Butter with caramel flavour
AssigneeDMK Deutsches Milchkontor GmbH
InventorSven-Rainer Döring
Life of this patent
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Abstract
A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.
Claims13
A process for the production of a butter with caramel flavour, comprising the following steps:
- (a) separating whole milk into a skimmed milk fraction and a cream fraction;
- (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate, wherein the nanofiltration step is performed by a membrane having a pore size in the range of about 100 to about 5,000 Dalton and then adding lactase to the NF/RO retenate to obtain a NF/RO rentenate and then subjecting the lactase-added NF/RO retentate to a hydrolysis step;
- (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part, wherein the heat treatment step is performed at a temperature in the range of about 60 to about 125° C. for a duration of about 10 to about 30 minutes;
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- (d) churning the caramelised NF/RO retentate to obtain butter.
A process for the production of a butter with caramel flavour, consisting of the following steps:
- (a) separating whole milk into a skimmed milk fraction and a cream fraction;
- (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate, wherein the nanofiltration step is performed by a membrane having a pore size in the range of about 100 to about 5,000 Dalton and then adding lactase to the NF/RO retenate to obtain a NF/RO rentenate and then subjecting the lactase-added NF/RO retentate to a hydrolysis step;
- (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part, wherein the heat treatment step is performed at a temperature in the range of about 60 to about 125° C. for a duration of about 10 to about 30 minutes;
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- (d) churning the caramelised NF/RO retentate to obtain butter.
Dependencies are inferred from the claim text.