CA3051673A1 - Brown butter, process of production thereof and formulated pre-made configurations - Google Patents

Abstract

A pre-prepared, single unit use of a brown butter formulation, in a solid configuration which is preferably although not exclusively a cube, cuboid, other square or bar-like configuration or cylinder.

Description

BROWN BUTTER, PROCESS OF PRODUCTION THEREOF AND FORMULATED
PRE-MADE CONFIGURATIONS
FIELD OF THE INVENTION
The present invention relates generally to methods of producing, foimulating and packaging brown butter.
BACKGROUND
Butter is an emulsion of about 80% fat and water, with about 20% milk protein solids suspended therein. When butter is cooked over heat for several minutes, some of the moisture (water) evaporates. Meanwhile, the sugars in the milk solids begin to caramelize and the milk solids undergo the Maillard reaction and turn brown and flavorful. This is the conventional process to make brown butter, also called beurre noisette (which translates literally to hazelnut butter and is so named because it smells like hazelnuts and has a similar nutty color).
Brown butter has all the superior cooking and baking qualities of regular butter, plus a nutty, toasted flavor that makes baked goods and sauces taste that much richer. It has a deeper, richer, more intense flavor than traditional, melted, or clarified butter and is valued by chefs and everyday cooks alike. For clarity, the Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 C (280 to 330 F). At higher such temperatures, caramelization and subsequently pyrolysis become more pronounced.
Generally, to make brown butter, butter is melted over medium heat using a pan with a light-colored bottom for testing colour changes. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
The milk solids will cook faster and will settle on the bottom of the pan. However, this process is not without challenges, even for expert and seasoned chefs. Butter browns right before it burns. A
distraction while making, even for seconds, can result in black, burned bits instead of browned butter. The process cannot be rushed. Uneven sizes of "starting butter" leads to non-uniform melting and hence burning. Different pan materials can yield very different melting results.

- 2 -Timing and stirring must be appropriately done. Quite often, people will give up making brown butter as a fussy and frustrating exercise. Despite this, there remains a huge demand for use, for a variety of cooking and baking projects. It can be served with fish, vegetables, and used in desserts as well as pastries. Brown butter is often considered a special ingredient that elevates a recipe and makes it "gourmet." It can replace traditional uses of butter and oil and as such, can be used as a spread, to sauté with, as a baste, to bake with, and even used as a pasta sauce on its own.
The above-noted challenges in making brown butter limit its use in restaurants, which seldom have brown butter incorporated into menu dishes as it is too tedious to make and pay attention to amidst a busy kitchen with ongoing orders. However, when brown butter is in included in a recipe, it is almost always advertised in their menu (i.e. Old Spaghetti Factory's Spaghetti with Brown Butter and Mizithra Cheese), supporting that it is indeed a novelty to have when it is present.
Another problem of browning butter (and butter in general), is the measuring of it; when brown butter is used, it calls for a specific amount; this is commonly an inconvenient and sometimes messy step.
Due to this popularity, there is a keen interest in brown butter however, as there are significant challenges in making, it is not as widely used by consumers and restaurants as could be the case.
It is an object of the present invention to achieve this end.
SUMMARY OF THE INVENTION
It is an object of the invention to create a pre-prepared brown butter formulation.
It is an object of the invention to create a pre-prepared, pre-measured, single unit use of a brown butter formulation, with superior qualities and ease of use.

- 3 -It is an object of the invention to provide a pre-prepared, pre-measured, single unit of a brown butter formulation for use by restaurants, bakeries, food services, and the everyday cooks.
In view of the foregoing, provided herein are brown butter products, systems and methods for making brown butter products from butter and other dairy-based products.
The present invention comprises a pre-prepared, single unit use of a brown butter formulation, in a solid configuration which is preferably although not exclusively a cube, cuboid, other square or bar-like configuration or cylinder.
The present invention comprises a pre-prepared, single unit use of a brown butter foimulation, in a solid configuration in which browned milk solids are substantially pre-separated from solid fat (butterfat) component.
In another aspect, the present invention comprises a pre-prepared unit of a whipped brown butter formulation.
In another aspect, the present invention comprises a pre-prepared, pre-measured, single unit use of a brown butter foimulation, in a solid configuration comprising a first flat surface, a second flat surface, and a body therebetween, in which browned milk solids of the foimulation are on or proximal to the first surface of each configuration, with solid fat component comprising the body and second surface.
In another aspect, the present invention comprises a pre-prepared, pre-measured, single unit use of a brown butter formulation, in a solid configuration comprising a first flat surface, a second flat surface, and a body therebetween, in which browned milk solids of the formulation are distributed primarily although not exclusively near the first surface in the foimulation.
The present invention provides a method of making a single, pre-measured unit use of a brown butter formulation, in a solid configuration, comprising a first flat surface, a second flat surface, and a body therebetween, in which browned milk solids of the formulation are on or proximal to the first surface of each configuration, with solid fat component comprising the body and second surface.

