DE2512560A1 - PROCESS FOR THE PRODUCTION OF ESSENTIALLY FLAVOR-FREE FOOD INGREDIENTS BASED ON PEANUTS - Google Patents

Description

GRADUATE ENGINEER

PATENT ADVOCATE

θ MUNICH Ö · CORNELIUSSTRASSE Ai ■ TELEFON 24O77Ö

1997

Jack H.Mitchell, Jr. 101 Bradley Street Clemson, South Carolina US Λ.

Method of making essentially tasteless Peanut based food ingredients.

The present invention relates to a process for the production of milder or essentially tasteless, precooked, dried, storable peanut-based food ingredients that are commercially available is applicable. The ratio between protein and Ot and the structure can vary depending on the application requirements in the formation of meat-like products, spreads, food preparations, breakfast cereals, in particular of the type of cereal flakes and other food products to be changed. The aim of the process is to remove ingredients that affect the taste of both raw and cooked foods Effect peanuts or peanut products.

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Almost all commercially available stretching agents Vegetable proteins are essentially oil or fat free because of the process by which most These products are produced that require removal of oil or grease. To ensure good nutritional quality the production of meat-like products or However, in order to obtain the extension of many foods, it is necessary to have oil or fat is present in order to achieve the nutritional value that is in the natural to be stretched or mimicked ι nutrients, especially in meat, poultry, j fish and cheese are available. In many parts of the world there is not only a lack of protein » ! but also a lack of calories. It is therefore for reasons of economy and nutritional value

desirable when processing oilseeds in j basic nutritional component «'procedures are found

s which stabilize the oil so that its entire share or at least some of it together with the protein and other ingredients of the oilseeds, which are used as nutrients are important can be obtained without the oil causing rancidity during storage. Self in those cases where preferably only a small percentage of the total amount of oil in the further processed If oilseeds remain in place, it is important that the remaining oil resist oxidation in order to develop

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to prevent unpleasant flavors through oxidation.

The factors responsible for the production of qualitative high quality extenders are important for various food products explained in more detail below.

In terms of extending shelf life, it has been found that adequate precooking of the finely ground and to form a suspension of solids and an oil emulsion in water Peanuts extend the shelf life of peanut flakes, formed from this material (US Pat. No. 3,689,287). Since the changes caused by the precooking occur very quickly in the finely ground peanuts, when the suspension in water is exposed to heat exposed, it was more beneficial to obtain data on these changes from studies carried out with whole, shelled peanuts were carried out. One result of these studies are the following observations:

1. The rate of oxidation of the oil in raw,

peeled, whole peanuts is very low. The other

i catchy effect of moist heat treatment j

consists in increasing the rate of oxidation in the subsequent storage, during the second Eff'-ki.

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the stabilization of the oil oxidation is, compare Table I. and panel II.

2. Lipoxygenase in whole, shelled, raw peanuts v.Jrd by steam treatment at 100 C in less inactivated than 2 minutes, while the inactivation of peroxidase requires considerably more time, compare Plate III.

3. Raw peanuts contain a heat-unstable substance, hydroperoxides in the absence of any added Water quickly destroyed, see Plate IV.

The inactivation of enzymes in whole, shelled peanuts during a moist heat treatment also occurs with finely ground peanuts, but at a much faster rate because of the more efficient heat transfer. Observations regarding the effect of heat treatment on lipid stability whole, peeled peanuts and pre-cooked peanut flakes have shown that the shelf life of the latter (and other precooked, peanut oil containing peanut materials) was increased by pre-cooking a mixture of finely ground peanuts and Water for a time longer than required to inactivate peroxidase (Tables III and V) is required.

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It has now been found that stabilization can be achieved by precooking a suspension of finely ground peanuts is intensified in water to a large extent by the fact that antioxidants and the formation of metal complexes promote Active ingredients (synergijts) are added, and that the addition of these substances increases the shelf life of the precooked, dried materials considerably without the extended pre-cooking times according to Table V required are.

Increasing the shelf life of peanut flakes, the resulting from steaming the peanut flakes prior to grinding can be attributed to the fact that lipoxygenase is inactivated by this treatment and therefore not the initial formation of the hydroperoxides which are known to catalyze autoxidation. It was made by those in the U.S. Patent 3,689,287 showed that the antioxidant butylated hydroxyanisole is not very was effective in dampening the odydation of the peanut flakes, made from a non-precooked suspension of finely ground peanuts in water. It was now found that antioxidants and metal complexes promoting Active ingredients the shelf life of those peanut flakes made from precooked suspensions of finely ground peanuts in water.

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The data in Tables VI and VII were obtained by placing 20 grams of peanut flakes in 4 ounce glass bottles which were filled by plastic screw caps whereupon these bottles were stored at a constant temperature of 38 ° C (100 F) became. This temperature was used in order to obtain an accelerated test of the stability, since the The rate of oxidation increases with increasing temperature, without this being meant to that this temperature should be used in commercial practice when storing the flakes.

The data in Table VII show that tertiary butyl hydroquinone (TBHQ), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and propyl gallate (propyl gallate) are effective in reducing the rate of oxidation of peanut flakes. The active ingredients for the formation of metal complexes, citric acid and ethylenediaminetetraacetic acid (EDTA) also delayed oxidation and extended the shelf life of the flakes. The above information is to be understood in such a way that the use of antioxidants and metal complexing agents to extend the storage time of the peanut curls is not restricted to the substances mentioned in Table VII .

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Many food product recipes require that the composition of the dried, Pre-cooked peanut material within certain limits in terms of protein, oil and carbohydrate content lies. A corresponding composition can be through various Methods can be achieved. One of these methods is based on the removal of some or all of the oil all the oil from the peanuts by mechanical means, for example hydraulic presses or expelling devices, before the peanuts are flaked

If no oil is removed from the peanuts before processing, the flakes have an oil content of around 507 * and the protein content is around 307%. The exact percentages depend on the type of peanut used. If about 5070 oil is driven out by hydraulic pressure prior to further processing the peanuts into flakes or other dried forms, the dried product has an oil content of about 3370 and a protein content of about 44.0%. If 807 _e Cl is expelled from the peanuts by mechanical means, the dried material has an oil content of about 16.670 and a protein content of about 55.07.

The process of the invention "provides a flake-like one Form of peanut material from which the oil is easily removed by solvents, giving white, defatted flakes higher Quality can be obtained because of the harmful effects of the

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high temperatures generated in hydraulic and screw presses can be avoided.

This new method involves breaking the plant cells containing the oil by grinding the peanuts with water. Obviously it's not commercial can be used to extract the oil from a paste-like mass of finely ground dry earthenuts. on the other hand the oil can easily be extracted from the flakes that are formed by drying the broth, obtained by crushing the peanuts in the presence of water. The structure of this way The flakes formed facilitates direct penetration with the solvent used to separate the oil.

The flakes produced by the process described in this application can be rehydrated immediately; H. are enriched with water and have excellent water absorption and retention capacity. These Properties are with regard to certain applications of peanut flakes in food products of importance, for example for stretching minced beef, fish or poultry.

Further advantages of the process according to the invention result from the fact that various materials of the aqueous Broth of the finely ground peanuts can be added.

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In this way, the added materials are in embedded the flakes formed by drying the broth. These materials include soy flour or -protein, cottonseed flour or protein, food coloring, such as 3. B. caramel color, vital amino acids and other substances that have the color, texture, taste or nutritional value in terms of the intended Improve application. Antioxidants and metal complexing agents (synergists) can, if desired, be added to the broth, to protect the extracted oil from oxidation.

