Abstract: Peanut biscuits are produced by a method of (a) grinding roasted peanuts to obtain a peanut paste containing peanut oil; (b) removing the peanut oil from the peanut paste to provide a substantially oiless peanut paste; (c) forming the substantially oiless peanut paste into biscuits; and (d) frying the biscuits in oil. When peanut crumbs are desired, the substantially oiless peanut paste obtained in step (c) is directly fried in oil and the fried paste is ground to obtain crumbs.

Abstract: A method for treating a food product, especially nuts, for increased shelf life includes soaking the food product in a solution of anti-oxidant substance and oil, water, or an aqueous oil solution, mixing the nuts with a coating mixture in a reduced pressure air environment, replacing the air with nitrogen gas. The nuts may then be removed from the nitrogen and allowed to dry.

Abstract: A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed throughout nut butter. These essential ingredients ensure that the consumable beverage will exhibit and maintain for long periods of time, the desired characteristics of a milk-like beverage. Optional ingredients such as sugar, flavoring, vitamins, salt, and the like may also be added to the mixture. Potable water is then added to the nut butter mixture, and the combination is subjected to high shear mixing, producing an unprocessed nut beverage. Finally, pasteurization, partial cooling, homogenizing, and further cooling are undertaken, and the resultant fully processed nut beverage may be packaged, using aseptic or refrigerated methods.

Abstract: A peanut line and seed and oil products derived therefrom wherein the seed has an oleic acid content of from about 74% to about 84% and a linoleic acid content of from about 2% to about 8%, each based upon the total fatty acid content of the seed, and a ratio of the amount of oleic acid to linoleic acid in the seed of from about 9:1 to about 42:1.

Abstract: A completely digestible highly nutritious dog chew formulated primarily of peanut flour, casein and a vegetable starch carbohydrate, the texture of hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: A process of making nut brittle such as peanut brittle is disclosed. The process includes a step of combining sugar, corn syrup, and water to form a first mixture. The first mixture is heated to a first syrup temperature of about 275.degree. F. Butter is added to the first mixture to form a second mixture. The second mixture is heated to a second syrup temperature between 285 and 300.degree. F. The second syrup temperature is indicated by a color change from an off-white color to a straw color. A soda mixture of baking soda, water, and vanilla is added to the second mixture with nuts and nut butter, forming a final mixture. Preferably the nuts are Virginia peanuts and the nut butter is peanut butter. The final mixture is sheeted to form a ribbon. The ribbon is cooled rapidly to a temperature between 35 and 550.degree. F., then allowed to rewarm to room temperature and broken in pieces. The nut brittle has a delicious nutty flavor. The texture is softer and easier on the teeth than conventional nut brittles.

Abstract: An anti-oxidation technique for treating raw foods, such as nuts and seeds, so as to make them oxidation-resistant. In the technique of the present invention, foodstuffs such as nuts, seeds, etc., are heated under pressure in a tightly closed vessel, so that the texture of the raw food materials is slightly softened, and so that the moisture activity value is at the same time adjusted to a value in the polymolecular-layer moisture region of approximately 0.3-0.4. As a result, the water molecules are absorbed on the surfaces of the lipid molecules so that a polymolecular layer of water is formed and strong bonds between the water and proteins act synergistically to prevent penetration of oxygen into the interior texture of the foodstuff, such as nuts, thus conspicuously hindering oxidation.

Abstract: Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily appearance and greasy mouth feel. A product composition and method for making the product composition are disclosed.

Abstract: A method and apparatus for removing the skins or hulls from seeds, including those of legumes, grains, drupes, silques, and achenes involves wetting the seeds with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the seed meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical action is used to dislodge the blistered skins from the seed meats.

