KR102820580B1 - Date spread and its preparation method - Google Patents

Abstract

A date spread and a method for producing the same are provided. The method for producing a date spread includes the steps of preparing ingredients, preparing a date paste, preparing a peanut powder, mixing the date paste and the peanut powder to produce a mixture, and grinding the mixture.

Description

Date spread and its preparation method {Date spread and its preparation method}

The present invention relates to date spread and a method for producing the same.

Spreads are foods that can be spread on bread, bagels, crackers, biscuits, etc. as a substitute for jam. Their use is increasing in Korea as the diet becomes more westernized. Representative examples of spreads include peanut butter, chocolate spread, coffee spread, green tea spread, and milk spread.

These spreads are mixed with other additives to make them sweeter, and the most commonly used are processed simple sugars such as white sugar or high-fructose corn syrup. Recently, as the negative health effects of continuous consumption of processed simple sugars such as decreased thyroid function, tooth decay, obesity, diabetes, mood swings, and psychological anxiety have become widespread, the demand for foods made with alternative sugars is increasing.

Republic of Korea Publication Patent No. 10-2024-0021057

The problem that the present invention seeks to solve is to provide a date spread and a method for manufacturing the same, which take into consideration both taste and health, using the natural material, date palm.

The tasks of the present invention are not limited to the tasks mentioned above, and other technical tasks not mentioned will be clearly understood by those skilled in the art from the description below.

According to one embodiment of the present invention, a method for manufacturing date spread for solving the above problems comprises the steps of preparing ingredients, preparing date paste, preparing peanut powder, mixing the date paste and peanut powder to prepare a mixture, and grinding the mixture.

The step of manufacturing the above date paste may include the steps of washing the dates, removing the seeds from the washed dates, chopping the pitted dates, and grinding the chopping dates to manufacture the date paste.

The step of manufacturing the above peanut powder may include a step of roasting raw peanuts in an oven, a step of removing shells from the oven-roasted peanuts, and a step of grinding the shelled peanuts to manufacture peanut powder.

The step of roasting the raw peanuts in an oven may include a step of removing the outer shell and roasting the raw peanuts with the inner shells on at 150°C to 170°C and a relative humidity of 10% to 30% for 8 to 12 minutes.

According to another embodiment of the present invention for solving the above problem, a date spread can be manufactured by a method for manufacturing a date spread.

Specific details of other embodiments are included in the detailed description and drawings.

According to one embodiment, a date spread and a method for producing the same can improve the flavor of the spread while enhancing the health benefits.

The effects according to the embodiments are not limited to the contents exemplified above, and more diverse effects are included in the present specification.

Figure 1 is a manufacturing process diagram of a date spread according to one embodiment.

The advantages and features of the present invention, and the method for achieving them, will become clear with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and these embodiments are provided only to make the disclosure of the present invention complete and to fully inform a person having ordinary skill in the art to which the present invention belongs of the scope of the invention, and the present invention is defined only by the scope of the claims.

Recently, as the problem of simple sugar intake has emerged as a health issue, many food companies are competing to release products made using alternative sweeteners, promoting the concept of low calories and sugar-free.

However, contrary to what is advertised, these so-called healthy sugar substitutes such as stevia, allulose, and xylitol also have problems just like sugar. Looking at their side effects, it is difficult to find a sweetener that can perfectly replace sugar, so research is needed on alternative sweeteners that are safe and have no side effects.

Therefore, it is important to develop products that are differentiated from sweeteners called substitute sugars on the market and that are in line with consumer health and food trends.

Dates are a fruit widely cultivated in the Middle East, and are rich in dietary fiber, contributing to the control of cholesterol levels, and have been studied to help with inflammatory skin and atopic skin. In addition, they are as sweet as or even sweeter than dried persimmons, and despite their strong sweetness, they do not cause blood sugar spikes when consumed due to their rich fiber content. In addition, dates contain ingredients beneficial to the human body, such as vitamin B, vitamin C, minerals, polyphenols, carotenoids, and flavonoids, so making a spread using them can help improve the flavor and promote health.

