| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | Vindicia containing food manufacturing method | US473550 | 1990-02-01 | US5021252A | 1991-06-04 | Alvin S. Huang; Myron D. Nicholson; Rama Ramagopal |
| A method for making an indicia-containing food package wherein a casing article is provided having a plasticized flexible inner surface with an indicia comprising an aluminum-organic dye lake and a binder-carrier. The casing is filled with water moisturized processable food and the food-containing casing is processed at elevated temperature to cook the food and transfer the indicia to the food outer surface. The casing is then peeled from this surface. | ||||||
| 22 | Food body with surface color indicia | US285454 | 1988-12-16 | US4917924A | 1990-04-17 | Alvin S. Huang; Myron D. Nicholson; Rama Ramagopal |
| An article comprising a substrate such as cellulose casing, having thereon a desired indicia such as grill marks or a corporate logo. The indicia comprises an aluminum-organic dye lake and a binder-carrier, with the lake dispersed in the binder-carrier and bonded to the substrate by the binder-carrier in a moisture insensitive manner to form the indicia. The organic dye may for example be an FD&C color and the binder-carrier may for example be zein or shellac. The indicia is substantially completely transferable from the substrate to a contiguous edible surface in the presence of water. The food surface may for example be frankfurter and the transfer may for example take place during elevated temperature processing of the frankfurter emulsion in the cellulose casing. | ||||||
| 23 | TUBULAR CASING CONTAINER AND MANUFACTURING METHOD FOR TUBULAR CASING CONTAINER | US15934171 | 2018-03-23 | US20190202613A1 | 2019-07-04 | Satoshi FUJIOKA |
| A tubular casing has a package design (la) printed on an original fabric film (1) with transparent no-print zones (2, 3) formed along left and right end edges (2a, 3a). Best before date characters (4) are inkjet printed on the no-print zone (2). The fabric film (1) is bent to place the no-print zone (2) with printed characters on a lower side and form the fabric film (1) in a cylindrical shape. A heat seal portion (H) is formed including the date characters (4), in the no-print zone (2) located on the lower side. The heat seal portion (H) is formed up to the end edge (2a) of the no-print zone (2) and a no-heat seal portion (S) is formed on the end edge (3a) side of the no-print zone (3) located on an upper side to form a casing portion. Both ends of the casing portion are sealed. | ||||||
| 24 | Artificial food casing, method for removing and method for manufacturing thereof | US14786323 | 2014-04-17 | US09968103B2 | 2018-05-15 | Johan Quinten; Marc Vrijsen; Jo Maes |
| The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. | ||||||
| 25 | Method of obtaining smoked food products with marks and product thus obtained | US12094375 | 2006-11-20 | US08124148B2 | 2012-02-28 | Carlos Longo Areso; Jesus Esparza Imas; Juan Jose Gato Peciña |
| The present invention basically consists of printing proofing marks on a film, placing it in contact with a food product, followed by an intense drying at low relative moisture and a smoking step which also occurs at low relative moisture for obtaining areas having a more smoked color in the food product under the proofing marks than in the areas not protected by said proofing marks. | ||||||
| 26 | Polymer-based sausage casing | US11122140 | 2005-05-04 | US20050202131A1 | 2005-09-15 | Ruben Cruz |
| A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. | ||||||
| 27 | Edible food product | US473553 | 1990-02-01 | US5049399A | 1991-09-17 | Alvin S. Huang; Myron D. Nicholson; Rama Ramagopal |
| An edible food product comprising a processed food body having on its outer surface a desired indicia of aluminum-organic dye lake and a binder-carrier. The lake is dispersed in the binder-carrier and bonded to the food body outer surface by the binder-carrier. The food body may for example be meat, such as frankfurter, poultry, cheese or carbohydrate. The indicia may for example be spaced grill-like marks or a logo. | ||||||
| 28 | Photographic coatings containing a water insoluble ionizable partial salt of collagen | US3748142D | 1971-10-15 | US3748142A | 1973-07-24 | BATTISTA O |
| PHOTOGRAPHIC FILMS, PLATES AND PAPERS HAVING A SELFADHERENT COATING OF A WATER-INSOLUBLE, IONIZABLE PARTIAL SALT OF COLLAGEN DEPOSITED THEREON FROM A DISPERSION OF THE SALT CONTAINING PHOTOSENSITIVE SUBSTANCES. COLLAGEN CROSS-LINKING AGENTS MAY BE INCLUDED IN THE COATING COMPOSITIONS SO AS TO ENHANCE THE PHYSICAL PROPERTIES OF THE COATINGS.
