JP3797365B2 - Oxidized nuts - Google Patents

Description

  The present invention relates to a technique for preventing oxidation of heat-treated nuts or seeds and maintaining the flavor of nuts.

  Examples of fat-rich nuts and seeds (hereinafter simply referred to as nuts) include almonds, hemp only, sesame seeds, cashews, walnuts, poppy seeds, coconuts, sesame seeds, pistachios, Brazil nuts, hazelnuts, pecans, macadamia nuts, There are pine nuts and peanuts.

  Nuts such as almonds are manufactured by heat-treating raw material nuts. As the heat treatment, an oil roasting method in which a raw material is heated in fats and oils, a dry roasting method in which roasting is performed without using fats and oils, and the like are known. By such heat treatment, a fragrant roast odor peculiar to nuts is expressed. The heat-treated nuts are used for food as they are, and added to confectionery such as chocolate, candy and cake.

  However, the heat-treated nuts have a high degree of unsaturation of the fatty acid contained therein, and oxidation tends to proceed rapidly after heat treatment such as roasting. As the oxidation of these nuts progresses, the product loses its value as a result of rancidity leading to the generation of odor and a decrease in flavor.

  Conventionally, in order to prevent oxidation of these nuts, antioxidants such as BHA, BHT, and tocopherols are added by spraying or impregnation, packaging with a gas barrier film, or an oxygen scavenger inside the packaging. A method of encapsulating is known. However, in these methods, for example, the uniform addition of an antioxidant is not easy, the antioxidant power of the antioxidant is not necessarily sufficient, the gas barrier film is expensive, and the use of an oxygen scavenger is expensive. In any case, it was impossible to prevent the oxidation of nuts reliably and inexpensively because it was necessary to use in combination with a gas barrier film.

  Further, as a solution that has recently been observed, an antioxidant treatment method (for example, Patent Document 1) in which nuts are impregnated with carbon dioxide gas, or a method of coating with a saccharide containing trehalose or the like (for example, Patent Document 2) has been proposed. However, the effect is not always sufficient.

Japanese Patent Laid-Open No. 10-165091 JP 2002-27953 A

  Accordingly, an object of the present invention is to provide nuts capable of preventing oxidation of heat-treated nuts and maintaining the flavor for a long period of time.

  The present inventors have used a specific sucrose fatty acid ester used in a patented invention (Patent Publication No. 2629596), which has already been filed by the same applicant as the present application and is called a “non-hygroscopic confectionery topping”. An attempt was made to coat the surface of the heat-treated nuts.

  The above-mentioned patented invention is applied to a topping material by coating a confectionery topping material such as powdered sugar, cocoa powder, and various pigments sprinkled on the surface of bread, donuts, cakes, etc. with a specific sucrose fatty acid ester. Non-hygroscopic and non-oil-absorbing properties can be imparted, solidifying or dissolving by absorbing moisture, and without being discolored by absorbing oil. It can be done.

  The inventors of the present invention coated the surface of the heat-treated nuts with the specific sucrose fatty acid ester used in the above-mentioned patented invention, so that the nuts can be prevented from being oxidized, and the aromatic flavor peculiar to the nuts is prolonged. The present invention has been completed by finding that an unexpected effect of sustaining the period can be obtained.

  That is, the nuts that prevent oxidation according to the present invention are characterized in that the nuts are coated with a sucrose fatty acid ester having 8 to 22 carbon atoms and an average substitution degree of 2 or more.

  According to the nuts of the present invention, since the surface is coated with a predetermined sucrose fatty acid ester, oxidation and rancidity can be prevented even when stored in the presence of air, and the flavor and taste peculiar to nuts are long. It is sustained for a long period of time and contributes to quality improvement.

  Examples of nuts used in the present invention include fat-rich almonds, hemp only, sesame, cashew nuts, walnuts, poppy seeds, coconuts, sesame seeds, pistachios, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, peanuts And the like, and those heat-treated in the form of seeds (holes) and those heat-treated in the form of crushed granular materials are included.

  The heat treatment of nuts includes an oil roast method, a dry roast method, and the like, but the heat treatment in the present invention may be any method.

