JP4435989B2 - Peanut spread with deeper and shallower roasted nut composition - Google Patents

Description

【００６４】
ダイアルの読み取り値およびｒｐｍを、それぞれ１７および０．３４をダイアルの読み取り値およびｒｐｍに乗じることによって、剪断応力および剪断速度へと変換する。剪断速度の平方根に対する剪断応力の平方根のプロットは直線をもたらす。ダイアル指針が目盛外となる読み取り値を無視する。それらデータに対して最小二乗線形回帰を行って、傾きおよび切片を計算する。
【００６５】
このデータを用いて２つの値を計算する。これらの第１は、ケイソンの塑性粘度であり、それは直線の傾きの自乗に等しい。ケイソンの塑性粘度は、無限大の剪断速度におけるナッツスプレッドまたはナッツペーストの粘度の測定値である。それはポンプ送液、移動または混合の状態における流動に対する抵抗を正確に予測する。ケイソンの組成粘度は、ポワズ単位で測定される。
【００６６】
第２の値は降伏応力値であり、それはｙ（縦軸）切片の値の自乗に等しい。降伏応力値は、ナッツスプレッドまたはナッツペーストを移動させ始めるのに必要な力または剪断の量の測定値である。降伏応力値は、ダイン／ｃｍ^２単位で測定される。塑性粘度と降伏応力値との間の関係は、ナッツスプレッドまたはナッツペーストが追加の処理中にどのような挙動をするかを決定する。
【００６７】
見掛け粘度は、６．８毎秒（ブルックフィールドは２０ｒｐｍに設定される）において測定される粘度である。センチポワズ（ｃＰ）単位で測定される見掛け粘度は、２５０×（２０ｒｐｍにおけるブルックフィールド粘度計のダイアルの読み取り値）である。
【００６８】
理論によって限定されるわけではないが、６．８毎秒において測定される粘度は官能属性と最も良好な相関を有すると信じられる。
【００６９】
２．ナッツスプレッドまたはナッツペースト中の水不溶性固体の粒度分布
Ａ．サンプル調製
装置
１． Vortex Jr. - Model-K-500 5
Scientific Industries - Bohemia, NY 11716
２． Bandelin Sonorex - Model-RX 106（超音波浴）
Bandelin Corp. - Berlin, West Germany
３． ＩＥＣ臨床用遠心機- Model-AF 1752
Damon/IEC Corp. - Median Hts., MA 02194
４． 蓋付試験管 - Model-14956-IJ
Fisher Scientific - Pittsburgh, PA 15218
５． アセトン - Omni/Solv HR EM-AXO110-1
VWR Scientific - Chicago, IL 60666
６． 使い捨てガラスピペット - #13-678-20A (長さ5 3/4インチ）
VWR Scientific - Chicago, IL 60666
７． IBM PS2コンピュータ付Malvern 2600Dレーザ粒度分析計；
Munhall Company - Worthington, OH 43085。

【００７０】
サンプル調製方法
１． 試験管中に０．２〜０．３ｇ（±０．０５ｇ）の試料を計量する。
２． 試料を包含する試験管に対して、５．０ｇ（±０．１ｇ）のアセトンを添加する。
３． １０秒間にわたって、Ｖｏｒｔｅｘ振盪機上で試験管を混合する。
４． 試験管を最高速度の遠心機中に１０分間にわたり配置する。
５． 液体を傾瀉し、さらに工程＃２から＃４までを２回繰り返す。
６． 最後のアセトン抽出の後に、試験管中の試料に対して６．０ｇ（±０．１ｇ）の蒸留水を添加する。
７． ２０秒間にわたって、Ｖｏｒｔｅｘ振盪機上で混合する。
８． 試験管を最高速度の遠心機中に１０分間にわたり配置する。
９． 液体を傾瀉し、さらに工程＃６から＃８までを２回繰り返す。
注：
この方法を粒入りのナッツスプレッドを用いる際には、上記の水抽出を３回ではなく４回行い、試料をＶｏｒｔｅｘ振盪器上に２０秒ではなく３０秒間にわたって配置する。
１０． 試験管中に、０．５ｇの抽出された試料を５．０ｇ（±０．１ｇ）のアセトンとともに配置する。
１１． ２０秒間にわたって、Ｖｏｒｔｅｘ振盪機上で混合する。
１２． 試験管を、超音波浴中に少なくとも３分間にわたって配置する。
【００７１】
Ｂ．粒度分析
ＩＢＭ ＰＳ／２コンピュータ付のＭａｌｖｅｒｎ ２６００Ｄ粒度分析計を用いて、試料の粒度を分析する。上記の工程１２の終了の後に、少量（約０．０１ｇ）の試料を２５ｍＬの試験管中に配置し、そしてそれに対して約１５ｍＬのアセトンを添加する。Ｖｏｒｔｅｘ振盪器を用いて、試料をアセトン中に分散する。次にピペットを用いて、この希釈された溶液を分析計のアセトンで満たされたセル中に滴下する。曇りが約０．２から約０．３になる（光エネルギーの２０％から３０％が減少する）まで、試料を添加する。曇りとは、回折および吸収の理由によって試料により弱められる光の量を指す。該装置は、曇りが約０．００５から約０．５、および好ましくは０．２から０．３である際に、より正確な数値を示す。
【００７２】
ペーストまたはスプレッドの粒度を測定するために、装置に１００ｍｍのレンズを取り付ける。１００ｍｍのレンズを用いて、０．５〜１８８ミクロンの粒度を測定することができる。マグネチックスターラを用いて、読み取り中に試料が分散されていることを保証する。それぞれの読み取りにおいて、それぞれの試料は、レーザによって２５０回掃引される。それぞれの試料は、それぞれの読み取りの間に５分間の待機時間を有する３回の読み取り値の最小値を読みとられる。
【００７３】
３．ピーナッツの炒り色の測定
この方法は、炒られたピーナッツの色を測定するために用いられる。ピーナッツペーストまたはピーナッツバターの色は、ピーナッツが炒られる程度によって主として確定される。色の測定値は、「Ｌ」（明るさ）および「ａ」（赤み、または緑み）を用いて表現される。炒りの程度が増加すると、色は「Ｌ」が減少し、「ａ」が増大する。炒り色の程度の変化は、「ａ」よりも「Ｌ」に強く影響し、およびナッツの種類は「ａ」により強く影響する。それゆえ、改良された色制御のために、「Ｌ」および「ａ」値は、「Ｌプライム（Ｌ’）」値に変換される。
【００７４】
実験室用ミルを用いて３００〜４００ｇの炒られ、湯むきされたピーナッツを均質なペーストへと粉砕することにより、試料を調製する。次に、該ペーストをピーナッツバターの蓋（外径３ ３／８インチ×深さ７／８インチ×内径３ １／８インチ）中に配置し、それを過剰に充填（ｏｖｅｒ−ｆｉｌｌｉｎｇ）する。該ペーストをスパチュラを用いて広げてわずかに凸の表面を形成し、および蓋の端を覆う。
【００７５】
炒り色の分析のために、ハンター色差計Ｍｏｄｅｌ Ｄ２ＳＡ−９（Ｈｕｎｔｅｒ Ａｓｓｏｃｉａｔｅｓ Ｌａｂｏｒａｔｏｔｙ， Ｉｎｃ．から入手可能）を用いる。その測定器を較正し、および以下の指示に従って試料の色を読みとる。
１． 測定器の電源を投入し、そして４５分間にわたって該測定器を暖機運転する。
２． 黒色標準タイルを、光る面を上にしてサンプルポートに配置する。該タイルが清浄であることを確認する。黒色標準タイルを、ポートの中央に配置する。測定器をゼロ合わせする。サンプルポートから黒色タイルを除去する。
３． サンプルポート上に較正された白色標準タイルを配置する。該タイルが清浄であることを確認する。白色標準タイルを、ポートの中央に配置する。Ｘ、ＹおよびＺ値の測定器の読み取り値が該タイルについて較正されたＸ、ＹおよびＺ値に付合するように、測定器を標準化する。
４． サンプルポート上に褐色のピーナッツバター標準タイルを、該褐色タイルの上の透明ガラスタイルとともに配置する。両方のタイルが清浄であることを確認する。Ｘ、ＹおよびＺ値の測定器の読み取り値が該褐色タイルについて較正されたＸ、ＹおよびＺ値に付合するように、測定器を標準化する。今や測定器はピーナッツペーストまたはバターの色を測定する準備ができた。
５． 試料を覆って透明ガラスを中心におき、そして該タイルが蓋の端の上に落ち着くまで穏やかな揺動運動をしながらサンプルに向かって押し付ける。透明ガラスタイルとピーナッツペーストまたはバターとの間にエアポケットが存在しないことを確認する（ピーナッツペーストまたはバターの表面は、ガラスタイルによって完全に平滑化されなければならない）。工程４において装置を較正するのに用いた同じガラスタイルを、サンプルを測定するためにも用いなければならない。そうでなければ誤った結果が得られる可能性がある。ガラスタイルおよび試料を試験片ポート上に配置する。サンプルが試験片ポートを完全に覆っていることを確認する。サンプルの「Ｌ」値および「ａ」値を読み取る。これらの値を、以下の式
Ｌ’＝０．８２９Ｌ−０．３９６６ａ＋１．４９３５
を用いて「Ｌ’」値に変換する。
【００７６】
４．ピーナッツバター、ピーナッツペーストおよびピーナッツ粉中の揮発性硫黄化合物および揮発性窒素化合物の同時蒸留抽出（ＳＤＥ）およびＧＣ分析
Ａ．参考文献
以下の刊行物を、参照により本明細書の一部をなすものとする：Ｔ． Ｈ． Ｓｃｈｕｌｔｚ ｅｔ ａｌ．， Ｉｓｏｌａｔｉｏｎ ｏｆ Ｖｏｌａｔｉｌｅ Ｃｏｍｐｏｕｎｄｓ， Ｊ． ＡＧＲＩＣ． ＦＯＯＤ ＣＨＥＭ．， ２５：３， ４４６−９ （１９７７）；Ｓ． Ｔ． Ｌｉｋｅｎｓ ｅｔ ａｌ．， ＰＲＯＣ． ＡＭ． ＳＯＣ． ＢＲＥＷ． ＣＨＥＭ．， ５ （１９６４）。
【００７７】
Ｂ．実効範囲
この手順は、ピーナッツバター、ピーナッツペーストおよびピーナッツ粉中の水蒸気蒸留可能な揮発性成分の分析に適用される。
【００７８】
Ｃ．原理
大気圧においてサンプルを水蒸気蒸留する際に、水蒸気蒸留物および塩化メチレン蒸気が混合し、そしてともに凝縮される。抽出器Ｕ字管中で液相分離が発生した後に、より軽い水相は試料フラスコ中に戻り、およびより重い塩化メチレン相は検体濃縮フラスコへと戻る。蒸留／抽出が完了した際に、塩化メチレンを穏やかに吹き飛ばし、そしてこの濃縮物を、さらにキャピラリＧＣ／ＮＰＤ（ガスクロマトグラフィ／窒素−リン検出器）およびキャピラリＧＣ／ＳＣＤ（ガスクロマトグラフィ／硫黄化学ルミネセンス検出器）により分析する。分析開始時に、２つの内部標準（以下に示すように、１つは窒素用および１つは硫黄用）を試料に添加し、検体回収率を追跡する。分析結果は、内部標準のピーク面積に対する検体の全ピーク面積の比として報告される。
【００７９】
Ｄ．装置
【００８０】
【表２】

