Bins for storing a plurality of products includes a frame having an open top and a bottom, a product supporting platform movably coupled relative to the frame and configured to support the products thereon, a plurality of resilient members coupled relative to the frame and the platform, a plurality of pulleys coupled relative to the frame and the resilient members, and one or more line segments interconnecting the pulleys and coupled relative to the platform. The resilient members, the pulleys, and the one or more lines are arranged to cause each of the corners of the platform to simultaneously move in a direction toward the bottom of the frame in response to weight exerted by the products when the products are loaded onto the platform and in a direction toward the top of the frame in response to at least one of the products being picked from the platform.
B65G 1/07 - Dispositifs d'emmagasinage mécaniques avec des moyens pour que les objets se présentent à l'enlèvement dans des positions ou à des niveaux prédéterminés l'objet du sommet de la pile se présentant toujours à un même niveau prédéterminé
B65D 83/00 - Réceptacles ou paquets comportant des moyens particuliers pour distribuer leur contenu
The invention relates to a solid chocolate composition comprising one or more removable portions set in and spaced apart from the perimeter of the composition, and wherein the removable portion or portions are removable from the composition without changing the perimeter of the compositions.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
3.
A METHOD FOR THE MANUFACTURE OF A FLAVOUR-ENHANCING COMPOSITION
The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavour-enhancing composition, the flavour-enhancing composition comprising at least 50 wt% lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.
A23C 9/142 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par dialyse, osmose inverse ou ultrafiltration
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/40 - Sels de tableSubstituts diététiques du sel
The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a second dairy liquid; (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid; (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese.
A package (20) for displaying items (10) includes a carton body (22) having at least a bottom panel (24) and a front panel (32). A resilient member (50) is configured to urge the items (10) towards the front panel (32) of the carton body (22) and an intermediate member (62) is removably placed at a position between the resilient member (50) and the items (10).
An edible foodstuff product piece (12) is enclosed in a wrapper (14) of flexible material. The wrapper (14) is generally opaque but comprises a see-through window (40) in registration with a region (32) of the product piece. The product piece (12) has at least one raised formation (30) located outside said region which engages the inner surface of an opaque portion of the wrapper outside of the window so that the interior surface of the window (40) is held clear of the product piece. The raised portion (30) may be a peripheral ridge and the region (30) may profiled. The product piece (12) may be a chocolate bar.
B65B 25/06 - Emballage des tranches ou morceaux de viande, fromages ou autres produits mous ou collants de formes particulières
B65D 65/18 - Enveloppes ou emballages souples comportant des moyens pour empêcher la lumière de passer ou la laisser passer avec zones transparentes et d'autres opaques
B65D 65/24 - Pattes ou autres saillies pour identifier le contenu
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
A packaged food product (1) comprising the food product wrapped within a packaging comprising a first web of material ultrasonically welded to a second web of material to form a seal (3) comprising a plurality of seal portions (4, 5) extending adjacent to sides of the food product to collectively enclose the wrapped food product between the first web and the second web wherein the surface area of the second web exceeds the surface area of the first web such that a greater proportion of the wrapped food product is embraced by the second web than is embraced by the first web.
B65D 75/30 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 75/44 - Paquets individuels découpés dans des bandes ou des tubes
B29C 65/08 - Assemblage d'éléments préformésAppareils à cet effet par chauffage, avec ou sans pressage avec des vibrations ultrasonores
B29C 65/00 - Assemblage d'éléments préformésAppareils à cet effet
B65B 51/16 - Application ou production de chaleur ou de pression ou les deux à la fois par éléments rotatifs
B65B 51/22 - Application ou production de chaleur ou de pression ou les deux à la fois par friction, par des ultrasons ou par haute fréquence
B65B 61/08 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour découper les bandes ou pour séparer les paquets joints par coupe en se servant de lames rotatives
B65B 61/18 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour appliquer ou incorporer des éléments d'ouverture ou de déballage des paquets, p. ex. bandes de déchirure
B65B 9/02 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, entre bandes se faisant face
B65B 9/067 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans une bande pliée en long ou dans une bande pliée en forme de tube autour des objets ou quantités de matériaux placés sur elle la bande avançant de façon continue
The present invention relates to improvements in reclosable packages (10) suitable for a comestible product, such as a chocolate bar, and in particular to reclosable packages which allow a consumer to separate portions of the product and the package, and to reclose the package after removal of the portion(s). The package has at least one side wall defining an interior of the package for receiving a product. The package is formed from a multi-ply material comprising at least an inner layer (11) peelably adhered to an outer layer (12). A plurality of lines of weakness are provided in the outer layer (25) spaced apart along a first direction of the package and a corresponding plurality of longitudinally spaced apart lines of weakness (26) are provided in the inner layer. Each line of weakness extends in a second direction which is generally transverse to the first direction. The lines of weakness in the inner layer are offset in the first direction to the corresponding lines of weakness in the outer layer, such that the side wall is separable along a corresponding pair of lines of weakness in the inner and outer layer to form two package sections, each package section having an inner layer flap (36, 37) and an outer layer flap (35, 38) formed by the separation of the inner and outer layers providing means for reclosing the package sections.
B65D 75/52 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées Détails
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
A flexible laminate suitable for forming a package (10) having a reclosable flap (12) is provided that includes pressure sensitive adhesive (34) extending in a periphery region past a reseal margin (42) for the flap (12) and on an opposite side therefrom for joining an outer and inner layer (30, 36) of the laminate together, whether directly or indirectly. The pressure sensitive adhesive (34) can overlie a permanent adhesive (32) in the periphery region, or directly join the outer and inner layers of the laminate together. The use of pressure sensitive adhesive (34) in the region can reduce the tight registration needed for cutting the outer layer (30) to define an outward layer of the flap (12), thereby reducing the chances for cutting into a portion of the outer layer (30) joined only by permanent adhesive (32) to the inner layer (36).
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B32B 37/12 - Procédés ou dispositifs pour la stratification, p. ex. par polymérisation ou par liaison à l'aide d'ultrasons caractérisés par l'usage d'adhésifs
10.
A PACKAGE ASSEMBLY, A BLANK AND A METHOD OF MANUFACTURING A PACKAGE ASSEMBLY
Carton With Tray A package assembly comprises a carton (4) having a main body (20) including a bottom, top, front, and rear walls (24, 22, 26, 28) which define an interior volume in which a tray (6) is retained. The tray has peripheral flange (14) and is closed by means of flexible film (16) peelably secured to the flange. An opening (34) in the top wall allows the film to be peeled open whilst the tray is in the carton. The bottom, top, front, and rear walls define a tubular sleeve, the tray flange (14) is located below the top wall and the front wall has a supporting region (26a) in which a supporting structure is located below a portion of the flange. The tray (14) can be inserted into a partially erected carton (4) from one side.
