CA1184063A - Peanut butter containing coated nut granules and method of making same - Google Patents
Peanut butter containing coated nut granules and method of making sameInfo
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- CA1184063A CA1184063A CA000407051A CA407051A CA1184063A CA 1184063 A CA1184063 A CA 1184063A CA 000407051 A CA000407051 A CA 000407051A CA 407051 A CA407051 A CA 407051A CA 1184063 A CA1184063 A CA 1184063A
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Abstract
ABSTRACT OF THE DISCLOSURE
A crunchy type peanut butter is provided in which syrup coated peanut granules are evenly distributed in a creamy peanut butter base to provide a product characterized by balanced flavor and texture elements, smoothness, spreadability, crunchi-ness and dryness. Peanut granules are present in a creamy peanut butter base by an amount of approximately 21% by weight. The granules are coated with a syrup comprised of a mixture of sucrose, corn syrup and water. A method is also disclosed for producing the product.
A crunchy type peanut butter is provided in which syrup coated peanut granules are evenly distributed in a creamy peanut butter base to provide a product characterized by balanced flavor and texture elements, smoothness, spreadability, crunchi-ness and dryness. Peanut granules are present in a creamy peanut butter base by an amount of approximately 21% by weight. The granules are coated with a syrup comprised of a mixture of sucrose, corn syrup and water. A method is also disclosed for producing the product.
Description
Peanut Butter Containing Coated Nut Granules And Method Of Making Same BACKGROUND OF THE INVENTION
1. Field of_the Inven~ion This invention relates generally to novel chunk~ type peanut bu~ter and the method of manufacture thereof and more particularly is direc~ed towards a crunchy peanut butter in which the peanut granules are pre-coated wi~h syrup before being mixed with a creamy peanut butter base ~o provide a produc~ of desirable characteristics.
1. Field of_the Inven~ion This invention relates generally to novel chunk~ type peanut bu~ter and the method of manufacture thereof and more particularly is direc~ed towards a crunchy peanut butter in which the peanut granules are pre-coated wi~h syrup before being mixed with a creamy peanut butter base ~o provide a produc~ of desirable characteristics.
2 Description of the Prior Art In general, pean~t butter is commercially available in ~wo popular forms, one being a smooth or creamy type and the other being a chunky ~ype in which chunks of peanuts are dis-tributed throughout 8 creamy base.
Both types of peanut butter have been available f~r many years and ha~e enjoyed steady popularity. However, the crunchy type peanut butter has not met with complete con-sumer acceptance for several different reasons, including excessive crunchiness because the peanut chunks are overly hard and/or difficult to bite, poor spreadability, the size of the peanut granules and a characteristic that best may be described as a lack of bslance between 1avor and texture elements of the product.
The use of different types or si~es of peanut granules has not resulted in impxoved product performaTIce and has-not won customer acceptance. For example, c:runchy type peanut butter products have been made with split peanuts9 peanut flakes and peanut particles of uniorm size. Such products have been objectionable for ~ne reason or another. It has heen found that crunchy pPanut butLer using peanut splits has been objected to beeause of the relatively large size o the chunks while the inclusiQn of flakes has ~een objectionable because the flakes are too small. Other ob~ections raised to the above have been the lack of spreadability of the product since many of the erunchy ~ype peanut butters are difficult to spread and tear bread when spread onto it.~'~n the:~s~al manner.
Accordingly, it is an objeet of the present lnvention to provide a novel crunchy type peanut bu~ter characterized by a unique balance of flavor and texture elements.
Another object of this invention is ~o provide a crunchy type peanut butter product of improved spreadability and characterized by a crunchiness, smoothness and optimum level of dryness.
. SU~IARY OF THE INVENTION
This invention features a novel chunk type peanut butter, comprising a creamy peanut butter base containing syrup coated peanut granules representing by weight 15-25% of the product. The syrup coatlng is comprlsed of a mlxture of sucrose, corn syrup and water in which sucrose is present in the range of ~0-60% by welght, corn syrup is present ~n the range of 15-30~ by weighe and water ls present in the range of10-25~ by welght.
