WO1992020243A1 - Beurres d'arachide fluides, ameliores, et a teneur reduite en matiere grasse, et beurres d'arachide fouettes ameliores - Google Patents

Beurres d'arachide fluides, ameliores, et a teneur reduite en matiere grasse, et beurres d'arachide fouettes ameliores Download PDF

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Publication number
WO1992020243A1
WO1992020243A1 PCT/US1992/003887 US9203887W WO9220243A1 WO 1992020243 A1 WO1992020243 A1 WO 1992020243A1 US 9203887 W US9203887 W US 9203887W WO 9220243 A1 WO9220243 A1 WO 9220243A1
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WIPO (PCT)
Prior art keywords
whipped
peanut
product
nut
oil
Prior art date
Application number
PCT/US1992/003887
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English (en)
Inventor
David William Walling
John William Theis, Iii
Vincent York-Leung Wong
Phillip Floyd Pflaumer
Robert Earl Tarr
Larry Odell Seward
Richard Joseph Sackenheim
Margo Andrea Bagley
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The Procter & Gamble Company
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Application filed by The Procter & Gamble Company filed Critical The Procter & Gamble Company
Priority to CA002102523A priority Critical patent/CA2102523C/fr
Publication of WO1992020243A1 publication Critical patent/WO1992020243A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • This invention relates to improved peanut butters, preferably to reduced fat peanut butters, and most preferably to whipped (aerated) reduced fat peanut butters.
  • the invention provides a fluid, reduced fat peanut butter with a bimodal particle size distribution (PSD).
  • PSD bimodal particle size distribution
  • the invention also provides a whipped peanut butter with superior appearance and aeration stability.
  • Conventional peanut and other nut butters consist of a mixture of solid nut particles, liquid oil, and flavorants, e.g. a sweetener such as sugar, high fructose corn syrup or honey, and salt.
  • Peanut butter is made by roasting raw peanut kernels and then blanching and grinding them. The comminuted nut particles are suspended in the oil from the nut (or added oil) to form a product having a pasty and spreadable consistency.
  • Stabilizers are generally partially hydrogenated or highly hydrogenated fats and oils or other emulsifiers.
  • Peanut butters typically contain about 50% oil and about 50% solids.
  • the stabilizer is usually added at a level of 0.5% to 3% by weight.
  • Flavorants such as salt, sugar and molasses can be added to improve the flavor.
  • Emulsifiers are usually added to reduce stickiness.
  • the spreadability and perceived stickiness are highly sensitive to the fat content of peanut butter.
  • the second particle size distribution range is primarily between about 3 microns and about 14 microns with the major distribution being between 5 microns and 11 microns. This distribution is bimodal, i.e., two distribution curves which overl p.
  • the present invention defines a fluid low fat nut butter with a bimodal PSD.
  • the process utilizes novel defatted peanut solids which are combined with conventionally ground (full fat) peanuts under high shear mixing conditions.
  • the novel defatted peanut solids are processed using milling (e.g. roll mill) and high shear mixing (e.g. Readco mixer) operations. Exposing the milled defatted peanut solids to high shear mixing results in a reduced fat peanut butter with a significantly lower viscosity than obtained via roll milling alone.
  • the combination of these solids with ground, full-fat peanut paste in a high shear fluid mixing operation i.e. colloid milling
  • the present invention achieves a significant improvement in aeration stability by adding increasing levels of stabilizer to the product.
  • the preferred stabilizer is a fully hydrogenated fraction of palm oil which is high in PSP and PSS triglycerides.
  • a low peanut paste viscosity is required to achieve proper product penetration (firmness) at these higher hardstock levels.
  • additional improvements in whipped appearance are possible by improving the process by which the gas dispersion is formed. This includes ensuring that all gas is dissolved before dispersion, by providing sufficient residence time at high pressure (usually the dispersion pressure) after introducing the gas into the product stream. Additionally, the quality of the dispersion initially formed is improved by providing as sharp a pressure drop as possible across the dispersion valve or orifice.
  • valve or orifice design has a significant effect upon the finished
  • At least 90% of the bubbles have a diameter less than 300 microns, preferably less than
  • the invention also relates to a composition as described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 300 5 microns. Processes for making these compositions are also described.
  • the present invention relates to reduced fat nut or oilseed butter compositions and reduced fat nut or oilseed butter pastes, preferably peanut butter and peanut paste. While this invention will be generally described in terms of peanuts and peanut butter, it should be readily apparent that other materials such as almonds, pecans, walnuts, sunflower seeds, sesame seeds, pumpkin seeds and soybeans could be utilized in this invention.
  • the term "nut” as used herein encompasses these nuts and oil seeds. Mixtures of these nuts and oil seeds can also be used.
  • nut butter as used herein, means a spreadable food product made from nut solids and oil, and encompasses spreads and purees. Nut butters according to the present invention will contain from about 40% to about 60% nut solids.
  • Reduced fat nut butters of this invention will contain from about 33% to about 45% oil, while regular fat (not reduced fat) nut butters will contain from about 33% to about 55% oil.
  • the remainder being additives, e.g., stabilizers, flavorants, emulsifiers and bulking agents.
