TWI778755B - Preparation method of peanut soup - Google Patents

Abstract

The present invention provides a method for preparing peanut soup, comprising step (a): soaking peanuts in an aqueous phosphate solution to kill cyanines, while stirring the phosphate aqueous solution containing peanuts with air to obtain peanuts after killing the cyanines, the aqueous phosphate solution The concentration is 0.01 wt% to 6 wt%; step (b): prepare soup head, the soup head contains starch and phosphate, and based on the total weight of the soup head, the starch content is 0.1 wt% to 5 wt%, the The phosphate content is 0.01 wt % to 0.5 wt %; and step (c): mixing the cyanide-killed peanut and the soup head, filling in a container and sterilizing to obtain the peanut soup. The peanut soup prepared by the method has the advantages of complete appearance and good viscosity stability and uniform color, and can provide better taste.

Description

Preparation method of peanut soup

The present invention relates to a preparation method of peanut food, in particular to a preparation method of peanut soup.

Peanuts are the seeds of leguminous plant groundnut, which are rich in fat and protein, and can provide a variety of amino acids, unsaturated fatty acids, lecithin, choline, carotene, crude fiber and other substances beneficial to human health required by the human body. It has high nutritional value and is called "longevity fruit".

Based on the benefits of peanuts to the human body, food manufacturers have developed many peanut foods with peanuts as the main raw material. Among them, peanut soup has become popular among consumers because it is sweet and refreshing, rich in the unique aroma of peanuts, and can nourish the lungs. One of the favorite peanut foods, its demand in the market has grown accordingly.

Generally speaking, the process of making peanut soup in batches includes (1) washing the peanuts to remove impurities such as sand and soil, and performing screening; (2) subjecting the peanuts to a cyanidation step, that is, placing the peanuts at a high temperature for steaming or cooking to remove softening the peanuts and simultaneously destroying the oxidase in the peanuts to prevent the peanuts from oxidizing; (3) filling the cyanidated peanuts and the soup into a tank; and (4) sterilizing after sealing to obtain peanut soup.

During the killing step, in order to completely kill the peanuts, the industry usually soaks the peanuts in a solution and places them in a container with a stirring blade at the bottom, and uses the mechanical stirring of the blades to heat the peanuts evenly to achieve complete killing. However, in the process of stirring, because the blades are easy to directly contact the peanuts, it is very easy to cause the peanuts after killing the cyanide to be incomplete, missing or broken, which not only looks bad, but also seriously affects the taste when eating.

On the other hand, in the process of soaking and boiling the peanuts, the ingredients contained in the peanuts are easily released into the soup, resulting in an increase in the viscosity of the peanut soup after storage at low temperature, resulting in a lack of refreshing and smooth taste, not only unable to retain the original smooth taste The taste, and the appearance of peanut soup can usually clearly observe suspended particles, which may cause consumers to reduce their willingness to continue eating and cause waste.

It can be seen that the industry still needs to further improve the preparation method of peanut soup, so that the shape of the peanuts contained in it can be kept intact, and the peanut soup at low temperature after refrigerated storage will not greatly increase the viscosity of the soup or generate suspended particles, so as to ensure that Consumers can enjoy a consistent taste until they finish eating.

In view of the defects faced by the prior art, the object of the present invention is to provide a method for preparing peanut soup, the peanuts in the obtained peanut soup have a complete appearance, provide a better mouthfeel, and even if the soup head of the peanut soup passes through a low temperature After storage, it can still have good viscosity stability, and no suspended particles will be produced, which can make the soup head of peanut soup show a uniform color.

In order to achieve the aforementioned purpose, the present invention provides a method for preparing peanut soup, which comprises the following steps: step (a): soaking the peanuts in a phosphate aqueous solution to perform a cyanine killing step, and in the cyanine killing step, simultaneously use air The phosphate aqueous solution comprising peanut is stirred in a stirring manner to obtain the peanut after killing the cyanine, wherein the concentration of the phosphate aqueous solution is 0.01 weight percentage (weight percentage, wt%) to 6 wt%; step (b): complete a soup head, the soup head comprises a starch and a phosphate, and based on the total weight of the soup head, the content of the starch is 0.1 wt % to 5 wt %, and the content of the phosphate is 0.01 wt % to 0.5 wt %; And step (c): mixing the peanut after killing and the soup head to obtain the peanut soup.