Specific embodiments are described below with reference to the attached drawings.

Figure 1 is a manufacturing process diagram of a date spread manufacturing process according to one embodiment.

Referring to FIG. 1, a method for manufacturing date spread according to one embodiment may include a step of preparing ingredients (S10), a step of manufacturing date paste (S20), a step of manufacturing peanut powder (S30), a step of mixing date paste and peanut powder to manufacture a mixture (S40), and a step of grinding the mixture to manufacture date spread (S50).

In one embodiment, the step of preparing ingredients (S10) may be a step of preparing ingredients for manufacturing date spread. Here, the ingredients may include dates and peanuts. In some embodiments, the ingredients may further include additional ingredients and flavoring ingredients. The additional ingredients may include various nuts such as hazelnuts, almonds, walnuts, Brazil nuts, pecans, pistachios, cashews, coconuts, oatmeal, chestnuts, macadamias, and pine nuts.

Flavoring ingredients may include vanilla bean, cocoa powder, cocoa mass, cacao nibs, coffee beans, cinnamon, nutmeg, black sesame seeds, croquant, ground peanuts, chocolate, and tea leaves (Earl Grey, Chai, Matcha, etc.).

In one embodiment, the step (S20) of manufacturing date paste may include the steps of washing dates, removing seeds from the washed dates, chopping the pitted dates, and grinding the chopping dates to manufacture date paste. The step of grinding the dates may be performed by grinding the dates in a food processor for 30 seconds to 1 minute and stopping for 2 to 3 seconds, repeating the process 10 to 30 times to grind the dates and obtain date paste.

In another embodiment, the step of chopping pitted dates may include the step of soaking pitted dates in an immersion liquid for 40 to 50 minutes, then removing the dates and chopping them finely. The immersion liquid may include almond oil, walnut oil, avocado oil, and cinnamon powder. The immersion liquid may be mixed in a ratio of 20 to 30 parts by weight of walnut oil, 10 to 20 parts by weight of avocado oil, and 3 to 5 parts by weight of cinnamon powder per 100 parts by weight of almond oil.

In one embodiment, the step (S30) of manufacturing peanut powder may include the steps of roasting raw peanuts in an oven, removing the shells of the oven-roasted peanuts, and grinding the shelled peanuts to manufacture peanut powder. The step of grinding the peanuts may be performed using a food processor, but is not limited thereto.

The step of roasting raw peanuts in an oven may include a step of removing the outer shells and roasting the raw peanuts with their inner shells in place at 150° C. to 170° C. and a relative humidity of 10% to 30% for 8 to 12 minutes. In some embodiments, the step of roasting raw peanuts in an oven may include a step of applying avocado oil to the outer surface of the inner shells of the peanuts and roasting them. Since avocado oil has a rich and mild taste, applying it to the outer surface of the inner shells of the peanuts and then roasting them can further enhance the rich taste of the peanuts while preventing moisture loss from the peanuts. Avocado oil can be manufactured by grinding avocado flesh into a paste, and then extracting the oil by a cold pressing method.

The step of removing the shells of oven-roasted peanuts may be the step of removing the inner shells of the roasted peanuts.

The step of grinding shelled peanuts to make peanut powder may be a step of grinding peanuts to make them into powder. In one embodiment, the particle size of the peanut powder may be from 80 mesh to 160 mesh. In another embodiment, avocado oil may be applied to the outer surface of shelled peanuts, and then a grinding step may be performed. In addition, additional materials may be included in the process of making peanut powder.

In one embodiment, the step (S40) of preparing a mixture by mixing date paste and peanut powder may be a step of mixing date paste and peanut powder. For example, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder per 100 parts by weight of date paste.

In one embodiment, the step (S50) of grinding the mixture to produce date spread may include a first grinding step of grinding the mixture using a food processor, and a second grinding step of grinding the mixture that has undergone the first grinding step using a conching machine.

