公开(公告)号：WO1997046459A1

公开(公告)日：1997-12-11

申请号：PCT/US1997009442

申请日：1997-06-03

Applicant: KRAFT FOODS, INC. ,  ARKINS, Thomas, D. ,  ALBAUM, Gary, J.

Inventor： KRAFT FOODS, INC.

IPC: B65D30/08

CPC classification number: B32B15/08 ,  B32B3/266 ,  B32B7/12 ,  B32B27/08 ,  B32B27/36 ,  B32B2323/04 ,  B32B2367/00 ,  B32B2439/70 ,  B65D75/008 ,  B65D75/58 ,  B65D2231/02

Abstract: The invention relates to pouch or bag-shaped beverage containers (1) having an opening system which is pierced by a straw to access the beverage. The container includes a wall (14) which is a multilayer laminate which from the outside to the inside includes polyester film (3), printing ink (4), adhesive (5), foil (6), adhesive (7) and polyethylene film (8). In order to facilitate piercing of wall (14) by a straw, a portion of the outer polyester film is removed at an area (2) which is intended to be pierced by a straw as is known in the art. To further facilitate piercing of wall (14) an area of delamination (9) is created opposite area (2) between foil layer (6) and the polyethylene film (8). Area of delamination (9) is created by vaporizing adhesive layer (7) by means of laser radiant energy which is transmitted through the polyethylene film (8) and absorbed by adhesive layer (7).

Abstract translation: 本发明涉及具有开口系统的袋或袋状饮料容器（1），该开口系统由吸管刺穿以进入饮料。 容器包括壁（14），其是从外部到内部的多层层压体，包括聚酯膜（3），印刷油墨（4），粘合剂（5），箔（6），粘合剂（7）和聚乙烯膜 （8）。 为了便于通过吸管对壁（14）进行刺穿，如在本领域中已知的那样，外部聚酯薄膜的一部分在想要被吸管刺穿的区域（2）处被去除。 为了进一步促进壁（14）的刺穿，在箔层（6）和聚乙烯膜（8）之间产生相对的区域（2）的分层区域（9）。 通过透过聚乙烯薄膜（8）并被粘合剂层（7）吸收的激光辐射能使气溶胶层（7）产生分层面（9）。

公开(公告)号：WO1996033620A1

公开(公告)日：1996-10-31

申请号：PCT/US1996003682

申请日：1996-03-18

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MEHNERT, David, Webb ,  PRINCE, Steven, Richard

IPC: A23C19/084

CPC classification number: A23C19/093 ,  A23C19/082 ,  A23C19/0904 ,  A23C2250/25

Abstract: Process cheese products which are reduced in calories and fat are produced by combining high moisture, low fat skim cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as a sucrose polyester.

Abstract translation: 减少热量和脂肪的加工奶酪产品通过将高水分，低脂肪脱脂奶酪与不可吸收的不可消化的脂肪物质相结合，并且净热效率低于奶油，动物脂肪或植物脂肪 。 合适的脂肪物质是多元醇多酯，例如蔗糖聚酯。

公开(公告)号：WO1995028848A1

公开(公告)日：1995-11-02

申请号：PCT/US1995003650

申请日：1995-03-22

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MILLER, Mark, Stuart ,  BULIGA, Gregory, Samuel ,  MEIBACH, Ronald, Louis

IPC: A23D07/00

CPC classification number: A23D7/013 ,  A23D7/015 ,  A23D7/05 ,  A23L27/60

Abstract: In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method inlcudes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5 % of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.

