ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ

FIELD: pharmaceutical and food industries. SUBSTANCE: invention relates to preparing water-soluble or water-dispersible carbohydrate-based powders and tablets. Carbohydrate matrix is composed of at least 90% carbohydrate, e.g. starch or sugar. Closed-porosity powder or tablet is treated with gas so that gas contained in pores enhances dissolution or dispersing when in contact with water. Gas can be selected from nitrogen, carbon dioxide, air, oxygen, helium, hydrogen, argon, neon, methane, ethane, krypton, chlorine, chlorofluorocarbon, and mixture thereof. Gas is forced preferably under pressure at temperature above Tg of carbohydrate. Powder or tablet can further contain protein, hydrocolloid, or fat and forms no foam on dissolution or dispersing. EFFECT: improved consumer's property of powders and tablets. 35 cl, 1 dwg, 2 tbl, 5 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 283 091 (13) C2 (51) ÌÏÊ A61K A61K A61K A61K A61K ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ A23F ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ,A23G ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ C01B C07H (12) 9/14 9/20 9/26 31/70 47/26 5/40 1/56 31/00 1/00 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2003126607/15, 25.01.2002 (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 25.01.2002 (30) Êîíâåíöèîííûé ïðèîðèòåò: 02.02.2001 (ïï.1-35) GB 0102691.3 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (43) Äàòà ïóáëèêàöèè çà âêè: 27.02.2005 2 2 8 3 0 9 1 (45) Îïóáëèêîâàíî: 10.09.2006 Áþë. ¹ 25 2 2 8 3 0 9 1 R U (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 02.09.2003 C 2 C 2 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 5382437 À, 17.01.1995. ÅÐ 0579328 A1, 19.01.1994. ÅÐ 0885566 A1, 23.12.1998. ÕÈÌÈ×ÅÑÊÀß ÝÍÖÈÊËÎÏÅÄÈß/ Ïîä ðåä. Çåôèðîâà Í.Ñ. Ì.: Íàó÷íîå èçäàòåëüñòâî «Áîëüøà Ðîññèéñêà ýíöèêëîïåäè », 1995, ò.4, ñ.295. US 6136293 À, 24.10.2000. (86) Çà âêà PCT: EP 02/00782 (25.01.2002) (87) Ïóáëèêàöè PCT: WO 02/062152 (15.08.2002) ...

АППАРАТ И СПОСОБ ДЛЯ АЭРАЦИИ ПИЩЕВОГО ПРОДУКТА

Группа изобретений относится к пищевой промышленности. Предложен аппарат для аэрации пищевого продукта, содержащий корпус, внутри которого расположены от, по меньшей мере, трех до восьми пар ротора и статора, каждая пара которых имеет взаимодополняющие зубчатые ободы, ориентированные противоположно друг другу в осевом направлении, и газовый инжектор для впрыска газа в положении выше по потоку относительно первой пары ротора и статора в пищевой продукт, подлежащий аэрации. Есть дополнительный входной канал для впрыска в положении между парой ротора и статора выше по потоку и следующей ниже по потоку парой ротора и статора дополнительной композиции, подлежащей смешиванию с пищевым продуктом. Кольцо статора и кольцо ротора расположены между упомянутой парой статора и ротора выше по потоку и упомянутой парой статора и ротора ниже по потоку для обеспечения осевого пространства между двумя парами статора и ротора. Также предложен способ получения аэрированного пищевого продукта. Группа изобретений обеспечивает получения продукта высокого качества. 2 н. и 11 з.п. ф-лы, 2 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 718 649 C2 (51) МПК A23G 3/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 3/02 (2019.08) (21)(22) Заявка: 2018118252, 19.10.2016 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) 10.04.2020 19.10.2015 EP 15190428.1 (43) Дата публикации заявки: 21.11.2019 Бюл. № 33 (45) Опубликовано: 10.04.2020 Бюл. № 10 (56) Список документов, цитированных в отчете о поиске: WO 2013068426 A1, 16.05.2013. KZ 21924 A4, 15.12.2009. SU 1625330 A3, 30.01.1991. SU 921480 A1, 23.04.1982. US 5356570 A1, 18.10.1994. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.05.2018 2 7 1 8 6 4 9 Приоритет(ы): (30) Конвенционный приоритет: R U 19.10.2016 (72) Автор(ы): КЛАВЬЕ, Люи (FR), ШЕВАЛЬЕ, Жан-Франсуа (FR), МАРСИЙА, Рафаэль (FR) ...

Improvements in or relating to mixing machines for powders, liquids or pastes

... 649,663. Mixing appliances. HICKSON, P. July 30, 1948, No. 20382. [Class 86] A motor driven mixing machine comprises a casing housing the motor and from which the motor shaft or a shaft driven thereby projects, an epicyclic gear having one element thereof detachably connected to said shaft, another element provided with tool attaching means and a reaction member engageable with a fixed part of the apparatus so as to prevent that member from rotating, the epicyclic gear being formed as a detachable unit. The motor 23, Fig. 1, is mounted upon a base plate 19 of a casing 17 pivotally mounted at 18 to the column 11, spring clips 45, 46 being provided whereby the casing 17 may be held in a vertical position with the stirrer 41 removed from the mixing vessel, (not shown). The mixing vessel is located by a saucer-shaped rubber member 15 which is sprung into an aperture 13 in the base 10. The epicyclic reduction drive comprises a spindle 29 detachably secured to the motor shaft 28 and forming the ...

Apparatus for making confectionery

... 630,174. Aerating confectionery. BEICH CO., P. F. June 25, 1947, No. 16762. Convention date, Feb. 28, 1945. [Classes 14(i)' and 28(i)] Aerated confectionery, e.g., marshmallow is made continuously instead of in batches by supplying compressed gas from a pump 27 and viscous confectionery from a pump 22 which meet near 14 and then pass through a perforated pipe 15 and through a porous diffuser 17 to an outlet 13. The diffuser may be of ceramic and may be in the form of a sleeve with end plates or, without the perforated pipe 15 as a pot or as thick discs, contained in a chamber. The confectionery stream and the air stream are each provided with a control valve and a one-way flap valve, e.g. 25 The frothy mixture may be used in making nougat, or fudge, or added to other ingredients.

METHOD AND APPARATUS FOR PRODUCTION OF A CONFECTIONERY PRODUCT

Method and apparatus for the production of a vacuum raised foodstuff

A vacuum raising apparatus for the production of an expanded foodstuff comprises a fluid permeable mould 10 for constraining the foodstuff 22. The permeability of the mould 10 is substantially uniform throughout so that during vacuum raising, fluids from the foodstuff can escape uniformly through the entirety of the mould 10. The mould 10 may comprise two separable portions. The vacuum raising apparatus may comprise a sheet of alternating flats 14 and troughs 12. Also disclosed is a method of vacuum raising a foodstuff comprising forming first and second edible components, the second component being a fat liquid at body temperature and a protein, co-extruding the first component around the second component, constraining the extruded product within a mould as described and heating the extruded product within the mould under vacuum.

PRODUCTION OF A STABLE PROTEIN-SUGAR FOAM WITH A HIGH GAS CONTENT

DOSAGE PUMP WITH INTEGRATED OPENING

FOOD WITH IMPROVED FLAVOUR CHARACTERISTIC AND FUNCTIONALITY CAUSES BY DECREASE OF THE PARTICLE SIZE IN A CHANGED ATMOSPHERE

FOAM PRODUCT.

CONTROL FOR A PROCEDURE FOR COOLING FOAMS, MAIN OF EDIBLE ONES FOAMS.

Method and apparatus for the production of a vacuum raised foodstuff

A new method for manufacturing popping candy

Method of manufacturing high pressure gas charged candy and high pressure gas charging apparatus for putting same into practice

APPARATUS AND METHOD FOR PRODUCING AERATED CONFECTIONERY MASSES

INSTALLATION FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS, SUCH AS SWEETS AND THE LIKE

The installation (1) comprises: a vacuum expansion chamber (4), having an inlet (4a) provided with a first gas- tight valve device (5) for receiving a flow of semi-finished pieces (3) prepared starting from a confectionery compound and including particles, such as air bubbles and/or powders, capable of causing an expansion thereof under vacuum, and an outlet (4b). In chamber (4) there is provided a rotating drum (7) having a grille structure, intended to receive and transfer to the outlet (4b) of said chamber (4) a flow of said semi-finished pieces (3), in a controlled period of time sufficient to allow an expansion thereof under vacuum. A cooling and conveying apparatus (10) under vacuum, at a controlled temperature, has an inlet coupled with the outlet of the expansion chamber (4), and an outlet having an associated second gas-tight valve device (18) for discharging the expanded and cooled confectionery products (3). This apparatus (10) includes at least one cooling and conveying unit ...

Appareil pour le chargement en gaz expanseur des siphons destinés à produire de la crème Chantilly

Mélangeur pour produits alimentaires

Procédé de fabrication d'un produit alimentaire

Process for producing a foamed confectionery product

A foamed confectionery product, such as marshmallow or nougat, having good stability, which can be introduced into moulds or extruded, is produced by boiling a hydrogenated starch hydrolysate or a hydrogenated sugar at 110 to 138 DEG C, cooling the mixture to a maximum of 66 DEG C, adding a foaming agent in hydrated form dispersed in water, cooling the mixture further to at most 49 DEG C, then whipping the mixture to a density of 247 to 360 g/litre and forming the foamed mass, for example by extrusion or filling into a mould.

Producing porous and/or foamed products by mixing and kneading device with final shaping device, comprises adding pore-former into mixing and kneading device during mixing- and kneading phase, and producing pore structure during the phase

The method comprises adding a pore-former into a mixing- and kneading device (1) during the mixing- and kneading phase, and producing a pore structure during the mixing- and kneading phase before a final shaping device (4) connected to the mixing and kneading device. The pore formation takes place by physical- and/or chemical pore-former, which are gas or gas mixture and/or superheated steam. The pore formation occurs in a third or fourth section of the mixing- and kneading device, in which a low pressure predominates than in a previous second section. The method comprises adding a pore-former into a mixing- and kneading device (1) during the mixing- and kneading phase, and producing a pore structure during the mixing- and kneading phase before a final shaping device (4) connected to the mixing and kneading device. The pore formation takes place by physical- and/or chemical pore-former, which are gas or gas mixture and/or superheated steam. The pore formation occurs in a third or fourth ...

