[go: up one dir, main page]

WO2013072387A2 - Production de noix et légumineuses améliorés - Google Patents

Production de noix et légumineuses améliorés Download PDF

Info

Publication number
WO2013072387A2
WO2013072387A2 PCT/EP2012/072652 EP2012072652W WO2013072387A2 WO 2013072387 A2 WO2013072387 A2 WO 2013072387A2 EP 2012072652 W EP2012072652 W EP 2012072652W WO 2013072387 A2 WO2013072387 A2 WO 2013072387A2
Authority
WO
WIPO (PCT)
Prior art keywords
kernel
nut
hydrated
typically
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2012/072652
Other languages
English (en)
Other versions
WO2013072387A3 (fr
Inventor
Dimitris Lykomitros
Daniel Vera NUNEZ
Rob Van Temmen
Lara NIELEN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Frito Lay Trading Co GmbH
Original Assignee
Frito Lay Trading Co GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay Trading Co GmbH filed Critical Frito Lay Trading Co GmbH
Publication of WO2013072387A2 publication Critical patent/WO2013072387A2/fr
Publication of WO2013072387A3 publication Critical patent/WO2013072387A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/10—Rapid cooking pulses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments

Definitions

  • the present invention aims to enhance the flavour and/or colour profile of the nut or legume meat, so that not only a surface but also a portion of the kernel has an enhanced flavour profile or a changed colour.
  • the marination process may be controlled so as to provide the presence of free water within the kernel, so that the hydrated portion of the kernel is substantially heterogeneous. This is achieved by using water as the aqueous environment without the presence of a humectant.
  • a low osmotic potential in the aqueous environment for example by using water without any salt (such as brine) or other humectant, increases the moisture content of the marinated kernel, and some of that water is present as free water. This provides that the full hydration causes pooling of free water within the meat of the kernel.
  • the free water evaporates, causing a buildup of steam pressure within the kernel. This causes blistering of the surface layers of the kernel, and the presence of voids in the final product.
  • the processing parameters in particular temperature and residence time, may readily be varied, and are selected to achieve the desired texture, flavour and/or colour profile in the particular nuts and/or legumes which are being processed. These parameters may readily be determined by reasonable trial and error.
  • the kernels prior to the immersion step the kernels may optionally be blanched. Furthermore, the kernels may be with or without skin.
  • the resultant structure in the embodiment of a peanut is illustrated in Figure 4.
  • the outer surface 14 of the kernel 4 has blisters 16 formed by voids 18 in outer layers of the kernel 4.
  • the peanut kernel halves 6, 8 may be separated at one end of the kernel 4 to form an open gap (not shown) therebetween.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

L'invention concerne un procédé de production d'au moins l'un parmi les noix et les légumineuses, le procédé comprenant les étapes de : (a) immersion d'au moins l'une des amandes des noix et des grains de légumineuses dans un liquide aqueux, permettant ainsi d'hydrater au moins une partie de l'amande/graine par marinade; et (b) cuisson de l'amande/graine hydratée à une température de cuisson élevée, la cuisson provoquant au moins une déshydratation partielle de la partie hydratée.
PCT/EP2012/072652 2011-11-15 2012-11-14 Production de noix et légumineuses améliorés Ceased WO2013072387A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1119672.2 2011-11-15
GB1119672.2A GB2496604A (en) 2011-11-15 2011-11-15 Production of nuts and legumes

Publications (2)

Publication Number Publication Date
WO2013072387A2 true WO2013072387A2 (fr) 2013-05-23
WO2013072387A3 WO2013072387A3 (fr) 2013-07-18

Family

ID=45444143

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/072652 Ceased WO2013072387A2 (fr) 2011-11-15 2012-11-14 Production de noix et légumineuses améliorés

Country Status (2)

Country Link
GB (1) GB2496604A (fr)
WO (1) WO2013072387A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015099665A2 (fr) 2013-12-23 2015-07-02 Frito-Lay North America, Inc. Production de fruits à coque soufflés
WO2017139559A1 (fr) * 2016-02-11 2017-08-17 The Hershey Company Produits croustillants à base de légumineuses et leur procédé de fabrication
WO2018122869A1 (fr) * 2016-12-27 2018-07-05 Ahuja Ganesh Pré-comestible instantané à base de légumineuses

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014019593A1 (de) * 2014-12-30 2016-06-30 Elisabeth Lange Verfahren zur Verarbeitung von kernartigen Lebensmitteln
CN109497487A (zh) * 2018-12-18 2019-03-22 杭州勤耕食品科技有限公司 一种高效的用于坚果果仁的烘焙工艺