Abstract translation: 在本发明的一个方面，提供了一种用于制造含有食用脂肪的产品的方法，该产品是一种油包水乳液，其中分散有水包油乳液的离散液滴。 该方法包括在油相为液体的温度下提供水包油乳液的步骤。 在油相为液体的温度下提供单独的油包水乳液。 将油包水乳液冷却至至少约5％的油相结晶的温度。 将水包油乳液与油包水乳液组合，并将混合的乳液立即在搅拌下冷却，使得油包水乳液的油相基本上结晶以截留油分离的液滴 水乳液。

公开(公告)号：WO1998023487A1

公开(公告)日：1998-06-04

申请号：PCT/GB1997003242

申请日：1997-11-26

Applicant: KRAFT FOODS, INC. ,  MOLINS PLC ,  SEAWARD, David, Robert ,  WHITLOCK, Peter, John ,  MARTIN, Simon ,  BAILEY, Thomas, William ,  MESSING, Julian, Gregory

Inventor： KRAFT FOODS, INC. ,  MOLINS PLC

IPC: B65B43/52

CPC classification number: B65B43/465 ,  B65B43/30 ,  B65B43/52

Abstract: The invention provides a method of and apparatus for handling objects, such as flattened bags (4') on a packaging line. An open topped container (3; 401) is carried at the top of a flanged member (9) carried by a carriage (6) which is moved by an endless chain (2) at a constant speed along a first path in a conveying direction (A) through a loading station. The container (3; 401) comprises two halves (24, 25) which are separated as the container (3; 401) moves through the loading station in order to allow a flattened bag (4'), which moves faster than the endless chain (2) along a second path which converges with the first path, to enter the container (3; 401) and the slow down to the same speed as the endless chain (2). The two halves (24, 25) then close thereby trapping the bottom seal (63) of the bag between the opposed portions (24d, 25d; 201, 202) at the bottom of the container (3; 401). Plenum chambers (47, 48) in the base of the container (3; 401) can be evacuated, as the container (3; 401) and bag (4') travel on, so as to effect evacuation of chamber which surrounds the bottom part of flattened bag (4') and is formed by the bottom walls (24d, 25d; 201, 202), the side walls (24a to 24c, 25a to 25c), and two stationary members (61, 62; 421, 422) under which the container (3; 401) is caused to pass causing the flattened bag (4') to open and conform closely to the interior of the container (3; 401).

Abstract translation: 本发明提供了一种处理物品的方法和设备，例如包装线上的扁平袋（4'）。 开放的顶部容器（3; 401）被承载在由托架（6）承载的凸缘构件（9）的顶部，托架（6）以一定速度沿环形链条（2）沿输送方向沿着第一路径移动 （A）通过装货站。 容器（3; 401）包括两个半部（24,25），两个半部分（24,25）随着容器（3; 401）移动通过装载站而被分离，以便允许比环形链更快地移动的平坦的袋（4'） （2）沿着与第一路径收敛的第二路径进入容器（3; 401）并且减速到与环形链（2）相同的速度。 两个半部（24,25）然后关闭，从而将袋的底部密封（63）捕获在容器（3; 401）底部的相对部分（24d，25d; 201,202）之间。 当容器（3; 401）和袋（4'）行进时，容器（3; 401）的基部中的全腔室（47,48）可被抽真空，以便实现围绕底部 由平底袋（4'）的一部分由底壁（24d，25d; 201,202），侧壁（24a至24c，25a​​至25c）和两个固定构件（61,62; 421,422）形成 ），使容器（3; 401）通过，使得扁平的袋（4'）打开并且紧密地与容器（3; 401）的内部紧密接合。

公开(公告)号：WO1996039049A1

公开(公告)日：1996-12-12

申请号：PCT/US1996007013

申请日：1996-05-31

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MILLER, Mark, Stuart ,  SURBER, Kevin, James

IPC: A23L01/24

CPC classification number: A23L33/26 ,  A23L27/60

Abstract: A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.

