JP2014503203A - Chestnut browning prevention processing method - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
Abstract
栗の褐色化防止加工方法を公開しているが、その中には、次のステップが含まれる：選別；低温処理；栗をＣＯ２濃度５％〜３０％（体積）、温度１０〜２０℃、相対湿度８５％〜９５％の環境中に入れて、２〜２０日間処理することによるＣＯ２処理；エチレン又はエタノールを用いた燻蒸処理；皮を剥き、赤い表皮を除去；栗の実を８０〜１００℃の食品級酸性液体中に入れるか、或いは１００〜１１０℃の食品級酸性蒸気中に入れて、前記液体又は蒸気のｐＨ値を１〜６に、処理時間を５〜２０分にコントロールすることによる酵素不活化処理；９０〜１００℃の下で、栗をｐＨ値７〜１２の食品級アルカリ性液体中に入れて、処理時間を５〜２０分間にして固形化処理；袋に入れて密封；高温、高圧、背圧滅菌；常温まで冷却して保存する。Chestnut browning prevention method has been disclosed, which includes the following steps: selection; low temperature treatment; chestnut with CO 2 concentration 5% -30% (volume), temperature 10-20 ° C CO 2 treatment by placing in an environment with a relative humidity of 85% to 95% and treatment for 2-20 days; fumigation treatment with ethylene or ethanol; skin removed, red epidermis removed; Place in food grade acidic liquid at -100 ° C or in food grade acidic vapor at 100-110 ° C, control the pH value of the liquid or vapor to 1-6 and treatment time to 5-20 minutes. Enzyme inactivation treatment: Chestnuts are placed in a food grade alkaline liquid having a pH value of 7 to 12 at 90 to 100 ° C., and the treatment time is 5 to 20 minutes for solidification treatment; Sealing; high temperature, high pressure, back pressure sterilization; Exist for.
Description
本発明は食品加工技術分野に関するもので、特に栗の褐色化防止加工方法に関するものである。 The present invention relates to the field of food processing technology, and more particularly to a chestnut browning prevention processing method.
栗は中国特産物中の一つで、特に中国北方地方の栗は、色付きや香り、味、形などの面でいずれも優れていて、日本、韓国でのシェアが極めて高く、所要量が年ごとに増える一方である。関連資料によれば、目下、全世界の栗総産出量は７０〜８０万トンで、中国産栗の年総産出量は全世界の栗総産出量の約６０％を占めているに対して、全世界の毎年栗の所要量は２００万トン以上にも達していて、市場の不足量が極めて大きい。中国の栗総産出量が足りなく、西欧や北米市場はまだ開拓されていないため、その市場前途は極めて広い。 Chestnuts are one of the special products of China. Especially, chestnuts in the northern region of China are excellent in terms of color, aroma, taste, shape, etc. It is increasing every time. According to related materials, the total production of chestnuts worldwide is currently 700,000-800,000 tons, while the annual total production of chestnuts from China accounts for about 60% of the total production of chestnuts in the world. The annual demand for chestnuts in the world has reached over 2 million tons, and the market shortage is extremely large. China's total chestnut production is not enough, and the Western and North American markets have not yet been developed.
しかし、栗は加工中に褐色化し易く、目下市販の真空又はガス入り包装の栗の実はいずれも褐色になっていて、商品の外観が良くないだけでなく、褐色化は栄養の損失や、抗酸化などの生物有効性が低くなる。 However, chestnuts are easily browned during processing, and currently commercially available chestnuts in vacuum or gas packaging are all brown, not only the appearance of the product is not good, but browning is a loss of nutrition, Biological effectiveness such as oxidation is reduced.
栗の褐色化には酵素による褐色化と非酵素による褐色化が含まれる。酵素褐色化はポリフェノール酸化酵素（ＰＰＯ）と過酸化物酵素（ＰＯＤ）による栗中のフェノール系とタンニンなど成分の酸化によって生じる色の変化で、その産物は複雑なポリマーのメラノイジンである。非酵素褐色化は主にメイラード（Ｍａｉｌｌａｒｄ）反応、アスコルビン酸および金属イオンによる褐色化である。 Chestnut browning includes enzymatic browning and non-enzymatic browning. Enzymatic browning is a color change caused by the oxidation of phenolic and tannin components in chestnuts by polyphenol oxidase (PPO) and peroxide enzyme (POD), and the product is a complex polymer melanoidin. Non-enzymatic browning is mainly browning due to the Maillard reaction, ascorbic acid and metal ions.
