JP2020178611A - Nut with good texture, and production method of nut with good texture - Google Patents

Abstract

To provide nuts with good texture, excellent in long-term storage property, and capable of retaining texture of crispy feeling even when being soaked in semi-solid or liquid for a long period, and to provide a production method of the nuts with good texture.SOLUTION: Nuts with good texture contain 5 wt.%-30 wt.% of coconut oil or palm oil with respect to nuts, comprise powder layers formed on the whole surfaces of the nuts, and composed of powder of vegetable oil, and have an acid value of 1.0 or less. A production method of the nuts with good texture includes: a heating step S101 of heating coconut oil or palm oil in a range of a melting point or more and a boiling point or less; a soaking step S102 of soaking nuts in the heated vegetable oil; a formation step of forming powder layers on the surfaces of the nuts by taking out S104 the nuts from liquid, and spraying S105 the oil and fat powder to the surfaces of the nuts; and a drying step S106 of drying the nuts formed with powder layers.SELECTED DRAWING: Figure 1

Description

The present invention relates to good-textured nuts and a method for producing good-textured nuts.

Conventionally, there has been a technique for maintaining the texture of nuts, such as the crunchy texture of the nuts. For example, Japanese Patent Application Laid-Open No. 2005-287486 (Patent Document 1) discloses a method for adhering roasted nuts to nuts in which the surface of the roasted nuts is coated with a sugar solution containing 3% or more of rafterin. There is. As a result, the obtained nuts are finished with a crunchy texture and have an unprecedented texture.

Further, in Japanese Patent Application Laid-Open No. 2016-77195 (Patent Document 2), an ice cream formed by vacuum freeze-drying a food consisting of at least one of vegetables and fruits and precipitating and / or adhering a sugar component to the surface of the food. Similar additive foodstuffs are disclosed. As a result, even if this added ingredient is added to ice creams, you can enjoy the novel texture created by simultaneously feeling the crispy and crispy contradictory textures while having the mouth-melting feeling of ice creams. It is said that it can be done.

From another viewpoint, for example, Japanese Patent Application Laid-Open No. 2014-64555 (Patent Document 3) discloses a method for preventing bleaching of nuts. In this method, molten hardened oil or liquid (including viscous) emulsifiers, or a mixture of these hardened oils and emulsifiers, is formed on the entire circumference or at least the cut or crushed surfaces of the cut or crushed small nuts. Coat one or more coating agents of the agent, and naturally cool or forcibly cool the coated small nuts to cure the coating agent, and coat the entire circumference or at least the cut surface or the crushed surface of the small nuts. A film is formed. As a result, the cut and crushed nuts can prevent not only the whitening of the cut surface and the crushed surface but also the whitening of the boundary portion between the nuts and the confectionery.

Japanese Unexamined Patent Publication No. 2005-287486 Japanese Unexamined Patent Publication No. 2016-77195 Japanese Unexamined Patent Publication No. 2014-64555

Normally, when nuts are left outside, they absorb moisture in the surrounding air and the acid value of nuts rises. Here, the acid value (Acid Value, AV) means a numerical value that is an index of purification and alteration of fats and oils, and the number of mg of potassium hydroxide required to neutralize free fatty acids present in 1 g of fats and oils. Is defined as. In the food field, the acid value of fats and oils is 3 or less. When nuts absorb water in the air, the fats and oils of the nuts come into contact with water and hydrolyze to increase free fatty acids and increase the acid value. Therefore, there is a problem that nuts usually need to be stored so as not to come into contact with water.

Further, when small pieces of nuts after crushing are added to a semi-solid such as ice cream or a liquid such as a dressing, the water around the nuts permeates the inside of the nuts and the water is absorbed by the nuts. Here, when the water content of the nuts increases, as described above, the acid value of the nuts increases and the peculiar crispness of the nuts is lost. In particular, the moisture content of nuts increases as they are placed in a semi-solid or liquid for a longer period of time, so nuts cannot be added to ice cream or dressings in advance. There are challenges.

The technique described in Patent Document 1 maintains the crispness of nuts by coating nuts with a sugar solution, but since the sugar solution easily blends with water, the acid value of nuts may increase. is there. Further, when the nuts are immersed in a semi-solid or liquid for a long period of time, there is a high possibility that the nuts absorb water and lose the crispness of the nuts.

Further, the technique described in Patent Document 2 maintains the crispness of the food by vacuum freeze-drying the food and precipitating the sugar component on the surface of the food, but as described above, the sugar is easily compatible with water. There is a high possibility of increased acidity and loss of crunchiness of food in semi-solids and liquids.

