Peanut butter is a paste or spread of food made from dried ground nuts. These often contain additional ingredients that alter the taste or texture, such as salt, sweetener or emulsifier. Peanut butter is very popular in many countries. The United States is an exporter of peanut butter and itself consumes $ 800 million of peanut butter every year.
Peanut butter is served as a spread on bread, toast or biscuits, and is used to make sandwiches (especially peanut butter and jelly sandwiches). It is also used in a number of candies, such as bean nut granola or croissant and other pastries. A variety of other peanut butter are also sold, such as butter mente and almond butter, produced in a comparable way.
Video Peanut butter
Histori
The use of dated beans for Aztec and Inca, and bean paste may have been used by the Aztecs as a toothache remedy in the first century of the General Era (CE).
Marcellus Gilmore Edson (1849 - 1940) from Montreal, Canada obtained a patent for peanut butter in 1884. Edson's refrigerated products have "consistency like butter, lard, or ointment" according to a patent application depicting a peanut-roasted nut process until the beans reach "liquid or semi-liquid state". She mixes the sugar into the pasta to solidify her consistency. A businessman from St. Louis named George Bayle produced and sold peanut butter in the form of snacks in 1894.
John Harvey Kellogg, known for serving his breakfast cereals, was issued a patent for "Production Process of Alimentary Products" in 1898, and using beans, though he boiled the beans rather than baking them. The Kellogg Institute of Western Health Reform provides peanut butter to patients because they need foods that contain lots of protein, but which can be eaten without chewing. Initially, peanut butter is a food for the rich, since it became popular initially as a product served in an expensive health care agency.
The earliest peanut butter maker was developed by Joseph Lambert, who has worked at John Creek's Creek Creek Sanitarium, and Dr. Ambrose Straub who obtained a patent for peanut butter machine in 1903. "In 1922, chemist Joseph Rosefield invented a process for making fine peanut butter that makes oil from separating by using partially hydrogenated oil"; Rosefield "... licensed his invention to the company that created Peter Pan peanut butter" in 1928 and in "... 1932 he started producing his own peanut butter with the name Skippy". Under the Skippy brand, Rosefield developed a new method of stirring cream peanut butter, providing a smoother consistency. He also mixed the bean fragments into the peanut butter, creating the first "chunky" style peanut butter. In 1955, Procter & amp; Gamble launches peanut butter called Jif, which is sweeter than other brands, because of the use of "sugar and molasses" in the recipe.
As the US National Peanut Council affirmed, "Contrary to popular belief, George Washington Carver found no peanut butter." Carver was given credit in popular folklore for many inventions that did not come out of the lab. When Carver published his peanut paper, titled "How to Plant Peanuts and 105 Ways to Prepare for Human Consumption" in 1916, many methods of peanut butter preparation have been developed or patented by various pharmacists, doctors, and food scientists. working in the US and Canada. January 24th is National Peanut Butter Day in the United States.
Maps Peanut butter
Type
Two main types of peanut butter crunchy (or chunky ) and fine . In a crispy peanut butter, a few pieces of roughly ground nuts are included to provide extra texture. Nuts in fine peanut butter are pounded evenly, creating a soft texture.
In the US, food regulations require that every product labeled "peanut butter" should contain at least 90% peanuts; the rest & lt; 10% usually consists of "... salt, sweetener, and emulsifier or hard vegetable oils that prevent peanut oil from separating". In the US, there are no products labeled "peanut butter" that can contain "artificial sweeteners, chemical preservatives, or natural dyes or artificial colors." Some brands of peanut butter are sold without emulsifiers that bind peanut oil with bean paste, and therefore require stirring after separation. Most brands of peanut butter add white sugar, but some also use dried cane syrup, agave syrup or palm sugar.
Organic and artisanal peanut cutters are available, but their market is small.
Production process
Planting and harvesting
Due to weather conditions, nuts are usually grown in the Spring. Peanuts come from yellow flowers that bend and infiltrate the soil after it blooms and wither, and peanuts begin to grow on the ground. Peanuts are harvested from late August to October, while the weather is sunny. This weather allows for dry soil so that when picked, the soil does not stick to the stems and pods. The beans are then removed from the vines and transported to the peanut peeler for mechanical drying. Once cut, the beans are sent to the warehouse to be cleaned, where they are stored without silos in silos.
Shelling
The most important of the shootings is to remove the nut shells with the smallest damage to the seeds. Unlocked peanut moisture is controlled to avoid excessive frangibility of the shell and kernel, which, in turn, reduces the amount of dust present in the plant. After that, the nuts are sent to a set of rollers specially arranged for peanut batches, where they are cracked. After the crack, the beans will go through a screening process where they are checked for contaminants.
Baking
Dry roasting process using batch or continuous method. In the batch method, the beans are heated in large quantities in an oven rotating about 426.6.. Next, the beans in each batch are uniformly held and baked in an oven at 160? for about 40 to 60 minutes. This method is good used when the beans are different in moisture content. In a continuous method, a hot air roaster is used. Nuts pass through the roaster while shaken to allow even toasting. The photometer shows the completion of dry roasting. This method is favored by large manufacturers because it can decrease the level of decay and require less labor.