In order to produce the highest quality flakes, it is preferred to remove the red shell from the peeled peanuts. Addicted from the last intended use of the flakes it may also be desirable to remove the hearts or core pieces that have a bitter taste. Shelled peanuts that have been scalded to remove the red peel are commercially available and can be used in this process. Preferably no peanuts are used used that have been roasted before or after brewing.

A suitable method of forming the aqueous broth of the finely ground peanuts is to initially grind the peanuts through 3.2 mm bores in the plate II of a grinding mill such as a grinder. As a meat grinder on a ill "Reitz Disintegrator" to the particle size of peanuts to reduce ^il without so many oil-cells to break that an oily, viscous mass is obtained. The 509839/0787 obtained in this way

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; | coarse peanut flour is then mixed with just enough water to j '''I that a broth or bound Masie arises that a \ Il second mill can be supplied where they passed through a fine sieve or between a rotating Karborundumrobor and stator colloid mill is, the distance between the rotor and stator is adjusted so that a smooth broth free of particulate matter is obtained. In addition to the grinding process, the oil is emulsified by this treatment and the emulsion is stabilized by the soluble protein components of the broth. The broth can be dried in a conventional manner on a double or single drum dryer, assuming that the moisture content of the broth is controlled to have a suitable corsistence to be treated by the particular type of tumbler. The peanut flakes produced by this process should be subjected to an oil scavenging treatment as soon as possible in order to avoid oxidation of the oil. A device for separating oil by a solvent which can be used for this purpose is commercially available.

The following examples illustrate the various Processes by which the invention is practicable illustrated more clearly.

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example 1

600 g of raw, brewed peanuts, from which the hearts (epicotyls and hypocotyls) have been almost completely removed, were ground through 3.2 mm holes in a chopper, meat grinder or grinder so coarsely that no oil was released. The coarsely ground peanuts were mixed with about 800 g of water to create a broth or pulp with a thick but pumpable consistency. The broth was pumped into a colloid mill which was provided with carborundum surfaces on the rotor and stator, these surfaces being spaced about 0.16 to 0.27 mm apart. After passing through the mill, 880 g additional water was mixed into the broth, which was then fed back through the colloid mill to achieve additional mixing and homogenization. The broth with a ratio of peanut to water of 1: 2.8 was heated to about 163 ° C. in a heat exchanger of a type with a scraped surface. Other suitable heating methods, such as e.g. B. Direct steam injection can be used. The temperature remained for a period up to 45 seconds to 163-149 C before the broth was cooled to about 93 C. The consistency of the broth increased from a state

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similar to fresh cow's milk to that of a thick egg wire S

while cooking. The cooked broth was made by initiating |? in the space between the turning troops of an oil

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eight-inch laboratory double drum dryer, the drum surfaces of which were chrome-plated. The distance between the drums was set to 0.4 mm, the steam pressure in the drums was 5.6-6.3 kg / cm and the rotation speed was one revolution per 18-24 seconds. The cooked broth can also be drum dried on a tumble dryer, or it can be spray dried if the ratio of peanut to water is adjusted to provide a consistency suitable for these drying methods. Clean, peeled, raw peanuts or peanuts, whose hearts have not been removed, can also be used if the caused by the heart slightly bitter taste or the brown color of the dried and through: This process created Erdnußmaterials is not considered detrimental than \. 'For the highest quality, it is ER- \ conducive, raw, blanched peanuts to use, of which the j Scnalen and the hearts have been removed.

! Example 2

This procedure was the same as in Example 1 with the exceptional na ^u me that the slurry of the ground peanuts were heated in water to a temperature between about 100 and 121 C and that during a period of 5 - 30 mins. The lower the temperature, the longer

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was that time, and the higher the temperature, the shorter the time required. The ratio of time to temperature was chosen so that the oil against

■ I tr

Oxidation was stabilized, which was determined by an accelerated test of the storage capacity at 38 C, during which test the rate of oxidation of the oil was measured by periodically determining the peroxide number. 20 g of the flock --- mrden in glass bottles and given \ di "bottles closed by Kunststoffsehraubkappen. If no rancidity could be determined by testing the taste or smell after f> months.] At 38 ° C, the shelf life was considered to be satisfactory. During this heat treatment, the proteins coagulated and the starch gelatinized, and as a result, the consistency increased. During the drying process, the oil was absorbed and retained by a "matrix" made up of the precooked proteins and carbohydrate components, and was thus protected to some extent from the oxygen in the atmosphere. This also leads to the desired shelf life.

Example 3

500 g of brewed peanuts were heated at 100 ° C for 2-15 minutes exposed to steam to inactivate epoxygenase. They were then coarsely ground, taking them through 3.2 mm holes of a food chopper.

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The coarsely ground peanuts were mixed with about 700 g of water to form a broth of thick, but pumpable consistency. The broth was introduced into a colloid mill whose rotor and stator had carborundum grinding surfaces and were set at a distance of 0.15 mm. After passing through the mill, 600 g of water were additionally stirred into the finely ground broth, which was then passed through the colloid mill again in order to achieve complete mixing and homogenization. As the peanuts after the steam treatment contained 207 _e moisture, was the final ratio between peanuts and water 1: 2.8. The material was precooked and dried according to the procedure outlined in Examples 1 or 2.

Example 4

Brewed peanuts with a moisture content of 2-6% were subjected to hydraulic pressure to remove some of the oil. The amount of oil removed is a function of the compressive force exerted during a given period of time and it is therefore possible to influence the percentage of oil that remains in the peanuts. If it is desired to remove about 80% of the Cl, a pressure of 350 kg / cm ⁴ 'is applied for a period of about 15 minutes. Up to 90% oil can be removed if sufficiently high pressures are applied. Who ι wants it

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If only 507% of the oil is to be removed, the application of pressure of 35 kg / cm ^ for a period of 15 minutes is sufficient.

2000 g of crude, brewed e _r dnüsse, of which 507 »of the oil was removed by hydraulic pressure, a food Hoe were milled through 3.2 mm holes. The coarsely ground material was mixed with about 3,000 grams of water to form a thick but pumpable broth which was passed through a colloid mill to grind it to a homogeneous consistency. The colloid mill was provided with Karoorundum grinding surfaces on the rotor and the stator. If too much water is drawn into the coarsely ground peanuts, it will be difficult to get the water and peanuts evenly distributed through the mill. The gap between the rotor and stator was set to about 0.15 mm. Another 6,000 grams of water was then added after the material was passed through the mill to achieve a 1: 4.5 ratio of peanut mass to water. This is a larger amount of water than is used with full fat peanuts. The consistency of a full fat material does not increase as much as the consistency of a partially defatted material. After this final addition of water, the material was passed through the colloid mill again and then precooked before it was dried, as described in Examples 1 and 2.

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Example 5

6000 g of coarsely ground raw, brewed peanuts, which were mixed with an equal weight of water , were passed through a colloid mill provided with carborunduin grinding surfaces on the rotor and stator , the gap between the grinding surfaces now being set to about 0.5 , whereupon all of the peanut material was suspended in 25 l of water . It was conveyed at a rate of 25.4 kg / h through heat exchangers with a scraped surface. The temperature of the material was 160 ° C. at the end of the final heating Seconds later entered the cooling system at a temperature of 141 ° C. and exited it at a temperature of 77 ° C. The material was then spray-dried in a laboratory-size spray dryer, the air inlet temperature in the spray dryer being 149 ° C. and the air outlet temperature 77 ° C.

