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1. 发明申请

US20050181115A1 Method and apparatus for continuously producing a confectionery mass 审中-公开
标题翻译：用于连续生产糖果块的方法和设备
公开(公告)号：US20050181115A1
公开(公告)日：2005-08-18
申请号：US11053605
申请日：2005-02-08
申请人： Klaus Markwardt , Jens Fleisch , Zvonimir Versic
发明人： Klaus Markwardt , Jens Fleisch , Zvonimir Versic
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/34
CPC分类号： A23G3/42 , A23G3/0221 , A23G3/04
摘要： A method and an apparatus serve to continuously produce a confectionery mass from an aqueous solution of ingredients. The aqueous solution is boiled and evaporated to produce a mass. The mass is subjected to negative pressure, and ingredients in the form of powder and/or crystals are sucked into the mass due to the negative pressure.
摘要翻译：一种方法和装置用于从成分的水溶液中连续生产糖果块。将水溶液煮沸并蒸发以产生质量。该物料受到负压，并且由于负压而将粉末和/或晶体形式的成分吸入料中。

2. 发明申请

US20050126886A1 Method and apparatus for transferring substrates 有权
公开(公告)号：US20050126886A1
公开(公告)日：2005-06-16
申请号：US11045217
申请日：2005-01-28
申请人： Harry Sowden
发明人： Harry Sowden
IPC分类号： A23G3/00 , A23G3/04 , A23G3/36 , A61J3/10 , A61K9/00 , A61K9/20 , A61K9/24 , A61K9/28 , A61K9/30 , A61K9/40 , A61K9/50 , A61K31/167 , A61K47/10 , A61K47/12 , A61K47/34 , A61K47/36 , A61K47/42 , A61P29/00 , B30B11/08 , B65G47/24
CPC分类号： A23G3/368 , A23G3/04 , A61J3/10 , A61K9/0056 , A61K9/2013 , A61K9/2018 , A61K9/2027 , A61K9/2031 , A61K9/2054 , A61K9/2068 , A61K9/2081 , A61K9/209 , A61K9/2095 , A61K9/282 , A61K9/2826 , A61K9/284 , A61K9/2853 , A61K9/286 , A61K9/2873 , A61K9/2886 , A61K9/2893 , A61K9/5084 , B30B11/08
摘要： An apparatus for continuously transferring substrates such as tablets from a rotary, double-sided tablet press to a second location is provided. The apparatus comprises a flexible conveying means on which transfer units adapted to receive the substrates are mounted. The flexible conveying means travels along a path that is coincident with those portions of the tablet press where tablets are ejected.

3. 发明授权

US5957037A Heat exchange apparatus 失效
标题翻译：换热装置
公开(公告)号：US5957037A
公开(公告)日：1999-09-28
申请号：US117693
申请日：1998-08-04
申请人： Anthony John Paget
发明人： Anthony John Paget
IPC分类号： A23G1/02 , A23G1/18 , A23G3/02 , A23G3/04 , A23G7/00 , A23L3/22 , F28F19/00 , A23L3/32
CPC分类号： F28F19/008 , A23G1/02 , A23G1/18 , A23G3/0226 , A23G3/04 , A23G7/00 , A23L3/22
摘要： A heat exchange apparatus for use in the production of sugar confectionery or for tempering chocolate including a vessel with a tubular heat transfer surface. The vessel defines an inlet and outlet higher than the inlet. Heat exchangers, such as steam jackets and modulating valves are provided for supplying heat to or removing heat from the heat transfer surface. A shaft is located longitudinally along the length of the vessel and is provided with at least one piston. The shaft is reciprocated in the vessel so that the product is agitated and substantially the entire heat transfer surface of the vessel is swept by the piston during each reciprocation cycle.
摘要翻译： PCT No.PCT / GB97 / 00246 Sec。 371日期：1998年8月4日 102（e）日期1998年8月4日PCT 1997年4月29日PCT PCT。 WO97 / 28703 PCT出版物日期1997年8月14日一种用于生产糖果或用于回火巧克力的热交换装置，包括具有管状传热表面的容器。容器限定了比入口高的入口和出口。提供热交换器，例如蒸汽夹套和调节阀，用于向传热表面供热或从热传递表面除去热量。轴沿着容器的长度纵向定位并且设置有至少一个活塞。轴在容器中往复运动，使得产品被搅动，并且在每个往复循环期间基本上整个活塞的传热表面被扫过。

