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Abstract

A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that is mixed with from about one to about three times its weight of water, milled either dry or in the presence of water until the maximum particle size of the flour is smaller than about 200 microns, and then cooked at temperatures between about 80 degrees C. and the boiling point until approximating the texture and flavor of conventional peanut butter. The resulting peanut butter-like component is compatible with either conventional preserves made with natural sugars or with low calorie preserves made with artificial non-nutritive sweeteners. Combining of the peanut butter-like component and a fruit preserve (either conventional or low calorie) in separate discrete phases at weight ratios of from about 2:1 to about 4:1 results in a flavor-stable, low calorie, low fat peanut butter-like and preserve product having an extensive shelf life either as a refrigerated or, with appropriate further processing, a shelf stable product.

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First Claim