| 摘要 |
1,142,584. Nutmeats. J. W. GARDNER. 7 Feb., 1966 [12 Feb., 1965], No. 5205/66. Headings A2B and A2Q. A process for preparing low-calorie, highprotein nutmeats comprises selecting nutmeats having a moisture content of 2-8% by weight, mechanically pressing the nutmeats to remove 20/90% by weight high calorie oil, blanching the nutmeats if the selected nutmeats have not already been blanched, reconstituting the nutmeats to their original size and shape by subjecting them to moisture or liquid and drying the reconstituted nutmeats to 1-8% by weight. The dried nutmeats may be roasted, cooled and puffed. The nutmeats may be cold or hot pressed using a hydraulic press. The nutmeats may be blanched between relatively moving rough surfaces and the skins removed by suction. The blanching appartus may comprise a plate rotating above a table or two relatively movable belts, the plate, table and belts each being covered with a sheet (e.g. rubber or polyethylene) covered with knobs, ribs or pins. The nutmeats may be reconstituted in steam or cold or hot water at atmospheric pressure or under pressure, or in aqueous compositions at different temperatures and pressures. The nutmeats may be freezedried or dried and roasted by using hot oil, hot air (e.g. fluidized bed) or radiant heat (e.g. using an infra-red heated cylinder or electric rotisserie). The nutmeats may be treated in alkaline solution or hot water prior to drying to destroy bacteria. The nutmeats may be flavoured as a result of the aqueous composition used in the reconstituting step, containing a flavouring agent, or after roasting. The nutmeats may be treated with sodium, potassium or calcium chloride, sodium bicarbonate, monosodium gluconate, saccharin, cyclamates, sugar, honey, starch, flour, and flavours such as cheese, onion, mint, maple, paprika, thyme, nutmeg, celery, dill curry, lemon, raspberry, blackberry and cherry and spices such as carroway, cloves, mace, ginger, parsley, bay and basil. Nuts specified are peanuts, walnuts, filbert nuts, almond nuts, Brazil nuts, macademia nuts, cashew nuts, hickory (e.g. pecan) nuts, beech nuts, chestnuts and acorn nuts. |
