TWI708566B - Peanut food and its preparation method - Google Patents

Abstract

The present invention provides a method for preparing peanut food. The peanut food is obtained by immersing peanut raw materials in a phosphate aqueous solution for softening, removing the soaked phosphate aqueous solution and then performing sterilization. The preparation method of the present invention can omit the cyanine-killing step that is customary in the industry. This method not only helps to simplify the manufacturing process and reduce the filling deviation, but also the hardness, shape retention and color of peanuts are better, and consumers can take it The phosphate is also greatly reduced, which helps consumers’ health.

Description

Peanut food and its preparation method

The invention provides a method for preparing peanut food. The present invention also provides a peanut food prepared by the method.

Peanuts are commonly used materials in food industry, whether they are made of pure peanut food alone (for example: pure peanut soup) or mixed with other food materials to make compound food (for example: milk peanut soup, red bean peanut soup). Due to the increasing demand for peanut-related foods, it has gradually developed from small-scale cooking at home to large-scale production in factories to meet the growing market demand.

In the past, there were three steps for preparing pure peanut soup in small quantities at home: 1. Raw material preparation: wash the peanuts, soak them in water, and store them in the refrigerator overnight; 2. Cooking: After removing the soaking water, add sufficient water, and then Peanuts are cooked at high temperature for a long time until soft and rotten; Third, seasoning: add sugar water or other additives for seasoning to prepare pure peanut soup.

The factory-style mass production method is relatively complicated. There are six steps: 1. Raw material preparation: washing peanuts to remove impurities such as sand, and screening; 2. Container preparation: discharging empty cans on the production line and cleaning them; 3. Cyanide: steam or cook peanuts at high temperature to destroy the oxidase and prevent peanut oxidation; 4. Quantitative filling: fill the peanuts with the peanuts into the empty can; 5. Seasoning: add sugar water or other additives Fill it into the tank; 6. Seal and sterilize: After sealing, sterilize to obtain peanut food in batches.

It can be seen from the above that whether it is home-made or factory-style mass production, peanuts need to go through a high-temperature cooking step to boil the peanuts until soft. However, especially when mass production of peanut food is carried out in a factory, the peanuts cooked at high temperature will become sticky and easily stuck in the dosing cup, which reduces the accuracy and stability of subsequent peanut quantitative filling, which is not conducive to the standardized operation of mass production. . Therefore, the preparation method of peanut food still needs to be improved.

In order to solve the problem of inaccurate and unstable quantitative filling caused by the aforementioned peanuts becoming sticky after cooking, the present invention provides a novel peanut food preparation method, which not only solves the aforementioned problems, but also ensures the prepared peanut food The stability of softness and hardness and particle integrity of peanuts.

To achieve the above objective, the method for preparing peanut food of the present invention includes: step (a): soaking peanut raw materials in a phosphate aqueous solution; step (b): removing the phosphate aqueous solution to obtain a softened peanut; and Step (c): Sterilize the softened peanuts to obtain the peanut food.

Preferably, the concentration of the aqueous phosphate solution is 0.05 wt% to 2.0 wt%; more preferably 0.1 wt% to 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt% Or 0.8 wt%; still more preferably 0.4 wt%.

Preferably, the pH value of the phosphate aqueous solution during the immersion process is 7.5 to 10.5; preferably 8 to 8.5, 9, 9.5 or 10. Even better are 9.01 to 9.02, 9.03, 9.04, 9.05, 9.10, 9.11, 9.12, 9.13, 9.14, 9.15, 9.16, 9.17, 9.18, 9.19, 9.20, 9.21, 9.22, 9.23, 9.24, 9.25, 9.26, 9.27 , 9.28, 9.29, 9.30, 9.31, 9.32, 9.33, 9.34, 9.35 or 9.4.

Preferably, the temperature of the phosphate aqueous solution during the immersion process is 12°C to 38°C; more preferably 15°C to 35°C; still more preferably room temperature or 25°C to 30°C.

