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14 条记录 (耗时 0.029 秒)

    Butter products
    3.
    发明授权
    Butter products 失效
    黄油产品

    公开(公告)号：US5487913A

    公开(公告)日：1996-01-30

    申请号：US221068

    申请日：1994-03-31

    申请人： Robert N. Fackrell ,  Lorenzo P. Griffeth

    发明人： Robert N. Fackrell ,  Lorenzo P. Griffeth

    IPC分类号： A23C13/12 ,  A23C15/16 ,  A23D7/005 ,  A23D7/015 ,  A23C15/06 ,  A23C15/18

    CPC分类号： A23C15/165 ,  A23C13/12 ,  A23C15/16 ,  A23D7/0056 ,  A23D7/015 ,  A23C2210/30

    摘要： 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.

    摘要翻译： 减少脂肪含量的奶油制成的乳制品。 卵磷脂和/或稳定剂可以加入奶油中以优化产品。 根据需要使用乳制品 - 牛奶，脱脂乳和乳脂肪来调节产​​品的脂肪含量; 并且可以添加任选的成分，特别是：调节产品的质地，抑制氧化，否则延长保质期，改变颜色并增强风味。 该产品可能具有足够低的脂肪含量以将其认定为减脂或甚至轻（或精油）的黄油。 该产品可能具有常规坚果黄油的坚固度，或在制冷温度下可涂抹。

    Dairy based spread and process of making
    5.
    发明授权
    Dairy based spread and process of making 失效
    基于乳品的传播和制作过程

    公开(公告)号：US5916608A

    公开(公告)日：1999-06-29

    申请号：US686791

    申请日：1996-07-26

    申请人： Feico Lanting ,  Albert Johann Biggel ,  Freek Reckweg

    发明人： Feico Lanting ,  Albert Johann Biggel ,  Freek Reckweg

    IPC分类号： A23C9/15 ,  A23C15/16 ,  A23D7/015 ,  A23C15/06 ,  A23C23/00

    CPC分类号： A23C9/1504 ,  A23C15/165 ,  A23D7/015 ,  A23C2260/102 ,  A23C2260/104

    摘要： 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.

    摘要翻译： 奶油基培养的乳制品水连续涂抹，包含小于35％的脂肪，高达4.5％的乳蛋白，明胶或明胶替代物，任选高达2％的结构剂，pH值在4.6和5.2之间的扩散剂，以及史蒂文斯 10℃时的值硬度为200-500g，在20℃下为50-250g，乳清蛋白与酪蛋白的重量比高于牛奶，并且具有黄油样口感，质地和味道的蔓延。 在一个优选实施方案中，脂肪是乳脂肪。 在另一个实施方案中，脂肪是非乳制脂肪和乳脂肪的混合物，优选10-55％非乳制脂肪和90-45％乳脂肪。

    Honey products
    9.
    发明授权
    Honey products 失效
    蜂蜜产品

    公开(公告)号：US5468513A

    公开(公告)日：1995-11-21

    申请号：US230632

    申请日：1994-04-21

    申请人： Robert N. Fackrell ,  Lorenzo P. Griffeth

    发明人： Robert N. Fackrell ,  Lorenzo P. Griffeth

    IPC分类号： A23C13/12 ,  A23C15/16 ,  A23D7/005 ,  A23D7/015 ,  A23C15/06 ,  A23C15/18

    CPC分类号： A23D7/015 ,  A23C13/12 ,  A23C15/16 ,  A23C15/165 ,  A23D7/0056 ,  A23C2210/30

    摘要： 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.

    摘要翻译： 蜂蜜奶油由蜂蜜和奶油制成。 卵磷脂和/或稳定剂可以加入奶油中以优化产品。 根据需要使用乳制品 - 牛奶，脱脂乳和乳脂肪来调节产​​品的脂肪含量; 并且可以添加任选的成分，特别是：调节产品的质地，抑制氧化，否则延长保质期，改变颜色并增强风味。 该产品可能具有足够低的脂肪含量，以使其成为减肥脂肪，甚至是轻质（或精油）蜂蜜油。

    Preparation of a lactic spread
    10.
    发明授权
    Preparation of a lactic spread 失效
    一种生物膨胀的制备

    公开(公告)号：US3749583A

    公开(公告)日：1973-07-31

    申请号：US3749583D

    申请日：1971-12-06

    申请人： LEVER BROTHERS LTD

    发明人： COX C ,  HEPBURN J

    IPC分类号： A23C9/15 ,  A23C15/16 ,  A23C20/00 ,  A23C9/12

    CPC分类号： A23C9/1504 ,  A23C15/165 ,  A23C20/00 ,  A23C2260/102

    摘要： 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.