JP2004008225A - Method for producing cooked chestnut - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for conveniently producing cooked chestnut edible as it is, wherein the cooked chestnut neither stains the hand nor sticks to the hand even when eaten by the hand, is undamaged when heated and has taste and texture inherent to the chestnut and good externals. <P>SOLUTION: The method for producing the cooked chestnut comprises putting baked and peeled chestnut into a container, sealing up and performing heat sterilization, wherein water is added to the surface of the baked and peeled chestnut. <P>COPYRIGHT: (C)2004,JPO

Description

  The present invention relates to a method of producing cooked chestnuts that can be eaten as they are, more specifically, does not stain or sticky even when eaten by hand, furthermore, does not cause damage by heating, and has good appearance, texture and flavor On the recipe for the perfect cooked chestnut.

Conventionally, as a method of processing chestnuts, for example, there is a packaged food in boiled chestnut as described in Patent Document 1. In this method, chestnuts are peeled, exposed to water, and boiled to remove ash, and further boiled with an appropriate seasoning and filled in containers such as cans and bottles, and agar, gelatin, A solution of a colloidal substance such as pectin is injected and hermetically sealed and sterilized. In this method, the colloidal substance solution is gelled, thereby preventing the chestnut meat from breaking down and the solid content from decreasing.
However, in this method, it takes a long time to exfoliate the water and 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 use food additives such as crystal and alum to boil softly and 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.
In addition, when the chestnuts are grabbed and eaten by hand, the above-mentioned production method has a problem that the starchy substance and excessive moisture on the chestnut surface easily adhere to the hands, and the hands become sticky and dirty. Further, boiled chestnuts and steamed chestnuts contain too much water and are liable to be broken, so that there is a problem that the yield of chestnuts while maintaining the original whole shape is poor. In addition, boiled chestnuts and steamed chestnuts are unlikely to have the original texture of chestnuts, and even if they are brittle, they will have a natural texture.

JP-A-53-72849

  The present invention has been made in view of such circumstances, and its intended purpose is that it can be eaten as it is, even if it is eaten by hand, the hand does not become dirty or sticky, and furthermore, it is damaged by heating. It is an object of the present invention to provide a method for easily producing cooked chestnuts having good chestnut appearance, texture and texture that does not occur.

  The above object is achieved by a method for producing cooked chestnuts, which comprises applying moisture to the surface of the burnt peeled chestnuts when the burnt chestnuts are housed in a container, sealed, and sterilized by heating.

That is, the inventor of the present invention, the conventional method of water exposure, without using the boiling method, containing the peeled chestnuts in a packaging container, sealed, and heat sterilization such as retort sterilization, the most convenient way to obtain cooked chestnuts, And it was thought that it is a method to maintain the flavor, but if the burnt peeled chestnut is subjected to heat sterilization such as retort sterilization as it is, starchy will appear on the chestnut surface, the chestnuts will adhere to each other, and the hands will be sticky I found that it was easy to get dirty.
Therefore, as a result of examining a method for preventing quality deterioration after heat sterilization, it has been found that the above-mentioned problem can be solved by applying moisture to the surface of the baked peeled chestnut for a short time in advance and then performing heat sterilization. The present invention has been reached.

According to the method for producing cooked chestnuts of the present invention, since water is applied to the surface of the baked and peeled chestnuts, even if subjected to heat sterilization, there is no stickiness on the surface, the chestnuts adhere to each other, and hands are removed. You can get cooked chestnuts without getting dirty.
In addition, since the above-mentioned water does not affect the flavor of the chestnut and is a naturally derived food raw material, not only can it be used as it is for edible use, but also a highly versatile cooked chestnut that can be used for various processed chestnut foods Obtainable.
Further, since cooked chestnuts can be obtained without particularly complicated pretreatment, mass production and storage are possible.
Moreover, since the excess moisture is not applied unlike the cooked chestnuts, the cooked chestnuts can be obtained with good yield without maintaining the shape of the whole grain without the chestnuts being broken or broken. .

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, examples of the water used in the present invention include water (drinking water and drinking water) supplied from a normal water supply or the like.
A solute may be added to the water. Examples of solutes include high-potency sweeteners such as aspartame, stevia, thaumatin, glycyrrhizin, saccharin, dultin, alitame, sucralose, and acesulfame potassium; Non-reducing oligosaccharides such as sugars, sugar alcohols, trehalose, raffinose, various oligosaccharides, tagatose), proteins such as gelatin, proteose, peptone, keratin, collagen, fibroin; seasonings such as soy sauce and vinegar; , A dye, an emulsifier, an oil or the like, and these may be used alone or in combination of two or more.

