| 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 | 制作模制和编码的甜食的方法 | CN201010138756.4 | 2010-02-12 | CN101822302A | 2010-09-08 | U·勒泽 |
| 本发明涉及制作模制和编码的甜食的方法。本发明提供了一种用于制造模制和编码的甜食的方法和装置，所述方法包括步骤：(i)将可食用材料沉积到模具中的模槽中以产生模制甜食，所述模具包括两列或更多列模槽；和(ii)根据甜食中的可食用材料的特性，给每种模制甜食提供代码，以致于产生模制和编码的甜食；其中每列模槽与至少一个单列沉积器结合，所述单列沉积器仅将可食用材料沉积到所述列的模槽中。 | ||||||
| 2 | 制作模制和编码的甜食的方法 | CN201010138756.4 | 2010-02-12 | CN101822302B | 2013-10-30 | U·勒泽 |
| 本发明涉及制作模制和编码的甜食的方法。本发明提供了一种用于制造模制和编码的甜食的方法和装置，所述方法包括步骤：(i)将可食用材料沉积到模具中的模槽中以产生模制甜食，所述模具包括两列或更多列模槽；和(ii)根据甜食中的可食用材料的特性，给每种模制甜食提供代码，以致于产生模制和编码的甜食；其中每列模槽与至少一个单列沉积器结合，所述单列沉积器仅将可食用材料沉积到所述列的模槽中。 | ||||||
| 3 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | JP2007548390 | 2005-12-20 | JP2008525028A | 2008-07-17 | ズィンビュルガー シュテファン |
| 本発明は、（ｉ）油中水型エマルジョンと混合したチョコレート塊またはチョコレート様菓子塊、あるいは（ｉｉ）含水量を高めたチョコレート塊またはチョコレート様菓子塊を型に流し込み、次いで、冷却の前、最中、および／または後にマイクロ波処理にかける、耐熱性チョコレートまたはチョコレート様菓子製品の製造方法に関する。 耐熱性は本質的に瞬時に改善し、得られた製品は、その形状を失うことなしに約４０℃さらには５０℃までの温度に曝すことができる。 本発明は、また、その方法で得ることのできる製品に関する。 | ||||||
| 4 | Small-sized enrober | JP30046987 | 1987-11-27 | JPH01141556A | 1989-06-02 | TAKAGI YUJI; ASAHARA KAZUTO; NISHIKATA SEIJI; IKEDA TAKEHISA; KOMODA HIROYUKI |
| PURPOSE: To attain a uniform and good icing state by vertically transferring a thermally meltable food from a lower melting tank with an Archimedes pump and casting the food through a slit of a horizontally disposed dispenser on a conveyor placed under the slit. CONSTITUTION: A thermally meltable food material such as chocolate is pumped up almost vertically from a food material melting tank 5 with an Archimedes pump 6 and is cast through slits S, S' of a horizontally disposed dispenser 9 on the surface of a conveyor 22 placed below the slit. A good icing state can be constantly attained by this apparatus in spite of simple structure. The change over of the type can be easily carried out in the production of a variety of types in small quantities. COPYRIGHT: (C)1989,JPO&Japio | ||||||
| 5 | ICE CREAM SANDWICH APPARATUS | US14936126 | 2015-11-09 | US20160081366A1 | 2016-03-24 | Scott SPEARS; Eric ROUSCULP; Jack SPENCER |
| An ice cream sandwich apparatus for making and wrapping ice cream sandwiches. The ice cream sandwich apparatus includes a plurality of stations driven by servo motors. | ||||||
| 6 | Transfer device and method of using | US13831346 | 2013-03-14 | US09102096B2 | 2015-08-11 | Dominic Palazzolo |
| A design transfer device comprising an elastic planar wall and an elastic cutting blade unitary with the elastic planar wall and extending directly from the elastic planar wall. A method of using the design transfer device is also disclosed herein. The method comprises rolling a moldable material into a sheet; placing the rolled sheet of moldable material about the design transfer device; pressing the rolled sheet of moldable material against the cutting edge thereby cutting out a portion of the rolled sheet of moldable material; removing cut moldable material from an exterior perimeter of the cutting edge; holding at least a portion of the cut moldable material disposed within an interior perimeter of the cutting edge; stretching, bending, or flexing the design transfer device and thereby loosening a portion of the cut and held moldable material; and transferring at least a portion of the held moldable material directly from the design transfer device onto a surface configured to receive the cut moldable material. | ||||||
| 7 | DESIGN TRANSFER DEVICE AND METHOD OF USING | US14212453 | 2014-03-14 | US20140265005A1 | 2014-09-18 | DOMINIC PALAZZOLO |
| A design transfer device comprising an elastic planar wall having a first side surface and a second side surface is disclosed herein. An elastic cutting blade is unitary with the elastic planar wall and extends directly from the first side surface of the elastic planar wall. The elastic cutting blade is continuous and is configured to cut a design from a moldable material. The elastic cutting blade has an inner side surface and an outer side surface with a cutting edge therebetween. The cutting edge is disposed at a substantially constant distance, from the first side surface of the elastic planar wall, throughout its perimeter. A method of using the design transfer device is also disclosed herein. | ||||||
| 8 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | US12480483 | 2009-06-08 | US08017163B2 | 2011-09-13 | Stephan Simbürger |
| The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process. | ||||||
| 9 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | US11312298 | 2005-12-20 | US07579031B2 | 2009-08-25 | Stephan Simbürger |
| The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process. | ||||||
| 10 | Rapid development of heat resistance in chocolate and chocolate-like confectionery products | US11312298 | 2005-12-20 | US20060153966A1 | 2006-07-13 | Stephan Simburger |
| The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process. | ||||||
