JP2008086261A - Method for processing peanut with shell - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing peanuts with shells tastily taken by anyone irrespective of age and sex, and preservable for a long period of time at normal temperature. <P>SOLUTION: The method for processing peanuts with shells comprises the following processes to obtain peanuts with shells tastily taken by anyone irrespective of age and sex and preservable for a long period of time at normal temperature: (S1) harvesting peanuts with shells which comprise intermediate grain seeds with white outer shells and whose fruit body has a degree of maturity of about 80%, as raw material; (S2) washing the harvested peanuts with shells with a large amount of pure water; (S3) soaking the peanuts with shells in sugar water for 10-20 min followed by draining the peanuts; (S4) heating the peanuts with shells in a high-pressure pot with 1.2 kg/cm<SP>2</SP>of steam at ≤110°C for 30-35 min in a high-pressure pot; and (S5) rapidly freezing the peanuts with shells. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a processing method for braised peanuts that can be preserved at room temperature for a long period of time.

  Conventionally, after washing peanuts before ripeness, they are immersed in saline solution, boiled in a pressure vessel, and rapidly frozen to preserve the salted peanuts with salty taste for a long period of time in a soft state. What was made to provide is known (for example, patent document 1).

  However, the above-described conventional method for processing peanuts with rice cake is a method for producing salty peanuts with rice cake, so that it is not suitable for children and elderly people who are not good at salty.

In addition, the conventional salted peanuts are too salty to eat because they are too salty, so the salt concentration cannot be raised sufficiently. There was a fear. For this reason, it has been necessary to freeze and store it for long-term storage as emergency food.
JP 2001-224345 A

  The present invention has been developed in view of such problems of the prior art. Therefore, the main problem of the present invention is to provide a method for processing peanuts with rice cake that can be eaten deliciously regardless of age or sex and can be stored at room temperature for a long period of time.

According to the first aspect of the present invention, “a peanut having a white outer shell and having a grain maturity of about 80% as a raw material is harvested, washed with a large amount of clean water, The soaked peanuts are immersed in sugar water for 10 to 20 minutes, then drained, and the peanuts with pestle are heated in a high-pressure kettle with steam of 1.2 kg / cm ² and 110 ° C. or less for 30 to 35 minutes, Is a method of processing peanuts with rice bran that rapidly freezes.

  In the present invention, peanuts with raw material koji having a fruit maturity of about 80% are used. In ripe peanuts with raw material, the fruit itself has a low sugar content, and the thin skin covering the fruit has astringency. However, if the maturity is about 80%, the sugar content is high and sufficient sweetness remains. In addition, since no astringency occurs in the thin skin, it is most suitable as a brazed peanut used in the processing method according to the present invention. It is also known that the peanut grains with a maturity of about 80% contain sufficient amino acids to improve the taste.

  Moreover, by immersing such a bowl of peanuts in sugar water for 10 to 20 minutes, it is possible to add further sugar to the bowl of peanuts in addition to the sugar content of the peanuts of 80% ripeness. . Thereby, since sugar content can fully be raised, not only a sweet peanut becomes sweet and it becomes delicious, but also the decay of a peanut can be prevented.

Next, the peanuts with rice bran soaked in sugar water are heated in a high-pressure kettle for 30 to 35 minutes using steam at a pressure of 1.2 kg / cm ² and a temperature of 110 ° C. Thereby, the fruit of a peanut with a bran can be made soft, without a dark color appearing on the white outer shell of a peanut with a jar and impairing a hue.

  Furthermore, instantaneous low temperature freezing is performed on the peanuts with a bran using a refrigerator called an IQF (Individual Quick Frozen) apparatus. As a result, it is possible to process the peanuts with a good texture in all of the color of the outer shell and the taste, aroma, texture, and softness of the fruit.

  The invention described in claim 2 is characterized in that, in the processing method for braised peanuts described in claim 1, “sugar water has a sugar content of 15% or more”.

  In the present invention, the sugar content of sugar water used to increase the sugar content of the peanuts with a bran is defined as 15% or more. This is because sugar content of sugar water with a sugar content of 15% or more is added to the sugar content of the peanut seeds with ripeness of about 80%, so that the sugar content of the processed fruit is 20% or more. This is because by setting the sugar content of the grains to 20% or more, the peanuts with potato do not rot and can be stored at room temperature for a long time.

