METHOD OF MAKING PEANUT FLOUR

• US 3,829,589 A
• Filed: 10/24/1972
• Issued: 08/13/1974
• Est. Priority Date: 10/24/1972
• Status: Expired due to Term

• Current Assignee: Peans Protein International Incorporated
• Original Assignee: Akihiro Matsunaga
• Inventors: Matsunaga, Akihiro
• Primary Examiner(s): Jones, Raymond N.
• Application Number:
  US05/299,733
• Time in Patent Office: 658 Days
• Field of Search: 99/93,126 426/148,443,427
• US Class Current: 426/427
• CPC Class Codes: A23L 25/30 Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products A23L25/10 and A23L25/40 take precedence

Abstract

Improved free-flowing peanut flour, free of objectionable peanut odor and from which impurities including tannin have been removed, is produced by a process including the steps of gently parching shelled peanuts at a temperature of 50* to 90*C. for 3 to 6 minutes, soaking the peanuts in a saline solution for approximately 30 seconds to 5 minutes at a temperature of about 20* to 50*C., heat treating the peanuts in water at a temperature of 100* to 120*C. for 15 to 45 minutes, washing the peanuts in water, heat treating again in water at a temperature of 100*C., and then compressing and pulverizing the peanuts to micronized form so as to pass through a 300 mesh screen and spray drying the micronized peanuts to an off-white, free-flowing peanut flour free of impurities and objectionable odors. In one example, 1 kilogram of peanuts are parched at 80*C. for 4 minutes, soaked in 2 liters of saturated saline solution at 120*C. for 1 minute, heat treated in 1.5 liters of water at 100*C. for 20 minutes, washed, heat treated in 2 liters of water at 90*C. for 30 minutes, and then compressed, micronized, and the flour obtained spray dried to obtain a free-flowing, off-white peanut flour.

Claims

2. A process as claimed in claim 1 wherein said heat treatment step is carried out at a temperature of 100* to 120* C.

3. A process as claimed in claim 2 wherein said peanuts are soaked in said saline solution for about 0.5 to 5 minutes.

4. A process as claimed in claim 2 wherein said peanuts are soaked in said saline solution at a temperature of about 20* C. to about 50* C.

5. A process as claimed in claim 4 wherein said peanuts are soaked in said saline solution for about 0.5 to 5 minutes.

6. A process as claimed in claim 2 wherein said peanuts are heat treated in water for 15 to 45 minutes.

7. A process for the manufacture of peanut flour comprising soaking skinned peanuts in a saline solution at a temperature of 20* to 50* C. for 0.5 to 5 minutes, thereafter heat treating said peanuts at a temperature from about 100* to 120* C. for 15 to 45 minutes, pulverizing said peanuts to a liquid state so that they pass through a 300 mesh screen and spray drying the peanuts to thereby obtain a free-flowing peanut flour.

8. A process as claimed in claim 7 wherein said peanuts are first parched at a temperature of 80* to 100* C. for 15 to 25 minutes and thereafter de-skinned.

9. A process as claimed in claim 7 wherein after de-skinning said peanuts, they are soaked in a 0.6 to 1 percent solution of caustic soda for about 2 to 5 minutes, washed and then soaked in the saline solution.

10. A process as claimed in claim 7 wherein following the heat treatment at 100* to 120* C., said peanuts are washed and thereafter heat treated at a temperature of 100* C. or slightly less for 15 to 45 minutes.

11. A process as claimed in claim 7 wherein for each kilogram of peanuts, 1 to 5 liters of saline solution is employed and in the heat treating steps, 1 to 5 liters of water are eMployed.

12. A process as claimed in claim 7 wherein for each kilogram of peanuts approximately 2 liters of saline solution is employed, and during the heat treating steps, approximately 2 liters of water per kilogram of peanuts is employed.

13. A process as claimed in claim 7 wherein following the wet heat treating step, the peanuts are parched at 80* to 100* C. for 15 to 25 minutes.