Preferably, the phosphate added to the aqueous phosphate solution is selected from sodium phosphate (anhydrous) (Sodium Phosphate, Tribasic (Anhydrous)), sodium metaphosphate (Sodium Metaphosphate), sodium polyphosphate (Sodium Polyphosphate), acid pyrophosphate Any one of Disodium Dihydrogen Pyrophosphate, Sodium Pyrophosphate Hydrate, Sodium Pyrophosphate (Anhydrous), Sodium hexametaphosphate (Sodium hexametaphosphate), or a combination thereof. The above-mentioned "sodium metaphosphate", "sodium polyphosphate" and "sodium hexametaphosphate" are anhydrous compounds.

More preferably, the aqueous phosphate solution is obtained by adding sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate or a combination thereof.

Preferably, the hardness of the aforementioned softened peanuts before step (c) or before the sterilization step is 800g or more; preferably 850g, 900g or 950g or more; and more preferably 900g or more. Preferably, the aforementioned peanut food includes an edible peanut, the edible peanut refers to the peanut obtained after the softened peanut is subjected to step (c) or the sterilization step, and the hardness of the edible peanut is 33g to 45g; preferably 36g to 37g , 38g, 39g, 40g, 41g or 42g; still more preferably 39g.

Preferably, the sterilization temperature of step (c) or sterilization step is above 100°C, more preferably 100°C to 135°C; still more preferably 115°C to 127°C; and still more preferably 116°C to 117°C, 118°C, 119°C, 120°C, 121°C, 122°C, 123°C, 124°C, 125°C or 126°C.

Preferably, the sterilization pressure in step (c) or sterilization step is 1.15 to 1.25 kg/cm ² ; preferably 1.2 kg/cm ² .

Preferably, the sterilization time of step (c) or sterilization step is 20 minutes to 1 hour; more preferably 25 minutes to 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 40, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54 or 55 minutes; even more preferably 30 minutes.

The "peanut food" in the present invention refers to a food containing peanuts, and it does not mean that the food can only contain peanuts or that the food must be limited to the highest proportion of peanuts in the total food. Preferably, the peanut food is pure peanut, pure peanut soup, milk peanut soup or red bean peanut soup.

In an embodiment of the present invention, before the aforementioned step (c) or the sterilization step, the softened peanuts are not previously subjected to a cyanidation step.

The "killing cyanide" in the present invention generally refers to continuous operation at 85°C to 120°C for 10 to 30 minutes, with the purpose of softening the peanut tissue and removing the unhealthy flavor of raw peanuts.

In another aspect of the present invention, the aforementioned step (c) includes: after the softened peanuts are filled into a container, the softened peanuts are sterilized to obtain the peanut food.

Preferably, the aforementioned step (c) includes: setting a preset filling weight of softened peanuts; after filling the softened peanuts into the container, measuring the actual filling weight of a softened peanut; when the preset filling weight of the softened peanuts If the difference between the actual filling weight and the actual filling weight of the softened peanuts (referred to as the filling deviation) exceeds ±25% of the preset filling weight of the softened peanuts, remove the container filled with softened peanuts; when the default filling of the softened peanuts If the difference between the weight and the actual filling weight of the softened peanut does not exceed ±25% of the preset filling weight of the softened peanut, the softened peanut is sterilized to obtain the peanut food. Accordingly, compared with the filling deviation of at least ±40% in the previous factory-style mass production, the preparation method of the present invention can specifically control the filling deviation below ±25%.

Preferably, the aforementioned filling deviation can be controlled within ±5% to ±20%; even more preferably, the aforementioned filling deviation can be controlled within ±5% to ±10%.

The present invention also provides a peanut food, which is prepared by the aforementioned method.

Preferably, the peanut food comprises edible peanuts, and the hardness of the edible peanuts is 33g to 45g; more preferably 36g to 37g, 38g, 39g, 40g, 41g or 42g; still more preferably 39g.

Preferably, the phosphate content of the peanut food is less than 0.5 g/kg; that is, the phosphate content per 1 kg of peanut food is less than 0.5 g. More specifically, the sodium polyphosphate content of the peanut food is less than 0.3 g/kg. The present invention can reduce the phosphate content due to the removal of the phosphate aqueous solution in the above step (b).