  • Nut butter includes, but is not limited to the terms “peanut butter” and “peanut spread” as these are defined by the standards of identity of the Food and Drug Administration.
  • the oil used in the composition can be the oil which naturally comes from the nut or seed during the grinding and defatting step. Oils such as soybean oil, palm oil, cottonseed oil, coconut oil, walnut oil and other suitable oils can also be used herein to make the nut butter. Preferably, for peanut butter, peanut oil is used. Up to about 35% peanut oil can be used in the present invention. With other products, such as the sunflower seeds and other nuts, mixtures of oils may be preferred for flavor. During the milling process some oil is released from nut solids.
  • Low calorie oils and zero calorie oils such as sucrose polyesters of long chain fatty acids (olestra) and other polyol polyesters of fatty acids can be used (see for example U.S. 3,600,186 to Mattson, et al and 4,005,196 to Jandacek).
  • Mixed triglycerides made from medium and long chain saturated and/or unsaturated fatty acids can also be used herein.
  • An oil which contains at least 10% medium chain triglycerides can also be used.
  • Medium chain triglycerides are saturated fatty acids having from six to twelve carbon atoms.
  • Reduced calorie peanut butters containing medium chain triglycerides are described in U.S. 4,863,753 (Hunter, et al., 1989).
  • the products of the present invention contain from 0% to about 3% stabilizer.
  • the stabilizer can be any of the known peanut butter stabilizers, for example, hydrogenated rapeseed oil, or other hydrogenated triglycerides having a high proportion of C-20 and C-22 fatty acids. (See for example, U.S. 3,597,230 and U.S. 3,192,102.)
  • Stabilizers are usually triglycerides which are solid at room temperature. They solidify in the nut butter in specific crystalline states and keep the oil from separating. 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, rapeseed oil, cottonseed oil, coconut oil, and similar materials.
  • This stabilizer can also be mixed with lower melting fat fractions as, for example, the peanut butter stabilizer composition disclosed in U.S. 4,341,814 (1982).
  • the stabilizer used in the nut butters of the invention is preferably a tailored beta-prime stable hardstock termed a "PSP/PSS" hardstock, as disclosed in U.S. Patent 4,996,074 to Seiden & White, issued February 26, 1991 (incorporated by reference herein).
  • This beta-prime stable hardstock comprises: (a) from about 45% to about 98% of 2-Stearoyldipalmitin (PSP) triglycerides; (b) from about 2% to about 55% of 1-Palmitolydistearin (PSS) triglycerides; (c) less than about 7% of tripalmitin (PPP) triglycerides; (d) less than about 7% of tristearin (SSS) triglycerides; (e) less than about 3% of diglycerides; (f) less than about 10% of total PPP plus SSS triglycerides; and (g) less than about 10% of the fatty acids of the total triglycerides and diglycerides being unsaturated.
  • PSP 2-Stearoyldipalmitin
  • PSS 1-Palmitolydistearin
  • PPP tripalmitin
  • SSS tristearin
  • P palmitic acid
  • U is an unsaturated fatty acid having 18 carbon atoms.
  • S is stearic acid. Processes for making the hardstock are described fully at column 3, line 61 to column 7, line 11 of the Seiden & White patent.
  • the hardstock preferably is a fully hydrogenated stearine fraction of palm oil high in PSP and PSS triglyceride components.
  • the hardstock can also be derived from cottonseed stearine and other source oils.
  • the PSP/PSS hardstock is preferably used in the nut butters of this invention at a level of about 1.0% to about 2.5% by weight of the nut butter, preferably from about 2.0% to about 2.5%.
  • Highly hydrogenated high erucic acid rapeseed oil which is shown in Example VI of the Seiden & White patent is an example of a beta-prime tending hardstock particularly suitable for use in the present nut butters in combination with the PSP/PSS hardstock.
  • highly hydrogenated (Iodine Value less than 20, preferably less than 10) high erucic acid (preferably at least about 40%) rapeseed oil it should be used in ratios of PSP/PSS hardstock:high erucic acid rapeseed oil of from about 30:1 to about 10:1, preferably from about 27:1 to about 20:1.
  • the high erucic acid rapeseed oil is more fully discussed in the Seiden & White patent at column 7, line 50 to column 8, line 14.
  • Sufficient hardstock should be added to achieve a final product penetration (firmness) in the range of about 240-320 millimeters/10 at 21 ⁇ C, preferably about 280-320.
  • emulsifier can be used in the nut butters to achieve the proper texture.
  • the emulsifier can be any food compatible emulsifier such as mono-diglycerides (e.g., Myverol), lecithin, sucrose monoesters, polyglycerol esters, sorbitan esters, polyethoxylated glycols and mixtures
  • the nut butters of the invention can optionally contain up to about 8% flavorants.
  • “Flavorants,” as the term is used herein, are agents which contribute to or enhance the
  • sweeteners 15 include sweeteners, flavor enhancers, artificial sweeteners, natural and artificial flavors, and other additives which contribute to the flavor of the butter or spread.
  • Sweeteners are selected from the group consisting of sugars, sugar mixtures, artificial sweeteners, natural and artificial flavors, and other additives which contribute to the flavor of the butter or spread.
