FORM - 2
THE PATENTS ACT, 1970
(39 of 1970)
COMPLETE SPECIFICATION [SECTION 10; rule 13]
1. AN IMPROVED PROCESS OF MANUFACTURING
ROASTED SALTED PEANUTS (SALTED GROUNDNUT
SEEDS).
2. (a) KIRIT PRANJIVANDAS MODI
(b) C/O, J. K. SALES AGENCY,
MOHMADPURA, KAKA BALIA TEMPLE LANE,
BHARUCH-392001.
Gujarat State, India.
(c) Nationality: Indian.
The following specification particularly describes and ascertains the nature of the invention and the manner in which it is to be performed.


This invention relates to an improved process of manufacturing roasted and salted peanuts (salted groundnut seeds).
Generally, the process of manufacturing roasted salted peanuts everywhere is being carried out in following manner.
Initially raw peanuts are heated in hot salted water for sometime to impregnate in. Thereafter they are transferred from this saline solution into gauze for drain out excess of salt solution. Salt treated moist peanuts are randomly spreaded on floor of room for 7 to 8 hours in order to evaporate the moisture content in it. Then the sand or yellow earth powder is heated in rotary roaster or ordinary oven about 300° C temperature (The temperature may vary as per surrounding climate) and then moisture free salted peanuts are roasted in it, till it's husk easily comes out on slight rubbing. The roasted salted peanuts are separated from the sand or yellow earth powder with the help of gauze in order to remove the excess of heat in process room. Finally roasted salted peanuts are packed.
Currently, above mentioned procedure is used for salting and roasting the peanuts (groundnut seeds). During the process, inferior quality of salt is used and peanuts (groundnut seeds) are roasted with media of sand or yellow earth powder. Sand and yellow earth powder is took from the public place, so it is not recommended to use for roasting

any eatable food and also roasting peanuts using the above process is unhygienic.
Moreover, upon using yellow earth powder as media during roasting process of peanuts (groundnut seeds), the worker gets fully covered with it so badly and can't identify the working person. Not only that but yellow earth powder gets dispersed in whole premises nearby, also impart lots of wastage of yellow earth powder. In addition to this, the said process imparts pollution in the surrounding environment. Due to polluted environment the workers are suffocated and many of them suffered from various diseases like: infectious diseases rotated with ear, nose and throat; phosijaw, Tuberculosis (TB.) etc.
Presently there are other various options for roasting the salted peanuts (ground nut seeds).
1. Oven
2. Sand and kadai
3. Yellow earth soil powder and kadai
Roasting the groundnut seeds using either of the above three options results in contamination of groundnut seed with soil powder or sand, which is unhygienic.
Indian patent 49838 & 53319 describes the process of frying groundnut seeds or other kernels in fats or vegetable oils. On frying the groundnut seeds, their original taste and flavour is destroyed and after

some time the seeds become rancid due to deposing of fat on it. Frying the kernels in hydrogenated oil increases the fat contents on outer layer of the groundnut seeds, which reduces their protein value. The use of anti¬oxidant in the process reduces the flavour of roasted kernels, leaving mild taste of it. As a result the kernels slightly stick in mouth with bad odor of chemicals persisting after eating them.
Indian patent 53319 describes a process for improving the storage life of cashew kernels. Cashew kernels are fixed in hydrogenated oil containing antioxidant and an aid synergist.
Indian patent 97291 describes method of roasting of cashew kernels or groundnut kernels. In which first of all heating the cashew kernels or groundnut kernels upto 200° F to 400*^ F till precipitation of oily substance. Now roasting them till a shine is detected. After this cooling them to 180*^ F. After the roasting the salting process is carried out, by soaking them in saline solution for 5 minutes. After this sieving them to drain out the excess water and further heating salted kernels till evaporation of moisture from it. Consequently the roasted cashew kernels or groundnut kernels are with bum marks on it, which, change the taste of manufactured groundnut kernels or cashew kernels.
To overcome these problems an improved process is developed for
manufacturing roasted salted peanuts (groundnut seeds). Invented
process of manufacturing roasted salted peanuts involves the use of

