CN102325466B - Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container - Google Patents
Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container Download PDFInfo
- Publication number
- CN102325466B CN102325466B CN201080008359.3A CN201080008359A CN102325466B CN 102325466 B CN102325466 B CN 102325466B CN 201080008359 A CN201080008359 A CN 201080008359A CN 102325466 B CN102325466 B CN 102325466B
- Authority
- CN
- China
- Prior art keywords
- chestnut
- conditioning
- heat treatment
- maltose
- mentioned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241001070941 Castanea Species 0.000 title claims abstract description 218
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 218
- 238000000034 method Methods 0.000 title claims abstract description 58
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 title claims abstract description 51
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 230000002708 enhancing effect Effects 0.000 title abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims description 66
- 230000003750 conditioning effect Effects 0.000 claims description 47
- 239000010985 leather Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000009928 pasteurization Methods 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 235000019605 sweet taste sensations Nutrition 0.000 description 52
- 238000005057 refrigeration Methods 0.000 description 11
- 210000003038 endothelium Anatomy 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 229960004793 sucrose Drugs 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 206010009866 Cold sweat Diseases 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 238000007596 consolidation process Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 235000006667 Aleurites moluccana Nutrition 0.000 description 3
- 240000004957 Castanea mollissima Species 0.000 description 3
- 235000018244 Castanea mollissima Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000000474 nursing effect Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- 235000003801 Castanea crenata Nutrition 0.000 description 2
- 244000209117 Castanea crenata Species 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000014037 Castanea sativa Nutrition 0.000 description 1
- 240000007857 Castanea sativa Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000003021 water soluble solvent Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- 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
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Disclosed are cooked chestnuts packed in a sealed container which can be picked up and taken as such and have excellent and rich sweetness qualities and an improved moist texture, a method for forming maltose in chestnut, a method for enhancing the sweetness of cooked chestnuts, and a method for producing cooked chestnuts packed in a sealed container. Specifically disclosed are cooked chestnuts packed in a sealed container which are prepared by putting peeled chestnuts in a container, sealing the container and then thermally sterilizing the same, characterized in that the cooked chestnuts contain maltose.
Description
Technical field
The present invention relates to can be directly to grab airtight container edible and that strengthen the strong sweet taste of high-quality and lubricated mouthfeel with hand debugs the maltose method of generationing, conditioning chestnut sweetening method and airtight container in reason chestnut, chestnut and debugs the manufacture method of managing chestnut.
Background technology
In the past, roast chestnut is as the edible food in a kind of one side peeling one side, it is not only the roast chestnut of Japanese chestnut, the Tianjin Gan Li, the roast chestnut of Western chestnut etc. that in addition Chinese chestnut are carried out to baking, in vendor's stand, station, station, the sale such as the storefront in supermarket, by people are liked.In order at any time to have this roast chestnut, last sale has the multiple Tianjin Gan Li by peeling in advance storage to be sealed in heat resistance bag and the roast chestnut of pasteurization.Consumer breaks a seal this kind of sack, can directly grab Tianjin Gan Li with hand expediently edible, and invention related to this is also disclosed.
For example, known have such one to remove the peel roast chestnut (for example, with reference to patent documentation 1), by the at high temperature short time heating of the raw chestnut of belt leather, burned crust and endothelium, then about 150 ℃ bakings, reach pulp and bake to obtain half-mature state, blow pressure-air, crust and endothelium are peeled off from pulp.Then, the pulp after peeling off is received in water-fast air-tightness bag to sealing, by its in pressure cooker with steam heated.
But, the mouthfeel that the peeling roast chestnut obtaining like this can not embody vendor's stand sells the such consolidation of roast chestnut.In addition, belong in dry air environment and heat due to the operation of burned crust and endothelium before peeling with to the operation of pulp baking, the starch in chestnut pulp, not by saccharification, cannot make the strong sweet taste of high-quality and lubricated mouthfeel strengthen.
And, because the steam heated of carrying out after storage sealing in water-fast air-tightness bag makes chestnut pulp softening through heating process, thereby become sticky heavy mouthfeel, and non-lubricated mouthfeel also.
In addition, for the peeling chestnut of high-quality is provided, known (for example have so a kind of conditioning chestnut, with reference to patent documentation 2), will remove the peel chestnut and in liquid glucose, soak 10 minutes～24 hours, remove after liquid, in container, receive and seal, carrying out pressurized, heated sterilization.
But, soak by liquid glucose the conditioning chestnut obtaining and can not embody the vendor's stand sale roast chestnut fragrance of fragrance like that.In addition, be attached to surperficial liquid glucose and be clamminess, directly grabbing edible existing problems with hand.And the sweet taste of being given by liquid glucose is different from the natural sweet taste that chestnut itself has, and sweet taste heterogeneous.
