KR20020085317A - metod of producing processed peanuts - Google Patents

Abstract

PURPOSE: A process of processing a peanut by soaking a raw peanut with their outer skin without roasting in saline water and then freezing after drying is provided which enhances the shelf life thereof and produces a product having a characteristic taste and a light, crispy and crunchy texture. CONSTITUTION: Raw peanuts with their outer skin are soaked in saline water, dried to a moisture content of 10.2 to 12.5%, washed to remove soil and foreign material and then soaked in 1.2 to 1.5% saline water for 3 days(in summer) to 7 days(in winter). Thereafter, the soaked peanuts are steamed in a pressure steamer at 150 to 180deg.C for 20 to 30min and at 120deg.C for 20 to 30min, dried with a blower for 20 to 30min to a moisture of 40 to 45deg.C, packed under vacuum and frozen at -20 to 30deg.C.

Description

{Method of producing processed peanuts}

The present invention relates to a peanut processing method, and more particularly, a peanut processing method that can be stored for a long time by steaming the peanuts in the brine in a shelled state and dried and frozen, and the crispy peanuts, unlike the roasted peanuts, its flavor It is about.

Peanuts contain a protein of 45 to 50 percent fat and 20 to 30%, and vitamin B _1, C, belongs to a very rich and nutritious foods abundant minerals such as E, in general, a large seed daeripjong are many snacks It is enjoyed for dragons and alcoholic beverages, and small-sized seeds with oil are used as edible oil, margarine, machine oil, and lubricating oil.

These peanuts are most often eaten for snacks and snacks, and are eaten by roasting or roasting and then seasoned with various chemical compositions such as sugar or chocolate and other foods.

By the way, in the case of roasted peanuts are made of a lot of shells and shells are made in circulation, which is easy to eat but hygienically problematic.

And linoleic acid in peanuts is an essential fatty acid for the human body, but these unsaturated fats are easily oxidized in the air, creating a substance called lipid peroxide. However, the lipid peroxide is very toxic to the living body, which degrades the function of the living body, and when the peroxide continues to be produced, it causes various adult diseases such as arteriosclerosis, blood circulation disorder, fatigue, diabetes, heart disease, cancer occurrence and metastasis, etc. And ultimately cause aging. Therefore, peanuts in shelled condition can have a very fatal effect on the human body.

In addition, in older peanuts, black mold grows near the embryo, which creates an ingredient called afuloxin. This aflatoxin is known to be a potent carcinogen that causes liver cancer.

Roasted peanuts, on the other hand, have the added advantage of a more savory taste, but too hard and greasy when edible, often overdose often causes diarrhea.

The present invention was created in view of the above problems, without roasting raw peanuts, steamed in salted water and then vacuum-packed and stored in a frozen container without fear of deterioration during long-term storage, can produce a peanut with a distinctive crisp taste The purpose is to provide a method of processing peanuts.

The present invention for achieving the above object is a first step of naturally drying the raw peanut to the shell; A second step of washing the dried peanuts; A third step of washing the washed peanuts in brine; A fourth step of steaming the called peanuts; A fifth step of forcibly drying the steamed peanuts; Characterized in that the sixth step of storing the frozen peanuts frozen vacuum packaging.

According to the present invention, the shelf life of peanuts is long, there is no fear of oxidation and deterioration, and it is possible to make peanuts having a unique and crunchy taste.

Specific features and advantages of the present invention will be apparent from the following detailed description of the present invention.

First, the first step is a step of naturally drying the raw peanuts without peeling the outer husks, and naturally dried in the sun so that the moisture of the almonds inside the husks is about 10.2% to 12.5% of the original moisture. At this time, the moisture of the peanut may be measured by taking a few samples. Naturally dried peanuts can be stored for a long time of about a year.

Next, the second step is a washing process, and puts the naturally dried peanuts into the outer shell of the shell in the washing machine for about 30 minutes to remove the soil and foreign matter attached to the outer shell of the peanut.