Cooling
After dry roasting, peanuts are removed from the oven as quickly as possible and placed directly in the cylinder blower-cooler. There is a suction fan in a metal cylinder that can pull a lot of air through, so the beans can be cooled more efficiently. Peanuts will not dry because cooling can help maintain less oil and moisture. The cooling process is complete when the temperature in the cylinder reaches 30 º.
Blanching
Once the kernel has cooled down, the peanuts will experience blanching or water blanching to remove any remaining seed layers. Compared with hot blanching, blanching water is a new process. Air blanching first appeared in 1949.
Hot blinging
The beans are heated with hot air at 280 degrees Fahrenheit (137.8 degrees Celsius) for no more than 20 minutes to soften and divide the skin. After that, the beans are exposed to steam constantly in the blanching machine. The skin is then removed using a soft feather or rubber. After that, the skin is separated and blown into a garbage bag. Meanwhile, peanut liver is separated by examination.
Water blanching
After the kernel is arranged in a trough, the kernel skin is cracked on the opposite side by rolling it through a sharply stationary blade. While the skin is removed, the kernel is carried through the hot water bath for one minute and placed on top of the cushion with a canvas on it. The swinging action of the pad rubbed the skin. After that, pale seeds are dried for at least six hours with hot air at 120 degrees Fahrenheit (48.8 degrees Celsius).
After pale, the nuts are filtered and examined to remove the burned and rotten nuts. Blowers are also used to remove peanuts and removed nuts removed using color sorter machines.
Grinding
After blanching the beans are sent to the mill to be produced into peanut butter. The beans are then sent through two grinder sizes. The first grinder produces a medium mill, and the second produces a fine grinding. At this point, salt, and vegetable oil stabilizer are added to the fine mill to produce peanut butter. It adds flavor and allows peanut butter to remain as a homogeneous mixture. Chopped beans can also be added at this stage to produce "chunky" peanut butter.
Packaging
Before packaging, peanut butter should first be cooled to seal in a jar. The mixture is pumped into a heat exchanger to cool it to about 48.8 degrees Celsius. After the cold, peanut butter is pumped into a jar and vacuum sealed. The sealing of this vacuum transports the oxygen container so that oxidation can not occur, preserving the food. The jar is then labeled and set aside until crystallization occurs. Peanut butter is then packaged into cartons that are distributed to retailers, where they are stored at room temperature and sold to consumers.
A 2012 article states that "China and India are the first and second largest producers, respectively", of peanuts. The United States "... is the third largest producer of beans (Georgia and Texas are the two main bean producing countries)" and "more than half the American peanut yield produces peanut butter."
Health
Nutritional profile
In the amount of 100 grams, the fine peanut butter supplies 588 calories and consists of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (tables).
Peanut butter is a rich source (20% or more of Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6 (table, National Nutrient USDA Database). Also high content are minerals of manganese, magnesium, phosphorus, zinc, and copper (tables). Peanut butter is a moderate source (10-19% DV) of thiamin, iron, and potassium (tables).
Both chunky and delicate peanut butter are saturated sources (mainly palmitic acid, 21% of total fat) and monounsaturated fats, especially oleic acid as 47% of total fat, and polyunsaturated fats (28% of total fat) , especially as linoleic acid).
Peanut allergy
For people with peanut allergies, peanut butter can cause various possible allergic reactions, including life-threatening anaphylaxis. This potential effect has led to the prohibition of peanut butter, among other common foods, in some schools.
Other uses
As material
Peanut butter is included as ingredients in many recipes: peanut butter and jelly sandwiches, peanut butter, and candy where nuts are the main flavor, such as Reese Pieces, or a variety of peanut butter and chocolate foods, such as Reese's Peanut Butter Cups and candy bar Crispy Crunch.
The taste of peanut butter blends well with other flavors, such as oatmeal, cheese, preserved meat, savory sauce, and various types of bread and biscuits. The taste is savory or crispy, fatty, salty taste very well with soft and sweet complementary ingredients such as fruit preservatives, bananas, apples, and honey. Flavors can also be enhanced with salty stuff like bacon (see peanut butter, banana and bacon sandwiches), especially if the peanut butter has added sweetness.
One snack for children is called "Ants above the Log", with celery sticks acting as "logs". The curves in the celery stalks filled with peanut butter and raisins arranged in a row at the top are "ants".
Plumpy'nut is a peanut-based food used to combat malnutrition in hungry countries. One package contains 500 calories, can be stored without refrigeration for 2 years, and does not require cooking or preparation.
As animal foods
Peanut butter inside toy chewing toys is a method to occupy a dog with a favorite treat. The common outdoor bird feeder is a layer of peanut butter on a pine cone with its top layer.
Other names
The term slang for peanut butter in World War II was "butter monkey". In Dutch peanut butter is called pindakaas (literally "peanut cheese") rather than pindaboter ("peanut butter") because the word butter is a legally protected term for products containing butter which actually encouraged Calvà ©  ©, the company that first marketed it in the country in 1948, to use kaas instead. In the US, food regulations require that "peanut butter" should contain at least 90% nuts, otherwise it should be called "bean spread".
See also
References
Further reading
- Krampner, Jon (2013). Creamy and Crunchy: An Informal History of Peanut Butter, All-American Food . Columbia University Press. ISBN: 9780231530934. Ã,
External links
- US regulations on Federal Regulations, Peanut Butter; section 164,150; last modified March 24, 1998
Source of the article : Wikipedia
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