CA1213174A - Blanched peanuts with flavored skins and process - Google Patents
Blanched peanuts with flavored skins and processInfo
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- CA1213174A CA1213174A CA000410888A CA410888A CA1213174A CA 1213174 A CA1213174 A CA 1213174A CA 000410888 A CA000410888 A CA 000410888A CA 410888 A CA410888 A CA 410888A CA 1213174 A CA1213174 A CA 1213174A
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- peanuts
- peanut
- coating
- skins
- product
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Abstract
BLANCHED PEANUTS WITH FLAVORED SKINS AND PROCESS
ABSTRACT OF DISCLOSURE
Disclosed are blanched peanut product retaining the characteristic flavor of unblanched peanuts and a process for preparing it. The product, in its broad aspects, comprises blanched peanuts having a coating directly adhered to the exterior surfaces thereof, wherein the coating comprises:
finely ground peanut skins, pregelatinized starch, a hydrophilic colloid film former, a sugar, and sodium chloride.
The coating is applied to the peanuts by tumbling raw, blanched peanuts with pregelatinized starch to uniformly coat the peanuts therewith; applying an agueous solution of a hydrophilic colloid film former to the resulting starch-coated raw peanuts and tumbling the peanuts until the coating becomes uniform and sufficiently tacky to adhere particulate seasoning materials; applying particulate seasoning materials comprising ground peanut skins, a sugar, and sodium chloride to the peanuts; and roasting the resulting coated peanuts.
ABSTRACT OF DISCLOSURE
Disclosed are blanched peanut product retaining the characteristic flavor of unblanched peanuts and a process for preparing it. The product, in its broad aspects, comprises blanched peanuts having a coating directly adhered to the exterior surfaces thereof, wherein the coating comprises:
finely ground peanut skins, pregelatinized starch, a hydrophilic colloid film former, a sugar, and sodium chloride.
The coating is applied to the peanuts by tumbling raw, blanched peanuts with pregelatinized starch to uniformly coat the peanuts therewith; applying an agueous solution of a hydrophilic colloid film former to the resulting starch-coated raw peanuts and tumbling the peanuts until the coating becomes uniform and sufficiently tacky to adhere particulate seasoning materials; applying particulate seasoning materials comprising ground peanut skins, a sugar, and sodium chloride to the peanuts; and roasting the resulting coated peanuts.
Description
lZ~3~74 BLANCHED PEANU~S WITH FLAVO~ED SKINS AND PROCESS
This invention relates to peanut kernels, and particularly to the treatment thereof, by a process including roasting, to reapply peanut skins removed by blanching in a form which improves the palatability of the product.
As here~ofore carried out, the roasting of peanut kernels, separated from their shells or husks, has been effected, either with or without the addition of oil, either before or after removal of the skins from the kernels. When the skins are retained on the peanuts for roasting, they become brittle and are easily dislodged during normal handling and shipment in commercial distribution When the skins are removed prior to roasting, by a process generally known as blanching, the characteristic flavor contribution of the skins is lost. And, the skins currently have little commercial value beyond use as an additive~for animal feed.
In US Patent 2,813,029 to Shirk, there is disclosed a process for coating peanuts still containing thei. sklns.
According to the disclosure, peanuts are coated with CO-?.
syrup, roasted in oil, and then salted. It is disclose~ -h2 the products have improved palatabili~y; however, experie~ce with products of this type has snown that ~:ne skins s- 11 flake and peel off at a greater rate _han would be desired, leaving large amounts of coated, salted skins at the ~ot_om o-the packaging container upon opening.
~213174 The ?roblem of -laking off of coated peanut skins ~25 recognlzed by Alikonis et al in US Patent 3,062,560, whereln t~ey proposed employing a zein coatlng to more tlghtly adher~
.he skins. In addition to the zein, the coatlng could 21so contain antioY.idants, flavoring materials, coloring materials, and the like to improve o~her product characteristics. Wh~le coatings applied according to this process do increase the adherence of the skins to the peanuts, the process requires applying the coatiny as an alcoholic solution of zein plasticized with materials such as fatty acids, mono- and diglycerides of edible fatty acids, and acetylated monoglycerides.
In another attempt to coat peanuts, Green et al in US
Patent 4,161,545, disclosed a honey-coated roasted nut product which is prepared by irst coating raw nuts with a mixture of honey and water, and then enro~ing with a dry mixture of sugar and starch prior to roasting. After roasting and cooling, the nuts may be salted. They disclosed that if there are any breaks in the skins of the nuts, the solden color of ~he roasted nut and the reddish s~ins blend together better as one color than in the case when honey is not used. ~ur~her, ~hev note 'hat the honey causes the skins to s~ick better ~o ~he nuts, thus resulting in a finished roasted ~rocuct bellg m^re attractive due to the skins being mo~e lnl-^rmly _~ache~
Experience shows, however, that sisnificant cu2n~1 ties skins stlll flake from the nuts.
~2~3~74 In us Patent 2,631,938, Miers et al disclosed that the shelf stability of roasted nuts could be improved by applying a coating of a calcium low-methox~l pectinate film containing salt. The film can also contain sugars, gums, polyhydric alcohol, and the like, as plasticizers, and otAer additives such as coloring can be added to improve the appearance. The only examples disclosed relate to almonds which are coated ; after roasting.