  The sucrose fatty acid ester used in the present invention has a constituent fatty acid having 8 to 22 carbon atoms and an average substitution degree of 2 or more. When the sucrose fatty acid ester having a fatty acid having a carbon number smaller than 8 or larger than 22 is used, it becomes difficult to uniformly coat the nuts. Further, when a sucrose fatty acid ester having an average degree of substitution of less than 2 is used, the antioxidant effect becomes insufficient. The feature of the present invention is that nuts are coated using a sucrose fatty acid ester having a carbon number of 8 to 22 and an average substitution degree of 2 or more, which has not been conventionally used as a coating material for nuts. In the point.

  As a method of coating sucrose fatty acid ester on nuts, a method of spraying sucrose fatty acid ester dissolved in alcohol onto nuts, a method of mixing and stirring sucrose fatty acid ester in nuts, nuts and sucrose A method of raising the temperature to 55 ° C. or higher while mixing and stirring the fatty acid ester and then cooling while continuing stirring can be employed.

<Example 1>
Peanut roast (16%) 50kg and sucrose stearic acid di-triester (average substitution degree 2) 1kg, while stirring and mixing in a kneader, the temperature was raised to 60 ° C, then the temperature was slowly lowered to room temperature while continuing stirring The peanut roast was coated with sucrose fatty acid ester by lowering.

<Example 2>
Almond roast (80%) 1kg and sucrose palmitate (average substitution degree 4.85) 30g are mixed and stirred for 1 hour at room temperature using a powder mixer, coating almond roast with sucrose fatty acid ester did.

<Comparative example 1>
Peanut (16%) 5.5 kg and 4.5 kg syrup 4.5 kg were combined and roasted at 100-110 ° C. for 10-15 minutes to obtain a sugar roast product.

<Comparative example 2>
In the same manner as in Example 1, sucrose stearate (average substitution degree 1.7) was coated on almond roast (80%).

<Test Example 1>
The peanut obtained in Example 1 was put in a polyethylene bag (0.03 mm thick) and stored at 60 ° C., and the peroxide value (POV) was measured over time. The peroxide value is an index indicating the amount of peroxide in the fat and oil, and indicates the deterioration of the fat and oil.
The peroxide value was measured by bringing potassium iodide into contact with the sample and quantifying iodine generated by the decomposition of the peroxide according to the method described in the Hygiene Test Method / Comment 1990 version.
As a control, the peroxide value was measured in the same manner for peanuts that were roasted (dry roasted) but not coated.
The test results are shown in Table 1.

  As can be seen from Table 1, the peanut coated with sucrose fatty acid ester (Example 1) has an increased peroxide value compared to the uncoated peanut (control), and has an antioxidant effect. It was.

<Test Example 2>
The peanuts obtained in Example 1, Comparative Example 1 and the control (only roasted and not coated) were put in a polyethylene bag (0.03 mm thick) and stored at 37 ° C., and sensory evaluation was performed every 30 days. Evaluation was sensory-evaluated by the following reference | standard by seven test subjects about the flavor, without specifying the content of the sample. The test results are shown in Table 2.
Sensory evaluation criteria ○: There is a fragrant flavor peculiar to peanuts.
Δ: Slight rancidity of fats and oils.
×: Strong acid odor and bad taste.

  As shown in Table 2, the peanut of Example 1 had a fragrant flavor and taste peculiar to peanut for a long period of time as compared with Comparative Example 1 and the control, and an antioxidant effect was recognized.

<Test Example 3>
The almonds obtained in Example 2, Comparative Example 2 and the control (only roasted and not coated) were put in a polyethylene bag (0.03 mm thick) and stored at 37 ° C., and sensory evaluation was performed every 30 days. The evaluation method was the same as in Test Example 2. The test results are shown in Table 3.

  As can be seen from Table 3, the almond of Example 2 has a flavor and taste peculiar to almonds that lasts longer than Comparative Example 2 and the control, and an antioxidant effect was observed.

Claims (1)

  A nut that prevents oxidation, characterized in that the nut is coated with a sucrose fatty acid ester having 8 to 22 carbon atoms in the constituent fatty acid and an average substitution degree of 2 or more.