CN1317980C - Formulation of baked and oil resion scented nut and its treatment method - Google Patents

Abstract

The invention relates to a flavored nut formulation comprising 90 to 98% by weight of fried or dry-roasted cashew kernels or peanuts or almonds, 1.5 to 3% by weight of salt and diluted with 8 to 12 times absolute ethanol 1.0 to 3.0% by weight of oleoresin, the sum of the contents of the above components is 100% by weight. The invention also relates to a method of preparing said flavored nut formulation.

Description

Recipe and method of roasting and flavoring nuts with oleoresin

technical field

The present invention relates to a recipe for roasted or fried nuts and a method for preparing such a recipe. In particular, the present invention relates to the use of oleoresin in roasting or frying nuts in order to form a uniform oleoresin coating on the nuts and preserve the nutty aroma.

Background technique

When using powdered spices to flavor nuts such as fried or dry-roasted cashews or peanuts, the main limitations are: (1) the presence of heat-resistant bacteria, which creates safety issues during storage, (2) Flavoring is uneven, (3) reduces the effect of natural spices, and (4) loses flavor very quickly during storage and produces distinct color spots randomly distributed throughout the nut's exterior. In order to continue to maintain the demand for flavored nuts, it is necessary to develop new flavors and their application methods. The drawbacks of aromatization with powdered spices can be overcome to a large extent by developing appropriate techniques for aromatizing processed nuts with spice oleoresins. Oleoresin is defined here as an extract of a substance that is completely soluble in a specific solvent. In the perfuming process, the best oleoresins are concentrates of all perfume components (substances capable of producing aroma, palatability, pungency and related sensations) and which, when diluted, reproduce the original natural substance. Feel the effect. At the same time, in the food industry or large-scale preparations, it is convenient to use oleoresins. The method disclosed in the present invention describes in detail the application of oleoresin in the flavoring of fried or dry-roasted cashew nuts.

See US Patent No. 4,738,865 of 1988, wherein the binder used to attach the flavor is a mixture of reducing sugars, preferably lactose and maltodextrin. The binder is useful when coating peanuts with a non-sweetened honey coating to obtain a honey-coated nut with a salty taste. However, the method of the present invention does not use adhesives.

See U.S. Patent 4,931,304 of 1990, which describes a method of flavoring edible nuts, the method comprising, roasting the nuts, cooling the nut parts to about 56°C to 92°C, applying a volatile flavoring agent, stirring the nuts until the flavor is absorbed by the nuts. The invention uses only volatile flavoring agents, whereas the oleoresins also contain non-volatile components.

See US Patent 5,493,278 of 1993, which relates to edible kernels, especially nuts (peanuts, cashews, etc.) kernels, having an attractive fruity aroma. More specifically, the invention relates to edible nuts prepared by coating the nuts with a binder solution containing a fruity aroma raw material and then roasting, thereby obtaining a small food product, which The food has an attractive fried aroma and appearance, and has a fruity aroma. After roasting, the final coating adheres firmly. However, the present invention does not use a binder solution.

See U.S. Patent 5,061,499, which describes coating raw nuts (peanuts, cashews, etc.) with a binder solution containing honey, corn paste, sucrose, carbohydrate gums, and water, followed by coating with powdered sugar, and preferably oil Roasted and then coated with a dry mixture of sugar and salt. Instead, the present invention relates to a one-step coating method that does not use an adhesive.

See U.S. Patent 5,939,119 which describes a method of coating nuts by dipping the nuts into molten edibles to coat the nuts with molten edibles, removing excess molten edibles, and cooling Coated nuts that harden the molten edible. And the present invention does not adopt the method of leaching coating.

See US Patent No. 5,093,139, which relates to a method for uniformly coating roasted sunflower seeds with an aroma-bearing coating. This method sprays a liquid fragrance containing a coating solution. The present invention does not employ a coating solution.

See U.S. Patent 4,692,342, 1987, which describes a method of honey-roasting nuts by preapplying the nuts with a small amount of binder, film-forming substance, honey and water, followed by drying with honey and salt. The mixture coats the binder coated nuts, and the coated nuts are then roasted, preferably air roasted. However, the method of the present invention does not employ any powdering or film-forming substances.

See US Patent 4,161,545 of 1979 which describes coating nuts with a mixture of honey and water, candied with a dry mixture of sugar and starch, and then roasting the nuts. And the present invention does not use honey, sugar or starch.

See US Patent No. 4,692,342 of 1987 which describes a method of preparing shelf stable peanuts/cashews by pre-coating the peanuts/cashews with a small amount of binder and coating and then roasting the product. However, the present invention does not include any pre-coating substances or coatings, and the product of the present invention is not air-roasted, but fried and flavored.

