IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
|
| 국제특허분류(IPC7판) |
|
| 출원번호 |
US-0265545
(2008-11-05)
|
| 등록번호 |
US-8124149
(2012-02-28)
|
|
발명자
/ 주소 |
- Gan, Renee
- Smith, Gary
- Pai, Ya-yu
- Forneck, Keith
|
| 출원인 / 주소 |
- Kraft Foods Global Brands LLC
|
| 대리인 / 주소 |
Fitch, Even, Tabin & Flannery
|
| 인용정보 |
피인용 횟수 :
0 인용 특허 :
103 |
초록
▼
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tr
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.
대표청구항
▼
1. A fully baked bread product, said fully baked bread product being prepared from a dough comprising, in baker's percentages, 100 percent flour, at least one leavening agent selected from the group consisting of about 0.5 to about 5 percent compressed yeast and about 0.3 to about 1.7 percent dried
1. A fully baked bread product, said fully baked bread product being prepared from a dough comprising, in baker's percentages, 100 percent flour, at least one leavening agent selected from the group consisting of about 0.5 to about 5 percent compressed yeast and about 0.3 to about 1.7 percent dried yeast, 0 to about 0.5 percent sodium stearoyl lactylate or calcium stearoyl lactylate, about 0.5 to about 3 percent salt, about 5 to about 15 percent high fructose corn syrup, 0 to about 0.5 percent mold inhibitor, about 5 to about 15 percent oil, about 50 to about 63 percent water, about 0.5 to about 2 percent monoglycerides and diglycerides, about 0.2 to about 1.5 percent lecithin, about 0.1 to about 1 percent xanthan, about 0.2 to about 1.5 percent guar, about 0.1 to about 0.45 percent alpha amylase enzyme, about 0.2 to about 1.5 percent methylcellulose, about 0.1 to about 0.5 percent diacetyl tartaric acid esters of monoglycerides, the fully baked food product having a top bread portion and a bottom bread portion such that a filling can be placed between the top bread portion and a bottom bread portion to form a sandwich, the top bread portion having a first top surface and a first bottom surface, the bottom bread portion having a second top surface and a second bottom surface, the first bottom surface and the second top surface, when the sandwich is prepared, contacting the filling, and the first top surface, the second bottom surface, or both the first top surface and the second bottom surface, having been treated to provide a crispy texture, wherein the fully baked bread product has an Aw, of about 0.90 to about 0.98, wherein the fully baked bread product has a refrigerated shelf life of at least about 75 days when sealed in a package and wherein the bread product is suitable for heating in a microwave oven before consumption by a consumer. 2. The fully baked bread product of claim 1, wherein the fully baked bread product is a hot dog bun having a hinged section connecting two bun parts and wherein the hinged section of the hot dog bun remains flexible during its shelf life and after microwave heating. 3. The fully baked bread product of claim 1, wherein the dough comprises, in baker's percentages, 100 percent flour, at least one leavening agent selected from the group consisting of about 1.1 to about 2.1 percent compressed yeast and about 0.6 to about 1 percent dried yeast, about 0.325 to about 0.425 percent sodium stearoyl lactylate or calcium stearoyl lactylate, about 0.75 to about 1.75 percent salt, about 8.5 to about 12.5 percent high fructose corn syrup, about 0.4 to about 0.5 percent mold inhibitor, about 9 to about 13 percent oil, about 53 to about 60 percent water, about 0.5 to about 1.5 percent monoglycerides and diglycerides, about 0.4 to about 0.6 percent lecithin, about 0.25 to about 0.45 percent xanthan, about 0.4 to about 0.6 percent guar, about 0.3 to about 0.35 percent alpha amylase enzyme, about 0.3 to about 0.6 percent methylcellulose, and about 0.3 to about 0.6 percent diacetyl tartaric acid esters of monoglycerides. 4. The fully baked bread product of claim 2, wherein the dough comprises, in baker's percentages, 100 percent flour, at least one leavening agent selected from the group consisting of about 1.1 to about 2.1 percent compressed yeast and about 0.6 to about 1 percent dried yeast, about 0.325 to about 0.425 percent sodium stearoyl lactylate or calcium stearoyl lactylate, about 0.75 to about 1.75 percent salt, about 8.5 to about 12.5 percent high fructose corn syrup, about 0.4 to about 0.5 percent mold inhibitor, about 9 to about 13 percent oil, about 53 to about 60 percent water, about 0.5 to about 1.5 percent monoglycerides and diglycerides, about 0.4 to about 0.6 percent lecithin, about 0.25 to about 0.45 percent xanthan, about 0.4 to about 0.6 percent guar, about 0.3 to about 0.35 percent alpha amylase enzyme, about 0.3 to about 0.6 percent methylcellulose, and about 0.3 to about 0.6 percent diacetyl tartaric acid esters of monoglycerides.
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