| 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 | 糖果成型机 | CN201080043462.1 | 2010-07-22 | CN102647914B | 2017-12-29 | F.S.J.阿斯马 |
| 本发明涉及一种用于从大量糖条(2)或类似材料生产糖果的机器，包括：‑可旋转模圈(6)，具有旋转的轴线和多个在圆周上分隔开的、在径向上延伸的压力室(11)；‑供应装置(4,5)，用于把条(2)馈送到压力室(H)；‑剪切装置(7,10)，位于每个压力室(11)处，用于从材料的条切下片(1)；‑每个压力室(11)的一对内压模和外压模(9,8)，用于把所述片压制成所希望的形状，而至少内压模(9)在压制期间可移位、并且内压模(9)由压力曲线(15)驱动。 | ||||||
| 2 | 糖果成型机 | CN201080043462.1 | 2010-07-22 | CN102647914A | 2012-08-22 | F.S.J.阿斯马 |
| 本发明涉及一种用于从大量糖条(2)或类似材料生产糖果的机器，包括：-可旋转模圈(6)，具有旋转的轴线和多个在圆周上分隔开的、在径向上延伸的压力室(11)；-供应装置(4,5)，用于把条(2)馈送到压力室(H)；-剪切装置(7,10)，位于每个压力室(11)处，用于从材料的条切下片(1)；-每个压力室(11)的一对内压模和外压模(9,8)，用于把所述片压制成所希望的形状，而至少内压模(9)在压制期间可移位、并且内压模(9)由压力曲线(15)驱动。 | ||||||
| 3 | Process for producing shaped frozen confections | US14357830 | 2012-11-20 | US09339050B2 | 2016-05-17 | Gary Norman Binley; Lalita Wathanakul |
| A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mold and allowing the gelling agent to form a gel in the mold; freezing the gelled mix to form a product having a first form; removing the shaped product from the mold; and deforming the product while it is in the frozen state so that it takes up a second form. | ||||||
| 4 | PROCESS FOR PREPARATION OF OVER-THE-COUNTER GELATIN OR PECTIN-BASED DRUG DELIVERY | US13388480 | 2010-08-05 | US20130005740A1 | 2013-01-03 | Stuart A. Lowther; Real Plante; Bradley H. Pilon; Mark A. Tarnopolsky |
| Disclosed herein is a process producing a therapeutic comestible gummie product, the process comprises providing a sugar and/or sugar alcohol, water and heating to at least 80° C. to produce a first mixture. A gelling agent and water is also provided and heat to at least 80° C. to produce a second mixture. Combining the first and second mixtures to produce a slurry. The slurry is heated to at least 112° C. to produce a gummie base. The gummie base is cooled to an optimal temperature of below 90° C. for the addition of an active drug and the active drug is substantially uniformly mixed with the gummie base. In some embodiments the active is drug is mixed with an ingestible oil and added to the cooling slurry. The gummie base and active drug mixture is then poured into molding trays and allowed to cure. Also disclosed herein by way the process of the present disclosure is therapeutic comestible gummie product. Furthermore, the present disclosure comprises a therapeutic comestible gummie product comprising ibuprofen and/or other active drug(s). | ||||||
| 5 | Automated manufacturing process for molded confections | US16297901 | 2019-03-11 | US20190200638A1 | 2019-07-04 | PAK NIN CHAN |
| An automated process for manufacturing molded confections featuring a three-dimensional mold stack process that is compact, non-starch, and steam-less. The process steps include selecting mold sets for a desired production sequence; loading them onto the system; performing a mold release application; in parallel, preparing and pumping the ingredients; depositing ingredients into the mold sets and transferring them to a temperature and humidity controlled forming room; inverting the mold sets; de-molding candy pieces/product with a rotating brush mechanism from the mold sets and transferring the product to a belt conveyor; inverting and returning the mold sets to a mold release or a new mold insertion step; sending the product to a transfer and collection conveyor; sending the product to a temperature and humidity controlled curing room; surging and then sending the product to a package and label machine; and finally sending the packaged product for shipping/distribution. | ||||||
| 6 | Automated manufacturing process for molded confections | US14660613 | 2015-03-17 | US20150264957A1 | 2015-09-24 | Pak NIN Chan |
| An automated process for manufacturing molded confections featuring a three-dimensional molded snack production process in a compact, non-starch and automated fashion. The process for molded confections are steps comprising transfer; selecting mold sets for a desired production sequence; loading the molds onto the assembly system; performing a mold release application; in parallel, preparing the ingredients; pumping the prepared ingredients; depositing ingredients into the mold; transferring the mold assemblies to a forming room; inverting the mold assembly; de-molding and dropping the molded confections candy to a transfer belt conveyor; inverting the mold assembly and returning it to a mold release or a new mold insertion step; sending molded confections product to a transfer and collection means; sending the collected molded confection product to a curing room; holding the product in a surge means; sending product to a package and label; and finally sending the product for shipping and distribution. | ||||||
| 7 | Sublingual antidepressant lozenge | US15431242 | 2017-02-13 | US10034832B2 | 2018-07-31 | Anthony H. Salce, Jr.; William F. Greenwood; Shivsankar Misir |