Abstract: A method and device for heating and cooling, such as for the sterilization, pasteurization, drying and/or roasting, of food products, such as nuts and beans, for example whole and crushed peanuts and coffee and cocoa beans, comprising bringing the raw food products into contact with a heated granular material, separating of the granular material from the food products after the heat transfer from the heated granular material to the food products, and the subsequent cooling of the food products, the cooling of the food products taking place by means of a granular material which is first conveyed to the product to be cooled and is separated therefrom after the cooling.

Abstract: The present invention describes a method for precoating of oil containing foodstuff such as chewing gum, nuts, almonds and caramels. The present invention also discloses a composition for the application in the method and foodstuffs coated with this composition. The precoating composition contains thinned hydroxypropylated starch, preferably tapioca starch, which can be used in relatively high concentration necessitating the application of only a limited number of layers.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to solidify the molten edible material.

Abstract: Process to obtain a food composition based on chufas and bananas. The chufas are crushed to obtain liquid chufa orgeat at a low temperature, from which the starch is separated and sodium caseinate, sugar and stabilizers added, as well as an emulsifier previously melted in hot water. On the other hand, peeled bananas are crushed with ascorbic and citric acids, filtering the resulting liquid. The chufa orgeat is mixed with the banana liquid with sugar and flavor for its packing under aseptic conditions.

Abstract: A garlic sauce includes garlic, slivered nuts, vinegar, water, oil, and salt. These ingredients are combined without the addition of exogenous starch. A method of preparing the garlic sauce includes preconditioning nuts with garlic by dry blending to form a substantially homogeneous dough-like mixture, mixing vinegar, water, and salt into the dough-like mixture to form a substantially homogeneous batter, and adding oil to the dough to form a uniformly chunky, crunchy, and spreadable sauce with a rich golden hue.

Abstract: A method and apparatus for bleaching the shells of in-shell nuts and for bleaching the meats of shelled nuts involves wetting the nuts with an alkaline solution and then with a peroxygen solution. The two substances react to form a bleaching agent which whitens the shell or nut meat. Slight mechanical brushing may be used to dislodge debris loosened by the process. The apparatus includes means for recycling the reagents through the system without causing the desired temperature and concentration of the reagents to deviate significantly from predetermined values.

Abstract: A food product or cereal is formed by a mixture of the ingredients spelt, almonds and pumpkin seeds. The ingredients are separately washed, blanched, dry roasted, and then subjected to a grind between a coarse and a medium grind. Thereafter, the ingredients are mixed together in specific proportions to produce the food product. A broth or brew is generated with the food product by the addition of water brought nearly to a boil. The broth or brew is generated by depositing the food product in a suitable receptacle, adding the water that has been brought nearly to a boil, the combination of food product and broth or brew then stirred. Favorable foods, sweeteners, etc., may be added, to the desire of the person consuming such combination. The combination provides a nutritious food for consumption.

Abstract: A process for extracting oil-containing nutmeat pieces to reduce the oil content by at least 25% by contacting the nutmeat pieces in an extraction vessel with liquefied hydrocarbon solvent having 3 to 4 carbon atoms under low liquefaction pressure to form a micella, separating the micella from a marc derived from the mass of nut pieces, contacting the marc with a second amount of solvent for at least two hours to form a second micella and separating the second micella from the marc and repeating this step until the oil content of the nutmeat pieces is reduced by at least 25%.

Abstract: An apparatus (10) and method for removing hulls (152) from a nut mixture (150) is described. The apparatus includes a gravity feed bin (12), a conveyor (28) and removal units (38). The removal units are comprised of a drum (40), a position roller (50), a beater (56) and a brush (64) around all of which extends a fibrous mat (96). The fibrous mat has looped or curved fibers (96C) and is formed as a continuous belt in the removal unit. To operate the apparatus, the mixture is fed from the gravity feed bin onto the conveyor belt (30) of the conveyor. As the mixture moves along a horizontal path of the conveyor, the mixture comes in contact with the fibrous mat rotating in the removal units. The looped fibers of the mat contact and engage the projections (152A) on the outer surface of the hulls and secure the hulls to the mat. As the mat continues to rotate through the unit the hulls secured to the mat are removed from the mixture on the conveyor.