Example 6

6000 g of raw brewed peanuts, from which 50% of the oil had been removed by hydraulic pressure, were roughly ground through 3.2 mm holes in the plate of a food chopper and mixed with 9 liters of water. This material was then placed in a colloid mill fitted with carborundum grinding surfaces on the rotor and stator. The gap between the two grinding surfaces was about 0. T5 mm. With the

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Material were additionally mixed with 18 l of water, whereupon
it was then pumped through a scraped surface heat exchanger at a rate of 25. A kg / h. The peanut material had one at the exit of the heat exchanger

ο
Temperature of 141 ° C and was then placed 45 seconds later at a temperature of 121 ° C in a cooler with a scraped surface, which it left at a temperature of 71 ° C. The material was then spray dried in a laboratory size spray dryer. The air inlet temperature of the spray dryer was between 138 and 149 ° C while the air outlet temperature was 71 ° C.

Example 7 f

The procedure was the same as in Examples 1 to 6 except that an anti-oxidant was used
j (butylated hydroxyanisole (BHA), butylated hydroxytoluene j (BHT), propyl gallate or tertiary butyl hydroquinone (TBHQ))

j in amounts of 0.01 to 0.02 percent by weight lor in the
• Broth contained peanut mass before cooking the mixture

was added. A metal complexing agent (synergist), such as. B. Ethylenediamirs: etraacetic acid, derivatives of phosphoric acid or citric acid were in some cases added to the peanut material t in amounts of 0.01 to 0.02 percent by weight. Other metal complexing agents that are permitted for food,
can be used.

1997

Example 8

The method used for heating in this example is the same as described in Examples 5 and 6 with the exception that ate defatted peanut flour, obtained by an extraction treatment of thin raw peanut slices with hexane, with 5.5 to Parts by weight of water was mixed before precooking. The drying was done by drum dryer or spray drying carried out.

Example 9

A portion of finely ground raw, brewed peanuts was made mixed with 1/3 to 1/2 part by weight of water. 1/100% tertiary butyl hydroquinone (TBHQ) and 0.017, ethylene diamine tetraacetic acid were added and the material heated to a temperature between 104 and 149 ° C. After cooling down at a temperature below 100 ° C the material was in the form of thin layers or thin strips or in brought other shapes by passing it through openings in a mold plate and then drying it.

Example 10

A portion of defatted peanut flour produced by extracting thin, raw peanut slices with hexane,

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was mixed with an equal weight amount of water. This material was heated to a temperature between O and heated to 163 ° C, then cooled to a temperature below 100 and cut into thin slices or ribbon-shaped strips or other subdivided forms. It was then dried.

Example 11

Pre-cooked cheese-flavored peanut flakes were added manufactured in the following way. 1000 g of the aqueous peanut material, prepared according to the method according to Example 1 was complete with 45 g of spray-dried Cheddar cheese powder and 12 grams of salt mixed and drum dried. The flakes obtained by drum drying the heated material contained about 157. cheese on a dry weight basis. There was a desire to produce flakes with 30% cheese On a dry weight basis, 115 grams of spray dried cheddar cheese was mixed with 1000 grams of the cooked peanut material.

Example 12

The procedure used in this example is the same as in Examples 1 or 2 except that after the warming the peanut-water broth cooled to room temperature and dried egg albumin in an amount of 3 to

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\ Percentage by weight based on the ground peanuts

was added and mixed in completely. That

• The material was then drum-dried. With another

Sucrose was also an embodiment of this idea

an amount of about 10 percent by weight based on the ground peanuts of the peanut-water Bri ^! .e added. ■ | The addition of sucrose can be done before the broth is boiled. Either albumin or sucrose, when added to the peanut-water broth, create a crispy texture for the dried flakes and the addition of sucrose results in a sweet taste. Other materials, such as B. certain starches can also be used to increase the crispy structure of the dried flakes.

Example 13

2 Raw shelled peanuts, which were subjected to a pressure of 350 kg / cm for a period of 15 minutes or until about 50% of the oil from the peanuts, and which contained about 30% oil, were ground into a flour. Water was added to the ground and partially defatted peanuts to adjust the moisture level of the peanut-water mixture to about 30%. D _R s peanut-water mixture was then placed in a screw extruder. During a residence time of about 1 to 5 minutes in the> extruder, the temperature of the peanut material was brought to a range from about 110 to 149.degree. During the extrusion

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there was some oil separation. The extruded

Material was brought to a moisture level between | _r

about 2.0 and 5.0% dried. In the case of modifications of this J

Method was the peanut flour with wheat or corn flour | mixed to the percentage of air in the extrude |

Product to reduce and an oil separation during the | ₂ ,

Prevent extrusion. i de

Example 14 S g

I ^m 5 pounds brewed, ungerrsteter peanuts were | ν

3.2 mm holes of a shredder, about after Kind of ground in a meat grinder. The coarsely ground peanuts were mixed with 2.2.7 kg of water and cooked through a coll «-> idmühlo, its rotor and stator with a carborundum grinding surface and on one Distance of about 0.1 to 0.25 mm were set. (Other , Types of mills can be used provided that the oil formed is an emulsion-suspension of oil sands to distribute solids.) The smooth broth wurue dried on a drum dryer and scraped away from it with scraping leaves, leaving a dry layer, broken into flakes. The flakes were then subjected to extraction treatment with hoxane to remove oil. The hexane was removed from the flakes by evaporation. The fat-free flakes obtained were white, odorless and tasteless, with a protein content between

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55-60%. A good quality peanut oil was produced
Distillation of the hexane obtained from the extract.

Example 15

2.27 kg of brewed peanuts, about a half of which
of the oil was driven off by the application of pressure
ground through 3.2 mm holes of a meat grinder. the
coarsely ground peanuts were 3.1? kg of water mixed and passed through a Kollo'dmühle, whose rotor
and stator had carborundum grinding surfaces that on
set such a distance that the
material passed through the mill had a flat consistency. The distance was usually between 0.1 and 0.25 mm. The smooth broth was dried on a drum dryer and scraped off the rotating drum, leaving a dry layer which was broken into flakes. The flakes were then removed with a fat ) solvent such as. B. Hexane, subjected to extraction treatment to remove oil. After evaporation of the hexane from the flakes, they were completely tasteless and white in color. The flakes could continue to be enriched with moisture by water. The dry flakes are ground to a flour or powder for some purposes. The hexane became ¹ US through the oil
Evaporation removed and the oil was then suitable to be refined in the usual way.

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Example 16

Peanuts were treated as in Examples 1 and 2, with the exception that after scalding to remove the red shell the hearts (epicotyl and hypocotyl) separated from the cotyledons and removed before the cotyledons were ground. The hearts contain substances that have a slightly bitter taste, which is why it is can be advantageous if the finished peanut flakes can be used in very mild tasting foods supposed to, the vast majority of hearts from peanuts to remove.

Example. 17th

Peanuts were treated as described in example] and 2, with the exception that before the broth is dried, other ingredients, such as. B. insoluble in oil Food color (caramel color) or flavorings, Nutrients such as B. amino acids, vegetable and animal proteins, and / or carbohydrates have been added.