【００８１】
【表３】

【００８２】
＊上記で推奨されるものを、同等の装置に置換してもよい。
【００８３】
Ｅ．反応剤
【００８４】
【表４】

【００８５】
Ｆ．内部標準調製
揮発性窒素化合物分析用テトラメチルピラジン（ＴＭＰ）
１００ｍＬメスフラスコ中に０．１０ｇ（±０．００１ｇ）を計量する。できたての脱イオン蒸留水を体積まで添加する。フラスコにラベル（０．１％Ｎ−ＩＳＴＤ）を貼る。抽出を実施する際に、２０００ｍＬの試料フラスコに対して５０μＬのこの標準を添加する。
【００８６】
揮発性硫黄化合物分析用エチル２−ヒドロキシエチルスルフィド
１００ｍＬメスフラスコ中に０．１０ｇ（±０．００１ｇ）を計量する。塩化メチレンを体積まで添加する。フラスコにラベル（０．１％Ｓ−ＩＳＴＤ）を貼る。１０ｍＬメスフラスコに対して０．１％濃厚液１ｍＬを添加し、そして塩化メチレンを体積まで添加することにより、１０倍に希釈する。フラスコにラベル（０．０１％Ｓ−ＩＳＴＤ）を貼る。抽出を実施する際に、２０００ｍＬの試料フラスコに対して５０μＬのこの標準を添加する。
【００８７】
Ｇ．蒸留および抽出手順
循環浴／冷却器
ａ． 冷却器チャンバ中に冷却液（１：１不凍剤：Ｈ_２Ｏ）を配置する。冷却コイルの上まで充填する。
ｂ． 冷却ダイアルを０℃に設定する。
【００８８】
蒸留および抽出
ａ． 主チャンバにＳＤＥ冷却器インサートを据え付け、入口ガラス管が垂直であることを確認する。装置の底部の止め栓を閉じる。
ｂ． ＳＤＥ装置を三又クランプ中に据え付ける。前記冷却器に対する配管を接続する。冷却器に電源を投入する。
ｃ． 頂部冷却器部品内にドライアイスおよび約１インチのアセトンを配置する。アセンブリの上に頂部冷却器部品を据え付ける（抽出を通じてドライアイスを添加する必要があるであろう）。
ｄ． ２５０ｍＬ平底丸フラスコ中に、１００ｍＬ塩化メチレン（１００ｍＬメスシリンダにより測定される）および１つの沸騰石を配置する。金属鍋を、支持ジャッキ上のホットプレート上に据え付ける。金属鍋に対して約１リットルの蒸留Ｈ_２Ｏを添加し、および装置に対してフラスコがしっかりはまるまで、支持ジャッキを上方に調整する。ホットプレートの電源を投入して、加熱を「４」（６０℃）に設定する。
ｅ． ２０００ｍＬフラスコ中に攪拌子および７００ｍＬのできたての脱イオン蒸留水を配置する。以下の表にしたがって、抽出される試料を添加する。
【００８９】
【表５】

【００９０】
試料フラスコに対して、５０μＬの０．１％Ｎ−ＩＳＴＤおよび５０μＬの０．０１％Ｓ−ＩＳＴＤを添加する。
ｆ． 冷却器のループを満たすのに充分な塩化メチレンが沸騰したときに、冷却器の左側に、２４／４０−２９／４２縮小器を用いて大きなフラスコを取り付ける。第２のジャッキ上ホットプレートを、フラスコがしっかりはまるまで上げる。ホットプレートの電源を投入し、加熱を「６」より高く（発泡することなしに迅速な沸騰を生じさせるのに適当な設定）設定して、次に、攪拌機に電源を投入し、最大に設定する。
ｇ． 冷却器の左側の腕に断熱スリーブを据え付け、および（結露を捕捉する必要がある場合）止め栓の周囲にペーパータオルを配置する。
ｈ． 試料フラスコを沸騰させる（これは約２０分を要する）。サンプルが沸騰し始めるときに、９０分間にわたる抽出／蒸留の計時を開始する。
ｉ．９０分の後に、両方のホットプレートの加熱を停止する。右側のホットプレートを下げて、フラスコの底を鍋の端に載せる。凝縮が停止するままにし、および塩化メチレンのフラスコも冷却するままにする（約１５分）。
ｊ． 塩化メチレンが冷却されたときに、右側から２５０ｍＬフラスコを除去し、および冷却器のループ内に依然として存在する塩化メチレンを止め栓を通してフラスコに添加する。２５０ｍＬフラスコ中にガラス栓を据え付け、濃縮する準備ができるまで防爆冷凍庫中に貯蔵する。
ｋ． 熱ミトンを用い（注意、試料フラスコは依然として熱いであろう）、２０００ｍＬフラスコを下げ、そして除去する。
ｌ． 冷却器の電源を落とし、頂部（注入）ホースを分離し、および可能な限り多くの冷却液が冷却チャンバ中へと抜き戻す。底部（吐出）ホースを注意深く分離する。冷却チャンバ中に、任意の残余の冷却液を冷却チャンバ中へと排出する。
ｍ． 洗浄するために冷却器部品を傍らに置く。
【００９１】
試料抽出物濃縮
以下の工程「ａ」の前または工程「ｄ」の後のいずれかにおいて、抽出物を防爆冷凍庫中に保存してもよい。工程「ｈ」の後に抽出物を保存する場合、塩化メチレンが蒸発する可能性があり、そしてさらなる分析の前に体積を調整することが必要となる可能性がある。
ａ． Ｎ_２ラインを取り付けた換気フード内に、蒸留Ｈ_２Ｏを包含する第２の金属鍋を伴う第３のホットプレートを設置する。
ｂ． 設定「３」（６０℃）にて、鍋中の水を加熱する。
ｃ． 水中に２５０ｍＬの試料フラスコ（上記、蒸留および抽出の工程ｊ由来）を配置し、そしてＮ_２の穏やかな流れの下で塩化メチレンを４０ｍＬまで濃縮する。
ｄ． ２０ｍＬの濃縮物を、２０ｍＬのシンチレーションバイアルに移し、そしてホットプレート上の湯中にバイアルを配置しおよびＮ_２の下で約２ｍＬが残るまで塩化メチレンを濃縮する。バイアルを保持またはクランプで固定して、濃縮中にそれが浮くか、あるいはＨ_２Ｏによって汚染されないようにする。
ｅ． Ｈ_２Ｏからシンチレーションバイアルを取り出し、そして１ｍＬの反応バイアルに置換する。工程「ｄ」由来の濃縮物１ｍＬをパスツールピペットを用いて反応バイアルに移す。ピペット先端から塩化メチレンが滴り落ちないように、塩化メチレンを移す。
ｆ． 塩化メチレンを吹き飛ばしながら、シンチレーションバイアルから全てを移し終わるまで試料濃縮物を添加し続ける。シンチレーションバイアルを約１ｍＬの新たな塩化メチレンですすぎ、そしてこのすすぎ液を反応バイアルに移す。
ｇ． １００μＬが残るまで、塩化メチレンを濃縮し続ける。抽出物を乾燥状態まで蒸発させてはならない。シリンジを用いて、１００μＬを２５０μＬオートサンプラＧＣバイアルに移す。ＧＣバイアルをキャップし、そしてＧＣ／ＮＰＤおよびＧＣ／ＳＣＤ分析の手順に従う。
【００９２】
Ｈ． 揮発性硫黄化合物に関するＧＣ／ＳＣＤ分析
１． ＳＣＤ（Ｓｉｅｖｅｒｓ硫黄化学ルミネセンス検出器）付ＨＰ５８９０ＧＣ中に、溶融シリカキャピラリカラム（Ｒｅｓｔｅｋ， Ｓｔａｂｉｌｗａｘ ３０ｍ×０．３２ｍｍ ＩＤ， ０．２５ μ膜厚）を取り付ける。
２． カラムヘッド圧力を９ｐｓｉに設定して、室温における２ｍＬ／分のＨｅキャリアガス流を維持する。
３． ＧＣオーブン温度プログラムは、１０分間にわたって３２℃の初期等温線、保持時間なしに９０℃まで３℃／分の温度プログラム、２３０℃まで８℃／分の第２の温度プログラム、次に１０分の保持である。
４． ＳＣＤ（３５５ ｕｐｇｒａｄｅ付Ｓｉｅｖｅｒｓ ３５０）の作働条件は以下のようなものである。
圧力（Ｔｏｒｒ） 制御器：２１２ ＳＣＤ：１０
バーナ温度（℃） ８０１
水素流 １００ｍＬ／分
空気流 ４０ｍＬ／分
オゾン用空気圧 ７ｐｓｉ
５． スプリット注入技術を用いて１μＬのＳＤＥ抽出物を注入する。スプリットベント流は、２０ｍＬ／分に調整する。
６． ピーク積分のために、ＳＣＤからの信号をＴｕｒｂｏｃｈｒｏｍワークステーション（Ｐｅｒｋｉｎ Ｅｌｍｅｒ）に送信する。積分パラメータは以下の通りである。
バンチ係数 １ポイント
ノイズ閾値 １２μＶ
面積閾値 ６１μＶ
ピーク幅比 ０．２
谷対ピーク比 ０．０１
ピーク高さ比 ５
補正された高さ比 ４
谷高さ比 ３
７． 結果は、内部標準ピーク面積に対する全ての試料硫黄のピーク面積の比として自動的に報告される。
【００９３】
Ｉ． 揮発性窒素化合物に関するＧＣ／ＮＰＤ分析
１． ＮＰＤ（窒素リン検出器）付ＨＰ６８９０ＧＣ中に、溶融シリカキャピラリカラム（Ｊ＆Ｗ ＤＢ Ｗａｘ ３０ｍ×０．３２ｍｍ ＩＤ， ０．２５ μ膜厚）を取り付ける。
２． 電子圧力制御（ＥＰＣ）を用いて、２ｍＬ／分のＨｅキャリアガスの定常流を維持する。
３． ＧＣ／ＳＣＤ分析について記載されたものと同一のＧＣオーブン温度プログラムを用いる。
４． ＮＰＤ作働条件は、以下の通りである。
検出器温度 ３００℃
水素流 ３ｍＬ／分
空気流 ６０ｍＬ／分
窒素メイクアップガス流 ３０ｍＬ／分
ビード電圧 ３．４０６Ｖ
オフセット ３０
５． スプリットレス注入技術を用いて、１μＬのＳＤＥ抽出物を注入する。注入の０．５分後に、スプリットベントを開く。スプリットベント流を８０ｍＬ／分に調整する。
６． ピーク積分のために、ＮＰＤからの信号をＨＰ Ｃｈｅｍｓｔａｔｉｏｎワークステーションに送信する。積分パラメータは以下の通りである。
初期感度 ２５
初期ピーク幅 ０．０４
初期面積排除 ５０
初期高さ排除 ２
初期ショルダ ドロップ
０分積分 オフ
８分積分 オン
７． 結果は、内部標準ピーク面積に対する全ての試料窒素のピーク面積の比として自動的に報告される。
【００９４】
（実施例）
以下は、本発明にしたがって調製されるピーナッツスプレッドの代表的な例である。
【００９５】
実施例１ より深炒りのピーナッツからのロール粉砕ミックスの調製および炒りすぎの風味を減少させるための方法
ピーナッツを、華氏４００度のＪｅｔ Ｚｏｎｅ（商標）ロースター中で、２５Ｌ’の色まで炒る。次に炒られたピーナッツを湯むきする。次に、Ｂａｕｅｒミルによってそれらを加工することによって、清浄なナッツをペーストに粉砕する。この時点において、そのピーナッツペーストは、強いピーナッツの風味を有するだけではなく、非常に強い焦げた／苦い味覚をも有する。
【００９６】
炒りすぎの風味を減少させるために、ピーナッツを約２８％脂肪まで脱脂する。好ましくは、ココアパウダーを作製するのにチョコレート産業において用いられるココアパウダープレスと原理的に類似の機械式プレスを用いる。脱脂の後に、次にピーナッツケークを脱塊状化し、そして粉状の稠度まで粉砕する。
【００９７】
脱脂は、望ましくない焦げた／苦い成分のかなりの部分を除去する。図７ａおよび図７ｂに示されるように、脱脂は総揮発性硫黄化合物および総揮発性窒素化合物の量を減少させる。脱脂の前は、ピーナッツペーストの総揮発性硫黄化合物比は約１６６５であり、および総揮発性窒素化合物比は約３４である。脱脂の後には、得られるピーナッツ粉の総揮発性窒素化合物比は約１１８９であり、および総揮発性窒素化合物比は約７である。
【００９８】
炒りすぎの味のさらなる減少は、脱脂されたピーナッツ粉の風味の表現を変更することにより達成される。これは、ピーナッツ粉をスクロースとともにロール精製することにより達成される。ロール粉砕ミックスは、１００ポンドのＨｏｂｗｅｒｔ混合容器中で脱脂されたピーナッツ粉（約２８％脂肪）を１２倍のスクロースと混合することにより作製される。モデルＶ１４０１ＨのＨｏｂｅｒｔ混合機を用いる。該ミックスは７６％の脱脂されたナッツと２４％のスクロースとで構成される。混合速度を＃２の設定に設定することおよび５分間の混合時間を与えることにより、脱脂されたピーナッツ粉とスクロースとの均質な混合が達成される。混合の後に、該ミックスを、Ｌｅｈｍａｎ Ｍｓｃｈｉｎｅｆａｂｒｉｋ ＧＭＢＨ （Ａａｌｅｎ／Ｗｕｒｔｔ， Ｇｅｒｍａｎｙ）によって製造される４ロールミル中に供給する。該ミックスは、ミル中に「窒息（ｃｈｏｋｅ）」供給される。すなわち、第１のニップの吸い込み部によって形成されるトラフ中に常に製品の供給があるように、製品をロールミル中へと定常的に供給する。該ミルは３つのロールの間にギャップがない状態で作働される。それらロールは、液圧系により互いに押し付けられ、製品により独立に移動する。それらロールに対する圧力は、単一モードＰＳＤを製造するように設定される。個々に開示される実施形態において、適当な圧力は約２５０ｐｓｉから約４００ｐｓｉまでである。
【００９９】
ロール精製器を通して製品を粉砕することは、ミックスの粒度を減少させる。具体的には、これはナッツ固体を単一モードの粒度分布まで減少させる。糖粒子もまた大きさが減少する。ミックスの粒度は、それぞれ９．３ミクロンのＤ_５０および２６．７ミクロンのＤ_９０まで減少する。ロール粉砕ミックスは、図３ａに示されるタイプの２モード分布に分散される粒度分布を有する。ナッツ固体は、図３ｂに示されるタイプの単一モード粒度分布において分布し、およびそれぞれ１０．７ミクロンのＤ_５０および２４ミクロンのＤ_９０を有する。
【０１００】
ロールニップの激しい粉砕条件により、糖粒子は非晶質になる。非晶質状態の糖は、香り物質および風味物質に選択的に結合することが可能であり、そして結果として風味が変化する。具体的にはロール粉砕プロセスは、完成品中の痕跡量の望ましくない焦げた／苦い風味をも排除する。
【０１０１】
実施例２ ベースバターとロール粉砕ミックスを合体することにより調製される改善されたピーナッツバター
３００ポンドのバッチのためのピーナッツバター配合
【０１０２】
【表６】

