JP2004321026A - Method for producing packed unshelled ginkgo nut - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing packed unshelled ginkgo nuts, by which the easily shell and thin skin-peelable unshelled ginkgo nuts can be produced, while making the best use of the characteristics of the unshelled ginkgo nuts, such as flavor maintenance and long period storage. <P>SOLUTION: This method for producing the packed unshelled ginkgo nuts is characterized by comprising a crack-forming process for cracking the shells of ginkgo nuts, an immersion process for immersing the cracked ginkgo nuts in an acidic aqueous solution, a draining process for draining the immersed ginkgo nuts, a packing process for packing the drained ginkgo nuts, and a heating process for heating the packed ginkgo nuts, and carrying out the processes in this order. The immersion process preferably comprises immersing the ginkgo nuts in an acidic aqueous solution containing a pH-adjusting agent, boiling the immersed ginkgo nuts, refrigerating the ginkgo nuts in a state immersed in the aqueous solution, and then again boiling the ginkgo nuts. It is preferable that the ginkgo nuts are steamed in at least one of the ginkgo nut-boiling processes. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to an improvement of a boiled ginkgo or a seasoned ginkgo that can be stored for a long time at room temperature.
[0002]
[Prior art]
Ginkgo can be stored for a long time if it is in a shelled state, but it takes time to eat because the shell is hard and hard to peel off.
Conversely, peeled ginkgo with peeled shell or skin (peeled ginkgo, hereafter referred to as ginseng with peeled shell or skin) is easy to remove the shell, but is difficult to store for a long time and lacks flavor. .
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a ginkgo that can be stored for a long period of time while maintaining the original flavor of ginkgo by processing the ginkgo shell into a state in which it is easy to peel off and leaving the shell. And
[0004]
[Means for Solving the Problems]
In order to achieve the above object, the invention of claim 1 includes a step of forming a crack in a shell of ginkgo;
An immersion step of immersing the cracked ginkgo in an acidic aqueous solution,
A draining process for draining the ginkgo after immersion,
A packaging process for packaging drained ginkgo,
A heating step of heating the packaged ginkgo;
And performed in the order of the above steps.
[0005]
The invention according to claim 2 is a process for forming a crack in the ginkgo shell,
A first boiling step of boiling the cracked ginkgo in an acidic aqueous solution containing a pH adjuster,
A cooling step of cooling the boiled ginkgo,
A second boiling step of boiling the cooled ginkgo again,
A draining process to drain the boiled ginkgo again,
A packaging process for packaging drained ginkgo,
A heating step of heating the packaged ginkgo;
And performed in the order of the above steps.
[0006]
The invention according to claim 3 is a process for forming a crack in the shell of ginkgo,
An immersion step of immersing the ginkgo with cracks in an acidic aqueous solution containing a pH adjuster,
The first steaming step of removing and steaming the ginkgo after immersion from the aqueous solution,
A cooling step of immersing the steamed ginkgo in an acidic aqueous solution containing a pH adjuster and cooling it,
A second steaming step of taking out the cooled ginkgo from the acidic aqueous solution and steaming again,
A draining process to drain the steamed ginkgo again,
A packaging process for packaging drained ginkgo,
A heating step of heating the packaged ginkgo;
And performed in the order of the above steps.
[0007]
The invention according to claim 4 is a baking step of baking ginkgo with a shell,
A crack forming process to make a crack in the ginkgo shell,
A packaging process for packaging ginkgo with cracks in the shell,
A heating step of heating the packaged ginkgo;
And performed in the order of the above steps.
[0008]
A seasoning may be added to the acidic aqueous solution of the first to third aspects.
In the draining step according to the first to third aspects of the present invention, the ginkgo may be baked at 160 to 230 ° C. after draining, or the ginkgo may be fried in cooking oil after draining.
Further, the packaging step of the invention according to claims 1 to 4 is to be performed in a container having both gas barrier properties and heat resistance, the air in the container is replaced with an inert gas, and the opening is sealed. It is good to carry out by multi-step heating.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
A first embodiment of the present invention will be described below.
First, the ginkgo with a shell from which the harvested pulp portion has been removed is shocked to make a crack in the shell (a crack forming step).
The crevices in the shell may be made manually, for example, using a tool such as pliers. Alternatively, a pair of rollers facing each other at a predetermined interval may be rotated to pass between the rollers.
[0010]
Next, the ginkgo with a crack in the shell is immersed in an acidic aqueous solution (pH 2.3 to 3.0) containing a pH adjuster such as citric acid for 30 to 60 minutes.
Thereafter, the temperature of the acidic aqueous solution is raised to about 90 ° C., and the ginkgo is boiled for 10 to 20 minutes.
Thereafter, the mixture is cooled and refrigerated at 5 ° C. for about 10 hours while the ginkgo is immersed in the acidic aqueous solution.