And the suggestion that the inventor has proposed following conditioning chestnut (for example, with reference to patent documentation 3), even if as a kind of edible with hand, hand also can not be made dirty or be clamminess, and conditioning chestnut that can be directly edible, peeling chestnut surface is given after moisture, in container, receive and seal, carry out pasteurization.
But this conditioning chestnut does not have vendor's stand to sell the mouthfeel of the such consolidation of roast chestnut.In addition, owing to belonging to the processing method that peeling chestnut is applied moisture pasteurization after baking, therefore not generate maltose, and to strengthen the sweet taste strong for high-quality and lubricated mouthfeel in order realizing, also there is the space of improvement.
In addition, as the method that strengthens conditioning chestnut sweet taste, known to (for example,, with reference to patent documentation 4,5) during certain raw the belt leather after results chestnut refrigeration keeping.In refrigeration keeping process, starch saccharification is carried out, and is mainly that cane sugar content increases, 3 times of left and right when sugared content rises to firm results, or Bx rises to more than 28 ℃.
But, although this sweetening method can strengthen light sweet taste due to sucrose in conditioning chestnut, owing to not generating maltose, therefore can not strengthen the sweet taste strong for high-quality.And, can not strengthen lubricated mouthfeel.
Formerly technical literature
Patent documentation
Patent documentation 1: Japanese Patent Publication 53-5386 communique
Patent documentation 2: TOHKEMY 2005-73617 communique
Patent documentation 3: TOHKEMY 2001-204381 communique
Patent documentation 4: No. 2516149 communique of Japan Patent
Patent documentation 5: TOHKEMY 2006-166915 communique
Summary of the invention
The invention that the present invention makes in view of above situation just.Its object is to provide a kind of and can be directly grabbing airtight container edible and that strengthen the strong sweet taste of high-quality and lubricated mouthfeel with hand and debug the maltose method of generationing, conditioning chestnut sweetening method and airtight container in reason chestnut, chestnut and debug the manufacture method of managing chestnut.
Above-mentioned purpose is debug reason chestnut by a kind of airtight container with following feature and is reached, and sealing container is debug reason chestnut by the chestnut after peeling is accommodated in container, obtains through sealing pasteurization, in this conditioning chestnut, contains maltose.
In addition, preferably contain maltose more than 2.5 % by weight in conditioning chestnut overall weight.More preferably the Brix value of nursing one's health chestnut is 20～40%.
And above-mentioned purpose is reached by conditioning chestnut sweetening method, the method adopts that raw belt leather chestnut is carried out to humid heat treatment maltose generation method in the chestnut of feature.
And above-mentioned purpose is by reaching as the conditioning chestnut sweetening method of feature to have successively following operation: (1) carries out the operation of humid heat treatment to raw belt leather chestnut; (2) chestnut after above-mentioned humid heat treatment is carried out to the operation of baking; (3) by the operation of the chestnut peeling after above-mentioned baking.
In addition, above-mentioned purpose is by reaching to carry out successively the manufacture method that following operation debugs reason chestnut as the airtight container of feature: (1) carries out the operation of humid heat treatment to raw belt leather chestnut; (2) chestnut after above-mentioned humid heat treatment is carried out to the operation of baking; (3) by the operation of the chestnut peeling after above-mentioned baking; (4) carry out the operation of pasteurization after the chestnut after above-mentioned peeling being received in container to sealing.
That is to say, what difference the inventor has compare and study through the quality of airtight container dress peeling roast chestnut (debuging reason chestnut hereinafter referred to as airtight container) and vendor's stand being sold to roast chestnut, clear and definite especially in " mouthfeel " and " fragrance " these 2, there are differences, having following tendency: it is hard that roast chestnut " mouthfeel " consolidation is sold in vendor's stand, is that roasting fragrance is heavier on " fragrance ".
Cause the reason of this difference can do following consideration.That is, the roast chestnut that vendor's stand is sold be using raw belt leather chestnut after baking in stone pot etc. directly as commodity, therefore only carried out once heating.To this, debug reason chestnut for airtight container, after baking, the chestnut after peeling is accommodated in container, further carry out pasteurization, therefore heat twice.In addition, it is numerous and diverse that airtight container is debug reason chestnut operation, gets involved and have moisture in the time removing the peel chestnut state in peeling, thaw etc.The difference of inferring both from is above derived from preparation method.
And, both method for making difference according to this, vendor's stand is sold roast chestnut and is endowed " sweet taste that makes us the burned taste of association's giving off a strong fragrance ", " the consolidation mouthfeel of appropriateness " and " fragrance of fragrance ", and airtight container is debug reason chestnut due to " mouthfeel is softer compared with selling roast chestnut with vendor's stand ", therefore be sweet taste equally, sensation is also different, can infer and give " strong sweet taste ", " lubricated mouthfeel ".
