped confectionery product is provided. The method includes co-extruding at least two base products to form a co-extruded product stream comprising generally parallel layers of said base products extending laterally across a flow path; dividing the layered co-extruded product stream into at least two separate sub-streams, each sub-stream containing layers of said at least two base products; rotating said sub-streams about each other to re-orientate layers in one of said sub-streams relative to said layers in at least one other of said sub-streams; and recombining said re-oriented sub-streams of co-extruded product to form a single recombined product stream comprising an increased number of generally parallel layers of said base products when compared with said initial co-extruded product stream.

Food composition

A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.

Apparatus and method for manufacturing products

A method of manufacturing products comprising an outer casing of a first material ( 12 ) and containing at least one chamber ( 18 ) filled with a second material ( 14 ) comprises extruding the first material through a die ( 10 ) to form an extrudate body ( 16 ) and delivering the second material through at least one fluid outlet ( 22 ) in the die to form the least one filled chamber. The extrusion process is varied periodically and momentarily to produce sections ( 30 ) of extrudate body having no filled chamber. In one embodiment, the flow of the second material ( 14 ) is periodically reduced to form the unfilled sections. The flow of the second material ( 14 ) may be reduced by increasing the volume of a supply path for the second material upstream from the die ( 10 ). Apparatus for carrying out the method is also disclosed. The method and apparatus are particularly adapted for producing food, and especially confectionery, products.

PROCESS FOR THE PREPARATION OF A CONFECTIONERY PRODUCT AND THE PRODUCT OBTAINED

Disclosed is the process for preparation of a multicoloured hard candy with at least one white portion, not containing titanium dioxide. 1. A process for making confectionery products , in particular hard candies containing neither crystallised ingredients nor titanium dioxide , said candies being white or multicoloured , with at least one white portion , which comprises the following steps:preparing a first liquid mixture of ingredients comprising condensed milk ranging from 0.5% to 5% by weight of the total candy and optionally animal and/or vegetable fats selected from butter, vegetable oils, hydrogenated vegetable oils, cocoa butter, lard, ghee, cream and powdered milk;preparing a second liquid mixture in the form of an aqueous solution comprising at least sugar and glucose syrup, either alone or combined with one another;mixing the first mixture and the second mixture;transferring the resulting mass into a vacuum cooker and cooking the candy mass at a pressure ranging from −0.2 to −0.5 bars relative to atmospheric pressure and at a temperature ranging from 130° C. to 139° C.2. A process as claimed in wherein the cooking step is conducted at a temperature ranging from 130° C. to 139° C. and at a pressure ranging from −0.3 to −0.4 bars relative to atmospheric pressure.3. A process as claimed in wherein an aqueous solution is added to the first mixture claim 1 , which said solution comprises one or more of the following: sodium chloride claim 1 , sodium bicarbonate claim 1 , lecithin and maltodextrin.4. A process as claimed in claim 1 , further comprising the following steps:dividing the mass of candy after cooking into one or more streams and conveying each of said streams to one or more static mixers wherein at least one flavouring, colouring or additive is added;placing the one or more resulting masses in heated hoppers;pouring the one or more masses from the hoppers into moulds to obtain individual candies characterised by one or more white regions.5. A hard ...

SOLUBLE FIBER LOZENGE

A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder. 1. (canceled)2. A lozenge comprising: 'a matrix including a soluble fiber; and', 'a body that is wholly receivable in an oral cavity, the body including,'}an additive dispersed in the matrix, the body having a glass transition temperature ranging from about 50° C. to about 120° C.3. The lozenge of claim 2 , wherein the soluble fiber comprises a maltodextrin claim 2 , psyllium claim 2 , inulin claim 2 , an arabinoxylan claim 2 , cellulose claim 2 , resistant starch claim 2 , a resistant dextrin claim 2 , lignin claim 2 , a pectin claim 2 , a beta-glucan claim 2 , an oligosaccharide claim 2 , a sub-combination thereof claim 2 , or a combination thereof.4. The lozenge of claim 2 , wherein the soluble fiber is present in an amount greater than or equal to about 40 weight percent of the body.5. The lozenge of claim 2 , wherein the matrix further comprises:water in an amount ranging from about 2 weight percent to about 15 weight percent of the body.6. The lozenge of claim ...

Method for manufacturing chewing gum with scoring

A method for separating a comestible structure into a plurality of comestible structures includes providing at least one comestible structure including at least one score line to a clamping device, clamping a portion of said at least one comestible structure in said clamping device, and separating said portion from a remainder of said at least one comestible structure at said at least one score line via said clamping device.

PRODUCTION OF SOFT CONFECTIONERY BY MEANS OF ADDITIVE PROCESS WITH A NOZZLE AND SOFT CONFECTIONERY OBTAINABLE THEREBY

The present invention relates to a process for producing a soft candy, the process comprising as process steps 1100300100101102. A process () for producing a soft candy () , the process () comprising as process steps ( , )a) providing a soft-candy precursor composition characterized by a water content in a range from 15 to 24% by weight, based on the soft-candy precursor composition; and{'b': 901', '902', '903, 'b) shaping the soft-candy precursor composition by means of a nozzle () having an outlet opening () by overlaying a substrate () with the soft-candy precursor composition to obtain a shaped article,'}{'b': 902', '908, 'the outlet opening () of the nozzle traveling a three-dimensional trajectory ().'}2100. The process () as claimed in claim 1 , wherein the provision of the soft-candy precursor composition in process step a) comprises the substeps:i) providing a base composition; andii) contacting the base composition with an acid to obtain the soft-candy precursor composition.3100. The process () as claimed in claim 1 , wherein the provision of the soft-candy precursor composition in process step a) comprises the substeps:A) providing a foundation composition;B) providing an acid composition; andC) contacting the foundation composition with an acid composition to obtain the soft-candy precursor composition;the foundation composition and the acid composition being contacted in a weight ratio from 1:2 to 2:1.4100. The process () as claimed in claim 3 , wherein the foundation composition comprises a polysaccharide claim 3 , the polysaccharide content of the foundation composition being at least 10% by weight above the polysaccharide content in the acid composition.5100. The process () as claimed in claim 3 , wherein the acid composition comprises an acid claim 3 , the acid content of the acid composition being at least 10% by weight above the acid content of the foundation composition.6100. The process () as claimed in claim 3 , wherein the foundation ...

SYSTEM AND METHOD FOR EXTRUDING CONFECTIONERY PRODUCTS

A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer. 1. A method for extruding a confectionery , the method comprising:supplying a plurality of ingredients to a mixer;mixing said plurality of ingredients to form a confectionery composition in said mixer;forming crystals in said confectionery composition while said confectionery composition is in said mixer; andoutputting said confectionery composition from said mixer.2. The method according to claim 1 , wherein said mixer is a planetary roller extruder.35-. (canceled)6. The method according to claim 1 , wherein no additional sizing of the confectionery composition occurs after being output from said mixer.7. The method according to claim 1 , further comprising:supplying said confectionery composition output from said mixer directly to a packaging station.8. The method according to claim 7 , wherein no additional treatment of the confectionery occurs after being output from said mixer.911-. (canceled)12. The method according to claim 1 , further comprising:aerating said confectionery composition within said mixer to control a density thereof.13. The method according to claim 12 , wherein said density of said confectionery composition is less than or equal to about 0.8 g/cc.14. The method according to claim 12 , wherein aerating said confectionery composition includes inputting a stream of gas into said confectionery composition.1516-. (canceled)17. The method according to claim 1 , wherein forming crystals in said confectionery composition occurs as a result of mechanical shear generated by said mixer when said confectionery composition is at a given temperature.18. The method according to claim 17 , further comprising ...

Machine and Method for Moulding Soft Confectionery

Apparatus, system and method embodiments for moulding soft confectionery disclosed herein include a conveyor system arranged for conveying a plurality of trays in a serial succession, a loading unit arranged for loading the trays onto the conveyor system, a depositing unit arranged for depositing liquid confectionery in mould cavities of at least two trays simultaneously, and an unloading unit arranged for unloading the trays from the conveyor system.

FLAVORED MELT FORMULATION

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers. 1. A flavored melt , comprising: an amount of sugar in a range of about 1 to about 90 wt. %;', 'an amount of water in a range of about 1 to about 6 wt. %;', 'an amount of one or more natural or artificial flavorings in a range of about 1 to about 10 wt. %; and', 'an amount of one or more bitter blockers in a range of about 0.05 to 0.30 wt. %., 'a baked sugar composition, the baked sugar composition including2. The flavored melt as recited in claim 1 , wherein the baked sugar composition is formed into a desired shape using a mold.3. The flavored melt as recited in claim 1 , wherein the sugar includes one or more sugars selected from the group consisting of baker's sugar; brown sugar; dark brown sugar; and caramel powder.4. The flavored melt as recited in claim 1 , wherein the one or more natural or artificial flavorings are selected from the group consisting of chocolate flavored powder claim 1 , cocoa powder; and vanilla flavor.5. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes an amount of food coloring in a range of about 0.01 to about 15 wt. %.6. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes an amount of salt in a range of about 0.05 to about 0.30 wt. %.7. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes sodium carboxymethylcellulose.8. A method for forming a flavored melt claim 1 , comprising:blending a plurality of ingredients of a baked sugar composition, wherein the plurality of ingredients includes: an amount of sugar in a range of about 1 to about 90 wt. %, an amount of water in a range of about 1 to about 6 wt. %, an amount of one or more natural or artificial flavorings in a range of about 1 ...

Hard Candy with Gummy Center and Systems and Methods for Making Same

An extrusion machine and method of use for making a multi-structure gummy candy. Specifically, the multi-structure candy provides a gummy center encapsulated by hard candy.

APPARATUS AND METHODS FOR PREPARING A CHOCOLATE BOTTLE CASING

The present invention provides an apparatus and method for preparing edible bottle casings that allow for efficient and standardized fabrication, and customization, thereof. 1. A casing mold apparatus for preparing a bottle casing , the apparatus comprising:a first half-cylindrical mold and a second half cylindrical mold, each comprising a half-base, half open top, a left wing, and a right wing;wherein the first half-cylindrical mold and a second half cylindrical mold are joined together with a fastening means.2. The casing mold apparatus of claim 1 , wherein the casing mold apparatus is used to prepare a chocolate bottle casing.3. The casing mold apparatus of claim 2 , wherein the casing mold apparatus is used to prepare a chocolate bottle casing for use with a wine bottle.4. The casing mold apparatus of claim 2 , wherein the chocolate is tempered chocolate comprising one or more of the following: milk chocolate claim 2 , dark chocolate claim 2 , and white chocolate.5. The method of claim 4 , wherein the chocolate further comprises one or more of the following: cookies or cookie pieces claim 4 , candies claim 4 , coconut claim 4 , crisped rice claim 4 , sprinkles claim 4 , fruits claim 4 , nuts claim 4 , edible printed paper claim 4 , edible glitter claim 4 , icing decorations claim 4 , small molded chocolate pieces claim 4 , or sugar pieces.6. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is customized using edible materials.7. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is about 0.25 inches thick.8. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is about 0.5 inches thick.9. The casing mold apparatus of claim 2 , wherein the chocolate bottle casing is about 0.75 inches thick.10. The casing mold apparatus of claim 1 , wherein the fastening means comprises one or more clips.11. The casing mold apparatus of claim 1 , wherein the two half-cylindrical molds are made of at least one ...

METHOD AND APPARATUS FOR STAMPING ARTICLES

The invention relates to a method for stamping a plurality of articles (), the method comprising the steps of transporting the plurality of articles () along a first conveyance path (), splitting a transport flow of the plurality of articles () along the first conveyance path {} into at least two parallel transport lines so as to transport the plurality of articles () along at least two parallel second conveyance paths (), stamping the plurality of articles () transported along the at least two parallel second conveyance paths () using at least two parallel stamping units () and merging transport flows of the plurality of articles () along the at least two parallel second conveyance paths () so as to transport the plurality of articles () along a third conveyance path (). Further, the invention relates to an apparatus for stamping a plurality of articles (), the apparatus comprising a transport unit configured to transport the plurality of articles () along a first conveyance path (), a splitting unit () configured to split a transport flow of the plurality of articles () along the first conveyance path () into at least two parallel transport lines so as to transport the plurality of articles () along at least two parallel second conveyance paths (), at least two parallel stamping units () configured to stamp the plurality of articles () transported along the at least two parallel second conveyance paths () and a merging unit () configured to merge transport flows of the plurality of articles () along the at least two parallel second conveyance paths () so as to transport the plurality of articles () along a third conveyance path (). 1. A method for stamping a plurality of articles , the method comprising the steps of:transporting the plurality of articles along a first conveyance path,splitting a transport flow of the plurality of articles along the first conveyance path into at least two parallel transport lines so as to transport the plurality of articles along ...

DEVICE AND METHOD FOR THE PRODUCTION OF CHOCOLATE SHELLS

Improvements in and relating to production of chocolate shells Disclosed is a stamp (), for use in a cold stamping operation, for insertion into a mould () along an insertion axis (), the stamp () comprising a first tapering portion () arranged to deviate from the insertion axis () at a first angle and to be substantially parallel with a corresponding internal surface () of the mould (), and a second tapering surface () arranged to deviate from the insertion axis () at a second angle, greater than the first angle, such that, in use, when the stamp () is inserted into the mould (), an aperture is formed around a rim of the mould () which is smaller than a distance between the first tapering portion () and the corresponding internal surface () of the mould (). 1. A stamp , for use in a cold stamping operation , for insertion into a mould along an insertion axis , the stamp comprising a first tapering portion arranged to deviate from the insertion axis at a first angle and to be substantially parallel with a corresponding internal surface of the mould and a second tapering surface arranged to deviate from the insertion axis at a second angle , greater than the first angle , such that , in use , when the stamp is inserted into the mould , an aperture is formed around a rim of the mould which is smaller than a distance between the first tapering portion and the corresponding internal surface of the mould.2. The stamp as claimed in claim 1 , wherein the second tapering surface deviates from the insertion axis in the range of 15-75°.3. The stamp of claim 1 , further comprising a complementary mould claim 1 , wherein the mould has a internal surface arranged to substantially parallel with the first tapering portion of the stamp.4. The stamp of claim 3 , wherein when the stamp is fully inserted into the mould claim 3 , a gap is formed between the stamp and the mould to allow excess chocolate mass to be expelled.5. The stamp of wherein the gap formed is substantially in the ...