PLANT PRODUCTION OF CONFECTIONERY PRODUCTS, FOR EXAMPLE SWEETS AND THE LIKE

Установка (1) содержит следующее: вакуумная камера (4) расширения, обладающая впускным отверстием (4а), снабженным первым газонепроницаемым вентильным устройством (5) для принятия потока заготовок-полуфабрикатов (3), приготовленных из кондитерской смеси и включающих в себя такие элементы, как пузырьки воздуха и/или порошки, способные расшириться в вакууме, и выпускным отверстием (4b). Камера (4) снабжена вращающимся барабаном (7), обладающим решетчатой конструкцией, предназначенным для принятия и доставки к выпускному отверстию (4b) упомянутой камеры (4) потока упомянутых заготовок-полуфабрикатов (3) за контролируемый промежуток времени, достаточный для обеспечения их расширения под действием вакуума. Охлаждающий и транспортирующий аппарат (10) под действием вакуума при контролируемой температуре обладает впускным отверстием, соединенным с выпускным отверстием камеры (4) расширения, и выпускным отверстием, обладающим соответствующим вторым газонепроницаемым вентильным устройством (18) для выгрузки расширенных и охлажденных кондитерских изделий (3). Этот аппарат (10) включает в себя по меньшей мере один охлаждающий и транспортирующий блок (11-14), содержащий трубопровод под действием вакуума (11а-14а), в котором установлено шнековое конвейерное устройство (11d-14d; 11e-14e), включающее в себя гибкий спиральный шнек (11е-14е), предназначенный для перемещения расширенных заготовок (3) с контролируемой скоростью. The installation (1) contains the following: a vacuum expansion chamber (4) having an inlet opening (4a) equipped with a first gas-tight valve device (5) for receiving the flow of semi-finished semi-finished products (3) prepared from a confectionery mixture and including such elements as air bubbles and / or powders capable of expanding in a vacuum, and an outlet (4b). The chamber (4) is equipped with a rotating drum (7) with a lattice structure designed to receive and deliver to the outlet (4b) said chamber (4) the flow of the above-mentioned semi-finished ...

УСТРОЙСТВО И СПОСОБ ДЛЯ ПРОИЗВОДСТВА СБИТЫХ КОНДИТЕРСКИХ МАСС

Для получения сбитой кондитерской массы необработанную кондитерскую массу подают с определенной скоростью из устройства подачи (10, 12) в аэрирующее устройство (18) для введения газа в кондитерскую массу, после чего сбитую кондитерскую массу подают в продуктовую линию (32) для производства кондитерского изделия или таблеток. Скорость подачи необработанной кондитерской массы регулируют так, чтобы она отвечала требованию продуктовой линии (32), количество вводимого газа регулируют так, чтобы оно отвечало скорости подачи кондитерской массы, в результате чего степень аэрации кондитерской массы остается, в сущности, постоянной, а температуру сбитой массы в аэрирующем устройстве (18) регулируют так, что она в сущности не меняется и не зависит от скорости подачи. Аэрирующее устройство (18) может содержать ротор для перемешивания и замеса кондитерской массы, которая содержит введенный газ. Скорость вращения ротора регулируют таким образом, что она повышается при увеличении скорости подачи и уменьшается ...

Mixer

PROPORTIONING PUMP INCLUDING INTEGRAL ORIFICE

PROPORTIONING PUMP INCLUDING INTEGRAL ORIFICE

Mix and air combine in a mixing chamber of a housing of a frozen product system to form a mixture. A cap received in one end of the housing includes an air inlet, a mix inlet, and two mixture outlets. An integral orifice received in the air inlet regulates the amount of air that flows into the mixing chamber. A gasket positioned adjacent the cap provides a liquid tight seal that prevents air and mix from entering the mixing chamber when the mixture is dispensed from the mixing chamber and to prevent the mixture from exiting the freezing cylinder while air and mix are drawn into the mixing chamber. The gasket includes an air valve, a mix valve, and two mixture valves. An adapter draws air into the pump through an air hole and draws mix into the pump through a mix hole. A piston slides in the mixing chamber to dispense the mixture through mixture holes. The cap includes a plurality of protrusions that engage holes in the adapter to ensure proper alignment of the cap and the adapter. The gasket ...

Apparatus for incorporating gas into a sugar mass

An apparatus for incorporating gas under pressure into a fused sugar mass, said vessel having an interior oriented to have top region and a bottom region an agitator in said interior and a bubble forming means for introducing compressed gas into said fused sugar mass as a curtain of gas bubbles, said bubble forming means being in the bottom of the pressure vessel below said agitator.

Aerator for viscous materials

An in-line mixer for mixing gas and liquid.

Control to use a process for cooling foam, particularly edible foam

ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ

FIELD: medicine, pharmaceutics. SUBSTANCE: invention refers to water-soluble or water-dispersed carbohydrate matrix powders and tablets and a method for making thereof wherein carbohydrate makes 50 wt % of matrix weight. A latent porosity powder or tablet is gas-processed so that gas contained in pores intensifies dissolution or dispersion upon water contact. Gas is nitrogen, carbon dioxide, air, oxygen, helium, hydrogen, argon, neon, methane, ethane, krypton, chlorofluorocarbon or mixed. Principally, gas in introduced under pressure at temperature higher than softening point of carbohydrate. EFFECT: invention provides higher solubility or dispersive ability of the carbohydrate matrix powder or tablet. 36 cl, 2 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 413 505 (13) C2 (51) МПК A61K 9/14 (2006.01) A61K 9/26 (2006.01) A61K 47/26 (2006.01) A61J 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2006121125/15, 14.06.2006 (24) Дата начала отсчета срока действия патента: 25.01.2002 (73) Патентообладатель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) 2 4 1 3 5 0 5 (43) Дата публикации заявки: 10.01.2008 Бюл. № 1 (45) Опубликовано: 10.03.2011 Бюл. № 7 (54) ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ (57) Реферат: Изобретение относится к растворимым или диспергируемым в воде порошкам и таблеткам на основе углеводной матрицы и к способу их изготовления, в которой углевод составляет 50 мас.% от массы матрицы. Порошок или таблетку со скрытой пористостью обрабатывают газом так, чтобы содержащийся в порах газ усиливал растворение или диспергирование при контакте с водой. Газом является азот, диоксид углерода, воздух, кислород, гелий, водород, аргон, неон, метан, этан, криптон, хлорфторуглерод или их смесь. Газ вводят преимущественно под давлением при температуре выше температуры размягчения углевода. Изобретение обеспечивает повышение растворимости или диспергируемости порошка или таблетки на ...

СПОСОБ ПОЛУЧЕНИЯ ГАЗИФИЦИРОВАННОЙ КАРАМЕЛИ И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ

Использование: в производстве газифицированной карамели. Сущность: способ предусматривает нагревание карамельной массы до 60 - 150oC с получением массы в жидком или пастообразном состоянии и помещение массы с влажностью 0,1 - 5,5% и вязкостью 5000 - 50000 сП в емкость, в которую вводят инертный газ под давлением, с равномерным распределением газа в карамельной массе, и последующее ее охлаждение. Охлаждение ведут путем циркулирования охлаждающей жидкости через внешнюю рубашку емкости и дополнительно с помощью внутреннего теплообменника с циркулирующим охлаждающим агентом. Устройство включает по меньшей мере одну емкость для помещения в нее карамельной массы в жидком или пастообразном состоянии, мешалку, средство ввода в емкость инертного газа, имеющее выпуск для газа в своей нижней части мешалки, внешнее и внутреннее средство для охлаждения газифицированной карамели. 2 с. и 14 з. п. ф-лы, 2 табл., 5 ил.

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ АЭРИРОВАННОГО ПИЩЕВОГО ПРОДУКТА И ПРОДУКТ, ПОЛУЧЕННЫЙ С ИХ ИСПОЛЬЗОВАНИЕМ

1. Способ изготовления аэрированных пищевых продуктов, включающий стадии: ! Ι. введения газа через по меньшей мере один пористый диффузор в поток обрабатываемой пищевой среды с получением смеси газа и обрабатываемой пищевой среды, и ! ΙΙ. подвергания смеси газа и обрабатываемой пищевой среды операции перемешивания в статическом смесителе. ! 2. Способ по п.1, в котором газ представляет собой пищевой газ, инертный газ, пищевой или инертный газ или их смеси. ! 3. Способ по п.1, в котором в качестве газа используют газообразный пищевой ингредиент, такой как ароматизатор, добавка и тому подобное. ! 4. Способ по любому из пп.1-3, в котором газ добавляют так, что аэрированный пищевой продукт содержит от 10 до 25 об.% газа. ! 5. Продукт, полученный по любому из пп.1-5. ! 6. Продукт по п.5, имеющий средний размер пор от 5 до 30 мкм. ! 7. Кондитерское изделие, содержащее продукт по п.5 или 6. ! 8. Составной пищевой продукт, содержащий продукт по п.5 или 6. ! 9. Устройство для изготовления аэрированных пищевых продуктов по пп.5-8, содержащее пористый диффузор и статический смеситель, причем пористый диффузор расположен по ходу перед статическим смесителем, так, что газ может быть добавлен в пищевую среду через микропористый диффузор перед прохождением пищевой среды через статический смеситель. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 136 204 (13) A (51) МПК A23L 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2010136204/13, 27.08.2010 (71) Заявитель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 28.08.2009 EP 09168923.2 R U (57) Формула изобретения 1. Способ изготовления аэрированных пищевых продуктов, включающий стадии: Ι. введения газа через по меньшей мере один пористый диффузор в поток обрабатываемой пищевой среды с получением смеси газа и обрабатываемой пищевой среды, и ΙΙ. подвергания смеси газа и обрабатываемой пищевой среды операции перемешивания в статическом смесителе. 2. ...

VERFAHREN ZUR HERSTELLUNG EINES MIT HOCHDRUCKGAS VERSEHENEN BONBONS, SOWIE EIN HOCHDRUCKGASLADEGERÄT ZUR DURCHFÜHRUNG DES VERFAHRENS

Machine for Transforming Boiled Sugar into a Creamy Paste.

... 13,320. Sluka, W. J. Feb. 1, [Convention date]. Confectionery.-In a machine for converting boiled sugar into a creamy paste for use in icing cakes or filling sweets, the boiled sugar issues from an adjustable opening 6 in a receptacle 5, and is directed by a current of air from a pipe 11 against a curved plate 9, down which it flows and is cooled. The sugar then passes into a mixing-chamber 1, where it is further cooled by a water-jacket, and is worked into the creamy state by a worm 2, along which it travels to the outlet 12.

Machine for producing whipped cream and other aerated food products

A cream whipping machine has an electric motor (1), a vane pump (3, 9) and a whipping barrel (26) fitted closely together in axial alignment. Air and cream are sucked in to the pump chamber (14) via an intake assembly (16). A pump rotor (3) is fixed to a motor shaft (2) and a pump casing (9) together with the whipping barrel (26) and intake assembly (16), may be withdrawn from the rotor by undoing bolts (11). A space (13) to the motor side of a main pump seal (8) is vented to atmosphere through an opening (12) so that if the seal (8) fails the liquid product is not forced into the motor (1). ...

CONFECTIONERY

... 1521180 Gasifying candy GENERAL FOODS CORP 18 June 1976 [1 Oct 1975] 33203/77 Divided out of 1521179 Heading A2B [Also in Division B1] Gas, e.g. CO 2 , is incorporated into candy, using an apparatus in which first and second pressure vessels are connected by a line with a valve, by (i) introducing a hot candy melt and then a gas at superatmospheric pressure into the first vessel with the valve closed, (ii) introducing a gas into the second vessel at a superatmospheric pressure equivalent to that in the first vessel, (iii) opening the valve, creating a pressure differential between the vessels and venting the second vessel whereby the gasified product flows into the second vessel, and (iv) isolating and cooling the second vessel whilst maintaining therein a superatmospheric pressure. The initial pressure in the vessels may be 50-1000, e.g. 550-650 p.s.i., and the differential may be 10-150 p.s.i. In an example the first and second vessel pressures are 650 and 600 p.s.i. during transfer of ...

