CA1218560A - Process for preparing low-fat nuts - Google Patents
Process for preparing low-fat nutsInfo
- Publication number
- CA1218560A CA1218560A CA000463794A CA463794A CA1218560A CA 1218560 A CA1218560 A CA 1218560A CA 000463794 A CA000463794 A CA 000463794A CA 463794 A CA463794 A CA 463794A CA 1218560 A CA1218560 A CA 1218560A
- Authority
- CA
- Canada
- Prior art keywords
- nuts
- roasting
- process according
- moisture content
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000004213 low-fat Nutrition 0.000 title abstract description 7
- 235000014571 nuts Nutrition 0.000 claims abstract description 129
- 239000000796 flavoring agent Substances 0.000 claims abstract description 51
- 235000019634 flavors Nutrition 0.000 claims abstract description 50
- 235000020232 peanut Nutrition 0.000 claims abstract description 36
- 238000003825 pressing Methods 0.000 claims abstract description 25
- 241001553178 Arachis glabrata Species 0.000 claims abstract 6
- 238000000034 method Methods 0.000 claims description 36
- 230000008569 process Effects 0.000 claims description 27
- 230000036571 hydration Effects 0.000 claims description 6
- 238000006703 hydration reaction Methods 0.000 claims description 6
- 230000002829 reductive effect Effects 0.000 claims description 5
- 230000000887 hydrating effect Effects 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 description 29
- 239000000047 product Substances 0.000 description 21
- 239000003921 oil Substances 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000012545 processing Methods 0.000 description 10
- 230000009467 reduction Effects 0.000 description 9
- 239000003570 air Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000017060 Arachis glabrata Nutrition 0.000 description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 description 5
- 235000018262 Arachis monticola Nutrition 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 238000011067 equilibration Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 206010033546 Pallor Diseases 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000007731 hot pressing Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000012080 ambient air Substances 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 238000007630 basic procedure Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020113 brazil nut Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 125000002081 peroxide group Chemical group 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000019683 whole nuts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/534,677 US4466987A (en) | 1983-09-22 | 1983-09-22 | Process for preparing low-fat nuts |
| US534,677 | 1983-09-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1218560A true CA1218560A (en) | 1987-03-03 |
Family
ID=24131070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000463794A Expired CA1218560A (en) | 1983-09-22 | 1984-09-21 | Process for preparing low-fat nuts |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US4466987A (enExample) |
| EP (1) | EP0139459B1 (enExample) |
| JP (1) | JPS6094074A (enExample) |
| AT (1) | ATE26386T1 (enExample) |
| AU (1) | AU573756B2 (enExample) |
| CA (1) | CA1218560A (enExample) |
| DE (1) | DE3462989D1 (enExample) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1262213A (en) * | 1984-07-09 | 1989-10-10 | Kraft Foods North America, Inc. | Process for preparing low-fat nuts |
| US4661363A (en) * | 1985-11-14 | 1987-04-28 | Nabisco Brands | Process for preparing peanut flavor concentrate |
| US4816270A (en) * | 1987-07-20 | 1989-03-28 | Turner Willie A | Processed peanuts and method of producing the same |
| US5002802A (en) * | 1989-08-31 | 1991-03-26 | Nabisco Brands, Inc. | Method of producing flavor infused partially-defatted nuts and product |
| US4938987A (en) * | 1989-08-31 | 1990-07-03 | Nabisco Brands, Inc. | Products and process for preparing low-fat roasted nuts |