PRODUCTION OF CONFECTIONERY USING SUCCESSIVELY OPTIMIZED MOLDING POWDER AND CONFECTIONERY OBTAINABLE THEREBY

The present invention relates to a process comprising as process steps: 2100102. The process () as claimed in claim 1 , wherein the particle size distribution of the powder () is further characterized by a{'sub': '16', 'i) Din a range from 8 to 11 μm,'}{'sub': '84', 'ii) Din a range from 19 to 22 μm, and'}{'sub': '95', 'iii) Din a range from 25 to 30 μm.'}4100102. The process () as claimed in claim 1 , wherein the powder () is a flour.5100102102. The process () as claimed in claim 1 , wherein the powder () has a water content in a range from 2 to 10 g/100 g based on the powder ().6100105. The process () as claimed in claim 1 , wherein the confectionery precursor mass () is a hard candy mass.7100105. The process () as claimed in claim 1 , wherein the hardening of the confectionery precursor mass () in process step d) a conditioning for a period in a range from 0.5 to 10 hours to a temperature in a range from 25 to 65° C.8100. A confectionery product obtainable by a process () as claimed in .9200201202203. A product () comprising a confectionery product () claim 1 , a confectionery surface () and a flour ();{'b': 203', '202, 'wherein the flour () at least partly superimposes the confectionery surface ().'}10200201. The product () as claimed in claim 9 , wherein the confectionery product () is a hard candy.11200203. The product () as claimed in or claim 9 , wherein the flour () [{'sub': '10', 'i) Din a range from 6 to 10 μm,'}, {'sub': '50', 'ii) Din a range from 12 to 16 μm, and'}, {'sub': '90', 'iii) Din a range from 21 to 25 μm.'}], 'has a particle size distribution characterized by a'}12200203. The product () as claimed in claim 9 , wherein the flour () [{'sub': '16', 'i) Din a range from 8 to 11 μm,'}, {'sub': '84', 'ii) Din a range from 19 to 22 μm, and'}, {'sub': '95', 'iii) Din a range from 25 to 30 μm.'}], 'has a particle size distribution characterized by a'}14200203203. The product () as claimed in claim 9 , wherein the flour () has a water content in a ...

METHOD FOR MANUFACTURING A CONFECTIONERY SHELL

A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions. 1. A method for producing a confectionery shell comprising the steps of:(i) depositing into a mould cavity an edible liquid and one or more pieces of solidified edible material having a different composition to that of the edible liquid;(ii) pressing the edible liquid against a wall of the mould cavity using a stamp having a surface temperature below a solidification temperature of the edible liquid so as to shape and at least partially solidify the edible liquid in the mould cavity and cause part of the edible liquid to be ejected from the mould cavity wherein at least part of the ejected edible liquid is contiguous with the edible liquid inside the mould cavity;(iii) removing the stamp from the mould cavity; and(iv) removing edible liquid ejected from the mould cavity or material formed from ejected edible liquid by passing a scraping device outwardly over a boundary of the mould cavity in two or more different outward directions.2. The method according to claim 1 , wherein step (iv) comprises passing the scraping device outwardly over the boundary of the mould cavity in from two to four different outward directions.3. The method according to claim 1 , wherein step (iv) comprises passing the scraping device outwardly over the boundary of the mould cavity in four different outward directions.4. The method according to claim 1 , wherein applied scraping angle θ of the scraping device in step (iv) relative to the direction of scraping is 20° or more.5. The method according to claim 1 , wherein applied scraping angle θ of the scraping device in step (iv) relative to the direction of scraping is 45° or less.6. The method according to claim 1 , ...

MOCHI-LIKE FOOD PRODUCT INCLUDING KUDZU STARCH AS MAIN INGREDIENT, ICE CONFECTION, AND PRODUCTION METHOD FOR ICE CONFECTION

A mochi-like food product and an ice confection having a mochi-like texture under room temperature and a production method for an ice confection. A mochi-like food product includes a starch gellant and a sweetener. The starch gellant contains kudzu starch serving as a main ingredient, and includes no potato starch, sweet potato starch, corn starch, or wheat starch. The sweetener includes wasanbon, includes no refined sugar, glucose, or synthetic sweeteners. The mochi-like food product can be frozen to be served as an ice confection. The mochi-like food product can be provided as a tasty ice confection that has chewiness like uiro, is free of allergenicity, has a lower GI value than sugar, would not be too hard upon being frozen to be served as an ice confection, is easy to eat, and has unique thickness or gumminess. 1. A food product comprising:a gellant, wherein the gellant contains kudzu starch, and the gallant is free of potato starch, sweet potato starch, corn starch, and wheat starch; anda sweetener, wherein the sweetener includes at least one unrefined sweetener, and the sweetener is free of refined sugar, glucose, and synthetic sweeteners.2. The food product according to claim 1 , wherein the gellant contains only the kudzu starch claim 1 , or the gellant includes the kudzu starch and at least one of lotus root powder claim 1 , rice flour claim 1 , or bracken starch.3. The food product according to claim 1 , further comprising a flavoring material claim 1 , wherein the flavoring material includes at least one of tea claim 1 , Japanese cinnamon claim 1 , cinnamon claim 1 , fruit juice claim 1 , vegetable juice claim 1 , fruit puree claim 1 , vegetable puree claim 1 , fruit paste claim 1 , vegetable paste claim 1 , grain puree claim 1 , grain paste claim 1 , nuts claim 1 , chocolate claim 1 , coffee claim 1 , rice milk claim 1 , coconut water claim 1 , coconut milk claim 1 , coconut sugar claim 1 , honey claim 1 , liquor claim 1 , sake claim 1 , or fermented ...

SYSTEM AND METHOD FOR EFFICIENT PELLET MANUFACTURING

A method for separating a trim section from a body of comestible structure includes forming a trim score line in the body of the comestible structure to define the trim section in the body of comestible structure and actively applying a force to the trim section via a force generating device to separate the trim section from the body of comestible structure along said trim score line. 1. A method for separating a trim section from a body of comestible structure , the method comprising:forming a trim score line in the body of the comestible structure to define the trim section in the body of comestible structure; andactively applying a force to the trim section via a force generating device to separate the trim section from the body of comestible structure along said trim score line.2. The method of claim 1 , wherein actively applying a force to the trim section via said force generating device includes applying a tensile force to the trim section.3. The method of claim 1 , wherein said force generating device includes at least one of a roller and at least one compressed air delivery unit.4. The method of claim 1 , wherein actively applying a force to the trim section via said force generating device includes applying a shearing force to the trim section.5. (canceled)6. The method of claim 1 , wherein said force is applied to the trim section at an angle relative to a direction of travel of the body of comestible structure.7. (canceled)8. The method of claim 6 , wherein a component of said force applied to the trim section is arranged in a direction of breaking.912.-. (canceled)13. The method of claim 1 , further comprising forming a comestible mass into the body of comestible structure via a forming system upstream from said forming said trim score line.14. (canceled)15. The method of claim 13 , wherein said forming said comestible mass into the body of comestible structure and said forming said trim score line occur substantially simultaneously.1622.-. (canceled)23 ...

DEVICE FOR PREPARATION OF GELATIN-BASED PRODUCTS

Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray. 115-. (canceled)16. A device for preparing a gelatin-based product , comprising:a mixing chamber fluidly coupled to a liquid reservoir; a pod acceptor coupled to a motor;', 'a pod receptacle door including a needle coupled to an interior surface of the door; and', 'a scanning device;, 'a pod receptacle adapted to receive a removable pod, the pod receptacle includingan injection assembly fluidly coupled to the mixing chamber; anda chiller module positioned vertically below the injection assembly.17. The device of claim 16 , wherein the pod receptacle door further includes a mirror coupled to the interior surface of the door claim 16 , where the mirror is angled relative to the interior surface of the door and at least partly faces the scanning device.18. The device of claim 16 , wherein the pod acceptor comprises a cylindrical cavity including a plurality of fins projecting outwardly from an interior surface of the cylindrical cavity.19. The device of claim 16 , wherein the needle is coupled to the interior surface of the door through a hinged joint and wherein the needle extends into an interior of the pod acceptor when the pod receptacle door is closed.20. The device of claim 16 , wherein the pod acceptor is rotatable in two directions about a center axis of the pod acceptor and wherein the motor is a stepper motor. This application claims priority to U.S. provisional patent application, Ser. No. 61/920,372, entitled “DEVICE FOR PREPARATION OF GELATIN-BASED PRODUCTS”, filed on Dec. 23, 2013, the ...

Laser cut edible decorating sheet and methods of manufacture

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

DEPOSITING METHOD AND DEPOSITOR PLATE

A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity through a depositor plate comprising a plurality of nozzles. 1. A method of producing a confectionery product containing externally visible inclusions , the method comprising:depositing one or more inclusions into a mould cavity; anddepositing a food product into the mould cavity through a depositor plate, the depositor plate comprising a plurality of nozzles configured to direct at least a portion of the food product towards a wall of the mould cavity.2. The method of claim 1 , wherein the plurality of nozzles comprises:a first nozzle group configured to direct a first volume of the food product towards a central portion of the mould cavity; anda second nozzle group configured to direct a second volume of the food product towards the wall of the mould cavity.3. The methods of claim 2 , wherein nozzles of the second nozzle group are arranged in a circumferential arrangement with respect to the first nozzle group.4. The method of claim 2 , wherein nozzles in the second nozzle group are angled with respect to the axis of nozzles in the first nozzle group.5. The method of claim 1 , wherein the depositor plate comprises additional nozzle groups for depositing the food product into additional mould cavities.6. The method of claim 1 , comprising: the additional step of inserting a stamp into the mould cavity to press the food product towards the wall of the mould cavity to form a shell for a confectionery material;wherein a first portion of the stamp has a shape generally complementary to a shape of the mould cavity and penetrates the mould cavity such that a distance between a central region of an outer surface of the first portion of the stamp and an inner surface of the mould cavity is greater than a diameter of the one or more inclusions; ...

UNITARY ELASTIC MOLD AND CUTTER COMBINATION

A unitary elastic mold and cutter combination configured to mold and cut moldable material is disclosed herein. The mold and cutter combination comprises an elastic mold cavity having an elastic bottom wall with an embossed inner surface and an elastic sidewall extending from and unitary with a perimeter of the bottom wall. An elastic cutting blade extends from and is unitary with the sidewall of the mold cavity and is configured to cut moldable material and maintain a substantially consistent perimeter upon cutting. The cutting blade comprises a cutting edge disposed between an inner cutting blade surface and an outer cutting blade surface. The mold and cutter combination may have an elasticity sufficient to release molded material therefrom by hand stretching, wherein the cutting edge, inner cutting blade surface, and the inner surface of the sidewall of the mold cavity are stretched by an amount sufficient to release the molded material. 1. A method of molding and cutting moldable material comprising the steps of:a) rolling a moldable material into a sheet;b) placing the rolled sheet of moldable material against a mold and cutter combination and covering at least an inner perimeter portion of an elastic cutting blade, wherein the elastic cutting blade extends from, and is unitary with, an elastic planar wall;c) pressing the rolled sheet of moldable material against the elastic cutting blade and cutting out a portion of the rolled sheet of moldable material; andd) hand stretching, bending, and/or flexing the mold and cutter combination and thereby releasing the cut moldable material from the mold and cutter combination.2. The method of claim 1 , wherein the step of placing the rolled sheet of moldable material against a mold and cutter combination comprises placing the mold and cutter combination on a surface with its cutting blade side up and placing the sheet of moldable material on the mold and cutter combination and covering at least an inner perimeter portion ...

DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING

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. 1. A method for the production of a candy comprising:adding one or more ingredients to a premix tank to form a slurry;transporting the slurry to a mixer;reducing water content of the slurry using a microfilm dissolver having a flash chamber;cooking the slurry through a steam jacketed tube;pumping the slurry to a mixing cone, the mixing cone having a feed tipper chute;splitting the slurry into at least two streams using the feed tipper chute;feeding color and/or flavor to the slurry;feeding the slurry to a plurality of depositor hoppers;starting and stopping the depositing of slurry into one of a plurality of molds from at least a first depositor hopper pump;starting and stopping the depositing of slurry into the same mold from at least a second depositor hopper pump; andstarting and stopping the depositing of slurry into the same mold from at least the first depositor hopper pump.2. The method for the production of a candy as set forth in comprising controlling the amounts of the one or more ingredients by weight using a plurality of weight tanks3. The method for the production of a candy as set forth in comprising discharging slurry from at least the second depositor hopper pump that is of a substantially different consistency and viscosity from the slurry from at least the first depositor hopper pump.4. The method for the production of a candy as set forth in comprising forming a hard ...

Kit and Method for Making a Smash Cake

A kit and method of use thereof are provided for making a smash cake. The kit includes a mallet, at least one mold, a quantity of shell-making material, and a plurality of confectioneries. Additionally, the kit may include at least one plate. The mallet allows a user to smash the smash cake. The at least one mold allows a cake shell to be formed. The quantity of shell-making material is used to create a cake shell of the smash cake. The plurality of confectioneries may be cookies, candies, and the like. The plurality of confectioneries is used to fill the smash cake. The quantity of shell-making material is poured about the at least one mold and then hardened into a cake shell. The cake shell is filled with the plurality of confectioneries and then placed on the at least one plate. The smash cake is then smashed with the mallet. 1. A method for making a smash cake , the method comprises the steps:(A) providing a mallet, at least one mold, at least one plate, a quantity of shell-making material, and a plurality of confectioneries;(B) pouring the quantity of shell-making material in a liquid state about the at least one mold;(C) hardening the quantity of shell-making material in the liquid state into a cake shell by lapsing a specified period of time, wherein the cake shell includes a shell opening;(D) separating the cake shell from the at least one mold;(E) placing the plurality of confectioneries within the cake shell;(F) positioning the at least one plate across the shell opening in order to retain the plurality of confectioneries within the cake shell;(G) presenting the cake shell on the at least one plate while retaining the plurality of confectioneries within the cake shell; and(H) smashing the cake shell with the mallet.2. The method for making a smash cake claim 1 , the method as claimed in comprises the step:melting the quantity of shell-making material into the liquid state before step (B).3. The method for making a smash cake claim 1 , the method as claimed ...

Deposited hard shell and soft chewy center candy and method of making

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.