The third step is a process called peanuts. The washed peanuts are shelled with tap water or preferably ground water using 1.2% to 1.5% of salt water (that is, 1.2 kg to 1.5 kg of salt in 100 L of water). It is called, so that it is quickly blown in summer, so it is better to be called for 3 days, and it is better to be called for 7 days because it does not blow relatively well in winter. When the peanut is called salt water as described above, since the salt water is soaked in the almonds in the outer shell, the proper liver is soaked in the almonds. By the way, when the water is called a standing state, the peanut is broken, so the water should be replaced about once a day, if not, it is preferable to circulate the water by using a circulation motor.

In addition, the fourth process is a process of steaming peanuts, and firstly, the peanuts are called through the body to filter the moisture, and then the peanuts are steamed using a pressure steamer. , Put the top on the top and put peanuts on the outer shell and steam for 40 to 50 minutes to repel the peanuts in the outer shell. At this time, increase the fire for the first 20 minutes (usually until steam comes out of the pressure steamer), heat it with a large fire, steam at a temperature of 150 ℃ to 180 ℃, and reduce the fire for the next 20 to 30 minutes. It is preferable to steam at about 120 degreeC steam. In this way, when the peanuts in the outer shell is steamed to recede, the tissue of the hard peanuts is receded to obtain a unique taste that is not hard and crunchy when finished after processing.

Next, the fifth step is a step of forcibly drying peanuts, and forcibly dried peanuts for 20 to 30 minutes using the blower's wind, so that the peanuts in the outer shell are repelled as described above, and the outer shell is completely dried. The inner peanut is dried to contain about 40% to 45% moisture. At this time, it should be noted that if the outer shell is not completely dried and the moisture remains, the outer shell becomes sticky when thawed in a frozen state after the completion of processing, it is preferable to completely dry the outer shell.

Finally, the sixth process is a process of freezing and storing the dried dried peanuts, after the sorted process to remove the defective products forcibly dried peanuts as described above, put them in an airtight packaging container and vacuum-packed after packing them in 20 Store frozen to -30. When vacuum-packed and stored in this way, the shelf life is extended even more.

The peanuts processed and frozen and preserved by the method according to the present invention as described above are preferably kept frozen until just before eating, and are refrigerated at a temperature of about 0 ° C. to 5 ° C. during distribution. The taste and quality can be maintained without alteration.

And since the peanuts processed by the method according to the present invention is processed and distributed in the outer shell, there is no fear of oxidizing the peanuts in the outer shell, which is very safe, unlike ordinary roasted peanuts, once steamed, the moisture content of the peanut It is dried to about 40% to 45% and frozen, so it is not hard at all when edible, but gives a unique crunchy taste.

In addition, the peanuts processed by the method according to the present invention are soaked in salted peanuts through a process called brine, so that without the seasoning through the other chemical composition, the flavor peculiar with the peculiar taste is added.

And the peanut processed by the method according to the present invention is processed without peeling the outer shell until harvested raw peanuts from the production process and delivered to the consumer through the processing process, and after the vacuum packaging is stored frozen, until the outer shell and the inner shell Compared to other peanut foods that are all stripped and seasoned, consumers can buy them with confidence in their quality. In addition, consumers can enjoy the pleasure of eating their own shells.

As described above, the peanut processing method according to the present invention has a long shelf life of the peanut, there is no fear of oxidation and deterioration, and there is an effect of making a peanut which is not hard but rather crunchy with a unique taste.

Claims (1)

A first step of naturally drying the raw peanuts on the husks so that the moisture of the almonds inside the husks is about 10.2% to 12.5% of the original moisture; A second step of completely removing the soil and foreign matter adhering to the outer shell by putting the dried peanuts in a washing machine; A third step of washing washed peanuts in about 1.2% to 1.5% of brine for 3 days (in summer) to 7 days (in winter); Peanut soaked in brine is put in a pressure steamer filled with 1/4 of brine, and steamed for 40 to 50 minutes so that the peanuts in the outer shell are repelled. Steam for the first 20 minutes at a temperature of 150 ℃ to 180 ℃. A fourth step of steaming at a steam temperature of about 120 ° C. for about 20 to 30 minutes; A fifth step of forcibly drying the steamed peanuts for about 20 to 30 minutes using a blower so that the outer shell is completely dried and the inner peanuts contain about 40% to 45% of water; A peanut processing method comprising a sixth step of storing the dried dried peanuts in an airtight packaging container and vacuum-packed, and then frozen and stored at about -20 ℃ to 30 ℃.