In US Patent 3,314,800 to Noznick e~ al, there is disclosed a process for adhering a seasoning mix to blanched peanuts prior to dry roasting. According ~o this process, an aqueous adhesive mixture comprising vital wheat gluten, salt and a food acid is applied to the nuts prior to dry roasting.
In addition to these required ingredients, the coating can lS also contain flavorings, dextrin, and the like. Peanu~s processed in this manner do ~ot have the disadvantage of flaking ski~s; however, because the skins are totally absent, the products lack the characteristic desirable flavor of peanuts with skins.
It is an object of the ?resent inventlon -o ?_o~ide a peanut product, and a method for ?reparing it, ~here n hQ
characteristic flavor of the peanut skins can be re aine~
without having the associated problem of la_ge quan~i~ies o-skins flaking off during normal distribution and handling.
lZ~7~7~
Moreover, it is an object of ~he present invention tOeliminate the waste usually associated with blanched peanuts and to provide a blanched peanut product having a non-flaking coating containing peanut skins.
S These and other objects are achieved according to the present invention, which provides an improved peanut product and a process for preparing it. In its broad aspects, the peanut product comprises blanched peanuts having a coating directly adhered to the exterior surfaces of the peanuts, said coating comprising: finely-ground peanut skins, pregelatinized starch, a hydrophilic colloid film former, a sugar, and sodium chloride.
The process according to the invention comprises in its broad aspects: tumbling raw, blanched peanuts with pregelatinized starch for a period of time effective to uniformly coat the peanuts; applying an aqueous solution of a hydrophilic colloid film fo_mer to the resulting starch-coated raw peanuts and tumbling the peanuts until the resulting coating becomes uniform and sufficiently tacky to adhe_e par~iculate seasoning materials; applying par~iculate seasoning materials comprising ground peanut s~ins, sugar ar.~
sodium chloride to the peanuts while the coating is tac~y, ar.c tumbling the peanuts until the seasoning mater_21s uni-o-~ly coat the exterior surfaces thereof; and roas~ing the ~esul~ing 25 coated peanuts. ~
i .
~' ;
121;~7~
The product and proceSs of the present invent~on accordinsly elim1nate the wastage hitherto at~endant u~on the blanching of peanut kernels, and the s~ins are incorporated into the finished peanut product to impart a ~haracterlstic and desirable flavor thereto.
The peanuts employed according ~o the present invention are blanched. While blanching can be accomplished in any manner desired, it is preferably done in a manner which will be non-destructive to the 'lavor and color of the skins. ~-or example, procedures which leave any residue of abrasive or other grit in the skins should not be employed. Where the ~uality of the skins is reduced by the blanching ~rocedure, high quality s~.ins from a non-destructive blanchlng p~ocess can be substituted for the origanal skins.
In carrying out the preferred process, which is prlncipally continuous, shelled ~eanut kernels ~re bl~nched by progressing them (e-g., on a conveyor ~r_angemen.) successively through a -ine water spray; thr3ush a c~y n~ ove.
maintained, for example, at a temper_t1re o~ 2_0U~ 130r; ~?.~
between a series of rubber '-iction rollers. mhe ~om,~ined action of the water spray and drying oven causes _he a ~ins ^ ^
the kernels to both shrink and become brittle, so ~ha~ hey loosen and tend to separate from the kernels. mhe ac= on o-the friction rollers, of which there may be a ..umber of p2'-, is to assure that the skins become properly detached -~om ~he ~L2~17~
kernels so that they may be swept up ln a cur~ent of air which s drawn through the mass OI peanuts and then passed ~hroush a filte~ing bag or separator system to acc~mulate the skins.
A principal part of the coating according to the invention is a seasoning mix which comprises ground peanut s~ins, sodium chloride and a sugar. The seasoning mix is preferably prepared by comminuting the skins, such as by grinding, mixing them with fine, granulated sodium chloride and a sugar; and sieving the mix to obtain a uniformly-flowable, particulate, dry seasoning mix.
The skins are comminuted in any suitable manner toachieve a uniform, fine particle size. Commercial comminuting and grinding eouipment capable of reducing the skins to a partlcle size permitting them to pass through an about 32 mesh Tyler Standard, and preferably through a 48 mesh Tyler Standard, sieve is suitable. Large pa~ticles of ground skins are preferably removed prior to preparing the seasoning mix by suitable sieving means. Most preferably, the ground s~ins will pass through a 32 mesh Tyler Standard sieve and ~e retained on a 65 mesh Tyler Standard sieve.
The sodium chloride is preferably ~inely s-anul2~ed. Cne suitable commercially-available granulat-d s21~ ~ s ~o~~on ' â
Purex salt, extra fine granulated. This sait ^on~ains m no-amounts of flow control agents to maintain --low2bil:~-v _-.de~
humid cond'tions.
~Zl~i7~
The sugar employed according to the present inventlon can be any suit2bly sweet sugar which can be applied as a f~ee-flowing powder of ~ine particle size. Among the sugars wh~ch can be employed are those selected from the sroup consisting of sucrose, glucose, fructose, invert sugar, corn syrup solids, and high fructose corn syrup solids. The preferred sugar is sucrose. The sugar will prefera~ly be a coating grade sugar having a particle size at least fine as the salt and peanut skin components.
