Nut butter variegate and process for preparing
In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of an inclusion to form a variegated nut spread; and (d) sealing the enclosure to form a container without homogenizing the nut spread and inclusions. The inclusion is generally another food component which is desirably eaten with peanut butter, such as fruit filling variegate, banana, marshmallow filling, chocolate, bacon bits, etc. The invention is also directed to a nut spread, comprising discrete inclusions selected from the group consisting of chocolate syrup, fruit and mixtures thereof. The inclusions in the nut butter of the inventions are discrete so that consumers can experience simultaneously organoleptic properties both of the inclusions and the nut butter.
1. A process for making a variegated nut spread consisting of:
(a) forming a tubular enclosure from a film;
(b) pumping a nut spread into the enclosure; and
(c) during step (b), pumping into the enclosure a separate stream of one or more inclusions to form a variegated nut spread; and
(d) then heat sealing the enclosure to form a container without homogenizing the nut spread and inclusions.
2. The process according to claim 1 wherein the nut spread is a peanut spread.
3. The process according to claim 2 wherein the peanut spread is a peanut butter.
4. The process according to claim 1 wherein the inclusion stream is pumped using a piston filler.
5. The process according to claim 1 wherein the inclusion is selected from one or more of the group consisting of fruit, chocolate, fruit flavored variegate, apricot, cherry, blueberry, guava, lemon, mango, raspberry, strawberry, papaya, marshmallow, banana, graham, puffed rice, bacon bits and mixtures thereof.
6. A process for making a variegated nut spread consisting of:
(a) pumping a nut spread into a tube formed from a film; and
(b) before or after step (a), pumping within the tube on or into the nut spread or the tube in a separate stream one or more inclusions to form a variegated nut spread, without subjecting the tube to shear sufficient to cause homogenization of the variegated nut spread; and
(c) then heat sealing the tube to form a container without homogenizing the nut spread and inclusions.
7. The process according to claim 6 wherein the nut spread is a peanut spread.
8. The process according to claim 7 wherein the peanut spread is a peanut butter.
9. The process according to claim 6 wherein the inclusion stream is pumped using a piston filler.
10. The process according to claim 6 wherein the inclusion is selected from one or more of the group consisting of fruit, chocolate, fruit flavored variegates, apricot, cherry, blueberry, guava, lemon, mango, raspberry, strawberry, papaya, marshmallow, banana, graham, puffed rice, bacon bits and mixtures thereof.