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1. 发明公开

EP2657256A1 Method for regenerating crosslinked beta-cyclodextrin with cholesterol entrapped therein 有权
标题翻译： Verfahren zur Wiederherstellung von vernetze Beta-Cyclodextrin in dem Cholesterin gefangen ist
公开(公告)号：EP2657256A1
公开(公告)日：2013-10-30
申请号：EP13161378.8
申请日：2005-12-02
申请人： Kwak, Hae-soo
发明人： Kwak, Hae-Soo , Kim, Song-Hee , Han, Eun-Mi , Jung, Tae-Hee
IPC分类号： C08B37/16 , A23C9/123 , A23C13/12 , A23C15/06 , A23C19/072 , A23C19/076 , A23C7/04 , A23L1/314 , A23L1/32 , A23C19/05 , A23C19/068 , A23D7/005
CPC分类号： C08B37/0012 , A23C7/043 , A23C9/123 , A23C13/12 , A23C15/06 , A23C19/054 , A23C19/0682 , A23C19/0684 , A23C19/072 , A23C19/076 , A23D7/0053 , A23D7/0056 , A23L13/42 , A23L15/20 , C08B37/0015
摘要： Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.
摘要翻译：本文公开了使用交联的β-环糊精作为去除胆固醇的陷阱。交联的β-环糊精通过在交联剂存在下交联β-环糊精来制备。用交联的β-环糊精处理导致胆固醇消耗的食物。应用于食品后，将胆固醇夹带的交联β-环糊精可以容易地用有机溶剂再生。交联的β-环糊精可以应用于几乎所有含胆固醇的食品，如乳制品，肉制品和蛋制品，具有优异的胆固醇去除率。

2. 发明授权

EP0366774B1 METHOD AND PLANT FOR PRODUCTION OF A FAT PRODUCT BASED ON MILK FAT 失效
标题翻译：用于生产基于奶粉的脂肪产品的方法和设备
公开(公告)号：EP0366774B1
公开(公告)日：1993-04-07
申请号：EP89905807.7
申请日：1989-05-05
申请人： ALFA-LAVAL FOOD ENGINEERING AB
发明人： ANDERSSON, Kenneth
IPC分类号： A23C15/06 , A01J15/10
CPC分类号： A23C15/06 , A23D7/0056
摘要： When producing a fat product based on milk fat the cream is concentrated to a fat content of 60-85 % fat, preferably 70-85 % fat at a temperature of 50-70°C. The concentrated cream is cooled to a temperature of 15-30°C, preferably 18-24°C, and is stored during such a long time that the milk fat starts to crystallize. The cooled concentrated cream is mixed with vegetable oils in an amount calculated to at least 25 % of the amount of fat in the end product. After storage the mixture is stirred gently under cooling in order to achieve a phase reversal, after which the fat product is packeted. A plant for production of a fat product based on milk fat starting with highly concentrated cream comprises a cooler to cool the cream to a temperature of 15-30°C. The plant also comprises a tank for storing the highly concentrated cream, a device for mixing of the highly concentrated cream with vegetable oils, salt and aroma substances. There is a phase reversal unit consisting of means for cooling and mixing the mixture as well and a packaging plant.

3. 发明公开

EP3389386A1 MODIFICATION OF DRY MATTER COMPOSITION AND/OR DRY MATTER CONTENT OF MILK OR CREAM 有权
公开(公告)号：EP3389386A1
公开(公告)日：2018-10-24
申请号：EP16819588.1
申请日：2016-12-15
申请人： Valio Ltd
发明人： HEINO, Antti , PARTANEN, Riitta
IPC分类号： A23C13/12 , A23C15/06 , A23C9/142
CPC分类号： A23C9/1422 , A23C9/1427 , A23C13/12 , A23C15/06 , A23C2210/20 , A23C2210/206 , A23C2210/252
摘要： The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

4. 发明授权

EP2657256B1 Method for regenerating crosslinked beta-cyclodextrin with cholesterol entrapped therein 有权
标题翻译：方法是被困在胆固醇恢复交联β-环糊精
公开(公告)号：EP2657256B1
公开(公告)日：2015-04-01
申请号：EP13161378.8
申请日：2005-12-02
申请人： Kwak, Hae-soo
发明人： Kwak, Hae-Soo , Kim, Song-Hee , Han, Eun-Mi , Jung, Tae-Hee
IPC分类号： C08B37/16 , A23C9/123 , A23C13/12 , A23C15/06 , A23C19/072 , A23C19/076 , A23C7/04 , A23L1/314 , A23L1/32 , A23C19/05 , A23C19/068 , A23D7/005
CPC分类号： C08B37/0012 , A23C7/043 , A23C9/123 , A23C13/12 , A23C15/06 , A23C19/054 , A23C19/0682 , A23C19/0684 , A23C19/072 , A23C19/076 , A23D7/0053 , A23D7/0056 , A23L13/42 , A23L15/20 , C08B37/0015