Several operation methods are provided below to illustrate the implementation of the present invention; those familiar with the art can easily understand the advantages and effects of the present invention through the content of this specification, and perform various operations without departing from the spirit of the present invention. Modifications and changes to implement or apply the content of the present invention.

Test Example 1: Process difference comparison experiment

There are three samples for analysis and comparison in this experiment. 1. Comparative example 1: Soak peanuts in clean water first, and go through the cyanine-killing step before filling, and the cyanine-killing water "no" added sodium polyphosphate; 2. Comparative example 2: Peanuts are first soaked in clean water, and go through the cyanine-killing step before filling, and the cyanine-killing water "has" added sodium polyphosphate; 3. Example 1: First soak the peanut raw materials in 0.4% sodium polyphosphate aqueous solution, and There is no clearing step before filling. The detailed manufacturing process differences between Comparative Examples 1 and 2 and Example 1 are described as follows, and the important parameters and practice differences set in the manufacturing process are shown in Table 1 below.

The preparation process of comparative example 1 peanut kernels is: after soaking peanut kernels in clean water for 8 to 10 hours at room temperature, take out the peanut kernels softened by soaking in water, and place them in the cyanine-killing water without sodium polyphosphate (ie, clean water). ) For 10 minutes, the heating temperature is 118°C. After taking out the peanut kernels, fill the peanut kernels into the iron can. The default value of filling is set to 70g per can, and it will be sent after filling. Sterilize the autoclave at 121°C and a pressure of 1.2kg/cm ² for 50 minutes. After cooling, obtain peanut food containing edible peanuts, and randomly sample 50 cans of samples for weight measurement and scoring.

Comparative Example 2 The preparation process of peanut kernels is: soak the peanut kernels in clean water at room temperature for 8 to 10 hours, take out the peanut kernels softened by soaking in water, and place them in an aqueous solution containing 0.1% sodium polyphosphate Kill the cyanide in water) for 10 minutes. The heating temperature when cyanide is 118°C. After removing the cyanide peanut kernels, fill the peanut kernels into an iron can. The default filling value is set to 70g per can. After filling is completed Send the sterilization kettle to 121°C, pressure 1.2kg/cm ² for 40 minutes sterilization, after cooling to obtain peanut food containing edible peanuts, and take 50 cans of random samples for weight measurement and scoring.

Example 1 The preparation process of peanut kernels is as follows: peanut kernels are soaked in an aqueous solution containing 0.4% sodium polyphosphate (ie, phosphate aqueous solution) at room temperature for 8 to 10 hours, then the softened peanut kernels are taken out, and the softened peanut kernels are directly Fill it into an iron can. The preset value of filling is set to 70g per can. After the filling is completed, it will be sent to a sterilizer for sterilization at 121°C and a pressure of 1.2kg/cm ² for 30 minutes. After cooling, obtain peanut food containing edible peanuts. And 50 cans of samples were randomly selected for weight measurement and scoring.

Table 1. Process setting differences and comparison results Comparative example 1 Comparative example 2 Example 1 Soaking water solution Clear water, no added sodium polyphosphate Clear water, no added sodium polyphosphate Contains 0.4% sodium polyphosphate PH value of soaking water solution 7.2 7.2 9.3 Killing water - Contains 0.1% sodium polyphosphate - Actual filling weight 62g to 80g 27g to 100g 63g to 76g Filling deviation About -11% to +14% Approximately -61% to +43% About ±10% Sterilization time 50 minutes 40 minutes 30 minutes Peanut kernel softness and hardness score (with a passing score of 3 to 4) 5 points 2.5 points 4 points Peanut kernel shape retention score (from 5 to 7 points) 3 points 2 minutes 5 points Peanut kernel color score (with a score of 5 to 7) 1 point 3 points 5 points

From the quantitative filling results shown in Table 1, it can be seen that the actual filling amount deviation of Comparative Example 1 can be less than 8g or more than 10g, and the difference from the preset value is about -11% and about +14%; the actual filling of Comparative Example 2 The amount deviation can be less than 43g or more than 30g, and the difference from the preset value is about -61% and about +43% respectively. In contrast, the actual filling amount deviation of Example 1 is within about ±10% , It is shown that embodiment 1 adopts the improved method of the present invention to have significantly better quantitative filling results, which is beneficial to the standardization operation of mass production.

