JP2796939B2 - How to make roasted chestnut - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing roasted chestnuts,
More specifically, the present invention relates to a new method for producing a roasted chestnut, which is prepared by seasoning a chestnut nut excluding oni skin and astringent skin and then baking it.

[0002]

2. Description of the Related Art Chestnut, which is a deciduous fruit tree belonging to the genus Cherubaceae, has been edible as a cooking material or a confectionery material for a long time. (For example, Japanese Patent Publication No. 51-3399
No. 0, JP-B-57-52036, JP-A-63
Among them, sweet chestnut is known as a representative of roasted chestnut in a long time. This roasted chestnut is made from Chinese chestnuts, roasted in a pot with sand, and baked again with sesame oil and sugar when heat passes well.
Roasted chestnuts using Japanese chestnuts are also disclosed in JP-A-3-147768.
It is known by US Pat. On the other hand, `` Cardarosta '', which is simply baked in a pan with chestnuts made in Italy with demon skin
There is also a roasted chestnut called caldarrosta.

[0003]

[Problems to be Solved by the Invention] Roasted chestnuts known as Tianjin sweet chestnuts are baked with a demon skin attached, but the chestnuts themselves are also given a unique taste and are very delicious. However, there is a drawback in that the onskin must be peeled when eating, and the hands become dirty. On the other hand, roasted chestnuts made from Italian chestnuts called caldarosta are simply baked in a pot etc. with demon skin attached, so they have only the taste of the chestnut itself, and when eating, it is sweet chestnut Since it is necessary to peel off the demon skin, it is very simple as a confectionery. At the same time, even if chestnuts have insect bites, they cannot be detected at the time of manufacture, and there is a problem in quality.

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, an object of the present invention is to provide a novel method for producing a roasted chestnut which has an extremely good texture and can be eaten without soiling the hands.

[0005]

Means for Solving the Problems To achieve the above object, a method for producing roasted chestnut according to the present invention comprises the steps of:
After adding seasoning liquid obtained by mixing and boiled salt and vanilla flavor, seasoning is carried out for a predetermined time so that the seasoning liquid can be evenly applied to the surface of the chestnut. It is characterized by baking at ~ 200 ° C.

In the present invention, the chestnut fruit is obtained by removing the onskin on the front side and the astringent skin on the back side, and the type of the chestnut is not particularly limited. At the same time, it has the feature of removing the astringent bark, so that there is no need for a special means for removing the astringent bark, and the chestnut berries used for roasted chestnuts can be obtained very efficiently.

[0007] It is preferable to use the chestnut nuts from which the demon skin and the astringent skin have been stripped, if necessary, by storing them in a freezer, taking out only necessary amounts at the time of use, and washing them with water to make them dry.

The seasonings to be added to the chestnut nuts are olive oil, butter, roasted salt, vanilla flavor, etc., and the blending amount is mainly olive oil (95% or more).
Each of the other formulations may be in small amounts and the butter preferably uses unsalted butter.

[0009] The amount of the seasoning added to the chestnut nut may be such that the seasoning can be evenly applied to the entire surface of the predetermined amount of the chestnut nut. In addition, the seasoning performed thereafter may be performed by allowing the seasoning to penetrate to some extent from the surface of the chestnut nut to the inside, and thus may be allowed to stand for about one hour.

The baking process of chestnut is a process of baking for about 30 to 60 minutes at a temperature of 150 to 200 ° C. using an oven or the like. The roasted chestnuts have a poor umami taste,
Excessive baking time is not preferable because it exhibits a dry state. This baked chestnut is naturally cooled at room temperature and then eats.However, pack the naturally cooled chestnut, store it frozen, and if necessary, roast it in a frying pan until it is browned. Can also be eaten delicious. In addition, you can eat even more delicious by sprinkling a small amount of salt on the roasted chestnuts when eating.

[0011]

According to the method for producing roasted chestnut of the present invention, a liquid obtained by mixing and heating olive oil, butter, roasted salt and vanilla flavor as a seasoning is added to chestnut from which demon skin and astringent skin have been removed, and seasoning is performed. It is obtained by baking at a predetermined temperature, and the obtained roasted chestnut has a unique taste seasoned with a specific seasoning. Also, by packing and freezing it, it can be stored for a long time without losing its flavor.