【０１０３】
ａ． ベースバターの調製
ピーナッツを、約４分間にわたって華氏４００度のＪｅｔ Ｚｏｎｅ（商標）ロースター中で、３６Ｌ’の色まで炒る。次に炒られたピーナッツを湯むきする。次に、Ｂａｕｅｒミルによってそれらを加工することによって、清浄なナッツをペーストに粉砕する。次に、そのペーストを華氏１５０度に加熱された１００ガロンＨａｍｉｌｔｏｎ釜中に投入する。次に糖、ピーナッツ油、糖蜜および脂肪安定剤を添加し、そして１０分間にわたってペーストと混合する。それぞれの成分の量を上述の配合表中に列挙する。成分の混合の後に、ナッツミックスを１２０００ｐｓｉにて作働するモデル１８．７２のＲａｎｎｉｅホモジナイザーによって処理して、該ミックスの粒度を減少する。均質化されたミックスは、それぞれ７．７ミクロンのＤ_５０および１９．７ミクロンのＤ_９０を有する。均質化の後に、該ミックスを、華氏１５０度に加熱された他の混合タンク中へ投入する。
【０１０４】
ｂ． ベースバターをロール粉砕ミックスと組み合わせる工程
次に、均質化されたベースバターに対してロール粉砕ミックスを添加し、そして５分間にわたって混合する。ロール粉砕ミックスは、最終製品配合の約１０．８５質量％を構成する。粘度を減少するために、該ミックスの見掛け粘度が約１０００ｃＰ（６．８毎秒にて測定される）未満になるまで、該ミックスをコロイドミル中で処理する。
【０１０５】
次に、その酸化安定性を増大しおよびその結晶構造を生じさせるために、低粘度のバターを慣用のピーナッツバター仕上げプロセスにより処理する。その酸化安定性を増大させるために、バターを、２１インチ水柱の減圧においてＶｅｒｓａｔｏｒにより処理する。脂肪結晶の核生成は、スクレープウォール熱交換器を通過させることによってバターを約華氏９０度に冷却することにより達成される。冷却液（典型的には華氏−１０度の塩水）を、熱交換器の外側を通して循環させる。ピッカーを通して核生成されたバターを通過させることにより、脂肪結晶の成長が促進される。次に核生成されたバターを広口瓶中に投入し、そして窒素ブランケットを施す。次に調和プロセスを完了するために、その広口瓶を、２４時間にわたって華氏９０度の部屋に、そして次にさらなる２４時間にわたって華氏７０度に配置する。
【０１０６】
実施例３ ベースバターとロール粉砕ミックスのペースト混合物を合体することにより調製される改良されたピーナッツバター
３００ポンドのバッチのためのピーナッツバター配合
【０１０７】
【表７】

【０１０８】
この展開のピーナッツバターは、ベースバターを流体ピーナッツペーストと組み合わせることにより作製される。該流体ピーナッツペーストは、ピーナッツ油と脱脂されたピーナッツ粉および糖を有するロール粉砕混合物との混合物から調製される
【０１０９】
ａ． ペースト混合物に至る、ロール粉砕ミックスの再脂肪化
実施例１において調製されるようなロール粉砕ミックスを、ピーナッツ油と組み合わせて流体ペースト混合物を作製する。該混合物は、７３．６６％のロール粉砕ミックスと２６．３４％のピーナッツ油とから構成される。混合物は、Ｈｏｂｅｒｔ混合機のような適当な大きさの混合容器中で作製することもできるし、あるいは２軸スクリューＲｅａｄｃｏ混合機内でロール粉砕された固体をピーナッツ油と共に混合することによって連続的に作製することもできる。ペースト混合物は約４２％の脂肪含有率を有し、かつ流体である。
【０１１０】
ｂ． ベースバターの調製
ベースバターを、上記の実施例２におけるように調製する。
【０１１１】
ｃ． ペースト混合物とベースバターの組合せ
均質化されたベースバターに対して、ペースト混合物を添加し、および約５分間にわたって混合する。ペースト混合物は、最終製品配合の約１４．７３％を構成する。粘度を減少するために、該ミックスの見掛け粘度が約１０００ｃＰ（６．８毎秒にて測定される）未満になるまで、該ミックスをコロイドミル中で処理する。
【０１１２】
次に、その酸化安定性を増大しおよびその結晶構造を生じさせるために、実施例２におけるように、低粘度バターを慣用のピーナッツバター仕上げプロセスによって処理する。
【０１１３】
実施例４ ベースバターと脱脂されたピーナッツ粉を合体することにより調製される改良されたピーナッツバター
３００ポンドのバッチのためのピーナッツバター配合
【０１１４】
【表８】

【０１１５】
この展開のピーナッツパターは、ベースバターを脱脂されたピーナッツ粉と組み合わせることにより調製される。
【０１１６】
ａ． ベースバターの調製
ベースバターは、上記の表中の成分に置換して、実施例２の方法において調製される。
【０１１７】
ｂ． 脱脂されたピーナッツ粉とベースバターの組合せ
２５Ｌ’色まで炒られるピーナッツをペーストへと変換し、そして約２８％の脂肪レベルまで機械的に脱脂する。次に得られるケークを粉へと粉砕し、そして均質化されたベースバターに対して追加されるピーナッツ油と共に添加し、そして５分間にわたって混合する。脱脂されたピーナッツ粉は、最終製品配合の約８．２５％を構成する。脱脂されたピーナッツ粉を単一モード粒度分布までロール精製していないので、約１０００ｃＰ未満の見掛け粘度を達成するために、かなり多くの処理の労力が必要である。この粘度を達成するためには、ベースバター、脱脂されたピーナッツ粉、および添加されるピーナッツ油の混合物を、バッチ全体がおよそ２回の再循環パスを受けるまで、６０００ｐｓｉのＧａｕｌｉｎホモジナイザーおよびコロイドミルを通して再循環される。そのプロセスの終点において、製品は単一モードの粒度分布、および約１０００ｃＰ未満（６．８毎秒にて測定される）である見掛け粘度を有する。
【０１１８】
次に、その酸化安定性を増大しおよびその結晶構造を生じさせるために、実施例２におけるように、低粘度バターを慣用のピーナッツバター仕上げプロセスによって処理する。
【０１１９】
脱脂されたピーナッツ粉を用いて作製される完成品は、慣用のピーナッツバターよりも強いピーナッツ風味を有する。脱脂されたピーナッツ粉をスクロースとともにロール精製していないので、焦げた／苦い風味はわずかにあるが、顕著ではない。
【０１２０】
実施例５ ベースバターとロール粉砕ミックスを合体することにより調製され、より強いピーナッツの風味を有する改良された低脂肪ピーナッツスプレッド
３００ポンドのバッチのためのピーナッツバター配合
【０１２１】
【表９】

【０１２２】
より強いピーナッツ風味を有する改善された低脂肪ピーナッツバターを、その配合にロール粉砕されたピーナッツ固体を添加することにより作製する。改善された低脂肪ピーナッツバターを作製するのに用いられる成分およびレベルを以下に開示する。
【０１２３】
ａ． ベースバターの調製
ベースバターは、上記の表中の成分に置換して、実施例２の方法において調製される。
【０１２４】
ｂ． ロール粉砕ミックスとベースバターの組合せ
均質化されたベースバターに対して、ロール粉砕ミックスを添加する。ロール粉砕ミックスは、最終製品配合の約１０％を構成する。次に、６０００ｐｓｉのＧａｕｌｉｎホモジナイザーおよびコロイドミルを通して混合物を再循環させながら、コーンシロップ固体および大豆蛋白単離物をその混合物中に徐々に添加する。固体添加の終点（３００ポンドのバッチサイズにおいて約４５〜６０分）において、見掛け粘度を約８５０ｃＰ（６．８毎秒にて測定される）以下に減少するために、その混合物をさらなる３０分間にわたって再循環させる。粘度が低下した後に、該ミックスに対してビタミン類を添加する。
【０１２５】
次に、その酸化安定性を増大しおよびその結晶構造を生じさせるために、実施例２におけるように、低粘度バターを慣用のピーナッツバター仕上げプロセスによって処理する。
【図面の簡単な説明】
【図１】 慣用のピーナッツバターの典型である水不溶性固体の２モード粒度分布曲線を示すグラフである。Ｙ軸は質量％単位であり、およびＸ軸（対数目盛）はミクロン単位である。
【図２】 本発明の１つの実施形態に従うベースバターを構成する水不溶性固体の単一モード粒度分布曲線を示すグラフである。Ｙ軸は質量％単位であり、およびＸ軸（対数目盛）はミクロン単位である。
【図３ａ】 本発明の１つの実施形態に従うロール粉砕された混合物の２モード組成物の粒度分布曲線を示すグラフである。Ｙ軸は質量％単位であり、およびＸ軸（対数目盛）はミクロン単位である。
【図３ｂ】 本発明の１つの実施形態に従うロール粉砕された混合物を構成する水不溶性固体の単一モード組成物の粒度分布曲線を示すグラフである。Ｙ軸は質量％単位であり、およびＸ軸（対数目盛）はミクロン単位である。
【図４ａ】 単一モードのベースバターをロール粉砕された混合物と組み合わせた、本発明の１つの実施形態に従うナッツスプレッドの単一モード組成物の粒度分布曲線を示すグラフである。Ｙ軸は質量％単位であり、およびＸ軸（対数目盛）はミクロン単位である。
【図４ｂ】 単一モードのベースバターをロール粉砕された混合物と組み合わせた、本発明の１つの実施形態に従うナッツスプレッドを構成する水不溶性固体の単一モード組成物の粒度分布を示すグラフである。Ｙ軸は質量％単位であり、およびＸ軸（対数目盛）はミクロン単位である。
【図５】 炒り色がピーナッツ中に形成される総揮発性硫黄化合物の濃度にどのように影響するかを示すグラフである。Ｘ軸は炒り色であり、およびＹ軸は総揮発性硫黄化合物比（内部標準のＧＣピーク面積に対する、総揮発性硫黄化合物のＧＣピーク面積の比）である。
【図６】 炒り色がピーナッツ中に形成される総揮発性窒素化合物の濃度にどのように影響するかを示すグラフである。Ｘ軸は炒り色であり、およびＹ軸は総揮発性窒素化合物比（内部標準のＧＣピーク面積に対する、総揮発性窒素化合物のＧＣピーク面積の比）である。
【図７ａ】 総揮発性硫黄化合物比（内部標準のＧＣピーク面積に対する、総揮発性硫黄化合物のＧＣピーク面積の比）に対する脱脂の影響を例示する棒グラフである。グラフは、より深炒りのペースト、より深炒りのペーストから滲出したピーナッツ油、およびピーナッツ粉の総揮発性硫黄化合物比を示す。
【図７ｂ】 総揮発性窒素化合物比（内部標準のＧＣピーク面積に対する、総揮発性窒素化合物のＧＣピーク面積の比）に対する脱脂の影響を例示する棒グラフである。グラフは、より深炒りのペースト、より深炒りのペーストから滲出したピーナッツ油、およびピーナッツ粉の総揮発性硫黄化合物比を示す。[0001]
(Cross-reference to related applications)
This application claims priority to US Provisional Application No. 60 / 123,049 filed on March 5, 1999, and US Patent Application Serial No. 08/708, filed September 5, 1996. , 530 (issued as US Pat. No. 5,714,193 on Feb. 3, 1998), US patent application Ser. No. 08 / 935,456 filed on Sep. 24, 1997. This is a partial continuation application. All of these documents are hereby incorporated by reference.
[0002]
(Technical field)
The present invention relates to improved nut spreads, particularly peanut butter having a significantly stronger peanut flavor than conventionally processed peanut butter. The present invention provides peanut butter having both the desired nutty intensity and a reduced sticky impression.
[0003]
(Background of the Invention)
Conventional peanut butter and other nut butters are typically composed of solid nut particles, liquid oil, and other optional ingredients including flavorants, emulsifiers and stabilizers. Peanut butter, the main component of peanut butter, is generally prepared by frying, blanking, and then crushing the shelled peanut. The crushing operation destroys the cell structure of the peanut fruit, releases the oil, and pulverized nut particles are suspended in the oil to form a peanut paste with a consistency that can be pasted and spread. Is done. Next, flavors, emulsifiers, stabilizers and other optional ingredients are added to provide peanut butter having the desired taste and consistency.
[0004]
When assessing the desirability of peanut butter, consumers consider many factors. One very important factor is the perception of “peanut flavor”. The flavor of the nut paste can be the flavor of a natural (raw) nut, but exposing the nuts to a thermal operation such as frying more typically develops the desired flavor. . For example, peanuts can be roasted in a hot air convection roaster (eg, Jet Zone ™ roaster manufactured by Wolverine). The frying temperature and frying time control the character and strength of the nut flavor.
[0005]
Generally, roasting peanuts at higher roasting temperatures and shorter times provides the most desirable peanut flavor. Roasting peanuts at higher temperatures creates a non-uniform temperature distribution, and thus a non-uniform flavor distribution within the peanut (outside is deeper and the inside is shallower). The non-uniformity produces a peanut flavor that is more desirable than the flavor of peanuts fried to the same color but at lower roasting temperatures. However, there are limits to the amount of peanut flavor that can be expressed by this approach.
[0006]
Due to the non-uniform roast distribution within the peanuts, roasting to a deeper roast color to further enhance the peanut flavor results in excessive roasting of the outer peanuts, resulting in undesirable burnt and bitter flavors. Past efforts to enhance the peanut flavor by excessive roasting require the use of high levels of sweeteners (such as sucrose) to reduce the excessively roasted flavor that is not expected. However, the level of sweetener required to mask the over-fried flavor is such that it results in excessive sweetness and / or the product falls outside the peanut butter standard for identity. It was big.
[0007]
Another factor that is important to consumers is the perception of “stickiness”. Consumers know "stickiness" as an effort required for the tongue to remove peanut butter from the palate, as well as the adhesion of peanut butter to the palate. The perception of stickiness is related to the viscosity of the nut butter. US Pat. No. 5,714,193 issued Feb. 3, 1998 to Fix et al. (Adding oil to nut paste prior to homogenization, viscosity and stickiness without loss of nut flavor Teaches that the perception of stickiness can be reduced by reducing the viscosity of the peanut butter (which patent is hereby incorporated by reference).
[0008]
The particle size distribution (PSD) of the nut solids affects the viscosity of the resulting peanut butter. Peanut butter made by finely grinding nut solids to a unimodal particle size distribution has a relatively low viscosity. US Pat. No. 5,079,027 issued to Jan. 1992 to Wong et al. (Rolling nut solids to a monomodal particle size distribution) and Apr. 1996 to Wong et al. See U.S. Pat. No. 5,508,057, issued on the 16th (Method of making single mode nut butter and spread). Both of these patents are hereby incorporated by reference. Conversely, coarser grinding to a multimodal (or multimodal) particle size distribution produces a more viscous peanut butter. The multimodal size distribution results in a greater tendency for the nut particles to collide with each other under increased particle packing behavior and stress. In addition, a coarser grind of nuts destroys fewer oil cells and results in less free oil in the nut solid emulsion. These factors result in the resulting multimodal peanut butter being thicker and thus more sticky than single mode peanut butter.
[0009]
Unfortunately, previous efforts to reduce the viscosity of peanut butter also lead to a significant decrease in the strength of the peanut flavor and result in an undesirable trade-off between stickiness reduction and peanut flavor It was. For example, a grain-type peanut butter made from larger, more coarsely ground peanut particles has a stronger peanut flavor than creamy peanut butter. However, the processing conditions to produce these larger particle size peanut solids generally result in a more sticky peanut butter. Conversely, finely grinding nut solids to reduce viscosity and thus reduce stickiness reduces the peanut flavor. The release of peanut flavor is believed to be a function of the degree to which the nut solid is hydrated. During the chewing process, the less sticky peanut butter product will be present in the mouth for a shorter period of time, thereby reducing the degree of hydration of the nut solids and thus reducing the peanut flavor.
[0010]
Thus, consumers have experienced long felt demands for products that have a reduced sticky impression and provide a stronger peanut flavor.
[0011]
(Summary of Invention)
The present invention relates to nut spreads, particularly peanut butter, having a stronger peanut flavor and reduced stickiness. The method of preparing the nut spread composition is:
a. Preparing a shallower roasted nut composition;
b. Preparing a deeper roasted nut composition;
c. Combining the shallower roasted nut composition with the deeper roasted nut composition to provide the nut spread composition;
including.
[0012]
In one embodiment of the present invention, the difference in the roast color between the deep-fried peanuts and the shallow-fried peanuts, each comprising a deep-fried nut composition and a shallow-fried nut composition, At least about 5 L ′ color units, and preferably about 10 L ′ color units or more. A shallower roasted nut composition comprises nuts roasted to a color of less than about 39 L 'color units, and more preferably from about 35 L' to about 38 L 'color units. Deeper roasted nut compositions include nuts that have been roasted to a color of less than about 32 L 'color units, and more preferably from about 24 L' to about 30 L 'color units.
[0013]
Applicants believe that combining a deeper roasted nut composition with a shallower roasted nut composition simulates the flavor distribution developed in peanuts roasted at higher roasting temperatures, resulting in a stronger and more favorable nut flavor It has been found to bring properties. This flavor distribution can be changed by changing the ratio of nuts roasted to different roast colors.
[0014]
Similarly, Applicants have also found how to reduce the undesirable over-fried flavor associated with more deep-fried peanuts. In a preferred embodiment, the deeper roasted nut composition is defatted and processed to produce a reduced-fat peanut flour. Applicants have found that a significant reduction in the undesirable burnt / bitter flavor component produced by deeper frying is achieved by defatting peanuts. This is because the oil phase contains a significant portion of the compound responsible for the burnt / bitter flavor. Combining defatted peanut flour derived from deeper roasted peanuts with a shallower roasted peanut butter base has the desired increase in peanut flavor but only minimal burnt / bitterness I will provide a.
[0015]
In a preferred embodiment, roll refining the defatted peanut flour and sugar mixture to form a roll refining mixture provides an additional means of masking any remaining burnt / bitter flavor. Treating the sugar and defatted powder mixture with a roll refining mill converts the sugar into its amorphous state. Sugars in the amorphous state have selective aroma binding that changes the flavor expression of the roll-ground peanut solid. What is obtained is a peanut butter that has the strong flavor of deep-fried peanuts, but does not have charring / bitter characteristics.
[0016]
Preferred embodiments of the present invention have significantly reduced stickiness. This is achieved by greatly reducing the viscosity of the nut spread, preferably to an apparent viscosity of less than about 1000 centipoise (cP, measured at 150 degrees Fahrenheit at 6.8 per second). For deeper roasted nut compositions, by adding “additional fat” to the nut spread composition and / or by high shear mixing the nut spread composition until the desired viscosity is obtained , The viscosity decreases. In addition, the viscosity of the nut spread can be further reduced by finely grinding the nut solids to a single mode particle size distribution (PSD). Unlike conventional spreads, reducing the viscosity of Applicant's nut spread does not create an undesirable trade-off between flavor and reduced stickiness. Lower due to Applicant's unique method for handling peanut flavor (increasing peanut flavor by overcooking some peanuts and reducing overcooked flavor by defatting and roll milling) Strong nut flavor is maintained even at viscosity.
[0017]
Further, the present invention may be used to produce nut spreads having bimodal or multimodal PSD nut solids. The spreads are prepared as full fat, reduced fat, and / or flavored nut spread varieties.
[0018]
(Detailed description of the invention)
A. Definition
The present invention is generally described with respect to peanuts and peanut butter, such as almonds, pecans, walnuts, cashews, hazelnuts, macadamia nuts, brazil nuts, sunflower seeds, sesame seeds, pumpkin seeds, and soybeans. It should be readily discernable that other materials can be used in the present invention. As used herein, the term “nuts” includes these nuts and oilseeds. Mixtures of these nuts and oilseeds can be used as well.
[0019]
As used herein, the term “nut paste” means a suspension of nut solids and fats obtained by grinding a nut that ruptures the fat cells of the nut.
[0020]
As used herein, the term “nut spread” is made by adding nut butter stabilizers, flavors, flavor enhancers, extenders, emulsifiers, etc., primarily nut solids and fats / oils. It means food that can be spread. Nut spreads include, but are not limited to, “nut butter” and “peanut putter” (these terms are defined by the Food and Drug Administration identity standards).
[0021]
As used herein, the term “total fat” refers to the total amount of fat and fat present in the nut spread. The terms “fat” and “fat” are used interchangeably to some extent, but the term “fat” usually refers to triglycerides (and their corresponding substitutes) that are solid or plastic at ambient temperature, while the term “Oil” refers to triglycerides (and their corresponding substitutions) that are normally liquid or fluid at ambient temperature.
[0022]
As used herein, the term “defatted” means that some oil or fat has been removed. “Defatted nut solid” means a nut solid from which some of those fats or fats have been removed.
[0023]
As used herein, the term “peanut flour” is a flowable solid obtained after mechanically defatting peanut paste into a cake and subsequently grinding the cake into granular powder (granules). It is.
[0024]
As used herein, the term “nut solid” is a fat-free peanut solid.
[0025]
As used herein, the term “single mode” refers to a particle size distribution having essentially a single peak. A single mode particle size distribution is illustrated in FIG. A “peak” is a maximum value that is at least 2% by mass greater than the minimum value on either side of the maximum value. As used herein, the term “multimode” or “multimode” refers to a particle size distribution curve having multiple peaks. A bimodal distribution is illustrated in FIG. 1 and shows two peaks.
[0026]
As used herein, the term “GC” refers to gas chromatography.
[0027]
As used herein, the term “total volatile sulfur compound ratio” is used when analyzing by capillary gas chromatography using a sulfur chemiluminescence detector (as shown in the “Analytical Test Method” below). , Refers to the ratio of the GC peak area of the total volatile sulfur compounds of the peanut sample to the GC peak area of the internal standard.
[0028]
As used herein, the term “total volatile nitrogen compound ratio” refers to the internal as analyzed by capillary gas chromatography using a nitrogen phosphorus detector (as shown in the “Analytical Test Method” below). Refers to the ratio of the GC peak area of the total volatile nitrogen compounds of the peanut sample to the standard GC peak area.
[0029]
As used herein, the term “shallow roasted nut composition” means a nut composition that includes nuts having a lighter roast color than those that include deeper roast nut compositions.
[0030]
As used herein, the term “deeper roasted nut composition” means a nut composition comprising nuts having a deeper roast color than that comprising a shallower roasted nut composition.
[0031]
As used herein, the term “D₉₀"Is the diameter of the 90th percentile particle, i.e. 90% of the particles in the sample have a particle size smaller than the indicated size. "D₅₀"Is defined similarly and indicates the 50th percentile particle.
[0032]
As used herein, the term “added fat” means additional fat that exceeds what is normally squeezed out of nuts during paste formulation. Thus, “additional fats and oils” do not include fats and oils used to replace fats and oils having a burnt / bitter flavor that are removed from deep-fried peanuts.
[0033]
As used herein, all percentages (%) are by weight unless otherwise indicated.
[0034]
B. Shallow roasted nut composition
Preferably, the lighter roasted nut composition comprises nuts roasted to a color of less than about 39 L 'color units, and more preferably from about 35 L' to about 38 L 'color units. These shallower roasted peanuts typically constitute from about 50% to about 95%, and more typically from about 75% to about 90% of the nut solids in the nut spread. The flavor distribution of the finished spread can be changed by changing the ratio of nuts roasted to different roast colors.
[0035]
Base butter
In a preferred embodiment, the shallower roasted nut composition is prepared in the form of “base butter”. In preparing the base butter, the peanuts are roasted to the desired roast color and then stripped. The clean nuts are then ground into a paste, such as by processing with a Bauer mill. The paste is then mixed with added fats, sugars, salts, molasses, fat stabilizers, or other desired optional ingredients. After mixing, the peanut paste mixture is processed through a high pressure homogenizer to convert the mixture to a monomodal particle size distribution. A method for making single mode nut butters and spreads is described in US Pat. No. 5,508,057, issued April 16, 1996 to Wong et al. And the patent is incorporated herein by reference. After high pressure homogenization, the particle size distribution of the water-insoluble solid is unimodal and typically has the particle size distribution illustrated in FIG. Conventionally processed nut butter has a bimodal particle size distribution, as illustrated in FIG. Alternatively, it should be appreciated that the mixture can be processed to have a multimodal PSD when a creamy product or a more tacky product is desired. The resulting mixture is a base butter that can be used to prepare a finished nut spread.
[0036]
C. More deep-fried nut composition
The stir-fry color difference between the deeper and lighter peanuts that make up the deeper and lighter roasted nut compositions, respectively, is typically at least about 5 L 'color units. , And preferably about 10 L ′ color units or more. Preferably, the deeper roasted nut composition comprises nuts roasted to a color of less than about 32 L 'color units, and more preferably from about 24 L' to about 30 L 'color units. These more deep-fried peanuts typically constitute from about 5% to about 50% and preferably from about 10% to about 25% of the total nut solids in the finished nut spread. The flavor distribution of the finished spread product can be changed by changing the ratio of nuts roasted to different roast colors.
[0037]
However, roasting to a deeper roast color to further enhance the peanut flavor can result in overcooking of the outer nuts, which can result in undesirable burnt and bitter flavors. This effect is illustrated in FIGS. 5 and 6, which show that very high levels of volatile sulfur and volatile nitrogen compounds are generated when peanuts are roasted to a color of less than about 34 L ′ color units. Show. Excessive generation of volatile sulfur compounds and volatile nitrogen compounds is an indication that an undesirable over-fried flavor is being generated. The inventors have found that by defatting peanuts, a significant reduction in the unwanted charred / bitter component produced by deep frying is achieved. Figures 7a and 7b illustrate significantly lower levels of total volatile sulfur compounds and total volatile nitrogen compounds in the defatted peanut flour of the present invention compared to the original deep-fried peanut paste.
[0038]
Roll grinding mix
In a preferred embodiment, the deeper roasted nut composition is prepared in the form of a roll mill mix. To prepare a roll mill mix, peanuts are roasted to the desired roast color, stripped and then ground to form a fluid paste. Next, the peanut paste is mechanically defatted to a total fat of about 10% to about 42%, preferably about 15% to about 33%, and more preferably about 20% to about 30% by weight. Is done. Any press, expeller, or similar device used to deoil or degrease solids can be used. For example, a hydraulic press similar to that used to remove cocoa butter from cocoa solids can be used. From the degreasing process, a nut cake or paste is obtained. Preferably, the nut cake is made into peanut flour using conventional grinding or de-agglomerating equipment. Peanut flour has a total volatile sulfur compound ratio of less than about 1500 and a total volatile nitrogen compound ratio of less than about 10.
[0039]
The peanut flour is then mixed with sugar and roll refined. Preferably, the ratio of peanut flour to sugar is determined by the fat content of the mix. For efficient roll refining, the mix should have a fat content of about 20% to about 30%. As such, for peanut flour having from about 28% to about 30% fat, the ratio of peanut flour to sugar is about 3: 1. Roll refining peanut flour with sugar in accordance with the present invention significantly reduces the over-fried flavor of peanut flour. Mechanistically, roll purification of the mix results in the sugar becoming amorphous. Amorphous sugars are known to selectively bind and trap flavourants. This mechanism has been reported to occur in the chocolate refining process and is described in detail in the following literature, which is hereby incorporated by reference: A. Niedek, “Amorphous Sugar, Its Formation and Effect On Chocolate Quality,” MANUFACTURING CONFITIONER, 71 (6): 91-9 (1991); A. Niedek, “Investigation In The Inflation Of Flavor Adsorption Of) Sugars On The Flavor Quality Of 10-Differ Chocolates”, REVIEW FOR CHOCO, REVIEW FOR CHOCO
[0040]
The resulting mix has a bimodal particle size distribution as illustrated in FIG. 3a. It is 9.3 microns and 26.7 microns respectively D₅₀And D₉₀Have As illustrated in FIG. 3b, the particle size distribution of the water-insoluble solids making up the roll mill mix is unimodal. These water-insoluble solids have a D of 10.7 microns and 24.0 microns, respectively.₅₀And D₉₀Have It should be noted that the fineness of the particle size distribution is controlled by the composition of the roll mill mix (% fat,% sugar). It is preferred to roll mill water insoluble solids to a single mode particle size distribution. This is because the addition of peanut oil reduces the amount of processing required to convert the roll mill mix into a flowable paste. For reference, see US Pat. No. 5,079,027 (nut nut butter and nut solid grinding process) issued Jan. 7, 1992 to Wong et al. Once the product is roll milled, it is then combined with shallower stir-fried base butter. Alternatively, the roll mill mix can be converted to a fluid paste by adding oils and fats before combination with the base butter. This allows easy mixing with the base butter to make the finished product.
[0041]
It should also be noted that a roll mill mix can be made using a mixture of shallower and deeper pastes. This mixture can be prepared before the defatting step by blending the two paste streams, or by adding a shallower roast paste to the deeper roasted peanut flour, Can also be prepared.
[0042]
D. Fats and oils
The nut spread of the present invention contains “added fat”. The added fat is used to further reduce the viscosity of the nut spread, which in turn reduces sticky perception and improves the expression of peanut flavor. U.S. Pat. No. 5,714,193 issued Feb. 3, 1998 to Fix et al., Which is hereby incorporated by reference. To reduce viscosity and stickiness without loss of nut flavor)) without the loss of peanut flavor by adding peanut oil to help produce low viscosity peanut butter or spread It teaches that the perception of stickiness can be reduced. The amount of added fat is typically greater than about 3 percent, and preferably from about 3% to about 6.5%.
[0043]
The added oils and fats used in the nut spread are typically of the same type as those naturally squeezed (exuded) from the nuts or seeds, such as during the formation of a nut paste. In the present invention, the added fat is preferably peanut oil. However, fats such as soybean oil, palm oil, cottonseed oil, coconut oil, walnut oil, sunflower oil and other suitable edible oils or mixtures thereof can also be used.
[0044]
In making these nut spreads, low-caloric or non-caloric oil substitutes such as sucrose polyesters of long chain fatty acids (Olestra) and other fatty acid polyol esters can also be used as added fats. For example, US Pat. No. 3,600,186 issued August 17, 1971 to Mattson et al., US Pat. No. 5,422,131 issued June 6, 1995 to Elsen et al. No. 5,419,925 issued May 30, 1995 to Seiden et al. And US Pat. No. 5,071,669 issued December 10, 1991 to Seiden No. (all of which are hereby incorporated by reference). In addition, mixed triglycerides prepared from medium-chain and long-chain saturated and / or unsaturated fatty acids can also be used as the added fat in the present invention. See, for example, US Pat. No. 5,288,512, issued February 22, 1994 to Seiden, which is hereby incorporated by reference. Similarly, fats and oils containing medium chain triglycerides can be used as a source of added fats and oils. See, for example, US Pat. No. 4,863,753, issued September 5, 1989 to Hunter et al., Which is hereby incorporated by reference.
[0045]
E. Water-soluble solid
Also, the nut spreads of the present invention can comprise from about 5% to about 50%, preferably from about 10% to about 25% water soluble solid components. These water soluble solids can include mixtures thereof in addition to flavoring agents, flavor enhancers, and bulking agents.
[0046]
As used herein, the term “flavoring agent” means an agent that contributes to the flavor of the nut spread. These include sweeteners, natural and artificial seasonings, and other agents, natural or artificial peanut seasonings, roasted seasonings, praline / caramel seasonings, walnut seasonings, almond seasonings and seasonings Including a composition. The sweetener can be selected from sugars, sugar mixtures, artificial sweeteners and other natural sweetening materials. Sugars include, for example, sucrose, fructose, dextrose, honey, high fructose corn syrup, lactose, maltose, and maltose syrup. Preferably, the sweetener has a sweetness intensity that is the same or similar to that of sucrose or fructose. Sugar is typically included in the nut butter of the present invention at a level of from about 0.5% to about 10%, preferably from about 1% to about 7%.
[0047]
Artificial sweeteners such as aspartame, acesulfame, saccharin, cyclamate, and glycerrizin can also be used in the nut spreads of the present invention. The amount of artificial sweetener used depends on the sweetness intensity. These artificial sweeteners are typically included at a level that provides a sweetness intensity equivalent to the addition of about 0.5% to about 10%, preferably about 1% to about 7% sucrose. Usually, about 0.001% to about 2% artificial sweetener is used.
[0048]
As used herein, “flavor enhancer” means an agent that improves or complements the flavor of a nut spread. Flavor enhancers include salts or salt substitutes such as sodium chloride, potassium chloride, sodium chloride / potassium chloride mixtures and seasoning salts. The level of flavor enhancer used is a matter of the desired taste level, but is usually from about 0.1% to about 2%, preferably from about 0.5% to about 1.5%. is there.
[0049]
The nut spreads of the present invention can also contain from about 0.01% to about 0.02% citric acid as a flavor enhancer. Preferably about 0.01% to about 0.015% citric acid is used. The addition of citric acid enhances the flavor and salty impression of roasted nuts, thereby reducing the amount of salt required to provide an acceptable flavor to the nut spreads of the present invention, particularly peanut butter. The addition of citric acid, particularly in the presence of a metal ion salt, allows the nut spread to gain oxidative stability by chelating metal ions with citric acid.
[0050]
A particularly preferred flavor system for use in the nut spreads of the present invention is one that includes a combination of sugar and salt. For nut spreads using this preferred flavor system, sugar is typically present in the spread at a level of from about 0.5% to about 10%, preferably from about 1% to about 7%. Salt levels are typically present in the spread at levels from about 0.1% to about 2%, preferably from about 0.8% to about 1.5%.
[0051]
Moreover, a water-soluble extender can also be used in the nut spread of this invention. These bulking agents typically add body or texture to the spread and can be non-nutritive or low calorie materials. Suitable bulking agents include corn syrup solids, maltodextrins, dextrose, polydextrose, mono- and disaccharides, starches (eg, corn, potato, tapioca, wheat) as well as mixtures of these agents. Corn syrup solids, polydextrose (Phizer Chemical) and maltodextrin are preferred bulking agents. Similarly, sugar substitutes that function like sugar but are non-nutritive can also be used here. Such sugar substitutes include 5-C-hydroxyalkyl aldohexoses described in US Pat. No. 5,041,541 issued Aug. 20, 1991 to Mazur.
[0052]
In order to minimize the crispness, these water soluble solids preferably have a relatively fine particle size. The water soluble solids contained in the nut spreads of the present invention have an average particle size of about 25 microns or less. Particularly preferred water soluble solids have an average particle size of about 20 microns or less.
[0053]
F. Other solid
The nut spread of the present invention can include solids other than nut solids and water soluble solids. These other solids can be present in the nut spreads of the present invention in a total amount of up to about 20%, preferably up to about 10%. These other solids include fiber (eg cellulose), flour (eg wheat, rye, peas) and protein supplements (eg additional peanut solids, soy flour, soy concentrate, soy isolate, casein, egg white, etc. Protein from animal and plant sources), or any combination thereof.
[0054]
G. Nut butter stabilizer and emulsifier
The nut spreads of the present invention can also optionally include a nut butter stabilizer, but preferably in an effective amount up to about 5%. Preferably from about 1% to about 3% nut butter stabilizer is used. These nut butter stabilizers can be any of the known peanut butter stabilizers such as hydrogenated rapeseed oil or high ratios of C₂₀And C₂₂Other hardened triglycerides having the following fatty acids. For example, U.S. Pat. No. 3,265,507 issued to Jaikse on August 9, 1966, and U.S. Pat. No. 3,129,102 issued to Sanders on April 14, 1964. (Which are hereby incorporated by reference).
[0055]
These stabilizers are usually triglycerides that are solid at room temperature. They solidify to a specific crystalline state in the nut spread and keep oils and fats from separating. These materials can be mixed with a second hardened oil and fat having an iodine number of less than 8 (eg, hardened palm oil, canola oil, soybean oil, rapeseed oil, cottonseed oil, coconut oil and equivalent materials). This stabilizer is also disclosed, for example, in U.S. Pat. No. 4,341,814 issued to McCoy on July 27, 1982, which is hereby incorporated by reference. It can also be mixed with a low melting point fat fraction, such as a peanut butter stabilizer composition. Other suitable nut butter stabilizers for the nut spreads of the present invention are described in US Pat. No. 4,996,074, issued Feb. 26, 1991 to Seiden et al. Custom-made β 'stable hardstocks called “PSP / PSS” hardstock as disclosed in US Pat.
[0056]
An emulsifier can be used in the nut spreads of the present invention to achieve the proper texture. The emulsifier can be any edible stabilizer such as monoglycerides and diglycerides, lecithin, sucrose monoesters, polyglycol esters, sorbitan esters, polyethoxylated glycols, and mixtures thereof. . Up to about 5%, preferably from about 0.1% to about 3% emulsifier is used.
[0057]
H. Other optional ingredients
Nuts mass (including defatted nut mass), flavored or candied pieces and other optional ingredients can be included at various levels in the nut spreads of the present invention. These other ingredients include chocolate chips or pieces, or other flavored pieces (eg, butterscotch, peanuts), jellies (either low-calorie jelly, regular jelly or boiled), praline nuts or other Including candy. These other ingredients are usually included at levels up to about 20% of the nut spread.
[0058]
I. Preparation of nut spread from shallower roasted nut composition and deeper roasted nut composition
The finished nut spread is made by mixing a shallower roasted nut composition with a deeper roasted nut composition, along with added fats and any other desired ingredients. In a preferred embodiment, the shallower roasted nut composition is in the form of base butter, and the deeper roasted nut composition is in the form of a roll ground mix or refatating the roll ground mix with peanut oil. In the form of a paste prepared. The deep-fried peanut nut solids comprise about 5% to about 50%, preferably about 10% to about 25% of the total nut solids in the nut spread.
[0059]
The base butter and roll mill mix are mixed together with the added fat and any other desired ingredients. To reduce the viscosity, the mixture can be recycled through a homogenizer and / or a colloid mill. The low viscosity nut spread is then treated by any suitable conventional peanut butter finishing process to increase its oxidative stability and develop its crystal structure.
[0060]
Preferred nut spreads of the present invention have an apparent viscosity of less than about 1000 cP. The particle size distribution of the finished product and the particle size distribution of the water-insoluble solid in the finished product have a unimodal particle size distribution. See Figures 4a and 4b. For peanut butter products in which peanuts make up at least about 90% of the formulation, the particle size distribution of the water-insoluble solid is the same as the particle size distribution of the finished product. D₅₀Is about 10 microns or less, and D₉₀Is about 30 microns or less. For reduced-fat peanut spreads or for seasoned peanut spreads, the particle size distribution of the finished product and its water-insoluble solids may differ due to the mixing of the water-soluble solids. In these products, the water-insoluble solids are typically finer than the finished product and typically have the distribution illustrated in FIG.
[0061]
(Analytical test method)
1. Viscosity and yield stress value of nut paste and nut spread
Brookfield viscometer (HAT series), 5C4-13R chamber with 8C4-27 spindle is used. This arrangement consists of a 0.465 inch (1.12 cm) spindle “Bob”. The inner diameter of the sample cell is 0.750 inches (1.87 cm). The instrument is calibrated at 65 ° C. (149 ° F.) and all samples are measured at 65 ° C. (149 ° F.).
[0062]
A 14.0 g sample of nut spread or nut paste (non-aerated) is placed in the sample cell. Next, the sample cell is inserted into a jacketed cell holder. In order to compensate for heat loss through piping etc., the water temperature entering the jacketed cell holder should be several degrees higher than the desired temperature of 65 ° C. (149 degrees Fahrenheit). After the sample temperature reaches 65 ° C. (149 ° F.), the sample is pre-sheared at 50 rpm for 5 minutes. Next, the speed is changed to 100 rpm, and the measured value is obtained after the dial reading has settled to a constant value. Scale readings are recorded at 100, 50, 20, 10 and 5 rpm for a total of 5 scale readings. In general, the time before reading should be as shown in Table 1.
[0063]
[Table 1]

[0064]
Dial readings and rpm are converted to shear stress and shear rate by multiplying the dial reading and rpm by 17 and 0.34 respectively. A plot of the square root of the shear stress against the square root of the shear rate yields a straight line. Ignore readings where the dial pointer is outside the scale. Perform a least squares linear regression on the data to calculate the slope and intercept.
[0065]
Two values are calculated using this data. The first of these is the Caisson plastic viscosity, which is equal to the square of the slope of the straight line. Caisson's plastic viscosity is a measure of the viscosity of a nut spread or nut paste at an infinite shear rate. It accurately predicts resistance to flow during pumping, moving or mixing conditions. The composition viscosity of the caisson is measured in units of poise.
[0066]
The second value is the yield stress value, which is equal to the square of the y (ordinate) intercept value. The yield stress value is a measure of the amount of force or shear required to begin moving the nut spread or nut paste. Yield stress value is dynes / cm²Measured in units. The relationship between the plastic viscosity and the yield stress value determines how the nut spread or nut paste behaves during additional processing.
[0067]
Apparent viscosity is the viscosity measured at 6.8 per second (Brookfield set at 20 rpm). The apparent viscosity, measured in centipoise (cP), is 250 × (Brookfield viscometer dial reading at 20 rpm).
[0068]
Without being limited by theory, it is believed that the viscosity measured at 6.8 per second has the best correlation with sensory attributes.
[0069]
2. Size distribution of water-insoluble solids in nut spreads or nut pastes
A. Sample preparation
apparatus
1. Vortex Jr.- Model-K-500 5
Scientific Industries-Bohemia, NY 11716
2. Bandelin Sonorex-Model-RX 106 (Ultrasonic bath)
Bandelin Corp.-Berlin, West Germany
3. IEC clinical centrifuge-Model-AF 1752
Damon / IEC Corp.- Median Hts., MA 02194
4). Test tube with lid-Model-14956-IJ
Fisher Scientific-Pittsburgh, PA 15218
5. Acetone-Omni / Solv HR EM-AXO110-1
VWR Scientific-Chicago, IL 60666
6). Disposable glass pipette-# 13-678-20A (length 5 3/4 inch)
VWR Scientific-Chicago, IL 60666
7). Malvern 2600D laser particle size analyzer with IBM PS2 computer;
Munhall Company-Worthington, OH 43085.

