CA2472084C - Dispositif de petrissage et calibreuse de boudins - Google Patents

Dispositif de petrissage et calibreuse de boudins Download PDF

Info

Publication number: CA2472084C
Authority: CA; Canada
Prior art keywords: raw material; mixing; cone; mentioned; intermediate product
Prior art date: 2000-11-13
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired - Fee Related

Application number

CA002472084A

Other languages

English (en)

Other versions

CA2472084A1 (fr

Inventor

Tsuguo Kimura

Sumio Masukawa

Yoshihiro Ohno

Akishige Kanai

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Morinaga and Co Ltd

Original Assignee

Morinaga and Co Ltd

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2000-11-13

Filing date

2000-11-13

Publication date

2006-02-14

2000-11-13 Application filed by Morinaga and Co Ltd filed Critical Morinaga and Co Ltd

2000-11-13 Priority claimed from CA002369335A external-priority patent/CA2369335C/fr

2002-05-13 Publication of CA2472084A1 publication Critical patent/CA2472084A1/fr

2006-02-14 Application granted granted Critical

2006-02-14 Publication of CA2472084C publication Critical patent/CA2472084C/fr

2020-11-13 Anticipated expiration legal-status Critical

Status Expired - Fee Related legal-status Critical Current

Links

238000004898 kneading Methods 0.000 title abstract description 75
239000002994 raw material Substances 0.000 claims abstract description 293
239000013067 intermediate product Substances 0.000 claims description 44
239000007788 liquid Substances 0.000 abstract description 5
239000000843 powder Substances 0.000 abstract description 2
239000000203 mixture Substances 0.000 description 49
238000000034 method Methods 0.000 description 35
235000009508 confectionery Nutrition 0.000 description 25
239000000047 product Substances 0.000 description 20
239000000463 material Substances 0.000 description 16
238000011144 upstream manufacturing Methods 0.000 description 14
230000000694 effects Effects 0.000 description 11
238000001125 extrusion Methods 0.000 description 11
238000004519 manufacturing process Methods 0.000 description 11
238000010586 diagram Methods 0.000 description 7
229930006000 Sucrose Natural products 0.000 description 6
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
238000005273 aeration Methods 0.000 description 6
235000020303 café frappé Nutrition 0.000 description 6
239000013078 crystal Substances 0.000 description 6
238000010348 incorporation Methods 0.000 description 6
239000005720 sucrose Substances 0.000 description 6
239000003921 oil Substances 0.000 description 5
235000019198 oils Nutrition 0.000 description 5
230000002093 peripheral effect Effects 0.000 description 5
238000010924 continuous production Methods 0.000 description 4
238000007599 discharging Methods 0.000 description 4
239000000796 flavoring agent Substances 0.000 description 4
235000019634 flavors Nutrition 0.000 description 4
230000005540 biological transmission Effects 0.000 description 3
235000007983 food acid Nutrition 0.000 description 3
235000002864 food coloring agent Nutrition 0.000 description 3
230000000149 penetrating effect Effects 0.000 description 3
238000012546 transfer Methods 0.000 description 3
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
150000001720 carbohydrates Chemical class 0.000 description 2
230000007423 decrease Effects 0.000 description 2
239000012467 final product Substances 0.000 description 2
235000013305 food Nutrition 0.000 description 2
238000007789 sealing Methods 0.000 description 2
238000002834 transmittance Methods 0.000 description 2
108010010803 Gelatin Proteins 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
239000002253 acid Substances 0.000 description 1
150000007513 acids Chemical class 0.000 description 1
238000009835 boiling Methods 0.000 description 1
238000005520 cutting process Methods 0.000 description 1
238000013461 design Methods 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
238000002474 experimental method Methods 0.000 description 1
239000003925 fat Substances 0.000 description 1
238000005187 foaming Methods 0.000 description 1
229920000159 gelatin Polymers 0.000 description 1
239000008273 gelatin Substances 0.000 description 1
235000019322 gelatine Nutrition 0.000 description 1
235000011852 gelatine desserts Nutrition 0.000 description 1
239000008103 glucose Substances 0.000 description 1
230000000704 physical effect Effects 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
239000011369 resultant mixture Substances 0.000 description 1
239000006188 syrup Substances 0.000 description 1
235000020357 syrup Nutrition 0.000 description 1
235000015112 vegetable and seed oil Nutrition 0.000 description 1
239000008158 vegetable oil Substances 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0046—Batch-rolling, rope-forming, or sizing
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Mixers Of The Rotary Stirring Type (AREA)
Processing And Handling Of Plastics And Other Materials For Molding In General (AREA)

