CN100386027C - Preparation method of retort roast chestnuts using far infrared ray thawing - Google Patents
Preparation method of retort roast chestnuts using far infrared ray thawing Download PDFInfo
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- CN100386027C CN100386027C CNB2005100888822A CN200510088882A CN100386027C CN 100386027 C CN100386027 C CN 100386027C CN B2005100888822 A CNB2005100888822 A CN B2005100888822A CN 200510088882 A CN200510088882 A CN 200510088882A CN 100386027 C CN100386027 C CN 100386027C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
The present invention relates to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly the preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170-200 DEG C during 5-10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170~230 DEG C during 30-60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.
Description
Technical field
The present invention relates to utilize far infrared ray thawing to prepare the method for retort roast chestnuts (retort roastchestnut), more specifically, this preparation method characteristic is may further comprise the steps: take the living chestnut of slaking (ageing) by preservation under frozen state; The described slaking chestnut of frying (roasting) is peeled off, cleans then, and subsequently with its quick-frozen; By the freezing chestnut of far infrared ray thawing; And, after the chestnut that thaws by the nitrogen replacement packing, carry out the multistep pasteurize.
Background technology
Chestnut is the plant that belongs to Fagaceae (Fagaceae), and it is extensively planted in for example ground such as Europe, America, China and Japan.And well-known, chestnut contains abundant vitamin, and owing to the starch that contains 40% is suitable for digestion, and it is nutritious.
For the chestnut that will have above-mentioned characteristic is used on the dining table, and provide the chestnut that boiling handled or the chestnut (thereby reducing water activity) of sugaring, to prevent that chestnut is subjected to microorganism and decomposes; Perhaps provide with sugar and handled the also chestnut of sterilization.In addition, a kind of universal method is the edible living chestnut that boils.On the other hand, a kind of method in vogue is to provide chestnut by steps of processing to the user: the chestnut that frying is gathered, peel off then, and then with its cleaning and freezing, be packaged in the bag subsequently, carry out autoclave pan sterilization (retortsterilizing) then and do not have thaw routine or pack in the bag by nitrogen replacement, and with (121 ℃ of high temperature, 30 minutes) carry out first sterilization, and do not have thaw routine.
Yet, above-mentioned prior art has a lot of defectives, for example, owing to being set to pack or the state of cooking disinfection or sugaring chestnut does not have thaw routine, so in the handling procedure process, produce unusual taste or smell, the profile breakage, microbial reproduction, and destroy taste and the degree of functionality that structure causes and descend owing to carry out first sterilization with high temperature.
In order to address the above problem, the flat 6-209702 of the Japan Patent of alerting bulletin has disclosed a kind of preparation procedure that is used to handle chestnut, it may further comprise the steps: the chestnut of gathering is peeled off, then that it is freezing, subsequently it is thawed, boiling is to remove moisture, to roast in quick-frozen and with FAR INFRARED HEATING after with burned color on to chestnut then then, and sugaring chestnut then, subsequently with its quick-frozen with add condiment and with its stirring, packing at last, then with autoclave pan to sterilization own.Be that the advantage that the flat 6-209702 of Japan Patent of above-mentioned alerting bulletin provides is that it has increased sugar content by comprising the heat treated of carrying out with far infrared, has increased the preservation ability, and carry out that industry is a large amount of produces.
Yet, thaw with boiling processing, quick-frozen processing owing to program comprises, handle (230～280 ℃ with FAR INFRARED HEATING, 5～10 minutes), barbecue handles above burned color, handles, adds condiment and stir process, packs and handle and these 9 steps of autoclave pan sterilization processing with impregnation process, the quick-frozen of sugar juice, so described existing method is also uneconomical aspect time and cost, and complicated and inconvenient.In addition, there is a defective, promptly because the cause that after the chestnut of gathering is peeled off, refrigerates, cause the taste and the very fast variation of nutritional labeling of chestnut, and because in the method, use sugar juice and condiment to improve the sugar content and the taste of chestnut, so that the former flavoursome and flavor loss of chestnut.