Furthermore, in order to ensure that the peanut food prepared by the present invention meets the market demand, this experiment further evaluates the peanut kernel products; among them, the scoring standard is established after the professional evaluation team tastes the commercially available peanut kernels. Describe the characteristics of the peanut kernels of each brand and identify them. The scoring system and interval are set up. The characteristics of the peanut kernels are divided into 3 indicators: softness, shape retention and color. Among them, the peanut kernel's softness and hardness are scored from 1 point to 7 points, 1 point means relatively soft, 7 points means relatively hardest, 3 to 4 points to pass softness and hardness, and 3.5 points for the most ideal soft Hardness; the scoring range of peanut kernel shape retention is 1 to 7 points, 1 point means the worst, 7 points means the relatively best, the higher the score, the higher the degree of integrity of the peanut kernels. To 7 is the pass completeness, and 7 is the ideal completeness; the peanut kernel color range is 1 to 7 points, 1 point means the color is relatively darkest and brownish, 7 points means the relatively whitest , 5 to 7 is divided into passing color, and 7 is divided into the most ideal color.

From the evaluation results of the finished peanut kernels shown in Table 1, it can be seen that the softness and hardness of Comparative Example 1 reached 5 points, which was relatively too hard, but did not reach the passing softness and hardness. The shape retention was only 3 points, and the degree of crushing was relatively high, and 5 points. There is a gap in the pass completeness threshold, the color part is 1 point, the color is obviously too dark, and there is a large gap with the passing color threshold of 5 points; Comparative Example 2 has only 2.5 points of hardness and hardness, which is relatively too soft, but not passing. Softness and hardness, shape retention is only 2 points, the degree of fragmentation is relatively high, and there is a large gap between the completeness threshold of 5 points, and the color part is 3 points, and the color is relatively brown, which is also different from the passing color threshold of 5 points. . In contrast, Example 1 has a hardness of 4 points, which has a passing softness and hardness, a shape retention of 5 points, and maintains a passing integrity, and the color part is 5 points, which also has a passing color.

In summary, the preparation method of the present invention is not only easy to fill quantitatively, but also the softness, hardness, shape retention and color of peanut kernels are ideal, and it has market competitiveness. In addition, compared to Comparative Example 1 and Comparative Example 2, Example 1 can omit the cyanidation step required for the production of peanut food in the prior art, and the required sterilization time is shorter, thereby effectively saving energy and reducing the complexity of the manufacturing process. Compared with the methods of Comparative Examples 1 and 2, it has more advantages in manufacturing process.

Test Example 2: Comparison of peanut kernel hardness

The measurement method of peanut kernel hardness is to use Texture Profile Analysis (TPA), which uses the mode of one pressing action and graphical analysis to quantify the texture and taste of the food, where Hardness refers to In the texture profile analysis, it is taken from the maximum strength value in the first press-down zone and is the index that most directly reflects the taste.

There are three measurement targets in this test: Example 2, Comparative Example 2, and Comparative Example 3. The preparation method of Comparative Example 2 is as described above, the preparation method of Example 2 is the same as that of Example 1, and Comparative Example 3 is a commercially available product. Example 1 was not tested for its hardness because it was too hard and too dark in color to be commercialized. This test measures the hardness of peanut kernels at two points: 1. The hardness when filling, to understand the hardness of softened peanuts before sterilization, and 2. The hardness of peanut kernels, to understand the hardness of peanuts eaten after sterilization. The measurement results are shown in Table 2 , The hardness of peanut kernels before soaking is too high to be measured, so no data is provided.