See U.S. Patent 4,796,248 of 1988, which relates to a method of dry frying nuts comprising, uniformly coating raw nuts with a starch coating, and uniformly coating starch-coated nuts by applying a coating of seasoning mixture. The gelatin solution was coated carefully, and the resulting nuts were then roasted. But in the present invention, the nuts are not roasted after flavoring.

Contents of the invention

The main object of the present invention is to provide a recipe for roasting and flavoring nuts which overcomes the above-mentioned drawbacks.

One of the objects of the present invention is to provide nuts that are roasted and flavored homogeneously with oleoresins.

A further object of the present invention is to provide a process for the preparation of nuts that are roasted and homogeneously flavored with oleoresins.

A second object of the present invention is to provide a method using a liquid coating that firmly adheres to the surface of the nut.

It is yet another object of the present invention to provide a method for enhancing or maintaining the flavor and aroma of roasted or fried nuts without using any binder alone.

The invention provides a formula for roasting or frying nuts, and a preparation method of the formula. In particular, the present invention relates to the use of oleoresin in roasted or fried nuts in order to form a uniform oleoresin coating on the nuts and preserve the nutty aroma.

Thus, the present invention provides uniformly flavored roasted or fried nuts consisting of:

(a) 90 to 98% by weight nuts;

(b) 1.5 to 3% by weight salt; and

(c) 0.5 to 3.0% by weight of pepper oleoresin, or 1.0 to 3.0% by weight of capsicum oleoresin;

The sum of the contents of the above components is 100% by weight.

In one embodiment of the present invention, the roasted or fried nuts are selected from fried or dry-fried cashew kernels, peanuts or almonds.

In another embodiment of the present invention, the salt used has a particle size of BSS (British Standard Sieve) -72 to +100 mesh, the salt is a metal halide selected from the group consisting of sodium chloride, potassium chloride, etc. thing.

In another embodiment of the invention, the oleoresin used is diluted with ethanol.

In another embodiment of the present invention, the oleoresin is diluted in a weight ratio of oleoresin to ethanol of 1:8 to 12.

The present invention also provides a method for flavoring the dry-fried nuts according to claim 1, said method comprising the steps of:

(a) Prepare the salt with a particle size of BSS-72 to +100 mesh with a pulverizer;

(b) dissolving capsicum oleoresin or pepper oleoresin in 8 to 12 times the weight of ethanol to obtain respective oleoresin solutions;

(c) loading the peeled nuts into a drum with a heating device;

(d) spraying 1.5 to 3% of the salt powder of step (a) with a spray gun directed at the nuts in the drum;

(e) Add diluted capsicum or pepper oleoresin using a spray gun directed at the nuts in the drum and tumble for 5 to 15 minutes;

(f) unloading the nuts onto a tray and spreading them out in a single layer;

(g) drying the kernels in a hot air circulating dryer at 50°C to 75°C for 30 to 90 minutes;

(h) cooling the dried nuts in an atmosphere of less than 50% relative humidity for 20 to 90 minutes; and

(i) Cooked nuts packaged in polyester polyuridine or metal-coated polyester bags.

In one embodiment of the present invention, in step (iii), the nuts are first placed in a perforated stainless steel container, and the nuts 1 to 3 are sprayed with a saline solution (15 to 20% by weight) containing sodium chloride. minutes to allow it to turn white, then pour the kernels onto trays and dry at a temperature of 80°C to 95°C for 60 to 90 minutes.

In another embodiment of the present invention, the peeling of the nuts can be done manually or by any mechanical method.

In yet another embodiment of the present invention, the rotating or tumbling speed of the drum is about 30 to 40 rpm.

In yet another embodiment of the present invention, a liquid composed of diluted oleoresin is used for spraying during the homogeneous perfuming process.

In yet another embodiment of the present invention, a liquid paint that adheres firmly to the surface of the nut is applied.

In yet another embodiment of the invention, 90 to 98% nuts are flavored.

In yet another embodiment of the present invention, 1.5 to 3% of the salt is ground into powder by a pulverizer and sieved to obtain salt powder with a particle size of BSS-72/+100 mesh.

In yet another embodiment of the present invention, 1.0 to 3.0% capsicum or pepper oleoresin is diluted 8 to 12 times by adding absolute ethanol.

In yet another embodiment of the present invention, fried or dry-fried cashew kernels or peanuts or almonds are loaded into a rotating drum at a rotation speed of 30 to 40 rpm.

In yet another embodiment of the present invention, the fried/dry fried cashew kernels or peanuts or almonds are salted at 1.5 to 3% using a spray gun directed at the drum.

In yet another embodiment of the present invention, salt-roasted or dry-roasted nuts are flavored by spraying diluted oleoresin (pepper or capsicum) using a liquid spray gun directed at the drum.

In yet another embodiment of the present invention, the flavored nuts are thoroughly mixed in a drum for 5 to 10 minutes in order to obtain evenly flavored cashew nuts or peanuts or almonds.