Summary of the invention
Technical problem
The objective of the invention is to solve prior art problems, in order to realize this purpose of the present invention, a kind of preparation method of retort roast chestnuts is provided, good and the former flavoursome and local flavor of its quality is retained, this method is characterised in that by simple program, promptly only do not make chestnut 100% slaking, be prepared by not adding any other additive (adduct) with the frozen state preservation; By direct barbecue take the described slaking chestnut of frying, peel off then clean, subsequently with described fruit quick-frozen; With the freezing fruit of far infrared ray thawing; And after the chestnut that thaws by the nitrogen replacement packing, carry out the multistep pasteurize.
Therefore, the object of the present invention is to provide a kind of new method that can prepare retort roast chestnuts, this method has kept the original local flavor and the pulp sense (tissue sense) of chestnut, and eliminated the generation of unusual taste or smell and the generation of breakage in the handling procedure process, and preservation enduringly, and become delicious owing to having increased sugar content.
Technical scheme
In order to realize the present invention, the preparation procedure of the retort roast chestnuts that is provided is characterised in that and may further comprise the steps:
After the living chestnut of gathering, by slaking is carried out in its preservation under frozen state;
The described slaking chestnut of frying, peel off and clean subsequently after carry out quick-frozen;
With the freezing chestnut of far infrared ray thawing; And
After the chestnut that thaws by the nitrogen replacement packing, carry out the multistep pasteurize.
To describe the present invention in detail below.
According to the present invention, at first by the living chestnut of gathering being carried out maturation stage, to increase sugar content with the frozen state preservation.At this moment, in fact make the living chestnut rapid aging of gathering, and do not peel off or the sugar juice dipping, with the freshness that keeps chestnut and the loss and the degradation rate (derading rate) that reduce in the preserving process by refrigeration.
Cold preserving method step according to living chestnut of the present invention is as follows.With temperature-2 ℃, humidity 90%-95% preservation 3 months, continue the living chestnut of preservation with temperature-4 ℃, humidity 90～95% then.By above method for preserving, even exceeded general 6 months preservation cycles, also loss and degradation rate can be kept minimum level up to 1 year, and need not anyly handle (for example with liquid glucose dipping or boiling), its sugar content is increased to above 28 ° of brix.
Then, will put into baking oven,,, come frying 5～10 minutes by direct barbecue with husky and syrup with 170～200 ℃ by the above-mentioned living chestnut that the refrigeration storage increases sugar content.
Form cut with cutter on the surface of living chestnut, so that be easy to before the frying peel off, then with 170～200 ℃, with husky and syrup, frying is 5～10 minutes in baking oven.
At this moment, the ratio of living chestnut, sand and syrup is preferably 1: 4.7: 0.03 (w/w), most preferably, with 180 ℃ of fryings 8 minutes, reaches 90 ℃ up to the chestnut central temperature.It then is not preferred carrying out frying with 170 ℃, and this is because chestnut must heat the long time with this temperature, therefore owing to having removed moisture chestnut is become dry.In addition, if, then have a defective, make frying (retort) that bitter taste arranged afterwards owing to tremble the charing of shell to surpass 200 ℃ of frying chestnuts.
A kind of frying is handled by tremble shell and firewood to carry out with direct barbecue method as fuel, and therefore, it is feasible more welcome to have produced baking fragrance, and has suppressed the microorganism in the soil.The purpose of adding syrup is to suppress in the frying process evaporation of moisture, and makes because the crystallization (crystallization) of chestnut shell and sugaredly be easy to peel off.
The chestnut of frying is peeled off, clean 3 times with 15 ℃ processing water then, carry out quick-frozen subsequently.
In above-mentioned processing, preferably the chestnut that will clean with 10kg be unit packaging in box, freezing 24 hours with-35 ℃ then.With freezing chestnut through metal detector to detect metal, put into the cold store preservation then, keep temperature-18 ℃ and above-mentioned humidity 90%.
In ensuing processing, with the freezing chestnut of far infrared ray thawing.
Continue to carry out above-mentioned processing in 30～60 minutes with 170～230 ℃, preferably,, make the central temperature of chestnut reach 12～15 ℃ by after the FAR INFRARED HEATING.
