Process for preparing low-fat nuts

Details Process for preparing low-fat nuts Process for preparing low-fat nuts

1983-09-22

1984-08-21

Yoncoskie, Robert

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, 426804, A23L 136

Patent

active

044669879

ABSTRACT:
Disclosed is an improved process for preparing low-fat nuts, such as peanuts, wherein the nuts are initially moistened, and then roasted at a temperature and for a time effective to develop a roasted flavor and color and to obtain a uniform moisture content of about 3.5 to 8% prior to pressing them to remove a limited amount of the oil. After the initial roasting, the nuts are preferably blanched. The pressed nuts, from which is removed from about 20 to about 60% of the oil, are hydrated to a moisture content sufficient to cause the nuts to regain approximately their normal shape during a final roasting which fully develops the flavor and color of the nuts.

REFERENCES:
patent: 2003415 (1935-06-01), Ammann
patent: 3294549 (1966-12-01), Vix et al.
patent: 3645752 (1972-02-01), Baxley
patent: 4049833 (1977-09-01), Gannis et al.
patent: 4329375 (1982-05-01), Holloway, Jr. et al.

Affiliated with

Also associated with

Rating

Process for preparing low-fat nuts does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing low-fat nuts, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing low-fat nuts will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1937242