| 摘要 |
1,139,752. Peeling and roasting groundnut kernels. E. RUSSELL and G. DÍRNBACK. 7 March, 1966 [9 March, 1965; 5 Jan., 1966], No. 9804/66. Heading A2Q. In peeling and roasting groundnut kernels, they are kept in motion for a predetermined time in a hot, volatile liquid, such as water at 70 to 85‹C., then removed from this liquid and machine-peeled, as by being passed through the nip between profiled rollers, then dried and roasted in hot, edible oil, e.g. a vegetable oil such as peanut oil at 150 to 170‹C. Finally, excess oil is removed from the roasted kernels. Drying may be effected in an oven, or on a heated belt, or in a stream of hot air, e.g. at 105 to 120‹C., which may be passed upwardly through a moving, perforated belt conveying the peeled kernels to the hot oil. When the peeled kernels are dried in a stream of hot air, any fragments of skin remaining on the kernels are sucked or blown off. Roasting may be effected in a pressure-resisting container, into which water may be sprayed just before completion of roasting, so that the kernels are subjected to steam pressure, which hardens their surfaces. The volatile liquid, roasting oil and/or sprayed water may contain sugar, common salt or spices. |
