Process for preparing low-fat nuts.

摘要

Disclosed is an improved process for preparing low-fat nuts, such as peanuts. Several problems have been encountered in commercial processing by prior art procedures. It has been found recently that, while the speed of pressing is improved by employing moisture contents of less than 5%, these products for some reason cause excessive foaming during final roasting. It has now been found that high pressing speed can be retained at higher moistures. It has also been found that reduced extraction of phosphatides which are related to foam production can be achieved by a process wherein, after initially roasting, the nuts are pressed between platens constructed to remove expressed oil through the platen surfaces. The pressed nuts are then rehydrated and roasted.