METHODS AND MACHINES FOR MAKING ORAL PRODUCTS

A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polymer and at least one flavorant, sweetener, active ingredient, or combination thereof. The extruded mixture forms an extrudate having a predetermined cross-sectional shape. The one or more pairs of forming rollers abut to define a passage there between as each forming roller rotates. The passage has a cross-sectional shape corresponding to the predetermined cross-sectional shape. The method can be performed using a machine including an extruder, one or more pairs of forming rollers, and a cutting device. 1. (canceled)2. A machine for forming a plurality of oral products comprising:an extruder configured to form an extrudate; a first pair of forming rollers cooperating to define a first passage therebetween, the first passage being configured to receive the extrudate from the extruder, the first passage having a first cross-sectional area, and', 'a second pair of forming rollers cooperating to define a second passage therebetween, the second passage being configured to receive the extrudate from the first pair of forming rollers, the second passage having a second cross-sectional area different than the first cross-sectional area; and, 'pairs of forming rollers including,'}a cutting device configured to receive the extrudate from the pairs of forming rollers and cut the extrudate.3. The machine of claim 2 , wherein the second cross-sectional area is less than the first cross-sectional area.4. The machine of claim 3 , wherein the second cross-sectional area is less than the first cross-sectional area by an amount ranging from 0.1% to 10%.5. The machine of claim 3 , wherein the second cross-sectional area is less than the first cross-sectional area by an amount ranging from 0.5% to 5%.6. The machine of claim 2 , wherein the pairs of ...

Method for manufacturing confectionery shells

A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

CONFECTION COATING AND PROCESS FOR MAKING

An extruded confection comprised of one or multiple layers, wherein at least one layer provides a hard and brittle layer when chewed. Moreover, combinations of select saccharides are provided to achieve desired textural attributes when extruded as a lone layer or as one layer in a multiple layer confection. A process for creating the hard and brittle confection layer, which takes into account the rate of crystal growth of the saccharides is used to make the confection. 1. A confection product containing a saccharide mass comprising:a. 70-98 wt. % simple saccharide; andb. 30-1 wt. % of a different simple saccharide;{'sup': '−1', 'wherein the saccharide mass has a viscosity of about 24 to about 815 Poise at a shearing rate of 2-8 secondswhen at a temperature of about 110° C. to about 150° C.'}2. The confection product of claim 1 , further comprising 0.30-10 wt. % complex saccharide.3. The confection product of claim 2 , further comprising 1-4 wt. % fat or wax.4. A multiple portion confection product comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'a. the confection product of ; and'}b. an additional confection product;{'claim-ref': [{'@idref': 'CLM-00001', 'claim 1'}, {'@idref': 'CLM-00001', 'claim 1'}], 'wherein the confection product of and the additional confection product are adjacent to each other, and the confection product of has a hard and brittle texture, and the additional confection product has a soft and chewy texture.'}5. A confection product containing a saccharide mass comprising:a. 40-60 wt. % simple saccharide; and {'sup': '−1', 'wherein the confection product has a viscosity of about 24 to about 815 Poise at a shearing rate of 2-8 secondswhen at a temperature of about 110° C. to about 150° C.'}, 'b. 60-40 wt. % complex saccharide,'}6. The confection product of claim 5 , further comprising 1-10 wt. % of a different simple saccharide.7. The confection product of claim 5 , further comprising 1-4 wt. % fat or wax.8. A multiple portion ...

METHOD AND MACHINE FOR PRODUCING A CONFECTIONARY PRODUCT

A method for producing a confectionary product (), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion () from a remaining part () of the confectionary string (), resting the end portion () on a conveying surface () already before the separation of the end portion () and completing the separation of the end portion () from the remaining part () of the confectionary string () while the end portion () is resting on the conveying surface (). 1. Method for producing a confectionary product , comprising the steps of:forming a confectionary string by extruding a confectionary substance through an extruder nozzle in an extrusion direction,forming the confectionary product by moving cutting means. in a cutting direction transverse to the extrusion direction from a rest position outside the confectionary string to a cutting position inside the confectionary string in such a way as to separate by cutting an end portion from a remaining part of the confectionary string,moving the confectionary product away from the extruder nozzle, by resting the end portion separated from the confectionary string on a conveying surface and moving the conveying surface in a transport direction transverse to the extrusion direction,resting the end portion on the conveying surface already before the separation of the end portion from the remaining part of the confectionary string and completing the separation of the end portion from the remaining part of the confectionary string while the end portion is resting on the conveying surface.2. Method according to claim 1 , wherein the end portion of the confectionary string is rested on the conveying surface already before the cutting means penetrate into the confectionary string.3. Method according to claim 1 , wherein the end portion of the confectionary string is rigidly fixed to the conveying surface by freezing the end portion in a zone of contact with the conveying surface.4. Method ...

Rapidly dissolving comestible solid

A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodiments in which the solid is provided as a breath freshener, flavoring agents, cooling agents and/or other ingredients useful in conventional breath freshening products may be used. A method for making the comestible solid is also disclosed.

All natural fruit snack and method of manufacturing an all natural fruit snack

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

CASTING COMPOUND AND PROCESS FOR THE PRODUCTION OF GELATIN PRODUCTS

A casting compound for the production of gelatin products comprises a homogenous aqueous solution having: 4% to 16% by weight of gelatin having a molecular weight determined by gel chromatography of at least 130 kDa, where the proportion of the gelatin having a molecular weight exceeding 130 kDa is at least 35% by weight, 6% to 76% by weight of one or more sugar alcohols; 0% to 50% by weight of glucose syrup having a viscosity of less than 800 mPas, measured at a dry matter content of 80% by weight and a temperature of 50° C.; and 0% to 50% by weight of sucrose, where the glucose syrup and the sugar alcohol(s) together make up 25% to 76% by weight of the aqueous solution, and where the aqueous solution has a dry matter content of at least 78% by weight and/or a water activity (aw value) of less than 0.75. 2. The casting compound according to claim 1 , wherein the homogeneous aqueous solution also contains one or more flavourings claim 1 , colourings and/or acidifiers.3. The casting compound according to claim 1 , wherein the homogeneous aqueous solution also contains one or more nutrients and/or pharmaceutical active substances claim 1 , in a proportion of less than 45 wt %.4. The casting compound according to claim 1 , also comprising one or more insoluble constituents claim 1 , which are dispersed in the aqueous solution.5. The casting compound according to claim 3 , wherein the nutrients are selected from vitamins claim 3 , minerals claim 3 , plant extracts and peptides.6. The casting compound according to claim 1 , wherein the gelatin is contained in the aqueous solution in a proportion of from 5 to 12 wt %.7. The casting compound according to claim 1 , wherein the glucose syrup has a dextrose equivalent of 50 or more.8. The casting compound according to claim 1 , wherein the glucose syrup is contained in the aqueous solution in a proportion of from 8 to 40 wt %.9. The casting compound according to claim 1 , wherein the sucrose is contained in the aqueous ...

PROCESS FOR PRODUCING CONFECTIONS COMPRISING CAPSULES

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet () of edible film having a plurality of first recesses () therein and a second sheet () of edible film, optionally having a plurality of second recesses () therein. A liquid filling () is supplied to the first recesses () and then sealed between the first and second sheets () to form capsules (). Molten chocolate () may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell. 1. A process for the preparation of a confectionery composition comprisingproviding a first sheet of edible film having a plurality of first recesses therein and a second sheet of edible film;supplying a liquid filling to the first recesses; andcontacting the first sheet with the second sheet, whereby sealed capsules containing the liquid filling are formed.2. The process of wherein the second sheet of edible film has a plurality of second recesses therein and the contacting of the first sheet with the second sheet takes place with the first and second recesses in register.3. The process of wherein the first and second edible sheets comprise protein and/or polysaccharide.4. The process of claim 1 , further comprising an initial step of providing the first recesses by passing the first edible film sheet through a pair of contra-rotating forming rolls.5. The process of claim 1 , wherein the first recesses comprise at least two types of recesses having different dimensions.6. The process of claim 1 , wherein molten chocolate is applied to the first recesses before the liquid filling is supplied to the first recesses.7. The process of claim 1 , wherein molten chocolate is applied to the second edible sheet or to the second recesses (when present) before the first edible sheet is contacted with the second edible sheet to form the capsules.8. A process for the preparation of ...

Tooling system for and method of manufacturing decorating nozzles

Disclosed is a tool set for use in forming the components of a decorating nozzle from sheet metal. A tool-mounting plate mountable on the headstock of a metalworking lathe is configured with concentric grooves into which circular ribs on the tools can locate. Transverse formations prevent relative rotation between the tool and the tool-mounting plate. A method of forming nozzles comprises rolling a metal blank onto the surface of a forming tool as the tool is rotated in the lathe. Successive tools are used to achieve the desired shape.

APPARATUS, METHOD FOR MAKING A PASTRY IN THE SHAPE OF A CONE, AND SAID PASTRY

Disclosed is an apparatus for making a pastry in the shape of a cone, including a base carrying a plate, a cone holder removably mounted on the plate, at least one conical mold removably mounted on the cone holder, and a guide to guide a tool for depositing a preparation intended forming the pastry. The guide and cone holder are arranged so the depositing tool and the conical mold move with respect to each other to deposit, on the mold, the preparation to become the pastry to obtain at least one cone of the preparation formed around the conical mold. Also disclosed are equipment including the apparatus and the depositing tool, a method for making a pastry in the shape of a cone from a preparation intended to become the pastry by using the apparatus or the equipment, as well as the pastry in the shape of a cone.

CONFECTION WITH SUPPORTED FILLING

Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the confections also exhibit less leakage of the at least one other filling during manufacture, packaging, shipping, handling and ultimately, consumption. Vertical displacement of the fillings within the confection is also minimized The consuming experience is thus enhanced.

MODULAR PRODUCTION LINE AND PROCESS FOR USING IT

The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention. 1. A process for producing confectionery that comprises a modular step of cooling the confectionery.2. The process of claim 1 , wherein the cooling is carried out at temperature of greater than 16.0° C.3. The process of claim 1 , wherein the cooling is carried out for a time period of greater than 15 minutes.4. The process of claim 1 , wherein the confectionery is cooled in at least one mould.5. The process of claim 4 , wherein the confectionery is cooled in at least two moulds that are stackable with each other.6. The process of claim 1 , wherein the confectionery is stationary during the cooling step.7. The process of any of claim 4 , where the at least one mould comprises features that allow a flow of gas through said mould and/or between two of said moulds when stacked together.8. The process of claim 1 , where the cooling is carried out using a cooling apparatus.9. The process of claim 8 , wherein the cooling apparatus provides a flow of gas through the features that allow a flow of gas through the mould.10. The process of claim 9 , wherein the flow of gas has a speed of between 2.0 and 20.0 m/s.11. A process for producing confectionery that comprises the use of modular equipment to perform at least one step in the confectionery production claim 9 , wherein said at least one step is carried out by a robot module.12. The process of claim 11 , wherein the confectionery is produced in at least two moulds and the at least one process step carried out by a robot module is the stacking and/or unstacking of said moulds.1314-. (canceled)15. A modular production line comprising a process for producing confectionery that comprises a modular step of cooling the confectionery. The present invention relates to the field of confectionery production, ...

ULTRASONIC ROTARY MOLDING

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product. 2. The system of claim 1 , wherein the one or more cutting tools of the rotary wheel each include (i) a contoured surface for three dimensional molding of the food product and/or (ii) edges that are beveled.3. The system of claim 1 , wherein a portion of the conveying element includes one or more side-rail guides to prevent the food product from straying or falling off the conveying element.4. The system of claim 1 , wherein rotary wheel is coupled to an ultrasonic generator.5. The system of claim 4 , wherein the ultrasonic generator causes only a subset of the parts that compose the rotary wheel to vibrate at an ultrasonic frequency.6. The system of claim 4 , wherein the ultrasonic generator causes all of the parts that compose the rotary wheel to vibrate at an ultrasonic frequency.7. The system of claim 1 , wherein the rotary wheel includes one or more ventilation channels that are routed and adapted to (i) allow air to flow between the cutting tools and the air surrounding the system and/or (ii) allow a pressurized gas to flow between a gas source and the cutting tools to aid in ejection of the food product from the cutting tools.8. The system of claim 1 , wherein the rotary wheel includes one or more ventilation channels comprising at least one area of discontinuity in a cutting edge of the one or more cutting tools.9. The system of claim 1 , wherein the ...

METHODS AND MACHINES FOR MAKING ORAL PRODUCTS

A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polymer and at least one flavorant, sweetener, active ingredient, or combination thereof. The extruded mixture forms an extrudate having a predetermined cross-sectional shape. The one or more pairs of forming rollers abut to define a passage there between as each forming roller rotates. The passage has a cross-sectional shape corresponding to the predetermined cross-sectional shape. The method can be performed using a machine including an extruder, one or more pairs of forming rollers, and a cutting device. 1. A machine for forming a plurality of oral products comprising:a. an extruder having an extruder die, the extrusion die having a predetermined cross-sectional shape;b. a series of pairs of forming rollers positioned to receive an extrudate from the extrusion die, each pair of forming rollers abutting each other and defining a passage there between as each forming roller rotates, each passage having a cross-sectional shape corresponding to the predetermined cross-sectional shape; andc. a cutting device positioned to receive and cut an extrudate from the series of pairs of forming rollers.2. The machine of claim 1 , further comprising a plurality of holding rollers positioned between the extrusion die and the series of pairs of forming rollers.3. The machine of claim 1 , wherein each passage of each pair of forming rollers has the same cross-sectional shape and dimensions.4. The machine of claim 1 , further comprising a drive motor and a gear train adapted to rotate each pair of forming rollers at the same outer linear speed.5. The machine of claim 1 , wherein the extrusion die has the same cross-section shape and dimensions as the passage of a first pair of forming rollers.6. The machine of claim 1 , wherein the cutting device ...

METHOD FOR PREPARING A DELIVERY SYSTEM OF ONE OR MORE ACTIVE INGREDIENTS IN AN EDIBLE COMPOSITION

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature. 1. A method for preparing a first component of a comestible composition , comprising:forming an extrudate of the first component;cooling said extrudate to a first temperature; andfurther cooling said extrudate to a second temperature, the first temperature being greater than the second temperature.2. The method according to claim 1 , wherein the first temperature is above a glass transition temperature of the first component.3. The method according to claim 2 , wherein the first temperature is between about 30° C. and about 90° C.4. The method according to claim 2 , wherein the second temperature is a temperature below the glass transition temperature of the first component.5. The method according to claim 4 , wherein the second temperature is between about 20° C. and about 35° C.6. (canceled)7. The method according to claim 1 , further comprising cutting said extrudate cooled to a first temperature into a plurality of substantially identical pieces.8. The method according to claim 7 , wherein each piece includes a cut surface having a diameter larger than a thickness of the piece claim 7 , and a ratio of the diameter of said cut surface to said thickness is greater than 1.912.-. (canceled)13. The method according to claim 7 , further comprising:grinding said plurality of pieces into a powder having particles of a desired size.14. A system for preparing a first component of a comestible composition claim 7 , comprising:an extruder for forming an extrudate of the first component;a transport device for receiving said extrudate output from said extruder, wherein said transport device is configured to cool said extrudate to a first temperature; anda pelletizer positioned to ...

