Process for making dehydrated peanut food product

Details Process for making dehydrated peanut food product Process for making dehydrated peanut food product

A - Human Necessities

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A23L 1/36 (2006.01) A23G 3/00 (2006.01) A23J 3/22 (2006.01) A23L 1/315 (2006.01) A23L 1/38 (2006.01)

Patent

CA 1052172

ABSTRACT OF THE DISCLOSURE A process for making bland or flavorless food in- gredients and extenders from peanuts and the food products formulated with these ingredients. The process includes making precooked shelf-stable full-fat, partially defatted or com- pletely defatted peanut flakes and spray dried peanut flour and other forms by dehydrating an aqueous emulsion-suspension of finely ground raw peanuts alone or in mixtures with other food substances. In the production of shelf-stable oil-containing dehydrated materials, the process includes heating the emulsion- suspension to high temperatures prior to dehydration to stabilize the oil. The process for production of defatted pea- nut flakes also yields peanut oil. The defatted, partially defatted, and full-fat peanut materials are useful in many food products including formulations for sandwich spreads, dips, meat, poultry, and fish products, breakfast cereals, and con- fections. Removal of volatile peanut flavor compounds from an aqueous slurry of finely ground peanuts yields an essentially flavorless concentrate useful for preparation of milk-like beverages.

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