By replacing the traditional mechanical agitation of blades with air agitation in the cyanine killing step, air can be circulated in the phosphate aqueous solution containing the peanut, so that the peanut can be completely killed without mechanical shearing. At the same time, using specific types and contents of raw materials to make the soup can make it have good viscosity stability, that is, there will be no obvious viscosity difference before and after refrigeration, and there will be no obvious difference in viscosity before and after refrigeration. Suspended particles are generated so that the soup head of the peanut soup has a uniform color. Accordingly, the peanut soup prepared by the method provided by the present invention has a good taste, and can still maintain a good taste even at a low temperature after being refrigerated. The advantage of taste.

Preferably, in step (a), the air stirring is intermittent air stirring, and the interval between each air stirring is 1 minute to 10 minutes, and the duration of each air stirring is 3 seconds to 10 minutes.

Preferably, in step (a), the concentration of the phosphate aqueous solution is 0.01 wt% to 2 wt%.

Preferably, in step (a), the weight ratio of the phosphate aqueous solution to the peanut is 1:1 to 10:1. By controlling the weight ratio of the phosphate aqueous solution to the peanut, it can be ensured that the peanut is completely immersed in the phosphate aqueous solution, so that the peanut can be completely killed.

According to the present invention, the step of killing cyanine refers to the step of softening the food material by heat treatment in food processing, and at the same time inactivating the enzyme contained in it.

Preferably, in step (a), the killing temperature of the killing step is greater than or equal to 80 ° C and less than or equal to 120 ° C, and the processing time of the killing step is greater than or equal to 1 minute and less than or equal to 30 ℃. minute. By controlling the temperature and time of the step of killing the cyanine, it can further ensure that the killing of the cyanine is complete to achieve the purpose of inactivating the enzyme, and can avoid the situation that the structure of the food raw material is damaged due to excessive killing of the cyanine, so that it cannot have sufficient hardness.

Preferably, in step (a), the phosphate aqueous solution comprises sodium polyphosphate (sodium polyphosphate) aqueous solution, sodium metaphosphate (NaPO ₃ ) ₆ aqueous solution, sodium pyrophosphate (Na ₄ P) _2O7 ) _aqueous solution or a combination thereof.

In some embodiments of the present invention, the peanuts are preliminarily subjected to a peeling step, and the peeling step includes: placing the peanuts with film in an environment of 80° C. to 100° C. for 0.5 hour to 1 hour to make the peanuts with film. The water content of the peanut is reduced to 3 wt % to 4 wt %, and then the outer membrane of the peanut is separated and removed through a coarse grinding step to obtain the peanut. By controlling the temperature and time of heating the peanut with film, the peanut film can be dehydrated and easily removed, and the peanut will not darken in color or produce a burnt bitter taste due to excessive temperature or excessive time.

In some embodiments of the present invention, the peanut is pre-soaked in water, and then the step (a) of soaking the phosphate aqueous solution is performed to perform the cyanine killing step. By soaking the peanuts in water first, impurities such as sand and soil can be removed, and the peanuts can be pre-softened.

In some embodiments of the present invention, after the cyanidation step is completed, a water washing step may be performed to obtain the cyanidated peanuts. For example, the water washing step may be to put the peanuts in water, and at the same time apply air to stir in the water to achieve the effect of sufficient water washing, but it is not limited thereto.

Preferably, in step (b), the starch comprises a native starch, a modified starch or a combination thereof.

According to the present invention, the natural starch refers to storage organs such as roots, stems, seeds, etc. derived from plants. For example, the natural starch can be corn starch, tapioca starch, rice starch or potato starch according to different raw materials, But not limited to this. The modified starch refers to the modification of natural starch by physical, chemical or enzyme means to change its properties. For example, the modified starch can be acidified starch, acetate starch or oxidized starch, but not limited thereto.

Preferably, the natural starch comprises waxy corn starch (corn starch), waxy tapioca starch (tapioca starch) or a combination thereof. The "waxy" refers to the content of amylose (amylose) in the starch is less than 2%, and usually has low viscosity.