In preparing the peanut butter, peanuts are first roas~ed whole, blanched and then granulated to si~e in the range of 12 to 6 U.S. sieve slze, The granules are heated to a range of 150-195F., preferably about 175 and the syrup is mixed, heated to about the same temperature as the nuts and then applied to the granules, preferably by spraying while agitating or mixing the nuts. Lecithin or the like is periodically sprayed over the coated granules to preven~ agglomeration. The granules are then cooled and dr~ed and mixed with a creamy base peanut butter formulation which ls sufficiently fluid to accept the granules.
Thus, in a more specific form, the invention comprises a method of making chunky type peanut butter characterized by a balance o flavor and texture elements, comprising the steps of (a) roasting, blanching and comminu~ing whole peanuts into granules in a size range from about 6 to about 12 U.S. Sieve Series, (b) mixing sucrose, corn syrup and water to form a syrup mixture~
(c) heating said syrup mixture to a temperature of a~ least about 175 F, (d) separately heating said granules to a temperature of at least about 185 F, (e) continuously coating said heated granules with said heated syrup mixture by spraying said granules with said mixture until all of said granules are substantially fully coated by said syrup mixture, (f) periodically interrupting said spray coating of said granules with said mixture so as to allow the spraying of lecithin onto said coated granules to prevent the agglomeration of the coated granules, (g) partially drying the coated granules, (h) spraying not more than about 2~ by weight of flour salt onto said coated granules, (i) completely drying said coated granules as discrete free flowing particles, ~.~
(~) cooling said drled coated granules, and (k~ mixing said cooled and drled coated granules with a creamy peanut base untll said granules are fully and evenly distributed in said base;
(1) wherein said lecithin represents from .25 to 1.25~ by weight of the nut granules, and wherein said lecithin is mixed w~th 1 to 2 parts vegetable oil.
In another detailed aspect, the invention provides chunky type peanut butter c~aracterized by a balance of flavor and texture elements, said peanut butter being the product of the steps of (a) roasting, blanching and comminuting blanched roasted whole peanuts into granules, (b) mixing sucrose, corn syrup and water to form a syrup mixture, (c) heaeing said syrup mix~ure to a temperature of at least about 175 F, ~d) separately heating said granules to a temperature in the range of 150 F
eO 195F, higher ~han heating said syrup mixture, (e) mixing the spray coating said heated granules and with said heated syrup mixture until all of said granules are substantially fully coated by said syrup mixture, (f) partially drying the coated granules, as discrete particles, ~g) spraying about 1 to about 2% by weight of flour salt onto said partially dried coated granules, ~h) completely drying said coated granules as dlscrete free flowing particles, (i) cooling said dried coated granules, and (~) mixing said cooled and dried coated granules with a creamy peanut base until said granules are fully and evenly distributed in said base, (k) said granules being in a slze range from 6 to 12 Sieve Series, (1) said syrup mixture being comprised of approximately 55% by weight of sucrose, 25% by weight of corn syrup and 20% by weight of water, (m) said granules and said syrup mixture being heated to approximately 175F
prior to being mixed with one another, tn) applying lecithin to said granules during spray coating thereof to prevent agglomeration of the coated granules, - 3a -(o) sald syrup mixture representing from about 5 to about 20Z by weight of the nut granules, (p) said lecithln representing from about .25 to about 1.25% by weight of the nut granules, (q) mixing 1 to 2% by weight of flour salt with the coated granules, (r) said leclthin being mixed with 1 to 2 parts of vegetable oil~
(s) the coated granules representing from 18 to 25~ by weight of the mixture with said base, (t) said base containing an amount of hard fat sufficient to inhibit oil separation therefrom.
DETAILED DESCRIPTION OF THE-PREFERRED EMBODIMENTS
The crunchy peanut butter product in accordance with the present invention is comprised of syrup coated peanut granules evenly distributed in a creamy peanut butter base. The coated peanut particles represent 15-25% by weight of the product, preferably about 21% by weight. The nut particles used in the product preferably are in the size range of 6-12 U.S. sieve series. The particles are pre-coated with a syrup, which, in the preferred embodiment is comprised of a mixture of sucrose, corn syrup and water.
- 3b -~ 3 In producing the product! the peanut granules are prepared from shell~d peanuts roasted whole and, ater roasting, are blanched, preferably by dry blanching techniques. After ~ blanching the nuts are then gr~nulated to t~e desired size using conventional granula~ing equipment known in the ar~. The particles sizes produced by ~he granulating step should be.in the range of 6-12 U.S. sieve size. This size has been ound to be important in producing a chunk style peanut butter produclng the best balance between flavor and texture element~.
