Process for producing a chewing-gum pellet

Described herein is a process for producing a chewing-gum pellet, which includes a step of granulation of the gum that is carried out in a flow of cryogenic gas.

System for producing chocolate-based articles in solidifying form

A system for producing chocolate-based articles in solidifying form includes at least a first conveyor belt and a loading section for loading mould trays onto the at least first conveyor belt, which is arranged for transporting the mould trays through a cooling chamber along a first cooling path. The cooling chamber is arranged for solidifying the chocolate mass under predetermined conditions before the mould trays are collected. An air circulation device is arranged between the top load carrying side of the at least first conveyor belt and a bottom side of the mould trays such that cooling air can circulate along the bottom side of the mould trays

SYSTEM FOR PRODUCING CHOCOLATE-BASED ARTICLES

A system for producing chocolate-based articles in solidifying form includes a transportation system having at least a first conveyor belt looped around at least a first and second axes. A dispensing unit is arranged to dispense chocolate mass in liquid form along an outer surface of a top load carrying side of the at least first conveyor belt. The at least one conveyor belt is arranged for transporting the chocolate mass through at least one cooling chamber at a predetermined speed along a first and a second cooling path, which may be positioned opposite one another. The system may further include a release mechanism positioned along the second cooling path for releasing the chocolate mass from an outer surface of the bottom load carrying side of the at least first conveyor belt. 1. A system for producing chocolate-based articles in solidifying form , the system comprising:a transportation system including at least a first conveyor belt looped around at least first and second axes, the at least first conveyor belt having a substantially flat top load carrying side and a substantially flat bottom load carrying side interconnected with one another via at least first and second curved surfaces formed respectively at the location of the at least first and second axes;a dispensing unit arranged for dispensing chocolate mass in liquid form along an outer surface of the top load carrying side of the at least first conveyor belt at an entry point of the transportation system;at least one cooling chamber arranged for cooling the chocolate mass under predetermined conditions before the chocolate mass is collected at an exit point of the transportation system, wherein the at least one conveyor belt is arranged for transporting the chocolate mass through the at least one cooling chamber at a predetermined speed along a first and a second cooling path, the first and second cooling paths being positioned opposite one another and connected via at least the first curved surface ...

Apparatus and process for coating edible receptacles

The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle. The invention also provides a process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of: providing an edible receptacle; at least partially coating the internal surface of the edible receptacle by spraying a fat-based coating onto the internal surface of the edible receptacle; and introducing a gas-dosing element into the edible receptacle, wherein the gas-dosing element has an external surface shape corresponding to the internal shape of the edible receptacle and wherein cooled gas is introduced into the edible receptacle through the gas-dosing element and wherein the gas dosing element does not come into contact with the fat-based coating.

SYSTEM AND METHOD FOR TEMPERATURE CONTROL OF CHEWING GUM

Disclosed is a system for cooling chewing gum, the system including a cooling housing including a relatively upper cooling environment and a relatively lower cooling environment, a conveying device configured to convey the chewing gum from an entry point to an exit point of the cooling housing, the conveying device at least partially delimiting the relatively upper cooling environment from the relatively lower cooling environment, a first cooling system configured to provide cooling output to the relatively upper cooling environment, and second cooling system configured to provide cooling output to the relatively lower cooling environment, wherein the relatively upper cooling environment and the relatively lower cooling environment are disposed in fluid separation from each other. 1. A system for cooling chewing gum , the system comprising:a cooling housing including a relatively upper cooling environment and a relatively lower cooling environment;a conveying device configured to convey the chewing gum from an entry point to an exit point of said cooling housing, said conveying device at least partially delimiting said relatively upper cooling environment from said relatively lower cooling environment;a first cooling system configured to provide cooling output to said relatively upper cooling environment; anda second cooling system configured to provide cooling output to said relatively lower cooling environment,wherein said relatively upper cooling environment and said relatively lower cooling environment are disposed in fluid separation from each other.2. The system of claim 1 , wherein said first cooling system is a convective cooling system and said second cooling system is a conductive cooling system.3. (canceled)4. The system of claim 1 , further comprising a blocking device configured to fluidly separate said upper cooling environment and said lower cooling environment claim 1 , wherein said blocking device is an enclosure surrounding said second cooling ...

CHEWING GUM MANUFACTURE

A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions. 1. An apparatus for producing a chewing gum sheet without substantial use of a powdered non-stick agent , the apparatus comprising:a. an extruder for extruding a chewing gum mass into a slab having a tacky surface of heated chewing gum composition;b. a conveyor for receiving the chewing gum slab;c. an impingement air flow system for cooling the chewing gum slab upon the conveyor, wherein the cooled chewing gum slab comprises a center having a center temperature and wherein the surface temperature of the cooled chewing gum slab is less than the center temperature, thereby creating a temperature differential, wherein the temperature differential is between about 4° F. to 19° F.;d. a forming unit, wherein the temperature differential is maintained through passing the forming unit; ande. at least one cooled calender roller with less than or equal to 0.18 weight % non-stick agent based on the slab weight for receiving the cooled chewing gum slab from the conveyor and forming a chewing gum sheet with predetermined dimensions, wherein the at least one cooled calender roller is in a temperature and humidity controlled environment, and wherein the environmental air around the at least one cooled calender roller has a dew point above the temperature of the at least one cooled calender roller.2. The apparatus of in which the impingement air flow system is for cooling the top and bottom surfaces of the chewing gum slab.3. The apparatus of further comprising at least one scoring roller.4. The apparatus of in which the scoring roller scores the chewing gum sheet laterally and/or ...

APPARATUS, PROCESS AND USE

A scraped surface heat exchanger comprising a heat exchange surface, a rotatable shaft, said shaft having at least one mounting means, and a sweeping element wherein said sweeping element comprises, a blade having at least one aperture for engaging with the mounting means such that the sweeping element is connected to the mounting means and characterised in that when the rotatable shaft is rotating relative to the heat exchange surface the sweeping element has substantially no movement relative to the rotating shaft and said sweeping element has substantially no contact with the inner surface of the heat exchanger. 1. A scraped surface heat exchanger comprising: a heat exchange surface , a rotatable shaft , the shaft having at least one mounting member , and a sweeping element comprising a blade having at least one aperture for engaging with the mounting member such that the sweeping element is connected to the mounting member , when the rotatable shaft rotates relative to the heat exchange surface the sweeping element has substantially no movement relative to the rotating shaft and the sweeping element has substantially no contact with the inner surface of the heat exchanger.2. A scraped surface heat exchanger according to wherein the sweeping element comprises a blade having a leading edge with a distance of 0.05 mm to 10 mm from the inner surface of the heat exchanger.3. A scraped heat exchanger according to wherein the mounting member comprises at least one engagement member claim 1 , the engagement member comprises a projection extending outwardly at a substantially right angle to the rotatable shaft for engagement with the sweeping element so as to engage the sweeping element such that the sweeping element is connected to the mounting member wherein when the rotatable shaft is rotating relative to the heat exchange surface the sweeping element has substantially no movement relative to the rotating shaft and the sweeping element has substantially no contact ...

SYSTEM AND METHOD FOR FORMING AND COOLING CHEWING GUM

Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device. 1. A system for forming and cooling gum , the system comprising:a forming system configured to size the gum;a cooling device that is disposed in-line with said forming system and configured to continuously receive the gum from said forming system at an entry point of said cooling device; anda multi-pass conveying system configured to continuously transport the gum from said entry point to an exit point of said cooling device, said forming system and said cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting said exit point of said cooling device.2. The system of claim 1 , wherein the gum is in said condition for stacking or collecting when said gum has been formed into desirably sized slabs claim 1 , sheets claim 1 , or pieces claim 1 , wherein said slabs claim 1 , sheets claim 1 , or pieces are sufficiently cooled for non-stick stacking when said slabs claim 1 , sheets claim 1 , or pieces are stacked or collected in direct contact with each other.3. The system of claim 1 , wherein the gum is provided to said forming system as a gum mass claim 1 , said forming system being configured to size the gum mass into desirably sized slab upstream of the cooling device.4. The system of claim 3 , wherein the system includes scoring and cutting devices configured ...