When the solute is contained in the water, even after undergoing the retort sterilization process described below, the chestnut cracks and the like are unlikely to occur, the chestnut's original shape is maintained, and the texture is good in that it has a tight and full texture. is there.
In addition, among the above-mentioned solutes, when a saccharide sweetener is contained, the sweetness is imparted without causing the stickiness of the surface as in the case of the conventional honey stew, and the sweetness becomes mellow and a favorable natural sweetness. Is particularly preferred.

  When a solute is used, it is preferable that the amount of water in the water is set to 50% by weight or more based on the total weight of the solute-containing water in that the chestnut's original color tone and flavor can be favorably obtained.

  Examples of the method of applying water to the surface of the baked and peeled chestnut include a method of dipping (dipping), a method using a spray coating, a rotating pot, a constant temperature and high humidity machine, a chamber set to a high humidity condition, and the like. Among these methods, the method of immersing (dipping in) is preferable in that moisture is uniformly applied to the surface of the baked and peeled chestnut.

  The temperature of the water is preferably low (preferably 0 to 50 ° C., more preferably 5 to 40 ° C.) or non-heated, from the viewpoint of maintaining the shape of the chestnut and preventing starch from appearing.

  Further, the time of water application is not particularly limited, and may be appropriately set so as to be applied substantially uniformly to the surface of the baked and peeled chestnut. For example, in the case of the dip pickling method, it takes about 5 seconds to 20 minutes.

When a solute is used, moisture and the solute may be separately applied to the surface of the peeled chestnut. For example, in the state of the solute in the form of powder, spraying the surface of the baked peeled chestnuts to which water has been applied, or a method of directly filling the solute powder in a bag containing the baked peeled chestnuts, and the like. Good.

  When the water and the solute are separately applied, either the moisture or the solute may be applied first to the surface of the peeled chestnut, which may be appropriately set. In terms of application, it is preferable to apply water first.

Further, it is desirable that the amount of the water to be applied to the baked peeled chestnut is 0.5 to 10% by weight, more preferably 2% by weight, based on the total weight of the baked peeled chestnut.
That is, when the amount is less than 0.5% by weight, the amount of water applied is too small, and it tends to be difficult to obtain the original appearance, flavor, and color tone of the chestnut. Conversely, when the amount exceeds 10% by weight, the flavor is poor. In addition, since it contains excessive moisture, it tends to be brittle and easily collapsed.

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

As the firing method, a conventionally used method may be appropriately used.In particular, a method in which chestnuts are heated with a fluid such as hot air roast is preferable because demons and astringent skins can be completely removed in a short time. is there.
In other words, in the method of fluid heating, there is no need to perform a step such as making a cut on the chestnut surface in advance and sand roasting, and only by fluid heating, the onikin and astringent skin are released from the chestnut pulp, and the chestnut surface is also removed. Cracks are formed, making it easier to peel off the oni and astringent skin from the chestnut pulp. 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 for convection of hot air used for hot air drying or roasting coffee beans, such as a jet zone system (continuous type) and a jet roast (batch type) (both manufactured by Arakawa Seisakusho). It is.

Further, the processing conditions may be appropriately set according to the specifications of the apparatus and the processing amount, and the temperature of the hot air is desirably 110 to 140 ° C. so that the surface temperature of the chestnut is about 100 to 110 ° C.
For example, in the case of a hot air drying device (for example, a jet zone system (fluidized bed type), manufactured by Arakawa Seisakusho) in which hot air hits the chestnut from above and below, the chestnut surface is 108 to 109 with hot air at 120 to 125 ° C. It is most preferable to set the temperature to ° C. in that the chestnut skin is well released from the chestnut pulp and the chestnut shape is maintained.
In the case of a hot air drying device (for example, Jet Zone SR-BIII (batch type), manufactured by Arakawa Seisakusho) in which hot air hits the chestnut from only one direction, the chestnut is heated at 130 to 140 ° C. The surface is preferably set to about 105 to 110 ° C.
In addition, when heating at 120 to 130 ° C. for 10 to 20 minutes, the wind speed is preferably 40 to 60 m / s.
The chestnut thus obtained can then be easily peeled off by hand or with a machine together with the skin.

