| 摘要 |
immersing at least one of nut kernels and legume kernels in an aqueous liquid thereby hydrating at least a portion of the kernel by marination; and b) cooking the hydrated kernel at an elevated cooking temperature, the cooking causing at least partial dehydration of the hydrated portion. The nuts or legumes may be peanuts, cashews, beans or chickpeas. Step a) may comprise immersing kernels in water for 5-120 minutes at a temperature from 15-100°C. Step b) may comprise roasting the hydrated kernels. The aqueous liquid may comprise water and a humectant such as salt or sugar. A texturised peanut or cashew product comprising whole kernels having partly separated and partly connected kernel halves and an outer layer being crispier than an inner portion is also described. A texturised nut or legume product having blisters of the nut or legume meat on an outer surface of nut or legume kernels is disclosed. |
