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1.发明申请公开(公告)号：US20140311098A1
公开(公告)日：2014-10-23
申请号：US14241220
申请日：2012-09-05
IPC分类号： A23C19/097 , B65B25/00
CPC分类号： A23C19/097 , B65B25/001 , B65D81/24 , B65D85/26
摘要： The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products.
摘要翻译： 本发明涉及包装材料及其在保质期延伸和产品质量改进中的用途。
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公开(公告)号：US09242789B2
公开(公告)日：2016-01-26
申请号：US12682657
申请日：2008-10-12
申请人： Marnix Van Gurp , Corstiaan Johannes Hooft , Josien Krijgsman , Alexander Antonius Marie Stroeks
发明人： Marnix Van Gurp , Corstiaan Johannes Hooft , Josien Krijgsman , Alexander Antonius Marie Stroeks
CPC分类号： A23C19/14 , A23C19/0688 , A23C19/166 , B65B25/06 , B65D85/70 , B65D85/76 , Y10T428/1397
摘要： The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.
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公开(公告)号：US20100297311A1
公开(公告)日：2010-11-25
申请号：US12682657
申请日：2008-10-12
申请人： Marnix Van Gurp , Corstiaan Johannes Hooft , Josien Krijgsman , Alexander Antonius Marie Stroeks
发明人： Marnix Van Gurp , Corstiaan Johannes Hooft , Josien Krijgsman , Alexander Antonius Marie Stroeks
IPC分类号： A23C19/16 , A23L3/3463 , A23C19/068 , B65D90/02
CPC分类号： A23C19/14 , A23C19/0688 , A23C19/166 , B65B25/06 , B65D85/70 , B65D85/76 , Y10T428/1397
摘要： The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.
摘要翻译： 本发明涉及一种制备薄片熟化干酪的方法，该方法包括（i）在浇注后将干酪引入含有用于接收干酪的开口的干酪熟化包装，（ii）封闭包装，和（iii）熟化干酪，其中 干酪老化包装包括热塑性整体膜，封闭的干酪熟化包装在10℃和85％相对湿度下的水蒸汽透过率至少为10g / m 2/24小时，氧气渗透率为 在10℃和85％相对湿度下，最大100cm 3 / m 2/24小时/ atm。
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公开(公告)号：US20120052166A1
公开(公告)日：2012-03-01
申请号：US13201921
申请日：2010-02-16
申请人： Corstiaan Johannes Hooft , Ferdinand Theodorus Jozef Van Rijn , Jacobus Stark , Albert-Jon Vis , Josien Krijgsman
发明人： Corstiaan Johannes Hooft , Ferdinand Theodorus Jozef Van Rijn , Jacobus Stark , Albert-Jon Vis , Josien Krijgsman
CPC分类号： A23C19/166 , A23C19/10 , B65D65/42 , B65D81/2023 , B65D81/28 , B65D85/76
摘要： The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.
摘要翻译： 本发明涉及一种制备薄片熟化干酪的方法，其包括（i）将酸奶干酪引入含有用于接收干酪的开口的干酪成熟包装中，（ii）封闭包装，和（iii）熟化干酪，其特征在于： 干酪熟化包装包括涂覆有包含结合剂和至少一种抗微生物化合物的抗微生物组合物的热塑性薄膜，由此（a）所述粘合剂在其成熟期间从奶酪释放出的水中膨胀，软化或溶解 ，（b）抗微生物组合物成为水分相的一部分，其由于成熟而在外部干酪表面和包装之间存在，（c）抗微生物化合物能够在水相中迁移，和（d）抗微生物化合物 被转移到外部奶酪表面。
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公开(公告)号：US09192175B2
公开(公告)日：2015-11-24
申请号：US13201921
申请日：2010-02-16
申请人： Corstiaan Johannes Hooft , Ferdinand Theodorus Jozef Van Rijn , Jacobus Stark , Albert-Jon Vis , Josien Krijgsman
发明人： Corstiaan Johannes Hooft , Ferdinand Theodorus Jozef Van Rijn , Jacobus Stark , Albert-Jon Vis , Josien Krijgsman
CPC分类号： A23C19/166 , A23C19/10 , B65D65/42 , B65D81/2023 , B65D81/28 , B65D85/76
摘要： The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.
摘要翻译： 本发明涉及一种制备薄片熟化干酪的方法，其包括（i）将酸奶干酪引入含有用于接收干酪的开口的干酪成熟包装中，（ii）封闭包装，和（iii）熟化干酪，其特征在于： 干酪熟化包装包括涂覆有包含结合剂和至少一种抗微生物化合物的抗微生物组合物的热塑性薄膜，由此（a）所述粘合剂在其成熟期间从奶酪释放出的水中膨胀，软化或溶解 ，（b）抗微生物组合物成为水分相的一部分，其由于成熟而在外部干酪表面和包装之间存在，（c）抗微生物化合物能够在水相中迁移，和（d）抗微生物化合物 被转移到外部奶酪表面。
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