Two-Phase Butter Mixture for Puff Pastry Sensory Properties
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Solution Overview
Problem
The market for puff pastry products is homogeneous, limiting product variety due to the need for precise machine manufacturing and the inability to incorporate additional ingredients that survive the baking process, resulting in a lack of sensory or taste properties beyond butteriness.
Innovation Solution
A two-phase butter mixture with a first phase having a fat content of less than 90% and a second phase with at least 90% fat, arranged in layers, providing different taste and sensory properties in baked goods, composed of at least 80% milk fat from cow milk, with specific fat content and melting point ranges for each phase.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If traditional single-phase butter is used in puff pastry production, then the manufacturing process is simple and homogeneous, but the sensory and taste properties are limited and homogeneous
Solution Approach 1:
The butter is divided into two distinct phases with different fat contents (first phase: 80-89.9% fat, second phase: 90-96% fat), allowing each phase to contribute different sensory properties to the final baked good. This segmentation enables diverse taste experiences while maintaining a unified butter product.
Solution Approach 2:
Different regions of the butter (different phases) are assigned different fat contents and melting points to provide localized functional properties. The lower-fat phase provides spreadability and flavor, while the higher-fat phase provides structure and mouthfeel, creating a differentiated sensory experience within the same product.
2Adaptability or versatility
If additional ingredients are incorporated into puff pastry to enhance sensory properties, then taste variety improves, but the ability to withstand high baking temperatures deteriorates
Solution Approach 1:
Instead of adding new ingredients, the invention changes the physical-chemical parameters of the existing butter by creating phases with different fat contents and melting points. This allows the butter itself to provide varied sensory properties while maintaining thermal stability, as both phases are composed of milk fat that can withstand baking temperatures.
3Productivity
If automated production with precise machine manufacturing is used, then production efficiency and consistency improve, but product diversity and customization options deteriorate
Solution Approach 1:
The butter structure is designed with dynamic properties through the two-phase system, where the different melting points and fat contents create varying textures and sensations during consumption. This dynamic behavior provides product diversity without requiring complex production processes, as the differentiation occurs naturally during baking and eating.
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 two-phase butter mixture enhances the sensory and taste properties of baked goods without adding extra ingredients, offering a firmer bite or cooling effect depending on the melting point of the higher-fat phase, thereby differentiating puff pastry products.
Implementation Method 1
a first butter phase with a fat content of less than 90% by weight and (b) a second butter phase with a fat content of at least 90% by weight, and a melting point of at least 45 °C, wherein the two butter phases are arranged in one, two or more layers on top of each other
Implementation Method 2
offering a firmer bite or cooling effect depending on the melting point of the higher-fat phase
Data Source
AI summary
A butter is proposed that contains or consists of (a) a first butter phase with a fat content of less than 90% by weight and (b) a second butter phase with a fat content of at least 90% by weight. The butter according to the invention imparts unusual sensory properties to baked goods.