Boiled and seasoned peanuts with shell, and method for preparation thereof

Abstract

Palatable boiled and seasoned peanuts in the shell which can easily be split into two by pressing with fingertips are preferable as a relish for beer or other alcoholic beverages and as a snack per se. This peanut product can be produced by boiling and seasoning raw peanuts with shell including not more than 38% (on a dry matter basis) of lignin in its raw shell, so as to control the moisture content of the shell in said boiled and seasoned product to within the range of 10 to 55% and preferably, and so as to obtain an average lightness value (L) on the color-difference meter of not less than 40. More preferably, it is desirable that the moisture content in the seed becomes 15 to 41% (on a dry matter basis). The degree of the easiness in splitting by fingers can be determined by measuring the disruptive strength of the half shell by texturometer. The preferred texturometer unit for disruption of the half shell is 1 to 7 in the above boiled and seasoned peanuts with shell.

Dependencies are inferred from the claim text.