Patent ID: 7078067

Claim:
A process of preparing flavored dry roasted nuts comprising steps of: (a) preparing the salt in a pulverizer to obtain salt having particle size in range of BSS Sieve −72/+100 mesh; (b) dissolving chilli oleoresin and pepper oleoresin in 8 to 12 times by weight of ethyl alcohol to obtain respective oleoresin solutions; (c) loading de-skinned nuts in a revolving drum having heating means; (d) spraying 1.5–3% of pulverized salt of step (a) by using spraying gun which is directed on to the nuts in the revolving drum; (e) introducing the diluted oleoresin chilli/pepper by using spray gun which is directed onto the nuts in the revolving drum and tumbling for 5 to 15 minutes; (f) discharging the kernels onto trays and spreading them as a single layer; (g) drying the kernels in a hot air circulation dryer maintained at 50–75° C. for 30–90 minutes; (h) cooling the dried kernels by in an atmosphere having less than 50% Relative humidity for 20–40 minutes; and (i) packing the cooled kernels in polyester poly or metallised polyester pouches.