MXPA00012426A - Blended nut spread compositions - Google Patents

Abstract

Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily appearance and greasy mouth feel. A product composition and method for making the product composition are disclosed.

Description

PASTE COMPOSITIONS FOR MIXING NUTS TECHNICAL FIELD This application is related to nut pastes for spreading, especially butters or peanut creams that have reduced tackiness. This particular application relates to peanut butters that have reduced stickiness and viscosity without loss of the desired nutty flavors, and without having an oily appearance or greasy feeling in the mouth.

BACKGROUND OF THE INVENTION [0002] Conventional peanut butter and other nut butters typically comprise comminuted, sticky mixtures of solid walnut particles suspended in oil (walnut paste), a sweetener such as sugar, corn syrup with a high content of fructose or honey, salt and a stabilizing agent (for example, a fat or concentrate with a high melting point) to avoid separation of the oil and the particulates. A major component of peanut butter, peanut butter, is formed by roasting, blanching, and grinding peeled peanuts. During the grinding stage, the cellular structure of the peanuts is broken, releasing the peanut oil in which the pulverized peanut solids result in a suspension. There are several factors that consumers should consider when evaluating the desire for peanut butter. One of these factors is the perception of "stickiness". The consumer perceives the "stickiness" as the adhesion to the palate of the mass of the peanut butter ingested, as well as the effort that the tongue carries out to remove it from there. However, what the consumer detects as "stickiness" is not due mainly to the adhesive forces, but rather to the adherence of the peanut butter mass to the extent that it is worked together by chemical (saliva) and physical forces (tongue) in the mouth. In fact, the "stickiness" decreases as saliva and tongue reduce the viscosity of this peanut butter mass to the point where it can be easily eaten. Another factor considered by consumers is the perception of "peanut flavor". The mechanism by which the peanut flavor is released is believed to be due to the hydration of nut solids in the mouth by saliva. While the total amount of peanut flavor present in walnut solids is important, it appears that the ability to effectively hydrate these walnut solids primarily affects the intensity of the peanut flavor. In fact, the more uniform the hydration of these walnut solids, the greater the intensity of the peanut flavor perceived. Another factor considered by consumers is the visual appearance and mouthfeel of peanut butter in terms of unctuousness and / or the apparent "greasy appearance" level of peanut butter. Typically, this unctuousness and / or "greasy appearance" is undesirable. Furthermore, it is typical that as the viscosity and fineness of ground peanut butter is reduced to improve texture and spreadability, the visual appearance and mouthfeel of the butter becomes undesirably oily and greasy. The product shows a greasy shine due to the way in which very fine particles reflect light. Additionally, the absence of particles of a remarkable size results in the product having a fatty sensation in the mouth. Previous efforts to reduce the perceived stickiness of peanut butter without adversely affecting the peanut flavor intensity in general have not been successful. In the past, there has usually been a balance between the reduction of tackiness and the intensity of peanut flavor, that is, increases in peanut flavor also increase tackiness and vice versa. For example, peanut butter pieces made with large peanut kernels have more peanut flavor compared to creamy peanut butter. Nevertheless, the processing conditions that create these peanut solids of larger particle size generally lead to more viscous peanut butters due to increases in viscosity. In contrast, fine crushing of walnut solids (ie, reducing particle size) disperses the flavor components throughout the walnut paste, thereby decreasing the flavor impact of these walnut solids.

To reduce stickiness, the viscosity of peanut butter should be reduced. The viscosity of peanut butter is affected primarily by the particle size distribution (PSD) of walnut solids. Peanut butters produced by crushing walnut solids at a mono-modal particle size distribution have relatively lower viscosities. See U.S. Patent 5,079,207 (Wong et al.), Issued January 7, 1992 (walnut solids milled or ground to a mono-modal particle size distribution). Conversely, a coarser grind results in a more viscous peanut butter because walnut solids exist in a multi-modal (or poly-modal) particle size distribution, resulting in an increase in the particle agglomeration behavior and a greater tendency under tension of the walnut particles to collide with each other. Another reason for the higher viscosity of poly-modal PSD peanut butters is that the thicker crushing of the nuts breaks the smaller oil cells, resulting in the loss of free oil in the suspension of walnut solids. A reduction in viscosity can be further achieved by increasing the amount of shear stress imparted to the nut paste to uniformly disperse the particles with the oil (called distribution work) and / or by increasing the level of the added oil. A high shear mixer such as a Greerco colloid mill can be used to provide shear energy and disperse the particles with the oil. U.S. Patent 5,714,193, issued February 3, 1998 to Fix et al, discloses the addition of oil and is incorporated herein by reference. Unfortunately, previous attempts to reduce the viscosity of peanut butter have also led to a significant reduction in peanut flavor intensity. This has been attributed to a reduction in the time of residence in the mouth of the mass of the ingested peanut butter. This shorter residence time decreases peanut flavor intensity because the solids hydrate to a much lesser degree. In addition, high-pressure or multi-step homogenization often grinds walnut solids to a fine size that loses a significant portion of the volatiles originally present in the peanut flavor. United States Patent 5,693,357 of Wong et al., Discloses a nut paste having a mono-modal particle size distribution and U.S. Patent 5,508,057 (Wong et al.) Discloses a process for manufacturing single-nut nut butters, whose patents are they are incorporated herein by reference. Another factor that affects consumer acceptance of peanut butter is its impression of gritty texture. The sandy texture occurs when the solid particles in the peanut butter are of a sufficient size and have a suitable geometry so that the tongue can feel them. The solids that can impart a gritty texture not only include peanut solids, but may also include other non-fat solids that are typically present in peanut butter, especially water-soluble solids such as, for example, sugar and salt. One way to reduce this impression of gritty texture is to simply pass the mixture of peanut paste and other non-fat solids through a high-pressure homogenizer to reduce all solids to a finer size. See U.S. Patent 5,518,755 (Wong et al), granted on May 21, 1996, which is incorporated herein by reference. Therefore, it would be desirable to formulate a peanut butter that: (1) has a reduced tackiness impression; (2) has a desired peanut flavor intensity; (3) have an impression of reduced sandy texture; (4) have a desirable appearance (that does not have an oily appearance); Y (5) have a desirable mouthfeel (that does not have a greasy feeling in the mouth).

