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Festooned laminated candy and methods for making same 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23G-003/00
  • A23P-001/08
출원번호 US-0989011 (2001-11-21)
발명자 / 주소
  • Makela, Brian
  • MacDonald, Ronald Paul Duffell
  • Zerby, Christine
출원인 / 주소
  • Nestec S.A.
대리인 / 주소
    Winston & Strawn
인용정보 피인용 횟수 : 7  인용 특허 : 56

초록 ▼

A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fluid material, which has a visually translucen

대표청구항 ▼

A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fluid material, which has a visually translucen

이 특허에 인용된 특허 (56)

  1. Tracy Gregory A. (Fort Smith AR) Addesso Kevin (Muskego WI) Winfrey Donald C. (Elmwood Park NJ) Marable Alger C. (Hackettstown NJ) Straka Robert (Cape Coral FL), Apparatus and method for triple co-extruding a snack product.
    상세보기
  2. Pinto Albert (White Plaines NY), Apparatus and process for coextruding a fat and a dough.
    상세보기
  3. Daouse Alain (Noailles FRX), Apparatus for co-distributing confection products.
    상세보기
  4. Thulin Robert (Wyckoff Rt. NJ), Apparatus for co-extrusion of a dough mass having dissimilar inner and outer portions.
    상세보기
  5. Groff E. Terry (3011 Leisz\s Bridge Rd. Muhlenberg Park ; Reading PA 19605), Apparatus for configuring an extrudate.
    상세보기
  6. Verhoeven Albert F. L. (Grand Rapids MI), Apparatus for dispensing dough in a pattern utilizing moveable nozzles.
    상세보기
  7. Knebl Leslie F. (Morristown NJ), Apparatus for forming a fold-over soft center-filled confection.
    상세보기
  8. Ally Sa-Aydien (10 Joan Street New Clare ; Johannesburg ZAX), Apparatus for making pastries.
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  9. Butcher Ian (Harrow GB2) Carrick Gordon S. (Stroud GB2) Hillman Kevin P. (Bishops Cleeve GB2), Apparatus for preparation of confection products.
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  10. Simelunas William J. (Glen Rock NJ) Polifroni Nicholas R. (Cliffside Park NJ), Apparatus for producing laminated products.
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  11. Simelunas William J. (Glen Rock NJ) Polifroni Nicholas R. (Cliffside Park NJ), Apparatus for producing laminated products.
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  12. Fayard, Gilles; Fiaux, Martine, Articles of frozen confectionery containing inclusions, and manufacturing process.
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  13. Cheney Earl J. (Calgary CAX), Bacon and meat analogues.
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  14. Crosello Vincent G. (Cedar Knolls NJ) Calayan Carolina (Morris Plains NJ) Graff Allan H. (Randolph NJ), Chewable, peelable, layered soft nougat candies.
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  15. Hoashi Chikako (Tokyo JPX), Composite food product.
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  16. Mercer Frank B. (Blackburn GB2) Jeffery Maurice S. (West Midlands GB2) Martin Keith F. (Whalley GB2), Composite food product and method for making the same.
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  17. Della Posta Joseph A. (Stanhope NJ) Piano Anthony P. (Sparta NJ), Confection product and method for making same.
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  18. Butcher, Ian; Carrick, Gordon S.; Hillman, Kevin P., Confection products, and processes for their preparation.
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  19. Ogasa, Katsuhiro; Okonogi, Shigeo; Yuguchi, Hiroya; Hayashi, Yoshinobu; Miyazaki, Yusuke, Continuous process for preparing a whipped-cream topping dessert.
    상세보기
  20. Russo Peter J. (150 Rockland Rd. Guildford CT 06437), Crispy chip sandwich and process of producing a sandwich product.
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  21. Lanzillo Ascanio (Genova IT), Device for the working of candy dough hard and/or filled candies and a device for carrying out this proceeding.
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  22. Russo Peter J., Discrete wafer assembled cookie and method of making same.
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  23. Koshida Daikichi (Toyonaka JPX) Sugisawa Ko (Nara JPX) Kimura Takashi (Nara JPX) Nakajima Setsuo (Yamatotakada JPX), Edible laminar sheet material and method of preparation.
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  24. Welygan Dennis G. (St. Paul MN) Zemke Ronald O. (St. Paul MN), Extruded article and method of making the same.
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  25. Daouse Alain (Noailles FRX) Gueroult Alain (Goincourt FRX), Extrusion apparatus.
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  26. Sienkiewicz Boleslaw (Pearl River NY) Kramer Franklin (Briarcliff Manor NY) Klein Imrich (Highland Park NJ) Oldershaw C. G. Peter (Halifax NJ CAX) Chuang Locus Y. (Plainsboro NJ), Extrusion nozzle arrangement.
    상세보기
  27. Greenhouse Eugene (Latham NY) Durst Richard E. (Austin TX), Extrusion of arcuate products.
    상세보기
  28. Wu William ; Archibald Henry, Extrusion process for laminated candy products.
