专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JP2667569B2 失效
公开(公告)号：JP2667569B2
公开(公告)日：1997-10-27
申请号：JP26528790
申请日：1990-10-04
申请人： BONGRAIN SA
发明人： PILIERO ROCCO
IPC分类号： B41J3/407 , A01J27/00 , A22C17/10 , B23K26/00 , B23K26/06 , B23K26/18 , B41M5/24 , B41M5/26

2. 发明专利

JP2010208695A Packaging for food product with cover surrounding container body closed by lid, and its method of manufacture 有权
标题翻译：用包装封闭的食品产品包装及其制造方法
公开(公告)号：JP2010208695A
公开(公告)日：2010-09-24
申请号：JP2010049163
申请日：2010-03-05
申请人： Bongrain Sa , ボングランエス.ア.Bongrain S.A.
发明人： ADELINE LAURENCE , OTT CHRISTIAN
IPC分类号： B65D75/02 , G09F3/00 , G09F3/10
CPC分类号： B65D77/0433 , B65D51/245 , B65D2203/02
摘要： PROBLEM TO BE SOLVED: To provide a container attached with an element for identifying a food product in the container. SOLUTION: A packaging (1, 1') comprises a food container with a container body (3) closed by a lid (4) and a cover (5, 5') that surrounds the container (2) and in contact with which the latter is mounted, the lid (4) is covered with at least one element (6) for identifying the food product which identifies the food product, and the element (6) is pressed on the lid (4) by removal of at least one zone of the cover (5, 5') of predetermined geometry and forming this element. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种附着有用于识别容器中的食品的元件的容器。解决方案：包装（1,1'）包括具有由盖（4）封闭的容器主体（3）和围绕容器（2）并接触的盖（5,5'）的食品容器后者被安装在其上，盖子（4）被至少一个元件（6）覆盖，用于识别识别食品的食品，并且元件（6）被压在盖子（4）上，通过移除至少一个具有预定几何形状的盖（5,5'）的区域并形成该元件。版权所有（C）2010，JPO＆INPIT

3. 发明专利

JP2010189065A Container, in particular, for solid or pasty product, manufacturing method for the same and package comprising of the container and receptacle capable of receiving the same 有权
标题翻译：集装箱，特别是固体或过滤产品，其制造方法和包装容器和包装容器的包装
公开(公告)号：JP2010189065A
公开(公告)日：2010-09-02
申请号：JP2010032800
申请日：2010-02-17
申请人： Bongrain Sa , ボングランエス.ア.Bongrain S.A.
发明人： ADELINE LAURENCE , HINOJOSA MARC
IPC分类号： B65D1/26 , B29C45/14 , B65D3/28 , B65D77/04
CPC分类号： B65D5/2033 , B29C45/14475 , B29L2031/712 , B65D5/241 , B65D5/4279 , B65D77/06 , B65D85/76
摘要： PROBLEM TO BE SOLVED: To provide a container for a solid or pasty product enabling a consumer to easily make access to the contents.
SOLUTION: The container 1, in particular, for a solid or pasty product has a bottom 3 and a sidewall 8 extended from the bottom and incorporated with a rigid retention means 4 capable of retaining an upright posture to the bottom. Every two rigid retention means are connected together with each other by a flexible means 5 for developing and lifting the sidewall and form a space over the circumference of the sidewall. The flexible means is formed of a predetermined area of at least one flexible film 2, and can reversibly move the sidewall to a developed posture wherein the bottom is extended so as to radially spread from the upright posture. The rigid retention means is fixed to the flexible means by over-molding for forming the rigid retention means and an optional bottom by injecting thermoplastic resin on the flexible film.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种用于固体或糊状产品的容器，使消费者容易地容易地进入内容物。解决方案：特别地，用于固体或糊状产品的容器1具有从底部延伸的底部3和侧壁8，并且结合有能够将直立姿势保持在底部的刚性保持装置4。每两个刚性保持装置通过柔性装置5相互连接在一起，用于显影和提升侧壁并在侧壁的圆周上形成一个空间。柔性装置由至少一个柔性膜2的预定区域形成，并且可以可逆地将侧壁移动到展开姿势，其中底部被延伸以便从直立姿态径向扩展。刚性保持装置通过过模制固定到柔性装置上，以通过将热塑性树脂注射在柔性膜上形成刚性保持装置和可选底部。版权所有（C）2010，JPO＆INPIT

4. 发明专利

JP2001136904A METHOD FOR PRODUCING CHEESE OR DAIRY PRODUCT BY MOLDING 失效
公开(公告)号：JP2001136904A
公开(公告)日：2001-05-22
申请号：JP2000306536
申请日：2000-10-05
申请人： BONGRAIN SA
发明人： ILLY BERNARD , COURAUD PASCAL , FROMAGE BERNARD
IPC分类号： A23C19/084 , A01J25/12 , A01J27/02 , A23C19/00 , A23C19/09 , A23C19/16
摘要： PROBLEM TO BE SOLVED: To provide a molding method suitable for producing soft cheese or dairy products. SOLUTION: This molding method comprises the steps of (a) pouring a melt of cheese or a dairy product into at least one mold; (b) cooling the contents so that at least the peripheral layer of the melt is solidified; (c) reheating the thus cooled melt in order to soften the surface area of the peripheral layer; and (d) taking the resultant product out of the mold: wherein it is characterized in that the cheese or dairy product contain 25-50 wt.% of dried extract in which 30-75 wt.% of fat is contained, and have preferably pH 4.8-6.