Preferably, the modified starch comprises hydroxypropyl distarch phosphate, hydroxypropyl starch, starch acetate, acetylated distarch adipate or the like. combination.

Preferably, in step (b), the phosphate comprises sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate or a combination thereof.

In some embodiments of the present invention, the soup head may contain a combination of distarch hydroxypropyl phosphate and sodium metaphosphate, a combination of hydroxypropyl starch and sodium metaphosphate, a combination of waxy corn starch and sodium metaphosphate, a waxy The combination of tapioca starch and sodium metaphosphate, the combination of acetylated distarch adipate and sodium metaphosphate, the combination of hydroxypropyl distarch phosphate and sodium polyphosphate, the combination of hydroxypropyl starch and sodium polyphosphate, waxy Combination of corn starch and sodium polyphosphate, combination of waxy tapioca starch and sodium polyphosphate, combination of distarch acetylated adipate and sodium polyphosphate, combination of distarch hydroxypropyl phosphate and sodium pyrophosphate, The combination of hydroxypropyl starch and sodium pyrophosphate, the combination of waxy corn starch and sodium pyrophosphate, the combination of waxy tapioca starch and sodium pyrophosphate, or the combination of acetylated distarch adipate and sodium pyrophosphate, but Not limited to this.

Without affecting the good viscosity stability of the soup head of the peanut soup of the present invention, the soup head can also contain commonly used flavoring agents or additives. For example, the soup head may further contain other flavoring agents or additives such as sucrose, flavor, essence or food coloring, but not limited thereto.

In some embodiments of the present invention, the step (c) of "mixing the cyanide-killed peanuts and the soup" may be: after filling the cyanide-killed peanuts and the soup into a tank Seal, but not limited to. Preferably, the peanut temperature during the filling (ie, the peanut product temperature) is greater than or equal to 30°C and less than or equal to 90°C. By controlling the temperature of the contents during filling, the vacuum degree in the tank can be further improved, so as to avoid the expansion of the tank body during subsequent high-temperature sterilization, resulting in poor sealing.

In some embodiments of the present invention, the step (c) further comprises the following steps: step (c1): mixing the cyanidated peanut and the soup to obtain an untreated peanut soup; and step (c2) : make the peanut soup in the raw material carry out a sterilization step to obtain the peanut soup; wherein, the sterilization step is performed at a temperature of 100°C to 135°C and a pressure of 1.15 kilograms/square centimeter (kg/cm ² ) to 5 minutes to 60 minutes under the condition of 1.25 kg/cm ² .

In addition, in order to achieve the aforementioned object, the present invention further provides a peanut soup prepared by the aforementioned preparation method. The peanuts in the peanut soup provided by the present invention have a smooth surface and a complete shape and have good taste; in addition, the soup head of the peanut soup provided by the present invention can still have good viscosity stability even after being stored at low temperature, and will not Produces a suspension of particles with a uniform color.

Preferably, the soup head of the peanut soup is refrigerated at 4°C to 8°C for 1 day to 365 days, and the difference between the viscosity after refrigeration and the viscosity before refrigeration is 0 centipoise (cps) to 60 cps. More preferably, the soup head of the peanut soup is refrigerated at 4°C to 8°C for 1 day to 150 days, and the difference between the viscosity after refrigeration and the viscosity before refrigeration is 0 cps to 30 cps.

According to the present invention, the peanut soup is not limited to only containing peanuts, it can also add other food materials such as milk, red beans, mung beans, etc., for example, the peanut soup can be pure peanut soup, milk peanut soup, red bean soup, etc. Peanut soup or mung bean peanut soup, but not limited to this.

In this specification, the range represented by "a decimal value to a larger value", unless otherwise specified, means that the range is greater than or equal to the decimal value and less than or equal to the larger value. For example, if it lasts from 3 seconds to 10 minutes, it means that the duration range is "greater than or equal to 3 seconds and less than or equal to 10 minutes".

Several examples are listed below as examples to illustrate the embodiments of the present invention. Those skilled in the art can easily understand the advantages and effects that the present invention can achieve through the content of the present specification, and proceed without departing from the spirit of the present invention. Various modifications and alterations to carry out or apply the teachings of the present invention.

