CN1317980C - Formulation of baked and oil resion scented nut and its treatment method - Google Patents
Formulation of baked and oil resion scented nut and its treatment method Download PDFInfo
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- CN1317980C CN1317980C CNB03121228XA CN03121228A CN1317980C CN 1317980 C CN1317980 C CN 1317980C CN B03121228X A CNB03121228X A CN B03121228XA CN 03121228 A CN03121228 A CN 03121228A CN 1317980 C CN1317980 C CN 1317980C
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Abstract
The present invention relates to a formula of flavoured nuts, which comprises 90 to 98 wt% of fried / baked cashew nut kernels / peanuts / almonds, 1.5 to 3 wt% of salt, and 1.0 to 3.0 wt% of oleoresin which is deluted by 8-12 times of absolute alcohol. The present invention also relates to a method for preparing the formula of flavoured nuts.
Description
Technical field
The present invention relates to bake and fry or the prescription of fried-in-oil nuts and the preparation method of this prescription.The invention particularly relates to oleoresin roasting fry or fried-in-oil nuts in application so that on nut, form uniform oleoresin coating and keep the fragrance of nut.
Background technology
When adopting Powdered spice for example to give nut perfuming such as fried or dried roasting cashew nut or peanut, the main limitation that exists is: there is thermoduric bacteria in (1), this can produce safety problem in preservation, (2) perfuming is inhomogeneous, (3) reduced the effect of natural spice, (4) in the preservation process, lost fragrance soon, and at the whole obvious color spot that produces random distribution in appearance of nut.In order to continue to keep the demand of people, be necessary to develop new spices and application process thereof to the perfuming nut.By developing suitable technology, promptly adopt the spice oleoresin to come to be treated nut perfuming, can overcome existing defective when adopting Powdered spice perfuming to a great extent.Oleoresin is defined as herein, can be dissolved in the extract of certain material of specific solvent fully.In perfuming was handled, best oleoresin was the concentrate of all spices component (can produce material fragrant, good to eat, pungent and relevant sensation), and, after this oleoresin is diluted, can reproduce the sensory effect of initial natural materials.Simultaneously, in food industry or mass preparation, use oleoresin more convenient.The method disclosed in the present is described the application of oleoresin in the perfuming of fried or dried roasting cashew nut in detail.
Referring to United States Patent (USP)s in 1988 4,738,865, wherein, the adhesive that is used for adhering to spices is the mixture of reduced sugar, preferred lactose of described reduced sugar and maltodextrin.When adopting dry honey applying coating peanut, so as to obtain scribbling honey have the nut of saline taste the time, adhesive is very useful.And method of the present invention does not adopt adhesive.
Referring to the United States Patent (USP) 4,931,304 of nineteen ninety, this patent has been described a kind of method of giving edible nut perfuming, this method comprises that nut is fried in roasting, and nut partly is cooled to about 56 ℃ to 92 ℃, use the volatile fragrant agent, stir nut, absorbed by nut up to flavouring agent.Volatile flavouring agent has only been adopted in this invention, and oleoresin also contains nonvolatile component.
Referring to United States Patent (USP)s in 1993 5,493,278, this patent relates to edible kernel, especially nut (peanut, the cashew nut etc.) benevolence with tempting fruit aroma.More specifically, this invention relates to edible kernel, and the preparation method of described edible kernel is, with the binder solution coating kernel that contains the fruit aroma raw material, roasting is fried then, thereby obtains a kind of pot foods, these pot foods have tempting stir-fry fragrance and outward appearance, and have fruit aroma.After roasting is fried, securely adhere to last coating.And the present invention does not adopt binder solution.
Referring to United States Patent (USP) 5,061,499, this patent has been described with the binder solution coating that contains honey, cornmeal mush, sucrose, carbohydrate natural gum and water and has been given birth to nut (peanut, cashew nut etc.), with the Icing Sugar coating, preferred again the roasting with oil fried, then the drying composite coating of coating sugar and salt then.And the present invention relates to not adopt one of adhesive to go on foot coating process.
Referring to United States Patent (USP) 5,939,119, wherein described the method for coating nut, this method is nut to be immersed in the esculent of fusion, so that esculent coating nut with fusion, remove the esculent of excessive fusion, the cated nut of salband makes the esculent hardening of fusion then.And the present invention does not adopt the method for leaching coating.
Referring to United States Patent (USP) 5,093,139, this patent relates to the method that the sunflower seed of frying to roasting apply fragrant dose coating equably.This method has sprayed the liquid flavouring agent that contains coating solution.The present invention does not adopt coating solution.