ここ数年来、研究者たちは栗の褐色化コントロールに対する研究を行い、主にカラー保護剤を用いて褐色化を防止しているが、カラー保護剤の構成成分は硫黄含有成分が主となっており、非硫黄カラー保護成分は極めて少ない。硫黄含有成分は体に潜在的な危害があるため、世界各国ではすでに硫黄含有カラー保護剤成分の使用を段々制限するようになっており、硫黄非含有、安全カラー保護剤成分はすでに発展方向となりつつある。そのため、中国発明特許ＣＮ１０１４０６２１２Ａには、皮剥き済み栗に配合済み硫黄非含有カラー保護剤中に浸漬する、栗の褐色化防止方法が公開されている。このカラー保護剤は茶ポリフェノールや、コウジ酸、Ｌ−ＧＳＨ−ＰＸ又はＬ−酒石酸、又は上記全部の混合物であり、浸漬後は水で栗の表面のカラー保護剤を洗い流す。 Researchers have been studying chestnut browning control over the past few years, mainly using color protective agents to prevent browning, but the components of color protective agents are mainly sulfur-containing components. And there are very few non-sulfur color protection ingredients. Sulfur-containing components are potentially harmful to the body, so the use of sulfur-containing color protective agent components has already been increasingly restricted in countries around the world, and sulfur-free and safety color protective agent components are already in the development direction. It's getting on. Therefore, Chinese invention patent CN101406212A discloses a method for preventing browning of chestnuts, which is immersed in a peel-free chestnut that has been blended in a sulfur-free color protective agent. The color protective agent is tea polyphenol, kojic acid, L-GSH-PX or L-tartaric acid, or a mixture of all of the above, and after immersion the color protective agent on the chestnut surface is washed away with water.
上記方法に使われるカラー保護剤は硫黄を含有していないが、次の欠点がある。
（１）高温滅菌を行っていない場合、この方法で加工された栗の品質保証期間は３〜５日に過ぎず、１２１℃、３０ｍｉｎ高温滅菌を行った場合も、その褐色化は依然として比較的酷く、原の色を保つことができない。（２）加工後の栗製品は味が悪くなり、栗特有の香りと味を失ってしまう。
The color protective agent used in the above method does not contain sulfur, but has the following disadvantages.
(1) When high temperature sterilization is not performed, the quality assurance period of chestnuts processed by this method is only 3 to 5 days, and even when high temperature sterilization is performed at 121 ° C. for 30 minutes, the browning is still relatively It is terrible and cannot keep the original color. (2) The processed chestnut product has a bad taste and loses the chestnut-specific aroma and taste.
本発明にて解決しようとする技術問題は、栗の褐色化が防げるだけでなく、黄金色の原色を保つことができ、栗の原の香りと甘い本当の味を保つことができる本物の栗褐色化加工方法を提供することである。 The technical problem to be solved by the present invention is not only to prevent chestnut browning but also to keep the golden primary color, and the real chestnut that can maintain the original fragrance and sweet taste of chestnut It is to provide a browning processing method.
