EXTREMELY EFFICIENT POWDER COATING METHOD FOR IMPROVING PROCESS AND PACKAGING
To provide a production method and a production system of edibles.SOLUTION: A method for forming edibles includes: transporting edibles 15 to a flouring device 120 having a closed chamber; and directing flour in the closed chamber toward to the top of a surface of at least one of edibles when the ed...
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| creator | ERIC MECRIN CESAR CARLOS ELEJALDE ANN E WYMORE TILO GABLER LEONARD SCAROLA MARC DEGADY BHARAT JANI |
| description | To provide a production method and a production system of edibles.SOLUTION: A method for forming edibles includes: transporting edibles 15 to a flouring device 120 having a closed chamber; and directing flour in the closed chamber toward to the top of a surface of at least one of edibles when the edibles 15 pass through the closed chamber. The flour circulates in the closed chamber, a blower feeds the flour circulated in the chamber to a nozzle and discharges the flour onto a surface of the edible through the nozzle. Thus, in the flouring device 120, a substantially uniform layer of the flour is formed on a surface of at least one of edibles. After the layer is formed in the flouring device 120, the edible is transported to a treatment station on a downstream side of the flouring device, without positively removing excess flour from a surface of at least one.SELECTED DRAWING: Figure 1
【課題】可食物の製造方法及びシステムを提供すること。【解決手段】可食物１５を密閉チャンバを有する粉付け装置１２０に搬送することと、可食物１５が密閉チャンバを通過するときに、密閉チャンバ内の打ち粉を、可食物の１つ以上の表面上に向けることと、を備える、可食物を形成する方法。打ち粉は、密閉チャンバ内で循環しており、送風機がチャンバ内で循環している打ち粉をのノズルに供給し、ノズルを通して、可食物の表面に打ち粉を放出する。これにより、粉付け装置１２０において、打ち粉の実質的に均一な層が、可食物の少なくとも１つの表面上に形成される。粉付け装置１２０における層の形成後に、可食物は、少なくとも１つの表面から過剰な打ち粉を積極的に除去することなく、粉付け装置の下流の処理ステーションに搬送される。【選択図】図１ |
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【課題】可食物の製造方法及びシステムを提供すること。【解決手段】可食物１５を密閉チャンバを有する粉付け装置１２０に搬送することと、可食物１５が密閉チャンバを通過するときに、密閉チャンバ内の打ち粉を、可食物の１つ以上の表面上に向けることと、を備える、可食物を形成する方法。打ち粉は、密閉チャンバ内で循環しており、送風機がチャンバ内で循環している打ち粉をのノズルに供給し、ノズルを通して、可食物の表面に打ち粉を放出する。これにより、粉付け装置１２０において、打ち粉の実質的に均一な層が、可食物の少なくとも１つの表面上に形成される。粉付け装置１２０における層の形成後に、可食物は、少なくとも１つの表面から過剰な打ち粉を積極的に除去することなく、粉付け装置の下流の処理ステーションに搬送される。【選択図】図１</description><language>eng ; jpn</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190314&DB=EPODOC&CC=JP&NR=2019037247A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190314&DB=EPODOC&CC=JP&NR=2019037247A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ERIC MECRIN</creatorcontrib><creatorcontrib>CESAR CARLOS ELEJALDE</creatorcontrib><creatorcontrib>ANN E WYMORE</creatorcontrib><creatorcontrib>TILO GABLER</creatorcontrib><creatorcontrib>LEONARD SCAROLA</creatorcontrib><creatorcontrib>MARC DEGADY</creatorcontrib><creatorcontrib>BHARAT JANI</creatorcontrib><title>EXTREMELY EFFICIENT POWDER COATING METHOD FOR IMPROVING PROCESS AND PACKAGING</title><description>To provide a production method and a production system of edibles.SOLUTION: A method for forming edibles includes: transporting edibles 15 to a flouring device 120 having a closed chamber; and directing flour in the closed chamber toward to the top of a surface of at least one of edibles when the edibles 15 pass through the closed chamber. The flour circulates in the closed chamber, a blower feeds the flour circulated in the chamber to a nozzle and discharges the flour onto a surface of the edible through the nozzle. Thus, in the flouring device 120, a substantially uniform layer of the flour is formed on a surface of at least one of edibles. After the layer is formed in the flouring device 120, the edible is transported to a treatment station on a downstream side of the flouring device, without positively removing excess flour from a surface of at least one.SELECTED DRAWING: Figure 1
【課題】可食物の製造方法及びシステムを提供すること。【解決手段】可食物１５を密閉チャンバを有する粉付け装置１２０に搬送することと、可食物１５が密閉チャンバを通過するときに、密閉チャンバ内の打ち粉を、可食物の１つ以上の表面上に向けることと、を備える、可食物を形成する方法。打ち粉は、密閉チャンバ内で循環しており、送風機がチャンバ内で循環している打ち粉をのノズルに供給し、ノズルを通して、可食物の表面に打ち粉を放出する。これにより、粉付け装置１２０において、打ち粉の実質的に均一な層が、可食物の少なくとも１つの表面上に形成される。粉付け装置１２０における層の形成後に、可食物は、少なくとも１つの表面から過剰な打ち粉を積極的に除去することなく、粉付け装置の下流の処理ステーションに搬送される。【選択図】図１</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPB1jQgJcvV19YlUcHVz83T2dPULUQjwD3dxDVJw9ncM8fRzV_B1DfHwd1Fw8w9S8PQNCPIPAwkCaWfX4GAFRz8XhQBHZ29Hd6AoDwNrWmJOcSovlOZmUHJzDXH20E0tyI9PLS5ITE7NSy2J9wowMjC0NDA2NzIxdzQmShEAWSEuyg</recordid><startdate>20190314</startdate><enddate>20190314</enddate><creator>ERIC MECRIN</creator><creator>CESAR CARLOS ELEJALDE</creator><creator>ANN E WYMORE</creator><creator>TILO GABLER</creator><creator>LEONARD SCAROLA</creator><creator>MARC DEGADY</creator><creator>BHARAT JANI</creator><scope>EVB</scope></search><sort><creationdate>20190314</creationdate><title>EXTREMELY EFFICIENT POWDER COATING METHOD FOR IMPROVING PROCESS AND PACKAGING</title><author>ERIC MECRIN ; CESAR CARLOS ELEJALDE ; ANN E WYMORE ; TILO GABLER ; LEONARD SCAROLA ; MARC DEGADY ; BHARAT JANI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2019037247A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2019</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ERIC MECRIN</creatorcontrib><creatorcontrib>CESAR CARLOS ELEJALDE</creatorcontrib><creatorcontrib>ANN E WYMORE</creatorcontrib><creatorcontrib>TILO GABLER</creatorcontrib><creatorcontrib>LEONARD SCAROLA</creatorcontrib><creatorcontrib>MARC DEGADY</creatorcontrib><creatorcontrib>BHARAT JANI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ERIC MECRIN</au><au>CESAR CARLOS ELEJALDE</au><au>ANN E WYMORE</au><au>TILO GABLER</au><au>LEONARD SCAROLA</au><au>MARC DEGADY</au><au>BHARAT JANI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EXTREMELY EFFICIENT POWDER COATING METHOD FOR IMPROVING PROCESS AND PACKAGING</title><date>2019-03-14</date><risdate>2019</risdate><abstract>To provide a production method and a production system of edibles.SOLUTION: A method for forming edibles includes: transporting edibles 15 to a flouring device 120 having a closed chamber; and directing flour in the closed chamber toward to the top of a surface of at least one of edibles when the edibles 15 pass through the closed chamber. The flour circulates in the closed chamber, a blower feeds the flour circulated in the chamber to a nozzle and discharges the flour onto a surface of the edible through the nozzle. Thus, in the flouring device 120, a substantially uniform layer of the flour is formed on a surface of at least one of edibles. After the layer is formed in the flouring device 120, the edible is transported to a treatment station on a downstream side of the flouring device, without positively removing excess flour from a surface of at least one.SELECTED DRAWING: Figure 1
【課題】可食物の製造方法及びシステムを提供すること。【解決手段】可食物１５を密閉チャンバを有する粉付け装置１２０に搬送することと、可食物１５が密閉チャンバを通過するときに、密閉チャンバ内の打ち粉を、可食物の１つ以上の表面上に向けることと、を備える、可食物を形成する方法。打ち粉は、密閉チャンバ内で循環しており、送風機がチャンバ内で循環している打ち粉をのノズルに供給し、ノズルを通して、可食物の表面に打ち粉を放出する。これにより、粉付け装置１２０において、打ち粉の実質的に均一な層が、可食物の少なくとも１つの表面上に形成される。粉付け装置１２０における層の形成後に、可食物は、少なくとも１つの表面から過剰な打ち粉を積極的に除去することなく、粉付け装置の下流の処理ステーションに搬送される。【選択図】図１</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | EXTREMELY EFFICIENT POWDER COATING METHOD FOR IMPROVING PROCESS AND PACKAGING |
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