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1. 发明申请

WO1997015197A1 NO-FAT AND LOW-FAT FOOD PRODUCTS WITH IMPROVED FLAVOR 审中-公开
标题翻译：无脂肪和低脂肪食品，具有改进的香味
公开(公告)号：WO1997015197A1
公开(公告)日：1997-05-01
申请号：PCT/US1996017101
申请日：1996-10-23
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , MERCHANT, Zohar, Mohamed , SADURAL, Susie, Adlawan , CHENG, Shu, Guang, Greg , WILLIAM-PRINCE, Joanne , BARBER, Deborah, Diane
IPC分类号： A23C09/137
CPC分类号： A23C19/0917 , A23C19/0285 , A23C19/0765 , A23C19/082 , A23L27/60 , A23L27/66
摘要： The present invention is directed to producing reduced fat food products with improved flavor. The term "reduced fat food product" as used herein is meant to include both those food products which qualify for being labeled fat free (less than 0.5 grams of fat per serving) and those food products which qualify for being labeled low fat (less than 1.68 grams of fat per ounce). In the method of the invention, an initial reduced fat food product is provided. The initial reduced fat food product has a fat content below that required for a fat free food product or a low fat food product. The initial reduced fat food product is blended with a high fat emulsion counterpart of the reduced fat food product to provide a final reduced fat food product with improved flavor. The high fat emulsion counterpart is added to the initial reduced fat food product at levels such that the final reduced fat food product still qualifies to be labeled either a fat free food product or a low fat food product.
摘要翻译：本发明涉及生产具有改善风味的减肥食品。本文所用的术语“减肥食品”意在包括符合无脂肪标记的食物（每份少于0.5克的脂肪）和符合低脂肪标记的食品（小于每盎司1.68克脂肪）。在本发明的方法中，提供了初始的还原脂肪食品。初始减肥食品的脂肪含量低于无脂肪食品或低脂肪食品所需的脂肪含量。将初始的减肥食品与减肥脂肪食品的高脂肪乳剂相配合，以提供具有改善风味的最终减肥食品。将高脂肪乳剂对应物加入到初始的减肥食品中，使得最终的减肥食品仍然符合无脂肪食品或低脂肪食品的标签。

2. 发明申请

WO1996025052A1 METHODS AND COMPOSITIONS TO ADD FLAVOR TO FOOD PRODUCTS CONTAINING LIPID 审中-公开
标题翻译：将食品添加到含有脂肪的食品的方法和组合物
公开(公告)号：WO1996025052A1
公开(公告)日：1996-08-22
申请号：PCT/US1996000554
申请日：1996-01-16
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , MEHNERT, David, Webb , FORNECK, Kevin, Ronald , PRINCE, Steven, Richard , MAJOR, Michael, D.
IPC分类号： A23D07/005
CPC分类号： A23D9/007 , A23C19/054 , A23D7/0053 , A23L23/00 , A23L27/70 , Y10S426/804
摘要： Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.
摘要翻译：呈现方法和组合物以通过脂肪替代载体将风味剂掺入到食物的脂质相中来向食物中添加风味。向脂肪替代载体（特别是通过挥发）添加风味产生优异的特征，例如与相当的全脂肪食品相当的口罩和风味相当于加入量最少的甘油三酯。本发明可用于向减肥脂肪和全脂肪食物中添加风味。

3. 发明申请

WO1996008153A1 FOAMING COFFEE CREAMER AND INSTANT HOT CAPPUCCINO 审中-公开
标题翻译：发泡咖啡奶酪和即食辣椒酱
公开(公告)号：WO1996008153A1
公开(公告)日：1996-03-21
申请号：PCT/US1995010360
申请日：1995-08-15
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , AGBO, Francis , MORI, Kozaburo , GOTO, Tetsuya , CALE, Kenneth, William , STUBBLEFIELD, Twyla, Lee , DAL MONTE, Anna, Czeslawa
IPC分类号： A23C01/04
CPC分类号： A23F5/42 , A23C11/00 , A23C11/04 , A23C11/10 , A23C2260/20 , A23F5/243 , A23F5/40
摘要： A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising a food grade acidulant and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance with the invention comprises a water soluble coffee component, the foam generating component, an optional creamer component, and an optional sweetener component. Cappuccino beverages are prepared by mixing a liquid component and the dry mix composition and heating. The liquid component may comprise milk or water. Heating, preferably microwave heating, may be carried out by pre-heating the liquid component or by heating after addition of the liquid component, or by a combination of these heating techniques.
摘要翻译：颗粒状干混泡沫奶油包括用于咖啡饮料等的常规颗粒剂，以及包含食品级酸化剂和碱金属碳酸盐或碳酸氢盐的泡沫产生组分。根据本发明的干混时速热卡布奇诺咖啡产品包括水溶性咖啡组分，泡沫产生组分，任选的奶精组分和任选的甜味剂组分。通过混合液体组分和干燥混合物组合物并加热来制备卡布奇诺饮料。液体组分可以包括牛奶或水。加热，优选微波加热，可以通过预加热液体组分或通过加入液体组分后加热，或通过这些加热技术的组合来进行。

