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1. 发明授权

US10785995B2 Multi-component food product 有权
公开(公告)号：US10785995B2
公开(公告)日：2020-09-29
申请号：US15072965
申请日：2016-03-17
申请人： Mars, Incorporated
发明人： Robert Sleigh , Brad William Woonton , Estelle Lifran , Tanoj Singh , Aung Htoon , Susan Finnegan
IPC分类号： A23K20/20 , A23K20/174 , A23K40/20 , A23K50/42 , A23K50/48 , A23K20/26 , A23K20/24 , A23K40/10 , A23L3/10
摘要： Embodiments herein related to multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (e.g., immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.

2. 发明申请

US20160198738A1 MULTI-COMPONENT FOOD PRODUCT 审中-公开
标题翻译：多组分食品
公开(公告)号：US20160198738A1
公开(公告)日：2016-07-14
申请号：US15072965
申请日：2016-03-17
申请人： Mars, Incorporated
发明人： Robert Sleigh , Brad William Woonton , Estelle Lifran , Tanoj Singh , Aung Htoon , Susan Finnegan
IPC分类号： A23L1/304 , A61K33/00
摘要： Embodiments herein related to multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (e.g., immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.
摘要翻译：本文涉及已经热处理以在包装中实现商业不育的多组分包装食品的实施方案，包括至少第一组分和与第一组分接触（例如，浸入）第一组分的第二组分，其中所述第一组分由基本上水，液体，糊状或凝胶状食品（例如酱汁，凝胶，肉汁或肉汁等）组成，并且其中第二组分由一个或多个相对硬的制成的片组成，其基本保持其初始形状，硬或松脆的结构功能，至少在产品的预期保质期内暴露于第一组分的水分含量。

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