| 11 | Baked chocolate confectionery | JP2012239832 | 2012-10-31 | JP2014087308A | 2014-05-15 | KANEDA YASUYOSHI; OKAWA KATSUNORI; NAKAMURA HIKARI; IEMOTO NAOKI |
| PROBLEM TO BE SOLVED: To provide a technique making moist, soft, especially melting texture inherent in chocolate in the inside of baked chocolate confectionery obtained by baking a surface layer of a chocolate formed product.SOLUTION: The inside of baked chocolate confectionery which is obtained by baking a surface layer of a chocolate formed product comprising chocolate dough and of which a surface texture does not adhere to the fingers at 40°C includes a soft part of solid materials with the maximum grain size of 40 μm or less if measured by micrometer at 40°C. | ||||||
| 12 | Baking chocolate confectionery | JP2012239832 | 2012-10-31 | JP5467618B1 | 2014-04-09 | 泰佳 金田; 克則 大川; 光 中村; 直季 家本 |
| 【課題】チョコレート成形品の表層を焼成して得られる焼成チョコレート菓子において、その内部の食感をチョコレート本来のしっとりと軟らかい食感、特にとろけるような食感とする技術を提供する。
【解決手段】チョコレート生地からなるチョコレート成形品の表層を焼成して得られ、４０℃において表面の組織が手指に付着しない焼成チョコレート菓子の菓子内部を、４０℃において、マイクロメーターによって測定した場合の固形物の最大粒度が４０μｍ以下の軟質部分を含む構成とする。 【選択図】図１ |
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| 13 | Small Enroba | JP30046987 | 1987-11-27 | JPH0642816B2 | 1994-06-08 | TAKAGI YUJI; ASAHARA KAZUTO; NISHIKATA SEIJI; IKEDA TAKEHISA; KOMODA HIROYUKI |
| 14 | PROCESS FOR MAKING CONFECTIONS | US14647691 | 2013-11-14 | US20150305364A1 | 2015-10-29 | Wayne PRICE |
| A process for making a confection is disclosed including exposing the confection, or a precursor thereof, to electromagnetic radiation. The process is capable of manipulating the rheological characteristics of the confection or confection precursor without altering the temperature of the confection, or changing the composition thereof. The changes in rheological characteristics are advantageously temporary and reversible. Finally, the process requires minimal capital expenditure, may readily be incorporated into an existing process an onto existing equipment, and requires minimal energy consumption. | ||||||
| 15 | DESIGN TRANSFER DEVICE AND METHOD OF USING | US13831346 | 2013-03-14 | US20140265001A1 | 2014-09-18 | DOMINIC PALAZZOLO |
| A design transfer device comprising an elastic planar wall having a first side surface and a second side surface is disclosed herein. An elastic cutting blade is unitary with the elastic planar wall and extends directly from the first side surface of the elastic planar wall. The elastic cutting blade is continuous and is configured to cut a design from a moldable material. The elastic cutting blade has an inner side surface and an outer side surface with a cutting edge therebetween. The cutting edge is disposed at a substantially constant distance, from the first side surface of the elastic planar wall, throughout its perimeter. A method of using the design transfer device is also disclosed herein. | ||||||
| 16 | METHOD OF MANUFACTURING MOULDABLE CHOCOLATE | US14126600 | 2012-06-15 | US20140127389A1 | 2014-05-08 | Stephen Lennie |
| A method of manufacturing mouldable chocolate, the method comprising the steps of placing predetermined amounts of chocolate and glucose syrup in predetermined proportions into a plurality of individual packets and heating and subsequently cooling the packets in accordance with a predetermined thermal profile. | ||||||
| 17 | Ice Cream Sandwich-Making Machine | US12969201 | 2010-12-15 | US20110083400A1 | 2011-04-14 | Jack D. SPENCER; G. Scott Spears; Eric R. Rousculp |
| An improved wrapping apparatus for an ice-cream sandwich-making machine comprises an oscillating arm and cam which drives a horizontal slider plate connected to a frame, and a pusher unit connected to an air cylinder; an improved paper feeder system, including separate paper and knife drives, air compression springs, and a paper low sensor; and a hinged exit tray. | ||||||
| 18 | Rapid Development Of Heat Resistance In Chocolate And Chocolate-Like Confectionery Products | US12480483 | 2009-06-08 | US20090246331A1 | 2009-10-01 | Stephan Simburger |
| The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process. | ||||||
| 19 | 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. | ||||||
| 20 | Tubular hopper with synchronized tray and method | US11175074 | 2005-07-05 | US20060051476A1 | 2006-03-09 | Joan Fornaguera |
| The present invention provides an apparatus for producing a confectionery article that includes a rotary valve in fluid communication with a fluid confectionery source and a dispensing outlet. A conveyor moves a tray under the dispensing outlet. Rotation of the rotary valve to a dispensing position dispenses an amount of fluid confectionery from the dispensing outlet and into the tray. Rotation of the rotary valve and movement of the tray may be coordinated to provide an orderly and smooth confectionery depositing process. | ||||||
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