Handling in the water thawing method according to using of prior art, moisture is enclosed in chestnut, makes chestnut pulp deliquescing and splitting, owing to can feel unusual taste and the smell of handling water, for the quality and sense of taste of chestnut, there are a lot of problems in this method.
Yet, using in the far infrared ray thawing method according to of the present invention, can eliminate the unusual taste and the smell that are present in the freezing chestnut at an easy rate, and this method can suppress the generation of microorganism by removing moisture fully, even even and can be by the cell tissue of chestnut pulp being damaged to minimize, keep the fresh state of chestnut outward appearance, taste, local flavor, mouthfeel and color aspect constantly from handling to have spent 90 days day and also will be retained in conjunction with water (banding water).
According to the present invention, be to handle 30～60 minutes with 170～230 ℃ with the optimum condition of far infrared ray thawing.To thaw then be not preferably carrying out below 170 ℃, and this is that heat is not delivered to the center of chestnut because with this temperature, therefore thaws and the execution well of removal of free water (free water).In addition,, then there is a defective, because the charing on chestnut surface makes frying that bitter taste arranged afterwards if thaw to surpass 230 ℃.
On the other hand, the flat 6-209702 of the Japan Patent of alerting bulletin has also disclosed a kind of preparation procedure, this preparation procedure comprises with far infrared with 230～280 ℃ of heating stepses that continue 5～10 minutes freezing chestnuts that thaw, to increase sugar content and to form color, local flavor and the taste of chestnut.
Yet according to said method, the chestnut of gathering at first will be peeled off and freezing, thaws then, boiling then, quick-frozen then, uses FAR INFRARED HEATING then.Therefore, and compare according to the present invention's (comprise refrigeration preservation and the living chestnut of gathering need not be peeled off), the taste deterioration of such chestnut and be easy to degradation, and also water content is also higher.Therefore, in order to address this problem, must thaw with high temperature.Because be with high-temperature process, thus 5～10 minutes short time carried out with FAR INFRARED HEATING, thus be difficult to realize the variation of sugariness, color and local flavor, and the increase that realizes sugar content.
Therefore, must comprise program in the prior art, but not need this program in the present invention, thereby have advantage that program of the present invention is very simple and economical with liquid glucose impregnating process and interpolation and stirring condiment.
In ensuing processing, after the chestnut that thaws by the nitrogen replacement packing, the chestnut with far infrared ray thawing is carried out the rapid pasteurize of multistep.
In the reason, carry out according to the following steps herein by the packing that nitrogen replacement carries out.To put into the standard bag film with the chestnut of far infrared ray thawing, then inner air be reached 99.0～99.5% with the nitrogen replacement, and, make inner oxygen reach 0.1～1.2% to keep fresh.
After the chestnut that thaws by the nitrogen replacement packing, by utilizing hot water side-jetting autoclave pan (retorter) to continue 5～15 minutes with 100 ℃, continue 15～25 minutes with 110 ℃, continue progressively to carry out the multistep pasteurize in 35～40 minutes with 115 ℃ then and handle.
When continuing to carry out in 30 minutes the single step high temperature sterilization or continuing to carry out the single step cold sterilization in 40～50 minutes with 110～115 ℃ with 121 ℃, being removed in conjunction with water in the pulp subject to severe risks of damage of chestnut and the pulp makes to become dry and its sugar content variation at quality Shangli County meat.In the present invention, begin pasteurizing temperature and little by little intensification, therefore the influence to chestnut pulp is minimized, thereby also can provide extraordinary taste even spent 90 days from processing day with 100～110 ℃ low temperature.
As mentioned above, program according to the present invention comprises simple program, only come chestnut to carry out maturation stage by the additive that does not add any other with the frozen state preservation to 100%, take the described slaking chestnut of frying by direct barbecue, peel off and clean then, subsequently with described chestnut quick-frozen, with the freezing chestnut of far infrared ray thawing, and after the chestnut that thaws by the nitrogen replacement packing, carry out the multistep pasteurize, thereby provide the preparation procedure of retort roast chestnuts, its quality is good, and its former flavoursome and local flavor kept, so the present invention is very useful in food-processing industry.
