KR20200127642A - Processing method of washing and drying nuts - Google Patents

Processing method of washing and drying nuts Download PDF

Info

Publication number
KR20200127642A
KR20200127642A KR1020190052177A KR20190052177A KR20200127642A KR 20200127642 A KR20200127642 A KR 20200127642A KR 1020190052177 A KR1020190052177 A KR 1020190052177A KR 20190052177 A KR20190052177 A KR 20190052177A KR 20200127642 A KR20200127642 A KR 20200127642A
Authority
KR
South Korea
Prior art keywords
nuts
drying
washing
hot water
less
Prior art date
Application number
KR1020190052177A
Other languages
Korean (ko)
Inventor
고영인
Original Assignee
고영인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 고영인 filed Critical 고영인
Priority to KR1020190052177A priority Critical patent/KR20200127642A/en
Publication of KR20200127642A publication Critical patent/KR20200127642A/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
    • A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting

Abstract

The present invention relates to a method for preparing washed and dried nuts, which can be used for all foods and beverages. The method comprises the steps of: (a) blanching or soaking nuts, and washing the same to remove moisture therefrom; and drying the nuts.

Description

세척ㆍ건조견과 제조방법 {Processing method of washing and drying nuts}Processing method of washing and drying nuts}

본 발명은 견과류를 세척ㆍ건조하는 방법에 관한 것으로서, 특히 견과류 외과피를 박피할때 내과피에 붙어있는 이물질과 오염물을 제거하고 떪은 맛을 없애며, 견과류 고유의 질감과 색상ㆍ맛ㆍ향을 살리며 식감이 바삭하고 더욱고소한 견과를 위하여, 견과를 세척한 후 저온건조한 후 냉각하고, 냉각 후 고온건조한 후 다시 냉각하는 세척ㆍ건조견과 제조방법The present invention relates to a method of washing and drying nuts. In particular, when peeling a nut surgical skin, the present invention removes foreign substances and contaminants attached to the internal skin, removes astringent taste, and preserves the texture, color, taste, and aroma of nuts. For this crispy and more savory nut, a washing and drying nut manufacturing method in which the nut is washed, dried at low temperature, cooled, cooled, dried at high temperature, and then cooled again.

견과류의 종류로는 아몬드, 호두, 피칸, 브라질넛, 캐슈넛, 헤이즐넛, 피스타치오, 마카다미아, 땅콩, 잣, 밤, 은행, 코코넛 등이 이에 속한다. Types of nuts include almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo and coconut.

본 발명에서 견과류라 함은, 상기 종류의 견과류에서 외피를 제거후, 내과피를 박피한 것과 내과피를 박피하지 않은것을 모두 포함한다. In the present invention, the term "nuts" includes both the skin after removing the skin from the kind of nuts, and the skin without the skin.

종래에는 외과피를 박피한 견과류를 세척하지않고 그대로 볶거나 열처리 또는 건조 후, 사용하였으며, 박피과정과 유통과정 등에서 견과가루 및 분진등이 오염되는 문제점이 있었다.Conventionally, nuts peeled from the surgical skin were roasted without washing, heat treated or dried, and used, and there was a problem that nut powder and dust were contaminated during the peeling process and distribution process.

본 발명은 이와 같은 문제점을 해결하고자 하는 것으로서, 견과류 내과피에 붙어있는 이물질과 오염물을 제거하고, 견과류 고유의 맛을 살리고 내과피의 떪은맛을 제거하였으며, 견과류 고유의 질감과 색상ㆍ맛ㆍ향을 살리며, 더욱고소하고 바삭한 식감으로 소비자 기호의 선택의 폭을 넓히는것을 목적으로 한다.The present invention is to solve such a problem, removing foreign substances and contaminants attached to the inner skin of nuts, reviving the unique taste of nuts and removing the astringent taste of the inner skin, and improving the texture, color, taste, and aroma of nuts. It aims to expand the choice of consumer preferences with a more savory, crispy texture.

또한, 본 발명에 따른 견과류는 맛이 좋아 다양하게 섭취할 수 있으며, 간식, 떡, 제과, 제빵, 씨리얼, 아이스크림 모든 식ㆍ음료 등에 활용 하도록 하는것을 목적으로 한다.In addition, the nuts according to the present invention have good taste and can be consumed in various ways, and it is intended to be used for snacks, rice cakes, confectionery, baking, cereal, ice cream, and all food and beverages.