The syrup used to coat the granulated nuts in the preferred embodiment is a mixture o sucrose, corn syrup and water. In the syrup the sùcrose represents from 40 to 600/D by wei~ht of the formulation, preferably about 55% by weight. ~he corn syrup in the fo~nulation represents from 15 to 30% by ~ei~ht and preferably about 25% by weight, while the water content repre-sents from 10 to 25% by weight~ preferably about 20% by weight.
` When the syrup formula~ion has been mixed and is be~ng prepared for use, it is heated to a ternperature in the range o~
150 to 185F., preferably about 175F. Jus~ prior to coating the gr~nulatednuts are also heated to a ternperature in the range of 175 to 200F., preferably about 185F. This can be done by various means such, for exarnple, transporting the granulated nuts on a belt through a heating tunnel until the desired temperature is reached. When both the granulated nuts and the syrup are ~t ~ ~.3~
the desired temperatur s, the syrup is coated over the granula-ted nuts. Various techniyues may be used ~o apply the syrup onto the g~anulated nuts, one of which may be simply mixing them to~ether in a common container un~ he syrup is uniformly distributed over the nuts.
Another preferred technique, particularly for mass produetion purposes, is to carry the nuts on a moving belt along in a steady stream. The nuts can be sprayed while on the belt or, pre~erably, they may be diseharged ~nto a revolving coating drum in which one or more sets of nozzles extènding into the drum are employed to injeet the syrup in a fine spray sgainst the nuts revolving about the drum.
In order to prevent $he ag~lomeratiQn of the coated nut grànules, the particles are sprayed with a substance s~ch as lecithin. If the nut granules were to agglomerate uniform coating with the syrup would be difficult and even distribution o the coated ~ranules in the creamy peanut butter would be impossible. The amount of lecithin needed for this purpose is relatively small and may be sprayed in several different ways ~0 onto the nut granules. In one such ~ethod, the spraying of the syrup may be periodically interrupted and a separate set of nozzles connected to a supply of lecithin may be actuated to apply the lecithin. Another approach would be to provide 8 separate coating drum to which the lecithin may be sprayed onto _ 5 _ the nuts. Other techniques may also be utili.zed to advanta~e.
The lecithin typically consis~s of one part lecithin thinned with one to ~wo parts vege~able oil and, on the coated nuts, represents a relati.vely small part of the coating~ typically in the range of .25 to 1.25 wt.~. The amount of syrup applied to the granulated nuts typically is in the range of 5 to 20 7~ by wt.
preferably about 10%. The coated nuts are heated and mixing is continued for usually about two to three minutes unt~l the syrup is almost dry. Thereupon, addi~ional ingredients such as 1 to 2~ by wt. of :Elour salt may ~be added followed by mixing for an additi onal one to t:wo minutes until the nut granules are dry and free flowing. Once this has been achieved the coated granules may be cooled as by placing them on a cooling tray and carrying them on a belt through a cooling zone. Because the eoated nuts are slightly hygroscopic they should be st~red in an air tight container in the event that ~here is to be any delay between the completlon of the co~ting step and their mixing with the creamy peanut but~er base.
Certain adjustments of the syrup formulation may be used to enhance or supplement the flavor and/or the appearance of the coating. For example, honey, molasses or other syrups may be used in place of corn syrup, if desirec1. Also, mixtures of dextrose and water may be used to form a dextrQse solution for use in place of the co~n syrup. Instead of the su~rose ~, _ ~arious sugars m~y be used such as cane sugar, beet sug~r, maple sugar, corn syrup, mixtures with dextrose and complex sugars such as manitol and sorbitol may be used ~o advantage.
While lecithin has been found to be extremely satisfactory in preventing agglomeration of the coated granules, other substances might also be used to advantage such as mono-n-di glyceride or special hydrogenated oils. H~wever, the lecithin in praC~ice has proven to be very satisfactory.
~hen ready, the syrup coated granulated nut~ ~re mixed ln w~th ~ creamy peanut butter base so as to be evenly distributed throughout the base. For this purpose, equipment ~s currently available for even mixing. One such piece of equipment that may be used is the Crepaco fruit feeder. Apparatus of ~his sort mixe~ the peanut granul~s with the creamy peanut butter in a substanti~lly uniform distribution. The creamy peanut butter base formulation should be sufficien~ly fluid to accept the coated gr~nules and, prPferably, should be formulated ~o as to inhibit oil separation. In this regard reference is made to U.S.
patent 3,950,568 which discloses a chunk style peanut butter char~cterized by resistance to oil separation. A creamy bAse of the sort disclosed in the above patent may be used in the present product.