Further, the technique described in Patent Document 3 prevents whitening of nuts by forming a coating film containing hydrogenated oil on the entire circumference of the nuts, but the coating film alone is a barrier to moisture. It is inadequate in sex and is likely to increase acid value and lose the crispness of food in semi-solids and liquids.

Therefore, the present invention has been made to solve the above-mentioned problems, has excellent long-term storage stability, and has a unique crunchy texture of nuts even when immersed in a semi-solid or liquid for a long period of time. It is an object of the present invention to provide a good texture nuts and a method for producing good texture nuts capable of maintaining the texture.

The good-textured nuts according to the present invention include nuts and a powder layer. Nuts are vegetable oils and fats having a melting point higher than room temperature, and contain vegetable oils and fats of coconut oil or palm oil in the range of 5% by weight to 30% by weight based on the whole nuts. There is. The powder layer is formed on the entire surface of nuts and is composed of the same vegetable oil powder as the vegetable oil. The acid value of nuts with a good texture is 1.0 or less.

The method for producing good-textured nuts according to the present invention includes a heating step, a dipping step, a forming step, and a drying step. The heating step is a vegetable oil having a melting point higher than room temperature, and the vegetable oil of coconut oil or palm oil is placed within the range of the melting point of the vegetable oil or more and the boiling point of the vegetable oil or less. Heat at a predetermined heating temperature. In the dipping step, the nuts are immersed in the liquid of the vegetable oil heated at the heating temperature for a predetermined immersion period to absorb the vegetable oil inside the nuts. In the formation step, the nuts that have absorbed the vegetable oil are taken out from the liquid of the vegetable oil, and the same vegetable oil powder as the vegetable oil is sprayed on the entire surface of the nuts. A powder layer composed of the vegetable oil powder is formed on the entire surface of the nuts. The drying step dries the nuts on which the powder layer is formed.

In the present invention, it is excellent in long-term storage and can maintain the crunchy texture peculiar to nuts even when immersed in a semi-solid or liquid for a long period of time.

It is a flowchart which shows the execution procedure of the manufacturing method of a good texture nuts. It is a graph which showed the change of the content concentration of vegetable oil with respect to the immersion period at a predetermined heating temperature. It is an external photograph and a cross-sectional photograph of a small piece almond which concerns on Example 1 and Comparative Example 1. It is a photograph which shows the ups and downs when the small piece almond which concerns on Example 1 and Comparative Example 1 was put into water. It is a photograph when the small piece almonds according to Example 1 and Comparative Example 1 were put into ice cream, and the photograph when the small piece almond and ice cream according to Example 1 and Comparative Example 1 were stirred. It is a table of raw materials and evaluation results of Example 1-5 and Comparative Example 1-4.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings for the purpose of understanding the present invention. It should be noted that the following embodiments are examples that embody the present invention, and do not have a character that limits the technical scope of the present invention.

The good-textured nuts according to the present invention include nuts and a powder layer. Nuts are vegetable oils and fats having a melting point higher than room temperature, and the vegetable oils and fats of coconut oil (coconut oil) or palm oil are contained in the range of 5% by weight to 30% by weight with respect to the whole nuts. It is contained in. The powder layer is formed on the entire surface of nuts and is composed of the same vegetable oil powder as the vegetable oil. The acid value of nuts with a good texture is 1.0 or less.

As a result, it is possible to maintain excellent long-term storage stability and maintain the unique crunchy texture of nuts even when immersed in a semi-solid or liquid for a long period of time. That is, in the present invention, vegetable oils and fats having a melting point higher than room temperature are contained in the nuts in the range of 5% by weight to 30% by weight with respect to the whole nuts. Since vegetable fats and oils are more easily absorbed inside nuts than animal fats and oils, they are compatible with nuts and can be contained in nuts for a long period of time. .. Further, by using a vegetable oil having a melting point higher than that at room temperature, the vegetable oil absorbed by the nuts is solidified inside the nuts at room temperature. As a result, the vegetable oils and fats inside repel water and inhibit the absorption of surrounding water.

Further, in the present invention, since the vegetable oil and fat is contained, the total oil content of the nuts is higher than that of ordinary nuts. As described above, in the present invention, by increasing the oil content of nuts, it is possible to further inhibit the absorption of water from the outside.

