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    DISPOSABLE BUTTER DISH
    2.
    发明申请
    DISPOSABLE BUTTER DISH 审中-公开
    可拆卸的切纸盘

    公开(公告)号：US20090098258A1

    公开(公告)日：2009-04-16

    申请号：US11870492

    申请日：2007-10-11

    申请人： Rosemarie Arnold

    发明人： Rosemarie Arnold

    IPC分类号： B65D85/74 ,  A23C15/18

    CPC分类号： A23C15/18 ,  A47G19/26 ,  B65D85/74

    摘要： The invention includes a disposable container with a lid and a base. The base includes an amount of seal-forming liquid, such as water. The lid includes a butter reservoir and cooperates with the base to enclose the butter reservoir and the water. The water and the butter reservoir form a seal to keep butter in the butter reservoir fresh at room temperature.

    摘要翻译： 本发明包括具有盖和底座的一次性容器。 底座包括一定量的密封形成液体，例如水。 盖子包括黄油储存器，并与基座配合以封闭黄油储存器和水。 水和黄油储存器形成密封，以保持黄油在室温下新鲜的黄油储存罐中。

    METHOD OF TREATING FOODSTUFF
    4.
    发明申请
    METHOD OF TREATING FOODSTUFF 审中-公开
    处理食物的方法

    公开(公告)号：US20100159093A1

    公开(公告)日：2010-06-24

    申请号：US12664580

    申请日：2008-06-13

    申请人： Tapani Alatossava ,  Patricia Munsch-Alatossava

    发明人： Tapani Alatossava ,  Patricia Munsch-Alatossava

    IPC分类号： A23L3/3409 ,  A23C3/00 ,  A23C19/097 ,  A23C15/18

    CPC分类号： A23L3/3418 ,  A23C3/005 ,  A23C3/085 ,  A23C9/1524 ,  A23C13/10 ,  A23C19/105

    摘要： The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff or a foodstuff raw material is treated with pure nitrogen gas in order to prevent the growth of microbes in the foodstuff or the foodstuff raw material. The nitrogen gas method according to the present invention makes it possible to eliminate efficiently the bacteria which produce large quantities of phospholipase from the foodstuff or the foodstuff raw material. The nitrogen gas method is especially suitable for the treatment of milk products, particularly raw milk.

    摘要翻译： 本发明涉及一种提高用于生产食品的食品和原料的安全性，质量和耐久性的方法以及食品或食品原料。 用纯氮气处理食品或食品原料，以防止食品或食品原料中的微生物生长。 根据本发明的氮气方法使得可以有效地从食品或食品原料中去除产生大量磷脂酶的细菌。 氮气法尤其适用于牛奶制品，特别是生奶的处理。

    Butter products
    6.
    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。

    Butter Products and Methods of Forming and Packaging Same
    10.
    发明申请
    Butter Products and Methods of Forming and Packaging Same 审中-公开

    公开(公告)号：US20170238572A1

    公开(公告)日：2017-08-24

    申请号：US15440994

    申请日：2017-02-23

    申请人： Land O'Lakes, Inc.

    发明人： Benjamin R. Danenberg ,  Richard Dinesen

    IPC分类号： A23C15/18 ,  A47J9/00 ,  A23P30/20

    CPC分类号： A47J9/002 ,  A01J21/02 ,  A23C15/12 ,  A23P30/20

    摘要： Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.