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318 条记录 (耗时 0.029 秒)

    Resealable Food Container
    41.
    发明公开
    Resealable Food Container 审中-公开
    Wieder abdichtbarerLebensmittelbehälter

    公开(公告)号：EP2298666A2

    公开(公告)日：2011-03-23

    申请号：EP10181886.2

    申请日：2004-04-16

    申请人： Kraft Foods Global Brands LLC

    发明人： Sierra-Gomez, Gladys Odette ,  Peters, Eva Marie ,  Stiener, Joseph ,  Flynn, Charles Francis IV ,  Mandle, James Spencer

    IPC分类号： B65D75/58 ,  B65D77/00

    CPC分类号： B65D75/5838 ,  B65D77/003 ,  B65D2101/00 ,  B65D2585/363

    摘要： A polygonal shaped food container (10) comprising a frame (30) defining the polygonal shape of the container (10) which contains the food product; a wrapper (11) surrounding said frame (30), said wrapper (11) forming a top (12) of the container (10); said top (12) having an access opening (18) so as to provide hand access to food contents of the container (10); a sealing layer (20), adhesively sealed to said top (12) around said opening (18), said sealing layer (20) being releasable and reclosable against said top (12) to seal said access opening (18) when said sealing layer (20) is moved back to a flat position on said top (12); and a tamper-evident structure (42).

    摘要翻译： 一种多边形食品容器（10），包括限定容纳食品的容器（10）的多边形形状的框架（30）; 围绕所述框架（30）的包装纸（11），所述包装纸（11）形成所述容器（10）的顶部（12）; 所述顶部（12）具有进入开口（18），以便提供对所述容器（10）的食物内容物的手进入; 密封层（20），其围绕所述开口（18）粘合地密封到所述顶部（12），所述密封层（20）可释放并可抵靠所述顶部（12）封闭，以在所述密封层 （20）移回所述顶部（12）上的平坦位置; 和显窃启结构（42）。

    Cream cheese and method of manufacture
    43.
    发明公开
    Cream cheese and method of manufacture 有权
    Frischkäseund Herstellungsverfahren

    公开(公告)号：EP2269466A2

    公开(公告)日：2011-01-05

    申请号：EP10167482.8

    申请日：2010-06-28

    申请人： Kraft Foods Global Brands LLC

    发明人： Wolfschoon-Pombo, Alan Frederick ,  Eyselee, Hendrik ,  Martinez, Antonio Fernandez ,  Douglas, Neil Griffith

    IPC分类号： A23C13/16 ,  A23C19/028 ,  A23C19/045 ,  A23C19/082

    CPC分类号： A23C19/082 ,  A23C13/16 ,  A23C19/045 ,  A23C2210/202

    摘要： A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet ( i . e ., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%.

    摘要翻译： 一种制备具有增强的奶油质地的高脂奶油干酪产品的方法。 乳源和任选的脂肪源可以组合形成具有约7％或更低的第一脂肪水平的标准化乳基质，然后用​​细菌起始培养物接种并发酵。 发酵后，可以提供任选的pH调节步骤，并且可以通过添加甜味（即未发酵的）混合物来调节pH。 然后将发酵乳基质进行超滤，并且超滤浓缩物具有比第一脂肪水平更高的第二脂肪水平和高达约20％的超滤浓缩物。 超滤浓缩物与脂肪含量大于约20％的酸奶油组合，然后将合并的混合物加热，均化并包装，得到脂肪含量大于约20％的高脂奶油干酪产品。

    Method for reducing surface oil, on encapsulated material
    44.
    发明公开
    Method for reducing surface oil, on encapsulated material 审中-公开
    材质的维尔法尔森（Verfahren zur Reduzierung vonÖlan derOberflächevon verkapseltem）材料

    公开(公告)号：EP2260720A1

    公开(公告)日：2010-12-15

    申请号：EP10251026.0

    申请日：2010-06-02

    申请人： Kraft Foods Global Brands LLC

    发明人： Akashe, Ahmad ,  Gaonkar, Anikumar Ganapati ,  Lawrence, Les ,  Lopez, Amado R. ,  Meibach, Ronald L.

    IPC分类号： A23L1/00 ,  A23L1/015 ,  A61K9/48

    CPC分类号： A23L5/276 ,  A23P10/35

    摘要： A method is provided for removing surface oil from a surface of an encapsulated material without using any type of solvent. The method includes contacting an encapsulated material having a moisture content of about 1 to about 60 weight percent with at least about 5 weight percent of an oil removing material for an amount of time effective for reducing surface oil on the encapsulated material by at least about 80%. In an important aspect of the application, the oil removing material is SiO 2 .