| Technologies are described for formulations and methods to produce sublingual antidepressant lozenges. The lozenges may comprise troche base and ketamine. The lozenges may comprise 0.35 weight percent to 0.65 weight percent ketamine. The methods may comprise placing troche base into a chamber. The methods may comprise applying heat to the chamber. The heat may be sufficient to melt the troche base in the chamber. The methods may comprise adding a first ingredient into the chamber. The first ingredient may include ketamine. The methods may comprise mixing the first ingredient into the melted troche base in the chamber to form a melted mixture. The methods may comprise pouring the melted mixture into a mold. The methods may comprise cooling the melted mixture in the mold to form the lozenge. | ||||||
| 8 | SUBLINGUAL ANTIDEPRESSANT LOZENGE | US15431242 | 2017-02-13 | US20170231906A1 | 2017-08-17 | ANTHONY H. SALCE, JR.; WILLIAM F. GREENWOOD; SHIVSANKAR MISIR |
| Technologies are described for formulations and methods to produce sublingual antidepressant lozenges. The lozenges may comprise troche base and ketamine. The lozenges may comprise 0.35 weight percent to 0.65 weight percent ketamine. The methods may comprise placing troche base into a chamber. The methods may comprise applying heat to the chamber. The heat may be sufficient to melt the troche base in the chamber. The methods may comprise adding a first ingredient into the chamber. The first ingredient may include ketamine. The methods may comprise mixing the first ingredient into the melted troche base in the chamber to form a melted mixture. The methods may comprise pouring the melted mixture into a mold. The methods may comprise cooling the melted mixture in the mold to form the lozenge. | ||||||
| 9 | METHOD FOR MANUFACTURING EDIBLE TRANSPARENT MATERIALS THAT CAN BE USED AS CONTAINERS FOR FOOD PRODUCTS, AND USES THEREOF | US14239640 | 2012-08-28 | US20150086682A1 | 2015-03-26 | Hassouna Bouaziz |
| The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container. | ||||||
| 10 | PROCESS FOR PRODUCING SHAPED FROZEN CONFECTIONS | US14357830 | 2012-11-20 | US20140302215A1 | 2014-10-09 | Gary Norman Binley; Lalita Wathanakul |
| A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mould and allowing the gelling agent to form a gel in the mould; freezing the gelled mix to form a product having a first form; removing the shaped product from the mould; and deforming the product whilst it is in the frozen state so that it takes up a second form. | ||||||
| 11 | FOLDED, EMBOSSED FOOD PRODUCT AND APPARATUS FOR AND METHODS OF PREPARATION | US12522194 | 2007-12-12 | US20110183044A1 | 2011-07-28 | Craig E. Zimmermann; Richard O. Benham; Philippea Vandewghe; Thomas Luehrs |
| A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a, 62b). In a strip sheeter (12), the first roller (18) is heated and is smooth for abutting with the support material (16). The outer periphery of the second roller (20) including depressions (24) forming the patterns (14a) is formed of material to which food (14) has less tendency to stick to than the support material (16), with the patterns (14a) arranged to create tensional removal. An edible, liquid release agent can be sprayed upon the second roller (20). Perforations (62a, 62b) are cut by rotary knives (62). The first strip (16a) is folded to overlie the first lane of food (14) on the second strip (16b), and the third strip (16c) is folded to abut the second lane of food (14) thereon and opposite to the second strip (16b). | ||||||
| 12 | Nut brittle making method | US11193733 | 2005-07-29 | US20070026118A1 | 2007-02-01 | Ernest Frump |
| An improved method for making a nut brittle candy begins by placing a plurality of ingredients in a heatable container to form a mixture and heating the container with a heat source. The next step is to remove the mixture from the heat source, pour the mixture into a flat tray, and spread the mixture into a thin layer. Furthermore, the method includes exposing the thin mixture layer to an elevated temperature in the range of about 175° F. to about 450° F. for a time sufficient to create micro-bubbles. The final step includes ceasing the exposure to the elevated temperature, thereby cooling, undisturbed, the thin mixture layer to about room temperature to form a brittle candy with micro-bubbles. | ||||||
| 13 | METHOD FOR PRODUCING GUMMY CANDY AND GUMMY CANDY WITH FUNCTIONAL INGREDIENTS | EP16382072.3 | 2016-02-23 | EP3143881A1 | 2017-03-22 | DE LA FUENTE BLASCO, Pedro |
Production method which comprises the steps: Another object of the invention is a gummy candy which has functional ingredients that have healthy aspects for the human or animal body. |
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| 14 | PROCESS FOR PRODUCING SHAPED FROZEN CONFECTIONS | EP12787746.2 | 2012-11-20 | EP2782457B1 | 2015-09-30 | BINLEY, Gary, Norman; WATHANAKUL, Lalita |
