CA2089502A1 - Coated peanuts - Google Patents

Abstract

Accurate There are several types of nuts and peanuts on the market, offered in their natural form (with or without hulls) or even in modified forms such as seasoned, smoked, of the "confectionery" type, etc. In the present invention, peanuts are individually coated with a dough and baked.

Description

Descriptive memory 2 0 ~ 9 5 ~ 3 2 Page 1 The present invention is a food which is part of the confectionery category. The coated peanuts are crunchy and have a very different taste than that peanuts in their natural state. The coated peanuts are also much larger and have a very uneven surface feature.
There are currently different types of confectionery nuts -which, most of the time, are coated with sweet products such as honey, chocolate, or seasoned with condiments and spices or even smoke. These nuts, frequently, are sticky to the handling and leave residue on fingers and hands.
The ingredients that make up these coatings are not very nutritious Coated peanuts have the characteristic of being very nutritious, made from first class natural ingredients quality, does not stick and leaves little residue on the fingers and hands.
Coated peanuts also have the property of keeping for a long time, in suitable packaging comparable to those used to contain nuts in their natural state.
We have developed several flavors of coated peanuts such as:; ~
- Natural.
- Maple syrup.
- Honey.
- Coconut milk.
- Garlic (Seasoning).
- "Bar-B-Que (Seasoning).
- Bacon (Seasoning).
The manufacturing process and the composition of peanuts coated are defined as follows:

- INGREDIENTS:
PEANUTS (Component about half of the product) PASTE (BASE): (Making up the other half of the product) Wheat flour (50% to 55% of the dough ingredients).
Baking powder (5%).
Salt (10% to 15%).
Glucose and sugar -or- Maple syrup or sugar -or- Honey (20% to 25%): Depending on the flavors of coated peanuts.

; ~, ~;

. . 2 ~ 8 ~ 2 Descrlptl memory ~ Page 2:
Butter (10 ~): Incorporates in the dough used for. ~ ::
Natural flavors, Maple syrup and ~ - ::
Honey.
Coconut milk (5 ~): "Coconut milk" flavor.
Water.

SEASONING ~ S ~
Garlic powder, "Bacon '~ powder or" Bar-B-Que "spices are sprinkled on the dough of coated peanuts before the end of the `~
cooking process.

- PROCESS ~

The dough is prepared by incorporating the various ingredients, taking into account the variants appropriate to each flavor. AT
using a piece of equipment available on the market, shelled peanuts are engaged on a perforated conveyor, and are sprinkled with liquid dough using pressurized jets.
Continuing their journey on the conveyor, they pass through an oven at high temperature and are cooked quickly, causing the:
dough and making it crunchy.

v ~

Claims (4)

Claims The embodiments of the invention, about which an exclusive right of property or lien is claimed, are defined as follows: 1- A coated peanut, or a confectionery type food, made from a shelled peanut covered with a paste that becomes crunchy after baking. 2- A coated peanut, as defined in claim 1, with flavor natural (glucose and sugar) or maple or honey or coconut or garlic or Bar-B-Que or bacon. 3- A coated peanut, as defined in claims 1 and 2, of which the dough consists of a mixture of wheat flour (in a proportion of 50% to 55% of the mixture), baking powder (5%), salt (10% to 15%), glucose and sugar or syrup and maple sugar or honey (20% to 25%) depending on the flavors, butter (10%) for natural flavors or maple or honey, milk coconut (5%) for the coconut flavor. All mixed with water. 4- A coated peanut, as defined in claims 1, 2 or 3, whose dough with natural flavor (glucose and sugar), once hardened by cooking, is sprinkled with a seasoning of garlic powder, spices Bar-B-Que or bacon powder, depending on the flavor.