Process for making high protein and/or reduced fat nut spreads and product thereof which have desirable fluidity, texture and flavor
First Claim
1. A process for preparing a high protein and/or a low fat nut spread having desirable fluidity, texture and flavor, comprising:
- a) from about 50% to about 90% of a nut paste;
b) from about 13% to about 50% of solid diluents selected from the group consisting of corn syrup solids, maltodextrin, dextrose, polydextrose, fiber, mono-and dissacharides, starches, flours, protein supplements, protein from animal or vegetable sources and a mixture thereof;
c) from 0% to about 3% stabilizer;
d) from 0% to about 3% emulsifier; and
e) from 0% to about 8% flavorants;
wherein the process comprises the steps of;
a) depositing the nut paste in a mixing tank;
b) mixing the solid ingredients into the nut paste to form a mixture and adjusting the Casson plastic viscosity of the mixture to about 30 poise or less;
c) pumping the mixture through a homogenizer;
d) pumping the mixture through a colloid mill; and
e) repeating steps (c) and/or (d) as necessary to provide a nut spread having a bimodal particle size distribution such that at least 50% of the solids have a particle size of less than 18 microns and 90% of the solids have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise;
a yield value of less than about 300 dynes per square centimeter and a fat content ranging from about 25% to about 42%.
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Accused Products
Abstract
A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.
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Citations
19 Claims
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1. A process for preparing a high protein and/or a low fat nut spread having desirable fluidity, texture and flavor, comprising:
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a) from about 50% to about 90% of a nut paste;
b) from about 13% to about 50% of solid diluents selected from the group consisting of corn syrup solids, maltodextrin, dextrose, polydextrose, fiber, mono-and dissacharides, starches, flours, protein supplements, protein from animal or vegetable sources and a mixture thereof;c) from 0% to about 3% stabilizer; d) from 0% to about 3% emulsifier; and e) from 0% to about 8% flavorants; wherein the process comprises the steps of; a) depositing the nut paste in a mixing tank; b) mixing the solid ingredients into the nut paste to form a mixture and adjusting the Casson plastic viscosity of the mixture to about 30 poise or less; c) pumping the mixture through a homogenizer; d) pumping the mixture through a colloid mill; and e) repeating steps (c) and/or (d) as necessary to provide a nut spread having a bimodal particle size distribution such that at least 50% of the solids have a particle size of less than 18 microns and 90% of the solids have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise;
a yield value of less than about 300 dynes per square centimeter and a fat content ranging from about 25% to about 42%. - View Dependent Claims (2, 3, 4, 5, 6)
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7. A process for making a high protein and/or low fat nut spread having desirable fluidity, texture and flavor, comprising:
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a) from about 50% to about 90% of a nut paste; b) from about 13% to about 50% of solid diluents selected from the group consisting of corn syrup solids, maltodextrin, dextrose, polydextrose, fiber, mono-and dissacharides, starches, flours, protein supplements, protein from animal or vegetable sources and a mixture thereof; c) from 0% to about 3% stabilizer; d) from 0% to about 3% emulsifier; and e) from 0% to about 8% flavorants; wherein the process comprises the steps of; a) depositing nut paste in a mixing tank; b) mixing solid ingredients into the nut paste to form a mixture at a rate such that the viscosity of the tank mixture does not exceed 30 poise; c) generating a recycled product stream having a lower viscosity than the tank mixture by pumping a portion of the tank mixture through a homogenizer and a colloid mill and depositing this recycled product stream into the mixing tank; d) continuing steps (b) and (c) until all of the solid ingredients have been added to the mixing tank; and e) pumping the tank mixture through the homogenizer and colloid mill at least one more time to produce a nut spread having a Casson plastic viscosity of from about 8 to about 17 poise, a yield value of less than about 300 dynes/cm2, a fat content ranging from about 25% to about 42% and a bimodal particle size distribution such that at least about 50% of the solids in the nut spread have a particle size of less than about 18 microns and at least 90% of the solids in the nut spread have a particle size of less than about 60 microns. - View Dependent Claims (8, 9, 10, 11, 12)
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13. A process for preparing a high protein and/or a low fat nut spread having desirable fluidity, texture and flavor, comprising:
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a) from about 50% to about 90% of a nut paste; b) from about 13% to about 50% of solid diluents selected from the group consisting of corn syrup solids, maltodextrin, dextrose, polydextrose, fiber, mono-and dissacharides, starches, flours, protein supplements, protein from animal or vegetable sources and a mixture thereof, c) from 0% to about 3% stabilizer; d) from 0% to about 3% emulsifier; and e) from 0% to about 8% flavorants; wherein the process comprises the steps of; a) depositing nut paste in a mixing tank; b) mixing all of the solid ingredients into the nut paste to form a mixture; c) pumping the mixture through a colloid mill or series of colloid mills to produce a mixture having a Casson plastic viscosity of less than 30 poise; d) pumping the mixture through a homogenizer; e) pumping the mixture through a colloid mill or series of colloid mills to produce a nut spread having a bimodal particle size distribution such that at least 50% of the solids have a particle size of less than 18 microns and at least 90% of the solids have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise;
a yield value of less than about 300 dynes per square centimeter and a fat content ranging from about 25% to about 42%. - View Dependent Claims (14, 15, 16, 17, 18, 19)
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Specification