전술한 기술적 과제는 후술하는 본 발명의 특징적인 양상들에 의해 달성된다. The above-described technical problem is achieved by the characteristic aspects of the present invention described later.

본 발명에 따른 견과류를 세척하고 건조하는 제조 가공 방법은The manufacturing and processing method for washing and drying nuts according to the present invention

견과류의 용도에 따라서 생견과, 볶은견과, 건조견과를 사용할 수 있으며,Depending on the purpose of the nuts, raw nuts, roasted nuts, and dried nuts can be used.

그 견과의 종류와 용도에 따라서 세척수의 온도는 냉수에서 끊는물까지 사용할수 있다. Depending on the type and use of the nut, the temperature of the washing water can be used from cold water to boiling water.

가) 뜨거운물(60℃~100℃)에서는 견과류를 1~5분정도 데친후 냉수로 세척한 후 탈수한다.(상기 5분이하로 데치는 이유는 견과가 익지 않게 하기위함이며, 견과의 종류와 용도에 따라 상기방법을 수회 반복할 수 있다) A) In hot water (60℃~100℃), boil the nuts for 1~5 minutes, wash them with cold water, and dehydrate. (The reason for boiling less than 5 minutes is to prevent the nuts from ripening. According to the above method can be repeated several times)

나) 온수에서는 (a)43℃~60℃온수에 견과류를 5분~2시간정도 침지한 후 잘저어서 부유물을 제거하여 세척한 후, 세척된 견과류에 물기를 빼는 단계와; B) In hot water (a) after immersing the nuts in 43℃~60℃ hot water for 5 minutes to 2 hours, stirring well to remove the floating matter and washing, and then draining the washed nuts;

여기서 43℃~60℃이하의 온수에 견과를 침지하는 이유는 채소와 과일은 호흡을 하면서 수분을 잃고 시들게 된다. 그래서 이를 막기위해 채소 스스로가 기공을 닫아버리게 되는데 43℃~60℃ 물에 담그면 순간적으로 이 기공이 열려 수분을 흡수하며 싱싱해지게 되는것 이며, 각종 오염물질도 찬물보다 쉽게 제거할수 있는 방식이다. Here, the reason why nuts are immersed in hot water below 43℃~60℃ is that vegetables and fruits lose moisture and wither while breathing. So, in order to prevent this, vegetables themselves close the pores. When immersed in water at 43℃~60℃, these pores instantly open to absorb moisture and become fresh, and various contaminants can be removed more easily than cold water.

그리고 침지시간을 2시간으로 한정한 이유는 2시간이 넘으면 견과류과육의 유분이 빠져나오기 때문이다.And the reason why the soaking time is limited to 2 hours is that the oil of the nut pulp is released after 2 hours.

(b)상기 (a)단계에서 얻은 견과류를 냉수로 부유물을 제거하면서 샤워한 후 세척된 견과류에 물기를 빼는 단계와; (b) removing water from the washed nuts after showering the nuts obtained in step (a) while removing floating matters with cold water;

여기서 온수 세척후 냉수로 샤워하는 이유는 견과류의 내과피를 수축시키고 표면의 유분을 방지하기 위함이다.Here, the reason for showering with cold water after washing with hot water is to shrink the inner skin of nuts and prevent oil on the surface.

(c)상기 가),나)의 (b)단계에서 얻은 충분이 탈수된 견과류를 40℃ 이하에서 견과류 함수율 15%~20%내외로 건조하는 단계와;(c) drying the sufficiently dehydrated nuts obtained in steps (b) of a) and b) to a moisture content of about 15% to 20% at 40°C or less;

여기서 40℃ 이하로 저온건조하는 이유는 수분을 품은 견과류가 익지않게 하기위함이다)Here, the reason for drying at low temperature below 40℃ is to make the nuts containing moisture raw)

(d)상기 (c)단계에서 얻은 견과류를 20℃ 이하로 냉각하는 단계와; (d) cooling the nuts obtained in step (c) to 20°C or less;

여기서 20℃ 이하로 냉각하는 이유는 고온 건조하기 전에 견과류를 식혀줌으로서 견과류의 유분이 베어나옴을 방지하기위함이다.Here, the reason for cooling below 20℃ is to prevent oil from cutting out by cooling the nuts before drying at high temperature.

