Note: Descriptions are shown in the official language in which they were submitted.
BACKG~OUND_OF l'HE INVEN'rION
Peanut butter enjoys wide acceptance and appeal as a
food ~or both children and adults. This is due laryely to the
compatability of its taste and con~istency with nurnbers of other
foods.
A conventional peanut butter is prepared from shelled
peanuts roasted at about 170C which are thereafter cooled to
about 30C. These roasted peanuts are then blanched (i.e. the
skins and nibs are moved) and the blanched kernels are split into
halves. The blanched split peanuts are then coarsely ground and
to these coarsely ground nuts are added optional ingredients,
such as: sweetener, salt and hydrogenated vegetable oil. All of
the ingredients are thoroughly mixed and are finely ground. This
mixture is then cooled and packed in jars.
Color and taste are largely a function of peanut
roasting and seasoning addition. The consistency recognized as
characteristic of conventional peanut butter spreads, however,
derives chiefly from the grinding step. During grinding, the
granular peanut meat is transformed into a semi-liquid (visco-
plastic) state. This occurs largely as a result of particulationof the peanut meat with concurrent rupture of its oil (or fat)
cells. Sufficient oil is generally released (although, in some
instances, supplementary amounts may be added) to form a
continuous oil phase which will disperse the finely ground meat
particles.
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One of the basic drawbacks of oily dispersions such as
peanut butters lies in their nutritional-dietetic quality. A
chemical anal~sis of a typical product will show an oil content
of 51.5~, a protein content of 29~, and a fiber content of 1-2~.
Sugars, carbohydrates and moisture normally constitute the rest
of the product. The appeal of peanut butter as a protein source
is thus counterbalanced by its high caloric value.
Means for improving the overall nutritional-dietetic
quality of peanut butters have, of course, been sought in the
past. In large measure, however, these attempts have involved
dilution of the spreads with supplementary (normally proteinaceous)
fillers. Representative of such attempts are U.S. Patent 3/216,830
directed primarily to inclusion of animal proteins such as milk
solids or albumin powders, and U.S. Patent 3,580,729, of soy
flour.
Various prior art attempts to improve peanut butters
have been partially successful, particularly in improving their
nutritional balance of amino acids and vitamins. However, they
have failed appreciatively to affect the caloric and oil
drawbacks noted above and have often introduced unacceptable
changes of taste and consistency.
DESCRIPTION OF THE INVENTI~N
This invention is directed to an improved peanut spread
and process for its production. The peanut spread comprises an
essentially homogeneous dispersion of finely divided peanut meat
in a continuous oil phase, the improvement in which comprises an
oil content of between about 20 to 35~ by total weight, and an
oil-to-peanut protein of between about 1:2 to 4:3 by weight. The
process for producing such improved peanut spread involves
subjecting an admixture comprising ground roasted peanut mea-t and
up to about an e~ual weight o~ defatted ground roasted peanut
meat to mechanical agitation at a shear rate between 1 and 100
per second and a temperature between 25 and 80C for a period of
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time sufficient to convert the mixture into the spread.
The present invention relates to a peanuk spread
having a significantly lowered caloric value as compared to
commonly accepted or commercial peanut butters. This spread
also evidences an enhanced protein composition and a decrease
in oil content.
Notwithstanding these alterations in chemical
composition, however, the peanut spreads of this invention approach
the organoleptic ~onsistency and appearance qualities which have
come to be expected of peanut butters. Further, they may land
preferably are) composed of at least 75%, most desirably between
80% and 98%, naturally-occurring or processed peanut constituents.
In accordance with the present invention, a peanut
butter-like spread is prepared from an admixture comprising a
combination of native and defatted peanut meats which have been
ground and roasted. With these two forms of peanut meat (and
such optional additives as are convention or -- as described
below -- have been discovered further to improve the resultant
product), a novel and highly desirable peanut spread is readily
obtained.
Defatted peanut meat may be obtained in a variety of
ways. Most conveniently, however, granules or grits may be
defatted by a conventional prepress solvent extraction process
such as that described by J.L. Ayers et al. in the Journal of
American Oil Chemists Society, 51:133 (1974). After defatting
to the desired degree - ordinarily from its native content of
about 50% to less than 15%, preferably less than about 2~, by
weight -- the meat is roasted to develop its
characteristic "nut-ty" flavor. This may, for example, be
accomplished in a fluidized bed dryer in from 1 to 10 minutes,
preferably about 2 minutes at from 150 to 300C, preferably about
250C. The roasted, defatted meat is then ground~
The defatted roast peanut meat may be ground separataly
from, or with, conventional native roasted peanuts. Ultimately,
however, a relatively uniform and comminuted admixture of, for
example, up to about equal weights, preferably between 30 and 90%
defatted meat by weight of non-defatted peanuts, is prepared.
