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1. 发明申请

WO2013068426A1 APPARATUS AND METHOD FOR AERATION OF A FOOD PRODUCT 审中-公开
标题翻译：食品产品的装置和方法
公开(公告)号：WO2013068426A1
公开(公告)日：2013-05-16
申请号：PCT/EP2012/072068
申请日：2012-11-07
申请人： NESTEC S.A.
发明人： CHEVALIER, Jean-François , CLAVIER MANRIQUE, Luis , KNAUF, Hermann
IPC分类号： A23G3/02 , A23L1/00 , A23P1/16 , A23G9/46
CPC分类号： A23G3/0221 , A23G3/0012 , A23G3/52 , A23G9/46 , A23G2220/02 , A23P30/40
摘要： There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims which are orientated in opposition in the axial direction. An inlet cover is provided having a product inlet opening for receiving a product to be aerated and a gas injector arranged thereon and traversing the inlet cover such that the head of the gas injector is located in a headspace defined by the inlet cover and a first rotor-stator set.
摘要翻译：提供了一种用于食品通气的装置，其包括具有至少一组转子 - 定子组合的混合头。每个转子 - 定子组合包括转子和定子，其具有在轴向方向上相对定向的互补齿形边缘。入口盖设置有具有用于接收待充气产品的产品入口和设置在其上并穿过入口盖的气体喷射器，使得气体喷射器的头部位于由入口盖限定的顶部空间和第一转子 -stator集。

2. 发明申请

WO2002062153A2 SELF-SEALING EXPANDED EDIBLE PRODUCT 审中-公开
标题翻译：自封式扩展食用产品
公开(公告)号：WO2002062153A2
公开(公告)日：2002-08-15
申请号：PCT/US2001/042986
申请日：2001-11-07
申请人： MARS INCORPORATED
发明人： TOMASSO, Jennifer
IPC分类号： A23G
CPC分类号： A23G3/36 , A23G3/0221 , A23G3/362 , A23G3/52 , A23L7/165 , A23L7/17 , A23P30/32 , A23P30/34 , A23P30/40
摘要： Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are disclosed. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.
摘要翻译：公开了具有多孔，泡沫或细胞内部和自密封表面或皮肤的膨胀可食用产品。通过操作包含水胶体和水分的预膨胀食物制剂来控制膨胀产物的质地和结构。

3. 发明申请

WO0221946A3 FOOD MATERIALS WITH IMPROVED FLAVOR AND FUNCTIONALITY DUE TO SIZE REDUCTION IN A MODIFIED ATMOSPHERE 审中-公开
标题翻译：具有改进的大气中尺寸减小的改善的功能和功能的食品材料
公开(公告)号：WO0221946A3
公开(公告)日：2002-06-06
申请号：PCT/US0142105
申请日：2001-09-12
申请人： MARS INC
发明人： KAISER JOHN , COOPER ILENE , MONGIA GAGAN , WEABER KENNETH G JR
IPC分类号： A23G1/30 , A23G1/00 , A23G1/02 , A23G1/04 , A23G1/10 , A23G1/12 , A23G1/18 , A23G1/56 , A23G3/02 , A23G3/34 , A23P1/02 , A23C7/04 , A23G3/00 , A23L1/015
CPC分类号： A23G1/56 , A23G1/047 , A23G1/105 , A23G1/12 , A23G1/18 , A23G3/0221 , A23G3/0226 , A23G3/0231 , A23G3/346 , A23G2200/00
摘要： Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65 DEG C to about 120 DEG C, or an atmosphere having less than about 5.0 percent oxygen.
摘要翻译：通常与由含有乳制粉末的成分制成的巧克力有关的不合格品可以使用与改性气氛相关的干磨机来避免，以减少成分的粒度。改性气氛可以是在约65℃至约120℃的温度或具有小于约5.0％氧气的气氛中的空气。

4. 发明申请

WO02021946A2 FOOD MATERIALS WITH IMPROVED FLAVOR AND FUNCTIONALITY DUE TO SIZE REDUCTION IN A MODIFIED ATMOSPHERE 审中-公开
标题翻译：改进的大气减少改善了风味食品的材料和功能
公开(公告)号：WO02021946A2
公开(公告)日：2002-03-21
申请号：PCT/US2001/042105
申请日：2001-09-12
IPC分类号： A23G1/30 , A23G1/00 , A23G1/02 , A23G1/04 , A23G1/10 , A23G1/12 , A23G1/18 , A23G1/56 , A23G3/02 , A23G3/34 , A23P1/02 , A23P
CPC分类号： A23G1/56 , A23G1/047 , A23G1/105 , A23G1/12 , A23G1/18 , A23G3/0221 , A23G3/0226 , A23G3/0231 , A23G3/346 , A23G2200/00
摘要： Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65 DEG C to about 120 DEG C, or an atmosphere having less than about 5.0 percent oxygen.
摘要翻译：通常情况下，与含有奶粉的成分制成的巧克力相关的非典型说明可以使用干磨并结合改良的气氛来避免，以减小成分的粒度。改性气氛可以是温度约65℃至约120℃的空气或氧气小于约5.0％的气氛。

