JPH1066547A - Production of peanut boiled with salt water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing peanut boiled with salt water, having color of peanut itself, capable of softly and uniformly boiling through the core and surely heating and sterilizing the peanut. SOLUTION: Peanut is immersed in water to remove the harshness (step 1) and peanut from which harshness is removed is boiled (step 2) and the peanut is washed with water (step 3) and the washed peanut, a salt and water are put in a pressure cooker and the peanut is heated under pressure to season the peanut (step 4) and peanut taken out from the pressure cooker is cooled (step 5) and the peanut is vacuum-packed by using an ageless tool (step 6) and the vacuum-packed peanut is heated and sterilized (step 7) and cooled (step 8) to produce the objective peanut boiled with salt water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing salted boiled peanuts using peanuts as a raw material and seasoned with salt.

[0002]

2. Description of the Related Art Salted boiled peanuts are eaten as snacks for beer or sake, miso soup, or the like. A conventional method for producing salted boiled peanuts is as follows.

[0003] Peanuts and water are put in a container, and about 12
After soaking for ~ 15 hours, the mixture is stirred well, the water is discarded to remove the lye, the peanuts are taken out, transferred to a kettle, boiled at normal pressure for about 20 minutes, and the lye floating on the surface is scooped. Put the peanut from which the lye was removed into a kettle, add salt to add salt, boil for about 2 hours at normal pressure. Put together with Ageless, seal, vacuum and vacuum package.

[0004]

Since the conventional salt-boiled peanuts have the lye attached thereto, the peanuts have a dull color, the original color of the peanuts is lost, and the lye may remain to deteriorate the taste.

[0005] Further, since the peanut from which the lye has been removed is boiled under normal pressure, it takes a long time to soften the peanut to the core, and the boiling time is insufficient and the softness sometimes becomes uneven.

[0006] Furthermore, since heat sterilization is performed only in a vacuum state without an age, there is a case where sufficient sterilization cannot be performed.

Accordingly, the present invention provides a method for producing salted boiled peanuts which has the original color of peanuts, can be boiled evenly and evenly to the core, and can be reliably sterilized by heating.

[0008]

According to the present invention, peanuts immersed in water to remove lye, and then boiled to remove lye, are washed with water, and the washed peanuts, salt and water are put into a pressure cooker, The peanuts taken out from the pressure cooker are seasoned by heating and pressurizing, cooled, vacuum-packaged using an ageless method, and the vacuum-packed peanuts are sterilized by heating and then cooled to produce salted boiled peanuts.

The salt used for seasoning may be a normal salt, but it is preferable to add a low sodium salt in order to cut the salt content. As the low sodium salt, a low sodium salt produced in China ("Nou" means "sodium" in Chinese) is preferable. The low sodium salt is a natural crystallized solar salt.
As shown in Table 1, the salt contains more potassium and minerals than ordinary salt, and the umami taste of the salt is not changed, but the salt (sodium chloride) is cut by about 40%.

[0010]

[Table 1]

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process chart of a method for producing salted boiled peanuts according to the present invention. In FIG. 1, in a water immersion step 1, peanuts as a raw material are immersed in water, left to stand for about ten and several hours, then well stirred, and the water is discarded to remove lye.
Further, in order to remove the lye, in the boiling step 2, the lye that has been brought to a boiled state at normal pressure and is floating is removed. The peanut from which the lye has been removed is washed with tap water in a washing step 3 to remove attached lye.

Next, in a seasoning / heating / pressurizing step 4, the lye is taken in a pressure cooker, washed peanuts and salt are added, and heated and pressurized to season. In the cooling step 5, the peanuts taken out of the pressure cooker are cooled.

In the vacuum packaging step 6, the cooled peanuts are vacuum-packaged in an ageless manner while also serving as a vacuum sterilizer. Furthermore, in order to ensure sterilization in the heat sterilization step 7, the peanuts vacuum-packaged are heat-sterilized. After heat sterilization, it is cooled in a cooling step 8 and packed in a box.

[0014]

Example: Put peanuts and water in a container,
After 5 hours, mix well to remove floating lye. In order to further remove the lye, the peanuts are taken out of the container, placed in a kettle, boiled at normal pressure for about 20 minutes, ash removed from the surface is removed, and then the peanuts are taken out of the kettle.

The peanuts taken out are washed with tap water,
Wash the lye adhering to the peanut surface to bring out the original color of the peanut.

Next, the peanut 30K washed in a pressure cooker.
g, 1 kg of salt (China salt) is heated in a pressure cooker, and water is added to the extent that beans can be used.
g, hold for 10 minutes in that state, and reduce the pressure to normal pressure over about 5 minutes.

The peanut taken out of the pressure cooker is cooled to a level where steam does not stand up, put in a synthetic resin pack, vacuum-packed in an age-less state, and vacuum-packaged. .

Further, in order to ensure sterilization, the vacuum packaging pack is kept at 95 ° C. for about 50 minutes,
Heat sterilize.

After heat sterilization, the vacuum packaging pack is cooled by flowing water, and the moisture is wiped off and packed in a box.

[0020]

【The invention's effect】

(1) Completely drain the lye and wash the peanuts.
Peanuts dull with lye can be finished to the original beautiful color of peanuts.

(2) Since the seasoning and heating are performed in the pressure cooker, the peanuts can be boiled softly and evenly to the core in a short time.

(3) Since the aged vacuum is further sterilized by heating, it can be completely sterilized.

(4) When low salt is used as a salt for seasoning, the salt can be reduced by about 30%.

(5) By improving the process, salted boiled peanuts excellent in flavor and texture can be manufactured as a stable product.

[Brief description of the drawings]

FIG. 1 is a process diagram of the method for producing salted boiled peanuts according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Water immersion process 2 Boiling process 3 Cleaning process 4 Seasoning / heating pressurization process 5 Cooling process 6 Vacuum packaging process 7 Heat sterilization process 8 Cooling process

Claims (2)

[Claims] 1. The peanut is immersed in water to remove lye, the peanut from which the lye is removed by boiling is washed with water, and the washed peanut, salt and water are put into a pressure cooker and heated and pressurized. A method for producing salted boiled peanuts, wherein the peanuts taken out are cooled, vacuum-packed, and the vacuum-packed peanuts are heat-sterilized and then cooled. 2. The method for producing salted boiled peanuts according to claim 1, wherein the salt is low salt.