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81. 发明申请

US20140225285A1 BEVERAGE PREPARATION MACHINES 有权
标题翻译：饮料制备机
公开(公告)号：US20140225285A1
公开(公告)日：2014-08-14
申请号：US14256734
申请日：2014-04-18
申请人： Kraft Foods R&D, Inc.
发明人： Nick Andrew Hansen , Andrew Charles Bentley , Elizabeth Jane Hinckley , Mark Richard Thomas Norton
IPC分类号： A47J31/44
CPC分类号： A47J31/4403 , A47J31/0605 , A47J31/32 , A47J31/3695 , A47J31/44 , A47J31/4496 , A47J31/46
摘要： A beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients is described. The beverage preparation machine is configured for controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.
摘要翻译：描述了使用预先包装的饮料成分的容器的饮料制备机。饮料制备机被配置为控制驻留在机器的输送系统的至少一部分中的空气的体积，以在制备的饮料中产生预定特征。

82. 发明申请

US20040177764A1 Cartridge for the preparation of beverages 有权
标题翻译：墨盒用于准备饮料
公开(公告)号：US20040177764A1
公开(公告)日：2004-09-16
申请号：US10763534
申请日：2004-01-23
申请人： Kraft Foods R & D, Inc.
发明人： Andrew Halliday , Alistair John MacMahon , Steve Carter
IPC分类号： A23F003/00
CPC分类号： B65D85/8043 , A47J31/4407 , A47J31/446 , A47J31/56
摘要： A cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising a compartment containing the one or more beverage ingredients, the compartment comprising a plurality of inlet apertures for the introduction of an aqueous medium into the compartment and a plurality of outlet apertures for a beverage produced from the one or more beverage ingredients, wherein at least a proportion of the inlet apertures are out of alignment with the outlet apertures such that at least a proportion of the aqueous medium entering the compartment through the inlet apertures is forced to circulate within the compartment before exiting the compartment through the outlet apertures, characterised in that the inlet apertures are arranged around the periphery of the compartment.
摘要翻译：一种包含一种或多种饮料成分并且由基本上不透气和不透水的材料形成的药筒，所述药筒包括含有所述一种或多种饮料成分的隔室，所述隔室包括用于将水性介质引入的多个入口孔隔室和用于由一种或多种饮料成分生产的饮料的多个出口孔，其中至少一部分入口孔与出口孔不对齐，使得至少一部分进入隔室的水性介质通过入口孔被迫在离开隔室之前在隔室内循环通过出口孔，其特征在于入口孔围绕隔室的周边布置。

83. 发明申请

US20040173102A1 Cartridge for the preparation of beverages 有权
标题翻译：墨盒用于准备饮料
公开(公告)号：US20040173102A1
公开(公告)日：2004-09-09
申请号：US10763917
申请日：2004-01-23
申请人： Kraft Foods R & D, Inc.
发明人： Andrew Halliday , Steve Carter
IPC分类号： A47J031/00
CPC分类号： B65D85/8043 , A47J31/4407 , A47J31/446 , A47J31/56 , B67D2001/0812
摘要： A cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the cartridge comprises an outer member and an inner member conjoined on assembly with the outer member, characterised by the inner member comprising a discharge spout defining the outlet of the cartridge.
摘要翻译：一种包含一种或多种饮料成分并且由基本上不透气和不透水的材料形成的药筒，所述药筒包括用于将水性介质引入药筒的入口和用于从一种或多种饮料成分，其中所述盒包括外部构件和与所述外部构件组装在一起的内部构件，其特征在于，所述内部构件包括限定所述筒的出口的排出口。

84. 发明申请

US20040151802A1 Process for manufacturing cheeses and other dairy products and products thereof 有权
标题翻译：制造奶酪和其他乳制品及其制品的方法
公开(公告)号：US20040151802A1
公开(公告)日：2004-08-05
申请号：US10702718
申请日：2003-11-06
申请人： Kraft Foods R & D, Inc.
发明人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose
IPC分类号： A23C009/12
CPC分类号： C12Y101/03005 , A23C9/1213 , A23C9/1275 , A23C13/16 , A23C13/165 , A23C17/02 , A23C19/0285 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/045 , A23C19/0455 , A23C19/052 , A23C19/054 , A23C19/082 , A23C20/00 , A23C21/02 , C12Y101/99018
摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
摘要翻译：制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

85. 发明申请

US20030031761A1 Process for making a range of long shelf life, filled bread snacks 有权
标题翻译：制作一系列长保质期的过程，充满面包零食
公开(公告)号：US20030031761A1
公开(公告)日：2003-02-13
申请号：US10140391
申请日：2002-05-07
申请人： Kraft Foods R & D, Inc.
发明人： Olaf Kortum
IPC分类号： A23G003/00
CPC分类号： A21D13/37
摘要： The invention provides a process for making bread snacks with fillings of high water content and shelf lives at chilled or ambient temperatures of more than six weeks, baked bread being used as raw material, and the bread snacks obtainable by that process.
摘要翻译：本发明提供了一种在六周以上的冷冻或环境温度下制作具有高含水量和保质期的面包小吃的面包小吃的方法，用作原料的焙烤面包和通过该方法获得的面包零食。