In a professionally conducted study involving product6 m~de to the invention and other crunchy type peanut butter spre~ds, * Trade M~rk . -- 7 --6~
the present produc~ achleved ~ignificant preference over other similsr type product~. Comparison products lncluded crunchy peanut butter made with peanut splits, crunchy peanu~ butter made with particles of uniform size and crunchy peanut butter ~ade with peanut bu~ter flakes. The net result was that the present produc~ was preferred primarily because of flavor and text~re elemen~s which distinguish the produc~ over competitlve products. The test result showed that the product was preferred because of its texture, being characterized as smooth and ~ot too dry, and at the same time essier to spread.
While the invention has been described with p~rticular reference to the specific embodiments, numerous modificatlons thereto will sppear to those skilled in the ar~.
~ 8 -~ . , ,
Both types of peanut butter have been available f~r many years and ha~e enjoyed steady popularity. However, the crunchy type peanut butter has not met with complete con-sumer acceptance for several different reasons, including excessive crunchiness because the peanut chunks are overly hard and/or difficult to bite, poor spreadability, the size of the peanut granules and a characteristic that best may be described as a lack of bslance between 1avor and texture elements of the product.
The use of different types or si~es of peanut granules has not resulted in impxoved product performaTIce and has-not won customer acceptance. For example, c:runchy type peanut butter products have been made with split peanuts9 peanut flakes and peanut particles of uniorm size. Such products have been objectionable for ~ne reason or another. It has heen found that crunchy pPanut butLer using peanut splits has been objected to beeause of the relatively large size o the chunks while the inclusiQn of flakes has ~een objectionable because the flakes are too small. Other ob~ections raised to the above have been the lack of spreadability of the product since many of the erunchy ~ype peanut butters are difficult to spread and tear bread when spread onto it.~'~n the:~s~al manner.
Accordingly, it is an objeet of the present lnvention to provide a novel crunchy type peanut bu~ter characterized by a unique balance of flavor and texture elements.
Another object of this invention is ~o provide a crunchy type peanut butter product of improved spreadability and characterized by a crunchiness, smoothness and optimum level of dryness.
. SU~IARY OF THE INVENTION
This invention features a novel chunk type peanut butter, comprising a creamy peanut butter base containing syrup coated peanut granules representing by weight 15-25% of the product. The syrup coatlng is comprlsed of a mlxture of sucrose, corn syrup and water in which sucrose is present in the range of ~0-60% by welght, corn syrup is present ~n the range of 15-30~ by weighe and water ls present in the range of10-25~ by welght.
In preparing the peanut butter, peanuts are first roas~ed whole, blanched and then granulated to si~e in the range of 12 to 6 U.S. sieve slze, The granules are heated to a range of 150-195F., preferably about 175 and the syrup is mixed, heated to about the same temperature as the nuts and then applied to the granules, preferably by spraying while agitating or mixing the nuts. Lecithin or the like is periodically sprayed over the coated granules to preven~ agglomeration. The granules are then cooled and dr~ed and mixed with a creamy base peanut butter formulation which ls sufficiently fluid to accept the granules.
Thus, in a more specific form, the invention comprises a method of making chunky type peanut butter characterized by a balance o flavor and texture elements, comprising the steps of (a) roasting, blanching and comminu~ing whole peanuts into granules in a size range from about 6 to about 12 U.S. Sieve Series, (b) mixing sucrose, corn syrup and water to form a syrup mixture~
(c) heating said syrup mixture to a temperature of a~ least about 175 F, (d) separately heating said granules to a temperature of at least about 185 F, (e) continuously coating said heated granules with said heated syrup mixture by spraying said granules with said mixture until all of said granules are substantially fully coated by said syrup mixture, (f) periodically interrupting said spray coating of said granules with said mixture so as to allow the spraying of lecithin onto said coated granules to prevent the agglomeration of the coated granules, (g) partially drying the coated granules, (h) spraying not more than about 2~ by weight of flour salt onto said coated granules, (i) completely drying said coated granules as discrete free flowing particles, ~.~
(~) cooling said drled coated granules, and (k~ mixing said cooled and drled coated granules with a creamy peanut base untll said granules are fully and evenly distributed in said base;
(1) wherein said lecithin represents from .25 to 1.25~ by weight of the nut granules, and wherein said lecithin is mixed w~th 1 to 2 parts vegetable oil.