  • Sweeteners are selected from the group consisting of sugars, sugar mixtures, artificial sweeteners, natural and artificial flavors, and other additives which contribute to the flavor of the butter or spread.
  • Sweeteners are selected from the group consisting of sugars, sugar mixtures, artificial
  • sweeteners and other naturally sweet materials.
  • Sugars include, for example, sucrose, fructose, dextrose, honey, molasses, high fructose corn syrup, lactose, maltose, and maltose syrups.
  • the sweetener will be something which has a sweetness intensity about that of sucrose or
  • Sweeteners are added at a level of 0% to about 8%, preferably from about 1% to about 6%.
  • Artificial sweeteners include compositions such as aspartame, acesulfa , saccharine, cyclamate, glycyrrhizin and other artificial sweeteners. The amount of artificial
  • sweetener used would be that effective to produce the sweetness that is desired; and would be about the equivalent of the addition of from about 1% to 7% of sucrose.
  • Flavor enhancers include salt or salt substitutes such as potassium chloride, sodium chloride/potassium chloride
  • flavor enhancer used is a matter of the desired taste level, but usually is from about 0.1% to about 2%.
  • Other flavorants include natural or artificial peanut flavors, roasted flavors, and praline/caramel flavors, walnut flavors, almond flavors and flavor compositions.
  • Nut chunks, flavored or candied bits and other additives can be mixed with the nut butters of the invention at the desired level.
  • These additives include chocolate chips or bits or other flavored bits, e.g. butterscotch and peanuts, jellies, (either low calorie jellies or regular jelly or preserves), and pralined nuts or other candies.
  • Proteins such as sunflower seeds, albumin, whey protein, or soy protein, can be added to fortify this low fat product with protein materials. These additives are usually added at a level of from about 1% to about 20% by weight. Nut chunks and flavored bits can contain fats and oils. Therefore, the addition of these materials can affect the fat content and the calorie level of the nut butter.
  • Bulking agents can also be used in the nut butters of the invention at levels up to about 40%. Bulking agents add body or texture to the product and are usually non-nutritive or low calorie materials. Polydextrose (from Pfizer Chemicals) and maltodext ⁇ ' n are preferred bulking agents. Fibers, such as cellulose, can also be added. Sugar substitutes which function like sugars but which are non-nutritive can also be used herein. Such sugar substitutes include the 5-C-hydroxymethyl-aldohexoses described in copending application of Mazur, serial number 190,486 filed May 5, 1988. If bulking agents are used, generally from about 5% to 40% bulking agents are added, preferably from about 12% to about 27%.
  • a nut paste is formed. It is prepared by roasting nuts which have been cleaned to remove all the debris. In some cases the nuts are blanched. Any conventional roasting technique can be used to prepare the nuts for processing.
  • a conventional grinder or mill to produce a nut paste of pumpable consistency.
  • the exact particle size and type of mill used are within the skill of the art.
  • a Bauer mill is one conventional mill that can be used to make a nut paste.
  • the nut paste is then defatted, the particle size of the solids reduced, and the solid particles are processed in a high shear mixing device to redistribute the limited amount of oil around the particles, and to liberate additional oil from within the particles to the area between the particles.
  • the term "defatted” means that some oil or fat is removed from the nut solids. This can be done by a hydraulic press, expeller or other conventional means.
  • particle size reduction or “means for reducing the particle size” means that the nut particles are further ground or milled to meet the particle size distribution requirements of this invention.
  • the terms "high shear solids mixing device” or “high shear fluid paste mixing device” or “...process” means that the nut particles are processed in a manner which redistributes the limited fat and coats each particle more effectively with the fat. Additionally, this high shear mixing step forces oil trapped within the Intraparticle network into the interparticle area, where it acts to reduce Casson plastic viscosity.
  • A. Defatting or Deoiling Step To make the nut solids having the particle size distribution required by this invention, the nut paste is defatted to about 5% to about 33% total fat content. A hydraulic press similar to that used to remove cocoa butter from cocoa solids can be used. Any press or similar device used to deoil or defat solids can be used.
  • defatted does not mean that all the fat or oil has been removed. It means that the oil or fat which is easily pressed out of the ground nut paste is removed.
  • the defatted peanut solids will contain between about 15% and about 33% oil, preferably about 23% to 27%, and most preferably about 25%.
  • the cake or paste which is produced by this defatting process is then made into a powder to feed to the roll mill. Any conventional milling or delu ping equipment can be used. Usually the powder has the consistency of coarse flour. Preferably, the deoiled nut cake will pass through a Tyler 28 mesh sieve, or be less than 550 microns in size. B. Particle Size Reduction
  • the nuts are then fed to a roll mill such as the five roll Buhler SFL mill manufactured by Buhler Manufacturing of Uzwil, Switzerland.
  • a roll mill such as the five roll Buhler SFL mill manufactured by Buhler Manufacturing of Uzwil, Switzerland.
  • Other mills which can be used include a four roll or five roll Lehman mill manufactured by Lehman maschinefabrik GMBH, Aalen/Wurtt, Germany.
