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1. 发明申请

WO2004023882A3 A PROCEDURE FOR INDUSTRIAL PRODUCTION OF TRADITIONAL QUALITY KAJMAK AND KAJMAK PRODUCED THEREOF 审中-公开
标题翻译：传统品质工业生产程序KAJMAK及其生产的KAJMAK
公开(公告)号：WO2004023882A3
公开(公告)日：2004-05-21
申请号：PCT/YU0300026
申请日：2003-09-05
申请人： POLIMARK D O O , PUDJA PREDRAG , STARCEVIC VOJIN , RADOVANOVIC MIRA
发明人： PUDJA PREDRAG , STARCEVIC VOJIN , RADOVANOVIC MIRA
IPC分类号： A23C13/14 , A23C13/16 , A23C9/18 , A23C15/06 , A23C23/00
CPC分类号： A23C13/16 , A23C13/14
摘要： Procedure for industrial production of traditional quality kajmak, having the milk and cream as initial substrates, according to this invention, has a novelty in that, that the initial substrates are standardized up to the requested fat content, where milk is standardized up to the requested protein content, where milk is standardized up to the requested protein content, as well. Milk standardized and pasteurized, at desired temperature, is influenced by air stream of lower temperature than the temperature of milk. Thin but strong skin is formed on the surface of milk, while the rest of milk is flown out and replaced by cream of defined temperature. Cooling of cream results in massive incorporation of fat in already formed skin, which undergoes to rapid transformation, yielding in the composition, rheological and organoleptic characteristics of traditional kajmak.
摘要翻译：根据本发明，具有将乳和霜作为初始底物的传统质量kajmak的工业生产程序具有新颖性，因为初始底物被标准化至所要求的脂肪含量，其中将牛奶标准化至所要求的蛋白质含量，其中牛奶被标准化到所要求的蛋白质含量。在所需温度下标准化和巴氏消毒的牛奶受到比牛奶温度低的空气流的影响。在牛奶的表面上形成薄而坚固的皮肤，而其余的牛奶流出并用定义温度的奶油代替。霜的冷却导致脂肪已经形成皮肤的大量掺入，其经历快速转化，产生组合物，传统kajmak的流变学和感官特征。

2. 发明申请

WO2022046342A1 LIPASE-TREATED FOOD PRODUCTS 审中-公开
公开(公告)号：WO2022046342A1
公开(公告)日：2022-03-03
申请号：PCT/US2021/043417
申请日：2021-07-28
申请人： DARIFAIR FOODS, LLC
发明人： MARTINEZ, Luis , KOLTUN, Stephen , BRADLEY, Peter
IPC分类号： A23C9/12 , A23C15/06
摘要： Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity of the base composition having a low fat content and/or improve the stability of the food product even without added emulsifiers.

3. 发明申请

WO2022200617A1 NOVEL MILK FAT GLOBULE CONCENTRATE, METHOD OF PRODUCTION, AND FOOD PRODUCTS CONTAINING IT 审中-公开
公开(公告)号：WO2022200617A1
公开(公告)日：2022-09-29
申请号：PCT/EP2022/058017
申请日：2022-03-25
申请人： ARLA FOODS AMBA
发明人： SUWAL, Shyam, Krishna , ANDERSEN, Ulf
IPC分类号： A23C13/12 , A23C15/06 , A23C15/12 , A23C9/142
摘要： The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained butter-like milk fat products.

4. 发明申请

WO2017103334A1 MODIFICATION OF DRY MATTER COMPOSITION AND/OR DRY MATTER CONTENT OF MILK OR CREAM 审中-公开
标题翻译：牛奶或奶油的干物质组成和/或干物质含量的改变
公开(公告)号：WO2017103334A1
公开(公告)日：2017-06-22
申请号：PCT/FI2016/050875
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.
摘要翻译：本发明涉及一种改变奶的干物质组成和/或干物质含量的方法，该方法包括以下步骤：提供脂肪含量在约3％w / w范围内的生乳， w至约60％w / w; 改变原料乳的干物质组成和/或干物质含量以提供基于改性物的总重量具有约35％w / w至约60％w / w范围内的脂肪含量的改性原料乳基于改性原料奶的无脂肪部分计算的蛋白质含量为至多3％（w / w）和/或碳水化合物含量为至多4％（w / w）。本发明进一步涉及一种生产黄油的方法，其中将具有改变的干物质组成和/或干物质含量的牛奶搅拌以提供黄油。

5. 发明申请

WO2016182233A1 케이크를 만들기 위한 버터크림 및 그 제조방법 审中-公开
标题翻译：制作糕点的切碎机及其制造方法
公开(公告)号：WO2016182233A1
公开(公告)日：2016-11-17
申请号：PCT/KR2016/004404
申请日：2016-04-27
申请人： 강주희
发明人： 강주희
IPC分类号： A23C15/06 , A23C13/12
CPC分类号： A23C13/12 , A23C15/06 , A23P30/40
摘要： 본 발명은 케이크를 만들기 위한 버터크림 및 그 제조방법에 관한 것으로，본 발명에 따른 일 실시예는 버터크림에 있어서， 계란 흰자를 휘핑 (whipping)하여 거품이 형성된 머랭 (Meringue)에 제 1 설탕을 첨가한 후， 상기 머랭에 머랭뿔이 형성될 때까지 휘핑하여 제 1 가당 (加糖) 머랭을 준비하고， 물과 제 2 설탕을 혼합 후 가열한 설탕 시럽을 상기 제 1 가당 머랭에 첨가하고 휘핑하여 제 2 가당 머랭을 획득하고， 상기 제 2 가당 머랭에 버터를 첨가한 후 수분이 줄어들 때까지 휘핑하여 제조할 수 있는 케이크를 만들기 위한 버터크림을 제공할 수 있다.
摘要翻译：本发明涉及用于制作蛋糕的黄油奶油及其制备方法。根据本发明的实施方案可以提供用于制作蛋糕的黄油奶油，其可以通过以下步骤制备：将第一糖加入到通过搅拌蛋清形成的气泡的蛋白甜饼中; 搅拌混合物，直到在蛋白甜饼上形成蛋白甜饼，由此制备第一甜味蛋白甜饼; 加入通过将水和第二糖混合并加热到第一甜味蛋白甜饼中获得的糖浆，然后进行搅打，从而获得第二甜味蛋白甜饼; 并向第二个甜味蛋白酥饼中加入黄油，然后搅打直到水分减少。

