| 摘要 |
PROBLEM TO BE SOLVED: To obtain a nut butter composition having lowered calorific value compared with conventional nut butter composition keeping the taste, texture and sensuously good properties of nut butter product having high calorific value, free from the undesirable gastrointestinal side effects such as intolerance and passive leakage through rectal sphincter and producible without using a stabilizer necessary in conventional peanut butter. SOLUTION: The objective nut butter is composed of (a) about <=70% fat-rich nut, (b) about 10% to about 30% defatted or partially defatted nut powder having a fat content of about 0.5% to about 15% and (c) about 15% to about 30% EPG having an iodine value (IV) of about <=10 and an FACN:PO ratio of about 7 to about 15. The nut butter satisfying the above requirements can be produced by a process comprising (a) a step to produce a slurry containing crushed, roasted and completely or partly defatted fatty nut and optionally crush the above slurry, (b) a step to heat the above slurry at about 160 deg.F under stirring and mix with an EPG having an IV of <=10 and an FACN:PO ratio of about 7 to about 5 and (c) a step to deaerate the mixture obtained by the step (b) and cool the deaerated product. |
