JP7175619B2 - Method for producing nuts with improved preservability - Google Patents

Description

The present invention relates to nuts impregnated with oil and a method for producing the same.

Roasting almonds and other nuts reveals their aroma and greatly increases their palatability. Therefore, roasting is common. However, the roasting process reduces its shelf life.
In particular, when almonds are highly oxidized and peroxidized, their flavor, such as grassy odor, is remarkably deteriorated.
In addition, in the "Food Sanitation Act Enforcement Regulations" and "Standards and Standards for Foods, Additives, etc.", the "Notice Regarding Sanitation Guidance Regarding the Manufacture and Handling of Confectionery" states that confectionery treated with fats and oils has an "acid value shall not exceed 3 and the peroxide value shall not exceed 30.” and “The acid value shall not exceed 5 or the peroxide value shall not exceed 50.” ing.
Patent Document 1 describes an antioxidant treatment method for nuts, which comprises coating the surface of heat-treated nuts with trehalose. Patent Document 2 discloses a method for treating nuts, which is characterized by spraying an aqueous solution of water-soluble dietary fiber on the surface of nuts for long-term stabilization of the quality of nuts, followed by drying. Have been described. Patent Document 3 describes a method of coating the surface of nuts and seeds with a shellac film to reduce the amount of air in the nuts and seeds and prevent the oxidation of fats and oils. Patent Document 4 describes anti-whitening nuts coated with a hardened oil having a melting point higher than that of chocolate and an emulsifier. However, in any of these methods, texture is poor due to coating films having greatly different physical properties such as sugar coating, and sufficient antioxidation effect cannot be obtained.

JP-A-2002-27953 Japanese Patent Publication No. 8-32231 JP-A-2001-258515 Japanese Patent No. 5337904

An object of the present invention is to provide roasted nuts with improved preservability without remarkably deteriorating texture.

As a result of intensive research to solve the above problems, the present inventors found that by impregnating roasted nuts with fats and oils, the storage stability was improved while maintaining a good texture. Arrived.
That is, the present invention consists of the following configurations.
(1) A method for producing oil-containing nuts, comprising a step of immersing roasted nuts in melted oil, a step of decompressing the oil in which the roasted nuts are immersed, and a step of increasing the pressure of the oil in which the roasted nuts are immersed.
(2) The method for producing oil-containing nuts according to (1), wherein the absolute pressure for decompressing the oil in which the roasted nuts are immersed is atmospheric pressure to 0.005 MPa.
(3) The method for producing oil-containing nuts according to (1) or (2), wherein the absolute pressure for raising the oil in which the roasted nuts are immersed is atmospheric pressure to 0.5 MPa.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain roasted nuts with improved preservability by suppressing an increase in peroxide value and deterioration in quality during storage.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below.
Nuts in the embodiment of the present invention may be almonds, macadamia nuts, cashew nuts, hazelnuts, pistachios and the like, which are generally called nuts, but the present invention is particularly effective for almonds.
The fats and oils used in the embodiment of the present invention may be either vegetable fats or animal fats, but it is preferable to use fats and oils that do not easily deteriorate. Preferably, vegetable oil is used, more preferably cocoa butter or cocoa butter substitute.
In an embodiment of the present invention, a decompression method or a pressurization method is used for impregnating nuts with oil.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail.
(Process of melting fats and oils at high temperature)
Put the oil into a constant temperature bath with a stirring function, and stir while maintaining the temperature at a constant temperature. At this time, the size of the constant temperature bath and the strength and speed of stirring are not particularly limited as long as the fat and oil can be uniformly stirred. The stirring time is not particularly limited, and the effect varies depending on the capacity of the stirrer and the stirring efficiency, but generally 40 minutes or longer is preferable.
(Process of preparing nuts buried in melted oil in a chamber)
First, the nuts are immersed in melted oil. At this time, it is preferable to prevent the nuts from being exposed from the melted fat. If there is a part of the nuts that is not covered with the melted oil, air preferentially returns to the nuts in the impregnation process, so that the oil can be sufficiently spread over the nuts. . Then, the oil tank with the nuts buried in it is put into a decompression chamber and sealed.
(Step of lowering the pressure in the chamber)
The pressure in the chamber is then reduced to degas the nut interior. The pressure in the chamber may be lowered, for example, from 0.006 MPa to atmospheric pressure, or from 0.01 to 0.05 MPa. Also, the time for reducing the pressure in the chamber may be, for example, 1 second to 120 seconds, or 10 seconds to 60 seconds.
(Step of increasing the pressure in the chamber)
Next, the pressure in the chamber is raised to atmospheric pressure . If necessary, the pressure inside the chamber may be increased to higher than the atmospheric pressure. For example, it may be pressurized from atmospheric pressure to 0.6 MPa or less . Also, the time for increasing the pressure in the chamber may be, for example, 1 second to 120 seconds, or 10 seconds to 60 seconds.
The order of decreasing the pressure in the chamber and increasing the pressure in the chamber may be reversed.