MODULAR PRODUCTION LINE AND PROCESS FOR USING IT

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

METHOD AND SYSTEM FOR DRYING A MOULDING POWDER USED IN A CONFECTIONERY MOULDING PROCESS

The invention relates to a method for drying a quantity of moulding powder, such as starch, used in a confectionery moulding process to a desired moisture content. The quantity of moulding powder is divided into at least a first fraction and a second fraction, wherein the first fraction is dried to a first moisture content and the second fraction is dried to or remains at a second moisture content, the first moisture content being lower than the second moisture content, wherein at least a portion of the dried first fraction and at least a portion of the second fraction are combined in order to obtain a resulting moulding powder having the desired moisture content. Further, the invention relates to a system for carrying out the method. 1. A method for drying a quantity of moulding powder used in a confectionery moulding process to a desired moisture content , wherein the quantity of moulding powder is divided into at least a first fraction and a second fraction , wherein the first fraction is dried to a first moisture content and the second fraction is dried to or remains at a second moisture content , the first moisture content being lower than the second moisture content , wherein at least a portion of the dried first fraction and at least a portion of the second fraction are combined in order to obtain a resulting moulding powder having the desired moisture content.2. The method according to claim 1 , wherein at least the first fraction is guided to a drying unit for drying it to the first moisture content claim 1 , and wherein the second fraction at least partially bypasses the drying unit.3. The method according to claim 1 , wherein the second fraction is a remaining fraction of the quantity of moulding powder.4. The method according to claim 1 , wherein the desired moisture content of the resulting moulding powder is obtained by adjusting at least one of:the first moisture content and/or the second moisture content, ora ratio of the first fraction and the ...

Improved shaping and cooling process for making chewing gum

FIELD: food industry. SUBSTANCE: variants of the systems and methods of molding and cooling the chewing gum and caramel product. In one of its variants a system for forming and cooling gum, the system includes a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device. Wherein upon the exit from the cooling device the gum is to be in a condition for stacking or collecting. And the gum is a continuous structure when delivered to the entry point of the cooling apparatus from said forming system. EFFECT: invention allows to reduce the conditioning time and amount of powder to prevent adhesion during the manufacturing of the product. 43 cl, 6 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 583 066 C2 (51) МПК A23G 3/00 (2006.01) A23G 4/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2014106418/13, 19.07.2012 (24) Дата начала отсчета срока действия патента: 19.07.2012 Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.08.2015 Бюл. № 24 (45) Опубликовано: 10.05.2016 Бюл. № 13 (73) Патентообладатель(и): ИНТЕРКОНТИНЕНТАЛ ГРЕЙТ БРЭНДЗ ЭлЭлСи (US) (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.02.2014 (86) Заявка PCT: US 2012/047411 (19.07.2012) 2 5 8 3 0 6 6 (56) Список документов, цитированных в отчете о поиске: EP 1894476 A2, 15.10.2008. WO 2009/ 151506 A2, 17.12.2009. US 5971739 A1, 26.10.1999. R U 21.07.2011 US 61/510,123 (72) Автор(ы): ДЖАНИ Бхарат (US), СКАРОЛА Леонард (US), ВАН НИКЕРК Майлз (US), АДИВИ Кришна (US), КИФЕР Джесси (US), ЭЮСЕЛЕЕ Хендрик (US) 2 5 8 3 0 6 6 R U WO 2013/013046 (24.01.2013) Адрес для ...

System and method for forming and cooling chewing gum

Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

Procedure for making sweet cases

Optical sheet having anisotropic light diffusing characteristic and surface illuminant device therewith

이방성 광확산 특성을 가지는 광학 시트 및 이를 포함하는 면광원 장치를 제시한다. 본 발명에 따르면, 투명한 모재의 기판층, 및 입사하여 투과하는 광을 이방성 산란시키게 상기 기판층의 어느 일면 상에 배열된 타원형 렌즈들을 포함하는 이방성 광확산층을 포함하는 광학 시트를 제시한다. An optical sheet having anisotropic light diffusion characteristics and a surface light source device including the same are provided. According to the present invention, there is provided an optical sheet comprising a substrate layer of a transparent base material and an anisotropic light diffusing layer comprising elliptical lenses arranged on either side of the substrate layer to anisotropically scatter incident and transmitted light. 도광판, 광확산 시트, 이방성 광확산, 타원형 렌즈 배열, 면광원 장치 Light guide plate, light diffusion sheet, anisotropic light diffusion, elliptical lens array, surface light source device

Способ производства кондитерских изделий и кондитерские изделия

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

DEVICE, TECHNOLOGY AND OPERATION

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 111 658 A (51) МПК F28F 19/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017111658, 09.09.2015 (71) Заявитель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ТАЙЛОР Джонатан (GB) (43) Дата публикации заявки: 10.10.2018 Бюл. № 28 (86) Заявка PCT: EP 2015/070632 (09.09.2015) (87) Публикация заявки PCT: R U Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) УСТРОЙСТВО, ТЕХНОЛОГИЯ И ЭКСПЛУАТАЦИЯ (57) Формула изобретения 1. Скребковый теплообменник, содержащий теплообменную поверхность, поворотный вал, имеющий по меньшей мере одно крепежное средство, и скребковый элемент, содержащий лопатку, имеющую по меньшей мере одно отверстие для такого зацепления с крепежным средством, при котором скребковый элемент соединен с крепежным средством, отличающийся тем, что при вращении поворотного вала относительно поверхности теплообмена скребковый элемент остается по существу неподвижным относительно вращающегося вала и по существу не соприкасается с внутренней поверхностью теплообменника. 2. Скребковый теплообменник по п. 1, в котором скребковый элемент содержит лопатку с входной кромкой, расположенной на расстоянии от 0,05 до 10 мм, предпочтительно от 0,1 до 8 мм, более предпочтительно от 0,2 до 5 мм, от внутренней поверхности теплообменника. 3. Скребковый теплообменник по любому из предыдущих пунктов, в котором крепежное средство содержит по меньшей мере одно средство зацепления, которое содержит выступ, выступающий наружу под по существу прямым углом к поворотному валу для такого зацепления со скребковым элементом, при котором скребковый элемент соединен с крепежным средством, при этом при вращении поворотного вала Стр.: 1 A 2 0 1 7 1 1 1 6 5 8 A WO 2016/038098 (17.03.2016) 2 0 1 7 1 1 1 6 5 8 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 10.04.2017 R U 09.09.2014 EP 14184092.6; 09.09.2014 EP ...

A kind of processing method of dragon fruit preserved fruit

本发明提供一种火龙果果脯的加工方法，属于果脯制作方法的领域。本发明中将新鲜采摘的火龙果果实，经过清洗、护色、烘干、杀菌、包装即得成品。用本发明提供的方法加工火龙果果脯，操作简单、安全，自动化程度高，利于大量的工业生产；加工的果脯果形完整、颜色自然、有透明感；加工的果脯无任何有害添加剂，果实的营养成分流失少，有火龙果天然清香，口感佳。

System and method for forming and cooling down chewing gum

公开一种用于形成和冷却胶基糖的系统，所述系统包括形成系统，冷却装置以及多程传送系统，所述形成系统被配置来将所述胶基糖确定尺寸以包括基本上均匀的厚度，所述冷却装置被置于与所述形成系统成一线并且被配置来在所述冷却装置的进入点持续地接收来自所述形成系统的所述胶基糖，所述多程传送系统被配置来从所述进入点持续地运送所述胶基糖至所述冷却装置的离开点，所述形成系统和所述冷却装置被配置来形成和冷却所述胶基糖至在离开所述冷却装置的所述离开点时处于适合于堆叠或收集的条件。

Scraping heat exchanger and method of food product preparation in such heat exchanger

FIELD: heating equipment. SUBSTANCE: invention relates to heat engineering and can be used in scraped heat exchangers. Disclosed is scraping heat exchanger consisting of heat exchange surface and rotary shaft equipped with at least one scraper element attachment device, scraper element is connected to the fastener by means of a protrusion, which is essentially a T-shaped element, and comprises a blade with a plurality of mating substantially T-shaped holes arranged along the longitudinal axis of the body of the blade, note here that said scraper is to be fixed so that, during shaft turn relative to heat exchange surface, it remains stationary relative to moving shaft and does not contact heat exchanger inner surface. EFFECT: improving the efficiency of the heat exchanger. 5 cl, 7 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 698 782 C2 (51) МПК F28F 19/00 (2006.01) F28G 3/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК F28F 19/008 (2019.02); F28G 3/10 (2019.02) (21)(22) Заявка: 2017111658, 09.09.2015 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Сосьете Де Продюи Нестле С.А. (CH) Дата регистрации: 29.08.2019 Приоритет(ы): (30) Конвенционный приоритет: 09.09.2014 EP 14184092.6; 09.09.2014 EP 14184089.2; 09.09.2014 EP 14184086.8 (43) Дата публикации заявки: 10.10.2018 Бюл. № 28 (45) Опубликовано: 29.08.2019 Бюл. № 25 C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 10.04.2017 (86) Заявка PCT: EP 2015/070632 (09.09.2015) 2 6 9 8 7 8 2 (87) Публикация заявки PCT: R U 2 6 9 8 7 8 2 (56) Список документов, цитированных в отчете о поиске: DE 19612957 A1, 02.10.1997. WO 2012089823 A1, 05.07.2012. WO 1989004781 A1, 01.06.1989. SU 1073911 A1, 07.06.1988. SU 1043417 A1, 23.09.1983. R U 09.09.2015 (72) Автор(ы): ТАЙЛОР Джонатан (GB) WO 2016/038098 (17.03.2016) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) СКРЕБКОВЫЙ ТЕПЛООБМЕННИК И ...