Example 18

2.27 kg of brewed, unroasted peanuts were ground through 3.2 mm holes in a mill or chopper. The coarsely ground peanuts were mixed with about 2.27 kg of water and passed through a colloid mill,

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the rotor and stator of which were provided with carborundum grinders and set at a distance of between about 0.1 and 0.25 mm. This smooth consistency broth was mixed with about 4.55 kg of water. It was then placed in an agitated thin film evaporator. The outer shell of the evaporator was then heated to a temperature between about 100 and 149 ° C. The flow rate of the broth through the evaporator was such that the chemical compounds that cause the "rough peanut taste" in uncooked peanuts were removed along with the water that evaporated from the thin film of the broth as it passed through the evaporator was conducted.

The condensed water vapor separated from the peanut broth had a strongly unpleasant odor. When the process has been performed so far, that the moisture content of the emulsion-suspension of about 75 7 ₀ Water 66% or was less reduced, the entire "rough peanut flavor" from the emulsion-suspension or broth was removed and this was substantially tasteless . The broth was then heated under pressure to a temperature between 100 and 163 ° C in a heat exchanger with a scraped surface or by direct contact with injected steam or by a combination of these two heating methods. Within this temperature range the desired results, which in a stabilization of the oil are achieved

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Resist against oxidation, achieved by heating during longer periods of time at lower temperatures or for shorter periods of time at higher temperatures. The required time at each temperature can be maintained by suitable means. An extended one Treatment at higher temperatures must be avoided in order to impair the quality of the product to prevent. A heat exposure at 100 ° C. for a period of 60 minutes and about 1 Second at 163 C was found to be satisfactory. In a continuous commercial process would however, it will obviously be inconvenient to produce the product Maintain elevated temperature for extended periods of time.

Example 19

The procedure of this example was the same as that described in Example 5 except that after after passing through the heat exchanger, the boiled emulsion suspension is drum-dried or spray-dried as it was described earlier.

Example 20

The procedure according to this example corresponds to the procedure ren according to Example 5 with the exception that the

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Thin-film evaporator operated under vacuum. ede, In a vacuum pump or a suction injector tn't dem Capacitor has been connected. It became possible in your own way, water and "rough earthy taste" with relative low temperature to remover

Example 21

The procedure in this example is the same as in Examples 5 and 6 with the exception that the emulsion suspension was not dried and was used in the production of a milk-like drink. Water was added to the emulsion suspension, after in the thin-film evaporator equipped with a stirrer volatile flavor components have been removed to the desired protein to oil ratio to obtain. If full fat peanuts are used as the starting material, a dilution of one part results Peanut solids to 9 parts water a drink containing about 3.0% protein and 5.0% oil.

If peanuts are used as the starting material, from which half of the oil has been removed, a dilution of the tasteless emulsion suspension with a ratio of peanuts to water of 1: 9 gives a drink with 4.1 % protein and 3.0% oil. Cow's milk contains around 3.2 % protein and 3.5 to 4.0% fat.

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Other suitable methods can be used to remove the volatile food components »

Example 22

The procedure according to this example corresponds to that in
Example 5 with the exception of an "Evaporation of a
Part of the water "by making the emulsion suspension
in direct contact with superheated steam of about
149 ° C was brought to the chemical compounds
to remove those for the "rough peanut taste"
are responsible. Other pre-evaporation methods can be used
can also be used. For example, a
similar process at reduced pressure (in a vacuum)
be performed.

Example 23 %

'Ά A. Imitation coconut sweets. ¹ y

Pre-cooked peanut flakes can be used to make |

ground or chopped coconuts in confectionery preparations ; |

to be replaced if a manufacturing process is used ; |

that will lure the integrity of the structure of the peanut or |

another dried peanut shape. This way |

fs became a highly acceptable coconut & flavored confectionery similar to that presented in this example ; | Recipe and procedure made. Since the recipe of accessory Il reitung designed so that the desired consistency If

5 0 9 8 3 £ '0 7 8 7

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is achieved without cooking and the moisture content is limited, the peanut flakes do not lose theirs structural identity, which is why the structure of the confectionery is similar to that of certain types of coconut confectionery. Other proportions of peanut flakes, powdered sugar and the glucose syrup can also be used.

The imitation coconut candy was made using made of the following ingredients:

j 720 g partially defatted, pre-cooked

Peanut flakes,

ί 1816 g pastry sugar,

1040 g corn syrup (light diamond)

; 200 g 70% sorbitol,

12 tablespoons of coconut flavor, 2 teaspoons of vanilla flavor.

The peanut flakes and powdered sugar were mixed together. The corn syrup, coconut flavor, vanilla flavor, and sorbitol were mixed with the peanut flakes and sugar. The mixture was formed into appropriately sized pieces which, if desired, were provided with one or more useful pastry toppings. In many tests, the Versuchspet used to taste test reported ones that the product eei a coconut confectionery | being the percentage that accepts this product

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People was extraordinarily high. m

In the production of the imitation coconut confectionery, you can use full-fat, partially defatted or defatted Peanut flakes can be used. The manufacture with Full-fat peanut flakes comes as shown in Table I. is closest to using coconuts.

B. Imitation almond paste.

One of the main ingredients of marzipan is almond paste, which is very expensive. Pre-cooked peanut flakes or pre-cooked Spray cooked peanut flour can be used to make an imitation almond paste with considerable economy be used. Imitation almond paste was made by grinding pre-cooked, full fat peanut flakes or a pre-cooked, spray-dried, full-fat peanut flour, to obtain fine particle sizes. Then there was a colloid mill, its rotor and stator carborundum grinding surfaces exhibited, iuf a grinding gap of about 0.15-0.30 mm, but other suitable grinders are also used can. During the process of reducing the solids to fine particle sizes, oil was released and a Paste blldec. Almond flavor was added to this paste

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adds to achieve a taste equal to that of Almond paste equivalent. Vegetable oil was added in the amount necessary to maintain the consistency of Achieve almond paste. (Almonds have a higher oil content than peanuts, see Table IX).

In a typical exemplary embodiment, AOO g of a precooked peanut paste with a composition of about 29 % protein, 49 % oil, 17% carbohydrate, 2.0 % fibers, 2.0% ash and 3.0 % moisture were mixed with 40 g peanut oil . Other substances such as corn oil, cottonseed oil, or soybean oil can be used. This paste was flavored by adding a synthetic almond flavor in order to achieve a taste similar to that of the moonel paste. The imitation almond paste can be used in the production of marzipan and in any recipe or food production where almond paste is required, for example in certain baked products.

C. Imitation marzipan.

Imitation marzipan is made by using the following ingredients :

400 g peanut paste,
12 teaspoons of almond ^ roma, AO g of vegetable oil,

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- 3] - 1997

225 g corn syrup (light Knro),
500 g confectionery sugar,
40 g 70 70 sorbitol.

Pre-cooked peanut paste was prepared by using pre-cooked full fat peanut flakes through a colloid mill | were conducted, the rotor and stator with carborundum f Grinding surfaces was provided that had a distance of about. |

0.25 mm. 400 g of this paste were combined with 40 g |

is vegetable oil, 225 g corn syrup (glucose syrup), 500 g |

Confectionery sugar and 40 g of 70% sorbitol [j

f mixes. ; i

In order to achieve a real almond taste, |

concentrated almond flavor added. The mixture was |

in fruit form using marzipan molds

forms. The moldability and the releasability were f

excellent. With a suitable shape and color , ^

Test persons did not use this marzipan from marzipan i

divorce made using almond paste |

was. ;:.

