Title of Invention	"A PROCESS FOR DEFATTING GROUND NUTS"
Abstract	This invention relates to a process for defatting seeds comprising drying the seeds to have 5-8% moisture, removing the outer skin (Red skin) therefrom, subjecting said seeds to the step of aspiration for discarding outer coating, extracting oil at a pressure of 2200-2400 PSI for 52-75 minutes from said kernels by a hydraulic press, rehydration of said kernels, and then subjecting said kernels to the steps of puffing, roasting at a temperature of 45-50°C for a period of 50-70 minutes and drying so as to get defatted seeds.

Title of Invention

"A PROCESS FOR DEFATTING GROUND NUTS"

Abstract

This invention relates to a process for defatting seeds comprising drying the seeds to have 5-8% moisture, removing the outer skin (Red skin) therefrom, subjecting said seeds to the step of aspiration for discarding outer coating, extracting oil at a pressure of 2200-2400 PSI for 52-75 minutes from said kernels by a hydraulic press, rehydration of said kernels, and then subjecting said kernels to the steps of puffing, roasting at a temperature of 45-50°C for a period of 50-70 minutes and drying so as to get defatted seeds.

Full Text	This invention relates to a process for defatting ground nuts. The reference to the ground nut is an examplary embodiment, but it does not limit the scope of the invention. The process is useful for defatting other seeds like Soyabean, Almonds,Sesame, Water Melon and Musk Melon etc. An object of this invention is to propose a process for defatting ground nuts. Another object of this invention is to propose a process for defatting ground nuts wherein the defatted ground nuts can be used as dietery proteins of high quali ty . Yet another object of this invention is to propose a process for defatting ground nuts wherein no c h e m i c a 1 s are us e d . Still another object of this invention is to propose a process for defatting ground nuts wherein the said process is cost efficient. A further object of this invention is to propose a process for defatting ground nuts which can be used in confectionery and candy making. Another object of this invention is to propose a process for defatting ground nuts which has a high value addition. Yet a further object of this invention is to propose a process for defatting ground nuts wherein oil extracted by said process is of very high quality and possess natura1 f1avour. Still a further object, of this invention is to propose a process for defatting ground nuts wherein said process is totally ecofriendly. According to this invention there is provided a process for defatting ground nuts/kernels comprising drying the nuts to have 5-87. moisture, removing the outer skin (Red skin) therefrom,, subjecting said kernels to the step of aspiration for discarding outer coating, extracting oil from said kernels by a hydraulic pressure and then subjecting said kernels to the steps of puffing, roasting and drying so as to get defatted ground nuts. In accordance with this invention the ground nuts are subjected to the step of heat drying in an electric drier to adjust the moisture to 5-7%. so as to avoid braking of the nuts during the further processing. The dried nuts are subjected to the step of roasting for removing the outer skin from the kernels (nuts). The dried kernels are subjected to the step of aspiration in a mechanical aspirator for discarding the outer coating. The kernels so obtained are then subjected to the step of oil extraction by means of a hydraulic pressure at a pressure of 2200-240(3 PS I for 52-75 minutes for extracting oil from the nuts/kernels. The defatted kernels are rehydrated by boiling and then subjected to the steps of puffing at a temperature of i87-197'C for 30-70 minutes followed by roasting at a temperature 182-190'C for 30-70 minutes and drying for 2-5 minutes. The dried kernels so obtained are then sealed into a quality seal packet for storing and to protect them from moisture. A process for defatting ground nuts according to a preferred embodiment is herein described and ill u s t r a t e d her e i n below i n d e t a i 1 : According to the process of this invention the ground nuts are first, dried in a simple electric drier at a temperature of 50+500 so as to adjust the moisture to 5-7% in order to avoid breakage of the kernels of the ground nuts during the further processing of the kernels. The dried kernels so obtained are then roasted at 45-500C for 50-70 minutes so as to remove the outer skin ( Red skin ) from the kernels for facilitating the better oil recovery from the kernels. The roasted kernels are then subjected to the step of aspiration in a mechanical aspirator for discarding/removing the outer coating. The step of aspiration may be done manually also. The aspirated kernels are then subjected to the? step of oil extraction/recovery in a hydraulic press at. a pressure of 2200-2400 IPS. 80%. oil is extracted by this process at the room temperature. The outer skin can be removed by boiling the seeds taut the disadvantage is that, the kernels observe the moisture and thus the kernels have to be subjected to the step for further drying. The defatted nuts/kernels so obtained are then subjected to the step of re-hydration to increase the moisture of the kernels upto 30-407. by boiling in potable water in the ratio of 1:3. 37. salt may be added in the water to improve the taste of the defatted kernels. The rehydrated kernels are then subjected to the step of puffing for 2-5 minutes at a temperature of 187-1970C and then are subjected to the step of roasting. The step of roasting a process either sand roasting or mechanical roasting at a temperature of 182-1900C for 30-70 minutes. The roasted kernels are then dried to have the moisture content up)to 2-4%. The dried kernels so obtained are then packed into the polypack or metalized foil pouches to keep them free from atmospheric humidity. Nytrozen fleshing keeps the kernels fresh for a longer period. The kernels so obtained have 43-44%. proteins, 307. carbohydrates and 15-16%. fat and have very good taste for eating. . I CLAIM 1 . A process for clef at ting ground nuts comprising drying the nuts to have 5-8% moisture,, removing the outer skin (Red skin) therefrom, subjecting said kernels to the step of aspiration for discarding outer coating, extracting oil from said kernels by a hydraulic press rehydrative said kernels, and then subjecting said kernels to the steps of puffing, roasting and drying so as to get defatted ground nuts. 2. A process as claimed in claim 1, wherein the outer skin is removed by roasting the kernels at a temperature of 45-500C for a period of 50-70 minutes. 3. A process as claimed in claim 1, wherein the step of oil extraction is carried on at a pressure 2200- 2400 PS1 for 50-75 minutes. 4. A process as claimed in claim 1, wherein the step of puffing is carried on at a temperature of 187-1970C for a period of 30-70 minutes. 5. A process as claimed in claim 1, wherein the step of roasting is carried on at a temperature of 182-.1.90'C for a period of 30—70 minutes. 6. A process as claimed in claim 1, wherein the defatted kernels are dried at. a temperature of 180-1900C for a period of 3 minutes so as to 2-47. moisture. 7. A process as claimed claim 1 wherein said kernels are dehydrated by boiling in potable water with or without salt added therein . 8 . A process for detailing ground nuts, substantially as herein in described. 9. The defatted ground nuts prepared by the process as claimed in claims 1 to B hereinabove.

