JPS6341546B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for flavoring the inner fruit of shelled seeds such as peanuts with pods and walnuts with shells without breaking the shells.

(Prior art) Conventionally, as a method for flavoring seeds of this kind, seeds are placed in a vacuum container, the container is evacuated, a seasoning liquid is sucked into the container, and after the container has reached normal pressure, A method for extracting the seeds is known (Japanese Patent Application Laid-open No. 1983-
Publication No. 71675).

(Problems to be Solved by the Invention) The seeds treated by the above-mentioned conventional method are then subjected to ordinary heat treatment and drying, and even as a product, the taste of the seasoning liquid does not fully penetrate into the seeds inside the shell, and the taste is poor. In addition, it takes time to remove the moisture that has entered the shell through normal heat treatment and drying, and for example, in the case of peanuts with pods, the moisture remaining in the pods causes the moisture to form between the pods and the fruit. The cuticles turn black,
There was a drawback that the pods were discolored and spoiled the appearance.

An object of the present invention is to propose a method for seasoning shelled seeds in which the taste of a seasoning liquid is sufficiently permeated into the seeds in the shell, and which has a good appearance.

(Means for Solving the Problems) In the present invention, shelled seeds are placed in a basket with a lid, and this is housed in a pressure-resistant container together with salt water and other seasoning liquids to increase the pressure inside the container. Maintaining the pressure above atmospheric pressure for a certain period of time, then draining the seasoning liquid in the container to bring the inside to atmospheric pressure, and then increasing the pressure inside the container above atmospheric pressure using air pressure at intervals of about 1 minute or more. The seeds taken out from the lidded basket were washed with water and dehydrated several times.

(Operation) Shelled seeds, such as raw shelled peanuts, are placed in a basket with a lid, placed in a pressure-resistant container, and a saline seasoning solution is poured into the container. Since the basket has a lid, peanuts can be soaked in saline water. Then, a pressure fluid such as compressed air is introduced into the container, and the internal pressure is lowered, for example, to atmospheric pressure.
0.7Kg/ ^cm2 high pressure state. This state is about 3
If this continues for a minute, saline water will seep into the shell due to the volume reduction due to compression of the air inside the shell. After this, the saline solution in the container is drained and the inside is returned to atmospheric pressure, but the saline solution that has entered the shell remains as it is, and if it is not drained quickly, the product will have blackened cuticles and shells. . For this reason, the pressure inside the container is raised to a pressure higher than atmospheric pressure by, for example, 0.9 kg/cm ² several times using air pressure. In this case, when pressure is applied, air infiltrates into the shell, and when the pressure is returned to atmospheric pressure, excess salt water is expelled from the shell along with the air, and by repeating this process, the salt in the shell Water is reduced to a level that does not interfere with subsequent heat treatment and drying. In this pressurization cycle, the interval time from pressurization to re-pressurization is required to be approximately 1 minute or more, and if the interval time is shorter than that, the saline that has come out of the shell will be pressurized again. It returns to the inside, and the evacuation effect is lost.

Once the salt water has been removed from the shell, the peanuts are washed with water to remove the salt water adhering to the outside, and then dried with hot air and roasted in the same way as regular peanuts. The salt in the brine that remains between the shell and the fruit penetrates into the fruit before it is roasted, adding flavor.

(Example) In order to carry out the present invention, an apparatus as shown in the drawings was prepared. In the figure, numeral 1 is a horizontally long cylindrical metal pressure-resistant container, 2 is a metal cage with a lid 4 housed in the pressure-resistant container 1 with a gap 3 from the bottom thereof,
5 is a tank containing a seasoning liquid 6 such as a saline solution or an artificially sweetened liquid.

The tank 5 was provided at a higher position than the pressure vessel 1, and a pipe 8 provided with a gate valve 7 was used to connect them.

9 is a drain pipe provided below the pressure vessel 1;
10 is an air pipe installed above the pressure vessel 1;
The air pipe 9 is connected to the outside via an air valve 11 by removing an air compressor 12 and a leak valve 13. 14 is a water level gauge, 1
5 is a safety valve.

Examples of the invention carried out using the illustrated apparatus are as follows.

37.5 kg of shelled peanuts with a raw material moisture content of 7.5%, which had been placed in an atmosphere with a room temperature of 17°C and a humidity of 75%, were placed in a basket 2 and placed in a pressure container 1. Next, the gate valve 7 is opened, and the saline solution with a Baume degree of 17 degrees prepared in the tank 5 is introduced into the pressure container 1 to the extent that the cage 2 is submerged.Then, the air valve 11 is opened to supply pressurized air from the compressor 12 to the container. 1, and a pressurized state of 0.7 Kg/cm ² higher than atmospheric pressure was continued for about 3 minutes. This compresses the air inside the peanut shell, and the reduction in volume allows the saline solution inside the shell to seep in.

Thereafter, the saline solution in the pressure container 1 is drained from the drain pipe 9, and the internal pressure is returned to atmospheric pressure.

Then, the air valve 11 is opened, and the pressure inside the pressure-resistant container 1 is set to 0.9 kg/cm ² higher than the atmospheric pressure, which is maintained for 1 minute, and then the leak valve 13 is opened to return the pressure to the atmospheric pressure. In this operation, due to the pressure difference between the pressure inside the peanut shell and the pressure inside the container 1, air enters the shell when pressurized, and when the pressure is returned to atmospheric pressure, excess salt water inside the shell is discharged together with the air. By repeating this process five times at intervals of one minute or more, the salt water inside the shell is gradually drained, and raw shelled peanuts with an appropriate amount of salt remaining inside the shell are obtained. If the interval between repetitions of this pressurization is 1
If it is less than 1 minute, the salt water that has come out of the shell will enter the shell again, making it impossible to drain the salt water smoothly.

When the above steps were completed, the basket 2 was taken out from the pressure container 1, and after washing the salt solution adhering to the outside of the shell with water, it was dehydrated using a centrifuge.

Thereafter, hot air drying and fermentation steps similar to those used for producing flavorless shelled peanuts were performed to obtain shelled peanuts. The appearance of these peanuts was the same as conventional unflavored shelled peanuts, there was no damage to the cuticles, and the taste of salt was only on the surface, as the salt had not penetrated into the inside of the fruit.

Note that it is also possible to use a sweetener with a low molecular weight as a seasoning liquid to produce sweet-tasting shelled peanuts, and it is also possible to use shelled nuts such as walnuts other than shelled peanuts.

(Effects of the Invention) As described above, according to the present invention, shelled seeds placed in a basket are placed in a pressure container together with a seasoning liquid, pressure is applied to infiltrate the seasoning liquid into the shell, and the seasoning liquid is removed from the container. After discharging, air pressure is applied intermittently to the inside of the container to season the fruit inside the shell.This method only requires atmospheric pressure and higher pressure to act on the inside of the container. It is easier and cheaper to perform the process than evacuation using a vacuum pump, and since the taste does not get to the inside of the fruit, the taste of the fruit itself remains intact and is delicious.

[Brief explanation of the drawing]

The drawing is a diagram showing an example of an apparatus used to carry out the method of the present invention.

Claims (1)

[Claims] 1. Put shelled seeds in a basket with a lid, store this in a pressure-resistant container together with salt water and other seasoning liquid, raise the pressure in the container higher than atmospheric pressure, maintain it for a certain period of time, and then The seeds are removed from the lidded basket by draining the seasoning liquid to bring the inside to atmospheric pressure, and then increasing the pressure inside the container to higher than atmospheric pressure using air pressure several times at intervals of about 1 minute or more. A method for seasoning shelled seeds, which comprises washing them with water and dehydrating them.