Abstract translation: 提供了一种制备稳定的低热量乳液型敷料的方法，其中甘油三酯油全部或部分用可食用的全部或部分不易消化的低热量多元醇脂肪酸聚酯代替。 在增稠的胶溶液中制备含有至少一部分多元醇脂肪酸聚酯，优选蔗糖脂肪酸聚酯的预乳液。 然后将预乳液与剩余的成分组合。 可以制备稳定的蛋黄酱型产品，其含有约40至60重量％的多元醇脂肪酸聚酯。 通过掺入淀粉，可以制备含有约12至50重量％的多元醇脂肪酸聚酯的粘性色拉调味品。 蛋黄酱类产品可用作含有约12至50重量％多元醇脂肪酸聚酯的可倾斜沙拉酱的基料。

公开(公告)号：WO1995028847A1

公开(公告)日：1995-11-02

申请号：PCT/US1995003559

申请日：1995-03-21

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MILLER, Mark, Stuart

IPC: A23D07/00

CPC classification number: A23D7/015 ,  A23D7/013

Abstract: It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.

Abstract translation: 本发明的目的是提供包含液体和难消化的多元醇脂肪酸聚酯的可食用的含脂肪产品，其产品的特征在于具有良好的热稳定性，口服反应和储存温度循环稳定性。

公开(公告)号：WO1998023439A1

公开(公告)日：1998-06-04

申请号：PCT/GB1997003234

申请日：1997-11-26

Applicant: KRAFT FOODS, INC. ,  MOLINS PLC ,  SEAWARD, David, Robert ,  CAHILL, Michael, John

Inventor： KRAFT FOODS, INC. ,  MOLINS PLC

IPC: B31B19/74

CPC classification number: B31B70/00 ,  B31B70/006 ,  B31B70/144 ,  B31B70/642 ,  B31B70/649 ,  B31B2155/00 ,  B31B2160/10

Abstract: A method is disclosed of forming a bag having a bottom seal from a web of sealable sheet material which is formed into a tube (12) by sealing opposite longitudinal edge portions of the sheet material one to another. The method comprises feeding the tube (12) in flattened form further along a feed path to a severing station (10), severing the flattened tube (12) in passage through the severing station (10) into individual flattened bag lengths (36) by passage between a rotary knife (26) and a counter blade (26'), feeding the individual flattened bag lengths (36) longitudinally along the feed path to a sealing station (11), and applying pressure, and possibly also heat, to opposite faces of an end portion of each flattened bag length (36) as it passes through the sealing station (11) by means of blocks (31) for a predetermined time which is longer than the period between severing that bag length (36) from the flattened tube (12) and severing the next bag length (36) from the flattened tube (12) while continuing to feed the flattened bag length (36) longitudinally along the feed path thereby to form a bottom seal (41) for the bag. Preferably the flattened tube (12) is formed with gussets (14, 15). The blocks (31) can be heated if the web is made of a heat sealable material. The heater bars (38, 39) for the gussets (14, 15) can be mounted on a different, more lightly spring loaded, mounting block from that for the heater bar (37) which forms the transverse bottom seal (41). By using rollers (24, 25) and making blocks (31) move slightly faster than the speed of the flattened tube (12) prior to severance of the bag length (36) it can be ensured that the bag lengths (36) are positively severed from the flattened tube (12) despite possible wear of, or damage to, the cutter blades (26, 26'). Registration of the printing on the web (12) so that the blocks (31) contact the web (12) in appropriate position to form the bottom seal (41) can be achieved, when the desired registration is disturbed, by temporarily varying the feed speed of the web (12) with respect to the speed of rotation of the rotary knife (26) so as to vary temporarily the lengths of the bag lengths (36) severed from the tube (12) until the desired registration is re-established.