本発明を実現するための技術手段：
１）栗の選別：果肉が飽満で、十分成熟した栗の実を選んで、各種不純物を除去する。
２）低温処理：相対湿度８０％〜９５％の下で、栗の温度が０〜１℃になるまで、栗の温度を毎日１〜２℃ずつ下げる。
３）ＣＯ２処理：ステップ２）処理済み栗をＣＯ２濃度５％〜３０％（体積百分比）、温度１０〜２０℃、相対湿度８５％〜９５％の環境中に、２〜２０日間入れて置く。
４）ガス燻蒸処理：エチレン、エタノール中の一種又は２種の混合物を用いて、ステップ３）処理済み栗に対して燻蒸処理を行うが、その中、エチレンの濃度は０．５〜１．５ｍｇ／ｋｇ、アルコール５％〜１０％、温度１５〜２５℃、相対湿度８５％〜９５％で、アルコール又はエチレンを単独に使用する場合には、燻蒸処理時間は１〜４日で、混合物を使用する場合には、その濃度は単独に使用する場合と同様であるが、燻蒸処理時間は１〜２日である。
５）皮を剥き、赤い表皮を除去することによって、栗の実が得られる。
６）酵素不活化処理：栗の実を８０〜１００℃の酸性食品漿液又は食品級酸性液体中に入れるか、或いは１００〜１１０℃の食品級酸性蒸気中に入れて、前記液体又は蒸気のｐＨ値を１〜６に、処理時間を５〜２０ｍｉｎにコントロールする。
７）固形化処理：９０〜１００℃の下で、ステップ６）処理済み栗をｐＨ値７〜１２の食品級アルカリ性液体中に入れて、５〜２０ｍｉｎ処理する。
８）袋に入れて、密封する。
９）高温、高圧、背圧滅菌：１１５〜１３０℃温度、１〜２ｋｇ／ｃｍ２圧力の下で、１０〜４０ｍｉｎ滅菌を行う。
１０）冷却し、常温の下で貯蔵する。
Technical means for realizing the present invention:
1) Selection of chestnuts: Chestnuts that are full of fruit and fully matured are selected to remove various impurities.
2) Low-temperature treatment: The chestnut temperature is lowered by 1 to 2 ° C daily until the chestnut temperature is 0 to 1 ° C under a relative humidity of 80% to 95%.
3) CO2 treatment: Step 2) The treated chestnut is placed in an environment having a CO2 concentration of 5% to 30% (volume percentage), a temperature of 10 to 20 ° C., and a relative humidity of 85% to 95% for 2 to 20 days.
4) Gas fumigation treatment: Step 3) Fumigation treatment is performed on the processed chestnut using one or two mixtures in ethylene and ethanol, and the concentration of ethylene is 0.5 to 1.5 mg. / Kg, alcohol 5% to 10%, temperature 15 to 25 ° C., relative humidity 85% to 95%, when alcohol or ethylene is used alone, the fumigation time is 1 to 4 days and the mixture is used In that case, the concentration is the same as when used alone, but the fumigation time is 1-2 days.
5) Chestnuts are obtained by peeling the skin and removing the red epidermis.
6) Enzyme inactivation treatment: Chestnut fruit is placed in acidic food serum or food grade acidic liquid at 80 to 100 ° C, or in food grade acidic vapor at 100 to 110 ° C, and the pH of the liquid or steam The value is controlled to 1-6 and the processing time is controlled to 5-20 min.
7) Solidification treatment: Step 90) Place the treated chestnut in a food grade alkaline liquid having a pH value of 7 to 12 and treat for 5 to 20 minutes at 90 to 100 ° C.
8) Put in a bag and seal.
9) High temperature, high pressure, back pressure sterilization: Sterilization is performed at a temperature of 115 to 130 ° C. and a pressure of 1 to 2 kg / cm 2 for 10 to 40 minutes.
10) Cool and store at room temperature.
好ましくは、ステップ３）中のＣＯ２濃度は１０％〜１５％（体積百分比）で、処理時間は８〜１０日以内である。 Preferably, the CO 2 concentration in the step 3) with 10% to 15% (volume percentage), the processing time is within 8-10 days.
好ましくは、ステップ４）中のエタノール又はエチレンは単独に使用する際、ガスの燻蒸時間は２日である。 Preferably, when ethanol or ethylene in step 4) is used alone, the gas fumigation time is 2 days.
好ましくは、ステップ６）の前には実の破損修復や、ポリッシュと病虫害果肉の除去ステップが含まれる。 Preferably, step 6) includes a real break repair and a polish and pest flesh removal step.
上記方法中、前記酸性食品漿液は農産物又は植物漿液の水溶液で、前記食品級酸性液体は無機若しくは有機酸性物質の水溶液又は微生物代謝によって生じる酸性物質含有の水溶液である。 In the above method, the acidic food serum is an aqueous solution of agricultural products or plant serum, and the food grade acidic liquid is an aqueous solution of an inorganic or organic acidic substance or an aqueous solution containing an acidic substance generated by microbial metabolism.
