Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2001-05-11
2004-04-06
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S589000, C426S593000, C426S590000, C426S632000, C426S463000, C426S464000, C426S466000, C426S518000, C426S473000
Reexamination Certificate
active
06716471
ABSTRACT:
FIELD OF THE INVENTION
The present Invention relates to the field of foods and beverages. In particular, the present Invention relates to compositions and methods for preparing foods and beverages using novel peanut powder compositions.
BACKGROUND OF THE INVENTION
The desirability of flavorful foods or beverages that contain high quality protein is well known. In particular, there has been considerable effort directed to the use of nut proteins, such as from peanuts, in such foods. By way of examples only, Watson (U.S. Pat. No. 617,266) mentions manufacturing flour or meal from peanuts for use as foodstuffs or mixing with wheaten flour or other foodstuffs. Mitchell (U.S. Pat. No. 2,511,119) mentions an aqueous peanut emulsion for making foods and drinks. Pominski (U.S. Pat. No. 4,025,658) mentions peanut flour for making peanut milks. Baxley (U.S. Pat. No. 4,113,889) mentions peanut flour for baking or making milk substitutes.
Despite these efforts, there remains a need for novel peanut powder compositions and related food and beverage compositions, particularly those that use cocoa powders. Such compositions may increase agricultural production of peanuts; increase consumption of the more nutritional parts of peanuts; and increase consumption of peanut by-products, while providing desirable foods and beverages to the consuming public.
SUMMARY OF THE INVENTION
The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. In one preferred embodiment, the Invention is comprised of one or more flavorful peanut powder composition that may contain peanut products, sweeteners, or other ingredients. Thus, embodiments of the Invention comprise alternative peanut products that can be used, for example, as foods and beverages that are refreshing, novel, pleasing and nutritious.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. By way of example only, and without limitation, in one embodiment, the Invention is comprised of a free-flowing powder composition which can be mixed with one or more liquids or solid materials to produce one or more novel foods or beverages. In one embodiment, the Invention is comprised of a novel peanut powder, which may be prepared by the following method, among other methods:
Raw peanuts are obtained and roasted at temperatures not to exceed 300 degrees Fahrenheit for a period of approximately 15 minutes. The peanuts are allowed to remain in the roasters for approximately an additional 5 minutes for cooling. The roasted peanuts are cooled, for example, by passing through a cooling system known to those of ordinary skill in the art, which brings the temperature of peanuts down to approximately 120 to 130 degrees Fahrenheit.
When cooled to the desired temperature, the roasted peanuts are discharged into the gravity separator or destoner, or similar apparatus, the operation of which allows further cooling time and also causes light materials associated with the roasted peanuts to rise and be vacuumed out while heavier materials (like stones and the like) move downward and are discharged. The remaining peanut skins are removed by a blancher, which splits the roasted peanut in half, at which point the skins are aspirated out.
The blanched peanuts are passed over a pick table where more extraneous material is removed manually. The peanuts are also passed through a safe line metal detector that removes ferrous and non-ferrous metals.
A grinder mill then grinds the roasted peanuts to a semi-fine peanut butter paste, by way of example only, to a grind of 8 to 14 mils. A temperature exceeding 165 degrees Fahrenheit is applied at the grinding mill to enhance the killing of any microorganisms.
A high-pressure press is used to press excess peanut oil out of the peanut paste. Different pressures are used to obtain varying degrees of fat content in the peanut powder, as desired. The resulting peanut cake is passed through a crushing device, which pulverizes the cake into a free-flowing powder. Peanut powders may be prepared or obtained by other means known to those of ordinary skill in the art, by way of examples only and without limitation, by obtaining and processing peanut cakes or purchasing suitable peanut powder for blending.
A blender, by way of example only, a ribbon blender, is used to blend the peanut powder with other ingredients as may be desired, for example, with one or more of materials such as fructose, sugar, dextrose, cocoa powder and/or salt). The material is blended, by way of example, for about 5 minutes, the mixing time being consistent as to not affect the finished appearance of the mix. The mix may or may not contain any added artificial flavors or preservatives, as desired. The mix is then ground in a grinder. After grinding, the batch of mix is re-blended for about two minutes, again time being an important factor. The finished blend is then passed through a safeline metal detector, which removes any ferrous and non-ferrous metals.
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International Search Report.
Bhat N.
Rader & Fishman & Grauer, PLLC
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