US4522833A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Roasted coated nut product and process therefor
Assignee: Warner Lambert Co LLC
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Filing: 1984-01-13
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Granted: 1985-06-11
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Expires: 2004-01-13
Abstract
Abstract A process for applying a coating to an edible nut which comprises partially roasting the nut until the onset of flavor development, coating the nut with a sugar syrup containing slurry, subjecting the coated nut to a final roasting process until full flavor development, cooling the coated nut and recovering the product. The preferred sugar syrup is honey.
Inventors
- 👤 Shri C. Sharma
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 22:52
CPC Classifications
A; A23; A23L; A23L25/00; A23L25/20; A23L25/25
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
177 words
A process for producing a flavor enhanced edible nut which comprises: (a) partially roasting raw nuts at a temperature of about 137° C. to about 188° C. for about 2.5 minutes to about 6 minutes until the onset of flavor development; (b) then coating the partially roasted nuts at a temperature of about 98° C. to about 150° C. with a coating slurry comprising about 21/2% to about 10% by weight of a sugar syrup, about 6% to about 25% by weight of sugar and about 21/2% to about 41/2% by weight of an oil, said coating slurry having a water content of about 15% to about 30% by weight based on the slurry, during which coating time the nuts and slurry are at substantially the same temperature; (c) subjecting the coated nuts to a final roasting cycle at a temperature of about 137° C. to about 188° C. for about 4 minutes to about 11 minutes until full flavor development occurs; (d) cooling the coated nuts to about room temperature; and (e) recovering the nut product.
Claim 2
Dependent Claim
177 words
A process for producing a flavor enhanced edible nut which comprises: (a) partially roasting raw nuts at a temperature of about 137° C. to about 188° C. for about 2.5 minutes to about 6 minutes until the onset of flavor development; (b) then coating the partially roasted nuts at a temperature of about 98° C. to about 150° C. with a coating slurry comprising about 21/2% to about 10% by weight of a sugar syrup, about 6% to about 25% by weight of sugar and about 21/2% to about 41/2% by weight of an oil, said coating slurry having a water content of about 15% to about 30% by weight based on the slurry, during which coating time the nuts and slurry are at substantially the same temperature; (c) subjecting the coated nuts to a final roasting cycle at a temperature of about 137° C. to about 188° C. for about 4 minutes to about 11 minutes until full flavor development occurs; (d) cooling the coated nuts to about room temperature; and (e) recovering the nut product.
Claim 3
Dependent Claim
16 words
The process according to claim 1 wherein the nuts are dusted with salt after being cooled.
Claim 4
Dependent Claim
12 words
The process according to claim 1 wherein the sugar syrup is honey.
Claim 5
Dependent Claim
12 words
The process according to claim 1 wherein the oil is almond oil.
Claim 6
Dependent Claim
31 words
The process according to claim 1 wherein the partial roasting is carried out at a temperature of about 150° C. to about 171° C. for about 3 to about 4.5 minutes.
Claim 7
Dependent Claim
29 words
The process according to claim 1 wherein the final roasting cycle is carried out at about 150° C. to about 171° C. for about 5 to about 10 minutes.
Claim 8
Dependent Claim
29 words
The process according to claim 1 wherein the partially roasted nuts are coated with a coating slurry at a coating temperature of about 115° C. to about 127° C.
Claim 9
Dependent Claim
18 words
The process according to claim 1 wherein the coating temperature is about 118° C. to about 124° C.
Claim 10
Dependent Claim
20 words
The process according to claim 1 wherein the water content of the coating slurry is about 20% to about 28%.
Claim 11
Dependent Claim
24 words
The process according to claim 1 wherein the edible nut is almond, cashew, pecan, walnut, macadamia, peanuts, soybean, chick peas, rice, corn or barley.
Claim 12
Dependent Claim
11 words
The coated nut product prepared by the process of claim 1.
Claim 13
Dependent Claim
41 words
The process according to claim 1 wherein the coating slurry comprises about 3.7% to about 6% by weight of honey, about 8% to about 15% by weight of granulated sugar and about 3% to about 4% by weight of almond oil.
Claim 14
Dependent Claim
15 words
The process according to claim 10 wherein the sugar is granulated sugar or brown sugar.
Claim 15
Dependent Claim
24 words
The process according to claim 1 wherein the coated nut is further coated with a defatted nut meal immediately prior to the final roasting.
Claim 16
Dependent Claim
15 words
The process according to claim 1 wherein a flavoring is added to the coating slurry.
Claim 17
Dependent Claim
16 words
The process according to claim 1 wherein a powdered flavoring is dusted on the cooled nuts.
Claim 18
Dependent Claim
25 words
The process of claim 1 wherein the slurry temperature during coating is less than 10° to 20° F. different from the temperature of the nuts.
Claim 19
Dependent Claim
25 words
The process of claim 1 wherein the slurry temperature during coating is less than 5° to 10° F. different from the temperature of the nuts.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-06-10 | 1988-12-10 | 1989-06-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-06-10 | 1992-12-10 | 1993-06-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-06-10 | 1996-12-10 | 1997-06-11 | $7700.00 | Window Closed / Lapsed |