子分类：
- A23G3/0004： ..{专用于甜食或糖果的加工或处理工艺(A23G3/0044到A23G3/0063优先)}
- A23G3/0044： ..{熬糖设备加工}
- A23G3/0046： ..{间歇式辊轧、成条或分级}
- A23G3/0048： ..{糖坯间歇式冷却,冷却工作台加工}
- A23G3/0051： ..{糖坯的拉制工艺;制作棉花糖或糖丝的工艺}
- A23G3/0053： ..{塑性糖坯模制工艺}
- A23G3/0057： ..{半软糖的拍打或乳化}
- A23G3/0059： ..{成批浇模成型半软糖的装置}
- A23G3/0061： ..{半软糖的模制}
- A23G3/0063： ..{甜食或糖果的涂覆或填充(用浇模涂覆入A23G3/0091,用浸渍涂层入A23G3/0093,用翻滚涂层入A23G3/0095)}
- A23G3/0091： ..{用液体的浇铸涂覆}
- A23G3/0093： ..{通过在液体中浸渍涂覆,在其表面可浮有其它液体或粉}
- A23G3/0095： ..{用液体或粉翻滚涂覆,相关的喷洒装置、圆筒和旋转盘}
- A23G3/0097： ..{甜食或糖果的装饰}
| 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 | 糖食组合物、其方法及相关的糖食制品 | CN201380021886.1 | 2013-04-23 | CN104254251A | 2014-12-31 | K·卡布西 |
| 公开一种不用常规熬制步骤形成糖食组合物的方法。所述方法包括在约50℃至约85℃的温度下共混特定量的聚葡糖醇和水，以形成糖食组合物。还公开使用所述方法制备的糖食组合物和糖食制品。糖食组合物可以是，例如，软糖或硬糖。 | ||||||
| 2 | 设计和生产甜品排列的系统和方法 | CN200680045193.6 | 2006-10-17 | CN101322162B | 2010-12-01 | A·A·汉那; R·W·科恩; R·J·巴瑞特 |
| 甜品图像设计系统包括图形用户界面，用户通过所述图形用户界面定义甜品在基体上的排列的图案。计算机处理器控制图形用户界面，并提供按照定义的图案排列甜品的指令，用户通过所述图形用户界面定义所述图案。容器保存用于形成所定义图案的甜品。机器人从计算机处理器接收排列甜品的指令，取回保存在所述容器中的甜品，并按照用户定义的图案在基体上排列甜品。 | ||||||
| 3 | 一种真空浸糖蓝莓果脯的加工方法 | CN201710629841.2 | 2017-07-28 | CN107348089A | 2017-11-17 | 张华传 |
| 本发明是关于一种真空浸糖蓝莓果脯的加工方法，其特征在于柠檬酸、抗坏血酸进行护色；海藻酸钠保形，δ-葡萄糖酸内酯和葡萄糖酸钙用以硬化；高浓度蔗糖浸渍，渗透脱水以及护色；充氮气遮光保存。从而达到延长蓝莓储藏期，保持蓝莓的营养价值，提高产品质量的目的。 | ||||||
| 4 | 用于制作装饰用即食糖果点心形状的方法 | CN201410015990.6 | 2014-01-14 | CN104621326A | 2015-05-20 | 派赛尔·安哥哈斯克维莱 |
| 一种制作即食糖果点心包括带有夹心的耐嚼水果外皮的方法。夹心可以是果酱型、翻糖型或其它物质型。产品的形状没有限制可以有多种形状，也可以有多种颜色供娱乐性使用。 | ||||||
| 5 | 设计和生产甜品排列的系统和方法 | CN200680045193.6 | 2006-10-17 | CN101322162A | 2008-12-10 | A·A·汉那; R·W·科恩; R·J·巴瑞特 |
| 甜品图像设计系统包括图形用户界面，用户通过所述图形用户界面定义甜品在基体上的排列的图案。计算机处理器控制图形用户界面，并提供按照定义的图案排列甜品的指令，用户通过所述图形用户界面定义所述图案。容器保存用于形成所定义图案的甜品。机器人从计算机处理器接收排列甜品的指令，取回保存在所述容器中的甜品，并按照用户定义的图案在基体上排列甜品。 | ||||||
| 6 | DEVICES AND METHODS FOR PRODUCING PLANAR POLYMERIC MATERIALS USING MICROFLUIDICS | US14360546 | 2012-11-23 | US20140306371A1 | 2014-10-16 | Axel Guenther; Lian Leng; Andrew Wollard; Arianna McAllister; Milica Radisic; Boyang Zhang |
| Methods and devices are disclosed for providing the controlled formation of planar homogeneous or heterogeneous materials using microfluidic devices. In one embodiment, a planar array of microfluidic channels is employed to produce a flowing liquid sheet having heterogeneous structure by spatially and temporally controlling dispensing of polymer liquid from selected microchannels. The resulting liquid sheet is solidified to produce a planar heterogeneous material that may be continuously drawn and/or fed from the plurality of microfluidic channels. The polymer liquid may include a payload that may be selectively incorporated into the heterogeneous structure. In some embodiments, the local material composition is controllable, thereby allowing control over local and bulk material properties, such as the permeability and the elasticity, and of creating materials with directionally dependent properties. | ||||||
| 7 | Method of modifying taste | US11335141 | 2006-01-19 | US20060172047A1 | 2006-08-03 | Patrick Farrell |
| A method of treating an orally ingestible item having an original taste to be enhanced or reduced without imparting bitterness to the item, includes exposing the item to a magnetic field. | ||||||
| 8 | Devices and methods for producing planar polymeric materials using microfluidics | US14360546 | 2012-11-23 | US09764505B2 | 2017-09-19 | Axel Guenther; Lian Leng; Andrew Wollard; Arianna McAllister; Milica Radisic; Boyang Zhang |
| Methods and devices are disclosed for providing the controlled formation of planar homogeneous or heterogeneous materials using microfluidic devices. In one embodiment, a planar array of microfluidic channels is employed to produce a flowing liquid sheet having heterogeneous structure by spatially and temporally controlling dispensing of polymer liquid from selected microchannels. The resulting liquid sheet is solidified to produce a planar heterogeneous material that may be continuously drawn and/or fed from the plurality of microfluidic channels. The polymer liquid may include a payload that may be selectively incorporated into the heterogeneous structure. In some embodiments, the local material composition is controllable, thereby allowing control over local and bulk material properties, such as the permeability and the elasticity, and of creating materials with directionally dependent properties. | ||||||
