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。