| 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 | 可用于降低含脂肪或油类的食品的脂肪热焓的组合物和方法 | CN95101159.6 | 1995-01-12 | CN1113119A | 1995-12-13 | L·R·金索里斯; L·A·基斯特勒汉 |
| 在含有脂肪或油类的食品中添加一种从如下方法产生的酸性淀粉发酵组合物可降低所述食品中的脂肪热焓，其中a)谷物面粉和至少一种附加的非谷物淀粉材料的一种浆状物首先进行糊化并进一步均化；b)接种从乳酸杆菌种、嗜热链球菌和二裂杆菌种中选择的一种酸化菌株或多种酸化菌株的混合物；c)然后，使之在某一温度发酵一段时间，从而使发酵物质的pH达到约3.5～4.6；和d)最后，使之稳定。可用于此目的的组合物以及含有该组合物的食品。 | ||||||
| 2 | 可用于降低含脂肪或油类的食品的脂肪热焓的组合物和方法 | CN95101159.6 | 1995-01-12 | CN1098042C | 2003-01-08 | L·R·金索里斯; L·A·基斯特勒汉 |
| 在含有脂肪或油类的食品中添加一种从如下方法产生的酸性淀粉发酵组合物可降低所述食品中的脂肪热焓，其中a)谷物面粉和至少一种附加的非谷物淀粉材料的一种浆状物首先进行糊化并进一步均化；b)接种从乳酸杆菌种、嗜热链球菌和二裂杆菌种中选择的一种酸化菌株或多种酸化菌株的混合物；c)然后，使之在某一温度发酵一段时间，从而使发酵物质的pH达到约3.5～4.6；和d)最后，使之稳定。可用于此目的的组合物以及含有该组合物的食品。 | ||||||
| 3 | Amylose and amylopectin derivatives | US10902019 | 2004-07-30 | US20050069992A1 | 2005-03-31 | Gary Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 4 | Honey products | US230632 | 1994-04-21 | US5468513A | 1995-11-21 | Robert N. Fackrell; Lorenzo P. Griffeth |
| Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) honey butter. | ||||||
| 5 | Amylose and amylopectin derivatives | US14466024 | 2014-08-22 | US09700063B2 | 2017-07-11 | Gary B. Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 6 | AMYLOSE AND AMYLOPECTIN DERIVATIVES | US14466024 | 2014-08-22 | US20150050384A1 | 2015-02-19 | Gary B. NICKEL |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 7 | Dairy based spread and process of making | US686791 | 1996-07-26 | US5916608A | 1999-06-29 | Feico Lanting; Albert Johann Biggel; Freek Reckweg |
| Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat. | ||||||
| 8 | Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils | US871411 | 1997-06-09 | US5879729A | 1999-03-09 | Luis Roberto King Solis; Laurenz Anton Kistler Hahn |
| The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; andd) finally stabilized. | ||||||
| 9 | Spreads having a good microbiological stability and a fresh dairy taste | US296388 | 1989-01-06 | US5013573A | 1991-05-07 | Janos Bodor; Albert W. Schoenmakers; Walter M. Verhue |
| Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk. | ||||||
| 10 | Spread that is based on vegetable and milk fat | JP51080797 | 1996-08-13 | JPH11511978A | 1999-10-19 | レックウェグ、フリーク |
| (57)【要約】 １０乃至５５重量％の非乳脂肪及び４５乃至９０％の乳脂肪である脂肪を３５％未満、４.５％までの乳蛋白、２％までの構造化剤及び通常の酸性化剤、フレーバー及びハーブ及びスパイスのようなチーズ添加剤を含む、クリーム状で、乳製品をベースとしたスプレッドであって、製品は水が連続しており、４.６乃至５.２の間のｐＨを有し、５℃において２００乃至５００ｇ、２０℃において５０乃至２５０ｇのスチーブンス値硬度を有するスプレッド及びその製造方法。 | ||||||
| 11 | Method for reducing calorific fat content of food | JP369295 | 1995-01-13 | JPH07250649A | 1995-10-03 | RUISU ROBERUTO KINGU SORISU; ROORENTSU ANTON KISUTORAA HAAN |
| PURPOSE: To reduce the calorific fat content of oil and fat contained food such as mayonnaise by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of starch such as rice powder, wheat flour, oats flour or barely flour and additive non-cereal starch materials such as potato starch or cassava starch is impasted and homogenized, an acidic strain is inoculated and it is fermented for a period at a temperature so that pH can reach about 3.5 to 4.6. After fermentation, when the acidic starchy fermented composition formed by stabilization is added to the oil and fat contained food, its oil and fat content can be reduced without applying the flavor of powdery or heated cereals to the food and without changing the taste or flavor of food. In place of acidic strain, the mixture of acidic strain selected out of Lactobacillus, Streptococcus thermophilus and Bifidobacterium can be inoculated. COPYRIGHT: (C)1995,JPO | ||||||
| 12 | Amylose and Amylopectin Derivatives | US12488839 | 2009-06-22 | US20090317513A1 | 2009-12-24 | Gary B. Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 13 | Amylose and amylopectin derivatives | US10902019 | 2004-07-30 | US07550279B2 | 2009-06-23 | Gary B. Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 14 | Butter products | US221068 | 1994-03-31 | US5487913A | 1996-01-30 | Robert N. Fackrell; Lorenzo P. Griffeth |
| Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) butter. The product may have the firmness of conventional firm butter or be spreadable at refrigeration temperatures. | ||||||
| 15 | Process for the preparation of a low calorie butter spread and products obtained by said process | US713633 | 1991-06-10 | US5149559A | 1992-09-22 | Belinda Alaers; Peter B. Ernsting; Pieter M. Holemans; Cornelis Van Der Struis |
| The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides: a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45% wt. butterfat is:a) enriched to 55%-75% wt. fat,b) diluted with an aqueous phase relatively free of lactose, and,c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60% wt. of a fat results.The use of non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams. | ||||||
| 16 | Process of manufacture of a butter spread | US960787 | 1978-11-15 | US4177293A | 1979-12-04 | Ladislav Forman; Zdenek Pech; Vaclav Vondruska |
| This invention relates to the manufacture of butter-spread, which when compared with butter contains a substantially lower fat content, i.e. between about 19-48%, and increased protein content of between about 4.6 to 7.7%. The manufacturing process starts from cream, possibly from a mixture of cream and vegetable oil which is enriched by the addition of dried milk or protein concentrate. The mixture is pasteurized, homogenized, and fermented by clean milk cultures. By repeated homogenization and addition of a stabilizer, a consistency similar to butter with very good spreading characteristics even at refrigerated temperatures is achieved. The product is durable and has acceptable shelf life even without the addition of preservers. | ||||||
| 17 | Process for preparing a butter-like dairy product | US452318 | 1974-03-18 | US3962464A | 1976-06-08 | Tomaso Sozzi |
| A process for preparing a butter-like dairy product, which comprises the steps of pasteurising a cream containing not more than 40% by weight of fat, centrifuging the pasteurised cream and recovering a concentrated cream containing 50 to 65% by weight of fat, adding skimmed milk in quantity such as to reduce the fat content of the final product to between 47 and 56%, heating the cream to a temperature not exceeding 93.degree.C in 5 to 60 seconds, adding 0.05 to 5.0% by weight of an acid substance in quantity such as to bring the pH of the final product to between 5.2 and 5.6, said temperature being such that immediately after acidification said cream is at at least 85.degree.C, said acid substance being selected from the group consisting of an acid culture of a microorganism producing a butter flavor and an edible acid in combination with a butter flavor, cooling the resulting mixture to a temperature between about 2.degree. and 10.degree.C and holding the product at this temperature for at least 24 hours. | ||||||
| 18 | Preparation of a lactic spread | US3749583D | 1971-12-06 | US3749583A | 1973-07-31 | COX C; HEPBURN J |
| A LACTIC SPREAD IS PREPARED BY A PROCESS USING THE STEPS OF INCUBATING UNDER MICROAEROPHILIC CONDITIONS WITH THERMOBACTERIA AN AQUEOUS DISPERSION CONTAINING 0.5% TO 25% PROTEIN AND 15% TO 70% FAT, AND A DRY MATTER CONTENT OF 20% TO 75%, TO OBTAIN A PH OF 4.8 TO 5.4, PASTEURIZING THE INCUBATED MIXTURE, COOLING THE PASTEURIZED MIXTURE, AND WORKING THE COOLED MIXTURE TO FORM A COHESIVE PLASTIC MASS.
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| 19 | Spread that the dairy products to base | JP50716697 | 1996-07-09 | JP3083158B2 | 2000-09-04 | ビッゲル、アルバート・ヨハン; ランティング、ファイコ |
| 20 | Spread that the dairy products to base | JP50716697 | 1996-07-09 | JPH11500320A | 1999-01-12 | ビッゲル、アルバート・ヨハン; ランティング、ファイコ |
| (57)【要約】 ３５％未満の脂肪、４.５％までの乳蛋白、１％までの構造化剤、ゼラチン、及び通常の酸性化剤、フレーバー及び、ハーブやスパイスのようなチーズ添加物を含む、クリーム状で、培養された乳製品をベースにしたスプレッドであって、製品は水が連続しており、４.６乃至５.２の間のｐＨを有し、５℃において２００乃至５００、及び２０℃において５０乃至２５０スティーブンス値を有する。 又、その製造方法に関する。 | ||||||
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