JP4815022B1 - Almond processing method - Google Patents

Abstract

The present invention provides an almond processing method capable of baking to a non-sticky core without using edible oil.
SOLUTION: (1) Immersion step of immersing almonds in salt water, (2) Water removal step of draining almonds and removing excess water, (3) Leaving the almonds from which excess water has been removed for a day and night to leave salt (4) A baking process in which almonds infiltrated with salt are baked by heating the rotary kettle, (5) A steaming process in which the baked almonds are removed from the rotary kettle and steamed with preheating, (6) Steamed almonds And (7) a natural cooling process for naturally cooling the pre-cooled almonds.
[Selection] Figure 1

Description

  The present invention relates to a method for treating almonds to obtain non-sticky almonds of oil baked without using edible oils.

  Almonds are attracting attention as foods that help prevent cerebral infarction and blur because they contain a lot of oleic acid that suppresses bad cholesterol and also contains a lot of vitamin E that helps prevent cellular aging.

  Traditionally, almonds are produced by roasting and drying raw almonds, which are raw materials, and they are widely eaten as they are, such as sake snacks and snacks, or sliced or powdered and topped with sweets. ing.

  As the heat treatment, an oil roast method is known in which raw almonds are heated and roasted in fats and oils (see Patent Documents 1 to 3). Usually, salt-flavored almonds are made by frying almonds with oil and then salting.

JP 2008-099678 A JP 2005-278446 A Japanese Patent Laid-Open No. 06-181690

  Oil-roasted almonds have the disadvantage of soiling hands because of the stickiness of oil adhering to the surface.

  Therefore, the present invention provides an almond treatment method that can be baked to a non-sticky core without using edible oil.

  The invention of claim 1 is an almond processing method comprising the following steps (1) to (7). (1) Immersion process of immersing almonds in salt water, (2) Water removal process of draining almonds immersed in salt water in the immersion process and removing excess moisture, (3) Excess moisture removed in the moisture removal process A salt infiltration process in which the almonds are allowed to stand for a whole day and night, (4) a baking process in which the almonds infiltrated with the salt in the salt infiltration process are baked by heating a rotary kettle, and (5) the almonds baked in the baking process A steaming step of taking out the rotary kettle and steaming with preheating, (6) a pre-cooling step of pre-cooling the almonds steamed in the steaming step, and (7) a natural cooling step of naturally cooling the almonds pre-cooled in the pre-cooling step.

  The invention according to claim 2 is the almond treatment method according to claim 1, wherein deep bedrock water is used as the salt water in the dipping step.

  The invention according to claim 3 is the almond processing method according to claim 1 or 2, wherein in the moisture removal step, the moisture is removed by spreading the almonds in a wooden box with a rough paper on the bottom.

  The invention of claim 4 is characterized in that after baking to 130 ° C. in the baking step, 130 ° C. almonds taken out of the kettle are transferred to a wooden box and steamed. Almond processing method.

  The invention of claim 5 is characterized in that, in the pre-cooling step, the steamed almond is pre-cooled by a cooler to cool the almond temperature to 90 ° C. It is a processing method.

  In the present invention, almonds are baked by using a rotary kettle and steaming without using edible oil.

  In addition, the present invention baked almond soaked with salt water in a rotary kettle, boiled out of the kettle and steamed with preheating, baked to the core over time, and further naturally cooled, the natural texture of almonds And a fragrant almond.

It is process drawing of this invention.

  As shown in FIG. 1, the present invention includes (1) a dipping process in which almonds are immersed in salt water, (2) a water removing process in which almonds dipped in salt water in the dipping process are drained to remove excess water, (3 ) A salt permeation step in which the almonds from which excess water has been removed in the water removal step are allowed to stand overnight to infiltrate the salt; (4) a baking step in which the almond infiltrated with the salt in the salt infiltration step is baked by heating a rotary kettle; (5) A steaming step in which the almonds baked in the baking step are taken out of the rotary kettle and steamed with preheating, (6) a pre-cooling step in which the almonds steamed in the steaming step are pre-cooled, and (7) pre-cooling in the pre-cooling step. The almonds are processed by a natural cooling process for naturally cooling the almonds.

