JP2016140357A - Production method of roasted chestnuts jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of roasted chestnuts jam, capable of producing roasted chestnuts jam by drawing flavoring unique to chestnuts, without adding a coloring matter.SOLUTION: A production method of roasted chestnuts jam includes steps of: removing hard shells and astringent shells of raw chestnuts; sealing the chestnuts from which shells have been removed, and freezing the chestnuts at minus 20°C or lower; then, thawing the frozen chestnuts with lukewarm water; removing discoloration portions of the thawed chestnuts; then baking the selected chestnuts in an oven at 200°C for 15 minutes so that surfaces of the chestnuts get burned; then boiling the baked chestnuts in a pot until the chestnuts become a state capable of being crushed. A half amount of the boiled chestnuts is crushed into a state in which grains are left, and a residual half amount and broth are mixed by a mixer. The crushed chestnuts and the mixed chestnuts are mixed and boiled, and then, sugar is added thereto. The steps are sequentially performed.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing a bottled food containing chestnuts, and more specifically, a chestnut-processed food that includes an unglazed cooking step by heating, produces a cooked chestnut cooked product that makes use of natural flavors, and provides it as a bottled food It relates to the manufacturing method.

Conventionally, as a method of eating chestnuts, a method of eating it as a cooked product sweetly boiled or soaked in syrup is generally used. In addition, boiled chestnuts can be used as a jam together with sugar, but the original flavor of the chestnuts is poor, and from the viewpoint of appearance, it is necessary to add a pigment.
In addition, an astringent chestnut base made from shrimp peel boiled into small pieces, an astringent chestnut juice syrup, and a chestnut jam base made by crushing the fruit of chestnut chestnut into a paste form are mixed and prepared. There are some which finish a mixture of a grain base, a chestnut jam base, and astringent skin broth syrup into a chestnut jam (see, for example, Patent Document 1).

JP 2004-329020 A

However, in the process of manufacturing chestnut processed foods, there are problems such as how to bring out the original flavor of chestnuts and whether it can be produced without the addition of pigments.

The present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for producing a grilled chestnut jam that can extract the original flavor of chestnuts and can be produced without adding a pigment or the like.

The manufacturing method of the grilled chestnut jam according to claim 1 that meets the object,
First step: Remove raw chestnut devil skin and astringent skin (peeling process).
Second step: The peeled chestnut is sealed and frozen at -20 ° C or lower (freezing step).
Third step: Thaw frozen chestnuts with lukewarm water (thawing step).
Fourth step: Remove the discolored portion of thawed chestnut (screening step).
Fifth step: The selected chestnuts are baked in a 200 ° C. oven for 15 minutes so that they can be burnt (baking step).
Sixth step: boiled chestnuts until they can be crushed in a pan (boiled step).
Seventh step: Half of the boiled chestnut crashes into a state in which the grains are left, and the remaining half is put into a mixer with the broth (crush and mixer step).
Eighth step: Crush and mixer-treated chestnuts are mixed and simmered while simmering (sugaring and simmering step).
The first step to the eighth step are sequentially performed.

The method for producing the grilled chestnut jam according to claim 2 is the method for producing the grilled chestnut jam according to claim 1,
Ninth step: A predetermined amount is bottled while weighing the grilled chestnut jam (bottled and metering step).
Tenth step: The baked chestnut jam product sealed in a bottle is sterilized with hot water of 80 to 85 ° C. for one hour (sterilization step).
The ninth process to the tenth process are sequentially performed.

In the method for producing baked chestnut jam according to claim 1, in the process of processing and cooking chestnuts, the unique flavor of chestnuts can be pulled out by heating in an oven and baking, and then half the amount is put in a mixer and the remaining half amount Crashes in a state of leaving a solid texture, and a moderate texture can be obtained by stirring both. In addition, the hue changes by baking, and it becomes possible to produce a hue that does not require the addition of a pigment.

In particular, in the method for producing baked chestnut jam according to claim 2, since the baked chestnut jam product sealed in a bottle is sterilized with hot water at 80 to 85 ° C. for one hour, the baked chestnut jam can be bottled and stored for a long time. become.

It is a process flow which shows the manufacturing method of the grilled chestnut jam which concerns on one embodiment of this invention.

Next, embodiments of the present invention will be described with reference to the accompanying drawings for understanding of the present invention.
Here, FIG. 1 is a process flow diagram showing a method for manufacturing a grilled chestnut jam according to an embodiment of the present invention.

