JPS6126341B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for seasoning raw or heat-treated shelled peanuts.

Peanuts in the shell have a taste of being eaten while being peeled, and are quite tasty. However, the shell of a peanut is made up of a hard outer layer, a corky layer in the middle, and a thin inner membrane. During growth, the shell allows only moisture and air to pass through, but not other substances, helping the beans inside to grow and protecting them.

If you try to season the beans inside with these shells by soaking them in a seasoning liquid, only the water will pass through, but the seasoning components will not. I couldn't add flavor to it.

Therefore, shelled peanuts are currently sold without any flavoring.

Peanuts have a good taste even without seasoning, but they become even more delicious when seasoned with an appropriate amount of salt or umami. In particular, some imported peanuts have poor taste depending on their origin, and some are difficult to sell with their shells on.The appeal of these low-quality peanuts is that they are inexpensive, and this also makes them more flavorful. By adding this method, inexpensive and delicious shelled peanuts can be obtained.

In view of the above, in the present invention, a hole 2 is made in the shell 1 of a raw peanut or a heat-treated peanut such as roasted using a machine as illustrated in FIGS. 2 and 3. Alternatively, if a shell with cracks instead of holes is immersed in a suitably mixed seasoning liquid, the seasoning liquid will enter and fill the shell 1 through the holes 2 due to water pressure, so after immersing it for 5 to 10 minutes, pull it out. Either leave it as is for at least an hour, or drain it using a centrifuge, and roast it in a rotary roaster if it is still raw, or heat it in an oven using high frequency and roast it in advance. Some are
By drying at a temperature of 30°C or lower, the beans 3 inside are flavored.

In addition, holes 2 and cracks made in the shell 1 reduce the commercial value, so to seal them, powdered peanut shell or something similar (for example, cork) and a glue material such as wheat flour are used. The mixed plugging material 4 and the shelled peanuts seasoned as described above were put together in a rotary pot and stirred and mixed. After that, they were sieved and the outside of the peanut shells was sprinkled with the plugging material 4, as shown in Fig. 2. It is used to close holes or cracks.

When stirring and mixing shelled peanuts and plugging material 4,
In order to improve the adhesion of the occlusion material, it is recommended to keep the shelled peanuts slightly moist or add an appropriate amount of moisture. In addition, in order to ensure that the plugging material 4 is well packed into holes and cracks, the rotary pot may be subjected to an appropriate negative pressure (vacuum).

Figures 3 and 4 show an example of a device for making holes in shells.
This will be explained using figures.

The shelled peanuts supplied from the hopper 9 onto the lower conveyor 5 in which a large number of lots are arranged in parallel are held by an upper conveyor 6 having a similar structure to the lower conveyor 5, travel in the direction of the arrow, and reach the upper side of the upper conveyor 6. , a perforated rod 8 arranged in a direction perpendicular to the traveling direction of the conveyor and having a large number of needles 7 arranged downward moves up and down once for each pitch of the lot in synchronization with the progress of the conveyor. A needle 7 descends from between the rods of the conveyor 6 and pierces the peanut shell 1 to make holes 2. The shelled peanuts with continuous holes made in this way fall from the end of the lower conveyor 5. Then, it is sent to the next seasoning process.

Next, an experimental example of seasoning treatment will be shown.

The recipe for the seasoning liquid was as follows.

Water 2000 c.c. Salt 31.4 g Sodium glutamate 40.0 g Natural glycyrrhizin 4.86 g Citric acid 8.0 g Soak 200 g of raw shelled peanuts with holes in this proportion of seasoning solution for 7 minutes, then take them out and drain them for 12 minutes. I left it for a while. When I weighed the shelled peanuts at this time, they weighed 260g. In other words, the shelled peanuts have absorbed 30% of the seasoning liquid by weight,
As a result of roasting this in a rotary roaster, 186
g of shelled peanuts were obtained, and as a result of tasting, the taste and texture were very good.

The formulation of the seasoning liquid, soaking time, draining time, etc. are changed depending on the condition of raw peanuts.

In addition, most imported peanuts are heat-treated, and there are large differences in quality depending on the region of origin, so the seasoning liquid is formulated based on experience to suit each peanut, and the post-processing is done at room temperature. It is used for drying.

Only the water in the seasoning liquid that permeated through the heating or drying process passes through the shell and evaporates, leaving only the seasoning components, so the degree of seasoning should be adjusted so that the residual rate of the seasoning liquid after draining is appropriate. There is a need.

As described above, the present invention makes it possible to easily season the beans inside by making holes or cracks in the shell of shelled peanuts. By occluding peanuts, the product value can be increased, and even peanuts with inferior taste can be made into delicious peanuts and can be turned into high-quality peanuts, so they have great economic merits and have truly excellent effects. It is.

[Brief explanation of the drawing]

Figure 1 is a partially cutaway side view showing a hole in the shell of a peanut shell, Figure 2 is a partially enlarged sectional view showing the hole closed with a plugging material, and Figure 3 is a peanut shell. A diagram showing the outline of the clear hole machine, Figure 4 is Figure 3A
- It is a local enlarged view seen in the direction of line B. 1... shell, 2... hole, 3... bean, 4... blocking material, 5... lower conveyor, 6... upper conveyor,
7...Needle, 8...Anamegi, 9...Hotsupa.

Claims (1)

[Scope of Claims] 1. After making holes or cracks in the shell of raw shelled peanuts using a machine, immersing the shell in an appropriately prepared seasoning solution or injecting the seasoning solution, A method for flavoring peanuts in the shell, which is characterized by draining and roasting or subjecting them to heat treatment such as high frequency. 2. Heat-treated peanut shells with holes or cracks made using a machine, immersed in an appropriately prepared seasoning solution, or injected with a seasoning solution, and then drained and dried. A distinctive method of seasoning shelled peanuts. 3 Use a machine to make a hole in the shell of a shelled peanut.
Alternatively, after seasoning the cracked material by immersing it in a seasoning solution, it is mixed with a plugging material made by mixing a glue material such as starch with a powder of the same or similar substance as peanut shells, and then stirring and mixing. , a method for flavoring peanuts in the shell, characterized by closing holes or cracks in the peanut shell.