USRE30651E - Process for producing a roasted peanut product - Google Patents
Process for producing a roasted peanut product Download PDFInfo
- Publication number
- USRE30651E USRE30651E US06/120,761 US12076180A USRE30651E US RE30651 E USRE30651 E US RE30651E US 12076180 A US12076180 A US 12076180A US RE30651 E USRE30651 E US RE30651E
- Authority
- US
- United States
- Prior art keywords
- peanuts
- minutes
- precooking
- hot
- bath
- 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 - Lifetime
Links
- 235000020232 peanut Nutrition 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 14
- 241001553178 Arachis glabrata Species 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 238000009938 salting Methods 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 239000011248 coating agent Substances 0.000 claims abstract 5
- 238000000576 coating method Methods 0.000 claims abstract 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 84
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000008121 dextrose Substances 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 3
- 230000002349 favourable effect Effects 0.000 claims 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 235000014571 nuts Nutrition 0.000 description 6
- 239000003570 air Substances 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000075511 Sterculia apetala Species 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007921 spray Substances 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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
Definitions
- This invention relates to food products and more particularly to roasted peanuts and the process by which they are produced.
- peanuts have generally been produced by roasting the same in either vegetable oil or in hot dry air at a temperature generally in the range of 340° to 375° F. Peanuts roasted by these conventional methods often become overroasted or underroasted if the time and temperature is not carefully controlled. Also, because of the open or porous structure of conventional roasted peanuts, they are extremely subject to rancidity. Because of the rancidity problems, roasted peanuts are normally packed under vacuum or in an inert atmosphere in order to insure acceptable storage stability.
- the high localized temperature obtained on the surface of conventionally roasted peanuts may cause such surface to become overroasted before the center roast is complete. This often causes a burned and greasy flavor to be imparted to the product.
- the present invention has been developed to overcome the inadequacies of hte prior conventional roasting methods.
- the present invention in addition to its improved flavor quality, produces a finished product with an attractive non-conventional appearance that exhibits a crunchy, extremely palatable texture when eaten.
- the peanuts prepared by the present invention exhibit a pimply or nodular surface which is very attractive and yet does not distract from the enhanced taste of the product.
- Another object of the present invention is to provide an improved peanut product of excellent flavor and appearance.
- a further object of the present invention is to provide a roasted type peanut product that is firmer and more crunchy and yet has a tender type texture when eaten.
- An even further object of the present invention is to provide a process which results in improved control over the amount of browning occurring during roasting.
- An additional object of the present invention is to provide a product that is less porous on the surface and in the interior than products produced by conventional methods thereby aiding in the resistance to oxidation of internal fat content of the nut.
- Another object of the present invention is to provide a peanut type product that possesses lower oil content and exhibits less oily exterior appearance than products produced by heretofore known conventional processes.
- the skins are removed from deshelled raw peanuts in the conventional manner.
- the peanuts are then precooked in hot water at a temperature ranging from 190° to 212° Fahrenheit for a period of 4 to 12 minutes.
- the precooked peanuts are then removed from the hot water and the excess surface moisture is removed by vibration or other suitable means.
- the peanuts are then placed into a hot edible oil bath which is maintained at a temperature between 320° and 380° Fahrenheit.
- the peanuts are retained in the hot oil bath until optimum cooking is obtained.
- the time in the cooking medium depends on the temperature of the oil and generally ranges between 3 and 8 minutes.
- Peanuts produced by above described process have had a tendency to become somewhat blanched in appearance without the desirable characteristic brown color of roasted peanuts.
- the final product color can be greatly improved and controlled by adding a small amount of reducing sugar such as dextrose or fructose to the water bath step in the precooking of the peanuts.
- reducing sugar such as dextrose or fructose
- excellent results have been obtained with a concentration of reducing sugar in the range of 0.02 to 1.0 percent by weight.
- a combination of fructose and dextrose in cumulative additive amounts equaling the percentages set forth above have been found effective.
- corn syrup or corn syrup solids containing reducing sugar can be utilized to obtain the desired color in the finished product.
- the reducing sugar content from corn syrup or corn syrup solids should conform to the percentage range recommended for dextrose, fructose or the combination of the two set forth above.
- the pimply or modular surface exhibited by peanuts roasted in the process of the present invention is probably due to the formation of steam pockets under the surface of the outer layer of tissue when the precooked peanuts are introduced to the hot cooking oil.