So, when the inventor debugs " the strong sweet taste " and " lubricated mouthfeel " of reason chestnut advantage for further enhancing as airtight container, tack-free when edible, be easy to grab edible method with hand and be studied.And to having carried out research with keen determination with the method diverse ways that strengthens the needs refrigeration keeping of method known to conventionally as sucrose in the past.Its result, finds sources of sweetness is contained after maltose, and surprisingly, compared with the conditioning chestnut of sucrose main body in the past, the quality of sweet taste and mouthfeel all can leap raising.
Further, considering to have does not have a kind of maltose to contain method, does not add maltose, but generates maltose in conditioning chestnut, and is studied.But, in the manufacturing process of conditioning chestnut, after baking and after peeling, attempted some treatment process, but do not had to generate maltose.
But find surprisingly, before baking, directly carry out heating in the aqueous mediums such as water and by humid heat treatment such as steam steam, can generate maltose with the state of the raw chestnut of belt leather.
Based on above-mentioned, further check the maltose formation mechanism in chestnut.Found that, raw chestnut is carried out after humid heat treatment, starch in raw chestnut expands and αization, and by the saccharification that beta amylase that chestnut contains is reacted, has generated maltose.And infer that chestnut pulp occurs softening because expansion and the maltose of this starch generate.
Then, the conditioning chestnut of having implemented this humid heat treatment is carried out to sensory evaluation discovery, compared with untreated conditioning chestnut, strengthened the strong sweet taste of high-quality and lubricated mouthfeel.Find in addition, due to lubricated mouthfeel, easily feel more consumingly and have mutually auxiliary effect by sweet taste, the quality that airtight container is debug reason chestnut totally promotes.Thus, completed the present invention.
Airtight container of the present invention is debug reason chestnut, owing to containing maltose, strengthens the strong sweet taste of high-quality and lubricated mouthfeel, and quality totally promotes.
In addition, airtight container of the present invention is debug reason chestnut, due to chestnut pulp softening, easily feels more consumingly sweet taste.
Airtight container of the present invention is debug reason chestnut, tack-free when edible, can directly grab edible with hand.
The specific embodiment
Below, the present invention is described in detail.
Conditioning chestnut of the present invention, by the chestnut after peeling is accommodated in container, obtains through sealing pasteurization, contains maltose.
First, as the belt leather chestnut of raw material, be not particularly limited for kind and size, can list Japanese chestnut (red damp chestnut, sharp flat chestnut, build ripple chestnut, silver post chestnut, state and see that chestnut, bank be shown in chestnut etc.), Chinese chestnut (Tianjin Gan Li, Dandong chestnut etc.), European chestnut, U.S.'s chestnut, Korea's chestnut, Australian chestnut etc.Wherein especially Chinese chestnut (particularly preferably Tianjin Gan Li), because the content of starch in chestnut pulp is many, from the viewpoint of generating maltose, strengthen strong sweet taste, strengthening lubricated mouthfeel, is preferred.
Conventionally, belt leather chestnut takes out from involucre, comprises successively crust, endothelium and chestnut pulp from skin.
Above-mentioned maltose refers to the maltose containing in conditioning chestnut, and its source is for transient causes such as immersion and coatings with by immanent causes such as Semen Castaneae starch saccharification generations.Especially while containing the maltose of immanent cause generation, the sweet taste that high-quality is strong and lubricated mouthfeel fully strengthen, and produce the natural sweet taste of chestnut itself, are suitable from becoming uniform sweet taste this respect.In addition, after being made to nurse one's health in chestnut sweet taste and strengthened by immanent cause, in conditioning chestnut, maltose is uniformly distributed, and is also suitable for the chestnut surface this point that can not be clamminess.
In addition, strengthening aspect the strong sweet taste of high-quality, the content of maltose is being adjusted in conditioning chestnut overall weight to 2.5 % by weight more suitable above, more preferably 3～5 % by weight.That is to say, as less than 2.5 % by weight, exist and on sense organ, be difficult for feeling the tendency of strong sweet taste; Contrary as exceed 5 % by weight, there is strong sweet taste grow and become the tendency of dense sweet taste.
And maltose content can be measured as follows in conditioning chestnut.In addition, in conditioning chestnut, the various carbohydrates such as sucrose can be measured by same method.
(assay methods of the various carbohydrates such as maltose)
Conditioning chestnut and a certain amount of distilled water are added in mixing cup.After pulverizing and homogenize by homogenizer etc., be further diluted to final dilution ratio and reach 1000～1500 times.This dilution is measured by glycan analysis instrument (SU-300, East Asia DKK manufacture).
