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,...
Patent
1980-10-21
1982-05-11
Jones, Raymond N.
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,...
426417, 426455, 426466, 426506, A23L 136
Patent
active
043293751
ABSTRACT:
Disclosed is an improved process for preparing low-fat nuts, such as peanuts. The resulting products retain more of their natural flavor than products prepared according to prior art procedures. According to the process, the nuts are initially roasted at a temperature and for a time effective to develop a roasted flavor and color prior to pressing them to remove only a limited amount of the oil. After the initial roasting, the nuts are hydrated and equilibrated for a period of time to obtain a uniform moisture content within the range of from about 4 to 8%. The hydrated nuts are then pressed to remove from about 20 to about 55% of the oil and then hydrated to a moisture content sufficient to cause the nuts to regain approximately their normal shape prior to a final roasting to fully develop the flavor and color of the nuts.
REFERENCES:
patent: 3294549 (1966-12-01), Vix et al.
Holloway, Jr. Oris E.
Wilkins Howard
Jones Raymond N.
Kornutik Richard
Nabisco Brands Inc.
Yeung George C.
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