METHODS AND MACHINES FOR MAKING ORAL PRODUCTS

A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polymer and at least one flavorant, sweetener, active ingredient, or combination thereof. The extruded mixture forms an extrudate having a predetermined cross-sectional shape. The one or more pairs of forming rollers abut to define a passage there between as each forming roller rotates. The passage has a cross-sectional shape corresponding to the predetermined cross-sectional shape. The method can be performed using a machine including an extruder, one or more pairs of forming rollers, and a cutting device. 1. (canceled)2. A method of forming an oral product comprising:extruding a mixture to form an extrudate, the mixture including a polymer and an additive, the additive including a flavorant, a sweetener, an active ingredient, or any combination thereof;passing the extrudate through a first passage defined between a first pair of forming rollers, the first passage having a first cross-sectional area;passing the extrudate through a second passage defined between a second pair of forming rollers, the second passage having a second cross-sectional area different than the first cross-sectional area; andcutting the extrudate to form the oral product.3. The method of claim 2 , wherein the second cross-sectional area is smaller than the first cross-sectional area.4. The method of claim 3 , wherein the second cross-sectional area is reduced by an amount ranging from 0.1% to 10% compared to the first cross-sectional area.5. The method of claim 4 , wherein the amount ranges from 0.5% to 5%.6. The method of claim 2 , wherein the first passage and the second passage are shield shaped.7. The method of claim 2 , the cutting is performed at a temperature of at least 1° C. less than a glass transition temperature of the polymer.8. The method of claim 2 ...

Device for producing consumable products

A device for manufacturing food products having an outer shell made of a flowable mixture, which is filled into a mould, wherein a temperature-controlled die ( 2 ) is immersed in the mould and extrudes the mixture wherein the mould into which the flowable mixture is filled is a blister ( 3 ), wherein the blister ( 3 ) is held by a carrier mould ( 4 ), wherein the carrier mould ( 4 ) has an intake duct ( 6 ) for air and has longitudinal vacuum channels ( 7 ) and/or transverse vacuum channels ( 8 ) between cavities ( 5 ).

PACKAGING A COMESTIBLE WITHOUT CONDITIONING

A method of manufacturing a comestible includes providing a comestible mass (), forming said comestible mass into a comestible structure () having a desired shape using a forming station (), and applying a packaging material () to a surface of said comestible structure () while said comestible structure remains in contact with a portion of said forming station (). 1. A method of manufacturing a comestible , the method comprising:providing a comestible mass;forming said comestible mass into a comestible structure having a desired shape using a forming station; andapplying a packaging material to a surface of said comestible structure while said comestible structure remains in contact with a portion of said forming station.2. The method of claim 1 , wherein said forming station includes at least one roller having a plurality of cavities formed about a periphery of said at least one roller claim 1 , said roller being said portion of said forming station with which said comestible structure remains in contact.3. (canceled)4. The method of claim 2 , wherein each of said plurality of cavities defines at least at portion of said desired shape.57.-. (canceled)8. The method of claim 1 , wherein applying said packaging material to said comestible structure includes placing said packaging material between a first packaging roller and at least one roller of said forming station.9. The method of claim 1 , further comprising removing said comestible structure from at least one roller of said forming station.10. (canceled)11. The method of claim 1 , further comprising applying another packaging material to another surface of said comestible structure.12. (canceled)13. The method of claim 11 , further comprising:cutting said packaging material and said another packaging material adjacent said comestible structure; andsealing said packaging material to said another packaging material to substantially enclose said comestible structure.1425.-. (canceled)26. The method of claim 1 , ...

PREBIOTIC GUMMY FOOD PRODUCTS

Disclosed herein are gelatin-free confectionery compositions comprising (i) a prebiotic composition comprising a first prebiotic ingredient and a second prebiotic ingredient different from the first prebiotic ingredient; and (ii) a third ingredient comprising a carrier and, optionally, additives. 2. The confectionery composition of claim 1 , wherein said composition comprises 50 wt % to 70 wt % of the prebiotic composition.3. (canceled)4. (canceled)5. The confectionery composition of claim 1 , wherein the second prebiotic ingredient is inulin claim 1 , polydextrose claim 1 , fructooligosaccharides claim 1 , galactooligosaccharides claim 1 , isomaltooligosaccharides claim 1 , pectic oligosaccharides claim 1 , algal oligosacharrides claim 1 , resistant dextrin claim 1 , resistant starch claim 1 , or a mixture of any two or more thereof.6. The confectionery composition of claim 1 , wherein said composition comprises at least 73 wt % of dissolved solids on a dry solids basis.7. The confectionery composition of claim 1 , wherein said composition comprises about 74 wt % to about 78 wt % of dissolved solids on a dry solids basis.8. The confectionery composition of claim 1 , wherein the carrier comprises water claim 1 , fruit juice claim 1 , vegetable juice claim 1 , or a mixture of any two or more thereof.9. The confectionery composition of claim 1 , wherein the third ingredient comprises an additive claim 1 , wherein said additive is a sweetener claim 1 , syrup claim 1 , maltodextrin claim 1 , anti-fouling agent claim 1 , anti-foaming agent claim 1 , nutrient claim 1 , flavorant claim 1 , colorant claim 1 , acid claim 1 , or a mixture of any two or more thereof.10. The confectionery composition of claim 1 , wherein the third ingredient comprises an additive selected from the group consisting of sugar claim 1 , high fructose corn syrup claim 1 , tapioca syrup claim 1 , agave syrup claim 1 , stevia claim 1 , sucralose claim 1 , Acesulfame K claim 1 , erythritol claim 1 , ...

Confectionery product, process and assembly for producing said product

A confectionery product which is shaped on all sides, can be produced by (i) preparing an aerated sugar mass, (ii) injecting said mass in a mould cavity defined by two separable mould surfaces having a temperature below 0°C, and (iii) separating the mould surfaces and removing the product. An assembly for producing the confectionery product comprises: (a) a cooker for reducing the water content of a sugar mass, (b) an aerator for aerating the sugar mass, and (c) a injection-moulding device comprising a screw-piston injection unit (3) for advancing the sugar mass and injecting it into a mould cavity (2), wherein the injection unit is provided with heating means (6,7), and wherein cooling means (8) are provided for cooling the mould surfaces to a temperature below 0°C.

Procedure for making sweet cases

Устройство и способ получения многокомпонентного кондитерского изделия

1. Устройство для получения многокомпонентного кондитерского изделия, содержащее ! внешний перепускной канал, концентрически расположенный вокруг внутреннего перепускного канала или иначе, причем перепускные каналы имеют общее выходное отверстие, внешний перепускной канал имеет внешний диаметр, при этом внешний перепускной канал имеет внешний диаметр; и ! выпускной рабочий орган, окружающий внешний перепускной канал, причем выпускной рабочий орган является подвижным вокруг внешнего перепускного канала для изменения внешнего диаметра. ! 2. Устройство по п.1, дополнительно содержащее внешний текучий кондитерский материал во внешнем перепускном канале и внутренний текучий кондитерский материал во внутреннем перепускном канале, причем внешний текучий кондитерский материал окружает внутренний текучий кондитерский материал и образует многокомпонентный продукт экструзии на выходе из выходного отверстия. ! 3. Устройство по п.2, в котором продукт экструзии имеет, по существу, равномерный диаметр. ! 4. Устройство по п.2, дополнительно содержащее датчик, находящийся вблизи выходного отверстия и в оперативной связи с выпускным рабочим органом, причем датчик детектирует свойство продукта экструзии. ! 5. Устройство по п.3, дополнительно содержащее датчик, находящийся вблизи выходного отверстия и в оперативной связи с выпускным рабочим органом, причем датчик детектирует свойство продукта экструзии. ! 6. Устройство по п.4, в котором датчик передает сигнал детектирования к контроллеру, находящемуся в оперативной связи с датчиком и выпускным рабочим органом, причем контроллер конфигурирован для перемещения выпускного ра� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2008 112 706 (13) A (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2008112706/13, 06.10.2006 (71) Заявитель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) (30) Конвенционный приоритет: 07.10.2005 US 60/724,645 (43) Дата публикации заявки: 20. ...

Mould for forming at least one food product

FIELD: food industry. SUBSTANCE: group of inventions relates to effective tools used to give specific shape to food products. Mould for forming at least one food product with a measurement unit, wherein mould has a filling side and a back side opposite to said filling side. Measurement unit comprises measuring means configured to measure at least one parameter while mould is used in a production line or testing facility and a data transfer interface configured to transfer data to an external processing unit. EFFECT: use of group of inventions improves quality of ready product. 15 cl, 3 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/22 (13) 2 597 197 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013135669/13, 11.01.2012 (24) Дата начала отсчета срока действия патента: 11.01.2012 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ТАЛМОН-ГРОС Михаэль (DE), РОКЛАГЕ Бернард (DE), ХАУГЕР Рудольф (DE) 12.01.2011 EP 11150703.4 (43) Дата публикации заявки: 20.02.2015 Бюл. № 5 R U (73) Патентообладатель(и): КРАФТ ФУДС Р & Д, ИНК. (US) (45) Опубликовано: 10.09.2016 Бюл. № 25 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 12.08.2013 (86) Заявка PCT: 2 5 9 7 1 9 7 (56) Список документов, цитированных в отчете о поиске: DE 102004012580A1, 29.09.2005. EP1676485A1, 05.07.2006. WO9834773A1, 13.08.1998. 2 5 9 7 1 9 7 R U (87) Публикация заявки PCT: WO 2012/097043 (19.07.2012) Адрес для переписки: 119019, Москва, Гоголевский бульвар, 11, этаж 3, "Гоулингз Интернэшнл Инк.", Т.Н. Лыу (54) ФОРМА ДЛЯ ФОРМОВАНИЯ ПО МЕНЬШЕЙ МЕРЕ ОДНОГО ПИЩЕВОГО ПРОДУКТА (57) Реферат: Группа изобретений относится к пищевой измерения, выполненные с возможностью промышленности, в частности к эффективным измерения по меньшей мере одного параметра инструментам, используемым для придания одновременно с применением формы на пищевым продуктам конкретной формы. Форма производственной линии или испытательном для ...

Manufacturing Method of Chocolates Enrobed Wafers

The present invention relates to a method for producing a chocolate-covered wafer, comprising the following steps: forming a cream filler layer by applying a cream filler on a wafer sheet; laminating another wafer sheet on the cream filler layer to produce a wafer sheet laminate; cutting the wafer sheet laminate to produce the wafer; enrobing chocolates on the cut wafer so as to cover the entire surface of the wafer with the chocolates.

Preparing method for baked confectionery with centered-solids

본 발명은 고형상의 센터를 내포한 구운과자의 제조방법에 관한 것으로서, 더욱 상세하게는 제과 적성과 식감이 동시에 우수하도록 지질과 당질의 함량을 조절하여 제조한 생지를 균일한 두께를 가지도록 성형하여 하면(下面) 생지로 성형용 하판틀의 요(凹)부위에 올리고, 성형 하면 생지를 凹부의 모양에 맞게 오목하게 패이게 만들고, 그 오목하게 패인 부분에 고형상의 센터를 올려 놓은 후, 상기 조성과 동등한 조성을 갖는 성형 생지를 상면(上面) 생지로서 고형상의 센터위에 올리고, 그 위에서 성형용 상판틀에 의해 상하의 생지를 압착하여 제조한 고형상의 센터를 피복한 구운과자용 생지를 제조한 후 소성함으로써, 제과적성이 우수하여 대량 제조가 가능하고, 식감이 부드러운 종실류 및 유지성 성형과자 등과 같은 고형상 센터를 내포한 구운과자의 제조방법에 관한 것이다. The present invention relates to a method of manufacturing a baked confectionery containing a solid center, and more specifically, to form a dough having a uniform thickness manufactured by adjusting the content of lipids and sugars so as to excel in confectionery aptitude and texture. The bottom surface of the mold is placed on the concave portion of the mold, and the molded surface is made to be concave to fit the shape of the concave portion, and the solid center is placed on the concave portion. Molded dough having a composition equivalent to the above composition is placed on a solid center as an upper surface dough, and the dough for baking pastry coated with a solid center manufactured by pressing the dough up and down by means of a molding top plate thereon. After firing, it is excellent in confectionery aptitude for mass production, and baked with solid centers such as soft seeds and oil-retaining confectionery. Party to the preparation method. 고형상 센터, 구운과자 Solid Center, Baked Sweets

Способ производства кондитерских изделий и кондитерские изделия

1. Способ производства кондитерских изделий, включающий следующие последовательные стадии:- получения основной композиции из:сахарного компонента с одним или более сахаросодержащими ингредиентами, причем содержание сахара в указанном по меньшей мере одном сахаросодержащем ингредиенте составляет более 50 вес.%;белкового компонента с одним или более белоксодержащих ингредиентов, причем содержание белка в указанном по меньшей мере одном белоксодержащем ингредиенте составляет более 50 вес.%;жирового компонента с одним или более жиросодержащих ингредиентов, причем содержание жира в указанном по меньшей мере одном жиросодержащем ингредиенте составляет более 60 вес.%; иароматической добавки с по меньшей мере одним ароматическим ингредиентом;- формирования сердцевин из основной композиции;- микроволновой вакуумной сушки сердцевин;- нанесение по меньшей мере одного слоя покрытия на сердцевины, в частности шоколада, способного замедлять поглощение влаги сердцевинами.2. Способ по п.1, отличающийся тем, что сердцевины сначала покрывают первым слоем покрытия, в частности шоколадом, и вторым слоем покрытия поверх первого слоя покрытия, в частности, из шеллака.3. Способ по п.1, отличающийся тем, что получение основной композиции включает следующие последовательные стадии:- нагревания сахарного компонента;- охлаждения сахарного компонента;- добавления белкового компонента в сахарный компонент с получением сахарно/белковой композиции;- аэрирования сахарно/белковой композиции;- добавления жирового компонента в сахарно/белковую композицию и гомогенное его распределение с получением жиро/сахарно/белковой композиции;- до РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 1/00 (13) 2013 136 896 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013136896/13, 04.01.2012 (71) Заявитель(и): ЛЮДВИГ ШОКОЛАДЕ ГМБХ УНД КО.КГ (DE) Приоритет(ы): (30) Конвенционный приоритет: 07.01.2011 EP 11150369.4; 07.08.2011 EP 11176767.9 (85) Дата начала ...