Abstract translation: 公开了一种从可密封片材的网状物形成具有底部密封的袋子的方法，该袋子通过将片材的相对的纵向边缘部分彼此密封而形成为管（12）。 该方法包括将管子（12）进一步沿进给路径进给到切割站（10），通过切断站（10）将扁平管（12）切断成单个扁平的袋子长度（36），通过 在旋转刀（26）和反向叶片（26'）之间的通道，将各个扁平的袋长度（36）沿着进料路径纵向供给到密封站（11），并且将压力也可能加热到相对的 每个扁平袋长度（36）的端部的表面当其通过块（31）通过密封站（11）预定时间长于比从该隔板（31）切断的袋长度（36） 扁平管（12），并且从扁平管（12）切断下一个袋子长度（36），同时沿着进给路径纵向地供给扁平袋长度（36），从而形成袋的底部密封件（41）。 优选地，扁平管（12）形成有角撑板（14,15）。 如果幅材由可热封材料制成，则可以加热块体（31）。 用于角撑板（14,15）的加热棒（38,39）可以安装在与形成横向底部密封件（41）的加热器杆（37）的不同的，更轻的弹簧加载的安装块上。 通过使用滚子（24,25）和制袋（31）在分离袋长度（36）之前，比扁平管（12）的速度略微移动，可以确保袋长度（36）是正的 尽管切割刀片（26,26'）可能磨损或损坏，但从扁平管（12）切断。 在纸幅（12）上进行印刷的登记，以便当期望的配准受到干扰时，可以通过暂时改变进给量来实现块（31）在合适的位置与纸幅（12）接触以形成底部密封件（41） 相对于旋转刀（26）的旋转速度的幅材（12）的速度，以便临时改变从管（12）切断的袋长度（36）的长度，直到重新建立所需的注册 。

公开(公告)号：WO1998012110A1

公开(公告)日：1998-03-26

申请号：PCT/GB1997002397

申请日：1997-09-05

Applicant: KRAFT FOODS, INC. ,  MOLINS PLC ,  SEAWARD, David, Robert ,  CAHILL, Michael, John ,  HINKLEY, Adrian, Mark ,  MITCHELL, Roderick, Leslie ,  BAILEY, Thomas, William

Inventor： KRAFT FOODS, INC. ,  MOLINS PLC

IPC: B65B31/06

CPC classification number: B65B31/06 ,  H04M1/725

Abstract: An apparatus and method are disclosed for evacuating and sealing a bag (133) made of a sealable material and containing a charge (134) of a comminuted or other flowable product, such as roasted and ground coffee. The bag (133) is positioned with its open upper end around a sleeve (12) through which a hollow probe (14) can be extended. A pair of upper jaw members (UJ) close to form an outer temporary seal about an upper region of the bag above an intermediate region of the bag which is also above the level of the surface of the charge (134) in the bag (133) where a permanet seal is to be formed. A pair of lower jaw members (LJ) close to form an inner temporary seal about a lower region of the bag below the upper and intermediate regions and above the surface of the charge (134) in the bag (133). With the probe (14) extended through the sleeve (12) into the bag (133), the bag (133) is evacuated through the probe (14). After evacuation is completed and after withdrawal of the hollow probe (14), a pair of sealing members (HJ) close against the intermediate region of the bag (133) in order to form a permanent seal for the bag (133). Provision may be made for bleed back into the bag (133), after evacuation thereof, of a small amount of a desirable material such as an aroma fraction or an inert gas such as CO2 or N2. In a variation of the method of the invention, full bleed back to atmospheric pressure, or to near atmospheric pressure, with air or an inert gas, such as CO2 or N2, is practised, after evacuation, in order to yield a soft gas-flushed package. The bag (133) can be lifted, prior to forming the permanent seal, in order to press the charge (134) and bag material against the underside of the lower jaw members (LJ) to form a neatly squared off top to the package.

Abstract translation: 公开了一种用于排空和密封由可密封材料制成并包含粉碎或其它可流动产品（例如焙炒和研磨咖啡）的电荷（134）的袋子（133）的装置和方法。 袋（133）定位成其敞开的上端围绕套筒（12），空心探针（14）可以通过套筒延伸。 一对上钳口构件（UJ）靠近在袋子的中间区域周围的袋的上部区域周围形成外部临时密封，该中间区域也在袋子（133）中的充电器（134）的表面的高度之上 ）将要形成永久性密封。 一对下钳口构件（LJ）靠近在袋子（133）内的充电区（134）的上部和中间区域下方的袋的下部区域周围形成内部临时密封。 当探头（14）穿过套筒（12）延伸到袋子（133）中时，袋子（133）通过探头（14）被排空。 在抽空完成并且在抽出空心探针（14）之后，一对密封构件（HJ）靠近袋（133）的中间区域以形成用于袋（133）的永久性密封。 可以规定在将其排空之后，将数量少的所需材料如芳香部分或诸如CO 2或N 2的惰性气体排出回袋（133）。 在本发明的方法的变型中，在空气或惰性气体如CO 2或N 2之后，完全排出回到大气压或接近大气压，在抽空之后，为了产生软气体 - 冲洗包装。 在形成永久性密封件之前，袋子（133）可以被提起，以便将充电装置（134）和袋子材料压靠在下部钳口构件（LJ）的下侧，从而形成整齐的顶部。