BRIEF DESCRIPTION OF THE INVENTION The present invention relates to nutty spreads, especially peanut butters, which have a reduced tack and viscosity, while maintaining a desired nutty intensity and while avoiding an oily appearance and Fatty feeling in the mouth. The present invention also relates to a method of making this nut spread, especially peanut butter.

The applicant has found that by mixing a nutty spread or butter having a mono-modal particle size distribution with a nut spread or butter having a multi-modal particle size distribution, the paste for The resulting mixed walnut spread or walnut butter composition can have a creamy texture and a good peanut flavor and even prevent an oily appearance and a greasy feeling in the mouth. The present invention provides a nut paste, a nut butter or a nut spread spread having a total solid particulate content, including, but not limited to, water insoluble solids, wherein the composition has a size distribution of total solids particle so that between about 22% and 34% of the total solids have a particle size between 16.7 microns and 87.1 microns, and preferably between about 25% and 33% of the total solids having a particle size between 16.7 microns and 87.1 microns. Water-insoluble solid particles, among which include particles of walnut solids, can have a particle size distribution with the same characteristics. In contrast, mono-modal peanut butter typically has less than 21% total solids with a particle size between 16.7 microns and 87.1 microns, and bi-modal peanut butter typically has more than 35% total solids with a size of particle between 16.7 microns and 87.1 microns. The compositions of the present invention prevent an oily appearance and a greasy mouthfeel, may even have an apparent viscosity of less than about 1500 centiPoises (cP), more preferably less than about 1200 cP, and in a particular embodiment less than about 1000 cP. The apparent viscosity is measured at a shear rate of 6.8 sec "1 as shown in the" Test Methods. "The compositions of the present invention may comprise between about 42% and 60% by weight of fat, more particularly between about 45% and 55% by weight of fat and even more particularly between 48% and 52% by weight of fat.

The present invention provides a method for preparing a nut butter or nut spread composition, the method comprising the steps of: providing a first nut butter or a nut spread comprising solids and having a distribution of mono-modal particle size; providing a second nut butter or a nut spread composition having a multi-modal particle size distribution such as, for example, a bi-modal particle size distribution; and mixing the first and second compositions to provide a third nut butter or nut spread composition. In particular, the step of providing the first composition may comprise providing a nut butter or a nut spread composition having a mono-modal particle size distribution wherein about 25% or less of the total solid particles has a particle size between 16.7 microns and 87.1 microns and wherein the step of providing the second composition comprises providing a nut butter or nut spread composition having a multi-modal particle size distribution wherein approximately 25% or more than the total solid particles have a particle size between 16.7 microns and 87.1 microns. The step of mixing the first composition and the second composition can comprise forming a mixture of between about 15% and 95% by weight of the first composition, more particularly between about 40% and 80% by weight of the first composition and even more particularly between about 55% and 75% by weight of the first composition. The method may further comprise the step of shear stressing the mixture of the first and second compositions to provide the third composition and in particular, the step of shear stressing the mixture, may comprise shear stressing the mixture to provide the third composition with a viscosity of less than about 1500 cP, more particularly less than about 1200 cP.

DESCRIPTION OF THE DRAWINGS Figure 1 is a graphical representation showing the particle size distribution curves of a mono-modal composition (points on the curve represented by empty circles), a bi-modal composition (points on the curve represented by filled circles) and the composition of the present invention (points on the curve represented by triangles); where the Y axis has units of percentage by weight and where the X axis (logarithmic scale) has units in microns). Figure 2 is a graphical representation showing the viscosity (centiPoise) of mixed compositions on the Y axis as a function of weight percent mono-modal walnut butter on the X axis, where the straight line of Figure 2 represents the viscosity calculated based on the linear interpolation between 100% mono-modal peanut butter and 100% bi-modal peanut butter and where the dashed line on the graph represents the mixtures of mono-modal peanut butter and bi-modal according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION The blended nut compositions of the present invention include walnut spreads including peanut butters made by mixing mono-modal walnut compositions with multi-modal walnut compositions. The mixed nut compositions have a total solids particle content, including, but are not limited to, water-insoluble solids such as, for example, walnut solids, wherein the total particle size distribution of the solids is such that between about 22 % and 34% of the total solids have a particle size between 16.7 microns and 87.1 microns. In particular, between about 25% and 33% of the total solids can have a particle size between 16.7 microns and 87.1 microns. Mixed walnut compositions may include between about 42% and 60% by weight of fat. The mixed walnut compositions preferably have an apparent viscosity of less than about 1500 cP, more preferably less than about 1200 cP, and in a mode of less than about 1000 cP.

