Flavor infused peanuts

Abstract

A method for infusing a nut snack by immersing it in an aqueous flavoring solution and baking/roasting the moistened product to the desired texture, crunch, and appearance. The process not only enhances the flavor of the nut, it also produces a nut with no exterior residue. The method includes such steps as providing a portion of blanched nuts; adding the blanched nuts to water and a flavoring component in order to infuse the flavoring into the nuts; cooking the flavored nuts for a predetermined period of time to enhance the infusion process; rinsing the cooked nuts; and roasting the nuts.

Claims

1. A process for flavoring a nut and comprising the steps of: providing a portion of blanched nuts; infusing a flavoring component into the nuts by immersing the blanched nuts into water along with the flavoring component in order to infuse the flavoring component into the nuts to thus form a flavored solution; cooking the flavored solution for a predetermined period of time to enhance the infusion of the flavoring component; after the cooking step, including a step of cooling the nuts by resting the cooked aqueous flavored solution for 25-60 minutes; after the resting step, rinsing the cooked nuts in water to remove any surface aqueous flavoring solution; and roasting the rinsed nuts.

2. The process of claim 1 wherein the cooking step is over a period of 10-40 minutes.

3. The process of claim 2 wherein the cooking step is over a period on the order of 20 minutes.

4. The process of claim 1 wherein the roasting step is in an oven at a temperature in a range of 200-225 degrees F.

5. The process of claim 1 wherein the roasting step is in an oven at successive temperature ranges that include a higher temperature range followed by a lower temperature range for roasting.

6. The process of claim 5 wherein the higher temperature range is 300-450 degrees F., and the lower temperature range is 175-275 degrees F.

7. The process of claim 1 wherein the cooling step is for a period of time on the order of 40 minutes.

8. The process of claim 1 including a step of spinning the nuts after the rinsing step to remove excess water.

9. The process of claim 8 wherein the spinning occurs by means of a centrifugal apparatus.

10. The process of claim 1 wherein the roasting step is for a period on the order of 18 hours.

11. The process of claim 1 wherein the roasting step occurs in successive steps at on the order of 400 degrees F. followed by on the order of 200 degrees F.

12. The process of claim 11 wherein the roasting step at on the order of 400 degrees F. occurs over a smaller period of time than the roasting step at on the order of 200 degrees F.

13. The process of claim 12 wherein the period of time at 400 degrees F. is less than 10 minutes and the period of time at 200 degrees F. is less one hour.

14. The process of claim 1 wherein the rinsing step includes draining and rinsing.

Description

BRIEF DESCRIPTION OF THE DRAWING

(1) It should be understood that the drawing is provided for the purpose of illustration only and is not intended to define the limits of the disclosure. The foregoing and other objects and advantages of the embodiments described herein will become apparent with reference to the following detailed description when taken in conjunction with the accompanying drawing which is a block diagram illustrating the method of the present invention.

DETAILED DESCRIPTION

(2) There is now provided a series of examples that illustrate the concepts of the present invention. This includes s method of making a flavorful, crunchy nut snack by immersing machine blanched raw peanuts in an aqueous flavoring solution to fully expand and absorb desired flavor, resting to a cool down state, and baking/roasting the moistened nuts.

(3) In one embodiment in accordance with the present invention the machine blanched raw nuts are immersed in an aqueous flavoring solution heated to a temperature of at least 212 degrees Fahrenheit. The product is then cooked for a period of time at which the nut fully expands to absorb the desired flavoring. The cooking period of time may be anywhere from 10 to 40 minutes and preferably on the order of 20 minutes. Once flavoring is fully absorbed the nut is removed from the heat source and rested for a cool down period or from about 25 to 60 minutes and preferably on the order of 40 minutes. This cool down period has been found to be important in enabling a desired infusion.

(4) Once the allotted cool down time has expired the nuts are rinsed to remove all surface aqueous flavoring solution and then transferred to a spinner/centrifuge. The centrifugal force removes excess moisture from the product which reduces the baking/roasting time. The nut is immediately placed in an oven/roaster that has been preheated to a minimum of 200 degrees Fahrenheit for the final stage of preparation. Due to removal of excess moisture while cooking, the nut releases its natural oils while maintaining the desired flavor. After the allotted cook time and period of cool down a crunchy, flavorful snack is presented, free of any and all exterior residue. The actual nut flavor precedes the desired infused flavor of the nut which results in a total reversal of the palate process.

