IL150450A - Method for preparing edible seeds - Google Patents

Abstract

A method for preparing an edible seed product, comprising providing raw seeds, roasting said seeds at atmospheric pressure under conditions wherein the seeds are first partially roasted, and carrying out completion of the roasting process only prior to consumption of the seeds. פירוט זה נבחן בהתאם לתקנה 35 לתקנות הפטנטים, תשכ" ח-1968 This specification was examined in accordance with regulation 35 of the Patent Regulations, 5728-1968.

Description

o>m_*>a iwuiii» 7 nni Method for preparing edible seeds Garinei Migdal Ltd.

C. 139010 METHOD FOR PREPARING EDIBLE SEEDS FKELD OF THE INVENTION This invention relates to a method and process for preparing edible seeds. More particularly, the invention is concerned with a method and process wherein final roasting of the seeds is carried out adjacent their consumption, by the consumer.

The term "seeds" as used herein the specification and claims is used in its broadest aspect and denotes a variety of edible seeds and nuts, e.g. pumpkin seeds, sunflower seeds, watermelon seeds, cashews, peanuts, pistachios, macadamias, walnuts, pecans, chestnuts, filberts and almonds, etc.

BACKGROUND OF THE INVENTION Like most foodstuffs, seeds are subject to spoilage especially when stored or displayed in an uncontrolled atmosphere. The seeds can become rancid and worms and other insects can invade the seeds. Methods to extend the shelf life such as using preservatives or controlling the storage/display environment have drawbacks. For example, the public often prefers food items without preservatives, and controlled environments are expensive and are dependent on a power supply that may fail. And, the need to control the environment while on display reduces the flexibility (e.g. location, movement) of the display.

Seeds are commonly purchased raw or fully roasted. Some raw seeds are edible, however, all seeds are generally considered to be more flavorful after roasting or cooking. The time required for at-home roasting of raw seeds can vary, though the process typically takes at least about a quarter of an hour and up to half an hour or more - depending on the cooking temperature. - 2 - 150450/3 Even more so, raw seeds are prone to become rancid faster than roasted seeds and still, worms and other insects can invade the seeds. Accordingly, most seeds are sold roasted, ready for consumption. However, some people prefer to roast and prepare the seeds at home, where they can roast the seeds at their particular taste and just prior to use, so that the freshly roast flavor remains. For this, one is required to keep at home a stock of raw seeds, which as already mentioned above, easily become rancid, as the enzymes within the seeds are still fresh, and worms and other insects can invade the seeds.

In US 6,066,351 to Tabata et al, there is described an anti-oxidation technique for treating raw foods comprising heating the food under pressure in a tightly closed vessel in order to produce a protective layer on the food surface. Water molecules that adsorb onto the food surface during the process, strongly bond with proteins of the food to thereby prevent penetration of oxygen into the food.

In publication WO 93/16609 to Zumbe et al, there is described a process for producing reduced-fat (oil-depleted) nuts in which the size of the nuts is preserved. The process includes pressing the nuts to remove a portion of the oil, hydrating and drying them, and then optionally roasting them, whereby the drying and/or roasting steps are performed using microwave radiation.

In the publication at internet site www.SmilesCoffee.com, there is described a process for preparing coffee by grinding and roasting coffee beans quickly and conveniently at home using a coffee grinder and a microwave.

It is an object of the present invention to provide a method and process for preparing seeds, which on the one hand can be stored for a prolonged period of time and, on the other hand, can be easily roasted for consuming.

SUMMARY OF THE INVENTION In accordance with the present invention, there is provided a method and process for preparing roasted seeds. In an initial step of the process, raw seeds are partially roasted at atmospheric pressure to thereby kill the enzymes in the seeds, 01390103\5-03 - 2a - 150450/1 Even more so, raw seeds are prone to become rancid faster than roasted seeds and still, worms and other insects can invade the seeds. Accordingly, most seeds are sold roasted, ready for consumption. However, some people prefer to roast and prepare the seeds at home, where they can roast the seeds at their particular taste and just prior to use, so that the freshly roast flavor remains. For this, one is required to keep at home a stock of raw seeds, which as already mentioned above, easily become rancid, as the enzymes within the seeds are still fresh, and worms and other insects can invade the seeds.

In US 6,066,351 to Tabata et al, there is described an anti-oxidation technique for treating raw foods comprising heating the food under pressure in a tightly closed vessel in order to produce a protective layer on the food surface. Water molecules that adsorb onto the food surface during the process, strongly bond with proteins of the food to thereby prevent penetration of oxygen into the food.