A method for manufacturing a date spread according to one embodiment may further include a step of placing the manufactured date spread in a sterilized bottle and a step of refrigerating it.

In making peanut spread with dates, we could find various forms of dates (e.g., dates, date powder, date syrup, etc.), but considering the taste and productivity efficiency, we chose dates and date syrup, and in order to compare it with the existing peanut butter sweetened with sugar, we divided the experiment into comparison groups of peanuts and dates, peanuts and date syrup, and peanuts and sugar.

The dates were prepared as a date spread by grinding the flesh of organic dates that were not subjected to glucose application on the surface during the processing, and the date syrup was also prepared as an organic product extracted through a cold pressing method without destroying nutrients. The sugar used was the most commonly used white sugar.

A comparison group was made by mixing the specific weights of the two ingredients in various ways, within the range of 70-90 weight % of peanuts and 10-30 weight % of dates (or date syrup, or sugar). In addition, in the final process of making peanut spread, the ingredients were additionally ground in a conching machine (also called an electric mill) for a long time to make the spread particles smoother and enhance the nutty flavor of the peanuts.

The conching machine continuously rolls on a stone wheel inside the machine, grinding and stirring the contents, and generating heat through friction. This process is a machine that helps soften the ingredients and bring out their flavor through chemical reactions that occur as the particles of the ingredients change.

In conducting the experiment, date syrup has a stronger taste than dates, so its usage ratio was reduced. Also, sugar can have a burdensome sweetness, so its usage ratio was slightly lowered compared to dates to create a comparative example of the ratio.

As a result of the experiment in the present invention, it was found that making a spread with dates and grinding them with peanuts could add a healthy sweetness while enhancing the nutty flavor of peanuts, and grinding them more finely in a conching machine could maintain excellent spreadability and a soft texture.

<Manufacturing Example: Manufacturing of the Date Spread of the Present Invention>

The first step in making date spread is to remove the pits, which results in a loss of about 10 grams. Therefore, to make a spread with a total weight of 100 grams, prepare about 110 grams of dates, remove the pits, and chop them finely. Put the finely chopped dates in a food processor and grind them for 30 seconds to 1 minute, then pause for 2 to 3 seconds, and repeat the process until the flesh and skin are evenly mixed and no lumps are visible.

The sweetness was evaluated in four categories: insufficient sweetness (1) -> weak sweetness (2) -> moderate sweetness (3) -> high sweetness (4).

The texture was evaluated in three categories: bad (1) -> average (2) -> good (3).

The color evaluation was divided into clear (1) -> moderate (2) -> cloudy (3).

The spreadability was evaluated in three categories: thick (1) -> moderate/good (2) -> thin (3).

When applying a spread, suitability was graded on a scale from 0 to 5. A higher score indicates greater suitability for applying a spread.

sweetness Texture Color Spreadability Spread
compatibility Example 1 2 2 1 1 4.5 Example 2 2 3 1 2 4.6 Example 3 3 3 1 2 4.9 Example 4 3 3 1 2 4.9 Example 5 4 3 1 2 4.7 Comparative Example 1 1 2 1 1 4.2 Comparative Example 2 3 2 1 2 4.5 Comparative Example 3 4 1 1 2 3.9 Comparative Example 4 4 1 1 3 3.7 Comparative Example 5 4 1 1 3 3.5 Comparative Example 6 1 2 1 1 3.8 Comparative Example 7 3 2 2 2 4.5 Comparative Example 8 4 1 3 2 3.2 Comparative Example 9 4 1 3 2 3.2 Comparative Example 10 4 1 3 3 2.5

As a result of the evaluation, there were many opinions that the spread of the present invention had an appropriate sweetness, a soft texture, good spreadability, and was suitable as a spread. There were many opinions that it was definitely less sticky and less sticky in the mouth when eaten alone compared to other spreads, and that although it definitely had a sweet taste, it was so smooth that it was difficult to tell if other ingredients were added, and that the peanuts and dates were ground so smoothly that it was very luxurious.