In another detailed aspect, the invention provides chunky type peanut butter c~aracterized by a balance of flavor and texture elements, said peanut butter being the product of the steps of (a) roasting, blanching and comminuting blanched roasted whole peanuts into granules, (b) mixing sucrose, corn syrup and water to form a syrup mixture, (c) heaeing said syrup mix~ure to a temperature of at least about 175 F, ~d) separately heating said granules to a temperature in the range of 150 F
eO 195F, higher ~han heating said syrup mixture, (e) mixing the spray coating said heated granules and with said heated syrup mixture until all of said granules are substantially fully coated by said syrup mixture, (f) partially drying the coated granules, as discrete particles, ~g) spraying about 1 to about 2% by weight of flour salt onto said partially dried coated granules, ~h) completely drying said coated granules as dlscrete free flowing particles, (i) cooling said dried coated granules, and (~) mixing said cooled and dried coated granules with a creamy peanut base until said granules are fully and evenly distributed in said base, (k) said granules being in a slze range from 6 to 12 Sieve Series, (1) said syrup mixture being comprised of approximately 55% by weight of sucrose, 25% by weight of corn syrup and 20% by weight of water, (m) said granules and said syrup mixture being heated to approximately 175F
prior to being mixed with one another, tn) applying lecithin to said granules during spray coating thereof to prevent agglomeration of the coated granules, - 3a -(o) sald syrup mixture representing from about 5 to about 20Z by weight of the nut granules, (p) said lecithln representing from about .25 to about 1.25% by weight of the nut granules, (q) mixing 1 to 2% by weight of flour salt with the coated granules, (r) said leclthin being mixed with 1 to 2 parts of vegetable oil~
(s) the coated granules representing from 18 to 25~ by weight of the mixture with said base, (t) said base containing an amount of hard fat sufficient to inhibit oil separation therefrom.
DETAILED DESCRIPTION OF THE-PREFERRED EMBODIMENTS
The crunchy peanut butter product in accordance with the present invention is comprised of syrup coated peanut granules evenly distributed in a creamy peanut butter base. The coated peanut particles represent 15-25% by weight of the product, preferably about 21% by weight. The nut particles used in the product preferably are in the size range of 6-12 U.S. sieve series. The particles are pre-coated with a syrup, which, in the preferred embodiment is comprised of a mixture of sucrose, corn syrup and water.
- 3b -~ 3 In producing the product! the peanut granules are prepared from shell~d peanuts roasted whole and, ater roasting, are blanched, preferably by dry blanching techniques. After ~ blanching the nuts are then gr~nulated to t~e desired size using conventional granula~ing equipment known in the ar~. The particles sizes produced by ~he granulating step should be.in the range of 6-12 U.S. sieve size. This size has been ound to be important in producing a chunk style peanut butter produclng the best balance between flavor and texture element~.
The syrup used to coat the granulated nuts in the preferred embodiment is a mixture o sucrose, corn syrup and water. In the syrup the sùcrose represents from 40 to 600/D by wei~ht of the formulation, preferably about 55% by weight. ~he corn syrup in the fo~nulation represents from 15 to 30% by ~ei~ht and preferably about 25% by weight, while the water content repre-sents from 10 to 25% by weight~ preferably about 20% by weight.
` When the syrup formula~ion has been mixed and is be~ng prepared for use, it is heated to a ternperature in the range o~
150 to 185F., preferably about 175F. Jus~ prior to coating the gr~nulatednuts are also heated to a ternperature in the range of 175 to 200F., preferably about 185F. This can be done by various means such, for exarnple, transporting the granulated nuts on a belt through a heating tunnel until the desired temperature is reached. When both the granulated nuts and the syrup are ~t ~ ~.3~
the desired temperatur s, the syrup is coated over the granula-ted nuts. Various techniyues may be used ~o apply the syrup onto the g~anulated nuts, one of which may be simply mixing them to~ether in a common container un~ he syrup is uniformly distributed over the nuts.