Example 1 : Peanut Soup

The peanuts with film were placed in an environment of 100°C for 1 hour for drying, and then the outer film of the peanuts was separated and removed by a coarse grinder, and then soaked in water for 10 hours to wash and pre-soften the peanuts.

Then, the pre-softened peanuts are soaked in the sodium polyphosphate aqueous solution that the total weight is 5 times the peanut weight and the concentration is 0.01 wt% to kill the cyanine, and simultaneously the phosphate aqueous solution containing the peanut is stirred by air stirring, The air agitation is intermittent air agitation, and the conditions are that each time interval is 1 minute and each time lasts 3 seconds, the cyanine killing temperature of the cyanine killing step is 80° C., and the processing time is 3 minutes. After the cyanidation was completed, the peanuts were taken out and moved to water at a temperature of 10°C to 40°C, and the water containing the peanuts was stirred with air for 3 minutes for washing, so as to obtain the peanuts after cyanidation.

In addition, an appropriate amount of distarch hydroxypropyl phosphate and sodium metaphosphate are added to the water to prepare the soup head of peanut soup, and the total weight of the soup head is made as the benchmark, the content of distarch hydroxypropyl phosphate is 0.1 wt%, and the partial The content of sodium phosphate was 0.01 wt%.

Subsequently, the peanuts (product temperature of 30° C.) and the soup head after killing the cyanide were filled into a canned container and sealed, and then sterilized under the conditions of a temperature of 121° C. and a pressure of 1.2 kg/cm ² Processed for 40 minutes to obtain the peanut soup of Example 1.

Example 2 to 4 : Peanut Soup

The preparation process of the peanut soup of Examples 2 to 4 is similar to that of Example 1, and the main difference is that different concentrations of phosphate aqueous solution are selected in the cyanine killing step, the cyanine killing temperature of the cyanine killing step, the treatment time of the cyanine killing step, The air stirring conditions, the composition of the soup head, and the peanut temperature when filling.

Comparative example 1 : Killing Peanuts

The process of preparing cyanide peanuts in Comparative Example 1 is similar to that of Example 1, and the main difference lies in the process of peanut killing. The purpose of uniform heating and complete killing.

Comparative example 2 : Peanut Soup

The peanuts with film are placed in an environment of 100 ° C for 1 hour to be dried, and then the film is separated and removed by a coarse grinder, and then soaked in a sodium polyphosphate aqueous solution with a concentration of 0.4 wt% for 8 hours to 10 hours to obtain Softened peanuts.

In addition, an appropriate amount of natural corn starch is added to the water to prepare a peanut soup head, and the content of the natural corn starch is 1 wt % based on the total weight of the soup head.

Next, the softened peanuts (the product temperature is 15° C.) and the soup head are filled into canned containers and sealed, and then sterilized under the conditions of a temperature of 121° C. and a pressure of 1.2 kg/cm ² for 40 minutes to obtain the peanut soup of Comparative Example 2.

In order to compare the differences between Examples 1 to 4 and Comparative Examples 1 to 2, the solutions of pre-soaked peanuts, the conditions of the cyanine killing step, and the peanuts during filling are listed in Table 1 below. The temperature of the product and the composition of the soup. Table 1: Examples 1 to 4 and Comparative Examples 1 to 2 selected solutions of pre-soaked peanuts, conditions of cyanine killing step, peanut product temperature during filling, and composition of soup head Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 pre-soak solution water water water water water Aqueous solution of sodium polyphosphate with a concentration of 0.4 wt% Killing steps solution Aqueous solution of sodium polyphosphate with a concentration of 0.01 wt% Aqueous solution of sodium polyphosphate with a concentration of 1.00 wt% Aqueous solution of sodium polyphosphate with a concentration of 2.00 wt% Aqueous solution of sodium polyphosphate with a concentration of 0.3wt% Aqueous solution of sodium polyphosphate with a concentration of 1.00 wt% -- temperature 80℃ 90℃ 100℃ 95℃ 90℃ -- time 3 minutes 15 minutes 30 minutes 6 minutes 15 minutes -- Way Air agitation, 1 minute interval and 3 seconds each time Air agitation, 5 minutes interval and 5 minutes each time Air stirring, 10 minutes apart and 10 minutes each time Air agitation, 3 minutes apart and 1 minute each time blade stirring -- Peanut product temperature when filling 30℃ 40℃ 50℃ 45℃ -- 15℃ soup head Contains 0.1 wt% distarch hydroxypropyl phosphate and 0.01 wt% sodium metaphosphate Contains 3 wt% distarch hydroxypropyl phosphate and 0.3 wt% sodium metaphosphate Contains 5 wt% distarch hydroxypropyl phosphate and 0.5 wt% sodium metaphosphate Contains 0.5 wt% distarch hydroxypropyl phosphate and 0.02 wt% sodium metaphosphate -- Contains 1 wt% natural corn starch