It is judged that the excellent evaluation of this recipe was given because the date spread of the present invention was made by using ground dates that have a sweet taste but a soft texture together with peanuts, and rather than putting all the ingredients together and roughly grinding them in a food processor, the peanuts and dates were ground separately in a food processor and then mixed, and in the final stage, a conching machine (also called an electric mill) was used to slowly and very finely grind the two ingredients for a long time so that they feel like a single ingredient.

In another embodiment, the step (S40) of preparing a mixture by mixing date paste and peanut powder may include a step of including additional ingredients.

As mentioned above, the additional ingredients may include hazelnuts, almonds, walnuts, Brazil nuts, pecans, pistachios, cashews, coconut, oatmeal, chestnuts, macadamias and pine nuts, and at least one of the additional ingredients may be included in place of peanuts. However, this is not limited to this, and at least one additional ingredient may be included together with peanuts.

Additional ingredients may include hazelnut powder. When hazelnut powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder and 50 to 60 parts by weight of hazelnut powder per 100 parts by weight of date paste.

Additional ingredients may further include almond powder. Here, the almond powder may be obtained by soaking almonds in avocado oil for 20 to 40 minutes, drying them at room temperature for 20 hours, and then grinding them. When almond powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, and 30 to 50 parts by weight of almond powder per 100 parts by weight of date paste.

The additional material may further include walnut powder. Here, the walnut powder may be obtained by soaking walnuts in olive oil for 30 to 50 minutes, drying them at room temperature for 18 hours, and then grinding them. When the walnut powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, and 20 to 40 parts by weight of walnut powder per 100 parts by weight of date paste.

Additional ingredients may further include Brazil nut powder. Here, the Brazil nut powder may be obtained by soaking Brazil nuts in olive oil for 60 to 80 minutes, drying them at room temperature for 24 hours, and then grinding them. When the Brazil nut powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, and 10 to 20 parts by weight of Brazil nut powder per 100 parts by weight of date paste.

The additional material may further include pecan powder. Here, the pecan powder may be obtained by soaking pecans in canola oil for 20 to 30 minutes, drying them at room temperature for 6 hours, and then grinding them. When the pecan powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, and 20 to 25 parts by weight of pecan powder, per 100 parts by weight of date paste.

Additional ingredients may further include pistachio powder. Here, the pistachio powder may be obtained by soaking pistachios in coconut oil for 30 to 40 minutes, drying them at room temperature for 10 hours, and then grinding them. When pistachio powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, and 5 to 7 parts by weight of pistachio powder, per 100 parts by weight of date paste.

Additional ingredients may further include cashew nut powder. Here, the cashew nut powder can be obtained by soaking cashew nuts in sesame oil for 5 to 10 minutes, drying them at room temperature for 15 hours, and then grinding them. When cashew nut powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, 5 to 7 parts by weight of pistachio powder, and 4 to 6 parts by weight of cashew nut powder, per 100 parts by weight of date paste.

Additional ingredients may further include coconut powder. Here, the coconut powder may be obtained by soaking coconut in olive oil for 20 to 30 minutes, drying it at room temperature for 12 hours, and then grinding it. When coconut powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, 5 to 7 parts by weight of pistachio powder, 4 to 6 parts by weight of cashew nut powder, and 7 to 9 parts by weight of coconut powder, per 100 parts by weight of date paste.

Additional ingredients may further include oatmeal powder. Here, the oatmeal powder can be obtained by soaking oatmeal in milk for 5 to 8 minutes, drying it at room temperature for 5 hours, and then grinding it. When oatmeal powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, 5 to 7 parts by weight of pistachio powder, 4 to 6 parts by weight of cashew nut powder, 7 to 9 parts by weight of coconut powder, and 15 to 20 parts by weight of oatmeal powder, per 100 parts by weight of date paste.