Another preferred technique, particularly for mass produetion purposes, is to carry the nuts on a moving belt along in a steady stream. The nuts can be sprayed while on the belt or, pre~erably, they may be diseharged ~nto a revolving coating drum in which one or more sets of nozzles extènding into the drum are employed to injeet the syrup in a fine spray sgainst the nuts revolving about the drum.
In order to prevent $he ag~lomeratiQn of the coated nut grànules, the particles are sprayed with a substance s~ch as lecithin. If the nut granules were to agglomerate uniform coating with the syrup would be difficult and even distribution o the coated ~ranules in the creamy peanut butter would be impossible. The amount of lecithin needed for this purpose is relatively small and may be sprayed in several different ways ~0 onto the nut granules. In one such ~ethod, the spraying of the syrup may be periodically interrupted and a separate set of nozzles connected to a supply of lecithin may be actuated to apply the lecithin. Another approach would be to provide 8 separate coating drum to which the lecithin may be sprayed onto _ 5 _ the nuts. Other techniques may also be utili.zed to advanta~e.
The lecithin typically consis~s of one part lecithin thinned with one to ~wo parts vege~able oil and, on the coated nuts, represents a relati.vely small part of the coating~ typically in the range of .25 to 1.25 wt.~. The amount of syrup applied to the granulated nuts typically is in the range of 5 to 20 7~ by wt.
preferably about 10%. The coated nuts are heated and mixing is continued for usually about two to three minutes unt~l the syrup is almost dry. Thereupon, addi~ional ingredients such as 1 to 2~ by wt. of :Elour salt may ~be added followed by mixing for an additi onal one to t:wo minutes until the nut granules are dry and free flowing. Once this has been achieved the coated granules may be cooled as by placing them on a cooling tray and carrying them on a belt through a cooling zone. Because the eoated nuts are slightly hygroscopic they should be st~red in an air tight container in the event that ~here is to be any delay between the completlon of the co~ting step and their mixing with the creamy peanut but~er base.
Certain adjustments of the syrup formulation may be used to enhance or supplement the flavor and/or the appearance of the coating. For example, honey, molasses or other syrups may be used in place of corn syrup, if desirec1. Also, mixtures of dextrose and water may be used to form a dextrQse solution for use in place of the co~n syrup. Instead of the su~rose ~, _ ~arious sugars m~y be used such as cane sugar, beet sug~r, maple sugar, corn syrup, mixtures with dextrose and complex sugars such as manitol and sorbitol may be used ~o advantage.
While lecithin has been found to be extremely satisfactory in preventing agglomeration of the coated granules, other substances might also be used to advantage such as mono-n-di glyceride or special hydrogenated oils. H~wever, the lecithin in praC~ice has proven to be very satisfactory.
~hen ready, the syrup coated granulated nut~ ~re mixed ln w~th ~ creamy peanut butter base so as to be evenly distributed throughout the base. For this purpose, equipment ~s currently available for even mixing. One such piece of equipment that may be used is the Crepaco fruit feeder. Apparatus of ~his sort mixe~ the peanut granul~s with the creamy peanut butter in a substanti~lly uniform distribution. The creamy peanut butter base formulation should be sufficien~ly fluid to accept the coated gr~nules and, prPferably, should be formulated ~o as to inhibit oil separation. In this regard reference is made to U.S.
patent 3,950,568 which discloses a chunk style peanut butter char~cterized by resistance to oil separation. A creamy bAse of the sort disclosed in the above patent may be used in the present product.
In a professionally conducted study involving product6 m~de to the invention and other crunchy type peanut butter spre~ds, * Trade M~rk . -- 7 --6~
the present produc~ achleved ~ignificant preference over other similsr type product~. Comparison products lncluded crunchy peanut butter made with peanut splits, crunchy peanu~ butter made with particles of uniform size and crunchy peanut butter ~ade with peanut bu~ter flakes. The net result was that the present produc~ was preferred primarily because of flavor and text~re elemen~s which distinguish the produc~ over competitlve products. The test result showed that the product was preferred because of its texture, being characterized as smooth and ~ot too dry, and at the same time essier to spread.
While the invention has been described with p~rticular reference to the specific embodiments, numerous modificatlons thereto will sppear to those skilled in the ar~.
