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In this article, the results and tissue sampling of the partially blanched peanut are going to be discussed.
Peanuts are heated over the boiling point of water, then cooled with an edible liquid to eliminate defects.
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This idea improves nut processing by reducing surface spotting.
Deseeding, blanching, or roasting salted nuts frequently involves heat.
Heating procedures worsen the spotting problem some nuts experience when dried at standard temperatures.
Peanuts often change their appearance.
Unwanted spottiness is characterized by ugly white spots, flaws, blotches, and/or blisters.
Unwanted spots appear during peanut processing.
Spottiness interrupts production schedules and might raise manufacturing costs or diminish product marketability owing to its unpredictability.
Spotting is produced by uneven oil distribution in the kernels, which occurs from natural development faults and harvesting, dehulling, transportation, and storing processes.
The peanut processor can't stop them.
A method of blemish treatment that may be applied throughout processing is lauded.
This breakthrough aims to roast peanuts without visible white surface faults, independent of the source material.
The approach aims to produce cleaner, longer-lasting, and tastier nuts.
The approach also tries to make peanuts chewable without spots.
The idea involves heating shelled peanuts over the boiling point of water, quenching them with an edible liquid, and then chill them.
This method removes white spots from peanuts and has other benefits.
In conventional processing activities like blanching or, preferably, deep-fat frying or dry-roasting, the invention's heating phase occurs during a heating stage.
The heating stage doesn't have to follow a previously established peanut processing approach that involves heat.
During heating, peanuts in the processing zone are heated above boiling.
Blanching peanuts at 214 to 250 degrees Fahrenheit, dry roasting at 230 to 300 degrees, and deep fat roasting at 257 to 375 degrees.
When peanut tissue is heated over the boiling point of water, pressure forces steam through the surface.
Standard peanut cooling involves pumping air cooling down a conveyor belt, creating air pockets.
After cooling, shine oil doesn't fill these air gaps.
The principle behind the present invention is that spottiness, whether naturally occurring in dehulled peanuts or produced by heating and drying steps in conventional processing techniques, can be substantially eliminated by reducing the volume of air spaces by penetrating the kernels with an edible liquid containing non-evaporating liquid or solid materials.
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Heating the peanut kernel eliminates steam and/or widens air spaces.
Warm peanuts cool with a non-evaporating liquid.
Quenching involves swiftly chilling heated kernels while shielding them from the air.
By chilling the peanut tissue, water vapor condenses, creating a tremendous suction that sucks surrounding fluids into the peanut material after coating the surface with a non-evaporating liquid.
This penetration removes unattractive surface defects that shine oil can't hide on cold nuts.
"Quenching" refers to both soaking hot peanuts in liquid and washing or dusting each kernel.
Depending on (a) the rate of heat transfer from the heated kernels to the quenching liquid and (b) the number of combined steam escape channels and air gaps, different quenching times are needed.
After quenching, the peanuts' surface temperature should be below 130 degrees Fahrenheit, ideally at room temperature.
Final liquid temperatures should be lower than ambient air temperatures to provide a stronger suction force.
The peanut kernel's vapor pressure should be at or below room temperature.
The minimum liquid temperature is determined by the liquid's viscosity, which must be low enough for simple handling and draining.
Externally cooling the penetrating liquid helps maintain appropriate temperatures without requiring a big volume.
One or more edible refined animal fats, such as lard, hydrogenated lard, and whale oil; one or more edible refined vegetable oils, such as coconut, peanut, sesame, cottonseed, corn, or palm oil; and three or more edible and non-objectionable soluble or emulsifying additives, food materials, or food adjuncts.
Mono and/or diglycerides are appropriate quenching drinks.
Fat-soluble antioxidants dissolved in quenching oil/fat prevent hot frying oil and peanut oil from oxidation.
The coating of non-heated quenching liquid on the peanuts' surfaces prevents oxidative rancidity during shelf life.