- 4 -According to certain implementations, a method of forming a pre-prepared, pre-measured, single unit brown butter product, comprises heating a starting butter composition containing fat, protein, sugar and a starting moisture content to a melting point of the butter composition, which causes a portion of the moisture to vaporize while retaining the fat, protein and sugar to form a concentrated composition. The concentrated composition continues to be heated to cause the protein and the sugar in the concentrated composition to react in a Maillard reaction to form a brown butter product with reacted solids non-fat particulates.
There are numerous benefits to the foimulation and method of the invention.
The pre-measured solid brown butter delivery/use configuration allows users, particularly food establishments, chefs, caterers and the like the convenience of adding brown butter to any of their recipes but actually taking away the step of having to measure and cook it themselves.
This is a massive time saving convenience and makes brown butter more accessible and convenient to the food industry. This also significantly cuts down cooking and prep time for all kitchens wanting to include this simple yet rich ingredient. Furthermore, because brown butter can be used wherever butter is called for, this makes it easier and even more convenient than traditional butter as it is already pre-measured. Further, as the solid brown butter formulation of the invention is relieved of water content, the resulting product has a significant longer shelf life (less water equals less moisture/spoilage).
The brown butter foimulation of the invention, in a pre-measured form, takes the guess work out the equation for use in recipes. While brown butter can be self made or purchased in jars (like peanut butter), it is harder to "measure out" and there is no distinguishing between the browned solids moiety and the fat moiety. This is an important aspect of the formulation of the invention.
The solid configuration of one preferred final product, in a block or cylinder shape, always provides a first surface, a second surface and a body therebetween. At or near the first or top surface of the configuration are the browned milk solids while the fat comprises the body and second surface or bottom. As a practical matter, in use, the users will place the configuration of the brown butter formulation bottom surface down on the pan first such that the fat (with a high

- 5 -smoke point) melts before the more sensitive milk solids. The milk solids are enabled to heat nicely and evenly, while preventing any searing or burning. Without delivery in this shape/type of configuration, this distributed heating, in use, would not be possible.
These and other objects and advantages of the present invention will become more apparent to those skilled in the art upon reviewing the description of the preferred embodiments of the invention, in conjunction with the figures and examples.
A person skilled in the art will realize that other embodiments of the invention are possible and that the details of the invention can be modified in several respects, all without departing from the inventive concept. Thus, the following drawings, descriptions and examples are to be regarded as illustrative in nature and not limiting.
BRIEF DESCRIPTION OF THE DRAWINGS
Embodiments of the present invention will now be described, by way of example only, with reference to the attached Figure, wherein:
Figure 1 shows browned butter cube, made in accordance with the present invention, wherein top dark color is the milk solids at or near the top of the cube and the lighter caramel color is the fat component, within the body of the cube and bottom surface;
Figure 2 illustrates a perspective view of one mold, in accordance with the invention; and Figure 3 illustrates a sample flow chart for oven-based preparation of the one brown butter formulation of the invention.