A. Definitions As used herein, "walnut paste" means a suspension of walnut solids and the oil resulting from the crushing of walnuts, this crushing disrupts the oily cells of the walnut. - As used herein, the term "nut spread" means a spreadable food product made primarily of walnut solids and fat / oil, in addition to other ingredients such as, for example, nut butter stabilizers, flavorings, flavor enhancers, bulking agents, emulsifiers, etc. Nut pastes include but are not limited to: "nut butter" and "peanut butter" under these terms are defined by the identity standards of the Food and Drug Administration. In the sense in which it is used herein, the term "total fat" refers to the total amount of fat and oil present in the nut spread. While the terms "fat" and "oil" are used in some way interchangeably, the term "fat" usually refers to triglycerides (and their corresponding substitutes) that are solid or plastic at room temperature, while the term " "oil" usually refers to triglycerides (and their corresponding substitutes) that are liquid or fluid at room temperature. In the sense in which it is used herein, "mono-modal" refers to a particle size distribution of solids that has practically an individual peak, where the peak is centered on a particle size of less than 14 microns. . A mono-modal particle size distribution is illustrated in Figure 1 by the drawn line that has points in the shape of empty circles. A "peak" is a local maximum that is at least 2 units percent by weight greater than the local minimum or the maximum either lateral or local. In the sense in which it is used in the present, "multi-modal" or "poly-modal" refers to a particle size distribution curve having multiple peaks, including at least one peak centered on a particle size smaller than 14 microns and at least one peak centered on a particle size greater than 14 microns. A bi-modal distribution is illustrated in Figure 1 by the drawn line that has points in the form of filled circles.

B. Nut Solids, Nut Paste and Fats / Oils A main ingredient in nut pastes in accordance with the present invention are walnut solids that are derived from nuts and oily seeds. While the present invention will often be described in terms of nut solids derived from peanuts, it should be understood that other sources of walnut solids may also be used such as, for example, almonds, pecans, walnuts, cashew nuts, hazelnuts, macadamia nuts, cashew nuts, hazelnut nuts, sunflower seeds, sesame seeds, pumpkin seeds and soybeans. Mixtures of these walnut solids can also be used. The flavor of the walnut paste can be that of the natural nut (raw) or more typically develops when the nuts are subjected to a thermal operation, usually by roasting them. For example, peanuts can be toasted in a hot air convection toaster (for example, a Jet Zone toaster manufactured by Wolverine). The flavor character and the intensity are controlled by the toasting temperature and the toasting time.

In general, peanuts roasted at a higher toasting temperature and a shorter time result in most of the desirable peanut flavor. However, there is a limit to the amount of peanut flavor that can be developed through this approach. Peanuts roasted at higher temperatures cause a non-uniform temperature profile and in turn a non-uniform flavor profile in the peanut. This lack of uniformity in flavor (dark roasted on the outside and toasted lighter on the inside) is what creates a more desirable peanut flavor compared to roasted peanuts in the same color but at a lower toasting temperature. However, due to the non-uniform toasting profile inside the peanut, roasting to a darker toast color to further increase the peanut flavor may cause over-topping of the peanut on the outside, leading to burning signals. One way to intensify the peanut flavor while minimizing the burning signals caused by toasting is to combine the roasted peanuts separately to various toasting colors. A combination of light and dark roasted peanuts can result in a more intense and preferred peanut flavor character. The combination of a light and dark toasting fraction if the flavor profile developed inside a peanut is roasted at higher toasting temperatures. This flavor profile can be manipulated by varying the ratio of roasted peanuts to different toasting colors. In addition, the perception of peanut flavor can also be manipulated by controlling the grind size of the various fractions of roasted peanuts. For example, peanuts roasted to a darker toast color can be ground to a very fine particle size without losing their flavor due to the low volatility of the flavors generated during toasting. Conversely, peanuts roasted to a lighter color should be ground to a larger particle size due to the high volatility of the flavors generated during roasting. The nut pastes in accordance with the present invention may comprise between about 25 and 60% walnut solids, preferably between about 35 and 55% walnut solids, more preferably between about 40 and 50% of walnut solids. These walnut solids are typically dispersed or suspended in oil derived from the respective walnut in the form of a "walnut paste". The nut paste can be made by grinding the nuts using any conventional mill such as, for example, a Bauer, Urschel or Fitzmill mill that provides a continuous suspension of oil and reduces the viscosity of the paste. These walnut pastes typically have a bi-modal particle size distribution, with two peaks formed by the lapamient t ras of two particle distribution curves. The nut pastes for spreading of the present invention may contain added oil. In the sense in which it is used herein, "added oil" means that the walnut pastes contain additional oil and are normally extracted from the walnut during the formation of the pasta. The purpose of this added oil is to reduce the viscosity of the nut spread, especially after the nut spread has been processed as will be described below. The nut pastes of the present invention contain at least about 4% (preferably at least about 5%) of the added oil.