The components of the seasoning mix are preferably dry blended and then sieved to assure uniformly-small particle sizes prior to application to the peanuts. Blending can be achieved in any suitable equipment, such as a V-blender. And, the seasoning mix is preferably sieved to a particle size permitting passage through a 35 mesh Tyler Standard sieve.
While other components can be employed in the seasoning mix according to the present invention, it is preferred that the seasoning mix consist essen~ially of the peanut s~ins, the sodium chloride and the sugar~ According to one ?re__rreA
embodiment of the invention, citxic acid may be added in an amount effective to reduce the degree of ~rowning of ~he product during roasting; su-prisingly, we have ~ound ~ha~
levels of citric acid of from about 0.1 ~o abou~ 0-;~O ~ased _n the weight of the coating are effective for _his ?~~~cse. ~n ~5 another especially preferred embodiment accor~ng to _he present invention, the seasoning mix will consls. o -hese three components and contain greater than 19% s-ound ?ear.u-s~ins.
~2~3~7~
The coating adheres direc+ly to the exterior surfaces of the peanuts. By .his, it is meant that the surfaces of the peanut kernels are not precoated with added oil or other material which may tend to effect the desired t_ght bond S between the coating and surfaces of the peanut kernels. The coating is tightly adhered so that a minimum amount becomes dislodged during commercial handling and packaging, and upon contact with hands during consumption.
To obtain the most attractive end-product, the peanuts are sorted to remove split, cracked and otherwise defective peanuts prior to application of the coating. The peanuts are then charged into a rotatable coating reel or other suitable device which is capable of tumbling the peanut kernels along wi~h added coating materials. This coating can be conducTed continuously or batch-wise, as desired.
In the first stage of the coating, pregelatinized sta~ch, such as pregelatinized potato starch, is added to the ~umbling peanuts at a rate effective to provide a uniform coa ing over the exterior surfaces of the peanuts. The rate of addi~ion, and the total tumbling time to achieve the uniform coa~ing, will depend upon the size of the batch, the ~ate of t mbl ng, and the ratio of starch to peanuts. Typically, the acd_tio~
of the starch will take from about 5 seconds to about l minu~a and the total tumbling time will take from about 30 sec~r.ds to about 2 mi~utes. Preferably, the starch will comp.ise -~om about 0.1 to about 1% of the total weight of the peanu~
product, and from about 0.5 to about 5.0% based on the weish_ of the coating.
~21~17~
After application of the uniform coating of starch to .he peanuts, an aqueous solution comprising a hydrophilic colloid film former is applied to the tumbling peanuts in an amount and at a rate effective to pxovide a uni~orm coating to the exterior surfaces of the peanuts. Tumbling is continued for a period of time effective to render the coating sufficiently tacky to adhere particulate seasoning materials. The exact rate of addition of the film former solution and the tumbling time effective to provide the uniform tac~y coating wi,l depend upon the type of hydrophilic film former employed, the rate of tumbling, the ~atch size, the rate of moisture removal, the concentration of the hydrophilic colloid film former in the solution, and the total amount of solution applied. Typically, however, when employing the preferred materials and amounts, i~ is found that the solution can be added over a period of from about lS seconds to about 1 minute with proper uniformity and tac~.iness achieved within a period of from about 3 to 10 minutes.
The hydrophilic colloid 'ilm former can be any of the natural or modified hydrophilic colloid film formers known ~o the art which are suitably water soluble and provide a ~ac~y consistency during the drying stage. Among ~he sui~a31e materials which can be employed according ~o the presen.
invention are those selected -rom the g-oup consis~in.g of sum acacia, gelatin, guar gum, dextrins, alginates, cellu~ose derivatives, and vege~eable protein f-ac ions. One particularly preferred hydrophil.ic colloid f~lm -o-mer is ~u~.
acacia. Where gum acacia is employed, it will t ~ically ~e ~Zl;~,~L7~
prepared as an aoueous solution contalning from about 12 .o about 25% solids. The solution should be fluid enough ~o permit uniform application, but not so dilute that excessive tumbling times are required to achieve the desired tacXy S surface. Typically, the dry weight of gum acacia or other film former will comprise from about 0.25 to about 1.5% of the weight of the final product and from about 2 to about 10% of the weight of the coating.
When the surfaces of the tumbling peanut kernels, coated with the starch and the hydrophilic film former solution, have achieved the necessary degree of tackiness to adhere particulate seasoning materials, the particulate seasoning material as described above is applied in an amount and at a rate effective to uniformly coat the exterior surfaces of the lS peanuts. Again, the exact time of application and total tumbling to achieve the uniform coating will depend upon a number of factors. Typically, however, the seasoning mix will be added within a period of from about 10 seconds to about one minute, with tumbling being continued for from about 5 seconds to about 30 seconds after complete addition of the dry seasoning mix. Experience will show the person skilled in the art the appropriate time for terminating addi~ion anc tumbling.
After the surfaces of the peanuts ~ecome uni~o~lY cO2~e-~
and dried to the optimum degree, continued ~umbling w~l'dislodge some of the coating materials. Thus, it is p~ete -ed to immediately remove the coated product when the sur~_c~-.... .
12~17~L
appear uniformly coated with 2 minimum of remaining coatingmaterial still unattached. It is prefexred that the coating material be applied in an amount of from about 5 to about 15%
based upon the weight of the final product. Most preferably, the final product will contain at least 5 and less than 10% of the coating material.