好ましくは、ステップ６）中の酵素不活化処理のｐＨ値は３〜５で、時間は６〜１０分間である。 Preferably, the pH value of the enzyme inactivation treatment in step 6) is 3 to 5, and the time is 6 to 10 minutes.
上記方法中、ステップ７）に記載の食品級アルカリ性液体は無機又は有機アルカリ性物質の水溶液で、固形化処理のｐＨ値は８〜９で、時間は６〜１０分間である。 In the above method, the food grade alkaline liquid described in step 7) is an aqueous solution of an inorganic or organic alkaline substance, the pH value of the solidification treatment is 8 to 9, and the time is 6 to 10 minutes.
本発明の加工方法は、栗に対する低温処理によって、その実は完全に成熟され、それによって実の色や、香、味を最適値にコントロールすることができ、ＣＯ２を用いて実に対する処理によって、実の糖化を促進することができ、エチレン、アルコールを用いて栗に対する燻蒸処理によって、栗の糖化度と栗の香りを向上するだけでなく、栗加工中の褐色化反応を防げる。本発明の方法によって加工された栗の実は、栗の本当の色を保つと同時に、その特有の穀物香と甘さを保つことができ、その色付きや、香、味がいずれも最適になる。 In the processing method of the present invention, the fruit is completely matured by the low temperature treatment on the chestnut, whereby the actual color, flavor and taste can be controlled to the optimum values, and the treatment on the fruit using CO 2 The actual saccharification can be promoted, and not only the chestnut processing by fumigation with chestnuts using ethylene and alcohol, but also the browning reaction during chestnut processing can be prevented. Chestnuts processed by the method of the present invention can maintain the true color of the chestnuts and at the same time maintain their unique grain aroma and sweetness, and their coloration, incense, and taste are all optimal.
次に本発明の加工方法をさらに詳しく説明する。 Next, the processing method of the present invention will be described in more detail.
本発明の栗の褐色化防止加工方法には次のステップが含まれる。 The chestnut browning prevention processing method of the present invention includes the following steps.
（１）栗の選別：糖分、澱粉含有量が高く、果肉が飽満で、十分成熟した実を選んで、病虫害、カビ、未熟の実を除去し、等級を分けて、各種不純物を除去する。 (1) Selection of chestnuts: high sugar content, high starch content, full of flesh, select fully matured fruit, remove pest damage, mold, immature fruit, classify and remove various impurities .
（２）選別済み栗に対する低温処理：栗の温度が０〜１℃になるまで、栗の温度を毎日１〜２℃ずつ下げて、長期間貯蔵し、環境中の相対湿度をいつも８０％〜９５％にコントロールする。 (2) Low temperature treatment for selected chestnuts: Chestnut temperature is lowered by 1-2 ° C daily and stored for a long time until the chestnut temperature reaches 0-1 ° C, and the relative humidity in the environment is always 80% ~ Control to 95%.
（３）ステップ（２）処理済み栗に対するＣＯ２処理：ＣＯ２処理濃度は５％〜３０％（体積百分比）、温度は１０〜２０℃、相対湿度は８５％〜９５％、時間は２〜２０日である。上記条件中、好ましくは、ＣＯ２濃度は１０％〜１５％、処理時間は８日以下〜１０日以下である。例えば、２０℃で濃度が１５％のＣＯ２の場合には、処理時間を８日以下とし、濃度が１０％の場合には、処理時間を１０日以下とする。 (3) Step (2) CO 2 treatment for treated chestnut: CO 2 treatment concentration is 5% to 30% (volume percent ratio), temperature is 10 to 20 ° C., relative humidity is 85% to 95%, time is 2 to 2 20 days. Among the above conditions, the CO 2 concentration is preferably 10% to 15%, and the treatment time is 8 days or less to 10 days or less. For example, in the case of CO 2 with a concentration of 15% at 20 ° C., the treatment time is set to 8 days or less, and when the concentration is 10%, the treatment time is set to 10 days or less.