METHOD AND APPARATUS FOR COOLING A GASEOUS FLUID VEIN, AND METHOD FOR COOLING ARTICLES

Process for production of confectionery products, and confectionery products

本发明涉及一种糖果产品的生产方法，所述方法包括下述顺序方法：制备一种基础物料，所述基础物料包括一个含有一种或多种含糖的构成物的糖组分，其中，至少一种含糖的构成物的糖含量为大于50重量百分比；含有一种或多种含蛋白质的构成物的蛋白质组分，其中，至少一种含蛋白质的构成物的蛋白质含量为大于0重量百分比；含有一种或多种含脂肪的构成物的脂肪组分，其中，至少一种含脂肪的构成物的脂肪含量为大于60重量百分比；以及一种含有至少一种形成口味的构成物的调味添加剂；从基础物料中成形核体；微波-真空干燥处理核体；利用至少一种覆层，尤其是巧克力包核体，该覆层适用于阻碍核体吸收潮湿。

modular production line and process for using it

A presente invenção refere-se ao campo da produção de confeitos, particularmente ao uso de um processo modular e flexível, e ao uso do mesmo em combinação com a etapa de resfriamento de confeitos da presente invenção. The present invention relates to the field of confectionery production, particularly the use of a modular and flexible process, and the use of it in combination with the confectionery cooling step of the present invention.

DEVICE FOR TEMPERING OBJECTS

METHOD AND DEVICE FOR COOLING A GAS FLUID VENUE, AND METHOD FOR COOLING ARTICLES

Dans le procédé de refroidissement d'une veine de fluide gazeux :a) on confine ladite veine; b) durant l'étape a), on pulvérise de l'azote liquide dans la veine pour refroidir le fluide gazeux, puis c) on récupère le fluide gazeux refroidi. Dans le procédé de refroidissement d'articles, on envoie le fluide gazeux récupéré à l'étape c), sur les articles. In the process for cooling a stream of gaseous fluid: a) said stream is confined; b) during step a), liquid nitrogen is sprayed into the stream to cool the gaseous fluid, then c) the cooled gaseous fluid is recovered. In the article cooling process, the gaseous fluid recovered in step c) is sent to the articles.

Compound human anti-aging gel candy and preparation method thereof

本发明公开了一种复合型人体抗衰老凝胶糖果及其制备方法，以重量份计，包括白砂糖：40～60份，淀粉糖浆：50～90份，复合食品胶：20～35份，脱脂奶粉：5～15份，蜂蜜：10～15份，浓缩果蔬汁：10～15份，食用香精：10～15份，食用着色剂：5～15份，植物多酚提取物5～10份，木糖醇8～13份、酸甜度调节剂5～10份、糖粉30～50份。本发明的配方中含有脱脂奶粉，能够为人体补充营养，配合浓缩果蔬汁中的多种维他命以及矿物质，能够清理胃肠，祛除毒素，并丰富凝胶糖果的口味，配方中添加的植物多酚提取物和蜂蜜，均具有很强的抗氧化作用，具有良好的保健作用，并能够达到减肥、美白的功效。

Method, device and system for chewing gum sheet and product production

FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. The chewing gum sheet production method envisages heated chewing gum composition expression from the extruder in the form of a flat blank with sticky surface. Then the chewing gum sheet is passed through at least one cutting roller with an anti-sticking agent used in an amount of no more than 0.18% of the blank weight. Then the blank is passed through at least one cooled roller for formation of a chewing gum sheet having the preset dimensions. The cooled roller temperature is maintained within the range of 0°C - -15°C. Additionally proposed is an installation for chewing gum sheet production. The installation includes an extruder for expressing heated chewing gum in the form of a flat blank with sticky surface, a conveyor, a system for targeted supply of air for cooling the flat chewing gum blank on the conveyor and at least one cooled roller for formation of a chewing gum sheet having the preset dimensions. The system for production of chewing gum products includes a mixer for chewing gum mass production, an extruder for expressing heated chewing gum in the form of a flat blank with sticky surface, a cooled moulding-and-cutting unit and a cooled conveyor device. The cooled unit includes at least one cooled roller with a temperature of 0°C - -15°C.EFFECT: invention enables considerable reduction or complete exclusion of the necessity to use lubricating materials or powdery additives for prevention of sticking in the process of chewing gum manufacture.19 cl, 8 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 4/00 (13) 2 512 168 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2010143675/13, 17.04.2009 (24) Дата начала отсчета срока действия патента: 17.04.2009 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ЧЕРВЕНКА Мартин Р. (US), РИБОЛТ Деннис В. (US), БРАУН Скотт Дж. (US), АРТИАГА Мариано В. (US) (43) Дата ...

METHOD, DEVICE AND SYSTEM FOR PRODUCING A SHEET AND PRODUCTS FROM CHEWING RUBBER

1. Способ получения листа жевательной резинки без применения существенных количеств порошкообразного материала, предотвращающего прилипание, включающий: ! а. выдавливание из экструдера нагретой композиции жевательной резинки в форме плоской заготовки, имеющей липкую поверхность; ! b. пропускание заготовки по меньшей мере через один охлаждаемый валок для формования листа жевательной резинки, имеющего заданные размеры. ! 2. Способ по п.1, включающий также перемещение плоской заготовки на движущемся конвейере, которое достаточно для охлаждения поверхности заготовки. ! 3. Способ по п.2, в котором плоскую заготовку массы жевательной резинки охлаждают на движущемся конвейере направленным на нее потоком воздуха. ! 4. Способ по п.2, в котором плоская заготовка массы жевательной резинки охлаждается на движущемся конвейере окружающим воздухом. ! 5. Способ по п.1, в котором плоскую заготовку массы жевательной резинки перемещают из экструдера к охлаждаемому валку без ее соприкосновения с неподвижной приемной пластиной. ! 6. Способ по п.1, в котором лист жевательной резинки пропускают по меньшей мере через один режущий валок с использованием средства, предотвращающего прилипание, в количестве не более 0,18% от веса заготовки. ! 7. Способ по п.6, в котором лист жевательной резинки пропускают через валки, режущие лист в поперечном и/или продольном направлениях. !8. Способ по п.7, в котором лист жевательной резинки нарезают на отдельные порции. !9. Установка для получения листажевательной резинки, содержащая: ! а. экструдер для выдавливания массы нагретой жевательной резинки в форме плоской заготовки, имеющей липкую поверхность; ! b. ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 143 675 (13) A (51) МПК A23G 4/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ВМ. РИГЛИ ДЖ. КОМПАНИ (US) (21)(22) Заявка: 2010143675/13, 17.04.2009 Приоритет(ы): (30) Конвенционный приоритет: 18.04.2008 US 61/046,249 (87) Публикация заявки РСТ: WO ...