[0070]
Sample preparation method
1. Weigh 0.2-0.3 g (± 0.05 g) into the test tube.
2. Add 5.0 g (± 0.1 g) of acetone to the test tube containing the sample.
3. Mix tubes on a Vortex shaker for 10 seconds.
4). Place the test tube in a full speed centrifuge for 10 minutes.
5. The liquid is decanted and steps # 2 to # 4 are repeated twice.
6). After the last acetone extraction, 6.0 g (± 0.1 g) of distilled water is added to the sample in the test tube.
7). Mix on a Vortex shaker for 20 seconds.
8). Place the test tube in a full speed centrifuge for 10 minutes.
9. The liquid is decanted and steps # 6 to # 8 are repeated twice.
note:
When using this method with a nut spread, the above water extraction is performed 4 times instead of 3 times and the sample is placed on a vortex shaker for 30 seconds instead of 20 seconds.
10. In a test tube, 0.5 g of the extracted sample is placed with 5.0 g (± 0.1 g) of acetone.
11. Mix on a Vortex shaker for 20 seconds.
12 Place the test tube in an ultrasonic bath for at least 3 minutes.
[0071]
B. Particle size analysis
Samples are analyzed for particle size using a Malvern 2600D particle size analyzer with an IBM PS / 2 computer. After completion of step 12 above, a small amount (about 0.01 g) of sample is placed in a 25 mL test tube and to which about 15 mL of acetone is added. Disperse the sample in acetone using a Vortex shaker. The diluted solution is then dropped using a pipette into the acetone-filled cell of the analyzer. Samples are added until the haze is about 0.2 to about 0.3 (20% to 30% of light energy is reduced). Haze refers to the amount of light that is attenuated by the sample due to diffraction and absorption reasons. The device shows a more accurate value when the haze is about 0.005 to about 0.5, and preferably 0.2 to 0.3.
[0072]
To measure the particle size of the paste or spread, a 100 mm lens is attached to the device. Using a 100 mm lens, a particle size of 0.5 to 188 microns can be measured. A magnetic stirrer is used to ensure that the sample is dispersed during the reading. In each reading, each sample is swept 250 times by the laser. Each sample is read a minimum of 3 readings with a 5 minute wait time between each reading.
[0073]
3. Measurement of roasted color of peanut
This method is used to measure the color of fried peanuts. The color of the peanut paste or peanut butter is largely determined by the degree to which the peanut is fried. Color measurements are expressed using “L” (brightness) and “a” (redness or greenness). As the degree of frying increases, the color “L” decreases and “a” increases. The change in the degree of roasting color affects “L” more strongly than “a”, and the type of nut more strongly affects “a”. Therefore, for improved color control, the “L” and “a” values are converted to “L prime (L ′)” values.
[0074]
Samples are prepared by pulverizing 300-400 g of roasted and stripped peanuts into a homogeneous paste using a laboratory mill. The paste is then placed in a peanut butter lid (outer diameter 3/8 inch x depth 7/8 inch x inner diameter 3 1/8 inch) and it is over-filling. The paste is spread using a spatula to form a slightly convex surface and covers the edge of the lid.
[0075]
A hunter color difference model D2SA-9 (available from Hunter Associates Laboratory, Inc.) is used for the analysis of the stir-fried color. Calibrate the instrument and read the color of the sample according to the following instructions.
1. Turn on the meter and let it warm up for 45 minutes.
2. A black standard tile is placed in the sample port with the shining side up. Make sure the tile is clean. A black standard tile is placed in the center of the port. Zero the measuring instrument. Remove the black tile from the sample port.
3. Place a calibrated white standard tile on the sample port. Make sure the tile is clean. A white standard tile is placed in the center of the port. The meter is standardized so that the X, Y and Z value meter readings match the calibrated X, Y and Z values for the tile.
4). A brown peanut butter standard tile is placed on the sample port with a clear glass tile above the brown tile. Make sure both tiles are clean. The meter is standardized so that the X, Y and Z value meter readings match the calibrated X, Y and Z values for the brown tile. The instrument is now ready to measure the color of peanut paste or butter.
5. Cover the sample with the clear glass in the center and press against the sample with a gentle rocking motion until the tile settles on the edge of the lid. Make sure there are no air pockets between the clear glass tile and the peanut paste or butter (the surface of the peanut paste or butter must be completely smoothed by the glass tile). The same glass tile that was used to calibrate the device in step 4 must also be used to measure the sample. Otherwise, incorrect results may be obtained. Place the glass tile and sample on the specimen port. Make sure the sample completely covers the specimen port. Read the “L” and “a” values of the sample. These values can be expressed as
L '= 0.829L-0.3966a + 1.4935
To convert the value to the “L ′” value.
[0076]
4). Simultaneous distillation extraction (SDE) and GC analysis of volatile sulfur and volatile nitrogen compounds in peanut butter, peanut paste and peanut flour
A.References
The following publications are hereby incorporated by reference: H. Schultz et al. , Isolation of Volatile Compounds, J. AGRIC. FOOD CHEM. 25: 3, 446-9 (1977); T.A. Likens et al. , PROC. AM. SOC. BREW. CHEM. , 5 (1964).
[0077]
B.Effective range
This procedure applies to the analysis of steam-distillable volatile components in peanut butter, peanut paste and peanut flour.
[0078]
C.principle
During steam distillation of the sample at atmospheric pressure, the steam distillate and methylene chloride vapor are mixed and condensed together. After liquid phase separation occurs in the extractor U-tube, the lighter aqueous phase returns to the sample flask and the heavier methylene chloride phase returns to the sample concentration flask. When distillation / extraction is complete, the methylene chloride is gently blown off and the concentrate is further purified by capillary GC / NPD (gas chromatography / nitrogen-phosphorus detector) and capillary GC / SCD (gas chromatography / sulfur chemiluminescence). Analysis by detector). At the start of the analysis, two internal standards (one for nitrogen and one for sulfur as shown below) are added to the sample and the analyte recovery is followed. The analysis results are reported as the ratio of the total peak area of the specimen to the peak area of the internal standard.
[0079]
D.apparatus
[0080]
[Table 2]

[0081]
[Table 3]

[0082]
* Recommended devices may be replaced with equivalent devices.
[0083]
E.Reactant
[0084]
[Table 4]

[0085]
F.Internal standard preparation
Tetramethylpyrazine (TMP) for analysis of volatile nitrogen compounds
Weigh 0.10 g (± 0.001 g) into a 100 mL volumetric flask. Add fresh deionized distilled water to volume. Label the flask (0.1% N-ISTD). When performing the extraction, add 50 μL of this standard to a 2000 mL sample flask.
[0086]
Ethyl 2-hydroxyethyl sulfide for analysis of volatile sulfur compounds
Weigh 0.10 g (± 0.001 g) into a 100 mL volumetric flask. Add methylene chloride to volume. Label the flask (0.1% S-ISTD). Add 1 mL of 0.1% concentrate to a 10 mL volumetric flask and dilute 10-fold by adding methylene chloride to volume. Label the flask (0.01% S-ISTD). When performing the extraction, add 50 μL of this standard to a 2000 mL sample flask.
[0087]
G.Distillation and extraction procedures
Circulating bath / cooler
a. Coolant in the cooler chamber (1: 1 antifreeze: H₂O) is arranged. Fill up the cooling coil.
b. Set the cooling dial to 0 ° C.
[0088]
Distillation and extraction
a. Install the SDE cooler insert in the main chamber and make sure the inlet glass tube is vertical. Close the stopcock at the bottom of the device.
b. Install the SDE device in the trifurcated clamp. Connect piping to the cooler. Turn on the cooler.
c. Place dry ice and about 1 inch of acetone in the top cooler part. Install the top cooler parts on top of the assembly (you will need to add dry ice through extraction).
d. Place 100 mL methylene chloride (measured with a 100 mL graduated cylinder) and one boiling stone in a 250 mL flat bottom round flask. Place the metal pan on the hot plate on the support jack. About 1 liter of distilled H per metal pan₂Add O and adjust the support jack upwards until the flask is firmly seated against the apparatus. Turn on the hot plate and set the heating to “4” (60 ° C.).
e. Place a stir bar and 700 mL of fresh deionized distilled water in a 2000 mL flask. Add the sample to be extracted according to the table below.
[0089]
[Table 5]