Additional materials may further include chestnut powder. Here, the chestnut powder can be obtained by soaking chestnuts in avocado oil for 40 to 60 minutes, drying them at room temperature for 24 hours, and then grinding them. When the date powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, 5 to 7 parts by weight of pistachio powder, 4 to 6 parts by weight of cashew nut powder, 7 to 9 parts by weight of coconut powder, 15 to 20 parts by weight of oatmeal powder, and 8 to 14 parts by weight of chestnut powder, per 100 parts by weight of date paste.

Additional materials may further include macadamia powder. Here, the macadamia powder can be obtained by soaking macadamia in olive oil for 20 to 30 minutes, drying at room temperature for 18 hours, and then grinding. When macadamia powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, 5 to 7 parts by weight of pistachio powder, 4 to 6 parts by weight of cashew nut powder, 7 to 9 parts by weight of coconut powder, 15 to 20 parts by weight of oatmeal powder, 8 to 14 parts by weight of chestnut powder, and 6 to 8 parts by weight of macadamia powder per 100 parts by weight of date paste.

Additional ingredients may further include pine nut powder. Here, the pine nut powder can be obtained by soaking pine nuts in olive oil for 8 to 12 minutes, drying them at room temperature for 5 hours, and then grinding them. When pine nut powder is further included, the mixture may be mixed in a ratio of 100 to 900 parts by weight of peanut powder, 50 to 60 parts by weight of hazelnut powder, 30 to 50 parts by weight of almond powder, 20 to 40 parts by weight of walnut powder, 10 to 20 parts by weight of Brazil nut powder, 20 to 25 parts by weight of pecan powder, 5 to 7 parts by weight of pistachio powder, 4 to 6 parts by weight of cashew nut powder, 7 to 9 parts by weight of coconut powder, 15 to 20 parts by weight of oatmeal powder, 8 to 14 parts by weight of chestnut powder, 6 to 8 parts by weight of macadamia powder, and 3 to 8 parts by weight of pine nut powder, per 100 parts by weight of date paste.

In another embodiment, the step (S40) of preparing a mixture by mixing date paste and peanut powder may include a step of further including a flavoring material.

Flavoring ingredients may include at least one of vanilla bean, cocoa powder, cocoa mass, cacao nibs, coffee beans, cinnamon, nutmeg, black sesame, croquant, ground peanut, chocolate, and tea leaves (Earl Grey, Chai, Matcha, etc.).

In one embodiment, the step of washing the date palm may be a step of washing the material through washing water. The washing step may include a step of compressing the washing water at high pressure through a pressure washer, heating the compressed washing water, and then spraying it on the material. For this purpose, the pressure washer may include a heating unit,

The heating unit can be included in the high-pressure washer to heat the high-pressure washing water. In one embodiment, the heating unit can include a main body, a flow path, a main body shield, and a heating unit. The main body can receive compressed washing water, heat it, and then discharge it. That is, the main body can have the washing water compressed to a predetermined pressure or higher flow at a high speed inside it, and the compressed washing water can be rapidly heated inside the main body and discharged.

The flow path of the washing water may be provided by arranging the flow path along the inner surface of the main body. That is, the flow path may be provided inside the main body and protected by the main body, and may provide a space in which the compressed washing water may be heated.

The main body shield can cover the main body and shield the flow path. In other words, the main body shield can efficiently heat the washing water inside the main body and shield the inside of the main body for safety from the outside.

The main body shielding portion may have a layered structure including a first layer, a second layer, a third layer, a fourth layer, and a fifth layer, wherein the first layer may be formed of a solvent-free urethane coating layer, the second layer may be formed of a glass fiber fabric sheet layer, the third layer may be formed of an inorganic coating waterproof layer, the fourth layer may be formed of a cotton fabric sheet layer, and the fifth layer may be formed of an epoxy coating layer.

