Process for making hydrated peanut products and products made thereby

Abstract From the Canadian patent

Process For Making Hydrated Peanut Products And Products Made Thereby, ABSTRACT OF THE DISCLOSURE Shelled peanuts, preferably blanched, are cooked water for a time sufficiently to gelatinize starch and coagulate proteins and also inactivate enzymes while destroying microorganisms. The cooked nuts are then fragmented into particles as by dicing for relatively large particles or by grinding, for small size particles to make paste or with drying, to make, flour, for example. The particulate product as a flour, may be, used for baking or may be added to water to form mild substitutes. Shredded and diced nuts so treated may be used as food extenders fillers and the like. The resulting product is …