  • a five roll mill is used. The more rolls, up to five, that are used on the mill the more efficient the process becomes. Roll diameters of from about 8 inches (20.3 cm) to about 20 inches (50.8 cm) are commonly used.
  • the granular, defatted nut solids are fed to the roll mill.
  • the feed rate to the mill is controlled by the operating parameters of the mill. Usually the product is
  • the mills are operated at a zero gap between the rolls.
  • the rolls are pressed together by a hydraulic system and are moved apart by the product.
  • a typical Buhler SFL five roll mill with 900 mm roll length and 40 cm diameter requires a gauge pressure setting of 70 kgm/cm2.
  • the speed of the rolls is such that the product passes through the rolls and is sheared in an efficient manner.
  • Roll speeds of from about 4 to about 90 revolutions/ in. or about 15 to about 375 feet/min. (450 c /min to 11,250 cm/min) can be used. (These values are based on a 15 3/4 inch, 39.4 cm, roll diameter).
  • the temperature of the rolls is usually near ambient temperature.
  • the peanut particles can be passed through the mill a second or a third time to be sure that the particle size distribution is achieved. Additional shearing of the solids is accomplished by additional passes. More than five roll mill passes provides no additional benefit for this invention.
  • particle size reduction methods can also be used. These would include very fine grinding and passing through an extruder.
  • the particle size reduction process roll milling of solids having a fat or oil content from about 15% to about 33% results in a monodispersed particle size distribution wherein at least 80% of the solids have a particle size less than 18 microns in size. Usually at least 90% of the solids are less than 13 microns, and most typically the particle size is between 2 and 11 microns and the fat content is from 20% to 33%.
  • SPAN is an abstract, dimension!ess width factor defined as:
  • Dgo is the diameter of the ninetieth (90th) percentile particles, i.e. 90% of the sample would have a smaller particle size.
  • D50 and Dio are defined in a similar manner and represent the 50th and 10th percentiles respectively. Accordingly, a completely onodisperse particle size distribution whereby Dgo * Dio would have a span equal to zero.
  • a SPAN of less than 2.5 defines the monodispersed particle size distribution.
  • Particle size is measured with an instrument which uses a light scattering technique such as the Malvern particle size analyzer. The method using this instrument is given below. Any light scattering analysis can be used. Because of the nature of these solids, and because of their fat content, the particles cannot be analyzed by conventional sieving or air classification techniques unless all of the fat is removed and the particles are dried to a powder.
  • the rheology of peanut butter or nut butter in its melted state can be characterized by the Casson flow equation which relates rate of shear and stress.
  • This rheological equation may be written as: where 7"» stress, D * shear rate and o and Ki are constants. It has been well established that this equation is linear for many solid suspensions such as inks and chocolates. Thus o 2 and Ki 2 can be regarded as measuring yield value and plastic viscosity respectively.
  • the Casson plastic viscosity measures the viscosity of a solid suspension at an infinite shear rate.
  • the solids shearing process is followed by addition of regular ground peanut paste (bimodal PSD) or peanut oil.
  • the former requires a high shear fluid paste mixing process (e.g., Colloid mills).
  • This achieves essentially the same result for the solids and paste mixture as for the solids mixing (Readco) process, i.e., redistribution of the available fat among the solid particles and reducing Casson plastic viscosities:
  • the Casson plastic viscosity of the paste is between 2 and 15 poise. Preferably the viscosity is minimized, to a range between 2 and 10 poise.
  • Adding the monodispersed, high shear mixed solids to peanut oil does not require high shear fluid mixing to further reduce the paste viscosity.
  • the combination of the defatted peanut solids with the regular peanut paste or peanut oil results 1n a reduced fat peanut paste containing between about 33% and about 45% oil and having a particle size distribution such that 65% to 80% of the solids in the paste have a particle size less than 18 microns.
  • compositions herein after being processed in a homogenizer, are then mixed with other optional ingredients if all the ingredients are not already in the product. Then the product can be subjected to conventional processing.
  • the product is usually deaerated in a conventional deaerator to remove residual air from the product. This minimizes the oxidative rancidity of the triglycerides present in the nut butter.
  • the deaerated paste can then be conventionally processed and packaged. This involves processing to crystallize the stabilizer, for example by treatment in a scraped wall heat exchanger and picker. From the picker, the product is filled into packages and usually temr red in the containers for about 2 days at 80°F (26.6°C) ⁇ 90°F (32.2°C) to make sure that the stabilizer is in the proper crystalline form.
  • Deaerating, cooling, picking and tempering are conventional in peanut butter processing.
  • One skilled in the art can easily adapt these techniques to the nut butters of this invention.
  • Whipped or stabilized forms of nut butters can also be made with these milled solids or pastes.
  • Whipped nut butters have from about 5% to about 25% by volume of nitrogen or other inert gas dispersed throughout the nut butter.
  • the warmed deareated paste is pumped at approximately 100 to 300 psig pressure, preferably 200 to
  • the level of nitrogen or inert gas is between about 10% and about 25%, more preferably between about 10% and about 20%, and most preferably about 15% by volume.