- 6 -DETAILED DESCRIPTION OF THE INVENTION
A detailed description of one or more embodiments of the invention is provided below along with accompanying figures that illustrate the principles of the invention. As such this detailed description illustrates the invention by way of example and not by way of limitation. The description will clearly enable one skilled in the art to make and use the invention, and describes several embodiments, adaptations, variations and alternatives and uses of the invention, including what we presently believe is the best mode for carrying out the invention. It is to be clearly understood that routine variations and adaptations can be made to the invention as described, and such variations and adaptations squarely fall within the spirit and scope of the invention.
In other words, the invention is described in connection with such embodiments, but the invention is not limited to any embodiment. The scope of the invention is limited only by the claims and the invention encompasses numerous alternatives, modifications and equivalents.
Numerous specific details are set forth in the following description in order to provide a thorough understanding of the invention. These details are provided for the purpose of example and the invention may be practiced according to the claims without some or all of these specific details. For the purpose of clarity, technical material that is known in the technical fields related to the invention has not been described in detail so that the invention is not unnecessarily obscured.
Certain definitions used in the specification are provided below. Also, in the examples which follow, a number of terms are used. In order to provide a clear and consistent understanding of the specification and claims, the following definitions are provided:
Terms The term "product" means any machine, manufacture and/or composition of matter, unless expressly specified otherwise.

- 7 -The term "invention" and the like mean "the one or more inventions disclosed in this application", unless expressly specified otherwise.
The teinis "an aspect", "an embodiment", "embodiment", "embodiments", "the embodiment", "the embodiments", "one or more embodiments", "some embodiments", "certain embodiments", "one embodiment", "another embodiment" and the like mean "one or more (but not all) embodiments of the disclosed invention(s)", unless expressly specified otherwise.
The term "variation" or "variant" of an invention means an embodiment of the invention, unless expressly specified otherwise.
A reference to "another embodiment" or "another aspect" in describing an embodiment does not imply that the referenced embodiment is mutually exclusive with another embodiment (e.g., an embodiment described before the referenced embodiment), unless expressly specified otherwise.
The terms "including", "comprising" and variations thereof mean "including but not limited to", unless expressly specified otherwise.
The terms "a", "an" and "the" mean "one or more", unless expressly specified otherwise.
The term "plurality" means "two or more", unless expressly specified otherwise.
The term "herein" means "in the present application, including anything which may be incorporated by reference", unless expressly specified otherwise.
The phrase "at least one of', when such phrase modifies a plurality of things (such as an enumerated list of things) means any combination of one or more of those things, unless expressly specified otherwise. For example, the phrase "at least one of a widget, a car and a wheel" means either (i) a widget, (ii) a car, (iii) a wheel, (iv) a widget and a car, (v) a widget and a wheel, (vi) a car and a wheel, or (vii) a widget, a car and a wheel. The phrase "at least one of',

- 8 -when such phrase modifies a plurality of things does not mean "one of each of' the plurality of things.
Numerical terms such as "one", "two", etc. when used as cardinal numbers to indicate quantity of something (e.g., one widget, two widgets), mean the quantity indicated by that numerical term, but do not mean at least the quantity indicated by that numerical term. For example, the phrase "one widget" does not mean "at least one widget", and therefore the phrase "one widget" does not cover, e.g., two widgets.
The phrase "based on" does not mean "based only on", unless expressly specified otherwise. In other words, the phrase "based on" describes both "based only on" and "based at least on". The phrase "based at least on" is equivalent to the phrase "based at least in part on".
The term "represents" and like terms are not exclusive, unless expressly specified otherwise. For example, the term "represents" do not mean "represents only", unless expressly specified otherwise. In other words, the phrase "the data represents a credit card number" describes both "the data represents only a credit card number" and "the data represents a credit card number and the data also represents something else".
The term "whereby" is used herein only to precede a clause or other set of words that express only the intended result, objective or consequence of something that is previously and explicitly recited. Thus, when the term "whereby" is used in a claim, the clause or other words that the terni "whereby" modifies do not establish specific further limitations of the claim or otherwise restricts the meaning or scope of the claim.
The term "e.g.", "ex" and like tends mean "for example", and thus does not limit the term or phrase it explains. For example, in a sentence "the computer sends data (e.g., instructions, a data structure) over the Internet", the term "e.g." explains that "instructions"
are an example of "data"
that the computer may send over the Internet, and also explains that "a data structure" is an example of "data" that the computer may send over the Internet. However, both "instructions"

