JP2000125800A - Cooked chestnut and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a cooked chestnut directly edible and having a color tone and flavor essential to the chestnut and good in texture and appearance without causing the browning by heating and to provide a method for simply producing the cooked chestnut. SOLUTION: This cooked chestnut is obtained by applying an inducible protein or a fibrous protein, e.g. gelatin or collagen to the surface of a cracked chestnut. The method for producing the cooked chestnut comprises applying the inducible protein or fibrous protein to the surface thereof when housing the cracked chestnut in a container, then hermetically sealing the container and carrying out the thermal sterilization.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked chestnuts which can be eaten as they are, and more particularly to cooked chestnuts which do not cause browning due to heating and have the original color and flavor of chestnuts, and a method for preparing the same.

[0002]

2. Description of the Related Art Conventionally, chestnut processing methods include, for example,
There is a packaged food in boiled chestnut as described in JP-A-53-72849. In this method, after peeling the chestnuts, exposing them to water and boiling them to remove debris, adding a suitable seasoning, boiling them, filling them in containers such as cans and bottles, and adding agar, gelatin, A solution of a colloidal substance such as pectin is injected and sealed and sterilized. In this method, the solution of the colloidal substance is gelled, thereby preventing the collapse of the chestnut meat and the decrease in the solid content. However, in this method, it takes a long time to exfoliate the water or to boil the water, and it takes a long time to boil the meat. At this stage, the meat tends to collapse, and the original sweetness and aroma of the chestnut are lost. In addition, it was necessary to boil softly and use food additives such as crystal and alum to prevent discoloration. Furthermore, if a treatment such as boiling in water or boiled-in-simmer is performed, there is a problem that chestnuts containing a large amount of water and sugar are difficult to use in various chestnut cooked products.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and the object of the present invention is to be able to eat as it is, not to cause browning by heating, It is an object of the present invention to provide a cooked chestnut having a color tone and a flavor, having a good texture and appearance, and a method for easily producing the cooked chestnut.

[0004]

The above object is achieved by a cooked chestnut in which a derivatized protein or a fibrous protein is applied to the surface of a peeled chestnut. The object of the present invention is
When the peeled chestnuts are housed in a container, sealed and heat-sterilized, the method is achieved by a method of producing cooked chestnuts, which comprises applying an inducing protein or a fiber protein to the peeled chestnuts.

[0005] That is, the present inventor has proposed a method in which the peeled chestnuts are stored in a packaging container, sealed, and subjected to heat sterilization such as retort sterilization without using the conventional water-soaked and boiling method. Thought to be the most convenient way to obtain, and to maintain the flavor, when heat sterilization such as retort sterilization is performed,
It was found that the color of the chestnut was remarkably browned to blackened, the appearance was bad, and the taste was not favorable. Therefore,
As a result of examining a method for preventing quality deterioration during heat sterilization, it has been found that the above-mentioned problems can be solved if the peeled chestnut is previously coated with an induced protein or fiber protein and then heat sterilized, and the present invention has been achieved. did.

[0006]

Next, the present invention will be described in detail.
First, chestnuts are not particularly limited in variety and size, and may be appropriately selected from commonly used ones.

Next, the derived protein used in the present invention is a non-natural protein derived and derived from a natural protein, such as gelatin, proteose, and peptone. Among them, gelatin is particularly preferable in terms of prevention of browning and maintenance of flavor.
The kind of gelatin may be appropriately selected and used, and among them, in the case of gelatin made from beef bone, pork skin, or the like, the bloom strength is preferably higher, preferably 100 or more, more preferably 200 or more. It is preferable because it exhibits a browning preventing effect at a low concentration, and when the gelatin is peeled off and applied to the surface of the chestnut, the chestnuts hardly adhere to each other.

[0008] The fiber protein includes keratin, collagen, fibroin and the like. Among these, soluble collagen is particularly preferable in terms of browning prevention effect.