Full Text

This invention relates to a process for defatting ground nuts. The reference to the ground nut is an examplary embodiment, but it does not limit the scope of the invention. The process is useful for defatting other seeds like Soyabean, Almonds,Sesame, Water Melon and Musk Melon etc.
An object of this invention is to propose a process for defatting ground nuts.
Another object of this invention is to propose a process for defatting ground nuts wherein the defatted ground nuts can be used as dietery proteins of high quali ty .
Yet another object of this invention is to propose a process for defatting ground nuts wherein no c h e m i c a 1 s are us e d .
Still another object of this invention is to propose a process for defatting ground nuts wherein the said process is cost efficient.
A further object of this invention is to propose a process for defatting ground nuts which can be used in confectionery and candy making.
Another object of this invention is to propose a process for defatting ground nuts which has a high value addition.
Yet a further object of this invention is to propose a process for defatting ground nuts wherein oil extracted by said process is of very high quality and possess natura1 f1avour.
Still a further object, of this invention is to propose a process for defatting ground nuts wherein said process is totally ecofriendly.
According to this invention there is provided a process for defatting ground nuts/kernels comprising drying the nuts to have 5-87. moisture, removing the outer skin (Red skin) therefrom,, subjecting said kernels to the step of aspiration for discarding outer coating, extracting oil from said kernels by a hydraulic pressure and then subjecting said kernels to the steps of puffing, roasting and drying so as to get defatted ground nuts.
In accordance with this invention the ground nuts
are subjected to the step of heat drying in an electric drier to adjust the moisture to 5-7%. so as to avoid
braking of the nuts during the further processing. The dried nuts are subjected to the step of roasting for
removing the outer skin from the kernels (nuts). The dried kernels are subjected to the step of aspiration
in a mechanical aspirator for discarding the
outer coating. The kernels so obtained are then subjected to the step of oil extraction by means of a
hydraulic pressure at a pressure of 2200-240(3 PS I for 52-75 minutes for extracting oil from the nuts/kernels.
The defatted kernels are rehydrated by boiling and then subjected to the steps of puffing at a temperature of
i87-197'C for 30-70 minutes followed by roasting at a temperature 182-190'C for 30-70 minutes and drying for
2-5 minutes. The dried kernels so obtained are then sealed into a quality seal packet for storing and to
protect them from moisture.
A process for defatting ground nuts according
to a preferred embodiment is herein described and ill u s t r a t e d her e i n below i n d e t a i 1 :
According to the process of this invention the ground nuts are first, dried in a simple electric
drier at a temperature of 50+500 so as to adjust the
moisture to 5-7% in order to avoid breakage of the kernels of the ground nuts during the further processing of the kernels. The dried kernels so obtained are then roasted at 45-500C for 50-70 minutes so as to remove the outer skin ( Red skin ) from the kernels for
facilitating the better oil recovery from the kernels.
The roasted kernels are then subjected to the step of
aspiration in a mechanical aspirator for
discarding/removing the outer coating. The step of
aspiration may be done manually also. The aspirated
kernels are then subjected to the? step of oil
extraction/recovery in a hydraulic press at. a
pressure of 2200-2400 IPS. 80%. oil is extracted by
this process at the room temperature. The outer skin
can be removed by boiling the seeds taut the disadvantage
is that, the kernels observe the moisture and thus the
kernels have to be subjected to the step for further
drying. The defatted nuts/kernels so obtained are then
subjected to the step of re-hydration to increase the
moisture of the kernels upto 30-407. by boiling in
potable water in the ratio of 1:3. 37. salt may be added
in the water to improve the taste of the defatted
kernels. The rehydrated kernels are then subjected to
the step of puffing for 2-5 minutes at a temperature of
187-1970C and then are subjected to the step of
roasting. The step of roasting a process either sand
roasting or mechanical roasting at a temperature of
182-1900C for 30-70 minutes. The roasted kernels are
then dried to have the moisture content up)to 2-4%. The
dried kernels so obtained are then packed into the
polypack or metalized foil pouches to keep them free
from atmospheric humidity. Nytrozen fleshing keeps the
kernels fresh for a longer period.
The kernels so obtained have 43-44%. proteins, 307.
carbohydrates and 15-16%. fat and have very good taste
for eating.

