CN1108065A - A process for the production of a reduced fat peanut butter product and the product therefrom - Google Patents
A process for the production of a reduced fat peanut butter product and the product therefrom Download PDFInfo
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- CN1108065A CN1108065A CN94116342A CN94116342A CN1108065A CN 1108065 A CN1108065 A CN 1108065A CN 94116342 A CN94116342 A CN 94116342A CN 94116342 A CN94116342 A CN 94116342A CN 1108065 A CN1108065 A CN 1108065A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A process for the production of a reduced fat peanut butter product, comprises the use of a high shear device to incorporate up to about 50% by weight of a bulking agent and the product therefrom.
Description
The present invention relates to prepare the method for the reduced fat peanut butter product that local flavor, quality and outward appearance can compare favourably with full-cream peanut butter product and the product that obtains by this method.In the relatively shorter time, produce peanut butter product with continuity method, obtain having the reduced fat peanut butter of local flavor, quality and the outward appearance of common peanut sauce.
Peanut butter is the food of welcome high nutritive value, prepares by shelling, toast and preferably before peanut being worn into uniform cream shape denseness it being bleached.Optional composition can be added in the levigate peanut usually, for example sweetener, salt and hydrogenated vegetable oil.Hydrogenated vegetable oil is to add in most of peanut butter commodity to prevent the stabilizing agent of separation of oil.Such peanut butter product needs extra production stage to be solidified into the material of typical peanut butter denseness after obtaining in being filled into jar soon, be about to levigate peanut and mix with stabilizing agent and sugar and salt (if adding) while hot, then by making this mixture by heat exchanger and with its cooling.
Reach " peanut butter " standard of Food and Drug Administration's regulation, this peanut composition must comprise at least as 90% of the weight of the finished product of announcing in 21CFR § 164.150.If peanut products comprises the non-peanut composition greater than 10%, then this product is known as at 21CFR § 102.23(a) in " peanut tablespread " (peanut spread) of announcing, as long as this product satisfies 21CFR § 102.23(b) require the peanut tablespread to equate listed all conditions with the nutritive value of peanut butter.At 21 CFR § 102.23(b) down, if the peanut tablespread is lower than peanut butter aspect nutrition, then this product must by dated be " imitating peanut butter ".The further instruction of peanut butter comprises " shortcake " peanut butter (" crunchy peanut butter), and it contains quite a large amount of peanut fragments.In addition, if only used peanut, sugar and salt, this peanut butter to be commonly referred to as " natural " or " old-fashioned " peanut butter.But term used herein " peanut butter product " then comprises any peanut butter, peanut tablespread and imitative peanut butter, no matter it is an emulsifiable paste shape, crisp, old-fashioned or natural, and is not subjected to the restriction of the regulations definition of any way.
Although the peanut butter high high-nutrition food that is protein content, it also contains quite a large amount of fat and is high heat.This makes that those people of the daily intaking amount just making great efforts to monitor its fat and heat are in a dilemma.Therefore, it can be welcome producing that calorific value reduces and still have interested and peanut butter product acceptable taste and texture characteristic of consumer.
For the heat and/or the fat content that reduce in the peanut butter product had been carried out multiple trial.Disclose the class peanut butter product of low-heat low fat in people's such as Lasdon United States Patent (USP) the 4828868th, it comprises wears into smooth free-pouring denseness with the degreased peanut flour of not baking in water, then with its temperature boiling at least 175.The water content of the product that makes is 45-55%, and fat content is 1-25%.
Disclose the peanut butter product that reduces heat in people's such as Yokoyama United States Patent (USP) the 4814195th, it contains the 15-40%(weight of having an appointment) the solid filler, the every gram of this filler has about 0-3 card heat, is about 20-45% in conjunction with oily capacity.Preferred solid filler is polydextrose (polydextrose) and microcrystalline cellulose.