B65D 5/38 - Réceptacles du type à tiroir-enveloppe
B65D 5/42 - Détails des réceptacles ou des flans de réceptacles pliables ou dressables
B65D 5/44 - Parties insérées dans le réceptacle, qui en font partie intégrante ou qui lui sont fixées pour former des garnitures intérieures ou extérieures
B65D 5/49 - Séparations insérées dans le réceptacle
B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
There is provided a method of processing a foodstuff comprising the steps of: supplying flowable foodstuff into an open package, wherein the package is formed from at least one sheet of material, and an internal shape of the package changes into a predefined internal shape during the supplying of the foodstuff, the internal shape of the package changing toward and finally into the predefined internal shape dictated by one or more structural modifications in the sheet of material that forms the package and the foodstuff within the package, the structural modifications being distinct from any seal of the package; sealing the package; and at least partially setting the flowable foodstuff to maintain the predefined internal shape.
A23P 1/10 - Autres procédés de mise en forme, p.ex. moulage
B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées
The invention provides a method of manufacturing packaging comprising the steps of: a) providing a packaging material (2) comprising cartonboard, semi-rigid plastics or other semi-rigid packaging material; b) forming fold lines (8) and/or cuts within the packaging material (2) by subjecting the packaging material (2) to laser (12) or mechanical scoring; c) folding the packaging material (2) along the fold lines (8) and/or cuts and securing in position to form a substantially tubular container (200); and d) forming at least one seal (302, 304) by sealing together at least two opposing regions (122, 124, 126, 128) of a blank (4) to form an at least partially sealed package (300); e) performing at least one of steps b), c) and d) on a horizontal or vertical fill, form and seal apparatus (400).
B65B 5/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou les récipients
B65B 51/02 - Application d'adhésifs ou de liquides de scellement
B65B 61/02 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour perforer, inciser ou appliquer des marques de code ou de dates avant l'emballage
B65B 11/00 - Emballage par enveloppement, p. ex. en enfermant partiellement ou complètement des objets ou des quantités de matériaux dans des bandelettes, feuilles ou enveloppes en matière flexible
B65B 9/06 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans une bande pliée en long ou dans une bande pliée en forme de tube autour des objets ou quantités de matériaux placés sur elle
B65B 9/10 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
13.
PACKAGE ASSEMBLY COMPRISING INNER AND OUTER CONTAINERS, METHOD OF MANUFACTURING THEREOF, METHODS OF STORING/DISPLAYING PRODUCTS THEREWITH AND BLANK FOR FORMING THE OUTER CONTAINER THEREOF
A package assembly (2) is convertible from a storage and transport configuration into a display configuration. An inner container (4) for holding products is slidably received within an outer container (6) which has an open lower end and a closed upper end (26). When the outer container is opened, the inner container can be slid to a display position in which it projects through the upper end of the outer container. A support structure (7) retains the inner container in the display position. The support structure comprises at least one support flap (22, 24') formed integrally with a lower edge of the outer container and which automatically engages the inner container when it is moved to the display position. In the display configuration, the package assembly forms a floor standing telescopic merchandising unit for displaying packaged products.
A blister package and display assembly (10) for consumable products comprising a planar blister tray (12) having blister cavities (14) opening to a common surface and a blister sheet overlying the common surface closing the cavities. The blister tray can be erected into a three dimensional shape and the assembly has a fastening arrangement for holding the tray in its erected configuration to form a self-supporting display for standing on a surface. The common surface may be on the inside of the erected assembly so that products are dispensed through the interior. The assembly may be used as an advent calendar.
B65D 75/36 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage une ou les deux feuilles ou flans étant renfoncés pour épouser la forme du contenu une feuille ou un flan étant renfoncés et l'autre fait d'une feuille plate relativement rigide, p. ex. empaquetage pour ampoules
In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein the raft is of non- uniform thickness. In a second aspect the application discloses a process for producing a segmented confectionery product comprising a) creating a prototype segmented confectionery product design; b) creating a stress profile of said prototype confectionery product design; c) creating a modified design by increasing thickness of the raft in areas prone to breakage in the prototype design; and d) producing a confectionery product according to the modified design.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.
A carton (10) has a base, peripheral walls extending from the base to define a volume, and a top end closure opposite the base. The peripheral walls include opposed front and rear walls and opposed side walls. Each of the front and rear walls has a fixed upper wall panel and a bin type dispensing flap (30a, 30b) in a lower region movable between open and closed positions. In one aspect, the carton (10) is formed from a single unitary blank (12) of foldable material. In another aspect, the main body can be erected and the partially erected carton filled through the open top end before the top end closure is formed.
Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).
A shelf ready carton (10) is formed from a single blank of foldable material and has a base, a front wall (22), a rear wall (24), and a pair of opposed side walls (26, 28) defining an internal cavity within which product units can be supported. The base has a central base region (34) and a pair of raised product supporting regions (36), one on either side of the central base region, for supporting product units at a position elevated above the central base region. The product support regions (36) are automatically erected when the blank is folded and the side walls secured in position relative to the front and rear walls. The front wall may have an aperture (32) through which the product units can be viewed. A blank for forming the carton and a method of producing and filing the carton are also disclosed.
According to a first aspect of the present invention, there is provided a sub-dividable container, dividable to form sub-containers, the sub-dividable container comprising: a tray formed from two tray cavities located adjacent to (and, e.g. connected to) one another, the tray being formed from one or more first blanks, each tray cavity comprising a base, and one or more upstanding walls that extend around an entire periphery of the base;a lid for the tray, the lid being formed from a second blank, the lid forming a hood for at least partially enclosing an item locatable in the or each tray cavity, the hood extending around an entire periphery of the sub-dividable container, and forming at least a portion of all sidewalls of the container; and the lid being provided with a lid division facilitator for dividing the lid into two separate lids, one for each tray cavity,to facilitate the formation of two sub-containers each having a lid and a tray cavity.
One aspect relates to a process for the preparation of a chocolate tablet by co-milling a dry precursor and the chocolate tablet producible by the process. The dry precursor comprises (i) cocoa nibs and/or particulate cocoa butter and/or particulate cocoa butter equivalent/substitute; (ii) a solid bulk sweetener; and (iii) optionally dairy powder. The dry precursor is co-milled to obtain a powdered composition having a particle size of < 10μm (mean) and / or < 30μm (d90); and subsequently compressed at a pressure of at least 7000kPa to obtain the chocolate tablet. Another aspect relates to a chocolate product comprising a filling sealed within a shell and a process for its production. The filling comprises a first chocolate composition and the shell comprises a second chocolate composition. The first chocolate composition has a melting point of 37°C or less and the second chocolate composition has a melting point of greater than 37°C.