Typically, the amount of added oil is in the range of between about 4 and 12%, preferably between about 5 and 7%. The added oil used in nutty spreads typically is that which is naturally extracted from the nut or seed, such as, for example, during the formation of a nut paste. However, oils such as soybean oil, palm oil, cottonseed oil, coconut oil, walnut oil and other suitable edible oils can also be used, in whole or in part. , as the oil added for the manufacture of the nut pastes for spreading of the present invention. Preferably, the added oil is peanut oil extracted during the formation of the peanut paste. For nutty spreads made from other nuts and other seeds such as, for example, sunflower seeds, oil blends may be preferred for flavor. Low-calorie, zero-calorie oil substituents such as, for example, long-chain fatty acid sucrose polyesters (olestra) and other polyol fatty acid polyesters, can be used as the added oil to make these pastes of nut to spread. See, for example, U.S. Patent 3,600,186 (Mattson et al.) Issued August 17, 1971, U.S. Patent 5,422,131 (Elsen et al.), Issued June 6, 1995; U.S. Patent 5,419,925 (Seiden et al.), issued May 30, 1995; U.S. Patent 5,071,669 (Seiden), issued December 10, 1991, all are hereby incorporated by reference. Mixed triglycerides produced from medium and long chain saturated and / or unsaturated fatty acids can also be used as the added oil herein. See, for example, U.S. Patent 5,288,512 (Seiden), issued February 22, 1994, which is incorporated herein by reference. Oils containing medium chain triglycerides can also be used as the source of added oil. See U.S. Patent 4,863,753 (Hunter et al.), Issued September 5, 1989, which is incorporated by reference. In addition, oil blends or oil substitutes can be used in the nutties of the present invention.

The total fat present (i.e., that obtained during the grinding of the nuts plus the added oil) in the nutties of the present invention can vary widely depending on the desired viscosity, the desired fat level and the like. If desired, the total fat present may be such as to meet the identification standard for nutty spreads. The nut pastes of the present invention typically comprise between about 42 and 60% total fat. The nut pastes of the present invention preferably comprise between about 45 and 55%, more preferably between about 48 and 52% of total fat.

C. Water Soluble Solids The nut spreads of the present invention can also comprise between about 3.5 and 25%, more particularly between about 5 and 10% water-soluble solid components. These water-soluble solids may be selected from flavors, flavor enhancers, bulking agents as well as mixtures thereof.

In the sense in which it is used in j. "__. present, the term "flavor i zante" refers to agents that contribute to give the taste of walnut spread. These include sweeteners, natural and artificial flavors and other flavorings that contribute to the taste of walnut spread, including natural or artificial peanut flavors, toasted flavors, flavored flavors / caramel, walnut flavors, almond flavors and flavor compositions. Sweeteners can be selected from sugars, sugar mixes, artificial sweeteners and other naturally sweet materials. The sugars include, for example, sucrose, fructose, dextrose, honey, high fructose corn syrup, lactose, maltose and maltose syrups. Preferably, the sweetener will have an intensity of sweetness equal to or similar to that of sucrose or fructose. Sugars are typically included in the nut pastes of the present invention at a level of between about 0.5 and 10%, preferably between about 1 and 7%. Artificial sweeteners, such as, for example, aspartame, acesulfam, saccharin, cyclamate and glycerricin can also be used in the nutties of the present invention. The amount of the artificial sweetener used depends on its intensity of sweetness. Typically, these artificial sweeteners are included in an amount that provides an intensity of sweetness equivalent to the addition of between about 0.5 and 10%, preferably between about 1% and 7% sucrose. Usually between about 0.001% and 2% artificial sweetener is used. In the sense in which it is used herein, "flavor enhancers" refers to agents that enhance or complement the flavor of the nut spread. Flavor enhancers include salt or salt substitutes such as, for example, sodium chloride, potassium chloride, sodium chloride / potassium chloride mixtures and seasoned salts. The level of the flavor enhancer used depends on the desired flavor level, although it is usually between about 0.1 and 2%, preferably between about 0.5 and 1.5% of the nut spread. The nutty spreads of the present invention may also comprise between about 0.01% and 0.02% citric acid as a flavor enhancer. Preferably, between about 0.01% and 0.015% citric acid is used. The addition of citric acid can intensify the taste of toasted walnut butter and especially of roasted peanuts and salty printing, thereby reducing the amount of salt required to provide nutty spreads, especially butters. of peanut of the present invention an acceptable taste. The addition of citric acid, especially in the presence of a metal ion salt, also allows the nut spread to achieve oxidative stability through the chelation of metal ions by citric acid. Particularly preferred flavor systems for use in the nutty spreads of the present invention are those that involve a combination of sugar and salt. For nutty spreads using this preferred flavor system, sugar is typically present in the spread to a level of between about 0.5 and 10%, preferably between about 1 and 7%; the salt level is typically present in the spread to a level of between about 0.1 and 2%, preferably between about 0.8 and 1.5%. Water-soluble volume imparting agents can also be used in the nutties of the present invention. These volume imparting agents typically add body or texture to the spread may be non-nutritious or low-calorie materials. Suitable bulking agents include corn syrup, maltodextrin, dextrose, polydextrose, mono and disaccharide solids, starches (eg, corn, potato, tapioca, wheat), as well as mixtures of these agents. The corn syrup solids, polydextrose (from Pfizer Chemicals) and maltodextrin are preferred volume imparting agents. Sugar substitutes that work similarly to sugars but are not nutritious can also be used in the present. These sugar substitutes include the 5-C-hydroxyalkylaldohexas described in U.S. Patent 5,041,541 (Mazur), issued August 20, 1991. In order to minimize gritty texture, these water soluble solids are preferred. they have a relatively fine particle size. The "water-soluble solids included in the nutties for spread of the present invention typically have an average particle size of about 20 microns or less." In particular, the preferred water-soluble solids have an average particle size of about 10 microns. microns or less.

