NL1026332C2 - Preparation of nuts or peanuts dusted with e.g. salt, spices or sugar, by coating nuts with syrup and then dusting - Google Patents

Abstract

Nuts are coated with a syrup and then dusted with a granular material. A method for treating nuts and peanuts comprises the following steps: (A) providing nuts which have been pre-treated, preferably by roasting, coating or most preferably by baking, or by a combination of these; (B) coating the nuts with a syrup; and (C) applying a granular material to the coated nuts. Independent claims are also included for the following: (1) Peanuts or nuts prepared by this method; and (2) Packaging containing these peanuts or nuts.

Description

Brief description: Method for coating nuts and peanuts The present invention relates to a method 1 '! for treating nuts and peanuts.

. "i"; : Various methods are known from practice for treating nuts and peanuts. For example, it is known to fry 5 peanuts and nuts in oil, toasting with hot air or to coat with a granulate.

A problem that occurs with known peanuts and nuts coated with a granulate, such as for example nuts and peanuts coated with sugar crystal, is that the applied granules release prematurely. For example, it has been found that the granules applied already come loose from the nuts and / or peanuts in the package. It also happens that the granulate comes loose from the nuts and peanuts if the consumer wants to bring the peanuts or nuts to the mouth by hand, resulting in dirty hands.

One has tried to avoid this problem, inter alia, by applying a layer of oil or the like prior to applying the granulate. However, also in this way the release of the granules from the nuts and peanuts cannot yet be satisfactorily prevented. An additional disadvantage of using a layer of oil to attach the granulate to the nuts and peanuts is that it gives the consumer greasy fingers.

It is an object of the present invention to avoid the above disadvantage.

It is a further object of the present invention to provide a new method with which granules can be attached to peanuts and / or nuts.

One or more of the above or other objects is achieved according to the present invention by a method of treating nuts and peanuts, the method comprising the steps of: (a) providing nuts or peanuts; (b) coating the nuts or peanuts with a syrup product; and (c) applying a granulate to the syrup-coated nuts or peanuts from step (b).

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Surprisingly, it has been found that granules can be applied to the peanuts and nuts in a very simple and efficient manner, without the granules hereby quickly coming off the nuts and peanuts.

The person skilled in the art will quickly understand that as peanuts and nuts, in principle, all nuts and peanuts can be used, such as almonds, cashews, Brazil nuts, walnuts, etc. The peanuts and nuts can be pretreated or untreated; for example, the peanuts used may be blanched or unblanched or coated with an outer layer of e.g. sugar.

The syrup product can be designed in many different ways. However, according to the present invention, use is generally made of honey, white syrup and / or invert sugar.

The granulate can also vary widely and may, for example, be selected from sugar crystals, chopped or ground herbs, flavorings. The granulate can of course also be a mixture of various components.

It is preferred according to the present invention that the nuts or peanuts from step (a) be pretreated, in particular with a treatment selected from the group consisting of baking, roasting, coating with an outer layer, and a combination thereof . The peanuts and nuts are particularly preferably pre-treated by frying in vegetable oil.

Although in principle a large number of different nuts and peanuts can be used, it is preferred according to the present invention that the nuts or peanuts are selected from peanuts and cashew nuts.

The syrup product preferably comprises single and multiple sugars and a polar solvent, in particular water.

Particularly favorable results are obtained when the syrup product contains a percentage of polar solvent of 0.01 - 99% by volume, preferably 10-30% by volume, more preferably about 20% by volume, based on the syrup product.

Furthermore, it is preferable if the syrup product has a dextrose equivalent (DE) value of 0 - 99, preferably 15 - 65.

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Particularly favorable results are obtained when the granulate used comprises substantially particles with a particle size of 0.01 - 10 mm, preferably 0.25 - 2.0 mm.

Furthermore, it has been found to be favorable if the granulate comprises substantially particles with a specific weight of 0.1 - 2000 g / l, preferably 25 - 1500 g / l.

It has been found that for granules with such a specific weight and with a particle size x of 1 mm <x <5 mm (e.g. chopped parsley, granulated coconut meat, sesame seeds and fruit granules) an adhesion of 0.01-15% by weight is possible. , preferably 0.01-5% by weight, based on the weight of the total product (ie the coated peanuts or nuts).

For granules with a particle size x of 0.5 mm <x <1.0 mm (e.g. chopped parsley, sugar, salt, ground peppercorns and fruit granules) an adhesion of 0.01-25% by weight, preferably preferred, has been found to be possible 0.01 - 8% by weight, based on the weight of the total product.

For granules with a particle size x of 0.25 mm <x <0.5 mm (for example ground pepper, ground pepper, fruit granules and salt) an adhesion of 0.01-25% by weight, preferably 0, has been found to be possible. 01 - 12% by weight, based on the weight of the total product.

For granules with a particle size x <0.25 ram (for example, finely ground granules of salt and pepper; fruit powders; and fillers such as starch (e.g.

potato starch, wheat starch, corn starch), dextrose, powdered sugar and maltodextrin) an adhesion of 0.01 to 12% by weight, preferably 0.01 to 8% by weight, based on the weight of the total product has been found to be possible.