Improvements in and relating to thrashing or high speed beating machines for thrashing or beating liquids

... 166,995. Fryer, F. G., and Rowntree & Co., Ltd. April 28, 1920. Continuous-discharge apparatus with stationary containers.-Relates to thrashing or high-speed beating-machines for thrashing and beating liquids, preferably in the presence of air, and more particularly for thrashing mixtures of cocoa liquor, sugar, and other ingredients in the manufacture of chocolate fondants. The machine is of the type in which a high-speed rotor works within a stator, the material being passed through the narrow clearance-space between the rotor and the stator and thrashed or beaten by blades, pins, projections, or the like on the rotor or stator, or both; or the rotor or stator may be stepped or corrugated. According to the invention, means are provided for supplying air or gas under pressure to the liquid in course of treatment with the object, for example, when thrashing chocolate, of developing the aroma. Preferably means for regulating the supply of air or gas are also provided. As shown in Fig. 1, ...

Improvements relating to mixing devices

... 646,591. Mixing appliances. OAKES, E. T. March 3, 1948, No. 6707. [Class 86] A mixing-machine for preparing sticky, viscous or other plastic material such as marshmallow, comprises a cylindrical rotor having a series of spaced annular ridges on its end surfaces which co-act with similar and complementary ridges on the inner surfaces of the mixing chamber, to force the materials to be mixed in a sinuous path from the centre of one end surface of the rotor, around the periphery to the centre of the other surface. The mixing chamber consists of a cylinder 37 having end blocks 43, 44 which are adjustably screwed therein. Annular projecting ridges 56, 58, are provided on the inner surfaces of the end blocks 43, 44 and these engage with complementary ridges 57 on a rotor 50. Marshmallow &c. is fed into the chamber under pressure by means of a pipe 49 and passes along a sinuous path to the periphery of the rotor and along the other surface to pass out of the chamber through a pipe 47. Compressed ...

DELIVERY DEVICE FOR REPRODUCIBLE QUANTITIES OF VENTILATED COMPOSITIONS

PROCEDURE FOR THE PRODUCTION OF A NEW SUDSY SUESSWARE

EQUIPMENT AND PROCEDURE FOR THE PRODUCTION OF FOAMED KONFEKTMASSEN

PROCEDURE FOR THE PRODUCTION OF STURDY PROTEIN SUGAR FOAM WITH HIGH GAS PORTION

PROCEDURE FOR THE PRODUCTION OF A WITH HOCHDRUCKGAS PROVIDED DROPS, AS WELL AS A HIGH PRESSURE GAS BATTERY CHARGER FOR THE EXECUTION OF THE PROCEDURE

Method and apparatus for making aerated food product and product obtainable thereby

Abstract The present invention relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.

Confectionery coatings

SOFT SUGARLESS AERATED CONFECTIONERY

Apparatus and method for aeration of a food product

An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

WATER SOLUBLE POWDERS AND TABLETS

The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a gas so that gas is entrapped in the powder of tablet, which comprises providing the powder or tablet with sufficient closed porosity so that gas entrapped therein promotes dissolution or dispersion on contact with water. The powders or tablets may be pharmaceuticals or foods.

APPARATUS FOR AERATING A PASTY PRODUCT AND FOR MIXING WITH ANOTHER PRODUCT

The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product. The apparatus comprises at least a first set of a rotor and a stator (21) and a second set of a rotor and a stator (22). The apparatus further comprises a gas injector (6) for injecting, upstream of the first set of a rotor and a stator (21), a gas into the pasty product to be aerated. The apparatus further comprises an intermediate mixing chamber (7) provided in the housing between the first and the second sets of a rotor and a stator (21, 22). A secondary product introduction means protrudes into the intermediate mixing chamber (7) so as to issue into said intermediate mixing chamber (7). A method for aerating a pasty product is also provided.

APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT

An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

GASIFIED CANDY, AND PROCESS AND APPARATUS FOR ITS MANUFACTURE

The nozzle plate is provided for spraying the candy melt into the second, third, and fourth pressure vessels so as to create maximum contact of the gas and candy melt. Further, the agitation propeller is provided for dispersing again the candy melt sprayed through the nozzle plate. The process according to the present invention comprise spraying the candy melt through the nozzle plate and dispersing again the sprayed candy melt by the agitation propeller. The candy produced has gas content of 4-5 cc/g.

СПОСОБ И УСТРОЙСТВО ДЛЯ ПРОИЗВОДСТВА ЛОПАЮЩИХСЯ ЛЕДЕНЦОВ

Изобретение относится к способу и устройству для изготовления лопающихся леденцов. Способ согласно настоящему изобретению осуществляют с помощью камеры (3; 3'), содержащей один или несколько лотков (1) для размещения продуктов, одно или несколько подвижных передаточных устройств (12), одну или несколько крышек или заслонок (4; 4'), установленных с обеих сторон камеры и выполняющих роль входа и выхода, один или несколько двухходовых клапанов (11) для регулирования и поддержания давления внутри камеры (3; 3'), а также охлаждающие и нагревательные устройства (10; 10').

Ginger candy production stir-frying device with shaping function

Gasified candy, and process and apparatus for its manufacture

Manufacturing method and apparatus for popping candy

Beater-kneader sophisticated mixer

Installation de fabrication de produits foisonnes, notamment de cremes glacees

... a) Cette installation comprend un organe de congelation se composant d'une chambre cylindrique formant une double enveloppe a l'interieur de laquelle tourne un moyen d'agitation constitue par une vis d'Archimede pourvue a sa peripherie de couteaux racleurs. b) Installation caracterisee par un embranchement 43 sur la sortie de l'organe de congelation B, embranchement 43 relie en retour 45 a l'entree 44 de cet organe de congelation B pour ensemencer le produit a traiter dans cet organe de congelation par des parties du produit deja congelees.

Installation for manufacturing expanded (whipped) products, particularly ice-creams

WATER SOLUBLE POWDERS AND TABLETS

PROCESS FOR MANUFACTURING GASIFIED CANDY.

Confectionery coatings

A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurized confectionery material prior to the confectionery material reaching the coating head, the rate of injection of gas into the confectionery material being controlled in response to a measure of the density of confectionery material in the supply to the coating head, excess liquid confectionery material available after coating by the coating head being recirculated into said supply.

APPARATUS FOR AERATING A PASTY PRODUCT AND FOR MIXING WITH ANOTHER PRODUCT

The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing () with an inlet () for the pasty product to be aerated and an outlet () for the aerated product. The apparatus comprises at least a first set of a rotor and a stator () and a second set of a rotor and a stator (). The apparatus further comprises a gas injector () for injecting, upstream of the first set of a rotor and a stator (), a gas into the pasty product to be aerated. The apparatus further comprises an intermediate mixing chamber () provided in the housing between the first and the second sets of a rotor and a stator (). A secondary product introduction means protrudes into the intermediate mixing chamber () so as to issue into said intermediate mixing chamber (). A method for aerating a pasty product is also provided. 1. An apparatus for aerating a pasty product ,the apparatus comprising a housing extending in a longitudinal direction, the housing comprising an inlet for the pasty product to be aerated and an outlet for the aerated product;within the housing, at least a first set of a rotor and a stator and a second set of a rotor and a stator, wherein each set of a rotor and a stator has complementary toothed rims oppositely orientated in the longitudinal direction, the apparatus comprising a drive shaft, the rotors of each set of a rotor and a stator being coupled to said drive shaft;the apparatus further comprising a gas injector for injecting, upstream of the first set of a rotor and a stator, a gas into the pasty product to be aerated; andthe apparatus comprises an intermediate mixing chamber provided in the housing between the first and the second sets of a rotor and a stator, and a secondary product introduction member which protrudes into the intermediate mixing chamber so as to issue into said intermediate mixing chamber.2. An apparatus for aerating a pasty product according to claim 1 , wherein the secondary product introduction member comprises a ...

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 ...

APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ АЭРИРОВАННОГО ПИЩЕВОГО ПРОДУКТА И ПРОДУКТ, ПОЛУЧЕННЫЙ С ИХ ИСПОЛЬЗОВАНИЕМ

FIELD: food industry. SUBSTANCE: invention is related to a method for manufacture of aerated food products. The method for manufacture of aerated food products chosen from chocolate, cream cheese and processed cheese involves stages of gas introduction through at least one microporous diffuser into the flow of food medium being treated to produce a mixture of gas and food medium being treated and exposure of the mixture of gas and food medium being treated to a stirring operation in a static mixer. The aerated food products have gas bubbles average size within the range of 5-30 microns. The viscosity of said food medium being treated before gas introduction through the microporous diffuser is within the range of 1-200 Pa·s. The gas is represented by a food gas, an inert gas or their mixture or a food ingredient such as a flavouring agent or a similar additive. Gas is added so that the aerated food product contains 10-30 vol % of gas. The device for manufacture of aerated food product chosen from chocolate, cream cheese and processed cheese contain a microporous diffuser and a static mixer. The microporous diffuser is positioned upstream the static mixture so that gas may be added into food medium through the microporous diffuser before the food medium passing through the static mixer. EFFECT: invention allows to manufacture aerated food products with a microporous structure. 5 cl, 1 dwg, 2 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 535 260 C2 (51) МПК A23G 1/52 (2006.01) A23G 3/52 (2006.01) A21D 8/02 (2006.01) A23P 1/16 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2010136204/13, 27.08.2010 (24) Дата начала отсчета срока действия патента: 27.08.2010 Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 10.03.2012 Бюл. № 7 (73) Патентообладатель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) R U 28.08.2009 EP 09168923.2 (72) Автор(ы): АБИЛОВ Мелис (DE), КЛАУС Тадеуш (PL), МАЦУРА ...

NAHRUNGSMITTEL MIT VERBESSERTER AROMAEIGENSCHAFT UND FUNKTIONALITÄT VERURSACHT DURCH VERRINGERUNG DER TEILCHENGRÖSSE IN EINER GEÄNDERTEN ATMOSPHÄRE

VERFAHREN ZUM EINBRINGEN EINES GASES IN BONBONS

Maschine zur Herstellung von Zuckerfondantmasse

PRODUCTION OF GASIFIED CANDIES

Self-sealing expanded edible product

Improvements in and relating to mixing apparatus

... 459,237. Mixing-apparatus. HENKEL, A. A., 69, Holland Park, London. June 4, 1935, No. 16263. Convention date, June 4, 1934. [Class 86] Mixing - apparatus comprises a bowl a in which works a blade b which is close to the wall of the bowl and at an angle thereto and is fitted with a grid c through which the material passes. The bars of the grid may be streamlined, or circular in cross-section, or may have cutting edges.

NEW MANUFACTURING PROCESS FOR SHOWER DROPS

KONFEKTÜBERZUGMITTEL

PROCEDURE AND DEVICE FOR THE PRODUCTION VENTILATED SÜSSWAREMMASSE

VERFAHREN ZUR HERSTELLUNG EINER NEUEN GESCHAEUMTEN SUESSWARE

GASHALTIGER HARD DROPS (KANDIS) WITH SPHERICAL OR ANY REGULAR OR IRREGULAR FORM WITH OR WITHOUT STICK AND MANUFACTURING PROCESS.