CA002472084A 2000-11-13 2000-11-13 Dispositif de petrissage et calibreuse de boudins Expired - Fee Related CA2472084C (fr)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
CA002369335A CA2369335C (fr)	2000-11-13	2000-11-13	Dispositif de petrissage et calibreuse de boudins

Related Parent Applications (1)

Application Number	Title	Priority Date	Filing Date
CA002369335A Division CA2369335C (fr)	2000-11-13	2000-11-13	Dispositif de petrissage et calibreuse de boudins

Publications (2)

Publication Number	Publication Date
CA2472084A1 CA2472084A1 (fr)	2002-05-13
CA2472084C true CA2472084C (fr)	2006-02-14

Family

ID=32831529

Family Applications (2)

Application Number	Title	Priority Date	Filing Date
CA002471125A Expired - Fee Related CA2471125C (fr)	2000-11-13	2000-11-13	Dispositif de petrissage et calibreuse de boudins
CA002472084A Expired - Fee Related CA2472084C (fr)	2000-11-13	2000-11-13	Dispositif de petrissage et calibreuse de boudins

Family Applications Before (1)

Application Number	Title	Priority Date	Filing Date
CA002471125A Expired - Fee Related CA2471125C (fr)	2000-11-13	2000-11-13	Dispositif de petrissage et calibreuse de boudins

Country Status (1)

Country	Link
CA (2)	CA2471125C (fr)

2000
- 2000-11-13 CA CA002471125A patent/CA2471125C/fr not_active Expired - Fee Related
- 2000-11-13 CA CA002472084A patent/CA2472084C/fr not_active Expired - Fee Related

Also Published As

Publication number	Publication date
CA2471125A1 (fr)	2002-05-13
CA2472084A1 (fr)	2002-05-13
CA2471125C (fr)	2006-02-14

Legal Events

Date	Code	Title	Description
2004-07-07	EEER	Examination request
2018-12-25	MKLA	Lapsed	Effective date: 20181113

Publication	Publication Date	Title
CA2369335C (fr)	2007-01-23	Dispositif de petrissage et calibreuse de boudins
RU2283592C2 (ru)	2006-09-20	Леденец с начинкой из жвачки с оболочкой из твердой карамели
AU2011231371B2 (en)	2013-09-26	Consumable biscuit products and methods of production thereof
CS277062B6 (en)	1992-11-18	Process for producing raw dough for dough articles and a mixing kneading machine for making the same
US6793386B2 (en)	2004-09-21	Kneading device
RU2247505C2 (ru)	2005-03-10	Способ изготовления слоистого пищевого изделия, слоистое пищевое изделие, изготовленное этим способом, и устройство для осуществления способа
CA2472084C (fr)	2006-02-14	Dispositif de petrissage et calibreuse de boudins
CA1329512C (fr)	1994-05-17	Fabrication de biscuits a l'aide d'un extrudeur-cuiseur, methode de malaxage et de cuisson
EP0476073A4 (en)	1992-11-04	Cookie production with extrusion heat treatment and post extrusion mixing and baking
HK1120370B (en)	2012-10-05	Kneading device
EP1115291A1 (fr)	2001-07-18	Procede de fabrication d'une bande de pate crue petrie et extrudee
Beckett	1999	Non-conventional machines and processes
JPH0579288B2 (fr)	1993-11-02
Peters	2017	Non‐conventional machines and processes
Peters	2017	and processes
AU2002216312B2 (en)	2007-04-19	Center-filled gum lollipop with hard candy shell
EP0476001A1 (fr)	1992-03-25	Production de biscuits par cuisson par extrusion et post-extrusion
AU2002216312A1 (en)	2003-02-13	Center-filled gum lollipop with hard candy shell
HK1061778A (en)	2004-10-08	Center-filled gum lollipop with hard candy shell