Patent ID: 9532583
Date: 2017-01-03
CPC Classifications: A23C,A23D

Claim:
1. A method for the continuous production of a brown butter product, comprising: heating a starting composition comprised of butter containing fat, protein, sugar and a starting moisture content under vacuum pressure in a first environment to cause a portion of the moisture to vaporize, thereby forming a moisture vapor and a concentrating composition comprised of fat, protein and sugar, the concentrating composition having a reduced moisture content relative to the starting moisture content; continuously transferring the concentrating composition and the moisture vapor to a second environment and separating the concentrating composition from the moisture vapor to form a concentrated composition such that a moisture variation within the concentrated composition ranges up to about 3 percent before exiting the second environment; and continuously transferring the concentrated composition to a third environment and heating the concentrated composition to cause the protein and the sugar in the concentrated composition to react in a Maillard reaction to form the brown butter product with reacted solids non-fat particulates, wherein the concentrated composition is heated to a temperature of about 285° F. to about 315° F. to cause the Maillard reaction, wherein the brown butter product is formed continuously in the third environment, and wherein the concentrated composition and the brown butter product include a moisture content of about 1 to about 6 percent.