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    NUT BUTTER COMPOSITIONS
    1.
    发明申请
    NUT BUTTER COMPOSITIONS 有权
    NUT BUTTER组合物

    公开(公告)号：US20160316796A1

    公开(公告)日：2016-11-03

    申请号：US14700457

    申请日：2015-04-30

    申请人： The J.M. Smucker Company

    发明人： Alejandro G. Marangoni ,  Luis Fernando Reyes Mora (Reyes)

    IPC分类号： A23L1/38

    CPC分类号： A23L25/10 ,  A23L1/38 ,  A23L7/115 ,  A23L11/05 ,  A23L25/30 ,  A23V2002/00

    摘要： Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.

    摘要翻译： 本文提供了黄油组合物，其包括豆科植物油或坚果黄油或种子黄油和植物衍生的蜡，其增加黄油组合物的硬度并且在储存期间减少油与黄油的分离。 还公开了掺入这种植物衍生的蜡的黄油组合物和制备这些黄油组合物的方法。

    Method for producing hypoallergenic peanut products
    3.
    发明授权
    Method for producing hypoallergenic peanut products 有权
    生产低过敏性花生制品的方法

    公开(公告)号：US08597713B2

    公开(公告)日：2013-12-03

    申请号：US13185481

    申请日：2011-07-18

    申请人： Mansour Samadpour

    发明人： Mansour Samadpour

    IPC分类号： A23L1/38

    CPC分类号： A23L25/00

    摘要： A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.

    摘要翻译： 通过在生花生中开始发芽过程产生具有降低水平的变应原蛋白质Ala h1的花生食品，将花生在潮湿条件下保持一段时间，通常类似于48小时，焙烧花生，然后进行测定 对于Ala h1来验证已经实现了降低的水平。

    PROTEIN FORTIFIED PEANUT BUTTER
    4.
    发明申请
    PROTEIN FORTIFIED PEANUT BUTTER 审中-公开
    蛋白质去皮豆

    公开(公告)号：US20110003062A1

    公开(公告)日：2011-01-06

    申请号：US12497003

    申请日：2009-07-02

    申请人： Kerin Kennedy

    发明人： Kerin Kennedy

    IPC分类号： A23L1/38

    CPC分类号： A23L25/10 ,  A23L33/185

    摘要： A pea protein fortified peanut butter generally comprising from about 25 to about 90% by weight ground peanuts, from about 2 to about 75% by weight isolated pea protein, from about 0.001 to about 5% by weight salt, from about 0.001 to about 30% by weight sugar, from about 0.001 to about 15% by weight palm or peanut oil, from about 0.5 to about 10% by weight peanut butter stabilizers such as mono and diglycerides from vegetable or animal origin, from about 0.0001 to about 10% by weight natural flavorings, and from about 0.1 to about 50% by weight inclusions, such as honey bits, chocolate chips, banana pieces, dried fruit pieces, peanut bits, and combinations thereof.

    摘要翻译： 豌豆蛋白强化花生酱，其通常包含约25至约90重量％的研磨花生，约2至约75重量％的分离的豌豆蛋白，约0.001至约5重量％的盐，约0.001至约30 重量百分比的糖，约0.001至约15重量％的棕榈或花生油，约0.5至约10重量％的花生酱稳定剂，例如来自植物或动物来源的单酸甘油酯和甘油二酯，约0.0001至约10重量％ 重量的天然调味剂和约0.1至约50重量％的包含物，例如蜂蜜，巧克力片，香蕉片，干果片，花生酱及其组合。

    Emulsion comprising a nut paste
    5.
    发明授权
    Emulsion comprising a nut paste 有权
    包含坚果糊的乳液

    公开(公告)号：US07727570B2

    公开(公告)日：2010-06-01

    申请号：US11567922

    申请日：2006-12-07

    申请人： Arjan Johannes Louter

    发明人： Arjan Johannes Louter

    IPC分类号： A23L1/38

    CPC分类号： A23D7/0053 ,  A21D13/30 ,  A23D7/02

    摘要： A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.

    摘要翻译： 一种制备稳定稳定的坚果黄油乳液的方法，其包括以下步骤：（a）选择糖浆溶液并用水稀释至其含有一定量的糖固体，其含量范围为55-80wt。 ％，（b）将溶液加热到40-100℃的温度，（c）将淀粉分散到加热的溶液中，直到其含有1-5wt。 ％的溶解淀粉，（d）将乳化剂分散到加热的溶液中，直至含有0.5-3wt。 ％溶解的乳化剂，（e）将胶凝剂分散到加热的溶液中，直至含有0.2-1wt。 溶解胶凝剂的％，（f）将淀粉，乳化剂和胶凝剂已经分散的加热溶液冷却到20-50℃的温度，（g）在剧烈搅拌条件下分散 将坚果黄油加入冷却的溶液中，同时控制加入速率，使得所得乳液保持水连续，（h）允许乳液冷却并获得塑性稠度。 该方法提供可食用的含坚果黄油乳液，其包含10-25wt。 ％的分散脂肪相和75-90重量％ ％的连续水相，其包含糖固体，淀粉，胶凝剂和乳化剂，该乳液具有塑料稠度并且乳液具有烘烤稳定性。 本发明还涉及一种烘烤稳定的坚果黄油乳液。

    Flavored nut spreads having milk chocolate flavor and creamy soft texture
    10.
    发明授权
    Flavored nut spreads having milk chocolate flavor and creamy soft texture 失效
    调味螺母蔓延，具有牛奶巧克力风味和奶油质地柔软的质感

    公开(公告)号：US5942275A

    公开(公告)日：1999-08-24

    申请号：US958351

    申请日：1997-10-27

    申请人： Vincent York-Leung Wong ,  Michael Charles Schmidt ,  Jing Chen ,  David Joseph Bruno, Jr.

    发明人： Vincent York-Leung Wong ,  Michael Charles Schmidt ,  Jing Chen ,  David Joseph Bruno, Jr.

    IPC分类号： A23L25/10 ,  A23L1/38

    CPC分类号： A23L25/10

    摘要： Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids substantially free of dairy solids that are encapsulated by sugar are dispersed substantially homogeneously throughout the spread. The level of cocoa butter is also below the point where it can crystallize out (i.e., typically about 20% or less on a total fat basis).

    摘要翻译： 巧克力风味坚果蔓延，特别是巧克力风味的花生酱，具有牛奶巧克力味，没有苦味，具有理想的铺展性。 基本上不含由糖包封的乳制品固体的可可固体基本均匀地分散在整个扩散中。 可可脂的含量也低于可以结晶出来的程度（即，总脂肪量通常为约20％或更少）。