By the test example that reference provides below, the advantage that the present invention may be better understood and the present invention is had, but these are tested example and are not used in the scope of the present invention that limits.
Description of drawings
With reference to accompanying drawing, by following description to embodiment, other purposes of the present invention and aspect will become apparent, wherein:
Fig. 1 shows the flow chart according to the preparation procedure of retort roast chestnuts of the present invention;
Fig. 2 shows the photo of processing that is used for increasing by the chestnut that preservation under frozen state is gathered the sugar content of living chestnut;
Fig. 3 shows the photo that the frying of the chestnut of refrigeration is handled;
Fig. 4 shows the photo that carries out the scene of thawing test by far infrared; And
Fig. 5 shows and is used for utilizing hot water side-jetting autoclave pan to carry out the photo of the processing of three step pasteurizes after the chestnut that thaws by nitrogen replacement (nitrogen substituton) packing.
The specific embodiment
Test example 1: the living chestnut corresponding weight losses of refrigerated condition afterwards of checking and gather
Amount, degradation rate (degrading rate), radicel length (length of embryo) and
Sugar content changes
When preservation in the time of 6 months, the bodies lost weight of chestnut reaches 6% usually.Therefore, because the preservation term of chestnut is short and its bodies lost weight is also high, so the applicant has studied a kind of optimum method for preserving, to keep fresh and bodies lost weight is minimized.For this purpose, the applicant gathered chestnut to 2003 year March from October calendar year 2001, changed with the check of the method shown in the table 1 bodies lost weight, degradation rate, radicel length and sugar content in 6 months.
[table 1]
Bodies lost weight, degradation rate, radicel length and sugar content corresponding to refrigerated condition after the living chestnut of gathering change
Shown in above result, when with temperature-2 ℃, humidity 90%-95% preservation 3 months, and then during with temperature-4 ℃, humidity 90～95% preservations, bodies lost weight and degradation rate are minimized, and make sugar content increase to average approximately 31 ° of brix.
Test example 2: corresponding to the sensory evaluation of frying condition
[first step]
The applicant studies the best frying production method of chestnut sense organ aspect.For this purpose, the applicant has carried out the sensory evaluation according to the retort roast chestnuts of following frying condition preparation.By 50 sensory testings that the people carries out retort roast chestnuts that are good at this test, sensory testing's project is outward appearance, taste, local flavor, mouthfeel (texture) and color (vivid degree (lightness)).It is as follows to mark: 5: excellent, and 3: general, 1: poor.
＜frying condition 〉
(1) oven temperatures: 100 ℃, 8 minutes
(2) oven temperatures: 140 ℃, 8 minutes
(3) oven temperatures: 170 ℃, 8 minutes
(4) oven temperatures: 180 ℃, 8 minutes
(5) oven temperatures: 200 ℃, 8 minutes
(6) oven temperatures: 230 ℃, 8 minutes
[table 2]
After carrying out the production of retort roast chestnuts according to the frying condition, the sensory evaluation of time dependent retort roast chestnuts
Shown in above result, when according to frying condition of the present invention, promptly 170～200 ℃, when chestnut is produced in frying in 5～10 minutes, all projects comprise outward appearance, taste, local flavor, mouthfeel and color (vivid degree), show 4.4～4.6 score, even spent 90 days, it still can keep its initial quality.
[second step]
The applicant studies the best frying production method of the degree of the peeling off aspect of retort roast chestnuts.For this purpose, applicant's research is according to the degree of peeling off of the retort roast chestnuts of following frying condition preparation.The applicant utilizes 50 people to carry out above-mentioned test, and it is as follows to mark: 5: excellent, and 3: general, 1: poor.