.

I CLAIM
1 . A process for clef at ting ground nuts
comprising drying the nuts to have 5-8% moisture,, removing the outer skin (Red skin) therefrom, subjecting said kernels to the step of aspiration for discarding outer coating, extracting oil from said kernels by a hydraulic press rehydrative said kernels, and then subjecting said kernels to the steps of puffing, roasting and drying so as to get defatted ground nuts.
2. A process as claimed in claim 1, wherein the
outer skin is removed by roasting the kernels at a
temperature of 45-500C for a period of 50-70 minutes.
3. A process as claimed in claim 1, wherein the
step of oil extraction is carried on at a pressure 2200-
2400 PS1 for 50-75 minutes.
4. A process as claimed in claim 1, wherein the step of puffing is carried on at a temperature of 187-1970C for a period of 30-70 minutes.
5. A process as claimed in claim 1, wherein the
step of roasting is carried on at a temperature of 182-.1.90'C for a period of 30—70 minutes.
6. A process as claimed in claim 1, wherein the defatted kernels are dried at. a temperature of 180-1900C for a period of 3 minutes so as to 2-47. moisture.
7. A process as claimed claim 1 wherein said
kernels are dehydrated by boiling in potable water with or without salt added therein .
8 . A process for detailing ground nuts,
substantially as herein in described.
9. The defatted ground nuts prepared by the
process as claimed in claims 1 to B hereinabove.

Documents:

2444-del-1996-abstract.pdf

2444-del-1996-claims.pdf

2444-del-1996-correspondence-others.pdf

2444-del-1996-correspondence-po.pdf

2444-del-1996-description (complete).pdf

2444-del-1996-form-1.pdf

2444-del-1996-form-19.pdf

2444-del-1996-form-2.pdf

2444-del-1996-form-3.pdf

2444-del-1996-form-6.pdf

2444-del-1996-gpa.pdf

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Patent Number

220653

Indian Patent Application Number

2444/DEL/1996

PG Journal Number

30/2008

Publication Date

25-Jul-2008

Grant Date

30-May-2008

Date of Filing

07-Nov-1996

Name of Patentee

SURENDRA KUMAR SOOD

Applicant Address

Inventors:

#	Inventor's Name	Inventor's Address
1	SURENDRA KUMAR SOOD

PCT International Classification Number

C11B 1/00

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA