JPH0457312B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing peanut food with thin skin.

Conventional technology In the past, peanuts were often eaten as snacks either as air-roasted beans or beans stir-fried in butter, or as peanut butter in the form of a paste, or ground as a snack. It was rarely used in dishes that mainly consisted of sugar, especially foods with little sweetness that were suitable as side dishes.

In addition, we dry peanut beans from which the skin has been removed.
This was boiled in cooking oil at 150°C to 160°C for 15 to 20 minutes, and after draining the oil, it was fried in chili oil at 120°C. Then, it was made by refining soy sauce, chemical seasonings, and potato starch. A method for flavoring peanut beans, which is boiled in a heated flavoring liquid mixed with starch and mirin, was published in 1977.
Proposed as No. -3099.

However, this method involves frying peanut beans with the skin removed at a high temperature of 150 to 160 degrees Celsius, so by the time the inside of the peanut beans is completely soft, the surface of the embryo is fried too much and burns, resulting in a hard texture. Not only is the aroma and flavor impaired, but heat-sensitive vitamins are completely destroyed, and chemical seasonings, starch, and flavored vinegar are used for flavoring, making it unsuitable for people who have limited sugar intake. It is.

In addition, nuts are immersed in a heated solution containing a citric acid group or boiled in a solution containing a citric acid group, then immersed in a heated sugar solution or boiled in a sugar solution, and further heated at 170 to 180°C. A method for producing sugar-coated nuts fried in oil is disclosed in JP-A-57-186472, in which nuts and nuts are boiled in an aqueous solution of metaphosphate or polymerized metaphosphate, or immersed in the hot solution. Patent Publication No. 54-36216 proposes a deep-frying method in which seeds and nuts are immersed in sugar solution at room temperature to 110°C and then fried in oil at 170°C, but these methods allow heat to pass through to the core. It requires a heating process other than deep-frying, which increases the number of manufacturing steps and equipment, which significantly increases costs, and because it is flavored with sugar, it is high in calories and poses a problem for people who restrict their sugar intake. There are many.

Problems to be Solved by the Invention The purpose of the present invention is to boil peanuts with thin skins in sesame oil at 100℃ or below without pre-treatment, thereby passing heat to the core without burning the embryo and preventing the destruction of vitamins. This minimizes the need for other heating processes, eliminates the need for peeling the skin during processing, avoids disposal of the skin, and prevents adverse effects on the embryonic part due to heating due to the presence of the skin. To provide a method for producing a thin-skinned peanut food suitable for a side dish due to the aroma and salty taste of green seaweed, which uniformly embodies a characteristic aroma right down to the center without using chemical seasonings.

Means for Solving the Problems The method for producing a peanut food with thin skin of the present invention includes removing the outer skin of dried peanuts and placing them in sesame oil in an amount equal to or more than the amount of peanuts without pretreatment, with the thin skin still attached. The peanuts are boiled at a temperature below 100℃ until they become soft, and then the oil is separated using a colander, and then rolled on blotting paper to remove the oil.
It is characterized by being seasoned with salt and seaweed.

Example Hereinafter, the present invention will be explained in detail based on examples.

Dry in the sun for about a week, remove only the outer skin of the dried peanuts, and boil in sesame oil in a pot with the thin skin still attached. At this time, if a small amount of sesame oil is used, it will splatter, so the amount of sesame oil should be equal to or slightly more than the amount of peanuts. Its temperature is
Boil the peanuts at 100℃ or below for about 40 minutes to soften them, drain them into a strainer to separate the oil, and then roll them on absorbent paper such as Japanese paper, ink absorbent paper, or newsprint to absorb the sesame oil. Remove excess oil adhering to the

Furthermore, while the peanuts are still hot, sprinkle salt and green seaweed on them and mix them together for seasoning.

Effects of the Invention As described above, in the present invention, thin-skinned peanuts are boiled in sesame oil at a temperature of 100 degrees Celsius or less without any pretreatment, so that heat can pass through to the core of the peanut beans without burning the surface of the embryo. As a result, the texture, aroma, flavor, etc. are not impaired, and the destruction of vitamins can be suppressed. In addition, other heating processes such as immersion in a heated solution or boiling are not required, and the manufacturing process is improved. The number of processes and manufacturing equipment can be significantly reduced, labor savings can be realized, and costs can be reduced. Peeling off the thin skin during processing is not necessary, and the disposal of the thin skin can be avoided. The thin skin prevents the harmful effects of heating on the embryo, and even without the use of chemical seasonings, the unique aroma and flavor of sesame oil and peanuts are uniformly expressed right down to the center. It has a unique flavor that is suitable for side dishes, and is soft and easy to digest.

Furthermore, since no chemical seasonings, starches or sugars are used for flavoring, the increase in calories can be kept low, which is good for the health of people who are prohibited from consuming sugar, and because it is not sweet, it is usually used as a side dish. Peanuts, which are rare, are suitable as a side food for meals.

Since the amount of sesame oil is greater than that of the peanuts, the oil does not splatter, and the oil on the peanuts is properly removed by rolling it on blotting paper, and the peanuts are coated with the appropriate amount of salt and seaweed. It will be done.

Claims (1)

[Claims] 1 Remove the outer skin of dried peanuts, put them in sesame oil in an amount equal to or greater than the amount of peanuts with the thin skin on without any pretreatment, and boil it at below 100℃ until it becomes soft, then separate the oil with a colander. Then roll it on blotting paper to remove more oil, add salt,
A method for producing a thin-skinned peanut food characterized by seasoning with green seaweed.