Further, the Brix value of conditioning chestnut while being 20～40%, can making to nurse one's health the original sweet taste of chestnut and keep good balance with the strong sweet taste being endowed, and to feeling that the natural sweet taste this point that chestnut itself has is proper.Wherein, Brix value (hereinafter referred to as Bx) can be measured as follows.
(Bx determination method)
1. will nurse one's health chestnut chopping with kitchen knife, food blender etc., and use infrared moisture meter (FD-240 (KETT scientific research manufacturing)) to measure moisture value (W (f)).
2. conditioning chestnut and a certain amount of distilled water are added to and mix in cup, after pulverizing and homogenize by homogenizer etc., leave standstill 10～15 minutes, use digital Abbe refractometer (DR-A1, ATAGO manufacture) to measure the Bx of the part of top clarification.Suppose that the distillation water yield is now for (W (a)), the Bx determining is (Bx ' (f)).
3. calculate the Bx (Bx (f)) of conditioning chestnut by following formula.
Formula 1:
Airtight container of the present invention is debug reason chestnut and is for example manufactured by following operation.
First, the belt leather chestnut that washing is raw, removes after floating chestnut (rotten chestnut or the chestnut of worm-eaten) and foreign matter, carries out humid heat treatment.
As humid heat treatment method, not particular determination, can be set forth in the method for the method heating in water, the method for steaming by steam, above-mentioned both and use etc.Wherein, the so-called method heating in water refers to that in the aqueous medium that contains hydrophily or water-soluble solvent, solute heating or water directly heat.
By this humid heat treatment, the starch hydrolyzable enzyme (beta amylase) containing by belt leather chestnut generates maltose for the also saccharification of the Semen Castaneae starch of αization of expanding.
Therefore, raw chestnut being carried out to humid heat treatment, from generating maltose, strengthen the strong sweet taste of high-quality and lubricated mouthfeel and make chestnut pulp softening, more easily feel consumingly the aspects such as sweet taste, is very important.
In addition, never make chestnut surface occur well-done sensation and reach lubricated mouthfeel, the method for steaming by steam etc. is suitable.
As wet heat condition, for example, the in the situation that of heating in water, soak 10～20 minutes with 60～70 ℃ of fluid temperatures.And in the situation that steaming by steam etc., thereby from making Semen Castaneae starch saccharification generate maltose this point, preferably in 60～100 ℃ of environment, steam 10～20 minutes by steam.
In addition, from peeling easily this point, preferably before humid heat treatment, add cut channel on belt leather chestnut surface.
Wish after humid heat treatment, as required, measure maltose content and the Bx value in conditioning chestnut with lot-to-lot sampling, be confirmed whether to fall in setting.
Next, the chestnut carrying out after humid heat treatment is carried out to baking.
As method for baking, be not particularly limited, can suitably use in the past since use method for baking.Wherein, xeothermic heating imposes the burned color of appropriateness from effects on surface in the high temperature, short time, or gives fragrant local flavor, is heated to the aspects such as chestnut pulp inside and sets out, especially suitable.
The fluid heating etc. such as specifically can be set forth in that sand in stone pot is roasting, sand is decocted, charcoal is baked, FAR INFRARED HEATING, oven heat, hot blast are smoked.
So-called above-mentioned fluid heating, refer to that fluid gases such as (preferably) air is in heated state current downflow, or under the state coexisting at fluid and thermal source, fluid is mobile, when carrying out heat exchange, chestnut is heated.
As baking condition, can suitably set according to device specification, treating capacity.For example the in the situation that of oven heat, suitable to 170～230 ℃ of heating about 10～30 minutes.This is to depart from from chestnut pulp because of crust, endothelium, peels easily, and can prevent from adding the conditioning chestnut generation variable color of preserving for a long time after hot-working.
In addition, in the situation that hot blast is smoked, specifically can enumerate device that the hot blast decocted etc. for the baking of the heated-air dryings such as flow laminar (continous way), JETROAST (batch (-type)) (be waste river and make manufacturing), coffee bean is detained etc.Depart from well from chestnut pulp at crust, endothelium, and keep chestnut shape this point, wish hot blast temperature to be made as 110～140 ℃, thereby make the surface temperature of chestnut reach 100～110 ℃ of left and right.
After the chestnut obtaining by aforesaid operations, by artificial or machinery, endothelium is peelled off.Specifically, suitable after baking is processed, to continue keeping chestnut surface temperature is more than 40 ℃, and preferably remains under the state of 60～80 ℃ and carry out peeling.Because so do, crust, endothelium depart from from chestnut pulp not damagedly completely, and can prevent from adding the conditioning chestnut generation variable color of preserving for a long time after hot-working.
