309 results about "Butter peanut" patented technology

A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty acid portion of the oil in the completed food composition includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids. The food composition can also contain comminuted peanuts, e.g., peanut butter, in which case the composition is also stabilized against photo-oxidation and the fatty acid portion of the oil portion of the food can contain less than about 15 percent by weight linoleic acid and at least 1 percent by weight omega-3 fatty acids. Methods of protecting a food composition from oxidation and photodegradation are also disclosed.

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

The invention discloses a peanut butter and its preparing process, wherein the raw materials include (by weight ratio) peanut 45-55 parts, dried soybean paste 15-25 parts, refined pork 30-50 parts, fermented soybean 35-45 parts, dried pepper 10-30 parts, soaked pepper 45-55 parts, chilli-paste with broad bean 45-55 parts, sesame 10-20 parts, catsup 25-35 parts, Chinese prickly ash 3-6 parts, white sugar 15-25 parts, green onion 10-20 parts, fresh ginger 10-20 parts, garlic 10-20 parts, cooking oil 80-120 parts, water or soup 200-300 parts.

The invention discloses a dried bean curd sandwiched with peanut butter. The dried bean curd sandwiched with peanut butter is prepared from the following raw materials in parts by weight: 150-160 parts of soybean, 16-18 parts of peanut kernels, 4-5 parts of chocolate powder, 3-4 parts of honey, 3-4 parts of condensed milk, 2-3 parts of rose hip, 4-5 parts of blueberry, 2-3 parts of mulberry, 1-2 parts of pomegranate leaf, 1-2 parts of bay leaf, 1-2 parts of folium apocyni veneti, 2-3 parts of gynostemma pentaphylla, 1-2 parts of cistanche, 1-2 parts of Morinda officinalis, 1-2 parts of four-leaf clover, 1-2 parts of antirrhinum majus and 1-2 parts of salvia. According to the invention, the soybean is puffed firstly, and then is milled to enable the nutritional ingredients to be thoroughly integrated in the soybean milk, and the soaking time is shortened; the traditional Chinese medicines are pulverized and extracted by grape wine, and the traditional Chinese medicine ingredients are extracted completely, and are added in the soybean milk to prepare the dried bean curd with grape wine flavor; the peanut kernels are subjected to special processing and is prepared into peanut butter, and the peanut butter is sandwiched between the two dried bean curds to prepare the dried bean curd sandwiched with peanut butter, which is sweet and delicious and has special flavor.

The invention provides a beef peanut butter, comprising the following raw materials by weight: 100 to 110 parts of thick broad-bean sauce, 120 to 130 parts of beef, 80 to 100 parts of peanut, 70 to 80 parts of walnut, 40 to 50 parts of fermented soya bean, 4 to 5 parts of immature orange fruit, 5 to 6 parts of tulip, 5 to 6 parts of flos mume, 6 to 7 parts of spine date seed, 5 to 6 parts of rose, 4 to 5 parts of corn leaf, 4 to 5 parts of clover, 15 to 30 parts of star aniseed, 15 to 25 parts of cassia bark, 180 to 200 parts of honey, 30 to 40 parts of minced ginger, 10 to 50 parts of salt, 15 to 35 parts of soy, 10 to 35 parts of black vinegar, 15 to 25 parts of chilli powder, 30 to 40 parts of powdered pepper, 80 to 100 parts of sesame oil and a proper amount of water. According to the invention, a preparation process for the beef peanut butter is simple and environment-friendly; food materials rich in nutrients, e.g., walnut and fermented soya bean, are added; in particular, extracts of medicinal traditional Chinese medicinal materials like immature orange fruit and spine date seed with digestion helping and stomach strengthening effects are especially added in the process of preparation of the beef peanut butter, so the beef peanut butter has a certain stomach nourishing effect and is health care food beneficial for the stomach of people.

A peanut crème which can be used to produce a snack or other food bar which includes at least two filling layers directly adjacent each other. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer. The result is a bar having a texture similar to that of peanut butter, in contrast to most previous bars which have lacked the organoleptic impact of peanut butter. The peanut creme is readily processable and physically stable. While the peanut creme layer sets up firmly when deposited in the molten state, it yields a desirable creamy texture in the final product.

A peanut butter and/or peanut butter spread is disclosed which contains essentially all natural ingredients. The peanut butter and/or peanut butter spread includes peanut particles, peanut oil and a natural stabilizer. Preferred ingredients are described for making the natural stabilizer, and in one embodiment of the invention, the natural stabilizer comprises the Smart Balance product manufactured by GFA.Brands.