Многокомпонентное кондитерское изделие и способ его получения

1. Многокомпонентное кондитерское изделие, содержащее:экструдированную часть корпуса, включающую в себя первое кондитерское сырье; имножество капилляров, расположенных в экструдированной части корпуса и содержащих второе кондитерское сырье, содержащееот 47 до 95 массовых процентов сахарного спирта,от 1 до 15 массовых процентов воды иот 0,1 до 1,5 массового процента медленно желирующего пектина; где все значения массовых процентов основаны на общей массе второго кондитерского сырья, если не предусмотрена другая массовая основа.2. Многокомпонентное кондитерское изделие по п. 1, в котором медленно желирующий пектин представляет собой пектин со степенью метоксилирования от 50 до 70 процентов.3. Многокомпонентное кондитерское изделие по п. 1 или 2, в котором указанный сахарный спирт выбран из группы, состоящей из эритритола, ксилита, маннита, галактита, мальтита, гидрогенизованной изомальтулозы (изомальта), сорбита, лактитола, гидрогенизованного гидролизата крахмала и их комбинаций.4. Многокомпонентное кондитерское изделие по п. 1 или 2, в котором второе кондитерское сырье содержит от 75 до 91 массового процента сахарного спирта.5. Многокомпонентное кондитерское изделие по п. 1 или 2, в котором второе кондитерское сырье содержит от 0,2 до 1,3 массового процента медленно желирующего пектина.6. Многокомпонентное кондитерское изделие по п. 1 или 2, в котором второе кондитерское сырье дополнительно содержит от 1 до 50 массовых процентов пищевого жира или масла.7. Многокомпонентное кондитерское изделие по п. 6, в котором второе кондитерское сырье дополнительно содержит эмульгатор в количестве от 5 до 20 массовых процентов на основе массы РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2014 110 229 (13) A (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): МОНДЕЛЕЗ ДЖАПАН ЛИМИТЕД (JP) (21)(22) Заявка: 2014110229/13, 17.09.2012 Приоритет(ы): (30) Конвенционный приоритет: 20.09.2011 US 61/536,652 04.11.2011 GB 1119039 ...

유제품 기반 제품, 식품, 이의 제조 방법 및 용도

본 발명은 고단백 유제품 기반 제품의 제조 방법, 상기 방법에 의해 제조된 고단백 유제품 기반 제품, 식품의 제조 방법, 상기 방법에 의해 제조된 식품 및 상기 유제품 기반 제품의 용도에 관한 것이다.

Форма для формования по меньшей мере одного пищевого продукта

1. Форма (10) для формования по меньшей мере одного пищевого продукта, содержащая измерительный блок (20), сторону наполнения и заднюю сторону (11), расположенную напротив указанной стороны наполнения, причем измерительный блок (20), характеризуется тем, что дополнительно содержит:средства измерения, выполненные с возможностью измерения по меньшей мере одного параметра формы (10) одновременно с применением формы (10) и ее прохождением через производственную линию или испытательное оборудование; иинтерфейс (26) передачи данных, выполненный с возможностью передачи данных на внешний блок обработки данных.2. Форма (10) по п.1, отличающаяся тем, что средства измерения содержат по меньшей мере один датчик для измерения механических параметров, таких как напряжение, деформация, ускорение, положение в пространстве, скорость и/или усилие.3. Форма (10) по любому из пп.1 или 2, отличающаяся тем, что средство измерения содержит по меньшей мере один датчик для измерения параметров внешней среды, таких как давление, температура и/или влажность.4. Форма (10) по любому из пп.1 или 2, отличающаяся тем, что средство измерения содержит по меньшей мере один датчик для измерения химических параметров, таких как значения парциального давления газов, содержание сахара, вязкость, содержание жира, белковая ценность и/или значение pH.5. Форма (10) по любому из пп.1 или 2, отличающаяся тем, что средства измерения выполнены с возможностью выдерживать воздействие или измерять ускорение в диапазоне от 0 до 30 G и/или температуры в диапазоне от -50°C до 120°C, и/или измерительный блок (20) защищен по меньшей мере одним защитным слоем (23).6. Форма (10) по любому из пп.1 или 2, отличающа РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/22 (13) 2013 135 669 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013135669/13, 11.01.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 12.01.2011 EP ...

MULTILAYER CONFECTIONERY PRODUCTS AND METHODS FOR PRODUCING THEM

1. Кондитерский продукт, содержащий по меньшей мере три индивидуальных кондитерских слоя. ! 2. Кондитерский продукт по п.1, отличающийся тем, что по меньшей мере один из указанных кондитерских слоев в процессе обработки имеет одну текстуру, а после обработки он имеет другую текстуру, отличную от указанной первой текстуры. ! 3. Кондитерский продукт по п.2, отличающийся тем, что изменение одной текстуры указанного кондитерского слоя во вторую текстуру вызвано миграцией воды между смежными кондитерскими слоями. ! 4. Кондитерский продукт по п.3, отличающийся тем, что каждый из указанных кондитерских слоев содержит собственное количество свободной воды, а также тем, что миграция воды вызвана разницей в количестве свободной воды между смежными кондитерскими слоями. ! 5. Кондитерский продукт по п.2, отличающийся тем, что изменение одной текстуры указанного кондитерского слоя во вторую текстуру вызвано миграцией жира между смежными кондитерскими слоями. ! 6. Кондитерский продукт по п.5, отличающийся тем, что каждый из указанных кондитерских слоев имеет собственную концентрацию жира, а также тем, что миграция жира вызвана разницей в концентрации жира между смежными кондитерскими слоями. ! 7. Кондитерский продукт по п.1, отличающийся тем, что по меньшей мере каждый из кондитерских слоев представляет собой вещество, выбранное из группы, включающей жевательную резинку, порошок, жидкость, пасту, карамель, кондитерские изделия на жировой основе, закристаллизовавшиеся пасты, прессованные таблетки, твердые пены, загустевающую при сдвиге жидкость, материалы для переработки, а также их комбинации. ! 8. Кондитерский продукт по п.1, отличающ РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2008 124 355 (13) A (51) МПК A23L 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) (21), (22) Заявка: 2008124355/13, 24.10.2006 (30) Конвенционный приоритет: 21.12.2005 US 60/752,510 (43) Дата ...

Mixing technology for made crepe pie

본 발명은 밀가루, 물 등의 반죽 재료에 섞어 반죽하여 크레페용 전병을 제조하는데 사용되는 크레페용 전병 제조를 위한 혼합분말 조성물 및 이를 이용한 크레페용 전병 제조방법을 제공한다. 본 발명의 혼합분말 조성물은, 설탕을 주재료로 하고, 부재료로서 베이킹 파우더 16~22 중량%, 소금 2~5중량%, 시금치 분말 5~10중량%, 현미 가루 2~7중량%, 바나나 분말 2~5중량%, 생강 분말 2 중량% 이하로 조성되어 단위 포장된 것을 특징으로 한다. 본 발명의 크레페용 전병 제조방법은, 상기 비율로 조성된 혼합분말 조성물을 밀가루와 1:5 비율로 혼합하는 제1 단계; 제1 단계 혼합된 결과물과, 물, 계란, 우유, 대두유를 각각 1.2:1:0.04:0.18:0.04의 비율로 혼합하여 믹서를 이용하여 20~30분 동안 반죽하는 제2 단계; 제2 단계에서 반죽된 결과물을 통상적인 크레페 전병 제조기를 이용하여 크레페용 전병을 성형 구워내는 제3 단계로 행하는 것을 특징으로 한다. 크레페, 전병, 혼합조성물, 단위포장

Functional ingredient delivery system

本発明は、薬物、栄養サプリメント、植物性薬品、およびビタミンなどの機能性成分のための経口送達システムを提供する。送達システムは、機能性成分が実質的に均一におよび完全に分散され、機能性成分の分解が最小限に抑えられた摂取型マトリクスを含む。マトリクスは、１）１つ以上の炭水化物；２）１つ以上の糖、糖シロップおよび／または糖アルコール；３）１つ以上の親水コロイド；４）１つ以上の多価アルコール；５）１つ以上の一価または二価カチオン源、および５）水を含む。マトリクス中での炭水化物および親水コロイドの併用は、送達システムがただちに溶媒成分を保持し、それによりマトリクスの他の成分からの溶媒の分離を防止することを確実にする。本発明は、送達システムの調製および使用の方法も提供する。

Food product with moulded body

FIELD: food industry. SUBSTANCE: invention relates to a food product, comprising a moulded body. Disclosed is a food product, comprising at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, and group of baked products, wherein at least one element of group baked products forms a consumed segment, at least along with part of moulded chocolate body, and at least one part of at least one baked product is not coated and is visible from at least one lateral side of moulded chocolate body, and moulded chocolate body of consumed segment at least partially extends beyond outer boundary of at least one baked product, such that between outer boundary of at least one baked product and edge of consumed segment there is a gap. Also disclosed is a method for production of food product, involving a step for placing chocolate in a mould to form at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, combining at least one baked product with moulded chocolate body so that part of at least one baked product is not covered with chocolate, cooling chocolate after placing in mould and extracting food product from mould. EFFECT: invention is aimed at producing a confectionery sandwich, having high structural integrity and improved appearance. 16 cl, 9 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 627 655 C2 (51) МПК A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2013143359, 06.01.2012 (24) Дата начала отсчета срока действия патента: 06.01.2012 Дата регистрации: (72) Автор(ы): ЛАБЕРДЬЮ-НЕДДЕР Орели (FR), РАПП Жан-Филипп (FR), ХУСМАН Филипп (FR) Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: US 6759079 B2, 06.07.2004. EP 25.02.2011 EP 11155965.4 0682872 A1, 22.11.1995 ...

manufacturing method for high protein tofu confectionery

The present invention relates to a method for manufacturing high-protein tofu confectionery and tofu confectionery using the same. With the present invention, a protein content of 20 wt% or more can be maintained without a decline in formability. The method includes: a kneading step of mixing and kneading flour, tofu, soymilk, protein source, sugar, and salt; an aging step of aging the dough obtained in the kneading step; a forming step of rolling the dough aged in the aging step to spread the dough to a certain thickness; a cutting step of cutting the dough formed in the forming step to a predetermined size; and an oil-frying treatment step of frying the dough cut in the cutting step in oil.

Confectionery and methods of production thereof

The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average width or diameter of no more than 3 mm. The invention also relates to a process of manufacturing the same.

Confectionery and methods of production thereof

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material comprising an active and/or reactive component and wherein two or more different active/reactive components are provided in the same or different capillaries. The invention also relates to a process for the manufacture of the same.

Modified release dosage forms

A dosage form comprises: (a) a core comprising at least one active ingredient; and (b) a molded shell which surrounds the core, wherein the shell provides a predetermined time delay of greater than one hour for the onset of dissolution of the active ingredient upon contacting of the dosage form with a liquid medium and the delay is independent of the pH of the liquid medium. The weight of the shell may be at least 50 percent of the weight of the core, and the shell may have a thickness of about 500-4000 microns, or be substantially free of pores having a diameter of 0.5 to 5 microns.

System for continuous manufacture of food product with liquid filling in centre

FIELD: food industry. SUBSTANCE: invention relates to confectionery and flour products manufacture. One proposes an extruder for continuous manufacture of food products with liquid material in the centre. The said food product is chosen from caramel, chewing gum and a material containing the main ingredient represented by flour. The said liquid material is chosen from the main syrup ingredient represented by sugar or sugar alcohol, a material of fruit, vegetables or similar fruits in a liquid form and chocolate or chocolate products. The extruder contains a nozzle section. The nozzle section has an external nozzle for the food product output, an internal nozzle for the liquid material introduction into the food product; a tube for atmospheric air supply is placed in the internal nozzle. Simultaneously with the liquid material introduction atmospheric air is sucked (without force supply) into the said tube and inside the liquid material forming the filling. As a result, one produces a rope of the food product with an airy liquid filling. Additionally, one proposes a method for continuous manufacture of such food product. EFFECT: invention allows to manufacture food products with an airy liquid filling, prevent the liquid material efflux and thus reduce defects quantity during the product moulding and packing. 4 cl, 9 dwg, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 4/00 (13) 2 528 697 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2011103552/13, 30.06.2009 (24) Дата начала отсчета срока действия патента: 30.06.2009 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ТАНАБЕ Масахару (JP), САИТОУ Минору (JP), ФУКУДА Киоудзи (JP) 02.07.2008 JP 2008-173366 (43) Дата публикации заявки: 10.08.2012 Бюл. № 22 R U (73) Патентообладатель(и): ЛОТТЕ КО., ЛТД. (JP) (45) Опубликовано: 20.09.2014 Бюл. № 26 0320580 A2, 03.07.1989. US 3857963 A1, 31.12.1974. JP 11-137231 A, 25.05.1999. SU 747459 ...

Method for producing multi-layer confectionery product

FIELD: confectionery industry. SUBSTANCE: method for producing a confectionery product includes stages of obtaining amorphous caramel material (AM), obtaining chewable caramel material (CH), obtaining pasty confectionery material (PA). Amorphous caramel material (AM) is processed to form a hollow bundle. Co-extrusion of chewing caramel material (CH) and pasty confectionery material (PA) is carried out inside amorphous caramel material (AM) to form bundle (30) of confectionery material having three different areas consisting of pasty confectionery material (30a) surrounded by intermediate layer (30b) of chewing caramel material (CH), in turn surrounded by layer (30c) of amorphous caramel material (AM). The co-extrusion stage is carried out using co-extrusion system (22) containing nozzle (25) made of two elongated pipes, respectively, inner pipe (23) and outer pipe (24), wherein an outlet of outer pipe (24) supplying chewing caramel material (CH), and an outlet of inner pipe (23) supplying pasty confectionery material (PA), are in position (D) axially offset relatively to each other. As a result, the outlet of inner pipe (23) is in a forward position relatively to the outlet of outer pipe (24), and distance D between the outlet of inner pipe (23) and the outlet of outer pipe (24) is ≥10 cm. A device for producing a confectionery product, and two options of a confectionery product are also proposed. EFFECT: invention makes it possible to produce a bundle with clearly separated concentric layers: a layer of paste, a layer of chewing caramel and a layer of amorphous caramel. 19 cl, 6 dwg, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 756 575 C2 (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 3/34 (2021.08) (21)(22) Заявка: 2019124011, 02.01.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 01.10.2021 R U 02.01.2018 (72) Автор(ы): ДЕ ЙОНГ, Петрус Хенрикус (NL), ...