Abstract: A process and apparatus for removing the skin from products such as nut kernels, beans, seeds or the like. The process comprises subjecting the products to a jet or jets of water at ambient temperature in a confined area to cause their abrasion against each other so as to remove their skins. The apparatus includes cages (4) arranged to receive the products and a liquid jet manifold (8) adapted to direct the jet or jets at the product.

Abstract: A coccidiosis-relieving agent comprising cashew nut shell oil and/or anacardic acids as an active ingredient and a feed for relieving coccidiosis comprising cashew nut shell oil and/or anacardic acids. Cecal lesions of livestock and poultry, in particular poultry such as fowl, can be relieved by adding cashew nut shell oil and/or anacardic acids to a feed. The coccidiosis-relieving agent according to the present invention does not completely inactivate Coccidium protozoa, but induces slight infection to immunize an animal, thus achieving a so-called "passive immunological effect". The coccidiosis-relieving agent is efficacious in allowing Coccidium protozoa to grow and imparting sufficient immunological stimuli while relieving lesions to thereby lessen damage to poultry such as fowls.

Abstract: A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to 50% of a low moisture gelled center having high humectant levels and about 50% to 75% of a base coating comprising dried fruit material in particulate form and about 1% to 10% of thin film top coat. Methods for preparing such fabricated fruit pieces are provided comrising the steps of (A) forming a low moisture gelled center having high levels of humectant to form sticky gelled core pieces; (B) optionally coating the low moisture gelled center with dried particulate fruit to form a gelled center having a dried fruit particulate base coat; and (C) applying a final thin film coating comprising a sweetened aqueous dispersion of a film forming hydrophilic colloid.

Abstract: A process to extract natural aromas from natural substances containing fat and oil with compressed gases, wherein the natural substances are extracted in two steps in which in the first step liquid propane and/or butane at a temperature of .ltoreq.70.degree. C. and at a pressure of <500 bar and in the subsequent second step compressed carbon dioxide at a temperature of .ltoreq.50.degree. C. and at pressures between 70 and 500 bar are used as extraction agents.

Abstract: A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the nuts a coating of fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh; and roasting the nuts under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.

Abstract: The invention provides a roasting process for the preparation of fruit or nuts such as almonds, cashew nuts, pecan nuts, peanuts; and the like. This process is characterized by the addition of oil to said fruit or nuts prior to the roasting stage. The invention also provides an equipment for applying this process, which essentially comprises feeding means (I) for the fruit or nuts to be roasted and conveying means (2) for carrying said fruit towards roasting means (3), said equipment being characterized in that it also includes oil and salt dispensing means (6, 7) at the inlet of the roasting means.

Abstract: A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, quickly heated for sterilization to about 71.degree.-99.degree. C., and pressed in a screw press expelling device preheated to about 107.degree.-132.degree. C. The heating of the oil seeds can be done by flash sterilization in a hot oil bath, which can be oil seed oil, including oils obtained as a byproduct of the process. Dry heating is also possible. The process produces an essentially sterile concentrated protein cake having an oil content of about 10% or less and a protein dispersibility index of about 86% or higher, which makes it suitable for most food grade requirements without roasting.

Abstract: Lipid vesicles having an average size of 0.1 to 20 micrometers comprise a covering consisting of practically the whole of the proteins and phospholipids present in the oily bodies of the seeds of oleaginous plants. The covering surrounds a core comprising exogenous lipids and/or exogenous lipophilic substances.

