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1. 发明申请

US20080213428A1 Cream cheese-like food and process for production thereof 审中-公开
标题翻译：乳酪类食物及其生产方法
公开(公告)号：US20080213428A1
公开(公告)日：2008-09-04
申请号：US12000607
申请日：2007-12-14
申请人： Ryotaro Sato , Wataru Kugimiya
发明人： Ryotaro Sato , Wataru Kugimiya
IPC分类号： A23C9/12 , A23J3/08
CPC分类号： A23C20/025 , A21D13/34 , A23J3/16 , A23L23/00
摘要： Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouthfeel and a good flavor/taste can be produced readily by previously adjusting the soybean protein material to a pH falling within the neutral to alkaline range before reducing the moisture content of a product by reacting the soybean protein with a protease to prepare a soybean protein hydrolysate.
摘要翻译：公开了通过以大豆蛋白质为原料生产的奶油干酪状食品，其具有如奶油般的口感，奶油干酪和良好的风味/味道。通过将大豆蛋白质材料预先调节至pH值在中性至碱性范围内，可以容易地生产具有奶油光滑口感和良好风味/味道的奶油干酪状食品，在降低产品的水分含量之前，通过使大豆蛋白与蛋白酶制备大豆蛋白水解产物。

2. 发明授权

US06491957B2 Chinese snacks 失效
标题翻译：中国小吃
公开(公告)号：US06491957B2
公开(公告)日：2002-12-10
申请号：US09892446
申请日：2001-06-28
申请人： Hirofumi Terazaki , Masata Mitsuiki , Yoshiharu Kinoshita , Shinichi Kamiya , Syouji Sakaguchi
发明人： Hirofumi Terazaki , Masata Mitsuiki , Yoshiharu Kinoshita , Shinichi Kamiya , Syouji Sakaguchi
IPC分类号： A21D1300
CPC分类号： A23L7/122 , A21D13/34 , A23L7/11 , C12Y203/02013
摘要： Chinese snacks having a proteinic adhesive layer with which transglutaminase has reacted, formed between the filling and the dumpling skin thereof are disclosed, and uncooked Chinese snacks half-made in such that a proteinic adhesive layer can be formed between the filling and the dumpling skin thereof by the action of transglutaminase, as well as such Chinese snacks in the frozen form (frozen foods), which undergo a less change in eating texture and have a fresh texture maintained both at the skin portion and filling even for many hours after cooking, after thawing, or the like.
摘要翻译：公开了在馅料和饺子皮之间形成转谷氨酰胺酶已经反应的蛋白质粘合剂层的中国小吃，并将半熟的中国小吃制成，使得可以在馅料和饺子皮之间形成蛋白质粘合剂层通过转谷氨酰胺酶的作用，以及在冷冻形式（冷冻食品）中的这种中国小吃，其进食质地变化较小，并且在皮肤部分保持了新鲜的质地，并且在烹饪之后甚至在烹饪后几个小时内填充解冻等。

3. 发明授权

US06399124B1 Frozen dessert containing lactic acid bacteria 有权
标题翻译：冷冻甜点含有乳酸菌
公开(公告)号：US06399124B1
公开(公告)日：2002-06-04
申请号：US09472931
申请日：1999-12-27
申请人： Corinne Lesens , Andrea M. Pfeifer , Florence Rochat
发明人： Corinne Lesens , Andrea M. Pfeifer , Florence Rochat
IPC分类号： A23C9123
CPC分类号： A23G9/363 , A21D13/33 , A21D13/34 , A21D13/38 , A23G9/42 , A23G9/48 , A23G9/506
摘要： Frozen dessert based on an ice cream containing lactic acid bacteria, the said ice cream being coated over all or part of its surface with, and/or placed in, and/or between, an edible support, characterized in that the support is substantially free of lactic acid bacteria, and in that it comprises fermentable fibers specifically promoting the growth, in the intestinal tract, of the lactic acid bacteria contained initially in the ice cream. The invention also relates to the combined use of lactic acid bacteria and prebiotic fibers, for the preparation of a frozen composition in which the lactic acid bacteria and the fibers are not substantially in contact, for the treatment and/or the prevention of gastrointestinal disorders, for strengthening the human immune system, or for increasing the absorption of minerals.
摘要翻译：基于含有乳酸菌的冰淇淋的冷冻甜点，所述冰淇淋涂覆在其可表面上的全部或部分表面上，和/或放置在可食用支持体中和/或之间，和/或之间，其特征在于，支撑体基本上是空的乳酸菌，并且其中包括特别促进肠道中最初包含在冰淇淋中的乳酸菌生长的可发酵纤维。本发明还涉及乳酸菌和益生元纤维的组合使用，用于制备其中乳酸菌和纤维基本上不接触的冷冻组合物用于治疗和/或预防胃肠道疾病，用于加强人体免疫系统，或增加对矿物质的吸收。

