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公开(公告)号：US20070092609A1
公开(公告)日：2007-04-26
申请号：US11258147
申请日：2005-10-26
IPC分类号： B65D81/34
CPC分类号： B65D81/343 , A47J36/022 , B65D81/3453 , B65D2231/027 , B65D2581/3494
摘要： A reheatable container for food items includes an annular body portion having a large, centrally positioned, opening surrounded by a generally planar flange. A generally circular disk covers the opening and is supported by the planar flange. The upper edge structure of the body portion includes a generally planar sealing surface to which a transparent quadrilateral cover film is sealed. The body portion is preferably fabricated from CPET. The food item may be heated in the container at the time of preparation, shipped in the container, stored in the container, and reheated in the container. Removal of the circular disk simultaneously removes the food item from the body portion.
摘要翻译： 用于食品的可再加热容器包括环形主体部分，其具有由大致平面的凸缘包围的大的中心定位的开口。 大致圆形的圆盘覆盖开口并由平面凸缘支撑。 主体部分的上边缘结构包括一个大致平面的密封表面，密封透明四边形覆盖膜。 主体部分优选地由CPET制成。 食品在制备时可以在容器中加热，运送到容器中，储存在容器中，并重新加热到容器中。 圆盘的移除同时从食物部分移除食物。
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公开(公告)号：US06379736B1
公开(公告)日：2002-04-30
申请号：US09412675
申请日：1999-10-05
IPC分类号： A23G900
摘要： Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one sugar source, and at least one fat source, to provide a frozen gelato that can be stored for up to one year and still retain a texture characteristic of freshly-made gelato. The amount of total solids may range between about 45 weight percent and about 60 weight percent. A gelato composition may also include a flavorant, such as, for example, chocolate, candy, coffee, nut, liqueur, or fruit flavor, and/or a gum/stabilizer, such as, for example, pectin.
摘要翻译： 基于乳制品的冰淇淋是意大利冷冻甜点，具有光滑，柔软，丝滑的质地，通常比冰淇淋更美味。 凝胶组合物包括一定量的总固体，包括至少一种乳固体来源，至少一种糖源和至少一种脂肪源，以提供可以储存长达一年并仍然保留的冷冻凝胶 新鲜冰淇淋的质地特征。 总固体的量可以在约45重量％至约60重量％之间。 冰淇淋组合物还可以包括调味剂，例如巧克力，糖果，咖啡，坚果，利口酒或水果香料，和/或胶/稳定剂，例如果胶。
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公开(公告)号：US06969534B2
公开(公告)日：2005-11-29
申请号：US10098348
申请日：2002-03-18
摘要： A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The topical addition is preferably an encapsulated topical addition in which a water soluble ingredient other than salt is encapsulated in an encapsulation material. To impart sweet taste characteristics to the frozen French fried potato product, the topical addition is an encapsulated sugar. The resulting frozen French fried potato product is constituted by potato pieces that have been fried and frozen, with the topical addition such as encapsulated sugar applied to the outer surface of the frozen French fried potato pieces.
摘要翻译： 通过生产具有所需形状的马铃薯块，炸马铃薯片，冷冻马铃薯块，并将局部添加剂用于冷冻的马铃薯片，制成具有独特味道特征的冷冻法国油炸马铃薯产品。 局部添加优选是包封的外用添加剂，其中除盐以外的水溶性成分包封在包封材料中。 为了赋予冷冻的法国油炸马铃薯产品甜味特征，局部添加是包封的糖。 所得的冷冻法国油炸马铃薯产品由已经油炸和冷冻的马铃薯块构成，局部添加如包封的糖被施加到冷冻的法国油炸马铃薯片的外表面。
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4.发明授权Colored and/or flavored frozen french fried potato product and method of making 有权彩色和/或调味冷冻法国油炸马铃薯产品和制作方法公开(公告)号：US06855355B2
公开(公告)日：2005-02-15
申请号：US10099756
申请日：2002-03-18
摘要： A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate. The potato pieces can be formed potato pieces produced by, for example, extruding a potato mixture in which is incorporated the food grade color. Alternatively, the potato pieces can be immersed in a batter solution containing the food grade color. The potato pieces can also be provided with flavoring characteristics by adding flavoring agents to the potato mixture or the batter solution.
摘要翻译： 马铃薯产品通过添加选自单独或组合的食品级颜色，包括具有独特颜色特征的马铃薯片; 黄嘌呤，单偶氮，吡唑啉酮，三苯基甲烷或靛黄色化合物或黄原胶，单偶氮，吡唑啉酮，三苯甲烷和靛蓝色化合物的铝盐延伸在氧化铝水合物的底物上。 马铃薯块可以形成通过例如挤出其中加入食品级颜色的马铃薯混合物制成的马铃薯块。 或者，马铃薯块可以浸入含有食品级颜色的面糊溶液中。 马铃薯片也可以通过向马铃薯混合物或面糊溶液中加入调味剂而具有调味特性。
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