In publication WO 93/16609 to Zumbe et al, there is described a process for producing reduced-fat (oil-depleted) nuts in which the size of the nuts is preserved. The process includes pressing the nuts to remove a portion of the oil, hydrating and drying them, and then optionally roasting them, whereby the drying and/or roasting steps are performed using microwave radiation.

In the publication at internet site www.SmilesCoffee.com, there is described a process for preparing coffee by grinding and roasting coffee beans quickly and conveniently at home using a coffee grinder and a microwave.

It is an object of the present invention to provide a method and process for preparing seeds, which on the one hand can be stored for a prolonged period of time and, on the other hand, can be easily roasted for consuming.

SUMMARY OF THE INVENTION In accordance with the present invention, there is provided a method and process for preparing roasted seeds. In an initial step of the process, raw seeds are partially roasted at atmospheric pressure to thereby kill the enzymes in the seeds, 01390103\5-03 - 3 - 150450/2 mixing them in a mixer with a damp flour/salt mixture, where the flour is potato-flour, for example.

As an alternative to salt, or in addition thereto, an additive may be added to the seeds such as spices (e.g. Tabasco powder, pepper), flavors and scents.

The present invention further relates to a partially roasted edible seed product prepared according to any of the above-mentioned features.

The roasting process is completed by either heating in an oven at about 150-180°C for approximately 5-10 minutes or by heating in a turbo or convection microwave oven at about medium power for approximately 3-5 minutes.

The above-described method relating to partially roasted seeds results in seeds with advantages including, but not limited to, the following: The seeds are imparted with an extended shelf life and may be stored for up to a year or longer without spoilage. The seeds are also in a desirable condition for shipment.

The seeds tend to be more flavorful upon completing the roasting process adjacent to their eating, than if the seeds were completely roasted prior to purchase.

The seeds are in a more appropriate condition to be packaged in relatively large customer-friendly packages, such as large cereal packages without worry of spoilage or affected flavor. This could lower cost to those purchasing the larger packages and provide the users with a good amount of nearly fully roasted seeds at ready disposal.

The partially roasted seed product allows those who commonly roast seeds, and likely appreciate the taste and smell of fresh roasted seeds, to save preparation time.

DETAILED DESCRIPTION OF THE INVENTION The invention will now be described using sunflower seeds as an example. Prior to roasting, sunflower seeds are typically salted as known per se. This process often comprises soaking the seeds in salt-water solution, or brine, for about 01390103\5-02 - 4 - 150450/2 a day. However, this method is usually not applied to seeds other than sunflower seeds. Another common method of salting the seeds is mixing the seeds (e.g. in a blender) with a salty paste, such as one based on potato flour. Flour is used as an adhering agent and potato flour is particularly suitable when it is required that the seeds be kosher. According to the conventional process, after the salting process, the seeds are typically either dried for packaging and shipment, or roasted to completion. However, in the process of the present invention, the seeds are partially roasted.

The term "partial roasting" refers to a situation in which the seeds are about 70-90% roasted. According to this partial roasting process the enzymes in the seeds are killed, imparting the seeds with an extended shelf life, but the oil is not driven out from the seeds, serving as protection against oxidation of the seeds. At the partial roasting process, the seeds do obtain their fully roasted color, e.g. turn darker in the case of sunflower seeds, and a yellow/beige color characteristic of fully roasted pumpkin seeds.

To partially roast the seeds, they are spread in a single layer on a tray and cooked at atmospheric pressure at about 110-145°C for approximately a half-hour. For comparison, full roasting is commonly accomplished at approximately 160°C for about a half-hour.

By one method, the partial roasting occurs in a continuous process using a hot air convection or radiation over a conveyor belt-type apparatus or a rotating dish. Alternatively a batch process may be used or an oil bath or other seed roasting process may be used.

Typically, after partial roasting, the seeds are cooled by a cool air blower. At this point the seeds are ready for packaging and/or shipping as desired. The seeds are also in a condition where, for example, they can be stored on location, in a store, on display or at a user's home, ready for completion of the roasting process.

The seed roasting process may then be completed in a user's home or seed-kiosk long after the seeds have been partially roasted, say for example, about up to a year, or more. - - 5 - 150450/2 The roasting process is completed by either heating in an oven at about 150-180°C for approximately 5-10 minutes or by heating in a turbo or convection microwave oven at about medium power for approximately 3-5 minutes.

While the time and temperature range given for partially roasting is a good guideline for performing the process, attention should be paid to the condition of the seeds, for example that the process is terminated prior to the seeds turning a darker color characteristic of full roasting. Suitable trial and error operations may be necessary.