(e)상기 (d)단계에서 얻은 견과류를 80℃ 이하에서 견과류 고유의 함수율로 건조하는 단계와; (e) drying the nuts obtained in the step (d) at 80° C. or less at a moisture content of the nuts;

여기서 80℃ 이하로 건조하는 이유는 견과류의 바삭한 식감을 위함이다.Here, the reason for drying below 80℃ is for the crispy texture of the nuts.

(f)상기 (e)단계에서 얻은 견과류를 20℃ 이하로 냉각하는 단계;를 포함하는 것을 특징으로 한다.(f) cooling the nuts obtained in step (e) to 20° C. or less; and characterized in that it includes.

다) 냉수에서는 견과류를 잘저어주면서 부유물을 제거하여 세척한 후 탈수한다.C) In cold water, stir well the nuts to remove floating matters, wash, and dehydrate.

(상기 냉수로 세척하는 이유는 내과피가 약한 견과류의 탈피를 막기위함이다) (The reason for washing with cold water is to prevent the peeling of nuts with weak internal skin)

견과류를 세척ㆍ건조하는 제조방법은 견과류 내과피에 붙어있는 이물질과 오염물을 제거하고, 견과류 고유의 맛을 살리고 떪은맛을 제거하여, 더욱고소하고 바삭한 식감으로 소비자 기호의 선택의 폭을 넓히는 효과를 가져온다.The manufacturing method of washing and drying nuts removes foreign substances and contaminants attached to the inner skin of the nuts, enhances the taste of the nuts and removes astringent taste, thereby broadening the choice of consumers with a more savory and crispy texture. Bring.

또한, 본 발명에 따른 견과류는 다양하게 섭취하고, 간식, 반찬, 떡, 제과, 제빵, 씨리얼, 아이스크림, 각종 식ㆍ음료 등에 활용 하도록 하는 효과를 가져온다.In addition, the nuts according to the present invention are ingested in various ways, and have the effect of being used for snacks, side dishes, rice cakes, confectionery, baking, cereal, ice cream, various foods and beverages.

도 1은 본 발명의 일 실시예에 따른 견과류를 세척ㆍ건조하는 제조 가공 방법을 도시한 흐름도.1 is a flow chart showing a manufacturing processing method for washing and drying nuts according to an embodiment of the present invention.

전술한, 그리고 추가적인 본 발명의 양상들은 후술하는 실시예를 통해 더욱 명확해질 것이다. 이하에서는 본 발명의 첨부된 도면을 참조하여 기술되는 바람직한 실시예들을 통해 당업자가 용이하게 이해하고 구현할 수 있도록 상세히 설명하기로 한다.The above-described and additional aspects of the present invention will become more apparent through the following embodiments. Hereinafter, it will be described in detail so that those skilled in the art can easily understand and implement them through preferred embodiments described with reference to the accompanying drawings of the present invention.

도 1은 본 발명의 일 실시예에 따른 견과류를 세척ㆍ건조하는 제조 가공 방법을 도시한 흐름도 이다.1 is a flow chart showing a manufacturing and processing method for washing and drying nuts according to an embodiment of the present invention.

도 1에 도시된 바와 같이, 본 발명은 견과류를 세척ㆍ건조하기 위하여 견과류의 외피를 탈피한다. 여기서, 견과류는 통견과, 분태한 견과, 분말 또는 슬라이스한 형태일 수 있으며, 아몬드, 호두, 피칸, 브라질넛, 캐슈넛, 헤이즐넛, 피스타치오, 마카다미아, 땅콩,잣, 밤, 은행, 코코넛 등이 포함된다.As shown in Figure 1, the present invention strips the shell of the nuts in order to wash and dry the nuts. Here, the nuts may be whole nuts, powdered nuts, powdered or sliced, and include almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo, coconut, etc. .

본 발명에 따른 견과류를 세척ㆍ건조하는 제조 가공 방법은 Manufacturing and processing method for washing and drying nuts according to the present invention

(a)냉수ㆍ온수ㆍ뜨거운물로 견과류를 데치거나, 침지 및 세척하는 단계와, 세척된 견과류에 물기를 빼는 단계를 포함한다.(견과의 종류의 필요에 따라서 냉수 또는 온수ㆍ뜨거운물로 세척한다)(a) It includes the steps of blanching, immersing and washing nuts with cold, hot, or hot water, and draining the washed nuts. (Washing with cold or hot or hot water depending on the needs of the nuts. do)

①저속으로 회전하면서 견과류에 이물과 떪은맛을 제거한다.① Remove foreign substances and astringent taste from nuts while rotating at low speed.

