| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | de laval | US484916D | US484916A | 1892-10-25 | ||
| 42 | Process of making butter | US430536D | US430536A | 1890-06-17 | ||
| 43 | Process of removing buttermilk from butter | US411624D | US411624A | 1889-09-24 | ||
| 44 | Butter fat from milk | US399618D | US399618A | 1889-03-12 | ||
| 45 | Wokthy | US284184D | US284184A | 1883-09-04 | ||
| 46 | Improvement in making butterime | US148767D | US148767A | 1874-03-17 | ||
| 47 | Ira page | US79078D | US79078A | 1868-06-23 | ||
| 48 | Improvement in making butter | US68639D | US68639A | 1867-09-10 | ||
| 49 | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 | KR1020170021386 | 2017-02-17 | KR101769004B1 | 2017-08-18 | 임수정 |
| 본발명은들깨를이용하여제조된들깨버터및 이의제조방법에관한것으로서, 더욱상세하게는들깨를탈피하여분말또는가루로만든후에푸드프로세서또는고회전믹서기에일정량을투입한후, 일정시간회전을시키면들깨가루에함유되어있는지방이원심력에의하여외부로배출되면들깨가루와들기름의비율이적절히조합되어들깨버터를제조할수 있게되어빵이나과일, 야채등에찍어먹을수 있도록하는들깨를이용하여제조된들깨버터및 이의제조방법에관한것이다. | ||||||
| 50 | 저콜레스테롤 버터의 제조방법 | KR1020140154423 | 2014-11-07 | KR1020160054863A | 2016-05-17 | 조미연; 박기범; 박형환; 여명재 |
| 본발명은저콜레스테롤버터의제조방법에관한것으로, 보다상세하게는본 발명의저콜레스테롤버터의제조방법은가공버터를준비하는단계; 상기가공버터를 0.001 mbar의압력하에 190~220 ℃의온도에서분자증류하여콜레스테롤을제거하는단계; 및상기콜레스테롤이제거된가공버터를여과하는단계;를포함한다. | ||||||
| 51 | 하드버터의 제조방법 | KR1020090091779 | 2009-09-28 | KR1020110034295A | 2011-04-05 | 강지현; 이상범; 송상훈; 김미정 |
| PURPOSE: A producing method of hard butter is provided to obtain hard butter containing more than 85wt% of 1,3-distearoyl-2-oleoylglycerine obtained from an enzyme ester trans-esterification. CONSTITUTION: A producing method of hard butter comprises the following steps: dissolving material fat into a solvent to obtain a fat solution; crystallizing high melting point fractions by maintaining the temperature of the fat solution at 10~25deg C, and removing the high melting point fractions from the fat solution; removing middle melting point fractions from the fat solution by maintaining the temperature at 0~15deg C for crystallizing; and obtaining the hard butter by the solvent fractionation. | ||||||
| 52 | Method, Use And Apparatus For Continuous Reversal Or Breaking Of An Oil-In-Water Emulsion Food Product By Means Of Hydrodynamic Cavitation | US14428332 | 2013-09-06 | US20150230423A1 | 2015-08-20 | Christian Kjolby; Bent Pedersen; Claus Riis |
| A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil-in-water emulsion is discharged out of the cavitator (10). The oil-in-water emulsion can contain water, milk, cream, and/or recombined liquids. The reversed emulsion can be a low-fat butter or a low-fat margarine. The broken oil-in-water emulation can leave the cavitator as butter fat and butter milk. Use of cavitation or of a cavitator (10) to reverse or break an oil-in-water emulsion. An apparatus (1) with a feed pump (5) and a cavitator (10), a first heat exchanger (7) for tempering a flow of an oil-in-water emulsion pumped by the feed pump (5) to the cavitator (10) and a second heat exchanger (15) for cooling a water-in-oil emulsion or for cooling a broken oil-in-water emulsion that is pumped from the cavitator (10) through the second heat exchanger (15). | ||||||
| 53 | HERB-BUTTER COOKER | US13562225 | 2012-07-30 | US20140030414A1 | 2014-01-30 | Terrianne Wehrli |
| An appliance for making herb-seasoned butter is disclosed in the present invention. Said appliance is comprised of electric control means, herb-butter processing means and herb-butter collecting means. Said appliance does the melting, simmering, straining, pressing and collecting all in one machine. | ||||||
| 54 | PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS | US13638280 | 2011-03-31 | US20130078356A1 | 2013-03-28 | Antony Raymond Mackereth; Alan James Baldwin; Willem Frank Van De Ven |
| The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85-99.5% lipid and moisture content of about 0.05-15%. A method comprising the separation of concentrated milk fat to provide a high fat paste comprising about 1 to about 90% by weight lipid, about 0.1 to about 20% by weight moisture, and about 0.5 to about 35% phospholipid, and a milk fat concentrate comprising about 99 to about 99.9% lipid is also disclosed. In addition a method of producing a unitised high density composition comprising; providing a mixture comprising one or more liquid or semi-liquid milk fat compositions, and one or more milk powders, and compacting the mixture to produce a unitised high density composition is disclosed. | ||||||
| 55 | Method of forming a non-fractionated, room-temperature pourable butter | US12533716 | 2009-07-31 | US08329245B2 | 2012-12-11 | Todd Landon |
| A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals. | ||||||
| 56 | Method of forming a non-fractionated, room-temperature pourable butter | US11894545 | 2007-08-21 | US08293310B2 | 2012-10-23 | Todd Landon |
| A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals. | ||||||
| 57 | Refrigeration-temperature spreadable butter-based product | US11592587 | 2006-11-03 | US07927646B2 | 2011-04-19 | Todd Landon |
| A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F. | ||||||
| 58 | DAIRY PRODUCT AND PROCESS | US12667946 | 2008-07-14 | US20100196534A1 | 2010-08-05 | David Illingworth; Patrick William Mary Janssen; Philip Arthur Euan Cant; Graeme Robert Stephens |
| The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages. | ||||||
| 59 | Refrigeration-temperature spreadable butter-based product | US11592587 | 2006-11-03 | US20080107790A1 | 2008-05-08 | Todd Landon |
| A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F. | ||||||
| 60 | Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same | US737219 | 1997-03-06 | US5855937A | 1999-01-05 | Kiyotaka Okamoto; Yoshihiko Honda; Mototake Murakami |
| A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained. | ||||||
QQ群二维码
意见反馈
意见反馈