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1. 发明公开

KR20180021676A 용융이 향상된 모조 치즈 审中-公开
标题翻译：仿制奶酪加强融化
公开(公告)号：KR20180021676A
公开(公告)日：2018-03-05
申请号：KR20177030981
申请日：2016-06-24
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： DIEGO PATRICIA J , LEVINE BRIAN E , HIRT STACEY ANN , MOCA JUDITH GULTEN , MCPHERSON ANDREW EDWARD
IPC分类号： A23C20/00 , A23D9/00 , A23L29/212 , A23L29/281
CPC分类号： A23C20/00
摘要： 향상된용융기능을갖춘모조치즈조성물이제공된다. 상기모조치즈조성물은비-교환에스테르화된/비-수소화된식물성오일, 분별된식물성오일, 특정옥수수-유래식품용전분, 특정감자-유래식품용전분, 젤라틴, 및히드로콜로이드를포함한다.
摘要翻译：提供具有改进的熔化功能的模拟奶酪组合物。仿制奶酪组合物包含双交换的酯化/非氢化植物油，分馏植物油，用于某些玉米衍生食品的淀粉，用于某些马铃薯衍生食品的淀粉，明胶和水胶体。

2. 发明专利

JP2014133596A Container with grippable body and lid 审中-公开
标题翻译：集装箱和可携带的身体和身体
公开(公告)号：JP2014133596A
公开(公告)日：2014-07-24
申请号：JP2014043028
申请日：2014-03-05
申请人： Kraft Foods Group Brands Llc , クラフト・フーヅ・グループ・ブランヅリミテッドライアビリティカンパニー
发明人： SCAROLA LEONARD S , ROMAN LINDA CAROL
IPC分类号： B65D41/04 , B29C45/16 , B65D1/00
CPC分类号： B65D1/40 , B65D41/0485
摘要： PROBLEM TO BE SOLVED: To provide a container with a grippable body and a lid.SOLUTION: A container 14 comprises a container body 19 and a lid 10. The lid 10 has a top 11 and a skirt 12, and an outer layer 13 of material softer than the skirt is adhered to the outer surface of the skirt. The outer layer may have a thickness of at least 20 mils (about 0.51 mm) and may be molecularly bonded to the skirt. Advantageously, the outer layer covers substantially the entire surface of the skirt. The lid may be formed using a two-shot injection molding process in which the lid is formed in a first step and the outer layer of the softer material is formed on the skirt of the lid during the second step of the two-shot injection molding process. In addition, the container body includes one or more grippable surfaces 20, 22 as areas of relatively high coefficients of friction.
摘要翻译：要解决的问题：为容器提供可抓握的主体和盖子。解决方案：容器14包括容器主体19和盖10.盖10具有顶部11和裙部12以及外部层13 比裙子柔软的材料粘附到裙部的外表面。外层可以具有至少20密耳（约0.51mm）的厚度，并且可以与裙部分子结合。有利地，外层基本覆盖裙部的整个表面。盖可以使用双注射成型方法形成，其中在第一步骤中形成盖子，并且在双注射成型的第二步骤期间，在较薄的材料的外层形成在盖的裙部上处理。此外，容器主体包括一个或多个可抓握表面20,22作为相对较高摩擦系数的区域。

3. 发明专利

JP2014221078A 低減されたラクトース濃度を有するガラクト−オリゴ糖含有チーズ製品审中-公开
标题翻译：含有降低乳糖水平的含有低聚糖的糖衣
公开(公告)号：JP2014221078A
公开(公告)日：2014-11-27
申请号：JP2014177247
申请日：2014-09-01
申请人：クラフト・フーヅ・グループ・ブランヅリミテッドライアビリティカンパニー , Kraft Foods Group Brands Llc , クラフト・フーヅ・グループ・ブランヅリミテッドライアビリティカンパニー
发明人： SILVER RICHARD STUART , LAYE ISABELLE MARIE-FRANCOISE , RODRIGUEZ ANA PATRICIA
IPC分类号： A23C19/076 , A23C19/08
CPC分类号： C12Y302/01023 , A23C19/0328 , A23C19/08 , A23C19/082 , A23C19/084 , A23C21/023 , A23L33/21
摘要：【課題】本明細書に記載の方法は、ガラクト−オリゴ糖を含み、かつ相当に低減されたラクトース濃度を有するクリームチーズ製品を対象とする。【解決手段】より具体的には、ラクトース含有乳基質を、該乳基質中のラクトースの少なくとも20%をガラクト−オリゴ糖に転化するのに有効な加水分解およびトランス−ガラクトシル化活性を有する1または複数のラクターゼ酵素と接触させる。酵素で処理された乳基質を、次いで、低減されたラクトース濃度を有するガラクト−オリゴ糖含有クリームチーズ製品に加工する。本明細書中で提供されるクリームチーズ製品は、優れた栄養および感覚刺激特性を有する。【選択図】図1
摘要翻译：要解决的问题：提供含有低聚半乳糖并且具有显着降低的乳糖水平的奶油干酪产品。解决方案：更具体地，含乳糖的乳制品底物与一种或多种具有有效转化为水解和反式 - 半乳糖基化活性的乳糖酶接触乳品基质中乳糖的至少20％为低聚半乳糖。然后将经酶处理的乳品基质加工成具有降低的乳糖水平的含低聚半乳糖的奶油干酪产品。本文提供的奶油干酪产品具有优异的营养和感官特性。