Table 2. Comparison table of peanut kernel hardness, filling amount and finished product appearance Example 2 Comparative example 2 Comparative example 3 Hardness of peanut kernels when filling (unit: g) 900 181 N/A Actual filling weight (unit: grams) 55 to 74 27 to 100 N/A Filling deviation Approximately -21% to +6% Approximately -61% to +43% N/A Finished product hardness (unit: g) 39 twenty one 47 Finished appearance Figure 1 Figure 2 Figure 3 Taste Dense, good integrity Melt in the mouth, fragile Dense, poor integrity

It can be seen from the above table that Example 2 did not have a cyanidation step before filling, so the peanut kernel hardness during filling was significantly greater than that of Comparative Example 2, and these differences are reflected in the quantitative filling result: the actual filling amount of Comparative Example 2 The difference between the maximum value and the minimum value can reach 73 grams, which is 3.8 times the difference of 19 grams in Example 2. In addition, the default filling value is 70g, so the filling deviation of Comparative Example 2 is as high as about -61% To about +43%%, Example 2 is only about -21% to about +6%. It can be seen that the underfilling amount of Comparative Example 2 can be at least 3 times higher than that of Example 2, and the excess amount is at least 7 times higher. . The hardness of the finished peanut kernel is the highest in Comparative Example 3, followed by Example 2, and Comparative Example 2 is the softest. The appearance of the finished peanut kernels maintained the highest degree of integrity in Example 2, and the degree of fragmentation in Comparative Example 3 was the most serious, and its particles were also smaller. It can be seen that the hardness and appearance of peanut kernels obtained by the preparation method of the present invention are more ideal, and they are more competitive in the market.

Test Example 3: Comparison experiment of phosphate concentration difference

Samples for analysis and comparison in this experiment: 1. The aforementioned comparative example 2 and the newly-added comparative examples 4 to 6 in this experimental example. The aforementioned comparative example 1 has no added phosphate, and comparative example 3 is a commercial product, so there is no relevant data ; And two, the foregoing embodiment 1 and the newly added examples 3 to 10 of this test example, the preparation method of the foregoing example 2 is the same as that of example 1, so there is no repeated experiment, and the group of comparative examples is the same as that of test example 1. 2. The peanuts are first immersed in clear water, and subjected to the cyanine-killing step before filling, and then subdivided into 4 examples; the example group is also the same as example 1 of test example 1, adopting the preparation method of the present invention, the peanuts First immersed in the phosphate aqueous solution, and without the cyanine-killing step before filling, and then subdivided into 9 cases. The important parameters and practice differences in the manufacturing process are shown in Table 3 below.

Table 3. Differences in the manufacturing process of each embodiment and comparative example and the scoring results of peanut kernel hardness, shape retention and color Soaking water Killing water Sterilization time Peanut kernel softness and hardness score Peanut kernel shape retention score Peanut kernel color score Comparative example group 1 No added sodium polyphosphate 0.1% sodium polyphosphate 40 minutes 2.5 2 3 4 No added sodium polyphosphate 0.1% sodium polyphosphate 50 minutes 3 3 3 5 No added sodium polyphosphate 0.05% sodium polyphosphate 40 minutes 4.5 3 3 6 No added sodium polyphosphate 0.2% sodium polyphosphate 50 minutes 2 2 3 Example group 1 0.4% sodium polyphosphate - 30 minutes 4 5 5 3 0.1% sodium polyphosphate - 40 minutes 5 6 4 4 0.2% sodium polyphosphate - 30 minutes 5 6 5 5 0.2% sodium polyphosphate - 40 minutes 3.5 5 4 6 0.2% sodium polyphosphate - 50 minutes 2 2 2 7 0.3% sodium polyphosphate - 40 minutes 3 3 4 8 0.5% sodium polyphosphate - 40 minutes 2 2 4 9 0.6% sodium polyphosphate - 30 minutes 4 4 5 10 0.8% sodium polyphosphate - 30 minutes 2 2 5 The weight percentage of sodium polyphosphate in Table 3 refers to the concentration of sodium polyphosphate contained in the soaking water or cyanine-killing water. The pH value of each sodium polyphosphate soaking water is shown in Table 4.

Table 4: pH value of sodium polyphosphate soaking water Sodium polyphosphate concentration PH value of soaking water 0.1% sodium polyphosphate 9.03 0.2% sodium polyphosphate 9.15 0.3% sodium polyphosphate 9.23 0.4% sodium polyphosphate 9.27 0.5% sodium polyphosphate 9.30 0.6% sodium polyphosphate 9.31 0.8% sodium polyphosphate 9.32

The preparation method of the comparative example group of this test is the same as that of Comparative Example 2, and the preparation method of the test example group is the same as that of Example 1, and the scoring method of the three indicators is also the same as that of Test Example 1.