When substantially all of the seasoning material has been taken up by the kernels, the resulting coated peanuts are transferred to a roasting oven, preferably by an appropriate conveyor device which transports them in a continuous progression through a roasti~g oven main~ained at a temperature, for example of from about 150~ to about 180, preferably about 170C. This step causes not oniy a roasting of the meat of the peanut kernels, but also causes this coating containing peanut skins to unite with the kernel and become substantially integral therewith, giving the finished peanut product, a mottled and textured surface appearance.
The seasoning imparts a characteristic savory flavor to the kernels; and, as has been already touched on above, the method of the invention has the advantages that it eliminates the waste hereto created by the blanching of kernels, and provides a blanched peanut product which is not only seasoned but has some of the characteristic taste at._ibu~es associated with unblanched nuts.
The following example is provided to illust-ate and explain what is presently considered the best mode 'o~
7~
carrying out the invention. The data is for illustrative purposes to guide ~he pexson of ordinary skill in the art and is not to be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages are by weight.
Exam~le This example describes the preparation of peanuts seasoned according to the invention.
Shelled, raw unblanched peanuts are contacted with a fine spray of water to thoroughly wet the skins. The wetted peanuts are then dried in a convection oven at a temperature of about 100C to loosen the skins and cause them to become brittle. The peanuts are then blanched by passing between rubber friction rollers. A current of air is passed through the resulting mass of blanched peanuts and skins to remove the skins. The skins are then separated from the air current and collected in a filtering bag.
The skins are finely ground through a Stokes Tornado mill at high speed using a No. 0.029 Screen. The resultir.g g~ound peanut skins all pass through a 32 mesh Tyler Standard sieve and all are retained on a 65 mesh Tyler Standard sieve. The peanuts and skins are then recombined wi~h the following othe-ingredients in the amounts shown, accordins to '_~e ~.ocedu_e which follows the table:
121~:~7~
Inaredient Amount Blanched peanuts 1000 grams Pregelat~nized starch 1.7 grams Gum acacia solution ~18.4% solids) 35 ml.
Ground peanut skins 17.5 grams Fine granulated/Castor sucrose 50 grams Sodium chloride 12 grams The pea~luts are charged into a rotatable coating pan equipped with ribs. Ro~ation of the pan is besun, the 10 pregelatinized starch is added, and the peanuts and starch are tumbled in the pan for about one minute. The gum acacia solution is then added gradually to the tum-bling peanuts to providè a uniform coating; and tumbling is continu~d for about 31-2 minutes after the start of addition, until the su_faces of 15 the peanuts ~ecome uniformly tacky. When the proper degree of tackiness is achieved, a blend of the peanut skins, suc~ose and sodium chloride is then slo~,71y added to the tumbling peanuts. The blend was previousl~ prepared by mixing and sieving through a 35 mesh Tyler Standard sieve. The tumbling 20 is terminated after about 45 seconds from 'he start o~
addition of the blend; and the resulting, uni ormly-coated peanuts are immediately removed from the pan The peanuts are then roasled by continuously -onvev n5 them on an open mesh conveyor through a -oas_-ng oven 25 maintained at approximately 170C. Af~er ~oas.ing in _he oven, the product is cooled on the conveyor by drawins room temperature air past the peanuts held ther~on. The ts~-roasting and cooling operation takes abou. 20 minu~es.
17~
The product is packed in r.it_ogen gas flushed, flexible laminated foil pouches.
The above description is for the purpose of desc~ibing the invention to people having ordinary skill in the art to enable them to practice it. It is not meant to detail all of the obvious modifications and variations of the invention which will become apparent upon reading. It is intended, however, that all such modifications and variations be included within the scope of the invention which is defined by the'following claims.
This invention relates to peanut kernels, and particularly to the treatment thereof, by a process including roasting, to reapply peanut skins removed by blanching in a form which improves the palatability of the product.
As here~ofore carried out, the roasting of peanut kernels, separated from their shells or husks, has been effected, either with or without the addition of oil, either before or after removal of the skins from the kernels. When the skins are retained on the peanuts for roasting, they become brittle and are easily dislodged during normal handling and shipment in commercial distribution When the skins are removed prior to roasting, by a process generally known as blanching, the characteristic flavor contribution of the skins is lost. And, the skins currently have little commercial value beyond use as an additive~for animal feed.
In US Patent 2,813,029 to Shirk, there is disclosed a process for coating peanuts still containing thei. sklns.
According to the disclosure, peanuts are coated with CO-?.
syrup, roasted in oil, and then salted. It is disclose~ -h2 the products have improved palatabili~y; however, experie~ce with products of this type has snown that ~:ne skins s- 11 flake and peel off at a greater rate _han would be desired, leaving large amounts of coated, salted skins at the ~ot_om o-the packaging container upon opening.
~213174 The ?roblem of -laking off of coated peanut skins ~25 recognlzed by Alikonis et al in US Patent 3,062,560, whereln t~ey proposed employing a zein coatlng to more tlghtly adher~
.he skins. In addition to the zein, the coatlng could 21so contain antioY.idants, flavoring materials, coloring materials, and the like to improve o~her product characteristics. Wh~le coatings applied according to this process do increase the adherence of the skins to the peanuts, the process requires applying the coatiny as an alcoholic solution of zein plasticized with materials such as fatty acids, mono- and diglycerides of edible fatty acids, and acetylated monoglycerides.