Method for producing bubble gum granules

FIELD: food industry. SUBSTANCE: method for producing bubble gum granules includes mixing a gum base with one or more sweetening substances, placing the resulting mixture in an extruder. In the extruder, the specified mixture is heated to a temperature above 60°C, the specified mixture is extruded through a matrix disk of the extruder equipped with a set of holes with a diameter of less than 1.5 mm, threads of the mixture coming out of the extruder are cut with a knife in a cutting chamber. A cryogenic gas stream with a temperature below -40°C formed from a mixture of air and cryogenic gas passes through the cutting chamber. As a result, bubble gum granules with a diameter of less than 2 mm are obtained, which are immediately cooled in the specified cutting chamber and removed from the specified chamber by the specified gas flow. Then, the specified granules are mixed with one or more flavor and aroma-giving substances and/or one or more sweetening substances, and the resulting composition is pressed into a mold to produce bubble gum granules. EFFECT: invention makes it possible to obtain bubble gum granules without the risk of changing compositions of bubble gum containing soluble substances. 7 cl, 3 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 761 087 C2 (51) МПК A23G 4/04 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 4/04 (2021.08) (21)(22) Заявка: 2018123578, 28.06.2018 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): СОРЕМАРТЕК С.А. (LU) Дата регистрации: 03.12.2021 06.07.2017 LU LU100332 (43) Дата публикации заявки: 09.01.2020 Бюл. № 1 (45) Опубликовано: 03.12.2021 Бюл. № 34 2 7 6 1 0 8 7 R U (54) СПОСОБ ПОЛУЧЕНИЯ ГРАНУЛ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ (57) Реферат: Изобретение относится к пищевой газа. В результате получают гранулы промышленности. Способ получения гранул жевательной резинки с диаметром менее чем 2 жевательной резинки включает смешивание мм, которые немедленно ...

Process for producing a chewing-gum pellet

Described herein is a process for producing a chewing-gum pellet, which includes a step of granulation of the gum that is carried out in a flow of cryogenic gas.

appliance, process and use

a presente invenção refere-se a um trocador de calor de superfície raspada que compreende uma superfície de troca de calor, um eixo giratório, o dito eixo tendo ao menos um meio de montagem, e um elemento de raspagem, sendo que o dito elemento de raspagem compreende uma lâmina que tem ao menos uma abertura para engatar o meio de montagem de modo que o elemento de raspagem seja conectado ao meio de montagem, e é caracterizado pelo fato de que, quando o eixo giratório está girando em relação à superfície de troca de calor, o elemento de raspagem não apresenta movimento substancial em relação ao eixo giratório, e o dito elemento de raspagem não tem contato substancial com a superfície interna do trocador de calor. The present invention relates to a scraped surface heat exchanger comprising a heat exchange surface, a rotary shaft, said shaft having at least one mounting means, and a scraping element, said scraper element. Scraping comprises a blade having at least one opening for engaging the mounting means such that the scraping element is connected to the mounting means, and is characterized in that when the rotary axis is rotating relative to the exchange surface of heat, the scraping element has no substantial movement relative to the rotary axis, and said scraping element has no substantial contact with the inner surface of the heat exchanger.

Device, method and purposes

本发明提供了一种刮面式热交换器，所述刮面式热交换器包括热交换表面、可旋转轴和清扫元件，所述轴具有至少一个安装装置，其中所述清扫元件包括刀片，所述刀片具有用于与所述安装装置接合的至少一个孔，使得所述清扫元件连接到所述安装装置，并且其特征在于，当所述可旋转轴相对于所述热交换表面旋转时，所述清扫元件相对于所述旋转轴基本上不发生运动，并且所述清扫元件基本上不与所述热交换器的所述内表面接触。

Method for chocolate coating of soft confectionery centers

The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0~C to about 15~C; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36~C to about 50~C; and cooling the chocolate covered soft confectionery centers.

Method and device for producing a cocoa product or chocolate product

Verfahren und Vorrichtung zur Herstellung eines Schokoladenprodukts umfassend zumindest die folgenden Verfahrensschritte:a) Bereitstellen einer zu conchierenden Masse (3),b) Conchieren der gemäß Schritt a) bereitgestellten Masse (3),c) während des Conchierens gemäß Schritt b) Zugeben eines Kühlmittels (7) zu der Masse (3).

The manufacture of chewing gum

在基本不使用粉末状非粘性剂的情况下通过如下步骤来形成口香糖片：将具有粘性表面的热口香糖成分的板压到移动输送机上；在该输送机上充分冷却该板以冷却板的表面；以及使该板从输送机通过至少一个冷却辊以形成具有预定尺寸的口香糖片。

Apparatus and Method for Producing Chocolate Cores

Chewing gum manufacture

A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions.

Patent RU2017111658A3

Manufacturing method for drying snack using pumpkin

본 발명은 호박 건조스낵의 제조방법에 관한 것으로서, 본 발명의 일 실시예에 따른 호박 건조스낵의 제조방법은 호박을 NaCl 2 , KCl 2 및 이들의 혼합물로 이루어진 군에서 선택된 어느 하나를 포함하는 염액에 침지(浸漬)하는 염액침지 단계(S1); 상기 침지된 호박을 증숙(蒸熟)하는 증숙 단계(S2); 상기 증숙된 호박을 당(糖)을 포함하는 당액에 침지하는 당액침지 단계(S3) 및 상기 당액에 침지된 호박을 건조하는 건조 단계(S4)를 포함하는 것이다. 상기 호박 건조 스낵의 제조방법에 따라 제조된 호박 건조 스낵은 질감 및 식감이 우수하여 기도호가 높을 뿐만 아니라, 균일한 품질성을 가진다. 또한, 상기 호박 건조 스낵은 저장성이 높아 영양적으로 우수한 호박의 활용범위를 넓일 수 있다. The present invention relates to a method of manufacturing a pumpkin dry snack, a method of manufacturing a pumpkin dry snack according to an embodiment of the present invention is a salt solution containing any one selected from the group consisting of pumpkin NaCl 2 , KCl 2 and mixtures thereof Salt immersion step (S1) to be immersed in; A steaming step of steaming the immersed pumpkin (S2); It comprises a sugar solution immersion step (S3) for immersing the steamed pumpkin in a sugar solution containing sugar (糖) and a drying step (S4) for drying the pumpkin immersed in the sugar solution. Pumpkin dry snack prepared according to the method of manufacturing the pumpkin dry snack is excellent in texture and texture, not only high airway, but also has a uniform quality. In addition, the pumpkin dry snack has a high shelf life can broaden the range of nutritionally excellent pumpkin.

Product Containing Cocoa and One or More Sweetening Agents, Method For The Production of Such Products, in Particular Chocolate Products or Chocolate-Like Products, Use of Products of Said Type, For Example To Make Chocolate Products or Chocolate Like Products

The invention relates to products for the production of chocolate products and chocolate-like products, whereby sweetening and/or mass-providing filling substances obtained from the cocoa fruit pulp or also from the placenta and/or the cocoa fruit shell replace, either wholly or in part, the conventional sweetening and mass-providing filling components, in particular sugar, in such products. The invention relates not only to a suitable process for the production of such products, but also to the use of such products.

Scraped surface heat exchanger and method for preparing food

Patent RU2018123578A3

Freezed and dryed Food block and manufacturing method thereof

본 발명은 연유를 이용한 동결건조 모카블록 및 그 제조방법에 관한 것으로, 더욱 상세하게는 (a) 코코아 분말, 커피 분말, 연유 및 유화제를 혼합하는 단계와, (b) 한천, 전분, 덱스트린 및 물을 혼합하여 용해 및 호화하는 단계와, (c) 상기 (a) 단계의 혼합물과 상기 (b) 단계의 호화물을 혼합하는 단계와, (d) 상기 (c) 단계의 혼합물을 블록 형태로 성형하는 단계와, (e) 상기 (d) 단계의 성형된 블록을 -50~-30℃로 12~20시간 급속동결하는 단계와, (f) 상기 (e) 단계의 급속동결된 블록을 0.1~0.3torr에서 15~36시간 건조하는 단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 코코아 분말과 커피 분말을 연유와 혼합하여 식품블록을 제조함으로써, 코코아 분말 특유의 쓴맛과 텁텁한 맛이 없고 전체적인 조직감이 우수하여 관능성이 우수하며, 상온에서 장기 보관 및 유통이 가능하고, 섭취가 용이하다는 장점이 있다. 아울러, 이러한 모카블록을 통해 섭취자의 건강증진에 도움을 준다는 장점이 있다.