5. 发明申请

WO0213618A2 METHOD FOR OBTAINING AN AERATED FOOD PRODUCT AND RESULTING PRODUCT 审中-公开
标题翻译：获得加味食品和产品的方法
公开(公告)号：WO0213618A2
公开(公告)日：2002-02-21
申请号：PCT/FR0102449
申请日：2001-07-26
申请人： GERVAIS DANONE SA , AYMARD PIERRE , BELOUIN FRANCOIS , GOETHALS RENE , PILLARD LAURENT , RABAULT JEAN LUC
发明人： AYMARD PIERRE , BELOUIN FRANCOIS , GOETHALS RENE , PILLARD LAURENT , RABAULT JEAN-LUC
IPC分类号： A21D8/02 , A21D13/00 , A21D13/08 , A23G1/00 , A23G1/10 , A23G1/20 , A23G1/52 , A23G1/54 , A23G3/00 , A23G3/02 , A23G3/20 , A23G3/52 , A23G3/54 , A23L1/00 , A23P30/32 , A23P30/40 , A21D
CPC分类号： A23P30/40 , A21D8/025 , A21D13/50 , A23G1/105 , A23G1/208 , A23G1/52 , A23G1/54 , A23G3/0221 , A23G3/0294 , A23G3/2069 , A23G3/52 , A23G3/54 , A23P30/32
摘要： The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 DEG C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.
摘要翻译：本发明涉及通过在压力下将气体分散和/或溶解在至少包含乳脂的食品中，然后通过膨胀产生细胞形成来制造细胞食品的方法。本发明的特征在于，在至少具有静态混合器（STMX）的混合和运输设备中，在低于50℃的温度下在8至50巴之间进行所述分散和/或溶解，组合物表现出2至500Pa's范围内的Casson粘度和2至300Pa's范围内的流动点，并且其包括以单个产品（5）或至少一个条状物的形式沉积多孔食品，其形状为只要它不受到压缩力的全球保存。

6. 发明申请

WO98034497A1 REDUCED DENSITY GUMS AND AN APPARATUS AND CONTINUOUS PROCESS THEREFOR 审中-公开
标题翻译：减少密度管理及其设备及连续过程
公开(公告)号：WO98034497A1
公开(公告)日：1998-08-13
申请号：PCT/IB1998/000154
申请日：1998-02-06
IPC分类号： A23G3/02 , A23G4/00 , A23G4/02 , A23G4/18 , A23G3/30
CPC分类号： A23G4/182 , A23G3/0221 , A23G4/02
摘要： The invention relates to a low density, noncaloric gum product that approaches a zero calorie gum and a continuous process and apparatus for making the product. Air is uniformly mixed into the gum mass under a high pressure in a relatively low temperature environment of about 45 to 65 DEG C, depending on the gum base selected. Gum products can be produced, if desired, having less than 1 calorie per 1.5 gram packaged piece and oftentimes from about 0.3 to 0.5 calorie or less per packaged piece by in line injection of flavorings, sweeteners, and colorants in the absence of typical corn-based caloric carriers and fillers.
摘要翻译：本发明涉及一种接近零卡路里胶的低密度，非热解胶产品，以及用于制造该产品的连续方法和设备。取决于所选择的胶基，空气在约45至65℃的较低温度环境中在高压下均匀地混合到胶团中。如果需要，可以生产胶产品，每1.5克包装片具有小于1卡路里，并且通常在不存在典型的玉米粉的情况下通过线性注射调味剂，甜味剂和着色剂，每包装片剂通常为约0.3至0.5卡路里或更少，基于热量的载体和填料。