  • the nut butter is then chilled by passing through scraped wall heat exchanger to about 75°F to 95°F.
  • the product becomes whipped when it is allowed to expand through a nozzle or valve to ambient pressure and filled into the jar.
  • the nut solids of this invention make a more stable whipped nut butter than conventional nut solids.
  • a preferred whipped nut butter of this invention contains well-dispersed, small-sized nitrogen bubbles.
  • the whipped or foam structure of the nut butter is stable and of good consistency.
  • Several factors enter into providing these benefits First, reduction in viscosity of the defatted nut solids allows the use of more hardstock than could otherwise be used. (Adding more hardstock without reducing the viscosity of the nut solids would result in the final nut butter product being too viscous.)
  • the larger amount and the type of hardstock used plays a major role in obtaining a good dispersion of desirably small-sized bubbles.
  • the preferred whipped nut butter is processed in such a manner that the desired dispersion of small-sized bubbles is obtained in a stable, well-dispersed foam.
  • the right processing conditions are critical.
  • the first step is to inject nitrogen from a high pressure source into the nut butter such that the level of nitrogen is between 10% and 20%, preferably about 15%, as measured by density difference between the product with and without whipping. Then it is important to retain the nut butter under a pressure between about 200 and about 300 psig, at a temperature between about 130'F and about 160'F, for a time between about 2 minutes and about 4 minutes, in order to fully dissolve the gas into the oil phase of the product.
  • the temperature is between about 140'F and about 150'F during this time.
  • the product is next cooled by passing it through two scraped surface heat exchangers where the temperature is reduced to about 85'F.
  • a similar dispersion is obtained by holding the product for about 2 minutes at about 600 psig after the booster pump, described hereinbelow.
  • the product is then flowed through a booster pump where the pressure is increased to between about 500 psig and about 700 psig, preferably about 600 psig, and the product is then pumped across a specially designed orifice opening where the pressure is quickly relieved to atmospheric pressure.
  • the orifice opening is a slot-shaped dispersion orifice which is used instead of a typical gate valve because the slot-shaped orifice gives a more uniform distribution of small bubbles in the product.
  • the design of the slot-shaped orifice is such that the slot is rectangular, with a width of about 0.05 inch. Dispersion pressure is adjusted by varying slot length.
  • slot-shaped dispersion orifice also eliminates streaking of the product (i.e., streaking with darker colored stripes or swirls).
  • the slot design offers a sharper, more uniform pressure drop than a gate valve. The result is much greater velocity for the same set of operating conditions, resulting in reduced streaks.
  • Static in-line mixers may also be used to reduce streaking.
  • the product is packed into jars and then sealed with a nitrogen headspace.
  • a Brookfield Viscometer (HAT series), 5C4-13R chamber with a 8C4-27 spindle is used. This arrangement consists of a spindle "bob" of 0.465 inches (1.12 cm). The inner diameter of the sample cell is 0.750 inches (1.87 cm). The instrument is calibrated at 65°C and all samples are measured at 65°C. A sample size of 13.5 grams of peanut butter is placed in the sample cell. The sample cell is then inserted in the jacketed cell holder. To compensate for heat losses through the tubings, etc, the water temperature entering the jacketed cell holder should be a few degrees higher than the desired sample temperature of 65°C.
  • the sample After the temperature of the sample has reached 65°C the sample is pre-sheared for about three minutes at 50 rpm. The speed is then changed to 100 rpm and a measurement taken after the dial reading settles to a constant value. A total of five scale readings are recorded for 100, 50, 20, 10 and 5 rpm. In general, the time before reading should be:
  • the dial reading and rpm are converted into shear stress and shear rate values by multiplying the rpm and dial reading by 0.34 and 17 respectively.
  • a plot of the square root of shear stress vs the square root of shear rate results in a straight line. Readings where the dial pointer goes off scale are ignored.
  • a least squares linear regression is made over the data to calculate the slope and intercept.
  • the plastic viscosity which is equal to the slope of the line squared.
  • the plastic viscosity is a measurement of the peanut butter's viscosity at an infinite shear rate. It accurately predicts the resistance to flow in- pumping, moving or mixing situations.
  • the Casson plastic viscosity is measured in poise.
  • the second value is the yield value which is equal to the value of the x intercept (abscissa) squared.
  • the yield value is a measure of amount of force or shear that is necessary to get the peanut butter to start moving. The relationship between the plastic viscosity and the yield value determine how a peanut butter will react in additional processing. The yield value is measured in dynes per square centimeter.
  • a Malvern 2600D particle size analyzer with a Commodore computer was used to analyze the particle size of the samples.
  • a small amount (about 0.01 grams) of each sample was placed in a 25ml test tube and about 15ml of its acetone are added to it.
  • the sample is dispersed in the acetone by using a vortex mixer.
  • a transfer pipette is then used to add this diluted solution dropwise to the acetone filled cell of the analyzer.
  • the sample is added until the obscuration is 0.2 to 0.3.
  • the obscuration refers to the amount of light which is obscured by the sample because of diffraction and absorption.
  • the instrument reads more accurately when the obscuration is 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 fitted with a 63mm lens to determine the particle size of the paste.
  • a magnetic stirrer is used to insure that the sample is being dispersed during the readings. Each sample is swept 250 times by the laser for each reading. Each sample was read a minimum of three times with a five (5) minute wait between each reading.
  • Penetration is a measure of the firmness or consistency of the nut butters of the present invention. Penetration is determined by measuring the distance a given weight (47 grams) of defined shape will penetrate the nut butter after falling from a height of 2 centimeters above the surface of the nut butter. The penetration of the nut butter is related to its composition and processing, and to the temperature of the sample at the time of measurement. The detailed method for measuring penetration is described in U.S. Patent 4,996,074 to Seiden & White, issued February 26, 1991, at column 25, line 65 to column 27, line 63 (incorporated by reference herein). Penetration is measured in units of millimeters/10 at 2TC.
  • Example 1 This example produces a reduced fat, whipped peanut butter product.
  • the fluid, bimodal PSD product resulting from this process is not dependent upon whipping.
  • This product is produced on a semi-continuous pilot-scale process, with measures taken to ensure processing from peanut roasting to finished product packaging does not exceed 18 hours.
  • peanut paste is pressed in a Carver Model 12-22D hydraulic cocoa butter press for 10 minutes at 5000 psi, expelling peanut oil from the paste. (A portion of this expelled oil is later used without further processing for formulation.)
  • the resulting peanut cake (about 350 lbs.) contains about 25% oil.
  • These peanut solids are next Fitz milled to a flour-like consistency. This product is passed three times through a 5-roll Buhler mill fitted with 15.75 inch (39.3 cm) diameter rollers that are 900 mm wide. The rollers are at 30 * C temperature. The feed to the mill is at a rate that the rolls always have nut solids on them.
  • the rate is 2000 lbs/hour in the first pass and 3000 lbs/hour in subsequent passes (this is a result of differences in solid bulk density between the first and second pass).
  • the differential roll speeds are as in Table I.
  • the rolls are set at 0 gap, and a feed gap having a gauge pressure of 70 kg/cm 2 and a top roll pressure of 33 and 27 kg/cm 2 .
  • After roll milling, at least 80% of the defatted peanut solids have a particle size of less than 18 microns (i.e., they are monodispersed).
  • the roll milled peanut solids are then processed through a Readco type mixer configured for high shear, where the solids flowrate through the mixer is about 400 Ibs/hr and the motor draws about 16 amps.
  • Peanut paste from the stream which was not pressed to remove oil, is added at the end of the Readco barrel at the ratio of 1.7:1 (paste:solids).
  • the oil content of the exiting peanut paste stream is about 42%, and the peanut paste has a particle size such that 65-80% of the solids have a particle size less than 18 microns.
  • the paste and solids mixture is then processed through a colloid mill to finish the viscosity reduction process.
  • This entails recirculating about 300 lbs. of the 42% fat peanut paste through the colloid mill, a brine cooled heat exchanger to remove the 50-70'F temperature rise, and back into a stirred tank from which the colloid mill is fed.
  • the colloid mill gap is set such that the outlet temperature does not exceed 155 * F, and the motor load is kept at about 6.0 amps.
  • the viscosity of the 42% oil paste is reduced from a Casson plastic viscosity of about 8.0 to about 4.0 in six passes through the colloid mill at a flow rate of 6.0-6.5 Ibs/min.
  • the paste has a SPAN of about 3-3.5.
  • the resulting low viscosity, 42% fat paste is used in the following formulation.
  • a 300 lb. batch of 42.5% fat peanut butter is formulated in an 80 gal. Hamilton kettle with the following composition:
  • the paste, salt, sugar, and dried molasses powder are mixed and heated to about 140 * F in the kettle before adding the molten stabilizer/emulsifier/peanut oil mixture.
  • the mixture is then processed at about 15 Ibs/min through a Gaulin dairy homogenizer at 3000 psig into a 100 gal. Hamilton kettle.
  • the product is then ready for processing through the finishing system, where deaeration, hardstock crystallization, and nitrogen incorporation and dispersion take place before packaging.
  • the finishing system is continuously operated at a flowrate of 7.8 Ibs/min (468 Ibs/hr).
  • the product is first deaerated through a versator under 20-25 inches (Hg) vacuum. Nitrogen is injected following deaeration such that 15%/volume is measured by density difference.
  • the nitrogen line pressure is 250 psig, and the product line pressure is 140 psig.
  • the product is then cooled from about 140 F to about 85 * F through three scraped surface heat exchangers (freezers) in series, with -5 * F brine countercurrent on the shell side.
  • the line pressure is increased from 100 to 300 psig through a Northern pump.
  • the nitrogen gas is finally dispersed into the product by relieving the pressure across a 3/4 in.
  • the product is capped and sealed under a nitrogen headspace, and tempered at 80 * F for 24 hours.
  • the product contains about 15% nitrogen by volume.
  • the product has a Casson plastic viscosity of about 4.0 and a yield value of about 155.
  • the nitrogen bubbles in the whipped product have a size such that 90% are less than 300 microns.