4. 发明授权

US5779805A Process for recrystallizing sugar and product thereof 失效
公开(公告)号：US5779805A
公开(公告)日：1998-07-14
申请号：US703091
申请日：1996-08-26
申请人： James R. Morano
发明人： James R. Morano
IPC分类号： A23G3/04 , A23G3/34 , C13B30/02 , C13B50/00 , C13B50/02 , B01J3/00 , C08B30/00 , C13D1/12 , C13F1/04
CPC分类号： A23G3/346 , A23G3/04 , C13B30/02 , C13B30/023 , C13B50/00 , C13B50/002 , C13B50/02
摘要： The invention is a process for recrystallizing sugar. The invention involves admixing a first quantity of a powdered sugar and a second quantity of an adjuvant, such as an invert sugar, to provide a sugar blend. The sugar blend has up to about 3 percent moisture. The invention then involves mixing the sugar blend with a high shear extruding means at a temperature between about 220.degree. F. and about 300.degree. F. with a residence time in the extruding means of between about 0.5 second and about 12 seconds. The invention includes the product of a combined phase recrystallized sugar.

5. 发明授权

US5013575A Process for producing a caramelized nut product 失效
标题翻译：焦糖产品生产工艺
公开(公告)号：US5013575A
公开(公告)日：1991-05-07
申请号：US317812
申请日：1989-03-01
申请人： Edwin Stadler , Wolfgang Hergesell , Ernst Pidner
发明人： Edwin Stadler , Wolfgang Hergesell , Ernst Pidner
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/06 , A23G3/20 , A23G3/32 , A23G3/34 , A23G3/48
CPC分类号： A23G3/48 , A23G3/0242 , A23G3/04 , A23G3/32
摘要： A process for producing a product made of a mixture of sugar and an ingredient including nuts in a heated screw extruder includes the steps of feeding the sugar into the screw extruder at a first intake zone, caramelizing the sugar by conveying the sugar through several caramelization zones which are heated, feeding the nuts to the screw extruder through a second intake zone, and mixing the caramelized sugar with the nuts by conveying the caramelized sugar and the nuts through one or more mixing zones. During the mixing steps, the nuts can be roasted. Also, the temperature in the mixing zones and the caramelization zones may be such that the temperature decreases from one zone to the next in the direction of conveyance of the mixture.
摘要翻译：在加热的螺杆挤出机中由糖和包含螺母的成分的混合物制成的产品的方法包括以下步骤：在第一进料区将糖进料到螺杆挤出机中，通过将糖输送通过若干焦糖化区其被加热，通过第二进料区将螺母供给到螺杆挤出机，并通过一个或多个混合区输送焦糖化糖和螺母，将焦糖化糖与坚果混合。在搅拌步骤中，可以烘烤坚果。此外，混合区域和焦糖化区域中的温度可以使得温度在混合物的输送方向上从一个区域向下一个区域下降。

6. 发明授权

US4874628A Process for the manufacture of cast jelly gum confectionaries 失效
标题翻译：制造果冻胶糖食的工艺
公开(公告)号：US4874628A
公开(公告)日：1989-10-17
申请号：US242852
申请日：1988-09-12
申请人： James L. Eden , James J. Kasica , James P. Zallie
发明人： James L. Eden , James J. Kasica , James P. Zallie
IPC分类号： A23G3/34 , A23G3/00 , A23G3/02 , A23G3/04 , A23G3/42 , A23G3/48
CPC分类号： A23G3/48 , A23G3/0205 , A23G3/0252 , A23G3/04 , A23G3/42
摘要： Pregelatinized high amylose starches are useful in processing cast jelly gum confectionaries. The starch has an amylose content of at least 40% and it may be used alone or in combination with a converted starch. The starch is pregelatinized by spray-drying using a novel continuous coupled jet-cooking/sray-drying process or simultaneous atomization/spray-drying process or by drum-drying after fully dispersing the starch. The confectionary can be cooked at a lower temperature than was possible using prior art starches and still provide confectionaries with desirable characteristics.