(5) Reference is now made to the block diagram that illustrates the steps employed in accordance with the process and method of the present invention. The machine blanched raw nuts are illustrated at 10. The nuts are immersed in an aqueous flavoring solution indicated at 12 in the illustrated block diagram. Various flavor substances can be used some of which are set forth hereinafter. A container can be used for the nuts, water and flavoring. After the immersion the nuts are heated at step 12 to a temperature of at least 212 degrees Fahrenheit. This heating may be by means of a burner or other heating source. The product is thus cooked at step 14 for a period of time at which the nut fully expands to absorb the desired flavoring. The cooking period of time may be anywhere from 10 to 40 minutes and preferably on the order of 20 minutes. Once flavoring is fully absorbed the nut is removed from the heat source and rested for a cool down period at step 16 or from about 25 to 60 minutes and preferably on the order of 40 minutes. This cool down period at step 16 has been found to be important in enabling a desired infusion.

(6) Once the allotted cool down time has expired the nuts are rinsed at step 18 to remove all surface aqueous flavoring solution and then transferred to a spinner/centrifuge at step 20. The centrifugal force removes excess moisture from the product which reduces the baking/roasting time. The nut is immediately placed in an oven/roaster at step 22 that has been preheated to a minimum of 200 degrees Fahrenheit for the final stage of preparation. Due to removal of excess moisture while cooking, the nut releases its natural oils while maintaining the desired flavor.

(7) The following are examples that illustrate the process of the present invention.

Example 1

(8) In this example the blanched moistened nuts, after spinning, are cooked/roasted at a temperature of 180 degrees F. for an extended amount of time; such as on the order of 15-18 hours.

Example 2

(9) Additional samples of the blanched, flavored, moistened nuts were placed in a preheated oven/roaster at 300-400 degrees F. and immediately the temp was decreased to 175-275 degrees F. for cooking. This process decreases the actual cook time due to the fact that a higher percentage of surface moisture has been removed. It has been found desirable to use an initial temperature range at the higher end (300-400 degrees F.) followed by the lower temperature range (175-350 degrees F.). This tends to seal the flavor in. The cook time results vary with the product amounts.

Example 3

(10) Blanches, flavored, moistened peanuts were baked/roasted at a 300-450 degree F. oven for an allotted amount of time to allow for surface moisture dissipation. The oven temp was then reduced and cooked at a lower temperature for the remaining cook (roast) time below 300 degrees F. and in a range of 175-275 degrees F. It has been found desirable to use an initial temperature range at the higher end (300-450 degrees F.) followed by the lower temperature range (below 300 degrees F.). This tends to seal the flavor in. The flash cook time will vary based on the product amount.

(11) The examples above are based upon, but not limited to percentages, ratios, parts and amounts used unless otherwise indicated. The following are further examples of the particular ingredients that can be used in performing the process and method of the present invention.

Example 4

(12) One pound blanched raw peanuts

(13) 10-80 ounces of an aqueous solution (solution includes any and all flavoring)

(14) 1-10 ounces of any and all salt and/or sugar based products.

Example 5

(15) Actual product and percentages:

(16) 16 ounces of peanut

(17) 40 ounces of water (salt flavored only)

(18) 2-2.5 ounces of salt

Example 6

(19) Actual product and percentages:

(20) 16 ounces of peanut

(21) 32-40 ounces of water (dry ingredients or fresh produce mash)

(22) 4-6 ounces pureed/ground flavoring

(23) 2-2.5 ounces of salt/sugars

Example 7

(24) Actual product and percentages:

(25) 16 ounces of peanuts

(26) 16 ounces of desired flavor (liquid ingredients)

(27) 24 ounces of water

(28) 2-2.5 ounces salt/sugars

Example 8

(29) The following is another example of the infusion process of the present invention:

(30) Start with 2 lbs. Peanuts/shelled and blanched nuts

(31) 20 oz. water

(32) 18 oz. Hot Sauce

(33) 4 oz. Salt

Process of Example 8

(34) Add water and salt in saucepan, boil until salt dissolves

(35) Add hot sauce and bring to boil

(36) Add peanuts and boil for 20 minutes

(37) Remove from burner and let sit for 40 minutes

(38) Drain and rinse the peanuts

(39) Spin for a period of 7 minutes to remove excess water

(40) Bake in preheated oven at 200 degrees for 18 hours

(41) Let cool for 30 minutes

(42) Actual cook time for previously identified examples given:

(43) Example 1oven temperature is 200-225 degrees F. Cook time approximately 18 hours.

(44) Example 2400 degrees initial and 200 degrees F. for cook time is approximately 5 hours.

(45) Example 3400 degrees F. for approximately 6 minutes and 200 degrees F. for 1-2 hours.

(46) Having now described a limited number of embodiments of the present invention, I should now be apparent to those skilled in the art that numerous other embodiments and modifications thereof are contemplated as falling within the scope of the present invention, as defined by the appended claims. The flavoring can be of any type including but not limited to a fruit flavor, berry flavor, vegetable flavor, sauce flavors or other known flavors.