According to a particularly favorable preferred embodiment of the method according to the present invention, the method, preferably after step (c), further comprises the step of applying a filler.

This greatly prevents the peanuts and nuts from becoming sticky after the granulate has been applied. For this purpose, any suitable means may be used as filler that may be used. can eliminate present stickiness that would be present if no filler were applied.

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Preferably, the filler is selected from the group consisting of starch (such as potato starch, wheat starch, corn starch, etc.), dextrose, powdered sugar, maltodextrin or a combination thereof.

In another aspect, the present invention relates to. On nuts or peanuts obtained by the method according to the invention.

i! Finally, the present invention relates to a package provided with nuts or peanuts according to the invention.

The present invention will be further elucidated hereinbelow on the basis of a number of non-limiting examples.

Example 1 1000 grams of peanut fried in peanut oil (available from IMKO The Nut Company, Doetinchem, the Netherlands) were treated with the method according to the invention and coated with: 20 g of white syrup (available from Orafti, Tienen, Belgium) with: - 5 g ground parsley (available from ünifine,

Puttershoek, the Netherlands; particle size of 0.5-5 mm; specific weight of about 80 g / l); - 10 g of common salt (particle size of 0.25 - 0.5 mm; specific weight of approx. 1350 g / l); and - 15 g wheat starch (available from Avebe Latenstein,

Nijmegen, the Netherlands).

The peanuts were coated as follows. The baked peanuts were mixed with the syrup in an open cylindrical drum. The syrup was added dropwise. The peanuts were then passed through a brush-scraped mixing tube, with the various granules (possibly mixed) added. As a result of the rotating movement of the brushes in the mixing tube, a product swirl arose whereby the peanuts were coated with the granulates.

The granules remained firmly attached to the peanuts. Furthermore, the coated peanuts did not feel sticky despite the use of the syrup. After coating, the products were packaged in a conventional manner.

Example 2 1000 grams of peanut fried in peanut oil (IMKO The Nut Company) were treated with the method according to Example 1. However, instead of 1026332 - 5 - white syrup, 20 g of honey was used (Imkerij de Traay, Lelystad, the Netherlands). The following were used as granulates: - 15 g of castor sugar (particle size of 0.5-1 mm; specific weight of approximately 950 g / l); and {5-15 g maltodextrin (available from Schmidt, Amsterdam, 1 'J Nederland; particle size <0.25 mm; specific weight of approximately 400!': g / D ·

The granules remained firmly attached to the peanuts. Furthermore, the coated peanuts did not feel sticky despite the use of the honey. After coating, the products were packaged in a conventional manner.

Example 3 1000 grams of sugar-coated peanuts (IMKO The Nut Company) were treated with the method according to Example 1. However, instead of 20 g, 10 g of white syrup (Orafti) was used. Granules used were: - 30 g of coconut meat fine (available from Catz, Rotterdam, the Netherlands; particle size of 1-5 ram; specific weight of approx.

20 325 g / l); and - 10 g potato starch (available from Amylum Nederland,

Koog aan de Zaan, the Netherlands; particle size <0.25 mm; specific weight of approximately 350 g / l).

The granules remained firmly attached to the peanuts. Furthermore, the coated peanuts did not feel sticky despite the use of the white syrup. After coating, the products were packaged in a conventional manner.

1026332

Claims (11)

A method of treating nuts and peanuts, the method comprising the steps of: (a) providing nuts or peanuts; (b) coating the nuts or peanuts with a syrup product; and (c) applying a granulate to the syrup-coated nuts or peanuts from step (b), wherein the nuts or peanuts from step (a) are pretreated, in particular with a treatment selected from the group consisting of consists of baking, roasting, coating with an outer layer, and a combination thereof, preferably baking. The method of claim 1, wherein the nuts or peanuts are selected from peanuts and cashews. 3. A method according to any one of the preceding claims, wherein the syrup product comprises single and multiple sugars and a polar solvent, in particular water. Method according to claim 3, wherein the syrup product contains a percentage of polar solvent of 0.01 - 99% by volume, preferably 10-30% by volume, more preferably about 20% by volume, based on the syrup product. A method according to any one of the preceding claims, wherein the syrup product has a dextrose equivalent (DE) value of 0 - 99, preferably 15 - 65. 6. A method according to any one of the preceding claims, wherein the granulate comprises substantially particles with a particle size of 0.01 - 10 mm, preferably 0.25 - 2.0 mm. A method according to any one of the preceding claims, wherein the granulate comprises substantially particles with a specific weight of 0.1 - 2000 g / l, preferably 25 - 1500 g / l. 8. A method according to any one of the preceding claims, wherein the method further comprises the step of applying a filler, preferably after step (c). 9. A method according to claim 8, wherein the filler is selected from the group consisting of starch (such as potato starch, wheat starch, corn starch, etc), dextrose, powdered sugar, maltodextrin or a combination thereof. Nuts or peanuts obtained according to the method according to one or more of the preceding claims. 1026332 - 7 - 11. A package provided with nuts or peanuts according to claim 12. 1. 1026332