United States Patent (USP) the 5079027th discloses by oily seed and has preferably prepared the method that kernel is stuck with paste by the peanut oily seed.This nut butter tablespread has less than the Casson plastic viscosity value of 23 pools and comprises 25-55% peanut oil or other fat constituent and 40-67% solid kernel particle.This kernel is stuck with paste by using rolling step to grind the peanut cream of degreasing, and the method that distributes through discrete troweling step acquisition desired particle size prepares then.
United States Patent (USP) the 5230919th discloses another preparation lipopenicillinase kernel or oily seed sauce method for compositions.The Casson plastic viscosity of the composition that this obtains is between 1 and 15 pools, and plastic yield (yield value) is less than 300 dyne/cm
2This patent also discloses beats this sauce composition so that it contains the method for the bubble of dispersion.
Although the product of the denseness of the conventional peanut butter of demonstration that fat or heat reduce has been produced in the trial of preparation low fat peanut jam product in the past, the local flavor of these products also has many parts that have much room for improvement.The invention provides that not only fat content is low, and can process and have the product of quality, outward appearance and the flavor characteristics similar in the short period of time continuously to conventional full-cream peanut butter product.
The present invention relates to prepare the method for innovation of reduced fat peanut butter product and the product that obtains by this method.This method can be in the relatively short time processing and can produce the product that quality, local flavor and appearance characteristics can compare favourably with the full-cream goods of routine continuously.Described product comprises that apparatus has the filler of required size distribution to replace some peanut composition of conventional peanut butter.In addition, the invention provides and use high-shear device that described filler is sneaked in the full-cream component continuity method with the quality of guaranteeing to obtain to expect.Use high-shear device can be used for making the full-cream peanut of used baking to mix the finished product characteristic that maintenance is simultaneously expected with the filler of 50% the high percent that is at most product weight in the specified particle size distribution.
The present invention relates to prepare the continuity method of the reduced fat peanut butter product of the filler that contains the comparison high percent.Especially, about 20-50% of this final products weight is made up of filler.This method need use high-shear device described filler is sneaked in this full-cream peanut component.This with need be by squeezing or take other means remove oily production antihyperlipidemic product from the peanut component of toast known method antithesis.
Filler can be sneaked in this product with the 15-50% that promptly is about final composition weight than higher level, this is because two key factors: the size distribution of required described filler and use high-shear device are processed this product.Produce and comprise nearly 50%(weight) the reduced fat peanut butter product of filler, at least about 95%(weight) filling agent particle must be less than 50 microns, the granularity of the described particle at least about 99% is less than 75 microns.In addition, the particle mean size of described filler is necessary for about 20-30 micron.The content of described filler is about 15-50%(weight), preferably in about 25-40%(weight) scope in.Filler to be sneaked into can have bigger size distribution at first, it is worn into the size that needs before then in adding to peanut butter.After oarse-grained filler is added in the peanut cream, can also mill and distribute with the small grain size that reaches in the final products.By observing this important requirement, can avoid the quality of the sand grains matter of final products, produce and the similar quality of conventional full-cream peanut butter.
Described filler can be non-nutritive or trophism, and preferably low in calories.This filler is given this product denseness and quality when substituting high-fat peanut.Can use any filler that satisfies the desired particle size distribution that can buy, for example polydextrose, maltodextrin, corn-syrup solids, microcrystalline cellulose and composition thereof.In preferred embodiment of the present invention, maltodextrin is used as filler.
Second important aspect of the present invention also relates to filler, is to utilize high-shear device that described filler is sneaked into to this full-cream component.Many high-shear devices for example high-shear mixer, single screw rod and double screw extruder and extruder blender all are suitable for.Preferred high-shear device is a high-shear mixer, particularly the Littleford blender (Littleford, Florence, Kentucky).This blender has sneaks into this important role in the full-cream peanut component of levigate baking with described filler.In addition, this blender is enough to be reduced in the viscosity of formed dough sample material when adding to described filler in this peanut component, can aspirate this mixture.Described Littleford blender especially is suitable for this purpose, because it can be sneaked into described filling agent particle in the peanut paste mixture stream of described levigate baking economically continuously.The shearing mechanism of specially designed this blender can change influential number, shape and the speed of mixing and stirring blade of preparation parameter.
