专利检索_ ..巧克力的模具加工专利检索_ ..巧克力的模具加工专利检索查询

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A23G1/0083： ...{以模具材料为特征(未使用)}

序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
1	巧克力的模制	CN200980116426.0	2009-05-06	CN102088865A	2011-06-08	J·M·利德比特; N·C·M·戈梅斯; M·罗塔; T·D·费奥克斯; P·卡曾斯
一种制造巧克力片或块的装置和方法，所述巧克力片或块具有穿过所述巧克力片或块的厚度的核或腔，所述装置包括一模具(10)，所述模具包括环绕壁(11)和基部(12)、具有预定截面形状且穿过所述基部的中心孔、以及具有与所述中心孔的截面形状一致的截面形状的成型器(14)，所述成型器适于穿过所述中心孔在缩回位置和推进位置之间往复运动，在所述缩回位置所述成型器的上表面与所述模具的基部(12)平齐，在所述推进位置所述成型器的上表面位于从所述模具的基部上方到所述模具的顶部的任意平面上。
2	可食用组合物	CN201080018972.3	2010-04-26	CN102438460B	2016-07-06	D·波拉特卡
用于食品中的隔离组合物包含以重量计1％至40％的具有不大于90聚合度的淀粉和以重量计40％至90％的用于淀粉的增塑剂，优选丙三醇，淀粉含量与增塑剂含量之比以重量计不大于1∶1.5。该组合物可以包含以重量计最多40％的膨胀剂，优选果糖。还公开了加入该隔离物的食品，以及制备该隔离物的方法。
3	用于加工食品的方法和设备	CN201480058256.6	2014-10-07	CN105658078A	2016-06-08	U·莱塞
本发明公开了一种用于使巧克力或包含巧克力的制品凝固的方法，所述方法包括在工艺线的装料工位处，在多个温控室中的一个内沉积或形成所述制品，并且在将所述温控室输送至卸料工位时，在处理期内根据温度曲线控制所述室中的温度以使所述室内的所述巧克力凝固。移出所述基于固体巧克力的制品，并将所述温控室返回至所述装料工位。如果在所述凝固阶段的上游或下游发生停机，那么可将所述温控室停止或保存在离线保持构造中，同时凝固在每个室内独立地继续进行，从而减少了产品损失或产品回收。
4	可食用组合物	CN201080018972.3	2010-04-26	CN102438460A	2012-05-02	D·波拉特卡
用于食品中的隔离组合物包含以重量计1％至40％的具有不大于90聚合度的淀粉和以重量计40％至90％的用于淀粉的增塑剂，优选丙三醇，淀粉含量与增塑剂含量之比以重量计不大于1∶1.5。该组合物可以包含以重量计最多40％的膨胀剂，优选果糖。还公开了加入该隔离物的食品，以及制备该隔离物的方法。
5	具有优化的热传递性质的模具	CN201380027930.X	2013-05-23	CN104363767A	2015-02-18	B·罗克拉格; M·塔蒙-格鲁斯; U·莱塞; R·豪格
一种用于糖食产品的生产的模具(1)，所述模具(1)包括具有腔(2a)的顶部表面(2)和相对的底部表面(3)，所述底部表面(3)包括在所述模具(1)的所述底部表面(3)上的至少一个突出构件(5)，所述至少一个突出构件(5)用于增加在所述模具(1)和沿所述底部表面(3)流动的流体之间的热传递速率。
6	巧克力的模制	CN200980116426.0	2009-05-06	CN102088865B	2013-06-05	J·M·利德比特; N·C·M·戈梅斯; M·罗塔; T·D·费奥克斯; P·卡曾斯
一种制造巧克力片或块的装置和方法，所述巧克力片或块具有穿过所述巧克力片或块的厚度的核或腔，所述装置包括一模具(10)，所述模具包括环绕壁(11)和基部(12)、具有预定截面形状且穿过所述基部的中心孔、以及具有与所述中心孔的截面形状一致的截面形状的成型器(14)，所述成型器适于穿过所述中心孔在缩回位置和推进位置之间往复运动，在所述缩回位置所述成型器的上表面与所述模具的基部(12)平齐，在所述推进位置所述成型器的上表面位于从所述模具的基部上方到所述模具的顶部的任意平面上。
7	2次元画像から3次元の型を作製する方法	JP2017555388	2016-04-21	JP2018524650A	2018-08-30	モーティマー, ベンブライアン; テイラー, ロスアーロンフィオリンド; リード, アレックス; ハジェク, トマーシュ
食品製品を調製する方法は、2次元画像を受信するステップと、2次元画像の色又はグレースケール画素値の少なくとも1つを処理して食品製品の少なくとも一部を画定するために3次元形状のデジタル表現を生成するステップであって、その処理は、食品製品に成形パラメータを適用して3次元形状のデジタル表現を生成することを含む、ステップと、食品製品の少なくとも一部を画定するために3次元形状のデジタル表現を含むファイルを生成するステップと、のコンピュータ実行ステップによって食品製品の3次元形状を画定することを含む。デジタル表現は、食品製品を形成するためのプロセスの一部として加法的及び/又は減法的3次元製造装置を制御するのに使用される。【選択図】図3
8	Mold for chocolate articles	US63932432	1932-10-24	US1932298A	1933-10-24	EMDEN AUGUST EMILE VAN