Next, the temperature of the acidic aqueous solution in which ginkgo is immersed is raised to about 90 ° C., and the ginkgo is boiled again for 10 to 20 minutes.
The above is called an immersion step.
[0011]
Next, the ginkgo is drained by putting it in a colander or dehydrating with a centrifugal dehydrator, and then put in an oven and baked at 160 to 230 ° C. for 3 to 5 minutes (draining step).
Then, the ginkgo with shell after baking is placed in a container (for example, a retort pouch) having both gas barrier properties and heat resistance, and the air in the container is replaced with an inert gas (nitrogen gas, carbon dioxide gas, etc.) to open the container. Is sealed (packaging process).
The ginkgo packed in this container is accommodated in a sterilization tank, and sterilized at 100 ° C. for 5 minutes, and then at 110 ° C. for 20 minutes (heating step). Then, after the heating step, the temperature of the container is reduced to a temperature at which it can be easily taken out.
[0012]
Ginkgo is sterilized by immersing it in the acidic aqueous solution containing the pH adjuster for a long time. Therefore, the time required to raise the temperature for sterilization in the heating step can be shortened, and the endosperm part of ginkgo becomes hard and brittle, and it is possible to eliminate the deterioration in quality due to prolonged exposure to high temperature, which reduces the texture. .
In addition, the endosperm part and the thin skin are separated by boiling after the aqueous solution is sufficiently impregnated into the thin skin. Further, in the draining step, the moisture of the skin is dehydrated, so that the endosperm and the skin are further separated, and this separated state is maintained.
The reason why the boiling step is divided into two steps and refrigeration is performed between the two steps is to avoid deterioration of the taste of ginkgo caused by boiling for a long time as much as possible, and to allow the acidic aqueous solution containing the pH adjuster to sufficiently penetrate the skin.
Further, the ginkgo is not oxidized and the flavor is maintained by placing the container in a container replaced with an inert gas and sealing the opening.
In addition, sterilization by dipping in an acidic aqueous solution containing a pH adjuster in advance, and raising the temperature in two stages (or three or more stages in the sterilization process) are combined. It can be sufficiently sterilized without being exposed to high temperature for a long time, and the flavor is not impaired.
By adding a seasoning such as salt to the acidic aqueous solution containing the pH adjusting agent, it is possible to make the ginkgo in the seasoned state instead of the ginkgo in the boiled state. Alternatively, heat sterilization may be performed in a single step instead of selecting the conditions and raising the temperature in two steps.
[0013]
Next, a second embodiment will be described.
First, similarly to the above-described embodiment, the ginkgo is impacted to make a crack in the shell (a crack forming step).
Next, it is immersed in an acidic aqueous solution (pH 2.3 to 3.0) containing a pH adjuster for 30 to 60 minutes.
Thereafter, the acidic aqueous solution is discharged, and the shelled ginkgo is steamed with steam at about 90 ° C. for 10 to 20 minutes.
Then, it is cooled and refrigerated for about 10 hours while the ginkgo is immersed in the acidic aqueous solution.
Next, the acidic aqueous solution containing the pH adjuster is discharged, and the ginkgo is steamed with steam at about 90 ° C. for 10 to 20 minutes. (End of immersion process)
Thereafter, the ginkgo is drained, put in an oven and baked at 160 to 230 ° C. for 3 to 5 minutes (draining step).
Hereinafter, a product is obtained through a packaging step and a heating step as in the first embodiment.
In this case, the supply and discharge of the acidic aqueous solution containing the pH adjuster are repeated, so that the production of the shelled ginkgo in the container becomes more complicated than in the above embodiment.
[0014]
The draining step in the first and second embodiments may be a method in which the ginkgo with shell is fried for 15 to 60 seconds with cooking oil at about 160 to 180 ° C. after draining the ginkgo.
Although there is an advantage that the treatment can be performed in a shorter time than in the first and second embodiments, the cooking oil adheres to the skin and endosperm of ginkgo.
Further, instead of a baking type oven, a method of heating in a microwave irradiation type oven (a device such as a microwave oven) for about 30 seconds may be employed. The production time is shorter than when baking in an oven or frying.
[0015]
Next, a third embodiment will be described.
First, ginkgo is baked in a shell (baking process).
Next, similarly to the above-described embodiments, a shock is applied to the ginkgo and a crack is formed in the shell (a crack forming step).
Thereafter, the product is made through a packaging process and a heating process similar to those of the above embodiments.
[0016]
In each of the above embodiments, there is no step before the step of forming a crack, but a step of removing a ginkgo with a shell that has become old and whose endosperm part has withered may be added.
That is, the ginkgo with a shell is put in water, the floating thing is removed, dried, and then the process proceeds to a crack forming step. The reason why the shell is dried before the crack forming step is that the shell is hard to be broken when wet.