D. Other Solids The nut pastes of the present invention may comprise solids other than walnut solids and water soluble solids. These other solids may be present in the nutties of the present invention in combined amounts of up to about 20%, preferably up to about 10%. These other solids may include fibers such as, for example, cellulose, flours (eg, wheat, rye, pea) and protein supplements such as, for example, additional peanut solids, soybean meal, soybean concentrate, soybean isolate. , casein, egg whites, and proteins from other animal or vegetable sources; or any combination thereof.

E. Walnut Butter Stabilizers and Emulsifiers The nutty pastas of the present invention may also optionally but preferably comprise a walnut butter stabilizer in effective amounts of up to 5%. Preferably, between about 1 and 3% walnut butter stabilizer is used. These nut butter stabilizers can be any of the known peanut butter stabilizers, for example, hydrogenated rapeseed oil or other hydrogenated triglycerides that have a high proportion of C2o and C22 fatty acids. See, for example, U.S. Patent 3,265,507 (Japikse), issued August 9, 1966 and U.S. Patent 3,129,102 (Sanders), issued April 14, 1964, which are hereby incorporated by reference in their entirety. reference. These stabilizers are usually triglycerides that are solid at room temperature. These solidify in the walnut paste to spread in specific crystalline states and preserve the separation oil. These materials can be mixed with a second hydrogenated oil having an iodine value of less than 8, for example, hydrogenated palm oil, canola oil, soybean oil, rape seed oil, cottonseed oil, oil of coconut, and similar materials. This stabilizer can also be mixed with lower melting fat fractions such as, for example, the peanut butter stabilizer composition described in United States Patent 4,341,814 (McCoy), issued July 27, 1982 which forms part of the present reference. Other walnut butter stabilizers suitable for the nutty spreads of the present invention include stable β1 ready-made concentrates referred to as "PSP / PSS" concentrates as described in U.S. Patent 4,996,074 (Seiden et al.), Issued on February 26, 1991, which forms part of this document as a reference. The fairly hydrogenated, high erucic acid rapeseed oil, illustrated in Example VI of this patent is an example of a concentrate having a ß 'particularly suitable for use in combination with the PSP / PSS concentrate. When the PSP / PSS concentrate is used in combination with rapeseed oil with a high content of erucic acid (preferably at least about 40%) rather hydrogenated (Iodine Value less than 20, preferably less than 10), it should be use in proportions of PSP / PSS concentrate: rapeseed oil with high erucic acid content of between about 30: 1 and 10: 1, preferably between about 27: 1 and 20: 1. Rapeseed oil with high erucic acid content is discussed in more detail in this patent in column 7, line 50 to column 8, line 14. The emulsifier can also be used in the nut pastes to spread this invention to achieve the proper texture. The emulsifier can be any compatible food emulsifier such as, for example, mono- and diglycerides, lecithin, sucrose monoesters, polyglycerol esters, sorbitan esters, polyethoxylated glycols and mixtures thereof. Up to about 5% and preferably between about 0.1 and 3% of the emulsifier is used.

F. Other Optional Components Large pieces of walnut (including large pieces of defatted walnut), flavored or sweetened chips and other optional components may be included in the nutties of the present invention at various levels. These other components include chocolate chips or other flavored chips (eg, caramel and peanut), jellies (either low-calorie jellies or regular or canned jelly), and pralines or other sweets. These other components are usually included at levels up to about 20% of the nut spread.

