DE2601474A1 - Baked coated peanuts - have coating of low albumin potato flour and high albumin soya bean flour (BE220776) - Google Patents

Abstract

A delicacy consisting of an edible carrier such as peanuts, with a coating of a mass contg. starch flour and spices which is then baked uses 20-70 wt. % of a starch flour which is low in albumin and 80-30 wt.% of a soya product which is high in albumin. The peanuts do not need peeling before use.

Description

Name: Method of making a lacquer bite The invention relates to a method for making a treat, wherein an edible carrier, E.g. a peanut coated with a flavored starch mass and this wrapped carrier will be subjected to a baking process.

A method of this kind is related to NL-PS 107 871 known with a peanut preparation. In doing so, peanuts are surrounded by a tile rolled by a sticky substance that is based on a flour and added sugar and salt is based on what this product burrows through dry flour and excess Flour separates The products are then dried and baked in oil. The publication does not specify which types of flour are suitable for this purpose are.

In NL-OS 72.13725 a method is described, whereby a peanut is coated with a mass containing starch which contains flour and water. The flour contained in this mass has a stiffening portion that is up to 20 to 40% of the total amount of flour.

These processes use rather expensive types of flour.

The applicant has carried out investigations relating to its usefulness different types of flour. Surprisingly, it was found that a fairly cheap low protein starch gives good results when put together is used with a proteinaceous product.

The method according to the invention is accordingly characterized in that a low-protein starch together with one is enough to cover the carrier Product is applied.

It is thus possible, on the one hand, to use a cheap flour product and on the other hand by combining a protein rich with a protein whiter To create a mixture of starch, which is a well-cohesive covering of attractive Exterior and good taste supplies. The applied layer is after baking Brittle, tightly closed and without cracks.

It should be noted that the protein-rich starch product the mixture provides the good cohesion. As an example of suitable low protein Types of starch can be named; Potato meal, corn flour, rice flour and the like Examples of high-protein starch flours are based on vellfetten Sojamehl, defatted Sejamehl and Seje protein isolate pointed out.

Good results have been obtained using 20 to 70 percent by weight Low-protein starch and 80 to 30 percent by weight of a high-protein soy product achieved, the weight percentage being based on the total amount of dry flour relate.

A surprisingly synergistic effect was found when applied approximately equal amounts of potato flour and full-fat soup, i.e. 40 to 60 percent by weight Potato flour and 60 to 40 percent by weight full-fat soy flour were included Total amount of dry flour obtained.

Although the method according to the invention for wrapping shifted Carrier can be used, e.g. B. various serten nuts, it relates in particular on unskinned peanuts, especially round, non-roasted peanuts.

According to the invention, the carrier can in various ways with the Envelope to be surrounded. For example, you can use a aqueous cornstarch Prepare the fair containing it and attach it to the supports, then the product alternately sprinkle with dry flour and water, whereby the last past of the Adding dry flour can be when the products are stored before baking while the last process is used for immediate further processing of the products of adding liquid. Alternating pollinating can of course also be used with the addition of the previously prepared aqueous, starch-containing mass instead done by water. This watery fair containing cornstarch can just as well the added dry flour from a low-protein starch flour together with a Protein-rich starch product, but it can also consist exclusively of one low protein starch product.

Baking can be done in this way in oil, as well as by dry heating, for example carried out in a hot air oven will.

Various flavors and aromas can be added to the flour mass such as salt, sugar, garlic, psprike, curry, egg powder, pepper use. also also dyes.

The invention is based on a few exemplary embodiments explained in more detail.

Example I An aqueous mass containing starch is prepared by amount of 25g Karstoffel flour, 25g full fat soy flour, 50g salt, 30g sugar, boil this mixture in a liter of water and then roughly cool it 40 ° Celsius.

This watery mass is divided into round, not fired and not skinned. Peanuts in a drum until the peanuts show the slope whole to clump and glue sn the wall together. Then you sprinkle them sit a dry mixture of equal parts by weight of potato flour and full fat Soy flour until the tendency is gone.

The application of the aqueous mass and the dry flour mixture is repeated until a sufficiently thick layer has recovered. Afterward will the on this. Way, peanuts coated in a preheated for 30 minutes Convection oven baked on a baking sheet at 175 ° Celsius.

Example II The preparation takes place in the same way as in the example I, but the coated peanuts won't turn into a. Hot air but 7 to Baked in oil at about 1600 Celsius for 10 minutes.

The nuts obtained in this way contain more salvos than those after peanuts obtained in Example 1. In both cases, however, you get a brittle, even and well adhering layer.

Example III Unfired peanuts are brought in a drum Skin and sprinkle it with a watery mass containing starch, which by boiling a mixture of 30g potato flour, 50g salt and 30g sugar in a liter of water until the peanuts show a tendency to stick together and stick it to the wall. Then sprinkle a dry mixture 46 parts by weight of potato flour, 46 parts by weight of wollfattom soy flour, 6 parts by weight Salt, one part by weight of clutaminate and one part by weight of paprika powder to the Peanuts, after a layer of flour has formed on the peanuts, splashes get water in the drum. The dusting with the dry flour mixture is repeated and then spraying with water until a sufficiently thick layer of oil The peanuts are then baked in oil.

Example IV Proceed as in Example III. This is followed by the alternate Dusting an aqueous mass containing starch and a dry mixture from 40 parts by weight of potato flour, 50 parts by weight of full fat soy flour, 8 parts by weight Salt, 4 parts by weight of glutaminate and 1 part by weight of curry powder.

Claims (7)

PATENT CLAIMS Method of making a treat, being a bitter Carrier, for example, a peanut with a mass containing starch and flavorings is coated and then subjected to a baking process, d a d u r.c h g e k e n n z si o h n 8 t, that the carrier is enveloped with a mass, which is essentially a protein-reduced starch flour and a protein-rich product contain the second method Claim 1, d s d u r c h g o k e n n -z e i c h n e t that, based on the entire Amount of dry flour 20 to 70% by weight of low-protein starch and 80 to 30% by weight of one protein-rich Sejsproduktes can be used. 3. The method according to claim 1 or 2, d a d u r c h g ek ö n. N z e i c h e t that 40 to 60% by weight of potato flour and 60 to 40 fully-solid soy flour, based on the total amount of trek flour. 4. Procedure according to a. of claims 1 to 3, d Z d u r c h n n Note that ent-peanuts are not used as carriers. 5. method according to one of claims 1 to 4, d a d u r c h g e k E n n a nt sign that essentially round, unfired and not skinned Peanuts can be used as carriers. 6. The method according to any one of claims 1 to 5, d a d u r c h g s k e n n e i c h n e that the carrier by alternately applying a moderate, The mass containing starch and dry flour is coated. 7. Baked product consisting of an edible carrier, e.g. B. one Nut and an overcooling, d u r c h e k e n n n z a i c c h n e t that the overcooling consists of a mass, which consists essentially of protein-poor starch and a protein-rich product.