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| 29 | Microcrystalline collagen, an ionizable partial salt of collagen and foods, pharmaceuticals and cosmetics containing same | US3628974D | 1970-02-09 | US3628974A | 1971-12-21 | BATTISTA ORLANDO A |
| A new physical form of collagen termed microcrystalline collagen is a water-insoluble but water-dispersible ionizable, partial salt of collagen and is formed by treating undenatured collagen with dilute acid solutions having a pH between about 1.6 and 2.6. Mechanically disintegrating the treated collagen in aqueous liquids until at least 10 percent by weight has been reduced to a submicron size produces dispersions in the aqueous liquids which have an essentially constant viscosity. This new form of collagen may be used in a wide variety of food, pharmaceutical and cosmetic preparations.
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| 30 | Sausage casing and method of producing marked sausage | US34343540 | 1940-07-01 | US2301564A | 1942-11-10 | MENGES LOUIS J |
| 31 | Marked meat product | US27182839 | 1939-05-05 | US2255810A | 1941-09-16 | REPLOGLE HARRY H |
| 32 | Printing natural sausage casings | US2366535 | 1935-05-27 | US2119729A | 1938-06-07 | WALTER CHARLES T |
| 33 | Sausage and casing therefor | US2366935 | 1935-05-27 | US2054148A | 1936-09-15 | WALTER CHARLES T |
| 34 | Sausage casing | US59838332 | 1932-03-12 | US1871464A | 1932-08-16 | SEYMOUR OPPENHEIMER |
| 35 | ARTIFICIAL FOOD CASING, METHOD FOR REMOVING AND METHOD FOR MANUFACTURING THEREOF | EP18167491.2 | 2013-09-20 | EP3366140A1 | 2018-08-29 | Quinten, Johan; Vrijsen, Marc; Maes, Jo |
The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. |
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| 36 | VERFAHREN ZUM HERSTELLEN EINES BEDRUCKTEN FLEISCHPRODUKTES | EP12732966.2 | 2012-06-12 | EP2723179A1 | 2014-04-30 | STOLZENHOFF, Helmut |
| The invention relates to a method for producing a marked meat product. In order to provide a novel method for producing a marked meat product, which makes it possible to produce different marked meat products in a simple manner, wherein the enjoyment of consuming said meat products is not mitigated by the mark thereon, it is proposed with this invention that initially, an edible film is imprinted with food coloring. Subsequently, the imprinted film is applied to a quantity of meat, and finally, the meat, with the film applied thereto, is cooked. | ||||||
| 37 | Cellulose casing for stuffing meat products | EP96500039.1 | 1996-04-10 | EP0738471A2 | 1996-10-23 | Diago Ferrero, Marino |
Such has discontinuous areas soaked in a proofing substance, preferably polyvinylidene chloride (PVDC) which is impermeable to both gases and liquids, and thereby on establishing areas representing a logotype, a text, an anagram or any other design with said proofing substance, when the cellulose casing is later filled with the meat emulsion, and the same is smoked or coloured through the cellulose casing, the proofing substance will provide a barrier to such later soaking thereby for the smoke or colouring to cross only those areas of the cellulose casing which have not been treated with the proofing substance, that are then coloured, providing a background upon which "printed devices" appear that are formally, dimensionally and positionally coincident with those existing on the cellulose casing, when the casing is finally removed, such "printed devices" being duly established upon the sausage proper. |
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| 38 | Food body with surface color indicia | EP89108076.4 | 1989-05-05 | EP0373286A1 | 1990-06-20 | Huang, Alvin Shin-an; Nicholson, Myron Donald; Ramagopal, Rama |
An article comprising a substrate such as cellulose casing, having thereon a desired indicia such as grill marks or a corporate logo. The indicia comprises an aluminum-organic dye lake and a binder-carrier, with the lake dispersed in the binder-carrier and bonded to the substrate by the binder-carrier in a moisture insensitive manner to form the indicia. The organic dye may for example be an FD&C color and the binder-carrier may for example be zein or shellac. The indicia is substantially completely transferable from the substrate to a contiguous edible surface in the presence of water. The food surface may for example be frankfurter and the transfer may for example take place during elevated temperature processing of the frankfurter emulsion in the cellulose casing. |
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| 39 | 人工食品ケーシング、その除去方法、及びその製造方法 | JP2016509401 | 2014-04-17 | JP2016520304A | 2016-07-14 | ヨハン クイントン; マルク フライセン; ヨー マース |
| 本発明は、人工食品ケーシング、該人工食品ケーシングを除去する方法及び該人工食品ケーシングを製造する方法に関する。【選択図】なし | ||||||
| 40 | Laser recording possible flexibility support unit | JP2004525319 | 2003-07-25 | JP4489588B2 | 2010-06-23 | ロルフ エイマン、; ローラント ラウパッハ、 |
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