The invention discloses a hot pot flavoring capable of clearing fever, which comprises seasoning sauce and soup stock, wherein the soup stock comprises normal bone soup and chicken juice; the ratio of the seasoning sauce to the soup stock is 1: (8-10). The seasoning sauce is characterized by being prepared from the following components in percentage by weight: 10-15% of pepper, 15-18% of aniseed, 3-5% of netmeg, 3-8% of mulberry leaf, 5-8% of Foeniculum vulgare, 5-6% of chicken meal, 2-4% of lily, 2-4% of ginger powder, 0.5-1% of table salt, 2-3% of cinnamon, 2-4% of mother chrysanthemum, 2-4% of orange peel, 2-4% of radix ophiopogonis, 0.3-0.5% of white granulated sugar, 2-3% of sesame sauce, 2-5% of peanut butter, 2-3% of fish oil and the balance of edible essences. The hot pot flavoring has abundant nutritions and fresh and delicious taste and has the efficacies on appetizing, expelling cold and enhancing appetite after certain food materials capable of clearing the fever are added.

The invention discloses a pork peanut butter with traditional Chinese medicine components. The peanut butter is prepared by mixing and stirring the pork, a butter component and the traditional Chinese medicine components at a normal temperature. Although a plurality of traditional Chinese medicine components capable of clearing heat, cooling blood and removing toxicity are mixed and stirred and then added in the peanut butter group, the original flavor of the peanut butter not changed, and the compounded peanut butter has the health-care effects of clearing heat and cooling the blood, and has high nutritional value, unique flavor and delicate taste. The preparation process is simple and convenient, and is low in preparation cost and suitable for large-scale production.

In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85 ° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

The invention discloses a ready-to-eat shrimp sauce which is prepared from following components including, by mass, 10-20% of fermented soya bean sauce, 5-10% of peanut sauce, 5-10% of cooking wine, 3-5% of salad oil, 1-3% of salt, 5-10 of sugar, 0.5-1% of pepper powder, 1-3% of chilli powder, 1-3% of chicken essence powder, 3-5% of juice of green Chinese onion and ginger, 3-5% of a composite stabilizing agent and the balance shrimp paste. The shrimp sauce is oil-glossy and bright in color, is moderate in thickness, is fine and uniform in shape and form, is free of a layering phenomenon, is low in salinity and is good in color, mouthfeel and flavor. The invention also provides a preparation method of the ready-to-eat shrimp sauce. The preparation method includes following steps: (1) preparing the shrimp paste; (2) preparing a flavoring liquid; and (3) carrying out a flavoring and boiling process. The preparation method is simple in processing steps, is short in preparing period, is low in cost and is suitable for a large-scale industrial production. The shrimp sauce is not liable to be polluted during the preparation method and the preparation method is high in safety.

A snack or other food bar which includes at least two filling layers directly adjacent each other. Preferably one or more of the filling layers comprise a peanut creme specially adapted to the invention. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer. The result is a bar having a texture similar to that of peanut butter, in contrast to most previous bars which have lacked the organoleptic impact of peanut butter. The peanut creme is readily processable and physically stable. While the peanut creme layer sets up firmly when deposited in the molten state, it yields a desirable creamy texture in the final product

The invention discloses a production technology of a peanut butter, which belongs to the field of food processing. The production technology comprises the following steps of: baking: baking and heating peanuts to 160 DEG C, maintaining for 45-55 minutes till the inner color and outer color of peanut kernels are consistent, and selecting the peanuts without burnt taste for standby; removing peels and screening: timely discharging the baked peanut kernels, spreading for cooling or blowing cold wind for cooling, and cooling the peanut kernels and removing the peels by using a peeling machine and screening to separate seed leaves and embryos; milling to obtain the butter: putting the separated seed leaves in a grinding machine for milling to obtain the butter; canning and sterilizing: filling cans with the peanut butter, carrying out microwave sterilization on the peanut butter in the cans, and simultaneously cooling the tans by flowing water till the water level is in the range of one half to three quarters of the cans, wherein the whole process lasts for 10 minutes; and freezing: to standing the cans at the condition of -3 DEG C to -1 DEG C, and storing after completing whole crystallization. The production technology has the beneficial effects of being safe and sanitary, good in sterilization effect and simultaneously being capable of maintaining the original taste of the peanut butter.

Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, -equivalents, replacers and substitutes are not hydrogenated.

In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of an inclusion to form a variegated nut spread; and (d) sealing the enclosure to form a container without homogenizing the nut spread and inclusions. The inclusion is generally another food component which is desirably eaten with peanut butter, such as fruit filling variegate, banana, marshmallow filling, chocolate, bacon bits, etc. The invention is also directed to a nut spread, comprising discrete inclusions selected from the group consisting of chocolate syrup, fruit and mixtures thereof. The inclusions in the nut butter of the inventions are discrete so that consumers can experience simultaneously organoleptic properties both of the inclusions and the nut butter.

