Enzymatic treatment of peanuts
AssigneeNorth Carolina Agricultural and Technical State University
InventorJianmei YU
Life of this patent
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Abstract
The present application relates generally to the treatment of peanuts, red skin peanuts and/or peanut skins with an enzyme, in particular an endopeptidase enzyme such as a subtilisin, for example, alcalase, optionally in combination with an enzyme having exopeptidase activity, or in combination with ultrasonic treatment. The peanuts, red skin peanuts and/or peanut skins being treated can be raw, wet or dry blanched, roasted, or blanched and roasted.
Claims21
1-28. (canceled)
A method for reducing the allergenic protein content of raw peanuts or red skin peanuts comprising contacting the raw peanuts or red skin peanuts with a hypoallergenically-effective amount of at least one subtilisin-type enzyme and/or at least one exopeptidase.
A method for reducing the allergenic protein content of raw peanuts comprising
- a. subjecting the raw peanuts to wet blanching or an ultrasonic treatment,
- b. contacting the raw peanuts with a hypoallergenically-effective amount of at least one exopeptidase,
- c. contacting the raw peanuts with a hypoallergenically-effective amount of at least one subtilisin-type enzyme.
Dependencies are inferred from the claim text.