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3594184A (en) * 1968-04-26 1971-07-20 Ralston Purina Co Treating hull enclosed cotyledon seeds
US3738848A (en) * 1971-08-18 1973-06-12 F Mader Process for producing a dried split pea or dried lentil product
US4049833A (en) * 1975-10-16 1977-09-20 Standard Brands Incorporated Process for treating partially defatted nuts
US4273796A (en) * 1980-01-21 1981-06-16 General Mills, Inc. Preparation of dehydrated sugar treated beans
US4329375A (en) * 1980-10-21 1982-05-11 Nabisco Brands, Inc. Low-fat nuts with improved natural flavor
JPS6192544A (ja) * 1985-09-06 1986-05-10 Hiroshi Harada 豆類、ナツツ類の味付け方法
NL8701014A (nl) * 1987-04-29 1988-11-16 Solnuts Bv Werkwijze voor het bereiden van een op gerooste noten gelijkend produkt.
US5164217A (en) * 1991-07-22 1992-11-17 The Procter & Gamble Company Process of making low fat nuts
JP2005341858A (ja) * 2004-06-02 2005-12-15 Inaba Shokuhin Co Ltd 殻付き茹でピーナツの製造方法
US8435579B2 (en) * 2006-07-07 2013-05-07 Kraft Foods Group Brands Llc Infused roasted seeds and methods of making thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015099665A2 (fr) 2013-12-23 2015-07-02 Frito-Lay North America, Inc. Production de fruits à coque soufflés
WO2015099665A3 (fr) * 2013-12-23 2015-11-19 Frito-Lay North America, Inc. Production de fruits à coque soufflés
EP3086660A4 (fr) * 2013-12-23 2017-08-23 Frito-Lay North America, Inc. Production de fruits à coque soufflés
US9999242B2 (en) 2013-12-23 2018-06-19 Frito-Lay North America, Inc. Production of expanded nuts
WO2017139559A1 (fr) * 2016-02-11 2017-08-17 The Hershey Company Produits croustillants à base de légumineuses et leur procédé de fabrication
US11484050B2 (en) 2016-02-11 2022-11-01 The Hershey Company Crispy pulse products and processes of making the same
WO2018122869A1 (fr) * 2016-12-27 2018-07-05 Ahuja Ganesh Pré-comestible instantané à base de légumineuses

Also Published As

Publication number Publication date
GB201119672D0 (en) 2011-12-28
WO2013072387A3 (fr) 2013-07-18
GB2496604A (en) 2013-05-22

Similar Documents

Publication Publication Date Title
WO2009091674A3 (fr) Procédé pour préparer un encas bon pour la santé
WO2013072387A2 (fr) Production de noix et légumineuses améliorés
CA2596441C (fr) Procede de preparation de lamelles de pommes de terre surgelees a teneur reduite en matieres grasses
AU709573B2 (en) Process for preparing parfried and frozen potato strips
CN1891072A (zh) 一种利用微波加工的马铃薯脆片及其加工方法
WO2006047129A2 (fr) Procede ameliore de production de chips a teneur en graisse reduite
WO2002065856A1 (fr) Procede de production d'aliments traites
EP3086660B1 (fr) Production de fruits à coque soufflés
JPS63304941A (ja) 野菜又は果実スナック食品の製造方法
KR101959851B1 (ko) 표고버섯 과자의 제조방법
CN105614763A (zh) 一种炸藕条的制作方法
KR100597199B1 (ko) 견과류가 부착된 조미포의 제조방법
AU2006296280B2 (en) Method for making reduced fat potato chips
GB2069812A (en) Treating rice
Welti-Chanes et al. Application of Traditional and Emerging Processes
JP2005058154A (ja) エノキタケのスティック状スナック食品の製造方法
AU2003204957B2 (en) Snack Food And Producing Method Thereof
KR101437586B1 (ko) 유자피 가루로 가미된 팝콘 제조방법 및 팝콘
Ayele et al. Deep-fried sweetpotato chip production: A review on pretreatment, frying conditions, and quality parameters
EP1018304B1 (fr) Méthode pour la préparation d'un produit alimentaire seché de type "snack" à base de pommes de terre
KR20050035800A (ko) 감자를 소재로 하는 한과의 제조방법
Welti-Chanes et al. 2 Application and Emerging of Processes Traditional
CN105285797A (zh) 一种复合风味即食vf蒜片加工方法
CN1568837A (zh) 快餐点心及其制造方法
CA2489215A1 (fr) Gouters et methode de preparation

Legal Events

Date Code Title Description
DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
122 Ep: pct application non-entry in european phase

Ref document number: 12784607

Country of ref document: EP

Kind code of ref document: A2