- 9 -and "a data structure" are merely examples of "data", and other things besides "instructions" and "a data structure" can be "data".
The term "respective" and like teims mean "taken individually". Thus, if two or more things have "respective" characteristics, then each such thing has its own characteristic, and these characteristics can be different from each other but need not be. For example, the phrase "each of two machines has a respective function" means that the first such machine has a function and the second such machine has a function as well. The function of the first machine may or may not be the same as the function of the second machine.
The term "i.e." and like terms mean "that is", and thus limits the term or phrase it explains. For example, in the sentence "the computer sends data (i.e., instructions) over the Internet", the term "i.e." explains that "instructions" are the "data" that the computer sends over the Internet.
This description of preferred embodiments is to be read in connection with the accompanying drawings, which are part of the entire written description of this invention.
In the description, corresponding reference numbers are used throughout to identify the same or functionally similar elements. Relative teims such as "horizontal," "vertical," "up," "down," "top"
and "bottom" as well as derivatives thereof (e.g., "horizontally," "downwardly," "upwardly,"
etc.) should be construed to refer to the orientation as then described or as shown in the drawing figure under discussion. These relative terms are for convenience of description and are not intended to require a particular orientation unless specifically stated as such. Teims including "inwardly"
versus "outwardly," "longitudinal" versus "lateral" and the like are to be interpreted relative to one another or relative to an axis of elongation, or an axis or center of rotation, as appropriate.
Terms concerning attachments, coupling and the like, such as "connected" and "interconnected,"
refer to a relationship wherein structures are secured or attached to one another either directly or indirectly through intervening structures, as well as both movable or rigid attachments or relationships, unless expressly described otherwise. The telln "operatively connected" is such an attachment, coupling or connection that allows the pertinent structures to operate as intended by virtue of that relationship.

- 10 -Although terms like "top" surface and "bottom" surface are used in connection with the solid brown butter configurations of the invention, terms such as first surface and second surface (opposing each other) are intended to be the same. Top and bottom really just reference how and where the milk solids separate during the brown butter production methods of the invention i.e., milk solids generally rise above the solid fat. As noted above, as a practical matter, in use, users of the product of the invention will place the configuration of the brown butter formulation bottom surface down on the pan first such that the fat (with a high smoke point) melts before the more sensitive milk solids. This way, the milk solids are enabled to heat nicely and evenly, while preventing any searing or burning. Without delivery in this shape/type of configuration, this distributed heating, in use, would not be possible Any given numerical range shall include whole and fractions of numbers within the range. For example, the range "1 to 10" shall be interpreted to specifically include whole numbers between 1 and 10 (e.g., 1,2, 3, 4, . . . 9) and non-whole numbers (e.g. 1.1, 1.2, . .
. 1.9).
Where two or more terms or phrases are synonymous (e.g., because of an explicit statement that the terms or phrases are synonymous), instances of one such term/phrase does not mean instances of another such term/phrase must have a different meaning. For example, where a statement renders the meaning of "including" to be synonymous with "including but not limited to", the mere usage of the phrase "including but not limited to" does not mean that the term "including" means something other than "including but not limited to".
Configuration The term configuration herein may be interchanged with product or unit or delivery system or delivery vehicle. Most importantly, it is intended to refer to the shape of the cooled brown butter formulation, (using a mold or like device) which essentially, upon cooling of the liquid composition, separates out the fat from milk solids and in use, enables heating of the fat moiety before the milk solids, allowing the milk solids to heat while preventing searing or burning. In Figure 1, there is shown a photo sample of the type of shape which the configuration may taken, although other shapes are equally usable. Reference numeral 10 shows the first (there the top)

- 11 -top surface, a dark color which comprises the milk solids, whereas 12 and 14 comprise the body and second (there the bottom) surface comprises the fat (the lighter caramel color).
As noted herein, the specific shape of the unit is important to the extent that:
1) it provides a pre-measured, deteimined amount of brown butter for use in each unit;
2) it enables, upon cooling and solidification of the liquid fat/milk solids composition, separation of the fat from milk solids in a manner, such separation allowing eventual user of the unit to heat the fat moiety first, before milk solids.
The easiest and most functional way in which this has been accomplished, within the scope of the invention is via formation of a pre-measured amount of intermediary pliable butter composition, filled and cooled in molds which provide a final solid product having a first surface, a second surface and some amount of body therebetween.
Most preferably the configuration is a cube, like an OX00 cube although as emphasized herein, other shapes will also work very well. Even more preferably, the unit measurement per mould is preferably is 1-2 tablespoon units, most preferably one tablespoon units.
Depending on the shape of mould , the unit size might differ. There may well be differences in unit size depending on use (residential home cooks vs. commercial chefs). This present invention is not intended to be limited by configuration size.
Brown butter products provided herein may be used in applications such as the preparation of frostings, in baking items and cooking. The brown butter products provided herein may be formed from a starting composition such as butter containing about 80 percent fat, cream, and optionally salt, or other dairy-based compositions containing fats, proteins and sugars, without receiving intermediate compositions during the production process.
The teim "butter" may be used in accordance with labeling requirements of regulatory authorities in the United States, such as the United States Department of Agriculture (U.S.D.A.), in which butter has a particularized definition in that it is made exclusively from milk and/or cream and may each contain additional coloring matter and salt. In addition, under the U.S.D.A. regulations,

