SOLVENT EXTRACTION OF OIL FROM PEANUTS

A method for the direct solvent extraction of oil from peanuts to produce a low-fat proteinaceous material. The method of the invention comprises wet heat conditioning at a temperature of from 160.degree. to 240.degree.F whole peanuts, peanut splits,peanut granules or cracked peanuts to a moisture c...

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Bibliographische Detailangaben
Hauptverfasser:	STEELE, BOBBY C, AYRES, JAMES L, HUNT, CHARLES T, BARR, DOUGLAS R
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PEPTIDES PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A method for the direct solvent extraction of oil from peanuts to produce a low-fat proteinaceous material. The method of the invention comprises wet heat conditioning at a temperature of from 160.degree. to 240.degree.F whole peanuts, peanut splits,peanut granules or cracked peanuts to a moisture content of more than 6 but less than 12 %, flaking the wet heat conditioned peanuts, dry heat conditioning the flaked peanuts to a moisture content of from 1.9 to 6% and treating the dry heat conditioned flakes with a solvent selected from the group consisting of alcohols, ketones, hydrocarbons and halogenated hydrocarbons, for the removal of oil contained in the flakes. By this method, it is possible to obtain a high protein flour which is free from the bitter, musty or raw flavor associated with peanuts,thus rendering the protein exceptionally useful in those food applications where flavor is essential.