4. 发明申请

WO1996005738A1 DEXTROSE-CONTAINING CHOCOLATE PRODUCTS WITH SUCROSE FATTY ACID POLYESTER FAT SUBSTITUTES 审中-公开
标题翻译：含有蔗糖脂肪酸聚酯脂肪替代物的含食物的巧克力产品
公开(公告)号：WO1996005738A1
公开(公告)日：1996-02-29
申请号：PCT/US1995008988
申请日：1995-07-17
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , SURBER, Kevin, James , MILLER, Mark, Stuart
IPC分类号： A23G01/00
CPC分类号： A23G1/40 , A23G1/36 , A23G1/38 , Y10S426/804
摘要： Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent and dextrose or blends of dextrose and sucrose in place of the conventional sucrose sweetener. The preferred form of dextrose is dextrose monohydrate. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the relative proportions of the dextrose and sucrose in the sweetener. The use of dextrose results in chocolate compositions having improved mouthfeel and significantly reduced levels of waxiness.
摘要翻译：提供含有蔗糖脂肪酸聚酯和葡萄糖的低脂肪或减脂巧克力产品，其具有类似于常规巧克力产品的质地和口感特性。所用的甜味剂是葡萄糖或葡萄糖和蔗糖的混合物。这些巧克力产品使用蔗糖脂肪酸聚酯或蔗糖脂肪酸聚酯的混合物代替常规的可可脂成分和右旋糖或葡萄糖和蔗糖的共混物代替常规的蔗糖甜味剂来制备。葡萄糖的优选形式是一水合葡萄糖。所使用的蔗糖脂肪酸聚酯不一定模仿可可脂的流变学和热学性质。改进的巧克力产品具有类似的传统巧克力的质地和口感特性，具有显着更少的热量和更低的脂肪含量。此外，通过改变蔗糖脂肪酸聚酯的相对比例和甜味剂中葡萄糖和蔗糖的相对比例，可以改变各种用途的质地和口感性质。使用葡萄糖导致巧克力组合物具有改善的口感并显着降低蜡质水平。

5. 发明申请

WO1995030337A1 METHOD OF MAKING REDUCED CALORIE PEANUT PRODUCTS 审中-公开
标题翻译：制造减少的卡路里产品的方法
公开(公告)号：WO1995030337A1
公开(公告)日：1995-11-16
申请号：PCT/US1995004230
申请日：1995-04-06
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , MILLER, Mark, Stuart
IPC分类号： A23D09/013
CPC分类号： A23D9/013 , A23L25/10 , Y10S426/804
摘要： The present invention is directed to a method for providing a reduced fat, reduced calorie peanut butter composition. In one embodiment, the method consists of the steps of providing a mixture of peanut meal having from about 5 % to about 35 % peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10 % to about 25 % by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45 % to about 55 % by weight, but having a reduced level of digestible fat.
摘要翻译：本发明涉及一种提供减脂脂肪，低热量花生酱组合物的方法。在一个实施方案中，该方法包括以下步骤：提供具有约5％至约35％花生油的花生粉和具有至少四个酯化羟基的多元醇脂肪酸聚酯的混合物。基于花生粉的重量，多元醇多酯以约10重量％至约25重量％的量存在于混合物中。将混合物研磨以提供花生酱，并将花生酱与具有至少四个酯化羟基的另外的多元醇脂肪酸聚酯混合，以提供总脂肪含量为约45重量％至约55重量％的花生酱产品，但具有降低的可消化脂肪的水平。