（４）ガス燻蒸処理：エチレン、アルコール中の１種又は２種の混合物を用いて、ステップ３）処理済み栗に対して燻蒸処理を行うが、その中、エチレンの濃度は０．５〜１．５ｍｇ／ｋｇ、アルコール５％〜１０％、温度１５〜２５℃、相対湿度８５％〜９５％で、アルコール又はエチレンを単独に使用する場合には、燻蒸処理時間は１〜４日で、最適な処理時間は２日である。エチレンとアルコールの混合物で処理する場合には、その濃度は単独に使用する場合と同様であるが、燻蒸処理時間は１〜２日である。 (4) Gas fumigation treatment: Step 3) Fumigation treatment is performed on the processed chestnut using a mixture of one or two kinds of ethylene and alcohol, and the concentration of ethylene is 0.5 to 1 .5 mg / kg, alcohol 5% to 10%, temperature 15 to 25 ° C., relative humidity 85% to 95%, when alcohol or ethylene is used alone, fumigation time is 1 to 4 days, optimal The processing time is 2 days. In the case of treatment with a mixture of ethylene and alcohol, the concentration is the same as when used alone, but the fumigation treatment time is 1-2 days.
燻蒸処理は皮付き栗の味の改善に有利で、果肉の褐色化が防げる。燻蒸処理は栗の糖化度を向上するだけでなく、実の香を向上し、加工中の酵素促進、非酵素促進による褐色化が防げる。 Fumigation is beneficial for improving the taste of chestnuts with skin and prevents browning of the pulp. The fumigation treatment not only improves the saccharification degree of chestnuts, but also improves the fragrance of the fruit and prevents browning due to enzyme promotion and non-enzyme promotion during processing.
好ましくは、エチレン濃度１ｍｇ／ｋｇ、アルコール濃度８％（体積百分比）混合物中で処理を行う場合には、温度２０℃、相対湿度９０％の条件の下で、１日燻蒸した効果が最適である。 Preferably, when the treatment is performed in a mixture having an ethylene concentration of 1 mg / kg and an alcohol concentration of 8% (volume percent ratio), the effect of fumigation for one day under conditions of a temperature of 20 ° C. and a relative humidity of 90% is optimal. .
エチレンガスを単独に使用して燻蒸処理を行う場合、好ましくは、エチレン濃度は１ｍｇ／ｋｇ、温度は２０℃、相対湿度は９０％、処理時間は２日である。 When the fumigation treatment is performed using ethylene gas alone, the ethylene concentration is preferably 1 mg / kg, the temperature is 20 ° C., the relative humidity is 90%, and the treatment time is 2 days.
アルコールガスを単独に使用して燻蒸処理を行う場合には、好ましくは、アルコール濃度は６％、温度２０℃、相対湿度は９０％、処理時間は２日である。 When the fumigation treatment is performed using alcohol gas alone, the alcohol concentration is preferably 6%, the temperature is 20 ° C., the relative humidity is 90%, and the treatment time is 2 days.
（５）皮を剥き、赤い表皮を除去することによって、栗の実が得られ、さらに整形処理を行い、その品質や、色付きを向上する。赤い表皮除去してから、好ましくは、−１〜０℃にて短期間冷蔵又は−２０〜−１０℃にて長期間冷凍貯蔵する。その中で、−１８〜−１５℃にて貯蔵すれば、その品質保証効果が最適である。 (5) Chestnuts are obtained by peeling the skin and removing the red epidermis, and further performing a shaping process to improve the quality and coloring. After removing the red skin, it is preferably refrigerated for a short period at -1 to 0 ° C or stored frozen at -20 to -10 ° C for a long time. Among them, the quality assurance effect is optimal when stored at -18 to -15 ° C.
前記整形処理には実の破損修復や、ポリッシュと病虫害果肉の除去が含まれ、手工又は機械で整形処理を行うことができる。低温整形処理の場合には、皮を剥き、赤い表皮除去済み実に対して破損の修復を行い、病虫害果肉を除去してから、再び速やかに−２０〜−１８℃に冷凍してから、ポリッシュを行い、傷などを磨いて整形を行う。 The shaping process includes repair of actual breakage and removal of polish and pest flesh and can be done by hand or machine. In the case of low-temperature shaping treatment, the skin is peeled, the damaged red fruit is repaired, the pest flesh is removed, and then immediately frozen again at -20 to -18 ° C before polishing. Doing, polishing and scratching.
