Edible nut and fruit granule product and process
First Claim
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1. A granular edible product in granule sizes of at least 035 screen size consisting of the granulated mixture of:
- a. at least one fruit selected from the group consisting of raisins and currants, which have been wetted in hot liquid of at least approximately 110 degrees Fahrenheit until a substantial amount of oil and surface sugar are removed therefrom; and
b. at least one hard nut selected from the group consisting of peanuts, almonds, Brazil nuts and hazelnuts which have been dry-roasted until the nuts have become substantially hard and brittle.
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Abstract
Peanuts, almonds, Brazil nuts, hazelnuts and similar hard, dry roastable nuts with raisins or currants or both are maintained stable at granular sizes from 015 to 120 screen sizes. Raisins or currants or both are wetted in a heated liquid having the substantial effect of removing surface sugars and oils. The raisins, currants or both are treated further either by simultaneously wetting in the presence of flaxseeds or by pressing to a damp-dry state. The raisins, currants or both are mixed with a hard, dry roasted nut before granulating into from 015 to 120 screen sizes.
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Citations
20 Claims
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1. A granular edible product in granule sizes of at least 035 screen size consisting of the granulated mixture of:
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a. at least one fruit selected from the group consisting of raisins and currants, which have been wetted in hot liquid of at least approximately 110 degrees Fahrenheit until a substantial amount of oil and surface sugar are removed therefrom; and b. at least one hard nut selected from the group consisting of peanuts, almonds, Brazil nuts and hazelnuts which have been dry-roasted until the nuts have become substantially hard and brittle. - View Dependent Claims (2)
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3. A granular edible product in granule sizes of at least 035 screen size consisting of the mixture of:
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a. from one ounce per pound to five ounces per pound by weight of the total mixture of at least one fruit selected from the group consisting of raisins and currants which has been wetted in liquid heated to a predetermined temperature which is sufficient to remove a substantial amount of oil and surface sugar from said fruit; and b. from fifteen ounces per pound to eleven ounces per pound by weight of the total mixture of hard nuts selected from the group consisting of peanuts, almonds, Brazil nuts and hazelnuts which have been dry-roasted until the nuts have become substantially hard and brittle. - View Dependent Claims (4, 5, 6, 7, 8, 9, 10)
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11. A process of producing a granulated food product comprising:
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a. wetting at least one fruit selected from the group consisting of raisins and currants in heated liquid heated to a predetermined temperature sufficient to remove a substantial amount of oil and surface sugar from said fruit; b. roasting nuts selected from the group consisting of peanuts, almonds, Brazil nuts and hazelnuts until the nut becomes hard and crispy; c. mixing to form a mixture from one to five ounces per pound by weight of the total mixture of the selected wetted fruit with from fifteen to eleven ounces per pound by weight of the total mixture of the selected nuts; and d. grinding the mixture and forcing it through a screen to form a granular formation of granules having granule sizes of at least 035 screen size. - View Dependent Claims (12, 13, 14, 15, 16, 17, 18, 19, 20)
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Specification