In the present invention, a powder layer composed of vegetable oil and fat powder is provided on the entire surface of the nuts. Since this powder layer is composed of the same fats and oils as the vegetable fats and oils inside the nuts, it easily fits inside the nuts and solidifies on the surface of the nuts, trapping the vegetable fats and oils inside the nuts. Therefore, the vegetable oil and the powder layer have a dual effect and can further inhibit the absorption of water from the outside.

Furthermore, the oxidative stability of vegetable oils and fats of coconut oil or palm oil is extremely high, and it is difficult to oxidize. With these configurations, the oxidation of the good-textured nuts according to the present invention is 1.0 or less. This acid value is due to the fact that even if the nuts are left outside or the nuts are stored for a long period of time without using a desiccant, the water around the nuts is not absorbed by the nuts. Keep the acid value of the nuts below 1.0. Therefore, the nuts with a good texture according to the present invention are excellent in long-term storage stability. The good-textured nuts according to the present invention have a texture such as a crunchy texture peculiar to nuts because the water content of the nuts does not increase even if they are immersed in a semi-solid or liquid for a long period of time. It is possible to maintain it.

Here, the types of nuts are not particularly limited, and examples thereof include almonds, pistachios, cashew nuts, peanuts, walnuts, macadamia nuts, hazelnuts, pecans, pine nuts, and Brazilian nuts. The form of the nuts is not particularly limited, and for example, the nuts after roasting may be used, or the nuts after roasting may be crushed into small pieces of nuts. The size of the small nuts is not particularly limited, but for example, when the major axis of the small nuts is in the range of 1 mm to 10 mm, it is easy to put them in ice cream or dressing, which is preferable.

The type of vegetable oil, coconut oil, or palm oil is not particularly limited. The melting point of coconut oil varies depending on the purity, but is in the range of, for example, 20 to 25 degrees, and when the temperature exceeds 25 degrees, coconut oil becomes a transparent liquid state. The melting point of palm oil varies depending on the purity, but is, for example, in the range of 27 ° C to 50 ° C.

Further, the content concentration C (% by weight) of the vegetable oil is preferably contained in the range of 5% by weight to 30% by weight with respect to the whole of the nuts, and the production efficiency of the nuts and the long-term storage stability of the nuts In consideration of the absorption rate of vegetable oils and fats, it is more preferable that the content is in the range of 15% by weight to 25% by weight based on the whole nuts.

Further, the method for measuring the content concentration C (% by weight) of vegetable oil is not particularly limited. For example, the total weight W0 (g) of the nuts before containing the vegetable oil is measured as the initial weight, and then the total weight W1 (g) of the nuts containing the vegetable oil is measured as the actual weight. Then, the subtraction value dW (g) obtained by subtracting the initial weight W0 (g) from the actual weight W1 (g) is calculated as the content of the vegetable oil, and the content dW (g) of the vegetable oil is the actual weight W1 (. The divided value C (% by weight) divided by g) can be calculated as the content concentration of vegetable oil.

Further, the oil content of the nuts is higher than the original oil content calculated from the fats and oils originally contained in the nuts, and the specific gravity of the nuts is lower than the specific gravity of water. Therefore, these nuts have the property of floating on water.

The oil content (% by weight) of the nuts is preferably in the range of 50% by weight to 80% by weight with respect to the whole nuts, and considering the absorption rate of vegetable oils and fats, the nuts It is more preferably in the range of 55% by weight to 70% by weight with respect to the whole.

Further, the type of vegetable oil / fat powder constituting the powder layer is not particularly limited. Since the melting point of vegetable oils and fats is higher than normal temperature, powdered vegetable oils and fats can be used when they are in a solidified state.

The thickness of the powder layer is not particularly limited, but for example, the thickness of the powder layer is preferably in the range of 0.5 mm to 3.0 mm, and further preferably in the range of 0.5 mm to 1.5 mm. preferable.

The acid value of the nuts with a good texture is preferably 1.0 or less, and more preferably 0.7 or less in consideration of the quality of the nuts. The acid value is the value at the time when a predetermined period (for example, 1 month, 6 months, 1 year, 7 years, etc.) has passed after being left outside or placed in an empty bottle and sealed from the time of manufacture. preferable. The method for measuring the acid value of good-textured nuts is not particularly limited, and for example, a neutralization titration method using a sample of good-textured nuts can be used.

There is no particular limitation on the usage of nuts with a good texture, but for example, they may be eaten as they are, sprinkled on a salad, placed inside an ice cream, or placed inside a dressing. .. Good-textured nuts have excellent long-term storage stability due to the vegetable oil and fat inside and the powder layer on the surface. The type of ice cream is not particularly limited, and examples thereof include ice cream, ice milk, and lacto ice.