- 12 -butter may not contain less than 80 weight percent milkfat (also referred to as butterfat). In addition to containing about 80 weight percent milkfat (e.g., from about 80 to 85 weight percent or from about 80 to 81 weight percent), the butter derived from cream or milk contains about 1 to or about 3 to 5 percent solids non-fat (e.g., protein, lactose, salt and combinations thereof), a total solids content of between 83 to about 85 percent, and about 14 to 18 percent or preferably about 15 to 17 percent moisture.
In a preferred form, European style butter is used (for example, from Saputo Dairylandg), due to higher butterfat content. As noted above, in some jurisdictions by law, butter has at least 80%
fat, the rest is water (source) but European-style butter refers to a cultured butter that has been churned longer to achieve at least 82% butterfat. Within the scope of the invention, the higher the butterfat, the more milk solids there are to form and brown, which enhances the nutty flavor and aroma that brown butter is known for.
It has been found that brown butter products produced using the methods provided herein result in reacted solids non-fat particles being finely dispersed and suspended through the brown butter product and have a particle size that give the product a desirable texture, smoother mouthfeel, along with a nutty flavor and aroma, all in the ease of a pre-measured, single unit configuration.
The core of the pre-prepared, single unit use of a brown butter foimulation of the invention, is the provision of a pre-made, pre-measured configuration in which browned milk solids are substantially pre-separated along one surface from solid fat (butterfat) component and the configuration is all ready for the user without any further steps required.
Further, an additional aspect of the invention comprising whipping the brown butter product for other cooking and baking uses.
Methods The present invention provides methods of making a pre-prepared, pre-measured, single unit brown butter product, which comprises heating a starting butter composition containing fat,

- 13 -protein, sugar and a starting moisture content to a melting point of the butter composition, which causes a portion of the moisture to vaporize while retaining the fat, protein and sugar to form a concentrated composition. The concentrated composition continues to be heated to cause the protein and the sugar in the concentrated composition to react in a Maillard reaction to form a brown butter product with reacted solids non-fat particulates. Heating by some means is critical.
Ensuring that the milk solids do not burn is critical. It is preferred that the brown butter formulation of the present invention is made by either stove-top heating or oven heating.
Stove Top (Small Scale):
The starting butter composition is stirred whiled heating, to prevent concentrated milk solids (formed within fat) from settling until foaming substantially completely subsides, fat substantially completely melts, and composition turns light at least on its top surface. The resultant brown butter product is removed from heat, and before milk solids settle, poured into pre-measured single unit molds which enable the resultant brown butter product to cool and solidify, in a solid configuration, of pre-measured and pre-determined size, and having a top flat surface, a bottom flat surface and body therebetween, wherein browned milk solids of the brown butter product are on or proximal to the top surface of the configuration, and the solid fat component of the brown butter product comprise the body and bottom flat surface of the configuration.
Exemplary (Non-limiting) Method Steps:
1. Heat a thick-bottomed, light-colored, saucepan over medium-low heat.
= preferably a light-colored pot or pan is used to enable viewing of darkness of the butter gets during the cooking process.
2. Cut one block of preferably European-style butter (454 grams) butter into small, evenly sized pieces.
= Cutting the butter into smaller pieces helps it melt faster and cook evenly.
3. Put the butter in the saucepan and stir to melt.
4. Once melted, the butter will start bubbling with foam. When this happens, whisk the butter.