In yet another embodiment of the present invention, the flavored nuts are dried in a drying tray at a temperature of 50° C. to 70° C. for 30 to 90 minutes.

In yet another embodiment of the present invention, the dried nuts are cooled for 30 to 40 minutes in an atmosphere with a relative humidity below 50%.

The following embodiments illustrate the novelty of the present invention in the following aspects:

*A proper dilution of spice oleoresin is used to flavor the fried/dry-roasted cashew kernels.

*This method does not use any adhesives.

* Use a powder sprayer to spray finely powdered salt of appropriate particle size.

*The use of oleoresin diluted with ethanol ensures uniformity of coating.

*This method can be used for both fried and dry-fried cashew nuts.

The invention is illustrated by the following examples.

Example 1

Below are the ingredients and their amounts.

Fried cashew nuts 500g

Salt powder 7.5g

Pepper oleoresin 5g

Ethanol 50g

Use a pulverizer to pulverize the salt and pass it through a standard sieve to obtain salt powder with a particle size of BSS-72/+100 mesh. The pepper oleoresin (5 g) was diluted with 50 g of ethanol. Then the fried cashew nuts are added into the drum with a rotating speed of 30rpm, and 7.5g of salt is sprayed with a sprayer. Spray salt powder in a direction pointing towards the drum. Spray the diluted pepper oleoresin onto the cashew kernels with a liquid sprayer. Continue to mix the flavored cashews thoroughly for 5 minutes in order to obtain evenly flavored cashews. The cashew kernels were then dried in a drying tray at 60° C. for 60 minutes, and finally cooled for 40 minutes at 24° C. to 26° C. and a relative humidity of 45%.

Example 2

Below are the ingredients and their amounts.

Fried cashew nuts 500g

Salt powder 7.5g

Capsicum oleoresin 5g

Ethanol 50g

Use a pulverizer to pulverize the salt and pass it through a standard sieve to obtain salt powder with a particle size of BSS-72/+100 mesh. Capsicum oleoresin (5 g) was diluted with 50 g of ethanol. Then the fried cashew nuts are added into the drum with a rotating speed of 30rpm, and 7.5g of salt is sprayed with a sprayer. Spray salt powder in a direction pointing towards the drum. Spray the diluted chili oleoresin onto the cashew kernels with a liquid sprayer. Continue to mix the flavored cashew nuts thoroughly for 10 minutes in order to obtain evenly flavored cashew nut kernels. The cashew kernels were then dried in a drying tray at 70°C for 30 minutes, and finally cooled for 40 minutes at room temperature and a relative humidity of 45%.

Example 3

Below are the ingredients and their amounts.

Dry fried cashew nuts 1000g

Salt powder 12g

Pepper oleoresin 8g

Ethanol 120g

Use a pulverizer to pulverize the salt and pass it through a standard sieve to obtain salt powder with a particle size of BSS-72/+100 mesh. Dilute the pepper oleoresin with 30 g of ethanol. Then add the dry fried cashew nuts into the rotating drum at 30rpm, and spray 12g of salt with a powder sprayer. Spray the diluted pepper oleoresin onto the cashew kernels that are turning in the drum and allow to continue mixing well for 5 minutes. The cashew kernels were then dried in drying trays at 55°C for 40 minutes and finally cooled for 25 minutes at ambient conditions (26°C to 27°C, 40-45% relative humidity).

Example 4

Below are the ingredients and their amounts.

Dry fried cashew nuts 1000g

Salt powder 12g

Capsicum oleoresin 8g

Ethanol 120g

Use a pulverizer to pulverize the salt and pass it through a standard sieve to obtain salt powder with a particle size of BSS-72/+100 mesh. Dilute capsicum oleoresin with 30 g of ethanol. Then add the dry fried cashew kernel into the rotating drum with a rotating speed of 30rpm, and spray 3g of salt with a powder sprayer. Spray the diluted chili oleoresin onto the cashew kernels that are turning in the drum and allow to continue mixing well for 5 minutes. The cashews were then dried in drying trays at 55°C for 40 minutes and finally cooled for 25 minutes at ambient conditions (26°C to 27°C, 40-45% relative humidity).

Example 5

Below are the ingredients and their amounts.

Dry fried peanuts 1000g

Salt powder 20g

Capsicum oleoresin 2g

Ethanol 100ml

Use a pulverizer to pulverize the salt and pass it through a standard sieve to obtain salt powder with a particle size of BSS-72/+100 mesh. Capsicum oleoresin (2g) was diluted with ethanol (100ml). Then dry roasted and peeled peanuts were added to the drum rotating at 30 rpm. Spray the diluted capsicum oleoresin onto the tumbled peanuts in the tumbler and allow to continue mixing well for 5 minutes. The peanuts were then dried in drying trays at 55°C for 40 minutes and finally cooled for 25 minutes at ambient conditions (26°C to 27°C, 40-45% relative humidity).