Next, a method for producing good-textured nuts according to the present invention will be specifically described with reference to FIG. First, the manufacturer prepares roasted nuts (eg, almonds) or crushed small nuts (eg, small almonds).

Next, the manufacturer stores vegetable oil (for example, coconut oil or palm oil) in the oil tank, operates a heating means (for example, an electric heater) pre-installed in the oil tank, and uses the vegetable oil in the oil tank as a plant. It is heated at a predetermined heating temperature within the range above the melting point of the vegetable oil and below the boiling point of the vegetable oil (FIG. 1: S101).

Here, the heating temperature is not particularly limited. For example, the melting point of coconut oil is in the range of 20 to 25 degrees, depending on the purity, and the boiling point of coconut oil is about 160 degrees. The melting point of palm oil is in the range of 27 ° C to 50 ° C, although it depends on the purity, and the boiling point of palm oil is 205 ° C or higher. Therefore, the heating temperature is set, for example, in the range of 55 ° C. to 160 ° C., but is preferably set in the range of 60 ° C. to 80 ° C. from the viewpoint of ease of manufacture and quality assurance. As a result, the vegetable oil and fat can be liquefied to promote absorption into nuts, and the burning of nuts can be reliably prevented.

Further, the manufacturer immerses the nuts in a liquid of vegetable oil heated at a heating temperature (FIG. 1: S102). As a result, by immersing the nuts in the heated vegetable oil, the nuts are heated and expanded, and the vegetable oil is easily absorbed.

Then, the manufacturer absorbs the vegetable oil inside the nuts by immersing the nuts from the time when the nuts are immersed in the liquid of the vegetable oil until a predetermined immersion period elapses. (Fig. 1: S103). This makes it possible to absorb vegetable oils and fats inside the nuts until they reach a predetermined content concentration.

Here, the immersion period is not particularly limited. FIG. 2 is a graph showing changes in the content concentration of vegetable oils and fats with respect to the immersion period at a predetermined heating temperature. For example, although the optimum immersion period varies depending on the magnitude of the heating temperature, as shown in FIG. 2, at a specific heating temperature, the content concentration C (% by weight) of the vegetable oil inside the nuts is the immersion period T. The longer (day), the higher the temperature, and when the specific immersion period Ts (day) is exceeded, the rate of increase in the content concentration C (% by weight) decreases. For example, when the immersion period T (day) is a specific immersion period Ts (day), the content concentration C (% by weight) gradually increases from the specific content concentration Cs (% by weight). Therefore, the soaking period T (day) is preferably set to a specific soaking period Ts (day) from the viewpoint of absorption efficiency of vegetable oils and fats. When the heating temperature is set in the range of 60 to 80 degrees, the immersion period is preferably set in the range of 1 to 10 days, and more preferably in the range of 2 to 5 days.

After the soaking period has elapsed, the manufacturer removes the nuts from the liquid vegetable oil by pulling means (eg, net, colander, etc.) (FIG. 1: S104).

Vegetable oils and fats remain on the surface of nuts taken out from liquid vegetable oils and fats. Therefore, the manufacturer sprays the same vegetable oil powder as the vegetable oil on the entire surface of the extracted nuts, and applies a powder layer composed of the vegetable oil powder to the entire surface of the nuts. It is formed (FIG. 1: S105).

Here, there is no particular limitation on the method of spraying the vegetable oil powder on the entire surface of the nuts. For example, the container is pre-filled with vegetable oil powder, the taken out nuts are put in the container, and the container is vibrated to spread the vegetable oil powder on the entire surface of the nuts. Entangled to attach the powder to the vegetable oil remaining on the surface of the nuts. The powder adhering to the surface solidifies to form a powder layer on the entire surface of the nuts. As another method, for example, the pulling means may be vibrated to rotate the nuts while spraying the vegetable oil powder onto the nuts.

When the powder layer is formed on the entire surface of the nuts, the manufacturer uses a heating means (for example, an electric heater) to dry the nuts on which the powder layer is formed (FIG. 1: S106). This makes it possible to produce nuts with a good texture having an acid value of 1.0 or less.

Hereinafter, the present invention will be specifically described with reference to Examples and the like, but the present invention is not limited thereto.