＜frying condition 〉
(1) 100 ℃, 8 minutes
(2) 140 ℃, 8 minutes
(3) 170 ℃, 8 minutes
(4) 180 ℃, 8 minutes
(5) 180 ℃, 8 minutes (not adding syrup)
(6) 200 ℃, 8 minutes
(7) 230 ℃, 8 minutes
[table 3]
The degree of peeling off according to frying condition retort roast chestnuts
| Condition | The degree of peeling off |
| 100 ℃, 8 minutes | 3.2 |
| 140 ℃, 8 minutes | 3.2 |
| 170 ℃, 8 minutes | 4.5 |
| 180 ℃, 8 minutes | 4.6 |
| 180 ℃, 8 minutes (not adding syrup) | 4.1 |
| 200 ℃, 8 minutes | 4.5 |
| 230 ℃, 8 minutes | 3.5 |
Shown in above result, when according to frying condition of the present invention, promptly 170～200 ℃, during chestnut that frying in 5～10 minutes is produced, the shell of retort roast chestnuts is easy to peel off.In addition, when adding syrup, be easier to peel off than not adding syrup.
Test example 3: corresponding to the sensory evaluation of thawing condition
[first step]
The applicant studies the best far infrared ray thawing method of chestnut sense organ aspect.For this purpose, the applicant carries out the sensory evaluation according to the retort roast chestnuts of following thawing condition preparation.By 50 sensory testings that the people carries out retort roast chestnuts that are good at this test, sensory testing's project is outward appearance, taste, local flavor, mouthfeel and color (vivid degree).It is as follows to mark: 5: excellent, and 3: general, 1: poor.
＜thawing condition 〉
(1) far infrared ray thawing: temperature up and down: 180 ℃, thawing time 40 minutes, put into far-infrared roasting oven (buying name of product from SUNWOO Ltd.: CeramicElectrichighlight CT-1805, ROMMELSBACHERELEKTROHAUS GERATE GMBH manufacturing)
(2) handle water thawing: handle 15 ℃ in water, thawing time 40 minutes
(3) there is not the step of thawing: pack freezing chestnut, do not thaw
(4) with the processing water thawing that seethes with excitement: 100 ℃ in the processing water of boiling, thawing time 10 minutes.
[table 3]
After carrying out the production of frying fruit according to thawing condition, the sensory evaluation of time dependent retort roast chestnuts
Shown in above result, when according to thawing condition of the present invention, when promptly using the chestnut of far infrared frying production of the present invention, all projects, comprise outward appearance, taste, local flavor, mouthfeel and color (vivid degree), show 4.5 score, even spent 90 days, it still can keep its initial quality.
[second step]
Far infrared the best that the applicant studies the sense organ aspect of retort roast chestnuts temperature and time that thaws.
For this purpose, the applicant carries out the sensory evaluation according to the retort roast chestnuts of following thawing condition preparation.Carry out the sensory testing of retort roast chestnuts according to the method identical with the above-mentioned first step.
＜thawing condition 2-1 〉
(1) temperature up and down of far-infrared roasting oven: 150 ℃, thawing time 40 minutes
(2) temperature up and down of far-infrared roasting oven: 170 ℃, thawing time 40 minutes
(3) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 40 minutes
(4) temperature up and down of far-infrared roasting oven: 200 ℃, thawing time 40 minutes
(5) temperature up and down of far-infrared roasting oven: 230 ℃, thawing time 40 minutes
(6) temperature up and down of far-infrared roasting oven: 250 ℃, thawing time 40 minutes
[table 5]
After carrying out the production of retort roast chestnuts according to thawing condition, the sensory evaluation of time dependent retort roast chestnuts
＜thawing condition 2-2 〉
(1) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 20 minutes
(2) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 30 minutes
(3) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 40 minutes
(4) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 50 minutes
(5) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 60 minutes
(6) temperature up and down of far-infrared roasting oven: 180 ℃, thawing time 70 minutes
[table 6]
After carrying out the production of retort roast chestnuts according to thawing condition, the sensory evaluation of time dependent retort roast chestnuts
Shown in above result, when according to thawing condition of the present invention, when promptly using far infrared frying of the present invention to produce chestnut, all projects, comprise outward appearance, taste, local flavor, mouthfeel and color (vividness), show 4.3～4.5 score, even spent 90 days, it still can keep its initial quality.Result thus, the applicant can determine thawing condition of the present invention, 170～230 ℃, 30～60 minutes is optimum condition.