~ 8 -~ . , ,
Claims (19)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A chunky type peanut butter characterized by a balance of flavor and texture elements, comprising (a) a creamy peanut butter base, (b) coated roasted peanut granules evenly distributed throughout said base and representing from 18 to 25%
by weight of said chunky type peanut butter, (c) the coating on said granules obtained from a syrup mixture comprised of a mixture of ,40 to 60% by weight of sucrose, 15 to 30% by weight of corn syrup and 10 to 25% by weight of water, (d) said coating representing from 5 to 20% by weight of said granules.
by weight of said chunky type peanut butter, (c) the coating on said granules obtained from a syrup mixture comprised of a mixture of ,40 to 60% by weight of sucrose, 15 to 30% by weight of corn syrup and 10 to 25% by weight of water, (d) said coating representing from 5 to 20% by weight of said granules.
2. A chunky type peanut butter according to claim 1 wherein said granules are in a size range from 6 to 12 U.S.
Sieve Series.
Sieve Series.
3. A chunky type peanut butter according to claim 1 wherein said coating includes from .25 to 1.25% by weight of lecithin.
4. A chunky type peanut butter according to claim 1 wherein said coating includes from 1 to 2% by weight of flour salt.
5. The method of making chunky type peanut butter characterized by a balance of flavor and texture elements, comprising the steps of (a) comminuting blanched roasted peanuts into granules, (b) mixing sucrose, corn syrup and water to form a syrup mixture (c) separately heating said granules to a temperature in the range of 150°
to 195°F, (d) mixing the heated granules and syrup mixture until all of said granules are substantially fully coated by said syrup mixture, (e) drying the coated granules as discrete particles, and, (f) mixing said coated granules with a creamy peanut bsse until said granules are fully and evenly distributed in saiid base.
to 195°F, (d) mixing the heated granules and syrup mixture until all of said granules are substantially fully coated by said syrup mixture, (e) drying the coated granules as discrete particles, and, (f) mixing said coated granules with a creamy peanut bsse until said granules are fully and evenly distributed in saiid base.
6. The method of claim 5 wherein said granules are in a size range from 6 to 12 Sieve Series.
7. The method of claim 5 wherein said syrup mixture is comprised of 40 to 60% by weight of sucrose, 15 to 30% by weight of corn syrup and 10 to 25% by weight of water,
8. The method of claim 5 wherein said syrup mixture is comprised of approximately 55% by weight of sucrose, 25% by weight of corn syrup and 20% by weight of water.
9. The method of claim 5 wherein said granules and said syrup mixture are heated to approximately 175°F. prior to being mixed with one another.
10. The method of claim 5 including the step of applying lecithin to said granules during the coating thereof to prevent agglomeration of the coated granules.
11. The method of claim 5 whrein said syrup mixture represents from 5 to 20% by weight of the nut granules.
12. The method of claim 10 wherein said lecithin represents from .25 to 1.25% by weight of the nut granules.
13. The method of claim 5 including the step of mixing 1 to 2% by weight of flour salt with the coated granules
14. The method of claim 12 wherein said lecithin is mixed with 1 to 2 parts vegetable oil.
15. The method of claim 5 wherein the coated granules represent from 18 to 25% by weight of the mixture with said base.
16. The method of claim 5 wherein the coated granules represent approxi-mately 21% by weight of the mixture with said base.
17. The method of claim 5 wherein said base contain an amount of hard fat sufficient to inhibit oil separation therefrom.
18. A method of making chunky type peanut butter characterized by a balance of flavour and texture elements, comprising the steps of (a) roasting, blanching and comminuting whole peanuts into granules in a size range from about 6 to about 12 U.S. Sieve Series, (b) mixing sucrose, corn syrup and water to form a syrup mixture, (c) heating said syrup mixture to a temperature of at lease about 175°F,(d) separately heating said granules to a temperature of at lease about 185°F, (e) continuously coating said heated granules with said heated syrup mixture by spraying said granules with said mixture until all of said granules are substantially fully coated by said syrup mixture, (f) periodically interrupting said spray coating of said granules with said mixture so as to allow the spraying of lecithin onto said coated granules to prevent the agglomeration of the coated granules, (g) partially drying the coated granules, (h) spraying not more than about 2% by weight of flour salt onto said coated granules, (i) completely drying said coated granules as discrete free flowing particles, (j) cooling said dried coated granules, and (k) mixing said cooled and dried coated granules with a creamy peanut base until said granules are fully and evenly distributed in said base;
(l) wherein said lecithin represents from .25 to 1.25% by weight of the nut granules, and wherein said lecithin is mixed with 1 to 2 parts vegetable oil.