Example 6

Below are the ingredients and their amounts.

Dry fried almonds 1000g

Salt powder 20g

Capsicum oleoresin 2g

Ethanol 100ml

Use a pulverizer to pulverize the salt and pass it through a standard sieve to obtain salt powder with a particle size of BSS-72/+100 mesh. Capsicum oleoresin (2g) was diluted with ethanol (100ml). Then dry roasted almonds are added to the rotating drum at 30rpm. Spray the diluted capsicum oleoresin onto the tumbled peanuts in the tumbler and allow to continue mixing well for 5 minutes. The almonds were then dried in drying trays at 55°C for 40 minutes and finally cooled for 25 minutes at ambient conditions (26°C to 27°C, 40-45% relative humidity).

advantage

1. Instead of seasoning powder, oil resin is used to obtain a uniform coating.

2. The diluted oleoresin applied to the nuts does not require any binder, whereas in the method of adding seasoning powder, a binder is required for good adhesion.

3. Since the spices are in liquid state, the problem of spice falling off during transportation and storage is completely avoided.

4. The seasoning oleoresin is coated on the outside of the nut to form a thin film, so that the surface color is uniform.

5. When using fried nuts, coating with oleoresin can protect the oil on the surface.

Claims (15)

1. evenly the roasting of perfuming is fried or fried nut, and this nut is made up of following component:

(a) nut of 90 to 98 weight %;

(b) salt of 1.5 to 3 weight %; With

(c) pepper oleoresin of 0.5 to 3.0 weight %, or the capsicum oleoresin of 1.0 to 3.0 weight %;

Above-mentioned each components contents sum is 100 weight %.

2. according to the nut of claim 1, wherein bake the nut of stir-fry or cashew nut kernel, peanut or the almond that fried nut is selected from fried or dried stir-fry.

3. according to the nut of claim 1, the particle diameter of wherein used salt is that BSS-72 arrives+100 orders, and this salt is the metal halide that is selected from sodium chloride or potassium chloride.

4. according to the nut of claim 1, oleoresin wherein dilutes with ethanol.

5. according to the nut of claim 4, wherein with the weight ratio of oleoresin and ethanol be 1: 8 to 12 flux oil resins.

6. perfuming method according to the nut of claim 1, described method comprises the steps:

(a) preparing particle diameter with pulverizer is that BSS-72 arrives+100 purpose salt;

(b) capsicum oleoresin or pepper oleoresin are dissolved in the ethanol of 8 to 12 times of weight, obtain oleoresin solution separately;

(c) nut of peeling is packed into and had in the rotary drum of heater;

(d) adopt the spray gun that points to the nut in the rotary drum to spray into the salt powder of the step (a) of 1.5 to 3 weight %;

(e) adopt the spray gun that points to the nut in the rotary drum to add the capsicum oleoresin or the pepper oleoresin of dilution, and overturn 5 to 15 minutes;

(f) kernel is discharged on the dish, and it is spread out into individual layer;

(g) in 50 ℃ to 75 ℃ hot air circulate drier, kept 30 to 90 minutes, so that make the kernel drying;

(h) make dry kernel cooling 20 to 90 minutes in less than 50% atmosphere in relative humidity; With

(i) pack with polyester polyuridylic acid or the polyester bag that is coated with metal and do ripe kernel.

7. according to the method for claim 6, wherein manual method or any mechanical means are adopted in peeling to nut.

8. according to the method for claim 6, wherein the rotation of rotary drum or reversal rate are 30 to 40rpm.

9. according to the method for claim 6, wherein add absolute ethyl alcohol with 8 to 12 times of 1.0 to 3.0% capsicum oleoresin or pepper oleoresin dilutions.

10. according to the method for claim 6, the rotating speed of wherein cashew nut kernel of fried or dried stir-fry or peanut or almond being packed into is 30 to 40rpm rotary drum.

11. according to the method for claim 6, the spray gun that wherein adopt to point to the nut in the rotary drum adds the salt of 1.5 to 3 weight % for the cashew nut kernel of fried or dried stir-fry or peanut or almond.

12. according to the method for claim 6, wherein adopt the spray gun that points to the nut in the rotary drum to spray the oleoresin of dilution, fry or do the nut perfuming of frying to salt.

13., the kernel behind the perfuming was fully mixed 5 to 10 minutes, in rotary drum so that obtain cashew nut kernel or the peanut or the almond of even perfuming according to the method for claim 6.

14. according to the method for claim 6, wherein in basin under 50 ℃ to 70 ℃ temperature with the kernel drying behind the perfuming 30 to 90 minutes.

15., wherein be lower than in 50% the atmosphere nut behind the cool drying 20 to 40 minutes in relative humidity according to the method for claim 6.