| 9 | PROCESSING IN MAKING READY TO EAT CONFECTIONERY SNACK SHAPES FOR DECORATION | US14077810 | 2013-11-12 | US20150132455A1 | 2015-05-14 | PAISAL ANGKHASEKVILAI |
| A process for ready to eat confectionery snack included a fruit chewy casing with center filling. The filling can be jam-like, sugar paste-like, other substance like. The product shapes can have a variety of shapes or not limited to create and various color for recreational use. | ||||||
| 10 | System and method for designing and producing confectionary arrangement | US11581459 | 2006-10-17 | US20070110886A1 | 2007-05-17 | Alex Hanna; Bruce Keen; Richard Barrett |
| Confectionary image design system including a graphical user interface through which a user defines a pattern of confectionary pieces to be arranged on a substrate. A computer processor controls the graphical user interface through which the user defines the pattern, and provides instructions for arranging the confectionary pieces in the defined pattern. A container retains the confectionary pieces used to form the defined pattern. A robot receives from the computer processor the instructions for arranging the confectionary pieces, retrieves the confectionary pieces stored in the container, and arranges the pieces on the substrate in the pattern defined by the user. | ||||||
| 11 | 菓子組成物、そのための方法、および関連する菓子物品 | JP2015509067 | 2013-04-23 | JP2015514436A | 2015-05-21 | キショール カブセ， |
| 従来の調理なしで菓子組成物を形成する方法を開示する。前記方法は、特定の量のポリグルシトールと水とを約50℃から約85℃の温度でブレンドして菓子組成物を形成する工程を含む。前記方法を用いて調製された菓子組成物および菓子物品もまた開示する。前記菓子組成物は、例えば、ソフトキャンディーまたはハードキャンディーであってもよい。菓子組成物の形成方法であって、約35から約95重量パーセントの少なくとも3の重合度を有するポリグルシトール、および約5から約13重量パーセントの水を含む成分を、約50℃から約85℃の温度でブレンドして菓子組成物を形成する工程を含み;前記菓子組成物が、前記水の少なくとも90パーセントを保持し;およびすべての重量パーセントが、別の基準の指定がない限り、前記菓子組成物の重量に基づく、方法。 | ||||||
| 12 | Confectionery Composition, Method Therefor, and Associated Confectionery Articles | US14382912 | 2013-04-23 | US20150056325A1 | 2015-02-26 | Kishor Kabse |
| A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50° C. to about 85° C. to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy. | ||||||
| 13 | System and method for designing and producing confectionary arrangement | US11581459 | 2006-10-17 | US07818089B2 | 2010-10-19 | Alex A. Hanna; Bruce W. Keen; Richard J. Barrett |
| Confectionary image design system including a graphical user interface through which a user defines a pattern of confectionary pieces to be arranged on a substrate. A computer processor controls the graphical user interface through which the user defines the pattern, and provides instructions for arranging the confectionary pieces in the defined pattern. A container retains the confectionary pieces used to form the defined pattern. A robot receives from the computer processor the instructions for arranging the confectionary pieces, retrieves the confectionary pieces stored in the container, and arranges the pieces on the substrate in the pattern defined by the user. | ||||||
| 14 | Method and apparatus for simultaneously producing confectioneries of different kinds | US11245889 | 2005-10-07 | US07387429B2 | 2008-06-17 | Klaus Markwardt |
| A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines. The method includes the steps of dividing a base mass into a plurality of partial masses, the base mass being a common mass for all product kinds and all product lines; mixing the partial masses with different aggregates to produce a plurality of different product masses, the aggregates varying depending on the respective product kind; further processing the product masses as reservoir masses; observing the consumption of the reservoir masses during further processing; refilling the reservoir masses with the respective product mass in response to the result of the observation of the consumption of the reservoir masses, wherein refilling takes place in each of the product lines in batches of product mass, refilling takes place in the product lines at different points in time, and the batches of product masses have approximately identical batch sizes, the batch size of a product masses being the amount of the product mass; and following to a production ending signal, changing the batch sizes and batch times of at least one product mass in a way that the reservoir masses of all product lines are exhausted at the same time. | ||||||
