Abstract: Shelled peanuts, preferably blanched, are pressed to remove fat from the peanuts and then are cooked in water for a time sufficiently to gelatinize starch and coagulate proteins and also inactivate enzymes while destroying microorganisms. The cooked nuts are then fragmented into particles as by dicing for relatively large particles, or by grinding, for small size particles to make paste or, with drying, to make flour, for example. The particulate product, as a flour, may be used for baking or may be added to water to form milk substitutes. Shredded and diced nuts so treated may be used as food extenders, fillers and the like. The resulting product is of high protein content characterized by a long shelf life and extremely flexible with respect to water content.

Abstract: Comminuted popped popcorn is added to the precursor mix of peanut brittle. This precursor mix is prepared in batches or in a continuous mixer. A sheeter forms a continuous ribbon of the precursor mix on a first belt conveyor where it is partially cooled. The ribbon moves about the end of that conveyor to invert it and thence onto a second belt conveyor moving in the opposite direction. At the end of the second belt conveyor the ribbon moves onto a third belt conveyor moving at a substantially greater speed than the second belt conveyor. The change in speed of the ribbon as it moves from the second to the third belt conveyor stretches the ribbon. After hardening on the third conveyor the ribbon of peanut brittle is broken by contact with a plurality of spikes projecting from a rotating drum.

Abstract: An oilseed lipid-protein product adapted for food use is prepared by aqueous extraction of fat containing oilseed materials including the ground raw oilseed or full-fat oilseed flour or flake at a pH in excess of the isoelectric range of the protein for the purpose of solubilizing the protein. Insoluble material is removed by centrifugation or filtration, and soluble carbohydrate is removed from the resulting lipid-protein emulsion by membrane filtration.

Abstract: In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.

Abstract: A full fat, stable food material derived from oilseeds is prepared by comminuting oilseeds in the presence of a hot alkaline extraction solution, and then allowing the comminuted seeds to soak in the solution. After neutralizing the solution, the extract is clarified and heated to destroy anti-nutritional factors, concentrated, and spray dried.

Abstract: Process for increasing the shelf life of precooked dehydrated protein and oil containing ingredients for foods by heating an emulsion-suspension of said peanuts to high temperatures and dehydrating the cooked emulsion-suspension, also adjusting the texture of said dehydrated material by processing treatments prior to cooking and dehydration, and the oil-protein ratio by removing part or all of the oil from the peanuts by mechanical means or by extraction, respectively, or by mixing ground peanuts in predetermined amounts with materials poor in fat and rich in proteins. The invention also relates to the precooked dehydrated ingredients so made and the food products containing the same. This is a continuation-in-part of application Ser. No. 187,837, filed Oct. 8, 1971 now U.S. Pat. No. 3,800,056 which is a CIP of Ser. No. 839,673, filed 7/7/69 now Pat. No. 3,689,287.

Abstract: Partially defatted nuts are contacted with a glycerol-containing solution until at least a portion of the solution is absorbed by the nuts and the nuts have regained substantially their original size and shape. The nuts are then removed from contact with the solution and roasted to provide partially defatted nuts having improved flavor, texture and storage stability.

Abstract: A method for obtaining food products substantially free of aflatoxin in the form of particles, kernels, and the like, is disclosed wherein a food product such as whole grain seeds or whole kernel nuts are subjected to a weakly alkaline aqueous solution maintained at elevated temperatures for a short period of time, washing the thusly treated food product with water until the wash effluent indicates that it is pH neutral and separating the aflatoxin-contaminated food product from the uncontaminated food product. The uncontaminated food product sources can then be further processed to obtain a food product ready for consumption.

Abstract: This invention relates to a process for preparing milk-like products from peanuts. More particularly, this invention relates to a process whereby peanuts are heated, blanched, ground into a peanut flour and then heated in an aqueous solution to give a stable milk-like suspension.

Abstract: A novel protein food product having a porous expanded structure with the texture and organoleptic properties of meat, is produced by a process which comprises: forming a mixture of a vegetable protein containing material and a meat source in an amount of between about 5 to 80% by weight, said mixture having a protein content on a dry basis of at least about 25% by weight, followed by extrusion of said mixture to form a porous expanded food product. The extrusion of a meat source and vegetable protein material provides a product having the economic and functional advantages of a simulated meat piece derived solely from a vegetable protein containing material, with the palatability of a real piece of meat because of the use of a meat source in the product.

Abstract: A novel feed supplement for ruminants containing lipids which are dispersed within a protective protein-aldehyde complex is provided. The protective protein-aldehyde complex which is substantially insoluble in the rumen but soluble in the abomasum and lower gut of a ruminant, protects the dispersed lipids from breakdown within the rumen. The feed supplement is produced by a process wherein a protein and lipid mixture is contacted with a sufficient quantity of an aldehyde, while being subjected to higher than atmospheric pressure and elevated temperatures during an admixing and comminuting operation such as within an extruder, to form the protective protein-aldehyde complex. The material, when extruded in an agglomerated form, produces a feed supplement for ruminants.

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.

Abstract: A method of producing an expanded product which resembles meat, directly from soybean meal itself, including the steps of utilizing soybean meal that has substantially all the fat removed to an amount of about 5% or less, and preferably 2% or less, moistening the soybean meal such as mixing the soybean meal with water to obtain a moisture content of about 20%-40% by weight, controlling the pH within the range of 5 to 12, preferably 6 to 9, preferably adding an edible pH altering electrolyte while maintaining the controlled pH, and then simultaneously, mechanically working, heating above 212.degree. F., and pressurizing the moistened soybean meal in an extruder chamber sufficiently to cause continuous conversion of the meal to a flowable substance, and forcing the substance through and out of restricted orifice means to expand it into a lattice network structure having resilience, body strength, and appearance approaching that of meat.

Abstract: Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.