4. 发明专利

AU319556S Container 未知
公开(公告)号：AU319556S
公开(公告)日：2008-06-02
申请号：AU200810527
申请日：2008-02-06
申请人： KRAFT FOODS GROUP BRANDS LLC , KRAFT FOODS GROUP BRANDS LLC
摘要： When determining whether the design is substantially similar in overall impression to another design particular regard is to be had to the ornamentation on the container as opposed to the container itself as is shown in the representations.

5. 发明专利

AU319557S Container 未知
公开(公告)号：AU319557S
公开(公告)日：2008-06-02
申请号：AU200810528
申请日：2008-02-06
申请人： KRAFT FOODS GROUP BRANDS LLC , KRAFT FOODS GROUP BRANDS LLC
摘要： When determining whether the design 1 is substantially similar in overall impression to another design no regard is to be had to those features shown in dotted outline in the accompanying representations.

6. 发明申请

WO2023059886A1 PLANT-BASED CHEESE PRODUCT AND METHOD OF MAKING A PLANT-BASED CHEESE PRODUCT 审中-公开
公开(公告)号：WO2023059886A1
公开(公告)日：2023-04-13
申请号：PCT/US2022/046063
申请日：2022-10-07
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： MOCA, Judith Gulten , HIBNICK, Allison M. , KARAKAPLAN, Isin , DOBSON, Stacie Lynn , MARANGONI, Alejandro G.
IPC分类号： A23C20/02 , A23L29/231 , A23L29/219 , A23L29/262 , A23L29/281 , A23C20/025 , A23J3/14 , A23J3/16
摘要： Provided are plant-based cheese products having a protein content comparable to dairy-based cheeses. Plant-based cheese products are also provided having characteristics consistent with consumer expectations for a dairy-based cheese, such as melting and stretching at cooking temperatures. The plant-based cheese products include a combination of a plantbased protein in an amount of about 10 wt% to about 25 wt% crude protein, a waxy starch, and a fat. The waxy starch is at least partially gelatinized in the plant-based cheese product.

7. 发明申请

WO2019148019A1 METHOD AND SYSTEM FOR IMPROVING FOOD-RELATED PERSONALIZATION 审中-公开
公开(公告)号：WO2019148019A1
公开(公告)日：2019-08-01
申请号：PCT/US2019/015267
申请日：2019-01-25
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： LEIFER, Tjarko , ANDRJKO, Erik , ALDOR-NOIMAN, Sivan
IPC分类号： G06F17/00 , G06F19/00 , G06Q20/20 , G06Q30/00 , G06Q50/00
摘要： Systems and methods for improving food-related personalization for a user including generating a recipe database including a set of recipe data structures; deriving a recipe vector representation of the recipe data structures; determining a set of user food preferences; extracting a set of recipe vector constraints from the set of user food preferences; determining a personalized food plan for the user, including automatically selecting a subset of the set of recipe data structures associated with recipe vector representations that satisfy the set of recipe vector constraints; determining fulfillment parameters for grocery items associated with the personalized food plan; and automatically facilitating fulfillment of grocery items associated with the personalized food plan based on the fulfillment parameters.