In another attempt to coat peanuts, Green et al in US
Patent 4,161,545, disclosed a honey-coated roasted nut product which is prepared by irst coating raw nuts with a mixture of honey and water, and then enro~ing with a dry mixture of sugar and starch prior to roasting. After roasting and cooling, the nuts may be salted. They disclosed that if there are any breaks in the skins of the nuts, the solden color of ~he roasted nut and the reddish s~ins blend together better as one color than in the case when honey is not used. ~ur~her, ~hev note 'hat the honey causes the skins to s~ick better ~o ~he nuts, thus resulting in a finished roasted ~rocuct bellg m^re attractive due to the skins being mo~e lnl-^rmly _~ache~
Experience shows, however, that sisnificant cu2n~1 ties skins stlll flake from the nuts.
~2~3~74 In us Patent 2,631,938, Miers et al disclosed that the shelf stability of roasted nuts could be improved by applying a coating of a calcium low-methox~l pectinate film containing salt. The film can also contain sugars, gums, polyhydric alcohol, and the like, as plasticizers, and otAer additives such as coloring can be added to improve the appearance. The only examples disclosed relate to almonds which are coated ; after roasting.
In US Patent 3,314,800 to Noznick e~ al, there is disclosed a process for adhering a seasoning mix to blanched peanuts prior to dry roasting. According ~o this process, an aqueous adhesive mixture comprising vital wheat gluten, salt and a food acid is applied to the nuts prior to dry roasting.
In addition to these required ingredients, the coating can lS also contain flavorings, dextrin, and the like. Peanu~s processed in this manner do ~ot have the disadvantage of flaking ski~s; however, because the skins are totally absent, the products lack the characteristic desirable flavor of peanuts with skins.
It is an object of the ?resent inventlon -o ?_o~ide a peanut product, and a method for ?reparing it, ~here n hQ
characteristic flavor of the peanut skins can be re aine~
without having the associated problem of la_ge quan~i~ies o-skins flaking off during normal distribution and handling.
lZ~7~7~
Moreover, it is an object of ~he present invention tOeliminate the waste usually associated with blanched peanuts and to provide a blanched peanut product having a non-flaking coating containing peanut skins.
S These and other objects are achieved according to the present invention, which provides an improved peanut product and a process for preparing it. In its broad aspects, the peanut product comprises blanched peanuts having a coating directly adhered to the exterior surfaces of the peanuts, said coating comprising: finely-ground peanut skins, pregelatinized starch, a hydrophilic colloid film former, a sugar, and sodium chloride.
The process according to the invention comprises in its broad aspects: tumbling raw, blanched peanuts with pregelatinized starch for a period of time effective to uniformly coat the peanuts; applying an aqueous solution of a hydrophilic colloid film fo_mer to the resulting starch-coated raw peanuts and tumbling the peanuts until the resulting coating becomes uniform and sufficiently tacky to adhe_e par~iculate seasoning materials; applying par~iculate seasoning materials comprising ground peanut s~ins, sugar ar.~
sodium chloride to the peanuts while the coating is tac~y, ar.c tumbling the peanuts until the seasoning mater_21s uni-o-~ly coat the exterior surfaces thereof; and roas~ing the ~esul~ing 25 coated peanuts. ~
i .
~' ;
121;~7~
The product and proceSs of the present invent~on accordinsly elim1nate the wastage hitherto at~endant u~on the blanching of peanut kernels, and the s~ins are incorporated into the finished peanut product to impart a ~haracterlstic and desirable flavor thereto.
The peanuts employed according ~o the present invention are blanched. While blanching can be accomplished in any manner desired, it is preferably done in a manner which will be non-destructive to the 'lavor and color of the skins. ~-or example, procedures which leave any residue of abrasive or other grit in the skins should not be employed. Where the ~uality of the skins is reduced by the blanching ~rocedure, high quality s~.ins from a non-destructive blanchlng p~ocess can be substituted for the origanal skins.
In carrying out the preferred process, which is prlncipally continuous, shelled ~eanut kernels ~re bl~nched by progressing them (e-g., on a conveyor ~r_angemen.) successively through a -ine water spray; thr3ush a c~y n~ ove.
maintained, for example, at a temper_t1re o~ 2_0U~ 130r; ~?.~
between a series of rubber '-iction rollers. mhe ~om,~ined action of the water spray and drying oven causes _he a ~ins ^ ^
the kernels to both shrink and become brittle, so ~ha~ hey loosen and tend to separate from the kernels. mhe ac= on o-the friction rollers, of which there may be a ..umber of p2'-, is to assure that the skins become properly detached -~om ~he ~L2~17~
kernels so that they may be swept up ln a cur~ent of air which s drawn through the mass OI peanuts and then passed ~hroush a filte~ing bag or separator system to acc~mulate the skins.
A principal part of the coating according to the invention is a seasoning mix which comprises ground peanut s~ins, sodium chloride and a sugar. The seasoning mix is preferably prepared by comminuting the skins, such as by grinding, mixing them with fine, granulated sodium chloride and a sugar; and sieving the mix to obtain a uniformly-flowable, particulate, dry seasoning mix.
The skins are comminuted in any suitable manner toachieve a uniform, fine particle size. Commercial comminuting and grinding eouipment capable of reducing the skins to a partlcle size permitting them to pass through an about 32 mesh Tyler Standard, and preferably through a 48 mesh Tyler Standard, sieve is suitable. Large pa~ticles of ground skins are preferably removed prior to preparing the seasoning mix by suitable sieving means. Most preferably, the ground s~ins will pass through a 32 mesh Tyler Standard sieve and ~e retained on a 65 mesh Tyler Standard sieve.
