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1. 发明申请

US20150250197A1 DAIRY-BASED SNACK PRODUCTS AND METHOD OF MANUFACTURE OF SAME 审中-公开
标题翻译：基于乳制品的SNACK产品及其制造方法
公开(公告)号：US20150250197A1
公开(公告)日：2015-09-10
申请号：US14198893
申请日：2014-03-06
申请人： Sergey Konchakovskiy
发明人： Sergey Konchakovskiy
IPC分类号： A23C23/00 , A23L1/00
CPC分类号： A23C23/00 , A23C9/1307 , A23C19/09 , A23C19/0908 , A23C19/16 , A23C2250/10 , A23G1/46 , A23G1/545 , A23P20/25
摘要： A portable dairy-based snack food product is provided with similar shape, appearance and convenience as a conventional candy bar where inner core is replaced with healthier more nutritional dairy based filling mixture. The dairy based filling mixture is composed of a yogurt based product and a dairy based product. The mixture is enrobed by an edible shell. The yogurt based product may be of any type, including Greek yogurt. The dairy based product is selected from the group consisting of soft cheese, cheese curd, farmers cheese, cottage cheese, ricotta cheese, cream cheese, neufchâtel cheese and mixtures thereof.
摘要翻译：一种便携式乳制品的休闲食品具有与常规糖果棒相似的形状，外观和便利性，其中内核被更健康的更营养的基于乳品的填充混合物代替。基于乳制品的灌装混合物由基于酸奶的产品和基于乳制品的产品组成。混合物被可食用的壳包裹起来。基于酸奶的产品可能是任何类型的，包括希腊酸奶。基于乳制品的产品选自软奶酪，奶酪凝乳，农民奶酪，酸奶酪，乳清乳酪，奶油干酪，牛奶酪干酪及其混合物。

2. 发明申请

US20120107470A1 String Cheese Cutting System 有权
标题翻译：串口奶酪切割系统
公开(公告)号：US20120107470A1
公开(公告)日：2012-05-03
申请号：US13279980
申请日：2011-10-24
申请人： Gary Nesheim
发明人： Gary Nesheim
IPC分类号： B29C45/03 , A23P1/12 , A23C19/00
CPC分类号： A01J25/12 , A01J25/13 , A23C19/0908 , A23C2250/10 , A23C2270/15 , B29C47/0016 , B29C47/22 , B29C47/24 , B29C47/34
摘要： A string cheese-forming machine provides for extrusion of cheese into control volumes, for example, implemented with tubes each movably blocked with a piston having a stop. Complete filling of each tube is detected before ejection of the cheese from the tubes is undertaken, thereby ensuring consistent product volume and weight.
摘要翻译：串干酪成型机提供将奶酪挤出到控制体积中，例如，通过用活塞具有止动件的可移动地阻塞的管实现。在从奶瓶排出奶酪之前，检测出每个管子的完全填充，从而确保产品体积和重量的一致性。

3. 发明申请

US20110045156A1 FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT 审中-公开
标题翻译：基于食物的食物产品，具有不均匀的TASTANT BULK分布及其制造方法
公开(公告)号：US20110045156A1
公开(公告)日：2011-02-24
申请号：US12920094
申请日：2009-02-27
申请人： Markus Alexander Stieger , Johannes Hendrikus Franciscus Bult , Robert Jan Hamer , Martijn Willem Jan Noort
发明人： Markus Alexander Stieger , Johannes Hendrikus Franciscus Bult , Robert Jan Hamer , Martijn Willem Jan Noort
IPC分类号： A21D13/00 , A21D2/02 , A21D2/18
CPC分类号： A23C19/0908 , A21D2/02 , A23C9/154 , A23C2270/05 , A23L13/428 , A23L13/65 , A23L19/13 , A23L27/205 , A23P20/20 , A23P30/10 , A23P30/25
摘要： The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.
摘要翻译：本发明提供了一种生产包含促味剂的面粉基食品的方法。根据本发明的食品具有促味散装重量百分比和不均匀的促味剂体积分布。本发明提供在食品中使用不均匀的促味剂散装分布，以提供具有降低的促味剂散装重量百分比的食品。此外，本发明提供在食品中使用不均匀的促味剂散装分布，以增强和/或改善食品中的促味剂的感觉知觉。

4. 发明申请

US20080115649A1 PROCESSES AND APPLIANCE FOR SLICING FOOD, SEPARATING AND STACKING SLICES AND PROTECTING ALL THEIR SURFACES FROM EXPOSURE TO THE ENVIRONMENT 审中-公开
标题翻译：用于切割食品，分离和堆叠胶片的方法和设备，并保护其所有表面从暴露于环境中
公开(公告)号：US20080115649A1
公开(公告)日：2008-05-22
申请号：US11560589
申请日：2006-11-16
申请人： Ovidio Carneiro Filho
发明人： Ovidio Carneiro Filho
IPC分类号： B26D1/54 , B26D7/06
CPC分类号： B26D7/32 , A22C17/0033 , A23C19/0908 , B26D3/28 , B26D7/0641 , B26D7/325 , Y10T83/2042 , Y10T83/695
摘要： This invention patent refers to processes and appliance for slicing food, stacking and protecting obtained slices from exposure to the environment, through a continued flexible separator, with foldable flaps, in contact with side, front and rear surfaces of referred slices. There available on the consumer market, at supermarkets and bakeries, manually sliced and stacked cheeses, susceptible to oxidation and contamination. Conditioning of these products in consumer's refrigerator does not provide protection for all contact surfaces of slices, which, often, dry up, become moldy and stick to each other.The proposal of this invention is to protect all contact surfaces of food slices—even after their consumption has already started—when closing entrance doors to a possible contamination, especially for protein food with high moisture content, such as cheeses and sausages which are excellent means of microbial culture.The main technical effect of this invention is the presence of foldable flaps, in the slice protection process. Through the flaps, formed by using a separator with shaft measurements larger than respective slice shaft measurements, that face protection is done corresponding to their thickness, places where the contamination and stacked food oxidation process starts.
摘要翻译：本发明专利是指通过连续的柔性分离器将食品切片，堆叠和保护获得的切片免受暴露于环境的方法和用具，其具有可折叠的折片，与所引用切片的侧面，前后表面接触。在消费市场上，在超市和面包店，手工切片和堆叠的奶酪，易受氧化和污染。在消费者冰箱中调理这些产品不能为切片的所有接触表面提供保护，这些切片通常会干燥，变得发霉并粘附在一起。本发明的方案是保护食品切片的所有接触表面 - 即使在消费已经开始之后 - 当关闭入口处可能的污染物时，特别是对于具有高含水量的蛋白质食物（例如奶酪和香肠）而言，这是非常好的手段的微生物培养。本发明的主要技术效果是在切片保护过程中存在可折叠的襟翼。通过使用具有大于相应切片轴测量值的轴测量的分离器形成的翼片，根据其厚度，污染物和层叠食品氧化过程开始的位置进行面部保护。

5. 发明申请

US20040197459A1 Multilayer edible moisture barrier for food products 失效
标题翻译：食品多层食用防潮屏障
公开(公告)号：US20040197459A1
公开(公告)日：2004-10-07
申请号：US10826709
申请日：2004-04-16
申请人： Kraft Foods Holdings, Inc.
发明人： Anilkumar Ganapati Gaonkar , Laura Herbst , Weizhi Chen , Dennis A. Kim
IPC分类号： A23L001/00
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. 发明申请

US20020187236A1 Method of and apparatus for producing endless rolls of a resilient foodstuff 失效
标题翻译：用于生产弹性食品的无端卷的方法和设备
公开(公告)号：US20020187236A1
公开(公告)日：2002-12-12
申请号：US10125743
申请日：2002-04-17
申请人： Kraft Foods R & D, inc
发明人： Anno Kaiser
IPC分类号： A01J001/00
CPC分类号： A21C3/065 , A21C3/06 , A23C19/082 , A23C19/0908 , A23P20/20
摘要： A method of and an apparatus for producing endless rolls of a resilient foodstuff, as well as a product in the form of a roll of hard cheese is provided. The method comprises supplying a layer (7) of the resilient foodstuff in a supply plane and against first guide means (20, 120), continuously deflecting the resilient foodstuff layer (7) by way of the first guide means (20, 120) away from the supply plane, and continuously re-directing the deflected foodstuff layer (7) by way of second guide means (30, 130) toward the supply plane, so as to produce a roll of foodstuff; the apparatus comprises supply means (5) for supplying a layer (7) of the resilient foodstuff in a supply plane, first guide means (20, 120) against which the resilient foodstuff layer (7) can be supplied and for continuously deflecting the foodstuff layer away from the supply plane, and second guide means (30, 130) for continuously re-directing the deflected foodstuff layer (7) toward the supply plane.
摘要翻译：提供了一种用于生产弹性食品的无端卷的方法和装置，以及硬干酪卷形式的产品。该方法包括将供应平面中的弹性食品的层（7）提供给第一引导装置（20,120），通过第一引导装置（20,120）将弹性食品层（7）连续地偏转并且通过第二引导装置（30,130）朝向供给平面不断地重新引导偏转的食品层（7），以便产生一卷食品; 该设备包括用于在供应平面中供应弹性食品的层（7）的供应装置（5），可供应弹性食品层（7）的第一引导装置（20,120），并用于连续地使食品层和远离供应平面的第二引导装置（30,130），用于将偏转的食品层（7）连续地重新引向供应平面。