Test example 4: corresponding to the sensory evaluation of autoclave pan sterilization conditions
[first step]
The applicant attempts studying the advantage corresponding to the retort roast chestnuts of the condition of multistep pasteurize.For this purpose, the applicant carries out the sensory evaluation according to the retort roast chestnuts of following sterilization conditions preparation.By 50 sensory testings that the people carries out retort roast chestnuts that are good at this test, sensory testing's project is outward appearance, taste, local flavor, mouthfeel and color (vivid degree).It is as follows to mark: 5: excellent, and 3: general, 1: poor.
＜sterilization conditions 〉
(1) sterilization conditions
A) three step pasteurizes: 100 ℃ continue 10 minutes, and 110 ℃ continue 20 minutes, and 115 ℃ continue 38 minutes then
B) single step high temperature sterilization: 121 ℃ continue 30 minutes
C) single step pasteurize: 110 ℃ of programs 45 minutes
(2) disinfection mechanical: hot water side-jetting autoclave pan (SHINHAMKI COOKINGSTERILIZER, SOYA FOOD HEUYEP INDUSTRIAL LIMITED)
(3) defreezing method: handle 15 ℃ in water
[table 7]
After carrying out the production of retort roast chestnuts according to sterilization conditions, the sensory evaluation of time dependent retort roast chestnuts
Shown in above result, when according to progressive pasteurization production of three steps of the present invention retort roast chestnuts, all projects, comprise outward appearance, taste, local flavor, mouthfeel and color (vivid degree), show 4.0～4.2 score, even spent 90 days, it still can keep its initial quality.
Industrial applicibility
Described in detail as above-mentioned example, program according to the present invention is made of simple program, does not promptly only make chestnut 100% slaking by not adding any other additive with the frozen state preservation; By direct barbecue take the described slaking chestnut of frying, peel off then clean, subsequently with the chestnut quick-frozen; With the freezing chestnut of far infrared ray thawing; And after the chestnut that thaws by nitrogen replacement packing, carry out the multistep pasteurize, thereby the preparation procedure of retort roast chestnuts is provided, good and the former flavoursome and local flavor of its quality is retained, so the present invention is very useful invention in food-processing industry.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.Within the spirit and principles in the present invention all, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. method for preparing retort roast chestnuts is characterized in that may further comprise the steps:
After the living chestnut of gathering, carry out slaking by preservation under frozen state;
At the described slaking chestnut of frying, peel off to clean then and carry out afterwards quick-frozen;
With the freezing chestnut of far infrared ray thawing; And
After the chestnut that thaws by the nitrogen replacement packing, carry out the multistep pasteurize.
2. method according to claim 1, wherein, the step of described preservation under frozen state comprises, described living chestnut under 90～95% damp condition with-2 ℃ of preservations 3 months, then under 90～95% damp condition with-4 ℃ of lasting preservations.
3. method according to claim 1, wherein, the step of described frying comprises that described slaking chestnut is to continue 5～10 minutes with 170～200 ℃ in baking oven, with husky and syrup, carries out frying by direct barbecue.
4. method according to claim 1, wherein said step with far infrared ray thawing continues to carry out 30～60 minutes with 170～230 ℃.
5. method according to claim 1, wherein said is to carry out according to the following steps by the thaw step of chestnut of nitrogen replacement packing: described chestnut with far infrared ray thawing is put into the standard bag film, then inner air is replaced with nitrogen and reached 99.0～99.5%, to keep fresh, make inner oxygen reach 0.1～1.2%.
6. method according to claim 1, wherein, the step of described multistep pasteurize is, continues 5～15 minutes with 100 ℃, continues 15～25 minutes with 110 ℃, continues progressively to carry out in 35～40 minutes sterilization processing with 115 ℃ then.