| US5498438A (en) * | 1989-09-29 | 1996-03-12 | Nabisco, Inc. | Nut based snack products and process of making |
| US5094874A (en) * | 1991-03-25 | 1992-03-10 | Nabisco Brands, Inc. | Process for infusion of partially-defatted nuts |
| US5230919A (en) * | 1991-05-10 | 1993-07-27 | The Procter & Gamble Company | Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters |
| US5240726A (en) * | 1991-07-16 | 1993-08-31 | Nabisco, Inc. | Product and process of making low calorie nuts |
| US5164217A (en) * | 1991-07-22 | 1992-11-17 | The Procter & Gamble Company | Process of making low fat nuts |
| US5366754A (en) * | 1993-06-22 | 1994-11-22 | Kraft General Foods, Inc. | Reduced fat peanut butter product and method of making |
| US5595780A (en) * | 1994-03-11 | 1997-01-21 | Nabisco, Inc. | Process for the preparation of partially-defatted nuts and product thereof |
| NL1000482C2 (nl) * | 1995-06-01 | 1996-12-03 | Tno | Werkwijze en inrichting voor het verwarmen en koelen van voedingsproduk- ten. |
| US5585135A (en) * | 1995-08-24 | 1996-12-17 | Hershey Foods Corporation | Method for extending the shelf-life of chocolate confectionery products containing peanuts and the product produced therefrom |
| US6312754B1 (en) * | 1996-09-05 | 2001-11-06 | The Procter & Gamble Co. | Peanut butter with improved flavor and texture |
| US6263785B1 (en) | 1998-06-09 | 2001-07-24 | David R. Zittel | Blancher and method of operation |
| US6352738B1 (en) | 1999-03-26 | 2002-03-05 | Henry A. Carels | Diverticulitis-sparing nut-based snack products and method of making |
| US20080102182A1 (en) * | 2006-10-27 | 2008-05-01 | Mccall Carol | Baked Nut Snack Chip |
| US20080145503A1 (en) * | 2006-12-15 | 2008-06-19 | Mccall Carol | Fried Nut Snack Chip |
| DE102007049090A1 (de) * | 2007-10-11 | 2009-04-16 | Maria Krebs | Verfahren zum Rösten von Kaffeebohnen |
| US8445054B2 (en) | 2011-09-26 | 2013-05-21 | Apptec, Inc. | Process for preparing low-calorie, low-fat snack nuts |
| US8715767B2 (en) | 2011-09-26 | 2014-05-06 | Apptec, Inc. | Low-calorie, low-fat snack nuts |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2003415A (en) * | 1932-10-21 | 1935-06-04 | Ammann Paul | Process of treating earth-nut kernels |
| US3294549A (en) * | 1965-02-12 | 1966-12-27 | Henry L E Vix | Partially-defatted nut meats and process |
| US3645752A (en) * | 1969-10-03 | 1972-02-29 | Peanut Research & Testing Lab | Method of making stabilized impregnated peanuts |
| US4049833A (en) * | 1975-10-16 | 1977-09-20 | Standard Brands Incorporated | Process for treating partially defatted nuts |
| JPS5846621B2 (ja) * | 1976-08-19 | 1983-10-18 | ナショナル住宅産業株式会社 | 軒天井板取付方法 |
| US4329375A (en) * | 1980-10-21 | 1982-05-11 | Nabisco Brands, Inc. | Low-fat nuts with improved natural flavor |
| JPS5832872A (ja) * | 1981-08-18 | 1983-02-25 | Hiroyuki Nohira | ベンゾチアゼピン誘導体の光学分割法 |
| JPS5835673A (ja) * | 1981-08-27 | 1983-03-02 | Omron Tateisi Electronics Co | 紙幣等のパタ−ン読取り方式 |
-
1983
- 1983-09-22 US US06/534,677 patent/US4466987A/en not_active Expired - Lifetime
-
1984
- 1984-08-31 AU AU32635/84A patent/AU573756B2/en not_active Ceased
- 1984-09-07 JP JP59188755A patent/JPS6094074A/ja active Granted
- 1984-09-11 EP EP84306201A patent/EP0139459B1/en not_active Expired
- 1984-09-11 AT AT84306201T patent/ATE26386T1/de not_active IP Right Cessation
- 1984-09-11 DE DE8484306201T patent/DE3462989D1/de not_active Expired
- 1984-09-21 CA CA000463794A patent/CA1218560A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| EP0139459A1 (en) | 1985-05-02 |
| DE3462989D1 (en) | 1987-05-14 |
| US4466987A (en) | 1984-08-21 |
| ATE26386T1 (de) | 1987-04-15 |
| JPS6094074A (ja) | 1985-05-27 |
| AU3263584A (en) | 1985-03-28 |
| AU573756B2 (en) | 1988-06-23 |
| EP0139459B1 (en) | 1987-04-08 |
| JPS6233858B2 (enExample) | 1987-07-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |