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289 条记录 (耗时 0.016 秒)

    Soluble soy protein with superior functional properties
    92.
    发明公开
    Soluble soy protein with superior functional properties 审中-公开
    LöslichesSojaprotein mitüberlegenenfunktionellen Eigenschaften

    公开(公告)号：EP1512328A1

    公开(公告)日：2005-03-09

    申请号：EP04255312.3

    申请日：2004-09-02

    申请人： Kraft Foods Holdings, Inc.

    发明人： Gao, Song ,  Smyth, Douglas A. ,  Chen, Wen-Shern

    IPC分类号： A23J3/16 ,  A23J3/34 ,  A23L1/305 ,  A23L1/24 ,  A23L2/66

    CPC分类号： A23J3/346 ,  A23J3/16 ,  A23L2/66 ,  A23L27/60 ,  A23L33/18 ,  A23L33/185

    摘要： The present invention utilizes a novel enzyme cocktail comprising a fungal protease enzyme or a mixture of fungal protease enzymes having both endo and exo-peptidase activities to hydrolyze soy proteins while substantially avoiding free amino acids and low-molecular weight peptides which impart a bitter or undesirable flavor to the hydrolysate. The hydrolysate, and more preferably the soluble soy protein contained therein, is used in a food product such as, for example, high protein content beverages, sports beverages, balanced nutritional beverages, fruit juice mixes, health/nutrition bars, salad dressings, meat products, snacks, desserts, confectionaries, nutritional supplements, and the like. The soy protein hydrolysate, and more preferably the soluble soy protein contained therein, according to the present invention is particularly useful when the required dose is as high as about 2.5 to about 6.5 grams of soy protein per normal serving of a food product.

    摘要翻译： 本发明利用包含真菌蛋白酶或具有内肽和外肽酶活性的真菌蛋白酶的混合物的新型酶混合物来水解大豆蛋白，同时基本上避免游离氨基酸和赋予苦味或不期望的游离氨基酸的低分子量肽 对水解产物的味道。 水解物，更优选其中所含的可溶性大豆蛋白，用于食品中，例如高蛋白质饮料，运动饮料，平衡营养饮料，果汁混合物，健康/营养棒，色拉调味品，肉类 产品，小吃，甜点，糖果，营养补充剂等。 根据本发明，大豆蛋白水解产物，更优选其中所含的可溶性大豆蛋白，当所需剂量高达约2.5至约6.5克大豆蛋白质/正常食品时，特别有用。

    Susceptor tray and microwavable dough products
    93.
    发明公开
    Susceptor tray and microwavable dough products 审中-公开
    Mikrowellenschale bedeckt mit einem SuszeptorfürTeigprodukten

    公开(公告)号：EP1479619A2

    公开(公告)日：2004-11-24

    申请号：EP04253024.6

    申请日：2004-05-21

    申请人： Kraft Foods Holdings, Inc.

    发明人： Cogley, Paul A. ,  Petrofsky, Keith E. ,  Greiner, Steven P. ,  Tangprasertchai, Uraiwan ,  Hewitt, Amy L.

    IPC分类号： B65D81/34

    CPC分类号： B65D77/0433 ,  B65D81/3453 ,  B65D2205/02 ,  B65D2581/3406 ,  B65D2581/346 ,  B65D2581/3498

    摘要： A susceptor tray (21) has a susceptor surface (28) of a platform positioned above a downwardly extending portion (32) that has sidewall functions and that traps heated vapor within an open surface defined by the susceptor tray. A kit of the susceptor tray and a dough-containing food product (22) has a storage mode which permits the food product to be stored within the open volume and out of contact with the susceptor surface. The extending portion (32) preferably includes apertures (36) to permit controlled dissipation of heated vapor from out of the open volume during cooking within a microwave oven.

    摘要翻译： 基座托盘（21）具有位于具有侧壁功能的向下延伸部分（32）上方的平台的基座表面（28），并且将加热的蒸汽捕获在由基座托盘限定的开放表面内。 基座托盘和含面团的食品（22）的套件具有允许食品储存在开放容积内并与基座表面不接触的储存模式。 延伸部分（32）优选地包括孔（36），以允许在微波炉内烹饪期间将加热的蒸气从开放体积中控制消散。

    Process for preparing intermediate moisture vegetables
    95.
    发明公开
    Process for preparing intermediate moisture vegetables 有权
    Verfahren zur Herstellung von halbfeuchtemGemüse

    公开(公告)号：EP1442662A1

    公开(公告)日：2004-08-04

    申请号：EP04250520.6

    申请日：2004-01-30

    申请人： Kraft Foods Holdings, Inc.

