专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

91. 发明公开

EP1413205A1 Injection molding of fat-containing confectionery mass 无效
标题翻译： Spritzgiessen von fetthaltigenSüsswaren
公开(公告)号：EP1413205A1
公开(公告)日：2004-04-28
申请号：EP02023794.7
申请日：2002-10-25
申请人： Kraft Foods R & D, Inc.
发明人： Lenoel, Sonia , Rocklage, Bernard, Dr. , Stulac, Mirjana
IPC分类号： A23G1/20
CPC分类号： A23G1/205
摘要： A process for preparing fat - containing confectionery material by injection of a fat-containing mass between two separable mold surfaces defining a closed cavity, which comprises:

tempering fat-containing confectionery,
introducing the fat - containing confectionery at a temperature in the range of about 25° to 34°C under a pressure gauge of 1 to 100 bars into a cavity between separable molds surfaces, having a temperature in the range of about 5°C higher to 5°C lower than the temperature of the fat-containing mass,
keeping the fat-containing confectionery in contact with the mold and cooling of the mold until the surface of the fat-containing confectionery has reached a surface temperature of about 17°C or less, and
separating the mold surface and removing the fat-containing confectionery .

The invention relates furthermore to fat-containing confectionery products comprising

similarly or differently structured upper and lower sides
a shiny appearance on both sides
same surface characteristics on both sides.
摘要翻译：通过在限定封闭空腔的两个可分离的模具表面之间注射含脂肪物质来制备含脂肪的糖食材料，包括回火含脂肪的糖果; 将含有脂肪的糖果在25-34℃下在1-100巴的压力表下引入可分离的模具表面之间的空腔中; 并分离模具表面并除去含脂糖果。通过在限定封闭空腔的两个可分离的模具表面之间注射含脂肪物质来制备含脂肪的糖食材料，包括回火含脂肪的糖果; 将含有脂肪的糖果在25-34℃下在1-100巴的压力计下引入到具有5℃至5℃的可分离的模具表面之间的空腔中，所述模具表面的温度比含脂肪的物质; 保持含脂糖食与模具接触并冷却模具，直到糖果的表面达到17℃或更低; 并分离模具表面并除去含脂糖果。

92. 发明公开

EP1288139A1 Package for packing food products and method of packing food products 有权
标题翻译：食品包装和方法，食品包装
公开(公告)号：EP1288139A1
公开(公告)日：2003-03-05
申请号：EP01119757.1
申请日：2001-08-28
申请人： Kraft Foods R&D, Inc.
发明人： Exner, Ron , Dagestad, Olav , Mace, Cyril
IPC分类号： B65D75/58
CPC分类号： B65D75/5855
摘要： A package for packing generally block-shaped food products (12), comprises a generally rectangular sheet of flat, foldable packing material (10) having an inner and outer surface, the sheet comprising a central body portion (14) for enclosing the top, bottom, side, front and rear surfaces of the block-shaped food product (12), a frame-shaped sealing portion (16) enclosing the body portion (14) for sealing the package and comprising a front (16), a rear (18) and two side portions (19) and at least one flap portion (20, 21) adjacent at least one of the side portion (19) of the sealing portion (16) wherein the package is folded around the food product (12) such the at the body portion (14) encloses the food product (12) with the inner surface of the sheet (10) directed to the food product (12), the inner surface of one of the side portions (19) of the sealing portion (16) abuts to the inner surface of the other one of the side portions (19) of the sealing (16) and a seal being formed along the front (17), rear (18) and the side portions (19) of the sealing portion (16), respectively, wherein the inner surface of the flap portion (20, 21) and the outer surface of the flap portion (20, 21) are accessible.
摘要翻译：一种包装用于包装基因反弹块状食物制品（12）包括平的，可折叠的包装材料的具有上内表面和外表面的基因反弹矩形片材（10），片材，以封闭所述顶部包括一个中心体部分（14），底部，侧面，正面和块状食物产品（12）的后表面，一个框形密封部分（16），用于密封所述包装，并且包括前面（16），后包围所述主体部（14）（ 18）和两个侧部（19）和至少一个worin封装的密封部分（16）的翼片部分（20，21）的侧部的相邻的至少一个（19）围绕所述食物产品折叠（12）在主体部（14）求包围食品产品（12）与所述片材的内表面（10）引导至所述密封的食物产品（12），所述侧部中的一个（19）的内表面在部分（16）抵接于另一侧部的所述密封中的一个（19）（16）的内表面和密封件形成ALON 所述密封部分（16），分别worin翼片部分的所述内表面（20，21）和所述翼片部分的所述外表面（G的前面（17），后部（18）和侧部（19） 20，21）都可以访问。