  • Example 2 The following example produces a low fat aerated peanut butter product that is significantly improved in aerated appearance relative to conventional aerated peanut butters, especially relative to reduced fat aerated peanut butters formulated without the given high PSS and PSP palm oil fraction hardstock, and most especially relative to full fat aerated peanut butters without the given hardstock.
  • peanuts are roasted, split, blanched, and sorted in a similar fashion as in Example 1. Peanuts are ground into a paste and pressed to remove oil as described in Example 1. The resulting peanut solid flour has an oil content of about 24%.
  • this example presents the best case of minimizing the reduced fat peanut butter viscosity and maximizing the level of the given hardstock such that the penetration remains in the target range of 240-320 millimeters/10 at 2TC.
  • the viscosity of the defatted solids and oil paste is reduced relative to that in Example 1 by three primary process modifications.
  • the first modification simply eliminates the paste addition step at the exit of the Readco mixer.
  • the solids are combined with the extracted peanut oil to the desired fat level in the Hamilton kettle. Colloid milling is not necessary for this product, as no further reduction in viscosity is achieved beyond that obtained by the roll mill and Readco mixing steps.
  • the viscosity of the peanut solids and oil-based peanut butter is further reduced by increasing the number of five roll mill passes from 3 to 5, and increasing the amperage (related to work input) through the Readco mixer from 16 to 30 amps.
  • the oil is not added at the Readco mixe. exit, helping increase the work imparted to the solids n this step.
  • the total flowrate of solids through the Readco mixer is identical to Example 1. After these processing steps, the peanut solids are mixed with oil to form a paste.
  • the paste has a Casson plastic viscosity of about 3.0 poise and a yield value of about 50 dynes per square centimeter.
  • a further reduction in aerated appearance is achieved by the following process improvements.
  • the incorporated gas phase must be completely dissolved into the oil phase in the peanut butter. This becomes increasingly difficult as nitrogen level and product viscosity increase.
  • Completely dissolving the gas before dispersion ensures that bubble formation occurs into the oil phase and not into another bubble, which is the easier route. This is believed to be partially responsible for uneven and relatively large bubble sizes in previous products.
  • this complete gas dissolution is achieved by providing enough product residence time at elevated pressures before dispersion. The exact conditions necessary to achieve this must be determined for each product, as solubility kinetics are largely determined by the product physical properties and processing conditions.
  • dispersion valve design improves the uniformity of gas bubble size in the bulk product after dispersion. This is easily observed by an improvement in color uniformity throughout the product. As the mean dispersed bubble size is decreased in the product, the product becomes noticeably light in color. Especially for more finely dispersed products, any variation in bubble size from one area of the product to another will result in a streak or discoloration. Thus, it is advantageous to optimize the uniformity of the dispersion throughout the product.
  • the first is to form a more uniform dispersion initially, and the other is to average out these nonuniformities after dispersion.
  • Dispersion through a slotted orifice rectangular in design with an entrance width of about 0.05 inch, is found to provide the most uniform dispersion in this example.
  • the nitrogen is dispersed into the peanut butter to make a whipped product, by providing a rapid pressure drop through this slotted orifice from a pressure of about 600 psig to a pressure of about 0 psig.
  • Static mixers preferably 4 Koch type SMX elements placed in-line after the dispersion valve, will effectively eliminate streaking and discoloration in this example.
  • the whipped product contains about 15% by volume dispersed nitrogen, dispersed as bubbles having a size such that 90% are less than 100 microns in diameter.
  • the peanut butter is formulated as described below in a 500 lb. total batch size, then finished, packaged and tempered as described in Example 1, while incorporating the process and product modifications just described hereinabove.
  • the PSP/PSS hardstock is prepared as in Example V of U.S. Patent 4,996,074 (Seiden & White) (I.V. ⁇ 1.0), and the rapeseed hardstock is fully hydrogenated high behenic (45%) rapeseed oil prepared as in Example VI (I.V. ⁇ 10) of the same patent.
  • the whipped peanut butter product has a penetration of about 300 millimeters/10 at 21 * C.
  • the product contains about 42% oil .

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention se rapporte à une composition à base de beurre de noix ou de graine oléagineuse et à teneur réduite en matière grasse, contenant: a) de 40 à 67 % environ de solides constitués de noix, 65 à 80 % desdits solides présentant une dimension de particule inférieure à 18 microns environ, et un SPAN compris entre 2,5 et 5,0; b) de 33 à 45 % environ d'huile, c) de 0 à 3 % environ de stabilisateur; d) de 0 à 40 % environ d'un agent gonflant; e) de 0 à 8 % environ d'un arôme; et f) de 0 a 3 % environ d'un émulsifiant; le produit présentant une viscosité plastique de Casson comprise entre 2 et 15 poises, et une valeur de rendement inférieure à 300 dynes par centimètre carré. L'invention se rapporte aussi à une composition, telle que décrite ci-dessus, que l'on fouette de façon à y produire des bulles de gaz, au moins 90 % des bulles présentant un diamètre inférieur à 300 microns. Des procédés de fabrication de ces compositions sont aussi décrits.