②43℃이상에서 60℃이하의 온수에 견과류를 침지시켜 부드럽게한다. ② Soften the nuts by immersing them in hot water below 60℃ above 43℃.

③견과류에 떪은맛이 제거될 때까지 저속으로 회전한다.③ Rotate at low speed until the nutty taste is removed.

여기서, 냉수에서는 견과류를 잘저어주면서 부유물을 제거하여 세척한 후 탈수한다.Here, in cold water, the nuts are well stirred to remove floating matters, washed, and then dehydrated.

(상기 냉수로 세척하는 이유는 내과피가 약한 견과류의 탈피를 막기위함이다) (The reason for washing with cold water is to prevent the peeling of nuts with weak internal skin)

온수로 세척하는 이유는 견과류 내과피에 유분층을 세척하여 이물질 제거를 용이하게 하기위함이며, 또한 견과류 내과피의 어두운 색을 탈색하고 떪은 맛을 제거 하기위함이다.The reason for washing with hot water is to facilitate the removal of foreign substances by washing the oil layer on the inner skin of nuts, and also to discolor the dark color of the inner skin of nuts and remove the astringent taste.

이때에 온수의 온도는 43℃이상에서 60℃이하가 바람직하다.(60℃이상에서는 견과류 과육의 지방분이 빠져나와 견과류 고유의 맛을 잃게 되기 때문이다)At this time, the temperature of the hot water is preferably 43℃ or higher and 60℃ or lower. (At 60℃ or higher, the fat content of the nut pulp will escape and the taste of the nut will be lost.)

또한, 뜨거운물(60℃~100℃)에서는 견과류를 1~5분정도 데친후 냉수로 세척한 후 탈수한다.(상기 5분이하로 데치는 이유는 견과가 익지 않게 하기위함이며, 견과의 종류와 용도에 따라 상기방법을 수회 반복할 수 있다) In addition, in hot water (60℃~100℃), the nuts are boiled for 1~5 minutes, washed with cold water, and then dehydrated. (The reason for the above 5 minutes or less is to prevent the nuts from ripening, and the types and uses of the nuts According to the above method can be repeated several times)

(b) 상기(a)단계 에서 얻은 견과류를 냉수로 샤워한 후(b) After showering the nuts obtained in step (a) with cold water

잘저어서 세척한 후, 세척된 견과류에 물기를 제거한다.(이때에 필요시 견과류에 당과 염을 추가할 수 있다.)여기서 견과류가 파괴되지 않게 믹서를 저속으로 회전하는 것이 바람직하다. After washing by stirring well, remove water from the washed nuts. (At this time, sugar and salt can be added to the nuts if necessary.) Here, it is preferable to rotate the mixer at low speed so that the nuts are not destroyed.

세척 및 침지시간은 견과류의 종류ㆍ크기ㆍ형태 그리고 믹서기의 종류와 크기, 그기능과 방법에따라 상이함으로 여기서는 기술을 피하기로한다.Washing and soaking time differs depending on the type, size, shape of nuts, the type and size of the blender, and its function and method, so we will avoid the technique here.

(c)상기 (b)단계에서 얻은 견과류를 40℃ 이하에서 건조한다.(c) Dry the nuts obtained in step (b) at 40°C or less.

(d)상기 (c)단계에서 얻은 견과류를 20℃ 이하로 냉각한다.(d) Cool the nuts obtained in step (c) to 20°C or less.

(e)상기 (d)단계에서 얻은 견과류를 80℃ 이하에서 건조한다. (e) Dry the nuts obtained in step (d) at 80°C or less.

(f)상기 (e)단계에서 얻은 견과류를 20℃ 이하로 냉각한다.(f) Cool the nuts obtained in step (e) to 20°C or less.

건조 방법으로는 동결건조, 저온건조, 고온건조, 마이크로웨이브건조, 진공건조, 열풍건조, 등 다양한 건조방법이 모두 가능하며, 열풍건조의 경우 80℃이하로 건조한다. 이때에 건조시간은 건조기의 종류와 그기능과 방법에따라 상이함으로 여기서는 기술을 피하기로한다.As a drying method, various drying methods such as freeze drying, low temperature drying, high temperature drying, microwave drying, vacuum drying, hot air drying, etc. are all possible. In the case of hot air drying, dry at 80℃ or less. At this time, the drying time is different depending on the type of dryer and its function and method, so the technique is avoided here.

