Reduced calorie peanut products

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/38 (2006.01) A23D 9/013 (2006.01) A23L 1/307 (2006.01)

Patent

CA 2188155

The present invention is directed to a method for providing a reduced fat, reduced calorie peanut butter composition. In one embodiment, the method consists of the steps of providing a mixture of peanut meal having from about 5 % to about 35 % peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10 % to about 25 % by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45 % to about 55 % by weight, but having a reduced level of digestible fat.

La présente invention concerne un procédé de fabrication de beurre d'arachide à teneur réduite en matière grasse et donc hypocalorique. Dans un mode de réalisation, le procédé consiste à préparer un mélange de farine d'arachide contenant entre environ 5 % et 35 % d'huile d'arachide et un polyester d'acide gras de polyol ayant au moins quatre groupes hydroxyle estérifiés. Le polyester de polyol est présent dans le mélange à raison d'environ 10 % à 25 % en poids, ce pourcentage étant calculé sur le poids de farine d'arachide. Le mélange est broyé pour produire une pâte d'arachide, laquelle est mélangée avec un complément de polyester d'acide gras de polyol ayant au moins quatre groupes hydroxyle estérifiés. On obtient ainsi un beurre d'arachide ayant une teneur totale en matière grasse d'environ 45 % à 55 % en poids, mais avec une teneur réduite en graisse digestible.

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