<Example 1>
The roasted almonds (the original oil content of fats and oils is 54% by weight) are crushed, and the crushed small pieces of almonds are soaked in coconut oil within the range of 60 to 80 degrees for 2 to 5 days to make small pieces of almonds. The coconut oil was absorbed inside the. Next, coconut oil powder was sprayed on the entire surface of the small almonds that had absorbed the coconut oil to form a powder layer of coconut oil on the entire surface of the small almonds. Then, the small piece almonds on which the powder layer was formed were dried to obtain the small pieces of almonds as good-textured nuts, which was referred to as Example 1.

<Example 2>
Good texture nuts were produced in the same manner as in Example 1 except that the coconut oil was replaced with palm oil in Example 1, and the good texture nuts were designated as Example 2.

<Example 3>
Good texture nuts were produced in the same manner as in Example 1 except that almonds were replaced with pistachios (the original oil content of fats and oils was 56% by weight) in Example 1, and the good texture nuts were used in Example 3. And said.

<Example 4>
In Example 1, good texture nuts were produced in the same manner as in Example 1 except that almonds were replaced with cashew nuts (the original oil content of fats and oils was 48% by weight), and the good texture nuts were used in Example 4. And said.

<Example 5>
In Example 1, good texture nuts were produced in the same manner as in Example 1 except that almonds were replaced with peanuts (the original oil content of fats and oils was 49% by weight), and the good texture nuts were used in Example 5. And said.

<Comparative example 1>
In Example 1, the crushed small pieces of almonds themselves were designated as Comparative Example 1.

<Comparative example 2>
In Example 3, the crushed small piece pistachio itself was designated as Comparative Example 2.

<Comparative example 3>
In Example 4, the crushed small piece cashew nut itself was designated as Comparative Example 3.

<Comparative example 4>
In Example 5, the crushed small piece peanut itself was designated as Comparative Example 4.

<Evaluation method>
The content concentration C (% by weight) was measured as follows. First, the initial weight W0 (g) of the nuts before containing the vegetable oil and the actual weight W1 (g) of the nuts containing the vegetable oil were measured, and the actual weight W1 (g) was used as the initial weight. The subtracted value dW (g) obtained by subtracting W0 (g) is calculated, and the divided value C (% by weight) obtained by dividing the content dW (g) of the vegetable oil by the actual weight W1 (g) is the content of the vegetable oil. It was calculated as a concentration C (% by weight).

Next, the acid value is neutralized by placing it in an empty bottle and sealing it from the time of manufacture, measuring it with nuts after a predetermined period (6 months), and requesting the Food Environment Inspection Association to neutralize it. It was measured by the titration method. The detection limit was 0.1.

Finally, the crispness as a sensory test was evaluated as follows. Take a predetermined amount (20 g) of commercially available ice cream on a small plate, melt the ice cream at room temperature, put a predetermined amount (5 g) of nuts in the melted ice cream, stir, and put it in the melted ice cream. It contained nuts. When the nuts are blended with the ice cream, the small plate is stored in the refrigerator for a specified storage period (6 months), then the small plate is taken out of the refrigerator and the nuts are eaten with the ice cream, which is peculiar to nuts. Whether or not there was a crunchy feeling was evaluated by the texture.

〇: There is a peculiar crunchy feeling of nuts.
×: There is no crunchy feeling peculiar to nuts.

<Evaluation result>
FIG. 3 is an external photograph and a cross-sectional photograph of the small piece almonds according to Example 1 and Comparative Example 1. As shown in FIG. 3, the color of the almond-specific coconut appears uniformly in the cross section of the small piece almond according to Comparative Example 1, but the cross section of the small almond peculiar to Example 1 shows the almond-specific coconut. The color is darker and it is understood that the coconut oil has penetrated into the small pieces of almonds. Further, it is understood that a powder layer of coconut oil having a thickness of about 1 mm is formed on the surface of the small almonds.

FIG. 4 is a photograph showing ups and downs when the small pieces of almonds according to Example 1 and Comparative Example 1 are put into water. As shown in FIG. 4, the small piece almond according to Comparative Example 1 is heavier and sinks when put in water, whereas the small piece almond according to Example 1 is lighter than water when put in water. , Floating is understood. That is, it is understood that the inclusion of coconut oil inside the small almonds changed the physical properties (for example, specific gravity) of the small almonds to the property of floating on water (lighter than the specific gravity of water).

FIG. 5 is a photograph when the small pieces of almonds according to Example 1 and Comparative Example 1 were put into ice cream, and a photograph when the small pieces of almonds and ice cream according to Example 1 and Comparative Example 1 were stirred.

