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    Dairy based spread and process of making
    1.
    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。

    Hot-pack, all-dairy butter substitute and process for producing the same
    3.
    发明授权
    Hot-pack, all-dairy butter substitute and process for producing the same 失效
    热包，全脂奶油替代品和生产过程

    公开(公告)号：US4772483A

    公开(公告)日：1988-09-20

    申请号：US905503

    申请日：1986-09-09

    申请人： James V. Nolte

    发明人： James V. Nolte

    IPC分类号： A23C15/16 ,  A23D7/015 ,  A23D3/00

    CPC分类号： A23C15/16 ,  A23D7/015 ,  A23C2260/104

    摘要： 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.

    摘要翻译： 制作该产品的产品和方法，与黄油相比，全脂奶油替代品，与黄油相比具有优异的传播特性，但比黄油含有较少的热量，脂肪和钠，以及更多的蛋白质，钙，磷和钾 包括均匀混合的奶油，不含脂肪的干奶，盐，刺槐豆胶，卵磷脂，甘油单酯和甘油二酯，柠檬酸，水和天然调味剂，在混合物热时配制成包装，不需要随后的搅动达到 当混合物冷却时所需的物体。

    Process for preparing a butter-like dairy product
    8.
    发明授权
    Process for preparing a butter-like dairy product 失效
    制备黄油样乳制品的方法

    公开(公告)号：US3962464A

    公开(公告)日：1976-06-08

    申请号：US452318

    申请日：1974-03-18

    申请人： Tomaso Sozzi

    发明人： Tomaso Sozzi

    IPC分类号： A23C13/16 ,  A23C15/16 ,  A23C15/12 ,  A23C7/00

    CPC分类号： A23C15/165 ,  A23C13/16 ,  A23C2260/102 ,  A23C2260/104

    摘要： 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.

    摘要翻译： 一种制备黄油乳制品的方法，其包括以下步骤：将含有不超过40重量％脂肪的奶油巴氏灭菌，离心巴氏灭菌奶油并回收含有50至65重量％脂肪的浓缩奶油，加入 将最终产品的脂肪含量降低至47至56％之间的脱脂乳量，在5至60秒内将奶油加热至不超过93℃，加入0.05至5.0重量％的酸性物质 其量使得最终产物的pH值在5.2和5.6之间，所述温度使得在酸化之后立即将所述乳膏置于至少85℃，所述酸性物质选自酸性培养物 产生黄油香料的微生物和与黄油香料组合的食用酸，将所得混合物冷却至约2℃至10℃的温度，并将该产物在该温度下保持至少2 4个小时。