edible salt powder for roasting the salted peanuts (groundnut seeds).
Using the edible salt powder for roasting the groundnut seeds is
hygienic.
An improved process of manufacturing the roasted salted peanuts
(groundnut seeds) is describe as following:
Step 1. Preparation of Saltwater:
Saltwater is prepared by adding 10 Kg of edible salt in 100 liter of potable (drinking) water and mix thoroughly and heated at 75° C temperature.
Step 2. Preparation of Impregnate Peanuts (groundnut seeds):
Raw peanuts (Raw Groundnut seeds) are dipped into the solution of saltwater (saline water) for 5 minutes to make them impregnate.
Impregnate peanuts are removed from this saline solution (saltwater solution) and kept in gauze at normal temperature for 5 minutes, drained out excess of salt solution.
Step 3. Drying of salted peanuts:
Salted peanuts are kept for 3 minutes in centrifugal drying machine for the purpose of evaporating moisture from it. Step 4. Roasting of the salted peanuts:

Edible salt powder is heated in rotary roaster or an ordinary oven at 160° C temperature and then the salted peanuts (groundnut seeds) are added in it and stirred the mixture for 15 to 20 minutes. Finally roasted peanuts (groundnut seeds) are prepared.
Here roasting procedure is carried out in gearbox, which is connected with the electric motor to switch on or off the gearbox. Uniform roasting is done in the gearbox by uniformly stirring and blending the salted peanuts (groundnut seeds)
Step 5. Removal of excess heat from the roasted salted peanuts (groundnut seedsV
The roasted salted peanuts are separated from the edible salt powder by putting in gauze in processing room, in order to remove excess of heat. Finally hygienic roasted salted peanuts (salted groundnut seeds) are obtained.
Step 6. Packing of roasted salted peanuts (groundnut seeds'):
Packing of roasted salted peanuts with husk or without husk in tins or polypack bag infused with nitrogen gas.
These polypacked roasted salted peanuts is preserved for more than six months.

I claim,
1. An improved process of manufacturing roasted salted peanuts (salted
groundnut seeds) comprising the steps of;
(a) preparing a saltwater (10 Kg of edible salt in 100 liter of potable water) at 75° C temperature;
(b) impregnating the raw peanuts (groundnut seeds) upon dipping it in saltwater solution (saline solution);
(c) draining of excess salt solution from the salted impregnated peanuts (groundnut seeds);
(d) drying the moist salted peanuts for 3 minutes (groundnut seeds) in centrifugal drying machine;
(e) roasting the dried salted peanuts (groundnut seeds) in rotary roaster or ordinary oven;
(f) removing excess heat from the roasted salted peanuts (groundnut seeds).
(g) Packaging of roasted peanuts.
2. An improved process of manufacturing roasted salted peanuts
(groundnut seeds) as claimed in claim 1, wherein preparing a
saltwater by adding 10 Kg of edible salt into 100 liter of potable
(drinking) water, mixing thoroughly and heated at temperature 75o C.

3. An improved process of manufacturing roasted salted peanuts (groundnut seeds) as claimed in claim 1, wherein dipping raw peanuts into the solution of saltwater (saline solution) for 5 minutes.
4. An improved process of manufacturing roasted salted peanuts (groundnut seeds) as claimed in claim 1, wherein shifting the impregnate salted peanuts from the saline solution into gauze at normal temperature for 5 minutes.
5. An improved process of manufacturing roasted salted peanuts (groundnut seeds) as claimed in claim 1, wherein drying the salted peanuts in drying machine.
6. A improved process of manufacturing roasted salted peanuts (groundnut seeds) as claimed in claim 1, wherein roasting the salted peanuts on heating the edible salt powder at 160*^ C rotary roaster or an ordinary oven and simultaneously admixing dried salted peanuts with it, constantly stirring the admixture for 15 to 20 minutes.
7. An improved process of manufacturing roasted salted peanuts (groundnut seeds) as claimed in claim 1, wherein removing the excess heat by separating the roasted salted peanuts and hot edible salt in gauze.

8. An improved process of manufacturing roasted salted peanuts (groundnut seeds) as claimed in claim 1 to 7 substantially herein described with foregoing description.