| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | WATER-IN-OIL TYPE EMULSIFYING FATS AND OILS FOOD HAVING SPLIT SECTION LAYERS AND METHOD OF MANUFACTURING SAME | EP95932214 | 1995-09-22 | EP0760212A4 | 1997-08-27 | OKAMOTO KIYOTAKA; HONDA YOSHIHIKO; MURAKAMI MOTOTAKE |
| 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. | ||||||
| 102 | Method for preparation of fat-continuous dispersion | EP85201203.8 | 1985-07-17 | EP0169617B2 | 1994-09-07 | Hansen, Wilhelm |
| 103 | Method for preparation of fat-continuous dispersion | EP85201203.8 | 1985-07-17 | EP0169617A2 | 1986-01-29 | Hansen, Wilhelm |
Butter, margarine and melanges as well as spreads containing less than 80% fat are prepared by passing an oil-in-water cream containing 40 to 70 wt.% oil, of which oil 15 to 65 wt.% is in the solid phase, through a static mixing unit, pressure valve or the like. Preferably, the cream is a physically ripened cream containing 20-40% solid fat calculated on the total weight of the fat present in the cream. Preferably, the pressure drop is about 2 to 20 bar and the attendant temperature rise less than 10°C. Inversion of the oil-in-water emulsion occurs with a minimum of working. A high proportion of fat globules in the ripened cream can thus be present in the product. |
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| 104 | BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF | US16031624 | 2018-07-10 | US20180317512A1 | 2018-11-08 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 105 | AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | US15950659 | 2018-04-11 | US20180255797A1 | 2018-09-13 | Annamari JUKKOLA; Saija LAAKSO; Anja VALJUS-TIENSUU; Pirjo MERIMAA; Kristiina KIVIHARJU |
| The present invention relates to an aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp. lactis. | ||||||
| 106 | Brown butter and systems and methods for the continuous production thereof | US15369150 | 2016-12-05 | US10045549B2 | 2018-08-14 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 107 | Easy Butter Maker | US14304228 | 2014-06-13 | US20150359386A1 | 2015-12-17 | Damon Anthony Pfeifer |
| This Easy Butter Maker will be used for infused butter and oils.This invention consists of an Easy Butter Maker for preparing infused butter and oils. It consists of 3 components, which are an upper pot, filter and lower pot. Although, on the side of the lower pot is a release valve. The lower pot you will place water and butter in. It will over fill the lower pot; it will activate the release valve. The herbs or spices will go into the filter. When you place the Easy Butter Maker on the stove it will heat the water and butter, by percolating upwards through the filter, which will be infused with the herbs and spices. At this point, it will generate to the upper pot and you will have the infused butter or oil. | ||||||
| 108 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | US14409950 | 2013-06-27 | US20150289531A1 | 2015-10-15 | Annamari Jukkola; Saija Laakso; Anja Valjus-Tiensuu; Pirjo Merimaa; Kristiina Kiviharju |
| The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product, in particular butter product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp. lactis. | ||||||
| 109 | PROCESS FOR THE PRODUCTION OF A LIPID PREPARATION WITH IMPROVED SPREADABILITY | US14668150 | 2015-03-25 | US20150272152A1 | 2015-10-01 | Heinrich Hunfeld; Uwe Wärner |
| A process is proposed for the production of a lipid preparation with improved spreadability, in which mechanical mixing and kneading energy is put into the preparation and it is aerated with air or an inert gas at the same time. | ||||||
| 110 | BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF | US13650756 | 2012-10-12 | US20140106054A1 | 2014-04-17 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 111 | REDUCED-FAT NATURAL BUTTER PRODUCT AND METHODS OF MANUFACTURING THE SAME | US13424744 | 2012-03-20 | US20130251852A1 | 2013-09-26 | Todd Landon; Cara Nelson; Glenn H. Ward |
| A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat. | ||||||
| 112 | Refrigeration-temperature spreadable butter-based product | US13089028 | 2011-04-18 | US08293311B2 | 2012-10-23 | Todd Landon |
| A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied stearine butterfat in a butter serum, the liquefied 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. | ||||||
| 113 | REFRIGERATION-TEMPERATURE SPREADABLE BUTTER-BASED PRODUCT | US13089028 | 2011-04-18 | US20110195173A1 | 2011-08-11 | Todd Landon |
| A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied 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. | ||||||
| 114 | Method of forming a non-fractionated, room-temperature pourable butter | US12533716 | 2009-07-31 | US20090291194A1 | 2009-11-26 | 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. | ||||||
| 115 | Method of forming a non-fractionated, room- temperature pourable butter | US11894545 | 2007-08-21 | US20070292585A1 | 2007-12-20 | 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. | ||||||
| 116 | Method of forming a non-fractionated, room temperature pourable butter | US10222262 | 2002-08-16 | US20040033303A1 | 2004-02-19 | 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. | ||||||
| 117 | Method and apparatus for making butter | US52078466 | 1966-01-14 | US3324551A | 1967-06-13 | REINHOLD MUILK; ERICH PETERS |
| 118 | Method for improving butter spreadability | US73598458 | 1958-05-19 | US3017275A | 1962-01-16 | COULTER SAMUEL T |
| 119 | Manufacture of edible plastics | US57726045 | 1945-02-10 | US2557135A | 1951-06-19 | NELSON CLARENCE E; KUHLES EDWARD K |
| 120 | Process of standardizing dairy product | US67313746 | 1946-05-29 | US2536297A | 1951-01-02 | LUNDAL INGIE J; ROBICHAUX ROY P |
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