The sodium chloride is preferably ~inely s-anul2~ed. Cne suitable commercially-available granulat-d s21~ ~ s ~o~~on ' â
Purex salt, extra fine granulated. This sait ^on~ains m no-amounts of flow control agents to maintain --low2bil:~-v _-.de~
humid cond'tions.
~Zl~i7~
The sugar employed according to the present inventlon can be any suit2bly sweet sugar which can be applied as a f~ee-flowing powder of ~ine particle size. Among the sugars wh~ch can be employed are those selected from the sroup consisting of sucrose, glucose, fructose, invert sugar, corn syrup solids, and high fructose corn syrup solids. The preferred sugar is sucrose. The sugar will prefera~ly be a coating grade sugar having a particle size at least fine as the salt and peanut skin components.
The components of the seasoning mix are preferably dry blended and then sieved to assure uniformly-small particle sizes prior to application to the peanuts. Blending can be achieved in any suitable equipment, such as a V-blender. And, the seasoning mix is preferably sieved to a particle size permitting passage through a 35 mesh Tyler Standard sieve.
While other components can be employed in the seasoning mix according to the present invention, it is preferred that the seasoning mix consist essen~ially of the peanut s~ins, the sodium chloride and the sugar~ According to one ?re__rreA
embodiment of the invention, citxic acid may be added in an amount effective to reduce the degree of ~rowning of ~he product during roasting; su-prisingly, we have ~ound ~ha~
levels of citric acid of from about 0.1 ~o abou~ 0-;~O ~ased _n the weight of the coating are effective for _his ?~~~cse. ~n ~5 another especially preferred embodiment accor~ng to _he present invention, the seasoning mix will consls. o -hese three components and contain greater than 19% s-ound ?ear.u-s~ins.
~2~3~7~
The coating adheres direc+ly to the exterior surfaces of the peanuts. By .his, it is meant that the surfaces of the peanut kernels are not precoated with added oil or other material which may tend to effect the desired t_ght bond S between the coating and surfaces of the peanut kernels. The coating is tightly adhered so that a minimum amount becomes dislodged during commercial handling and packaging, and upon contact with hands during consumption.
To obtain the most attractive end-product, the peanuts are sorted to remove split, cracked and otherwise defective peanuts prior to application of the coating. The peanuts are then charged into a rotatable coating reel or other suitable device which is capable of tumbling the peanut kernels along wi~h added coating materials. This coating can be conducTed continuously or batch-wise, as desired.
In the first stage of the coating, pregelatinized sta~ch, such as pregelatinized potato starch, is added to the ~umbling peanuts at a rate effective to provide a uniform coa ing over the exterior surfaces of the peanuts. The rate of addi~ion, and the total tumbling time to achieve the uniform coa~ing, will depend upon the size of the batch, the ~ate of t mbl ng, and the ratio of starch to peanuts. Typically, the acd_tio~
of the starch will take from about 5 seconds to about l minu~a and the total tumbling time will take from about 30 sec~r.ds to about 2 mi~utes. Preferably, the starch will comp.ise -~om about 0.1 to about 1% of the total weight of the peanu~
product, and from about 0.5 to about 5.0% based on the weish_ of the coating.
~21~17~
After application of the uniform coating of starch to .he peanuts, an aqueous solution comprising a hydrophilic colloid film former is applied to the tumbling peanuts in an amount and at a rate effective to pxovide a uni~orm coating to the exterior surfaces of the peanuts. Tumbling is continued for a period of time effective to render the coating sufficiently tacky to adhere particulate seasoning materials. The exact rate of addition of the film former solution and the tumbling time effective to provide the uniform tac~y coating wi,l depend upon the type of hydrophilic film former employed, the rate of tumbling, the ~atch size, the rate of moisture removal, the concentration of the hydrophilic colloid film former in the solution, and the total amount of solution applied. Typically, however, when employing the preferred materials and amounts, i~ is found that the solution can be added over a period of from about lS seconds to about 1 minute with proper uniformity and tac~.iness achieved within a period of from about 3 to 10 minutes.
The hydrophilic colloid 'ilm former can be any of the natural or modified hydrophilic colloid film formers known ~o the art which are suitably water soluble and provide a ~ac~y consistency during the drying stage. Among ~he sui~a31e materials which can be employed according ~o the presen.
invention are those selected -rom the g-oup consis~in.g of sum acacia, gelatin, guar gum, dextrins, alginates, cellu~ose derivatives, and vege~eable protein f-ac ions. One particularly preferred hydrophil.ic colloid f~lm -o-mer is ~u~.
acacia. Where gum acacia is employed, it will t ~ically ~e ~Zl;~,~L7~
prepared as an aoueous solution contalning from about 12 .o about 25% solids. The solution should be fluid enough ~o permit uniform application, but not so dilute that excessive tumbling times are required to achieve the desired tacXy S surface. Typically, the dry weight of gum acacia or other film former will comprise from about 0.25 to about 1.5% of the weight of the final product and from about 2 to about 10% of the weight of the coating.
