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1. 发明授权

US4143176A Peanut skin-oil emulsion 失效
标题翻译： PEANUT皮肤油乳液
公开(公告)号：US4143176A
公开(公告)日：1979-03-06
申请号：US804823
申请日：1977-06-08
申请人： Arthur E. Krisinski , Wilbur A. Parker
发明人： Arthur E. Krisinski , Wilbur A. Parker
IPC分类号： A23L27/10 , A23D9/007 , A23L5/40 , A23L25/00 , A23L25/10 , A23D5/00 , A23L1/20
CPC分类号： A23D9/007 , A23L25/10 , A23L25/30
摘要： Peanut butter color and flavor are adjusted by the addition of finely ground peanut skins dispersed in an edible oil. The emulsion of peanut skins in oil may be used to color other food products.

2. 发明授权

US5591477A Method of producing a reduced fat peanut butter without non-peanut supplements and product therefrom 失效
标题翻译：生产没有非花生补充剂的减肥脂肪花生酱及其产品的方法
公开(公告)号：US5591477A
公开(公告)日：1997-01-07
申请号：US434002
申请日：1995-05-03
申请人： Ricky C. Boyce , Mona C. Jones , Wilbur A. Parker , Edward J. Festa
发明人： Ricky C. Boyce , Mona C. Jones , Wilbur A. Parker , Edward J. Festa
IPC分类号： A23J1/14 , A23L11/00 , A23L25/00 , C11B1/08 , A23L1/38
CPC分类号： A23J1/14 , A23L11/07 , A23L25/30 , C11B1/08
摘要： The present invention encompasses a process of producing a reduced fat peanut butter without non-peanut supplements and the products therefrom. The method entails making a peanut flour using a defatting process and then mixing this flour with ground roasted peanuts and a selected amount of peanut oil to produce a peanut paste. The method then entails adding sweetener, dextrin, salt, flavorants, and/or fiber to the peanut paste, blending the resultant peanut product, and then remilling the peanut product to produce a reduced fat peanut butter. This peanut butter can be finished using conventional methods. The resultant peanut butter can have a 30 percent fat reduction compared to conventional peanut butter.
摘要翻译：本发明包括生产没有非花生补充剂的还原脂肪花生酱及其产品的方法。该方法需要使用脱脂方法制作花生粉，然后将该面粉与磨碎的花生和选定量的花生油混合以产生花生酱。然后，该方法需要向花生酱中加入甜味剂，糊精，盐，调味剂和/或纤维，将所得花生制品混合，然后重新搅拌花生制品以产生还原脂肪花生酱。这种花生酱可以用常规方法完成。与常规花生酱相比，所得的花生酱可以减少30％的脂肪。

3. 发明授权

US3950568A Chunk style peanut butter 失效
标题翻译：块式花生酱
公开(公告)号：US3950568A
公开(公告)日：1976-04-13
申请号：US489635
申请日：1974-07-18
申请人： Wilbur A. Parker , Daniel Melnick
发明人： Wilbur A. Parker , Daniel Melnick
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： A chunk style peanut butter containing from about 15 to 25%, by weight, granulated roast peanuts exhibiting good spreadability, resistance to oil separation and desired flavor characteristics.
摘要翻译：一种块状花生酱含有约15-25％（重量）的具有良好铺展性，耐油分离性和所需风味特征的颗粒状花生花生。

4. 发明授权

US5690987A Food grade processing method and products obtained therefrom 失效
标题翻译：食品级加工方法及由此获得的产品
公开(公告)号：US5690987A
公开(公告)日：1997-11-25
申请号：US613339
申请日：1996-03-11
申请人： Wilbur A. Parker , James R. Baxley , Ricky C. Boyce , Thomas Mitchel Morris
发明人： Wilbur A. Parker , James R. Baxley , Ricky C. Boyce , Thomas Mitchel Morris
IPC分类号： A23J1/14 , A23L11/00 , A23L25/00 , C11B1/08 , A23P1/12
CPC分类号： A23J1/14 , A23L11/07 , A23L25/30 , C11B1/08
摘要： A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, quickly heated for sterilization to about 71.degree.-99.degree. C., and pressed in a screw press expelling device preheated to about 107.degree.-132.degree. C. The heating of the oil seeds can be done by flash sterilization in a hot oil bath, which can be oil seed oil, including oils obtained as a byproduct of the process. Dry heating is also possible. The process produces an essentially sterile concentrated protein cake having an oil content of about 10% or less and a protein dispersibility index of about 86% or higher, which makes it suitable for most food grade requirements without roasting. The solid cake material which is at least 50% protein is sufficiently clean for use in products that receive only minimum heat during processing, and can also be roasted to any desired degree of browning to enhance flavor. The protein product cake can be ground to produce a high-quality, low fat protein flour that can be used in a variety of products that require an undenatured protein product. The protein rich cake that results from the process can be re-pressed a second time to remove additional oil without significantly degrading the protein. A high grade oil is also obtained as a byproduct of the process. The oil and protein rich cake are both free of solvents.
摘要翻译：一种用于从油种子（例如花生，杏仁，大豆及其混合物）生产高品质，低含油量的浓缩蛋白质饼的方法，其中水分含量为约5至9重量％的油种子被漂白，快速加热灭菌至约71°-99℃，并在预热至约107°-132℃的螺旋压榨排出装置中压制。油料种子的加热可以通过在热油浴中进行闪蒸灭菌，其可以是油籽油，包括作为该方法的副产物获得的油。干燥加热也是可能的。该方法产生基本上无菌的浓缩蛋白质饼，其具有约10％或更低的油含量和约86％或更高的蛋白质分散指数，这使得它不需要焙烧就适合于大多数食品级的要求。至少50％蛋白质的固体蛋糕材料足够清洁，用于在加工过程中仅接受最低热量的产品中，并且还可以烘烤至任何所需程度的褐变以增强风味。蛋白质产品饼可以研磨以产生高质量的低脂蛋白粉，其可用于需要未变性蛋白质产物的各种产品中。由该方法产生的富含蛋白质的蛋糕可以再次被再次压制以除去附加的油而不显着降解蛋白质。作为该方法的副产物也可获得高等级的油。油和蛋白质丰富的蛋糕都不含溶剂。

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