Fat-soluble, refined lecithins with antioxidant and hygroscopic qualities improve shelf life and maintain peanut kernels' moisture balance, preserving their crispness and chewability.
Another flavor- and fragrance-producing ingredient that couldn't be added to dehulled peanut frying fats before roasting may be added to the cold quenching liquid.
These additives give roasted peanuts according to the invention attractive tastes and/or scents.
Fat-soluble vitamins A, D, and E can increase the nutritional value of final goods.
Non-evaporating liquids can be used to quench water-soluble, non-evaporating solids and/or liquids.
NaCl is the only practicable inorganic compound.
Solids should be water-soluble and nutritionally acceptable for this purpose.
Suitable water-soluble solids include sugars like dextrose, fructose, maltose, and lactose; sugars and dextrins and hydrolyzed starches in corn syrups and invert sugars like honey; water-soluble organic humectants like glycerol sorbitols, calcium chloride, and other nutritionally significant salts could be added if they do not affect flavor.
Using aqueous quenching baths requires care to prevent faults in the final product.
This reappearance occurs when insufficient particles are dissolved in the aqueous base and the cooling kernels absorb too much water during quenching.
The aqueous bath must include 40% solids or non-evaporating liquid.
The following examples are illustrative and not designed to limit the invention's usage.
I-IV shows imperfection reasons.
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Dehulled large Virginia peanuts heated at 105 to 110 degrees Celsius for 30 minutes for deskinning had white blotches and patches caused by a lack of oil.
These were regarded to be normal development faults.
By soaking the kernel in an aqueous solution of an organic acid dye that has no affinity for tissue impregnated with peanut oil, the spots were colored to reveal the lack of oil within them.
4 Dehulled peanuts air dried for three-sixths of an hour and four-and-a-half hours at 200 degrees Fahrenheit showed fewer blemishes or blisters.
On both occasions, deskinned kernels showed white spots or defects.
Extended heating times did not increase the number or size of the spots, indicating that they are not the result of dehydration and uneven extrusion of the natural oil present in the kernels' surfaces, but rather growth flaws and/or immaturity, both of which are already present in non-processed, dehulled peanuts used as raw materials in commercial practice.
Example III After very light dry-roasting by infrared heat (which caused very little color darkening), very small, very poorly developed, immature peanuts rejected as off-flavored and waste showed a high number of blisters or blotches similar to Examples I and II, as well as white spottiness over large surface areas.
Blotchiness caused by air-filled steam escape channels made this blotchiness easier to remove than blotchiness caused by growth defects.
Example IV This example shows laboratory approaches that lead to spotting and commercial peanut processing challenges.
(a) Roasting dehulled Virginia peanuts at 250 degrees Fahrenheit for 30 minutes has no impact, but creates kernel spotting (white on a creamy background).
(b) Deep-fry deshelled and heated peanuts for 12 minutes at 300 degrees F.
Spots increased.
Air-dried, dehulled peanuts were heated between 325 and 350 degrees Fahrenheit for 20 minutes to remove spots.
Spiciness increases as temps rise.
Deskinned Virginia peanuts cooked for 15 minutes and dried at 225 degrees F showed spotting.
Example V Spotted, heat-treated, immature peanuts from Example III were cooked at 290 degrees Fahrenheit for five minutes.
After draining, the cooked kernels were soaked in refined peanut oil for 20 minutes at 52 degrees Fahrenheit.
During this time, oil reached 75.
2 degrees "B+ Draining removed adhering oil.
Even after two months, none of the original spots returned.
Example VI Spotted, dry-roasted, brined peanuts were cooked briefly in hydrogenated coconut oil at 320 degrees Fahrenheit before being refrigerated.
Unselected air-dried dehulled Virginia peanuts were boiled at l37.
7 degrees Celsius for 15 minutes and then manually deskinned at room temperature, proving that quenching may remove defects regardless of their cause.
Deskinned kernels were flawless.
They were deep-fried for 7 minutes in 300°F hydrogenated coconut oil.