93. 发明公开

EP1249176A1 Process for incorporating whey proteins into foodstuffs 有权
标题翻译： Verfahren zum Zugeben von Molkeprotein in Lebensmittel
公开(公告)号：EP1249176A1
公开(公告)日：2002-10-16
申请号：EP01107852.4
申请日：2001-04-09
申请人： Kraft Foods R&D, Inc.
发明人： Wolfschoon Pombo, Alan F., Dr.-Ing. , Spiegel, Thomas L., Dr.-Ing.
IPC分类号： A23J3/08 , A23L1/305 , A23C19/09 , A23C19/082 , A23L1/314 , A23D7/00
CPC分类号： C12Y203/02013 , A23C19/084 , A23C19/0917 , A23C20/00 , A23D7/0053 , A23J3/08 , A23L13/424 , A23L13/48 , A23L33/19
摘要： The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the foodstuff with a transglutaminase.
摘要翻译：乳清蛋白稳定的脂肪乳液的制备包括：（1）将乳清蛋白质的水溶液酸化至低于其等电pH; （2）将酸化溶液与脂肪混合均化，形成乳清蛋白稳定的脂肪乳; 和（3）在大于80℃下加热。还包括以下独立权利要求：（1）通过该方法获得的乳清蛋白稳定的脂肪乳剂; （2）将乳清蛋白掺入食品中的方法，其包括：（i）将乳清蛋白的水溶液酸化至低于其等电pH; （ii）在80℃或更高温度下加热酸化溶液; （iii）将乳清蛋白的酸化溶液与食品基料混合以形成食品; 和（iv）将所得食品与转谷氨酰胺酶进一步混合; 和（3）通过该过程获得的食品。

94. 发明公开

EP1214889A1 Confectionery product provided with graphic representations, mold and and method of manufacture 有权
标题翻译： Konditorwaren mit grafischen Darstellungen，Hertstellungs-Form und -Verfahren
公开(公告)号：EP1214889A1
公开(公告)日：2002-06-19
申请号：EP00126591.7
申请日：2000-12-13
申请人： Kraft Foods R&D, Inc.
发明人： Tischler, Michael, Dr.
IPC分类号： A23G3/00 , A23G3/02
CPC分类号： A23G3/50 , A23G3/0236
摘要： A confectionery product (10) comprises on at least one of its surfaces (18), a first set of surface portions (20), a first graphic information being formed on the entirety of surface portions (20) of the first set, and a second set of surface portions (22), the surface portions (20) of the first set being arranged alternating with the surface portions (22) of the second set, and the surface portions (20) of the first set being arranged at an angle with respect to the surface portions (22) of the second set.
A corresponding mold for manufacturing a confectionery product and a method of manufacturing a confectionery product are provided accordingly.
摘要翻译：糖果产品（10）在其表面（18）中的至少一个上包括第一组表面部分（20），第一图形信息形成在第一组的整个表面部分（20）上，并且第二组表面部分（22），第一组的表面部分（20）与第二组的表面部分（22）交替布置，并且第一组的表面部分（20）以一定角度相对于第二组的表面部分（22）。相应地提供了用于制造糖果产品的相应模具和制造糖果产品的方法。

95. 发明公开

EP1121020A1 LOW-FLAVOR COCOA, A METHOD OF ITS PRODUCTION AND A USE THEREOF 有权
标题翻译：口感差可可，方法生产及其用途
公开(公告)号：EP1121020A1
公开(公告)日：2001-08-08
申请号：EP98955460.5
申请日：1998-10-15
申请人： Kraft Foods R&D, Inc.
发明人： BIEHL, Böle , LINDBLOM, Marianne, Gunilla
IPC分类号： A23G1/02
CPC分类号： A23G1/02
摘要： The invention relates to a novel low-flavor cocoa, a method for its production and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans are treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.