7. 发明申请

US20020160078A1 Fermented milk product and process 审中-公开
标题翻译：发酵乳产品和工艺
公开(公告)号：US20020160078A1
公开(公告)日：2002-10-31
申请号：US10081788
申请日：2002-02-22
发明人： Robert Petermann , Christian Dupas , Alfred Messerli
IPC分类号： A23C009/12
CPC分类号： A23C19/076 , A23C9/133 , A23C19/0765 , A23C19/0908 , A23C2270/05 , B65B3/326 , B65D77/08
摘要： A composite unripened curd cheese product is made by concomitantly side by side filling of distinct adjoining masses in a pot. A first mass may be a fermented milk base or at least one flavoring composition while a second mass is a fermented milk base. These masses are generally of contrasting colors and are arranged side by side such that there is no substantial migration of one mass into the other and each mass is accessible for consumption. To do this, the pot has a base, at least one sidewall extending from the base for defining the filling volume and an open top, and the masses are arranged along the sidewall so that each is accessible through the open top.
摘要翻译：复合未成熟的凝乳干酪产品是通过在锅中同时填充不同的相邻块而制成的。第一块可以是发酵乳基或至少一种调味组合物，而第二块是发酵乳基。这些质量通常是对比色的并排并排布置，使得一个物质没有实质的迁移到另一个物质中，并且每个物质可以进入消费。为此，锅具有底座，至少一个侧壁从基座延伸以限定填充体积和开口顶部，并且质量沿着侧壁布置，使得每个侧壁可通过开口顶部接近。

8. 发明授权

US5795613A Dried cheese pieces of nonmelting cheese and process of making the same 失效
标题翻译：干酪干酪片和非制粉酪的制作过程
公开(公告)号：US5795613A
公开(公告)日：1998-08-18
申请号：US641482
申请日：1996-05-01
申请人： Paul Scharfmann , Ludwig Zoller
发明人： Paul Scharfmann , Ludwig Zoller
IPC分类号： A23C19/06 , A23C19/086 , A23C19/09 , A23C19/16
CPC分类号： A23C19/086 , A23C19/06 , A23C19/0908 , A23C19/16
摘要： A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.
摘要翻译：干燥的干酪片以第一优选形式公开，其包括通过微波能量干燥至其最终含水量的非熔化干酪。非熔化奶酪通常包括大于约5.7的pH。干燥干酪片的最终含水量优选为2至8重量％。最后的干燥干酪片是无气泡的，不需要制冷。还公开了制作干酪片的方法。该方法基本上包括对具有特定厚度尺寸的非熔化干酪进行微波能量以将干酪片从初始水分含量减少至约2％至8％的最终含水量。干燥步骤可以使用成型盘来实现，以获得具有各种三维形状和构造的成品。

9. 发明授权

US4588597A Process for producing a rolled cheese 失效
标题翻译：轧制干酪的生产方法
公开(公告)号：US4588597A
公开(公告)日：1986-05-13
申请号：US669251
申请日：1984-11-07
申请人： Michel Caille
发明人： Michel Caille
IPC分类号： A23C19/068 , A23C19/09 , A23C19/16 , A23C19/06 , A23P1/00
CPC分类号： A23C19/0908 , A23C19/0682 , A23C19/16
摘要： A rolled cheese and a process for making the cheese is described. The cheese comprises a layer of fresh cheese curd coated with flavoring such as herbs, which is rolled into a spiral. The fresh cheese curd is neither cooked nor kneaded, and the resulting rolled cheese has two distinct layers which each contain a distinctive taste.
摘要翻译：描述了一种轧制的干酪和一种制作干酪的方法。奶酪包含一层新鲜的干酪凝乳，其中涂上调味料，如草药，卷成螺旋状。新鲜的干酪凝乳既没有煮熟也没有揉捏，并且所得的滚动乳酪具有两个不同的层，每个含有独特的味道。

10. 发明授权

US3900574A Treatment of cheese slices to prevent sticking together 失效
标题翻译：处理单张图，以防止挂钩
公开(公告)号：US3900574A
公开(公告)日：1975-08-19
申请号：US40289273
申请日：1973-10-03
申请人： KRAFTCO CORP
发明人： WARWICK LEONARD A
IPC分类号： A01J27/04 , A23C19/09 , A23C19/16 , A23C19/00 , A23C19/02 , A23C19/14
CPC分类号： A01J27/04 , A23C19/0908 , A23C19/16
摘要： A stack of individual slices of cheese product is provided. At least one surface of every individual slice in the stack is provided with a thin coating of starch or mixtures of starch and a gum. The invention further provides a method for applying the starch or starch mixture to a cheese product during the highspeed manufacture of individual slices of the cheese product.

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