As shown in FIG. 5, when the small pieces of almonds and ice cream according to Example 1 and Comparative Example 1 are stirred and the small pieces of almonds are blended with the ice cream, the small plates are stored in a refrigerator and a predetermined storage period elapses. Then I took out the small plate from the refrigerator and ate a small piece of almond with ice cream. The small piece almond according to Comparative Example 1 absorbed water and did not have a crunchy feeling, whereas the small piece almond according to Example 1 did not absorb water and maintained a crispy feeling.

FIG. 6 shows a table of raw materials and evaluation results of Examples 1-5 and Comparative Example 1-4. As shown in FIG. 6, with respect to the content concentration C (% by weight), in Example 1-5, vegetable oils and fats were absorbed and the content concentration C (% by weight) was 5% by weight or more.

Next, the acid value was more than 1.0 in Comparative Example 1-4, while it was 0.7 or less in Example 1-5, which was a good value.

Finally, regarding the crispy feeling, in Comparative Examples 1-4, there was no crispy feeling and it was “x”, while in Examples 1-5, there was a crispy feeling and it was “〇”.

Here, with respect to Example 1, the acid value of nuts that had passed 7 years after being sealed in an empty bottle from the time of production was surprisingly 0.4, which was 0.4 from the time of production. Even after 7 years, the acid value had hardly changed. This is because the vegetable oil absorbed inside and the powder layer formed on the surface inhibit the absorption of surrounding water, thereby suppressing the increase in acid value and preventing the deterioration of nuts for a long period of time. It shows that it was done.

Therefore, in the present invention, it has been found that it is excellent in long-term storage and can maintain the crunchy texture peculiar to nuts even when immersed in a semi-solid or liquid for a long period of time. It was.

As described above, the present invention is useful as a method for producing good-textured nuts and good-textured nuts that maintain a crispy texture even if they are left as they are or put in ice cream or dressing, and are stored for a long period of time. Good-textured nuts and good-textured nuts that have excellent properties and can maintain the unique crunchy texture of nuts even when immersed in a semi-solid or liquid for a long period of time. It is effective as a manufacturing method.

Claims (4)

Nuts having a melting point higher than room temperature and containing coconut oil or palm oil in a range of 5% to 30% by weight based on the total amount of the nuts.
A powder layer formed on the entire surface of the nuts and composed of the same vegetable oil powder as the vegetable oil,
Good texture nuts with
Good texture nuts with an acid value of 1.0 or less. Nuts having a melting point higher than room temperature and containing coconut oil or palm oil in the range of 15% by weight to 25% by weight based on the total amount of the nuts.
A powder layer formed on the entire surface of the nuts and composed of the same vegetable oil powder as the vegetable oil,
Good texture nuts with
The acid value is 0.7 or less,
These nuts are nuts with a good texture that have the property of floating on water. A vegetable oil having a melting point higher than room temperature, and the vegetable oil of coconut oil or palm oil is heated at a predetermined heating temperature within the range of the melting point of the vegetable oil or higher and the boiling point of the vegetable oil or lower. With a heating step to heat with
A dipping step of immersing the nuts in a liquid of the vegetable oil heated at the heating temperature for a predetermined immersion period to absorb the vegetable oil inside the nuts.
The nuts that have absorbed the vegetable oil are taken out from the liquid of the vegetable oil, and the same vegetable oil powder as the vegetable oil is sprayed on the entire surface of the nuts, and the surface of the nuts is sprayed. A forming step of forming a powder layer composed of the vegetable oil powder on all of the above.
A drying step of drying the nuts on which the powder layer was formed, and
A method for producing nuts with a good texture. A vegetable oil having a melting point higher than room temperature, and the vegetable oil of coconut oil or palm oil is heated at a predetermined heating temperature within the range of the melting point of the vegetable oil or higher and the boiling point of the vegetable oil or lower. With a heating step to heat with
A dipping step of immersing the nuts in a liquid of the vegetable oil heated at the heating temperature for a predetermined immersion period to absorb the vegetable oil inside the nuts.
The nuts that have absorbed the vegetable oil are taken out from the liquid of the vegetable oil, and the same vegetable oil powder as the vegetable oil is sprayed on the entire surface of the nuts, and the surface of the nuts is sprayed. A forming step of forming a powder layer composed of the vegetable oil powder on all of the above.
A drying step of drying the nuts on which the powder layer was formed, and
With
The vegetable oil is contained in the range of 5% by weight to 30% by weight based on the whole nuts.
A method for producing good-textured nuts, wherein the acid value of the dried nuts is 1.0 or less.