Apparatus and method for producing aerated confectionery masses

For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line (32) for the production of confectionery or tablets. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line (32), the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit (18) is controlled such that it remains substantially constant and independent from the feed rate. The aeration unit (18) may include a rotor for stirring and kneading the confectionery mass containing the introduced gas, the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates ...

Confectionery coatings

Process for preparing an aerated confection

A NEW METHOD FOR MANUFACTURING POPPING CANDY

This invention is related to a new method used in the production of hard candy by employing a treatment with neutral carbon dioxide gas and thus having gas bubbles, which effervesces in the mouth.

AERATED CONFECTIONERY PRODUCT AND METHOD OF PREPARATION

Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98 % of a saccharide component; about 0.5 to 30 % of a structuring agent; about 1 to 30 % moisture; about 0.01 % to 15 % of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98 % of a saccharide component; about 1 to 30 % moisture; and, about 1 to 30 % (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.01 % to 45 % of a dry particulate having a particle size distribution such that 90 % have a particle size of less than 400 .mu.m to form a liquid confection blend ...

PROCESS FOR PREPARING AN AERATED CONFECTION

Disclosed are improved continuous methods for a continuous method for preparing an aerated confection, especially marshmallows. The present methods comprising the steps of: A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry: 1) a first source of a nutritive carbohydrate sweetener, 2) a second source of a nutritive carbohydrate sweetener in the form of a sugar syrup, 3) sufficient amounts of water to form a sugar syrup slurry having a moisture content of about 20 to 30 %; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup having a moisture content of about 8 to 18 % and a discharge temperature of about 220 to 320 .degree.F (104.5 to 160 .degree.C), wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup having a temperature of about 50 to 185 .degree.F; C. admixing the clear cooled sugar syrup with about 1 to 30 % of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with a dry sugar crystals in an amoun t ranging from 1 to 30 % having a particle size of less than 150 .mu.m to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.4g/cc; and F. extruding the aerated foam at a temperature of about 105 to 150 .degree.F to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extrudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. drying the pieces to a moisture content of about 1 to 5 % to form dried aerated confection pieces.

APPARATUS AND METHOD FOR PRODUCING AERATED CONFECTIONERY MASSES

For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line (32) for the production of confectionery or tablets. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line (32), the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit (18) is controlled such that it remains substantially constant and independent from the feed rate. The aeration unit (18) may include a rotor for stirring and kneading the confectionery mass containing the introduced gas, the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates and reduced for lower feed rates in order to produce gas bubbles of approximately the same size independent from the feed rate. In order to keep the bubble size small during the depositing step, the depositing is realized via a pressurized manifold containing multiple nozzles.

METHOD OF PRODUCING PRESSURIZED GAS-ENTRAPPING CANDY AND PRESSURIZED GAS-ENTRAPPING APPARATUS FOR CARRYING OUT THE METHOD

There are provided a method of producing a pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus to be used for the method. According to the method, the pressurized gas-entrapping candy is produced by preparing a hard candy with a conventional method, crushing the hard candy and sieving to obtain candy particles, attaching a pipe with fine holes in its peripheral wall to a cylindrical vessel through an opening formed in a lid of the cylindrical vessel, filling the candy particles in a space between the cylindrical vessel and the pipe, loading the cylindrical vessel in a long and cylindrical pressure-resistant vessel, feeding heating steam and then cooling water to a jacket portion of the pressure-resistant vessel, while maintaining pressurized state in the pressure-resistant vessel, to carry out heating and cooling treatments of the candy particles in the cylindrical vessel, and then releasing the pressurized state of the pressure-resistant vessel. Since the candy ...

INSTALLATION OF MANUFACTURE OF PRODUCTS ABOUND, IN PARTICULAR OF ICE CREAMS

INSTALLATION OF MANUFACTURE OF PRODUCTS ABOUND, IN PARTICULAR OF ICE CREAMS

Process for manufacturing gasified candy

The nozzle plate is provided for spraying the candy melt from the first pressure vessel into the second, third, and fourth pressure vessels so as to create maximum contact of the gas and candy melt. Further, the agitation propeller is provided for dispersing again the candy melt sprayed through the nozzle plate. The process according to the present invention comprise spraying the candy melt through the nozzle plate and dispersing again the sprayed candy melt by the agitation propeller. The candy produced has gas content of 4-5 cc/g.

APPARATUS FOR FLOTATION SEPARATION.

Method for exposing comminuted foodstuffs to a processing fluid

A method includes producing a flowing sheet of comminuted foodstuff and then exposing the flowing sheet of material to a processing fluid in at least one of the major surfaces of the sheet. The transverse dimension of the flowing sheet of material may be generally equal to a dimension of the foodstuff pieces making up the comminuted foodstuff. The processing fluid may enter the sheet of material through one or both of the opposing surfaces used to form the sheet. Discrete openings may be formed through a wall of material used to form one of the major surfaces of the flowing sheet of material, and the processing fluid may be applied through such discrete openings. The processing fluid may also be applied through a porous and permeable material included in, or making up, a wall used to form one of the major surfaces of the flowing sheet of material.

Apparatus for treating ammoniated meats

An initial comminuted meat ( 21 ) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device ( 12 ) to produce a further comminuted meat product ( 22 ). The ammonia exposure to the original comminuted meat product ( 21 ) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product ( 22 ).

Apparatus for making confectionery

НОВЫЙ СПОСОБ ПРОИЗВОДСТВА ШИПУЧИХ СЛАДОСТЕЙ

FIELD: confectionery industry. SUBSTANCE: method involves mixing hot candy mass with carbon dioxide under pressure; reducing pressure in reactor and cooling resultant mass, said stages being provided in the same reactor. Reactor has reservoir with double walls, mixing mechanism and scraping device, which are mounted inside reservoir. Mixing mechanism has two rotating shafts installed one inside another and equipped with blades. Method allows hard sweets to be produced, which contain gas bubbles released in mouth, owing to processing with neutral carbon dioxide. EFFECT: improved quality and wider range of sweets possessing specific qualities. 13 cl, 5 dwg д 99$ ссс пы сэ (19) РОССИЙСКОЕ — АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ ФЕДЕРАЦИИ КО (51) МПК? (11) (13) 2 223 657 А 23 С 3/00 С2 К ПАТЕНТУ РОССИЙСКОЙ (21), (22) Заявка: 2000122839713 , 05.11.1998 (24) Дата начала действия патента: 05.11.1998 (30) Приоритет: 02.02.1998 ТК 98/160 (46) Дата публикации: 20.02.2004 (56) Ссылки: ЕР 0533609 А1, 24.03.1993. 1$ 4837039 А, 06.06.1989. СВ 2048643 А, 17.12.1980. (85) Дата перевода заявки РСТ на национальную фазу: 04.09.2000 (86) Заявка РСТ: ТК 98/00022 (05.11.1998) (87) Публикация РСТ: У\о 99/38385 (05.08.1999) (98) Адрес для переписки: 129010, Москва, ул. Большая Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.В.Томской (72) Изобретатель: ЭРДЕН Ибрахим Семих (ТВ) (73) Патентообладатель: _ ХЛЕКС ГИДА САНАИИ ВЕ ТИКАРЕТ АНОНИМ ШИРКЕТИ (ТКБ) (74) Патентный поверенный: Томская Елена Владимировна (54) НОВЫЙ СПОСОБ ПРОИЗВОДСТВА ШИПУЧИХ СЛАДОСТЕЙ (57) Изобретение относится к области кондитерского производства. Способ предусматривает смешивание горячей конфетной массы с углекислым газом под давлением, снижение давления в реакторе и охлаждение конфетной массы, при этом все стадии осуществляют в одном и том же резервуаре. Конструкция реактора, в которой осуществляются все эти — стадии, представляет собой резервуар с двойными ...

ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ

... 1. Способ повышения растворимости или диспергируемости порошка или таблетки на основе углеводной матрицы, в которой углевод составляет, по крайней мере, 50% от веса матрицы, путем обработки порошка, или таблетки, или их предшественника газом, так что газ поглощается и удерживается этим порошком или таблеткой, который включает обеспечение порошка или таблетки со скрытой пористостью, достаточной для того, чтобы содержащийся в порах газ усиливал растворение или диспергирование их при контакте с водой, при этом газ представляет собой азот, диоксид углерода, воздух, кислород, гелий, водород, аргон, неон, метан, этан, криптон, хлорфторуглерод или их смесь. 2. Способ по п.1, в котором порошок или таблетка имеют аморфную углеводную матрицу. 3. Способ по п.1 или 2, в котором углевод представляет собой сахар, крахмал или модифицированный крахмал. 4. Способ по п.1, в котором углевод составляет, по крайней мере, 75% от веса матрицы. 5. Способ по п.1, в котором порошок или таблетка содержит также белок ...

Improvements in and relating to high speed beating or thrashing machines and the like for thrashing liquids

... 165,860. Fryer, F. G., and Rowatree & Co., Ltd. Sept. 8, 1919. Continuous-discharge apparatus with stationary containers.-Relates to high-speed machines for beating or thrashing liquids, preferably in the presence of air, and more particularly for thrashing mixtures of cocoa liquor, sugar, and other ingredients in the manufacture of chocolate fondants. The machine is of the type comprising a stator and a high-speed rotor with blades, pins, or projections working in the clearance-space between the stator and rotor. According to the invention, the surfaces of the stator and rotor that bound the clearance-space are surfaces of revolution of any shape other than a plane horizontal surface with or without a cylindrical or conical surface at its periphery. The surfaces may be conical, spherical, or dome-shaped, or formed by the revolution of a quadrant or similar curve about an axis substantially tangential to the same at a point approximately at one of its ends. Fig. 1 shows a conical rotor ...

Improvements in or relating to mixing, emulsifying and like machines

... 205,548. Seaman, C. J., and Brinjes & Goodwin, Ltd. July 14, 1922. Stationary batch-mixers with rotary stirrers.- A mixing, emulsifying, &c. machine comprises a container 1 in which is rotated a beater comprising a wedge-shaped member 11 fitted with upwardly projecting fingers or knives 15 and fixed to a rotary spindle 10 mounted in guides 3<1>, 4<1>. The fingers 15 work between downwardly projecting fingers 16 mounted on a spider 17 loosely mounted on the spindle and held in operative position by engaging slots 21 in the sides of the container; the spider is secured to a cover 18 retained by fingers 32. The spindle 10 is rotated by bevel gearing 8, 9 and is fitted with a collar 20 which, on the spindle being lifted to raise the beater 11 out of the trough, carries the spider and cover with it.

Improvements in beating machines especially for preparing fondant or the like material

734,242. Mixing-appliances. HANSELJUNIOR GES. June 22, 1953 [June 21, 1952], No. 17265/53. Class 86. A beating machine especially for fondant and the like materials consists of a tubular cooling vessel 2 through which the material is conveyed by a conveyer worm or screw 5 before passing to a tubular beating vessel 1 having a rotary lobed shaft 6 for performing the beating operation, the cooling vessel 2 being arranged above the beating vessel 1 with the discharge end adjacent the inlet of the beating vessel, and the respective driving shafts for the cooler and beater being coupled at the said discharge and inlet ends to a common driving unit 13. The tubular vessel 2 is jacketed and the worm 5 is hollow, for the circulation of cooling water. A channel 15 connecting the cooler and beater units may be electrically heated. Cooling air may be blown in at the right-hand end of the beater unit and withdrawn from the left-hand end to provide additional cooling.