96. 发明授权

EP0765606B1 Process for retarding fat bloom in fat-based confectionery masses 无效
标题翻译：一种用于延缓含脂肪糖果的脂肪漂白方法
公开(公告)号：EP0765606B1
公开(公告)日：2001-06-13
申请号：EP95306833.5
申请日：1995-09-27
申请人： Kraft Foods R & D, Inc.
发明人： Baxter, John Frederic , Morris, George John , Gaim-Marsoner, Gunther
IPC分类号： A23G1/18 , A23G3/02 , A23L3/30
CPC分类号： A23L3/30 , A23G1/18 , A23G3/0226

97. 发明授权

EP2561764B1 Edible composition 有权转让
公开(公告)号：EP2561764B1
公开(公告)日：2019-02-20
申请号：EP11178411.2
申请日：2011-08-23
申请人： Kraft Foods R & D, Inc.
发明人： Bousselet- Kilger, Fabienne , Boguth, Guenther
IPC分类号： A23D7/005 , A23G3/54 , A23G3/34 , A23G1/54 , A23G1/30

98. 发明授权

EP3091843B1 PROCESS FOR PRODUCING CONFECTIONS COMPRISING CAPSULES 有权
公开(公告)号：EP3091843B1
公开(公告)日：2018-07-04
申请号：EP15701586.8
申请日：2015-01-06
申请人： Kraft Foods R & D, Inc.
发明人： WOOD, Xavier , MELLORS, Mark , HAINES, Rod
IPC分类号： A23G1/00 , A23G1/54 , A23G3/34 , A23G3/54 , A23L5/00
CPC分类号： A23G3/545 , A23G1/0076 , A23G1/50 , A23G1/54 , A23G1/545 , A23G3/0027 , A23G3/0029 , A23G3/0065 , A23G3/007 , A23G3/0072 , A23G3/0074 , A23G3/0091 , A23V2002/00
摘要： A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second sheet (22) of edible film, optionally having a plurality of second recesses (24) therein. A liquid filling (18) is supplied to the first recesses (12) and then sealed between the first and second sheets (10, 22) to form capsules (26). Molten chocolate (14) may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell.

99. 发明授权

EP2729013B1 METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL 有权
标题翻译：制造充气糖果壳的方法
公开(公告)号：EP2729013B1
公开(公告)日：2018-02-21
申请号：EP12735069.2
申请日：2012-06-29
申请人： Kraft Foods R & D, Inc.
发明人： GUSTAV, Thorsten , CASTRILLON, Paula Mora , HAUGER, Rudolf
IPC分类号： A23G1/52 , A23G3/34 , A23G3/52
CPC分类号： A23G1/0073 , A23G1/003 , A23G1/0076 , A23G1/52 , A23G3/0082 , A23G3/52
摘要： The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = M �¢ 2 - M �¢ 1 / M �¢ 2 wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

100. 发明授权

EP2269466B1 Cream cheese and method of manufacture 有权转让
标题翻译：奶油干酪和制造方法
公开(公告)号：EP2269466B1
公开(公告)日：2018-01-24
申请号：EP10167482.8
申请日：2010-06-28
申请人： Kraft Foods R & D, Inc.
发明人： Wolfschoon-Pombo, Alan Frederick , Eyselee, Hendrik , Martinez Fernandez, Antonio , Douglas, Neil Griffith
IPC分类号： A23C13/16 , A23C19/082 , A23C19/045
CPC分类号： A23C19/082 , A23C13/16 , A23C19/045 , A23C2210/202
摘要： A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet ( i . e ., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%.

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