A kind of production technology of fresh-keeping glazed waxberry

本发明涉及一种保鲜杨梅蜜饯的生产工艺，属于果类副食品加工领域；该保鲜杨梅蜜饯的生产工艺减少了新鲜杨梅在加工过程中的破损，提高了糖和调味料的浸入率和浸入速度，减小了糖以及调味料的消耗，并且能使糖以及调味料在杨梅中的分布和调和更加均匀，还能有效的保留杨梅的形体及新鲜杨梅的口感和营养成分，还能防止各杨梅蜜饯之间相互粘结，提高杨梅蜜饯的适口性。

Device and method for being coated with edible container

本发明提供用于涂布可食用容器的装置，所述装置包含用于将基于脂肪的涂层材料施加至可食用容器的内表面的喷嘴，和具有对应于可食用容器的内部形状的外表面形状的气体定量给料元件，其中所述气体定量给料元件具有至少一个适合于将冷却的气体引入可食用容器中的孔口。本发明还提供用于制造用于冷冻甜食的经涂布的可食用容器的方法，其包括以下步骤：提供可食用容器；通过将基于脂肪的涂层喷涂到可食用容器的内表面上至少部分地涂布可食用容器的内表面；和将气体定量给料元件引入可食用容器中，其中气体定量给料元件具有对应于可食用容器的内部形状的外表面形状，并且其中通过气体定量给料元件将冷却的气体引入可食用容器中，并且其中气体定量给料元件不与基于脂肪的涂层接触。

Process for production of confectionery products, and confectionery products

본 발명은 다음의 연속적인 단계를 포함하는 제과 제품을 제조하기 위한 공정에 관한 것이다: 적어도 하나의 당-함유 구성성분의 당 함량이 50중량%를 초과하는 하나 이상의 당-함유 구성성분을 갖는 당 성분, 적어도 하나의 단백질-함유 구성성분의 단백질 함량이 0중량%를 초과하는 하나 이상의 단백질-함유 구성성분을 갖는 단백질 성분, 적어도 하나의 지방 구성성분의 지방 함량이 60중량%를 초과하는 하나 이상의 지방 구성성분을 갖는 지방 성분, 및 적어도 하나의 풍미 구성성분을 갖는 풍미 첨가물의 기초 조성물의 제조 단계; 상기 기초 조성물로부터 핵심체의 형성 단계; 핵심체의 마이크로파 진공 건조 단계; 핵심체에 의한 수분의 흡수를 저해하기에 적절한 적어도 하나의 코팅층, 특히 초콜릿으로 핵심체를 코팅하는 단계.

METHOD FOR MAKING A CONFECTIONERY PRODUCT

1. Способ получения кондитерского изделия, включающий стадии:(i) герметизация незатвердевшей кондитерской массы внутри первичной упаковки, которая находится в непосредственном взаимодействии с кондитерской массой; и(ii) погружение первичной упаковки, содержащей незатвердевшую кондитерскую массу, в жидкость, характеризующуюся температурой ниже температуры затвердевания кондитерской массы для того, чтобы осуществить затвердевание кондитерской массы;причем первичная упаковка является непроницаемой для кондитерской массы и жидкости.2. Способ по п. 1, отличающийся тем, что кондитерская масса содержит темперированный шоколад.3. Способ по п. 1 или 2, отличающийся тем, что первичная упаковка содержит полимер.4. Способ по п. 3, отличающийся тем, что первичная упаковка содержит по меньшей мере одно из поливинилхлорида, полиэтилентерефталата и полипропилена.5. Способ по любому из пп. 1, 2 или 4, отличающийся тем, что первичную упаковку герметизируют на стадии (i) при помощи ультразвуковой сварки или тепловой сварки.6. Способ по любому из пп. 1, 2 или 4, отличающийся тем, что первичная упаковка включает в себя фасонную часть, в результате чего на стадии (ii) находящаяся в ней кондитерская масса затвердевает в заранее определенной форме.7. Способ по п. 6, отличающийся тем, что фасонная часть включает в себя несколько полостей, в которых на стадиях (i) и (ii) находится кондитерская масса.8. Способ по любому из пп. 1, 2 или 4, отличающийся тем, что первичная упаковка не характеризуется заранее заданной формой и способна соответствовать форме, по меньшей мере, части незатвердевшей кондитерской массы.9. Способ по п. 8, отличающийся тем, что взывают ви

Method for manufacturing confectionery product

FIELD: food industry. SUBSTANCE: invention relates to methods of cooling chocolate mass. Method for producing a confectionery product comprises sealing unsolidified chocolate mass inside a primary package which is in direct contact with chocolate. Method then includes immersing primary package containing unsolidified chocolate into a liquid. Liquid has a temperature below solidification temperature of chocolate so as to solidify chocolate. Primary package is impervious to both chocolate and liquid. EFFECT: invention offers an alternative version of cooling chocolate, enables to avoid formation of return wastes, as happens place during extraction from mould, and prevents fat and sugar bloom. 15 cl, 3 dwg, 1 tbl, 6 ex

A kind of method of solar energy assisted cryogenic absorption type dehydration and drying preserved apricot

发明公开了一种太阳能辅助低温吸附式脱水干燥杏脯的方法，涉及果蔬干燥技术领域。包括以下步骤：1)将鲜杏去核后，依次经护色、浸糖处理得到湿杏脯；2)将步骤1)获得的湿杏脯经太阳能辅助低温吸附式脱水干燥，得到干燥杏脯；所述太阳能辅助低温吸附式脱水干燥为将湿杏脯在50～55℃的循环空气中脱水干燥，通过湿杏脯后的空气经吸附剂吸水相对湿度下降，再通过湿杏脯进行循环脱水干燥；所述脱水干燥的时间为45～60h。本发明节能减排优势明显，降低了生产成本，符合节能环保和可持续发展的趋势，产品经济效益显著。

Manufacturing method of freeze dried vegetable snack

본 발명은 야채스낵의 제조방법에 관한 것으로, 더욱 상세하게는 야채 특유의 향미를 유지하고, 영양소의 파괴를 최소화하여 어디서든 누구라도 손쉽게 음용할 수 있도록 한 동결건조 야채스낵의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing vegetable snacks, and more particularly, to a method for preparing a freeze-dried vegetable snack that maintains the flavor peculiar to vegetables and minimizes the destruction of nutrients so that anyone can easily drink anywhere. . 이를 위한 본 발명에 따른 동결건조 야채스낵의 제조방법은, 야채를 살균 및 세척하는 세척단계; 상기 세척단계를 통해 얻은 야채를 90℃ ~ 95℃의 온도에서 5 ~ 10분동안 블랜칭하는 블랜칭단계; 상기 블랜칭단계를 통해 얻은 야채에 1 : 1의 비율로 정제수를 가하는 가수단계; 상기 가수단계를 통해 얻은 야채를 분쇄하여 야채액을 얻는 분쇄단계; 상기 분쇄단계를 통해 얻은 야채액에 결착제를 혼합하여 야채혼합물을 얻는 혼합단계; 상기 혼합단계를 통해 얻은 야채혼합물을 일정형상의 성형틀에 넣어 성형시키는 성형단계; 상기 성형단계를 통해 얻은 야채혼합물을 동결건조기에 넣고 -35 ~ -45℃의 온도에서 급속동결시키는 예비동결단계; 상기 예비동결단계를 통해 얻은 동결된 유자혼합물을 품온 40 ~ 50℃, 진공도 0.1 ~ 0.5Torr에서 동결건조시키는 진공동결건조단계를 포함하여 이루어지는 것을 특징으로 한다. Method for producing a freeze-dried vegetable snack according to the present invention for this purpose, the washing step of sterilizing and washing vegetables; The blanching step of blanching the vegetables obtained through the washing step for 5 to 10 minutes at a temperature of 90 ℃ ~ 95 ℃; A hydrolysis step of adding purified water at a ratio of 1: 1 to the vegetables obtained through the blanching step; Grinding step of obtaining a vegetable liquid by grinding the vegetables obtained through the hydrolysis step; Mixing step of obtaining a vegetable mixture by mixing the binder with the vegetable solution obtained through the grinding step; A molding step of molding the vegetable mixture obtained through the mixing step into a mold of a predetermined shape; A prefreezing step of putting the vegetable mixture obtained through the molding step into a freeze dryer and rapidly freezing at a temperature of -35 to -45 ° C; It characterized in that it comprises a vacuum freeze drying step of freeze-drying the frozen citron mixture obtained through the preliminary freezing step at a temperature of 40 ~ 50 ℃, vacuum ...