Referring to United States Patent (USP)s in 1987 4,692,342, this patent has been described the method for frying nut with the honey roasting, this method is, uses a spot of adhesive, film forming matter, honey and water in advance for nut, encloses sugar-coat with the drying composite of honeybee sugar and salt to the nut that has applied adhesive again, the nut of coating is fried in roasting then, preferably adopts the air roasting to fry.And method of the present invention does not adopt any dusting material or film forming matter.
Referring to United States Patent (USP)s in 1979 4,161,545, this patent has been described the mixture coating nut with honey and water, and the drying composite with sugar and starch encloses sugar-coat to nut again, and nut is fried in roasting then.And the present invention does not adopt honey, sugar or starch.
Referring to United States Patent (USP)s in 1987 4,692,342, this patent has been described the method that preparation can be stablized the peanut/cashew nut of storage, and this method is, gives peanut/cashew nut precoat a little binder and coating, and this product is fried in roasting then.But the present invention does not comprise any material or coating of precoating, and product of the present invention is not fried with the air roasting, but fried back perfuming.
Referring to United States Patent (USP)s in 1988 4,796,248, this patent relates to the method for frying nut of doing, this method comprises, apply starch coat equably for living nut, apply gelatin solution equably by the coating of coating seasoning mixture on the nut that has applied starch, resulting nut is fried in roasting then.But in the present invention, behind perfuming, bake the stir-fry nut.
Summary of the invention
Main purpose of the present invention provides the prescription of roasting stir-fry and perfuming nut, and described prescription has overcome above-mentioned defective.
One of purpose of the present invention provides that roasting is fried and by the oleoresin nut of perfuming equably.
The other purpose of the present invention provides that roasting is fried and by the oleoresin preparation method of the nut of perfuming equably.
Next purpose of the present invention provides a kind of method, and this method adopts securely the liquid coating attached to the nut surface.
The present invention's purpose once more provides a kind of method, and this method does not adopt any adhesive to improve separately or keeps the fragrance and the fragrance of roasting nut that fry or fried.
The invention provides the prescription of roasting stir-fry or fried-in-oil nuts, and the preparation method of described prescription.The invention particularly relates to oleoresin roasting fry or fried nut in application so that on nut, form uniform oleoresin coating and keep the fragrance of nut.
So the roasting that the invention provides even perfuming is fried or fried nut, 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 %.
In an embodiment of the invention, 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.
In yet another embodiment of the present invention, the particle diameter of used salt is that BSS (B.S.screens)-72 arrives+100 orders, and this salt is the metal halide that is selected from the group of being made up of sodium chloride, potassium chloride etc.
In yet another embodiment of the present invention, used oleoresin dilutes with ethanol.
In yet another embodiment of the present invention, with the weight ratio of oleoresin and ethanol be 1: 8 to 12 flux oil resins.
The present invention also provides the method for the nut perfuming that makes dried stir-fry as claimed in claim 1, and 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) spray gun that adopt to point to the nut in the rotary drum sprays into the salt powder of 1.5 to 3% step (a);
(e) adopt the spray gun that points to the nut in the rotary drum to add the capsicum 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.
In an embodiment of the invention, step (iii) in, at first kernel is placed rustless steel container with holes, the saline solution (15 to 20 weight %) that employing contains sodium chloride sprayed kernel 1 to 3 minute, it is bleached, then kernel is poured on the dish, drying is 60 to 90 minutes under 80 ℃ to 95 ℃ temperature.
In yet another embodiment of the present invention, peeling can be adopted manual method or any mechanical means to nut.
In another embodiment of the present invention, the rotation of rotary drum or reversal rate are about 30 to 40rpm.
In another embodiment of the present invention, evenly adopting the liquid of forming by the oleoresin of dilution to spray in the perfuming process.
In another embodiment of the present invention, applied can be securely attached to the liquid coating on nut surface.
In another embodiment of the present invention, accounted for 90 to 98% by the nut of perfuming.
In another embodiment of the present invention, adopt pulverizer with 1.5 to 3% salt grind into powder and sieve, obtaining particle diameter is BSS-72/+100 purpose salt powder.
In another embodiment of the present invention, the adding absolute ethyl alcohol dilutes 8 to 12 times with 1.0 to 3.0% capsicum or pepper oleoresin.
In another embodiment of the present invention, be 30 to 40rpm rotary drum with the cashew nut kernel of fried or dried stir-fry or peanut or the almond rotating speed of packing into.
In another embodiment of the present invention, fried/dried cashew nut kernel of frying or peanut or almond add 1.5 to 3% salt to adopt the spray gun that points to rotary drum to give.
In another embodiment of the present invention, adopt the liquid spray gun that points to rotary drum to spray the oleoresin (pepper or capsicum) of dilution, fry or do the nut perfuming of frying to salt.
In another embodiment of the present invention, 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.
