| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 含有较多的非脂乳固体成分且具有良好风味的黄油及其制作方法 | CN201280029218.9 | 2012-06-18 | CN103607900A | 2014-02-26 | 辻直树; 中冈明美; 斋藤瑞惠; 森川裕美 |
| 本发明的目的在于，提供一种虽含有较多的非脂乳固体成分，却具有良好风味的口感清爽的黄油。另外，本发明的目的还在于，提供一种虽然含有较多的非脂乳固体成分，却适用于烘焙食品、酱汁的原料、焦黄油的黄油。在本发明中，基本上通过过滤原料乳（奶），得到全脂浓缩乳，或者，将脱脂浓缩乳或脱脂奶粉添加到原料乳中，得到全脂浓缩乳，使用离心分离该全脂浓缩乳而得到的奶油，从而能够得到即使非脂乳固体成分的较多，也具有良好风味的口感清爽的黄油。 | ||||||
| 2 | 含有较多的非脂乳固体成分且具有良好风味的黄油及其制作方法 | CN201280029218.9 | 2012-06-18 | CN103607900B | 2015-06-03 | 辻直树; 中冈明美; 斋藤瑞惠; 森川裕美 |
| 本发明的目的在于，提供一种虽含有较多的非脂乳固体成分，却具有良好风味的口感清爽的黄油。另外，本发明的目的还在于，提供一种虽然含有较多的非脂乳固体成分，却适用于烘焙食品、酱汁的原料、焦黄油的黄油。在本发明中，基本上通过过滤原料乳（奶），得到全脂浓缩乳，或者，将脱脂浓缩乳或脱脂奶粉添加到原料乳中，得到全脂浓缩乳，使用离心分离该全脂浓缩乳而得到的奶油，从而能够得到即使非脂乳固体成分的较多，也具有良好风味的口感清爽的黄油。 | ||||||
| 3 | Cross-linking and the reproduction method of β- cyclodextrin for cholesterol removal | JP2008518012 | 2005-12-02 | JP2008546884A | 2008-12-25 | ソン−ヒ・キム; テ−ヒ・ユン; ヘ−ス・クァク; ユン−ミ・ハン |
| 本発明は、食品からコレステロールを除去するにおいて、吸着剤でβ−シクロデキストリン（以下β−ＣＤとする）を使用する方法に関するものである。 より詳細には、β−ＣＤを架橋剤で結合させて架橋化したβ−ＣＤを製造した後、そのβ−ＣＤをコレステロールが含有された食品に添加してコレステロールを除去する方法と、コレステロールが吸着されたβ−ＣＤに有機溶媒を添加してβ−ＣＤを再生してリサイクルする方法に関するものである。 本発明は、牛乳、クリーム、ラード、卵黄などに含有されたコレステロールを架橋化したβ−ＣＤで処理して、コレステロール除去率を最適化した乳製品、肉製品、卵製品などを提供することができ、また架橋化されたβ−ＣＤを再生してリサイクルすることができる。 | ||||||
| 4 | Production of dairy product having low sterol content and product obtained by same | JP17255190 | 1990-06-29 | JPH03130039A | 1991-06-03 | JIYAN GUREIYU; DANIERU PIOKU; MISHIERU SERUPUROONI; REON MANTANKU |
| PURPOSE: To obtain a dairy product having a low sterol content by bringing an oil-in-water emulsion contg. dairy cream into contact with cyclodextrin and extracting a formed cyclodextrin-sterol clathrate complex compd. CONSTITUTION: Cyclodextrin is added to an oil-in-water emulsion contg. dairy cream preferably by 0.01-25wt.% of the fat content of the emulsion, they are stirred and all or a part of a formed complex compd. is extracted from the resultant water-in-oil emulsion to obtain the objective dairy product having a low sterol content, especially a low cholesterol content, e.g. butter. COPYRIGHT: (C)1991,JPO | ||||||
| 5 | Spread, its production, creme and spread working device | JP15438989 | 1989-06-16 | JPH0242938A | 1990-02-13 | JIYAN KUROODO MARUCHINE; KAARERU SEODORASU BERUMAATO |
| PURPOSE: To provide spread, which seems butter at room temperature but does not show the hardness of butter in a refrigerator, by mixing creme at different temperatures and performing milk churning later. CONSTITUTION: The materials of dairy products such as butter or the mixture of butter fat and the other material are branched into two streams, for example, turned to respective different temperatures, next joined and mixed and by performing milk churning, the target spread is provided. COPYRIGHT: (C)1990,JPO | ||||||
| 6 | 無脂乳固形分を多く含み風味に優れたバター及びその製造方法 | JP2016249269 | 2016-12-22 | JP2017104110A | 2017-06-15 | 辻 直樹; 中岡 明美; 斎藤 瑞恵; 森川 裕美 |
| 【課題】無脂乳固形分を多く含みながらも,風味に優れた,さわやかなバターの提供。 【解決手段】クリームを混練してバターを得る混練工程を含む,無脂乳固形分を2重量%以上10重量%以下で含むバターの製造方法であって,前記混練工程は,脱脂濃縮乳及び脱脂粉乳のいずれか又は両方を前記クリームに混合したものを混練するか,又は,前記クリームを混練しつつ,脱脂濃縮乳及び脱脂粉乳のいずれか又は両方を前記クリームに添加する工程である,バターの製造方法。脂肪分を80重量%以上93重量%以下,水分を5重量%以上17重量%以下,無脂乳固形分を2重量%以上10重量%以下で含むバター。 【選択図】図1 |
||||||
| 7 | JPH0565131B2 - | JP15438989 | 1989-06-16 | JPH0565131B2 | 1993-09-17 | JAN KUROODO MARUCHINE; KAARERU SEODORASU BERUMAATO |