A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp (12) or roller to a plastic or flowable chocolate composition (8) in a mould (4). The method may further comprise removing the stamp or roller prior to allowing the composition to solidify or set. Alternatively the method may comprise partially or completely solidifying the composition before removal of the stamp such that the composition retains the shape/texture of the stamp or roller when removed. In one embodiment the method comprises preparing a shell (2) from a first chocolate composition within a mould (4). The shell is then filled with a filling material (6) and a second chocolate composition (8) is deposited into the mould to provide a coating, backing or lid. The stamp (12) or roller is applied to the surface of the second chocolate composition (8) such that a closed cavity is formed by the mould (4) and stamp (12).
A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second sheet (22) of edible film, optionally having a plurality of second recesses (24) therein. A liquid filling (18) is supplied to the first recesses (12) and then sealed between the first and second sheets (10, 22) to form capsules (26). Molten chocolate (14) may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell.
A confectionery composition comprising an edible shell (12) having a filling therein, said filling comprising a plurality of solid inclusions (14) and at least one liquid component (16). A method for producing the composition comprising placing a plurality of solid inclusions (14) and at least one liquid component (16) in an edible shell (12). The solid inclusions and the liquid component are then sealed within the edible shell. The solid inclusions may be discrete pieces or they may be interconnected to form a network. The edible shell may be chocolate and the liquid component may be a low viscosity sugar syrup such as runny caramel.
A method and apparatus for cutting edible wafer books. The method comprises a) feeding a first wafer book into a first cutting station (6); b) extending a first cutting station pusher (10) a first time to push the first wafer book through a first cutter (12) into a second cutting station, so as to cut the wafer books into a plurality of strips aligned in an axis of movement through the first cutter (12); and thereafter retracting the first cutting station pusher (10) a first time; c) feeding a second wafer book into the first cutting station (6); d) extending the first cutting station pusher (10) a second time to push the second wafer book through the first cutter(12) into the second cutting station (16) to a position adjacent the first wafer book, so as to cut the second wafer book into a plurality of first strips aligned in an axis of movement through the first cutter, and thereafter retracting the first cutter station pusher (10) a second time; e) extending a second cutting station pusher (26) in a direction substantially perpendicular to the axis of movement through the first cutter to simultaneously push the first and second wafer books through a second cutter (28), said second cutter (28) configured to cut the wafer books in a direction traverse to the first cuts so as to cut each of the first strips into a plurality of wafers. The wafer books may be rectangular in shape having two longer sides and two shorter sides. In which case, the first and second wafer books are pushed through the first cutter in an orientation in which a longer side thereof is presented to the cutter.
A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). The chocolate and the liquid filling are passed through said nip (12) by motion of said forming elements (10). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell.
A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01ms-1. The matrix material may be chocolate and liquid filling filling may have a very low viscosity.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A reconfigurable packaging carton (12) has a plurality of interconnected hollow prismatic carton sections (14) for receiving product (92). Each carton section is connected with two further of the carton sections by means of respective hinges such that the configuration of the carton sections can be varied by pivoting interconnected pairs of the carton sections about a common hinge. Each carton section (14) has at least one aperture at one end and may be open a both ends to define a sleeve into which a product piece is directly received. The carton sections (14) can be of different shapes. The carton (12) is formed from a blank of foldable material and several blanks for forming the carton are also disclosed.
B65D 5/16 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps le corps tubulaire étant formé avec une ouverture ou une partie amovible disposée pour permettre d'enlever ou d'introduire le contenu par un côté ou plus
B65D 5/32 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier ayant des corps formés en pliant ou raccordant entre eux plusieurs flans
B65D 5/00 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier
The invention provides a packaging comprising opposing and spaced apart front and back panels separated by side panels extending therebetween, wherein a marginal sealing region of each end of the front and back panels is sealed together and wherein at least a portion of an edge of at least one end of the side panels is not connected to the marginal sealed regions of the front and back panels, and, wherein the panels are formed from cartonboard.
B65D 5/06 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps avec les éléments de fermeture d'extrémité ou de support du contenant formés en pliant vers l'intérieur une paroi dépassante et tournant continuellement autour d'une extrémité du corps tubulaire
B65D 75/12 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants dans des feuilles ou des flans initialement pliés pour former des tubes les extrémités des tubes étant fermées par aplatissement et thermosoudage
The present invention relates to a kit for preparing a beverage in a beverage preparation machine, the kit comprising at least one filter pod containing one or more soluble or extractable beverage ingredients and a separate porous sheet provided with a soluble flavouring ingredient.
A method for solidifying chocolate or an item comprising chocolate, involves depositing or forming the item within one of a plurality of temperature-controlled chambers at a loading station of a process line and controlling the temperature in the chamber over a treatment period to solidify the chocolate within the chamber according to a temperature profile as the temperature-controlled chamber is conveyed to an unloading station. The solid chocolate- based item is removed and the temperature-controlled chamber returned to the loading station. In the event of a stoppage upstream or downstream of the solidification stage, the temperature-controlled chambers may halted or stored in an offline holding arrangement whilst solidification proceeds within each chamber independently, reducing loss or recycle of product.
The present invention relates to an apparatus for producing a moulded food item comprising: a) a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and b)a restriction element forming one or more apertures which restrict the flow of the food mass from the depositor to substantially the same dimensions as the mould opening. The invention also relates to method for producing moulded food items.
A process for preparing a confectionery product, especially a confectionery product comprising a chocolate shell having a filling such as caramel therein. The process comprises depositing a viscous confectionery material from a nozzle onto a surface, a bulk of the viscous confectionery material forming a mass and a remainder of the viscous confectionery material forming a tail linking the nozzle and the mass. At least a portion of the tail is subjected to heat after deposition so as to break the tail and thereby separate the mass from the nozzle. The heat may be supplied in the form of infrared radiation from an infrared source such as an infrared heater or LASER.
The invention provides a container (2) comprising a base (4) for storing and displaying one or more items (42), and a cover (22), wherein the container (2) is configurable between a closed position in which the base (4) is covered by the cover (22) and an open position in which at least one item is (42) visible and removable from the base (4), in use, and wherein at least one of the cover (22) and the base (4) comprises an attachment point or area on a surface thereof, for connecting a base (4) or cover (22) of a second container (2) to the cover (22) or base (4), in use.
B65D 5/52 - Supports extérieurs ou éléments de présentation du contenu
B65D 5/00 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded by the inner surface of the mould and with the film conformed to it. A second film is extended over the first film and the films attached to each other to at least partially enclose the baked food item between the first and second films as a package. The first film may be pre-formed to the shape of the moulds prior to depositing the dough and baking. The method provides a means to facilitate packaging baked items, with a package mimicking the moulded shape of the underlying item, and may also be used to reduce the need for resurfacing of baking trays with non-stick layers.