6. 发明申请

WO2018229347A1 BUTTER AND METHOD FOR ITS PRODUCTION 审中-公开
公开(公告)号：WO2018229347A1
公开(公告)日：2018-12-20
申请号：PCT/FI2018/050469
申请日：2018-06-15
申请人： VALIO LTD
发明人： MUURONEN, Klaus , HEINO, Antti , VALKONEN, Niina
IPC分类号： A23C15/04 , A23C15/06 , A23C15/12
摘要： The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.

7. 发明申请

WO2016002920A1 クリーム類及びその製造方法审中-公开
标题翻译：其制造方法和制造方法
公开(公告)号：WO2016002920A1
公开(公告)日：2016-01-07
申请号：PCT/JP2015/069229
申请日：2015-07-03
申请人：株式会社明治
发明人：斎藤淳平 , 市村武文 , 上田孝俊
IPC分类号： A23C15/06 , A23C13/14 , A23C15/12 , A23C17/00
CPC分类号： A23C13/14 , A23C15/06 , A23C15/12 , A23C17/00
摘要：　加熱処理に伴って生じる栄養成分の酸化、変性、劣化などと、特に、風味の劣化や散逸を抑制できるクリーム類の製造方法と、この製造方法によって製造したクリーム類を提供する。　クリーム類の原料に対して加熱処理した後に、遠心分離して、クリームを分離し、当該分離したクリームに対して成分調整処理する工程を備えている。クリーム類の原料に対して加熱処理した後に、遠心分離処理して、クリームを分離する工程を備えている。
摘要翻译：本发明提供：一种制造奶油的方法，可以抑制营养成分的氧化，变性，劣化等，特别是进行热处理时发生的风味的劣化或消失; 和使用该制造方法制造的奶油。本发明提供了一种步骤，其中对奶油的原料进行热处理，然后进行离心，分离奶油，并对分离的奶油进行成分调整处理。本发明提供了一种步骤，其中对奶油的原料进行热处理，然后进行离心，并分离奶油。

8. 发明申请

WO2006066590A1 METHOD FOR PRODUCING FRACTIONS OF A MILK COMPOSITION 审中-公开
标题翻译：生产乳制品组分的方法
公开(公告)号：WO2006066590A1
公开(公告)日：2006-06-29
申请号：PCT/DK2005/000810
申请日：2005-12-21
申请人： NOVOZYMES A/S , CHR. HANSEN A/S , NIELSEN, Per, Munk, , LILBAEK, Hanna
发明人： NIELSEN, Per, Munk, , LILBAEK, Hanna
IPC分类号： A23C9/12 , A23C15/06 , A23C9/15
CPC分类号： A23C9/1216 , A23C15/065
摘要： The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase
摘要翻译：本发明涉及通过用磷脂酶处理乳组合物并将其分成至少两种具有不同脂肪含量的级分来生产乳组合物的级分的方法。获得的级分具有改进的用于生产食品的性质。本发明还涉及一种从所得到的一种或多种级分生产食品的方法。在另外的方面，本发明涉及从用磷脂酶处理的乳组合物中生产炼乳，奶粉，黄油和乳制品的方法

9. 发明申请

WO1989010700A1 METHOD AND PLANT FOR PRODUCTION OF A FAT PRODUCT BASED ON MILK FAT 审中-公开
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：WO1989010700A1
公开(公告)日：1989-11-16
申请号：PCT/SE1989000256
申请日：1989-05-05
申请人： ALFA-LAVAL FOOD ENGINEERING AB , ANDERSSON, Kenneth
发明人： ALFA-LAVAL FOOD ENGINEERING AB
IPC分类号： A23C15/06
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 DEG C. The concentrated cream is cooled to a temperature of 15-30 DEG C, preferably 18-24 DEG 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 DEG 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.
摘要翻译：在生产基于乳脂肪的脂肪产品时，将奶油浓缩至脂肪含量为60-85％脂肪，优选70-85％脂肪，温度为50-70℃。将浓缩的奶油冷却至15℃ -30℃，优选18-24℃，并在如此长时间内储存，使得乳脂肪开始结晶。将冷却的浓缩奶油与植物油混合，其量至少为终产物中脂肪量的25％。储存后，将混合物在冷却下轻轻搅拌，以实现相转化，之后将产物包装。用高浓度奶油开始的基于乳脂肪生产脂肪产品的设备包括将奶油冷却至15-30℃的冷却器。该植物还包括用于储存高浓缩奶油的罐，用于将高浓度奶油与植物油，盐和香气物质混合。还有一个反相装置，包括用于混合混合物的装置和包装设备。

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