Abstract: A process for preparing almond milk, as well as to products obtained thereby. The process of the invention includes heating, at 90.degree. C., an aqueous dispersion of partially de-oiled almond powder, proportioned at 8%.+-.1% and mixed with about 0.1% of a stabilizing hydrocolloid, for a lapse of time that is sufficient to allow the compounds to solubilize, then proceeding successively with a grinding in aqueous phase, a centrifugal clarification adapted to remove the particles that are large enough to be detected by the tongue or the roof of the mouth, a sterilization by "UHT" (ultra-high temperature) treatment, a homogenization at 180,000 hPa during cooling and, finally, with an aseptic packaging of the product obtained. The product of the invention can be used as a substitute for animal milk, and in particular cow's milk, to serve as a basis for creating a line of new products for human consumption, and making it possible to achieve an improved nutrition.

Abstract: Disclosed is a method of separating nuts from kernels in a nut-and-kernel mixture in terms of the sound characteristic of nuts or kernels. Specifically each and every nut or kernel is allowed to produce sound to distinguish nuts from kernels in terms of nut-representative, 6-to-16 kilohertz high sound components detected, if any in the produced sound.

Abstract: A nutrient fortified non-cooked food bar having dietary fiber, non-animal protein, simple carbohydrates, complex carbohydrates, sugars, antioxidant and lecithin that additionally provides polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, amino acids, magnesium, chlorophyll and pyridoxine, and includes sodium and potassium in a metabolically advantageous ratio, and has no cholesterol, artificial additives, preservatives, flavorings and colors and a minimum amount of saturated fat. A mixture of dry ingredients are combined with a mixture of liquid ingredients in a ratio of about 3:1 by weight. Dry ingredients include about 38% dietary fibers, about 18% non-animal proteins, oil seeds containing polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, and amino acids, and ingredients containing chlorophyll, pyridoxine, magnesium. The mixture of liquid ingredients include about 90% by weight of naturally occurring syrup sweeteners, vegetable oils, and liquid flavorings.

Abstract: The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed into the nuts. The resulting nuts have the organoleptic character of full fat nuts but a much lower caloric content.

Abstract: The present invention encompasses a process of producing a reduced fat peanut butter without non-peanut supplements and the products therefrom. The method entails making a peanut flour using a defatting process and then mixing this flour with ground roasted peanuts and a selected amount of peanut oil to produce a peanut paste. The method then entails adding sweetener, dextrin, salt, flavorants, and/or fiber to the peanut paste, blending the resultant peanut product, and then remilling the peanut product to produce a reduced fat peanut butter. This peanut butter can be finished using conventional methods. The resultant peanut butter can have a 30 percent fat reduction compared to conventional peanut butter.

Abstract: The present invention is directed to chocolate confectionery containing roasted high oleic acid peanuts, in whole, or in part, and a process for making same.

Abstract: A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10% to about 25% by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45% to about 55% by weight, but having a reduced level of digestible fat.

Abstract: An edible composition, specifically to a nut spread which is equivalent in its sensory properties to the normal nut spread. The spread contains no sugar and considerably less fat and a method for obtaining the sugarless nut spread.

Abstract: Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15% to about 60% fruit and from about 40% to about 85% nuts wherein at least about 20% of the nuts are roasted and at least about 20% of the nuts have a crystalline sugar coating. The fruit for use in the mix has an initial water activity of from about 0.35 to about 0.70 and an initial moisture content of from about 7% to about 18% water. The roasted nuts for use in the mix have an initial water activity of from about 0.05 to about 0.40 and an initial moisture content of up to about 3% water. Once the fruit and nuts are combined, they are allowed to equilibrate in a moisture impervious environment to an equilibrium water activity of from about 0.35 to about 0.58 and a percent moisture to equilibrium water activity ratio of the fruit of from about 17:1 to about 32:1.

Abstract: The invention presented is a high protein, low fat, nut-based snack product made from a dough base comprised of a defatted, roasted nut meal, a starch component and water. The individual product pieces have a nut content of at least about 40% based upon the total weight of the dough base. The particle size distribution in the meal is such that a major portion are relatively fine and a minor proportion relatively coarse.

Abstract: A product and process of removing the skins from nuts involves wetting the nut kernels with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the nut meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical brushing is used to dislodge the blistered skins from the nut meats.