4. 发明申请

US20130323367A1 EXTENDED LIFE FOOD PRODUCT 审中-公开
标题翻译：延伸寿命食品
公开(公告)号：US20130323367A1
公开(公告)日：2013-12-05
申请号：US13879331
申请日：2011-10-14
申请人： Solene Pont , Robin Clifton , Tim Fenton , Peter Sadd , JoAnna Emery
发明人： Solene Pont , Robin Clifton , Tim Fenton , Peter Sadd , JoAnna Emery
IPC分类号： A21D13/00
CPC分类号： A21D13/32 , A21D13/34 , A21D15/00 , A21D15/04 , A21D15/06
摘要： The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings As described herein for optimum taste performance the final food product is preferably toasted by the consumer.
摘要翻译：本发明涉及一种食品，其是具有延长的保存期限并且可以含有咸味或甜味馅料的环境味道性三明治，如本文所述，以获得最佳味道性能，最终食品最好由消费者烘烤。

5. 发明授权

US07229654B2 Multilayer edible moisture barrier for food products and method of use 失效
标题翻译：食品多层食用防潮屏障及其使用方法
公开(公告)号：US07229654B2
公开(公告)日：2007-06-12
申请号：US10826709
申请日：2004-04-16
申请人： Anilkumar Ganapati Gaonkar , Laura Herbst , Weizhi Chen , Dennis A. Kim
发明人： Anilkumar Ganapati Gaonkar , Laura Herbst , Weizhi Chen , Dennis A. Kim
IPC分类号： A23D9/00 , A23D9/007 , A23D9/013
CPC分类号： A23P20/20 , A21D13/34 , A23C19/0908 , A23C19/16 , A23D9/007 , A23D9/013 , A23G3/343 , A23G3/346 , A23P20/11 , A23P20/18 , A23V2002/00 , A23G2200/08 , A23V2200/209
摘要： An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.
摘要翻译：提供了用于食品的可食用多层防潮屏障，用于分离具有不同水分活性的食物成分，并且防止或显着抑制食物组分之间的水分运动。本发明的可食用多层湿气屏障包括脂质层和柔性疏水层。

6. 发明授权

US07226629B2 Microwaveable grilled cheese and meat sandwiches and method of preparation 失效
标题翻译：微波烤芝士和肉三明治及其制备方法
公开(公告)号：US07226629B2
公开(公告)日：2007-06-05
申请号：US10373394
申请日：2003-02-24
申请人： Gary F. Smith , Maria E. Almendarez , Glenn A. MacBlane , Jimbay Loh , Timothy S. Hansen , Laura L. Herbst , Kent H. Thrasher , Anilkumar G. Gaonkar
发明人： Gary F. Smith , Maria E. Almendarez , Glenn A. MacBlane , Jimbay Loh , Timothy S. Hansen , Laura L. Herbst , Kent H. Thrasher , Anilkumar G. Gaonkar
IPC分类号： A21D13/00 , A23G9/00 , A23G9/007 , A23G9/013
CPC分类号： A23P20/20 , A21D13/10 , A21D13/26 , A21D13/34 , A23C19/16 , A23P20/11 , A23V2002/00 , A23V2200/209 , A23V2200/22 , A23V2250/18
摘要： The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.
摘要翻译：本发明涉及可烘烤的烤干酪和烤干酪以及包含可食用的基于脂质的湿气屏障的肉三明治。可食用水分阻隔物包括可食用的微粒高熔点脂肪和可食用的低熔点甘油三酯共混物。