Example 24 g

Michthaf tendc, structured Ε "· nut butter &

A. Peanut flakes in a peanut butter spread. ^& Peanut butter is quite popular in some countries and

5 0 9839/0787

- 32 -. (J

- 32 - ψ>£> 1997

is also used as a spread. Its main disadvantage is the tendency to cling to the palate. When trying to create a peanut product that tastes of peanut butter, the flakes were mixed with peanut butter in various proportions. because J peanut butter has a very low moisture content of about 2-3%, the physical belliness of the flakes was maintained. The peanut flakes were coated with peanut butter and the taste of the peanut butter was not destroyed or impaired. The presence of the flakes dispersed throughout the bulk of the peanut butter reduces the ability of the finely divided particles the peanut butter to clump up in sticky masses, reducing the tendency to stick in the mouth.

About 100 grams of commercially made peanut butter was warmed over hot water to soften it. More precisely, the peanut butter was brought to a temperature of about 60 ° C. in the top of a double pan. About 100 grams of precooked peanut flakes were added and mixed with the peanut butter by stirring. The warm mixture was poured into jugs and allowed to cool. After cooling, the "structured peanut butter" was spreadable and the adhesion in the mouth was largely reduced compared to a control sample without the addition of peanut flakes. In commercial practice, the peanut flakes will be blended with the peanut butter if it is still dated

809839/0787 ,,

- 33 -

ii

- 33 - 1997

The grinding process to which the roasted peanuts are exposed.

In another experiment, 50 grams of peanut flakes were made stirred in AOO g of hot (52 to 77 ° C) peanut butter. slide Mixture was poured into jars and left to cool without disturbing. The product had a lower one Adhesiveness than the control sample.

B. Peanut flakes in confectionery products with peanut butter. About 600 g of commercially produced peanut butter with a temperature of about 66 C was mixed with about 200 g of pre-cooked, full-fat peanut flakes mixed together. The mixture was spread in a layer about 12.5 mm thick. After cooling, it was cut into squares and dipped in melted chocolate, J. to make a chocolate coating. With a modification it was fine powdered sugar and / or corn syrup (Diamonds) the mixture of peanut butter and peanut flakes added to produce a sweet taste. With ff

a typical recipe was powdered sugar in an amount j | of about 10 percent by weight based on the mixture from §jj Peanut butter and peanut flakes added. The structure || of these pastries is given by the ratio of | f

! I made peanut flakes for peanut butter.

il

■ μ

- 34 -

509839/0787

- 34 - 1997

Example 25

Dry mixes for bread and biscuit spreads

and dunking.

f The presence of pre-cooked peanut flakes makes it possible to create dry, storage-stable mixtures of bread and biscuit spreads, which combine flavors such as B. bacon and onions, ham, cheese, chicken, etc. have. These products have no residual peanut flavor. In the manufacture of these products, it is necessary to re-enrich the flakes with moisture with an equal weight proportion of water in order to obtain a spreadable consistency. In this way, a pre-cooked, full-fat peanut flakes spread contains about 15% protein, 25% oil and 8% carbohydrates. A partially defatted precooked peanut flakes (AO% protein, 33% oil) spread contains approximately 20% protein and 16.6% oil. The protein and fat content of products by type of canned meat is on average 15.5 and 18.0%.

A. Dry mix for bacon and onion flavored spreads.

A bacon and onion-flavored dry spread mixture was prepared by mixing the following flavoring substances

509839/0787 _ ₃₅ _

- 35 - 1997

made with precooked, full-fat peanut flakes:

93 g pre-cooked, full-fat peanut flakes,

4 g dried bacon pieces, 3.5 g salt,

4 g dried onion flakes, 3.5 g synthetic «= bacon arorna powder ·, 1.0 g garlic powder before,
0.2 g garlic powder and

Caramel color (powder).

The dry mixture formed was storage-stable without refrigeration. The mixture is made with the same part by weight Water and 30-6Og mayonnaise mixed to get a spreadable consistency. The above-mentioned ratios " the flavoring substances can easily be changed to suit individual tastes. Partially defatted, precooked peanut flakes can also be used, but full fat flakes are preferable.

B. Dry mix for a biscuit or bread spread with cheese flavor.

A dry mixture that can be stored without refrigeration and can easily be turned into a spread with cheese or cheese and onion or Cheese and garlic flavor was made from 93 g pre-cooked, full-fat peanut flakes and smaller ones

509839/0787 - 36 -

¹⁹⁹⁷

Proportions of substances to produce the desired flavor. The mixture was made with about the equal weight of water mixed and with 30-6Og Mayonnaise to get a spreadable consistency. The relationships shown below within the dry mix between peanut flakes and flavoring Materials was satisfactory, but the proportions of the taste-forming substances can can be changed slightly to suit individual tastes. Partially defatted, Pre-cooked peanut flakes can be used.

93 g pre-cooked, full-fat peanut flakes, 7 g synthetic cheddar cheese flavor,

1.5 g salt,

2.0 g dried onion flakes,

0.2 g garlic powder and

Cheese color (powder).

Potato dip

C. Dry mix for dipping.

Almost all dips for potato chips and other similar snacks are made using cream cheese, cottage cheese (or other cheese cakes) and sour cream. These products must be kept refrigerated . D ^ in Examples 25 A and 25 B described

- 37 - 509839/0787

- 37 -

dry mixtures were re-enriched with moisture with about twice the weight of water and passed through a colloid mill, the rotor and gate surfaces of which were suitable for both grinding and homogenization. The distance between rotor and stator was 0.15-0.25 mm. The consistency of the ground material corresponded to that of dips made with cream cheese or sour cream.

Example 26

Imitation of meat-like products, stretched Meat and poultry products.

Products with a structure similar to that of certain types of breakfast meat can be made using pre-cooked peanut material as the main ingredient with the addition of water. The flakes must ^ be moistened again with about the same weight of water fishing with an edible binder, such as; z. F B. dried Eieralbimin, starch or rnderen suitable substances vermiscl · *. -. is. The desired flavor, for example ham, beef or chicken, salt and

Means to enhance the taste, such as mono sodium glutamate, is added. The mixture is tightly packed in a mold or container ^. closed and raised; ■ i .. until it is frozen. If present

J 509839 / 07B7 -38-

1997

cooked, fat peanut flakes are the main source of protein and oil, and when dried egg albumen is used as a binding agent, the meat mixture obtained has a protein content of about 18 % and an oil content of over 22%. If precooked, partially defatted peanut flakes (40 % protein, 33% oil) are used, the imitation meat obtained contains about 23 tons of protein and 15% oil. _{FUischpast (bolo E} na) consisting only of meat contain only about 13.3% protein and 22.8% fat.

Re-moistened, pre-cooked ErdnuP. Squats can “ground 1t of minced or ground meat, plows, or fish mixed in different proportions in the production of stretched meat products”. The inclusion of these products in taste tests "ar - ^ ¹ " I "Considering the high meat prices, considerable cost savings can be expected.

A Imitation breakfast bar.

^ e station of breakfast meat .1, ham flavor "Was created by mixing the following cat.ri.ll". In given conditions received.