| 8 | DAIRY SPREAD COMPOSITION AND METHOD FOR ITS PRODUCTION | US15947348 | 2018-04-06 | US20180332867A1 | 2018-11-22 | Uwe Wärner; Peter Stampe |
| A dairy spread composition is suggested, obtained or obtainable by: (a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter; (b) subjecting the cream fraction to a temperature ripening step; (c) churning the ripened cream fraction, and separating the buttermilk; (d) adding salt and an acidification permeate to the butter such obtained; (e) mixing the acidified at 12 to 16° C. with a vegetable fat that is liquid at this temperature; (f) adding an aqueous phase to the blend in small doses, and (g) packaging the blend after homogenisation and cooling. | ||||||
| 9 | BUTTER WITH CARAMEL FLAVOUR | US15909043 | 2018-03-01 | US20180303110A1 | 2018-10-25 | Sven-Rainer Döring |
| A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se. | ||||||
| 10 | Method for crosslinking β-cyclodextrin for cholesterol trapping and regeneration thereof | US11258750 | 2005-10-26 | US07919130B2 | 2011-04-05 | Hae-Soo Kwak; Song-Hee Kim; Jung Jwa Ahn |
| Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates. | ||||||
| 11 | Method for crosslinking beta-cyclodextrin for cholesterol trapping and regeneration thereof | US11258750 | 2005-10-26 | US20070093447A1 | 2007-04-26 | Hae-Soo Kwak; Song-Hee Kim; Jung-Jwa Ahn |
| Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates. | ||||||
| 12 | Product and process of making a spread from non-equilibrated cream | US366917 | 1989-06-16 | US5118522A | 1992-06-02 | Karel T. Vermaat; Jean C. Martine |
| The present invention relates to a spread, to a process for preparing the spread, to a cream from which the spread can be prepared, and, to equipment for performing the abovementioned process. An object of the invention is to prepare spreads with an inhomogeneous structure and improve properties. The invention provides a process for the preparation of a spread by churning of a cream wherein the cream is formed by admixture of two creams at differing temperature shortly before churning, and does not equilibrate before churning begins. | ||||||
| 13 | Food emulsifier | US3493387D | 1966-09-22 | US3493387A | 1970-02-03 | SWICKLIK LEONARD J |
| 14 | Method of making butter from milk and cream | US71406358 | 1958-02-10 | US2977232A | 1961-03-28 | ALBERT MEYER; GEORG WECK |
| 15 | Method of producing aromatized butter by cooling rich cream, and product thereof | US4479448 | 1948-08-17 | US2529232A | 1950-11-07 | LENNART STIGEN ALF |
| 16 | Process of making butter | US71265234 | 1934-02-23 | US1977927A | 1934-10-23 | WENDT HERMAN D |
| 17 | Treatment of cream for butter making | US50954931 | 1931-01-17 | US1906713A | 1933-05-02 | HENRY PARSONS CLINTON |
| 18 | Method of making butter from sour cream | US53679922 | 1922-02-15 | US1513331A | 1924-10-28 | LOW HERBERT W |
| 19 | Method for crosslinking beta-cyclodextrin for cholesterol trapping and regeneration thereof | US13037698 | 2011-03-01 | US08323714B2 | 2012-12-04 | Hae-Soo Kwak; Song-Hee Kim; Jung Jwa Ahn |
| Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates. | ||||||
| 20 | METHOD FOR CROSSLINKING BETA-CYCLODEXTRIN FOR CHOLESTEROL TRAPPING AND REGENERATION THEREOF | US13037698 | 2011-03-01 | US20110190487A1 | 2011-08-04 | Hae-Soo Kwak; Song-Hee Kim; Jung Jwa Ahn |
| Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates. | ||||||
QQ群二维码
意见反馈
意见反馈