Furthermore, the quality of the quality is further improved by increasing the size of the cracks formed in the shell in the crack forming step so that the state of the ginkgo inside the shell can be visually checked and removing the poor state of ginkgo.
In the first and second embodiments, boiling and steaming do not coexist, but either one may be boiled and the other steamed.
[0017]
【The invention's effect】
In short, in the invention of claim 1, the crack forming step of forming a crack in the shell of ginkgo, the dipping step of dipping the ginkgo with the crack in an acidic aqueous solution, and the draining step of draining the ginkgo after the dipping are performed. Have.
Therefore, after the aqueous solution is sufficiently impregnated into the thin skin, the liquid is drained (dehydrated), so that the endosperm part and the thin skin are separated, and this separated state is maintained.
In the inventions of claims 2 and 3 as well, since the liquid is drained (dehydrated) after the aqueous solution is sufficiently impregnated into the thin skin, the endosperm part and the thin skin are separated, and this separated state is maintained.
Further, in the invention of claim 4, a baking step of baking the ginkgo with its shell, a crack forming step of making a crack in the shell of the ginkgo, a packaging step of packaging the ginkgo with a crack in the shell, A heating step of heating.
Therefore, the endosperm and the skin are separated when baked in the same manner as the effects of the first to third aspects, and the separated state is maintained by packaging.
Since ginkgo remains shelled, it retains the characteristics of shelled ginkgo that it retains its flavor and can be stored for a long period of time. In addition, a crack is formed in the shell and the endosperm and the skin are separated, so that the shell and the skin are easily peeled.
Ginkgo is sterilized by immersing it in an acidic aqueous solution containing a pH adjuster. Therefore, the heating time for sterilization in the heating step can be shortened, and the quality deterioration that the endosperm part of ginkgo becomes hard and brittle due to prolonged exposure to a high temperature and the texture deteriorates can be solved.
Further, in the invention of claim 8, since the temperature is raised in multiple stages in the heating step, the time of exposure to high temperature can be further reduced, and the quality of ginkgo flavor and the like does not decrease. In addition, ginkgo is placed in a container having both gas barrier properties and heat resistance, and the air in the container is replaced with an inert gas to seal the opening, so that long-term storage at room temperature without deterioration in quality is possible.

Claims (8)

A crack forming process to make a crack in the ginkgo shell,
An immersion step of immersing the cracked ginkgo in an acidic aqueous solution,
A draining process for draining the ginkgo after immersion,
A packaging process for packaging drained ginkgo,
A heating step of heating the packaged ginkgo;
And a method for producing a ginkgo with a shell in a container, comprising the steps of: A crack forming process to make a crack in the ginkgo shell,
A first boiling step of boiling the cracked ginkgo in an acidic aqueous solution containing a pH adjuster,
A cooling step of cooling the boiled ginkgo,
A second boiling step of boiling the cooled ginkgo again,
A draining process to drain the boiled ginkgo again,
A packaging process for packaging drained ginkgo,
A heating step of heating the packaged ginkgo;
And a method for producing a ginkgo with a shell in a container, comprising the steps of: A crack forming process to make a crack in the ginkgo shell,
An immersion step of immersing the ginkgo with cracks in an acidic aqueous solution containing a pH adjuster,
The first steaming step of removing and steaming the ginkgo after immersion from the aqueous solution,
A cooling step of immersing the steamed ginkgo in an acidic aqueous solution containing a pH adjuster and cooling it,
A second steaming step of taking out the cooled ginkgo from the acidic aqueous solution and steaming again,
A draining process to drain the steamed ginkgo again,
A packaging process for packaging drained ginkgo,
A heating step of heating the packaged ginkgo;
And a method for producing a ginkgo with a shell in a container, comprising the steps of: Baking process of baking ginkgo with shell,
A crack forming process to make a crack in the ginkgo shell,
A packaging process for packaging ginkgo with cracks in the shell,
A heating step of heating the packaged ginkgo;
And a method for producing a ginkgo with a shell in a container, comprising the steps of: The method for producing a ginkgo with a shell in a container according to any one of claims 1 to 3, wherein a seasoning is added to the acidic aqueous solution. The method for producing a ginkgo with a shell in a container according to any one of claims 1 to 3, wherein, in the draining step, the ginkgo is baked at 160 to 230 ° C after draining. The method for producing a ginkgo with a shell in a container according to any one of claims 1 to 3, wherein, in the draining step, the ginkgo is fried with edible oil after draining. The packaging step, put in a container having both gas barrier properties and heat resistance, and replace the air in the container with an inert gas to seal the opening,
5. The method for producing a ginkgo with shell in a container according to any one of 1 to 4, wherein the heating step is carried out by multi-step heating.