US4085230A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for producing a roasted peanut product
Assignee: CAROLINA PEANUTS OF ROBERSONVILLE A NORTH CAROLINA CORP
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Filing: 1974-03-06
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Granted: 1978-04-18
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Expires: 1994-03-06
Abstract
Abstract In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.
Inventors
- 👤 William M. Green
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 18:14
CPC Classifications
A; A23; A23L; A23L25/00; A23L25/20; A23L25/25
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
181 words
The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts over a period of from about 4 to 12 minutes in a water solution which contains from between about 0.02 to 1.0 percent by weight of a reducing sugar and wherein said water solution is maintained at a temperature in the range of from about 190° to 212° F. throughout said precooking operation; removing said peanuts from said hot precooking cooking solution and eliminating excess water from the exterior of such peanuts; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said roasted peanuts from said oil bath and draining excess oil therefrom; cooling said peanuts to approximate ambient temperature; coating said peanuts with a liquid edible oil or fat ranging from 1 to 3 percent by weight of the peanuts; salting said peanuts to impart a favorable flavor thereto; and packaging said peanuts whereby a superior roasted peanut product is produced.
Claim 2
Dependent Claim
181 words
The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts over a period of from about 4 to 12 minutes in a water solution which contains from between about 0.02 to 1.0 percent by weight of a reducing sugar and wherein said water solution is maintained at a temperature in the range of from about 190° to 212° F. throughout said precooking operation; removing said peanuts from said hot precooking cooking solution and eliminating excess water from the exterior of such peanuts; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said roasted peanuts from said oil bath and draining excess oil therefrom; cooling said peanuts to approximate ambient temperature; coating said peanuts with a liquid edible oil or fat ranging from 1 to 3 percent by weight of the peanuts; salting said peanuts to impart a favorable flavor thereto; and packaging said peanuts whereby a superior roasted peanut product is produced.
Claim 3
Dependent Claim
11 words
The process of claim 1 wherein the reducing sugar is dextrose.
Claim 4
Dependent Claim
11 words
The process of claim 1 wherein the reducing sugar is fructose.
Claim 5
Dependent Claim
16 words
The process of claim 1 wherein the reducing sugar is a combination of dextrose and fructose.
Claim 6
Dependent Claim
16 words
The process of claim 1 wherein the reducing sugar is corn syrup or corn syrup solids.
Claim 7
Dependent Claim
158 words
The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts from 4 to 12 minutes in a water solution which contains between 0.1 and 1.0 percent by weight of a reducing sugar selected from the group consisting of dextrose, fructose, corn syrup and corn syrup solids wherein said water solution is maintained at a temperature ranging from 190° to 212° Fahrenheit; removing said precooked peanuts and draining the same; placing said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said peanuts from said bath of hot edible oil and draining the same; cooling said peanuts to approximate ambient temperature; coating the same with between 1 and 3 percent by weight of an edible oil or liquid fat; and salting said peanuts to taste whereby an improved peanut product is provided.
Claim 8
Dependent Claim
158 words
The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts from 4 to 12 minutes in a water solution which contains between 0.1 and 1.0 percent by weight of a reducing sugar selected from the group consisting of dextrose, fructose, corn syrup and corn syrup solids wherein said water solution is maintained at a temperature ranging from 190° to 212° Fahrenheit; removing said precooked peanuts and draining the same; placing said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature ranging from 320° to 380° Fahrenheit; removing said peanuts from said bath of hot edible oil and draining the same; cooling said peanuts to approximate ambient temperature; coating the same with between 1 and 3 percent by weight of an edible oil or liquid fat; and salting said peanuts to taste whereby an improved peanut product is provided.
Claim 9
Dependent Claim
156 words
The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts in hot water maintained at a temperature ranging from 190° to 212° Fahrenheit for a period of from 4 to 12 minutes; removing said peanuts from said hot water and draining the same; spraying said drained peanuts with a water solution which contains between 0.02 and 1.0 percent by weight of a reducing sugar selected from the group consisting of dextrose, fructose, corn syrup and corn syrup solids; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature from 320° to 380° Fahrenheit; removing said peanuts from said bath and draining the same; coating said peanuts with from between 1 and 3 percent by weight of a vegetable oil or liquid fat; and salting said peanuts to taste whereby a superior peanut product is produced.
Claim 10
Dependent Claim
156 words
The process of preparing a roasted peanut product comprising: removing the shells and skins from raw peanuts; precooking said peanuts in hot water maintained at a temperature ranging from 190° to 212° Fahrenheit for a period of from 4 to 12 minutes; removing said peanuts from said hot water and draining the same; spraying said drained peanuts with a water solution which contains between 0.02 and 1.0 percent by weight of a reducing sugar selected from the group consisting of dextrose, fructose, corn syrup and corn syrup solids; roasting said peanuts in a bath of hot edible oil for a period of 3 to 8 minutes at a temperature from 320° to 380° Fahrenheit; removing said peanuts from said bath and draining the same; coating said peanuts with from between 1 and 3 percent by weight of a vegetable oil or liquid fat; and salting said peanuts to taste whereby a superior peanut product is produced.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1981-04-17 | 1981-10-17 | 1982-04-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-04-17 | 1985-10-17 | 1986-04-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-04-17 | 1989-10-17 | 1990-04-18 | $7700.00 | Window Closed / Lapsed |