(Production example 1)
About 140 kg of whole grain almonds were weighed and roasted for 30 minutes in a direct flame roaster so that the product temperature was 155° C. to obtain roasted almonds.
(Production example 2)
20 parts by mass of cacao mass, 16 parts by mass of cocoa butter, 47 parts by mass of sugar, 16 parts by mass of whole milk powder, 0.5 parts by mass of lecithin, and 0.5 parts by mass of flavoring were mixed and pulverized to obtain chocolate by a standard method.

While the melted vegetable oil (trade name: Oleo A7, manufactured by Fuji Oil Co., Ltd.) is maintained at 40 ° C., the roasted almonds are buried and placed in the chamber, and the pressure in the chamber is reduced (absolute pressure 0.005 MPa ) and then returned to atmospheric pressure. Next, a pressurized state (absolute pressure of about 0.6 MPa) was applied, and after maintaining the pressurized state for 1 minute, the pressure was reduced to atmospheric pressure. After that, the roasted almonds were removed from the vegetable oil and centrifuged (hand-turned for 1 minute) to remove excess vegetable oil adhering to the surroundings, to obtain roasted almonds impregnated with vegetable oil.
(Comparative example 1)
Roasted almonds coated with vegetable oil were obtained in the same manner as in Example 1 except that neither pressurization nor decompression was performed.
(Comparative example 2)
The roasted almonds obtained in Production Example 1 were not subjected to any treatment to obtain untreated roasted almonds.

30 parts by mass of the roasted almonds impregnated with vegetable oil obtained in Production Example 2 were added to the revolving pan, 70 parts by mass of the chocolate obtained in Production Example 3 were added little by little, and the surface of the roasted almonds was coated with chocolate. An ellipsoidal chocolate confectionery was obtained.
(Comparative Example 3)
In the same manner as in Example 2 except that the roasted almonds coated with vegetable oil obtained in Comparative Example 1 were used, a chocolate confectionery having a substantially ellipsoidal shape was obtained in which the surface of the roasted almonds was coated with chocolate.
(Comparative Example 4)
In the same manner as in Example 2, except that the untreated roasted almonds obtained in Comparative Example 2 were used, chocolate confectionery in the shape of a substantially ellipsoid, in which the surface of the roasted almonds was coated with chocolate, was obtained.
(Storage test)
The roasted almonds and chocolate confectionery obtained in Examples 1 and 2 and Comparative Examples 1 to 4 were stored at 23° C., and the peroxide value (POV) was measured and the flavor was evaluated at regular intervals.
The results are shown in Tables 1 and 2.
In both the state of roasted almonds and chocolate confectionery, the increase in the peroxide value during storage of the impregnated roasted almonds was remarkably suppressed, there was no deterioration smell (grassy smell), and the deliciousness of nuts remained. there is

Evaluation criteria for nut deterioration odor 5: Freshly roasted fragrant aroma and flavor 4: Slightly impaired fragrant aroma but sufficient nutty taste 3: No fragrant but sufficient nutty taste There is 2: There is a slight deterioration odor 1: There is a deterioration odor and it is not edible

Claims (7)

A step of immersing the roasted nuts in the melted oil, a step of decompressing the oil in which the roasted nuts are immersed, and a step of increasing the pressure of the oil in which the roasted nuts are immersed,
The absolute pressure for decompressing the oil in which the roasted nuts are immersed is lower than the standard atmospheric pressure and up to 0.005 MPa,
A method for producing oil-containing nuts, wherein the absolute pressure for raising the oil in which the roasted nuts are immersed is higher than the standard atmospheric pressure and up to 0.6 MPa . The method for producing oil-containing nuts according to claim 1 , wherein the pressure reduction step is performed for 1 second to 120 seconds. The method for producing oil-containing nuts according to claim 1 or 2 , wherein the pressurization step is performed for 1 to 120 seconds. Oil-containing nuts produced by a method comprising a step of immersing roasted nuts in melted oil, a step of decompressing the oil in which the roasted nuts are immersed, and a step of increasing the pressure of the oil in which the roasted nuts are immersed,
The absolute pressure for decompressing the oil in which the roasted nuts are immersed is lower than the standard atmospheric pressure and up to 0.005 MPa,
Oil-containing nuts, wherein the absolute pressure for raising the oil in which the roasted nuts are immersed is higher than the standard atmospheric pressure and up to 0.6 MPa. The oil-containing nut according to claim 4 , wherein the pressure reduction step is performed for 1 second to 120 seconds. The oil-containing nut according to claim 4 or 5 , wherein the pressurization step is performed for 1 second to 120 seconds. A chocolate confectionery containing the fat-containing nut according to any one of claims 4 to 6 .