JPS6235746B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for flavoring the inner fruit of shelled seeds such as peanuts with pods and walnuts with shells without breaking the shells.

(Prior art) Conventionally, as a method of seasoning seeds of this kind, seeds are placed in a vacuum container, the inside of the container is evacuated, a seasoning liquid is sucked into the container, and after the inside of the container reaches normal pressure, the seeds are stored. There is a known method for extracting the
Publication No. 71675).

(Problems to be solved by the invention) The seeds treated by the above conventional method are then subjected to normal heat treatment and drying, and even as a product, the flavor of the seasoning liquid does not fully penetrate into the seeds inside the shell, and the taste is poor. There are disadvantages, and it takes time to remove moisture that has entered the shell through heat treatment and drying, for example, in the case of peanuts with pods, the cuticle that is present between the pod and the fruit due to the moisture remaining in the pod. However, there was a drawback that the pods turned black and even the pods were discolored, spoiling the appearance.

It is an object of the present invention to propose a method for seasoning shelled seeds that allows the flavor of the seasoning liquid to sufficiently permeate the seeds inside the shell and that also has a good appearance.

(Means for Solving the Problems) In the present invention, seeds with shells are placed in a basket with a lid, and this is housed in a vacuum container, and the inside of the container is heated to a pressure higher than the boiling point pressure of water contained in the seeds. After evacuating with a vacuum pump to a pressure high enough to expel the air inside the seed shells, the vacuum pump is activated and heated seasoning liquid is injected into the container until the basket is submerged. After making the pressure higher than atmospheric pressure, the seasoning liquid is drained from the container, the container is evacuated again to drain the moisture that has entered the shell, the container is returned to atmospheric pressure, and the container is removed from the basket. The taken out seeds were washed with water and dehydrated.

(Function) Shelled seeds, such as raw peanuts with pods, are placed in a basket with a lid, and this is housed in a vacuum container. The pressure is evacuated using a vacuum pump to the extent that the air present between the pod and the fruit can be exhausted. If the pressure inside the container is too low, the moisture contained in the raw seeds will evaporate, resulting in excessive drying and deformation of the seeds, which will make it difficult for the seasoning liquid to penetrate into the seeds in the later process. If it is too high, the air in the space between the shell and the fruit cannot be sufficiently exhausted.
In the later process, the seasoning liquid will no longer penetrate into the space, and the taste of the seasoning liquid will no longer be imparted.

When the pressure inside the container reaches a predetermined desired pressure, seasoning liquid such as salty liquid is poured until the basket is submerged. In this process, the basket prevents seeds such as peanuts from being immersed in the seasoning liquid and from floating. In addition, the pressure inside the container increases as the seasoning liquid is poured in, and at the end of the injection, air again enters the space between the shell and the fruit, so the pressure is maintained close to the initial pressure while the seasoning liquid is being poured. Continue operating the vacuum pump. Furthermore, the seasoning liquid to be injected is, for example, 45
By heating the seeds to 50°C to 50°C and injecting the heated salty, sugary, etc. seasoning liquid, it becomes easier to vacuum dry the seeds in the subsequent process.

After the seasoning liquid is injected into the vacuum container, when the inside of the container is brought to atmospheric pressure, the seasoning liquid enters the space between the shell and the fruit. Since the pressure inside the container is controlled above the boiling point pressure of the water contained in the seeds, depending on the state of the shell, some air may remain in the space, making it difficult for the seasoning liquid to enter. By increasing the pressure inside the container above, it is possible to force the seasoning liquid to enter the shell and adjust the amount of the seasoning liquid entering the shell. If the seed is peanut, the pressure is approximately 1 kg/cm ² or less,
It is preferable to pressurize walnuts at about 2 kg/cm ² for about 1 minute each, and chestnuts to pressurize at 2 kg/cm ² for at least 1 minute.

After the pressure inside the container is set to above atmospheric pressure, the seasoning liquid is discharged to the outside of the container, and the inside of the container is evacuated again.

This vacuum evacuation is performed to dry the seeds by removing moisture and leaving the components of the seasoning liquid that have penetrated between the shell and the fruit inside the shell, but if the pressure inside the container is lowered too much, the seeds will dry out. Since this may cause the inconvenience that the fruit becomes hard after deformation or processing, it is preferable to control the pressure to a boiling point pressure or higher depending on the temperature of the seasoning liquid when it is discharged. If necessary, after this evacuation, the inside of the container may be returned to atmospheric pressure and evacuation may be performed again, thereby preventing the inconvenience of the fruit becoming hard. During this vacuum evacuation process, a considerable amount of moisture comes out from the seeds and accumulates in the container, so it is necessary to place the basket containing the seeds so that they are not crushed by this moisture.