9	Composition of gum chicle dispersed in an aqueous colloid	US10842426	1926-05-11	US1624088A	1927-04-12	ARTHUR BIDDLE

10	成形食品	JP2016508169	2014-04-17	JP2016515395A	2016-05-30	ダニエルグロリムンド，; マルクスコッホ，
この発明は、食料品光学的要素を与える少なくとも2つのレリーフ領域を表面上に有する成形食品、好ましくはチョコレート製品などの菓子製品、および、そのような成形食品を調製するためのプロセスに関する。【選択図】図1A
11	전기냄비와 냉각기를 이용한 가정용 초콜릿제조기	KR1020120064723	2012-06-18	KR1020130141770A	2013-12-27	박시인
Provided is a home appliance which combines the technologies used in the electronics such as an electric pot and a cooler mounted on the back of a refrigerator. The existing chocolate manufacturing method, chocolate manufacturing apparatus and chocolate melting apparatus are uneconomical, inconvenient and hard to make chocolate having desired tastes. The present invention is to solve the problem. Source materials are, respectively, input into long and thin cylinders, melted and used at desired amounts to manufacture chocolate with desired tastes and chocolate according to individual preferences. Also, a cooler is equipped in a plate thereunder, which is able to rapidly harden or to heat chocolate so that melted chocolate is able to be tasted. Desired kinds of chocolate are able to be manufactured in a more economic manner than chocolate on sale, and various types of confectionery products which are melted and hardened for eating are able to be manufactured. [Reference numerals] (a) Electric pot (place to put source materials);(AA) Front view;(b) Place to collect melted materials;(BB) Side view;(c) Plate for cooling
12	밤 초콜릿 및 그 제조 방법	KR1020110064044	2011-06-29	KR1020130002843A	2013-01-08	류기형; 김미환
PURPOSE: A method of manufacturing chestnut chocolate is provided to manufacture chestnut chocolate with excellent taste by adding chestnut raw materials to a chocolate mixture. CONSTITUTION: After white chocolate is melted, dark chocolate is mixed and melted. Chestnut raw material is added to the chocolate mixture. The chestnut added chocolate mixture is molded in a mold. Chestnut chocolate is obtained by hardening the molded chestnut added chocolate mixture. Chestnut raw materials may be chestnut powder, chestnut paste or whole bulb chestnut.
13	호두초콜릿의 제조방법, 그에 의해 제조된 호두초콜릿 및 호두초콜릿을 함유하는 식품	KR1020130137537	2013-11-13	KR101386146B1	2014-04-17	김양중
A method for preparing walnut chocolate according to the present invention comprises: a raw material preparing step of preparing materials for preparing walnut chocolate; a dissolving step of dissolving cocoa butter, cocoa mass, and vegetable fat and oils in a dissolving tank of 60-80°C before each of the raw materials is mixed; a mixing step of mixing a walnut paste (powder) with powdered raw materials of fat and oils, milk sugar, and whole milk powder in a mixer; a refining step of finely pulverizing the walnut paste (powder) and raw materials, which are mixed in the mixing step, by using a multi-staged roller or mill; a conching step of stirring powder chocolate mass, which is pulverized in the refining step, continuously with an emulsifier in a conching device; a tempering step of making the full cocoa butter (fat and oil) into β-type crystals through cooling and ripening steps in sequence after producing seeds (β-type crystals) by modulating the temperature beforehand so that the cocoa butter and vegetable oil are stably hardened; a molding step of filling the tempered chocolate in shells and cores simultaneously by means of walnut-shaped molds and removing air bubbles from the walnut chocolate by means of a vibrator; a cooling step of cooling the chocolate filled in the walnut-shaped molds for 20-40 minutes in a cooling tunnel having an internal temperature of 5-10°C; and a ripening step of stabilizing the chocolate by ripening the chocolate in a ripening room for 7-10 days after the cooling step. [Reference numerals] (S100) Raw material preparing step; (S1000) Produce walnut chocolate; (S200) Dissolving step; (S300) Mixing step; (S400) Refining step; (S500) Conching step; (S600) Tempering step; (S700) Molding step; (S800) Cooling step; (S900) Ripening step
14	PROCESS FOR THE PREPARATION OF CENTRE-FILLED CHOCOLATE PRODUCTS	PCT/GB2009002516	2009-10-22	WO2010049671A2	2010-05-06	MCLEOD EMMA JANE; SKIDMORE NATHANIEL JAMES
A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product (10; 20) comprising a chocolate shell (12; 22) and a centre-fill (14), wherein a chocolate shell material and a centre-fill material are at least partially co- deposited at respective deposition temperatures onto a substantially planar surface to form a precursor; and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product, wherein the precursor is subject to vibration before cooling. The centre-filled chocolate products may be generally disc-shaped and/or may have a mass of less than 3.5g. The centre- fill material may comprise microcrystalline cellulose, invert sugar or carageenan.
15	EDIBLE COMPOSITION	PCT/IB2010001045	2010-04-26	WO2010122425A3	2011-05-05	POHLUDKA DANIEL
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the ratio of starch content to plasticizer content by weight being no more than 1 :1.5. The composition may include up to 40% by weight of a bulking agent, preferably fructose. A foodstuff incorporating the barrier is disclosed as is a method of making it.
16	糖果浇注装置	CN200720005475.5	2007-05-16	CN201061245Y	2008-05-21	黄金丽
一种用于从流动状态的糖果原料源制作成糖块的糖果浇注装置，其包括一定数量的由所述框架支撑且层叠放置托盘，各个托盘具有一定数量的通过流动通道连接的模腔。所述托盘中至少部分包括通道，流动状态的糖果原料可以流过所述通道到达下一层的托盘。

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