7. 发明申请

WO2008031586A3 METHOD AND DEVICE FOR CREATING PRODUCTS FROM A FRUIT MATERIAL 审中-公开
标题翻译：方法和设备产品从水果中质量生产
公开(公告)号：WO2008031586A3
公开(公告)日：2008-09-25
申请号：PCT/EP2007007963
申请日：2007-09-13
申请人： CHOCOTECH GMBH , FLEISCH JENS , HILKER ERHARD , MARKWARDT KLAUS
发明人： FLEISCH JENS , HILKER ERHARD , MARKWARDT KLAUS
IPC分类号： A23G3/00 , A23L29/20 , A23B7/028 , A23G3/48 , A23L5/10 , A23L19/00 , A23N12/08 , F26B5/04
CPC分类号： A23B7/028 , A23G3/0014 , A23G3/0221 , A23G3/0226 , A23G3/0242 , A23G3/06 , A23G3/48 , A23L3/3418 , A23L5/17 , A23L19/09 , F26B5/041
摘要： The invention relates to a method for creating products from a fruit material, according to which the water content of the fruit material is reduced in order to achieve a hard leather-type state by continuous short spurts of cooking under vacuum. The hardened fruit material is shaped into individual products. The invention also relates to a device for creating products from a fruit material, said device comprising a processing device (23) for the fruit material and a forming station (24) for converting the hardened fruit material into individual products. The processing device (23) comprises a thin-film cooker (3) and a downstream evaporation chamber (14) under vacuum and comprising a vacuum pump (19). A discharge device (25) for the dried hardened fruit material is provided on the lower end of the evaporation chamber (14).
摘要翻译：在从果肉制造产品的方法，该果质量的水含量，以实现通过连续短时间烹调的皮革状态真空下被减小。该革果质量形成单个产品。用于生产产品来自果肉的装置具有用于果质量的处理装置（23）和在单个产品转移皮革状果质量成形站（24）。编辑装置（23）包括薄膜锅炉（3）和下游，真空蒸发室（14）与真空泵（19）之下。在Ausdampfraums的下端（14），用于将干燥果实皮革状物质的排出（25）被提供。

8. 发明申请

WO2008031586A2 VERFAHREN UND VORRICHTUNG ZUR HERSTELLUNG VON PRODUKTEN AUS FRUCHTMASSE 审中-公开
标题翻译：生产水果产品的方法和设备
公开(公告)号：WO2008031586A2
公开(公告)日：2008-03-20
申请号：PCT/EP2007/007963
申请日：2007-09-13
申请人： CHOCOTECH GMBH , FLEISCH, Jens , HILKER, Erhard , MARKWARDT, Klaus
发明人： FLEISCH, Jens , HILKER, Erhard , MARKWARDT, Klaus
IPC分类号： A23G3/00 , A23G3/48 , A23B7/028 , A23L1/212 , A23N12/08
CPC分类号： A23B7/028 , A23G3/0014 , A23G3/0221 , A23G3/0226 , A23G3/0242 , A23G3/06 , A23G3/48 , A23L3/3418 , A23L5/17 , A23L19/09 , F26B5/041
摘要： Bei einem Verfahren zur Herstellung von Produkten aus Fruchtmasse wird der Wassergehalt der Fruchtmasse zur Erreichung eines lederartigen Zustands durch kontinuierliches kurzzeitiges Kochen unter Vakuum erniedrigt. Die lederartige Fruchtmasse wird in einzelne Produkte geformt. Eine Vorrichtung zur Herstellung von Produkten aus Fruchtmasse weist eine Aufbereitungseinrichtung (23) für die Fruchtmasse und eine Formstation (24) zur Überführung der lederartigen Fruchtmasse in die einzelnen Produkte auf. Die Aufbereitungseinrichtung (23) weist einen Dünnfilmkocher (3) und einen nachgeschalteten, unter Vakuum stehenden Ausdampfraum (14) mit Vakuumpumpe (19) auf. Am unteren Ende des Ausdampfraums (14) ist eine Austragseinrichtung (25) für die getrocknete lederartige Fruchtmasse vorgesehen.
摘要翻译：在生产果肉产品的过程中，通过连续的短期真空烹饪来降低果肉的含水量以实现皮革状态。革质果肉被模制成单个产品。一种用于从果肉生产产品的设备具有用于水果块的处理设备（23）和用于将皮革状纸浆转移到单独产品中的成型站（24）。调节装置（23）在真空下具有薄膜蒸煮器（3）和具有真空泵（19）的下游蒸发室（14）。在蒸发室（14）的下端，为干燥的皮革纸浆提供排出装置（25）。

