1. * GB780097 (A)
Description: GB780097 (A) ? 1957-07-31
Improvements in or relating to methods of making edible food products from
peanuts
Description of GB780097 (A)
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PATENT SPECIFICATION
Date of Application and filing Complete Specification: March 8, 1955.
780,097 No. 6760/55.
6' Complete Specification Published: July 31, 1957.
Index at aoceptance:-Class 49, B1(C:L:V) International
Classification:-A231.
COMPLETE SPECIFICATION
Improvements in or relating to Methods of Making Edible Food Products
from Peanuts We, GEORGE CALIL, a British Subject, residing 42, rue
Blanche, Paris, (Seine), France, and MAURICE GUERNIER, a Citizen of
the French Republic, residing 34, Avenue de New York, Paris, (Seine),
France, do hereby declare the invention, for which we pray that a
patent may be granted to us, and the method by which it is to be
performed, to be particularly described in and by the xo following
statement:-
The present invention relates to the making from peanuts of food
products for human consumption.
Up to now, oil cakes prepared from pea16 nuts have been used as cattle
food, because they not only contain impurities but their taste is much
too unpleasant and inconstant to permit their use as human food, in
spite of their considerable food value. Various attempts have been

2. made to improve these oil-cakes by sorting, cleaning and roasting them
for example, but the results have not been satisfactory.
Now, according to the present invention, it has been found that food
products highly suitable for human consumption can be prey pared,
provided that after cleaning the kernals to remove foreign matter, the
red skins surrounding the peanut kernels are removed completely, the
kernels thereafter being pressed by an expeller process to extract the
major portion of the oil content therefrom whilst avoiding any
excessive heating, the resulting cake being reduced to a fine powder
and subsequently roasted in this condition to reagglomerate the
product into granules and improve its flavourThis cake may be
subsequently transformed into a well-balanced nitrogenous food by
adding suitable complemental substances thereto.
The process of this invention may be carried out starting from either
non-shelled or shelled seeds. In the first case, the peanuts are
shelled and then subjected to an air [Price 3/61 stream to separate
the shells from the kernels, and the kernels themselves are washed in
the shortest possible time to remove any traces of earth and other
foreign matter, as well as spoiled peanuts, and the washed product is
50 rapidly dried: due to the quick drying process the red skins will
be cracked and stripped from the kernels; an air stream will then
remove these skins from the mass of treated peanuts. Then the kernels
are roughly 55 crushed and subjected to an air stream, so as to remove
any remaining skins and the germs.
One fraction of the kernels, about 5%, is thus carried along with the
skins and may be pressed separately for oil-production purposes. If
the seeds are received in their shelled condition the same washing and
subsequent steps are followed, but with somewhat greater care. The
kernels are accurately sorted to remove any previously crushed 65
kernels; the other, subsequent operations are effected with entire
kernels.
The washing step may be carried out in a few minutes by using an
apparatus comprising an Archimedean screw, so as to humidify 70 only
the red skin surrounding the kernel; the drying step may be commenced
in a centrifugal drier and completed in a matter of a few minutes in a
rotary drier.
The cleaning and drying operations are 75 effected before extracting
the oil and making the cakes. The thus cleaned and dried kernels are
then fed to expellers, which by steam treatment, cause complete
disintegration of the cell tissue and wherein the oil is extracted 80
in the usual manner. However, the pressure is applied very gradually
to avoid any excessive heating.
The cake is then reduced to a fine powder by a supersonic crushing
operation or any 85 other suitable treatment adapted to avoid any

3. excessive heating; then the product is roasted for a few minutes at a
temperature ranging from 80 to 120'C. Thus, the aroma is developed in
the final phase of the treat780,097 ment and within the cake itself.
The roasting results in desiccation and re-agglomeration of the
proauct into granules.
All these steps may be carried out continuously.
A balanced and nitrogenous product may be obtained by incorporating
amino-acids into the oil cake, in the form of amino-acid bearing
substances (which are either missing or present in too small
proportions in the cake), notably nitrogen-bearing substances of
animal origin, and other amino-acids essential for human nutrition,
such as methionine, cystine and lysine, these substances acting as fat
antioxidants.
Inorganic salts, such as chalk or sodium carbonate, may also be added,
as well as oligo-elements. Improvers such as sugar, salt, sodium
glutamate and so forth may also be added.
The aggregrate of oil cake and additives is crushed to a fine powder,
for example by employing supersonic crushers, and the resulting powder
may be pressed for example to a lozenge form, each lozenge
representing for example a daily dose of nitrogen. More blended tastes
may be obtained by adding complemental products to the first crushing
before roasting the finely crushed kernels.
Certain flavours may even be added to impart special tastes likely to
improve by maturing.
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* 5.8.23.4; 93p