HARD GASIFIED SWEET

System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

INSTALLATION FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS, SUCH AS SWEETS AND THE LIKE

The installation () comprises: 11. Installation () for the production of confectionery products , such as sweets and the like , comprising{'b': 4', '4', '5', '3', '4', '4', '7', '4', '4', '3, 'i': a', 'b', 'b, 'a vacuum expansion chamber (), having an inlet () provided with a first gas-tight valve device () for receiving a flow of semi-finished pieces () prepared starting from a confectionery compound and including particles, such as air bubbles and/or powders, capable of causing an expansion thereof under vacuum, and an outlet (); in said chamber () there being provided a rotatable drum () having a grille structure, intended to receive and transfer to the outlet () of said chamber () a flow of said semi-finished pieces (), in a controlled period of time sufficient to allow an expansion thereof under vacuum;'}{'b': 10', '4', '18', '3', '10', '11', '14', '11', '14', '11', '14', '11', '14', '11', '14', '3', '11', '14', '16', '3, 'i': a', 'a', 'd', 'd;', 'e', 'e', 'e', 'e', 'a', 'a, 'a cooling and conveying apparatus () under vacuum, at a controlled temperature, having an inlet coupled with the outlet of the expansion chamber (), and an outlet having an associated second gas-tight valve device () for discharging the expanded and cooled confectionery products (); said apparatus () including at least one cooling and conveying unit (-) comprising a conduit under vacuum (-) in which there is provided a worm conveyor device (--) including a flexible spiral screw (-) intended to cause a displacement of the expanded pieces () at a controlled speed; the conduit (-) being provided with liquid-refrigerated cooling means () intended to cause a progressive solidification of said expanded pieces () at a controlled temperature.'}2101214. Installation according to claim 1 , wherein the cooling and conveying apparatus () comprises a plurality of cascaded cooling and conveying modular units (-) claim 1 , coupled with one another preferably in an articulated manner.37483444ab. ...

Extrusion Device for Ice Cream or Yogurt Machine

An extrusion device for an ice cream or yogurt machine includes an air delivery channel and a material delivery channel individually extended along a tube body, wherein the air delivery channel and the material delivery channel are arranged for concurrently delivering a flow of air and a flow of raw material. A diameter size of the air delivery channel is smaller than that of the material delivery to match with viscosities of air and raw material. 1. An extrusion device for an ice cream or yogurt machine , comprising:a tube body;an air delivery channel extended along said tube body, wherein said air delivery channel has an air outlet and an air inlet adapted for connecting to an air source for introducing a flow of air from said air inlet to said air outlet through said air delivery channel; anda material delivery channel extended along said tube body, wherein said material delivery channel has a material outlet and a material inlet adapted for connecting to a material source for introducing a flow of raw material from said material inlet to said material outlet through said material delivery channel, wherein a diameter size of said air delivery channel is smaller than that of said material delivery channel, wherein said material delivery channel is individual and spaced apart from said air delivery channel to enable the air and raw material being introduced at the same time.2. The extrusion device claim 1 , as recited in claim 1 , wherein a traveling distance of said air delivery channel is longer than that of said material delivery channel.3. The extrusion device claim 1 , as recited in claim 1 , wherein said tube body has an first end and an opposed second end claim 1 , wherein said air inlet and said material inlet are spacedly formed at said second end of said tube body.4. The extrusion device claim 3 , as recited in claim 3 , wherein said air outlet is formed at said first end of said tube body while said material outlet is formed at an circumferential wall of ...

SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed. 1. A method of producing an aseptically prepared aerated food product comprising:separately preparing an aseptic first food product portion and a second aseptic food product portion;metering out, by a first metering device, a portion of the aseptic first food product portion stored in a first aseptic surge tank towards a mixer, wherein a first pump is operably connected to the first aseptic surge tank;metering out, by a second metering device, a portion of the aseptic second food product portion stored in a second aseptic surge tank towards the mixer, wherein a second pump is operably connected to the second aseptic surge tank;mixing, by the mixer, a combination of the aseptic first food product portion and the aseptic second food product portion to create a mixed food product; andaerating the mixed food product to create the aseptically prepared aerated food product;wherein the aseptic first food portion is separated from the aseptic second food portion to maintain a lower viscosity of contents within the first aseptic surge tank and the second aseptic surge tank, resulting in a decreased electrical and thermal load.2. The method of claim 1 , further comprising an additional step of:dispensing the ...

Aerated Confections Containing Nonhydrated Starch and Methods of Preparation

Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals. 1. A method of preparing a reduced sugar aerated foam confection , comprising the steps of:A. providing a cooled concentrated sugar or saccharide syrup about 40%-85% of sugar components and having 25% or less crystallinity and 15% or less moisture; and having a temperature of about 80-105° C.;B. admixing a filler polysaccharide ingredient to the cooled concentrated syrup to form a slurry; wherein the filler ingredient is in particulate form and has a mean particle size distribution of less than 150 microns without hydrating the filler ingredient;C. admixing about 1%-10% of a hydrated structuring and/or foaming ingredient to the slurry;D. aerating the slurry to form a foam; having a density ranging from about 0.1-1 g/cc; andE. forming the foam into individual pieces.2. The method of wherein at least a portion of the filler ingredient is selected from the group consisting of a starch claim 1 , grain flour claim 1 , insoluble fiber claim 1 , and mixtures thereof.3. The method of wherein Step A includes:a sub-step of dissolving or admixing the sugar component(s) and water to form an initial or make-up syrup having a moisture content of about 16%-25%;a sub-step of boiling or concentrating the make-up syrup to form a concentrated hot sugar ...

APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT

An apparatus () for aerating a food product, () comprising a housing () with an inlet () for the food product and an outlet for the aerated food product, and, within the housing (), first and second pairs () of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector () for injecting, at an upstream position relative to the first pair () of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet () is provided for injecting, at a position between a pair () and an adjacent pair () of a rotor and a stator, an additional composition to be mixed with the food product. 1. An apparatus for aerating a food product , the apparatus comprising a housing with an inlet for the food product to be aerated and an outlet for the aerated food product , and , within the housing , a plurality of pairs of a rotor and a stator , where each pair of a rotor and a stator has complementary toothed rims orientated in opposition in the axial direction , and a gas injector for injecting , at an upstream position relative to the first pair of a rotor and a stator , a gas in the food product to be aerated , wherein a further inlet is provided for injecting , at a position between an upstream pair of a rotor and a stator and an adjacent downstream pair of a rotor and a stator , an additional composition to be mixed with the food product , wherein a stator ring and a rotor ring are arranged between the upstream pair and the downstream pair of a stator and a rotor to provide an axial space between the two pairs of a stator and a rotor , and the further inlet is arranged to inject the additional composition to be mixed with the food product into the axial space.2. An apparatus according to wherein the rotors and the stators can be removed and exchanged.3. An apparatus according to claim 1 , wherein the upstream pair of a stator and a rotor is downstream of a first pair of a stator and a rotor.4. An ...

SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed. 1. An aerated food product comprising:a first food product portion; anda second food product portion;wherein the first food product portion and the second food portion are separately aseptically prepared and combined in a mixer, and aerated to create the aerated food product; approximately 12-15% sugar alcohol, approximately 11-13% cream,', 'approximately 0.5-0.85% gelatin, approximately 3.8-5% flavoring agents,', 'approximately 1.5-2.5% milk protein concentrate, approximately 0.15-0.25% emulsifying agents, approximately 0.1-0.25% sweetener, and approximately 2-3.3% thickening agent., 'wherein the first food portion is a mousse base comprising approximately 60-65% water,'}2. The aerated food product of claim 1 , wherein the sweetener is selected from a group consisting of: Sucralose claim 1 , Sunnette (Acesulfame-K) claim 1 , and any combination thereof.3. The aerated food product of claim 1 , wherein the sugar alcohol is selected from a group consisting of: Xylitol claim 1 , Sorbitol claim 1 , Malitol claim 1 , and any combination thereof.4. The aerated food product of claim 1 , wherein the flavoring agents are selected from a group consisting of: cocoa claim 1 , caramel claim 1 , dark chocolate ...

Method for the production of a powdered additive for use in preparing food products having a foamed structure

Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO 2 , under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO 2 -treated emulsifier has been incorporated.

一种热糖液食品的注气设备及其工艺

本发明公开了一种热糖液食品的注气设备，包括设备底座、环形支撑平台、搅拌容器、液压杆座、液压杆、电机平台、电机和搅拌充气转子；所述环形支撑平台为环体平台结构，所述环形支撑平台轴心处设置有环孔，且所述环形支撑平台通过若干呈环形阵列的平台支撑柱水平支撑于所述设备底座上方；本发明的结构简单，保证在流动的胶体浆液中，在始终充分混匀的状态下均匀注入定量的细小气泡；采用弹性储气囊结构，每次在负压作用下弹性储气囊每次膨胀的程度始终保持一致。

Fremgangsmaade ved fremstilling af additiver til brug ved fremstilling af haevede bageriprodukter og piskede desserter

Apparatus for continuous multiple stream density or ratio control

A multiplicity of variable density fluid streams, each having been processed to yield individual fluid streams of desired densities, are combined in a manner to achieve controlled ratios of each stream as determined by a recipe structure to produce a final mixture of a desired density. This system further allows injection of solids or other pumpable fluids utilizing the same overall control equipment, compensating for displacement to again yield a final mixture to meet a desired weight per unit volume. This system may be utilized to manufacture a variety of products, especially edible foods such as frozen toppings, marshmallows, ice creams and other comestibles. The overall control system hardware may be extended to further control related aspects of process equipment such as heat exchange functions, flowrate, level, pressure, and the like, as may be required to achieve economical utilization of the microprocessor capabilities.

Method for adjusting the density of a liquid

A multiplicity of variable density fluid streams, each having been processed to yield individual fluid streams of desired densities, are combined in a manner to achieve controlled ratios of each stream as determined by a recipe structure to produce a final mixture of a desired density. This system further allows injection of solids or other pumpable fluids utilizing the same overall control equipment, compensating for displacement to again yield a final mixture to meet a desired weight per unit volume. This system may be utilized to manufacture a variety of products, especially edible foods such as frozen toppings, marshmallows, ice creams and other comestibles. The overall control system hardware may be extended to further control related aspects of process equipment such as heat exchange functions, flowrate, level, pressure, and the like, as may be required to achieve economical utilization of the microprocessor capabilities.

Continuous production of confectionery material comprises aspirating powdered and/or crystalline ingredients into the material under reduced pressure

Continuous production of confectionery material, in which an aqueous solution of starting materials is boiled, evaporated, placed under reduced pressure and discharged and flavors, colorants and other ingredients are added to the boiled material, comprises aspirating powdered and/or crystalline ingredients into the material under reduced pressure. An independent claim is also included for apparatus for continuous production of confectionery material from an aqueous solution of starting materials, especially as above, comprising a boiler (3), an evaporation chamber (6), a vacuum chamber (7), a discharge device (15), a mixer (16) and a device (22) for feeding powdered and/or crystalline ingredients into the evaporation or vacuum chamber under reduced pressure.

