JPH0451140B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to peanut amanatto encapsulated in bran honey between the peanut kernel with inner skin and the outer shell.

[Background of the Invention] Peanuts are commonly eaten beans (hereinafter referred to as nuts), whose surface is covered with a thin astringent skin (hereinafter referred to as inner skin), which is further covered by an outer shell (hereinafter simply referred to as shell). There is no space between the inner skin and the fruit, but there is some space between the inner skin and the outer shell.

Conventional forms of peanuts sold commercially include roasted peanuts with the shell on, roasted peanuts with the inner skin on, boiled peanuts with the shell or inner skin on in water and lightly salted, and boiled beans with a sweet flavor. There are various types such as peanut amanatto, which is made by boiling only the fruit in molasses, and there is also one made by grinding the fruit into a butter-like form.

There are many types of amanatto other than peanuts, such as adzuki beans, green beans, peas, and white beans, but they are all soft and have a sweet taste that penetrates deep into the fruit.

The above-mentioned peanut amanatto is a bit harder and firmer than other legumes, making it difficult for molasses to penetrate inside, so it seems to be somewhat less delicious than other legumes. Perhaps for this reason, confectionery manufacturers in peanut-producing regions are making efforts to make delicious confections using peanuts, and currently hard peanuts are made with sugar on the surface alone, or sugar with coffee, matcha, miso, etc. We are starting to sell products that have been coated with a mixture of the following: and products that have been softened and coated with cheese, strawberries, matcha, white chiyocolate, etc., mixed with sugar.

[Problems to be Solved by the Invention] The present inventor has discovered that the peanut shell is strong enough not to be damaged by handling, and that there is a space between the shell and the inner skin. The purpose is to make peanut amanatto that is more delicious and has a fresh feeling.

[Structure of the Invention] In the present invention, in order to infiltrate the inside of the peanut fruit, molasses is sealed between the nut and the shell so that the fruit maintains its softness and the sweetness continues to be reinforced inside the fruit. It is sold as such.

Furthermore, in addition to confectionery ingredients such as coffee, tyokolate, cheese, matcha, and miso, if flavoring agents such as strawberry, orange, vanilla, and coumarin are sealed together with molasses, many more delicious flavors can be created. You can make peanut amanatto.

The method for making peanut amanatto is to first soak shelled peanuts in water for a long time, then boil them in water for several hours.
Next, the shelled peanuts are soaked in molasses, boiled for about an hour, and after the fire is removed, sugar is added to the molasses diluted by the water that has come out of the shells and nuts, and the sugar content is increased over a long period of time. Make adjustments. After that, the shelled peanuts are kept soaked in molasses and warmed up, and the sugar content is adjusted again to make a liquid with a high concentration so that the molasses does not leak from the shells.After about an hour, the shelled peanuts are pulled out of the molasses and placed on a net. The peanut amanatto is completed by spreading it out and dripping the liquid molasses on the surface of the shell, then sprinkling it with sugar. However, the final step of sprinkling with sugar is merely for ease of handling and may be omitted, or may be coated with another harmless material.

To enclose the above confectionery ingredients or flavorings between the shell and the fruit, they can be mixed with molasses and boiled, but those that are sensitive to heat are mixed with molasses with a slightly lower viscosity and placed in a pressure chamber. If you leave it in for a while, it will fall into place.
Molasses hardens and seals the tiny holes in the shell through which it passes.

[Effect of the invention] Conventionally, peanut amanatto has less sweetness and taste is inferior to amanatto made from other legumes, but according to the present invention, it is soft and sweet like other legumes. Not only does it make amanatto, but it also adds various flavors and aromas to make amanatto, which is more delicious than other beans.It increases the added value of peanuts, expands the peanut sales channel, and enriches farmers and the confectionery industry. become.

Claims (1)

[Claims] 1. Peanuts containing nectar, characterized in that molasses is retained between the shell and the fruit and sold. 2 Boil the shelled peanuts in water for several hours, then boil them in molasses, adjust the sugar content of the molasses over several hours, warm the cooled molasses and adjust the sugar content again, remove the shelled peanuts from the molasses, and remove the shell surface. A method for producing nectar-filled peanuts by dripping molasses and retaining the molasses between the shell and the fruit.