The invention relates to hot spicy sauce and a preparation method thereof. A formula comprises the materials by the weight part: 5 to 15 of soybean sauce, 0.25 to 0.75 of mashed garlic, 0.4 to 1.2 of round onion, 0.5 to 1.5 of scallion, 0.5 to 1.5 of beef, 0.5 to 1.5 of shrimp meat, 0.5 to 1.5 of peanut chip, 0.4 to 1.2 of sesame chip, 0.3 to 0.9 of peanut butter, 0.3 to 0.9 of sesame butter, 1 to 3 of hot pepper, 0.3 to 0.9 of thin soy sauce, 0. 05 to 0.1 of yellow rice wine, 0.2 to 0.4 of gourmet powder and 0.2 to 0.4 of white sugar. The method adopts the new formula and the reasonable processing technology, the prepared hot spicy sauce has proper sharp taste, and the delicate flavor of the hot spicy sauce is increased to satisfy popular taste.

Methods and compositions are provided for a nut butter-filled pastry comprising a pastry exterior, and a filling substantially enclosed in the pastry exterior, the filling comprising a nut butter. In illustrative embodiments, the nut butter is peanut butter.

The invention discloses a coating formula, honey and butter coating peanuts and a peanut preparation method, and belongs to the technical field of food processing. The coating formula consists of coating liquid and coating powder, wherein the honey and butter coating peanuts made by the coating formula are obtained through the following steps of (1) preparing the coating liquid; (2) preparing the coating powder; (3) performing coating shaping; (4) performing baking; and (5) performing seasoning. The qualified honey and butter peanuts are obtained through the five steps, and the honey and butter coating peanuts prepared by the method disclosed by the invention have good crisp feel and good honey and butter flavor, the technological design is scientific and reasonable, not only is rich flavor of products guaranteed, but also the industrial processing feasibility of the products is guaranteed, the nutrition of the peanut products is strengthened, the application range of the peanuts is widened, and the comprehensive utilization value of nut resources is increased.

The invention discloses peanut butter with a low fat content and a high resveratrol content and a preparation method of the peanut butter, and belongs to the technical field of food processing. According to the peanut butter disclosed by the invention, sprouted peanuts are used for replacing traditional common peanut kernels as raw materials, molecular distillation monostearin, sucrose ester and xanthan gum are in combined utilization as additives, and radio frequency sterilization is adopted for replacing traditional heat sterilization, so that the nutrition of the peanut butter is improved, besides, the problems that the stability is insufficient and bottom sedimentation is easy to cause existing in traditional peanut butter are solved. According to the peanut butter obtained by the preparation method disclosed by the invention, the resveratrol content is increased to 53.20 mu g/g from the original 0.01-4.50 mu g/g, the content of crude protein, the content of free amino acid and the content of vitamin C are remarkably increased, and the content of the crude fat is remarkably reduced. The peanut butter disclosed by the invention is high in stability, and cannot cause obvious oil precipitation phenomena after being left standing for 3 months at a room temperature.

The invention discloses a vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules. The processing method comprises the following steps of: (a), selecting materials, wherein the compound fruit and vegetable peanut butter granules are prepared from the following ingredients in part by weight: 60 to 80 parts of peanut butter, 6 to 8 parts of apple, 6 to 8 parts of banana, 2 to 4 parts of green bean, 2 to 4 parts of carrot, 2 to 4 parts of sweet potato, 2 to 4 parts of broccoli, 0.3 to 0.6 part of potato starch, 0.2 to 0.4 part of sucrose fatty acid ester and 1 to 2 parts of pectin; (b), mashing; (c), gelatinizing; (d), preprocessing fruit and vegetable ingredients; (e), mixing; (f), traying and quick-freezing; (g), cutting; (h), traying and quick-freezing; (i), performing vacuum freeze-drying; (j), sorting; (k), metal-detecting; and (l), packaging. The method has the advantages that the ingredients are selected through elaborate research and are high in palatability; and after fruit and vegetables are added, peanut butter has unique flavor and taste, does not have other undesirable abnormal taste, has long quality guarantee period and can be directly eaten.

The invention relates to the technical filed of food processing, and especially relates to puffed chocolate products and a preparation method thereof. The puffed chocolate products are prepared from the following ingredients: cocoa masses, peanut butter with peanut kernel grains, sesame paste, skimmed milk powder, chocolate powder, puffed chocolate corn rings, puffed chocolate corn balls, chocolate essence, cocoa powder, beta-cyclodextrin, hydroxypropyl modified starch, oxidized starch, and pullulan; and the puffed chocolate corn rings are prepared from the following raw materials: corn starch, rice flour, oat flour, wheat flour, white granulated sugar, swelling agent, edible salt, stevioside, water, fructose syrup, maltose syrup, white granulated sugar, edible salt, vegetable oil, butter, monoglyceride, phospholipid, collagen protein, hydroxypropyl modified starch, beta-cyclodextrin, pullulan, chocolate essence, chocolate powder, milk powder, and cocoa powder. The chocolate layers of the puffed chocolate products disclosed by the invention are fine, smooth and refreshing in taste; and the puffed products are crispy in taste. The puffed chocolate products have good heat-resistant stability and moisture resistance.

