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...
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| creator | GEORGE L.K. HUNTER SHIN S. CHANG TROY G. BRAWLEY |
| description | 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. |
| format | Patent |
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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.</description><edition>4</edition><language>eng</language><subject>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</subject><creationdate>1988</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880818&DB=EPODOC&CC=AU&NR=576209B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880818&DB=EPODOC&CC=AU&NR=576209B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GEORGE L.K. HUNTER</creatorcontrib><creatorcontrib>SHIN S. CHANG</creatorcontrib><creatorcontrib>TROY G. BRAWLEY</creatorcontrib><title>PEANUT MILK</title><description>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.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1988</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOAOcHX0Cw1R8PX08eZhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGOoabmZkYGlk5ORsZEKAEAPyUb2A</recordid><startdate>19880818</startdate><enddate>19880818</enddate><creator>GEORGE L.K. HUNTER</creator><creator>SHIN S. CHANG</creator><creator>TROY G. BRAWLEY</creator><scope>EVB</scope></search><sort><creationdate>19880818</creationdate><title>PEANUT MILK</title><author>GEORGE L.K. HUNTER ; SHIN S. CHANG ; TROY G. BRAWLEY</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU576209BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1988</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GEORGE L.K. HUNTER</creatorcontrib><creatorcontrib>SHIN S. CHANG</creatorcontrib><creatorcontrib>TROY G. BRAWLEY</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GEORGE L.K. HUNTER</au><au>SHIN S. CHANG</au><au>TROY G. BRAWLEY</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PEANUT MILK</title><date>1988-08-18</date><risdate>1988</risdate><abstract>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.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | 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 |
| title | PEANUT MILK |
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