Brown butter and systems and methods for the continuous production thereof

Patent metadata

Field	Value
Publication number	US-11533928-B2
Application number	US-201916419850-A
Country	US
Kind code	B2
Filing date	May 22, 2019
Priority date	Oct 12, 2012
Publication date	Dec 27, 2022
Grant date	Dec 27, 2022

Abstract

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

First claim

What is claimed is:

1. A brown butter product, comprising:
butter comprising fat, protein, sugar and moisture, wherein at least a portion of the protein and the sugar are in the form of reacted solids non-fat particulates from a Maillard reaction,
wherein a particle size of the reacted solids non-fat particulates from the Maillard reaction in the brown butter product are smaller compared to solids non-fat particulates from a Maillard reaction produced from a stove-top brown butter process,
wherein nascent fat crystals are nucleated on the reacted solids non-fat particulates,
wherein fat crystals larger than the nascent fat crystals are adhered to the nascent fat crystals and suspend the reacted solids non-fat particulates in the brown butter product, and
wherein the brown butter product includes a reduced moisture content relative to butter.

2. The brown butter product of claim 1 , wherein a surface area of the reacted solids non-fat particulates from the Maillard reaction in the brown butter product ranges from about 0.15 m 2 /cc to about 0.25 m 2 /cc.

3. The brown butter product of claim 1 , wherein the reduced moisture content is less than 6 wt % of the brown butter product.

4. The brown butter product of claim 3 , wherein the reduced moisture content is between about 1 wt % and about 3 wt % of the brown butter product.

5. The brown butter product of claim 1 , wherein a median particle size of the reacted solids non-fat particulates from the Maillard reaction ranges from about 41 μm to about 57 μm.

6. The brown butter product of claim 1 , wherein a median particle size of the reacted solids non-fat particulates from the Maillard reaction ranges from about 57 μm to about 73 μm.

7. A brown butter product, comprising:
brown butter comprising fat, protein, sugar and moisture, wherein at least a portion of the protein and the sugar are in the form of reacted solids non-fat particulates from a Maillard reaction, and wherein a median particle size of the reacted solids non-fat particulates from the Maillard reaction ranges from about 41 μm to about 73 μm.

8. The brown butter product of claim 7 , wherein nascent fat crystals are nucleated on the reacted solids non-fat particulates.

9. The brown butter product of claim 8 , wherein fat crystals larger than the nascent fat crystals are adhered to the nascent fat crystals and suspend the reacted solids non-fat particulates in the brown butter product.

10. The brown butter product of claim 7 , wherein a surface area of the reacted solids non-fat particulates from the Maillard reaction ranges from about 0.15 m 2 /cc to about 0.25 m 2 /cc.

11. The brown butter product of claim 7 , wherein the brown butter product includes a reduced moisture content relative to butter.

12. The brown butter product of claim 11 , wherein the reduced moisture content is less than 6 wt % of the brown butter product.

13. The brown butter product of claim 11 , wherein the reduced moisture content is between about 1 wt % and about 3 wt % of the brown butter product.

14. The brown butter product of claim 7 , wherein the median particle size of the reacted solids non-fat particulates from the Maillard reaction ranges from about 41 μm to about 57 μm.

15. The brown butter product of claim 7 , wherein the median particle size of the reacted solids non-fat particulates from the Maillard reaction ranges from about 57 μm to about 73 μm.

16. A brown butter product, comprising:
reacted solids non-fat particulates from a Maillard reaction, wherein the reacted solids non-fat particulates are suspended by:
nascent fat crystals nucleated about the reacted solids non-fat particulates; and
fat crystals adhered to the nascent fat crystals, the fat crystals being larger than the nascent fat crystals.

17. The brown butter product of claim 16 , wherein a median particle size of the reacted solids non-fat particulates from the Maillard reaction ranges from about 41 μm to about 73 μm.

18. The brown butter product of claim 16 , wherein the brown butter product includes a reduced moisture content relative to butter.

19. The brown butter product of claim 16 , wherein the reduced moisture content is less than 6 wt % of the brown butter product.

20. The brown butter product of claim 16 , wherein a surface area of the reacted solids non-fat particulates from the Maillard reaction ranges from about 0.15 m 2 /cc to about 0.25 m 2 /cc.

Assignees

• Land Olakes Inc

Inventors

• Paddock Jill
• Igielski Nicole
• Aurand Thomas
• Dinesen Richard

Classifications

• A23D7/0053

  Compositions other than spreads · CPC title

• A23C15/14

  Butter powder; Butter oil, i.e. melted butter, e.g. ghee {; Anhydrous butter} · CPC title

• A23C15/12

  Butter preparations · CPC title

• A23C1/12

  Concentration by evaporation · CPC title

• A23C15/02 Primary

  Making thereof · CPC title