Process for making high protein and/or reduced fat nut spreads and product thereof which have desirable fluidity, texture and flavor

• US 5,433,970 A
• Filed: 10/14/1993
• Issued: 07/18/1995
• Est. Priority Date: 10/14/1993
• Status: Expired due to Term

• Current Assignee: The J. M. Smucker Company
• Original Assignee: The Procter & Gamble Company
• Inventors: Wong, Vincent Y. L., Theurer, Mark D.
• Primary Examiner(s): Pratt, Helen
• Application Number:
  US08/136,524
• Time in Patent Office: 642 Days
• Field of Search: 426/633, 426/518, 426/519
• US Class Current: 426/633
• CPC Class Codes: A23L 25/10 Peanut butter
• CPC Class Codes: A23L 25/30 Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products A23L25/10 and A23L25/40 take precedence

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.

Claims

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%.

2. A process according to claim 1 wherein the nut spread is a reduced fat nut spread having a fat content of from about 33% to about 42%.

3. A process according to claim 2 wherein the homogenizer is operated at a pressure of from about 4000 to about 8000 psig.

4. A process according to claim 3 wherein the homogenized mixture of peanut paste and solids is pumped through a heat exchanger before being pumped through the colloid mill in step (d).

5. A process according to claim 4 which is a batch process.

6. A product prepared according to the process of claim 1.

7. A process for making a high protein and/or 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 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.

8. A process according to claim 7 wherein the recycled product stream has a Casson plastic viscosity of less than about 35 poise and wherein 50% of the solids in the product stream have a particle size of less than 18 microns and 90% of the solids in the product stream have a particle size of less than about 60 microns.

9. A process according to claim 8 wherein the mixture of peanut paste and solid ingredients is passed through a heat exchanger before being passed through the colloid mill in step (c).

10. A process according to claim 9 wherein the homogenizer is operated at a pressure of from about 4000 to about 8000 psig.

11. A process according to claim 10 wherein the nut spread is a reduced fat peanut spread having a fat content of from about 33% to about 42%.

12. A product prepared according to the process of claim 7.

13. 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 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%.

14. A process according to claim 13 wherein the nut spread is a reduced fat nut spread having a fat content of from about 35% to about 45%.

15. A process according to claim 14 wherein the mixture produced in step (c) has a bimodal particle size distribution such that at least 50% of the solids have a particle size of less than about 18 microns and at least 90% of the solids have a particle size of less than about 60 microns.

16. A process according to claim 15 wherein in step (c) the mixture is passed through a series of from 1 to 6 colloid mills.

17. A process according to claim 16 wherein in step (e) the mixture is pumped through a series of from 1 to 3 colloid mills.

18. A process according to claim 17 wherein the mixture is passed through a heat exchanger before being passed through the colloid mill in step (e).

19. A product prepared according to the process of claim 13.