As shown in FIG. 1, an embodiment of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a process flow diagram of a chestnut processed food manufacturing method according to an embodiment of the present invention. Each step will be described below.
First, remove the raw chestnut rind and astringent skin with a peel, specifically peel off the demon skin first with a chestnut-only device, and then carefully peel away the astringent skin.
2 Freeze the peeled chestnuts at minus 20 ° C or less, specifically wash the peeled chestnuts with water to remove any deposits such as astringent pieces, then drain well and seal in a freezing bag and freeze at minus 20 ° C or below. .
3. Thaw frozen chestnuts with lukewarm water by thawing. Specifically, put the frozen chestnuts into a bowl with lukewarm water and thaw gradually. During the thawing, remove the rest of the astringent skin with the chestnuts being hard and divide by hand. Thaw until
4 removes the discolored portion of the chestnuts thawed in the selection. Specifically, the buds at the top of the chestnuts turn black when heated, so they are removed while being divided. remove.
No. 5 is baked in an oven so that it can be burnt. Specifically, the oven is divided into small pieces so as to be easily burnt, spread thinly so that chestnuts do not overlap with the iron plate for the oven, and preheated to a temperature of 200 ° C. Bake for about 15 minutes, and the baking time varies depending on the amount of moisture contained in the chestnut. Carefully observe the condition of baking, and if it is baked too much, bitterness will occur.
6 is boiled until it can be crushed. Specifically, baked chestnuts are put in a pan and heated with a little more water than the chicks. The baked chestnuts absorb a lot of water, so boil while adding water. Boiled in a state that can be crushed with wooden rice scoop. If you boil too much in this process, you won't leave a grainy feeling in the later process, so be careful not to overboil.
7 crashes half of the boiled chestnuts in a state that leaves the grains and the remaining half is put into the mixer with the broth, specifically, the boiled chestnuts are taken out of the pan and divided into solid and broth, Divide in half and return half to half the diameter and crush to about 5 mm in diameter. Add half to the mixer. At this time, add chestnut broth to make the operation smooth and improve the color.
8 is sweetened and stewed. Specifically, the paste-like chestnuts processed in the previous item 7 and the chestnut that crashed in a state of leaving solid content are mixed and boiled in a pan, and the granulated sugar for sweetening is the chestnut selected in item 4. Add 800g to 1kg, but do not add at once and add in 3 times. The degree of jam sugar in the finished state is about 50%.
9 is a weighing. Specifically, the jam is put into an empty bottle for a product placed on a balance, and the weight is lightly closed.
10 is sterilization, specifically sterilized bottled and sealed products with hot water of 80-85 ℃ for 1 hour, taking out from the hot water while checking if the product is normal, cooled by natural heat dissipation, complete the grilled chestnut jam It becomes.

The present embodiment consists of the above steps, and according to this, the following beneficial effects can be obtained.
(1) Since the chestnut is cooked in an oven before boiling, the flavor increases.
(2) Uniform hue can be achieved by applying a half amount to the mixer.
(3) A moderate texture can be obtained by leaving a half-grain feel.
(4) Since the baked color is added, it is not necessary to add a dye, and the additive is not used throughout the entire process.

As described above, the present invention has been described with reference to the embodiment. However, the present invention is not limited to the steps described in the above embodiment.

The present invention relates to a baked chestnut jam that can be used for its purpose and application, including a method for producing a baked chestnut jam.

1: peeling process, 2: freezing process (minus 20 ° C. or less), 3: thawing process (defrosting with lukewarm water), 4: sorting process (removal of discolored part), 5: baking process (addition of baked color), 6: stew process (Boiled in water), 7: crush and mixer process, 8: sugar addition and stew process (sugar content adjustment), 9: bottling and weighing process, 10: sterilization process (heat sterilization)

Claims (2)

In the method for producing the grilled chestnut jam,
First step: Remove raw chestnut devil skin and astringent skin (peeling step).
Second step: The peeled chestnut is sealed and frozen at -20 ° C or lower (freezing step).
Third step: Thaw frozen chestnuts with lukewarm water (thawing step).
Fourth step: Remove the discolored portion of thawed chestnut (screening step).
Fifth step: The selected chestnuts are baked in a 200 ° C. oven for 15 minutes so that they can be burnt (baking step).
Sixth step: boiled chestnuts until they can be crushed in a pan (boiled step).
Seventh step: Half of the boiled chestnut crashes into a state in which the grains are left, and the remaining half is put into a mixer with the broth (crush and mixer step).
Eighth step: Crush and mixer-treated chestnuts are mixed and simmered while simmering (sugaring and simmering step).
The manufacturing method of a grilled chestnut jam which performs the said 8th process sequentially from the said 1st process. In the manufacturing method of the grilled chestnut jam according to claim 1,
Ninth step: A predetermined amount is bottled while weighing the grilled chestnut jam (bottled and metering step).
Tenth step: The baked chestnut jam product sealed in a bottle is sterilized with hot water of 80 to 85 ° C. for one hour (sterilization step).
A method for producing a grilled chestnut jam, wherein the ninth step to the tenth step are sequentially performed.

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