Alimentary substances are obtained from earth nut kernels or other edible oleagenous grains or seeds by first subjecting the decorticated and uncrushed kernels to intense desiccation by heating at about 50-60 DEG C. or even 80-90 DEG C. until a water content of from 1-4 per cent is left. The heating may be by hot air or under vacuum. The desiccated kernels are then subjected to the action of presses for the extraction of the oil, the kernels in consequence of their desiccation becoming merely flattened but not crushed during the pressing. The cake thus obtained is disintegrated and the skins of the kernels removed by rubbing and winnowing. The kernels are then milled or ground to flour. The kernels may be coarsely ground and treated with a solvent, such as rectified petroleum ether, to remove some of the remaining oil. The kernels after the removal of the skins may be moistened, for example by steam for 5-15 minutes, roasted and ground into flour. The process may be also applied to hazel nuts, almonds and walnuts. Specification 416,818 is referred to.
展开▼