6. 发明申请

WO1997046459A1 EASY-ACCESS BEVERAGE POUCH 审中-公开
标题翻译：易于使用的饮料袋
公开(公告)号：WO1997046459A1
公开(公告)日：1997-12-11
申请号：PCT/US1997009442
申请日：1997-06-03
申请人： KRAFT FOODS, INC. , ARKINS, Thomas, D. , ALBAUM, Gary, J.
发明人： KRAFT FOODS, INC.
IPC分类号： B65D30/08
CPC分类号： B32B15/08 , B32B3/266 , B32B7/12 , B32B27/08 , B32B27/36 , B32B2323/04 , B32B2367/00 , B32B2439/70 , B65D75/008 , B65D75/58 , B65D2231/02
摘要： The invention relates to pouch or bag-shaped beverage containers (1) having an opening system which is pierced by a straw to access the beverage. The container includes a wall (14) which is a multilayer laminate which from the outside to the inside includes polyester film (3), printing ink (4), adhesive (5), foil (6), adhesive (7) and polyethylene film (8). In order to facilitate piercing of wall (14) by a straw, a portion of the outer polyester film is removed at an area (2) which is intended to be pierced by a straw as is known in the art. To further facilitate piercing of wall (14) an area of delamination (9) is created opposite area (2) between foil layer (6) and the polyethylene film (8). Area of delamination (9) is created by vaporizing adhesive layer (7) by means of laser radiant energy which is transmitted through the polyethylene film (8) and absorbed by adhesive layer (7).
摘要翻译：本发明涉及具有开口系统的袋或袋状饮料容器（1），该开口系统由吸管刺穿以进入饮料。容器包括壁（14），其是从外部到内部的多层层压体，包括聚酯膜（3），印刷油墨（4），粘合剂（5），箔（6），粘合剂（7）和聚乙烯膜（8）。为了便于通过吸管对壁（14）进行刺穿，如在本领域中已知的那样，外部聚酯薄膜的一部分在想要被吸管刺穿的区域（2）处被去除。为了进一步促进壁（14）的刺穿，在箔层（6）和聚乙烯膜（8）之间产生相对的区域（2）的分层区域（9）。通过透过聚乙烯薄膜（8）并被粘合剂层（7）吸收的激光辐射能使气溶胶层（7）产生分层面（9）。

7. 发明申请

WO1996033620A1 METHODS AND COMPOSITIONS FOR FAT FREE PROCESS CHEESE 审中-公开
标题翻译：无脂过程的方法和组合
公开(公告)号：WO1996033620A1
公开(公告)日：1996-10-31
申请号：PCT/US1996003682
申请日：1996-03-18
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , MEHNERT, David, Webb , PRINCE, Steven, Richard
IPC分类号： A23C19/084
CPC分类号： A23C19/093 , A23C19/082 , A23C19/0904 , A23C2250/25
摘要： Process cheese products which are reduced in calories and fat are produced by combining high moisture, low fat skim cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as a sucrose polyester.
摘要翻译：减少热量和脂肪的加工奶酪产品通过将高水分，低脂肪脱脂奶酪与不可吸收的不可消化的脂肪物质相结合，并且净热效率低于奶油，动物脂肪或植物脂肪。合适的脂肪物质是多元醇多酯，例如蔗糖聚酯。

8. 发明申请

WO1995028848A1 EDIBLE FAT-CONTAINING MARGARINE TYPE PRODUCTS AND PROCESS FOR PREPARING SAME 审中-公开
标题翻译：可食用的含脂肪类产品及其制备方法
公开(公告)号：WO1995028848A1
公开(公告)日：1995-11-02
申请号：PCT/US1995003650
申请日：1995-03-22
申请人： KRAFT FOODS, INC.
发明人： KRAFT FOODS, INC. , MILLER, Mark, Stuart , BULIGA, Gregory, Samuel , MEIBACH, Ronald, Louis
IPC分类号： A23D07/00
CPC分类号： A23D7/013 , A23D7/015 , A23D7/05 , A23L27/60
摘要： In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method inlcudes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5 % of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.
摘要翻译：在本发明的一个方面，提供了一种用于制造含有食用脂肪的产品的方法，该产品是一种油包水乳液，其中分散有水包油乳液的离散液滴。该方法包括在油相为液体的温度下提供水包油乳液的步骤。在油相为液体的温度下提供单独的油包水乳液。将油包水乳液冷却至至少约5％的油相结晶的温度。将水包油乳液与油包水乳液组合，并将混合的乳液立即在搅拌下冷却，使得油包水乳液的油相基本上结晶以截留油分离的液滴水乳液。

