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1. 发明申请

WO2007101189A2 FLAVORED CHEESE SLICES AND METHODS FOR FLAVORING CHEESE 审中-公开
标题翻译：鲜花芝士和方法用于烤面包片
公开(公告)号：WO2007101189A2
公开(公告)日：2007-09-07
申请号：PCT/US2007/062867
申请日：2007-02-27
申请人： SARGENTO FOODS, INC. , BRODY, John, Kieran , DESMIDT, Kim, M. , KRAHN, Nancy, M.
发明人： BRODY, John, Kieran , DESMIDT, Kim, M. , KRAHN, Nancy, M.
CPC分类号： A23C19/0908 , A23C19/0925 , A23C19/166
摘要： A sliced, flavored cheese product and methods of flavoring cheese is disclosed in which individual slices of cheese are separated by an interleaf paper barrier that includes a flavoring component, such as smoke flavor, applied to at least one of the two surfaces thereof . By placing each cheese slice in contact with the flavored interleaf paper, and packaging the cheese slices in a conventional manner, the cheese slices therein are imparted with the flavoring component, thereby providing a flavored cheese slice. A variety of different types of cheeses can be flavored with the methods of flavoring cheese of the present invention.
摘要翻译：公开了一种切片的风味奶酪产品和调味奶酪的方法，其中通过中间纸纸屏障分开各个切片，其中包括施加到其两个表面中的至少一个表面上的调味组分，例如烟味。通过将每个奶酪切片与调味的中间纸接触，并以常规方式包装奶酪切片，其中的奶酪切片被赋予调味组分，由此提供调味的奶酪切片。各种不同类型的奶酪可以用本发明的调味奶酪的方法调味。

2. 发明申请

WO2007101189A3 FLAVORED CHEESE SLICES AND METHODS FOR FLAVORING CHEESE 审中-公开
标题翻译：鲜花芝士和方法用于烤面包片
公开(公告)号：WO2007101189A3
公开(公告)日：2008-07-03
申请号：PCT/US2007062867
申请日：2007-02-27
申请人： SARGENTO FOODS INC , BRODY JOHN KIERAN , DESMIDT KIM M , KRAHN NANCY M
发明人： BRODY JOHN KIERAN , DESMIDT KIM M , KRAHN NANCY M
IPC分类号： A23C9/12 , A23C19/00
CPC分类号： A23C19/0908 , A23C19/0925 , A23C19/166
摘要： A sliced, flavored cheese product and methods of flavoring cheese is disclosed in which individual slices of cheese are separated by an interleaf paper barrier that includes a flavoring component, such as smoke flavor, applied to at least one of the two surfaces thereof . By placing each cheese slice in contact with the flavored interleaf paper, and packaging the cheese slices in a conventional manner, the cheese slices therein are imparted with the flavoring component, thereby providing a flavored cheese slice. A variety of different types of cheeses can be flavored with the methods of flavoring cheese of the present invention.
摘要翻译：公开了一种切片风味奶酪产品和调味奶酪的方法，其中通过中间纸纸屏障分开各个切片，其中包括施加到其两个表面中的至少一个表面上的调味组分，例如烟味。通过将每个奶酪切片与调味的中间纸接触，并以常规方式包装奶酪切片，其中的奶酪切片被赋予调味组分，由此提供调味的奶酪切片。各种不同类型的奶酪可以用本发明的调味奶酪的方法调味。

3. 发明公开

EP2491791A1 Natural cheese with improved melt characteristics 有权
标题翻译： NatürlicherKäsemit verb desserten Schmelzeigenschaften
公开(公告)号：EP2491791A1
公开(公告)日：2012-08-29
申请号：EP12153923.3
申请日：2012-02-03
申请人： Sargento Foods, Inc.
发明人： Brody, John Kieran
IPC分类号： A23C19/068 , A01J11/10 , A23C19/05 , A23C13/12
CPC分类号： A01J11/10 , A23C19/05 , A23C2210/254
摘要： There is also provided a method of producing a natural cheese having improved melt characteristics from a quantity of raw milk. The method includes separating the raw milk into a cream portion and a reduced fat milk portion. A portion of the cream portion is emulsified in a machine with a mild homogenate process producing reduced size fat globules. All of the cream portion and the reduced fat milk portion is combined into a cheese fluid and pasteurized. A coagulating agent is added to the cheese fluid and processed to produce a natural cheese having improved melt characteristics from the cheese fluid including the emulsified cream portion.
摘要翻译：还提供了一种从一定数量的生奶中制备具有改善的熔体特性的天然干酪的方法。该方法包括将原料乳分离成奶油部分和还原脂肪乳部分。奶油部分的一部分在具有轻度匀浆过程的机器中乳化，产生减小的脂肪球。所有奶油部分和还原脂肪乳部分合并成奶酪流体并进行巴氏消毒。将一种凝结剂添加到干酪流体中并加工成产生具有改进的熔融特性的天然干酪，其中乳酪流体包括乳化奶油部分。

4. 发明专利

CA2764993A1 NATURAL CHEESE WITH IMPROVED MELT CHARACTERISTICS 未知
公开(公告)号：CA2764993A1
公开(公告)日：2012-08-07
申请号：CA2764993
申请日：2012-01-20
申请人： SARGENTO FOODS INC
发明人： BRODY JOHN KIERAN
IPC分类号： A23C19/02
摘要： There is also provided a method of producing a natural cheese having improved melt characteristics from a quantity of raw milk. The method includes separating the raw milk into a cream portion and a reduced fat milk portion. A portion of the cream portion is emulsified in a machine with a mild homogenate process producing reduced size fat globules. All of the cream portion and the reduced fat milk portion is combined into a cheese fluid and pasteurized. A coagulating agent is added to the cheese fluid and processed to produce a natural cheese having improved melt characteristics from the cheese fluid including the emulsified cream portion.

5. 发明专利

CA140282S CHEESE FOOD PRODUCT 未知
公开(公告)号：CA140282S
公开(公告)日：2011-11-28
申请号：CA140282
申请日：2011-04-26
申请人： SARGENTO FOODS INC
摘要： The design consists of the features of shape and configuration applied to a cheese food product as illustrated in solid lines in the attached drawings.Drawings of the design are included wherein:FIGURE 1 is an isometric view of the article to which the design is applied, namely, a cheese food product showing the design from the top and the front side and the left side;FIGURE 2 is a top plan view thereof;FIGURE 3 is a front side elevation view thereof, the rear side thereof opposite the front side illustrated in FIG. 3 being a mirror image thereof;FIGURE 4 is a left side elevation view thereof, the right side thereof opposite the left side illustrated in FIG. 4 being a mirror image thereof; andFIGURE 5 is a bottom plan view thereof.

6. 发明专利

CA2640953C A RESEALABLE BAG FOR FILLING WITH FOOD PRODUCT(S) AND METHOD 未知
公开(公告)号：CA2640953C
公开(公告)日：2011-08-02
申请号：CA2640953
申请日：2000-09-15
申请人： SARGENTO FOODS INC
发明人： STRAND AARON , LINCK KARL L , FISCHER JUDY , SPAETH THOMAS J , KOLBE JERRY D
IPC分类号： B65D33/25 , B31B19/90 , B65D33/34 , B65D65/28
摘要： A reclosable bag for filling with at least one food product. The reclosable bag generally includes at least one sheet of web material having at least two areas of structural weakness. At least one fold structure is located between and defined by the two areas of structural weakness. An opening is located generally opposite the fold structure. The reclosable bag further includes a reclosable fastener structure having an integral skirt structure of skirt web material, including a distal margin, extending therefrom. The distal margin is coupled to the web material at, at least one location between the areas of structural weakness and the opening. The reclosable fastener structure extends past the areas of structural weakness and into the fold structure. The reclosable bag is capable of being filled with at least one food product through the opening.

