GB1509022A - Precooked dehydrated peanut food ingredient - Google Patents

Abstract

1509022 Bland peanut food bases and extenders J H MITCHELL 24 March 1975 [22 March 1974 30 Jan 1975] 12150/75 Headings A2B and A2Q Bland shelf-stable peanut products are made by (i) coarsely grinding shelled peanuts without releasing oil and without reducing moisture content, (ii) adding water to form a slurry, (iii) disintegrating the slurry, e.g. in a colloid mill, to disrupt the tissues and form an emulsion of oil in water and a suspension of solids, (iv) coagulating protein and gelatinising starch by heating at 212- 325‹F for 5 seconds - 30 minutes, and (v) drying. Prior to (i) the peanuts may be steamed to inactivate lipoxygenase, may be blanched to remove skins and hearts, and may be mechanically treated to remove part of the oil. Prior to (iv) the emulsion-suspension may be treated by solvent extraction to remove oil and may be heated at 160-190‹F for pasteurisation and inactivation of peroxidase. The heating (iv) may be under pressure and may constitute the heating stage. The products may be partly or completely dehydrated, and may be in flake, granule or powder form. During the processing the following additives may be incorporated: flavourings; colourants; soy, cottonseed, wheat, corn, potato or rice flour; starch or cassava, aminoacids; cheese powder (to form cheese spreads and egg extenders); heat-coagulable material, e.g. albumen, sucrose, starch (to provide textural strength); and antioxidants and sequestrants (examples given). The final product may be used as follows: (i) as a base for milk-like beverages, puddings and dips; (ii) to make imitation almond paste by suspending particles in oil and adding flavouring; (iii) to make imitation coconut candy by mixing flakes with corn syrup, sugar and flavouring; (iv) to make imitation marzipan by forming particles into a paste and adding oil, corn syrup, sugar and flavouring; (v) to make imitation meat by adding water, binder and flavouring; (vi) to make extended meat products by adding water, binder and ground or diced poultry, fish or meat and/or broth; (vii) to make spreads and dips by rehydrating, and optionally adding mayonnaise, after adding e.g. bacon bits, onion flakes and flavourings; and (viii) to make peanut butter spreads or confections by mixing with peanut butter and optionally sugar.