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    Process for the continuous production of a butter-like edible fat product
    1.
    发明授权
    Process for the continuous production of a butter-like edible fat product 失效
    连续生产黄油状食用脂肪产品的方法

    公开(公告)号：US4209546A

    公开(公告)日：1980-06-24

    申请号：US967667

    申请日：1978-12-08

    Applicant: Mats S. J. Johansson

    Inventor： Mats S. J. Johansson

    IPC: A23C15/02 ,  A01J15/00 ,  A23D7/015 ,  A23D7/02 ,  A23D3/02

    CPC classification number: A23D7/015 ,  A23D7/02

    Abstract: A process for the continuous production of a butter-like edible fat product, spreadable at refrigerator temperature and consisting of cow's cream and 15-30% (based on the total fat content) of a vegetable, tocopherol-containing triglyceride oil, comprising the following steps. First, the fat content of the cream is adjusted to 36-38% by weight, whereupon the cream is cooled to 3.degree.-4.degree. C. and stored for at least 3 hours. Then the cream is pumped in a stream to a continuous butter making machine of the Fritz type. All or a considerable portion of the oil is injected into the stream of cream between the storage and the butter making machine. After admixing, but ahead of the butter making machine, the injected oil is finely divided and emulsified. The relative amounts of the cream and the injected oil in the stream entering the butter making machine is so adjusted to obtain a total fat content of more than 40% by weight. The temperatures are controlled so that the mixture entering the butter making machine will be at 5.degree.-6.degree. C. Churning is effected at a temperature of 5.degree.-7.degree. C. Unless all oil has been injected into the stream, the remaining portion of the product's oil is added to the working section of the butter making machine.

    Abstract translation: 一种用于连续生产在冰箱温度下可由奶牛奶粉组成的黄油状食用脂肪产品和含有植物，含有生育酚的甘油三酸酯油15-30％（基于总脂肪含量）的方法，其包括以下步骤 脚步。 首先，将奶油的脂肪含量调节至36-38重量％，然后将奶油冷却至3℃-4℃并储存至少3小时。 然后将奶油以一条流输送到Fritz型的连续奶油机上。 所有或相当大部分的油被注入到存储器和制酱机之间的奶油流中。 混合后，但在制奶机之前，注入的油被细分和乳化。 进入黄油制造机的流中的奶油和注入的油的相对量被调节以获得大于40重量％的总脂肪含量。 控制温度，使进入黄油制造机的混合物的温度为5℃-6℃。在5℃-7℃的温度下进行搅拌。除非所有油已经注入料流中，否则剩余部分 的产品的油被添加到黄油制造机的工作部分。

    Butter making device
    5.
    发明授权
    Butter making device 有权
    黄油制造装置

    公开(公告)号：US08642105B2

    公开(公告)日：2014-02-04

    申请号：US12514427

    申请日：2007-11-09

    Applicant: Erik Dons Soerensen ,  Ernst Noergaard Petersen

    Inventor： Erik Dons Soerensen ,  Ernst Noergaard Petersen

    IPC: A23C15/00 ,  A01J15/00

    CPC classification number: A01J15/12 ,  Y10T137/0318

    Abstract: The present invention relates to a butter making device comprising a butter containing section containing a basic butter product to be processed further, a dosing unit for adding additives to the basic butter product, and a flow restricting and generating device disposed at the butter containing section for passing butter from the butter containing section for further processing the basic butter product to the dosing unit, wherein at least one further dosing unit and at least one further flow restricting and generating device disposed at the butter containing portion for passing basic butter containing section to the at least one further dosing unit.

    Abstract translation: 本发明涉及一种黄油制造装置，其包含含黄油的部分，其含有待进一步处理的基本黄油产品，用于向基本黄油产品中添加添加剂的计量单元和设置在黄油容纳部分处的流量限制和产生装置， 从含黄油的部分通过黄油以进一步处理基本的黄油产品到定量给料单元，其中至少一个另外的配料单元和至少一个进一步的流动限制和产生装置设置在黄油容纳部分处，用于将含有黄油的部分通过至 至少一个另外的给药单元。

    Process for producing a butter-like food fat
    6.
    发明授权
    Process for producing a butter-like food fat 失效
    生产黄油状食物脂肪的方法

    公开(公告)号：US6083548A

    公开(公告)日：2000-07-04

    申请号：US146025

    申请日：1993-11-08

    Applicant: Sten Berntsen

    Inventor： Sten Berntsen

    IPC: A01J15/00 ,  A23C15/12 ,  A23D7/02 ,  A23C15/02

    CPC classification number: A23D7/02 ,  A23C15/123 ,  A23C15/126

    Abstract: A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5.degree. C., and preferably containing 80 to 83% fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produced, which preferably contains 80 to 83% fat and which is made exclusively from milk. Subsequently, the conventional butter is passed continuously through a tight, closed plant, whereby the butter initially passes through a kneading station followed by addition of half the total amount of added vegetable oil. Then the butter mixture passes through a mixer, whereafter the remaining portion of the amount of added vegetable oil and water and salt are added. In this manner buttermilk results exclusively as a by-product from the production of the conventional butter and contains therefore nothing but pure milk fat. Accordingly, the buttermilk can be used as market milk and sold at the highest possible market price. In addition, a particularly high production flexibility is obtained during the production of butter.

    Abstract translation: PCT No.PCT / DK92 / 00152 Sec。 371日期：1993年11月8日 102（e）日期1993年11月8日PCT提交1992年5月8日PCT公布。 WO92 / 19111 PCT公开号 日期：1992年11月12日通过加入植物油，水和盐来生产在制冷温度即4〜5℃，优选含有80〜83％的脂肪中直接涂抹的黄油状食品脂肪。 最初生产常规的黄油，其优选含有80至83％的脂肪，其仅由牛奶制成。 随后，常规黄油通过紧密封闭的植物连续通过，由此黄油首先通过捏合工位，然后加入总添加的植物油的一半。 然后黄油混合物通过混合器，然后加入剩余部分的添加的植物油和水和盐的量。 以这种方式，酪乳完全作为常规黄油的生产的副产物，因此仅含有纯的乳脂肪。 因此，酪乳可以用作市场牛奶，并以最高的市场价出售。 此外，在生产黄油期间获得了特别高的生产灵活性。

    Helical movement device
    10.
    发明授权
    Helical movement device 有权

    公开(公告)号：US10588328B2

    公开(公告)日：2020-03-17

    申请号：US15312078

    申请日：2015-05-13

    Applicant: NESTEC S.A.

    Inventor： Alina Maria Barniol Gutierrez ,  Dominique Baccus ,  Lars Lykke Espersen ,  Rafal Koperek ,  Adrien Gourmaud

    IPC: A01J15/00 ,  A23G9/08 ,  A23G9/22 ,  A23G9/28 ,  A23C3/04

    Abstract: A frozen confection dispenser including a reservoir for receiving and holding a product to be dispensed, an evaporator with cylindrical cooling element, a movement device including a helical element arranged to rotate concentrically externally of a cooling element in such a way as to advance the product along the longitudinal axis of the cooling element, a driver engaged with the movement device for the rotation thereof, and a dispenser for dispensing of the product, wherein the helical element has an angle of attack of less than 60° relative to the longitudinal axis of the cylinder. A helical element and a method for dispensing frozen confection with a dispenser are also disclosed.

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