9. 发明申请

WO1998023439A1 METHOD AND APPARATUS FOR OBTAINING INDIVIDUAL WEB SECTIONS FROM A WEB OF SHEET MATERIAL 审中-公开
标题翻译：从网页材料获取个人网页的方法和装置
公开(公告)号：WO1998023439A1
公开(公告)日：1998-06-04
申请号：PCT/GB1997003234
申请日：1997-11-26
申请人： KRAFT FOODS, INC. , MOLINS PLC , SEAWARD, David, Robert , CAHILL, Michael, John
发明人： KRAFT FOODS, INC. , MOLINS PLC
IPC分类号： B31B19/74
CPC分类号： B31B70/00 , B31B70/006 , B31B70/144 , B31B70/642 , B31B70/649 , B31B2155/00 , B31B2160/10
摘要： A method is disclosed of forming a bag having a bottom seal from a web of sealable sheet material which is formed into a tube (12) by sealing opposite longitudinal edge portions of the sheet material one to another. The method comprises feeding the tube (12) in flattened form further along a feed path to a severing station (10), severing the flattened tube (12) in passage through the severing station (10) into individual flattened bag lengths (36) by passage between a rotary knife (26) and a counter blade (26'), feeding the individual flattened bag lengths (36) longitudinally along the feed path to a sealing station (11), and applying pressure, and possibly also heat, to opposite faces of an end portion of each flattened bag length (36) as it passes through the sealing station (11) by means of blocks (31) for a predetermined time which is longer than the period between severing that bag length (36) from the flattened tube (12) and severing the next bag length (36) from the flattened tube (12) while continuing to feed the flattened bag length (36) longitudinally along the feed path thereby to form a bottom seal (41) for the bag. Preferably the flattened tube (12) is formed with gussets (14, 15). The blocks (31) can be heated if the web is made of a heat sealable material. The heater bars (38, 39) for the gussets (14, 15) can be mounted on a different, more lightly spring loaded, mounting block from that for the heater bar (37) which forms the transverse bottom seal (41). By using rollers (24, 25) and making blocks (31) move slightly faster than the speed of the flattened tube (12) prior to severance of the bag length (36) it can be ensured that the bag lengths (36) are positively severed from the flattened tube (12) despite possible wear of, or damage to, the cutter blades (26, 26'). Registration of the printing on the web (12) so that the blocks (31) contact the web (12) in appropriate position to form the bottom seal (41) can be achieved, when the desired registration is disturbed, by temporarily varying the feed speed of the web (12) with respect to the speed of rotation of the rotary knife (26) so as to vary temporarily the lengths of the bag lengths (36) severed from the tube (12) until the desired registration is re-established.
摘要翻译：公开了一种从可密封片材的网状物形成具有底部密封的袋子的方法，该袋子通过将片材的相对的纵向边缘部分彼此密封而形成为管（12）。该方法包括将管子（12）进一步沿进给路径进给到切割站（10），通过切断站（10）将扁平管（12）切断成单个扁平的袋子长度（36），通过在旋转刀（26）和反向叶片（26'）之间的通道，将各个扁平的袋长度（36）沿着进料路径纵向供给到密封站（11），并且将压力也可能加热到相对的每个扁平袋长度（36）的端部的表面当其通过块（31）通过密封站（11）预定时间长于比从该隔板（31）切断的袋长度（36）扁平管（12），并且从扁平管（12）切断下一个袋子长度（36），同时沿着进给路径纵向地供给扁平袋长度（36），从而形成袋的底部密封件（41）。优选地，扁平管（12）形成有角撑板（14,15）。如果幅材由可热封材料制成，则可以加热块体（31）。用于角撑板（14,15）的加热棒（38,39）可以安装在与形成横向底部密封件（41）的加热器杆（37）的不同的，更轻的弹簧加载的安装块上。通过使用滚子（24,25）和制袋（31）在分离袋长度（36）之前，比扁平管（12）的速度略微移动，可以确保袋长度（36）是正的尽管切割刀片（26,26'）可能磨损或损坏，但从扁平管（12）切断。在纸幅（12）上进行印刷的登记，以便当期望的配准受到干扰时，可以通过暂时改变进给量来实现块（31）在合适的位置与纸幅（12）接触以形成底部密封件（41）相对于旋转刀（26）的旋转速度的幅材（12）的速度，以便临时改变从管（12）切断的袋长度（36）的长度，直到重新建立所需的注册。