    상세보기
  29. Groff Edwin T. (120 S. Third Ave. West Reading PA 19611), Food processing apparatus.
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  30. Clegg Melodee L. (Salt Lake City UT) Clegg Terry R. (Salt Lake City UT) Maxwell Leon R. (Coalville UT), Frozen confection suitable for deep frying.
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  31. Given ; Jr. Peter S. (Verona NJ) Arciszewski Henry (Franklin Lakes NJ), Fruit-containing confectionery bar.
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  32. Swanson Peter E. (Cloquet MN), In-line dough laminator.
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  33. Kabse Kishop (Scarborough CAX) Hager Walter J. (Scarborough CAX), Layered chewing gum confection.
    상세보기
  34. Ruffinatti Giovanni (Giaveno ITX), Machine for preparing a semi-finished confectionery product.
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  35. Hayashi ; Torahiko ; Kageyama ; Minoru ; Morikawa ; Michio, Method and apparatus for continuously manufacturing multi-layered dough materials.
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  36. Cloud David A. (Wilmette IL) Cloud Charles E. (Wilmette IL) Pearson William N. (Highland Park IL) Hartman Donn A. (Gurnee IL), Method and apparatus for manufacture of candy.
    상세보기
  37. Yoon Young-No (Seoul KRX), Method for manufacturing a jelly confectionery coated with chocolate.
    상세보기
  38. Simelunas William J. (Glen Rock NJ) Polifroni Nicholas R. (Cliffside Park NJ), Method for producing laminated products.
    상세보기
  39. Eberhardt Roland (Rengsdorf DEX) Puderbach Gerhard (Neuwied DEX), Method for producing multi-layered confectionery.
    상세보기
  40. Maeda Matabee,JPX ; Yamada Kazuie,JPX ; Uchida Akira,JPX ; Miyata Masaaki,JPX ; Igawa Shinichi,JPX ; Karasawa Hideto,JPX, Method of manufacturing layered structure.
    상세보기
  41. Knebl, Leslie F., Methods for forming a fold-over soft center-filled confection.
    상세보기
  42. Wienecke Horst P. (Gross-Gerau DEX), Mineral supplemented candy product containing multiple discrete regions.
    상세보기
  43. Hoormann Walter (Hollerallee 32 D-2800 Bremen DEX), Process and device for preparation of a multilayer confectionery product and confectionery product.
    상세보기
  44. Burwell Malcolm C. (Cambridgeshire GB2) Murphy Pauline E. (York GB2) Neill David I. (Norfolk GB2) Sayer Peter J. (Gwynedd GB7), Process for making extruded edible products having a lattice structure.
    상세보기
  45. Haas ; Sr. Franz (Gerstlgasse 25 A-1210 Wien ATX) Haas ; Jr. Franz (Castellezgasse 32 A-1020 Wien ATX) Haas Johaan (Wiener Strasse 209-215 A-2104 Spillern ; N.. ATX), Process for making multi-layer cream-filled wafer blocks.
    상세보기
  46. Beer Richard (Nrnberg DEX), Process for producing composite frozen confection products.
    상세보기
  47. Housset Roger,FRX ; Caillard Mickael,FRX ; Merceron Michel,FRX, Process for the continuous preparation of cheese or a cheese product installations for practicing the process and produc.
    상세보기
  48. Dupas Christian (Saint-Lo FRX) Parmantier Claude (Pont-Hebert FRX), Process for the manufacture of composite cheese and product thereof.
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  49. Binley Gary N. (Kettering GB3) Giles Alan F. (St. Neots GB3) Pearson Christopher A. (Harpenden GB3) Baker Terence P. (Rushden GB3), Process of and apparatus for shaping extrudable material.
    상세보기
  50. Dupart Pierre,CHX, Process of making extrusion cooked snack product.
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  51. Harima Kyujiro (Osaka JA), Process of producing hygienically wrapped, printed and molded chocolate cakes in envelopes simultaneously functioning as.
    상세보기
  52. Greenhouse Eugene (Latham NY) Durst Richard E. (Austin TX), Reconstituted banana confection product and method of making the same.
    상세보기
  53. Beer Richard (Nuremberg DEX), Shaped body of a confection product.
    상세보기
  54. Bruelle Georges (Paris FRX), Sizzling and crunchy chocolate candy.
    상세보기
  55. Morano James R., Thermostable edible composition having ultra-low water activity.
    상세보기
  56. Koppa Daniel A. (Bloomfield NJ), Triple co-extruder.
    상세보기

이 특허를 인용한 특허 (7)

  1. Cotten,Gerald B.; Mihalich,Donald, Confection center fill apparatus and method.
    상세보기
  2. Fullwood, Graham J; King, Gillian R, Confectionery.
    상세보기
  3. Laberdure-Nedder, Aurelie; Rapp, Jean-Philippe; Houssemand, Philippe, Food product with a moulded body.
    상세보기
  4. Wu, William; Archibald, Henry, Laminated, extruded candy products.
    상세보기
  5. Krnic, Peter; Truman, Paul; Bates, Darren; Vilkhu, Kamaljit Singh; Simons, Lloyd Kenneth, Method for the production of jelly confectionery.
    상세보기
  6. Brandvold,Timothy A.; Kocal,Joseph A., Process for the direct production of methanol from methane.
    상세보기
  7. McHugh,Edward Kevin; Profita,Robert John; Critchley,Jill Margaret; Remily,Nicole, Production of triple coextruded baked bar goods.
    상세보기

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