- These nodules on the surface of the peanuts prepared by the process of the present invention not only contribute to the texture of the final product but also acts as an excellent indicator that the procedure of the present invention was followed.
- 10 pounds of raw peanuts with the skins removed are precooked in a hot water solution containing 0.2 percent dextrose by weight at a temperature of 212° Fahrenheit for a period of 8 minutes.
- the nuts are removed and drained.
- the nuts are thereafter roasted in hot edible vegetable oil at a temperature of 340° Fahrenheit for a period of 3.5 minutes. They are then drained and cooled to ambient temperature by a forced air system.
- the cooled, roasted peanuts are then coated with 2 percent peanut oil based on the weight of the peanuts, salted with 2 percent salt by weight and packaged.
- Another example of the process for producing the superior peanut product of the present invention is to take 10 pounds of raw peanuts with the skins removed and precook the same in boiling water at 210° Fahrenheit for a period of 10 minutes. The peanuts are then drained, followed by submersion in hot edible vegetable oil and roasted for 3.5 minutes at a temperature of approximately 340° Fahrenheit. The peanuts are then removed from the oil, drained, cooled to ambient temperature by forced air, salted and packaged.
- a third example of the process of the present invention is to take 10 pounds of raw peanuts and precook the same in hot water at a temperature of 212° Fahrenheit for a period of 8 minutes. The peanuts are then drained, sprayed with 0.5 percent dextrose solution and roasted in vegetable oil for 3.5 minutes at 340° Fahrenheit, drained, cooled and salted. The peanuts are then ready for packaging.
- the first and third give a superior product because of the coloring imparting by the reducing sugar in the form of dextrose. Since this is considered commercially desirable, these two processes will ordinarily be followed rather than a process set forth in the second example.
- the present invention has the advantages of providing a simple yet efficient method of roasting peanuts for edible purposes which produces a superior product to that heretofore available.
- the texture, exterior configuration and color of the product are all of excellent quality. Because of the above indicated qualities, the process of the present invention has met extensive commercial success.
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- 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)
Abstract
In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.
Description
This invention relates to food products and more particularly to roasted peanuts and the process by which they are produced.
In the past, peanuts have generally been produced by roasting the same in either vegetable oil or in hot dry air at a temperature generally in the range of 340° to 375° F. Peanuts roasted by these conventional methods often become overroasted or underroasted if the time and temperature is not carefully controlled. Also, because of the open or porous structure of conventional roasted peanuts, they are extremely subject to rancidity. Because of the rancidity problems, roasted peanuts are normally packed under vacuum or in an inert atmosphere in order to insure acceptable storage stability.
In addition to the above, the high localized temperature obtained on the surface of conventionally roasted peanuts may cause such surface to become overroasted before the center roast is complete. This often causes a burned and greasy flavor to be imparted to the product.
After much research and study into the above mentioned problems, the present invention has been developed to overcome the inadequacies of hte prior conventional roasting methods. The present invention, in addition to its improved flavor quality, produces a finished product with an attractive non-conventional appearance that exhibits a crunchy, extremely palatable texture when eaten. The peanuts prepared by the present invention exhibit a pimply or nodular surface which is very attractive and yet does not distract from the enhanced taste of the product.
In view of the above, it is an object of the present invention to provide a process for producing a superior product with greater than normal shelf life.
Another object of the present invention is to provide an improved peanut product of excellent flavor and appearance.
A further object of the present invention is to provide a roasted type peanut product that is firmer and more crunchy and yet has a tender type texture when eaten.
An even further object of the present invention is to provide a process which results in improved control over the amount of browning occurring during roasting.
An additional object of the present invention is to provide a product that is less porous on the surface and in the interior than products produced by conventional methods thereby aiding in the resistance to oxidation of internal fat content of the nut.
Another object of the present invention is to provide a peanut type product that possesses lower oil content and exhibits less oily exterior appearance than products produced by heretofore known conventional processes.
Other objects and advantages of the present invention will become apparent and obvious from a study of the following description which is merely illustrative of such invention.
In a preferred embodiment of the present invention, the skins are removed from deshelled raw peanuts in the conventional manner. The peanuts are then precooked in hot water at a temperature ranging from 190° to 212° Fahrenheit for a period of 4 to 12 minutes. The precooked peanuts are then removed from the hot water and the excess surface moisture is removed by vibration or other suitable means. The peanuts are then placed into a hot edible oil bath which is maintained at a temperature between 320° and 380° Fahrenheit. The peanuts are retained in the hot oil bath until optimum cooking is obtained. The time in the cooking medium depends on the temperature of the oil and generally ranges between 3 and 8 minutes.