Producing a foamed liquid

An apparatus for foaming liquids such as coffee extract, tea extract, juices and mixes of emulsions capable of controlling the fineness and density of the foamed liquid consisting of a mixing zone in which gas is introduced into the liquid under pressure and a second zone containing a plurality of spaced, flat annular plates which define numerous paths through which the foam must pass. The foamed liquid may be dried by freeze drying or spray drying. The apparatus is particularly useful in a process for producing a spray dried product.

A kind of powder mixing device prepared for fruits and vegetables pressed candy

本发明涉及一种用于果蔬压片糖果制备的粉料混合装置，包括混料罐，混料罐上设置有支撑台a和对称的支撑台b，支撑台a上设有转动电机，混料罐顶部对称设有进料漏斗，进料漏斗上方设有筛网，混料罐外部两侧对称设有气流装置，混料罐内部两侧对称设有混料板，混料罐下端设有搅拌轴；气流装置包括空压机，混料罐的进气口通过管道a与空压机的出气口进行连通，混料罐的出气口通过管道b与空压机的进气口进行连通；本发明中粉料筛分与混合可同时进行，简化了工作流程，提高了工作效率；同时，本发明中，可进行四次粉料的混合，使粉料彻底混合均匀，从而提高压片糖果的质量与口感。

Installation for the production of confectionery products, such as sweets and the like

一种设施(1)，包括：真空膨胀室(4)，该真空膨胀室具有入口(4a)和出口(4b)，该入口设置有第一气密阀装置(5)，该第一气密阀装置用于接收从糖食混合物开始制备的、且包括诸如泡沫和/或粉末的能够在真空下引起其膨胀的颗粒的半成品块(3)的流。在室(4)中，设置有具有格栅结构的可旋转滚筒(7)，该可旋转滚筒用于在足以使得半成品块(3)在真空下膨胀的控制时间段内接收所述半成品块的流并且向所述室(4)的出口(4b)传输所述半成品块的流。在控制温度下处于真空的冷却和传送设备(10)具有：入口，与膨胀室(4)的出口耦接；以及出口，具有用于排出膨胀且冷却的糖食产品(3)的相关的第二气密阀装置(18)。该设备(10)包括具有处于真空的导管(11a‑14a)的至少一个冷却和传送单元(11‑14)，其中，提供有包括柔性螺旋螺纹件(11e‑14e)的蜗杆传送装置(11d‑14d；11e‑14e)，该蜗杆传送装置用于引起膨胀块(3)以控制的速度位移。

Process for production of composite fatty confectionery

本发明涉及，在制造烤制点心等的含气泡食品材料与巧克力等的油脂性糖果组合的复合油脂性糕点的方法中，通过将含气泡食品材料埋入熔融液体状的油脂性糖果中，再于减压下对含气泡食品材料进行脱气，然后再恢复到常压，从而将油脂性糖果含浸到含气泡食品材料中，故可提供风味和口感优异的复合油脂性糕点。

Patent JPS6246137B2

A new method for manufacturing popping candy

本发明涉及一种用于制造硬糖的新方法,该方法采用与中性二氧化碳气体一起进行处理的方式并在硬糖中形成气泡,所述气泡能够在嘴里产生冒泡效果。

WHIPPED TREATMENT AND ITS PREPARATION

NEW GASIFICATION PROCESS FOR OBTAINING SPARKLING GAS CANDIES

PLANT FOR MANUFACTURING SHAPED PRODUCTS, ESPECIALLY ICE CREAMS

PROCESS FOR PRODUCING AN AERATED FOOD PRODUCT AND PRODUCT THUS OBTAINED

Installation for manufacturing expanded products, particularly ice creams

Installation, characterised in that the agitation means consist of an Archimedean screw driven in rotation, and in that there is provided an automatic-control system including a flow rate sensor 5 connected to a central computer 40 in order to supply it with data in response to which the latter controls a gas metering device/injector or mass flow meter 10, and a conduit 3 for adjusting the quantity of gas introduced. The invention relates to an installation for manufacturing expanded products, particularly ice creams.

PLANT FOR MANUFACTURING SHAPED PRODUCTS, ESPECIALLY ICE CREAMS

Apparatus for aerating a pasty product and for mixing with another product

The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product. The apparatus comprises at least a first set of a rotor and a stator (21) and a second set of a rotor and a stator (22). The apparatus further comprises a gas injector (6) for injecting, upstream of the first set of a rotor and a stator (21), a gas into the pasty product to be aerated. The apparatus further comprises an intermediate mixing chamber (7) provided in the housing between the first and the second sets of a rotor and a stator (21, 22). A secondary product introduction means protrudes into the intermediate mixing chamber (7) so as to issue into said intermediate mixing chamber (7). A method for aerating a pasty product is also provided.

Self-sealing expanded edible product

Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are disclosed. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.

Whipped sweet with improved stability - comprising hydrogenated sugar, hydrogenated starch hydrolysate and whipping agent

A whipped sweet having good stability comprises a hydrogenated sugar (I), a hydrogenated starch hydrolysate (II) and an auxiliary whipping prod. (III). Pref. (I) is used in amts. of 1-90 wt.% and wt. ratio of (I)/(II) is 1:1-5:1. (II) is used in amts. of 5-60 wt.% and (III) in amts. of 0.5-5 wt.%. (I) is isomaltilol opt. mixed with alpha-D-glycopyrannosyl-1,6-mannitol (IV) or an equimolecular mixt. of alpah-D-glycopyrrannosyl-1,6-sorbitol and (IV) (Palatimit RTM). Pref. (II) contains at least 3% polyols of P.

Apparatus and method for exposing comminuted foodstuff to a processing fluid

A contactor apparatus (40) is adapted to expose a comminuted foodstuff (21) such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus (40) facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet or stream of material flowing through a contact passage (46). The processing fluid is then applied to this relatively thin sheet or stream of comminuted material from a processing fluid chamber (49). A fluid communication arrangement between the fluid chamber and the contact passage (46) allows the flow of processing fluid into the contact passage (46) and into contact with the sheet of foodstuff flowing through the contact passage (46).

Proportioning pump including integral orifice

Mix and air combine in a mixing chamber of a housing of a frozen product system to form a mixture. A cap received in one end of the housing includes an air inlet, a mix inlet, and two mixture outlets. An integral orifice received in the air inlet regulates the amount of air that flows into the mixing chamber. A gasket positioned adjacent the cap provides a liquid tight seal that prevents air and mix from entering the mixing chamber when the mixture is dispensed from the mixing chamber and to prevent the mixture from exiting the freezing cylinder while air and mix are drawn into the mixing chamber. The gasket includes an air valve, a mix valve, and two mixture valves. An adapter draws air into the pump through an air hole and draws mix into the pump through a mix hole. A piston slides in the mixing chamber to dispense the mixture through mixture holes. The cap includes a plurality of protrusions that engage holes in the adapter to ensure proper alignment of the cap and the adapter. The gasket also includes a protrusion that engages a cavity in the cap to ensure proper alignment of the gasket with the cap.

Method and apparatus for making confectionery

Method and apparatus for making aerated food product

A new method for manufacturing popping candy

This invention is related to a new method used in the production of hard candy by employing a treatment with neutral carbon dioxide gas and thus having gas bubbles, which effervesces in the mouth.

A new method of producing exploding sugar.

Bu bulus nötr karbondioksit gazi ile muale edilip içinde gaz baloncuklari olusumuna neden olan ve agizda minik patlamalar meydana getiren sert seker üretiminde yeni bir yöntem ile ilgilidir. This invention relates to a new method of producing hard candy, which is treated with neutral carbon dioxide gas, causing the formation of gas bubbles in the mouth and causing small explosions in the mouth.

Process for preparing an aerated confection

Disclosed are improved continuous methods for a continuous method for preparing an aerated confection, especially marshmallows. The present methods comprising the steps of: A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry: 1) a first source of a nutritive carbohydrate sweetener, 2) a second source of a nutritive carbohydrate sweetener in the form of a sugar syrup, 3) sufficient amounts of water to form a sugar syrup slurry having a moisture content of about 20 to 30 %; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup having a moisture content of about 8 to 18 % and a discharge temperature of about 220 to 320 °F (104.5 to 160 °C), wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup having a temperature of about 50 to 185 °F; C. admixing the clear cooled sugar syrup with about 1 to 30 % of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with a dry sugar crystals in an amount ranging from 1 to 30 % having a particle size of less than 150 µm to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 0.4g/cc; and F. extruding the aerated foam at a temperature of about 105 to 150 °F to form a plastic aerated confection extrudate rope; G. cooling the extrudate rope to solidify the confection to form a set aerated confection extrudate rope; H. forming the set aerated confection extrudate rope into pieces; and, I. drying the pieces to a moisture content of about 1 to 5 % to form dried aerated confection pieces.

METHOD AND APPARATUS FOR MANUFACTURING CANDI SUGAR

L'invention concerne un procédé et un appareil de fabrication de sucre candi. Le procédé est caractérisé en ce qu'on fait passer un courant continu de sucre candi visqueux sous pression dans un aérateur où de l'air est mélangé au sucre pour former des bulles, en ce qu'on soumet le sucre candi à un étirage répété au cours de son passage dans l'aérateur pour allonger les bulles et, après chaque opération d'étirage, on tranche les bulles à l'aide d'une lame 36a, puis on refroidit le sucre dans l'aérateur à partir duquel il est déchargé dans l'atmosphère. A method and apparatus for making candy sugar is disclosed. The process is characterized by passing a continuous stream of viscous candy sugar under pressure through an aerator where air is mixed with the sugar to form bubbles, in that the candy sugar is subjected to repeated stretching. during its passage through the aerator to lengthen the bubbles and, after each stretching operation, the bubbles are sliced using a blade 36a, then the sugar is cooled in the aerator from which it is discharged into the atmosphere.

Confectionery coatings

A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head (9', 71, 115), maintaining t he material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurised confectionery material (21, 76, 109) prior to the confectionery material reaching the coating head (9', 77, 117), the rate of injection of g as into the confectionery material being controlled in response to a measure (2 2, 23, 77, 117) of the density of confectionery material in the supply to the coating head (9', 77, 117), excess liquid confectionery material available after coating by the coating head being recirculated into said supply (6, 1, 3, 2, 74, 131, 132). In the Figure two supply conduits (123, 125) are in communication with the coating head (115), an aeration means (109) is locate d in one (125) of the supply conduits and the excess material is conveyed by each of the supply conduits (123, 125). Some of the excess liquid confectionery material is supplemented by fresh coating material (by way of 121, 134, 135, 111 and 127).

