| 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 | Process for producing a low fat spread and the product thereof | US35939564 | 1964-04-13 | US3407075A | 1968-10-22 | BARKER EARDLEY M |
| 2 | Dairy product and method of producing same | US30194563 | 1963-08-14 | US3314798A | 1967-04-18 | GRAVES ROY R |
| 3 | 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. | ||||||
| 4 | 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. | ||||||
| 5 | 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。 | ||||||
| 6 | Water continuous edible spread | US954899 | 1997-10-21 | US6071548A | 2000-06-06 | Carolina Maria Hilhorst; Ronald Albert Schotel; Jozephus Johannes Verschuren |
| Water continuous edible spread having a solid fat content at 10.degree. C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste. | ||||||
| 7 | Hot-pack, all-dairy butter substitute and process for producing the same | US905503 | 1986-09-09 | US4772483A | 1988-09-20 | James V. Nolte |
| A product and process for preparing the product, an all-dairy butter substitute that tastes like butter and has superior spread characteristics when compared to butter, but contains less calories, fat, and sodium, and more protein, calcium, phosphorus and potassium than butter, comprising a homogenized mixture of cream, non-fat dry milk, salt, locust bean gum, lecithin, mono and diglycerides, citric acid, water and natural flavoring formulated for packaging while the mixture is hot, without the need for subsequent agitation to achieve the desired body when the mixture is cooled. | ||||||
| 8 | 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. | ||||||
| 9 | Butter substitute | US1120935 | 1935-03-15 | US2085134A | 1937-06-29 | WENDT ADA R |
| 10 | 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 |
| 11 | 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。 | ||||||
| 12 | VEGETABLE AND DAIRY FAT BASED SPREAD | EP96928468.6 | 1996-08-13 | EP0848590B1 | 2001-10-31 | RECKWEG, Freek |
| Creamy dairy based spread comprising less than 35 % fat of which 10 - 55 % is a non-dairy fat and 45 - 90 % is a dairy fat, up to 4.5 % milk protein, up to 2 % structuring agent and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 °C and of 50 - 250 at 20 °C and a method of preparing same. | ||||||
| 13 | DAIRY BASED SPREAD | EP96925752.0 | 1996-07-09 | EP0841856A1 | 1998-05-20 | LANTING, Feico C/O ASTRA CALVE; BIGGEL, Albert, Johann |
| Creamy cultured dairy based spread comprising less than 35 % fat, up to 4.5 % milk protein, up to 1 % structuring agent, gelatin, and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 °C and of 50-250 at 20 °C and a method of preparing same. | ||||||
| 14 | STREICHFETTZUBEREITUNG, VERFAHREN ZU DESSEN HERSTELLUNG UND IHRE VERWENDUNG | EP17171647.5 | 2017-05-18 | EP3403508A1 | 2018-11-21 | Wärner, Uwe; Stampe, Peter |
Vorgeschlagen wird eine Streichfettzubereitung, die dadurch erhältlich ist oder erhalten, wird, dass man: Das Verfahren zur Herstellung der Streichfettzubereitung sowie die Verwendung der Streichfettzubereitung werden auch beansprucht.
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| 15 | Whipped spreadable fat product | EP11195154.7 | 2011-12-22 | EP2606743A1 | 2013-06-26 | Reñe Bañeres, Daniel; Tricarico, Maria Cristina; Fernandez-Vega Romero, Beatriz; Vuozzo, Daniela; Villar Gonzalez, Ignacio; Barbetta, Cristiano |
The present invention relates to a liquid edible fat emulsion suitable for being packaged in a pressurized container with a gas propellant. The invention also relates to a whipped spreadable fat product dispensed from said pressurized container and to the process for obtaining the whipped spreadable fat product.
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| 16 | DAIRY BASED SPREAD | EP96925752.6 | 1996-07-09 | EP0841856B1 | 2000-01-19 | LANTING, Feico C/O ASTRA CALVE; BIGGEL, Albert, Johann |
| Creamy cultured dairy based spread comprising less than 35 % fat, up to 4.5 % milk protein, up to 1 % structuring agent, gelatin, and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 °C and of 50-250 at 20 °C and a method of preparing same. | ||||||
| 17 | VEGETABLE AND DAIRY FAT BASED SPREAD | EP96928468.0 | 1996-08-13 | EP0848590A1 | 1998-06-24 | RECKWEG, Freek |
| Creamy dairy based spread comprising less than 35 % fat of which 10 - 55 % is a non-dairy fat and 45 - 90 % is a dairy fat, up to 4.5 % milk protein, up to 2 % structuring agent and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 °C and of 50 - 250 at 20 °C and a method of preparing same. | ||||||
| 18 | Method for reducing fat content in butter and semi-skimmed butter | EP14460034.3 | 2014-06-20 | EP2957181A1 | 2015-12-23 | Placek, Ryszard |
The present invention relates to a method for reducing the fat content of butter by combining butter with an aqueous phase, the invention also relates to the semi-skimmed butter produced using this method, which has a fat content between 38 and 42%. |
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| 19 | Streicherzeugnis auf Basis von Sauerrahm und Verfahren zu seiner Herstellung | EP00103202.8 | 2000-02-17 | EP1060671A3 | 2002-06-19 | Holt, Johannes; Voss, Hans-Dieter |
Die vorliegende Erfindung betrifft ein Streicherzeugnis, welches dadurch gekennzeichnet ist, daß als Basis Creme fraiche/Sauerrahm verwendet wird, der Butter und/oder andere pflanzliche und/oder tierische Fette zugegeben wurden, wobei Zutaten wie Magermilch, fermentierte Sauermilch, färbende und stabilisierende Zutaten zugemischt werden, so daß der Brotaufstrich einen Fettgehalt von 20 - 38 %, eine Trockenmasse von 26 - 44 % und einen pH-Wert von 4,2 - 4,9 aufweist. |
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| 20 | Streicherzeugnis auf Basis von Sauerrahm und Verfahren zu seiner Herstellung | EP00103202.8 | 2000-02-17 | EP1060671A2 | 2000-12-20 | Holt, Johannes; Voss, Hans-Dieter |
Die vorliegende Erfindung betrifft ein Streicherzeugnis, welches dadurch gekennzeichnet ist, daß als Basis Creme fraiche/Sauerrahm verwendet wird, der Butter und/oder andere pflanzliche und/oder tierische Fette zugegeben wurden, wobei Zutaten wie Magermilch, fermentierte Sauermilch, färbende und stabilisierende Zutaten zugemischt werden, so daß der Brotaufstrich einen Fettgehalt von 20 - 38 %, eine Trockenmasse von 26 - 44 % und einen pH-Wert von 4,2 - 4,9 aufweist. |
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