Next, water is applied to the baked peeled chestnut in the above-described manner, and the chestnut is placed in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, a bottle, and a pouch, and sealed. Heat sterilization. As for the sterilization method, it is desirable to perform retort sterilization (heat and pressure sterilization) from the viewpoint of long-term storage and quality maintenance.
At this time, it is preferable that the retort sterilization is performed at 115 to 125 ° C. and 1.7 to 2.5 kg / cm ² for 20 to 60 minutes, since sterilization can be performed while maintaining the shape of the chestnut.

The cooked chestnut obtained as described above retains its original flavor, texture and appearance 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.

The cooked chestnut obtained by the cooking chestnut production method of the present invention has a flavor in which even when subjected to retort sterilization, the appearance of starchy substances on the surface of the baked peeled chestnut is suppressed, and the surface of the baked peeled chestnut has no stickiness or adhesion of chestnuts. It is cooked chestnut with good appearance.
In the present invention, since the retort sterilization resistance is increased by the protective action of water, pretreatment such as preliminary sterilization is performed before retort sterilization, and the conditions for retort sterilization need not be relaxed. Even if retort sterilization is performed under normal conditions, the quality of flavor, appearance, etc. is maintained.

  The application of the moisture on the surface of the baked peeled chestnut may be performed after the baked peeled chestnut is stored in a container.

Next, specific examples will be described.
<Example 1>
With the composition shown in Table 1, cooked chestnuts were prepared as follows.
First, Tianjin chestnut (160 grains / kg) produced in Hebei Province, China, 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). Then, the astringent skin and the oni skin were released to release the astringent skin and the oni skin, and after natural cooling, the astringent skin and the oni skin were simultaneously peeled off by hand to obtain a baked peeled chestnut.
Next, the baked peeled chestnuts placed in a wire mesh container are immersed in water (20 ° C.), pulled up after 15 minutes, drained, filled in 6 pieces in a retort pouch, heat sealed, and heated at 121 ° C. for 30 minutes. Heating was performed with a water retort to obtain cooked chestnuts.

<Examples 2 to 7>
With the composition shown in Table 1, a cooked chestnut was obtained in the same manner as in Example 1. In addition, sucralose was added to water in Example 4, and trehalose was added to water in Example 5, and the water was applied to the surface of the baked and peeled chestnuts. Thereafter, a retort heat treatment was performed under the same conditions as in Example 1 to obtain cooked chestnuts. . In Examples 2, 3, 6, and 7, cooking chestnuts were obtained in the same manner as in Example 1 except that the amount of water applied was changed.

<Comparative Example 1>
With the composition shown in Table 1, the baked peeled chestnuts were subjected to a retort heat treatment under the same conditions as in Example 1 without applying moisture to the surface of the baked peeled chestnuts to obtain cooked chestnuts.

  With respect to Examples 1 to 7 and Comparative Example 1, the obtained cooked chestnuts were opened and their color tone, flavor, stickiness when eaten by hand, texture and shape retention were evaluated by 20 specialized panelists. The results are shown in Table 1.

As described above, the cooked chestnut of the embodiment is a cooked chestnut having a good color and flavor, a fragrant cooked chestnut with the flavor of roasted chestnut and steamed chestnut even when eaten as it is, and having the original taste of chestnut, and retort. The color tone was maintained after sterilization. No off-flavor was felt. In addition, the hands were not sticky or dirty even if they were eaten by hand. Moreover, it was cooked chestnut which retained the original shape of the chestnut.
On the other hand, in the case of the comparative example, the astringent taste was felt, the color was blackish, and the texture was in the first place. Further, when eating by hand, starchy substances adhered to hands, which was not preferable as cooked chestnuts. In addition, the shape of the chestnut included a piece that was cracked or had a brittle hardness when picked up.

Claims (3)

A method for producing cooked chestnuts, comprising: applying moisture to the surface of the baked peeled chestnuts when the baked peeled chestnuts are contained in a container, sealed and heat-sterilized. The method for producing cooked chestnuts according to claim 1, wherein the heat sterilization is retort sterilization. The method for producing cooked chestnuts according to claim 1, wherein the heat sterilization is performed at 115 to 125 ° C and 1.7 to 2.5 kg / cm ² for 20 to 60 minutes.