5. 发明专利

JPH03211068A LASER MARKING EQUIPMENT FOR THE SURFACE OF CHEESE OR PREPARED FOOD 失效
公开(公告)号：JPH03211068A
公开(公告)日：1991-09-13
申请号：JP26528790
申请日：1990-10-04
申请人： BONGRAIN SA
发明人： PILIERO ROCCO
IPC分类号： B41J3/407 , A01J27/00 , A22C17/10 , B23K26/00 , B23K26/06 , B23K26/18 , B41M5/24 , B41M5/26
摘要： PURPOSE: To enhance productivity, easiness to use and safety by including at least one laser marking station having a means for driving a tray and a means for controlling a means for driving a carriage in order to slide the same along its axis. CONSTITUTION: Laser marking stations 8a, 8b have a linear table 11, a carriage 12, a laser beam projection assembly 13 and a first single return device 14 common to all of laser marking stations. Second devices 15 and support trays 16 are included in the same number as the number of the stations. The laser marking stations 8a, 8b have intermediate planes being vertical planes containing axes xx and zz. The intermediate planes corresponding to the stations 8a, 8b are mutually parallel along a common axis yy to be spaced apart from each other. A slide axis yy is used in order to apply a mark 2 on the upper surface 3a of food 1 by laser marking and, at the same time, the integral assembly formed from the carriage 12 and the projection assembly 13 is transferred from one station to other station.

6. 发明专利

JP2001231531A METHOD FOR COMPOSITE EXTRUSION MOLDING OF FOOD PRODUCT, COMPOSITE EXTRUDER FOR REALIZING THE METHOD AND FOOD PRODUCT PRODUCED THEREBY 失效
公开(公告)号：JP2001231531A
公开(公告)日：2001-08-28
申请号：JP2001001726
申请日：2001-01-09
申请人： BONGRAIN SA
发明人： ROUSSEL HERVE , GENTON DANIEL
IPC分类号： A01J27/00 , A23C19/09 , A23L35/00 , A23P30/25 , A23P1/12
摘要： PROBLEM TO BE SOLVED: To obtain a food product containing a small-sized ingredient as a stuffing. SOLUTION: At least one injection pipe 14 for the transfer of a filling material is longitudinally passed through the 1st section of an extrusion die 6 of the objective composite extrusion molding machine 1 and the filling material is passed through the injection pipe. The 1st section is connected to the 2nd section S2 of the extrusion die, a wrapping sheet solidifying with heat is formed in the 1st section S1 of the extrusion die 6, the filling material extruded through the injection pipes 14, 27, 28, 29 passing through the 1st section is filled at the 2nd section in the hard wrapping sheet formed at the 1st section and the product having the outer wrapping sheet stuffed with the filling material is recovered from the outlet 21 of the die.

7. 发明专利

JPH03275492A METHOD AND DEVICE FOR CONSERVATION AND DISTRIBUTION OF LIQUID OR SEMI-LIQUID SUBSTANCE 失效
公开(公告)号：JPH03275492A
公开(公告)日：1991-12-06
申请号：JP28827590
申请日：1990-10-24
申请人： BONGRAIN SA
发明人： MISHIERU ERUPU
IPC分类号： B67D1/00 , B65D30/22
摘要： PURPOSE: To store and distribute substances having a characteristic which is easily varied during its storing period by a method wherein the substance stored in a flexible bag is circulated within a closed loop circuit, the circuit is constituted at the time when the bag is installed within a storing and distributing device and the substance is fed out through a duct. CONSTITUTION: Heating or cooling means 50, 50' for use in storing and distributing substance at a higher or lower temperature than a room temperature are arranged in/each of tubes 13, 13' for each of substances. Either liquid or semi-liquid substance is poured into a bag (s) through a feeding port 52 and then the bag is sealed. This bag is provided with terminal instruments 10, 11, the flexible tube 13 and a duct 51 having its end closed. The bag (s) is placed at a predetermined position of a box 40, the flexible tube 13 is fixed to a progressive motion type pop 30, the duct 51 is opened, the flexible tube is connected to a device 48 having an outlet 12 and further an anti-germ device 60 is placed at a predetermined position. A switch for the pump 30 is turned on, and the stored and distributed substance P is moved outside the bag (s) through the bag (s). Some characteristics such as structure, condensation and viscosity of the substance can be assured throughout its storing period. In addition, the substance P is taken out through the duct 51.