Method and apparatus for processing of food items

A method for solidifying chocolate or an item comprising chocolate, involves depositing or forming the item within one of a plurality of temperature-controlled chambers at a loading station of a process line and controlling the temperature in the chamber over a treatment period to solidify the chocolate within the chamber according to a temperature profile as the temperature-controlled chamber is conveyed to an unloading station. The solid chocolate- based item is removed and the temperature-controlled chamber returned to the loading station. In the event of a stoppage upstream or downstream of the solidification stage, the temperature-controlled chambers may halted or stored in an offline holding arrangement whilst solidification proceeds within each chamber independently, reducing loss or recycle of product.

Device and method for determining the quality of a mass for chocolate manufacturing

Method for manufacturing confectionery products, and confectionery products

The invention relates to a process for producing confectionery products, which comprises the following successive steps: production of a base composition of a sugar component with one or more sugar-containing constituents, the sugar content of at least one sugar-containing constituent being more than 50% by weight, a protein component with one or more protein-containing constituents, the protein content of at least one protein-containing constituent being more than 0% by weight, a fat component with one or more fatty constituents, the fat content of at least one fatty constituent being more than 60% by weight, and a flavoring additive with at least one flavoring constituent; shaping of core bodies from the base composition; microwave vacuum drying of the core bodies; coating of the core bodies with at least one coating layer, especially chocolate, which is suitable for inhibiting absorption of moisture by the core bodies.

System and method of regulating the temperature of the chewing gum

FIELD: cooling. SUBSTANCE: invention relates to production of chewing gums. Chewing gum cooling system comprises the cooling body, the transport device, which is configured in order to transport the chewing gum from the entry point to the exit point of the mentioned cooling body. In the first option of the invention, the body has 2 cooling systems, which are configured in order to allow the cold to flow to the upper and lower cooling media, respectively. Moreover, the stated conveying unit at least partially separates the upper cooling medium from the lower one, which are separated from each other as per the fluid medium. In the second option, there is the cooling system for ensuring the cold output to the body and the humidity control system in order to maintain the humidity level below the dew point of the atmosphere inside the body or the level of water activity in the chewing gum. In the third option of the invention, there is the convection cooling system with the series of fans, which are oriented parallel to the conveying device and configured in order to provide flow of cooling fluid to the chewing gum. Moreover, the flow of the cooling fluid moves along the circular contour and passes through the gum in the direction, which is perpendicular to the flow of the chewing gum through the system. In the fourth option of the invention, the convection cooling system is arranged in order to ensure that the cold is released to the upper cooling medium and the system of conduction cooling in order to ensure the return of cold to the lower cooling medium. In the fifth option, the gas cooling system is provided in order to ensure that the cold is released to the upper cooling medium and the liquid cooling system in order to ensure the return of cold to the lower cooling medium. EFFECT: inventions allow to prevent the rupture of the chewing gum bundle when passing through the cooling body. 25 cl, 16 dwg

Method for manufacturing confectionery products

Chewing gum temperature control system and method

Un sistema para enfriar goma de mascar, comprendiendo el sistema: una carcasa de enfriamiento que incluye un entorno de enfriamiento relativamente más alto y un entorno de enfriamiento relativamente más bajo; un dispositivo transportador configurado para transportar la goma de mascar desde un punto de entrada hasta un punto de salida de dicha carcasa de enfriamiento, delimitando dicho dispositivo transportador al menos parcialmente dicho entorno de enfriamiento relativamente más alto de dicho entorno de enfriamiento relativamente más bajo; un primer sistema de enfriamiento configurado para proporcionar salida de enfriamiento a dicho entorno de enfriamiento relativamente más alto; y un segundo sistema de enfriamiento configurado para proporcionar salida de enfriamiento a dicho entorno de enfriamiento relativamente más bajo, en donde dicho entorno de enfriamiento relativamente más alto y dicho entorno de enfriamiento relativamente más bajo están dispuestos en separación de fluidos entre sí; y en donde dicho primer sistema de enfriamiento incluye un sistema de enfriamiento por convección que comprende al menos un ventilador para mover aire hacia abajo a través de dicha carcasa de enfriamiento próxima a un primer borde lateral de la goma de mascar, donde es arrastrado uniformemente a través de la goma de mascar en una dirección perpendicular a un flujo de la goma de mascar en respuesta a una baja presión con respecto a un área próxima a dicho primer borde lateral.

System and method for forming and cooling chewing gum

Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

Apparatus, process and use of heat exchangers

<p>UN INTERCAMBIADOR DE CALOR DE SUPERFICIE RASCADA QUE COMPRENDE UNA SUPERFICIE DE INTERCAMBIO TÉRMICO, UN VÁSTAGO GIRATORIO, DICHO VÁSTAGO TIENE AL MENOS UN MEDIO DE SOPORTE, Y UN ELEMENTO DE BARRIDO EN DONDE DICHO ELEMENTO DE BARRIDO COMPRENDE, UNA PALETA QUE TIENE AL MENOS UNA ABERTURA PARA ACOPLARSE CON EL MEDIA DE SOPORTE DE MANERA QUE EL ELEMENTO DE BARRIDO SE CONECTE AL MEDIO DE SOPORTE Y CARACTERIZADO PORQUE CUANDO EL VÁSTAGO GIRATORIO GIRA CON RELACIÓN A LA SUPERFICIE DE INTERCAMBIO TÉRMICO EL ELEMENTO DE BARRIDO SUSTANCIALMENTE NO SE MUEVE CON RELACIÓN AL VÁSTAGO GIRATORIO Y .ICHO ELEMENTO DE BARRIDO SUSTANCIALMENTE NO TOCA LA SUPERFICIE INTERIOR DEL INTERCAMBIADOR DE CALOR.</p> <p> A SCRAPED SURFACE HEAT EXCHANGER THAT INCLUDES A THERMAL EXCHANGE SURFACE, A ROTATING SPINDLE, SUCH SPINDLE HAS AT LEAST A MEDIUM SUPPORT, AND A SWEEPING ELEMENT WHERE SUCH SWEEP ITEMS COME, LESS ONE OPENING TO COUPLE WITH THE WAY SUPPORT MEDIA THAT THE SWEEPING ELEMENT IS CONNECTED TO THE SUPPORT AND CHARACTERIZED MEDIA BECAUSE WHEN THE ROTATING SPINDLE ROTATES IN RELATION TO THE THERMAL EXCHANGE SURFACE THE BARRECTION ELEMENT IS NOT RELATED TO ROTATING STEM AND. SUCH SWEEP ITEM SUBSTANTIALLY DOES NOT TOUCH THE INTERIOR SURFACE OF THE HEAT EXCHANGER. </p>

The system and method for being used to form and cooling down chewing gum

公开一种用于形成和冷却胶基糖的系统，所述系统包括形成系统，冷却装置以及多程传送系统，所述形成系统被配置来将所述胶基糖确定尺寸以包括基本上均匀的厚度，所述冷却装置被置于与所述形成系统成一线并且被配置来在所述冷却装置的进入点持续地接收来自所述形成系统的所述胶基糖，所述多程传送系统被配置来从所述进入点持续地运送所述胶基糖至所述冷却装置的离开点，所述形成系统和所述冷却装置被配置来形成和冷却所述胶基糖至在离开所述冷却装置的所述离开点时处于适合于堆叠或收集的条件。

Chewing gum manufacture with dew point control and reduced powder non-stick agent

A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions.

A system for producing chocolate-based articles

Method for chocolate coating of soft confectionery centers

The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0~C to about 15~C; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36~C to about 50~C; and cooling the chocolate covered soft confectionery centers.

Method for preperation of pear dried snack

본 발명은 절단된 배를 중합인산염 용액에 침지하는 단계; 상기 침지된 배에 생강분말을 도포하는 단계; 및 상기 생강분말을 도포한 배를 열풍건조하는 단계;를 포함하는 배 건조 스낵 제조방법을 제공한다. The present invention comprises the steps of immersing the cut vessel in a polyphosphate solution; Applying ginger powder to the immersed pear; It provides a pear dry snack manufacturing method comprising a; and hot-air drying the pear coated with the ginger powder.