Next, peeling chestnut in having stable on heating salable packing container, tank, bottle, bag such synthetic resin bag etc. after storage sealing, is carried out to pasteurization.
While being accommodated in packing container, be to seal after the inert gases such as nitrogen, argon gas by the air displacement in container, from preventing that it is suitable nursing one's health chestnut variable color this point.
From long-term preservation and the viewpoint of ensuring the quality of products, the suitable enforcement cooking disinfection of method for disinfection (heating pressure sterilization).Now, in can maintaining chestnut shape, carry out in the angle of sterilization, wish that cooking disinfection is at 115～125 ℃, with 1.7～2.5kg/cm
2carry out carrying out under the condition of 20～60 minutes.
And, before being accommodated in packing container, apply moisture and make account for 0.5～10 % by weight in peeling chestnut overall weight, can suppress starchiness and flow out to peeling chestnut surface, from suppressing the viscosity on peeling chestnut surface and chestnut adhering to this point and say it is preferred to each other.
As the method for granting moisture, the chamber etc. that can enumerate after soaking and remove liquid (soaking in container) mode, spraying method, employing rotary furnace, constant temperature high humidity machine, be made as high humidity is granted the mode of moisture etc.Wherein, peeling chestnut surface uniform is being granted in moisture this point, it is suitable after soaking, removing liquid (soaking in container) mode.
The conditioning chestnut obtaining by aforesaid operations, is a kind ofly not only to strengthen the strong sweet taste of high-quality and lubricated mouthfeel, and surface is not clamminess, and can directly grab ediblely with hand, and the airtight container of quality Integral lifting is debug reason chestnut.
In addition, by the enhancing of maltose, cause chestnut pulp softening, easily feel more consumingly sweet taste.
And, because can being derived from chestnut, maltose generates, therefore can produce the natural sweet taste that chestnut itself has, form uniform sweet taste, and do not need to add especially additive, the sweet taste of chestnut itself is strengthened, and more can enjoy the local flavor of chestnut itself.
Embodiment
Below, based on embodiment, the present invention is illustrated.
< embodiment 1>
Adopt operation shown in table 1, prepare airtight container by following operation and debug reason chestnut.
[refrigeration operation] produces the raw Tianjin Gan Li of belt leather about one month of-2 ℃ of refrigeration keepings by County, Hebei Province, China.
[humid heat treatment operation] adds after cut channel on the surface of the belt leather Tianjin Gan Li of refrigeration keeping, soaks 10 minutes (in water, heating) in 70 ℃ of running water.
[baking operation] is by the roasting baking of stone 7.5 minutes at 150 ℃ in baking pot of the chestnut by after tap water heating.
[peeling operation] by the crust of the chestnut after baking and endothelium by hand peeling.
[container storage sealing process] is accommodated in a retort pouch (Japan's tank manufacture processed) every the chestnut after peeling 6, encloses after nitrogen, seals by heat-sealing.
[pasteurization operation] next, adopts hot cooking at 121 ℃, to implement heating pressure sterilization and processes 30 minutes, debugs reason chestnut thereby obtain airtight container.
< embodiment 2～4>
Except the heat time in the water of embodiment 1 [humid heat treatment operation] is adjusted, carry out the operation identical with embodiment 1, reach the maltose content of table 1.
< embodiment 5>
Except omitting embodiment 1 [refrigeration operation], carry out the operation identical with embodiment 1.
< embodiment 6>
Except embodiment 1 [humid heat treatment operation] changed as follows, carry out the operation identical with embodiment 1.
[humid heat treatment operation] ' add after cut channel on the Gan Li surface, belt leather Tianjin of refrigeration keeping, in 70 ℃ of environment, steam 10 minutes by steam.
< embodiment 7>
Except omitting [container storage sealing process], [the pasteurization operation] of embodiment 1, carry out the operation identical with embodiment 1.
< embodiment 8>
The raw Tianjin Gan Li of belt leather that [refrigeration operation] produces County, Hebei Province, China was-2 ℃ of refrigeration keepings approximately month.
The crust of the belt leather Tianjin Gan Li that [peeling operation] takes care of refrigeration and endothelium are by hand peeling.
[sugar soak operation] is immersed in cane sugar content by the chestnut after peeling and reaches in 9% sucrose and maltose mixed sugar liquid after 12 hours, removes liquid.
[container storage sealing process] is accommodated in a retort pouch (Japan's tank manufacture processed) every the chestnut of the peeling after sugar soaks 6, encloses after nitrogen, seals by heat-sealing.