8. 发明申请

WO2004099030A3 PRESENTATION PACKAGING FOR INDIVIDUAL PORTIONS ENCLOSING A PASTY FOOD PRODUCT 审中-公开
标题翻译：展示包装一个包含一个过去的食物产品的个性化包装
公开(公告)号：WO2004099030A3
公开(公告)日：2005-01-06
申请号：PCT/FR2004001027
申请日：2004-04-28
申请人： BONGRAIN SA , BONNIN YVES
发明人： BONNIN YVES
IPC分类号： B65D5/02 , B65D5/50 , B65D85/60 , B65D85/76
CPC分类号： B65D5/029 , B65D5/5038 , B65D85/60 , B65D85/76
摘要： The invention relates to a presentation packaging (10), for individual portions (30), enclosing a pasty food product, for example made from melted cheese or cocoa, characterised in comprising a long carton (12) and a support (20), arranged to slide inside the carton (12), said support (20) having at least one housing (25) to accommodate an individual portion (30), in particular, in the form of a pyramid.
摘要翻译：本发明涉及包装例如由熔融奶酪或可可制成的糊状食品的单个部分（30）的展示包装（10），其特征在于包括长纸箱（12）和支撑件（20）在纸箱（12）内滑动，所述支撑件（20）具有至少一个壳体（25），以容纳单个部分（30），特别是以金字塔形式。

9. 发明申请

WO2010034895A2 PROCEDE ET INSTALLATION DE PREPARATION D'UN FROMAGE OU D'UNE SPECIALITE FROMAGERE 审中-公开
标题翻译：用于制备小麦或小麦产品的方法和设备
公开(公告)号：WO2010034895A2
公开(公告)日：2010-04-01
申请号：PCT/FR2009/001070
申请日：2009-09-08
申请人： BONGRAIN SA , COULON, Florence , BEUDON, Didier , RUSSO, Paul
发明人： COULON, Florence , BEUDON, Didier , RUSSO, Paul
IPC分类号： A23C19/06 , A23C19/082 , A01J25/00 , A23C19/032
CPC分类号： A23C19/082 , A01J25/004 , A23C19/062
摘要： La présente invention concerne un procédé et une installation de préparation d'un fromage ou d'une spécialité fromagère incorporant au moins un composé thermosensible à effet nutritionnel positif, tel qu'une bactérie probiotique. Le procédé de préparation selon l'invention comprend : - un mélangeage à chaud d'une pâte fromagère et d'au moins un composé thermosensible à effet nutritionnel positif, tel qu'une bactérie probiotique, une protéine sérique, une vitamine ou un micronutriment, et - un dosage à chaud du mélange ainsi obtenu dans un container (10) formant le conditionnement ultérieur du fromage ou de la spécialité fromagère. Selon l'invention, l'on met en œuvre ce mélangeage immédiatement avant ce dosage, pendant une durée inférieure à 10 secondes et à une température égale ou supérieure à 60° C, pour l'obtention d'un taux de destruction thermique minimisé du ou de chaque composé dans ce container pendant toute la durée de conservation du produit.
摘要翻译：本发明涉及一种制备干酪或含有至少一种具有积极营养作用的热敏化合物如益生菌的干酪产品的方法和设备。本发明的制备方法包括：将干酪糊和至少一种具有积极营养作用的化合物如益生菌，丝胶蛋白，维生素或微量营养素进行热混合; 并将由此获得的混合物热计量到随后包装奶酪或奶酪产品的容器（10）中。根据本发明，在计量之前立即进行混合持续时间低于10秒并且在高于或等于60℃的温度下进行混合，以便实现所述化合物或所述化合物在所述化合物中的最小化的热破坏速率容器为整个产品保质期。

10. 发明申请

WO2010034895A3 METHOD AND EQUIPMENT FOR PREPARING CHEESE OR A CHEESE PRODUCT 审中-公开
标题翻译：用于制备小麦或小麦产品的方法和设备
公开(公告)号：WO2010034895A3
公开(公告)日：2011-02-03
申请号：PCT/FR2009001070
申请日：2009-09-08
申请人： BONGRAIN SA , COULON FLORENCE , BEUDON DIDIER , RUSSO PAUL
发明人： COULON FLORENCE , BEUDON DIDIER , RUSSO PAUL
IPC分类号： A23C19/06 , A01J25/00 , A23C19/082
CPC分类号： A23C19/082 , A01J25/004 , A23C19/062
摘要： The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container (10) that is the subsequent packaging of the cheese or cheese product. According to the invention, the mixing is carried out immediately before the metering for a duration lower than 10 seconds and at a temperature higher than or equal to 60°C in order to achieve a minimized thermal spoilage rate of the compound or each compound in said container for the entire product shelf life.
摘要翻译：本发明涉及一种制备干酪或含有至少一种具有积极营养效应的热敏化合物如益生菌的干酪产品的方法和设备。本发明的制备方法包括：将干酪糊和至少一种具有积极营养作用的化合物如益生菌，丝胶蛋白，维生素或微量营养素进行热混合; 并将由此获得的混合物热计量到随后包装奶酪或奶酪产品的容器（10）中。根据本发明，在计量之前立即进行混合持续时间低于10秒，并且在高于或等于60℃的温度下进行混合，以便实现所述化合物或所述化合物在所述化合物中的最小化热变质率容器为整个产品保质期。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式