때문에, 건조시간보다는 견과류 건조상태로 표현함이 바람직하며, Therefore, it is preferable to express the nuts dry rather than drying time,

견과류 고유의 수분함량 이하로 건조됨이 바람직하다. It is preferable to be dried below the inherent moisture content of the nuts.

이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다.So far, the present invention has been looked at around its preferred embodiments.

본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.Those of ordinary skill in the art to which the present invention pertains will appreciate that it may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the above description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (3)

(a)냉수ㆍ온수ㆍ뜨거운물로 견과류를 데치거나 침지하여 세척한 후, 세척된 견과류에 물기를 빼는 단계와;
(c)상기 (b)단계에서 얻은 견과류를 건조하는 단계; 를 포함하는 것을 특징으로 한다.
여기서 견과류의 종류로는 아몬드, 호두, 피칸, 브라질넛, 캐슈넛, 헤이즐넛, 피스타치오, 마카다미아, 땅콩, 잣, 밤, 은행, 코코넛 등이 이에 속하며, 그형태로는 통견과, 분태한 견과, 분말 또는 슬라이스한 형태일 수 있으며, 견과류의 용도에 따라서 생견과, 볶은견과, 삶은견과, 찐견과, 더운물에 데친견과를 사용할 수 있다.
상기 (a)~(f)단계는 견과류를 침지ㆍ세척ㆍ탈수ㆍ건조하는 제조방법에 관한 것으로서, 특히 견과류 내과피의 떪은맛을 제거하고 견과류 고유의 맛을 살리기위한 것을 특징으로 하는 세척ㆍ건조견과 제조방법
(a) washing the nuts by blanching or immersing them with cold water, hot water, or hot water, and then draining the washed nuts;
(c) drying the nuts obtained in step (b); It characterized in that it comprises a.
Here, the types of nuts include almonds, walnuts, pecans, brazil nuts, cashews, hazelnuts, pistachios, macadamia, peanuts, pine nuts, chestnuts, ginkgo biloba, coconuts, etc., and in their form, whole nuts, crushed nuts, powder or It may be in a sliced form, and depending on the purpose of the nuts, raw nuts, roasted nuts, boiled nuts, steamed nuts, and poached nuts in hot water may be used.
Steps (a) to (f) relate to a manufacturing method of immersing, washing, dehydrating, and drying nuts, and in particular, washing and drying, characterized in that to remove the astringent taste of the inner skin of the nuts and preserve the inherent taste of the nuts. Nut manufacturing method
 제 1 항에 있어서, 견과류를 세척하기위한 공정으로
(a)냉ㆍ온수ㆍ뜨거운물로 견과류를 침지ㆍ세척하는 단계와, 세척된 견과류에 물기를 빼는 단계;
를 포함하며, 여기서 뜨거운물의 온도는 80℃~100℃이고, 온수의 온도는 43℃이상에서 60℃이하를 특징으로 하는 견과류 세척 가공 제조방법.
①저속으로 회전하면서 견과류에 이물과 떪은맛을 제거한다.
②온수의 경우 43℃이상에서 60℃이하의 온수에 견과류를 침지시켜 부드럽게한다.
③견과류에 떪은맛이 제거될 때까지 저속으로 회전한다.
여기서, 견과류를 세척하는 물은 냉수와 온수ㆍ뜨거운물이 모두포함되며, 세척력을돕기위해 초음파발생기나 에어버블장치를 이용할 수 있다.
이때에 견과류가 파괴되지 않게 믹서를 저속으로 회전하는 것이 바람직하다.
(b)상기 (a)단계에서 얻은 견과류를 냉수로 샤워한 후 견과류를 침지하고 잘저어서 세척한 후, 세척된 견과류에 물기를 제거한다.(이때에 필요시 견과류에 당과 염을 추가할 수 있다.)
The method of claim 1, wherein as a process for washing nuts
(a) immersing and washing the nuts with cold, hot or hot water, and draining the washed nuts;
Including, wherein the temperature of the hot water is 80 ℃ ~ 100 ℃, the temperature of the hot water is a nut washing process manufacturing method, characterized in that the temperature is 43 ℃ or more and 60 ℃ or less.
① Remove foreign substances and astringent taste from nuts while rotating at low speed.
② In the case of hot water, soften the nuts by immersing them in hot water from 43℃ to 60℃.
③ Rotate at low speed until the astringent taste on the nuts is removed.
Here, the water for washing the nuts includes both cold water, hot water and hot water, and an ultrasonic generator or an air bubble device may be used to aid in cleaning power.
At this time, it is desirable to rotate the mixer at a low speed so that the nuts are not destroyed.
(b) After showering the nuts obtained in step (a) with cold water, immerse the nuts, stir well, and wash them, and then remove the water from the washed nuts. (At this time, sugar and salt can be added to the nuts if necessary. have.)
 (c)상기 (b)단계에서 얻은 견과류를 40℃ 이하에서 건조한다.
(d)상기 (c)단계에서 얻은 견과류를 20℃ 이하로 냉각한다.
(e)상기 (d)단계에서 얻은 견과류를 80℃ 이하에서 건조한다.
(f)상기 (e)단계에서 얻은 견과류를 20℃ 이하로 냉각한다.
상기 건조방법은 견과류를 동결건조, 저온건조, 고온건조, 마이크로웨이브건조, 진공건조, 열풍건조, 제습건조등 다양한 건조방법이 모두 가능하며, 열풍건조의 경우 80℃이하에서 건조하는 단계;
를 포함하며, 세척시 추가된 수분을 모두 제거하여, 견과류 고유의 수분함량 이하로 건조하는 것을 특징으로 하는 세척ㆍ건조견과 제조방법
(c) Dry the nuts obtained in step (b) at 40°C or less.
(d) Cool the nuts obtained in step (c) to 20°C or less.
(e) Dry the nuts obtained in step (d) at 80°C or less.
(f) Cool the nuts obtained in step (e) to 20°C or less.
The drying method includes various drying methods such as freeze drying, low temperature drying, high temperature drying, microwave drying, vacuum drying, hot air drying, dehumidification drying, etc., and drying the nuts at 80°C or less in the case of hot air drying;
Including, and removing all added moisture during washing, washing and drying nuts manufacturing method, characterized in that drying to less than the inherent moisture content of the nuts
KR1020190052177A 2019-05-03 2019-05-03 Processing method of washing and drying nuts KR20200127642A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190052177A KR20200127642A (en) 2019-05-03 2019-05-03 Processing method of washing and drying nuts

