Process to enhance flavor of roasted nuts and products with modified texture

1. A process for making nut products, comprising:

contacting unroasted raw nuts with water, the unroasted raw nuts selected from the group consisting of—tree nuts, legume nuts, and seeds, and the unroasted raw nuts having a density and an amount of flavor-forming compounds including oils, the water effective to moisten the raw nuts without immersing the raw nuts in the water, the raw nuts and water in a weight ratio of water to raw nuts ranging from about 1:10 to about 2:10 effective to swell the raw nuts to an increased volume while retaining the amount of flavor-forming compounds including oils from the unroasted raw nuts, wherein the contacting includes applying the water in metered amounts to the raw nuts effective to moisten but not immerse the raw nuts while tumbling;

holding the moistened nuts for about 15 to about 60 minutes, the holding effective to equilibrate moisture within the moistened nuts while maintaining an elevated moisture level and the increased volume; and

roasting the moistened nuts with the elevated moisture level effective to maintain the increased volume to provide a less dense nut.

2. The process of claim 1 , wherein said contacting comprises tumbling the raw nuts in an amount of liquid water having temperature of about 60 to about 80° F. effective to saturate the nuts.

3. The process of claim 1 , wherein the water source comprises liquid water.

4. The process of claim 1 , wherein the moistened nuts are conveyed through a cooling chamber after the contacting and prior to the roasting.

5. The process of claim 1 , wherein the raw nuts comprise peanuts.

6. The process of claim 1 , wherein the raw nuts comprise dry blanched peanuts.

7. The process of claim 1 wherein the raw nuts comprise tree nuts selected from the group consisting of almonds, pistachios, cashews, hazel nuts, macadamia nuts, brazil nuts, and pine nuts.

8. The process of claim 1 wherein the raw nuts comprise dry blanched almonds.

9. The process of claim 1 wherein the raw nuts comprise dry blanched hazel nuts.

10. The process of claim 1 wherein the raw nuts comprise cashew nuts.

11. The process of claim 1 , wherein roasting comprises oil roasting.

12. The process of claim 1 , wherein roasting comprises dry air roasting.

13. A nut product, comprising the product of contacting unroasted raw nuts with water to provided moistened nuts, the unroasted raw nuts selected from the group consisting of tree nuts, legume nuts, and seeds having a cell nut structure, a density, and an amount flavor-forming compounds, including oils, the water in an amount effective to moisten the raw nuts without immersing the raw nuts in the water, the water and raw nuts in a weight ratio of water to raw nuts ranging from about 1:10 to about 2:10 effective to swell the raw nuts to an increased volume relative to the cell nut structure of the unroasted raw nuts and to retain in the moistened nuts the amount of flavor-forming compounds including the oils of the unroasted raw tree nuts, legume nuts, or seeds and roasting the moistened nuts effective to maintain the increased volume, to provide a less dense nut, and to provide the nut product that has retained the flavor-forming compounds, including the oils, of the unroasted raw tree nuts, legume nuts, or seeds, wherein prior to roasting, the moistened nuts are held for about 15 to about 60 minutes effective to equilibrate moisture within the moistened nuts while maintaining an elevated moisture level and the increased volume and while substantially retaining the flavor-forming compounds of the unroasted tree nuts, legume nuts, or seeds.

14. The nut product of claim 13 , wherein the raw nut is selected from the group consisting of peanuts, soy beans, almonds, pistachios, cashews, hazel nuts, macadamia nuts, brazil nuts, pine nuts, and combinations thereof.

15. A process for making a nut product, comprising:

contacting unroasted raw nuts with water, the unroasted raw nuts selected from the group consisting of tree nuts, legume nuts, and seeds, the unroasted raw nuts having a cell nut structure, a density and an amount of flavor-forming compounds including oils, the water effective to moisten the raw nuts, without immersing the raw nuts in the water, the raw nuts and water in a weight ratio of water to raw nuts ranging from about 1:10 to about 2:10,

wherein the contacting includes applying the water in metered amounts to the raw nuts effective to moisten but not immerse the raw nuts while tumbling;

holding the moistened nuts for about 15 to about 60 minutes, the holding effective to equilibrate moisture within the moistened nuts while maintaining an elevated moisture level and the increased volume; and

roasting the moistened nuts with the elevated moisture level to maintain the increased volume.

16. The process of claim 15 , wherein said contacting comprises tumbling the raw nuts in an amount of liquid water having temperature of about 60 to about 80° F. effective to saturate the nuts.

17. The process of claim 16 , wherein the water source comprises liquid water.

18. The process of claim 17 , wherein the moistened nuts are conveyed through a cooling chamber after the contacting and prior to the roasting.