Once the admixture of native and defatted, roast ground
peanut meat has been formed, it is converted into the essentially
homogeneous dispersion of finely divided meat in a continuous oil
phase which is characteristic of a peanut butter. This conversion
is accomplished by subjecting the admixture to mechanical agitation
under low-medium shear.
Dependent upon the temperature and shear during agitation,
the admixture undergoes a dramatic change in composition (readily
measured in terms of change in viscosity with time) to the desired
oily dispersion. This is true even though the admixture has less
oil (dependent upon the proportion of defatted peanut meat present)
than has ordinarily been considered necessary for a spread.
Although subject to wide variation, shear rates of between 1 to 100
per second and temperatures of 25 to 80C have proven successful.
Under these conditions, the viscosities of the initial admixture
drop exponentially from a range of from about 500 to 1,000 poise
to from about 1 to 100 poise in les~ than 1 hour, pre~erably
between 15 to 30 minutes.
In a preferred embodiment, the progreRs of mechanically
induced conversion of the admixture to spread form i8 carefully
monitored. This is done to insure appropriate texture or mouth-
feel in the produck. Agitation is ceased when the spread has
reached a viscosity o between 1 and 50, most desirably about 5
to 30, poise at 40C. Such a value closely approximates the
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composition of commercial peanut butters and may be ~ssured through
periodlc samplings of the admi~ture-spread during agi-tation.
After the spread has been agitated to the desired degree,
it may be degassed to eliminate trapped air and cooled to ambient
temperature (if necessary)O It is then in condition to be packaged,
ordinarily under nitrogen atmosphere, in conventional manner.
The product spreads of this invention are closely similar
in taste, texture and appearance to other prior art peanut butters.
By virtue of the inclusion of de~atted peanut meat as a starting
material, however, they differ substantially in composition and
nutrient-dietetic value. Instead of about 50%, these spreads
contain only about 20 to 35% oil by weight~ This reduction is
of considerable importance. It represents a means for reducing
the total amount of high caloric oil in peanut oils. Moreover, it
permits depressions of the oil-to-peanut protein ratio to a level
of between 1:2 to 4:3, preferably 1:2 to 1:1, so as to provide a
relative increase in desirable protein content in a peanut spread.
Although the process and product o~ this invention ha~a
been described primarily in terms of their peanut meat constituents
alone, other conventional components of peanut butters may be
included in the present spreads. Suitable amounts of these
components by total weight include, for example:
NaCl - up to 2%, preferably 1 to 1.5%
Vegetable Oil - up to 10%, preferably up to 5%
Sweeteners - up to ~%
dextrose - up to ~, preferably 1 to 3
sucrose - up to 6~, preferably 3 to 5~
Stabilizers - in amounts reduced in prGpOrtiOn to
the reduced oil content of the spread
Of these con~entional components, the salt and s~eeteners
are of major importance to taste. Oil is utilized to modify
consistency, generally through incorporation of high or lower
melting point oil to adjust the spread texture provided by native
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~eanut oils. This function of oils may be used in a greater degree
in accordance with the present invention. Admixtures very high in
defatted meats may be freely adjusted upwards in oil content to
obtain optimum consistencies.
In addition to such conventional components, certain
additives have been discovered to be particularly compatible with,
and/or co-operative in, the present spreads. Illustrative of
these components are solid bulkiny agenks and nutritive materials.
These may include, for example, non-peanut or auxillary (preferably
fat-free) protein sources such as roast chick peas, triticale, soy,
Casein and non-fat dry milk solids and/or fiber sources such as
peanut skins or cellulose. These agents benefit the present
spreads by increasing protein content, decreasing caloric value
and/or improving protein quality. They may be incorporated in a
total amount of less than about 30%, preferably 5 to 15~, by total
; weight.
The present spreads also beneit from incorporation of
surfactant into the spread. Surfactant facilitates substitution
for native peanut meat, permitting up to about 50~ by peanut
weight of total optional components. In addition, surfactants
give increased control over the viscosities of these products.
Exemplary surfactants include the polysorbates, glycerol-stearates,
gl~cerides and combinations thereof. They are normally incorporated
in amounts up to about 3%, desirably 1-2%, by weight.
Where any o the foregoing optional ingredients is to
be present in these peanut spreads, incorporation may most
conveniently be per~ormed by addition to the admixture of defatted
and native peanut meats. This permit.s homogeneous dispersion
during mechanical agitation.
The examples which ~ollow provide a more detailed
description of the present invention and of its best mode. These
examples are, however, merely illustrative, and not limitative,
of the scope of this invention.
