Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1999-03-22
2000-06-13
Cano, Milton
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426632, 426660, 426517, 426518, A23L 136, A23G 300
Patent
active
06074684&
ABSTRACT:
A process of making nut brittle such as peanut brittle is disclosed. The process includes a step of combining sugar, corn syrup, and water to form a first mixture. The first mixture is heated to a first syrup temperature of about 275.degree. F. Butter is added to the first mixture to form a second mixture. The second mixture is heated to a second syrup temperature between 285 and 300.degree. F. The second syrup temperature is indicated by a color change from an off-white color to a straw color. A soda mixture of baking soda, water, and vanilla is added to the second mixture with nuts and nut butter, forming a final mixture. Preferably the nuts are Virginia peanuts and the nut butter is peanut butter. The final mixture is sheeted to form a ribbon. The ribbon is cooled rapidly to a temperature between 35 and 550.degree. F., then allowed to rewarm to room temperature and broken in pieces. The nut brittle has a delicious nutty flavor. The texture is softer and easier on the teeth than conventional nut brittles.
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Anderson Lori S.
Shelesky Stefanie T.
Cano Milton
Litman Richard C.
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