From the oil bath, the freshly roasted peanuts are removed, drained and cooled. Experimentation has shown that a better flavored product can be obtained by spraying the surface of the peanuts with a small amount of liquid oil or fat, generally ranging from 1 to 3 percent by weight of the peanuts. This liquid fat spray is applied just prior to salting of the product. It not only adds to the flavor thereof but it also aids in the sticking of the salt to the surface of the peanuts. The salting step is, of course, accomplished to add flavoring and taste to the final product.
Peanuts produced by above described process have had a tendency to become somewhat blanched in appearance without the desirable characteristic brown color of roasted peanuts. After extensive experimentation, it has been found that the final product color can be greatly improved and controlled by adding a small amount of reducing sugar such as dextrose or fructose to the water bath step in the precooking of the peanuts. Excellent results have been obtained with a concentration of reducing sugar in the range of 0.02 to 1.0 percent by weight. A combination of fructose and dextrose in cumulative additive amounts equaling the percentages set forth above have been found effective. It has further been discovered that corn syrup or corn syrup solids containing reducing sugar can be utilized to obtain the desired color in the finished product. The reducing sugar content from corn syrup or corn syrup solids should conform to the percentage range recommended for dextrose, fructose or the combination of the two set forth above.
Although extensive experimentation and analysis has been conducted, the reason for the longer shelf life obtained with peanuts roasted as hereinabove described and the lower fat content obtained therein is not fully known. It has been hypothesized, however, that the raw peanuts in the hot water begin to cook. The air entrapped in the nut during this step of the process begins to come out of the interior thereof. The pores of the nuts are sealed with the solubilized protein and other natural substances. When the peanuts are later roasted in the hot oil, such oil is prevented from moving into the interior of the peanuts because of the sealed pores. Oxygen from the ambient air is also prevented from moving into the interior of the nuts by the same barrier thus resulting in less oxidation and thereby creating longer shelf life.
The pimply or modular surface exhibited by peanuts roasted in the process of the present invention is probably due to the formation of steam pockets under the surface of the outer layer of tissue when the precooked peanuts are introduced to the hot cooking oil. These nodules on the surface of the peanuts prepared by the process of the present invention not only contribute to the texture of the final product but also acts as an excellent indicator that the procedure of the present invention was followed.
In an example of the process by which the product of the present invention is produced, 10 pounds of raw peanuts with the skins removed are precooked in a hot water solution containing 0.2 percent dextrose by weight at a temperature of 212° Fahrenheit for a period of 8 minutes. At the end of this precooking step in the dextrose solution, the nuts are removed and drained. The nuts are thereafter roasted in hot edible vegetable oil at a temperature of 340° Fahrenheit for a period of 3.5 minutes. They are then drained and cooled to ambient temperature by a forced air system. The cooled, roasted peanuts are then coated with 2 percent peanut oil based on the weight of the peanuts, salted with 2 percent salt by weight and packaged.
Another example of the process for producing the superior peanut product of the present invention is to take 10 pounds of raw peanuts with the skins removed and precook the same in boiling water at 210° Fahrenheit for a period of 10 minutes. The peanuts are then drained, followed by submersion in hot edible vegetable oil and roasted for 3.5 minutes at a temperature of approximately 340° Fahrenheit. The peanuts are then removed from the oil, drained, cooled to ambient temperature by forced air, salted and packaged.
A third example of the process of the present invention is to take 10 pounds of raw peanuts and precook the same in hot water at a temperature of 212° Fahrenheit for a period of 8 minutes. The peanuts are then drained, sprayed with 0.5 percent dextrose solution and roasted in vegetable oil for 3.5 minutes at 340° Fahrenheit, drained, cooled and salted. The peanuts are then ready for packaging.
In the above examples, the first and third give a superior product because of the coloring imparting by the reducing sugar in the form of dextrose. Since this is considered commercially desirable, these two processes will ordinarily be followed rather than a process set forth in the second example.
From the above, it is obvious that the present invention has the advantages of providing a simple yet efficient method of roasting peanuts for edible purposes which produces a superior product to that heretofore available. The texture, exterior configuration and color of the product are all of excellent quality. Because of the above indicated qualities, the process of the present invention has met extensive commercial success.