5. 发明公开

EP0613620A2 Process for the production of a dairy spread 失效
标题翻译： Verfahren zur Herstellung vonbutterähnlichemStreichfett。
公开(公告)号：EP0613620A2
公开(公告)日：1994-09-07
申请号：EP94650007.1
申请日：1994-03-03
申请人： PASCONT TECHNOLOGIES LIMITED
发明人： Whelton, Thomas , O'Gallchobhair, Liam Michael , Coakley, Timothy Finbar
IPC分类号： A23D7/02
CPC分类号： A23C15/06 , A23D7/02
摘要： A dairy spread comprising dairy and edible non-dairy fat is prepared by a process including the steps of (a) concentrating dairy cream to 55-85% fat, (b) blending the concentrated cream with non-dairy fat at 50-70°C, (c) cooling the blend to 15-30°C and optionally storing at that temperature for 4-48 hours to allow partial crystallisation of the dairy and non-dairy fats and (d) inducing phase inversion of the resultant mixture. At least some of the non-dairy fat is preferably hard or hardened. The non-dairy fat may be an animal fat, including fish oil, or vegetable oil and is preferably a vegetable oil. The product has a smooth, non-grainy texture in which dairy flavour is predominant.
摘要翻译：通过包括以下步骤的方法制备包含乳制品和可食用的非乳脂肪的乳制品，所述方法包括以下步骤：（a）将乳膏浓缩至55-85％的脂肪，（b）将浓缩的奶油与50-70℃的非乳脂肪混合（c）将共混物冷却至15-30℃，任选地在该温度下储存4-48小时，以使乳制品和非乳制脂肪部分结晶，和（d）诱导所得混合物的相转化。至少一些非乳制脂肪优选硬或硬化。非乳制脂肪可以是动物脂肪，包括鱼油或植物油，并且优选为植物油。该产品具有平滑，无颗粒感的纹理，其中乳制品风味主要。

6. 发明公开

EP3395179A1 BUTTER MIT KARAMELLNOTE, IHRE VERWENDUNG UND VERFAHREN ZU IHRER HERSTELLUNG 有权
公开(公告)号：EP3395179A1
公开(公告)日：2018-10-31
申请号：EP17167675.2
申请日：2017-04-24
申请人： DMK Deutsches Milchkontor GmbH
发明人： DÖRING, Sven-Rainer
IPC分类号： A23C15/06 , A23C9/142 , A23L27/21 , A23C9/12
CPC分类号： A23C15/06 , A23C9/1206 , A23C9/1422 , A23C9/1427 , A23L27/215
摘要： Vorgeschlagen wird eine Butter mit Karamellnote, die dadurch erhältlich ist oder erhalten wird, dass man:
(a) Vollmilch durch Separation in eine Magermilch- und eine Rahmfraktion auftrennt;
(b) die so erhaltene Rahmfraktion einer Nanofiltration (NF) und/oder Umkehrosmose (RO) unter Erhalt eines NF/RO-Retentats und eine NF/RO-Permeats unterwirft;
(c) das so erhaltene NF/RO-Retentat einer Wärmebehandlung unterwirft, wobei der darin enthaltene Zucker zumindest anteilig karamellisiert; und
(d) das so erhaltene karamellisierte NF/RO-Retentat in an sich bekannter Weise verbuttert.
Das Verfahren zur Herstellung der Butter und die Verwendung der Butter werden auch beansprucht.

7. 发明授权

EP2770816B1 VERFAHREN ZUR OPTIMIERUNG EINES AUTOMATISIERTEN BUTTERUNGSPROZESSES 有权
标题翻译：一种优化自动烘烤过程的方法
公开(公告)号：EP2770816B1
公开(公告)日：2017-12-20
申请号：EP12753993.0
申请日：2012-09-04
申请人： GEA Mechanical Equipment GmbH
发明人： HEYMANN, Bernhard , KROHN, Dieter
IPC分类号： A01J15/12
CPC分类号： A23C15/06 , A01J15/12

