公开(公告)号：WO1997015197A1

公开(公告)日：1997-05-01

申请号：PCT/US1996017101

申请日：1996-10-23

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MERCHANT, Zohar, Mohamed ,  SADURAL, Susie, Adlawan ,  CHENG, Shu, Guang, Greg ,  WILLIAM-PRINCE, Joanne ,  BARBER, Deborah, Diane

IPC: A23C09/137

CPC classification number: A23C19/0917 ,  A23C19/0285 ,  A23C19/0765 ,  A23C19/082 ,  A23L27/60 ,  A23L27/66

Abstract: The present invention is directed to producing reduced fat food products with improved flavor. The term "reduced fat food product" as used herein is meant to include both those food products which qualify for being labeled fat free (less than 0.5 grams of fat per serving) and those food products which qualify for being labeled low fat (less than 1.68 grams of fat per ounce). In the method of the invention, an initial reduced fat food product is provided. The initial reduced fat food product has a fat content below that required for a fat free food product or a low fat food product. The initial reduced fat food product is blended with a high fat emulsion counterpart of the reduced fat food product to provide a final reduced fat food product with improved flavor. The high fat emulsion counterpart is added to the initial reduced fat food product at levels such that the final reduced fat food product still qualifies to be labeled either a fat free food product or a low fat food product.

Abstract translation: 本发明涉及生产具有改善风味的减肥食品。 本文所用的术语“减肥食品”意在包括符合无脂肪标记的食物（每份少于0.5克的脂肪）和符合低脂肪标记的食品（小于 每盎司1.68克脂肪）。 在本发明的方法中，提供了初始的还原脂肪食品。 初始减肥食品的脂肪含量低于无脂肪食品或低脂肪食品所需的脂肪含量。 将初始的减肥食品与减肥脂肪食品的高脂肪乳剂相配合，以提供具有改善风味的最终减肥食品。 将高脂肪乳剂对应物加入到初始的减肥食品中，使得最终的减肥食品仍然符合无脂肪食品或低脂肪食品的标签。

公开(公告)号：WO1996025052A1

公开(公告)日：1996-08-22

申请号：PCT/US1996000554

申请日：1996-01-16

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  MEHNERT, David, Webb ,  FORNECK, Kevin, Ronald ,  PRINCE, Steven, Richard ,  MAJOR, Michael, D.

IPC: A23D07/005

CPC classification number: A23D9/007 ,  A23C19/054 ,  A23D7/0053 ,  A23L23/00 ,  A23L27/70 ,  Y10S426/804

Abstract: Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Abstract translation: 呈现方法和组合物以通过脂肪替代载体将风味剂掺入到食物的脂质相中来向食物中添加风味。 向脂肪替代载体（特别是通过挥发）添加风味产生优异的特征，例如与相当的全脂肪食品相当的口罩和风味相当于加入量最少的甘油三酯。 本发明可用于向减肥脂肪和全脂肪食物中添加风味。

公开(公告)号：WO1996008153A1

公开(公告)日：1996-03-21

申请号：PCT/US1995010360

申请日：1995-08-15

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  AGBO, Francis ,  MORI, Kozaburo ,  GOTO, Tetsuya ,  CALE, Kenneth, William ,  STUBBLEFIELD, Twyla, Lee ,  DAL MONTE, Anna, Czeslawa

IPC: A23C01/04

CPC classification number: A23F5/42 ,  A23C11/00 ,  A23C11/04 ,  A23C11/10 ,  A23C2260/20 ,  A23F5/243 ,  A23F5/40

Abstract: A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising a food grade acidulant and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance with the invention comprises a water soluble coffee component, the foam generating component, an optional creamer component, and an optional sweetener component. Cappuccino beverages are prepared by mixing a liquid component and the dry mix composition and heating. The liquid component may comprise milk or water. Heating, preferably microwave heating, may be carried out by pre-heating the liquid component or by heating after addition of the liquid component, or by a combination of these heating techniques.

Abstract translation: 颗粒状干混泡沫奶油包括用于咖啡饮料等的常规颗粒剂，以及包含食品级酸化剂和碱金属碳酸盐或碳酸氢盐的泡沫产生组分。 根据本发明的干混时速热卡布奇诺咖啡产品包括水溶性咖啡组分，泡沫产生组分，任选的奶精组分和任选的甜味剂组分。 通过混合液体组分和干燥混合物组合物并加热来制备卡布奇诺饮料。 液体组分可以包括牛奶或水。 加热，优选微波加热，可以通过预加热液体组分或通过加入液体组分后加热，或通过这些加热技术的组合来进行。

公开(公告)号：WO1996005738A1

公开(公告)日：1996-02-29

申请号：PCT/US1995008988

申请日：1995-07-17

Applicant: KRAFT FOODS, INC.