G. Preparation of Nut Pasting to Spread A nut spread that has a bi-modal particle size distribution useful for making the compositions of the present invention can be prepared by starting with a mixture of the nut paste and the oil. aggregate that is usually deposited inside a mixing tank. The walnut paste comprises between about 50 and 90%, preferably between about 55 and 85%, more preferably between about 60 and 84% of the mixture. The other ingredients for the nut spread (for example, water-soluble solids such as, for example, sugar and salt, bulking agents such as, for example, corn syrup solids, protein solids, stabilizer and emulsifier) they are also preferably mixed, added, incorporated or otherwise combined together with this mixture of walnut paste and added oil. It is desirable to first add the water-soluble solids, followed by the protein solids (ie, the soy protein), particularly when a crunchy peanut paste is being made. This preserves the protein from hydration and / or denaturation and causes a walnut paste with higher viscosity. After the walnut paste and the added oil, plus any of the other nutty spread ingredients, have been blended, added, incorporated or otherwise blended together, the mixture is then typically passed through a high pressure homogenizer to reduce the sandy texture of the mixture. See U.S. Patent 4,352,573 (Pandolfe), issued October 5, 1982 and U.S. Patent 4,383,769 (Pandolfe), issued May 17, 1983 (both are hereby incorporated by reference) for homogeni suitable high-pressure spreaders, made by APV Gaulin. Typically, this homogenization step is carried out at a pressure of between about 3000 and 5000 psig. This results in a peanut butter / paste having a bi-modal particle size distribution, such as, for example, the bi-modal particle size distribution shown in Figure 1. A walnut spread has a mono-modal particle size distribution useful for the manufacture of the compositions of the present invention can be prepared using the mixture described above, but with the difference that the mixture is homogenized at a pressure higher than that of the bi-modal mix. Preferably, the mixture is homogenized at a pressure of 10,000 psig or more to provide a mono-modal particle size distribution. A high pressure homogenizer that can be used for this application is produced by Rannie that can operate at pressures up to 14,500 psig. It should be recognized that other high shear devices can also be used to achieve a mono-modal particle size distribution. For example, the Asima mill manufactured by Bauermeister is able to achieve this particular particle size distribution. U.S. Patent 5,508,057 (Wong et al.), Issued April 16, 1996 (which is hereby incorporated by reference) discloses a process for obtaining a mono-modal particle size distribution by homogenization to high pressure. Spreads that have a mono-modal particle size distribution typically have a creamier texture and less stickiness, but with a lower flavor intensity. Spreads having a bi-modal particle size distribution typically have higher flavor intensities. A mixture of the mono-modal and bi-modal peanut butters in proportions ranging from 15-95% by weight, preferably 40 to 80% by weight and more preferably 55-75% by weight, is then processed through of a high shear mixer in order to reduce the apparent viscosity of the mixture to 1500 cP or less, preferably less than 1200 cP. Devices suitable for high shear mixing include colloidal mills (eg, Greerco colloid mill, Fryma colloidal mills) and high shear dispersants (Silverson, IKA). In particular, a high shear mixing device manufactured by Copek Industries, called the Boston Shear Pump, is more suitable for this application. With this high shear mixer, the mono-modal walnut butter or spread can be incorporated with a non-homogenized poly-modal butter or nut paste. After mixing with high shear, the nut spread is then finished by passing it through a deaerator (versator) and a heat exchanger with a scraper wall to increase the oxidative stability of the nut paste to spread and to adjust its crystal structure. The scraper wall heat exchanger typically operates in such a way that the freezer outlet temperature is between 90 ° F (32 ° C) and 100 ° F (38 ° C). Large pieces or pieces of nuts can also be added to the walnut paste finished at this point if desired. Mixed nut spread pastes, prepared according to the present invention, can have a particle size distribution close to the mono-modal, in which the mixed nut spread has any non-centered peak above 14%. micras, or has a peak centered above 14 micras that is smaller than the corresponding peak of the bi-modal spreads from which the mixed spread is formed. A mixed nut spread prepared in accordance with the present invention may have a particle size distribution as shown by the particle size distribution curve of Figure 1 having the points in the shape of triangles. Referring to Figure 1, the nut spread of the present invention formed by mixing a mono-modal spread and a bi-modal spread can have a peak centered below 14 microns, which peak is lower than the corresponding mono-modal peak but greater than the corresponding bi-modal peak. Above 14 micras, the mixed spread has a local maximum (which may or may not be a peak) that is above the corresponding portion of the mono-modal curve, but is less than the bi-modal peak correspondent. As a result of mixing multi-modal peanut butter containing relatively larger particles with mono-modal walnut butter, the resulting mixed peanut butter has a sufficient number of larger particles that help eliminate the appearance of luster oily and greasy mouthfeel that could have resulted if only mono-modal walnut butter was used. Interestingly, the resulting mixture retains all the texture advantages of mono-modal walnut butter including reduced tack, high spreadability, and high melt in the mouth. Surprisingly, mixing as little as 20% by weight of the mono-modal walnut butter with a multi-modal walnut butter can result in a significant decrease in the viscosity of the blend relative to the viscosity of the blend. walnut paste to spread multi-modal. Figure 2 illustrates the relatively low viscosity of the nutty spreads of the present invention, compared to a bi-modal peanut paste. In Figure 2, the straight line is a linear interpolation of the viscosity of a 100% bi-modal spread to a 100% mono-modal spread. The 100% bi-modal walnut spread is indicated by a dot marked with X and the 100% mono-modal walnut paste is indicated by a dot marked Y. The dotted line in Figure 2 includes solid dots representing six discrete mixed compositions of the present invention (dots marked A, B, C, D, E and F) comprising the mono-modal and bi-modal walnut pastes, whose mixed compositions have a viscosity that is less than the viscosity of the corresponding 100% bi-modal walnut paste from which the mixed compositions AF are prepared. The mixed nutty pastas of the present invention may additionally have an apparent viscosity of about 1500 cP or less, preferably about 1200 cP or less, more preferably about 1000 cP or less, and a Casson yield value of less. of about 50 dynes / cm2, preferably less than about 30 dynes / cm2, more preferably less than about 15 dynes / cm2. The Casson plastic viscosity of the mixed spreads can be less than about 5 poises, preferably less than about 3 poises. The apparent viscosity, Casson plastic viscosity and the Casson performance value can be measured according to the procedure given below in the test methods.

