Process for preparing low-calorie nuts
First Claim
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1. A process capable of preparing unbroken nut kernels of significantly reduced calorific value suitable for use as a snack food, comprising the steps of:
- a) humidifying shelled non-roasted nut kernels by contact with water vapor, in a manner substantially avoiding the presence of free moisture on the kernels, to bring the moisture content to a level sufficient to prevent the kernels from breaking during subsequent extraction;
b) placing the humidified kernels in an extraction vessel and exposing the kernels to carbon dioxide under supercritical fluid conditions of temperature and pressure to extract oils from the kernels, said extraction being performed in one or more hold and extract stages with removal and replenishment of carbon dioxide occurring during the extract stage or stages; and
c) removing the calorie reduced kernels.
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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.
72 Citations
17 Claims
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1. A process capable of preparing unbroken nut kernels of significantly reduced calorific value suitable for use as a snack food, comprising the steps of:
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a) humidifying shelled non-roasted nut kernels by contact with water vapor, in a manner substantially avoiding the presence of free moisture on the kernels, to bring the moisture content to a level sufficient to prevent the kernels from breaking during subsequent extraction; b) placing the humidified kernels in an extraction vessel and exposing the kernels to carbon dioxide under supercritical fluid conditions of temperature and pressure to extract oils from the kernels, said extraction being performed in one or more hold and extract stages with removal and replenishment of carbon dioxide occurring during the extract stage or stages; and c) removing the calorie reduced kernels. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15)
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16. A process for preparing peanuts of reduced calorific value, comprising a humidification step involving contacting non-roasted unbroken nut kernels with water vapor in a manner substantially avoiding the presence of free moisture on the kernels, and so as to bring the moisture content of the kernels to from about 7 to about 14 weight % on the wet basis, and subjecting the kernels to microwave energy for a time sufficient to enhance permeability of the cell walls without causing the moisture content to drop below about 7%, the humidification and exposure to microwave energy being effected in alternate stages, and subsequently extracting the nut kernels with carbon dioxide under supercritical conditions of temperature and pressure.
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17. A process for preparing unbroken nuts of reduced calorific value, comprising providing unbroken non-roasted nut kernels with a moisture content sufficient to prevent the kernels from breaking during a subsequent extraction stage, said extraction stage involving extracting the kernels with carbon dioxide under supercritical fluid conditions of temperature and pressure in an extraction vessel, wherein the pressure in the extraction vessel is varied in a controlled manner as the extraction progresses.
Specification