[0012]

EXAMPLES The method for producing roasted chestnut according to the present invention will be described below in detail with reference to examples. Using Italian chestnut as a raw material, peel off the demon skin on the surface of this chestnut and the inner skin. At that time, since the chestnuts produced in Italy are peeled off at the same time as the demon skin is peeled off, the work can be performed very simply and easily. Chestnut nuts with demon skin and astringent skin removed,
If it is fresh, it is in a dry state and can be used directly.However, a large amount of chestnut nuts from which demon skin and astringent skin have been removed are frozen and stored in large quantities. May be provided.

When using frozen chestnut nuts,
First, the frozen chestnut is washed with water and then left at room temperature for about 1 hour to dry the surface. Next, a seasoning solution is added to the freshly dried chestnut nut and seasoned for a predetermined time. This seasoning liquid is used to season the chestnut nuts and eliminate the need to use oil at the time of reheating. Olive oil 95, unsalted butter 3, baked salt and fragrance Is obtained by mixing well the vanilla flavor in the ratio of 1 and heating and boiling.

The seasoning liquid obtained in the above step is brought into contact with the whole surface of the chestnut berries in a dry state so as to be seasoned for about 1 hour. The seasoned chestnuts are arranged on a baking iron plate, placed in a fixed oven or a tunnel oven, and heated at about 180 ° C. for about 40 minutes. By this heating, the seasoning liquid that has been adjusted to the surface of the chestnut nut can be appropriately penetrated into the inside.

The chestnut berries obtained by this baking are
Because it is seasoned with seasoning liquid, it can be eaten as it is, so you can also sell chestnut nuts that have the seasoning liquid evenly adjusted to the surface at stores and bake in a large heating pot etc. it can. Alternatively, the baked chestnuts may be naturally cooled at room temperature, packed, placed in a freezer, rapidly frozen, taken out, placed in a frying pan, roasted until lightly browned, and eaten. This can be used for demonstration sales at stores. In addition, when baking, it is possible to make it even more delicious by sprinkling salt and roasting appropriately. Roasted chestnuts obtained in this way have the original rustic taste of chestnuts,
It can create an unprecedented new taste with the added aroma of olive oil, butter, vanilla and other aromas.

[0016]

According to the method for producing roasted chestnut of the present invention, a seasoning solution consisting of a specific seasoning component mainly composed of olive oil is added to chestnut nuts from which demon skin and astringent skin have been removed at the same time, and seasoned for a predetermined time. By a simple means of baking in an oven, it is possible to obtain roasted chestnuts with an unprecedented Western flavor. The obtained roasted chestnuts can be stored for a long time by freezing, and if necessary, roast a predetermined amount again to the point where they are browned again so that they can be eaten deliciously without impairing the original flavor and texture of chestnuts it can. Further, the method for producing roasted chestnuts of the present invention can greatly simplify the removal of the most troublesome demon skin and astringent skin in the process of processing chestnuts by using Italian chestnuts, thereby improving the working efficiency.

Claims (3)

(57) [Claims] 1. A seasoning liquid obtained by mixing and boiling butter, roasted salt, vanilla flavor and the like mainly with olive oil to a chestnut nut from which demon skin and astringent skin have been removed. After seasoning for a predetermined period of time so that it fits all over the surface, the seasoning liquid and the familiar chestnut nuts are heated to a temperature of about 15
A method for producing roasted chestnut, characterized by baking at 0 to 200 ° C. 2. A method of removing demon skin and astringent skin, washing the frozen chestnut nuts with water and drying them at room temperature, and obtaining the freshly dried chestnut nuts mainly with olive oil, butter, baked salt and vanilla. After adding seasoning obtained by mixing flavors and boiling, seasoning is carried out for a predetermined period of time so that the seasoning becomes evenly familiar with the surface of the chestnut, and then the chestnut is adjusted to a temperature of about 150- A method for producing roasted chestnut, characterized by baking at 200 ° C. 3. A seasoning solution obtained by mixing and boiling butter, roasted salt, vanilla flavor and the like mainly with olive oil to a chestnut nut from which demon skin and astringent skin have been removed. After seasoning for a predetermined period of time so that it fits all over the surface, the seasoning liquid and the familiar chestnut nuts are heated to a temperature of about 15
A method for producing a baked chestnut, characterized in that chestnut nuts obtained by baking at 0 to 200 ° C are cooled, rapidly frozen, and the rapidly frozen chestnut fruits are lightly baked by reheating.