| 摘要 |
NUT BUTTERS AND NUT SPREADS HAVING IMPROVED SENSORY AND TEXTURAL CHARACTERISTICS ARE PREPARED BY (A) MIXING TOGETHER NUT SOLIDS, A STABILIZING COMPOSITION, AND OPTIONALLY AN EMULSIFIER; (B) INTRODUCING THE MIXTURE INTO A MILL COMPRISING A STATOR AND A CIRCULARLY ROTATING ROTOR CAPABLE OF GRINDING THE MIXTURE WHILE PRODUCING CENTRIFUGAL FORCES; AND (C) GRINDING THE MIXTURE SUCH THAT THE PARTICLES OF THE MIXTURE IMPACT WITH ONE ANOTHER AND THE ROTOR/STATOR FORMING A GROUND PASTE. THE METHOD CAN BE USED TO PRODUCE REGULAR AND REDUCED CALORIE AND/OR REDUCED FAT NUT BUTTER OR NUT SPREAD COMPOSITIONS SUCH AS PEANUT BUTTER. |