[0090]
Add 50 μL of 0.1% N-ISTD and 50 μL of 0.01% S-ISTD to the sample flask.
f. When enough methylene chloride has boiled to fill the cooler loop, a large flask is attached to the left side of the cooler using a 24 / 40-29 / 42 reducer. Raise the hot plate on the second jack until the flask is firmly seated. Turn on the hot plate and set the heating above “6” (a setting suitable for rapid boiling without foaming), then turn on the stirrer and set it to maximum To do.
g. Install a thermal insulation sleeve on the left arm of the cooler and place a paper towel around the stopcock (if it is necessary to catch condensation).
h. The sample flask is boiled (this takes about 20 minutes). When the sample begins to boil, it begins timing 90 minutes of extraction / distillation.
i. After 90 minutes, stop heating both hot plates. Lower the right hot plate and place the bottom of the flask on the end of the pan. The condensation is stopped and the methylene chloride flask is also allowed to cool (about 15 minutes).
j. When the methylene chloride is cooled, the 250 mL flask is removed from the right side and the methylene chloride still present in the condenser loop is added to the flask through the stopcock. Place a glass stopper in a 250 mL flask and store in an explosion-proof freezer until ready to concentrate.
k. Using hot mittens (caution, sample flask will still be hot), lower and remove 2000 mL flask.
l. Turn off the cooler, disconnect the top (injection) hose, and draw as much coolant as possible back into the cooling chamber. Carefully separate the bottom (discharge) hose. In the cooling chamber, any remaining coolant is drained into the cooling chamber.
m. Set cooler parts aside for cleaning.
[0091]
Sample extract concentration
Either before the following step “a” or after step “d”, the extract may be stored in an explosion-proof freezer. If the extract is stored after step “h”, the methylene chloride may evaporate and it may be necessary to adjust the volume before further analysis.
a. N₂Distilled H in a fume hood with a line₂Install a third hot plate with a second metal pan containing O.
b. Heat water in the pan at setting “3” (60 ° C.).
c. Place a 250 mL sample flask (from above, distillation and extraction step j) in water and N₂Concentrate methylene chloride to 40 mL under a gentle stream of.
d. Transfer 20 mL of the concentrate to a 20 mL scintillation vial and place the vial in hot water on a hotplate and N₂Concentrate methylene chloride until about 2 mL remains under. Hold or clamp the vial so that it floats during concentration or H₂Avoid contamination by O.
e. H₂Remove scintillation vial from O and replace with 1 mL reaction vial. Transfer 1 mL of the concentrate from step “d” to the reaction vial using a Pasteur pipette. Transfer methylene chloride so that it does not drip from the pipette tip.
f. While adding methylene chloride, continue to add sample concentrate until all is transferred from the scintillation vial. Rinse the scintillation vial with approximately 1 mL of fresh methylene chloride and transfer this rinse to the reaction vial.
g. Continue to concentrate the methylene chloride until 100 μL remains. The extract must not be evaporated to dryness. Using a syringe, transfer 100 μL to a 250 μL autosampler GC vial. Cap the GC vial and follow the GC / NPD and GC / SCD analysis procedures.
[0092]
H.GC / SCD analysis for volatile sulfur compounds
1. A fused silica capillary column (Restek, Stabilwax 30 m × 0.32 mm ID, 0.25 μ film thickness) is mounted in a HP5890GC with SCD (Sievers sulfur chemiluminescence detector).
2. The column head pressure is set to 9 psi to maintain a 2 mL / min He carrier gas flow at room temperature.
3. The GC oven temperature program consists of an initial isotherm of 32 ° C. over 10 minutes, a temperature program of 3 ° C./min to 90 ° C. without holding time, a second temperature program of 8 ° C./min to 230 ° C., then 10 minutes Holding.
4). The working conditions of SCD (Sievers 350 with 355 upgrade) are as follows.
Pressure (Torr) Controller: 212 SCD: 10
Burner temperature (° C) 801
Hydrogen flow 100 mL / min
Air flow 40mL / min
Air pressure for ozone 7psi
5. Inject 1 μL of SDE extract using split injection technique. The split vent flow is adjusted to 20 mL / min.
6). Send the signal from the SCD to the Turbochrom workstation (Perkin Elmer) for peak integration. The integration parameters are as follows.
Bunch coefficient 1 point
Noise threshold 12μV
Area threshold 61μV
Peak width ratio 0.2
Valley-to-peak ratio 0.01
Peak height ratio 5
Corrected height ratio 4
Valley height ratio 3
7). Results are automatically reported as the ratio of the peak area of all sample sulfur to the internal standard peak area.
[0093]
I.GC / NPD analysis of volatile nitrogen compounds
1. A fused silica capillary column (J & W DB Wax 30 m × 0.32 mm ID, 0.25 μ film thickness) is mounted in HP6890GC with NPD (nitrogen phosphorus detector).
2. An electronic pressure control (EPC) is used to maintain a steady flow of He carrier gas at 2 mL / min.
3. Use the same GC oven temperature program as described for the GC / SCD analysis.
4). The NPD working conditions are as follows.
Detector temperature 300 ° C
Hydrogen flow 3mL / min
Air flow 60mL / min
Nitrogen makeup gas flow 30mL / min
Bead voltage 3.406V
Offset 30
5. Inject 1 μL of SDE extract using splitless injection technique. Open the split vent 0.5 minutes after injection. Adjust split vent flow to 80 mL / min.
6). Sends signal from NPD to HP Chemstation workstation for peak integration. The integration parameters are as follows.
Initial sensitivity 25
Initial peak width 0.04
Initial area exclusion 50
Initial height exclusion 2
Initial shoulder drop
0 minute integration off
8-minute integration on
7). Results are automatically reported as the ratio of the peak area of all sample nitrogens to the internal standard peak area.
[0094]
(Example)
The following are representative examples of peanut spreads prepared in accordance with the present invention.
[0095]
Example 1 Preparation of a roll-milled mix from deep-fried peanuts and a method for reducing over-fried flavor
Peanuts are fried to a color of 25 L 'in a Jet Zone (TM) roaster at 400 degrees Fahrenheit. Next, pour the roasted peanuts. The clean nuts are then ground into a paste by processing them with a Bauer mill. At this point, the peanut paste not only has a strong peanut flavor, but also has a very strong burnt / bitter taste.
[0096]
Degrease peanuts to about 28% fat to reduce over-fried flavor. Preferably, a mechanical press similar in principle to the cocoa powder press used in the chocolate industry is used to make the cocoa powder. After defatting, the peanut cake is then lumped and ground to a powdery consistency.
[0097]
Degreasing removes a significant portion of undesirable burnt / bitter ingredients. Degreasing reduces the amount of total volatile sulfur compounds and total volatile nitrogen compounds, as shown in FIGS. 7a and 7b. Prior to defatting, the total volatile sulfur compound ratio of the peanut paste is about 1665 and the total volatile nitrogen compound ratio is about 34. After defatting, the resulting peanut flour has a total volatile nitrogen compound ratio of about 1189 and a total volatile nitrogen compound ratio of about 7.
[0098]
Further reduction in over-fried taste is achieved by changing the flavor expression of the defatted peanut flour. This is achieved by roll refining peanut flour with sucrose. The roll mill mix is made by mixing defatted peanut flour (about 28% fat) with 12 times sucrose in a 100 pound Hobert mixing vessel. A Model V1401H Hubert mixer is used. The mix consists of 76% defatted nuts and 24% sucrose. By setting the mixing speed to the # 2 setting and giving a mixing time of 5 minutes, a homogeneous mixing of the defatted peanut flour and sucrose is achieved. After mixing, the mix is fed into a 4-roll mill manufactured by Lehman Mschinefabrik GMBH (Aalen / Wurtt, Germany). The mix is fed “choking” into the mill. That is, the product is steadily fed into the roll mill so that there is always a product feed in the trough formed by the suction portion of the first nip. The mill is operated with no gap between the three rolls. The rolls are pressed against each other by a hydraulic system and move independently by the product. The pressure on the rolls is set to produce a single mode PSD. In individually disclosed embodiments, a suitable pressure is from about 250 psi to about 400 psi.
[0099]
Grinding the product through a roll purifier reduces the mix particle size. Specifically, this reduces nut solids to a unimodal particle size distribution. Sugar particles are also reduced in size. The particle size of the mix is D of 9.3 microns each₅₀And 26.7 microns D₉₀Decrease to. The roll mill mix has a particle size distribution that is dispersed in a bimodal distribution of the type shown in FIG. 3a. The nut solids are distributed in a single mode particle size distribution of the type shown in FIG. 3b and each have a D of 10.7 microns.₅₀And 24 micron D₉₀Have
[0100]
Due to the severe grinding conditions of the roll nip, the sugar particles become amorphous. Amorphous sugars can selectively bind to scented and flavored substances, resulting in a change in flavor. Specifically, the roll milling process also eliminates trace amounts of undesirable burnt / bitter flavors in the finished product.
[0101]
Example 2 Improved Peanut Butter Prepared by Combining Base Butter and Roll Mill Mix
Peanut butter for a 300 pound batch
[0102]
[Table 6]

[0103]
a.Preparation of base butter
Peanuts are fried to a color of 36 L 'in a Jet Zone (TM) roaster at 400 degrees Fahrenheit for about 4 minutes. Next, pour the roasted peanuts. The clean nuts are then ground into a paste by processing them with a Bauer mill. The paste is then placed into a 100 gallon Hamilton kettle heated to 150 degrees Fahrenheit. Sugar, peanut oil, molasses and fat stabilizer are then added and mixed with the paste for 10 minutes. The amount of each component is listed in the above recipe. After mixing the ingredients, the nut mix is treated with a Model 18.72 Rannie homogenizer operating at 12000 psi to reduce the mix particle size. Homogenized mixes each had a D of 7.7 microns₅₀And 19.7 micron D₉₀Have After homogenization, the mix is charged into another mixing tank heated to 150 degrees Fahrenheit.
[0104]
b.Combining base butter with roll mill mix
The roll mill mix is then added to the homogenized base butter and mixed for 5 minutes. The roll mill mix constitutes about 10.85% by weight of the final product formulation. In order to reduce the viscosity, the mix is processed in a colloid mill until the apparent viscosity of the mix is less than about 1000 cP (measured at 6.8 per second).
[0105]
The low viscosity butter is then treated by a conventional peanut butter finishing process to increase its oxidative stability and to produce its crystal structure. To increase its oxidative stability, the butter is treated with a Versator at a 21 inch water column vacuum. Fat crystal nucleation is achieved by cooling the butter to about 90 degrees Fahrenheit by passing through a scrape wall heat exchanger. Cooling liquid (typically -10 ° F. brine) is circulated through the outside of the heat exchanger. By passing nucleated butter through the picker, the growth of fat crystals is promoted. The nucleated butter is then placed in a jar and a nitrogen blanket is applied. The jar is then placed in a room at 90 degrees Fahrenheit for 24 hours and then at 70 degrees Fahrenheit for another 24 hours to complete the reconciliation process.
[0106]
Example 3 Improved peanut butter prepared by combining a paste mixture of base butter and roll mill mix
Peanut butter for a 300 pound batch
[0107]
[Table 7]

[0108]
This development of peanut butter is made by combining base butter with fluid peanut paste. The fluid peanut paste is prepared from a mixture of peanut oil and a roll milled mixture with defatted peanut flour and sugar
[0109]
a.Re-fatting the roll mill mix, leading to the paste mixture
A roll mill mix as prepared in Example 1 is combined with peanut oil to make a fluid paste mixture. The mixture consists of 73.66% roll mill mix and 26.34% peanut oil. The mixture can be made in a suitably sized mixing vessel, such as a Hobert mixer, or continuously by mixing roll ground solids with peanut oil in a twin screw Readco mixer. You can also The paste mixture has a fat content of about 42% and is fluid.
[0110]
b.Preparation of base butter
Base butter is prepared as in Example 2 above.
[0111]
c.Combination of paste mixture and base butter
To the homogenized base butter, add the paste mixture and mix for about 5 minutes. The paste mixture constitutes about 14.73% of the final product formulation. In order to reduce the viscosity, the mix is processed in a colloid mill until the apparent viscosity of the mix is less than about 1000 cP (measured at 6.8 per second).
[0112]
The low viscosity butter is then processed by a conventional peanut butter finishing process, as in Example 2, to increase its oxidative stability and produce its crystal structure.
[0113]
Example 4 Improved peanut butter prepared by combining base butter and defatted peanut flour
Peanut butter for a 300 pound batch
[0114]
[Table 8]