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

IPC: A23G01/00

CPC classification number: A23G1/40 ,  A23G1/36 ,  A23G1/38 ,  Y10S426/804

Abstract: Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent and dextrose or blends of dextrose and sucrose in place of the conventional sucrose sweetener. The preferred form of dextrose is dextrose monohydrate. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the relative proportions of the dextrose and sucrose in the sweetener. The use of dextrose results in chocolate compositions having improved mouthfeel and significantly reduced levels of waxiness.

Abstract translation: 提供含有蔗糖脂肪酸聚酯和葡萄糖的低脂肪或减脂巧克力产品，其具有类似于常规巧克力产品的质地和口感特性。 所用的甜味剂是葡萄糖或葡萄糖和蔗糖的混合物。 这些巧克力产品使用蔗糖脂肪酸聚酯或蔗糖脂肪酸聚酯的混合物代替常规的可可脂成分和右旋糖或葡萄糖和蔗糖的共混物代替常规的蔗糖甜味剂来制备。 葡萄糖的优选形式是一水合葡萄糖。 所使用的蔗糖脂肪酸聚酯不一定模仿可可脂的流变学和热学性质。 改进的巧克力产品具有类似的传统巧克力的质地和口感特性，具有显着更少的热量和更低的脂肪含量。 此外，通过改变蔗糖脂肪酸聚酯的相对比例和甜味剂中葡萄糖和蔗糖的相对比例，可以改变各种用途的质地和口感性质。 使用葡萄糖导致巧克力组合物具有改善的口感并显着降低蜡质水平。

公开(公告)号：WO1995030337A1

公开(公告)日：1995-11-16

申请号：PCT/US1995004230

申请日：1995-04-06

Applicant: KRAFT FOODS, INC.

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

IPC: A23D09/013

CPC classification number: A23D9/013 ,  A23L25/10 ,  Y10S426/804

Abstract: The present invention is directed to a method for providing a reduced fat, reduced calorie peanut butter composition. In one embodiment, the method consists of the steps of providing a mixture of peanut meal having from about 5 % to about 35 % peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10 % to about 25 % by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45 % to about 55 % by weight, but having a reduced level of digestible fat.

Abstract translation: 本发明涉及一种提供减脂脂肪，低热量花生酱组合物的方法。 在一个实施方案中，该方法包括以下步骤：提供具有约5％至约35％花生油的花生粉和具有至少四个酯化羟基的多元醇脂肪酸聚酯的混合物。 基于花生粉的重量，多元醇多酯以约10重量％至约25重量％的量存在于混合物中。 将混合物研磨以提供花生酱，并将花生酱与具有至少四个酯化羟基的另外的多元醇脂肪酸聚酯混合，以提供总脂肪含量为约45重量％至约55重量％的花生酱产品 ，但具有降低的可消化脂肪的水平。

公开(公告)号：WO1998023486A1

公开(公告)日：1998-06-04

申请号：PCT/GB1997003240

申请日：1997-11-26

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

Inventor： KRAFT FOODS, INC. ,  MOLINS PLC

IPC: B65B43/30

CPC classification number: B65B43/16 ,  B65B43/30

Abstract: The invention provides a method of an apparatus for opening flattened bags (4'). An open topped container (3; 401) is carried at the top of a flanged member (9) carried by a carriage (6) which moved by an endless chain (2) at a constant speed along a path in a conveying direction (A). The open topped container (3; 401) is in two halves (24, 25) which are separated at a bag opening station to allow a flattened bag (4') moving faster than the endless chain (2) to enter the container (3; 401) and then 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 bottom parts (24d, 25d) of the two halves (24, 25). 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 to cause the flattened bag (4') to open and conform closely to the interior of the container (3; 401).

Abstract translation: 本发明提供一种用于打开扁平袋（4'）的装置的方法。 打开的顶部容器（3; 401）承载在由托架（6）承载的带凸缘构件（9）的顶部，托架（6）沿着传送方向（A（A））的路径以环形链条（2）以恒定的速度移动 ）。 开放的顶部容器（3; 401）位于两个半部（24,25）中，两个半部分（24,25）在开袋站处分开，以使得比环形链（2）更快地移动的平坦的袋子（4'）进入容器（3） ; 401），然后减慢到与环形链（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）捕获在两个半部（24,25）的底部（24d，25d）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，以使扁平的袋（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：WO1997041738A1

公开(公告)日：1997-11-13

申请号：PCT/US1997007620

申请日：1997-05-07

Applicant: KRAFT FOODS, INC. ,  COLEMAN, Edward, C. ,  SALEEB, Fouad, Z.

Inventor： KRAFT FOODS, INC.

IPC: A23G03/00

CPC classification number: A23G1/44 ,  A23G1/56 ,  A23G3/346 ,  A23G3/44 ,  A23G2200/10 ,  A23L29/284

Abstract: A self-stable gelled confectionery piece which can be hand-held and eaten as is or dissolved in hot water or milk to produce a beverage. The pieces have an Aw of from 0.5-0.85, or density of from about 0.8 g/cc to about 1.5 g/cc and a moisture content of from about 17 % to about 44 %. The confection contains sugars, hydrocolloid gelling agent (e.g., gelatin), fat, modified starch, emulsifier and powdered vegetable material (e.g., cocoa material). The confections may be produced with conventional starch molding processing.