TEST METHODS 1. Viscosity and Performance Value of Nut Pastes and Nut Pastes A Brookfield Viscometer (HAT series), chamber 5C4-13R with an 8C4-27 spindle is used. This arrangement consists of a spindle "bob" of 0.465 inches (1.12 cm). The internal 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). A sample of 14.0 grams of walnut spread or walnut paste (not aerated) is placed in the sample cell. The sample cell is then inserted into the jacketed cell holder. To compensate for heat loss through the turbines, etc., the temperature of the water entering the jacketed cell support must be some degree greater than the desired sample temperature of 65 ° C (149 ° F). After the sample temperature reaches 65 ° C (149 ° F), the sample is previously subjected to shear stress for 5 minutes at 50 rpm. The speed is then changed to 100 rpm and the measurements are taken after waiting for a while so that the meter reading is kept at a constant value. A total of five scale readings are recorded: for 100, 50, 20, 10 and 5 rpm. In general, the waiting time before reading the meter setting should be as shown in Table 1. Table 1 The rpm and apparatus reading are converted to shear stress and shear rate values by multiplying the rpm and reading of the apparatus by 0.34 and 17, respectively. A plot of the square root of the shear stress versus the square root of the shear rate results in a straight line. Readings where the device pointer indicates the shutdown scale are ignored. A linear least squares regression is performed on the data to calculate the slope and the intersection.

This data is used to calculate two values. The first of these is the plastic viscosity that is equal to the slope of the line squared. The plastic viscosity is a measure of the viscosity of the walnut spread / walnut paste at an infinite shear rate. This accurately predicts the resistance to flow in pumping, moving or mixing situations. Casson plastic viscosity is measured in poises. The second value is the yield value that is equal to the value of the intersection x (abscissa) squared. The yield value is a measure of the amount of force or shear that is necessary to obtain the walnut spread / walnut paste at the start of the movement. The yield value is measured in dynes / cm '. The relationship between plastic viscosity and yield value determines how a nut-spread / nut paste will behave in further processing. The apparent viscosity is the viscosity measured in 6.8 sec "1 (reading of the Brookfield apparatus at 20 rpm.) The apparent viscosity in cP is: 250 x (the reading of the Brookfield Viscometer at 20 rpm) Without being limited by theory, believes that the viscosity measured at 6.8 sec "1 has the best correlation with sensitivity attributes. 2. Particle Size Analysis A Malvern 2600D particle size analyzer with an IBM PS / 2 computer is used to analyze the particle size of the samples. A smaller amount (approximately 0.01 grams) of the sample is placed in a 25 ml test tube and 15 ml of acetone is added thereto. The sample is dispersed in the acetone when using a vortex mixer. A transfer pipette is then used to add this diluted solution in drops to the acetone charged in the analyzer cell. The sample is added until the darkening is 0.2 to 0.3. Darkening refers to the amount of light that darkens in the sample due to diffraction and absorption. The instrument reads with greater accuracy when the darkening is from 0.05 to 0.5 and preferably from 0.2 to 0.3 (20% to 30% of the light energy is reduced). The apparatus is adjusted with a 100 mm lens to determine the particle size of the pasta or spread. Particle sizes from 0.5 to 188 microns can be * measured using a 100-m lens. A magnetic stirrer is used to make sure that the sample is dispersing during the readings. Ctfaa sample is scanned 250 times by the laser for each reading. Each sample is read a minimum of three times with an interval of five (5) minutes between each reading.

EXAMPLES The following are representative examples of peanut butters and spreads made in accordance with the present invention. 1. Example 1 Peanut butter is prepared from the following formulation of total ingredients. Ingredien is% by weight Peanuts 83.55 Sugar 6.3 Peanut Oil Added 6.45 Salt 0.9 Molasses 0.5 Stabilizer * 2.1 Emulsifier (mono and diglycerides 0.2 of palmitic and stearic acids) * Hydrogenated rape seed oil, mixed with hydrogenated soybean oil.

The peanuts were roasted at 416 ° F, bleached and milled in a Bauer mill. The ground peanuts were then placed in a 100 gallon Hamilton vat where all the remaining ingredients were also added and mixed with the ground pasta. To produce the mono-modal walnut butter, a portion of the mixture was then passed through a Rannie Homogenizer type # 18.72H at 12,000 psig. The homogenized paste had a F0G (grind fineness) of 0.7 as measured on a Hegeman Calibrator. Analysis of laser particle size of butter homogenized by a Malvern 2600 D laser particle size analyzer showed that the particles had a mono-modal particle size distribution as shown in Figure 1. The amount of particles in the band of 16.7-87.1 microns in size it is 20.5%. To produce the bimodal nut butter, the same sample is used, but the pressure in the Rannie homogenizer is reduced to 3000 psig. The bi-modal walnut butter had a FOG measurement of 3.5-4.0. Analysis of laser particle size of butter homogenized by a Malvern 2600 D laser particle size analyzer showed that the particles have a bi-modal particle size distribution as shown in Figure 1. The amount of particles in the band of 16.7-87.1 microns in size is 36.8%. The mono-modal and bi-modal walnut butters are then combined in a 60/40 ratio and subjected to shear at a low viscosity by processing the mixture at 3000 pounds / hour through a Boston Shear Pump Turbo Model 37 -3 manufactured by Copek Industries. The resulting mixture had an apparent viscosity that is 1000 cP or less. The mixture was then passed through a heat exchanger to cool the temperature of the mixture to 150 ° F. The mixture was then passed through a deaerator (Versator) and a heat exchanger with scraper wall to increase the oxidative stability of the product and to adjust its crystalline structure of fat respectively. The heat exchanger with scraper wall is operated in such a way that the outlet temperature of the freezer of the product is 90 ° F (32 ° C) plus or minus 2 ° F (2.2 ° C). Pieces or pieces of nuts can also be added to the finished butter at this point if desired.