The present invention may, of course, be carried out in other specific ways than those herein set forth without departing from the spirit and essential characteristics of the invention. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive and all changes coming within the meaning and equivalency range of the appended claims are intended to be embraced therein.
Claims (7)
1. The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts over a period of from about 4 to 12 minutes in a water solution which contains from between about 0.02 to 1.0 percent by weight of a reducing sugar and wherein said water solution is maintained at a temperature in the range of from about 190° to 212° F. throughout said precooking operation; removing said peanuts from said hot precooking cooking solution and eliminating excess water from the exterior of such peanuts; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said roasted peanuts from said oil bath and draining excess oil therefrom; cooling said peanuts to approximate ambient temperature; coating said peanuts with a liquid edible oil or fat ranging from 1 to 3 percent by weight of the peanuts; salting said peanuts to impart a favorable flavor thereto; and packaging said peanuts whereby a superior roasted peanut product is produced.
2. The process of claim 1 wherein the reducing sugar is dextrose.
3. The process of claim 1 wherein the reducing sugar is fructose.
4. The process of claim 1 wherein the reducing sugar is a combination of dextrose and fructose.
5. The process of claim 1 wherein the reducing sugar is corn syrup or corn syrup solids.
6. The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts from 4 to 12 minutes in a water solution which contains between 0.1 and 1.0 percent by weight of a reducing sugar selected from the group consisting of dextrose, fructose, corn syrup and corn syrup solids wherein said water solution is maintained at a temperature ranging from 190° to 212° Fahrenheit; removing said precooked peanuts and draining the same; placing said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said peanuts from said bath of hot edible oil and draining the same; cooling said peanuts to approximate ambient temperature; coating the same with between 1 and 3 percent by weight of an edible oil or liquid fat; and salting said peanuts to taste whereby an improved peanut product is provided.
7. The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts in hot water maintained at a temperature ranging from 190° to 212° Fahrenheit for a period of from 4 to 12 minutes; removing said peanuts from said hot water and draining the same; spraying said drained peanuts with a water solution which contains between 0.02 and 1.0 percent by weight of a reducing sugar selected from the group consisting of dextrose, fructose, corn syrup and corn syrup solids; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature from 320° to 380° Fahrenheit; removing said peanuts from said bath and draining the same; coating said peanuts with from between 1 and 3 percent by weight of a vegetable oil or liquid fat; and salting said peanuts to taste whereby a superior peanut product is produced. .Iadd. 8. The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts over a period of from about 4 to 12 minutes in a water solution maintained at a temperature in the range of from about 190° to 212° F. throughout said precooking operation; removing said peanuts from said hot precooking cooking solution and eliminating excess water from the exterior of such peanuts; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said roasted peanuts from said oil bath and draining excess oil therefrom; cooling said peanuts to approximate ambient temperature; coating said peanuts with a liquid edible oil or fat ranging from 1 to 3 percent by weight of the peanuts; salting said peanuts to impart a favorable flavor thereto; and packaging said peanuts whereby a superior roasted peanut product is produced. .Iaddend.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/120,761 USRE30651E (en) | 1980-02-11 | 1980-02-11 | Process for producing a roasted peanut product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/120,761 USRE30651E (en) | 1980-02-11 | 1980-02-11 | Process for producing a roasted peanut product |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US05/448,666 Reissue US4085230A (en) | 1974-03-06 | 1974-03-06 | Process for producing a roasted peanut product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| USRE30651E true USRE30651E (en) | 1981-06-16 |
