-
公开(公告)号：US11407576B2
公开(公告)日：2022-08-09
申请号：US16439374
申请日：2019-06-12
发明人： James Persells
摘要： A microwave packaging material including a plurality of susceptors is disclosed. Each susceptor includes a plastic film or polymer with a metal layer on one surface of the plastic film and a paper adhered to the plastic film opposite the metal layer. A patterned adhesive is bonded between a first susceptor layer and a second susceptor layer in a pattern bond creating sealed air pockets. A paper board substrate is adhered using an adhesive in a bond pattern to one of the susceptor layers facing the metal of the respective susceptor layer to provide the microwave packing material rigidity. Upon exposure to microwave energy in a microwave oven, moisture is trapped between the paper board substrate and the susceptor layer creating a vapor pressure that causes the sealed air pockets to form expanded air pockets.
-
公开(公告)号：US20220112000A1
公开(公告)日：2022-04-14
申请号：US17501849
申请日：2021-10-14
发明人： Mark MIKOL , Bonita M. Hinze , Mark A. Manzi
摘要： Paper-based packages and methods of making the same are disclosed. In one example, a semi-rigid package comprises: a base, a first side portion, and a second side portion. The base comprises two opposed major walls and two longitudinal side walls opposed to each other. The first side portion and a second side portion are integrally formed with the base. The two side portions are respectively connected to the base along the longitudinal direction, and each side portion comprises two opposed side panels, two tapered corner portions opposed to each other, and a closure in a transverse direction. Each side panel is connected to the adjacent major wall along a transverse line, and the two opposed side panels are jointed to form the closure. At least one of the side portions may be substantially compacted and form a substantially flat transverse side wall.
-
公开(公告)号：USD909200S1
公开(公告)日：2021-02-02
申请号：US29678322
申请日：2019-01-28
-
公开(公告)号：US20180255800A1
公开(公告)日：2018-09-13
申请号：US15906121
申请日：2018-02-27
发明人： Rongxuan Cai , Bonita M. Hinze
IPC分类号： A23C19/10 , A23C19/093 , A23C19/082 , A23C19/055 , A23C19/05
CPC分类号： A23C19/105 , A23C19/054 , A23C19/055 , A23C19/0684 , A23C19/082 , A23C19/0921 , A23C19/093 , A23V2002/00 , A23V2250/1578 , A23V2250/16 , A23V2250/1634 , A23V2250/54246 , A23V2250/54252 , A23V2250/548 , A23V2250/18 , A23V2250/5424
摘要： A method for stabilizing cheese proteins includes preparing a cheese mass comprising cheese curds and whey; adding a stabilizing additive to the cheese mass; straining the cheese mass to separate a cheese curd and whey; and forming the cheese curd into a cheese comprising about 18 to about 35% protein. In some embodiments, the method is modified to allow for a gentler cheese manufacturing process. A cheese composition may include cheese; about 18 to about 35% protein comprising about 0.01 to about 25% of intact protein segments by weight of the protein; and about 0.001 to about 5% of a stabilizing additive.
-
公开(公告)号：US20170142982A1
公开(公告)日：2017-05-25
申请号：US15352183
申请日：2016-11-15
摘要： A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.
-
公开(公告)号：US20230255213A1
公开(公告)日：2023-08-17
申请号：US18170058
申请日：2023-02-16
发明人： Peter CLARKE , John Kevin CLAY , Thomas VAN DYK , Justin BROWNE
CPC分类号： A21B3/003 , A47J43/288
摘要： The present disclosure generally relates to articles and methods for handling food items. In one aspect, an article for receiving or holding a food item comprises: a blade; and a rim extending along at least one side of the blade. In another aspect, a method of handling a food item using an article comprises a blade and a rim extending along at least one side of the blade, the method comprising: gripping or holding a part of the rim by hand; causing the food item to be placed onto the blade; and moving the article containing the food item therein to a desired location.
-
公开(公告)号：US20190291940A1
公开(公告)日：2019-09-26
申请号：US16439374
申请日：2019-06-12
发明人： James Persells
摘要： A microwave packaging material including a plurality of susceptors is disclosed. Each susceptor includes a plastic film or polymer with a metal layer on one surface of the plastic film and a paper adhered to the plastic film opposite the metal layer. A patterned adhesive is bonded between a first susceptor layer and a second susceptor layer in a pattern bond creating sealed air pockets. A paper board substrate is adhered using an adhesive in a bond pattern to one of the susceptor layers facing the metal of the respective susceptor layer to provide the microwave packing material rigidity. Upon exposure to microwave energy in a microwave oven, moisture is trapped between the paper board substrate and the susceptor layer creating a vapor pressure that causes the sealed air pockets to form expanded air pockets.
-
公开(公告)号：US20180132493A1
公开(公告)日：2018-05-17
申请号：US15812309
申请日：2017-11-14
发明人： Rongxuan Cai , Pat Suprenant , Amber Kirckof
摘要： A bakery product is produced by mixing ingredients to produce a dough composition, the ingredients including water, flour, and thermostable yeast; making up a raw bakery product having a first volume from the dough composition; leavening, freezing, and baking the frozen raw bakery product to produce a finished bakery product. Leavening includes resting and not proofing or fermentation. After leavening and immediately prior to baking the raw bakery product has a second volume that is less than 150% of the first volume. The finished bakery product has a third volume that is at least 200% of the first volume. A packaged ready-to-bake frozen dough product includes a frozen dough product having a dough matrix; thermally stable yeast; and a plurality of air cells, at least 90% of the air cells being smaller than 4 mm, and a packaging including instructions to bake the dough without proofing or fermenting the dough.
-
公开(公告)号：US20160221743A1
公开(公告)日：2016-08-04
申请号：US15094670
申请日：2016-04-08
发明人： James Persells
摘要： A microwave packaging material including a plurality of susceptors is disclosed. Each susceptor includes a plastic film or polymer with a metal layer on one surface of the plastic film and a paper adhered to the plastic film opposite the metal layer. A patterned adhesive is bonded between a first susceptor layer and a second susceptor layer in a pattern bond creating sealed air pockets. A paper board substrate is adhered using an adhesive in a bond pattern to one of the susceptor layers facing the metal of the respective susceptor layer to provide the microwave packing material rigidity. Upon exposure to microwave energy in a microwave oven, moisture is trapped between the paper board substrate and the susceptor layer creating a vapor pressure that causes the sealed air pockets to form expanded air pockets.
摘要翻译： 公开了一种包括多个感受体的微波包装材料。 每个感受体包括在塑料膜的一个表面上具有金属层的塑料膜或聚合物，以及粘附到与金属层相对的塑料膜的纸。 图案化的粘合剂以形成密封空气袋的图案粘结在第一基座层和第二基座层之间结合。 使用接合图案的粘合剂将纸板基板粘合到面向各个基座层的金属的基座之一，以提供微波包装材料的刚性。 在微波炉中暴露于微波能量时，水分被捕获在纸板基底和基座层之间，产生蒸汽压力，导致密封的空气袋形成扩张的气泡。
-
公开(公告)号：US11178881B2
公开(公告)日：2021-11-23
申请号：US15352183
申请日：2016-11-15
摘要： A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.
-
-
-
-
-
-
-
-
-
搜索结果
12 条记录 (耗时 0.044 秒)