CONFECTIONERY PRODUCT WITH A BEGINNING AND METHOD OF ITS MANUFACTURE (OPTIONS)

1. Кондитерское изделие, содержащее твердую оболочку, окружающую начинку, причем твердая оболочка содержит несколько сегментов, имеющих разные цвета, и начинку выбирают из группы, состоящей из жидкости, пасты, порошка, твердого кондитерского материала и их сочетаний. ! 2. Кондитерское изделие по п.1, в котором начинка содержит компонент, выбранный из группы, состоящей из шоколада, шоколадной смеси для покрытий, какао-порошка, шоколадной пасты и их сочетаний. ! 3. Кондитерское изделие по п.1, в котором начинка содержит компонент, выбранный из группы, состоящей из помадки, карамели, нуги и их сочетаний. ! 4. Кондитерское изделие по п.1, в котором начинка содержит компонент, выбранный из группы, состоящей из ореховой пасты, тертого ореха и их сочетаний. ! 5. Кондитерское изделие по п.1, в котором начинка содержит фруктовый продукт. ! 6. Кондитерское изделие по п.1, в котором фруктовый продукт выбирают из группы, состоящей из кусочков фруктов, замороженных обезвоженных фруктов, сушеных фруктов, настоянных фруктов, измельченных фруктов, фруктовых экстрактов, фруктовых масел, повидла, фруктовых порошков, фруктовых гранул, фруктовых соков и их сочетаний. ! 7. Кондитерское изделие по любому из предыдущих пунктов, в котором сегменты твердой оболочки из кондитерского материала имеют разную ширину. ! 8. Кондитерское изделие по п.1, в котором твердая оболочка содержит по меньшей мере один ингредиент, выбранный из группы, состоящей из солодовых продуктов, подсластителей, ароматизаторов, красителей, добавок, создающих приятные и интересные ощущения, кислот, лекарственных средств, активных добавок и их сочетаний. ! 9. Кондитерское изделие по РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 127 306 (13) A (51) МПК A23L 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2009127306/13, 20.12.2007 (71) Заявитель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) Приоритет(ы): (30) Конвенционный приоритет: 21.12.2006 US 60/871, ...

Method for preparing yukwa

Disclosed is a process for producing a flour which can reduce the ripening period of the dough and is excellent in swelling of aged dough. (A) preparing glutinous rice powder by pulverizing glutinous rice with water; (b) 98 to 99.5% by weight of the glutinous rice powder is mixed with 0.5 to 2% by weight of a soybean meal, and the mixture is heated at 45 to 60 ° C for 3 to 30 minutes to 5 hours, Producing; (c) pulverizing the initial dough, mixing the pulverized initial dough and water at a mixing ratio of 1: 0.2 to 0.7 to prepare an adhesive dough; (d) pulverizing the adhesive dough, mixing and kneading the initial dough and the pulverized adhesive dough at a temperature of 80 to 120 ° C for 70 to 120 minutes, and then molding the dough; (e) cutting the dough into a predetermined size and aging the dough for a predetermined period of time to produce an oily base; And (f) hot water puffing the oily base.

Edible product and method of its manufacturing

FIELD: food industry. SUBSTANCE: extruder head is provided, having a linear arrangement of at least two interconnected openings, the adjacent openings being separated by a connecting portion. One or more edible materials, including chocolate, are extruded through said extruder head to form an edible product. Said product comprises a plurality of extruded parts joined together along their length by the frangible connecting part that extends along the length of the product continuously and has at least one recess defining the preferred tear line. The height of the connecting portion of the product is smaller than the height of the openings, whereby the frangible connecting part is thinner than the product part, and the width of the connecting portion is from 5% to 80% of the width of the openings. EFFECT: invention allows to increase the production efficiency, does not require additional equipment for packaging. 13 cl, 13 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23G 1/50 A23G 3/34 A23G 3/54 A23P 30/25 (11) (13) 2 628 424 C2 (2006.01) (2006.01) (2006.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014139547, 15.05.2013 (24) Дата начала отсчета срока действия патента: 15.05.2013 (72) Автор(ы): БАФТОН Эндрю Кристофер (GB), ЧЕЕМА Парбиндер (GB) 16.08.2017 Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: US 2007/0104828 A1, 10.05.2007. RU 18.06.2012 GB 1210848.6 2292739 C2, 10.02.2007. US 2003/0082254 A1, 01.05.2003. (45) Опубликовано: 16.08.2017 Бюл. № 23 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 19.01.2015 (86) Заявка PCT: GB 2013/051250 (15.05.2013) (87) Публикация заявки PCT: 2 6 2 8 4 2 4 (43) Дата публикации заявки: 10.08.2016 Бюл. № 22 R U (73) Патентообладатель(и): МОНДЕЛЕЗ ЮКЕЙ Р ЭНД Д ЛИМИТЕД (GB) Дата регистрации: 2 6 2 8 4 2 4 R U Адрес для переписки: 119019, Москва, Гоголевский бульвар, 11, этаж 3, "Гоулингз ...

Apparatus for extruding dough for churros

The present invention relates to a churros dough extruding device capable of extruding dough with a small force. The device includes: a driving gear which receives rotational force from a driving unit to rotate; a speed reduction gear which is connected to the driving gear according to a speed reduction gear ratio and rotates while reducing the rotation speed; a pinion gear which is arranged on a concentric shaft with the speed reduction gear and has a smaller diameter and fewer teeth than the speed reduction gear; a rack gear which mesh with the pinion gear to move in a linear motion and has a pressing plate arranged on an end unit; and an extruding means which extrudes the dough through an extrusion nozzle when the pressing plate moves and presses the dough. The present invention uses the configuration to increase a torque delivered to the pinion gear as the number of revolutions being delivered to the pinion gear decreases, thereby outputting a torque bigger than a torque consumed to rotate the driving lever is output through the pinion gear. Accordingly, the present invention can extrude the dough by pressing the pressing plate with larger force when the driving lever is rotated with less force in order to easily extrude the dough and increase the work efficiency of the extrusion operation.

Soft Sugar

本发明通过在糖果糊状体中分散树胶，在粘牙性改善的软糖糊状体中加入作为添加剂的微量结晶纤维素，能够显著提高呈味。即，本发明涉及一种软糖，其特征在于：在固体成分主要由1种以上的糖类组成的糖果糊状体中分散有树胶，上述糊状体的水分含量为6～20重量%，并且在该糊状体中含有0.001～0.3重量%的结晶纤维素。本发明还涉及一种软糖，其特征在于：上述糖果糊状体的固体成分主要由明胶和1种以上的糖类组成，在该糊状体中分散有5～30重量%的水分含量为10～20重量%的树胶。

Modified release dosage form

一例の実施形態において、一定の投薬形態が少なくとも１種類の活性成分、および一定の成形処理した基質を含み、この基質が１０％乃至１００％の種々の熱可塑性のポリアルキレン・オキシド、低融点の疎水性の材料、熱可塑性のポリマー、熱可塑性のデンプンおよびこれらの組み合わせ物から成る群から選択される約１００℃よりも低い一定の融点を有する一定の材料を含有しており、さらに、上記基質が上記投薬形態の一定の液体媒体に対する接触時に上記活性成分の改質された放出を行なうことができる。上記投薬形態は付加的に少なくとも１種類の活性成分を含有できる無被覆状態の粒子を含むことができる。また、別の実施形態においては、一定の投薬形態が少なくとも１種類の活性成分、複数の粒子および一定の成形処理した基質を含み、この場合に、上記粒子の少なくとも一部分が被覆されている。この被覆状態の粒子、上記の基質またはこれらの両方は少なくとも１種類の活性成分を含有することができ、この被覆状態の粒子または上記の基質またはこれらの一定の組み合わせ物は上記投薬形態の一定の液体媒体に対する接触時に上記活性成分の改質された放出を行なうことができる。

Variable diameter, variable pitch auger with material scraper and breaker bar

A multi stage auger system providing removal of air and void spaces from semi-solid materials is provided that includes a motor coupled to an auger drive shaft and an electrical control panel with a product hopper with a first diameter opening tapering to a second smaller diameter opening and coupled to an auger tube at the second smaller diameter opening. An auger entry spiral with a generally helical shape and an at least one sweep arm coupled to the auger entry spiral and driven by the motor, the auger entry spiral and the at least one sweep arm skimming inside the product hopper to entrain the semi-solid materials from the hopper wall and, through the helical shape of the auger entry spiral, moving the semi-solid materials through the hopper from the first diameter opening towards the second smaller diameter opening in an auger entry area within the hopper. During this entrainment and movement by the auger entry spiral and at least one sweep arm there is a space left between the auger entry spiral and the at least one sweep arm to remove air and voids from the semi-solid material through the entrainment and movement. The auger coupled to the auger entry spiral and the at least one sweep arm, the auger having a first section with a first coarse pitch providing further removal of air and void spaces through movement and agitation and a second finer pitch providing a further movement under higher pressures near an exit of the auger tube and a die member is also coupled to the exit of the auger tube.

Dimensional quality of direct-expanded food products

The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food products. The improved system includes an improved extruder die assembly comprising a transition insert section, a plurality of spacer insert elements, an imprinting insert element, and a forming insert element, all of which are coaxially aligned and interlocking. The improved extruder die assembly of the present invention is designed for adaptation to a wide variety of commercial-grade extrusion devices (e.g., twin screw, single screw, forming extruders, and pasta extruders) common in the food industry.

DEVICE FOR FILLING A START OF CONFECTIONERY GOODS

1. Соединитель, предназначенный для использования со множеством насадок и, по меньшей мере, одной трубой, содержащий:корпус соединителя, содержащий поверхность прилегания к трубе, сконфигурированную таким образом, чтобы соединять указанный корпус соединителя, по меньшей мере, с одной трубой, а также верхнюю поверхность, находящуюся напротив указанной поверхности прилегания к трубе;по меньшей мере, один бортик, отходящий от верхней поверхности в направлении, противоположном указанной поверхности прилегания к трубе; при этом, по меньшей мере, один бортик разграничивает, по меньшей мере, одну полость в соединителе; ипо меньшей мере, одно отверстие, сформированное указанным корпусом соединителя; при этом, по меньшей мере, одно такое отверстие проходит от указанной поверхности прилегания к трубе до указанной верхней поверхности соединителя с тем, чтобы обеспечить сообщение по текучей среде, по меньшей мере, между одним отверстием и указанными полостями в соединителе.2. Соединитель по п. 1, отличающийся тем, что, по меньшей мере, одна указанная полость в соединителе имеет площадь поперечного сечения, превышающую площадь поперечного сечения, по меньшей мере, одного указанного отверстия.3. Соединитель по пп. 1 и 2, отличающийся тем, что, по меньшей мере, один указанный бортик соединителя содержит поверхность прилегания к блоку насадок, находящуюся напротив указанной поверхности прилегания к трубе; при этом указанная поверхность прилегания к блоку насадок сконфигурирована таким образом, чтобы обеспечивать соединение с основанием насадок, на которое, по меньшей мере, частично опирается множество насадок.4. Соединитель � РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 3/00 (13) 2014 110 230 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014110230/13, 20.09.2012 (71) Заявитель(и): ИНТЕРКОНТИНЕНТАЛ ГРЕЙТ БРЕНДС ЛЛК (US) Приоритет(ы): (30) Конвенционный приоритет: 23.09.2011 US 61/538,183 (85) Дата начала рассмотрения ...

Non-contact printed comestible products and apparatus and method for producing same

The present disclosure provides systems, apparatuses, methods and products directed to non-contact printing of confectionery products. The confectionery products may include an edible substrate having a surface and an edible ink printed on the edible surface. The edible ink may cover at least about 5% of the surface. An apparatus of the present disclosure may include a removal device for removing at least a portion of a rolling compound from a confectionery material and a printing device for non-contact printing an edible ink-indicia on the confectionery material. An apparatus of the present disclosure may also include a detection device detecting the presence of confectionery material at a predetermined position.

GETTING A CONFECTIONERY PRODUCTS WITH A LIQUID FILLING LOCATED IN THE CENTER

1. Способ получения кондитерских изделий с расположенной по центру начинкой, включающий:а) контактирование компонента начинки, имеющего температуру приблизительно 120°F или ниже, с компонентом оболочки, имеющим температуру от приблизительно 160°F до приблизительно 220°F, в концентрической насадке в целях частичного глазирования указанного компонента начинки внутри компонента оболочки;б) отсадку частично глазированного компонента начинки в полость формы;в) полное глазирование компонента начинки внутри компонента оболочки; а такжег) отверждение компонента оболочки внутри полости формы, отличающееся тем, что компонент начинки охлаждает компонент оболочки для того, чтобы вызвать отверждение указанного компонента оболочки.2. Способ по п.1, отличающийся тем, что температура компонента начинки при контакте с компонентом оболочки ниже приблизительно 100°F.3. Способ по п.2, отличающийся тем, что температура компонента начинки при контакте с компонентом оболочки ниже приблизительно 75°F.4. Способ по п.1, отличающийся тем, что температура компонента оболочки при контакте с компонентом начинки составляет от приблизительно 180°F до приблизительно 200°F.5. Способ по п.4, отличающийся тем, что температура компонента оболочки при контакте с компонентом начинки составляет от приблизительно 185°F до приблизительно 195°F.6. Способ по п.4, отличающийся тем, что температура компонента начинки при контакте с компонентом оболочки составляет от приблизительно 45°F до приблизительно 70°F.7. Способ по п.1, отличающийся тем, что указанный компонент оболочки содержит по меньшей мере одно желирующее средство.8. Способ по п.7, отличающийс� ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2007 115 857 (13) A (51) ÌÏÊ A23B 4/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2007115857/13, 25.10.2005 (71) Çà âèòåëü(è): ÂÌ. ÐÈÃËÈ ÄÆ. ÊÎÌÏÀÍÈ (US) (30) Êîíâåíöèîííûé ïðèîðèòåò: 29.10.2004 US 10/977,585 (43) Äàòà ïóáëèêàöèè çà ...

DEVICE AND METHOD FOR PRODUCTION OF PRODUCTS

1. Способ производства продуктов, включающий:экструдирование по меньшей мере одного первого материала через экструзионное отверстие, образованное в экструзионной головке для образования экструдата, причем способ включает изменение расхода потока по меньшей мере одного первого материала через экструзионное отверстие.2. Способ по п.1, в котором способ изменения расхода первого материала через экструзионное отверстие осуществляют так, чтобы изменить профиль экструдата по его длине.3. Способ по п.1, в котором осуществляют экструдирование по меньшей мере двух разных первых материалов через экструзионное отверстие для образования экструдата, и изменение расхода потока каждого первого материала через экструзионное отверстие для изменения пропорции каждого первого материала в экструдате по его длине.4. Способ по п.3, в котором изменение расхода потока указанных по меньшей мере двух разных первых материалов осуществляют для получения экструдата, имеющего участки, выполненные предварительно из каждого из первых материалов, расположенные по его длине.5. Способ по любому из пп.1-4, который осуществляют с использованием устройства, образующего путь подачи указанного или каждого первого материала, по которому соответствующий первый материал течет к экструзионному отверстию, причем указанное устройство имеет систему управления, включающую механизм управления потоком, расположенный по меньшей мере в одном пути подачи первого материала перед экструзионной головкой и эффективный для изменения объема пути подачи, причем для изменения расхода потока соответствующего первого материала, поступающего в экструзионную г РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 9/28 (13) 2012 141 045 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2012141045/13, 25.02.2011 (71) Заявитель(и): КЭДБЕРИ Ю Кей ЛИМИТЕД (GB) Приоритет(ы): (30) Конвенционный приоритет: 26.02.2010 GB 1003288.6 (85) Дата начала рассмотрения заявки PCT на национальной ...

