| 摘要 |
This invention relates to a process for producing reduced fat (oil-depleted) nuts of a controlled and preferably increased volume by the use of microwave heating. The term "nuts" as used herein refers to edible whole or half kernels of nuts such as hazelnuts, peanuts, almonds, Brazil nuts, pecans, walnuts and the like. The described process for producing reduced fat nuts comprising pressing the nuts to remove a proportion of the oil therein, exposing the oil-depleted nuts to moisture to hydrate them to a desired degree, drying the hydrated nuts to dry them to a desired degree, and then optionally roasting them, wherein at least part of the drying and/or of the roasting when carried out is effected using microwave radiation. Preferably the oil-depleted nuts are hydrated by subjecting them to steam, especially at a pressure of from 0.5 to 5.0 bars for from 0.5 to 5.0 minutes at a temperature of from 90 to 150 DEG C. The nuts produced by the process of this invention have good sensory properties and are essentially free from contamination by bacteria, yeasts and moulds. |
