Infused roasted seeds and methods of making thereof
Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
1. A process of producing flavored salt infused roasted seeds, the process comprising:
conditioning raw seeds at a temperature of about 100° F. or less;
tumbling the conditioned raw seeds in a rotating apparatus;
applying brine to the tumbling conditioned raw seeds by introducing the brine into the rotating apparatus at a continuous application rate of about 5 to about 10 grams brine/minute/kilogram raw seeds continuously throughout a tumbling time period of about 3 to about 10 minutes;
the brine comprising:
about 5 to about 20 weight percent sodium chloride; and
a temperature of 70° F. to about 200° F.;
infusing the conditioned raw seeds with the brine comprising:
a temperature differential of about 80° F. or less, between the temperature of the brine and a temperature of the conditioned raw seeds;
wherein the infusing is without immersing the conditioned raw seeds in a pool of the brine;
producing salt infused raw seeds without a visibly detectable surface coating of sodium chloride thereon prior to roasting;
immediately roasting the salt infused raw seeds after application of the brine to produce salt infused roasted seeds, within about 5 minutes or less after infusing.
2. The process of claim 1 , further comprising, after all roasting is complete and separate from the roasting step, applying about 0.1 to about 10 weight percent oil solution to the salt infused roasted seeds where the oil solution has 0 to about 5 weight percent flavors blended therein, the oil applied at an application rate so that at least a portion of the oil and flavors are infused internally into the seeds.
3. The process of claim 2 , further comprising depositing about 0.5 to about 6 weight percent powdered seasoning to the salt infused roasted seeds as the oil solution is being applied so that the powdered seasonings remain on an external surface of the seeds to produce flavored salt infused roasted seeds having both infused and externally deposited components.
4. The process of claim 3 , wherein the oil solution has about 0.5 to about 3 weight percent flavors blended therein and wherein the flavors are selected from the group consisting of lemon, herbs, spices, ginger, chili, garlic, cilantro, lime, pepper, chocolate, coffee, maple, vanilla, caramel, brown sugar, fruits, onion, sugar, paprika, peppercorns, and mixtures thereof.
5. The process of claim 3 , wherein depositing the powdered seasoning includes depositing salt so that the flavored roasted salt infused seeds have a two stage salt application with about 0.3 to about 1.8 weight percent salt infused therein obtained from the brine and about 0.3 to about 1.5 percent salt deposited on an external surface.
6. The process of claim 3 , wherein depositing the powdered seasoning includes depositing both salt and a separate seasoning ingredient selected from the group consisting of lemon, herbs, spices, ginger, chili, garlic, cilantro, lime, pepper, chocolate, coffee, maple, vanilla, caramel, brown sugar, fruits, onion, sugar, paprika, peppercorns, and mixtures thereof so that the flavored roasted salt infused seeds have a two-stage salt application.
7. The process of claim 1 , further comprising cooling the roasted salt infused seeds to about 120° F. or below prior to applying the oil solution.
8. The process of claim 1 , wherein the application rate and temperature differential are effective so that the salt infused raw seeds absorb about 5 to about 15 percent water and about 0.3 to about 2 percent sodium chloride.
9. The process of claim 1 , wherein a total amount of the brine applied to the tumbling conditioned raw seeds is about 6 to about 8 percent based on a weight of the raw seeds applied over a residence time of about 3 to about 4 minutes.
10. The process of claim 1 , wherein the application rate of the brine is about 3 percent or less of the weight of the seeds per minute throughout the time period of about 3 to about 10 minutes.
11. The process of claim 1 , wherein the conditioned raw seeds are conditioned whole, raw full-fat nut kernels.
12. The process of claim 1 , wherein the raw seeds are nut kernels selected from the group consisting of peanuts, almonds, pistachios, cashews, hazelnuts, filberts, macadamia nuts, brazil nuts, pine nuts, pecans, walnuts, and mixtures thereof.
13. The process of claim 1 , wherein the conditioning raw seeds includes dry blanching the raw seeds at a temperature of about 70° F. to about 100° F.
14. The process of claim 1 , wherein the applying the brine includes applying the brine at an application rate of about 0.5% to about 1% of the brine solution per minute.