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EX~MPLE 1
A spread having the formulation:
Ground roasted peanuts 54.52%
Roasted, defatted peanut grits 37.0 %
5weetener:
Sucrose 4.2 %
Dextrose 2.0
Surfactants:
Glycerol lacto palmitate 0~63%
Mono and di-glycerides 0.65%
NaCl 1.2 %
was prepared under constant mixing at 60C by combining the
ground-roasted peanuts and surfactants, followed by the sweetener
and salt, and then finally the grits. This was done to ensure
uniform distribution. The entire admixture was then passed through
a roller mill to a mechanical agitator. In the agitator, the
admixture was subjected to a shear rate of 2.95 per second at
45C. After one minuke/ it exhibited a viscosity of 670 poise.
Agitation was continued at this rate for 30 minutes until a
viscosity of 18.4 poise was reached.
The spread was then degassed, cooled to 25C and packed
in jars under nitrogen gas. Analysis of the spread showed the
following:
Conventional The present peanut
peanu~ butter spread
Component (~ by weight) (% b~ weight)
Oil 51.5 28.96
Protein * 28.5 42.6
Ash 4.9 4.62
Fibers 1.7 4.2
Water 1.6 1.0
Carbohydrates 11.8 18.62
(by difference)
* Computed using a factor o~ 6.25 x N
The caloric content vf this peanut spread was analyzed to be
about 22% lower than that of the conventional peanut bukter.
Chicken feeding studies showed a 23% lower caloric value for
the present spread.
Sensory evaluations carried out using a selected panel
gave the following scores for the product in comparison to -the
regular peanut butter on a 1 to 7 subjective scale (1 = poor, 7 =
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Appearance Texture Flavor
Sample Me~n _ Mean Mean
Regular Peanut Butter 6.77 (0.44)*6.55 (0.52) 6.1 (1.26)
Low Calorie Peanut Spread 6.00 (0.70)5.77 (0~83) 5.55 (1.42)
* Numbers in parenthesis glve the
standard error on the estimates
of the mean scores.
A panel composed of 50 females selected to evaluate
the spread gave the following ratings on the indicated attribut~s:
Number of Panelists Rating the Spread
~ttributeExcellent Good Fair Poor
Real Peanut taste22 17 7 4
Texture/consistency 6 15 13 16
Spreadability 13 20 14 3
Color 25 22 2
Out of the same group of panelists, 60 to 70% rated it to have
just right peanut flavor, just right salt content, and just right
consistency. The spread product was, however, perceived to be
"slightly grainy" in comparison to regular peanut butter.
EXAMPLE II
Using the procedure of Example I, a spread was
prepared having the following formulation:
Ingredient ~ by weight
Ground roasted peanuts 50.42
Roasted, defatted peanut grits 40.0
Peanut skins 0.5
Dry sorbitol 1.5
Sucrose 0 5
Dextrose 1.5
Salt 1.25
Microcrystalline cellulose (Avicel) 3.4
Glycerol lacto palmitate 0.63
Mono-di-glyceride 0.30
The above formulation gave a caloric reduction of about 24%
over regular peanut butter. The protein and ~iber content of
the above product were fourld to be 44 and 7.6~ respectively.
These protein and fiber contents compare favorably with about
28.5 and 1.7%, respectively, ~or the regu:Lar peanut butter.
EXAMPLE III
Using the procedure of Example I, a spread was prepared
having the following formulation:
Ingredient % by Weight
Ground roasted peanuts 54.17
Roasted defatted peanut grits 32.0
Sucrose 4.0
Dextrose 2.0
Salt 1.2
Microcrystalline cellulose 5.0
Mono and di glycerides 0.65
Glycerol lacto palmitate 0.63
Hydrogenated vegetable oil 0.35
The caloric value of this spread was about 21.5% lower,
and the protein content about 33% higher, than peanut butter.
EXAMPLE IV
Using the procedure of Example I, a spread was prepared
having the following formulation:
Ingredient % by weight
Ground roasted peanuts 51.02
Roasted, defatted peanut grits 32.0
Non-fat dry milk solids 5.0
Peanut Skins 0.5
Sucrose 4.0
Dextrose 2.0
Salt 1.2
Microcrystalline cellulose (Avicel) 3.0
Glycerol lacto palmitate 0.63
Mono-di-glyceride 0.30
Hydrogenated Vegetable Oil (palm-Peanut) 0.35
Stabilizer
The above formulation gave a caloric reduction of about 23% over
regular peanut butter. The protein and fiber content of the above
product were found to be 40 and 5.8% respectively. These protein
and fiber contents compare favorably with about 28.5 and 1.7%,
respectively, for the regular peanut butter. ~-:
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