For manufacturing the apparatus and method of product

一种制造产品的方法，所述产品包括第一材料（12）的外套体并且包含至少一个以第二材料（14）填充的腔体（18），所述方法包括经模具（10）挤出所述第一材料以形成挤出物本体（16），以及经在所述模具中的至少一个流体出口（22）递送所述第二材料以形成所述至少一个填充的腔体。周期性地并且短暂地改变挤出过程以产生不具有填充的腔体的挤出物本体部分（30）。在一个实施方案中，周期性地降低所述第二材料（14）的料流以形成不填充的部分。通过增加在所述模具（10）上游的所述第二材料的供应路径的体积可以降低所述第二材料（14）的所述料流。还公开用于实行所述方法的设备。所述方法和设备特别适合于生产食品产品，并且尤其是糖食产品。

Method of Preparing a Candy with a Stereoscopic Picture by PAD Printing and Candy Using the Same

본 발명은 캔디 제조용 원료를 용해, 농축시켜 제조된 1차 배합물을 130 내지 150℃의 온도를 유지하면서 1차 성형틀에 주입하고, 상기 배합물의 표면 온도가 30 내지 45℃가 되도록 1차 냉각시키는 단계, 온도 15 내지 25℃, 상대 습도 40∼60%에서 상기 배합물 상에 특징적인 조성을 갖는 흑색, 황색, 적색, 청색 식용 잉크의 순서로 4도의 패드(PAD) 인쇄를 이용하여 원하는 글자, 도안, 그림, 및 사진(이하 '사진'이라 함)을 인쇄하고 건조시키는 단계, 및 상기 사진이 인쇄된 배합물에 캔디 제조용 원료를 용해, 농축시킨 2차 배합물을 120 내지 135℃의 온도를 유지하면서 재주입하여 2차 냉각시키는 단계로 이루어지는 것을 특징으로 하는 선명한 해상도의 입체형 사진을 갖는 캔디의 제조 방법 및 이로부터 제조된 캔디에 관한 것이다. In the present invention, the primary compound prepared by dissolving and concentrating a raw material for preparing a candy is injected into a primary mold while maintaining a temperature of 130 to 150 ° C., and the first cooling is performed such that the surface temperature of the compound is 30 to 45 ° C. Step, using a four-degree pad (PAD) printing in the order of black, yellow, red, and blue edible inks having a characteristic composition on the formulation at a temperature of 15 to 25 ° C. and a relative humidity of 40 to 60%. Printing and drying pictures, and photographs (hereinafter referred to as 'photographs'), and re-injecting the secondary formulations in which the raw materials for preparing candy are dissolved and concentrated in the formulations in which the photographs are printed, while maintaining a temperature of 120 to 135 ° C. It relates to a method for producing a candy having a three-dimensional picture with a clear resolution, characterized in that consisting of a second step of cooling and a candy prepared therefrom.

Method of making confectionary product (versions)

FIELD: food industry. SUBSTANCE: invention relates to production of confectionary products, which contain brittle sweet layer. Disclosed is a method of making confectionary product involving following steps: a) mixing confectionary mass containing at least 80 wt% of sweetener; b) melting of confectionary mass so that molten mass does not contain a sweetener in crystalline form; c) crystallising confectionary mass so that at least 60 wt% of sweetener in confectionary mass is in crystalline form; and d) moulding confectionary mass, where melting confectionary mass is performed at temperature of 40–190 °C; crystallisation of confectionary mass is performed at temperature 50–180 °C; and steps of mixing, melting and crystallisation are carried out in an extruder. Also disclosed is a method of making multilayer confectionary product, involving: a) making at least one brittle layer of confectionary product containing at least 80 wt% of sweetener, where at least 60 wt% of sweetener is in crystalline form; b) a step of making at least one additional layer (stratum) of confectionary product, which is a chewing layer; and c) a step for combination at least one brittle layer of confectionary product and at least one additional layer. EFFECT: invention enables to obtain a confectionary product having a crispy consistency available for consumer. 19 cl, 6 dwg, 6 tbl, 14 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 606 527 C2 (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2014121321, 16.11.2012 (24) Дата начала отсчета срока действия патента: 16.11.2012 Дата регистрации: Приоритет(ы): (30) Конвенционный приоритет: 17.11.2011 EP 11380093.2 (73) Патентообладатель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) (56) Список документов, цитированных в отчете о поиске: JP 2005333946 A, 08.12.2005. WO (45) Опубликовано: 10.01.2017 Бюл. № 1 2011026003 A2, 03.03.2011. EP 1757193 A2, 28.02.2007. (85) ...

Ultrasonic rotation moulding

FIELD: food industry. SUBSTANCE: invention relates to the food industry, in particular to an ultrasonic molding system for food products. Device contains an ultrasonic activated rotary wheel and one or more cutting tools placed on the outer surface of the rotary wheel. Each cutting tool has an internal cavity. To improve the performance of the device and facilitate the extraction of molded food products, one or more ventilation ducts are provided, made to ensure the flow of air between the cavity of the cutting tool and the outer surrounding space. EFFECT: use of the invention will improve the quality of manufacture of food products. 10 cl, 28 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 678 426 C2 (51) МПК A23G 3/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 3/20 (2018.08) (21)(22) Заявка: 2015118708, 15.03.2013 (24) Дата начала отсчета срока действия патента: Дата регистрации: 28.01.2019 26.03.2012 US 61/615,583; 03.10.2012 US 61/709,228; 15.01.2013 US 61/752,710 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2014143052 26.03.2012 (43) Дата публикации заявки: 21.12.2018 Бюл. № 2 6 7 8 4 2 6 R U (56) Список документов, цитированных в отчете о поиске: US 6635292, 21.10.2003. US 6058823 A, 09.05.2000. WO 2009151508 A1, 17.12.2009. RU 2415591 C2, 10.04.2011. (45) Опубликовано: 28.01.2019 Бюл. № 4 Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) УЛЬТРАЗВУКОВОЕ РОТАЦИОННОЕ ФОРМОВАНИЕ (57) Реферат: Изобретение относится к пищевой повышения производительности устройства и промышленности, в частности к системе облегчения извлечения формованных пищевых ультразвукового формования пищевых продуктов предусмотрены один или более продуктов. Устройство содержит активированное вентиляционных каналов, выполненных для ультразвуковым образом ротационное колесо и обеспечения протекания воздуха между полостью один ...

Confectionary product "energy+k"

FIELD: food industry. SUBSTANCE: invention relates to confectionary industry. The confectionary product represents a moulded body coated with glaze and consists of natural honey, milled dried apricots, dried plums, walnuts and dried cranberries. The products homogeneous mass components are taken in the following ratio, wt %: walnuts - 24.0-26.0, dried plums - 24.0-26.0, dried apricots - 24.0-26.0, dried cranberries - 12.0-14.0, honey - balance up to 100 %. The dried cranberries are milled into fractions sized 1.5-2.5 mm. EFFECT: invention ensures the product environmental safety due to only natural products being used as well as confectionary product caloric content reduction, the product saturation with biologically active substances, vitamins and microelements; the confectionary product (bar) keeps the shape at an ambient temperature during the summer period and expands the range of enhanced quality confectionary products. 2 cl, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 494 637 (13) C1 (51) МПК A23G 3/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2012125227/13, 19.06.2012 (24) Дата начала отсчета срока действия патента: 19.06.2012 (73) Патентообладатель(и): Авалов Александр Рафаилович (RU) R U Приоритет(ы): (22) Дата подачи заявки: 19.06.2012 (72) Автор(ы): Авалов Александр Рафаилович (RU) (45) Опубликовано: 10.10.2013 Бюл. № 28 Адрес для переписки: 105064, Москва, Гороховский пер., 8, кв.6, Г.Г. Валееву клюква размельчена до размеров фракций 1,52,5 мм. Изобретение обеспечивает экологическую чистоту продукта, т.к. применены только натуральные продукты, а также снижение калорийности кондитерского изделия, насыщение изделия биоактивными веществами, витаминами и микроэлементами, при этом кондитерское изделие (батончик) сохраняет форму при температуре воздуха в летний период года и расширяет ассортимент кондитерских изделий повышенного качества. 1 з.п. ф-лы, 1 табл. R U 2 4 9 4 6 3 7 (57) Реферат ...

Food product with cellular structure artificially imparted by backward and forward extrusion of multiplicity of components, method and apparatus for producing the same

FIELD: food-processing industry. SUBSTANCE: method involves providing backward and forward extrusion of at least two various materials, preferably food materials, through adjacent apertures of extruder; cutting flows of two materials transverse to direction of flow to provide parts of flows; mixing said flows so as to connect front and rear sides in direction of flow of each part of flow of first material with part of flow of second material; preferably forming boundary cellular wall between two rows, with material of said boundary being commonly converted into more solid material after each extrusion step. Walls of cells made from more solid material may surround in two or three dimensions cells of softer or porous material. Joint extrusion method involves providing synchronous displacement of dividing members transverse to extruder apertures while applying extrusion pressure to material through respective aperture for dividing flows into parts. Dividing members may effectuate backward and forward motions or may turn relative to apertures. In this case material may be fed into movable part from respective vessels in immovable part of extrusion head. Method and apparatus are useful for producing of confectioneries, such as chocolate, marzipan or dough products. EFFECT: improved quality and wider range of novel products. 100 cl, 23 dwg, 5 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2 254 037 (13) C2 A 23 P 1/12, A 23 J 3/26, A 23 G 3/20, 9/28 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2001129506/13, 13.04.2000 (72) Àâòîð(û): ÐÀÑÌÓÑÑÅÍ Îëå-Áåíòò (CH) (24) Äàòà íà÷àëà äåéñòâè ïàòåíòà: 13.04.2000 (73) Ïàòåíòîîáëàäàòåëü(ëè): ÐÀÑÌÓÑÑÅÍ Îëå-Áåíòò (CH) (30) Ïðèîðèòåò: 13.04.1999 GB 9908444.4 28.05.1999 GB 9912565.0 R U (43) Äàòà ïóáëèêàöèè çà âêè: 27.02.2005 (45) Îïóáëèêîâàíî: 20.06.2005 Áþë. ¹ 17 2 2 5 4 0 3 7 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 3511742 ...

METHOD FOR PRODUCING MULTI-LAYER CONFECTIONERY PRODUCT

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 124 011 A (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019124011, 02.01.2018 (71) Заявитель(и): ПЕРФЕТТИ ВАН МЕЛЛЕ С.П.А. (IT) Приоритет(ы): (30) Конвенционный приоритет: 04.01.2017 EP 17150234.7 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 05.08.2019 R U (43) Дата публикации заявки: 05.02.2021 Бюл. № 4 (72) Автор(ы): ДЕ ЙОНГ, Петрус Хенрикус (NL), ХЕНДРИККС, Хендрикус Якобус Катарина (NL), ВЛЕГЕЛС, Таня Катарина Йозефина (NL) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/127474 (12.07.2018) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Способ получения кондитерского изделия, включающий стадии: а) получения аморфного карамельного материала (АМ); b) получения жевательного карамельного материала (СН); с) получения пастообразного кондитерского материала (РА); d) обработки аморфного карамельного материала (АМ) с образованием полого жгута; е) соэкструзии жевательного карамельного материала (СН) и пастообразного кондитерского материала (РА) внутри аморфного карамельного материала (АМ) с образованием жгута (30) из кондитерского материала, имеющего три различных области, состоящих из пастообразного кондитерского материала (30а), окруженного промежуточным слоем (30b) из жевательного карамельного материала (СН), в свою очередь окруженным слоем (30с) аморфного карамельного материала (АМ); отличающийся тем, что стадия соэкструзии проводится с использованием соэкструзионной системы (22), включающей сопло (25), выполненное из двух продолговатых труб, соответственно внутренней трубы (23) и наружной трубы (24), причем выходное отверстие наружной трубы (24), подводящей жевательный карамельный материал (СН), и выходное отверстие внутренней трубы (23), подводящей пастообразный кондитерский материал (РА), находятся в аксиально смещенном ...

Confectioner's goods

FIELD: food industry. SUBSTANCE: invention is related to food industry, in particular, to confectionary products. The confectionary product contains an edible substrate and the first composition of melted gum base adhered to the first surface of the edible substrate represented by chewing-gum. EFFECT: invention usage will allow to increase consumer demand for confectionary products. 6 cl, 27 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 417 620 (13) C2 (51) МПК A23G 3/28 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2008138550/13, 28.03.2007 (24) Дата начала отсчета срока действия патента: 28.03.2007 (73) Патентообладатель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) 2 4 1 7 6 2 0 (43) Дата публикации заявки: 10.05.2010 Бюл. № 13 (45) Опубликовано: 10.05.2011 Бюл. № 13 (56) Список документов, цитированных в отчете о поиске: WO 2004006686, 22.01.2004. RU 2143819 C1, 10.01.2000. US 5879728 A, 09.03.1999. 2 4 1 7 6 2 0 R U (86) Заявка PCT: US 2007/065390 (28.03.2007) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 29.10.2008 (87) Публикация заявки РСТ: WO 2007/115050 (11.10.2007) Адрес для переписки: 119034, Москва, Пречистенский пер., 14, стр. 1, 4-й этаж, "Гоулингз Интернэшнл, Инк.", пат.пов. В.А.Клюкину, рег. № 005 (54) КОНДИТЕРСКОЕ ИЗДЕЛИЕ (57) Реферат: Изобретение относится к пищевой промышленности, в частности к кондитерским изделиям. Кондитерское изделие содержит съедобный субстрат и первую композицию расплавленной гуммиосновы, сцепленную с первой поверхностью съедобного субстрата, в качестве которого используется жевательная резинка. Использование изобретения позволит повысить потребительский спрос кондитерских изделий. 5 з.п. ф-лы, 27 ил. Ñòð.: 1 ru R U Приоритет(ы): (30) Конвенционный приоритет: 29.03.2006 US 60/743,929 13.02.2007 US 60/889,646 (72) Автор(ы): РИБОЛТ Дэннис (US), ВАЛДЭЗ Энрике (US), ГЛИФФИ Вильям Р. (US), РЭМ Рональд Л. (US) C 2 C 2 2 4 1 7 6 2 ...

