PEANUT MILK

PEANUT MILK

The process comprises partially roasting blanched partially defatted raw peanuts, grinding into a flour, forming a water flour suspension, extracting protein and homogenizing. In a preferred process, a lightly roasted (Gardner L Color 74) peanut flour is combined with water to form a slurry. The pH...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: GEORGE L.K. HUNTER, SHIN S. CHANG, TROY G. BRAWLEY
Format: Patent
Sprache:eng
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The process comprises partially roasting blanched partially defatted raw peanuts, grinding into a flour, forming a water flour suspension, extracting protein and homogenizing. In a preferred process, a lightly roasted (Gardner L Color 74) peanut flour is combined with water to form a slurry. The pH of the slurry is adjusted to between 7 and 8.6 and the slurry is then cooked at between 60 and 100 DEG C for between 5-90 minutes. The pH is then readjusted to approximately 7.0, and the slurry is then homogenized and centrifuged.