Patent GB-695140-A (GB)
Title: Stabilized peanut butter
Inventor: AVERA FITZHUGH LEE
IPC: A23L25/10
Filed: 1950-12-15
Abstract: A process of manufacturing stabilized peanut butter from a comminuted mass of roasted peanuts to which a stabilizer which may be wholly oleaginous and which may have a melting point higher than the normal melting point of the predominant liquid phase of roasted and comminuted peanuts has been added at a stage wherein the majority of the fat constituents and stabilizer are free liquids, includes the steps of reducing the temperature incident to the comminution of the peanuts and the introduction of the stabilizer until the mixture has reached a temperature at which the stabilizer reaches the form of relatively continuous and solidified confluent matrix while mechanically mixing and distorting the relatively solidified mass under conditions which absorb the kinetic heat generated by such working so as to prevent the mechanically produced heat from causing the inter-congealing of the disassociated fat units produced by the comminution.  In one preferred method, a peanut butter that has been stabilized by the introduction of a melted stabilizer, or the introduction of a stabilizer with subsequent melting thereof, into a comminuted mass of peanut has its temperature reduced by removing all or part of the heat generated by grinding and other production steps until the aggregate mass has reached the temperature at which the stabilizer present reaches a relatively continuous and solidified form, after which mechanical mixing, distortion or disruptive working of the relatively solidified mass is carried on under conditions which absorb the kinetic heat generated by such mechanical working so as to prevent the mechanically produced heat from causing the inter-congealing or the freezing together to continuity of the discreet crystalline fat units produced by the distortion or the disruptive agitation.  Another method comprises melting the oleaginous or other stabilizer used, cooling the same to just above its congealing point and thereafter adding such prepared stabilizer to a general mass of comminuted peanuts the temperature of which previously has been tempered to approximately 80 DEG  F. or to a temperature that will prevent the stabilizer raising the overall temperature of the combined product to that point at which the disassociated fat units will inter-congeal or freeze together to relate continuity during their formulation under agitation, distortion or disruption.  In a third method the aforementioned addition of the stabilizer without pre-melting and with added or generated heat leading to subsequent stabilizing matrix formation is included after which agitation, disruption or distortion is then instituted during or after congealment of the stabilizer forming fat units each congealed but disassociated and not frozen together to relative continuity.  Another method comprises the deliberate disassociation of the stabilizer, per se, or stabilizer and liquid peanut constituents while in an isolated state; the disassociation being achieved by agitation, disruption or distortion of the materials at a temperature below the stabilizer congealing point.