7. 发明申请

US20020176914A1 Sandwich moisture transmission pocket and method of using same 审中-公开
标题翻译：三明治水分传输口袋及其使用方法
公开(公告)号：US20020176914A1
公开(公告)日：2002-11-28
申请号：US09862716
申请日：2001-05-22
发明人： Stacey Lee Kimball , Andre Philippe Desmarais
IPC分类号： A23B004/00
CPC分类号： A21D15/00 , A21D13/34
摘要： A moisture transmission prevention barrier or pocket for separating the sandwich filling material from the bread to prevent any liquid or moisture, contained in the sandwich filling material, from being transferred to and/or absorbed by the bread during the temporary storage of the assembled sandwich prior to consumption by a purchaser. The moisture transmission prevention barrier or pocket is preferably manufactured from an FDA approved plastic material and has a suitably sized internal compartment to accommodate a desired quantity of the sandwich filling material therein. The moisture transmission prevention barrier or pocket/sandwich filling material unit is then received by a slot or recess formed in a piece of bread, or between inwardly facing surfaces of the two slices of bread, to from an assembled sandwich. Prior to consumption of the assembled sandwich by the purchaser, the moisture transmission prevention barrier or pocket is removed from the bread, e.g. inverted to transfer the sandwich filling material to the bread, and, thereafter, the prepared sandwich can be consumed by the purchaser. The invention also relates to a method of assembling a prepared sandwich, incorporating the moisture transmission prevention barrier or pocket, for subsequent sale at a remote location.
摘要翻译：用于将三明治填充材料与面包分离以防止包含在三明治填充材料中的任何液体或湿气在三明治组装的临时储存期间被转移到面包和/或被面包中吸收的防潮透过防止屏障或口袋由购买者消费。防潮防止屏障或口袋优选由FDA批准的塑料材料制成，并且具有适当尺寸的内部隔室以在其中容纳所需量的夹心填充材料。防潮防止屏障或口袋/三明治填充材料单元然后由形成在一块面包中的槽或凹部或两片面包片的面向内的表面之间接收，以从组装的夹层中接收。在由购买者消费组装好的三明治之前，将防潮防止屏障或口袋从面包中除去。倒置将三明治填充材料转移到面包上，之后，可以由购买者消费所制备的三明治。本发明还涉及一种组装准备好的三明治的方法，其包括防潮防止屏障或口袋，用于在远程位置的后续销售。

8. 发明授权

US2547206A Pastry products and preparation thereof 失效
标题翻译：糕点产品及其制备
公开(公告)号：US2547206A
公开(公告)日：1951-04-03
申请号：US16605550
申请日：1950-06-03
申请人： HANAU NATHANIEL A
发明人： HANAU NATHANIEL A
IPC分类号： A21D13/00 , A21D13/08 , A21D15/00
CPC分类号： A21D15/00 , A21D13/31 , A21D13/34

9. 发明申请

US20070166437A1 Edible barriers 审中-公开
标题翻译：食用障碍
公开(公告)号：US20070166437A1
公开(公告)日：2007-07-19
申请号：US10583421
申请日：2004-11-23
申请人： Loes Bevers , Elisabeth Bouwens , Hendrikus Theodorus van der Heijden , Peter Ravestein
发明人： Loes Bevers , Elisabeth Bouwens , Hendrikus Theodorus van der Heijden , Peter Ravestein
IPC分类号： B65D85/78
CPC分类号： A23B7/16 , A21D13/26 , A21D13/34 , A21D15/08 , A23L17/75 , A23P20/00
摘要： An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.
摘要翻译：适用于食品的可食用屏障，包括交联生物聚合物和脂质材料，所述可食用屏障具有约2至1500微米的厚度，有效地减少了食品中水分和风味的迁移。

10. 发明申请

US20060233918A1 Crunchy sandwich food seasoner 审中-公开
标题翻译：脆脆三明治食物调味料
公开(公告)号：US20060233918A1
公开(公告)日：2006-10-19
申请号：US11109419
申请日：2005-04-19
申请人： Shangi Jones
发明人： Shangi Jones
IPC分类号： A21D13/00
CPC分类号： A21D13/11 , A21D13/30 , A21D13/34 , A21D13/42
摘要： A sandwich food product includes a pair of bread portions and a meat product therebetween, and a generally flat, potato, corn or tortilla chip of about the same size and shape as the bread portions. The chip has strong seasonings, preferably flavored with conventional condiments such as ketchup, mustard, mayonnaise or the like, or foods such as sauerkraut, chili, etc. The chip is further sealed so as to substantially repel moisture. Perforations are also added to the chip to aid in breaking the same when eating the sandwich. The consumer is able to conveniently enjoy a sandwich with a crunchy chip taste and with an appropriate and even distribution of a seasoning.
摘要翻译：三明治食品包括一对面包部分和其间的肉制品，以及与面包部分大致相同尺寸和形状的大致平坦的马铃薯，玉米或玉米片或玉米片。该芯片具有强烈的调味料，优选用常规调味品如番茄酱，芥末，蛋黄酱等调味，或诸如酸菜，辣椒等食品。该芯片进一步被密封以便基本上排斥水分。进入三明治时也可以在芯片上添加穿孔以帮助打破同样的情况。消费者能够方便地享用脆脆的薯条味道和适当均匀的调味料分布的三明治。

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