Direct extraction process for the production of a white defatted

Details Direct extraction process for the production of a white defatted Direct extraction process for the production of a white defatted

1980-09-15

1982-10-19

Alvo, Steve

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,...

2604124, 426430, 426460, 426464, A23L 136

Patent

active

043550517

ABSTRACT:
A white, defatted, food-grade peanut flour having an unusually high protein solubility and being suitable for human consumption is disclosed. Peanuts are heated, in preparation for blanching, at temperatures of about 220.degree.-250.degree. F., for a period of time sufficient to eliminate the raw peanut taste. The peanuts are blanched, remoisturized without heat, flaked, solvent extracted, filtered, desolventized and ground into flour.

REFERENCES:
patent: 3928635 (1975-12-01), Ohta et al.
patent: 3947599 (1975-01-01), Mitchell, Jr.
patent: 4008210 (1977-02-01), Steele et al.
patent: 4025658 (1977-05-01), Pominski et al.
Ayres; Journal of American Oil Chemists Society; "Processing of Edible Peanut Flour and Grits", vol. 51, pp. 133-136, 1974.
Pominski et al.; Journal of American Oil Chemists Society; "Filtration-Extraction of Peanuts on a Bench Scale", vol. 32, pp. 361-364.

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