8. 发明公开

EP0406101A1 Procédé de fabrication de produits laitiers à teneur réduite en stérols, et produits ainsi obtenus 失效
标题翻译：生产甾醇降低的乳制品的方法和由此获得的产品
公开(公告)号：EP0406101A1
公开(公告)日：1991-01-02
申请号：EP90401830.6
申请日：1990-06-26
申请人： Roquette Frères
发明人： Graille, Jean , Pioch, Daniel , Serpelloni, Michel , Mentink, Léon
IPC分类号： A23C15/06 , A23C15/14 , A23C7/04
CPC分类号： A23C7/043 , A23C15/06 , A23C15/065 , A23C15/145
摘要： Procédé de fabrication de produits laitiers à teneur réduite en stérols et notamment en cholestérol, caractérisé en ce que le produit de départ utilisé est composé au moins en partie de crème de lait et se présente sous forme d'une émulsion huile dans eau, et en ce qu'il consiste essentiellement à:
- mettre en contact avec le produit de départ une quantité de cyclodextrine suffisante pour former des complexes d'inclusion avec les stérols présents dans la matière grasse, de manière à les rendre extractibles;
- inverser l'émulsion huile dans eau de départ en émulsion eau dans huile;
- extraire en tout ou partie les complexes formés.
摘要翻译：制造乳制品具有特别的胆固醇甾醇的含量降低和的方法，其特征在于，所用的起始产品是由至少在奶油的一部分，并且是在水包油乳剂的形式，并且它基本上由以下组成： - 使起始材料接触足以与脂肪中存在的甾醇形成包合络合物的一定量的环糊精，从而使它们可提取; - 在油包水乳状液中将油乳状液倒入水中; 提取全部或部分形成的复合物。

9. 发明公开

EP0347009A3 Spread, process,cream and spread processing equipment 失效
标题翻译：沥青，加工，加工和撒布加工设备
公开(公告)号：EP0347009A3
公开(公告)日：1990-06-27
申请号：EP89201572.8
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23C15/06 , A23D7/00 , A23D9/00
CPC分类号： A23D7/02 , A23C15/06 , A23D7/001 , A23D7/015
摘要： The present invention relates to a spread, to a process for preparing the spread, to a cream from which the spread can be prepared, and, to equipment for performing the abovementioned process. An object of the invention is to prepare spreads with an inhomogeneous structure and improved properties. The invention provides a process for the preparation of a spread by churning of a cream wherein the cream is formed by admixture of two creams at differing temperatures shortly before churning, and does not equilibrate before churning begins. A churning plant for performance of the method comprises means for supplying non-equilibrated cream to a churn (15) i.e. a heat exchanger (8), a cream supply line (7) to deliver cream to said heat exchanger, a cream discharge line (9/12) and a bypass line (11) communicating with both the supply line and the discharge line.

10. 发明公开

EP0347009A2 Spread, process,cream and spread processing equipment 失效
标题翻译： Brotaufstrich，Verfahren und Vorrichtung zur Rahm- und Brotaufstrichbehandlung。
公开(公告)号：EP0347009A2
公开(公告)日：1989-12-20
申请号：EP89201572.8
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23C15/06 , A23D7/00 , A23D9/00
CPC分类号： A23D7/02 , A23C15/06 , A23D7/001 , A23D7/015
摘要： The present invention relates to a spread, to a process for preparing the spread, to a cream from which the spread can be prepared, and, to equipment for performing the abovementioned process.
An object of the invention is to prepare spreads with an inhomogeneous structure and improved properties.
The invention provides a process for the preparation of a spread by churning of a cream wherein the cream is formed by admixture of two creams at differing temperatures shortly before churning, and does not equilibrate before churning begins.
A churning plant for performance of the method comprises means for supplying non-equilibrated cream to a churn (15) i.e. a heat exchanger (8), a cream supply line (7) to deliver cream to said heat exchanger, a cream discharge line (9/12) and a bypass line (11) communicating with both the supply line and the discharge line.
摘要翻译：本发明涉及一种用于制备扩散剂的方法，可以从其制备扩散剂的乳膏，以及用于进行上述方法的设备。本发明的目的是制备具有不均匀结构和改善性能的涂抹物。本发明提供了一种通过搅拌奶油来制备铺展物的方法，其中奶油是通过在搅拌前不久的温度下混合两种乳膏而形成的，并且在搅拌开始之前不平衡。用于实施该方法的搅拌设备包括用于将未平衡的奶油供应到搅拌器（15）的装置，所述搅拌器（15）即热交换器（8），奶油供应管线（7）以将奶油输送到所述热交换器，奶油排出管线 9/12）和与供给线和排出管两端连通的旁通管（11）。

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