Abstract translation: 一种自立稳定的凝胶糖果片，可手持和食用，或溶解于热水或牛奶中制成饮料。 这些片具有0.5-0.85的Aw，或约0.8g / cc至约1.5g / cc的密度和约17％至约44％的水分含量。 糖果包含糖，水胶体胶凝剂（例如明胶），脂肪，改性淀粉，乳化剂和粉末状植物材料（例如可可材料）。 糖果可以用常规的淀粉成型加工来生产。

公开(公告)号：WO1997031544A1

公开(公告)日：1997-09-04

申请号：PCT/US1997003018

申请日：1997-02-27

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  LOH, Jimbay, P. ,  KRISHNAMURTHY, Ramanathapur, G. ,  LIS, Daniel, G. ,  MCARDLE, Richard, N. ,  MERCHANT, Zohar, M. ,  PRESTON, Lisa, Anne ,  TRUMBETAS, Jerome, F. ,  VIDAL, Susan, M. ,  WITTE, Vernon, C. ,  MYRICK, James, J.

IPC: A23L01/05

CPC classification number: A23L33/29 ,  A23L7/115 ,  A23L29/244 ,  A23L29/262 ,  A23L29/275 ,  A23L29/294 ,  A23L29/35 ,  A23L33/21 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2200/124

Abstract: A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Abstract translation: 具有特别凝胶强度，热稳定性和感官特性的水，基本线性聚合单糖和不溶性材料的凝胶组合物，可用作食品中的脂肪模拟物。 优选的制造方法包括在高温下使组合物微粒化。

公开(公告)号：WO1996039045A1

公开(公告)日：1996-12-12

申请号：PCT/US1996004699

申请日：1996-04-05

Applicant: KRAFT FOODS, INC.

Inventor： KRAFT FOODS, INC. ,  CULLY, Kevin, John ,  CARVALLO, Federico de Loyola ,  ABDALLAH, Qadri, Mustafa ,  GAIM-MARSONER, Gunther, Rudolf

IPC: A23G01/00

CPC classification number: A23G1/18 ,  A23G1/125

Abstract: The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. Thereafter, the liquified chocolate mixture, which is liquified during conching, is subjected to high shear mixing while the chocolate mixture is still in the molten state.

Abstract translation: 本发明涉及一种降低熔融巧克力粘度的方法。 在该方法中，提供巧克力混合物，其包括巧克力源​​，脂肪源和甜味剂。 将巧克力混合物进行精炼和精炼或其它加工。 此后，在精炼期间液化的液化巧克力混合物在巧克力混合物仍处于熔融状态时进行高剪切混合。

公开(公告)号：WO1996005735A1

公开(公告)日：1996-02-29

申请号：PCT/US1995008989

申请日：1995-07-17

Applicant: KRAFT FOODS, INC.

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

IPC: A23D09/007

CPC classification number: A23G1/48 ,  A23D9/013 ,  A23G1/36 ,  A23G1/38 ,  A23G1/40 ,  Y10S426/804

Abstract: Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. Rather, the desired texture and mouthfeel properties of the chocolate products of this invention are obtained by incorporating a hydrogenated or hardened oil (i.e.), a hardstock triglyceride) and an emulsifier selected from the group consisting of lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, and polyglycerol esters, along with the one or more sucrose fatty acid polyesters, into conventional chocolate formulations containing essentially no cocoa butter or substantially reduced levels of cocoa butter. In one especially preferred embodiment, two sucrose fatty acid polyesters of different firmness and having high levels of sucrose fatty acid octaesters are employed. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the hardened oil.

Abstract translation: 提供含有蔗糖脂肪酸聚酯的低脂或减脂巧克力产品，其具有类似于常规巧克力产品的质地和口感特性。 这些巧克力产品使用蔗糖脂肪酸聚酯或蔗糖脂肪酸聚酯的混合物代替常规可可脂成分制备。 所使用的蔗糖脂肪酸聚酯不一定模仿可可脂的流变学和热学性质。 相反，本发明的巧克力产品的期望的质地和口感性质通过加入氢化或硬化的油（即，甘油三酯甘油三酯）和选自下组的乳化剂获得：乳化甘油酯，脱水山梨糖醇酯，乙酰化甘油酯， 聚山梨醇酯和聚甘油酯与一种或多种蔗糖脂肪酸聚酯一起加入到基本上不含可可脂或基本上降低可可脂水平的常规巧克力制剂中。 在一个特别优选的实施方案中，使用具有不同硬度和高含量蔗糖脂肪酸八酯的两种蔗糖脂肪酸聚酯。 改进的巧克力产品具有类似的传统巧克力的质地和口感特性，具有显着更少的热量和更低的脂肪含量。 此外，通过改变蔗糖脂肪酸聚酯和硬化油的相对比例，可以改变各种用途的质地和口感性质。