公开(公告)号：WO1995026141A1

公开(公告)日：1995-10-05

申请号：PCT/US1995002365

申请日：1995-02-24

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MEHNERT, David, Webb

IPC: A23C19/02

CPC classification number: A23C15/14 ,  A23C9/13 ,  A23C9/1307 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  Y10S426/804

Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured diary products.

Abstract translation: 用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。 将所选的馏分在制造过程中的步骤中加入到产品中，在该步骤中，通过产品的特征可用于风味发展。 选择的馏分优选增强脂肪酸并具有低熔点。 对于减肥产品，风味前体通常与脂肪替代物组合加入。 在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。 本发明特别适用于生产减肥脂培养日记产品。

公开(公告)号：WO1995024132A1

公开(公告)日：1995-09-14

申请号：PCT/US1995001650

申请日：1995-02-08

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MARTIN, Robert, William ,  MILLER, Mark, Stuart ,  SURBER, Kevin, James

IPC: A23G09/04

CPC classification number: A23G9/34 ,  A23G9/04 ,  A23G9/327 ,  A23G9/46 ,  Y10S426/804

Abstract: The frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 3 % to about 20 % of a polyol fatty acid polyester, from 0 % to about 8 % of a triglyceride fat, from about 0.3 % to about 0.7 % of an emulsifier, from about 10 % to about 19 % of milk solids not fat, from about 6 % to about 15 % of a carbohydrate sweetener, such as sucrose, from 0 % to about 15 % (dry solids basis) of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 20 to about 36, from 0 % to about 6 % (dry solids basis) of high DE corn syrup solids having a DE of from about 36 to about 95, from 0 % to 6 % (dry solids basis) of dextrin having a DE of less than about 20, from 0 % to about 3 % of starch and from 0 % to about 0.5 % stabilizer. In the method of the invention, a white mix containing all of the ingredients is prepared by adding the ingredients, including the polyol polyester to heated water with agitation. The white mix is pasteurized and homogenized at high pressure of above about 5000 psig to provide a pre-blend of the frozen dairy dessert components. The pre-blend may be held for a predetermined period of time before it is then aerated and frozen to produce a frozen dessert product having a density in the range of from about 3.5 pounds to about 6 pounds per gallon.

Abstract translation: 本发明的冷冻乳制品甜点产品包含无味基础，约3％至约20％的多元醇脂肪酸聚酯，0％至约8％的甘油三酯脂肪，约0.3％至约 0.7％的乳化剂，约10％至约19％的不含脂肪的乳固体，约6％至约15％的碳水化合物甜味剂，例如蔗糖，0％至约15％（基于干固体） 具有约20至约36的葡萄糖当量（DE）的低葡萄糖当量的玉米糖浆固体，具有约36至约95的DE的高DE玉米糖浆固体的0％至约6％（基于干固体） DE为少于约20％，淀粉含量为0％至约3％，稳定剂为0％至约0.5％的糊精为0％至6％（干固体）。 在本发明的方法中，通过在搅拌下将包含多元醇多元醇的成分加入到加热的水中制备含有所有成分的白色混合物。 将白色混合物在高于约5000psig的高压下进行巴氏灭菌并均化，以提供冷冻乳制甜点组分的预混合物。 预混合物可以在其然后充气并冷冻之前保持预定的时间段，以产生密度在约3.5磅至约6磅/加仑范围内的冷冻甜点产品。