Partially-defatted nut meats and process

Claim 1

A PROCESS FOR PREPARING A DRY, SKIN-FREE, PARTIALLYDEFATTED, HIGH-PROTEIN NUT MEAT COMPRISING (A) SUBJECTING A HIGH-CALORIE NUT MEAT, HAVING ABOUT FROM 3 TO 8 WEIGHT PERCENT MOISTURE, AND SELECTED FROM THE GROUP CONSISTING OF A BLANCHED RAW NUT MEAT, AN UNBLANCHED RAW NUT MEAT, A BLANCHED TOASTED NUT MEAT, AND AN UNBLANCHED TOASTED NUT MEAT, TO PRESSING TO REMOVE ABOUT FROM 20 TO 90 WEIGHT PERCENT OF THE HIGH-CALORIE OIL THERFROM, SAID PRESSING CAUSING THE NUT MEAT TO BECOME PHYSICALLY DISTORTED; (B) BLANCHING THE PRESSED NUT MEAT TO LOOSEN ITS SKIN-WHEN THE HIGH-CALORIE NUT MEAT IS AN UMBLANCHED NUT MEAT-AND REMOVING THE THUS-LOOSENED SKIN FORM THE BLANCHED NUT MEAT; (C) RECONSTITUTING THE PRESSED NUT MEAT FROM (A) OR (B) ABOVE TO ITS GENERAL ORGINAL SIZE AND SHAPE BY IMMERSING IT IN AN AQUEOUS VEHICLE COMPRISING WATER AND A FLAVORING AGENT WHEREBY THE NUT MEAT ABSORBS ABOUT FROM 35 TO 70 WEIGHT PERCENT, BASED ON THE WET WEIGHT OF THE NUT MEAT, OF THE AQUEOUS VEHICLE, THEREBY TO PRODUCE A RECONSTITUTED, FLAVORED NUT MEAT; (D) DRYING THE RECONSTITUTED, FLAVORED NUT MEAT TO A MOISTURE CONTENT OF ABOUT FROM 3 TO 8 WEIGHT PERCENT, BASED ON THE TOTAL WEIGHT OF THE RESULTING DRY PRODUCT WHICH COMPRISES A FLAVORED, SKIN-FREE, PARTIALLY-DEFATTED, HIGH-PROTEIN NUT MEAT; AND (E) RECOVERING THE SAID DRY PRODUCT.