86. 发明申请

US20020187237A1 Processed mozzarella cheese and method for its production 有权
标题翻译：加工的莫扎里拉奶酪及其生产方法
公开(公告)号：US20020187237A1
公开(公告)日：2002-12-12
申请号：US10134020
申请日：2002-04-26
申请人： Kraft Foods R&D, Inc.
发明人： Klaus Kempter , Alan Wolfschoon-Pombo
IPC分类号： A23C019/00
CPC分类号： A23C19/082
摘要： The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.
摘要翻译：本发明涉及制备加工干酪，特别是莫扎里拉型干酪的方法，其包括以下步骤：A）制备包含年轻低氯化钠干酪，水胶体和乳化盐的共混物，B）将步骤A中得到的共混物以产生纤维结构，和C）在升高的温度下保持在步骤B中获得的纤维结构，其中在步骤C之前或期间立即加入氯化钠。根据另一方面，本发明涉及可由上述方法，特别是切片中单独包装的奶酪。

87. 发明申请

US20020015775A1 Chocolate production by super-cooling and press-forming 审中-公开
标题翻译：巧克力生产通过超冷却和压制成型
公开(公告)号：US20020015775A1
公开(公告)日：2002-02-07
申请号：US09844779
申请日：2001-04-27
申请人： Kraft Foods R&D, Inc.,
发明人： Thomas Demmer , Harald Wutz , John F. Baxter , Nigel Kirtley , Lars Ebbinghaus
IPC分类号： A23G001/00
CPC分类号： A23G1/203 , A23G1/18 , A23G1/205 , A23G1/206 , A23G1/207
摘要： The present invention relates to a process for producing chocolate wherein liquid chocolate mass is subjected to tempering, super-cooling and press-forming. This process allows a quick and simple production of chocolate products having a good and glossy surface appearance.
摘要翻译：本发明涉及一种生产巧克力的方法，其中液体巧克力物料进行回火，超冷却和压制成型。该方法允许快速和简单地生产具有良好和光泽的表面外观的巧克力产品。

88. 发明申请

US20210137131A1 A Method for the Manufacture of a Flavor-Enhancing Composition 有权
公开(公告)号：US20210137131A1
公开(公告)日：2021-05-13
申请号：US16497490
申请日：2018-04-10
申请人： KRAFT FOODS R&D, INC.
发明人： Alan WOLFSCHOON-POMBO , Thomas SPIEGEL
IPC分类号： A23C9/142 , A23L27/00 , A23L27/40
摘要： The present invention provides a method for the production of a flavor-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavor-enhancing composition, the flavor-enhancing composition comprising at least 50 wt % lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300. Da to 800. Da.

89. 发明申请

US20190315543A1 RESEALABLE PACKAGE, METHOD FOR PRODUCING THE RESEALABLE PACKAGE AND APPARATUS FOR PRODUCING THE RESEALABLE PACKAGE 审中-公开
公开(公告)号：US20190315543A1
公开(公告)日：2019-10-17
申请号：US16160420
申请日：2018-10-15
申请人： KRAFT FOODS R & D, INC.
发明人： Ronald H. Exner , Christopher W. Dunkle , Jo-Ann Clark , Adam Lloyd
IPC分类号： B65D75/58 , B65D33/16 , B65D33/20 , B65D75/56 , B31B50/81 , B31B70/14 , B31B70/62 , B65B7/06
摘要： The invention relates to a resealable package (1, 1′, 1″), comprising a package body (2) having a first side wall (4), a second side wall (6) opposite the first side wall (4), an openable top end (8) and a closed bottom end (10), wherein a portion (12) of the first side wall (4) protrudes beyond the second side wall (6) at the top end (8) in a direction from the bottom end (10) to the top end (8), and a closure element (18) which is releasably adhered to an inner surface (14) of the portion (12) of the first side wall (4) which protrudes beyond the second side wall (6) and the second side wall (6) so as to close the top end (8). Upon removal of the closure element (18) from the package body (2), a resealable adhesive arrangement (20, 22; 23; 25) is exposed so as to allow the inner surface (14) of the portion (12) of the first side wall (4) which protrudes beyond the second side wall (6) and an outer surface (16) of the second side wall (6) to be resealably adhered to one another in a position to close the top end (8). Further, the invention relates to a method and an apparatus (100) for producing the resealable package (1, 1′, 1″).

90. 发明授权

US10420349B2 Encased snack 有权
公开(公告)号：US10420349B2
公开(公告)日：2019-09-24
申请号：US14792737
申请日：2015-07-07
申请人： Kraft Foods R & D, Inc.
发明人： Olaf Christoph Kortum
IPC分类号： A21D13/14 , A21D13/31 , A21C9/06 , A21C11/00 , A21D17/00 , A23G3/20 , A23P20/12 , A23P20/20 , A23P20/25 , A23P30/10 , A23L5/30 , A21D13/80
摘要： The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mold comprising a lower die and first and second upper dies for use in the process.

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