It can be seen from Table 3 that the shape retention and color of the peanut kernels in each case of the comparative example group are not satisfactory, and the hardness of the peanut kernels becomes softer as the concentration of sodium polyphosphate increases. In the example group, as the concentration of sodium polyphosphate increased, the softness and hardness of peanut kernels became softer, and the shape retention became worse, but the color became better. The peanut kernels soaked in 0.4% sodium polyphosphate aqueous solution were used in 3 items. All the indicators pass, the most competitive in the market. The reason is that the alkalinity of sodium polyphosphate helps the gelatinization of peanut starch and makes peanuts easy to soften, but the phosphate root can bond the starch structure, making the starch not easy to break, and improving the shape retention of peanuts. It can chelate metal ions to prevent peanuts from discoloring and browning.

Test Example 4: Comparison experiment of sodium polyphosphate content detection Example 2 Comparative example 2 Comparative example 3 Content of sodium polyphosphate (unit: g/kg) 0.3 N/A 0.5

Therefore, the present invention found through the above experiments that the phosphate detection amount of Example 2 in which the phosphate aqueous solution was added during immersion during the manufacturing process was significantly lower than that of the commercially available Comparative Example 3, and it has at least the following advantages: ( 1) It can omit the step of killing the essence required for the production of peanut food, thereby saving energy, time and cost, and greatly reducing the complexity of the process; (2) reducing the deviation of the filling amount, effectively improving the standardized operation of mass production; (3) ) The peanut food obtained in the present invention has good softness, hardness, shape retention and color at the same time; (4) The phosphate aqueous solution is removed after the soaking step is completed in the present invention, and the conventional method is in the sterilization step The method of adding sodium polyphosphate at a time is different, so consumers' intake of sodium polyphosphate will be greatly reduced, only 60% of other commercially available products, which is more conducive to the health of consumers and is extremely competitive in the market.

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Figure 1 is a photograph of the appearance of the finished peanut kernel in Example 2.

Figure 2 is a photograph of the appearance of the finished peanut kernel of Comparative Example 2.

Figure 3 is a photograph of the appearance of the finished peanut kernel of Comparative Example 3.

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Claims (10)

A method for preparing peanut food, comprising: step (a): soaking peanut raw materials in a phosphate aqueous solution for 8 to 10 hours, the concentration of the phosphate aqueous solution is 0.4wt%; step (b): removing the A phosphate aqueous solution is used to obtain a softened peanut; and step (c): sterilizing the softened peanut to obtain the peanut food; wherein the phosphate aqueous solution is obtained by adding sodium polyphosphate. The method according to claim 1, wherein the pH of the aqueous phosphate solution is 7.5 to 10.5. The method according to claim 1, wherein before the step (c), the softened peanuts are not subjected to a depuration step. The method according to claim 1, wherein the step (c) includes: filling the softened peanuts into a container, and then sterilizing the softened peanuts to obtain the peanut food. The method according to claim 4, wherein the step (c) comprises: setting a preset filling weight of softened peanuts; after filling the softened peanuts into the container, measuring the actual filling weight of a softened peanut; when the softened peanuts If the difference between the default filling weight and the actual filling weight of the softened peanut exceeds ±25% of the default filling weight of the softened peanut, remove the container filled with the softened peanut; when the default filling weight of the softened peanut If the difference between the actual filling weight and the actual filling weight of the softened peanut does not exceed ±25% of the preset filling weight of the softened peanut, the softened peanut is sterilized to obtain the peanut food. The method according to claim 1, wherein the hardness of the softened peanut is 800 g or more. The method according to claim 1, wherein the peanut food comprises an edible peanut, and the hardness of the edible peanut is 33g to 45g. The method according to claim 1, wherein the sterilization temperature is 100°C to 135°C. A peanut food prepared by the method according to any one of claims 1 to 8. The peanut food according to claim 9, wherein the phosphate content of the peanut food is less than 0.3 g/kg.

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