Device and method for temperature measurement

The device for temperature measurement according to the invention comprises at least one temperature control device, which is in particular a Peltier temperature control device. The temperature control device comprises a receiving region for a receiving container, wherein said container is in particular a disposable receiving container. When the receiving container is used as intended, the heat transmission between the receiving container and temperature control device can be achieved by heat radiation and heat conduction, wherein the heat conduction portion prevails. Contact between the temperature control device and an outside wall of the receiving container is set to no more than 80% of the surface of the outside wall. Said contact between the temperature control device and an outside wall of the receiving container is preferably set to no more than 50% of the surface of the outside wall, with no more than 20% being particularly preferred, and no more than 1% being most preferred.

Method and device for cooling a stream of gaseous liquid and a method of cooling articles

Method and system for molding chocolate utilizing an air knife and products made

Prior to cooling, an air knife (40) is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray (30), preferably using a one-shot depositor (10). Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.

Apparatus and process for coating edible receptacles

The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle. The invention also provides a process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of: providing an edible receptacle; at least partially coating the internal surface of the edible receptacle by spraying a fat- based coating onto the internal surface of the edible receptacle; and introducing a gas- dosing element into the edible receptacle, wherein the gas-dosing element has an external surface shape corresponding to the internal shape of the edible receptacle and wherein cooled gas is introduced into the edible receptacle through the gas-dosing element and wherein the gas dosing element does not come into contact with the fat-based coating.

System for the production of chocolate-based articles in solidified form

Apparatus and method for making chocolate cores

Vorrichtung (1) zum Herstellen von Kernen (33) aus einer fetthaltigen Süßwarenmasse, mit einer gekühlten Formvorrichtung (20) zum Formen der Kerne (33), wobei die Formvorrichtung (20) zwei gegenläufig angetriebene Formwalzen (23, 24) mit einer Vielzahl von Vertiefungen (25) aufweist, in die die flüssige Süßwarenmasse zum Ausbilden der Kerne (33) fließen kann, gekennzeichnet durch eine stromaufwärts der Formvorrichtung (20) angeordnete separate Kühlvorrichtung (5) mit einer Kühlwalze (6).

process to produce a chewing gum pellet

é aqui descrito um processo para produzir uma pelota de goma de mascar, que inclui uma etapa de granulação da goma que é realizada em um fluxo de gás criogênico. Described herein is a process for producing a chewing gum pellet, which includes a granulation step of the gum that is performed in a cryogenic gas stream.

Tempering Channel for Confectioneries and Method of Operating It

A tempering channel ( 1 ) for tempering confectioneries ( 4 ) includes a tempering tunnel ( 2 ) and a conveyor belt ( 5 ) having an upper part ( 11 ) and a lower part ( 12 ). A transfer location ( 8 ) is located at the conveyor belt ( 5 ). The confectioneries ( 4 ) arrive at the transfer location ( 8 ) to be placed on the upper part ( 11 ) of the conveyor belt ( 5 ). The conveyor belt ( 5 ) transports the confectioneries ( 4 ) through the tempering tunnel ( 2 ). A first tempering apparatus ( 6 ) tempers the confectioneries ( 4 ) while they are transported through the tempering tunnel ( 2 ). The tempering channel ( 1 ) includes a control unit ( 16 ) and at least one sensor ( 15 ) sensing the temperature of the lower part ( 12 ) of the conveyor belt ( 5 ). The sensor ( 15 ) is connected to the control unit ( 16 ) to transmit a signal to the control unit ( 16 ) depending on the sensed temperature. A second tempering apparatus ( 14 ) is connected to the control unit ( 16 ). The second tempering apparatus ( 14 ) directly act upon the lower part ( 12 ) of the conveyor belt ( 5 ) in a way that the conveyor belt ( 5 ) is tempered to affain a specific temperature in response to a signal of the control unit ( 16 ) derived from the signal of the sensor ( 15 ).

Drying plant for the production of confectionery products

A drying plant (100) for the production of confectionery products is described, comprising a drying chamber (3), an air treatment unit (2), a delivery assembly 4 and a suction assembly (5), an inner air distribution assembly fluidically connected to said delivery assembly (4) and to said suction assembly (5) so as to form a closed air circuit characterized in that said inner distribution assembly comprises at least one closed- section delivery channel (7) comprising a plurality of primary outlets (8) configured to send a portion of the airflow into the lower portion of the drying chamber (8).

Preservation in a cooled condition and display of loose confectionery products which can be damaged by heat

一种巧克力烘干包衣机一体机

本发明提供一种巧克力烘干包衣机一体机，涉及巧克力包衣加工技术领域。该一种巧克力烘干包衣机一体机，包括包衣缸体，所述包衣缸体的左右两端均设置有连接口，左侧所述连接口的内侧固定连接有固定端板，所述固定端板的左侧面固定连接有驱动电机，所述驱动电机的输出端贯穿固定端板延伸至包衣缸体的内部固定连接有传动轴，所述传动轴的右端固定连接有内部转板，所述内部转板的表面开设有多组格栅孔，所述内部转板的表面且靠近包衣缸体的内侧壁开设有矩形通孔。通过设置有制冷器和冷气输送结构，把冷气喷向刚包衣的食品，使食品表面的巧克力液体能够快速的固化，从而使的整个包衣过程比较简单。

一种自动化的凝胶糖果生产设备及其生产方法

本发明涉及一种自动化的凝胶糖果生产设备，包括搅拌注料机、多个滚动成型机和收集传输机，多个所述滚动成型机安装于搅拌注料机的下方。本发明一种自动化的凝胶糖果生产设备，在进行生产时，原料通过搅拌注料机的出料件滴落在滚动成型机上，然后通过滚动成型机上，通过冷却组件配合双螺杆转动成型组件边滚动边成型，并置于收集传输机进行传输下一工序，省去先进入成型模具内然后待冷却后再进行冷却脱模的步骤，直接在传输的过程中冷却成型，增加生产效率。一种自动化的凝胶糖果生产方法，包括如下步骤：A.将蒸煮好的原料放入搅拌注料机内边搅拌边浇注。本发明一种自动化的凝胶糖果生产方法，实现边传输边成型，增加生产效率。

Verfahren zum überziehen weicher süsswarenkerne mit schokolade

モジュール式製造ライン及びその使用プロセス

【課題】菓子成形ラインで使用される、モジュール式の柔軟なプロセスを提供する。【解決手段】菓子を冷却するモジュール式の冷却工程を含む菓子製造プロセスであって、好ましくは、冷却工程が、プロセスライン外の冷却工程である、プロセスとする。好ましくは、冷却が、１６．０℃超の温度で実行される。【選択図】図１

Apparatus and process for coating edible receptacles

The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle. The invention also provides a process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of: providing an edible receptacle; at least partially coating the internal surface of the edible receptacle by spraying a fat-based coating onto the internal surface of the edible receptacle; and introducing a gas-dosing element into the edible receptacle, wherein the gas-dosing element has an external surface shape corresponding to the internal shape of the edible receptacle and wherein cooled gas is introduced into the edible receptacle through the gas-dosing element and wherein the gas dosing element does not come into contact with the fat-based coating.

츄잉 검 펠릿 제조 방법

본 발명은 극저온 가스의 유동에서 수행되는 검의 과립화 단계를 포함하는 츄잉 검 펠릿의 제조 방법에 관한 것이다.

冻干巧克力及其制作方法、巧克力制品

本发明涉及一种冻干巧克力的制作方法，所述冻干巧克力的成分包括：油脂和水溶性成分；所述制作方法包括如下步骤：将包含有所述冻干巧克力的成分的各原料与水混合形成混合液，并对所述混合液进行乳化处理，制备巧克力乳化液；对所述巧克力乳化液进行冻干处理，制备所述冻干巧克力；所述油脂的质量为所述各原料质量之和的25%~75%。

Verfahren und vorrichtung zur herstellung eines kakaoprodukts oder schokoladenprodukts

System and method for feedback-based colloid phase change control

A feedback system that identifies characteristics of a colloid and utilizes the characteristics to initiate and adjust a field applied to the colloid is provided. In one embodiment, the system leverages machine learning to automatically identify a condition of the colloid and adjust the supercooling parameters. Sensors are utilized during supercooling to monitor a condition of the colloid being supercooled. Specifically, characteristics of the colloid are measured at different points, areas, or volumes on the colloid and the measurements are used to determine whether supercooling is being achieved or whether the colloid is starting to freeze or undergoing another undesirable phase change. Based on the measurements, parameters of the field can be adjusted to ensure supercooling of the colloid without freezing or causing another undesirable phase change. When phase change is desired, rate of phase change can be controlled to achieve desired characteristics of the colloid.

