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。

公开(公告)号：US5518755A

公开(公告)日：1996-05-21

申请号：US407264

申请日：1995-03-23

申请人： Vincent Y. Wong ,  Francisco V. Villagran ,  Richard J. Sackenheim

发明人： Vincent Y. Wong ,  Francisco V. Villagran ,  Richard J. Sackenheim

IPC分类号： A23L25/10 ,  A23L1/38

CPC分类号： A23L25/10

摘要： A continuous 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 and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240.degree. F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger. Nut spreads having a monomodal or 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： 用于制备具有期望的流动性，质地和风味的高蛋白质或低脂肪坚果的连续方法。 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，将要存在于最终产品中的固体成分混入含有花生酱的罐中，并将混合物通过高剪切混合器泵送。 然后调节混合物的温度，使得离开均化器的混合物的温度低于约240°F。然后将混合物在约9,000至约14,500psig的压力下泵送通过均化器，胶体磨， 吹风机和刮墙式换热器。 具有单峰或双峰粒度分布的坚果蔓延使得螺母蔓延中至少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的粒度 并且进一步具有约8至约17泊的卡松塑料粘度和根据该方法产生小于约300达因/平方厘米的屈服值。