    发明人： Loh, Jimbay P ,  Hong, Yeong-Ching Albert ,  Nayyar, Dalip ,  Apel, Lisa Jane

    IPC分类号： A23B7/02 ,  A23B7/154 ,  A23B7/157

    CPC分类号： A23B7/154 ,  A23B7/02 ,  A23B7/157

    摘要： Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.

    摘要翻译： 提供了制备中等水分蔬菜的方法。 在一个实施方案中，本发明涉及一种制备中间水分蔬菜的方法，所述方法包括（1）将蔬菜预干燥至少于约5％的水分含量，（2）施用低粘度的输液混合物，其包含水，多元 酒精和盐到预先干燥的蔬菜中，（3）使预干燥的蔬菜和输液混合物平衡至少约30分钟以提供中间水分蔬菜，和（4）包装中间水分蔬菜; 其中输注混合物基本上不含糖或糖。 煮熟时，这些中等水分蔬菜的外观，质地和味道类似于高品质的单独快速冷冻蔬菜。

    Process for producing flavored cheese without curing
    96.
    发明公开
    Process for producing flavored cheese without curing 审中-公开
    一种制备风味的干酪成熟的过程不

    公开(公告)号：EP1356737A3

    公开(公告)日：2004-02-04

    申请号：EP03252603.0

    申请日：2003-04-24

    申请人： Kraft Foods Holdings, Inc.

    发明人： Moran, James, W ,  Hyde, Michael, A ,  Havlik, Steven

    IPC分类号： A23C19/028 ,  A23C19/032 ,  A23L1/23

    CPC分类号： A23C19/086 ,  A23C19/0285 ,  A23C19/032 ,  A23L27/25

    摘要： A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfury-cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese. Preferably the flavor components are prepared by fermenting a milk concentrate obtained by ultrafiltration.

    Method for preparing solid milk product
    97.
    发明公开
    Method for preparing solid milk product 有权
    一种用于制备固体乳产品的方法

    公开(公告)号：EP1312265A3

    公开(公告)日：2004-02-04

    申请号：EP02257856.1

    申请日：2002-11-14

    申请人： Kraft Foods Holdings, Inc.

    发明人： Smith, Gary, Francis ,  Hansen, Timothy, Shaun ,  Menaker, Todd, Jay

    IPC分类号： A23C9/15 ,  A23C20/00 ,  A23L1/164

    CPC分类号： A23C20/00 ,  A23C9/1504 ,  A23C9/1512 ,  A23C2210/30 ,  A23L7/126

    摘要： The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk 10 product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared.

    Apparatus for manufacturing and filling flexible packages having slide fasteners
    100.
    发明公开
    Apparatus for manufacturing and filling flexible packages having slide fasteners 审中-公开
    一种用于制造和填充拉链的箱

    公开(公告)号：EP1348535A2

    公开(公告)日：2003-10-01

    申请号：EP03251589.2

    申请日：2003-03-14

    申请人： Kraft Foods Holdings, Inc.

    发明人： Kinigakis, Panagiotis ,  Rivero, Orestes ,  Pokusa, Kenneth

    IPC分类号： B31B19/90 ,  B65D33/25

    CPC分类号： B65B61/188 ,  B65B9/08 ,  B65D33/2591

    摘要： Horizontal form fill seal apparatus (300) for making flexible packages with slide fasteners (30) is provided. A fastener track (26, 28) is applied in-line with a plastic web (306) and is bonded thereto at the same time that a peel seal is formed. All package components are brought together for filling through the slide fasteners.

    摘要翻译： 用于制造柔性包装与拉链（30），水平形式填充密封装置（300）被提供。 紧固件轨道（26，28）被施加在线路与塑料薄片（306），并在同一时间被结合到其上做了剥离密封件被形成。 所有包的部件，用于通过拉链填充汇聚。