Chocolate marshmallow and process for production thereof

A PROCESS FOR PRODUCING CHOCOLATE MARSHMALLOW COMPRISING THE STEPS: (A) PREPARING A MARSHMALLOW MIX; (B) ACERATING THE MARSHMALLOW MIX UNDER GAS PRESSURE UNTIL THE DENSITY OF THE MIXTURE AT ATMOSPHERIC PRESSURE IS FROM 30 TO 74 OUNCES PER GALLON; (C) UNIFORMLY INJECTING FROM 2 TO 15 PERCENT BY WEIGHT OF HIGH PRESSURE, LIQUID, HIGH-FAT CONTENT CHOCOLATE INTO THE AREATED MIXTURE; (D) FOLDING THE MIXTURE TO UNIFORMLY BLEND THE CHOCOLATE THEREIN; AND (E) REDUCING THE PRESSURE TO ATMOSPHERIC PRESSURE BEFORE THE DENSITY OF THE PRODUCT AT ATMOSPHERIC PRESSURE EXCEEDS 74 OUNCES PER GALLON. A MARSHMALLOW PRODUCT HAVING A HIGH-FAT-CONTENT CHOCOLATE UNIFORMLY INCORPORATED THEREIN. THE PRODUCT HAS FROM 1 TO 8.5 PERCENT BY WEIGHT COCOA BUTTER FAT CONTENT, AND THE PRODUCT HAS A DENSITY OF FROM 30 TO 74 OUNCES PER GALLON.

NOVEL GASIFICATION PROCESS FOR OBTAINING SMALL GASKY SWEETS

PROCEDE DE GAZEIFICATION D'UNE MASSE DE SUCRES FONDUS PAR RECIRCULATION, RECOMPRESSION ET INTRODUCTION D'UN GAZ DANS LA PARTIE INFERIEURE D'UN REACTEUR JUSTE AU-DESSOUS D'UN AGITATEUR, DANS LE BUT DE PRODUIRE DES BONBONS GAZEIFIES. IL EST CARACTERISE PAR LE FAIT QUE LE GAZ SOUS PRESSION SUPERATMOSPHERIQUE QUI SE TROUVE DANS L'ESPACE SUPERIEUR DU REACTEUR EST RETIRE PAR UNE POMPE DE CIRCULATION ET COMPRIME PAR UNE UNITE DE RECOMPRESSION DE GAZ; EN CE QUE LE GAZ EST ENSUITE INTRODUIT DANS LA PARTIE INFERIEURE DU REACTEUR JUSTE AU-DESSOUS D'UN AGITATEUR, SOUS LA FORME D'UN RIDEAU FIN DE BULLES PAR L'INTERMEDIAIRE D'UN DISPOSITIF GENERATEUR DU JET DE GAZ, EN CE QUE LE RIDEAU DE GAZ PRECITE EST D'ABORD DIVISE PUIS DISPERSE D'UNE FACON HOMOGENE PAR L'AGITATEUR AUX FINS D'OBTENIR DES BULLES DONT LE DIAMETRE EST SUBSTANTIELLEMENT UNIFORME. PROCESS FOR GAZEIFICATION OF A MASS OF MELTED SUGARS BY RECIRCULATION, RECOMPRESSION AND INTRODUCTION OF A GAS IN THE LOWER PART OF A REACTOR JUST BELOW AN AGITATOR, WITH THE PURPOSE OF PRODUCING CARBONATED CANDY. IT IS CHARACTERIZED BY THE FACT THAT THE GAS UNDER SUPERATMOSPHERIC PRESSURE WHICH IS LOCATED IN THE UPPER SPACE OF THE REACTOR IS REMOVED BY A CIRCULATION PUMP AND COMPRESSED BY A GAS RECOMPRESSION UNIT; IN THAT THE GAS IS THEN INTRODUCED INTO THE LOWER PART OF THE REACTOR JUST BELOW AN AGITATOR, IN THE FORM OF A TIN CURTAIN OF BUBBLES THROUGH A GAS JET GENERATING DEVICE, IN THAT THE FOREGOING GAS CURTAIN IS FIRST DIVIDED THEN DISPERSED IN A HOMOGENEOUS MANNER BY THE AGITATOR FOR THE PURPOSE OF OBTAINING BUBBES OF SUBSTANTIALLY UNIFORM DIAMETER.

Method and installation for preparing a light confectionery composition

To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the beaten composition is discharged discontinuously from the beating vat. To this end the beaten composition is fed discontinuously from the beating vat to a pressurized buffer tank in which the pressure is held essentially at a specific value, for example 2.8 bar, while the beaten composition is discharged continuously from the pressurized buffer tank and expanded.

PLANT FOR MANUFACTURING SHAPED PRODUCTS, ESPECIALLY ICE CREAMS

Patent RU2019137028A3

ВУ“? 2019137028” АЗ Дата публикации: 27.08.2021 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2019137028/05(073202) 24.04.2018 РСТ/ЕР2018/0604778 24.04.2018 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. 17168125.7 26.04.2017 ЕР 2. 17168127.3 26.04.2017 ЕР 3. 17168142.2 26.04.2017 ЕР Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) АППАРАТ ДЛЯ АЭРИРОВАНИЯ ПАСТООБРАЗНОГО ПРОДУКТА И ДЛЯ СМЕШИВАНИЯ ПАСТООБРАЗНОГО ПРОДУКТА С ДРУГИМ ПРОДУКТОМ Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А., СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты см. п 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) ВОТЕ 3/04 (2006.01) ВОТЕ 13/10 (2006.01) А23С 3/02 (2006.01) ВОТЕ 7/00 (2006.01) ВОТЕ 15/00 (2006.01) А23Р 30/40 (2016.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) ВОТЕ 3/00-3/22, ВОЛЕ 5/00-5/26, ВОЛЕ 7/00-7/32, ВОТЕ 9/00-9/22, ВОЛЕ 13/00-13/19, ВОЛЕ 15/00-15/06, А?ЗС 3/00-3/56, А2ЗР 30/00-30/40 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные ...

Apparatus and method for aeration of a food product

An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

Manufacturing method of compound sustainability

본 발명은 구운 과자 등의 기포 함유 식품 재료와 초콜릿 등의 유지성 과자를 배합한 복합 유지성 과자의 제조방법을 통해, 용융액상 유지성 과자에 기포 함유 식품 재료를 함입시키고, 감압하에 기포 함유 식품 재료를 탈기시킨 후, 상압으로 되돌림으로써 기포 함유 식품 재료에 유지성 과자를 함침시켜, 향과 맛이 좋은 복합 유지성 과자를 제공한다. The present invention incorporates a bubble-containing food material into a molten liquid-based confectionery through a method for producing a composite oil-containing confectionery comprising a bubble-containing food material such as baked confectionery and an oil-based confectionery such as chocolate, and degass the bubble-containing food material under reduced pressure. After making it return to normal pressure, oil-containing confectionery is impregnated into a bubble-containing food material, and a complex oil-containing confectionery having a good aroma and taste is provided.

Patent RU2018118252A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 118 252 A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018118252, 19.10.2016 (71) Заявитель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 19.10.2015 EP 15190428.1 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.05.2018 R U (43) Дата публикации заявки: 21.11.2019 Бюл. № 33 (72) Автор(ы): КЛАВЬЕ, Люи (FR), ШЕВАЛЬЕ, Жан-Франсуа (FR), МАРСИЙА, Рафаэль (FR) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2017/067965 (27.04.2017) R U (54) АППАРАТ И СПОСОБ ДЛЯ АЭРАЦИИ ПИЩЕВОГО ПРОДУКТА (57) Формула изобретения 1. Аппарат (300) для аэрации пищевого продукта, содержащий корпус (10) с входным каналом (100) для пищевого продукта, подлежащего аэрации, и выходным каналом (80) для аэрированного пищевого продукта, а внутри корпуса (10) - множество пар (210, 220, 240) ротора и статора, причем каждая пара (210, 220, 240) ротора и статора имеет взаимодополняющие зубчатые ободы, ориентированные противоположно друг другу в осевом направлении, и газовый инжектор (1) для впрыска газа в положении выше по потоку относительно первой пары (210) ротора и статора в пищевой продукт, подлежащий аэрации, причем обеспечен дополнительный входной канал (310) для впрыска в положении между парой (220) ротора и статора выше по потоку и следующей ниже по потоку парой (240) ротора и статора дополнительной композиции, подлежащей смешиванию с пищевым продуктом, при этом кольцо (314) статора и кольцо (316) ротора расположены между упомянутой парой (220) статора и ротора выше по потоку и упомянутой парой (240) статора и ротора ниже по потоку для обеспечения осевого пространства (312) между двумя парами (220, 240) статора и ротора, а также обеспечен дополнительный входной канал (310) для впрыска дополнительной композиции, подлежащей смешиванию с пищевым продуктом, в осевое пространство (312). 2. Аппарат (300) по п. 1, в котором ...

Apparatus and method for producing aerated confectionery masses

Device for aerating pasty product and for mixing pasty product with another product

FIELD: food industry; feed industry; pharmaceutics; cosmetic industry. SUBSTANCE: invention relates to a device for aerating pasty products and a method for aerating pasty products, in particular, for the food and feed industry, as well as for the pharmaceutical or cosmetic industry. The device for aerating a pasty product contains case (1) passing in the longitudinal direction. Case (1) contains inlet (4) for the pasty product to be aerated, and outlet (5) for an aerated product. Inside case (1), there are at least first set (21) of a rotor and stator and second set (22) of a rotor and stator, wherein each set (21, 22) of the rotor and stator has complementary toothed rims, oppositely oriented in the longitudinal direction. The specified device contains drive shaft (3). Rotors from each set (21, 22) of the rotor and stator are connected to the specified drive shaft. The device contains gas injector (6) for introducing, upstream relatively to first set (21) of the rotor and stator, gas into the pasty product to be aired. The device additionally contains intermediate mixing chamber (7) provided in the case between first and second sets (21, 22) of the rotor and stator, and a means for introducing a secondary product that protrudes into intermediate mixing chamber (7) in such a way that to ensure discharge into specified intermediate mixing chamber (7). EFFECT: invention provides a better distribution or homogenization of the secondary product in the aerated paste-like product and increases the time of movement of the secondary product into the paste-like product before it reaches the set of the rotor and stator. 23 cl, 15 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 755 486 C2 (51) МПК B01F 3/04 (2006.01) B01F 7/00 (2006.01) B01F 13/10 (2006.01) B01F 15/00 (2006.01) A23G 3/02 (2006.01) A23P 30/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК B01F 3/04453 (2021.05); B01F 3/04992 (2021.05); B01F 7/00766 ( ...

PROCEDURE FOR THE MANUFACTURING OF ADDITIVES TO USE IN THE PREPARATION OF REASONED BAKERY PRODUCTS AND WHIPPED Desserts

Mixer

Proportioning pump including integral orifice

Mix and air combine in a mixing chamber of a housing of a frozen product system to form a mixture. A cap received in one end of the housing includes an air inlet, a mix inlet, and two mixture outlets. An integral orifice received in the air inlet regulates the amount of air that flows into the mixing chamber. A gasket positioned adjacent the cap provides a liquid tight seal that prevents air and mix from entering the mixing chamber when the mixture is dispensed from the mixing chamber and to prevent the mixture from exiting the freezing cylinder while air and mix are drawn into the mixing chamber. The gasket includes an air valve, a mix valve, and two mixture valves. An adapter draws air into the pump through an air hole and draws mix into the pump through a mix hole. A piston slides in the mixing chamber to dispense the mixture through mixture holes. The cap includes a plurality of protrusions that engage holes in the adapter to ensure proper alignment of the cap and the adapter. The gasket also includes a protrusion that engages a cavity in the cap to ensure proper alignment of the gasket with the cap.