7. 发明专利

MX2010013999A QUESO NATURAL REDUCIDO EN SODIO Y METODO DE ELABORACION. 未知
公开(公告)号：MX2010013999A
公开(公告)日：2011-06-22
申请号：MX2010013999
申请日：2010-12-16
申请人： SARGENTO FOODS INC
发明人： BRODY JOHN KIERAN
IPC分类号： A23C19/076 , A23C19/00 , A23C19/08 , A23L33/20
摘要： Un producto natural de queso reducido en sodio y un método de manufactura para producir un producto de queso natural reducido en sodio que cuenta con una mezcla de leche cruda , caldo de cultivo y una cantidad de agentes coagulantes. El producto de queso natural reducido en sodio cuenta con una cantidad predeterminada de cloruro de sodio y un contenido húmedo reducido, en donde el producto de queso natural reducido en sodio tiene un índice de cloruro-humedad menor al índice de cloruro de sodio-humedad del correspondiente que so natural convencional. El proceso de manufactura de un producto de queso natural, reducido en sodio incluye controlar el índice de cloruro de sodio-humedad para mantener el nivel más alto posible de sal-humedad en un queso reducido en sodio al deliberadamente reducir el contenido de humedad en el producto final de queso.

8. 发明专利

CA2395947C A RESEALABLE BAG FOR FILLING WITH FOOD PRODUCT(S) AND METHOD 未知
公开(公告)号：CA2395947C
公开(公告)日：2009-06-23
申请号：CA2395947
申请日：2000-09-15
申请人： SARGENTO FOODS INC
发明人： STRAND AARON , KOLBE JERRY D , FISCHER JUDY , LINCK KARL L , SPAETH THOMAS J
IPC分类号： B65D33/00 , B31B19/90 , B65D33/25 , B65D65/28
摘要： A reclosable bag (100) for filling with at least one food product. The reclosable bag generally includes at least one sheet of web material (10) having at least two areas of structural weakness (12). At least one fold structure (11) is located between and defined by the two areas of structural weakness. An opening (33) is located generally opposite the fold structure. The reclosable bag further includes a reclosable fastener structure having an integral skirt structure (16) of skirt web material, including a distal margin, extending therefrom. The distal margin is coupled to the web material at, at least one location between the areas of structural weakness and the opening. The reclosable fastener structure extends past the areas of structural weakness and into the fold structure. The reclosable bag is capable of being filled with at least one food product through the opening. Alternatively, the reclosable bag may include a gusseted portion (310) located generally opposite the fold structure and wherein the opening is located between the fold structure and the gusseted portion.

9. 发明专利

CA2643289A1 AUTOMATED APPLICATION OF AN ANTIMYCOTIC COMPOSITION TO SLICED FOODSTUFFS AND AN ANTIMYCOTIC APPLICATION APPARATUS 未知
公开(公告)号：CA2643289A1
公开(公告)日：2009-05-14
申请号：CA2643289
申请日：2008-11-07
申请人： SARGENTO FOODS INC
发明人： HITI THOMAS R , KRAUS GERALD L
IPC分类号： A23L3/3454 , A23C19/11 , A23L3/34 , A23L3/3544 , A23L3/3562 , A23P1/08
摘要： A method for applying a powdered antimycotic composition to a foodstuff, the method including mixing a powdered antimycotic composition in an air stream, applying a uniform coating of antimycotic composition to each surface of a bulk foodstuff and slicing the foodstuff into a plurality of slices having the desired antimycotic surface concentration on each surface thereof.

10. 发明专利

CA2606518A1 FLAVORED CHEESE SLICES AND METHODS FOR FLAVORING CHEESE 未知
公开(公告)号：CA2606518A1
公开(公告)日：2007-09-07
申请号：CA2606518
申请日：2007-02-27
申请人： SARGENTO FOODS INC
发明人： BRODY JOHN KIERAN , DESMIDT KIM M , KRAHN NANCY M
IPC分类号： A23C19/09 , A23C19/068 , A23C19/14

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