JPH07102117B2 - Method for manufacturing almond powder - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing almond powder.

Conventional Technology and Its Problems Almond fruits have been widely used for food since they have a high nutritional value and a unique aroma.
However, when the almond fruit is processed into various food forms, the aroma peculiar to almond is easily lost,
Therefore, almonds are often used as they are for food. Of the various food forms, particularly in the case of an almond drink, the aroma of almonds can hardly be reproduced, and the flavor is imparted to the almond-like aroma exclusively.

Means for Solving the Problems The present inventor, as a result of earnest efforts in view of the problems of the prior art, removes astringent skin and roasting of almond kernels under high temperature conditions that have not been conventionally adopted as unsuitable. In a short time, then powdered to obtain almond powder, water, hot water, when dissolved in milk, etc., it was found that the almond beverage has a high aroma of natural almonds, The present invention has been completed.

That is, the present invention comprises (i) contacting or immersing denuclearized almond kernels in steam or hot water for 3 to 8 minutes to swell and remove astringent skin, and (ii) removing almond kernels from which astringent skin is removed at 200 to 320 ° C. (Iii) roasted almond kernels are crushed to 2 to 5 mm, (iv) the crushed product is ground into a paste, and (v) sugar and milk are added to the obtained paste. Is added and mixed by stirring to form a uniform semi-solid product, (vi) the obtained semi-solid product is crushed, (vii) the crushed product is dried and then finely pulverized. A method for producing powder is provided.

In the present invention, the de-nucleated almond kernel is contacted with or immersed in steam or hot water (usually 60 ° C or higher, preferably 90 ° C or higher) for 3 to 8 minutes. If the temperature of the immersion water is too low, the immersion time must be extended, so that not only the astringent skin but also a part of the almond kernel is swollen and the water content is increased. In this case, part of the almond kernels is removed at the same time when the astringent skin is removed, or the aroma is lost or a burnt odor occurs because the time during the subsequent roasting must be extended. To do. If the immersion time is too long, the almond kernel may be colored in the color of astringent skin. The temperature of the immersion water and the immersion time are related to each other, and generally, when the immersion water is at a high temperature, it is preferable to consider such as shortening the immersion time. The astringent skin can be easily removed by subjecting the almond kernels, which have been soaked, to a dehulling machine according to a conventional method.

The almond kernel from which the astringent skin has been removed is then roasted at 200 to 320 ° C. When roasting is performed outside this temperature range, the so-called "roasting aroma" peculiar to almonds is not sufficiently expressed.

In the present invention, the roasted almonds obtained as described above are roughly crushed to a size of about 2 to 5 mm and then further ground to form a paste. The method of crushing and grinding is not particularly limited, and can be carried out according to a conventional method. The roasted almonds can be crushed and ground continuously, but when the crushing is performed directly without crushing to the above-mentioned specific particle size, the almond roasting aroma is still sufficient. Not expressed.

Sugar and milk are added to the thus-obtained almond paste having a pH of about 7.5 to 7.7, and the mixture is sufficiently stirred and mixed to obtain a uniform semi-solid product. The blending amount of almond paste, sugar and milk may be determined depending on the use of the almond powder and is not particularly limited.
About 30% by weight of sugar, about 40% by weight of sugar, and about 45% by weight of 63% of milk. The almond semi-solid product thus obtained is crushed into particles having a diameter of about 5 to 20 mm by means of a mixer, and the crushed product is dried and then crushed by a mill to obtain almond powder. Among the obtained almond powder, it is preferable to use granules of mesh size about 12 to 15 as the almond powder. Powders other than those mentioned above are returned to the almond paste and regenerated according to the method of the present invention.
The method for drying the coarsely crushed material is not particularly limited, but, for example,
The coarsely crushed material may be scattered on a shank board and put in a drier to be dried.

In the present invention, a flavor or the like may be added when adding sugar and milk to the almond paste, if necessary.

The almond powder thus obtained is water,
It can be dissolved in hot water, milk, etc. and used for quoting without adding other additives. Therefore, vacuum-pack a variety of containers such as a stick-shaped container with a suitable amount of almond powder that can be dissolved in a glass of water, hot water, milk, etc.
Can be commercialized.

The almond powder is useful not only for drinking but also as a raw material for various foods, confectionery and the like. For example, you can mix almond powder as it is into food or confectionery,
It can be used as a part of the fat component raw material of ice cream.

EFFECT OF THE INVENTION The almond powder obtained by the method of the present invention retains the aroma of natural almond to a high degree, and is useful as a food material for all purposes. In particular, even when this almond powder is dissolved in water, hot water, milk or the like for drinking, the aroma of the almond is not lost at all.

Examples Examples will be shown below to further clarify the features of the present invention.

Example 1 Enucleated almond kernels from California, USA were immersed in hot water kept at about 100 ° C. for 5 minutes, and then the swollen astringent skin was removed. Next, the almond kernel was held at 250 ° C. for 5 minutes for roasting, then roughly crushed to about 2 to 3 mm, and then ground to form a paste.

8.8% by weight of the above-obtained almond paste having a pH of about 7.5, 35.9% by weight of sugar and 55.3% by weight of milk were mixed and mixed sufficiently with stirring to form a semi-solid substance, and the semi-solid substance was mixed with a mixer to have a diameter of 5 to 20 mm. It was roughly crushed into particles. The coarsely crushed material was scattered on a sardine board, put in a drier and dried, and then finely pulverized by a mill to obtain an almond powder of the present invention.

When an appropriate amount of the obtained almond powder was dissolved in hot water and used for drinking, it had a unique almond aroma that was not found in conventional almond beverages.

Claims (1)

[Claims] (I) Denuclearized almond kernels are contacted or dipped in steam or hot water for 3 to 8 minutes to swell and remove the astringent skin, and (ii) Almond kernels from which the astringent skin is removed are removed at 200 to 320 ° C. (Iii) roasted almond kernels are crushed to 2 to 5 mm, (iv) the crushed product is ground into a paste, and (v) sugar and milk are added to the obtained paste. Is added and mixed by stirring to form a uniform semi-solid product, (vi) the obtained semi-solid product is crushed, (vii) the crushed product is dried and then finely pulverized. Powder manufacturing method.