- 14 -= It is important in stove-top preparation to whisk all throughout to prevent the milk solids from settling to the bottom and cooking faster and unevenly.
5. Keep whisking frequently until the foam subsides and the butter becomes a light tan color, about 5-10 minutes (depending on type of saucepan and burner). Brown milk solids will start to form as it toasts in the hot fat.
= These specks of the milk solids are what give brown butter its signature nutty flavor and toasty aroma.
= If the foam persists, it is important to try to whisk it away to view the bottom of the pan to see if the milk solids have in fact, already browned 6. Once the milk solids are brown, remove from heat immediately by transferring into heat-safe vessel to prevent further cooking.
Oven Baking (Larger Scale Possible):
An oven-based preparation is preferred for larger scale production of the brown butter product of the invention. In this aspect, mixed pliable (room temperature or optionally warmed) butter is lightly mixed and then placed into desired moulds and then heated in an oven for preferably 20-30 minutes at from 300-340 C, more preferably 24-28 minutes at 320 C. The key is the heating.
Stirring is only needed when production occurs on a stove (ex: in a pot/pan) because in the latter, without stirring, the milk solids fall to the bottom of the pan, will stay there, and will burn as a stovetop is generally much hotter than the gradual oven heat which is available in an (baking) method. Baking enables a lower, gradual heat progression (like a simmer) and the maintenance of a temperature which triggers separation of the browned milk solids from the solid butterfat. In other words, selection of time and temperature in a baking method achieves the same desired separation but without the risk of burning the milk solids.
As such the baking method achieves the same end result, allowing more control over the browning process with less chance of burning, provides a more consistent browning result, and also is highly scalable. Finally, an addition benefit of appropriate baking is the extraction of a greater amount of milk solids than via stove-top/stirring preparation.
Although it is not entirely

- 15 -clear why this is the case, it is possibly due to the uneven cooking offered by stovetop as opposed to baking.
Exemplary (Non-limiting) Method Steps:
Figure 3 sets out a flow chart of exemplary steps including ingredient access at blocks 1-2.
1) Warm butter until pliable or room temperature. In one aspect this can be quickly achieved in a warmer. In another preferred aspect this can achieved by pre-weighing butter and placing in a warmer for 12+ hours at 14-18 C. Note that unsalted butter is not a shelf stable product and degrades quicker than salted butter. Salted or unsalted though, butter is preferably warmed as a preliminary step (an industry standard) to soften the butter and make it pliable and easy to portion and work with; however, this is not a essential functional step for the brown butter formulation of the invention.
2) Light mixing. Mixing on a slow speed ensures that the butter is not "whipped" and therefore aerating the butter which would undesirably change the properties of the butter.
The function to light mix the butter is to make the product spreadable and easy to apply into the moulds.
3) Baking. Baking time and temperature can vary depending on size of mould and shape of mould. Generally speaking, however, there is not a massive spread of time and temperature. Browned butter (butter in general) is very sensitive to prolonged heat. Each oven heats differently so specific time will depend equipment, mould size and batch size.
For some moulds and ovens a time range of 20-30 minutes it too wide. For other moulds and ovens, it might be OK. Assessing temperature is important as ovens are calibrated and will not change, how air flows in them does which is where the time range comes into play. For the aspect of single use moulds as described herein, 24-28 minutes at around/about 320 C if most preferred to achieve optimal results.
4) Chilling. For example, by blast chilling. This is a beneficial food safety step, and in turn does reduce chill time but there is no affect for end product integrity whether product is frozen, refrigerated or blast chilled as milk solids all drop due to weight.
It is a non-essential but beneficial step.