PCT/US1992/003887 1991-05-10 1992-05-07 Beurres d'arachide fluides, ameliores, et a teneur reduite en matiere grasse, et beurres d'arachide fouettes ameliores WO1992020243A1 (fr)

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CA002102523A CA2102523C (fr) 1991-05-10 1992-05-07 Beurres d'arachides fluides ameliores a faible teneur en gras et beurres d'arachides fouettes ameliores

Applications Claiming Priority (2)

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US69842191A 1991-05-10 1991-05-10
US698,421 1991-05-10

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995010198A1 (fr) * 1993-10-14 1995-04-20 The Procter & Gamble Company Procede de preparation de pates a tartiner aux noix a haute teneur en proteines et/ou teneur reduite en matieres grasses ayant une fluidite, une texture et un gout adequats
WO1995031116A1 (fr) * 1994-05-17 1995-11-23 The Procter & Gamble Company Pate a tartiner aux arachides a forte teneur en proteines et/ou a teneur reduite en graisses et son procede de preparation
WO1996019121A1 (fr) * 1994-12-21 1996-06-27 The Procter & Gamble Company Renforcement du gout de beurres a base de noix a faible teneur en matieres grasses par addition d'acide citrique
WO1998009540A1 (fr) * 1996-09-05 1998-03-12 The Procter & Gamble Company Usinage separe de matieres solides de noix et de matieres solides en particules solubles dans l'eau pour reduire la viscosite et ameliorer l'intensite du gout des produits de noix a tartiner
WO2000008121A3 (fr) * 1998-08-04 2000-05-11 Gut Zum Leben Nahrungsmittel V Procede de production d'une substance biologique, cette substance et son utilisation
WO2021158852A1 (fr) * 2020-02-07 2021-08-12 General Mills, Inc. Aliment à teneur élevée en protéines
US11723390B2 (en) 2020-02-07 2023-08-15 General Mills, Inc. High protein food

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US2511115A (en) * 1947-09-20 1950-06-13 Stevens Ind Inc Free-flowing nut product
US2976154A (en) * 1959-05-29 1961-03-21 Swift & Co Whipped peanut product and method for producing same
US3115412A (en) * 1961-04-01 1963-12-24 Schoppe & Schultz H Nut-containing emulsion and method of making the same
US3619207A (en) * 1969-08-14 1971-11-09 Procter & Gamble Peanut butter containing homogenized peanut paste
US4891235A (en) * 1985-12-27 1990-01-02 House Food Industrial Company Limited Method for expansion treatment of foods

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2511115A (en) * 1947-09-20 1950-06-13 Stevens Ind Inc Free-flowing nut product
US2976154A (en) * 1959-05-29 1961-03-21 Swift & Co Whipped peanut product and method for producing same
US3115412A (en) * 1961-04-01 1963-12-24 Schoppe & Schultz H Nut-containing emulsion and method of making the same
US3619207A (en) * 1969-08-14 1971-11-09 Procter & Gamble Peanut butter containing homogenized peanut paste
US4891235A (en) * 1985-12-27 1990-01-02 House Food Industrial Company Limited Method for expansion treatment of foods

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995010198A1 (fr) * 1993-10-14 1995-04-20 The Procter & Gamble Company Procede de preparation de pates a tartiner aux noix a haute teneur en proteines et/ou teneur reduite en matieres grasses ayant une fluidite, une texture et un gout adequats
CN1084166C (zh) * 1993-10-14 2002-05-08 普罗克特和甘保尔公司 制备具有适宜的流动性、结构及理想风味的高蛋白和/或低脂肪果仁酱的方法
WO1995031116A1 (fr) * 1994-05-17 1995-11-23 The Procter & Gamble Company Pate a tartiner aux arachides a forte teneur en proteines et/ou a teneur reduite en graisses et son procede de preparation
CN1068191C (zh) * 1994-05-17 2001-07-11 普罗克特和甘保尔公司 高蛋白和/或低脂肪坚果泥及其制备方法
WO1996019121A1 (fr) * 1994-12-21 1996-06-27 The Procter & Gamble Company Renforcement du gout de beurres a base de noix a faible teneur en matieres grasses par addition d'acide citrique
WO1998009540A1 (fr) * 1996-09-05 1998-03-12 The Procter & Gamble Company Usinage separe de matieres solides de noix et de matieres solides en particules solubles dans l'eau pour reduire la viscosite et ameliorer l'intensite du gout des produits de noix a tartiner
WO2000008121A3 (fr) * 1998-08-04 2000-05-11 Gut Zum Leben Nahrungsmittel V Procede de production d'une substance biologique, cette substance et son utilisation
US6951662B1 (en) 1998-08-04 2005-10-04 Gut Zum Lebin Nahrungsmittel Von Feld Und Hof Gmbh Method for producing a biological substance, biological substance and the use thereof
WO2021158852A1 (fr) * 2020-02-07 2021-08-12 General Mills, Inc. Aliment à teneur élevée en protéines
US11723390B2 (en) 2020-02-07 2023-08-15 General Mills, Inc. High protein food

Also Published As

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CA2102523C (fr) 1998-07-28
AU2027292A (en) 1992-12-30
CA2102523A1 (fr) 1992-11-11

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