(l) wherein said lecithin represents from .25 to 1.25% by weight of the nut granules, and wherein said lecithin is mixed with 1 to 2 parts vegetable oil.
19. Chunky type peanut butter characterized by a balance of flavor and texture elements, said peanut butter being the product of the steps of (a) roasting, blanching and comminuting blanched roasted whole peanuts into granules, (b) mixing sucrose, corn syrup and water to form a syrup mixture, (c) heating said syrup mixture to a temperature of at least about 175°F,(d) separately heating said granules to a temperature in the range of 150°F
to 195°F, higher than heating said syrup mixture, (e) mixing the spray coating said heated granules and with said heated syrup mixture until all of said granules are substantially fully coated by said syrup mixture, (f) partially drying the coated granules, as discrete particles, (g) spraying about 1 to about 2% by weight of flour salt onto said partially dried coated granules, (h) completely drying said coated granules as discrete free flowing particles, (i) cooling said dried coated granules, and (j) mixing said cooled and dried coated granules with a creamy peanut base until said granules are fully and evenly distributed in said base, (k) said granules being in a size range from 6 to 12 Sieve Series, (l) said syrup mixture being comprised of approximately 55% by weight of sucrose, 25% by weight of corn syrup and 20% by weight of water, (m) said granules and said syrup mixture being heated to approximately 175°F
prior to being mixed with one another, (n) applying lecithin to said granules during spray coating thereof to prevent agglomeration of the coated granules, (o) said syrup mixture representing from about 5 to about 20% by weight of the nut granules, (p) said lecithin representing from about .25 to about 1.25% by weight of the nut granules, (q) mixing 1 to 2% by weight of flour salt with the coated granules, (r) said lecithin being mixed with 1 to 2 parts of vegetable oil, (s) the coated granules representing from 18 to 25% by weight of the mixture with said base, (t) said base containing an amount of hard fat sufficient to inhibit oil separation therefrom.
to 195°F, higher than heating said syrup mixture, (e) mixing the spray coating said heated granules and with said heated syrup mixture until all of said granules are substantially fully coated by said syrup mixture, (f) partially drying the coated granules, as discrete particles, (g) spraying about 1 to about 2% by weight of flour salt onto said partially dried coated granules, (h) completely drying said coated granules as discrete free flowing particles, (i) cooling said dried coated granules, and (j) mixing said cooled and dried coated granules with a creamy peanut base until said granules are fully and evenly distributed in said base, (k) said granules being in a size range from 6 to 12 Sieve Series, (l) said syrup mixture being comprised of approximately 55% by weight of sucrose, 25% by weight of corn syrup and 20% by weight of water, (m) said granules and said syrup mixture being heated to approximately 175°F
prior to being mixed with one another, (n) applying lecithin to said granules during spray coating thereof to prevent agglomeration of the coated granules, (o) said syrup mixture representing from about 5 to about 20% by weight of the nut granules, (p) said lecithin representing from about .25 to about 1.25% by weight of the nut granules, (q) mixing 1 to 2% by weight of flour salt with the coated granules, (r) said lecithin being mixed with 1 to 2 parts of vegetable oil, (s) the coated granules representing from 18 to 25% by weight of the mixture with said base, (t) said base containing an amount of hard fat sufficient to inhibit oil separation therefrom.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US28296281A | 1981-07-13 | 1981-07-13 | |
| US282,962 | 1981-07-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1184063A true CA1184063A (en) | 1985-03-19 |
Family
ID=23083882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000407051A Expired CA1184063A (en) | 1981-07-13 | 1982-07-12 | Peanut butter containing coated nut granules and method of making same |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1184063A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5591477A (en) * | 1994-06-27 | 1997-01-07 | Seabrook Enterprises, Inc. | Method of producing a reduced fat peanut butter without non-peanut supplements and product therefrom |
-
1982
- 1982-07-12 CA CA000407051A patent/CA1184063A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5591477A (en) * | 1994-06-27 | 1997-01-07 | Seabrook Enterprises, Inc. | Method of producing a reduced fat peanut butter without non-peanut supplements and product therefrom |
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