Peanuts supply hard-to-get nutrients like zinc.
Peanut plants grow underground and take about four to five months to mature. They actually absorb nitrogen from the air and enrich the soil they are grown in. About half of all the edible peanut crop in the United States is used to make peanut butter. Whether it's made in your own kitchen, a market or commercially, the process is very similar.
Processing Commercially
Peanuts are first shelled. The shelled peanuts are inspected and cleaned to remove any foreign material. Then they are roasted, cooled and blanched in a machine where large rollers rub the reddish skin covering on the peanuts. The peanut kernels are then sorted by hand or mechanically to ensure high quality before being ground. They are usually ground with two grinding stages to produce smooth, creamy peanut butter. To make the chunky variety, peanut bits are added later. After the peanut butter is ground, the manufacturers add an oil to the peanuts, either partially hydrogenated, hydrogenated or nonhydrogenated. The peanut butter is heated to 170 degrees F to disperse the oil throughout the peanut spread and then cooled quickly to 120 degrees F to ensure that the peanut oil does not separate.
Are the Oils Unhealthy?
Some manufacturers add hydrogenated oil to the peanuts and some add nonhydrogenated. When you see hydrogenated or partially hydrogenated oil on the label, you know that it has trans fat. If the food has less than .5 g of trans fat per serving, then manufacturers are allowed to list the amount at 0 g. However, if you eat regular servings of something with less than .5 g per serving, you could still easily exceed the recommended dose. Partially hydrogenated oils, or trans fats, are made when hydrogen is added to vegetable oil. The process used to make hydrogenated oils does not result in trans fat in the same amount as the process to make partially hydrogenated oil, but it will contain some trans fat. Scientists think that when hydrogen is added to oil, it makes the oil hard to digest. It also increases your bad cholesterol and lowers your good cholesterol.
Processing in the Store
Many supermarkets and food co-ops today have a small peanut grinding machine in their bulk food section where you can grind and purchase your own peanut butter. There are usually two settings to provide for either a chunky or a smooth grind. You can use a container provided by the store or bring your own, and there is usually no oil added in this process, so plan on stirring at home before using.
The Processing of Peant Butter at Home
Many people enjoy processing their own peanut butter at home. To try this, start with 12 oz. of Spanish peanuts and roast them in your oven. When roasting peanuts, think of a deep rich color signifying a deep rich flavor. After the peanuts are roasted, put them in a food processor with 1/2 to 1 tsp. salt and 1 tbsp. honey. Process for one minute and then add 1/4 cup canola oil by drizzling it down the sides. Process another two minutes until mixture is combined, and then store in airtight containers. Feel free to adjust your ingredients to your personal taste. It will keep for up to two months in the refrigerator.
Tags: peanut butter, peanut butter, deep rich, hydrogen added, hydrogenated oils