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41. 发明申请

US20040101599A1 Apparatus and method for preparing food 失效
标题翻译：用于制备食物的装置和方法
公开(公告)号：US20040101599A1
公开(公告)日：2004-05-27
申请号：US10667680
申请日：2003-09-22
发明人： Karen Hogan
IPC分类号： A23G001/00
CPC分类号： A22C9/00 , A23L13/70
摘要： An apparatus and method for selectively or contemporaneously tenderizing and marinating meats or other desired food items, wherein implementation of the present method entails application of a sealable apparatus having a mechanical tenderizing assembly incorporated therein, thus permitting the sequestration and containment of raw meat juices, meat particulate, and/or marinade therewithin during the tenderizing process, thereby eliminating leakage and/or splatter of same, and reducing or eliminating associated bacterial proliferation and contamination of surrounding surfaces or food items.
摘要翻译：用于选择性或同时嫩化和腌制肉类或其他所需食品的装置和方法，其中本方法的实施需要应用可密封的装置，其中结合有机械嫩化组件，从而允许生肉和肉类的隔离和容纳颗粒和/或在其中腌制，从而消除其中的泄漏和/或飞溅，并减少或消除相关的细菌增殖和周围表面或食品的污染。

42. 发明申请

US20040071840A1 Shelf-life extension system and method of centrally prepared retail-ready meat cuts utilizing a zero-oxygen packaging system 审中-公开
标题翻译：使用零氧包装系统的保质期延伸系统和集中准备的零售肉类切割方法
公开(公告)号：US20040071840A1
公开(公告)日：2004-04-15
申请号：US10434010
申请日：2003-05-08
发明人： Gaurav Tewari
IPC分类号： A23G001/00
CPC分类号： A23B4/16 , A23L3/3418 , A23L3/3436
摘要： A packaging system and method of the same designed to extend the shelf-life of meat cuts comprising an activated oxygen scavenger and an absorbent pad, based on an iron chemical system, operatively positioned onto a tray. One or more trays is wrapped in a permeable film and is/are inserted into a master bag filled with a gas, namely nitrogen. The packaging system has a storage life of at least ten weeks and a display life of at least three days. Specifically the method of extending shelf-life of meat includes where at least one meat cut is placed onto the tray having the oxygen scavenger and absorbent pad and the film is sealed over the tray. The master bag is filled with nitrogen gas and the tray(s) is/are introduced into the bag. Finally, the master bag is sealed into a closed position and placed in a cooling device for a period of time.
摘要翻译：一种包装系统和方法，其设计用于延长肉切片的保存期限，其包括活性氧清除剂和基于铁化学系统的吸收垫，其可操作地定位在托盘上。将一个或多个托盘包裹在渗透膜中，并插入装有气体即氮气的主袋中。包装系统的存储寿命至少为10周，显示寿命至少为3天。具体地说，延长肉的保存期限的方法包括：在具有除氧剂和吸收垫的托盘上放置至少一个肉切片，并将该膜密封在托盘上。主包装袋装有氮气，托盘被引入袋中。最后，将主袋密封到关闭位置并放置在冷却装置中一段时间。

43. 发明申请

US20040071834A1 Process for the manufacturing of frozen aerated products 有权
标题翻译：冷冻加气产品制造工艺
公开(公告)号：US20040071834A1
公开(公告)日：2004-04-15
申请号：US10643244
申请日：2003-08-18
申请人： Humor-Breyers Ice Cream, Division of Conopco, Inc.
发明人： Stephen John Dyks , Vito Antonio Tricarico JR. , Paul Edward Cheney , Ian William Burns , Leonie Martine Warmerdam , Jonkheer Theodoor Hendrik Poll van de
IPC分类号： A23G001/00
CPC分类号： B30B11/16 , A23G3/0236 , A23G9/20 , A23G9/28
摘要： Frozen aerated products are produced by i) providing two separate forming elements, ii) providing at least one open cavity on a surface each forming element, iii) providing filling devices for filling said cavities with a frozen aerated material, iv) filling two cavities, one on each moulding surface, with a frozen aerated material, wherein at least one of the cavities is filled with a frozen aerated product having an overrun of between 30% and 130%, this product is then allowed to expand outside its cavity, the two cavities are then moved opposite one another and the frozen aerated product in each cavity is pressed against the frozen aerated product in the other cavity.
摘要翻译：通过以下方式生产冷冻充气产品：i）提供两个单独的成形元件，ii）在每个成形元件的表面上提供至少一个开放空腔，iii）提供用冷冻充气材料填充所述空腔的填充装置，iv）填充两个空腔，一个在每个模制表面上，具有冷冻充气材料，其中至少一个模腔填充有超过30％至130％之间的膨胀的冷冻充气产品，然后使该产品在其空腔外扩展，然后使空腔彼此相对移动，并且将每个空腔中的冷冻充气产品压在另一个空腔中的冷冻充气产品上。