454 g pre-cooked, full-fat groundnut flakes,

454 ml water,
45 g dried egg albumin,

14 g salt (NaCl)
9 g monosodium glutamate 50983S / 0787

- 39 -

. 39 - 1997

18 g of synthetic ham flavorings and spices and ■ £ sufficient food coloring around the _; ,;

Mixture a ham-like color to · | g

to lend. .. "; $ M

The food coloring was added to the water, which then ^ m with the peanut flakes and other ingredients .. {<, the mixture was mixed. The albumin binds the materials together under the influence of heat. That :. _; : Ratio of flakes, albumin and water was chosen -To that a realistic structure of luncheon meat results in the finished product. The albumin was very effective as a binder and adds protein to the product. Other binders, such as B. Strength, but can also be used. Minced or ground meat can be added to the mixture. The mixture was tightly packed in a can (American size 303- ^ 06), which was then sealed and heated at 116 ° C for 30 minutes. After the can had cooled to about 21 ° C, the lid and bottom were cut off and the imitation meat product removed. Other types of shapes or containers can also be used, including flexible ones

Container. . ^: %> sl

-UO-

509839/0787 -JIj

- 40 - ^ ₄ 1997

ζ ρ.

B. Boned chicken roll.

A boneless chicken flavored roll, the roughly 1/3 cooked chicken and 2/3 re-moistened peanut flakes contains, was made with the method according to the invention from the following materials in the specified Conditions established.

454 g pre-cooked, full-flavored peanut flakes, 454 ml chicken broth (essentially fat-free) 454 g chopped or ground, boiled

Chicken,

45 g dried egg albumin, 27 g salt (NaCl)

9 g monosodium glutamate and 14 g synthetic chicken flavor.

The chopped chicken, peanut flakes, and the other dry ingredients were mixed with the chicken broth. The mixture was tightly packaged in American size 303-406 cans and heated at 116 ° C for 30 minutes to cause the albumin to bind the ingredients into a structure similar to that of fried chicken or turkey slices. The cans were allowed to cool to room temperature or below, the lids and bottoms cut off and the chicken roll removed. It was with dinem meat cutter with

- 41 509839/0787

- Al -

rotating knife disks into slices of about lb - 3.2 m

Thickness cut.

The process of the invention described herein also includes many improvements which make it applicable to commercial production. Raw, shelled peanuts are finely ground in the presence of water. In this way, fine grinding and mixing can easily be achieved in one operation, in which an aqueous broth of very coarsely ground peanuts is passed through a colloid mill equipped for grinding operations. The suspension of finely ground peanut particles and emulsified oil is then continuously pumped through heat exchangers and finally dried. The method of making precooked peanut flakes described in U.S. Patents 3,689,287 and 3,800,056 comprises drying raw peanuts to about 1-6% moisture content, then grinding, in this dried state, an oily paste of finely ground raw peanuts and mixing the paste with water. This is a time consuming milling and mixing process and it is sometimes difficult to achieve the stable emulsion that is essential to a successful process. The aqueous milling process of the present process also provides increased water holding capacity and the lack of "oiliness" in the subsequently dried materials even when the oil content is 50%. Another improvement results

- 42 -

509839/0787

- 42 - 1997

is based on the discovery that antioxidants are more effective in extending shelf life, r id for precooked, dried peanut material and r-La for uncooked, dried peanut material.

Another improvement or refinement of the procedure relates to the drying of the precooked peanut butter by spray drying or other applicable drying methods.

The process has been designed to allow the use of partially defatted and defatted Peanuts in the production of peanut flakes or other dried forms of the peanut material are permitted.

The applicability of the continuous cooking of the broth from finely ground peanuts in Wassor allows an extension of the temperature range for cooking compared to the previously determined upper limit of 121 ° C to 163 ° C. stabilization of the oil shortens the time required. This is an important factor for the commercial implementation of the Procedure.

- 43 509839/0787

Plate I.

Oxidation of full-fat peanut flakes during storage

at 38 ° C under the action of steam treatment, he

... _{1h frd} nuts before processing into flakes whole shelled peanuts vuj

were subjected.

temperature
the steam treatment

Duration of Peroxy

Steam-

treatment

xvd value of the peanut flakes *)

Minutes

at first

Weeks
16 24

32

100
100
100
100
100
100

10
15th
20th
30th

4 , Γί

4.3 3.3 3.5

36.9 34.9 79.0 256.6

12.8 26.0 97.2 187.2

10.5 23.6 8.8.8 165.4

6.9 8.3 Ίο, a 57.0

4.3 4.2 10.3 18.7

2.5 2.7 10.6 13.6

Peroxide values in milliequivalents Peroxide oxygen per 1000 g of the extracted »; Oil.

509839 / ^ 787

Plate II.

Peroxide values from steamed and dried whole and shelled peanuts after a storage time of 4 weeks at 38 C.

Steam treatment temperature Peroxide values 0 Time ° C Weeks 16.4 Me - it en • · 0 4 27.1 0 100 0 63.6 10 100 1.6 55.9 20th 100 1.7 7 «, 4 30th 100 4.8 f.6,6 70 110 5.9 60.0 10 no 0 19.4 20th 110 0 30th 110 0 70 0

509839/0787

1997

^{Table m} · _ΛΛ «“ f perox

Effect of a WinnebCendlung. ^ J Lpoxygenase activities in a = «« .. «r..gen

Peanut sprouts - and

Heat treatment ο

Enzyme activity (absorption units

per g of defatted flour

■ 25, 2 1, 8th 0 0 0 0 0

Absorption units / g

defatted flour _{χ ml of} extract for the sample

^ degreased

ml H _n O for extracted;

Absorption units / g

g defatted flour

ml H ₂ O for the extraction

509839/0787

x ml of extract, for sample j

Plate IV.

Hydroperoxide reducing activity in peanuts, the

were subjected to a steam treatment at 100 ⁰ C,

example

Jury of steaming raw peanuts in minutes

Peroxide value a)

A (ground,
roasted peanuts) B (raw peanuts) 10g A + 2g flour 10g A + 2g flour 10g A + 2g flour 10g A + 2g flour 10g A + 2g flour

a)

^b>

0 2 2 6

20 30

Mix the peanut samples.

78.2

5.4 23.4 26.5 60.0 78.0

509839/0787

997

Plate V.

Effect of precooking a finely ground mixture of peanuts and water on the oxidation of the oil in the peanut flake during storage in air. 38

G.

Conditions
Pre-cooking at the Dn u or 1 Peroxide values storage 16 24 at ¹ 1 ., , in 6th temperature Time det Wocher 7.0 13.6 5 100 ° C 6th ° C πι in 0 5.9 8.6 32 6th 48 6th 7.8 1 « 4.5 8.8 16, 2 40 75 0 100 20th *, 7 7.6 10.8 21.1 13, 8th 36.2 63, 5 100 40 3.3 6.1 8.4 13.5 14, - 28.0 36, 0 100 60 6, b 4.7 4.9 6.7 45, .1 13.5 101, 5 116 20th «, 6 0.0 16.9 45.3 36, 64.1 63, 116 40 3.1 8.6 33.4 29 116 60 9.6 5.1 59, 15.6 673, 116 0 2.3 393.2

Milliequivalents of peroxide oxygen / 1,000 g of oil

50983 9/0787

1997

Plate VI.

Effect of antioxidants on the rate of oxidation of the oil in peanut flakes during storage in Air at 38 ° C.