A21D 13/08 - Pâtisseries, p.ex. gâteaux, biscuits, feuilletés (glaçage ou givrage ou mélanges pour les réaliser A23G 3/00)
B65D 75/32 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage une ou les deux feuilles ou flans étant renfoncés pour épouser la forme du contenu
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
B65B 11/52 - Enserrage d'objets ou de quantités de matériau en plaçant le contenu entre deux feuilles, p. ex. des feuilles comportant des poches, et en fixant ensemble leurs bords libres opposés une des feuilles étant rendue plastique, p. ex. par chauffage, et forcée par la pression exercée par un fluide, p. ex. à l'aide du vide, à s'engager avec l'autre feuille et avec le contenu, p. ex. emballage sous peau
B65B 25/16 - Emballage du pain ou de produits similaires de boulangerie, p. ex. de pains non découpés
B65B 47/00 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace
B65B 47/10 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression exercée par un fluide par le vide
According to an embodiment of the invention, there is provided a package (2) for a plurality of articles (10), the package (2) comprising: a single sheet (8) of packaging material, opposing ends of the sheet being joined together such that the sheet surrounds the articles (10), and such that a join forms a lengthwise seal (12) that extends along a length of the package (2), the lengthwise seal (12) being a re-sealable seal; one or more cross seals (14) extending across the lengthwise seal (12) and the sheet to form a plurality of sealed compartments (16) aligned in a linear manner, the lengthwise seal (12) extending along the plurality of sealed compartments (16), each sealed compartment (16) comprising an article (10).
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
A comestible product (100) comprises a first end (140) and a second end (150), a breakage initiation region (110) spaced from the first end, and a plurality of frangible portions (120) which extend outwardly from the breakage initiation region and which terminate in free ends (130).Said free ends constitute the first end of the product, and a recess (160) is defined between the free ends and the breakage initiation region. When the first end (140) of the product is placed on a surface, a manual force applied to the breakage initiation region (110) towards the first end (140) of the product allows at least a portion of the breakage initiation region to be moved into the recess (160), which causes controlled breakage of the frangible portions (120) from the breakage initiation region (110).
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A packaged food item has a package holding the food item, with a preformed part having a receptacle with a peripheral edge, and second part sealed to the edge, forming an enclosure holding the food item. The receptacle is a sheet having an inner face conforming to a shaped portion of a surface of the food item, and may have an outer face following the shape of the inner face. The food item is retained within the enclosure with the shaped portion of the surface of the food item and the inner face of the receptacle mutually in proximity. The food item is securely retained with the outer face of the receptacle providing, to a viewer of the package, a clear display of the shape of the food item, permitting any display, graphics or text, on the surface of the item to be visible on the outer face of the package,without the need to apply pressure or heat to conform the package to the shaped portion of the packaged food item.
B65D 75/32 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage une ou les deux feuilles ou flans étant renfoncés pour épouser la forme du contenu
In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable food material into the depression (82); at least partially solidifying the food material to form the food item (84); using the sheet in which the depression is formed as at least part of a wrapper for the food item (86); and in at least one part of the method, providing a rigid support (70) for the depression.
A23G 7/00 - Autres appareils spécialement adaptés à l'industrie du chocolat ou à la confiserie
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
B65B 47/04 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression mécanique
B65B 47/10 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression exercée par un fluide par le vide
40.
METHOD AND APPARATUS FOR MAKING A CONFECTIONERY PRODUCT
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas jet (36) is lower than that of the molten confectionery. The confectionery may be chocolate. The system for shaping confectionery comprises a shaping apparatus (10) having a body (12). The body (12) comprises a gas inlet (14) and at least one depositor (16). The gas inlet (14) is in fluid communication with at least one gas outlet (18) for providing at least one gas jet. The at least one depositor (16) is for depositing confectionery and/or filling material.
The device (10) is in the form of a planar sheet (12) of material divided by means of vertical crease lines (16) into panel portions (22). The sheet is foldable about the crease lines to configure the panels to form a self supporting display stand (Figure 3). At least some of the panel portions have package supporting formations (28) for mounting packages (14) to the panel portions for display. For display purposes, the device can be hung in its planar configuration or folded to form a display stand. The device (10) can also be folded inside out into a transport configuration in which product containing packages mounted to the sheet are located internally (Figure 4).
The invention provides a package comprising a product housing (10), a coded image region (6) which encodes images, and decoder region (8) comprising a pattern of opaque and translucent regions wherein the coded image region and decoder region are movable relative to each other to selectively visualise decoded images during movement, and wherein the coded image region or the decoder region comprises a gripping portion (12) for direct manipulation of the movement by a user.
B65D 5/42 - Détails des réceptacles ou des flans de réceptacles pliables ou dressables
B65D 47/26 - Fermetures avec dispositifs de décharge autres que des pompes comportant des éléments fonctionnant à la main pour commander l'évacuation avec soupapes coulissantes, p. ex. sous forme de becs d'évacuation coulissants
The invention relates to method for forming a coffee article for preparing a coffee beverage, the method comprising: providing a liquid coffee-extract; foaming and cooling the liquid coffee-extract to obtain a shape-retaining coffee-extract mousse, and shaping and freeze-drying the mousse to obtain a coffee article.
The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mould-cavity with the one or more of the soluble beverage ingredients, and compressing the one or more soluble beverage ingredients in the mould-cavity to form a soluble beverage mass, wherein (i) the method further comprises applying RF radiation to heat the soluble beverage ingredients in the mould-cavity; and/or (ii) the one or more soluble beverage ingredients are retained within the mould- cavity for at least 15 seconds; and/or (ii) the one or more soluble beverage ingredients in powder form are prewarmed before loading into the mould-cavity.
A23F 5/38 - Agglomération, mise en flocons ou en tablettes
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
45.
A BEVERAGE PREPARATION SYSTEM, A CAPSULE AND A METHOD FOR FORMING A BEVERAGE
A beverage producing system is provided comprising a capsule containing beverage ingredients and a beverage preparation machine. The capsule comprises a cup-shaped body and a lid; the cup-shaped body having a base and a side wall and the lid being sealed to the cup-shaped body. The side wall is dimensioned to be contacted by an enclosing member of the beverage preparation machine on closure of the enclosing member to buckle the side wall to form a valley zone bridging the enclosing member. The side wall is adapted such that said valley zone forms at least one sealing interface between the enclosing member and the side wall. A capsule and a method are also disclosed.