The first two minutes of frying produced the most steam, but development slowed between the fourth and sixth minutes and stopped after seven minutes.
Air-cooled buddy kernels stained paper.
The leftover hot roasted kernels were quenched for 30 seconds in 37.
5-degree coconut oil.
The quenching bath reached 490°C in 30 seconds.
After draining additional fat, processed kernels were rolled in 2% fine salt before being salted.
After treatment and three months of storage, the end product was attractive and flaw-free.
Figure VIII Dehulled peanuts from Example VII were steeped in 4% by weight (6 g) water for 5 minutes.
After adding water, wet peanuts were roasted at 137.
7 degrees Celsius for 15 minutes, then deskinned by hand.
Whole deskinned kernels were deep-fried for 7 minutes at 300°F.
After two minutes, steam growth was maximum, followed by six minutes of moderate growth and two minutes of mild growth.
Air-cooled buddy kernels showed discoloration.
The cooked peanut kernels were drained for less than 5 seconds before being soaked for 20 seconds in 27°C coconut oil.
The quenching bath was heated to 42°C.
The salted kernels were drained on a screen.
Only 13.
8% of the yield was broken.
The final product possesses Example VII's color, taste, crispness, and chewability.
Three months at room temperature didn't impact our results.
The lack of rancidity after lengthy room-temperature storage shows quenching can increase salted roasted almonds' shelf life.
Coating kernels The rancidity of frying oil can be delayed or prevented during storage by a thin coating of a fat or oil with a very high induction duration, which can be enhanced with antioxidants.
Example XII combines aqueous- and oil-based quenching to create perfect roasted kernels.
Dehulled Virginia peanuts were roasted in hydrogenated coconut oil for seven minutes in a perforated basket at 310 degrees Fahrenheit.
The Virginia peanuts were air-dried for weeks.
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After being taken from the oil and drained, the heated peanuts were soaked for 20 seconds in 36 grams of salt chloride per 100 milliliters of water.
The solution reached 94°F.
Still-warm quenched peanuts were easily deshelled by hand, then air-dried and finely salted.
The dilute solution left little oil on the kernels.
The air-dried, roasted, and salted peanuts were clean, colorful, and flavorful.
Since the quenching solution was devoid of particles and liquids, spotting appeared after a few weeks.
The peanuts absorb water during storage, thus the quenching solution must contain at least 40% non-evaporating material.
Three months at room temperature didn't influence product quality.
This example depicts how a low concentration of soluble particles and/or non-volatile liquid in an aqueous quenching bath can generate storage spots.
Air presumably returned to the tissue.
X-ray Dehulled Virginia can-dry peanuts were cooked in hydrogenated coconut oil for 7 minutes at 310 degrees Fahrenheit, then chilled in 5% glycerin and 1% monosodium glutamate in a saturated salt solution.
This solution has 42% solids and non-volatiles.
The quenching bath was heated to 75 degrees F.
Peanuts were cooled, drained, shelled, and coarsely salted.
With a few small flaws, the finished product
Air-dry, dehulled Virginia peanuts were blanched in a 45% alkaline solution of secondary sodium phosphate.
After two weeks of air drying, the peanuts were readily deshelled by hand.
Deep-frying destined kernels at 300 degrees Fahrenheit for six minutes created steam "Throughout frying, monitor.
A saturated salt solution comprising 5% glycerine and 2% sodium glutamate cooled the hot, roasted kernels.
During the 10-second quench, the bath temperature rose from 572°F to 608°F.
Due to this cooling phase, the heated kernels had white patches and surface defects.
They were reheated at 180 degrees Fahrenheit for 30 minutes without cooling.
Spraying cooled peanut oil over cooked kernels eliminated all stains.
The fried, oil-coated, air-cooled peanuts had spots.
Soaking the peanuts in a salt solution was adequate to salt the kernels.
The examples indicate how the disclosed technique may be changed to suit diverse tastes in color, flavor, chewability, and crispness without diverging from the invention's essential concepts.
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