The peanut butter had a fat content of about 52% and an apparent viscosity of the finished product of about 875 cP. The Malvern laser particle tartain analysis of this product showed a particle size distribution close to the mono-modal where the number of particles in the 16.7-87.1 micron size band is 29.8%. The particle size distribution is represented in Figure 1 by the curve that has points in the shape of triangles. This particle size distribution corresponds to the mixture of point D in Figure 2. The resulting mixture has a very smooth and creamy texture, reduced stickiness, good peanut flavor and does not have an oily appearance or greasy feel in the mouth. 2. EXAMPLE 2 The product is formulated in the same manner as in Example 1. In this product, a dark and lightly toasted walnut butter is prepared. Walnut butter with dark roast is prepared by roasting the peanuts at 416 ° F (213 ° C) to a tan color of about 33.4 L1. The nuts are ground in a Bauer mill and combined with the remaining ingredients in a 100 gallon Hamilton vat. The nut butter with dark browning is then homogenized to a mono-modal particle size distribution when processed in the Rannie homogenizer # 18.72? to 12, 000 psig. Lightly toasted walnut butter is prepared by roasting the peanuts at 404 ° F (207 ° C) to a roast color of about 37.5 LA. The nuts are ground in a Bauer mill and combined with the remaining ingredients in a Hamilton vat of 100 gallons. The mono-modal walnut butter with dark toast is then combined with the mixture of peanut butter with light toasting without homogenizing in a ratio of 60/40. The mixture is then processed through a Boston Shear Pump Model Turbo 37-3 at 3000 pounds / hour and through the system determined as in Example 1. The finished product has a viscosity of 900 cP. The particle size analysis by the Malvern laser of this product shows a particle size distribution close to the mono-modal where the number of particles in the band of 16.7-87.1 microns in size is 25.4%. The product has a very smooth and creamy texture, reduced stickiness, good peanut flavor and does not have an oily appearance or greasy feeling in the mouth.

Claims (10)

1. RE IVINDICATIONS 1. A walnut paste, walnut butter or a nut spread composition having a total solid particulate content, including water insoluble solids, characterized in that the composition has a particle size distribution of solids in such a way that between 22% and 34% of the total solids have a particle size between 16.7 microns and 87.1 microns.
2. 2. A composition according to Claim 1, characterized in that between 25% and 33% of the solids have a particle size between 16.7 and 87.1 microns.
3. 3. A composition according to any of the preceding Claims, characterized in that the composition has an apparent viscosity of less than 1500 centiPoises, preferably less than 1200 centiPoises and more preferably less than 1000 centi Poises.
4. 4. A composition according to any of the Prior claims, characterized in that the composition comprises from 42% to 60% by weight of fat, preferably from 45% to 55% by weight of fat and more preferably from 48% to 52% by weight of fat.
5. 5. A composition according to any of the preceding Claims, characterized in that the particle size distribution of the water-insoluble particles is such that between 22% and 34%, preferably between 25% and 33% of the water-insoluble particles have a particle size between 16.7 micras and 87.1 micras.
6. 6. A method for preparing a nut butter or a nut spread composition, the method comprises the steps of: providing a first nut butter or nut spread comprising solids having a monoparticle particle size distribution; modal; providing a second nut butter or a nut spread composition having a multi-modal particle size distribution; and mixing the first and second compositions to provide a third nut butter or nut spread composition.
7. 7. The method according to Claim 6, characterized in that the step of providing the first composition comprises providing a nut butter or a nut spread composition having a mono-modal particle size distribution, wherein 25% or less of the solid particles has a particle size between 16.7 microns and 87.1 microns.
8. 8. The method according to Claim 6 or 7, characterized in that the step of providing the second composition comprises providing a nut butter or a nut spread composition having a multi-modal particle size distribution, wherein 25% or more than the total solid particles have a particle size between 16.7 microns and 87.1 microns.
9. 9. The method according to Claims 6, 7 or 8 characterized in that the step of mixing the first composition and the second composition comprises forming a mixture of 15% to 95%, preferably 40% to 80% and most preferably 55% to 75% by weight of the first composition.
10. 10. The method according to Claims 6, 7, 8 or 9, further comprising the step of subjecting the mixture of the first and second compositions to shear stress to provide the third composition, preferably wherein the step of shear stressing the mixture it comprises biasing the mixture to provide the third composition with a viscosity of less than 1500 centiPoises, preferably less than 1200 centiPoises.