Test example 1 : Evaluation of Peanut Shape Integrity

In this test example, Examples 1 to 4 and Comparative Examples 1 to 2 are selected for testing, wherein, the groups of Examples 1 to 4 and Comparative Example 2 are peanuts taken out from the canned peanut soup to complete the appearance of peanuts. gender assessment. Specifically, the peanut appearance integrity of Examples 1 to 4 and Comparative Examples 1 to 2 was scored by a professional evaluation team, and the scoring method was to give 1 to 5 points for the appearance integrity of peanuts, wherein 5 points Indicates that the peanut has a complete shape, smooth surface, and no damage or missing corners; 4 points means that the peanut shape is generally complete, the surface is smooth, and no obvious missing corners can be observed; 3 points means that the peanut shape is generally complete and the surface has obvious wrinkles If the folds are folded, insignificant missing corners can be observed; 2 points means that the shape of the peanuts cannot be maintained intact, and the missing corners can be clearly observed; The results are shown in Table 2 below.

Test example 2 : Evaluation of Viscosity Stability of Soup of Peanut Soup

In this test example, Examples 1 to 4 and Comparative Example 2 are selected for testing. Specifically, the viscosity of the peanut soups of Examples 1 to 4 and Comparative Example 2 (that is, in which the peanuts have been taken out) was first measured with a viscometer (manufacturer: BrookField Viscometer; model: DV2T), and then the 4. The soup head of the peanut soup of Comparative Example 2 was placed in an environment with a temperature of 4°C to 8°C and refrigerated for 150 days, and then the viscosity of the refrigerated soup head was measured by a viscometer in each group. The viscosities of the peanut soups of Examples 1 to 4 and Comparative Example 2 before and after refrigeration, and the differences in viscosity before and after refrigeration are listed in Table 2 below. Table 2: The evaluation results of the peanut shape integrity of Examples 1 to 4 and Comparative Examples 1 to 2, and the viscosity results of the peanut soups of Examples 1 to 4 and Comparative Example 2 before and after refrigeration, and the results before and after refrigeration difference in viscosity after Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Peanut Shape Integrity Score 5 points 5 points 4 points 5 points 2 minutes 3 points The viscosity of the soup before refrigeration 10 cps 20cps 30cps 10 cps -- 15cps The viscosity of the soup after refrigeration 10 cps 40cps 60cps 20cps -- 200cps The difference in viscosity of soup before and after refrigeration 0 cps 20cps 30cps 10 cps -- 185cps

As can be seen from the results in Table 2 above, for the part of the integrity of the peanut shape, the peanuts of Comparative Example 1 achieved the purpose of uniform heating through blade stirring during the cyanidation process, and the blades were easy to directly contact the peanuts or cause larger damage during the stirring. The shape integrity of the peanut is destroyed by shearing force, so the peanut shape of Comparative Example 1 cannot be maintained intact and the damaged situation can be obviously observed; the peanut of Comparative Example 2 needs to be soaked in 0.4 wt% because it has not undergone the cyanidation step. In the sodium polyphosphate aqueous solution for up to 8 hours to 10 hours, although the appearance of peanuts can be maintained intact, obvious wrinkles appear on the surface of peanuts; looking at the results of Examples 1 to 4, the peanuts of Examples 1 to 4 all have at least high A score of 4 indicates that the peanuts of Examples 1 to 4 all have the advantages of smooth and complete surfaces and relatively complete shapes.