44. 发明申请

US20040058037A1 Method for preparing frozen food 审中-公开
标题翻译：冷冻食品的制备方法
公开(公告)号：US20040058037A1
公开(公告)日：2004-03-25
申请号：US10415924
申请日：2003-05-05
发明人： Takuya Masuda , Kenya Mabe , Norio Sato , Tomoharu Kato , Nagahiro Yamazaki
IPC分类号： A23G001/00
CPC分类号： A23B7/05 , A23L3/37 , A23L3/375 , A23L7/111
摘要： The present invention relates to a method for producing a frozen food and a frozen food produced by the process. There are provided a method for producing a frozen food characterized by subjecting a food to a contact treatment with an emulsifier-added fat or oil, and thereafter freezing the food; a frozen food produced by the method; and a method of preventing fluctuation in a water content of a frozen food, characterized by subjecting a food to a contact treatment with an emulsifier-added fat or oil, and thereafter freezing the food.
摘要翻译：本发明涉及通过该方法生产的冷冻食品和冷冻食品的制造方法。提供一种冷冻食品的制造方法，其特征在于，使食品与添加了乳化剂的脂肪或油进行接触处理，然后冷冻食品; 该方法生产的冷冻食品; 以及防止冷冻食品的含水量变动的方法，其特征在于，使食品与加入乳化剂的油脂接触处理，然后冷冻食品。

45. 发明申请

US20040037931A1 Method and apparatus for applying dry toppings to baked goods 审中-公开
标题翻译：将干燥浇头施用于烘焙食品的方法和设备
公开(公告)号：US20040037931A1
公开(公告)日：2004-02-26
申请号：US10645923
申请日：2003-08-20
申请人： United States Bakery, Inc.
发明人： Bill Zimmerman , Kim Arnold , Keith Sammons , Jim Hampton , Clyde Carson
IPC分类号： A23G001/00
CPC分类号： A21C15/002 , A21D15/08 , A23P20/12
摘要： The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.
摘要翻译：将干燥浇头施用于烘焙食品的方法包括以下步骤：用烘烤后的预烘烤的小麦淀粉等粘合剂物质预处理烘焙食品的表面，然后将干燥浇头施用于处理过的表面。已经证明，这样的应用可以减少芝麻种子的浪费高达50％至5％的浪费。

46. 发明申请

US20040018278A1 Packaging containing fragrance 审中-公开
标题翻译：含香料的包装
公开(公告)号：US20040018278A1
公开(公告)日：2004-01-29
申请号：US10441574
申请日：2003-05-20
发明人： Lewis Michael Popplewell , Lulu S. Henson
IPC分类号： A23G001/00
CPC分类号： B32B7/12 , A23L27/74 , B32B27/08 , B32B27/18 , B32B2439/70 , B65D51/28 , B65D65/38 , B65D77/24 , B65D81/2069 , B65D2203/12 , Y10T428/1303 , Y10T428/1334
摘要： Packaging materials and packages that transfer fragrances to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired fragrance, a suitable environment for vapor transfer, and an appropriate food substrate to which flavor and fragrance is added. Examples of the source of fragrance can be a packaging film containing fragrance, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule or an active system for delivering flavor vapor to the environment. Materials that are preferably treated using the present invention include snacks, confections, baked goods, fresh plant materials, cereals and beverages, as well as non-food products. The time required for flavor transfer is dependent primarily on the volatility and concentration of the fragrances, absorptive capacity of the food, and the intensity of the flavor desired.
摘要翻译：公开了通过气相将香料转移到食品和其他产品的包装材料和包装。本发明提供所需香料的来源，用于蒸气转移的合适环境，以及添加香料和香料的合适的食品基材。香料来源的实例可以是包含香料的包装薄膜，吸收的香味材料的小袋，施加到包装内部的胶带或标签，以及将风味蒸气输送到环境中的风味散布颗粒或活性体系。优选使用本发明处理的材料包括小吃，糖果，烘焙食品，新鲜植物材料，谷物和饮料以及非食品。风味转移所需的时间主要取决于香料的挥发性和浓度，食物的吸收能力以及所需风味的强度。

47. 发明申请

US20030235641A1 Method and apparatus for making chocolate shells 审中-公开
标题翻译：制作巧克力壳的方法和装置
公开(公告)号：US20030235641A1
公开(公告)日：2003-12-25
申请号：US10390796
申请日：2003-03-19
发明人： Jacob Christian Refer
IPC分类号： A23G001/00
CPC分类号： A23G1/21 , A23G1/0063 , A23G1/0076 , A23G1/205
摘要： Plungers (11) having a pressing surface (14) onto which no lubricant is applied are immersed into contact with tempered chocolate mass (6) in corresponding moulds (7), the chocolate thereby being pressed into shells (20). The temperature of the pressing surfaces (14) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface (14) of the plunger and inwardly through the chocolate layer. Contamination of the plungers (11) and the edible chocolate articles with lubricant remains is completely avoided and the inner surfaces of the shells are simply identical nullprintsnull of the geometry of the plunger surfaces (14).
摘要翻译：将具有不施加润滑剂的按压表面（14）的活塞（11）浸入与相应模具（7）中的回火巧克力块（6）接触，巧克力被压制成壳（20）。按压表面（14）的温度在压制过程中保持在巧克力块的凝固温度以下。巧克力在结晶时迅速凝固，其表面与柱塞的按压表面（14）接触并向内通过巧克力层。完全避免了柱塞（11）和具有润滑剂残留物的可食用巧克力制品的污染，并且壳体的内表面与柱塞表面（14）的几何形状简单相同。

48. 发明申请

US20030228398A1 Frozen ice confection 有权
标题翻译：冷冻冰糕
公开(公告)号：US20030228398A1
公开(公告)日：2003-12-11
申请号：US10402086
申请日：2003-03-28
申请人： Good Humor-Breyers Ice Cream, Division of Conopco, Inc.
发明人： Jean-Marc Maurice Seven , Susan Todd , Deborah Jane Towell
IPC分类号： A23G001/00
CPC分类号： A23G9/327 , A23G9/52 , A23G2200/08
摘要： The invention relates to a frozen ice confection comprising ice granules, wherein said confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides a pre-mix for the preparation of said ice confection.
摘要翻译：本发明涉及包含冰颗粒的冷冻冰糕，其中所述甜食的总固体含量为4重量％至10重量％，并且包含总量为0.3重量％至1.5重量％的脂肪和乳化剂。本发明还提供了用于制备所述冰甜食的预混物。

49. 发明申请

US20030203082A1 Inhibition of non-enzymatic browning 审中-公开
标题翻译：抑制非酶促褐变
公开(公告)号：US20030203082A1
公开(公告)日：2003-10-30
申请号：US10134433
申请日：2002-04-30
申请人： Givaudan SA
发明人： Andrew Daniher , Stefan Furrer
IPC分类号： A23G001/00
CPC分类号： A23L3/3526 , A23L3/3427 , A23L3/3463 , A23L3/3544 , B65D81/28
摘要： A method and device to inhibit non-enzymatic browning in susceptible foodstuffs, such as fruit products. An inhibitor of non-enzymatic browning is contained within a container for the foodstuff to contact the foodstuff and hence reduce, retard, or prevent browning. The inhibitor may be integral to the container or added to the container. The inhibitor may be contained within or on a support structure that is integral with, or added to, a food-contacting internal surface of the container. The foodstuff thus contained will desirably have reduced off-color, off-notes, and/or off-tastes that may be imparted by compounds associated with non-enzymatic browning.
摘要翻译：抑制敏感食品如果实产品中非酶促褐变的方法和装置。用于非酶促褐变的抑制剂被包含在用于食品接触食品的容器内，从而减少，延迟或防止褐变。抑制剂可以与容器成一体或添加到容器中。抑制剂可以包含在与容器的与食物接触的内表面成一体的或附加到支撑结构内或之上。因此含有的食品将期望地减少可能由与非酶促褐变相关的化合物赋予的异色，脱落和/或异味。

50. 发明申请

US20030203081A1 Preservation of intermediate moisture foods by controlling humidity and inhibition of mold growth 有权
标题翻译：通过控制湿度和抑制霉菌生长来保存中等水分食物
公开(公告)号：US20030203081A1
公开(公告)日：2003-10-30
申请号：US10068783
申请日：2002-02-05
发明人： Albert L. Saari , Robert L. Esse
IPC分类号： A61L009/04 , A24F025/00 , A22C005/00 , A23G001/00
CPC分类号： A23L3/3436 , A23L3/3418 , B65D81/2076
摘要： A humidity control device for use in maintaining a desired humidity in packages of food, the device including a protective case, a water vapor permeable pouch and a thickened saturated solution, the solution having a suitable humidity control point for use within a food container. The device further employs a combination of an oxygen scavenger system to stop mold growth with anaerobic conditions and/or a mold inhibitor in the filling of the pouch or preferentially printed on the outside of the pouch.
摘要翻译：一种用于在食物包装中保持所需湿度的湿度控制装置，该装置包括保护壳，透水袋和增稠的饱和溶液，该溶液具有用于食品容器内的合适的湿度控制点。该装置还采用氧清除系统的组合以在填充袋或优先印刷在袋的外部上的情况下停止霉菌生长与厌氧条件和/或霉菌抑制剂。

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