Process for the manufacture of peanut protein

Claim 1

A PROCESS OF PREPARING A DENSE, HEAVY, PROTEIN CURD HAVING A RELATIVELY QUICK SETTING RATE, COMPRISING: PREPARING A WATER-PEANUT MEAL SUSPENSION IN THE WEIGHT RATIO OF 10 PARTS OF WATER TO 1 PART OF MEAL; ADJUSTING THE PH OF THE SUSPENSION TO ABOUT 7.5 WITH SODIUM HYDROXIDE TO PEPTIZE THE PROTEIN: REMOVING THE INSOLUBLE PORTION OF THE MEAL AND WASHING IT WITH WATER WHICH INCREASES THE RATIO TO 15 PARTS OF WATER TO 1 PART OF MEAL; INTRODUCING GASEOUS SULFUR DIOXIDE UNTILF THE PH OF THE SOLUTION IS ABOUT 4.5, THE TEMPERATURE DURING THE INTRODUCTION BEING MAINTAINTED AT 73* TO 90*F., THE RATE OF INTRODUCTION OF THE SO2 GAS BEING ABOUT 0.23 POUND PER MINUTE PER 100 POUNDS OF PEANUT MEAL, AND ISOLATING THE PROTEIN CURED FROM THE LIQUOR BY PHYSICAL SEPARATION.