[pasteurization operation] next, adopts hot cooking at 121 ℃, to implement heating pressure sterilization and processes 30 minutes, debugs reason chestnut thereby obtain airtight container.
< comparative example 1>
In omitting the water of [humid heat treatment operation] of embodiment 1, heating process, carry out the operation identical with embodiment 1.
< comparative example 2>
Except omitting heating process in the water of [humid heat treatment operation] of embodiment 1, and append afterwards outside following [humid heat treatment operation] in [peeling operation], carry out the operation identical with embodiment 1.
[humid heat treatment operation] soaks the chestnut after peeling in water (20 ℃), after 15 minutes, takes out, and removes liquid.
< comparative example 3>
Except omitting heating process in the water of [humid heat treatment operation] of embodiment 1, and append afterwards outside following [humid heat treatment operation] in [peeling operation], carry out the operation identical with embodiment 1.
[humid heat treatment operation] soaks the chestnut after peeling 10 minutes (in water, heating) in the running water of 70 ℃.
< comparative example 4>
Except the process sequence of embodiment 1 being changed to [baking operation] → [humid heat treatment operation] → [peeling operation], carry out the operation identical with embodiment 1.
For the embodiment 1～8 obtaining by aforesaid operations and comparative example 1～4, carry out maltose and cane sugar content mensuration and Bx and measure, evaluated for sweet taste, mouthfeel and sticky chirality by 10 professionals.Its result is presented in table 1 in the lump.Wherein, maltose and cane sugar content mensuration and Bx measure and are undertaken by said method.
[table 1]
※ 1: operation: the order according to operation (1)～(8) is carried out, zero represents to implement this operation, and this operation is not implemented in × expression.
※ 2 content: the content in conditioning chestnut overall weight.
※ 3 humid heat treatment: adopt the method for steaming by steam.
※ 4 humid heat treatment: remove liquid soak 15 minutes in 20 ℃ of water after.
※ 5 implements operation with the order of (3) baking → (5) humid heat treatment → (4) peeling
※ 6 sweet tastes: zero feels how many strong sweet taste △ feels strong sweet taste really
× feel a little strong sweet taste
※ 7 mouthfeels: ◎ chestnut surface does not have well-done sensation, and really feel lubricated and feel
Zero feels how many lubricated sense △ feels lubricated and feel × feel a little lubricated and feel really
The sticky chirality of ※ 8: zero is not clamminess, and is grabbing edible also at all tack-free with hand
△ is clamminess a little, is grabbing ediblely how much can glue hand with hand
× be clamminess, grabbing the edible meeting hand of making dirty with hand
As mentioned above, in embodiment 1～7, owing to containing maltose, strengthen the strong sweet taste of high-quality and lubricated mouthfeel, the quality of therefore nursing one's health chestnut itself totally promotes.And, use hand grabbing the edible hand that also can not glue.
In addition, in embodiment 3, strong sweet taste is slightly heavy.Although in embodiment 5, the sweetness intensities of conditioning chestnut entirety is inferior to embodiment 1, has positively been endowed strong sweet taste.The mouthfeel of embodiment 6, owing to not producing the well-done sensation on chestnut surface, therefore taste lubrication.In embodiment 7, contain maltose, even if do not carry out sterilization, the sweet taste that high-quality is strong and lubricated mouthfeel are also strengthened.In embodiment 8, although have strong sweet taste and lubricated mouthfeel, but feel factitious sweet taste, sweet taste equilibrium degree is poor generally, is grabbing sticky hand when edible, the hand of can making dirty with hand.
In contrast to this, comparative example 1～4, due to not containing maltose, only has light sweet taste, there is no strong sweet taste, and mouthfeel is also poor.In addition, the mouthfeel of comparative example 3,4 is no longer lubricated, has sticky heavy mouthfeel.
Claims (12)
1. an airtight container is debug reason chestnut, it is characterized in that, by the chestnut after peeling is accommodated in container, obtain through sealing pasteurization, in this conditioning chestnut, contain in conditioning chestnut overall weight more than 2.5 % by weight, by raw belt leather chestnut is carried out to humid heat treatment maltose that generate, that derive from immanent cause.
2. airtight container according to claim 1 is debug reason chestnut, it is characterized in that, the Brix value of conditioning chestnut is 20～40%.
3. maltose generation method in a chestnut, is characterized in that, raw belt leather chestnut is carried out to humid heat treatment, and in the chestnut after this humid heat treatment, maltose content is in conditioning chestnut overall weight more than 2.5 % by weight.
4. maltose generation method in chestnut according to claim 3, is characterized in that,
Above-mentioned humid heat treatment is to carry out in the water by raw belt leather chestnut being immersed in to 60～70 ℃ of fluid temperatures.
5. maltose generation method in chestnut according to claim 3, is characterized in that,
Above-mentioned humid heat treatment is to be undertaken by utilizing steam to steam raw belt leather chestnut in the environment of 60～100 ℃.
6. a conditioning chestnut sweetening method, adopts maltose generation method claimed in claim 3.
7. a conditioning chestnut sweetening method, is characterized in that, carries out successively following operation:
(1) raw belt leather chestnut is carried out to the operation of humid heat treatment;
(2) chestnut after above-mentioned humid heat treatment is carried out to the operation of baking; And
(3) by the operation of the chestnut peeling after above-mentioned baking;
In this conditioning chestnut, contain maltose more than 2.5 % by weight in conditioning chestnut overall weight.
8. conditioning chestnut sweetening method according to claim 7, is characterized in that,
In the operation of above-mentioned (1), above-mentioned humid heat treatment is to carry out in the water by raw belt leather chestnut being immersed in to 60～70 ℃ of fluid temperatures.
9. conditioning chestnut sweetening method according to claim 7, is characterized in that,
In the operation of above-mentioned (1), above-mentioned humid heat treatment is to be undertaken by utilizing steam to steam raw belt leather chestnut in the environment of 60～100 ℃.
10. airtight container is debug a manufacture method for reason chestnut, it is characterized in that, carries out successively following operation:
(1) raw belt leather chestnut is carried out to the operation of humid heat treatment;
(2) chestnut after above-mentioned humid heat treatment is carried out to the operation of baking;
(3) by the operation of the chestnut peeling after above-mentioned baking; And
(4) chestnut after above-mentioned peeling is accommodated in container and sealing after carry out the operation of pasteurization;
In this conditioning chestnut, contain maltose more than 2.5 % by weight in conditioning chestnut overall weight.
11. airtight containers according to claim 10 are debug the manufacture method of reason chestnut, it is characterized in that,
In the operation of above-mentioned (1), above-mentioned humid heat treatment is to carry out in the water by raw belt leather chestnut being immersed in to 60～70 ℃ of fluid temperatures.
12. airtight containers according to claim 10 are debug the manufacture method of reason chestnut, it is characterized in that,
In the operation of above-mentioned (1), above-mentioned humid heat treatment is to be undertaken by utilizing steam to steam raw belt leather chestnut in the environment of 60～100 ℃.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009-035976 | 2009-02-19 | ||
| JP2009035976 | 2009-02-19 | ||
| PCT/JP2010/052490 WO2010095702A1 (en) | 2009-02-19 | 2010-02-19 | Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102325466A CN102325466A (en) | 2012-01-18 |
| CN102325466B true CN102325466B (en) | 2014-07-02 |
Family
ID=42633981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201080008359.3A Active CN102325466B (en) | 2009-02-19 | 2010-02-19 | Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5670314B2 (en) |
| CN (1) | CN102325466B (en) |
| WO (1) | WO2010095702A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5721375B2 (en) * | 2010-09-06 | 2015-05-20 | 株式会社中温 | Extremely soft chestnut and method for producing the same |
| JP5721374B2 (en) * | 2010-09-06 | 2015-05-20 | 株式会社中温 | Processed chestnut and method for producing processed chestnut |
| WO2012079224A1 (en) * | 2010-12-14 | 2012-06-21 | 天津科技大学 | Processing method for preventing chestnut from browning |
| JP5842234B2 (en) * | 2011-04-15 | 2016-01-13 | 埼玉県 | How to make grilled chestnuts |
| JP6259593B2 (en) * | 2013-06-18 | 2018-01-10 | クラシエフーズ株式会社 | Manufacturing method of Marongrasse |
| JP7281171B2 (en) * | 2019-02-14 | 2023-05-25 | 和広 松尾 | Method for producing food consisting only of roasted chestnuts |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028114A (en) * | 2007-04-09 | 2007-09-05 | 战丁恺 | Method for sweetening and softening Chinese chestnut and its use |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5315143B2 (en) * | 1975-02-05 | 1978-05-23 | ||
| JPH01179645A (en) * | 1987-12-30 | 1989-07-17 | Yoneda Seika Shokuhin Kk | Method for sweet-boiling and processing chestnut |
| JPH03147768A (en) * | 1989-11-06 | 1991-06-24 | Yuji Tanba | Roasting of chestnut |
| JP2516149B2 (en) * | 1992-08-11 | 1996-07-10 | 兵庫県 | Manufacturing method of cooked greens that can be supplied throughout the year |
| JP3171564B2 (en) * | 1996-10-18 | 2001-05-28 | カゴメ株式会社 | Production method of sweet potato juice |
| JP3585802B2 (en) * | 2000-01-25 | 2004-11-04 | カネボウ株式会社 | Cooking chestnuts |
| JP2001238654A (en) * | 2000-02-29 | 2001-09-04 | Ryoichi Morimoto | Method for peeling astringent inner skin of raw chestnut |
| JP3777180B2 (en) * | 2003-11-07 | 2006-05-24 | 株式会社エフコム | Processed chestnut manufacturing method and processed chestnut |
| JP2006055099A (en) * | 2004-08-20 | 2006-03-02 | Kiyotaka Maenami | Steaming method and apparatus for preventing occurrence of internal whiteness in production of finely cut and dried strip of steamed sweet potato and promoting enzymatic decomposition of starch |
| KR100644383B1 (en) * | 2004-12-16 | 2006-11-10 | 씨제이 주식회사 | Preparation method of retort roast chestnuts using far infrared ray thawing |
| JP4364841B2 (en) * | 2005-06-21 | 2009-11-18 | 株式会社タイガーカワシマ | Disease control method of chestnut fruit by hot water treatment |
| JP2009000010A (en) * | 2007-06-19 | 2009-01-08 | Yamato & Traders Co Ltd | Method for producing chestnut processed food, and chestnut processed food |
-
2010
- 2010-02-19 CN CN201080008359.3A patent/CN102325466B/en active Active
- 2010-02-19 JP JP2011500653A patent/JP5670314B2/en active Active
- 2010-02-19 WO PCT/JP2010/052490 patent/WO2010095702A1/en active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028114A (en) * | 2007-04-09 | 2007-09-05 | 战丁恺 | Method for sweetening and softening Chinese chestnut and its use |
Non-Patent Citations (3)
| Title |
|---|
| JP特开2001-204381A 2001.07.31 |
| 朱蓓薇，等.板栗淀粉水解工艺的试验研究.《大连轻工业学院学报》.1997,第16卷(第1期),第24-29页. * |
| 秦岭,等.板栗贮藏期间几种生理生化指标的变化.《北京农学院学报》.1995,第10卷(第1期),第54-59页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2010095702A1 (en) | 2012-08-30 |
| CN102325466A (en) | 2012-01-18 |
| JP5670314B2 (en) | 2015-02-18 |
| WO2010095702A1 (en) | 2010-08-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102325466B (en) | Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container | |
| CN101779798A (en) | Method for making seasoned fried fish skin food | |
| JP7097209B2 (en) | Processed peppercorns and their manufacturing methods | |
| CN103181571B (en) | Sauce-flavor duck tongue processing technology | |
| CN101690512A (en) | Method for processing petasites tricholobus by water boiling | |
| CN114343133A (en) | Making process of roast duck with crisp bone | |
| KR101972214B1 (en) | Method of manufacturing the fruit jam using the Acer mono syrup | |
| CN101416692A (en) | Full-vegetarian multi-flavor jam production technique | |
| CN101969790A (en) | A method for preparing stick shaped instant flavored glutinous rice by using retort process | |
| CN107581586A (en) | It is a kind of to facilitate Hot and Sour Rice Noodles and preparation method thereof | |
| JP6580962B2 (en) | Retort sauce | |
| CN101965992A (en) | Industrialized method for producing high-quality and low-cost stuffing | |
| JP6946786B2 (en) | Barley porridge | |
| JP6092512B2 (en) | Frozen green soybeans and method for producing the same | |
| JP2009213405A (en) | Method for producing seasoned green soybean | |
| JP2004313109A (en) | Intermediate moisture food in hermetic container, and method for adjusting moisture in dry food | |
| KR20160069772A (en) | Sikhye Using Purple Sweet Potato and a Production Method thereof | |
| JP3560927B2 (en) | Cooked red beans in a sealed container | |
| CN107647315A (en) | A kind of beef stick processing method and the beef stick processed with this method | |
| CN106819991A (en) | One vertical foods packed in carton containers of planting sand Pueraria lobota and preparation method thereof | |
| JP2002125585A (en) | Sweet potato processed food | |
| JP2016135147A (en) | Frozen soybean and method for producing the same | |
| CN105029155A (en) | Instant vermicelli and preparation method thereof | |
| CN1115610A (en) | Sweet potato product with filling | |
| Wijaya | RESEARCH AND DEVELOPMENT REPORT" FERMENTED PURPLE SWEET POTATO TURKISH DELIGHT (TABELY)" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1164651 Country of ref document: HK |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1164651 Country of ref document: HK |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20240521 Address after: Tokyo Patentee after: Ke Le Xie Co.,Ltd. Country or region after: Japan Address before: Tokyo, Japan Patentee before: Kracie Foods, Ltd. Country or region before: Japan |