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Title:
【発明の名称】コレステロールを減少したバター脂肪もしくはバターの製造方法及びバター(脂肪)製造設備
Document Type and Number:
Japanese Patent JPH03505405
Kind Code:
A
Abstract:
In a process for producing low-cholesterol butter fat or butter by steam treatment, the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of 195 to 250 DEG C and a pressure of 0.5 to 5 mbar. The steam is injected through steam-outlet holes in the walls of mutually parallel steam pipes which extend through the layer that conducts the liquid fat (oil) along the whole length of the reaction pipe parallel to the axis of the pipe. The vapour is removed and the fat, to which fat recombination substances may be added, is cooled. The low-cholesterol butter fat of butter can be readily obtained in an installation which contains several reaction pipes, and can be advantageously used to manufacture foods and luxury foodstuffs, in particular for dietetic products, or consumed or processed directly as a dietary fat.

Inventors:
Hotshe, Hermann
Application Number:
JP50598590A
Publication Date:
November 28, 1991
Filing Date:
April 20, 1990
Export Citation:
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Assignee:
Hotshe, Hermann
International Classes:
A23C15/02; A23C15/12; A23C15/14; C11B3/14; (IPC1-7): A23C15/12
Attorney, Agent or Firm:
Yoshio Kawaguchi (2 outside)



 
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