Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1996-06-17
1997-12-30
Yee, Deborah
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426520, 426632, 426634, 426615, 99386, 99357, 99443C, A23L 138, A47J 3708
Patent
active
057027510
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to the agro-food industry and more particularly to techniques for the preparation by roasting of fruits or seeds of the type of almonds, cashew nuts, pecans or the like, to render them fit for consumption. Products of this nature are generally used as human food as an accompaniment for aperitive beverages or are part of the composition of certain culinary preparations.
2. Description of the Prior Art
For several years now, consumers, alerted particularly by nutritionists, tend to direct their choice toward so-called "light" products, having principally a low fat content but which nevertheless maintain their organoleptic properties. Edible seeds of the type of almonds, cashew nuts, pecan nuts, peanuts or the like, notable for being naturally very rich in fatty and glucidic substances, are thus the more often listed as foodstuffs to be avoided.
Moreover, the conventional techniques of preparation of these products consists generally in immersing the seeds in baths of hot oil, which is used several times, and which gives rise to the formation particularly of oxidized triglycerides in a high proportion.
SUMMARY OF THE INVENTION
The invention has for its object a process for the production by roasting of fruits or seeds belonging to this category, which permits particularly obtaining a product which is lighter, which is to say substantially less fatty and whose taste qualities will be maintained or even improved.
BRIEF DESCRIPTION OF THE DRAWING
The FIGURE shows a schematic of a preferred installation for practicing the present process.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
A process according to the invention for roasting fruits and seeds having low water content including almonds, cashew nuts, pecan nuts, and peanuts has the following steps. First, the fruits and seeds to be roasted are coated with edible oil. Second, at least salt as a seasoning substance is added to the oil-coated fruits and seeds. Lastly, the fruits and seeds are roasted.
The invention relates to a process for the production by roasting of fruits or seeds of the type of almonds, cashew nuts, pecan nuts, peanuts or the like, consisting in adding to the fruits or seeds salt and if desired other seasoning substances, before subjecting them to the roasting phase, this process being notable in that it consists in adding also to the fruits or seeds edible oil before the roasting phase.
The fruits or seeds are thus simply sprayed with cold oil, i.e., with an oil at ambient temperature, and not immersed in a hot bath as in the earlier technique.
According to other known techniques, the roasting is conducted dry and oil is added only at the beginning of the cooling phase of the roasted product. This roasted product will then be, at the end of the treatment in question, covered entirely with a more or less thick coating of oil before being packaged in bags or boxes which renders them less agreeable to the touch during consumption. Moreover, not being protected during their passage through the oven, certain seeds can be carbonized, which translates into a substantial loss of starting material.
With the process of the invention, the addition of oil is effected before the roasting phase, which permits avoiding the above drawbacks and improving the "golden" appearance of the final product. Thus the oil, instead of stagnating on the surface of the seed, penetrates during cooking into the superficial layers of the product to form a brown colored crust which crunches agreeably between the teeth.
Another important advantage of the process of the invention resides in the fact that it permits thus limiting the quantity of oil used and hence reducing substantially the content of fatty material of the final product. Relative to the so-called "dry roasting" process, which requires the addition of about 10% of oil to the quantity of roasted nuts, the process of the invention requires only the initial supply of 8% of this oil of which a fraction is moreover naturally e
REFERENCES:
patent: 1872456 (1932-08-01), Kelly
patent: 3528362 (1970-09-01), Arnold, Jr.
patent: 4938987 (1990-07-01), Gannis et al.
patent: 5595780 (1997-01-01), Zook
Societe Civile Chenier
Yee Deborah
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