These derived proteins and fiber proteins may be used alone or in combination of two or more. In addition, the amount of the derived protein or fiber protein applied to the peeled chestnuts is
It is preferred that the amount be 0.01 to 0.05% by weight of the peeled chestnut weight. If the content is less than 0.01% by weight, the effect of the present invention tends to be weak, and conversely, 0.05% by weight.
When the ratio exceeds the above range, the effect of the present invention can be obtained, but the protein becomes sticky, and the chestnuts tend to bind to each other and the texture tends to be poor.

Next, the cooked chestnut of the present invention is obtained, for example, as follows. First, the raw chestnuts are washed with water to remove floating chestnuts and foreign substances, and then peeled to obtain peeled chestnuts.

As the peeling method, a conventionally used method may be appropriately used. In particular, a method of heating the chestnut with a fluid such as roasted hot air is a method of completely removing the onikin and astringent skin in a short time. Is particularly preferred. That is,
This method does not require a process such as scoring the surface of the chestnut in advance and roasting the sand, and only by fluid heating, the demon skin and astringent skin are released from the chestnut pulp, and the chestnut surface cracks, Demon skin and astringent skin are easily peeled off. Therefore, it can be processed in a large amount in a short time, and the fragrance of roasted chestnut can be imparted. Specifically, it is preferable to use a device such as a jet zone system (continuous type) and a jet roast (batch type) (both manufactured by Arakawa Seisakusho) that have a convection of hot air used for hot air drying or roasting of coffee beans. It is.

The processing conditions may be appropriately set according to the specifications of the apparatus and the processing amount. The temperature of the hot air is set at 110 to 110 ° C. so that the surface temperature of the chestnut is about 100 to 110 ° C.
It is desirable that the temperature be 140 ° C. For example, a hot air drying device (such as a hot air drying device)
Jet zone system (fluidized bed type), Arakawa Seisakusho
In the case of, the surface of the chestnut is 108-
The temperature of 109 ° C. is most preferable in that the chestnut skin is well released from the chestnut pulp and the chestnut shape is maintained. In addition, a hot air drying device (for example, a jet zone SR-BI) in which hot air hits the chestnut from only one direction.
II (batch type, Arakawa Seisakusho)
It is preferable that the surface of the chestnut is adjusted to about 105 to 110 ° C. with hot air of about 140 ° C. The wind speed is 120-130
When heating at 10C for 10 to 20 minutes, 40 to 60 m / s is preferable. The chestnut thus obtained can then be easily peeled off together with the skin by hand or by machine.

Next, the above-mentioned derived protein or fiber protein is applied to the peeled chestnut obtained above. Specific examples of the method of application include a method in which the protein is converted to an aqueous solution and coating, and a method in which the protein powder is sprinkled on the chestnut surface. Examples of the coating method include soaking, spraying, and coating using a rotary kettle.

When used in the form of an aqueous solution, its concentration is
Preferably 0.1 to 10% by weight, more preferably 0.5%
１1% by weight is suitable in that the effect of preventing browning is not exerted on the chestnut surface while exerting the effect of preventing browning. When an aqueous solution is used, the application temperature and time may be appropriately set, and may be set at a temperature at which the aqueous solution does not solidify.

Next, the chestnut to which the specific protein has been applied is contained in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, a bottle, and a pouch. Sterilize. As for the sterilization method, it is desirable to perform retort sterilization from the viewpoint of long-term storage and quality maintenance.

The cooked chestnut obtained as described above retains the original sweetness, flavor and color tone of the chestnut even during long-term storage. This cooked chestnut can be eaten as it is after opening the packaging, or it can be used for various processed chestnut foods such as chestnut rice, chestnut kinton, chestnut candied stew, and marron glace. It is.

