Claims
- 1. A method for producing individual, crunch-confectionery-coated edible nuts, which method comprises the steps of:
- a. applying a film-forming polysaccharide to unblanched, raw, edible nuts to provide from about 0.1% to about 5% of a polysaccharide coating thereon by weight of the nuts to thereby maintain the skins adhered to the nuts;
- b. providing shear mixing to the polysaccharide-coated nuts in a rotating coating device, and during the shear mixing
- i. applying to the polysaccharide-coated nuts a sucrose syrup which has a temperature of from about 120.degree. to about 240.degree. F. and which contains from about 50% to about 85% sucrose and from about 15% to about 50% water;
- ii. heating the interior wall of the rotating coating device to a temperature of from about 300.degree. to about 400.degree. F. for a time sufficient to remove moisture from the applied sucrose syrup to form a crystalline sucrose coating on top of the polysaccharide coating on the nuts; and
- iii. allowing the wall temperature in step (b)(ii) To rise to between about 350.degree. F. and about 400.degree. F. for a time sufficient to melt from about 5% to about 50% of the crystalline sucrose coating; and then
- c. cooling the coated nuts to a temperature of below about 120.degree. to
- form individual crunch-confectionery coated edible nuts, wherein the sucrose coating on the individual nuts comprises from about 5% to about 50% amorphous sucrose and from about 50% to about 95% crystalline sucrose.
- 2. The method of claim 1 wherein the unblanched, raw, edible nuts are unblanched, raw peanuts.
- 3. The method of claim 2 wherein the polysaccharide coated nuts from step 1(a) are subjected to step 1(b) a plurality of times.
- 4. The method of claim 3 wherein step 1(b) is repeated at least about 8 times.
- 5. The method of claim 3 further comprising the step of admixing with the nuts, after all repetitions of step 1(b), from about 0.5% to about 8% by weight of corn syrup on a dry basis by weight of the final coating on the nuts followed by admixing with the nuts from about 1% to about 12% melted butter by weight of the final coating on the nuts.
- 6. The method of claim 3 wherein the polysaccharide coating is from about 0.1% to about 2% by weight of the nuts.
- 7. The method of claim 3 wherein the polysaccharide-coated nuts are introduced into step 1(b) having a temperature of from about 140.degree. to about 260.degree. F.
- 8. The method of claim 3 wherein the sucrose syrup contains from about 65% to about 85% sucrose and from about 15% to about 35% water.
- 9. The method of claim 3 wherein the resulting sucrose coating on the individual nuts comprises from about 10% to about 40% amorphous sucrose and from about 60% to about 90% crystalline sucrose.
Parent Case Info
This is a continuation-in-part of copending application Ser. No. 07/973,400, abandoned, filed on Nov. 10, 1992.
US Referenced Citations (8)
Foreign Referenced Citations (1)
Number |
Date |
Country |
WO8300278 |
Feb 1983 |
WOX |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
973400 |
Nov 1992 |
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