Abstract: Caramel confections which facilitate coating, depositing, molding and baking are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. These products differ from conventional caramel products which are based on sugars and milk protein and typically exhibit a chewy texture but are difficult to mold or to otherwise handle. A powdered caramel brittle material is made by sheeting, cooling and grinding a caramel prepared by cooking aqueous milk solids with sugar to a moisture level of below 6%. Preferably, from 5 to 35% of the powdered caramel brittle is mixed with 30 to 60% granulated sugar, 17 to 40% fat, and 10 to 25% milk solids. The mixture is refined to obtain an average particle size of 0.0004 to 0.0020 inches, mixed with an emulsifying agent and additional vegetable fat, and heated as necessary to reduce the moisture level.

Abstract: A confectionary candy product is formed by first preparing by squeezing a fruit to form a fruit concentrate of 40 to 60 weight percent of solids either directly or by freeze-drying and reconstituting with water to that solids content. The fruit preferably is passion fruit, guava, mango, pineapple or papaya. The fruit concentrate in the amount of from 5 to 30 weight percent is mixed with from 50 to 90 weight percent of a sweet-flavored or fruit-flavored compound coating to form a base mixture to which from preferably 15 to 25 weight percent of chopped or small whole nuts are admixed. The resultant final mixture is formed into predetermined volumetric shapes by hand or in a mold, chilled to set the final product, removed from the chiller and the final product then packaged.

Abstract: Palatable boiled and seasoned peanuts in the shell which can easily be split into two by pressing with fingertips are preferable as a relish for beer or other alcoholic beverages and as a snack per se. This peanut product can be produced by boiling and seasoning raw peanuts with shell including not more than 38% (on a dry matter basis) of lignin in its raw shell, so as to control the moisture content of the shell in said boiled and seasoned product to within the range of 10 to 55% and preferably, and so as to obtain an average lightness value (L) on the color-difference meter of not less than 40. More preferably, it is desirable that the moisture content in the seed becomes 15 to 41% (on a dry matter basis). The degree of the easiness in splitting by fingers can be determined by measuring the disruptive strength of the half shell by texturometer. The preferred texturometer unit for disruption of the half shell is 1 to 7 in the above boiled and seasoned peanuts with shell.

Abstract: A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220.degree. C. to 320.degree. C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of from 140.degree. C. to 180.degree. C. and then grinding and mixing the first and second heat-treated oilseeds.

Abstract: A process for preparing nuts, particularly peanuts, of reduced calorific value by partially extracting oil from the nut kernels by extraction with supercritical carbon dioxide. The process involves pretreatment of the kernels, including their humidification and optional microwaving. The pretreatment and the extraction steps are optimized with a view to removing maximum amounts of high-calorie substances without losing the organoleptic qualities of the nuts. The process produces virtually unbroken peanut kernels.

Abstract: The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: The present invention relates to edible cores, especially nuts (peanuts, cashews, etc.), having a desirable fruit flavoring. More particularly, the invention relates to edible cores which are prepared by coating with an adhesive solution containing a source of fruit flavoring and then roasting, to provide a snack having desired roasted taste and appearance and a fruit flavoring.

Abstract: Raw or roasted nuts can be pressed at pressure of 1500 to 7500 psig to remove up to 80% of the oil by mixing them with a food compatible particulate material in the press. The particulate has a particle size of less than 100 microns and is food compatible. In a preferred process, peanuts are mixed with a peanut oil slurry of salt with a particle size of less than 40 microns in a hydraulic press and pressd at 5200 psig for 10 minutes. The pressed nuts are hydrated and then roasted.

Abstract: This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and applying a coating of a seasoning mix to the coated nuts. The invention further relates to the nuts produced thereby. The process of this invention produces nuts exhibiting increased uniformity of coating, improved flavor, enhanced coating adhesion and reduced clumping and sticking.

Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing the nuts with an edible oil. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.