[0017] The cooked chestnut of the present invention does not change with time even after retort sterilization, and the aroma and color tone of the chestnut are maintained.
It is a chestnut with good flavor and appearance without peculiar redness and astringency, but its mechanism is based on the reaction of sugars, tannins and polyphenols, which are often contained in the actual surface of chestnuts and cause browning and flavor deterioration. This is considered to be due to the inhibitory effect of the protein. Further, in the present invention, since the retort sterilization resistance is increased by the protective action of the protein, pretreatment such as preliminary sterilization before retort sterilization is performed, and the conditions for retort sterilization do not have to be relaxed. Even if retort sterilization is performed under normal conditions, the quality of flavor, color tone, etc. is maintained.

[0018] The cooking of the present invention can be eaten as it is even if the chestnut skin is peeled off without heating, and then the protein is applied as described above, and the container is filled and heat sterilized. Chestnuts are obtained. The application of the protein may be performed after the peeled chestnuts are stored in a container.

[0019]

As described above, the cooked chestnut of the present invention has been given a specific protein in advance, so that even if it is subjected to heat sterilization, the chestnut's original brownish taste without browning, Flavor,
It is a cooked chestnut that maintains its color. In addition, since the protein does not affect the flavor of the chestnut and is a naturally derived food raw material, it can be used for various processed chestnut foods as well as edible as it is, and is a highly versatile cooked chestnut. is there. Further, since cooked chestnuts can be obtained without particularly complicated pretreatment, mass production and storage are possible. Further, browning due to heating can be prevented irrespective of the variety of the chestnut, the harvest time, and the like.

[0020]

EXAMPLES Next, specific examples will be described. <Example 1> Tianjin chestnut from Hebei Province, China (160 tablets / kg)
Was heated for 15 minutes with 120 ° C. hot air (wind speed 52 m / sec) using a fluidized bed dryer oven (Arakawa Seisakusho, jet zone system) (chestnut surface temperature 109).
° C), the astringent skin and the oni skin were released, and further cracks were formed. After natural cooling, the astringent skin and the oni skin were simultaneously peeled off by hand to obtain a peeled chestnut. The peeled chestnuts contained in a wire mesh container were immersed in a 1% by weight aqueous solution of gelatin having a bloom strength of 200. After 3 minutes, the chestnuts were pulled out, drained, filled with 6 pieces in a retort pouch, and heat-sealed. Heat treatment with hot water retort for 1 minute to obtain cooked chestnuts.

Example 2 The procedure of Example 1 was repeated except that the aqueous gelatin solution was changed to a 1% by weight aqueous gelatin solution having a bloom intensity of 100.

Example 3 A gelatin aqueous solution having a bloom strength of 300 and a 0.5% by weight aqueous solution of gelatin were used.
It was the same as in Example 1.

Example 4 A gelatin aqueous solution having a Bloom strength of 200 was replaced by a 2.5% by weight aqueous solution of gelatin.
It was the same as in Example 1.

Example 3 A gelatin aqueous solution having a Bloom strength of 200 was replaced with a 0.5% by weight aqueous solution of gelatin.
It was the same as in Example 1.

<Comparative Example> The same procedure as in Example 1 was conducted except that gelatin was not used. The cooked chestnut obtained as described above was opened, and its color and flavor were evaluated by 20 specialized panelists. The results are shown in Table 1.

[0026]

[Table 1]

As described above, the cooked chestnut of the present embodiment is a cooked chestnut having a good color and flavor, a savory chestnut taste and a steamed chestnut taste even when eaten as it is, and having the original taste of chestnut. The color tone was maintained even after retort sterilization. Also, no off-flavor or odor derived from protein was felt. On the other hand, in the case of the comparative example, astringency was felt and the color was also dark, which was not preferable as cooked chestnuts.

Claims (3)

[Claims] 1. A cooked chestnut in which an inducing protein or a fibrous protein is applied to the surface of a peeled chestnut. 2. The cooked chestnut according to claim 1, wherein the derived protein or the fibrous protein is at least one selected from gelatin and collagen. 3. A method for producing cooked chestnuts, wherein said chestnuts are contained in a container, sealed, and sterilized by heating, wherein said chestnuts are provided with an inducing protein or a fiber protein.