In view of the viscosity results of the peanut soup before and after refrigeration, as well as the viscosity difference of the soup before and after refrigeration, the peanut soups of Examples 1 to 4 and Comparative Example 2 all have similar viscosities before refrigeration, and the range is Between 10 cps and 30 cps, but after a certain period of refrigeration, the viscosity of the peanut soup in Comparative Example 2 was greatly increased to 200 cps, that is, compared with the viscosity before refrigeration, the viscosity before and after refrigeration was increased by 8 times. The difference is as high as 185 cps; while the soup viscosity of the peanut soup of Examples 1 to 4 is in the range of 10 cps to 60 cps, which does not show a significant increase compared with that before refrigeration or is even the same as before refrigeration (that is, the soup is at The viscosity difference before and after refrigeration is only 0 cps to 30 cps), that is to say, the soup head of the peanut soup of Examples 1 to 4 does have better viscosity stability.

Test example 3 : Appearance of the soup head of peanut soup

In this test example, according to the same procedure as in Test Example 2, the soup heads of peanut soups of Examples 1 to 4 and Comparative Example 2 were taken out after being refrigerated for a certain period of time. Photographed to compare the appearance of peanut soup between different groups. The soup heads of the peanut soups of Examples 1 to 4 have similar appearances, so only the results of Example 1 are used as an example to compare and illustrate the results of Comparative Example 2. The appearance photos of the soup heads of the peanut soup of Example 1 are shown in Figure 1. As shown, the appearance photograph of the soup head of the peanut soup of Comparative Example 2 is shown in FIG. 2 .

It can be seen from the results in Figure 1 that the appearance of the soup head of the peanut soup of Example 1 shows a uniform color, and no suspended particles or impurities are observed; on the other hand, looking at Figure 2, the appearance of the soup head of the peanut soup of Comparative Example 2 can be obvious. It is observed that suspended particles or impurities with relatively white color are distributed in the whole soup head, and there is no uniform color. It can be seen that the appearance of the soup head of the peanut soup of Example 1 has the advantage of having a uniform color and no particles suspended therein. .

To sum up, in the present invention, air stirring is used instead of blade stirring in the cyanidation step, and specific types and contents of raw materials are selected to make soup heads. The advantages of the good viscosity stability of the soup head and the uniform color appearance of the soup head can provide a good taste both before and after refrigeration, thereby enhancing its commercial value.

none.

Fig. 1 is a picture of the appearance of the peanut soup of Example 1 after being refrigerated; Figure 2 is a photograph of the appearance of the peanut soup of Comparative Example 2 after being refrigerated.

none.

Claims (6)

A method for preparing peanut soup, comprising the following steps: Step (a): soaking peanuts in a phosphate aqueous solution to carry out a cyanine killing step, and simultaneously stirring phosphoric acid containing peanuts in the cyanine killing step by means of air stirring A saline solution to obtain the peanut after killing the cyanine, wherein the phosphate aqueous solution is an aqueous sodium polyphosphate solution, and the concentration of the phosphate aqueous solution is 0.01 to 6 weight percent; step (b): prepare a soup head, the soup head comprising a starch and a phosphate, wherein the starch comprises waxy corn starch, waxy tapioca starch, distarch hydroxypropyl phosphate, hydroxypropyl starch, starch acetate, starch acetylated adipate or a combination thereof, This phosphate is sodium metaphosphate; based on the total weight of the soup head, the content of this starch is 0.1 to 5 percent by weight, and the content of this phosphate is 0.01 to 0.5 percent by weight; and step (c): Mix the killed peanut and the soup head to obtain the peanut soup. The method for preparing peanut soup according to claim 1, wherein, in the step (a), the concentration of the phosphate aqueous solution is 0.01 to 2 weight percent. The method for preparing peanut soup according to claim 1, wherein, in the step (a), the air stirring is intermittent air stirring, and the interval between each air stirring is 1 minute to 10 minutes, and each time Air agitation lasts from 3 seconds to 10 minutes. The method for preparing peanut soup according to claim 1, wherein, in the step (a), the weight ratio of the phosphate aqueous solution to the peanut is 1:1 to 10:1. The method for preparing peanut soup according to claim 1, wherein, in the step (a), the killing temperature of the killing step is greater than or equal to 80°C and less than or equal to 120°C. Time is greater than or equal to 1 minute and less than or equal to 30 minutes. A peanut soup prepared by the preparation method according to any one of claims 1 to 5.

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