Antioxidant Proportions
at the front 0 8th Peroxide value 24 32 40 48 Cook 9.6 12.3. 45.3 59.1 393.2 673.5 min C 11.0 14.0 36.8 99.0 115.4 426.4 11.9 15.4 16 32.9 108.8 298.3 394, Π no 0 6.5 10.0 .16.9 21.1 45.2 64.1 101.0 BHA + lemon
nenic acid b) 0 4.0 3.3 26.4 9.1 6.3 ... 6.1 BHA + lemon
nenic acid c) 0 4.7 6.6 19.2 7.4 7.0 ... 13.3 no 20 116 10.8 BHA + lemon
nenic acid b) 20 116 7.1 BHA + lemon
nenic acid c) 20 116 8.7

'Milliequivalent peroxide oxygen / 1000g extracted oil

0.01 % BHA + 0.01% citric acid based on the weight of the ground peanuts

^C '0.01% BHA +/- 1.0% citric acid based on the weight of the peanut oil

509839/0787

1997

Plate VII.

Comparison of the influence of different treatments on the rate of oxidation of the oil in peanut flakes during storage in air at 38 C.

Antioxidant
and , \
Synergist Precooking
Proportions min 0 Peroxide value 12th 8th 16 ) serve at 3 << 24 ° C ° C 5.3 Storage wi 7, 7th 25.2 20th 44.2 2a no 20th 5.3 5, 3 20.0 40.2 19.2 61.6 BHA + lemon
nenic acid ] 16 20th 5.5 1 3, 7th 22.8 25.4 25.4 26.6 citric acid 116 20th 5.1 1 O, 9 14.9 23.3 15.4 26, H. Popyl gallate +
citric acid 1.16 20th 5.0 ] 9, 15.9 15.1 20.7 22.7 BHA + EDTA 116 20th 6.7 1 7.9 16.8 14.1 23.2 BHT + lemon
nenic acid 116 20th 5.5 - 2 9.6 13.9 16.0 29.5 EDTA 116 20th 5.1 7, 13.8 13.2 9.6 1.5.3 TBHQ + lemon
nenic acid 116 20th - 8.8 17.7 116

Milliequivalent peroxide oxygen / 1000g extracted oil.

Formation of metal complexes promoting agent.

509839/0787

^{1 year}
■■■ (

Plate VIII.

Oxidation of the oil in the case of partially defatted, precooked Peanut flakes.

oil in stock
the temp
Flakes ° C a)
Peroxide ~ We ' 0 8th 16 20th 24 weeks 25.5%
30.3% 38
30.3% 48 6.1
7.0
7.0 7.4
9.7 ] 0.2
17.8
8.9 8.5
9.9 3.9
8.9

Milliequivalents of peroxide oxygen / 100 g of extracted oil.

Plate IX.

Composition for peanuts, almonds and coconuts

peanuts Almonds coconuts % Proteins 26.3 18.6 7.2 % Fat 48.4 54.2 64.9 % Carbohydrates 17.6 19.5 23.0 % Ashes 1.9 3.0 1.4 % Water 5.4 4.7 3.5

509839/0787

Claims (7)