The invention discloses peanut polypeptide liquid and a peanut protein polypeptide beverage prepared from the peanut polypeptide liquid. A preparation method of the peanut polypeptide liquid comprises the following steps of drying peanut kernels by an oven, removing red skin, carrying out ultra-fine crushing to obtain peanut butter, adding the peanut butter into hot water having a temperature above 75 DEG C for dissolution according to a weight ratio of 1: (7 to 27), adjusting a pH value to of the peanut butter solution to a pH value of 7.0 to 8.5, based on the weight of the peanut butter, adding 0.3 to 0.9 wt% of peanut composite protease into the peanut butter solution, carrying out enzymolysis at a temperature of 45 to 65 DEG C for 0.5 to 2.5 hours, deactivating the peanut composite protease, and filtering to obtain the peanut polypeptide liquid. The preparation method of the peanut polypeptide liquid is simple, saves time and has a low cost. Dry ultra-fine crushing is utilized in raw material treatment so that a peanut protein retention ratio is high and an enzymolysis speed is fast. The peanut composite protease is utilized in proteolysis so that a degree of hydrolysis, the concentration of a trichloroacetic acid soluble protein, and a polypeptide yield are high. The peanut protein polypeptide beverage prepared from the peanut polypeptide liquid, white sugar and peanut protein liquid prepared from peanut butter which is subjected to dry ultra-fine crushing and is dissolved in water has the advantages of rich nutrient, specific fragrance belonging to peanut, smooth andfine mouthfeel, and no bitter taste.

Disclosed is a method to produce low-fat peanut butter from defatted peanut flour. The production method includes the following steps: baking: baking the defatted peanut flour in a tunneling-based microwave dryer for 100-400 seconds and then cooling through strong wind until reaching room temperature; aromatizing: adding aromatizing agent water solution into the baked peanut flour based on weight ratio of 2.2:1 and mixing to be even; seasoning: adding pure peanut oil into aromatized peanut butter based on weight ration of 3-10:100 and mixing to be even; emulsifying: bathing the peanut butter in water with temperature of 60-80 EDG C to enable the interior and the exterior of the peanut butter to be heated evenly, inserting the probe of an ultrasonic cell disruptor into the peanut butter and conducting emulsification treatment for 20-30 minutes per 50kg under the conditions of harmony indicator output of 50, dutyfactor of 60, temperature of 60-80 DEG C; cooling: speedily stirring the emulsified butter and cooling to 20-50 DEG C through air to avoid the accumulation of the heat of the butter, which leads to the precipitation of the fat; store maturity: putting the cooled peanut butter into a packing container and keeping still for 48h to make the butter totally steady and fixed.

An improved marshmallow, consisting of an existing or new marshmallow item or shape, which has been infused with, co-extruded with, molded with or injected with a flavored filling, at the time of manufacture or at a later date. In addition, marshmallow could be drop formed over or onto said flavored filling. Said flavored filling could be a simple chocolate or jelly, or a more complex combination of ingredients, that impart the taste of an easily recognizable popular brand name confection such as, Reese's(TM) peanut butter cups, Milky Ways(TM) or Snickers(TM) candies to name a few. Or said flavored filling could impart the taste of a popular liquor such as Ballies Irish cream(TM), Amaretto(TM), or Sambooka(TM). Said flavored filling could also be a combination of ingredients that create a new flavor or taste, be fortified with vitamins and or minerals to make the product more nutritious, or contain a pharmaceutical and thus be used as a delivery medium for a medicine, medication, antibiotic or vaccine, therefore making it much easer to administer to a child, or much more pleasant for an adult.

The invention relates to a pet biscuit containing animal livers and a preparation method thereof, particularly relates to a pet biscuit prepared of animal livers and plants, and belongs to the field of pet food processing. The pet biscuit containing animal livers is characterized by comprising the following raw components in parts by weight: 60-73 parts of flour, 5-7 pars of bean flour, 3-6 parts of white sugar, 12-15 parts of palm oil, 8-10 parts of (braked) animal liver, 0.6-0.9 part of peanut butter, 2-5 parts of egg, 0.25-0.4 part of granulesten, 0.15-0.4 part of fructo-oligose, 0.45-0.60 part of flaxseed powder, 0.02-0.05 part of sodium ascorbate, 2-5 parts of flavouring agent, 0.0100.04 part of composite vitamin for animals, and 16-20 parts of water. The high-grade pet biscuit containing animal liver, provided by the invention, has balanced nutrition and high palatability. The invention also provides the preparation method of the animal liver biscuit.