When the above steps are completed, the inside of the container is returned to atmospheric pressure, and the seeds in the basket are washed with water to remove seasoning liquid components adhering to the outer surface of the shells and dehydrated.

The dehydrated seeds are thoroughly dried using hot air or dry air to ensure even drying, and roasted after several hours. The ingredients in the seasoning liquid left between the shell and the fruit permeate the fruit over the course of several hours, adding flavor.

(Example) An apparatus as shown in the figure was prepared for carrying out the method of the present invention. In the figure, 1 is a cylindrical metal vacuum container, 2 is a metal basket with a lid 4 housed in the vacuum container 1 with a gap 3 from the bottom, and 5 is a seasoning liquid 6. It is a tank that accommodates.

The tank 5 is provided at a lower position than the vacuum container 1, and between them there is a liquid pipe 7 whose one end is open and connected to the bottom plate 1a of the container 1 and whose other end is machined into the tank 5.
I decided to do piping. 8 is an on-off valve, and 9 is a discharge valve.

The upper part of the vacuum container 1 includes a pressurization pipe 10 for introducing pressurized air from a compressor, an exhaust pipe 12 connected to a vacuum pump 11, and an outside air introduction pipe 13 for introducing atmospheric pressure into the container 1. are provided, and each of these pipes 10, 12, 13 is connected to an on-off valve 14, 1, respectively.
5 and 16 to open and close. 17,1
8 and 19 are pressure gauges.

Examples of the invention carried out using the illustrated apparatus are as follows.

Example 1 500g of raw peanuts with pods placed in an atmosphere with an outside temperature of 11℃ and a temperature of 74% were placed in basket 2.
It was placed in a vacuum container 1. The moisture content of the peanut was 7.2% in the pod and 8.4% in the fruit. exhaust pipe 12
valve 15 is opened, and the inside of the container 1 is evacuated to 35 Torr, which is higher than the boiling point pressure of the water in the peanuts, for about 6 minutes using the vacuum pump 11, without removing the water in the peanuts, and removing the water between the pods and the nuts. Air was eliminated.

Next, while the vacuum pump 11 was activated, the seasoning liquid 6 of saline at 16 degrees Baume, which had been preheated to 49 degrees Celsius, was introduced into the container 1 through the liquid pipe 7. The seasoning liquid 6 was injected until the basket 2 was submerged, and the pressure inside the container 1 was 55 Torr when the injection was completed.

After that, outside air was introduced through the outside air introduction pipe 13 so that the pressure inside the container 1 was about 1 Kg/cm ² . After leaving it in that state for about 1 minute, the container 1
Seasoning liquid 6 was discharged from inside.

At this stage, between the peanut pods and the peanuts, add 6 ounces of the seasoning liquid.
A product was obtained in which the particles were sufficiently penetrated. The temperature of seasoning liquid 6 at the time of discharge was 44°C.

Next, the liquid pipe 7 was closed, and the exhaust pipe 12 was opened again to bring the inside of the container 1 to a pressure of 40 Torr, which is higher than the boiling point pressure of the seasoning liquid 6 discharged at a temperature of 44°C, and this state was maintained for 10 minutes. .

Through this step, the moisture in the components of the seasoning liquid 6 that had entered between the pod and the fruit was drawn out, and approximately 290 ml of moisture was collected in the container 1.

The inside of the container 1 was returned to atmospheric pressure and the peanuts were taken out from the basket 2, but the total weight at that time was 705 g, an increase of 205 g from the initial weight.

The peanuts taken out from the basket 2 were washed with water to remove the components of the seasoning liquid 6 adhering to the outer periphery of the pods, and then dehydrated using a centrifuge and thoroughly dried using a hot air drier. After drying, the moisture content of peanuts was 13.5%.

After drying, the peanuts were left to stand for about 5 hours and then roasted using the same method as conventional roasting of peanuts with pods, yielding peanuts with pods with a moisture content of 7.1%. The appearance of the peanuts is the same as conventional unflavored peanuts with pods, and when you break the pod and eat the fruit, you can taste the salty taste of the seasoning liquid that has penetrated the fruit, and the hardness of the peanuts is similar to that of regular peanuts with pods. It was the same.

Example 2 In the same atmosphere as in Example 1, 500 g of raw peanuts with pods were placed in a basket 2 and placed in a vacuum container 1. The moisture content of the peanut was 7.2% in the pod and 8.4% in the fruit.

The inside of the vacuum container 1 was evacuated to a pressure of 40 Torr for 6 minutes, and the seasoning liquid 6 of saline at 15 degrees Baumé, which had been heated to 51° C., was injected into the container 1 while being evacuated. The seasoning liquid 6 was injected until the basket 2 was submerged, and the pressure at the end of the injection was 55 Torr.