Apparatus and method for exposing comminuted foodstuff to a processing fluid

A contactor apparatus (40) is adapted to expose a comminuted foodstuff (21) such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus (40) facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet or stream of material flowing through a contact passage (46). The processing fluid is then applied to this relatively thin sheet or stream of comminuted material from a processing fluid chamber (49). A fluid communication arrangement between the fluid chamber and the contact passage (46) allows the flow of processing fluid into the contact passage (46) and into contact with the sheet of foodstuff flowing through the contact passage (46).

Process for producing starch jellies

Patent DE3803562C2

Apparatus for aerating pasty products and for mixing with other products

Handling confectionery materials

A new way to make popping candy

Method for producing composite oily confectionery

Device for whipping cream or egg whites or for preparing mayonnaise

A device for whipping cream or egg whites having a cup-shaped cylindrical housing with a preformed bottom, a cap releasably locking the open top, a perforated plunger piston connected to one end of the piston rod and movable within the housing, the piston rod being movable through the cap and formed with a handle at its opposite end, one of two perforated plates spaced from the plunger piston on the piston rod. The perforated disc is biased by a spiral coil spring from the plunger and may be further biased from a second perforated disc. When the discs and plunger are compressed together, any product between them is squeezed out through their holes.

Method of introducing gas into candy

Installation for manufacturing expanded (whipped) products, particularly ice-creams

a)This installation comprises a freezing device composed of a cylindrical chamber forming a double envelope inside which turns a stirring means consisting of an Archimedean screw provided at its periphery with scraper-blades, an expansion (whipping) device supplied with non-expanded (non-whipped) product and expansion (whipping) gas and supplying the freezing device. b)Installation characterised in that the expansion (whipping) device consists of a part of the conduit 15, 100, 101, 102 equipped with a nozzle 105 for injecting air, having microperforations.

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.

Apparatus and method for aeration of a food product

There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims which are orientated in opposition in the axial direction. An inlet cover is provided having a product inlet opening for receiving a product to be aerated and a gas injector arranged thereon and traversing the inlet cover such that the head of the gas injector is located in a headspace defined by the inlet cover and a first rotor-stator set.

Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby

The present disclosure relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.

apparatus and method for aerating a food product

resumo patente de invenção: "aparelho e método para aeração de um produto alimentício". a presente invenção refere-se a um dispositivo para a aeração de produtos alimentícios compreendendo um cabeçote de mistura tendo pelo menos um conjunto de combinações de rotor-estator. cada combinação de rotor-estator compreende um rotor e um estator com aros dentados complementares, os quais são orientados em oposição na direção axial. uma cobertura de entrada é provida tendo uma abertura de entrada de produto para recebimento de um produto para ser aerado, e um injetor de gás disposto ali e atravessando a cobertura de entrada, de modo que o cabeçote do injetor de gás esteja localizado em um espaço de cabeçote definido pela cobertura de entrada e um primeiro conjunto de rotor-estator. patent and invention: "apparatus and method for aerating a food product". The present invention relates to a device for aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. each rotor-stator combination comprises a rotor and a stator with complementary toothed rings which are oriented opposite each other in the axial direction. an inlet cover is provided having a product inlet opening for receiving a product to be aerated, and a gas injector disposed therein and traversing the inlet cover, such that the gas injector head is located in a space head defined by the input cover and a first rotor-stator assembly.

Process of gasification for obtention of gasified candles

A process for gasifying a fused sugar mass by incorporation of the gas enclosed in the head space of the container and recirculation of the same through the fused sugar mass, equalization of the size of the bubbles and their homogenization. The incorporation of the gas is effected at the lower part of the pressure vessel just below the agitator. The gas enters the container as a fine vaporous curtain directed towards the lower lid of the agitator and is fracturized there and dispersed into the sugar mass. This process advantageouly avoids the formation of big sized bubbles and the presence of an important quantity of dust in the finished product showing a diameter inferior to 1 mm. Thus, the quantity of waste product ranges only between 15-20% instead of the usual 30-35% and the candy obtained mainly show fragments or pieces with a mesh size between 1-4.5 mm.

Self-sealing expanded edible product

Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are disclosed. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.

Self-sealing expanded edible product

Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are disclosed. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.

Method and apparatus for producing an aerated confectionery mass

MÉTODO E APARELHO PARA PRODUZIR UMA MASSA DE CONFEITO AERADA. Para produzir uma massa de confeito acrada, uma massa de confeito bruta é alimentada em uma taxa de alimentação de um suprimento (10, 12) a uma unidade de aeração (18) para introduzir gás na massa de confeito e na qual a massa de confeito aerada é alimentada a uma linha de produção (32) para a produção de tabletes ou confeitos. A taxa de alimentação da massa de confeito bruta é controlada de tal modo que ela corresponde à demanda da linha de produção (32), a quantidade de gás introduzido é controlada em resposta à taxa de alimentação da massa de confeito de modo que o nível de aeração da massa de confeito permaneça substancialmente constante e a temperatura da massa de aeração dentro da unidade de aeração (18) é controlada de tal maneira que ela permanece substancialmente constante e independente da taxa de alimentação. A unidade de aeração (18) pode incluir um rotor para agitar e amassar a massa de confeito contendo o gás introduzido, a velocidade de rotação do rotor sendo controlada de tal modo que ele seja aumentada para taxas de alimentação mais altas e reduzida para taxas de alimentação mais baixas com o propósito de produzir bolhas de gás de aproximadamente o mesmo tamanho independentemente da taxa de alimentação. Com o objetivo de manter o tamanho da bolha pequeno durante a etapa de deposição, a deposição é realizada via um distribuidor pressurizado contendo múltiplos bocais. METHOD AND APPARATUS FOR PRODUCING AN AERIAL PASTA MASS. To produce an acrid confectionery mass, a gross confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) to introduce gas into the confectionery mass and in which the confectionery mass. The aerated feed is fed to a production line (32) for the production of tablets or confectionery. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line (32), the amount of gas introduced is ...

Process for the continuous production of non-crystalline foam confectionery

Method of dispensing reproducible amounts of an aerated composition

Method of dispensing reproducible amounts of an aerated composition

Method and apparatus for the production of a vacuum raised foodstuff

A vacuum raising apparatus for the production of an expanded foodstuff is disclosed, comprising a fluid permeable mould (10) for constraining the foodstuff. The permeability of the mould is substantially uniform throughout so that during vacuum raising fluids from the foodstuff can escape uniformly through the entirety of the mould (10). The invention also provides a method of vacuum raising a foodstuff comprising constraining an unraised foodstuff within such a mould according to and subjecting the foodstuff within the mould to heat under vacuum.

METHOD AND DEVICE FOR THE CONTINUOUS PREPARATION OF COOKED AND VACUUMIZED MEATS

Soft, sugarless aerated confectionery composition

Production of icing

(57)【要約】本公報は電子出願前の出願データであるた め要約のデータは記録されません。

Process for the production of composite fatty confectionery

The present invention provides composite fat based confectioneries having excellent taste and texture, by a method for the production of composite fat based confectioneries in which an aerated food material such as baked cakes are combined with a fat based confectionery such as chocolate, which comprises embedding an aerated food material in a fat based confectionery in its molten liquid state, degassing the aerated food material under a reduced pressure and subsequently returning the atmosphere to ordinary pressure thereby effecting impregnation of the aerated food material with the fat based confectionery.

Apparatus for production of sugar masses from aqueous solutions of sugar and additives comprises boiler and evaporation chamber connected to screw and mixer whose rotors are mounted in common housing with their shafts aligned

Apparatus for continuous production of sugar masses from aqueous solutions of sugar and additives comprises a boiler (3) for the solution and a chamber (6, 7) for evaporation of water and/or vacuum drying. This is connected to a conveyor screw (15) which feeds the sugar mass to a mixer (16). The rotors (21, 22) of the conveyor and mixer are mounted in a common housing (28) and their shafts are aligned.

Apparatus and method for exposing comminuted foodstuff to a processing fluid

A contactor apparatus is adapted to expose a comminuted foodstuff such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet of material flowing through a contact passage. The processing fluid is then applied to this relatively thin sheet of comminuted material from a processing fluid chamber. A fluid communication arrangement between the fluid chamber and the contact passage allows the flow of processing fluid into the contact passage and into contact with the sheet of foodstuff flowing through the contact passage.

Method and apparatus for making candy and the like

Method and device for beaten confectionery masses production

FIELD: food industry. ^ SUBSTANCE: beaten chocolate or filling mass production method envisages providing for an aeration device containing a rotor and a stator, and unprocessed mass delivery at a rate of delivery from this mass source into the aeration device. Then one adds a gas into the chocolate or filling mass into the space between the stator and the rotor of the aeration device. The beaten mass is delivered into the product line for confectionary product production. The rate of unprocessed chocolate or filling mass is regulated in compliance with the product line requirement. The quantity of added gas is regulated in compliance with the rate of the mass delivery in such a way that the degree of aeration is constant. The mass temperature is regulated inside the aeration device in such a way that the said mass is stable independently of its delivery rate. The rotor rotation rate is regulated in such a way that it is increased at increased rates of delivery and reduced at reduced rate of delivery for production of gas bubbles of identical size independent of the delivery rate. ^ EFFECT: invention allows to perform uninterrupted aeration without necessity to return part of the unprocessed mass into the aeration device. ^ 11 cl, 7 dwg

Improvements relating to apparatus for aerating liquids, especially food products

978,979. Aerating and cooling-apparatus. J. MacMANUS. Sept. 18, 1963 [Sept. 27, 1962], No. 36777/63. Heading B1C. Aerating and cooling apparatus comprises a pressure vessel 11, containing a liquid such as cream to which air is supplied under pressure through valve-controlled tubing 23, and an adjustable needle valve 18 in which flow of air through a port 48 induces liquid to flow up a tube 25 into an expansion chamber 46, the combined air and liquid stream then passing through a tube 26 outside the vessel 11 and containing smooth spherical balls 93 to complete aeration of the liquid, the tube 26 being connected at its other end to a dispensing nozzle 27. Deflectors 94a comprising perforated discs 96 may also be provided in the tube 26, which is divided into removable sections. The lower end of a further expansion chamber 111 in the nozzle 27 is covered by superposed screens 112, 113 to break up air bubbles. The chamber 111 may be filled with balls 93. The vessel 11 is surrounded by a cooling coil 37, and the apparatus is enclosed in a wheeled insulated cabinet 28 containing a cooling liquid 29. Specification 340,268 is referred to.

Process for cooling foams, in particular edible foams, such as milk products (ice cream, whipped cream), fruit foams and the like, and control unit and device for implementing the process

The invention relates to a process, a control unit and a device for continuously deep freezing foams, e.g., edible foams, in particular ice cream and whipped cream, to the storage temperature, without using deep freezing tunnels.