  The invention described in claim 3 is the processing method of the peanuts with pods according to claim 1 or 2, wherein “the peanuts with pestle are harvested on the 70th to the 78th day from the flowering date of peanuts, It is one of those harvested when the integrated value of the daily average temperature reaches 2000 to 2250 ° C. from the flowering date ”.

  Unlike other beans, peanuts bear fruit in the ground, so it is cumbersome to dig up the soil to determine the ripeness of the fruit. Therefore, in the present invention, as a guideline that the maturity is about 80%, the 80th day from the flowering date of peanut is set to the full maturity period, and the 70th to 78th day from the flowering date of peanut is a little earlier than that. Judge that it is an appropriate harvest time. Alternatively, it is determined that the harvest is appropriate when the integrated value of the daily average temperature reaches 2000 to 2250 ° C. from the flowering date of peanuts. As a result, it becomes possible to easily determine the harvesting time of the peanuts with rice bran.

  The invention described in claim 4 is the processing method of the peanuts with a bran according to any one of the claims 1 to 3, wherein the peanuts with a bracelet are thin skins produced in Thailand and are a medium-sized seed of pink color. It is characterized by.

  Unlike the typical peanut skin, which is cultivated in a specific region of Thailand, the thin skin of a typical peanut is red, the skin is pink and the skin is not astringent. Therefore, the thin skin produced in Thailand is processed with the processing method according to the present invention for the pink medium-grained seeds, making it even sweeter, more delicious and easier to eat than other types of peanuts with rice cakes. With peanuts can be provided.

  As described above, according to the present invention, anyone regardless of age or sex can eat deliciously, the thin skin is thin and the texture is good, the shape of the fruit is stable, the commercial value is high, and the taste is improved. An amino acid is moderately contained and the processing method of a peanut with a potato with a good fragrance and taste can be provided. In addition, the peanuts with potatoes processed by the processing method according to the present invention can be stored for a long period of time at room temperature, so that they are also suitable for preserved foods during disasters.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

  As shown in FIG. 1, the processing method of the peanuts with a bran according to the present invention includes a first step S1 for harvesting raw peanuts with a raw material, a second step S2 for washing the harvested peanuts with pestle, The third step S3 for tasting, the fourth step S4 for performing the heat treatment, and the fifth step S5 for performing the instantaneous low temperature freezing.

  The first step S1 is a step of harvesting peanuts with rice bran, which is a medium-grain seed of white shell and has a fruit maturity of about 80%. Medium grain type (Valencia type) refers to a variety having an intermediate particle size between large grain type (Virginia type) and small grain type (Spanish type). In general, the taste of peanuts depends on the oil content in addition to the amino acid content, and the small-grain seeds contain more amino acids and oils and are more delicious. Also, regarding the thin skin covering the seeds wrapped in the outer shell, the large-sized thin skin is thick and unpleasant to the tongue, so it must be peeled off from time to time. It is so thin that it cannot be found in the mouth when eaten. In addition, the hardness, shape, color, etc. of the outer shell are better for the medium grain type than for the small grain type. This is because if the grain is too small, it is difficult to break the outer shell and it is difficult to eat by pinching the fruit.

  Moreover, the reason for selecting a maturity of about 80% is as follows. That is, beans are those in which the amino acids contained in the beans are converted to oily or protein during the maturation process, and the umami and sweetness of the unripe grain is due to these amino acids. Therefore, amino acids are almost lost from ripe grains, and umami and sweetness are also lost. On the contrary, immature grains whose maturity is lower than 80% are so soft that the shells are too soft, so they are susceptible to deformation due to vibration and impact during processing and after shipment. It becomes difficult to keep the quality.

  The second step S2 is a step of washing the harvested peanuts with strawberries. In this step, the peanuts with the sardine selected carefully in the first step S1 are washed with a large amount of clean water to remove mud and foreign matter adhering to the outer shell and to be fully ripe or necessary. Select and eliminate those that are not ripe to the maturity level and those that are poorly colored.