Manufacturing Method of Wafers

본 발명은 웨하스의 제조방법에 관한 것으로, 웨하스 시트 상에 크림 충진물을 도포하여 크림 충진물 층을 형성하는 단계; 상기 크림 충진물 층상에 또 다른 웨하스 시트를 적층하여 웨하스 시트 적층체를 제조하는 단계; 상기 웨하스 시트 적층체를 절단하여 웨하스를 제조하는 단계;를 포함하며, 상기 크림 충진물은 원료 입자의 미세화 공정을 포함하여 제조되는 것을 특징으로 한다.

FOOD FORMED WITH BODY

1. Пищевой продукт (1), содержащий по меньшей мере одно формованное тело (10), содержащее первую пищевую массу, и группу выпеченных изделий (20) или расположенное по существу в центре выпеченное изделие (20), причемпо меньшей мере один элемент группы выпеченных изделий или расположенное в центре выпеченное изделие образует потребляемый сегмент, по меньшей мере, вместе с частью формованного тела (10), и по меньшей мере одна часть по меньшей мере одного выпеченного изделия (20) не покрыта первой пищевой массой и видна по меньшей мере с одной боковой стороны (14, 16) формованного тела (10).2. Пищевой продукт (1) по п.1, отличающийся тем, чтоформованное тело (10) потребляемого сегмента по меньшей мере частично проходит за пределы внешней границы по меньшей мере одного выпеченного изделия (20) так, что между внешней границей по меньшей мере одного выпеченного изделия и краем потребляемого сегмента присутствует зазор.3. Пищевой продукт (1) по п.1 или 2, отличающийся тем, чтопо меньшей мере одно выпеченное изделие (20) расположено на каждой стороне по меньшей мере одной пары противолежащих боковых сторон (14, 16) части формованного тела потребляемого сегмента.4. Пищевой продукт (1) по п.1 или 2, отличающийся тем, чтовыпеченное изделие содержит, по меньшей мере, верхнюю и нижнюю поверхности, причем, по меньшей мере, часть верхней или нижней поверхности по меньшей мере одного выпеченного изделия (20) видна по меньшей мере с одной боковой стороны формованного тела (10).5. Пищевой продукт (1) по п.1 или 2, отличающийся тем, чтопотребляемый сегмент содержит заданные места перелома, предпочтительно в форме зазоров, бороздок (12) и/или отверстий, предназначенных для уп РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A21D 13/00 (13) 2013 143 359 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013143359/13, 06.01.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 25.02.2011 EP ...

METHOD FOR MANUFACTURING A CONFECTIONERY SHELL

1. Способ получения оболочки кондитерского изделия, включающий стадии:(i) нанесение в полость формы пищевой жидкости и одного или нескольких кусков затвердевшего пищевого материала, характеризующегося составом, отличным от состава пищевой жидкости;(ii) прессование пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание пищевой жидкости в полости формы, а также вызвать вытеснение части пищевой жидкости из полости формы, причем, по меньшей мере, часть вытесненной пищевой жидкости является неразрывной с пищевой жидкостью, находящейся внутри полости формы;(iii) удаление штампа из полости формы; и(iv) удаление пищевой жидкости, вытесненной из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающих устройств наружу через границу полости формы в двух или более различных направлениях наружу.2. Способ по п.1, отличающийся тем, что стадия (iv) включает прохождение соскабливающих устройств наружу через границу полости формы в от двух до четырех различных направлениях наружу.3. Способ по п.1, отличающийся тем, что стадия (iv) включает прохождение соскабливающих устройств наружу через границу полости формы в четырех различных направлениях наружу.4. Способ по любому из пп.1-3, отличающийся тем, что практический угол θ соскабливания соскабливающих устройств на стадии (iv) относительно направления соскабливания составляет 20° или более.5. Способ по любому из пп.1-3, отличающийся тем, что используем� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/00 (13) 2014 102 649 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014102649/13, 03.07.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 06.07.2011 EP 11172832.5 (85) Дата начала рассмотрения ...

Manufacturing method for sweet potato chip snack

본 발명은 먹기가 용이하고 한끼 식사대용 또는 간식으로 적용가능하며 끈적임이 없고, 고구마의 단맛을 강화하며, 식감을 높인 고구마칩 스낵을 제조할 수 있는 고구마칩 스낵의 제조 방법에 관한 것이다. 본 발명은 껍질을 벗겨낸 고구마를 증기로 쪄서 찐고구마를 제조하는 단계와, 찐 고구마를 으깨어 페이스트 형태로 가공하는 단계와, 페이스트 형태의 찐 고구마에 슬라이스 형태의 아몬드를 혼합하는 단계와, 페이스트 형태의 찐 고구마에 아몬드가 혼합된 혼합물을 진공 포장기에 담아 압축 후 동결시킨 후 얇은 칩 형태의 성형물을 제조하는 단계 및 상기 성형물을 건조하고 오븐으로 구워내어 고구마칩 스낵의 제조를 완성하는 단계를 포함할 수 있다. The present invention relates to a method for producing a sweet potato chip snack that is easy to eat, can be applied as a meal substitute or snack, has no stickiness, enhances the sweetness of sweet potato, and can produce a sweet potato chip snack with improved texture. The present invention includes the steps of preparing steamed sweet potatoes by steaming peeled sweet potatoes, mashing the steamed sweet potatoes and processing them into paste, mixing the steamed sweet potatoes in paste with sliced almonds, and paste of steamed sweet potato with almonds mixed in a vacuum packaging machine, compressed and frozen, followed by preparing a thin chip-shaped molded product, and drying the molded product and baking it in an oven to complete the preparation of sweet potato chip snack can

Edible multi-colored solid oral fat-based compositions and method for their manufacture

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2016 133 687 A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016133687, 18.02.2015 (71) Заявитель(и): Перфетти Ван Мелле С.п.А. (IT) Приоритет(ы): (30) Конвенционный приоритет: 21.02.2014 IT MI2014A000265 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.09.2016 R U (43) Дата публикации заявки: 26.03.2018 Бюл. № 09 (72) Автор(ы): БОТТИНИ Алессандро (IT), КАППЕЛЛЕТТИ Клаудиа (IT) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2015/124642 (27.08.2015) R U (54) Съедобные разноцветные твердые пероральные композиции на жировой основе и способ их изготовления (57) Формула изобретения 1. Способ получения полых твердых пероральных композиций, полученных путем соединения двух различающихся отдельно сформованных однослойных частей, состоящих из пищевых продуктов на жировой основе, которые, в свою очередь, содержат две или более подчасти разных цветов, где указанный способ включает следующие стадии: а) одновременная заливка в каждую полость первой заливочной формы измеренного количества по меньшей мере двух съедобных масс на жировой основе разных цветов через отдельные насадки для каждой массы; б) подвергание указанной первой заливочной формы вибрации для выравнивания масс, присутствующих в каждой полости без их смешивания; в) погружение в массы, залитые в каждую полость, охлаждающего элемента с температурой менее 0°C в течение времени, находящегося в пределах от 1 до 30 сек, чтобы образовать и охладить тонкий слой залитых съедобных масс между внешней поверхностью охлаждающего элемента и внутренней поверхностью полости, где для указанных масс сохраняется явное разделение между ними; г) удаление каждого охлаждающего элемента из своей полости, где была образована однослойная часть, состоящая из по меньшей мере двух подчастей разных цветов; д) повторение стадий а)-г) во второй заливочной форме с использованием по меньшей мере двух жировых масс, ...

Rapidly-soluble edible solid

公开了一种快速溶解的可食用固体，其包括由过饱和溶液形成的软糖料，所述过饱和溶液具有填充型甜味剂、水性胶体、调质剂和水。也可以添加其它成分，并且在该固体作为口气清新剂的实施方式中，可以使用调味剂、冷却剂和/或常规口气清新产品中可用的其它成分。还公开了该可食用固体的制备方法。

Molded chewing gums containing soluble protein, and methods for their manufacture

1. Способ изготовления формованной жевательной резинки, включающий ! а) совместное перемешивание сиропа сыпучего подсластителя, основы жевательной резинки и растворимого белка при температуре, составляющей по меньшей мере приблизительно 55°С, в целях получения нагретого состава, причем указанный нагретый состав содержит от приблизительно 10% до приблизительно 80% сиропа сыпучего подсластителя; ! б) введение указанного нагретого состава в полость необходимой формы таким образом, чтобы он заполнил по меньшей мере часть формы указанной полости; ! в) охлаждение указанного нагретого состава до температуры, при которой он сохраняет форму по меньшей мере части полости, в целях получения формованной жевательной резинки; а также ! г) выделение формованной жевательной резинки из полости, причем влажность указанного продукта составляет по меньшей мере приблизительно 4%. ! 2. Способ по п.1, отличающийся тем, что указанный порошкообразный сыпучий подсластитель составляет от приблизительно 10% до приблизительно 40% нагретого состава. ! 3. Способ по п.1, отличающийся тем, что указанный нагретый состав содержит от приблизительно 30% до приблизительно 80% порошкообразного сыпучего подсластителя. ! 4. Способ по п.2, отличающийся тем, что указанный нагретый состав содержит от приблизительно 20% до приблизительно 70% кристаллической сахарозы, а также от приблизительно 10% до приблизительно 50% сухого остатка кукурузного сиропа. ! 5. Способ по п.3, отличающийся тем, что указанный нагретый состав содержит от приблизительно 20% до приблизительно 70% кристаллической сахарозы, а также от приблизительно 10% до приблизительно 50% сухого остатка кукурузного си РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2007 139 526 (13) A (51) МПК A23G A23G 4/18 4/14 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2007139526/13, 21.04.2006 (71) Заявитель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) (30) Конвенционный приоритет: 29.04. ...

METHOD FOR MAKING A CONFECTIONERY PRODUCT (OPTIONS)

1. Способ изготовления кондитерского изделия, включающий стадии:а) смешения кондитерской массы, содержащей по меньшей мере 80% подсластителя;б) плавления кондитерской массы таким образом, чтобы расплавленная масса не содержала подсластителя в кристаллическом виде;в) кристаллизации кондитерской массы таким образом, чтобы по меньшей мере 60 вес.% подсластителя в кондитерской массе было в кристаллическом виде; иг) формования кондитерской массы;гдеплавление кондитерской массы происходит при температуре 40°C-190°C;кристаллизация кондитерской массы происходит при температуре 50°C-180°C;истадии смешения, плавления и кристаллизации проводятся в экструдере.2. Способ по п. 1, в котором формованное кондитерское изделие является хрустящим при 20°C-27°C.3. Способ по п. 1, или 2, в котором формование кондитерской массы включает пропускание этой кондитерской массы через щель в плите матрицы, прорезь в плите матрицы или через другое отверстие и получение кондитерской массы в виде ленты, пласта или жгута.4. Способ по пп. 1 и 2, в котором формование кондитерской массы включает формование кондитерской массы в виде штучных изделий.5. Способ по пп. 1 и 2, дополнительно включающий стадию завершения, отделки.6. Способ по пп. 1 и 2, в котором способ завершения, отделки выбран из группы, состоящей из штампования рисунка, выдавливания рисунка, разбрызгивания жидкости, обсыпки крупинками (макрочастицами) или пудрой, прессования, рифления, разрезания, формования, придания вида или любой их комбинации.7. Способ по пп. 1 и 2, в котором кондитерская масса содержит по меньшей мере 90 вес.% подсластителя.8. Способ по пп. 1 и 2, в котором по меньшей мере 70 вес.% подсластител� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 3/00 (13) 2014 121 321 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014121321/13, 16.11.2012 (71) Заявитель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) Приоритет(ы): (30) Конвенционный приоритет: 17.11.2011 EP 11380093.2 (85) ...

Dosage device for modified release

Mold for forming at least one food product

A mold for forming at least one food product with a measurement unit, wherein the mold has a filling side and a back side opposite to said filling side. Further, the measurement unit comprises: measuring means configured to measure at least one parameter while the mold is used in a production line or testing facility and a data transfer interface configured to transfer data to an external processing unit.

Method for producing a wafer article for a fat-containing confectionery product

The inventive method consists in simultaneously baking at least two parts (1, 2) composing each wafer article (3), connecting said parts (1, 2) along the mating edges thereof in such a way that the wafer article is produced in the form of a reservoir for a fat-containing confectionery product.

Patent RU2019124011A3

ВУ“? 2019124011” АЗ Дата публикации: 21.05.2021 Форма № 18 ИЗПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2019124011/10(046920) 02.01.2018 РСТ/ЕР2018/050027 02.01.2018 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 17150234.7 04.01.2017 ЕР* Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СПОСОБ ПОЛУЧЕНИЯ МНОГОСЛОЙНОГО КОНДИТЕРСКОГО ИЗДЕЛИЯ Заявитель: ПЕРФЕТТИ ВАН МЕЛЛЕ С.П.А., ТТ 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23С 3/34 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А2303 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Езрасепе, Соозе, Соозе Раеп$, РаеагсВ, Зслепсе Пес 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* относящихся к предмету поиска пункту формулы № 1 2 3 Х,А У\О 2002056697 АТГ ...

Method of manufacturing confectionery shells

A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Device for preparation of gelatin-based products

Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray.

PROCESS FOR MANUFACTURING A FILLED MERINGUE, DEVICE FOR IMPLEMENTING IT AND FILLED MERINGUE OBTAINED

L’invention concerne un procédé de fabrication d’une meringue fourrée comprenant les opérations suivantes : - préparation d’une pâte à meringue, - dressage des meringues crues sur une tôle support (200), remarquable en ce qu’il comprend en outre les opérations suivantes : - incorporation d’air dans la pâte à meringue crue préparée au moyen d’un foisonneur ou d’un batteur afin d’obtenir une texture dense, - préparation d’une pâte à fourrage, - dressage d’un volume de pâte à meringue aérée (300), - injection de la pâte à fourrage (400) à l’intérieur du volume (300) dressé ou en cours de dressage de la pâte à meringue aérée, - cuisson/séchage de l’ensemble. L’invention concerne également le dispositif permettant de mettre en oeuvre ledit procédé ainsi que la meringue ainsi obtenue. Figure pour l’abrégé : 1d. The invention relates to a method for manufacturing a filled meringue comprising the following operations: - preparation of a meringue dough, - dressing of the raw meringues on a support sheet (200), remarkable in that it further comprises the following operations: - incorporation of air into the raw meringue dough prepared by means of an expander or a mixer in order to obtain a dense texture, - preparation of a filling dough, - dressing of a volume of aerated meringue dough (300), - injection of the filling dough (400) inside the volume (300) drawn up or during dressing of the aerated meringue dough, - cooking / drying of the whole. The invention also relates to the device for carrying out said method as well as the meringue thus obtained. Figure for the abstract: 1d.