（６）酵素不活化：栗の実を８０〜１００℃の食品級酸性液体又は１００〜１１０℃の食品級酸性蒸気中に入れて、前記液体又は蒸気のｐＨ値を１〜６にコントロールし、ｐＨ値の高さによって、高温処理時間の長さを決めるが、一般的に処理時間を２〜２０分間とする。好ましくは、ｐＨ値３〜５の下で、高温処理を６〜１０分間行う。 (6) Enzyme inactivation: put chestnut fruit in a food grade acidic liquid at 80 to 100 ° C. or food grade acidic vapor at 100 to 110 ° C., and control the pH value of the liquid or vapor to 1 to 6, The length of the high temperature treatment time is determined by the height of the pH value, but the treatment time is generally 2 to 20 minutes. Preferably, the high temperature treatment is performed for 6 to 10 minutes under a pH value of 3 to 5.
前記食品級酸性液体は、農産物又は植物漿液の水溶液、無機又は有機酸性物質の水溶液又は微生物代謝によって生じる酸性物質を含有する水溶液である。例えば、農産物や、植物の新鮮な搾り出し汁、溶出液を添加した水溶液、その漿液、切り屑含有の水溶液などを使用することができ、乳酸溶液又は／およびその他の無機若しくは有機酸性物質の水溶液を使用することもできる。 The food-grade acidic liquid is an aqueous solution of agricultural products or plant serum, an aqueous solution of an inorganic or organic acidic substance, or an aqueous solution containing an acidic substance generated by microbial metabolism. For example, agricultural products, freshly squeezed juice of plants, aqueous solutions to which eluate has been added, serums thereof, chips-containing aqueous solutions, etc. can be used, and lactic acid solutions and / or aqueous solutions of other inorganic or organic acidic substances can be used. It can also be used.
（７）固形化：９０〜１００℃の下、ステップ６）処理済み栗の実をｐＨ値７〜１２の食品級アルカリ性液体中に入れて、２〜１０分間処理する。好ましくは、ｐＨ値８〜９の条件の下で、６〜１０分間処理する。固形化が終わると、好ましくは飲用水で洗う。 (7) Solidification: Under 90-100 ° C. Step 6) Treated chestnut fruit is placed in a food grade alkaline liquid having a pH value of 7-12 and treated for 2-10 minutes. Preferably, the treatment is performed for 6 to 10 minutes under the condition of a pH value of 8 to 9. When solidification is complete, it is preferably washed with potable water.
前記食品級アルカリ性液体は重炭酸ナトリウム、重炭酸カリウムの水溶液を使用することができ、カルボン酸塩や、アミン（トリエチルアミン、ピペラジン）、ピリジン、キノリンなどアルカリ性物質の水溶液を使用することもでき、或いはその他の農産物や、植物などのアルカリ性物質の水溶液を使用することもでき、溶液のｐＨ値が８〜９でさえあればそれで良い。 The food grade alkaline liquid may be an aqueous solution of sodium bicarbonate or potassium bicarbonate, and may be an aqueous solution of an alkaline substance such as carboxylate, amine (triethylamine, piperazine), pyridine, quinoline, or Other agricultural products and aqueous solutions of alkaline substances such as plants can be used as long as the pH value of the solution is 8-9.
（８）袋に入れる：アルミニウムホイル袋又は通常高温レトルト包装を使用することができ、Ｎ２充填包装又は真空包装を使用することもできる。 (8) Put in a bag: Aluminum foil bags or normal high temperature retort packaging can be used, N 2 filled packaging or vacuum packaging can also be used.
（９）高温、高圧、背圧滅菌：１１５〜１３０℃温度、１〜２ｋｇ／ｃｍ２圧力の下で、１０〜４０分間滅菌を行う。好ましい温度は１２０〜１２５℃で、さらに好ましい温度は１２１℃である。 (9) High temperature, high pressure, back pressure sterilization: Sterilization is performed for 10 to 40 minutes under a temperature of 115 to 130 ° C. and a pressure of 1 to 2 kg / cm 2 . A preferred temperature is 120 to 125 ° C, and a more preferred temperature is 121 ° C.
