Butter

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.

Claims

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.

Description

DESCRIPTION OF THE INVENTION

(1) A first subject matter of the invention relates to butter, containing or consisting of

(2) (a) a first butter phase having a fat content of less than 90% by weight, and

(3) (b) a second butter phase having a fat content of at least 90% by weight.

(4) Surprisingly, it was found that butter which is composed of two phases, each having a a different fat content, has significant advantages in comparison with a one-phase standard butter, because different taste or sensory properties are obtained in the ready-to-eat end product, depending on the fat content of the two phases.

(5) Butter Phases

(6) Butter is a spreadable fat, usually made from the cream of milk and consisting of at least 80% milkfat, according to EC regulations. During the butter production process, the cream is agitated. As a result, the fat globules of the milk fat are damaged. The membrane surrounding the fat breaks open and the contained fat leaks out. The fat conjoins, in the process of which parts of the fat membranes, water, and some milk protein are enclosed. The liquid fat-in-water emulsion becomes a solid water-in-fat emulsion. The by far largest of these fat-free components (whey) leaks out as buttermilk. The butter itself is eventually kneaded to form a homogeneous, smooth mass which is subsequently formed and packaged.

(7) Within the meaning of the present invention, the first butter phase preferably has a fat content within the range of about 82 to about 88% by weight, more particularly about 84 to about 86% by weight.

(8) It is also preferred that the second butter phase has a fat content within the range of 90 to about 96% by weight, more particularly about 92 to about 94% by weight.

(9) It is further preferred that the first and/or the second butter phase have a content in fat-free dry matter (FFDM) within the range of 1 to 3% by weight, and preferably about 2% by weight. The amounts of fat and dry matter each add up to 100%, whereby the amount of water must not exceed 16% by weight, otherwise, it will not be a butter according to the EC regulation any more.

(10) The sensory experience of the new butter is mainly influenced by the melting point of the second higher-fat butter phase:

(11) If the second butter phase has a melting point of at least 45° C., and preferably of about 46 to about 50° C., the resulting baked goods are characterised by a firmer bite.

(12) However, if the second butter phase has a melting point of less than 45° C., and preferably of about 36 to about 40° C., a cooling effect appears when the resulting baked goods are consumed.

(13) In order to obtain the desired sensory/taste effect, it is recommended to arrange the two phases in one, two, or more layers on top of one another, wherein the lower-fat phase is preferably at the bottom and the higher-fat phase is at the top. The weight ratio of the two phases may vary between about 20:80 to about 80:20, preferably about 25:75 to about 75:25, and more particularly about 40:60 to 60:40.

(14) The production of the layered butter can particularly be carried out in a continuous process, which comprises, for example, the following steps:

(15) (i) providing a first butter phase (a),

(16) (ii) providing a second butter phase (b),

(17) (iii) placing the first butter phase (a) planely onto a tray,

(18) (iv) placing the second butter phase (b) on top of the first butter phase (a).

(19) Another subject matter of the invention relates to bake-off products, comprising or consisting of

(20) (a) a dough phase, and

(21) (b) a butter blend, preferably in layered form, as described above.

(22) The dough phase is preferably a standard puff pastry dough, as described above.

(23) A further subject matter of the invention relates to a process for the production of baked goods, preferably croissants, comprising the following steps:

(24) (i) providing a dough phase;

(25) (ii) providing a layered butter, as described above,

(26) (iii) placing the layered butter onto the dough phase, obtaining a bake-off product;

(27) (iv) baking the bake-off product.

(28) Alternatively, the bake-off product can be folded repeatedly before baking such that a layered structure is obtained, as it is common for puff pastry dough.

(29) Finally, the present invention also comprises the use of a butter as described above for the production of baked goods, particularly puff pastries, more particularly croissants.

EXAMPLES

Examples 1 and 2, Comparison Example V1

(30) Two butter matrices were produced, having the following composition, in the process of which the two phases were rolled out to have the same thickness, and phase (B) was placed onto phase (A) (Table 1). Phase (A) corresponded to a standard industrially produced butter.

(31) TABLE-US-00001 TABLE 1 Butter composition Amount Fat FFTM Water [% by [% by Temp. [% by [% by Expl. Phase weight] weight] [° C.] weight] weight] 1 A 50 82 2 16 B 50 92 48 2 6 2 A 50 82 2 16 B 50 94 38 2 4

(32) The butter matrices were rolled out thinly onto a standard puff pastry dough which was folded five times in total, so that a layered structure was obtained. Subsequently, the bake-off product was baked and sampled by a panel consisting of ten experienced assessors, comparing it with a comparison product in which the buttering of the dough was performed using the same amount of industrially produced butter (example V1). The results are given in Table 2; the evaluation was performed on a scale of (5)=very pronounced, to (1)=barely noticeable.

(33) TABLE-US-00002 TABLE 2 Sensory/taste evaluation Product Firmness to the bite Cooling effect 1 4.5 1.5 2 2.0 3.5 V1 2.0 1.5

(34) Both the examples and the comparison example, in fact, show that by using the new two-phase butter a change in the sensory/taste perception is obtained without that any further substances need to be added.