When the surfaces of the tumbling peanut kernels, coated with the starch and the hydrophilic film former solution, have achieved the necessary degree of tackiness to adhere particulate seasoning materials, the particulate seasoning material as described above is applied in an amount and at a rate effective to uniformly coat the exterior surfaces of the lS peanuts. Again, the exact time of application and total tumbling to achieve the uniform coating will depend upon a number of factors. Typically, however, the seasoning mix will be added within a period of from about 10 seconds to about one minute, with tumbling being continued for from about 5 seconds to about 30 seconds after complete addition of the dry seasoning mix. Experience will show the person skilled in the art the appropriate time for terminating addi~ion anc tumbling.
After the surfaces of the peanuts ~ecome uni~o~lY cO2~e-~
and dried to the optimum degree, continued ~umbling w~l'dislodge some of the coating materials. Thus, it is p~ete -ed to immediately remove the coated product when the sur~_c~-.... .
12~17~L
appear uniformly coated with 2 minimum of remaining coatingmaterial still unattached. It is prefexred that the coating material be applied in an amount of from about 5 to about 15%
based upon the weight of the final product. Most preferably, the final product will contain at least 5 and less than 10% of the coating material.
When substantially all of the seasoning material has been taken up by the kernels, the resulting coated peanuts are transferred to a roasting oven, preferably by an appropriate conveyor device which transports them in a continuous progression through a roasti~g oven main~ained at a temperature, for example of from about 150~ to about 180, preferably about 170C. This step causes not oniy a roasting of the meat of the peanut kernels, but also causes this coating containing peanut skins to unite with the kernel and become substantially integral therewith, giving the finished peanut product, a mottled and textured surface appearance.
The seasoning imparts a characteristic savory flavor to the kernels; and, as has been already touched on above, the method of the invention has the advantages that it eliminates the waste hereto created by the blanching of kernels, and provides a blanched peanut product which is not only seasoned but has some of the characteristic taste at._ibu~es associated with unblanched nuts.
The following example is provided to illust-ate and explain what is presently considered the best mode 'o~
7~
carrying out the invention. The data is for illustrative purposes to guide ~he pexson of ordinary skill in the art and is not to be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages are by weight.
Exam~le This example describes the preparation of peanuts seasoned according to the invention.
Shelled, raw unblanched peanuts are contacted with a fine spray of water to thoroughly wet the skins. The wetted peanuts are then dried in a convection oven at a temperature of about 100C to loosen the skins and cause them to become brittle. The peanuts are then blanched by passing between rubber friction rollers. A current of air is passed through the resulting mass of blanched peanuts and skins to remove the skins. The skins are then separated from the air current and collected in a filtering bag.
The skins are finely ground through a Stokes Tornado mill at high speed using a No. 0.029 Screen. The resultir.g g~ound peanut skins all pass through a 32 mesh Tyler Standard sieve and all are retained on a 65 mesh Tyler Standard sieve. The peanuts and skins are then recombined wi~h the following othe-ingredients in the amounts shown, accordins to '_~e ~.ocedu_e which follows the table:
121~:~7~
Inaredient Amount Blanched peanuts 1000 grams Pregelat~nized starch 1.7 grams Gum acacia solution ~18.4% solids) 35 ml.
Ground peanut skins 17.5 grams Fine granulated/Castor sucrose 50 grams Sodium chloride 12 grams The pea~luts are charged into a rotatable coating pan equipped with ribs. Ro~ation of the pan is besun, the 10 pregelatinized starch is added, and the peanuts and starch are tumbled in the pan for about one minute. The gum acacia solution is then added gradually to the tum-bling peanuts to providè a uniform coating; and tumbling is continu~d for about 31-2 minutes after the start of addition, until the su_faces of 15 the peanuts ~ecome uniformly tacky. When the proper degree of tackiness is achieved, a blend of the peanut skins, suc~ose and sodium chloride is then slo~,71y added to the tumbling peanuts. The blend was previousl~ prepared by mixing and sieving through a 35 mesh Tyler Standard sieve. The tumbling 20 is terminated after about 45 seconds from 'he start o~
addition of the blend; and the resulting, uni ormly-coated peanuts are immediately removed from the pan The peanuts are then roasled by continuously -onvev n5 them on an open mesh conveyor through a -oas_-ng oven 25 maintained at approximately 170C. Af~er ~oas.ing in _he oven, the product is cooled on the conveyor by drawins room temperature air past the peanuts held ther~on. The ts~-roasting and cooling operation takes abou. 20 minu~es.
17~
The product is packed in r.it_ogen gas flushed, flexible laminated foil pouches.
The above description is for the purpose of desc~ibing the invention to people having ordinary skill in the art to enable them to practice it. It is not meant to detail all of the obvious modifications and variations of the invention which will become apparent upon reading. It is intended, however, that all such modifications and variations be included within the scope of the invention which is defined by the'following claims.
Claims (24)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A peanut product comprising blanched peanuts having a coating comprising at least 5 to less than 15% of the weight of the product directly adhered to the exterior surfaces of the peanuts, said coating comprising: greater than 19% finely ground peanut skins by weight of the coating;
0:1 to 1% pregelatinized starch by weight of the final pro-duct; 0.25 to 1.5% of a hydrophilic colloid film former by weight of the final product, a sugar, and sodium chloride.
0:1 to 1% pregelatinized starch by weight of the final pro-duct; 0.25 to 1.5% of a hydrophilic colloid film former by weight of the final product, a sugar, and sodium chloride.