上記方法によって処理された栗の実は常温に冷却した後、常温にて１２か月以上品質を保証することができる。 The chestnuts processed by the above method can be guaranteed for 12 months or more at room temperature after cooling to room temperature.
Claims (10)
２）低温処理：相対湿度８０％〜９５％の下、栗の温度が０〜１℃になるまで、栗の温度を毎日１〜２℃ずつ下げると共に、この温度の下で鮮度を保存し、
３）ＣＯ２処理：ステップ２）処理済みの栗をＣＯ２濃度５％〜３０％（体積百分比）、温度１０〜２０℃、相対湿度８５％〜９５％の環境中に置き、処理時間は２〜２０日間であり、
４）ガス燻蒸処理：エチレン、エタノール中の１種又は２種の混合物を用いて、ステップ３）処理済み栗に対して燻蒸処理を行うが、その中、エチレンの濃度は０．５〜１．５ｍｇ／ｋｇ、アルコール５％〜１０％、温度１５〜２５℃、相対湿度８５％〜９５％で、アルコール又はエチレンを単独に使用する場合には、燻蒸処理時間は１〜４日で、混合物を使用する場合には、その濃度は単独に使用する場合と同様であるが、燻蒸処理時間は１〜２日であり、
５）皮を剥き、赤い表皮を除去することによって、栗の実が得られ、
６）酵素不活化処理：栗の実を８０〜１００℃の酸性食品漿液又は食品級酸性液体中に入れるか、或いは１００〜１１０℃の食品級酸性蒸気中に入れて、前記液体又は蒸気のｐＨ値を１〜６に、処理時間を５〜２０分にコントロールし、
７）固形化処理：９０〜１００℃の下、ステップ６）処理済み栗をｐＨ値７〜１２の食品級アルカリ性液体中に入れて、処理時間は５〜２０分であり、
８）袋に入れて密封し、
９）高温、高圧、背圧滅菌：温度１１５〜１３０℃、圧力１〜２ｋｇ／ｃｍ２の下、１０〜４０分滅菌を行い、
１０）冷却し、常温の下で貯蔵する、
上記ステップを含む、栗の褐色化防止加工方法。 1) Chestnut selection: Select chestnuts that are full of fruit and mature enough to remove impurities,
2) Low temperature treatment: The temperature of the chestnut is lowered by 1 to 2 ° C. every day until the chestnut temperature becomes 0 to 1 ° C. under a relative humidity of 80% to 95%, and the freshness is preserved at this temperature,
3) CO 2 treatment: Step 2) The treated chestnut is placed in an environment having a CO 2 concentration of 5% to 30% (volume percentage), a temperature of 10 to 20 ° C., and a relative humidity of 85% to 95%, and the treatment time is 2 ~ 20 days,
4) Gas fumigation treatment: Step 3) Fumigation treatment is performed on the processed chestnut using one or two mixtures in ethylene and ethanol, and the concentration of ethylene is 0.5 to 1. When using alcohol or ethylene alone at 5 mg / kg, alcohol 5% to 10%, temperature 15 to 25 ° C., relative humidity 85% to 95%, the fumigation time is 1 to 4 days. When used, its concentration is the same as when used alone, but the fumigation time is 1-2 days,
5) Chestnuts are obtained by peeling and removing the red epidermis,
6) Enzyme inactivation treatment: Chestnut fruit is placed in acidic food serum or food grade acidic liquid at 80 to 100 ° C, or in food grade acidic vapor at 100 to 110 ° C, and the pH of the liquid or steam Control the value to 1-6, the processing time to 5-20 minutes,
7) Solidification treatment: Under 90 to 100 ° C., Step 6) The treated chestnut is put in a food grade alkaline liquid having a pH value of 7 to 12, and the treatment time is 5 to 20 minutes.
8) Put it in a bag and seal it,
9) High temperature, high pressure, back pressure sterilization: sterilization at a temperature of 115 to 130 ° C. under a pressure of 1 to 2 kg / cm 2 for 10 to 40 minutes,
10) Cool and store at room temperature,
A method for preventing browning of chestnut, comprising the above steps.
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