The first layer, the solvent-free urethane coating layer, preferably uses branched polyether-polyester polyol so that the composite waterproof sheet has a shrinkage and expansion function. The solvent-free urethane coating layer (150) is composed of 32 to 42 wt% of branched polyether-polyester polyol, 33 to 43 wt% of calcium carbonate, 15 to 20 wt% of hardener, 9.7 to 20 wt% of plasticizer, and 0.3 to 1 wt% of antifoaming agent, and the coating amount can be 500 to 700 g/㎡.

The second layer, the glass fiber fabric sheet layer, is characterized by a weight of 600 to 750 g/㎡ and a fabric grid spacing of 3 to 4 mm to ensure excellent strength of the composite waterproof sheet.

The third layer, a waterproofing layer of an inorganic coating, is composed of 40 to 50 wt% of acrylic emulsion, 20 to 23 wt% of portland cement, 24 to 27 wt% of silica No. 7, 0.1 to 0.3 wt% of dispersant, 0.1 to 0.3 wt% of antifoaming agent, and 5.8 to 10 wt% of water, and the coating weight can be 900 to 1,100 g/㎡.

The fourth layer, the cotton fabric sheet layer, enables the exterior of the composite waterproof sheet to be formed uniformly, and the cotton fabric sheet used is composed of 55 to 75 volume% of polyester and 25 to 45 volume% of cotton, and can have a weight of 150 to 250 g/㎡.

The fifth layer, an epoxy coating layer, is composed of 25 to 35 wt% of a water-soluble epoxy emulsion resin having excellent water resistance, 15 to 23 wt% of portland cement, 34 to 42 wt% of No. 7 silica sand, 10 to 15 wt% of an epoxy hardener, 5.7 to 10 wt% of water, and 0.3 to 0.5 wt% of an antifoaming agent, and the coating amount can be 300 to 400 g/㎡.

The heating unit is positioned inside the main body by penetrating the main body shielding unit and can heat the compressed washing water passing through the passage unit. That is, the heating unit can heat the compressed washing water passing through the passage unit by providing a direct heat source to the passage unit.

The flow path may include a main flow path, a split flow path connected to the main flow path, and a spray flow path connected to the split flow path. For heating efficiency, the washing water introduced into the main flow path may be divided into six split flow paths, moved, heated, and then combined into one spray flow path and sprayed to the outside. Each of the split flow paths may be extended in a form of repeating mountains and valleys. The diameter of the main flow path may be 5 mm, the diameter of each of the split flow paths may be 0.8 mm, and the diameter of the spray flow path may be 4 mm.

Although the embodiments of the present invention have been described with reference to the attached drawings, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (5)

Steps to prepare materials;
Steps for preparing date paste;
Steps for manufacturing peanut powder;
A step of preparing a mixture by mixing the above date paste and the above peanut powder; and
Including the step of grinding the above mixture,
The step of manufacturing the above date paste includes the step of washing the dates, the step of removing the seeds from the washed dates, the step of chopping the dates from which the seeds have been removed, and the step of grinding the chopping dates to manufacture the date paste.
The step of finely chopping the pitted dates includes a step of immersing the pitted dates in an immersion liquid for 40 to 50 minutes, then taking them out and chopping them finely, and the immersion liquid is mixed in a ratio of 20 to 30 parts by weight of walnut oil, 10 to 20 parts by weight of avocado oil, and 3 to 5 parts by weight of cinnamon powder with respect to 100 parts by weight of almond oil.
The step of manufacturing the above peanut powder includes a step of roasting raw peanuts in an oven, a step of removing the shells of the oven-roasted peanuts, and a step of grinding the shelled peanuts to manufacture peanut powder.
A method for producing date spread, wherein the step of baking the above raw peanuts in an oven comprises the steps of removing the outer shell, applying avocado oil to the inner shell, and baking at 150°C to 170°C and a relative humidity of 10% to 30% for 8 to 12 minutes.
delete delete delete Date spread manufactured by the manufacturing method of Article 1.