9. 发明申请

WO2004083636A2 PROPORTIONING PUMP INCLUDING INTEGRAL ORIFICE 审中-公开
标题翻译：包含整体孔的比例泵
公开(公告)号：WO2004083636A2
公开(公告)日：2004-09-30
申请号：PCT/US2004003089
申请日：2004-02-03
申请人： CARRIER COMM REFRIGERATION INC , BUSH MARK , MCNAMEE PETE , MINARD JAMES J
发明人： BUSH MARK , MCNAMEE PETE , MINARD JAMES J
IPC分类号： A23G3/02 , A23G9/20 , F04B13/02 , F04B15/00 , F04B53/10 , G05D11/03 , B65B3/32 , G05D11/00
CPC分类号： F04B53/106 , A23G3/0221 , A23G9/20 , F04B13/02 , F04B15/00 , F04B53/1062 , G05D11/03
摘要： Mix and air combine in a mixing chamber of a housing of a frozen product system to form a mixture. A cap received in one end of the housing includes an air inlet, a mix inlet, and two mixture outlets. An integral orifice received in the air inlet regulates the amount of air that flows into the mixing chamber. A gasket positioned adjacent the cap provides a liquid tight seal that prevents air and mix from entering the mixing chamber when the mixture is dispensed from the mixing chamber and to prevent the mixture from exiting the freezing cylinder while air and mix are drawn into the mixing chamber. The gasket includes an air valve, a mix valve, and two mixture valves. An adapter draws air into the pump through an air hole and draws mix into the pump through a mix hole. A piston slides in the mixing chamber to dispense the mixture through mixture holes. The cap includes a plurality of protrusions that engage holes in the adapter to ensure proper alignment of the cap and the adapter. The gasket also includes a protrusion that engages a cavity in the cap to ensure proper alignment of the gasket with the cap.
摘要翻译：混合物和空气在冷冻产品系统的壳体的混合室中结合以形成混合物。容纳在壳体一端的盖子包括空气入口，混合物入口和两个混合物出口。接收在进气口中的整体孔口调节流入混合室的空气量。位于盖子附近的垫圈提供液密密封，当混合物从混合室分配时防止空气和混合物进入混合室，并防止混合物从冷冻缸排出，同时将空气和混合物吸入混合室。垫圈包括一个空气阀，一个混合阀和两个混合阀。适配器通过气孔将空气吸入泵中，并通过混合孔将混合物吸入泵中。活塞在混合室中滑动以通过混合孔分配混合物。帽包括多个突起，其与适配器中的孔接合以确保帽和适配器的适当对齐。垫圈还包括与盖中的空腔接合的突起，以确保垫圈与盖的正确对齐。

10. 发明申请

WO0053024A9 AERATED CONFECTIONERY PRODUCT AND METHOD OF PREPARATION 审中-公开
标题翻译： AERATED CONFECTIONERY产品及其制备方法
公开(公告)号：WO0053024A9
公开(公告)日：2001-09-13
申请号：PCT/US0002229
申请日：2000-01-31
申请人： GEN MILLS INC , ZIETLOW PHILIP K , LENGERICH BERNHARD VAN , LANGENFELD MATHEW F , REISHUS TERRY G , STINSON JAMES L , HELSER MICHAEL A
发明人： ZIETLOW PHILIP K , VAN LENGERICH BERNHARD , LANGENFELD MATHEW F , REISHUS TERRY G , STINSON JAMES L , HELSER MICHAEL A
IPC分类号： A23G3/00 , A23G3/02 , A23G3/04 , A23G3/36 , A23G3/44 , A23G3/52 , A23G3/54 , A23L1/304 , A23L1/308
CPC分类号： A23G3/44 , A23G3/0221 , A23G3/0226 , A23G3/0242 , A23G3/04 , A23G3/362 , A23G3/366 , A23G3/368 , A23G3/52 , A23G3/54 , A23L33/16 , A23L33/21
摘要： Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98 % of a saccharide component; about 0.5 to 30 % of a structuring agent; about 1 to 30 % moisture; about 0.01 % to 15 % of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98 % of a saccharide component; about 1 to 30 % moisture; and, about 1 to 30 % (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.01 % to 45 % of a dry particulate having a particle size distribution such that 90 % have a particle size of less than 400 mu m to form a liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam having a density of about 0.1 to 1.0 g/cc; and extruding the aerated foam at a temperature of about 105 to 150 DEG F to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and, drying the pieces to a moisture content of about 1 to 5 % to form dried aerated confection pieces. Dried calcium fortified aerated marshmallow food products find particular suitability for use as ingredients for children's RTE cereals.
摘要翻译：公开的是充气食品，特别是棉花糖，具有营养强化成分和改进的制备方法。充气食品包含50至98％的糖组分; 约0.5至30％的结构剂; 约1％至30％的水分; 约0.01％至15％的营养强化成分选自生物活性成分，纤维，微营养素，矿物质及其混合物。充气食品的密度为约0.1至1.0g / cc。制备方法包括以下步骤：A.提供液体糖甜食混合物，其包含：约50至98％的糖组分; 约1％至30％的水分; 和约1至30％（基于干重）泡沫结构剂; B.加入液体甜食混合物约0.01％至45％的粒径分布为90％的干燥颗粒具有小于400μm的粒度以形成液体甜食混合物; 使液体甜食混合物充气以形成密度为约0.1至1.0g / cc的充气甜食泡沫塑料; 并在约105至150°F的温度下挤压充气泡沫以形成充气甜食挤出物; 冷却挤出物以固化糖果以形成设定的充气甜食挤出物; 将设置的充气甜食挤出物成形为片; 并将片干燥至约1至5％的水分含量以形成干燥的充气甜食片。干燥的钙强化充气棉花糖食品特别适合用作儿童RTE谷物的成分。

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