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1. 发明授权

US5230919A Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters 失效
标题翻译：制作液体的成分和过程，减肥花生酱和改良的鞭打花生酱
公开(公告)号：US5230919A
公开(公告)日：1993-07-27
申请号：US862085
申请日：1992-04-02
申请人： David W. Walling , John W. Theis, III , Vincent Y.-L. Wong , Phillip F. Pflaumer , Robert E. Tarr , Larry O. Seward , Richard J. Sackenheim , Margo A. Bagley , Mark D. Theurer
发明人： David W. Walling , John W. Theis, III , Vincent Y.-L. Wong , Phillip F. Pflaumer , Robert E. Tarr , Larry O. Seward , Richard J. Sackenheim , Margo A. Bagley , Mark D. Theurer
IPC分类号： A23L1/00 , A23L1/38 , A23P1/16
CPC分类号： A23L25/10 , A23P30/40
摘要： The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.
摘要翻译：本发明是由烤坚果制成的过去的营养坚果或油籽黄油组合物，其含有：（a）约40％至约67％的坚果固体，65％至80％的所述固体颗粒尺寸小于18微米，大于2.5且不大于5.0的SPAN; （b）约33％至约45％的油; （c）0％至约4％的稳定剂; （d）0％至约40％的填充剂; （e）0％至约8％的食用香料; 和（f）0％至约3％的乳化剂; 该产品的Casson塑料粘度介于1和15泊之间，产量值低于300达因/平方厘米。本发明还涉及上述一般类型的减脂或全组合物，其被搅打以包含分散的气泡，其中至少90％的气泡具有小于150微米的直径。还描述了制备这些组合物的方法。

2. 发明授权

US5490999A Process for making reduced fat nut spreads 失效
标题翻译：降低脂肪坚果蔓延的过程
公开(公告)号：US5490999A
公开(公告)日：1996-02-13
申请号：US222770
申请日：1994-04-04
申请人： Francisco V. Villagran , Gregory M. McCabe , Vincent Y.-L. Wong
发明人： Francisco V. Villagran , Gregory M. McCabe , Vincent Y.-L. Wong
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： 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 are mixed sequentially with the paste with the proteins being added last. 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.
摘要翻译：制备具有理想的流动性，质地和风味的高蛋白质或低脂肪坚果的方法。该方法包括作为将搅拌罐中的螺母浆料沉积的第一步骤。接下来，将固体成分与浆料依次混合，最后添加蛋白质。将该混合物的卡松塑料粘度调整至约30泊或更低。然后将该混合物泵送通过均化器和胶体磨或一系列胶体磨。螺母酱具有双峰粒度分布，使得螺母蔓延中的至少50％的固体具有小于18微米的粒度，并且螺母蔓延中90％的固体具有小于60微米的粒度，并且根据该方法进一步具有约8至约17泊的卡松塑性粘度和小于约300达因/平方厘米的屈服值。

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