Butter Composition Tuning for Controlled Frying Browning
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Solution Overview
Problem
Conventional butter burns and forms undesirable crust when heated for frying, while clarified butter lacks desirable browning and flavor characteristics.
Innovation Solution
Adjusting the nonfat dry matter of butter to a range of 0.15% to 1.0% by weight and pH to 4.5 to 8.5, and optionally adding milk proteins and minerals, to create a butter product that browns desirably without burning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional butter production methods are used, then the process is simple and well-established, but the butter has high water content (up to 16%), poor keeping quality, and requires refrigeration
Solution Approach 1:
The patent applies extraction by removing water and unwanted components from the cream through centrifugal separation. The centrifugal separator extracts water from the cream, producing a low-water-content intermediate product that is then further processed into butter with only 3-15% water content, significantly improving keeping quality without refrigeration
Solution Approach 2:
The patent changes the water content parameter from traditional high levels (up to 16%) to low levels (3-15%). This parameter change is achieved through controlled centrifugal separation and specific mixing ratios, transforming the butter's physical properties to enable storage without refrigeration while maintaining spreadability
2Manufacturing precision
If traditional churning methods are used, then the process is simple, but the butter has high water content and poor texture consistency
Solution Approach 1:
The patent segments the butter production process into distinct stages: centrifugal separation to remove water, controlled mixing of cream and butter, and standardized churning. This segmentation allows each stage to be optimized independently, ensuring consistent texture while managing process complexity through modular operations
Solution Approach 2:
The patent controls specific parameters including mixing ratios (30-70% cream to 70-30% butter), temperature ranges (10-20°C), and water content (3-15%). These parameter controls ensure uniform texture and quality across production batches while using standard equipment
3Duration of action of stationary object
If conventional butter production is used, then no special equipment is needed, but the butter requires refrigeration and has limited shelf life
Solution Approach 1:
The patent extracts water and unwanted components through centrifugal separation, creating a low-moisture butter product (3-15% water content). This extraction removes the primary medium for bacterial growth, enabling shelf life extension to several weeks without refrigeration and only requiring cool storage at 10-20°C
Solution Approach 2:
The patent produces butter with extended shelf life through low-cost centrifugal separation and simple mixing processes, replacing the need for expensive refrigeration infrastructure. The butter can be stored at ambient cool temperatures, making it suitable for developing regions without reliable cold chains
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The modified butter product achieves controlled browning and flavor intensity during frying without forming crust, offering a healthier alternative to conventional butter.
Implementation Method 1
The cream is separated from the milk in a centrifugal separator which also removes water and unwanted components
Implementation Method 2
The cream is mixed with an equal or greater quantity of butter, preferably with the aid of a mixer
Implementation Method 3
The mixture is then churned to a butter consistency
Data Source
AI summary
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.