7. 发明授权

US4867999A Method for heat-treating candy masses 失效
标题翻译：糖果块热处理方法
公开(公告)号：US4867999A
公开(公告)日：1989-09-19
申请号：US127071
申请日：1987-12-01
申请人： Reinhard Mergelsberg , Jose de Vilchez , Klaus Markwardt , Jurgen Schluter
发明人： Reinhard Mergelsberg , Jose de Vilchez , Klaus Markwardt , Jurgen Schluter
IPC分类号： A23G3/04 , A23G3/32
CPC分类号： A23G3/32 , A23G3/04
摘要： Method of and device for heat-treating candy masses with heat exchangers. A gas, compressed air for instance, is injected subject to regulation of its pressure and volume into the mass before the latter enters the heat exchanger. The result is a regulated turbulence inside the heat exchanger that makes the heat transfer more efficient.
摘要翻译：用热交换器热处理糖果块的方法和装置。例如，气体，压缩空气在其压力和体积的调节之前被注入到质量块中，然后进入热交换器。其结果是热交换器内的调节湍流，使得热传递更有效率。

8. 发明授权

US4666730A Method for continuously processing boiled and vacuumized confectionery masses 失效
标题翻译：连续加工煮沸和抽真空的糖果块的方法
公开(公告)号：US4666730A
公开(公告)日：1987-05-19
申请号：US893449
申请日：1986-08-07
申请人： Reinhard Mergelsberg
发明人： Reinhard Mergelsberg
IPC分类号： A23G3/02 , A23G3/04
CPC分类号： A23G3/0221 , A23G3/0294 , A23G3/04
摘要： The invention relates to a method for continuously processing boiled and vacuumized confectinery masses, especially bonbon masses like hard and soft caramel masses, fondant masses, etc., in a mixer, which the mass being processed travels through while simultaneously being supplied with compressed air, whereby the inside of the mixer is kept pressurized in accordance with the invention by regulating the mixer outlet.
摘要翻译：本发明涉及一种在混合器中连续处理煮沸和抽真空的混合物质量，特别是硬质焦糖块，软糖块等糖团块的方法，混合器中的质量被同时供给压缩空气，由此通过调节混合器出口，根据本发明，混合器的内部保持加压。

9. 发明授权

US4567055A Extruded confections 失效
标题翻译：挤压糖果
公开(公告)号：US4567055A
公开(公告)日：1986-01-28
申请号：US587339
申请日：1984-03-06
申请人： Carl O. Moore
发明人： Carl O. Moore
IPC分类号： A23G3/34 , A23G3/02 , A23G3/04 , A23L1/0522 , A23G3/00 , A23L1/04 , A23L1/195
CPC分类号： A23G3/04 , A23G3/0226 , A23G3/0242 , A23L29/212
摘要： An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a starch having a cold-water-solubility of greater than 25 percent, hydratable and functioning as a gelling colloid and (b) saccharides. The starch is heated at a temperature below the boiling point of the mixture to fully gelatinize the starch, and the mixture is extruded to provide the gel confection.
摘要翻译：提供了一种改进的方法来挤出含淀粉糖果，如果冻中心，仿水果切片等。糖果由（a）冷水溶解度大于25％的淀粉的混合物制备，可水合并起着胶凝胶体和（b）糖的作用。将淀粉在低于混合物沸点的温度下加热，使淀粉完全糊化，并将混合物挤出以提供凝胶甜食。

10. 发明授权

US4114522A Method and apparatus for automatically detecting and controlling the degree of caramelization of candies 失效
标题翻译：自动检测和控制糖果焦糖度的方法和装置
公开(公告)号：US4114522A
公开(公告)日：1978-09-19
申请号：US811132
申请日：1977-06-28
申请人： Kazuaki Nagamine
发明人： Kazuaki Nagamine
IPC分类号： A23G3/34 , A23G3/02 , A23G3/04 , A23G3/32 , A23L1/275 , G01N33/02 , A47J37/10
CPC分类号： A23G3/04 , A23G3/32
摘要： The present invention relates to a novel method and apparatus for automatically detecting and controlling the degree of caramelization of candies, which provides a detector for continuously detecting the degree of caramelization of caramelized liquid which is connected to a control unit for automatically adjusting the increase or decrease in the degree of caramelization to maintain it at a predetermined control limit. The control unit further includes a pump for continuously feeding a treatment tank with the liquid caramelized to a constant state and a feature for simultaneously keeping the degree of caramelization at a constant when the automatic changes in the quantity of caramelized liquid, due to variations of operating conditions in subsequent processes, occur.
摘要翻译：本发明涉及一种用于自动检测和控制糖果焦糖度的新方法和装置，其提供连续检测焦糖液的焦糖化程度的检测器，该检测器连接到控制单元以自动调节增加或减少焦糖度使其保持在预定的控制极限。控制单元还包括一个泵，用于将处理罐连续地供给焦糖到恒定状态的液体，并且当焦糖液量的自动变化由于操作变化而同时保持焦糖化程度恒定的特征发生后续过程中的条件。

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