10. 发明申请

WO1998012110A1 APPARATUS AND METHOD FOR FORMATION OF SEALED PACKAGES 审中-公开
标题翻译：用于形成密封包装的装置和方法
公开(公告)号：WO1998012110A1
公开(公告)日：1998-03-26
申请号：PCT/GB1997002397
申请日：1997-09-05
申请人： KRAFT FOODS, INC. , MOLINS PLC , SEAWARD, David, Robert , CAHILL, Michael, John , HINKLEY, Adrian, Mark , MITCHELL, Roderick, Leslie , BAILEY, Thomas, William
发明人： KRAFT FOODS, INC. , MOLINS PLC
IPC分类号： B65B31/06
CPC分类号： B65B31/06 , H04M1/725
摘要： An apparatus and method are disclosed for evacuating and sealing a bag (133) made of a sealable material and containing a charge (134) of a comminuted or other flowable product, such as roasted and ground coffee. The bag (133) is positioned with its open upper end around a sleeve (12) through which a hollow probe (14) can be extended. A pair of upper jaw members (UJ) close to form an outer temporary seal about an upper region of the bag above an intermediate region of the bag which is also above the level of the surface of the charge (134) in the bag (133) where a permanet seal is to be formed. A pair of lower jaw members (LJ) close to form an inner temporary seal about a lower region of the bag below the upper and intermediate regions and above the surface of the charge (134) in the bag (133). With the probe (14) extended through the sleeve (12) into the bag (133), the bag (133) is evacuated through the probe (14). After evacuation is completed and after withdrawal of the hollow probe (14), a pair of sealing members (HJ) close against the intermediate region of the bag (133) in order to form a permanent seal for the bag (133). Provision may be made for bleed back into the bag (133), after evacuation thereof, of a small amount of a desirable material such as an aroma fraction or an inert gas such as CO2 or N2. In a variation of the method of the invention, full bleed back to atmospheric pressure, or to near atmospheric pressure, with air or an inert gas, such as CO2 or N2, is practised, after evacuation, in order to yield a soft gas-flushed package. The bag (133) can be lifted, prior to forming the permanent seal, in order to press the charge (134) and bag material against the underside of the lower jaw members (LJ) to form a neatly squared off top to the package.
摘要翻译：公开了一种用于排空和密封由可密封材料制成并包含粉碎或其它可流动产品（例如焙炒和研磨咖啡）的电荷（134）的袋子（133）的装置和方法。袋（133）定位成其敞开的上端围绕套筒（12），空心探针（14）可以通过套筒延伸。一对上钳口构件（UJ）靠近在袋子的中间区域周围的袋的上部区域周围形成外部临时密封，该中间区域也在袋子（133）中的充电器（134）的表面的高度之上）将要形成永久性密封。一对下钳口构件（LJ）靠近在袋子（133）内的充电区（134）的上部和中间区域下方的袋的下部区域周围形成内部临时密封。当探头（14）穿过套筒（12）延伸到袋子（133）中时，袋子（133）通过探头（14）被排空。在抽空完成并且在抽出空心探针（14）之后，一对密封构件（HJ）靠近袋（133）的中间区域以形成用于袋（133）的永久性密封。可以规定在将其排空之后，将数量少的所需材料如芳香部分或诸如CO 2或N 2的惰性气体排出回袋（133）。在本发明的方法的变型中，在空气或惰性气体如CO 2或N 2之后，完全排出回到大气压或接近大气压，在抽空之后，为了产生软气体 - 冲洗包装。在形成永久性密封件之前，袋子（133）可以被提起，以便将充电装置（134）和袋子材料压靠在下部钳口构件（LJ）的下侧，从而形成整齐的顶部。

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