[0115]
This unfolded peanut putter is prepared by combining base butter with defatted peanut flour.
[0116]
a.Preparation of base butter
Base butter is prepared in the method of Example 2, substituting the ingredients in the table above.
[0117]
b.Combination of defatted peanut flour and base butter
Peanuts roasted to 25 L 'color are converted to paste and mechanically defatted to a fat level of about 28%. The resulting cake is then ground into flour and added with peanut oil added to the homogenized base butter and mixed for 5 minutes. The defatted peanut flour constitutes about 8.25% of the final product formulation. Since the defatted peanut flour has not been roll refined to a monomodal particle size distribution, a significant amount of processing effort is required to achieve an apparent viscosity of less than about 1000 cP. To achieve this viscosity, the mixture of base butter, defatted peanut flour, and added peanut oil is passed through a 6000 psi Gaulin homogenizer and colloid mill until the entire batch undergoes approximately two recirculation passes. Recirculated. At the end of the process, the product has a monomodal particle size distribution and an apparent viscosity that is less than about 1000 cP (measured at 6.8 per second).
[0118]
The low viscosity butter is then processed by a conventional peanut butter finishing process, as in Example 2, to increase its oxidative stability and produce its crystal structure.
[0119]
The finished product made using the defatted peanut flour has a stronger peanut flavor than conventional peanut butter. Since the defatted peanut flour has not been roll refined with sucrose, there is a slight but not noticeable burnt / bitter flavor.
[0120]
Example 5 Improved Low Fat Peanut Spread Prepared by Combining Base Butter and Roll Grind Mix with Stronger Peanut Flavor
Peanut butter for a 300 pound batch
[0121]
[Table 9]

[0122]
An improved low fat peanut butter with a stronger peanut flavor is made by adding roll milled peanut solids to the formulation. The ingredients and levels used to make improved low fat peanut butter are disclosed below.
[0123]
a.Preparation of base butter
Base butter is prepared in the method of Example 2, substituting the ingredients in the table above.
[0124]
b.Combination of roll crushing mix and base butter
Add roll mill mix to homogenized base butter. The roll mill mix constitutes about 10% of the final product formulation. Next, corn syrup solids and soy protein isolate are gradually added into the mixture as the mixture is recycled through a 6000 psi Gaulin homogenizer and colloid mill. At the end of the solid addition (about 45-60 minutes at a 300 pound batch size), the mixture was re-run for an additional 30 minutes to reduce the apparent viscosity below about 850 cP (measured at 6.8 per second). Circulate. After the viscosity has dropped, vitamins are added to the mix.
[0125]
The low viscosity butter is then processed by a conventional peanut butter finishing process, as in Example 2, to increase its oxidative stability and produce its crystal structure.
[Brief description of the drawings]
FIG. 1 is a graph showing a bimodal particle size distribution curve of a water-insoluble solid typical of conventional peanut butter. The Y axis is in mass% units and the X axis (logarithmic scale) is in microns.
FIG. 2 is a graph showing a single mode particle size distribution curve of a water-insoluble solid constituting a base butter according to one embodiment of the present invention. The Y axis is in mass% units and the X axis (logarithmic scale) is in microns.
FIG. 3a is a graph showing the particle size distribution curve of a bimodal composition of a roll milled mixture according to one embodiment of the present invention. The Y axis is in mass% units and the X axis (logarithmic scale) is in microns.
FIG. 3b is a graph showing the particle size distribution curve of a single mode composition of a water-insoluble solid comprising a roll milled mixture according to one embodiment of the present invention. The Y axis is in mass% units and the X axis (logarithmic scale) is in microns.
FIG. 4a is a graph showing the particle size distribution curve of a unimodal composition of nut spread according to one embodiment of the present invention in which a unimodal base butter is combined with a roll milled mixture. The Y axis is in mass% units and the X axis (logarithmic scale) is in microns.
FIG. 4b is a graph showing the particle size distribution of a single mode composition of a water-insoluble solid comprising a nut spread according to one embodiment of the present invention combining a single mode base butter with a roll milled mixture. . The Y axis is in mass% units and the X axis (logarithmic scale) is in microns.
FIG. 5 is a graph showing how roast color affects the concentration of total volatile sulfur compounds formed in peanuts. The X axis is the roast color, and the Y axis is the total volatile sulfur compound ratio (ratio of the GC peak area of the total volatile sulfur compound to the GC peak area of the internal standard).
FIG. 6 is a graph showing how roast color affects the concentration of total volatile nitrogen compounds formed in peanuts. The X axis is the roast color, and the Y axis is the total volatile nitrogen compound ratio (ratio of the GC peak area of the total volatile nitrogen compound to the GC peak area of the internal standard).
FIG. 7a is a bar graph illustrating the effect of degreasing on the total volatile sulfur compound ratio (ratio of GC peak area of total volatile sulfur compounds to GC peak area of internal standard). The graph shows the total volatile sulfur compound ratio of deeper-fried paste, peanut oil leached from deeper-fried paste, and peanut flour.
FIG. 7b is a bar graph illustrating the effect of degreasing on the total volatile nitrogen compound ratio (ratio of GC peak area of total volatile nitrogen compound to GC peak area of internal standard). The graph shows the total volatile sulfur compound ratio of deeper-fried paste, peanut oil leached from deeper-fried paste, and peanut flour.

Claims (23)

A method for preparing a nut spread composition comprising:
a. Providing a shallower roasted nut composition, wherein the shallower roasted nut composition is prepared in the form of base butter;
b. Providing a deeper roasted nut composition, wherein the deeper roasted nut composition is prepared in the form of defatted nut flour, wherein the defatted nut flour is less than 1500 Having a total volatile sulfur compound ratio of less than 10 and a total volatile nitrogen compound ratio of less than 10 ;
c. Providing the nut spread composition by combining the shallower roasted nut composition with the deeper roasted nut composition, wherein the total volatile sulfur compound ratio is measured by a gas chromatograph. The ratio of the peak areas of all the volatile sulfur compounds to the peak area of the internal standard for volatile sulfur compounds, which is 0. 0 to 30.0 g of the defatted nut powder. 2-hydroxyethyl sulfide added in an amount of 005 μg, the total volatile nitrogen compound ratio is the peak area of all volatile sulfur compounds relative to the peak area of the internal standard for volatile nitrogen compounds measured by gas chromatography The internal standard for volatile nitrogen compounds is based on 30.0 g of the defatted nut powder. Wherein the tetramethyl pyrazine is added in an amount of .05Myug. Nuts composition of the than the depth roasted, rather than parched was nuts that constitutes the nut composition roasted shallow than the 'look contains nuts which roasted deep color unit, L' at least 5L color units, Hunter color difference The method according to claim 1, wherein the value is calculated from the L and a values measured by the meter by the formula L ′ = 0.829 L−0.3966a + 1.4935 .   3. The deeply roasted nut composition includes nuts deeply roasted by at least 10L 'color units more than roasted nuts constituting the shallower roasted nut composition. the method of. Nuts composition roasted depth than said, 'look contains nuts which roasted with a color roasted under color unit, L' 32L color units, from L and a value measured by the Hunter color difference meter, L '= The method according to claim 1, wherein the method is calculated according to the following formula: 0.829L−0.3966a + 1.4935 .   5. The method of claim 4, wherein the deeper roasted nut composition comprises roasted nuts having a roast color from 24L 'to 30L' color units. Nuts composition roasted shallow than said, 'look contains nuts which roasted with a color roasted under color unit, L' 39L color units, from L and a value measured by the Hunter color difference meter, L '= The method according to claim 1, wherein the method is calculated by the following formula: 0.829L−0.3966a + 1.4935 .   7. The method of claim 6, wherein the shallower roasted nut composition comprises roasted nuts having a roast color from 35 L 'to 38 L' color units.   The method according to any one of claims 1 to 7, wherein the defatted nut flour contains 10% to 42% by weight of fat.   9. A method according to claim 8, wherein the defatted nut flour comprises 10% to 33% by weight fat.   The method according to claim 9, wherein the defatted nut flour comprises 20% to 30% by weight fat. The method according to any one of claims 1 to 10, wherein the defatted nut flour is a roll refining mixture containing amorphous sugar . The method according to any one of claims 1 to 11 , wherein the defatted nut flour constitutes from 5% to 25% by weight of the nut spread composition. 13. A method according to claim 12 , wherein the defatted nut flour constitutes 6% to 20% by weight of the nut spread composition. 14. The method of claim 13 , wherein the defatted nut flour constitutes 8% to 15% by weight. The nut spread composition has an apparent appearance of less than 1000 cP when measured at a temperature of 65 ° C. and a shear rate of 6.8 per second using a Brookfield viscometer fitted with an 8C4-27 spindle and 5C4-13R chamber. 15. A nut spread composition made according to the method of any of claims 1-14 , having a viscosity. A method of preparing a nut spread composition, the method comprising:
a. Fry nuts from 35L 'to 38L' color units to provide lighter roasted nuts;
b. Forming a single mode base butter comprising the lighter roasted nuts;
c. Roasting nuts to a depth of at least 10 L 'deeper than the lighter roasted nuts to provide deeper roasted nuts;
d. Degreasing the deep-fried nuts to form a defatted nut solid, the defatted nut solid comprising a total volatile sulfur compound ratio of less than 1500 and a total volatile nitrogen compound of less than 10 A step having a ratio ;
e. Forming a defatted nut powder from the defatted nut solid;
f. Rolling the defatted nut flour with sugar to form a roll refined mixture containing amorphous sugar;
g. Mixing the fats and oils in the roll refining mixture to prepare a paste mix;
h. Providing an added oil and fat;
i. Combining the base butter and the paste mix with the added fat to form a mixture;
j. Processing the mixture to provide a nut spread composition having an apparent viscosity of less than 1000 cP, wherein L ′ color units are determined from L and a values measured by a Hunter colorimeter from L ′ = 0. 829L-0.3966a + 1.4935, the total volatile sulfur compound ratio is the ratio of the peak area of all volatile sulfur compounds to the peak area of the internal standard for volatile sulfur compounds measured by gas chromatograph The volatile sulfur compound internal standard is 2-hydroxyethyl sulfide added in an amount of 0.005 μg to 30.0 g of the defatted nut solid, and the total volatile nitrogen compound ratio is All volatile sulfur compounds relative to the peak area of the internal standard for volatile nitrogen compounds measured by gas chromatography It is the ratio of peak area, internal standard for the volatile nitrogen compounds, wherein the said relative defatted nut solids 30.0g tetramethyl pyrazine is added in an amount of 0.05 [mu] g. The nut spread composition appears to be less than 1000 cP when measured at a temperature of 65 ° C. and a shear rate of 6.8 per second using a Brookfield viscometer fitted with an 8C4-27 spindle and a 5C4-13R chamber. A nut spread composition made according to the method of claim 16 having a viscosity. A nut flour is defatted to have a total volatile sulfur compounds ratio and total volatile nitrogen compounds ratio of less than 10 less than 1500, the total volatile sulfur compounds ratio, volatile sulfur compounds determined by gas chromatography Is the ratio of the peak area of all volatile sulfur compounds to the peak area of the internal standard for volatile sulfur compounds, and the internal standard for volatile sulfur compounds is added in an amount of 0.005 μg to 30.0 g of the defatted nut powder. The total volatile nitrogen compound ratio is the ratio of the peak areas of all volatile sulfur compounds to the peak area of the internal standard for volatile nitrogen compounds measured by gas chromatography, The internal standard for volatile nitrogen compounds is added in an amount of 0.05 μg to 30.0 g of the defatted nut powder. A defatted nut powder characterized in that it is methylpyrazine. A roll mill mix comprising the defatted nut flour of claim 18 and an amorphous sugar. The defatted nut powder includes roasted nuts having a roasted color ranging from 24 L ′ to 30 L ′ color units , where L ′ color units are determined from L and a values measured by a hunter color difference meter, L ′ = 0. 20. The roll mill mix of claim 19 calculated by the formula: 829L-0.3966a + 1.4935 .   The roll pulverized mix according to claim 19, wherein the defatted nut powder comprises 10 mass% to 33 mass% fat.   The roll-pulverized mix according to claim 21, wherein the defatted nut powder contains 20% by mass to 30% by mass of fat. The paste mix characterized by including the roll grinding | pulverization mix of Claim 19 , and an addition fats and oils.

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