Formulation of baked and oil resion scented nut and its treatment method

An oleoresin and nut technology, applied in the field of roasting or frying nuts, can solve the problems of uneven flavoring, nut color spots, the existence of heat-resistant bacteria, etc., and achieve the effect of uniform color

Inactive Publication Date: 2004-10-06
科学和工业研究委员会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The main limitations when using powdered spices to flavor nuts such as fried / dry roasted cashews / peanuts are: (1) presence of heat resistant bacteria which creates safety issues during storage, (2) Uneven flavoring, (3) reduces the effectiveness of the natural spices, and (4) loses flavor quickly during storage and produces noticeable color spots randomly distributed over the entire exterior of the nut
But in the present invention there is no roasting of the nuts after flavoring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Below are the ingredients and their amounts.

[0061] Fried Cashew Nuts 500g

[0062] Salt powder 7.5g

[0063] Pepper Oleoresin 5g

[0064] Ethanol 50g

[0065] The salt is pulverized with a pulverizer and passed through a standard sieve to obtain a salt powder with a particle size of -72 / +100. The pepper oleoresin (5 g) was diluted with 50 g of ethanol. Then the fried cashew nuts are added into the drum with a rotating speed of 30rpm, and 7.5g of salt is sprayed with a sprayer. Spray salt powder in a direction pointing towards the drum. Spray the diluted pepper oleoresin onto the cashew kernels with a liquid sprayer. Continue to mix the flavored cashews thoroughly for 5 minutes in order to obtain evenly flavored cashews. The cashew kernels were then dried in a drying tray at 60° C. for 60 minutes, and finally cooled for 40 minutes at 24° C. to 26° C. and a relative humidity of 45%.

Embodiment 2

[0067] Below are the ingredients and their amounts.

[0068] Fried Cashew Nuts 500g

[0069] Salt powder 7.5g

[0070] Capsicum oleoresin 5g

[0071] Ethanol 50g

[0072] The salt is pulverized with a pulverizer and passed through a standard sieve to obtain a salt powder with a particle size of -72 / +100. Capsicum oleoresin (5 g) was diluted with 50 g of ethanol. Then the fried cashew nuts are added into the drum with a rotating speed of 30rpm, and 7.5g of salt is sprayed with a sprayer. Spray salt powder in a direction pointing towards the drum. Spray the diluted chili oleoresin onto the cashew kernels with a liquid sprayer. Continue to mix the flavored cashew nuts thoroughly for 10 minutes in order to obtain evenly flavored cashew nut kernels. The cashew kernels were then dried in a drying tray at 70°C for 30 minutes, and finally cooled for 40 minutes at room temperature and a relative humidity of 45%.

Embodiment 3

[0074] Below are the ingredients and their amounts.

[0075] Dry roasted cashew nuts 1000g

[0076] Salt powder 12g

[0077] Pepper oleoresin 8g

[0078] Ethanol 120g

[0079] The salt is pulverized with a pulverizer and passed through a standard sieve to obtain a salt powder with a particle size of -72 / +100. Dilute the pepper oleoresin with 30 g of ethanol. Then add the dry fried cashew nuts into the rotating drum at 30rpm, and spray 12g of salt with a powder sprayer. Spray the diluted pepper oleoresin onto the cashew kernels that are turning in the drum and allow to continue mixing well for 5 minutes. The cashew kernels were then dried in drying trays at 55°C for 40 minutes and finally cooled for 25 minutes at ambient conditions (26°C to 27°C, 40-45% relative humidity).

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PUM

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Abstract

A formula for parching and flavouring the nut contains the fried-in-oil roasted cashew and/or peanut and/or almond (90-98 wt%), salt (1.5-3), and oil resin (1-3.0) deluted by absolute alcohol. A process for preparing the flavouring nut is also disclosed.

Description

technical field [0001] The present invention relates to a recipe for roasted or fried nuts and a method for preparing such a recipe. In particular, the present invention relates to the use of oleoresin in roasting or frying nuts in order to form a uniform oleoresin coating on the nuts and preserve the nutty aroma. Background technique [0002] The main limitations when using powdered spices to flavor nuts such as fried / dry roasted cashews / peanuts are: (1) presence of heat resistant bacteria which creates safety issues during storage, (2) Flavoring is uneven, (3) reduces the effect of natural spices, and (4) loses flavor very quickly during storage and produces distinct color spots randomly distributed throughout the nut's exterior. In order to continue to maintain the demand for flavored nuts, it is necessary to develop new flavors and their application methods. The drawbacks of aromatization with powdered spices can be overcome to a large extent by developing appropriate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23B7/16A23B9/14
Inventor 兰加萨米·巴比·莱瑟科丹伽拉·科尔沙瓦·巴特奇达卓伽·文卡塔拉·拉加万
Owner 科学和工业研究委员会
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