A beverage producing system is provided comprising a capsule containing beverage ingredients and a beverage preparation machine. The capsule comprises a cup- shaped body and a lid; the cup-shaped body having a base and a side wall and the lid being sealed to the cup-shaped body. Prior to insertion, the side wall comprises: - an annular trough being dimensioned to receive an enclosing member of the beverage preparation machine on movement of the enclosing member, into a closed position; - a first side wall section extending between the base and the annular trough; and - a second side wall section extending between the annular trough and a rim of the capsule. A capsule and a method are also disclosed.
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
B65D 85/804 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage
The present invention relates to a method for producing an instant coffee, the method comprising: providing a finely ground roasted coffee material; providing an aqueous coffee extract; mixing the finely ground roasted coffee material with the aqueous coffee extract to form a first mixture; and drying the first mixture, wherein, before drying, the finely ground roasted coffee material: (i) is heated to a temperature of from 70 to 100°C in an aqueous environment; or (ii) is maintained at a temperature of from 5 to 70°C in an aqueous environment for a duration of at least 1 hour.
A beverage producing system is provided comprising a capsule (1) containing beverage ingredients and a beverage preparation machine. The capsule (1) comprises a cup-shaped body (40) and a lid (41); the cup-shaped body (40) having a base (42) and a side wall (43) and the lid (41) being sealed to the cup-shaped body (40). At least a portion of the cup-shaped body is formed from a laminate material comprising at least an aluminium layer (71) and a polymer layer (72). A capsule and a method are also disclosed.
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
B65D 85/804 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage
The present invention relates to a method for the manufacture of edible gel particles having a mean longest diameter of from 0.1 to 20 μm, the method comprising: high-shear mixing a solution comprising an alginate, while adding a source of calcium ions to the solution.
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
50.
DISPENSING APPARATUS, AND METHODS FOR DISPENSING A PRESSURISED FLUID PRODUCT
A dispensing apparatus for dispensing a pressurised fluid product (5) has a supply part (2) for supplying the pressurised fluid product, a depositor part (3) selectively to adopt an open state for fluid communication with the supply part to receive a charge of fluid product from the supply part and to adopt a closed state to isolate the charge of fluid product from the supply part to dispense the charge of fluid product from the depositor part. A buffer reservoir (4) is connected between the supply part and the depositor part for fluid communication therewith. The buffer reservoir has a volume capacity which is variable so as to expand if the depositor part is closed to admit pressurised fluid product from the supply part and to contract if the depositor part is open to eject previously admitted pressurised fluid product to the depositor for dispensing, thereby to tranquilise pressure variations within the pressurised fluid product.
A23G 1/20 - Appareils à mouler, couper ou distribuer le chocolat
A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
A23G 3/20 - Appareils à enrober ou fourrer les sucreries ou la confiserie
A23G 9/28 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour partager ou débiter
F04B 11/00 - Égalisation des pulsations, p. ex. au moyen de réservoirs d'airAnticavitation
F04B 13/00 - Pompes spécialement modifiées pour débiter des quantités fixes ou prédéterminées
51.
PARTICLE-STABILISED COLLOIDAL FOOD COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having a dispersed aqueous phase therein; or a continuous aqueous phase having a dispersed fat phase therein. The particles are selected from one or more of silica, magnesium aluminium silicate, aluminium silicate, hydrous sodium lithium magnesium silicate, sodium magnesium fluorosilicate, and titanium dioxide.In some embodiments the particles have a diameter of less than 1000nm.
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23L 1/307 - Diminution de la valeur nutritive; Produits diététiques avec valeur nutritive réduite
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
B01F 17/00 - Utilisation de substances comme agents émulsifiants, humidifiants, dispersants ou générateurs de mousse
52.
A METHOD OF DISPENSING A BEVERAGE, A BEVERAGE PREPARATION MACHINE, AND A SYSTEM
The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a surface finish of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet; c) configuring one or more dispense parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.
A method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a characteristic associated with the thickness of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet (20); c) configuring one or more dispense parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt% of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.
The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4wt% relative to the soluble coffee powder; providing water in an amount of from 1 to 3wt% relative to the soluble coffee powder; and mixing the soluble coffee powder with the coffee oil and then with the water.
The present invention provides a method of assembling a filter element (8) with a cup-shaped capsule body (2) using a combined weld-head (70) and former (80), comprising the steps of positioning the filter element (8) at or near a mouth of the cup-shaped capsule body (2), moving the combined weld-head (70) and former (80) so as to contact and drive the filter element (8) into the cup-shaped capsule body (2), wherein, the filter element (8) is deformed by a sprung- loaded former (80) of the combined weld-head (70) and former (80) to form a cup-shaped filter element (56), and using a weld-head (70) of the combined weld-head (70) and former (80) to bond the cup-shaped filter element (56) to the cup-shaped capsule body (2). The present invention further provides a method of making a beverage capsule and a beverage capsule produced using this method.
B65B 29/02 - Emballage de substances, p. ex. du thé, qui doivent infuser dans l'emballage
B65B 61/20 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour ajouter des cartes, des coupons ou d'autres encarts au contenu
B65B 47/06 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression mécanique en se servant de matrices de pliage
B65D 85/804 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage
B65B 47/04 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression mécanique
A sealed package (100) comprises a storage volume (110) for contents and at least one sealed region to be opened (120), the sealed region being bordered on at least one side by an outer edge (121) of the package and having first and second ends; wherein the sealed region to be opened comprises a first line of weakness (123) which extends from a first point on the sealed region inward of the first end to a second point on the sealed region inward from the second end; and wherein the sealed region to be opened comprises at least one additional line of weakness (125, 126).
A cartridge (1) for preparation of a beverage comprising: a closed container (2) defining a container volume; a filter (8) to divide the container volume into an ingredient chamber volume (B) and a filtrate volume (C); a beverage medium located in the ingredient chamber volume; and a guard element (6) located in the filtrate volume; wherein the guard element is located within the filtrate volume to define an outlet zone, the guard element being interposed between the filter and the outlet zone; wherein the guard element is configured to prevent encroachment of the filter into the cutlet zone such that on piercing of a piercing surface of the cartridge by a piercing element of a beverage preparation apparatus the piercing element is enabled to be placed in fluid communication with the outlet zone without the piercing element contacting the guard element or filter. Associated methods and systems are also disclosed.
A cartridge (1) comprising a cup-shaped body (2) having a base, a peripheral side wall and an open top with a lid (3) attached to the cup- shaped body to define a container volume. The lid being pierceable to accommodate an inflow of an aqueous medium. A filter (8) being located within the container volume to divide the container volume into an ingredient chamber volume and a filtrate volume. The base being pierceable to accommodate an outflow from the filtrate volume. The peripheral side wall comprising a plurality of flutes that define a plurality of filtrate channels configured to direct beverage flow downwards. The cup-shaped body being configured to be laterally expandable in use when aqueous medium at a temperature of at least 85°C and a pressure of at least 20 KPa is introduced into the container volume.