8. 发明申请

WO2017015539A1 METHODS OF ANTHOCYANIN EXTRACTION FROM COLORED CORN CULTIVARS 审中-公开
标题翻译：来自彩色玉米花椰菜提取物的方法
公开(公告)号：WO2017015539A1
公开(公告)日：2017-01-26
申请号：PCT/US2016/043496
申请日：2016-07-22
申请人： KRAFT FOODS GROUP BRANDS LLC , THE BOARD OF TRUSTEES OF THE UNIVERSITY OF ILLINOIS
发明人： DONAHUE, Pat , GONZALEZ DE MEJIA, Elvira , LI, Qian , SINGH, Vijay , SOMAVAT, Pavel , WEST, Leslie , WEST, Megan
IPC分类号： C09B61/00
CPC分类号： C09B61/00 , A01H5/10 , A61K36/899 , C07D311/04 , C07H3/00
摘要： Methods of extracting anthocyanins from corn kernels are disclosed. In embodiments, the methods may include fractionating the corn kernels into their constituent component parts. After fractionating, the pericarp fiber may be separated from the constituent component parts of the corn kernels. The pericarp fiber may be steeped in an aqueous solution to extract anthocyanins from the pericarp fiber. After steeping, the aqueous solution may contain greater than about 40% by weight of total extractable anthocyanins present in the corn kernels prior to fractionating.
摘要翻译：公开了从玉米粒中提取花青素的方法。在实施方案中，所述方法可以包括将玉米粒分级成其组成成分。分级后，果皮纤维可以与玉米粒的构成成分分离。果皮纤维可以浸渍在水溶液中以从果皮纤维中提取花青素。浸泡后，在分级前，水溶液可含有大于约40重量％的存在于玉米粒中的总可提取花青素。

9. 发明申请

WO2014205340A1 SPREADABLE HIGH PROTEIN CREAM CHEESE PRODUCTS AND METHODS OF MAKING THE SAME 审中-公开
标题翻译：可渗透的高蛋白乳酪产品及其制备方法
公开(公告)号：WO2014205340A1
公开(公告)日：2014-12-24
申请号：PCT/US2014/043399
申请日：2014-06-20
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： CARRINGTON-BATALLER, Paloma D. , BATZ, Janet Z. , LAYE, Isabelle Marie Francoise
IPC分类号： A23C19/076 , A23C19/09
CPC分类号： A23C19/076 , A23C19/0917 , A23C2260/102
摘要： A high protein cream cheese composition having organoleptic characteristics of cream cheese with lower amounts of protein is described. The cream cheese composition may generally include about 8 to about 20 percent total protein provided from a cheese curd, a cultured dairy liquid, and one or more high protein powders. Methods of making the high protein cream cheese composition are also described.
摘要翻译：描述了具有较低量蛋白质的奶油干酪具有感官特征的高蛋白奶油干酪组合物。奶油干酪组合物通常可以包含从干酪凝乳，培养的乳制品液体和一种或多种高蛋白质粉末提供的约8至约20％的总蛋白质。还描述了制备高蛋白奶油干酪组合物的方法。

10. 发明申请

WO2014004346A1 RECLOSABLE FLEXIBLE PACKAGES FOR FOOD PRODUCTS 审中-公开
标题翻译：食品可回收的灵活包装
公开(公告)号：WO2014004346A1
公开(公告)日：2014-01-03
申请号：PCT/US2013/047254
申请日：2013-06-24
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： FISHER, Thad, J. , HALGREN, Charles, W. , KARUL, Kadir , ARMSTRONG, Mark
IPC分类号： B65D75/58 , B65D33/16 , B65D77/16 , B31B19/74
CPC分类号： B65D75/5827 , B65B9/20 , B65B9/2056 , B65D33/1616 , B65D77/16
摘要： A reclosable flexible package for storing a food product and a method of manufacture thereof are provided. The package includes a flexible film side wall, a closed first end, a closed second end portion that can be separated from the side wall to provide an access opening, and a collar. The collar can be formed in the side wall or attached to the side wall. The collar is more rigid than adjacent portions of the side wall and is rotatable about the longitudinal axis of the package to twist portions of the side wall and block access to the opening after removal of the second end portion.
摘要翻译：提供了一种用于储存食品的可重新封闭的柔性包装及其制造方法。该包装包括柔性膜侧壁，封闭的第一端，可从侧壁分离以提供进入开口的封闭的第二端部和套环。套环可以形成在侧壁上或附着在侧壁上。套环比侧壁的相邻部分更刚性，并且可围绕包装的纵向轴线旋转，以扭转侧壁的部分并且在移除第二端部之后阻止对开口的进入。

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