It is to be understood that the above-given conditions for partial roasting provides an example of reasonable parameters for such a process. Other times and temperatures could also produce a desirable result. Since enzymes start being killed at about 50°C, the process could alternatively be performed at such a temperature with some safety margin above that temperature, but then for a much more extended time. On the other extreme, a relatively high temperature (for example, 160°C or above) could be used. However, then the appropriate time at such a temperature must be carefully determined and monitored so that the seeds do not become fully roasted. A further consideration is that seeds are not homogeneous and some will tend to roast quicker and thus care must be taken to avoid fully roasting such quicker roasting seeds. The method requires trial and error process for each type of seed.

Likewise, the ranges for the time and temperature parameters for completing trie roasting process are examples only and the seeds are preferably inspected during the process.

According to another aspect of the invention, there is provided a seed preparation kit for preparing seeds at home, the kit comprising a bulk of partially roasted seeds packed in a vacuum tight packaging and preparation instructions indicating how to complete the roasting process.

It will be appreciated that the above descriptions are intended only to serve as examples, and that many other embodiments are possible within the spirit and scope of the present invention. -

Claims (28)

- 6 - 150450/2 CLAIMS:

1. A method for preparing an edible seed product, comprising providing raw seeds, roasting said seeds at atmospheric pressure under conditions wherein the seeds are first partially roasted, and carrying out completion of the roasting process only prior to consumption of the seeds.

2. The method according to Claim 1, wherein prior to partially roasting the seeds, they are treated with an additive.

3. The method according to Claim 2, wherein the additive is salt.

4. The method according to Claim 2, wherein the additive is selected from the group comprising spices, flavors and tastes.

5. The method according Claim 1, wherein the seeds are partially roasted at about 110-150°C for approximately half an hour.

6. The method according to Claim 1, wherein the seeds are partially roasted using a conveyor belt-type oven.

7. The method according to Claim 1, wherein the seeds are partially roasted in a turbo-air style conveyor belt type oven.

8. The method according Claim 1, wherein the partial roasting is a condition of being 70-90% roasted.

9. The method according to Claim 1, wherein carrying out completion of the roasting process comprises heating the seeds in an oven at about 150-180°C for approximately 5-7 minutes.

10. The method according to Claim 1, wherein carrying out completion of the roasting process comprises heating the seeds in a turbo or convection microwave oven at about medium power for approximately 3-5 minutes.

11. The method according to Claim 1, wherein the seeds are chosen from the group containing pumpkin seeds, sunflower seeds, watermelon seeds, cashews, peanuts, pistachios, macadamias, walnuts, pecans, chestnuts, filberts, almonds, brasil nuts and hazel nuts. 01390103X5-02 - 7 - 150450/2

12. The method according to Claim 1, wherein after partially roasting the seeds they are packed in a vacuum-tight packaging.

13. A partially roasted edible seed product prepared according to any one of Claims 1 to 8. 5

14. An extended shelf life edible seed product ready for final roasting prepared according to any of Claims 1 to 8.

15. A process of preparing edible seeds, comprising: (a) pre-treating the seeds with an additive; (b) partially roasting the seeds; and 10 (c)completing the roasting process at a different time and/or location.

16. The process according to Claim 15, wherein the partial roasting is a condition of being 70-90% roasted.

17. The process according to Claim 16, wherein the seeds are partially roasted at about 110-150°C for approximately half an hour. 15

18. The process according to Claim 15, wherein salting the seeds is carried out by soaking them in a salt-water solution.

19. The process according to Claim 15, wherein the seeds are salted by mixing them with a salty paste solution.

20. The process according to Claim 15, wherein completing the roasting process 20 is carried out by heating the seeds in an oven at about 150-180°C for approximately 5-7 minutes.

21. The process according to Claim 15, wherein completing the roasting process is carried out by heating the seeds in a turbo or convection microwave oven at about medium power for approximately 3-5 minutes. 25

22. The process according to Claim 15, wherein the additive is salt.

23. The process according to Claim 15, wherein the additive is selected from the group comprising spices, flavors and tastes.

24. The process according to Claim 15, wherein the additive is salt. 01390103X5-02 - 8 - 150450/2

25. A seed preparation kit for preparing edible seeds comprising a package containing a bulk of partially roasted seeds, pre-treated with an additive, and a preparation manual.

26. The kit according to Claim 25, wherein the additive is salt.

27. The kit according to Claim 25, wherein the additive is selected from the group comprising spices, flavors and tastes.

28. The kit according to Claim 25, wherein the package is sealed in a vacuum-tight manner. 01390103X5-02