초록 ▼

The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, meth

The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.

대표청구항 ▼

1. An organic peanut butter, comprising: at least about 90 wt % organically grown, dry-roasted, ground peanuts; andfrom about 5 wt % to about 7 wt % of a non-hydrogenated organic palm stearin oil,wherein a total fat concentration of the peanut butter is less than about 55 wt %, and the peanut butter

1. An organic peanut butter, comprising: at least about 90 wt % organically grown, dry-roasted, ground peanuts; andfrom about 5 wt % to about 7 wt % of a non-hydrogenated organic palm stearin oil,wherein a total fat concentration of the peanut butter is less than about 55 wt %, and the peanut butter resists subsequent separation of oil therefrom, having no free oil observed on the surface of the peanut butter after storage for at least 60 days. 2. The peanut butter of claim 1, wherein the organic palm stearin oil has a melting point between 44 degrees centigrade and 60 degrees centigrade. 3. The peanut butter of claim 2, wherein the organic palm stearin oil is heated to at least the melting point before being blended with the peanuts. 4. The peanut butter of claim 1, further comprising from about 0 wt % to about 3.5 wt % salt. 5. The peanut butter of claim 4, further comprising from about 0 wt % to about 10 wt % of a sweetener. 6. The peanut butter of claim 5, wherein the sweetener includes unrefined, organic cane sugar. 7. The peanut butter of claim 5, wherein the sweetener is selected from the group consisting of: cane sugar, sucrose, dextrose, fructose, honey, molasses, corn syrup, lactose, maltose, and maltose syrup. 8. The peanut butter of claim 1, wherein the ground peanuts include substantially all of the germ of the organic peanuts. 9. The peanut butter of claim 1, wherein the ground peanuts are Valencia peanuts. 10. The peanut butter of claim 1, wherein the ground peanuts in the peanut butter have a particle size in the range of about 10 μm to about 15 μm. 11. A method for manufacturing organic peanut butter, comprising the steps of: (a) grinding organically grown, dry-roasted, ground peanuts in a mill;(b) combining, during a milling operation, ingredients comprising at least about 90 wt % of the ground peanuts along with from about 5% to about 7% by combined weight of an organic, non-hydrogenated palm stearin oil, to produce a mixture wherein a total fat concentration of the mixture is less than about 55 wt %, said combining producing a heated mixture with a temperature sufficient to maintain the palm stearin oil in a liquid state; and(c) cooling the heated mixture produced in step (b) to a temperature sufficiently low to produce a dispensable mixture, wherein the dispensable mixture is resistant to subsequent separation of oil therefrom, having no free oil observed on the surface of the peanut butter after storage for at least 60 days. 12. The method of claim 11, wherein the combining step occurs concurrently with the grinding step in the mill, and where the organic, non-hydrogenated palm stearin oil is dispensed into a throat of the mill. 13. The method of claim 12, wherein the organic, non-hydrogenated palm stearin oil is preheated, before being dispensed into the mill, at a temperature in the range of about 44 degrees centigrade to about 60 degrees centigrade. 14. The method of claim 12, wherein the organic, non hydrogenated palm stearin oil is preheated, before being dispensed into the mill, at a temperature in the range of about 50 degrees centigrade to about 55 degrees centigrade. 15. The method of claim 11, further comprising the step of roasting the peanuts prior to grinding. 16. The method of claim 15, wherein the step of roasting the peanuts occurs within a temperature range of about 150° C. to about 155° C. 17. The method of claim 15, further comprising the step of blanching the peanuts, after roasting, to remove skins therefrom. 18. The method of claim 17, further comprising the step of returning substantially all peanut germ, separated from the peanuts during blanching, into the peanuts before grinding. 19. The method of claim 17, further comprising the steps of: collecting the heated mixture in a reservoir; andpumping the heated mixture from a bottom of the reservoir, through a heat exchanger, to a filling station where it is dispensed into containers. 20. The method of claim 11, further comprising the step of adding salt to the heated mixture during the combining step. 21. The method of claim 11, further comprising the step of adding a sweetener to the heated mixture during the combining step. 22. The method of claim 11, wherein the organic peanuts are milled to produce peanut particles, wherein the peanut particles within the peanut butter have a size in the range between about 10 μm and about 15 μm.