    摘要翻译： 提供了一种用于从包封材料的表面除去表面油而不使用任何类型的溶剂的方法。 该方法包括使水分含量为约1至约60重量％的包封材料与至少约5重量％的除油材料接触一段时间，以有效地将包封的材料上的表面油减少至少约80 ％。 在本申请的重要方面，除油材料是SiO 2。

    Method and apparatus for continuous processing of whole muscle meat products
    48.
    发明公开
    Method and apparatus for continuous processing of whole muscle meat products 审中-公开
    用于整个肌肉肉制品连续处理方法和装置

    公开(公告)号：EP2189068A2

    公开(公告)日：2010-05-26

    申请号：EP09252593.0

    申请日：2009-11-11

    申请人： Kraft Foods Global Brands LLC

    发明人： Cabrales, Lynda ,  MacBride, Maurine Anne ,  Thuerk, Jeremy Alan ,  Morin, Paul Gerard ,  Rivero, Orestes (Deceased)

    IPC分类号： A23L1/317 ,  A23L1/318

    CPC分类号： A22C5/00 ,  A23L13/03 ,  A23L13/65 ,  A23L13/67 ,  A23P30/10

    摘要： A continuous method and system for processing whole muscle meat employs a mixer housing (20) having a pair of parallel rotating shafts (19) located therein. The parallel rotating shafts have a plurality of mixing elements (18) thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces.

    摘要翻译： 用于处理全肌肉的连续方法和系统采用具有位于其中一对平行的旋转轴（19）的混合器壳体（20）。 平行旋转轴具有混合元件（18）在其上，：如截头圆锥形元件，阻挡元件，或椭圆形元件的复数。 混合器壳体具有输入端以接收所述肉的成分，颜色：如肉片，盐溶液，水，防腐剂和其它添加剂：如香料。 混合器壳体对输出，所有这一切都被分离从输入，搜索，DASS管芯输出排出整个肌肉肉产品的距离。 作为成分，包括从输入肉移动到沿着轴的输出，所述混合元件的工作肉与其它成分，从而增加成分掺入包含盐溶液到整个肌肉肉块的扩散。

    Food package for segregating ingredients of a multi-component food product
    49.
    发明公开
    Food package for segregating ingredients of a multi-component food product 审中-公开
    用于分离多组分食品成分的食品包装

    公开(公告)号：EP2186747A1

    公开(公告)日：2010-05-19

    申请号：EP09252620.1

    申请日：2009-11-16

    申请人： Kraft Foods Global Brands LLC

    发明人： Feldmier, Daniel R ,  Poei, Metty ,  Lamp, Mary Amanda ,  Lawless, Brian Patrick ,  Smith, David J ,  Dickinson, Edward L ,  Coppola, Patsy Edward ,  Guerrera, Stephen K ,  Andrews, Robert Reid

    IPC分类号： B65D77/02 ,  B65D81/32 ,  B65D81/34

    CPC分类号： B65D81/3272 ,  B65D81/3244 ,  B65D81/3453 ,  B65D2581/3428 ,  B65D2581/3466 ,  B65D2581/3472 ,  B65D2581/3494

    摘要： A food package for segregating ingredients of a multi-component food product, such as the multiple components of a sandwich, the package comprising an outer container to house a first food component and at least one flexible envelope or barrier film layer that encloses at least one intermediate food component allowing for separation of the intermediate food component during extended periods of storage and prior to opening the product. A method for opening the package comprises applying a pulling force to an externally located protruding end portion of the envelope, such that the envelope peels apart and separates into ruptured layers that are pulled out of the food product and out of the outer container by the continual pulling force from the protruding end portion. Another method for opening comprises heating the container such that the barrier film layer ruptures upon heating, thus providing for components of the food product to combine.

    摘要翻译： 一种用于分离多组分食品的成分例如三明治的多个成分的食品包装，所述包装包括用于容纳第一食品成分的外部容器和至少一个柔性包封或阻隔薄膜层，所述柔性包封或阻隔薄膜层包围至少一个 中间食物组分允许在延长储存期间和打开产品之前分离中间食物组分。 一种用于打开包装的方法包括向外壳的位于外部的突出端部施加拉力，使得外壳剥离并分离成破裂的层，所述破裂的层从食品中拉出并且通过连续的 从突出端部拉力。 另一种打开方法包括加热容器，使得阻挡膜层在加热时破裂，从而提供食品组分的组合。