(1) Immersion step of immersing raw almond in salt water In order to add salt to the almond, the raw almond is placed in a container filled with salt water and immersed. A salt concentration of about 1.7 kg of salt is suitable for about 10 liters of water. The water is preferably mineral water, for example, natural deep bedrock water. Natural deep bedrock water is water that has been cut out from the bedrock and has a good balance of calcium and magnesium.

  By soaking, salt water adheres to the surface of raw almonds and penetrates. The immersion time is about 5 minutes. By immersing in salt water and roasting in a rotary round kettle in the subsequent process for 1 hour, the first half is in a steamed state and the salt content penetrates into the almonds.

(2) Drain the almonds and remove excess water. Remove the almonds from the salt water container, drain the almonds, and place the drained almonds in a wooden box with a sheet of paper on the bottom plate. Absorb excess water on the surface of the almonds with rough paper and remove it. The top of the wooden box is open, and three sheets of rough paper are spread on the bottom plate to absorb water.

(3) Salinity infiltration step The almonds are allowed to stand for a whole day and night in a state where the upper part of the salt infiltration step is placed in an open wooden box. By letting it stand, the salt content penetrates from the almond surface to the inside. By letting it stand for a whole day and night, there is almost no moisture on the surface of the almond and it becomes damp.

(4) Baking process in a rotary kettle The almonds placed overnight are put in a rotary kettle (for example, a bean roasting machine manufactured by Nishida Tekko Co., Ltd.) and baked. The rotary kettle is rotated at 22 revolutions / minute, and the temperature is set to be baked in 1 hour. The first half is steamed and salt penetrates into the almonds. A suitable baking temperature is about 130 ° C.

  By baking for 1 hour, the salt content slowly penetrates to a light salty taste, and the almond taste is enhanced.

(5) The process of taking out from the kettle and steaming with preheating Transfer the almond from the kettle to about 130 ° C to a wooden box and leave it as it is for about 5 minutes. Go up.

  By steaming using preheating, the beans core is carefully baked, resulting in a curry texture.

(6) Pre-cooling step The steamed almond is pre-cooled with a cooler to lower the almond temperature to about 90 ° C. The cooler has a ventilation window formed above the wooden box, a ventilation fan for ventilation is provided below, a net box containing steamed almonds is placed on the ventilation window, and is cooled by ventilation of the ventilation fan. Cool to about 90 ° C in 15 minutes by turning on / off the cooling fan.

(7) When the natural cooling process temperature is lowered to about 90 ° C., it is put in a wooden box. The wooden box cools by preheating and absorbing moisture and releasing it. The thickness of the wooden box board, the size of the box, and the space between the boxes at the time of storage can be radiated 3cm.

  It cools naturally for a whole day and night, and can bring out the original flavor and aroma of almonds.

  According to the above process, it is possible to produce an almond with a salty taste (about 160 mg in terms of sodium) having no stickiness of oil and having a crispy texture and aroma.

Claims (5)

An almond treatment method comprising the following steps (1) to (7).
(1) Immersion step of immersing almonds in salt water,
(2) Moisture removal step of draining almonds soaked in salt water in the immersion step and removing excess moisture,
(3) a salt permeation step in which the almonds from which excess water has been removed in the moisture removal step are allowed to stand overnight to permeate the salt.
(4) A baking step of baking the almond infiltrated with the salt in the salt infiltration step by heating the rotary kettle,
(5) A steaming process in which the almonds baked in the baking process are taken out of the rotary kettle and steamed with preheating,
(6) A pre-cooling step for pre-cooling the almonds steamed in the steaming step,
(7) A natural cooling step of naturally cooling the almond precooled in the precooling step.   2. The almond treatment method according to claim 1, wherein deep bedrock water is used as the salt water in the dipping step.   3. The almond processing method according to claim 1 or 2, wherein in the moisture removing step, the almond is spread in a wooden box with rough paper on the bottom to remove moisture.   The method for treating almonds according to any one of claims 1 to 3, wherein after baking to 130 ° C in the baking step, the 130 ° C almonds taken from the kettle are transferred to a wooden box and steamed.   The method for treating almonds according to any one of claims 1 to 4, wherein in the pre-cooling step, the steamed almonds are pre-cooled by a cooler to cool the almond temperature to 90 ° C.

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