| 15 | Magnetic industrial device | US11046156 | 2005-01-28 | US20060172029A1 | 2006-08-03 | Patrick Farrell |
| In a facility requiring transfer of a beverage during production thereof, the improvement includes a coupling apparatus passing bulk beverage therethrough and a having an outlet and an inlet along with a magnetic field generator associated with the coupling apparatus and exposing the beverage to the magnetic field as the beverage passes through the coupling. | ||||||
| 16 | Method and apparatus for simultaneously producing confectioneries of different kinds | US11245889 | 2005-10-07 | US20060077753A1 | 2006-04-13 | Klaus Markwardt |
| A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines. The method includes the steps of dividing a base mass into a plurality of partial masses, the base mass being a common mass for all product kinds and all product lines; mixing the partial masses with different aggregates to produce a plurality of different product masses, the aggregates varying depending on the respective product kind; further processing the product masses as reservoir masses; observing the consumption of the reservoir masses during further processing; refilling the reservoir masses with the respective product mass in response to the result of the observation of the consumption of the reservoir masses, wherein refilling takes place in each of the product lines in batches of product mass, refilling takes place in the product lines at different points in time, and the batches of product masses have approximately identical batch sizes, the batch size of a product masses being the amount of the product mass; and following to a production ending signal, changing the batch sizes and batch times of at least one product mass in a way that the reservoir masses of all product lines are exhausted at the same time. | ||||||
| 17 | Verfahren und Vorrichtung zur gleichzeittigen Herstellung von Süsswaren in mehreren Produktsorten | EP05019835.7 | 2005-09-13 | EP1645194B1 | 2009-07-15 | Markwardt, Klaus |
| 18 | Verfahren und Vorrichtung zur gleichzeittigen Herstellung von Süsswaren in mehreren Produktsorten | EP05019835.7 | 2005-09-13 | EP1645194A1 | 2006-04-12 | Markwardt, Klaus |
Bei einem Verfahren und einer Vorrichtung zum Steuern einer Anlage zur gleichzeitigen Herstellung mehrerer Produktsorten von Süßwaren in mehreren Produktlinien (16, 17 usw.) wird eine für alle Produktlinien und Produktsorten bestimmte gemeinsame Basismasse (15) in Teilmengen aufgeteilt. Die einzelnen aufgeteilten Teilmengen werden jeweils mit den unterschiedlichen Produktsorten der Produktlinien (16, 17 usw.) zugeordneten Zuschlagsstoffen (23) vermischt, so dass in den Produktlinien satzweise unterschiedliche und mengenmäßig gleiche Produktmassen (19) entstehen, die als Vorratsmassen (30) in den Produktlinien parallel weiterverarbeitet werden. Der Verbrauch der Mengen der Vorratsmassen (30) wird während der Weiterverarbeitung überwacht. In Abhängigkeit davon werden die Vorratsmassen der Produktlinien satzweise mit je einer mengenmäßig gleichen Produktmasse (19) zeitversetzt nachgespeist. Nachfolgend an ein eingeleitetes Produktionsende und/oder einen Produktwechsel werden die nachfolgenden Satzgrößen und Satzzeiten der anderen Produktmassen (19) insbesondere relativ zu einer konstanten Produktmasse mit konstanter Satzzeit so verändert, dass sich zu einem nachfolgenden Zeitpunkt die Mengen an Vorratsmassen (30) in allen Produktlinien (16, 17 usw.) gleichzeitig erschöpfen.
|
||||||
| 19 | Verfahren und Vorrichtung zur gleichzeitigen Herstellung von Süsswaren in mehreren Produktsorten | EP05019835.7 | 2005-09-13 | EP1645194B2 | 2016-06-29 | Markwardt, Klaus |
| 20 | DEVICES AND METHODS FOR PRODUCING PLANAR POLYMERIC MATERIALS USING MICROFLUIDICS | EP12851166 | 2012-11-23 | EP2782866A4 | 2015-08-05 | GUENTHER AXEL; LENG LIAN; WOLLARD ANDREW; MCALLISTER ARIANNA; RADISIC MILICA; ZHANG BOYANG |
QQ群二维码
意见反馈
意见反馈