In another embodiment of the present invention, in basin under 50 ℃ to 70 ℃ temperature with the kernel drying behind the perfuming 30 to 90 minutes.
In another embodiment of the present invention, be lower than in 50% the atmosphere nut behind the cool drying 30 to 40 minutes in relative humidity.
Following embodiment has been set forth the present invention's novelty in the following areas:
* adopted the spice oleoresin of suitable dilution to come to fried/dried cashew nut kernel perfuming of frying.
* this method does not adopt any adhesive.
* adopt powder sprayer to spray into the salt of the fine-powdered of suitable particle diameter.
* adopt the uniformity that has guaranteed coating with the oleoresin of ethanol dilution.
* the fried and dried cashew nut kernel of frying all can adopt this method.
The present invention will be described to adopt the following example.
Embodiment 1
Below be composition and consumption thereof.
Fried cashew nut kernel 500g
Salt powder 7.5g
Pepper oleoresin 5g
Ethanol 50g
Salt is pulverized and the mistake standard screen with pulverizer, obtaining particle diameter is BSS-72/+100 purpose salt powder.With 50g ethanol dilution pepper oleoresin (5g).Then fried cashew nut being added rotating speed is in the rotary drum of 30rpm, sprays into 7.5g salt with sprayer.Spray the salt powder along the method for pointing to rotary drum.Adopt liquid dispenser that the pepper oleoresin of dilution is sprayed onto on the cashew nut kernel.Cashew nut kernel behind the perfuming is continued fully to mix 5 minutes, so that obtain the cashew nut kernel of even perfuming.Then in basin under 60 ℃ with dry 60 minutes of cashew nut kernel, be cooling 40 minutes under 45% the environment 24 ℃ to 26 ℃ and relative humidity at last.
Embodiment 2
Below be composition and consumption thereof.
Fried cashew nut kernel 500g
Salt powder 7.5g
Capsicum oleoresin 5g
Ethanol 50g
Salt is pulverized and the mistake standard screen with pulverizer, obtaining particle diameter is BSS-72/+100 purpose salt powder.With 50g ethanol dilution capsicum oleoresin (5g).Then fried cashew nut being added rotating speed is in the rotary drum of 30rpm, sprays into 7.5g salt with sprayer.Spray the salt powder along the method for pointing to rotary drum.Adopt liquid dispenser that the capsicum oleoresin of dilution is sprayed onto on the cashew nut kernel.Cashew nut kernel behind the perfuming is continued fully to mix 10 minutes, so that obtain the cashew nut kernel of even perfuming.Then in basin under 70 ℃ with dry 30 minutes of cashew nut kernel, be cooling 40 minutes under 45% the environment in room temperature and relative humidity at last.
Embodiment 3
Below be composition and consumption thereof.
Do the cashew nut kernel 1000g that fries
Salt powder 12g
Pepper oleoresin 8g
Ethanol 120g
Salt is pulverized and the mistake standard screen with pulverizer, obtaining particle diameter is BSS-72/+100 purpose salt powder.With 30g ethanol dilution pepper oleoresin.The cashew nut kernel adding rotating speed that to do stir-fry then is in the rotary drum of 30rpm, sprays into 12g salt with powder sprayer.The pepper oleoresin of dilution is sprayed onto on the cashew nut kernel that overturns in rotary drum, and makes it continue fully to mix 5 minutes.In basin, descended dry cashew nut kernels 40 minutes then, cooled off 25 minutes down in environmental condition (26 ℃ to 27 ℃, relative humidity is 40-45%) at last at 55 ℃.
Embodiment 4
Below be composition and consumption thereof.
Do the cashew nut kernel 1000g that fries
Salt powder 12g
Capsicum oleoresin 8g
Ethanol 120g
Salt is pulverized and the mistake standard screen with pulverizer, obtaining particle diameter is BSS-72/+100 purpose salt powder.With 30g ethanol dilution capsicum oleoresin.The cashew nut kernel adding rotating speed that to do stir-fry then is in the rotary drum of 30rpm, sprays into 3g salt with powder sprayer.The capsicum oleoresin of dilution is sprayed onto on the cashew nut kernel that overturns in rotary drum, and makes it continue fully to mix 5 minutes.Be then in the dry dish at 55 ℃ of dry cashew nuts 40 minutes down, at last in environmental condition (26 ℃ to 27 ℃, relative humidity is 40-45%) cooling 25 minutes down.
Embodiment 5
Below be composition and consumption thereof.