  The third step S3 is a step of seasoning the peanuts with rice cake. In this process, raw peanuts with raw material are soaked in sugar water adjusted to a sugar content of 15% for 10 to 20 minutes, and in addition to the sugar content of 80% ripe peanuts, Is added. Thereby, the sugar content of the grain after the completion of the third step S3 becomes 20% or more. In this way, when the sugar content of the seed is 20% or more, the peanuts with potato are not spoiled and can be stored at room temperature for a long period of time. In addition, after dipping the peanuts with rice cake in sugar water for a predetermined time, draining is performed. Moreover, the sugar content should just be 15% or more, and is not necessarily limited to 15%.

The fourth step S4 is a step of heat-treating the seasoned peanuts. In this step, the peanuts with pestle are put into a high-pressure kettle, and the peanuts with pestle are heated for 30 to 35 minutes using steam having a pressure of 1.2 kg / cm ² and a temperature of 110 ° C. Thereby, the grain of a peanut with a bran can be made soft, without impairing a hue, such as giving a dark color to the white outer shell of the peanut with a jar.

  The fifth step S5 is a step of instantaneously low-temperature freezing the brazed peanut subjected to the heat treatment. In this process, the rice peanuts are instantly frozen at −35 ° C. using an IQF apparatus, and processed into a rice cake peanuts that are good in all of the shell color, grain taste, aroma, texture, and softness. . In addition, the freezing temperature of the peanut with a brazing is not restricted to -35 degreeC, You may freeze at lower temperature.

  By carrying out the above steps, everyone can eat deliciously regardless of age or gender, with a thin skin, good texture, a stable grain shape, high commercial value, and moderate amino acids It can contain and can provide the processing method of a peanut with a potato with a good fragrance and taste. In addition, the peanuts with potatoes processed by the processing method according to the present invention can be stored for a long period of time at room temperature, so that they are also suitable for preserved foods during disasters.

  In addition, after processing is completed and shipped, the shipped peanuts are kept at around −18 ° C. and then stored in a warehouse or the like. When eating this peanut with rice cake, it can be eaten as it is after being naturally thawed in 10 to 15 minutes. Moreover, you may defrost and eat in about 1-2 minutes using a microwave oven.

  Any method can be used to determine the ripeness of raw peanuts, but peanuts bear fruit in the ground, so it is cumbersome to dig up the soil to determine the ripeness of the seeds. It is. Therefore, as a guideline that the maturity is about 80%, 80 days from the date of flowering of peanuts is the full maturity period, 70-78 days from the date of flowering of peanuts a little earlier than that at the appropriate harvest time It can be judged that there is. Moreover, based on the integrated value (about 2300 ° C) of the daily average temperature from the flowering date of peanuts required until ripeness, the maturity is about 80% when the integrated value reaches 2000 to 2250 ° C. It can also be judged.

  Furthermore, the cultivation place of raw peanuts with raw materials is not particularly limited, but the medium-sized peanuts with peanuts cultivated in a specific region in Thailand are generally thin red skin of peanuts In contrast, the skin is pink and the skin has no astringency. For this reason, the thin skin produced in Thailand is processed with the processing method according to the present invention for the pink medium-grained seeds, making it even sweeter, more delicious, and easier to eat than when using other types of mochi peanuts Can provide peanuts with mochi.

It is a flowchart which shows one Example of the processing method of the brazed peanut of this invention.

Claims (4)

Harvest peanuts with white husks as raw materials and with a fruit maturity of about 80%.
Wash the peanuts with a lot of clean water,
After immersing the peanut with rice bran in sugar water for 10 to 20 minutes, drain the water,
Heat-treating the peanuts with rice bran in a high-pressure kettle with 1.2 kg / cm ² and steam of 110 ° C. or lower for 30 to 35 minutes,
A processing method for brazed peanuts that rapidly freezes the brazed peanuts.   The method for processing peanuts with a bran according to claim 1, wherein the sugar water has a sugar content of 15% or more.   The peanuts with rice cake are either harvested on the 70th to the 78th day from the flowering date of the peanuts or harvested when the integrated value of the daily average temperature reaches 2000 to 2250 ° C from the flowering date of the peanuts The processing method of the peanut with a brace according to claim 1 or 2 characterized by things. The processing method of the peanuts with a bran according to any one of claims 1 to 3, wherein the peanuts with a bran is a medium-sized seed having a pink thin skin produced in Thailand.

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