After that, the pressure inside the container 1 is set to about 1 Kg/cm ² ,
After leaving it for about 1 minute, drain the seasoning liquid 6. Since the temperature of the discharged seasoning liquid 6 was 15°C, the inside of the container 1 was evacuated to 40 Torr, which is higher than the boiling point pressure at that temperature, and this state was maintained for 9 minutes to reduce the temperature between the pod and the fruit. 285ml of water was extracted.

The inside of the container 1 was returned to atmospheric pressure and the peanuts were taken out from the basket 2. Its total weight was 700g. The fruit is washed with water, dehydrated, and then dried with hot air to remove moisture from the fruit.
13.2% podded peanuts were obtained. This was left to stand for 4 hours and then roasted using the same method as conventional roasting of peanuts with pods, yielding peanuts with pods with a moisture content of 7.1%.

The appearance of this product is the same as conventional unflavored peanuts with pods, and when you break the pod and eat the fruit, you can taste the salty taste of the seasoning liquid that has permeated the fruit, and the hardness of the fruit is similar to that of regular peanuts with pods. It was almost the same.

Example 3 500g of raw peanuts with pods placed in an atmosphere with an outside temperature of 18℃ and a temperature of 68% were placed in basket 2.
It was placed in a vacuum container 1. The moisture content of the peanut was 6.5% in the pod and 8.9% in the fruit. The pressure inside the container 1 was evacuated for 5 minutes to a pressure of 40 Torr, which was higher than the boiling point pressure of the moisture of the peanuts and capable of removing air inside the pods.

Next, while operating the vacuum pump 11, the seasoning solution 6 of saline at 16 degrees Baume heated to 50 degrees Celsius was poured into the container 1 until the basket 2 was submerged. At the end of this injection, the pressure inside container 1 was 65 Torr. After that, pressurized air is sent into the container 1 from the compressor via the pressurizing piping 10, and the pressure is increased to 1.2 kg/
cm ² , and this state was maintained for 1 minute to force the seasoning liquid 6 to enter between the pod and the fruit, and then the seasoning liquid in the container 1 was discharged to the outside. The temperature at the time of discharge of seasoning liquid 6 was 46℃, which is higher than the boiling point pressure of the seasoning liquid.
Reduce the pressure of the container 1 to 40Torr and change the state to 9
After maintaining for a minute, seasoning liquid 6 was discharged. This extracted 280ml of water from the peanuts.

When the inside of the container 1 was brought to atmospheric pressure and the peanuts were taken out, the total weight was 705 g.

This is washed with water, dehydrated, and then dried with hot air to obtain peanuts with pods with a moisture content of 14.1%. After leaving them for 4 and a half hours, roast them using the same method as regular roasting of peanuts with pods. A flavored peanut pod product with a moisture content of 7.1% was obtained. This product has the same appearance as conventional unflavored peanuts with pods, and when the pod is broken and the fruit is eaten, the salty taste of the seasoning liquid that has penetrated into the fruit can be tasted, and the hardness of the fruit is different from those of Examples 1 and 2. It was a little harder than the original one.

(Effects of the Invention) As described above, according to the present invention, the pressure inside the vacuum container is controlled to a pressure higher than the boiling point pressure of the moisture in the seeds and to the extent that the air in the space can be discharged, so that the moisture contained in the seeds is controlled. The ingredients of the seasoning liquid are easily penetrated without being taken away, and since the seasoning liquid is injected until the basket is submerged while operating the vacuum pump, it can be sufficiently penetrated into the shell, and the seasoning liquid is heated. Moreover, since the inside of the container is evacuated again, the seeds can be quickly dried while leaving the seasoning liquid components inside the shell.Furthermore, the seeds are washed with water to wash out the seasoning liquid, which is then dried with hot air and roasted. When it is made into a product, it has the advantage of being able to obtain shelled seeds that are free from deformation and deterioration and are fully flavored.

[Brief explanation of the drawing]

The drawing is a diagram showing an example of an apparatus used to carry out the method of the present invention.

Claims (1)

[Claims] 1 Put the seeds with shells into a basket with a lid, store this in a vacuum container, and maintain the pressure inside the container to a pressure higher than the boiling point pressure of the water contained in the seeds and to the extent that the air in the shells of the seeds can be exhausted. After evacuating with a vacuum pump, pour the heated seasoning liquid into the container until the basket is submerged while operating the vacuum pump. The seeds are discharged from the container, the inside of the container is evacuated again to discharge the water that has entered into the shell, the inside of the container is returned to atmospheric pressure, and the seeds taken out from the basket are washed with water and dehydrated. How to season shelled seeds.