Process of manufacturing 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 | TROY GRIFFIN BAWLEY GEORGE L.K. HUNTER SHIN SHYONG CHANG |
| 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. |
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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>1986</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=19861120&DB=EPODOC&CC=OA&NR=7901A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19861120&DB=EPODOC&CC=OA&NR=7901A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TROY GRIFFIN BAWLEY</creatorcontrib><creatorcontrib>GEORGE L.K. 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HUNTER</creatorcontrib><creatorcontrib>SHIN SHYONG CHANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TROY GRIFFIN BAWLEY</au><au>GEORGE L.K. HUNTER</au><au>SHIN SHYONG CHANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process of manufacturing peanut milk</title><date>1986-11-20</date><risdate>1986</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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| 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 | Process of manufacturing peanut milk |
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