| 15 | PROCESS FOR PREPARATION OF OVER-THE-COUNTER GELATIN OR PECTIN-BASED DRUG DELIVERY | EP10805919 | 2010-08-05 | EP2461797A4 | 2014-04-16 | LOWTHER STUART A; PLANTE REAL; PILON BRADLEY H; TARNOPOLSKY MARK A |
| Disclosed herein is a process producing a therapeutic comestible gummie product, the process comprises providing a sugar and/or sugar alcohol, water and heating to at least 80° C. to produce a first mixture. A gelling agent and water is also provided and heat to at least 80° C. to produce a second mixture. Combining the first and second mixtures to produce a slurry. The slurry is heated to at least 112° C. to produce a gummie base. The gummie base is cooled to an optimal temperature of below 90° C. for the addition of an active drug and the active drug is substantially uniformly mixed with the gummie base. In some embodiments the active is drug is mixed with an ingestible oil and added to the cooling slurry. The gummie base and active drug mixture is then poured into molding trays and allowed to cure. Also disclosed herein by way the process of the present disclosure is therapeutic comestible gummie product. Furthermore, the present disclosure comprises a therapeutic comestible gummie product comprising ibuprofen and/or other active drug(s). | ||||||
| 16 | MACHINE FOR PRODUCING FOOD PRODUCTS | EP13703744.6 | 2013-01-24 | EP2827720A1 | 2015-01-28 | RIZZI, Roberto; RIZZI, Mario |
| The present invention relates to a machine (1) for producing food products (11, 11', 11 ") comprising a supporting structure (2), a loading portion of a precursor (10) of the food products (11) and a moulding station (4) of the food products (11, 11', 11"). The moulding station (4) comprises a first (142') and a second (142") plurality of half-moulds opposite each other and movable in succession between a first rest position, in which at least one of the first (142') and second (142") pluralities of half-moulds is not in contact with the precursor (10), and a preforming position, in which the half-moulds (142', 142") are positioned opposite each other to exert a first forming pressure on the precursor (10), and between a second rest position, in which at least one of the first (142') and second (142") pluralities of half-moulds is not in contact with the precursor (10), and a forming position, in which the half-moulds (142', 142") are positioned opposite each other to exert a second forming and cutting pressure on the precursor (10) for producing the food products (11, 11 ', 11"). In a further aspect thereof, the present invention relates to a method for producing food products (11, 11', 11") using at least two half-moulds (142', 142") opposite each other and movable, acting on a precursor (10) of the food products (11, 11 ', 11"). The method comprises the following steps: adjusting the preforming distance to which to move, and/or the preforming pressure to apply to, the half-moulds (142', 142") for movement to the preforming position; adjusting the forming distance to which to move, and/or the forming pressure to apply to, the half-moulds (142', 142") for movement to the forming position; loading the precursor (10) to be formed into the half- moulds (142', 142"); moving the half-moulds (142', 142") from a first rest position to the preforming position, and/or applying the preforming pressure to the half-moulds (142', 142"); moving the half-moulds (142', 142") from the preforming position to a second rest position, and/or releasing the preforming pressure; moving the half-moulds (142', 142") from said second rest position to the forming position, and/or applying the forming pressure to the half-moulds (142', 142"); unloading the food products (11, 11', 11") formed. | ||||||
| 17 | PROCESS FOR PRODUCING SHAPED FROZEN CONFECTIONS | EP12787746.2 | 2012-11-20 | EP2782457A1 | 2014-10-01 | BINLEY, Gary, Norman; WATHANAKUL, Lalita |
| A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt%; filling the mix into a mould and allowing the gelling agent to form a gel in the mould; freezing the gelled mix to form a product having a first form; removing the shaped product from the mould; and deforming the product whilst it is in the frozen state so that it takes up a second form. | ||||||
| 18 | TIEFTEMPERATUR-MOGULVERFAHREN SOWIE MIT DIESEM VERFAHREN HERSTELLBARE KONFEKTARTIKEL | EP10710357.4 | 2010-03-26 | EP2410865B1 | 2013-05-15 | MÜLLER, Rolf; INNEREBNER, Federico |
| 19 | Candy moulding machine | EP09009813.8 | 2009-07-29 | EP2279668A1 | 2011-02-02 | Asma, Frinus S.J. |
The present invention relates to a machine for producing candy from a mass (2) of sugar bar or similar material, comprising: |
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| 20 | MACHINE FOR PRODUCING FOOD PRODUCTS | EP13703744.6 | 2013-01-24 | EP2827720B1 | 2016-01-06 | RIZZI, Roberto; RIZZI, Mario |
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