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190052177A KR20200127642A (en) 2019-05-03 2019-05-03 Processing method of washing and drying nuts

Publications (1)

Publication Number Publication Date
KR20200127642A true KR20200127642A (en) 2020-11-11

Family

ID=73451825

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190052177A KR20200127642A (en) 2019-05-03 2019-05-03 Processing method of washing and drying nuts

Country Status (1)

Country Link
KR (1) KR20200127642A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113397135A (en) * 2021-06-25 2021-09-17 杭州森宝食品有限公司 Preparation method of walnut kernel food and walnut kernel food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113397135A (en) * 2021-06-25 2021-09-17 杭州森宝食品有限公司 Preparation method of walnut kernel food and walnut kernel food

Similar Documents

Publication Publication Date Title
US4908224A (en) Process for debittering soybean grit
CN106509729A (en) Preparation method of fruit and vegetable crisp slices
KR20200127642A (en) Processing method of washing and drying nuts
US2278941A (en) Almonds, peanuts, and other similar nuts
RU2345575C1 (en) Method for manufacturing of pork skin snack food
CN101301098A (en) Method for baking leisure dry fruit food product by microwave
US2278467A (en) Nut
CN105077079A (en) Making method of deep-fried sweet potato chips
JP5519379B2 (en) Tea leaf processing method and processed tea leaf product obtained thereby
JP5651365B2 (en) Soybean processing method and processed soybean product obtained thereby
JPS637738B2 (en)
KR20210016240A (en) Processing method of coated nuts for Maple Sylup, flavor, and scent
CN108783299A (en) A kind of preparation method of pure natural jujube instant nutrient crisp chip
TWI361669B (en)
US1668903A (en) Preserving vegetable produce
KR20210093700A (en) Processing method of coated nuts for Monk fruit, flavor, and scent
KR102398767B1 (en) Methods of making powder for drink with balloon flower and drink with them
JPS6070050A (en) Preparation of powder of crab
JPS61139359A (en) Preparation of fried pumpkin
CN107041524A (en) A kind of complete type goes sentimental taste to be dehydrated cucumber and preparation method thereof
JPS6091959A (en) Production of food extender having coffee flavor
JPH0213346A (en) Production of dry thick vegetable with restoration property
JPS62195245A (en) Dried fruit vegetable and production thereof
US1484970A (en) Process of making soup powder
JPH0585151B2 (en)

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E601 Decision to refuse application