2. A peanut product according to claim 1 wherein the coating comprises from at least 5 to less than 10% of the weight of the product.
3. A peanut product according to claim 1 or 2, wherein the coating further comprises citric acid in an amount effective to reduce the degree of browning during roasting.
4. A peanut product according to claim 1 wherein the peanut skins are ground to a particle size permitting them to pass through a 32 mesh Tyler Standard sieve.
5. A peanut product according to claim 4 wherein the peanut skins ae ground to a particle size permitting them to be retained on a 65 mesh Tyler Standard sieve.
6. A peanut product according to claim 1 wherein the hydrophilic colloid film former comprises a member sel-ected from the group consisting of gum acacia, gelatin, guar gum, dextrins, alginates, cellulose derivatives, and vege-table protein fractions.
7. A peanut product according to claim 6 wherein the hydrophilic colloid film former comprises gum acacia.
8. A peanut product according to claim 1 wherein the sugar comprises a member selected from the group consist-ing of sucrose, glucose, fructose, invert sugar, corn syrup solids and high fructose corn syrup solids.
9. A peanut product according to claim 8 wherein the sugar comprises sucrose.
10. A peanut product according to claim 9 wherein the coating comprises from at least 5 to less than 10% of the weight of the product.
11. A peanut product according to claim 10 wherein the peanut skins are ground to a particle size permitting them to pass through a 32 mesh Tyler Standard sieve and be retained on a 65 mesh Tyler Standard sieve.
12. A peanut product according to claim 8, 10 or 11 wherein the hydrophilic colloid film former comprises gum acacia.
13. A process for preparing a peanut product com-prising blanched peanuts having a coating comprising at least 5 to less than 15% of the weight of the product, containing ground peanut skins directly adhered to the exterior surface of the peanuts, the process comprising: tumbling raw, blanched peanuts with pregelatinized starch for a period of time effective to uniformly coat the peanuts; the pregelatinized starch being 0.1 to 1% of the final product;
applying an aqueous solution of hydrophilic colloid film former to the resulting starch-coated raw peanuts and tumbling the peanuts until the resulting coating becomes uniform and sufficiently tacky to adhere particulate season-ing materials; the hydrophilic colloid film former being 0.25 to 1.5% of the final product; ground peanut skins com-prising greater than 19% of the weight of the coating, a sugar, and sodium chloride to the peanuts while the coating is tacky and tumbling the peanuts until the seasoning mat-erials uniformly coat the exterior surface thereof; and roasting the resulting coated peanuts.
applying an aqueous solution of hydrophilic colloid film former to the resulting starch-coated raw peanuts and tumbling the peanuts until the resulting coating becomes uniform and sufficiently tacky to adhere particulate season-ing materials; the hydrophilic colloid film former being 0.25 to 1.5% of the final product; ground peanut skins com-prising greater than 19% of the weight of the coating, a sugar, and sodium chloride to the peanuts while the coating is tacky and tumbling the peanuts until the seasoning mat-erials uniformly coat the exterior surface thereof; and roasting the resulting coated peanuts.
14. A process according to claim 13 wherein the coating comprises from at least 5 to less than 10% of the weight of the product.
15. A process according to claim 13 or 14 wherein the coating further comprises citric acid in an amount effect-ive to reduce browning during roasting.
16. A process according to claim 13 wherein the peanut skins are ground to a particle size permitting them to pass through a 32 mesh Tyler Standard sieve.
17. A process according to claim 16 wherein the peanut skins are ground to a particle size permitting them to be retained on a 65 mesh Tyler Standard sieve.
18. A process according to claim 13 wherein the hydrophilic colloid film former comprises a member selected from the group consisting of gum acacia, gelatin, guar gum, dextrins, alginates, cellulose derivatives, and vegetable protein fractions.
19. A process according to claim 13, 17 or 18 wherein the hydrophilic film former comprises gum acacia.
20. A process according to claim 13 wherein the sugar comprises a member selected from the group consisting of sucrose, glucose, fructose, invert sugar, corn syrup solids and high fructose corn syrup solids.
21. A process according to claim 20 wherein the sugar comprises sucrose.
22. A process according to claim 21 wherein the coating comprises from at least 5 to less than 10% of the weight of the product.
23. A process according to claim 22 wherein the peanut skins are ground to a particle size permitting them to pas through a 32 mesh Tyler Standard sieve and be retained on a 65 mesh Tyler Standard sieve.
24. A process according to claim 23 wherein the hydrophilic colloid film former comprises gum acacia.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000410888A CA1213174A (en) | 1982-09-07 | 1982-09-07 | Blanched peanuts with flavored skins and process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000410888A CA1213174A (en) | 1982-09-07 | 1982-09-07 | Blanched peanuts with flavored skins and process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1213174A true CA1213174A (en) | 1986-10-28 |
Family
ID=4123536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000410888A Expired CA1213174A (en) | 1982-09-07 | 1982-09-07 | Blanched peanuts with flavored skins and process |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1213174A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5093139A (en) * | 1989-11-28 | 1992-03-03 | Tom Droog | Method of preparing roasted sunflower shells |
-
1982
- 1982-09-07 CA CA000410888A patent/CA1213174A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5093139A (en) * | 1989-11-28 | 1992-03-03 | Tom Droog | Method of preparing roasted sunflower shells |
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