- 16 -Configuration Formation (Molds) For stove-top heating method, there are a variety of means to transfer the heated and prepared brown butter to "configuration or unit molds". It is important that product is molded (added to shape former) before the milk solids settle as it is desired that they stay separated in the eventual solid delivery form. In a preferred form, mold is silicone although other mold materials are acceptable. Figure 2 is an exemplary form of mould, shown generally at 16, forming cubes.
Cubes are formed within the plurality of openings 18. Such a mould may also be used in the baking method, assuming the material from which the mould is formed in oven-safe.
Exemplary (Non-limiting) Steps: Molding Process to Cube re: stovetop method 1. While the butter is still hot, continually stir to mix the brown butter to prevent the milk solids from settling to the bottom.
2. While the milk solids haven't settled, scoop one tablespoon into the cubed mold.
= The mold is preferably a silicone mold that measures preferably 30x30mm with a height of preferably 15mm, and a capacity of preferably 0.5 oz (1 tablespoon) per unit = For every 454g block of butter, it will make 32 tablespoons of brown butter cubes 3. Let it sit out for two hours to cool.
4. Then, refrigerate for at least 4 hours.
5. When fully hardened, remove from mold. The result will be a brown butter cube where the milk solids have settled on the top.
6. Transfer to sealed food-grade storage container.
The moulding process is simpler for the baking/oven method, as noted above as the brown butter foiiiiulation is foiiiied in situ in the mould during the baking process, as opposed on the a stove-top and then being transferred to a mould as per the stovetop method.

- 17 -Storage The storage for brown butter is the same for traditional butter. It is best kept refrigerated in an air-tight, dark packaging/storage container. However, due to the fact that the majority of the water is removed from the formulation of the invention, it lasts longer than traditional butter as there is less moisture.
Use of Brown Butter Configuration The brown butter formulations of the invention can be used any way traditional or brown butter recipes would be used. For recipes that calls for traditional butter, simply replace it with one ore more pre-prepared and pre-measured units of brown butter. For recipes that calls for fresh, liquid browned butter, a solid unit of the invention may be microwaved (for example for 5-10 seconds) and the brown butter is ready to use in a fraction of the time.
As brown butter is often added at the end of cooking dishes, an alternative to microwaving is to simply add one more solid units of the invention into the newly cooked dish and they will melt easily into the dish, releasing all the qualities of brown butter as if it was newly made.
Perhaps most convenient is also for bakers who, using the unit of the invention, do not have to wait for brown butter to harden so they could add it to any recipe they wish without the wait time.
For the everyday cooks, these pre-prepared, pre-measured brown butter units add a level of convenience and ease to cooking gourmet dishes. This is a simple way to elevate any recipe in no time without the fuss and hardship of actually making brown butter each time.
While the forms of processes and compositions described herein constitute preferred embodiments of this invention, it is to be understood that the invention is not limited to these precise forms. As will be apparent to those skilled in the art, the various embodiments described above can be combined to provide further embodiments. Aspects of the present composition, method and process can be modified, if necessary, to best employ the processes and methods of the invention. These aspects are considered fully within the scope of the invention as claimed.

- 18 -For example, the various methods described above may omit some acts, include other acts, and/or execute acts in a different order than set out in the illustrated embodiments.
These and other changes can be made to the present systems, methods and articles in light of the above description. In general, in the following claims, the terms used should not be construed to limit the invention to the specific embodiments disclosed in the specification and the claims, but should be construed to include all possible embodiments along with the full scope of equivalents to which such claims are entitled. Accordingly, the invention is not limited by the disclosure, but instead its scope is to be determined entirely by the following claims.
All publications, patents and patent applications mentioned in the specification are indicative of the level of those skilled in the art to which this invention pertains. All such publications, patents and patent applications are incorporated by reference herein for the purpose cited to the same extent as if each was specifically and individually indicated to be incorporated by reference herein.

Claims (5)

I CLAIM:

1. A pre-prepared, single unit use of a brown butter formulation, in a solid configuration comprising browned milk solids substantially pre-separated from solid fat (butterfat).

2. A pre-prepared unit of a whipped brown butter formulation.

3. A pre-prepared, pre-measured, single unit use of a brown butter formulation, in a solid configuration comprising a first flat surface, a second flat surface, and a body therebetween, in which browned milk solids of the formulation are on or proximal to the first surface of each configuration, with solid fat component comprising the body and second surface.

4. A pre-prepared, pre-measured, single unit use of a brown butter formulation, in a solid configuration comprising a first flat surface, a second flat surface, and a body therebetween, in which browned milk solids of the formulation are distributed primarily although not exclusively near the first surface in the formulation.

5. A single, pre-measured unit use of a brown butter formulation, in a solid configuration, comprising a first flat surface, a second flat surface, and a body therebetween, in which browned milk solids of the formulation are on or proximal to the first surface of each configuration, with solid fat component comprising the body and second surface.