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| KR20040107079 | 2004-12-16 | ||
| KR1020040107079A KR100644383B1 (en) | 2004-12-16 | 2004-12-16 | Preparation method of retort roast chestnuts using far infrared ray thawing |
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| JP (1) | JP4295760B2 (en) |
| KR (1) | KR100644383B1 (en) |
| CN (1) | CN100386027C (en) |
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| WO (1) | WO2006065018A1 (en) |
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| JP5670314B2 (en) * | 2009-02-19 | 2015-02-18 | クラシエフーズ株式会社 | Cooked chestnuts in a sealed container, method for producing maltose in chestnuts, method for enhancing sweetness of cooked chestnuts, and method for producing cooked chestnuts in sealed containers |
| KR101117828B1 (en) * | 2009-10-13 | 2012-03-20 | 최성철 | A new method for processing chestnut and the processed chestnut |
| WO2012079224A1 (en) * | 2010-12-14 | 2012-06-21 | 天津科技大学 | Processing method for preventing chestnut from browning |
| CN102084894B (en) * | 2010-12-14 | 2013-02-27 | 天津科技大学 | Chinese chestnut brown stain preventing processing technology |
| JP6283926B2 (en) * | 2013-05-24 | 2018-02-28 | 三浦工業株式会社 | Sterilizer |
| CN105211959A (en) * | 2015-11-04 | 2016-01-06 | 河北栗源食品有限公司 | Keep the processing method that Chinese chestnut Seed moisture is constant |
| KR101662798B1 (en) | 2016-03-10 | 2016-10-06 | 주식회사 마롱빌리지 | Method for preparing food using chestnut and food prepared by the method |
| CN107343535A (en) * | 2017-06-20 | 2017-11-14 | 泰宁县点石食品有限公司 | It is a kind of can prevent-browning chinquapin process technology |
| KR20230166283A (en) * | 2022-05-30 | 2023-12-07 | 씨제이제일제당 (주) | Easy to cook and eat chestnut snack and preparing method thereof |
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| JPH06209702A (en) * | 1993-01-13 | 1994-08-02 | Mishima Shokuhin Kk | Production of processed chestnut food |
| CN1094247A (en) * | 1993-04-28 | 1994-11-02 | 蒋科化 | A kind of processing and fabricating method of fruit food |
| CN1423951A (en) * | 2002-12-22 | 2003-06-18 | 李鸿 | Typical local Chinese chestnut and preparation thereof |
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| JPS5515789A (en) * | 1978-07-24 | 1980-02-04 | Shigeru Ono | Method for improving and keeping taste of roasted chestnut |
| JPS63273435A (en) * | 1987-04-30 | 1988-11-10 | Daioo:Kk | Long-term preservation of roast chestnut |
| JPS63240763A (en) * | 1988-03-02 | 1988-10-06 | Nitsuchiyuu Bussan Kk | Method for preserving sweet roasted chestnut |
| JP2707452B2 (en) * | 1988-06-06 | 1998-01-28 | 東海高熱工業株式会社 | Method and apparatus for thawing frozen food |
| KR970005121A (en) * | 1995-07-11 | 1997-02-19 | 최문도 | How to make chestnut |
| JP3085413U (en) | 2001-10-17 | 2002-05-10 | 大和通商株式会社 | Sweet chestnut |
| KR100502167B1 (en) * | 2002-10-29 | 2005-08-04 | 주식회사 진미 | A cold defrosting apparatus of frozen food |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209702A (en) * | 1993-01-13 | 1994-08-02 | Mishima Shokuhin Kk | Production of processed chestnut food |
| CN1094247A (en) * | 1993-04-28 | 1994-11-02 | 蒋科化 | A kind of processing and fabricating method of fruit food |
| CN1423951A (en) * | 2002-12-22 | 2003-06-18 | 李鸿 | Typical local Chinese chestnut and preparation thereof |
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| KR100644383B1 (en) | 2006-11-10 |
| WO2006065018A1 (en) | 2006-06-22 |
| JP2006166915A (en) | 2006-06-29 |
| CN1788576A (en) | 2006-06-21 |
| TW200624041A (en) | 2006-07-16 |
| JP4295760B2 (en) | 2009-07-15 |
| TWI279191B (en) | 2007-04-21 |
| KR20060068403A (en) | 2006-06-21 |
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