The about 40-70%(weight of peanut ingredients constitute of the present invention), preferably in 50-65%(weight) in the scope.Because all the other are that the peanut solid is formed to peanut by about 52% fat or oil, then about 20.8-36.4% of this product is oily, and about 19.2-34.6% is the peanut solid.This peanut is processed by it being worn into superfine quality.By this peanut of milling, enough oil is disengaged with the form of free oil.Described free oil is important, because it seals each filling agent particle, therefore they can be slipped over each other, and produce smooth, like the denseness of peanut butter.Owing to the amount of the free oil that can derive from this peanut of milling is limited, this has just determined the critical condition of the size distribution of this filler.Granularity too carefully can cause the surface area of filler too big, they be sealed can exceed the amount of getable oil.
Because peanut also is the protein source in the finished product, the content that therefore reduces peanut can reduce the quantity of protein in the finished product.Can protein be added in the antihyperlipidemic product by in prescription, mixing proteins additive, with the protein content that obtains in finished product, to expect.Can use any known protein matter additive.The example of described additive has soybean protein, lactalbumin, egg white solid, caseinate and composition thereof.Can be with described protein by about 0.5-10%(weight) level add the protein content of expecting with in the acquisition finished product.
Described reduced fat peanut butter product can also contain various other compositions, for example stabilizing agent, flavouring and emulsifying agent.Stabilizing agent can be any known peanut butter stabilizing agent, for example hydrogenated vegetable oil, or other hydrogenated triglyceride, the content of stabilizing agent can be about 0.5-2.0%(weight).
Emulsifying agent also can be added in this reduced fat peanut butter product, and should be by about 0.5-2.0%(weight) level add.Any known can all can accepting with the emulsifying agent of food compatible, for example single diglyceride, sucrose monoester, polyglycerol ester, poly-ethoxyquin ethylene glycol, Isosorbide Dinitrate, lecithin and composition thereof.
Reduced fat peanut butter of the present invention can randomly comprise about 0.5-2.0% flavouring.Ding Yi term flavouring comprises any composition that helps or strengthen this peanut butter fragrance herein.Therefore, flavouring comprises sweetener, no matter it is natural or artificial, and fumet and spices.The sweetener that can mix comprises sugar, artificial sweetener and other natural sweetener, comprising sucrose, fructose, glucose, high-fructose corn syrup, honey, molasses, lactose, maltose, maltose syrups, aspartame, encircle dithiocarbamic acid salt, asccharin and acesulfame potassium K.The addition of sweetener should change according to selected sweetener.Obviously, obtain identical sugariness, the amount of required artificial sweetener is than the much less of natural sweetener.Addible other fumet comprises salt and salt substitute, for example potassium chloride, sodium chloride/potassium chloride mixture and seasoning salt.
If the reduced fat peanut butter that will prepare is the chunky shape product, rather than emulsifiable paste shape product, also kernel fragment (full-cream or partially skimmed) can be added in this product, but should after the peanut of this baking of milling is finished, add.
The operation of milling of the multistep of the peanut that the inventive method is provided for toasting, the peanut of the baking that this was milled mixes in high-shear device with filler then.Specifically, the peanut that at first will toast is milled into the peanut paste of the broken baking of corase grind.In this slurry, add flavouring and stabilizing agent then.And then the slurry of this corase grind milled to make the peanut particle of porphyrize, specifically, average particle size distribution is about 5-50 micron, preferably about 10-25 micron.Find, make the peanut paste that grinds by two groups of mills or make and to make product by same mill its twice with desired characteristics.
After the peanut paste of the baking that will grind is milled into the granularity of expectation, change it over to high-shear device preferably in the high-shear mixer, in this blender with itself and filler and emulsifier.Described operation is preferably carried out continuously, although can be in batches, and described filler be fully sneaked in this high-shear mixer in this full-cream component to produce the antihyperlipidemic product with preferable quality and outward appearance.Especially, the free oil that disengages from peanut in mill processes is sealed described filling agent particle, and they are slided over each other, and prepares the peanut butter product of smooth emulsifiable paste shape.
