Process for making flavorless food extenders derived from peanut

Details Process for making flavorless food extenders derived from peanut Process for making flavorless food extenders derived from peanut

1975-01-30

1976-03-30

Hoffman, James R.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426417, 426457, 426632, A23L 120, A23D 502

Patent

active

039475999

ABSTRACT:
A process for making fat-free flavorless peanut flakes having utility as a high protein food extender by forming an aqueous mix of finely ground raw peanuts, or raw peanuts from which a part of the oil has been removed by mechanical pressure, drying the mix into a thin stratum, and extracting the oil with a solvent such as hexane. The process includes making full-fat, or partially defatted, flavorless shelf-stable peanut flakes or flour by the removal of volatile flavor compounds from an aqueous emulsion-suspension of finely ground raw peanuts, heating the emulsion-suspension to high temperatures, and dehydrating the cooked emulsion-suspension. Antioxidants and metal complexing agents may be added to the emulsion-suspension prior to dehydration. The aqueous suspension-emulsion is useful for preparation of milk-like beverages after removal of volatile flavor compounds, before or after dehydration. Defatted, partially defatted, and full-fat peanut flakes are useful in formulations for sandwich spreads, confections, imitation meat-type items, breakfast cereals and in peanut butter to modify consistency and reduce stickiness in the mouth, and as extenders for meat poultry, and fish.

REFERENCES:
patent: 3294549 (1966-12-01), Vix et al.
patent: 3295985 (1967-01-01), Cavanagh
patent: 3645752 (1972-02-01), Baxley
patent: 3689287 (1972-09-01), Mitchell
patent: 3800056 (1974-03-01), Mitchell

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