Do the peanut 1000g that fries
Salt powder 20g
Capsicum oleoresin 2g
Ethanol 100ml
Salt is pulverized and the mistake standard screen with pulverizer, obtaining particle diameter is BSS-72/+100 purpose salt powder.With ethanol (100ml) dilution capsicum oleoresin (2g).To do peanut adding rotating speed stir-fry and peeling then is in the rotary drum of 30rpm.The capsicum oleoresin of dilution is sprayed onto on the peanut that overturns in rotary drum, and makes it continue fully to mix 5 minutes.Then in basin 55 ℃ of following drying peanuts 40 minutes, at last in environmental condition (26 ℃ to 27 ℃, relative humidity is 40-45%) cooling 25 minutes down.
Embodiment 6
Below be composition and consumption thereof.
Do the almond 1000g that fries
Salt powder 20g
Capsicum oleoresin 2g
Ethanol 100ml
Salt is pulverized and the mistake standard screen with pulverizer, obtaining particle diameter is BSS-72/+100 purpose salt powder.With ethanol (100ml) dilution capsicum oleoresin (2g).The almond adding rotating speed that to do stir-fry then is in the rotary drum of 30rpm.The capsicum oleoresin of dilution is sprayed onto on the peanut that overturns in rotary drum, and makes it continue fully to mix 5 minutes.In basin, descended dry almonds 40 minutes then, cooled off 25 minutes down in environmental condition (26 ℃ to 27 ℃, relative humidity is 40-45%) at last at 55 ℃.
Advantage
1. do not adopt seasoning powder, but adopt oleoresin to obtain uniform coating.
2. the oleoresin that is administered to the dilution on the kernel need not any adhesive, and is adding seasoning powder Method in, adhere to well in order to make it, need to adopt adhesive.
3. because spices is liquid, so avoided fully that spices comes off in transportation and the storage process Problem.
4. the flavouring oil resin is coated in the kernel outside and forms film, thereby must make its surface color even.
5. when adopting fried kernel, the coating oleoresin can be protected the grease on 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB03121228XA CN1317980C (en) | 2003-03-28 | 2003-03-28 | Formulation of baked and oil resion scented nut and its treatment method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB03121228XA CN1317980C (en) | 2003-03-28 | 2003-03-28 | Formulation of baked and oil resion scented nut and its treatment method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1533715A CN1533715A (en) | 2004-10-06 |
| CN1317980C true CN1317980C (en) | 2007-05-30 |
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| CN101756102B (en) * | 2009-12-11 | 2012-07-18 | 安徽阿幸食品有限公司 | Peanut puffed food and production method thereof |
| CN105433147A (en) * | 2014-09-17 | 2016-03-30 | 林永泉 | Nuts food processing method |
| CN105595283B (en) * | 2015-10-21 | 2020-03-06 | 河北龙王帽食品有限公司 | Debitterized and detoxified bitter apricot kernel and preparation method thereof |
| CN105211961A (en) * | 2015-11-04 | 2016-01-06 | 北京科慧通智慧科技有限公司 | A kind of have natural flavour mountaineous semen armeniacae amarae and preparation method thereof |
| CN105285863A (en) * | 2015-11-04 | 2016-02-03 | 邵素英 | Preliminarily processed bitter apricot seeds and preparation method thereof |
| CN105285864A (en) * | 2015-11-04 | 2016-02-03 | 邵素英 | Raw material bitter apricot seeds and preparation method thereof |
| CN105249384A (en) * | 2015-11-04 | 2016-01-20 | 天津天绿健科技有限公司 | Environment-friendly bitter apricot kernels and preparation method thereof |
| CN105285865A (en) * | 2015-11-04 | 2016-02-03 | 天津中天精科科技有限公司 | Semen armeniacae amarum with long quality guarantee period and preparation method of semen armeniacae amarum |
| CN105249385A (en) * | 2015-11-04 | 2016-01-20 | 北京科慧通智慧科技有限公司 | Edible bitter apricot kernels and preparation method thereof |
| CN105285862A (en) * | 2015-11-04 | 2016-02-03 | 天津中天精科科技有限公司 | Bitter apricot seed with high nutrient value and preparation method of bitter apricot seeds |
| CN108812808A (en) * | 2018-08-01 | 2018-11-16 | 上海元祖梦果子股份有限公司 | A kind of formula and preparation method thereof of the low baked kernel moon cake of Na Yan |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5093139A (en) * | 1989-11-28 | 1992-03-03 | Tom Droog | Method of preparing roasted sunflower shells |
| CN1068715A (en) * | 1991-07-23 | 1993-02-10 | 靳庭乐 | A kind of preparation method of sunflower seeds food |
-
2003
- 2003-03-28 CN CNB03121228XA patent/CN1317980C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5093139A (en) * | 1989-11-28 | 1992-03-03 | Tom Droog | Method of preparing roasted sunflower shells |
| CN1068715A (en) * | 1991-07-23 | 1993-02-10 | 靳庭乐 | A kind of preparation method of sunflower seeds food |
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