A beverage preparation machine configured to dispense a beverage through an outlet nozzle assembly, the machine comprising: an outlet nozzle assembly having provided therethrough a first outlet and a second outlet; and one or more conduits arranged to deliver selectably fluid to the first outlet or the second outlet.
A package (1) for transporting and dispensing items for sale (8), the package having a transporting configuration which defines a compartment for retaining the items for sale (8) which is substantially closed, the compartment having at least a front and a top portion; the package further having a dispensing configuration from which items for sale (8) can be withdrawn from either an aperture (10,11) located in the front or top portion of the package; and wherein in the transporting configuration the package (1) comprises a plurality of panels and the display configuration is formable by removal and/or folding one or more of the panels.
B65D 5/32 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier ayant des corps formés en pliant ou raccordant entre eux plusieurs flans
B65D 5/52 - Supports extérieurs ou éléments de présentation du contenu
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a fluid flowing along the bottom surface (3).
The invention relates to a method for stamping a plurality of articles (2), the method comprising the steps of transporting the plurality of articles (2) along a first conveyance path (4), splitting a transport flow of the plurality of articles (2) along the first conveyance path {4} into at least two parallel transport lines so as to transport the plurality of articles (2) along at least two parallel second conveyance paths (8, 10), stamping the plurality of articles (2) transported along the at least two parallel second conveyance paths (8, 10) using at least two parallel stamping units (12, 14) and merging transport flows of the plurality of articles (2) along the at least two parallel second conveyance paths (8, 10) so as to transport the plurality of articles (2) along a third conveyance path (18). Further, the invention relates to an apparatus for stamping a plurality of articles (2), the apparatus comprising a transport unit configured to transport the plurality of articles (2) along a first conveyance path (4), a splitting unit (6) configured to split a transport flow of the plurality of articles (2) along the first conveyance path (4) into at least two parallel transport lines so as to transport the plurality of articles (2) along at least two parallel second conveyance paths (8, 10), at least two parallel stamping units (12, 14) configured to stamp the plurality of articles (2) transported along the at least two parallel second conveyance paths (8, 10) and a merging unit (16) configured to merge transport flows of the plurality of articles (2) along the at least two parallel second conveyance paths (8, 10) so as to transport the plurality of articles (2) along a third conveyance path (18).
The invention relates to a package (1, 1', 1' ', 1' ' ', 100) formed of a sheet (10). The package comprises a first sealing region (2) extending in a first direction and a second sealing region (4) extending in a second direction which is substantially parallel to the first direction, the first and second sealing regions (2, 4) being spaced apart a first distance. Further, the package comprises a third sealing region (6) extending in a third direction which is substantially perpendicular to the first and second directions and a fourth sealing region (8) extending in a fourth direction which is substantially parallel to the third direction, the third and fourth sealing regions (6, 8) being spaced apart a second distance. Two or more of the sealing regions (2, 4, 6, 8) each comprise at least two layer portions of the sheet (10) which are at least partially joined together, the first and second sealing regions (2, 4) are arranged on a first side (12) of the package and a second side (14) of the package opposite to the first side (12) is formed by a continuous portion of the sheet (10). Further, the invention relates to a method for producing the package (1, 1', 1", 1'", 100).
The invention relates to a resealable package (1, 1', 1''), comprising a package body (2) having a first side wall (4), a second side wall (6) opposite the first side wall (4), an openable top end (8) and a closed bottom end (10), wherein a portion (12) of the first side wail (4) protrudes beyond the second side wall (6) at the top end (8) in a direction from the bottom end (10) to the top end (8), and a closure element (18) which is releasably adhered to an inner surface (14) of the portion (12) of the first side wall (4) which protrudes beyond the second side wall (6) and the second side wall (6) so as to close the top end (8), Upon removal of the closure element (18) from the package body (2), a resealable adhesive arrangement (20, 22; 23; 25) is exposed so as to allow the inner surface (14) of the portion (12) of the first side wall (4) which protrudes beyond the second side wall (6) and an outer surface (16) of the second side wail (6) to be resealably adhered to one another in a position to close the top end (8). Further, the invention relates to a method and an apparatus (100) for producing the resealable package (1, 1', 1").
B65D 33/24 - Dispositifs de fermeture de l'extrémité ou de l'ouverture utilisant des éléments de fermeture à emboîtage formant corps ou rapportés, p. ex. pattes
66.
PACKAGING, METHOD OF FORMING, PACKAGING, PRODUCTION AND OPENING A CONFECTIONERY PRODUCT
A crack-propagation line is separate from a seal joining two shells of a confectionery packaging. The confectionery packaging is opened by separating the packaging along the crack-propagation line such that a portion of at least one of the parts of the confectionery packaging is broken to form an opening through which the packaged confectionery can be removed. Consequently, there is provided a method of forming a confectionery packaging and a method of packaging a confectionery product wherein two shells of a confectionery packaging are sealed together and a crack-propagation line is formed in a portion of at least one of the parts of the confectionery packaging. Suitably, the crack-propagation line extends away from the seal joining the two parts. The confectionery packaging is opened by separating at least one of the parts of the confectionery packaging, leaving the seal substantially unaffected. The additional step of forming a separate crack-propagation line rather than intending the confectionery packaging to be opened by separating the two parts through the seal provides improved opening characteristics.
B65D 8/00 - Réceptacles de section transversale courbe, dont le corps est formé par jonction ou liaison de plusieurs composants rigides, ou sensiblement rigides, constitués en totalité ou principalement en métal, en matière plastique, en bois ou en un matériau de remplacement
B65D 17/00 - Réceptacles rigides ou semi-rigides spécialement conçus pour être ouverts par coupage ou perçage, ou en perçant ou en déchirant des éléments ou des parties frangibles
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
67.
A PACKAGE FOR A LIQUID FILLED, SOLIDIFIED FOOD STUFF, METHOD OF FORMING AND METHOD OF OPENING
A wrapper is provided that has a plurality of crease lines arranged such that the wrapper can be shaped into a package (10) by folding about the crease lines (28a,b,c,d). The package (10) can be filled with a liquid food stuff that solidifies in the package (10) such that the solidified food stuff has defined edges imparted by the crease lines (28a,b,c,d). The package (10) can be opened along the crease lines (28a,b,c,d) to access the food stuff.
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 85/72 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse
B65D 85/78 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse pour crème glacée
A flexible packaging bag is closed at one end by means of a header having a removable outer header portion and an inner header portion (16A) both of which are sealed. The seal in the inner header portion is peelable. An elliptical aperture is defined in the outer header portion. The aperture is dimensioned to enable the insertion of one or more fingers and is offset proximal to a first side edge of the outer header portion. The aperture is used to suspend the bag from a display hook at an angle and can be grasped as an aid to tearing when removing the outer header portion.