Family
ID=22392385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US06/120,761 Expired - Lifetime USRE30651E (en) | 1980-02-11 | 1980-02-11 | Process for producing a roasted peanut product |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | USRE30651E (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5002802A (en) * | 1989-08-31 | 1991-03-26 | Nabisco Brands, Inc. | Method of producing flavor infused partially-defatted nuts and product |
| US6572907B1 (en) * | 2000-10-31 | 2003-06-03 | Diamond Of California | Method for drying walnuts |
| US20060008558A1 (en) * | 2004-07-08 | 2006-01-12 | Perdue Richard R | Packaged peanut product and method of production |
| US20080008803A1 (en) * | 2006-07-07 | 2008-01-10 | Kraft Foods Holdings, Inc. | Process to enhance flavor of roasted nuts and products with modified texture |
| US20100310739A1 (en) * | 2006-07-07 | 2010-12-09 | Kraft Foods Global Brands Llc | Infused Roasted Seeds And Methods Of Making Thereof |
| US10258070B1 (en) * | 2015-08-13 | 2019-04-16 | Boden Jay Perry | Flavor infused peanuts |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2498024A (en) * | 1946-08-08 | 1950-02-21 | John L Baxter | Prefrying treatment of potatoes |
| US2653875A (en) * | 1953-06-11 | 1953-09-29 | Josephine N Wergeland | Method of preparing peanuts and the product resulting therefrom |
| US2813029A (en) * | 1955-02-07 | 1957-11-12 | Russell O Shirk | Peanuts and method of preparing same for edible consumption |
| US3062660A (en) * | 1960-06-24 | 1962-11-06 | Paul F Beich Company | Treating raw nutmeats |
| US3085016A (en) * | 1959-03-13 | 1963-04-09 | Swift & Co | Color improvement of peanut butter |
| US3167035A (en) * | 1960-09-01 | 1965-01-26 | Gen Mills Inc | Continuous enrobing machine |
| US3689287A (en) * | 1969-07-07 | 1972-09-05 | Jack H Mitchell Jr | Process for making peanut flakes |
-
1980
- 1980-02-11 US US06/120,761 patent/USRE30651E/en not_active Expired - Lifetime
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2498024A (en) * | 1946-08-08 | 1950-02-21 | John L Baxter | Prefrying treatment of potatoes |
| US2653875A (en) * | 1953-06-11 | 1953-09-29 | Josephine N Wergeland | Method of preparing peanuts and the product resulting therefrom |
| US2813029A (en) * | 1955-02-07 | 1957-11-12 | Russell O Shirk | Peanuts and method of preparing same for edible consumption |
| US3085016A (en) * | 1959-03-13 | 1963-04-09 | Swift & Co | Color improvement of peanut butter |
| US3062660A (en) * | 1960-06-24 | 1962-11-06 | Paul F Beich Company | Treating raw nutmeats |
| US3167035A (en) * | 1960-09-01 | 1965-01-26 | Gen Mills Inc | Continuous enrobing machine |
| US3689287A (en) * | 1969-07-07 | 1972-09-05 | Jack H Mitchell Jr | Process for making peanut flakes |
Non-Patent Citations (7)
| Title |
|---|
| Agricultural & Food Chem., vol. 7, No. 4, pp. 274-278 Reprint. * |
| Agricultural & Food Chemistry Reprint, vol. 1, No. 10, pp. 668-671 8/5/53. * |
| Food Dehydration, 2nd Ed., vol. 2, 1973, Van Arsdel et al., Avi Publ., p. 509. * |
| Hackh's Chem. Dict.-4th Ed., Grant, McGraw Hill, p. 102. * |
| J. Amer. Peanut Res. & Ed. Assoc. Inc, Reprint, vol. 3, No. 1, 1971. * |
| Peanuts: Production, Processing, Products, Woodroff 2nd Ed. 1973. * |
| Potato Processing, Talburt & Smith 2nd Ed. * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5002802A (en) * | 1989-08-31 | 1991-03-26 | Nabisco Brands, Inc. | Method of producing flavor infused partially-defatted nuts and product |
| US6572907B1 (en) * | 2000-10-31 | 2003-06-03 | Diamond Of California | Method for drying walnuts |
| US20060008558A1 (en) * | 2004-07-08 | 2006-01-12 | Perdue Richard R | Packaged peanut product and method of production |
| US20080008803A1 (en) * | 2006-07-07 | 2008-01-10 | Kraft Foods Holdings, Inc. | Process to enhance flavor of roasted nuts and products with modified texture |
| US20100310739A1 (en) * | 2006-07-07 | 2010-12-09 | Kraft Foods Global Brands Llc | Infused Roasted Seeds And Methods Of Making Thereof |
| US8435579B2 (en) | 2006-07-07 | 2013-05-07 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US8771769B2 (en) | 2006-07-07 | 2014-07-08 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US9078467B2 (en) | 2006-07-07 | 2015-07-14 | Kraft Foods Group Brands Llc | Process to enhance flavor of roasted nuts and products with modified texture |
| US10258070B1 (en) * | 2015-08-13 | 2019-04-16 | Boden Jay Perry | Flavor infused peanuts |
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