- 51 - 1997 Claims ; 1 »Process for converting peanuts into a mild or essentially tasteless freeze, Pre-cooked, dried material that can be stored without refrigeration, in which the oil stabilizes against oxidation, the starch gelatinizes, the proteins under the influence of heat coalgulates, the enzymes are inactivated and pathogenic bacteria are destroyed, with the following process steps: Coarse chopping, preferably grinding the raw peanuts, mixing the coarsely chopped peanuts with about 1-1 1/2 Weight divider water, further comminution and homogenization of the aqueous peanut mixture in such a way that the cell association is destroyed, thereby releasing protein, carbohydrates and oil to form a fine suspension divided particles and an emulsion of oil in water, adding water to the suspension to make a homogeneous mixture from one part by weight of peanut material and about 2-4 parts by weight To form water, heating this material to a temperature between 100 C and 160 C during a Time from 5 seconds to 30 minutes and drying of the heated material to a moisture content of about 1.5 - 5%. 2. The method according to claim 1, characterized in that prior to mixing the coarsely crushed peanuts with - 52 509839/0787 - 52 - 1997 The shells of the peanuts are removed from the water. 3. The method according to claim 1, characterized in that before mixing the coarsely crushed Peanuts with water will remove the shells and hearts of the peanuts. 4. The method according to claim 1, characterized in that that the ratio of protein to oil of the pre-cooked, dried, as a food ingredient serving peanut material by removing a portion the oil content of the peanuts to a certain value brought and thus the shelf life is increased. 5. The method according to claim 1, characterized in that before drying the suspension aromas and / or colorants be added. 6. The method according to claim 1, characterized in that the peanut material proteins, carbohydrates, Grain or legume flour, non-fat milk solids, amino acids, or other nutrients or low-fat food substances are added. 7. The method according to claim 1, characterized in that the fine comminution and homogenization in one - 53 - 50 1839/0787 JL - 53 - Colloid mill is carried out, the rotor and stator is provided with grinding surfaces, which are used for comminuting Solids are suitable. 8. The method according to claim 1, characterized in that an antioxidant in before drying an amount of 0.01-0.02 percent by weight based on the oil in the peanuts is added, the Antiodydant is selected from a group such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butyl hydroquinone or propyl gallate, 9. The method according to claim 1, characterized in that before drying in amounts of about 0.01-0.02 percent by weight based on dar-, oil. in the An agent which forms metal complexes is added to peanuts selected from the group consisting of ethylenediaminetetraacetic acid, citric acid or derivatives of phosphoric acid. 10. A method according to claim 1, characterized in that before drying a Antiox dant and t ^j ln metal complex forming agent is added. 11. The method according to Anapruch 1, characterized in that the inactivation of the lipoxy; enase Peanuts prior to crushing a steam treatment be subjected. - 54 509039/0787 54-1997 12. The method according to claim 1, characterized in that the drying comprises drum drying. 13. The method according to claim 1, characterized in that that the drying comprises spray drying. 14. Procedure for influencing the structure and to increase the water absorption capacity of precooked, storable, dried food ingredients based on peanuts, characterized by comminuting, preferably grinding, peeled peanuts in the presence of water, in such a way that the cell tissue is torn into pieces, releasing oil, water-soluble protrusions and carbohydrates which form an emulsion with the water, while the finely ground peanut solids form a suspension, by heating the emulsion suspension at a temperature of about 100 ° C for a period of 30 minutes and to about 163 C for about 45 minutes Seconds to improve the consistency by coagulating the proteins, inactivating the enzymes and gelatinizing the starch, and stabilizing the oil against oxidation, and drying the resulting material. 15, The method of claim 14, characterized in that the shelf life of pre-cooked, dried Erdnußmaterials by adding a Antioxyds and / or - 55-509839 / 0787 Meta
will .! complex forming agent (synergist) increases 16. The method according to claim 14, characterized in that the precooked suspension emulsion
cooled and a coagulable under the influence of heat
Material is added that coagulates during drying and gives an additional strengthening of the structure. 17. The method according to claim 14, characterized in that the ratio of before heating
Protein to oil of the storable, dried
Food ingredient is set to a certain value by adding other materials which are suitable as food and which have a high protein and / or carbohydrate content, but a low oil content, to the crushed peanuts. 18. The method according to claim 15, characterized in that that before chopping the peanuts, the ratio of protein to oil in the pre-cooked, dried ones Food ingredients based on peanuts are thereby set to a certain value and the Shelf life of these dried food ingredients is increased that some of the oil content of the peanuts is removed by mechanical means. - 56 509839/0787 - 56 - 1997 19. The method according to claim 16, characterized in that that prior to chopping substantially all of the oil content of the peanuts by solvents is extracted. 20. Process for producing als Streckungs ™ Medium suitable for foods with a high protein content, tasteless, heat-resistant and non-fat peanut flakes characterized by the following Procedure steps: Coarse chopping, preferably grinding, of brewed, unroasted peanuts to only a small part of the To release peanut oil, mixing the coarsely ground peanuts with one or two parts by weight of water, more Comminution of the solids and homogenization of the mixture to form a suspension of finely divided soil particles and emulsified oil, drying the emulsion suspension on a drum dryer to form flakes and Extraction of oil from the flakes using a solvent and evaporation of the remaining solvent the flakes for obtaining fat-free flakes with a high protein content. 21. The method according to claim 20, characterized in that the solvent is from the extracted oil is evaporated to obtain good quality oil. - 57 - 509839/0787 512560 - 57 - 1997 22. The method according to claim 20, characterized in that the coarsely comminuted prior to mixing Vlazed peanuts are part of the oil from the peanuts is removed by pressure, so that no brownish discoloration occurs. 23. The method according to claim 20, characterized by That the flakes are worth pulverizing to form a high protein flour. 24. The method of claim 20, dadurc ;. characterized in that the shells and before crushing Hearts of peanuts are removed. 25. Verfrhren according to claim 20, characterized in that that before drying the Suspensinn em aroma and / or coloring agent is added. 26. The method according to claim 20, characterized in that that before the dryer, the suspension proteins, Carbohydrates, gourd flours, amino acids or other nutrients are added. 27. The method according to claim 20, characterized in that that the fine comminution and homogenization is carried out in a colloid mill, the rotor and Stator surface is suitable for the comminution of solids. ! I 509839/0787 58-1997 28. Process for making an im borrowed tasteless, precooked peanut material, which is available as a Nutrient-rich basis for milk-like drinks, Puddings, dips and other foods are suitable, characterized by the following process steps: Coarse chopping, preferably grinding, of the brewed, unroasted peanuts to only a small amount of the To release the peanut oil, mixing the coarsely crushed Peanuts with at least one part by weight of water, fine Comminution of solids urvi homogenization of the Mixture to form a suspension of finely ground Peanuts and emulsified oil, adding Water for suspension to form a homogeneous mixture from one part by weight of peanut material and about 2-4 parts by weight of water, evaporation of one part dos Water from the suspension until all traces of the peanut flavor have been removed from the emulsion suspension and it remains essentially free of snacks and heating the emulsion suspension under pressure to a temperature between about 116 and 163 ° C during a sufficient Time to kill π lie Mi croorgoni sinen and the oil to stabilize against oxidation. 29. The method according to claim 23, characterized in that that during the evaporation stage the water content is decreased by about 10% or more to eliminate the peanut flavor. - 59 509339 Ό787 1997 - 59 - , _Ar , ". Ucb 23, thereby marked-31. Procedure according to An ^ UC. _Contact , there, the V.rd »pCung durc ^ ^ the emulsion suspension ndt overheated Comminution of solids is suitable. 35 .erfahren according to claim 28, characterized in that the preparation of the ^ uUion suspension - 60 - 5 0 9 3 3 9/0787. u 28 thereby identified-30. Procedure after opening >, ^ ^^; «Refuses that the front, npfun _E * _{is> theirs} .ersehen - «- ^" ^^ J ^ from 100 to Heizman.telteroperatur in the - ^ 150 ° C. _Erd n _ÜS se "it ^v "^; ^w j; - ;; _Mwli ^ vrfä ^ n. 1 is removed in this way, approx. No,. ^ entry. 'ν · | . u 9R. characterized by 13. Procedure according to claim 23, characterized. | ,, d «. ^ - -rU ^ neruns die Her.en _{; |} , the peanuts are removed. || 34 The method according to claim 2H, thereby gelcenn-. | L ^60-1997 takes place in the temperature range between 71 and 88 ° C for a sufficient period of time to achieve a To achieve pasteurization and inactivation of peroxidase. 36. The method according to claim 28, characterized in that the during a sufficient time emulsion suspension heated to a temperature between 100 and 163 ° C to stabilize the oil against oxidation is dried by drum drying. 37. The method according to claim 28, characterized in that the during a stabilization of the Oil against oxyoation for a period of time Temperature between 100 and 163 ° C heated emulsion suspension is subjected to spray drying. 38. The method according to claim 28, characterized in that heating takes place before the primary pressure the emulsion suspension to a temperature range between 100 and 163 ° C for a period of time, which is sufficient to stabilize the oil against oxidation, an antioxidant such as B. Butylated Hydroxyeni.ol (BHA), butylated hydroxy-luene (BHT) or tertiary butyl · ** «, - quinone (TBHQ) in amounts between 0.01-0.02 percent by weight based on the oil in the emulsion suspension, added will add. - 61 - 5 0 9 3 3 9/0707 1997 39. Applying the precooked peanut curls in a mixture of confectioner's sugar and giucose syrup (about 75% carbohydrate and one to shape into pieces. suitable consistency) whereby the peanut flakes correspond to a chopped or ground coconut Give structure. 40. Use according to claim 39, characterized in that coconut flavor is added to the mixture. 4Ϊ. Use of the precooked peanut lure or the precooked spray-dried peanut egg for the production of an imitation almond paste, characterized in that the peanut material is ground to such a particle size that about 85 percent by weight of the particles pass through a sieve with a mesh opening of 0.044 mm that this fine material is mixed with oil to form a suspension in such a way that the total oil content is 1-1.2 parts by weight, and that the mass is tasted with almond flavor concentrate η > in order to produce a distinct almond taste. 4 7. Using the precooked peanut flakes for Create your non-sticky, structured peanut butter, characterized in that 1/2 - 1 part by weight of the precooked peanut flakes with about 4 parts by weight Peanut butter is mixed together. - 62 - 509839/0787 * 2S12560 - 62 - 1997 43. use of pre-cooked peanut flakes to produce a structured peanut butter, characterized in that about 1 1/2 - 3 weight are blended instead of the peanut flakes with about 4 parts by weight of peanut butter. 44. Application of the precooked peanut flakes to produce a storage-stable dry mixture for biscuit and bread spreads, characterized in that the peanut flakes together with synthetic and natural flavors and Materfellen ineine? be mixed in such an amount that there is a well-balanced taste impression when the dry mixture is mixed with approximately equal parts by weight of water. 45. Application according to claim 44, characterized in that the dominant taste component is either meat, poultry, fish or cheese. 46. Use of precooked, full-fat or partially defatted peanut flakes or a spray-dried, Pre-cooked, full-fat or partially defatted peanut flour to produce a cooked, ready-to-eat meal, imitated meat product, characterized in that one part by weight of the peanut nateria L and one part by weight Water with 3% of an edible binder, synthetic or natural meat, poultry or fish flavor and salt be mixed. , «« « 509839/0787 - 63 - - 63 - 1997 47. Application according to claim 46, characterized in that that in addition food coloring and flavor enhancers Agents are added. 48. Use of pre-cooked, full-fat or partially defatted peanut flakes or a spray-dried one Peanut flour for the production of a cooked, hardy product ready for consumption, thereby characterized in that part of the peanut material with part water and about part chopped or ground poultry, fish or meat, or 3 7 "one edible binder, salt and synthetic or natural poultry, fish or meat flavoring is mixed. 49. Application according to claim 48, characterized in that the chopped or ground poultry., The Fish or the meat between about 10 and about 90 Weight percent of the mixture is. 50. Application according to one of claims 48 or 49, characterized in that additionally a food coloring is added. 509839/0787