A packaging element (1) for a packaging unit (4 ) of a food product, comprising a back side (3); a front side (5); and a lenticular sheet (40), including an at least semi- transparent layer (10) with a front surface (12) forming a lenticular lens (19) and constituting at least a part of the front side of the packaging element; a decorated layer (20) at least partly covering the back surface (15) of the at least semi-transparent layer and being visible through the at least semi-transparent layer; and the lenticular sheet having a protrusion and/or depression (7); wherein the decorated layer at least partly extends into the protrusion and/or depression of the lenticular sheet (40).
A food dispensing apparatus suitable for use with a food storage means and for providing a wrapped food product, which is at least partly covered with a wrapper. Further, the food dispensing apparatus has redirecting means for redirecting the wrapper away from the food product to opposite faces in order to separate the wrapper and to dispense the food product. Feeding means transport the food product for feeding the wrapped food product towards the redirecting means, where the food product is unwrapped and dispensed.
A beverage preparation system is provided comprising a beverage preparation machine, a cartridge containing one or more beverage ingredients, and a coded insert. The beverage preparation machine comprises a brew head for receiving the cartridge. The cartridge comprises a primary code configured to provide operating instructions to the beverage preparation machine for delivering a beverage from the cartridge. The coded insert is separate from the cartridge and insertable along with the cartridge into the brew head. The coded insert comprises a secondary code configured to provide alternative operating instructions to the beverage preparation machine for delivering a modified beverage from the cartridge.
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
A47J 31/44 - Éléments ou parties constitutives des appareils à préparer des boissons
B65D 85/804 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage
A clamping mechanism for a beverage cartridge is provided, comprising: a frame; a tray suitable for receiving a beverage cartridge therein; a clamp; and an actuator. The tray is coupled to the frame to allow the tray to move between a brewing position and a loading position. The actuator is pivotably connected to the clamp and the clamp is pivotably connected to the frame to allow the clamp to be pivoted between a clamped position and an undamped position on rotation of the actuator relative to the frame. The tray is engagable with the clamp during movement of the tray into the loading position to move the clamp from the undamped position to a raised position.
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
A clamping mechanism for a beverage preparation machine is provided comprising: a support; a holder for a beverage cartridge; and a clamp. The holder capable of being coupled to and decoupled from the support. Wherein the holder is rotatable about a first axis of the clamping mechanism between: i) a first position, in which the holder is able to be coupled to or decoupled from the support and the holder and clamp are relatively spaced apart in the direction of the first axis; and ii) a second position in which the holder is retained to the support and the holder and clamp are relatively close to one another in the direction of the first axis such that a beverage cartridge held in use in the holder is clamped between the holder and the clamp. Wherein the clamping mechanism further comprises an inlet piercer for forming an inlet in the beverage cartridge. Wherein the inlet piercer forms part of, or is coupled to, the clamp and is able to rotate with the holder about the first axis.
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
A process of forming a freeze-dried soluble coffee product, comprising the steps of: i) forming a concentrated coffee extract; ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-frozen coffee intermediate; iii) subsequently incorporating finely ground roasted ground coffee into the foamed and preferably pre-frozen coffee intermediate; iv) subsequently freezing the foamed and preferably pre- frozen coffee intermediate to form a frozen coffee intermediate; v) grinding and sieving the frozen coffee intermediate to form a ground coffee intermediate; vi) drying the ground coffee intermediate to form the freeze-dried soluble coffee product. A process of forming a spray-dried soluble coffee product is also described.
The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
A method of producing chocolate comprising mixing for 10- 120 minutes a composition having a temperature of 35-50C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22-30 wt.% and a water content of at least 1.1 wt.% relative to the total mass of the composition.
The present application relates to a pouch location device (18) for a machine (10) for dispensing beverages or foods, and in particular to a device for enabling a soft pouch (31) containing beverage or food ingredients to be accurately located in a bar code reader (37). The pouch location device comprises a slot (17) for receiving at least an end of a flexible pouch. The slot (17) has an entry aperture (32) at one end, an end wall (34) at the opposing end, a substantially transparent window (30) defining the top of the slot, a spring biased platen (33) defining the base of the slot. The platen (33) defines the lower lip of the entry aperture (32) and is angled to taper the slot (17) towards the end wall (34).
G06K 7/14 - Méthodes ou dispositions pour la lecture de supports d'enregistrement par radiation électromagnétique, p. ex. lecture optiqueMéthodes ou dispositions pour la lecture de supports d'enregistrement par radiation corpusculaire utilisant la lumière sans sélection des longueurs d'onde, p. ex. lecture de la lumière blanche réfléchie
78.
IMPROVEMENTS IN AND RELATING TO BEVERAGE PREPARATION MACHINES
The present invention provides a beverage preparation machine for forming a beverage by contacting an aqueous medium with one or more beverage ingredients, the beverage preparation machine comprising a tube forming at least a part of an outlet path for discharging the beverage to a receptacle; wherein the tube has an upstream end for receiving the beverage and a downstream end for discharging the beverage; wherein the upstream end has a characteristic internal dimension of at least 8 mm and the downstream end has a characteristic internal dimension of at least 10 mm.
The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
80.
A METHOD AND A SYSTEM FOR MAKING A BEVERAGE, AND A BEVERAGE CARTRIDGE
The present invention provides a method of delivering a beverage comprising the steps of at least partially filling an extraction chamber with roasted ground coffee, passing an aqueous medium through the extraction chamber to form the beverage and discharging the beverage from the extraction chamber; wherein the roasted ground coffee has a dry Helos particle size distribution D50 of less than or equal to 200 microns; wherein the aqueous medium has a temperature of °C to 40°C; and wherein the flow rate of the aqueous medium through the extraction chamber is 0.5 to 5 mls-1.
A47J 31/06 - Filtres ou passoires pour appareils à café et à thé
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
B65D 85/804 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.
A23G 1/42 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des micro-organismes ou des enzymesProduits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des agents paramédicaux ou diététiques, p. ex. des vitamines
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
A23L 1/22 - Epices; Agents aromatiques ou condiments; Edulcorants artificiels; Sels de table; Substituts diététiques du sel
A23G 9/36 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des micro-organismes ou des enzymesDesserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des agents paramédicaux ou diététiques, p. ex. des vitamines
82.
METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL
The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2 - M1) /M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.
The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass; wherein the primary package is impervious to both the confectionery mass and the liquid.
A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.
A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.
This disclosure relates to improvements in beverage/food product preparation systems and in particular to beverage/food product preparation systems comprising machines of the type which use pre-packaged cartridges containing beverage or food ingredients. The cartridge (30) contains one or more beverage or food ingredients for use in a machine for preparing a beverage or food product from said ingredients. The cartridge (30) comprises a base (34), an outlet aperture (37) in the base (34), and a collar (38) extending from the cartridge base (34) around the outlet aperture (37). The cartridge (30) is inserted into a holding receptacle (14) of a machine the collar (38) interacts with an element (65) of the machine and the collar (38) is configured to determine the pressure in the cartridge (30) during the preparation process.
A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-operating piston and nozzles. The dispensing unit is arranged in order to dispense the edible material from the plurality of co-operating piston and nozzles. The confectionery processing machine is improved by providing the hopper with at least two separate compartments. Here, each compartment separately provides edible material to a portion of the plurality of pistons. Consequently, a more flexible confectionery processing machine is provided because all the plurality of piston and nozzles are not provided from the same compartment.
A23G 1/20 - Appareils à mouler, couper ou distribuer le chocolat
A23G 3/20 - Appareils à enrober ou fourrer les sucreries ou la confiserie
A23G 9/28 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour partager ou débiter
88.
A CAPSULE AND A SYSTEM FOR, AND A METHOD OF, PREPARING A BEVERAGE
A capsule (1) for preparation of a beverage from a beverage ingredient (32). The capsule comprising a first section (12, 14) and a second section (15, 40) which together form a beverage ingredient compartment of the capsule in which is received a beverage ingredient. The first section comprising a pre-formed inlet (23) for entry of aqueous medium into the capsule and the second section comprising a pre-formed outlet (41) for beverage formed, in use, from the beverage ingredient and the aqueous medium. Wherein the capsule is compressible when the capsule is inserted into the receptacle of a beverage preparation machine by the first section of the capsule being engaged by an inlet piercer (60) of the beverage preparation machine so as to cause movement of the first section of the capsule towards the second section of the capsule without piercing of the first or second sections.
B65D 85/804 - Réceptacles ou emballages jetables dont le contenu est infusé ou dissous en restant dans l'emballage
A47J 31/06 - Filtres ou passoires pour appareils à café et à thé
A47J 31/36 - Appareils à préparer le café dans lesquels l'eau chaude passe sous pression à travers le filtre avec de l'eau chaude sous pression d'un liquide avec des moyens mécaniques pour produire la pression
89.
BEVERAGE DELIVERY POD AND METHODS OF USE AND MANUFACTURE
A pod containing one or more beverage ingredients is provided, where the pod comprises a generally rigid outer member (12) with an open top and an outlet opening in the bottom, with an internal filter (16) adjacent a bottom portion of the outer member, one or more beverage ingredients disposed above the filter, and a lid (14) closing the open top. The outer member has an outer peripheral sidewall (20) defining the open top and extending downwardly from the open top toward the bottom portion and inwardly converging toward the outlet opening. The bottom portion of the sidewall defines a plurality of ribs (36) extending inwardly in the interior of the outer member toward the outlet opening. Beverage outlet flow paths are disposed between adjacent ribs and directed toward the outlet opening. The filter is supported above the outlet opening and the beverage outlet flow paths by the ribs.
The food product of the invention comprises at least one moulded body. The moulded body comprises a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or the centrally located baked item form a consumable unit together with at least a portion of the moulded body. Further, at least one portion of at least one baked item is not covered with the first food mass and is visible from at least one side of the moulded body.
A mold for forming at least one food product with a measurement unit, wherein the mold has a filling side and a back side opposite to said filling side. Further, the measurement unit comprises: measuring means configured to measure at least one parameter while the mold is used in a production line or testing facility and a data transfer interface configured to transfer data to an external processing unit.
The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component.
An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided.
The present invention provides a device (1), suitable for use with a beverage machine of the type comprising a code reader, the device (1) comprising: an inlet (40) for receiving, in use, heated water from a water supply of the beverage machine; and an outlet (43) through which said heated water can be dispensed; the device (1) further comprising a plurality of codes (19), each o the plurality of codes (19) containing information relating to one or more dispensation parameters of the beverage machine; the device (1) being configurable by a user such that the user can choose one of the plurality of codes (19) to be read by the code reader of the beverage machine during a dispensation operation in order to set one or more dispensation parameters o the beverage machine.
The invention relates to improvements in containers, and in particular to improvements in containers for preparing and dispensing foamable beverage and food products. A filled package for the preparation of a foamed beverage or food product from a liquid primary ingredient and air comprises at least one wall defining a chamber containing the primary ingredient, an outlet for dispensing the prepared product and air inlet means for selectively enabling the ingress of air into the chamber. The package is resiliently deformable between an initial compressed position in which air is substantially evacuated from the package and an expanded position, such that when the ingress of air is enabled the package recovers from the compressed position to its normal position sucking air into the chamber thereby mixing with the primary ingredient.
B65D 77/22 - Paquets réalisés en enfermant des objets ou des matériaux dans des réceptacles préformés, p. ex. des boîtes, des cartons, des sacs ou des sachets Détails
B65D 85/73 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse avec des moyens spécialement adaptés pour faire bouillonner les liquides, p. ex. pour former des bulles ou un faux col sur la bière
Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.
B65D 81/32 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer plusieurs matériaux différents qui doivent être maintenus séparés avant d’être mélangés
B65D 85/80 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse pour lait
B65D 85/73 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse avec des moyens spécialement adaptés pour faire bouillonner les liquides, p. ex. pour former des bulles ou un faux col sur la bière
A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
A cartridge contains a beverage ingredient which comprises liquid beverage ingredient and elongate particles of beverage ingredient. The cartridge comprises an inlet (45) for the introduction of an aqueous medium, an outlet (44) for a beverage produced from the beverage ingredient, and a flow path linking the inlet to the outlet. The cartridge further comprises a filter (400) located in the flow path and an aperture (128) located in the flow path downstream of the filter, the aperture arranged, in use, to generate a jet of beverage. The filter has a plurality of openings (401) sized to retain a substantial portion of the elongate particles on the upstream side of the filter to prevent blockage of the aperture. The maximum area of each opening on the upstream face of the filter is no more than ten times the area of the aperture.
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.
The present invention relates to improvements in the preparation of beverages and, in particular, to an improved cartridge for preparing beverages in brewing machines. The cartridges can also be used for preparing liquid food products. The cartridge comprises a continuous elongate tubular chamber containing the at least one ingredient providing a fluid flow path linking an inlet for the introduction of the liquid at one end of the chamber to an outlet for discharge of the beverage or food product at an opposite end of the chamber. The chamber has an internal width to length ratio in the range of 1:4 to 1:200.
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
brevets