Konservierung unter kühlbedingungen sowie präsentation von losen süsswaren, die durch hitze geschädigt werden können

一种果丹蜜饯及其制备方法

本发明提供一种果丹蜜饯及其制备方法,一种果丹蜜饯及其制备方法,其特征在于:所述的山楂果丹皮制品的原料中包括山楂果实、熬制用糖、水、葡萄糖、天然天然色素、添加剂；所述的山楂果实、熬制用糖、水、葡萄糖、天然天然色素；配比称取山楂果实进行清洁与去核处理，将预煮后的山楂果实和葡萄糖液于添加剂、天然色素进行制浆处理，得到山楂浆液；将所述的山楂浆液进行搅拌处理，得到均匀山楂浆液；将所述的均匀山楂浆液进行刮片处理，得到山楂膜片。本发明通过葡萄糖与天然色素的添加使山楂保留新鲜色度与可口糖分。

Preservation in a cooled condition and display of loose confectionery products which can be damaged by heat

A method for the preservation in a cooled condition of loose confectionery products which can be damaged by heat, for the purpose of permitting the retail sale thereof, is described. The products (P) are displayed, preferably loose, in a cooled container (2, 12) into which an air-flow cooled by the Peltier effect is supplied by means of a fan (40) disposed outside the container (12), through at least one opening (42) in the bottom (18, 24) of the container (12), and is caused to flow continuously through the tortuous passageways between the products (P) contained therein, the airflow being at least partially extracted from the container and caused to flow, without exchange of matter with the exterior, in contact with a cold dissipator element (32) of a Peltier-effect thermoelectric module (28) disposed on the intake side of the fan (40). A Peltier-­effect cooling device for implementing the method is also described.

Fremgangsmåde til drift af en tempereringskanal til søde sager samt tempereringskanal

用于控制咀嚼型胶基糖的温度的系统和方法

本发明公开了一种用于控制咀嚼型胶基糖的温度的系统和方法。用于冷却咀嚼型胶基糖的系统包括：冷却壳体，所述冷却壳体包括相对上部冷却环境和相对下部冷却环境；传送装置，所述传送装置被配置为将所述咀嚼型胶基糖从所述冷却壳体的入口点传送到出口点，所述传送装置至少部分地将所述相对上部冷却环境和所述相对下部冷却环境划界；第一冷却系统，所述第一冷却系统被配置为向所述相对上部冷却环境提供冷却输出；和第二冷却系统，所述第二冷却系统被配置为向所述相对下部冷却环境提供冷却输出，其中所述相对上部冷却环境和所述相对下部冷却环境被设置为彼此流体分离。

Vorrichtung zum temperieren von gegenständen

Vorrichtung zum temperieren von gegenständen

Vorrichtung und verfahren zum temperieren von gegenständen

번행초를 함유한 초콜릿 및 이의 제조방법

본 발명은 번행초가 가지는 다양한 유용성분을 제공할 수 있으며, 번행초가 사용됨에도 관능성이 뛰어난 초콜릿 및 이의 제조방법에 대한 것이다.

冻干巧克力及其制作方法、巧克力制品

本发明涉及一种冻干巧克力的制作方法，所述冻干巧克力的成分包括：油脂和水溶性成分；所述制作方法包括如下步骤：将包含有所述冻干巧克力的成分的各原料与水混合形成混合液，并对所述混合液进行乳化处理，制备巧克力乳化液；对所述巧克力乳化液进行冻干处理，制备所述冻干巧克力；所述油脂的质量为所述各原料质量之和的25%~75%。

A method of preventing, inhibiting or mitigating bloom in a filled chocolate product

The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25 °C, heating the center-filled chocolate shell at a heating temperature of at least 25 °C and heating the filled chocolate product at a heating temperature of at least 25 °C and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20 °C, c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20 °C, d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20 °C, said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

菓子の製造方法

【課題】生クリームを用いた菓子に凍結乾燥を施すに際し、形状変化が少なくなる生クリームの配合割合を提供する。 【解決手段】乳脂肪分が４２％〜４８％の生クリームを２８〜３３重量部と、乳脂肪分が３２％〜３８％の生クリームを２８〜３３重量部と、植物性生クリームを２８〜３３重量部と、糖を５〜１０重量部と、が含有される生クリームを使用した菓子の製造方法を提供し、当該方法によって得られた菓子に凍結乾燥を施す。 【選択図】なし

Feedback-based colloid phase change control

A feedback system (10) and method that identify characteristics of a colloid (62) and utilize the characteristics to initiate and adjust a field applied to the colloid are described. Machine learning can be leveraged to automatically identify a condition (23, 25) of the colloid and adjust the field parameters (23, 25). Sensors are utilized e.g. during supercooling to monitor a condition of the colloid being supercooled. Specifically, characteristics of the colloid are measured and used to determine whether supercooling is being achieved or whether the colloid is starting to undergo an undesirable phase change. Based on the measurements, parameters of the field can be adjusted. When desired, rate of phase change can be controlled to achieve desired characteristics of the colloid. Further, under some circumstances, a phase change (such as freezing or melting) of a colloid (such as chocolate) may be desired.

건조기

본 발명은 내부에 수용되는 건조대상물(마카로니 과자)에 대해 열풍을 공급/배출하는 동시에 건조대상물이 수용되는 원통형 드럼을 회전시켜 건조대상물이 자중에 의해 이동되는 과정을 반복적으로 수행할 수 있는 구조를 가져 건조대상물의 전 영역에 걸쳐 고르고 효율적으로 건조할 수 있는 건조기에 관한 것이다.

A method of preventing, inhibiting or mitigating bloom in a filled chocolate product

The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least one of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said in line heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

一种南果梨球夹心巧克力及其加工方法

本发明公开一种南果梨球夹心巧克力的加工方法，包括如下步骤：1)以新鲜南果梨为原料，经洗净、削皮、挖球后迅速放入护色液中，浸泡一段时间后捞出；2)将护色后的南果梨球在冰箱中预冷冻后，再入冻干机中冻干，得到冻干南果梨球；3)将模具洗净干燥待用，将备好的白巧克力隔水熔化，得到液态的白巧克力；4)将熔化后的白巧克力缓慢倒入模具中，约占模具体积的三分之一；5)在已倒入三分之一白巧克力的模具中放入一颗冻干后的南果梨球，再倒入巧克力至填满模具，待巧克力凝固即为成品。本发明利用了真空冷冻干燥技术制备了南果梨球夹心巧克力，且操作简单，所制备的南果梨球夹心巧克力具有保质期长，营养丰富，感官品质好等优点。

로우 스펙 마카롱 제조를 위한 스마트 건조 장치

본 발명은 로우 스펙 마카롱 제조를 위한 스마트 건조 장치에 관한 것으로, 마카롱 반죽에 열풍건조하여 마카롱을 제조하는 것으로, 내부에 공간이 형성되고 전면에 도어가 형성되며, 양 측벽과 후면벽 및 상판과 하판으로 이루어진 함체; 상기 함체 내부에 열을 공급하는 발열부; 상기 함체의 도어에 근접되게 내부에 구비되며, 마카롱 반죽이 배열된 트레이를 지지하는 트레이받침대가 형성되어 상방으로 구동되어 상승되는 제1수직구동부; 상기 제1수직구동부의 상부에 구비되며, 상기 트레이를 후방으로 수평이동시키는 제1수평구동부; 상기 함체의 내부에 구비되며, 상기 제1수평구동부에서 후방으로 이동된 트레이를 지지하는 트레이받침대가 형성되어 하방으로 구동되어 하강되는 제2수직구동부; 상기 제2수직구동부의 하부에 구비되며, 상기 트레이를 전방으로 수평이동시키는 제2수평구동부;를 포함한다.

菓子の製造方法

【課題】生クリームを用いた菓子に凍結乾燥を施すに際し、形状変化が少なくなる生クリームの配合割合を提供する。 【解決手段】乳脂肪分が４２％〜４８％の生クリームを２８〜３３重量部と、乳脂肪分が３２％〜３８％の生クリームを２８〜３３重量部と、植物性生クリームを２８〜３３重量部と、糖を５〜１０重量部と、が含有される生クリームを使用した菓子の製造方法を提供し、当該方法によって得られた菓子に凍結乾燥を施す。 【選択図】なし

System and method for making campfire marshmallow candy

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