Butter

Patent metadata

Field	Value
Publication number	US-11147283-B2
Application number	US-201815993924-A
Country	US
Kind code	B2
Filing date	May 31, 2018
Priority date	Jul 10, 2017
Publication date	Oct 19, 2021
Grant date	Oct 19, 2021

Abstract

A butter is suggested, comprising or consisting of(a) a first butter phase having a fat content of less than 90% by weight, and(b) a second butter phase having a fat content of at least 90% by weight.The butter of the invention gives the baked goods unusual sensory properties.

First claim

The invention claimed is:

1. A butter, consisting of at least 80 percent milk fat and derived from milk of cows, consisting of
(a) a first butter phase having a fat content of less than 90% by weight, and
(b) a second butter phase having a fat content of at least 90% by weight, wherein
the second butter phase (b) has a melting point of at least 45° C.,
the two butter phases (a) and (b) are arranged on top of one another in at least two layers,
the first butter phase (a) is at the bottom and the second butter phase (b) is at the top, and
the butter phases (a) and (b) are present in the weight ratio of 40:60 to 60:40.

2. The butter of claim 1 , wherein the first butter phase has a fat content within the range of about 82 to about 88% by weight.

3. The butter of claim 1 , wherein the second butter phase has a fat content within the range of 90 to about 96% by weight.

4. The butter of claim 1 , wherein the first and/or the second butter phase has a content of fat-free dry matter within the range of 1 to 3% by weight.

5. The butter of claim 1 , wherein the second butter phase has a melting point of 46 to 50° C.

6. A process for the production of the butter of claim 1 , comprising the following steps:
(i) providing a first butter phase (a),
(ii) providing a second butter phase (b),
(iii) placing the first butter phase (a) planely onto a tray, and
(iv) layering the first butter phase (a) onto the second butter phase (b).

7. A bake-off product, comprising
(a) a dough phase, and
(b) the butter of claim 1 .

8. The bake-off product of claim 7 , wherein the dough phase is a standard puff pastry dough.

9. A process for the production of baked goods, comprising the following steps:
(i) providing a dough phase;
(ii) providing a layered butter of claim 1 ;
(iii) placing the layered butter onto the dough phase, obtaining a bake-off product; and
(iv) baking the bake-off product.

10. A method for the production of baked goods, comprising using the butter of claim 1 .

11. The butter of claim 1 , wherein the two-phase butter changes sensory/taste perception without further substances being added.

12. The method of claim 10 , wherein the baked goods are puff pastries.

Assignees

• Dmk Deutsches Milchkontor Gmbh

Inventors

• Döring Sven-Rainer

Classifications

• A21D13/16 Primary

  Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough · CPC title

• A21D2/165

  Triglycerides · CPC title

• A23C15/12 Primary

  Butter preparations · CPC title

• A23C15/02

  Making thereof · CPC title

• A23C15/00

  Butter; Butter preparations; Making thereof (preservation of butter or butter preparations A23B11/40; butter substitutes A23D) · CPC title