In the process that described filler is mixed, if there is emulsifying agent to be added in this full-cream peanut component that grinds, the temperature of the product in high-shear mixer should maintain on about 140-200 the level, preferably about 160-180 °F.Holdup time in this high-shear mixer is about 15-30 minute.If use other high-shear device, then the holdup time should be with this equipment change.Make the product degassing after mixing is finished, then it is cooled to about 100 of 85-, afterwards it is changed on can filler or the baling line.
The following example is intended to illustrate the present invention, but the present invention is not had any restriction.
Embodiment
128 pounds of peanuts (51.5% fat, 30.8% protein) corase grind is broken into paste.Should stick with paste with 15 pounds of flavourings and 1.7 pounds of hydrogenated vegetable oils and mix.Make then twice in the slurry that obtains by the Urschel mill (Urschel, Valpiriezo, Indiana), 206 bistriques.The outlet temperature of described slurry is 160 °F, and at this moment, this slurry contains about 47% fat and 27% protein.
145 pounds of described slurries are filled in the Littleford blender, to wherein adding 48 pounds of maltodextrins, 15 pounds of protein and 2 pounds of emulsifying agents.At this moment this slurry contains about 33% fat.All compositions are packed in the Littleford blender, from this blender, emit product to form continuous operation modes, about 210 ppm with identical speed simultaneously.Reaching the temperature of leaving the product of this blender after the stable state is 164 °F.This product is outgased in vacuum tank and in scraped-surface exchanger, be cooled to 95 °F, then in the tank filling.
The low fat peanut jam product that obtains is smooth emulsifiable paste shape, and has and the similar local flavor of conventional full-cream peanut butter.
Claims (16)
1, prepare the method for reduced fat peanut butter product, it comprises:
A) the peanut coarse crushing that will toast;
B) to become granularity be about 5-50 micron in the peanut fine grinding of the baking that will pulverize;
C) peanut of the baking that filler and this is levigate mixes in high-shear device, and wherein the granularity of at least 95% described filler is less than 50 microns;
D) with product cooling and packing.
2, the process of claim 1 wherein that the peanut of the described baking that will grind carries out fine grinding and comprises two steps of independently milling.
3, the process of claim 1 wherein that high-shear device is a high-shear mixer.
4, the process of claim 1 wherein that high-shear device is an extruder.
5, the method for claim 1, it also is included in the step a) and will adds stabilizing agent and flavouring after the peanut coarse crushing of toasting.
6, the process of claim 1 wherein that described method is continuous.
7, the product of the method for claim 1.
8, reduced fat peanut butter product, it comprises:
A) the about 40-70%(weight) peanut of the baking of Fen Suiing,
B) about 15-50%(weight) filler,
C) about 0.5-20%(weight) flavouring,
D) about 0.5-2.0%(weight) stabilizing agent and
E) about 0.5-2.0%(weight) emulsifying agent;
Wherein, at least about 95%(weight) the granularity of described filler less than 50 microns, and at least about the granularity of 99% described filler less than 75 microns.
9, according to the product of claim 8, the particle mean size of wherein said filler is about 20-30 micron.
10, according to the product of claim 8, it also comprises about 0.5-10%(weight) proteins additive.
11, according to the product of claim 8, wherein said filler is selected from maltodextrin, polydextrose, corn-syrup solids, microcrystalline cellulose and composition thereof.
12, according to the product of claim 8, wherein said filler is a maltodextrin.
13, according to the product of claim 8, it also comprises vitamin(e) supplement, mineral additive or its mixture.
14, according to the product of claim 8, it comprises about 50-65%(weight) peanut of the baking of pulverizing.
15, according to the product of claim 8, the particle mean size of the peanut of the baking of wherein said pulverizing is about 5-50 micron.
16, according to the product of claim 15, the granularity of the peanut of the baking of wherein said pulverizing is about 10-25 micron.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13424293A | 1993-10-08 | 1993-10-08 | |
| US134,242 | 1993-10-08 | ||
| DE4439121A DE4439121A1 (en) | 1993-10-08 | 1994-11-02 | Peanut butter fat content redn. |
| US134242 | 1998-08-14 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1108065A true CN1108065A (en) | 1995-09-13 |
| CN1074913C CN1074913C (en) | 2001-11-21 |
Family
ID=25941622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94116342A Expired - Fee Related CN1074913C (en) | 1993-10-08 | 1994-10-08 | A process for the production of a reduced fat peanut butter product and the product therefrom |
Country Status (7)
| Country | Link |
|---|---|
| CN (1) | CN1074913C (en) |
| CA (1) | CA2133880A1 (en) |
| DE (1) | DE4439121A1 (en) |
| GB (1) | GB2283160A (en) |
| IL (1) | IL111147A0 (en) |
| NL (1) | NL9401650A (en) |
| ZA (1) | ZA947752B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080102C (en) * | 1996-07-11 | 2002-03-06 | Cpc国际有限公司 | Peanut spread having reduced fat and reduced calories |
| CN1118249C (en) * | 1998-06-03 | 2003-08-20 | 郭兴田 | Black sesame paste and its preparation method |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN109077278A (en) * | 2018-08-27 | 2018-12-25 | 泰兴市东圣生物科技有限公司 | A kind of high stability composite sesame paste and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9411763D0 (en) * | 1994-06-11 | 1994-08-03 | Cpc International Inc | Process for producing an edible product |
| US5714193A (en) * | 1996-09-05 | 1998-02-03 | The Procter & Gamble Co. | Adding oil to nut paste prior to homogenization to reduce viscosity and stickiness without loss of nut flavor |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU519906B2 (en) * | 1977-11-09 | 1982-01-07 | Cpc International Inc. | Peanut spread and process for production |
| US4814195A (en) * | 1987-03-20 | 1989-03-21 | Winters Canning Co. | Reduced calorie peanut butter product |
| US5079027A (en) * | 1989-01-30 | 1992-01-07 | Procter & Gamble Company | Nut butter and nut solid milling process |
| US5230919A (en) * | 1991-05-10 | 1993-07-27 | The Procter & Gamble Company | Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters |
| US5342636A (en) * | 1992-05-05 | 1994-08-30 | Bakshi Amarjit S | Process for modifying a fibrous bulking agent |
| WO1994006309A1 (en) * | 1992-09-22 | 1994-03-31 | Fmc Corporation | Product and process of making microcrystalline cellulose |
-
1994
- 1994-10-03 IL IL11114794A patent/IL111147A0/en unknown
- 1994-10-04 ZA ZA947752A patent/ZA947752B/en unknown
- 1994-10-05 GB GB9420021A patent/GB2283160A/en not_active Withdrawn
- 1994-10-07 NL NL9401650A patent/NL9401650A/en not_active Application Discontinuation
- 1994-10-07 CA CA002133880A patent/CA2133880A1/en not_active Abandoned
- 1994-10-08 CN CN94116342A patent/CN1074913C/en not_active Expired - Fee Related
- 1994-11-02 DE DE4439121A patent/DE4439121A1/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080102C (en) * | 1996-07-11 | 2002-03-06 | Cpc国际有限公司 | Peanut spread having reduced fat and reduced calories |
| CN1118249C (en) * | 1998-06-03 | 2003-08-20 | 郭兴田 | Black sesame paste and its preparation method |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103238821B (en) * | 2013-05-21 | 2014-05-21 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN109077278A (en) * | 2018-08-27 | 2018-12-25 | 泰兴市东圣生物科技有限公司 | A kind of high stability composite sesame paste and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4439121A1 (en) | 1996-05-09 |
| GB9420021D0 (en) | 1994-11-16 |
| GB2283160A (en) | 1995-05-03 |
| CN1074913C (en) | 2001-11-21 |
| IL111147A0 (en) | 1994-12-29 |
| NL9401650A (en) | 1995-05-01 |
| GB2283160A8 (en) | 1995-05-22 |
| CA2133880A1 (en) | 1995-04-09 |
| ZA947752B (en) | 1995-05-17 |
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