JP5429874B2 - Frozen astringent skin peeling method for Japanese astringent Japanese varieties - Google Patents
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- 206010040844 Skin exfoliation Diseases 0.000 title description 26
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- 238000006748 scratching Methods 0.000 claims description 6
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- 238000007796 conventional method Methods 0.000 description 2
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- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
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Description
本発明は、例えば良渋皮剥皮系ニホングリ品種の渋皮剥皮方法に関する。 The present invention relates to an astringent skin peeling method of, for example, a good astringent skinned Japanese corn variety.
ニホングリは、チュウゴクグリに比べ渋皮剥皮性が悪いため、家庭での消費が伸び悩んでいる。また、ニホングリは、加工時に渋皮の剥皮に要する時間とコストが大きく問題となっている。このため、これまでにニホングリの渋皮剥皮方法がいくつも検討されてきた。 Japanese chestnuts have poor astringent skin peelability compared with Chugokuguri, and consumption at home is sluggish. In addition, Japanese chestnuts are problematic because of the time and cost required to peel off the astringent skin during processing. For this reason, a number of methods for peeling off Japanese acorns have been studied.
現在、ニホングリの渋皮の除去法として、主に刃物で果肉表層ごと渋皮を削り取る方法が用いられている。しかしながら、この方法では人件費等のコストが高く、また、果肉の歩留まりが5〜6割とかなり低くなってしまう点が問題となっている。 At present, as a method for removing the Japanese astringent skin, a method of scraping the entire surface of the pulp with a knife is mainly used. However, this method has a problem in that the cost such as the labor cost is high and the yield of the pulp is considerably low as 50 to 60%.
また、ニホングリの渋皮剥皮方法としては、以下の方法が知られている。
特許文献1には、鬼皮を剥離した渋皮付栗果を水酸化ナトリウム水溶液に浸漬することを含む渋皮剥離整形方法が開示されている。
In addition, the following methods are known as the method for peeling off Japanese acorns.
Patent Document 1 discloses an astringent peel exfoliating and shaping method including immersing a chestnut with astringent peel from which a demon skin has been peeled off in an aqueous sodium hydroxide solution.
特許文献2及び3には、水蒸気の断熱膨張力を利用した方法が開示されている。具体的には、特許文献2には、栗を密閉容器に入れ、水蒸気等の気体により加圧加熱した後、瞬間的に常圧下の緩衝装置に放出することで、鬼皮及び渋皮を剥皮することを含む、栗の剥皮方法が開示されている。特許文献3には、栗を密閉容器に入れ、水蒸気等の気体により加圧加熱した後、瞬間的に常圧下の緩衝装置に放出し、鬼皮を分離除去した後、高速の水蒸気を吹き付けて栗の表面から渋皮を分離除去することを特徴とする栗の剥皮方法が開示されている。 Patent Documents 2 and 3 disclose methods utilizing the adiabatic expansion force of water vapor. Specifically, in Patent Document 2, chestnuts are put in an airtight container, heated under pressure with a gas such as water vapor, and then instantaneously released to a buffer device under normal pressure to peel off the demon skin and astringent skin. A method for peeling chestnuts is disclosed. In Patent Document 3, chestnuts are put in an airtight container, pressurized and heated with a gas such as water vapor, and then instantaneously discharged to a buffer device under normal pressure. After the demon skin is separated and removed, high-speed water vapor is sprayed. A chestnut skinning method characterized by separating and removing astringent skin from the chestnut surface is disclosed.
特許文献4には、渋皮付きの生栗を50℃〜80℃の温水に浸漬若しくは温水でシャワーを行い、渋皮の表面温度50℃〜80℃に昇温し、この栗に50℃〜80℃の高圧水のジェットを噴射し、渋皮を剥皮することを特徴とする、生栗の渋皮の剥皮方法が開示されている。 In Patent Document 4, fresh chestnuts with astringent skin are immersed in warm water of 50 ° C to 80 ° C or showered with warm water, and the surface temperature of the astringent skin is raised to 50 ° C to 80 ° C. A method for peeling a fresh chestnut astringent skin, characterized by spraying a jet of high-pressure water and peeling the astringent skin.
特許文献5には、栗を、熱風を流動させながら加熱処理を行う流体加熱に供することを特徴とする栗の皮遊離方法が開示されている。 Patent Document 5 discloses a chestnut skin releasing method characterized in that the chestnut is subjected to fluid heating in which heat treatment is performed while flowing hot air.
特許文献6には、鬼皮付きのままの栗或いは鬼皮を完全に又は不完全に除いた栗を薬液(塩酸水溶液等)処理した後、マイクロ波照射処理することを特徴とする栗の剥皮処理法が開示されている。 Patent Document 6 discloses chestnut skinning characterized by performing treatment with a chemical solution (hydrochloric acid solution, etc.) on chestnuts with demon skins or chestnuts completely or incompletely removed, followed by microwave irradiation treatment. A processing method is disclosed.
特許文献7には、栗の座部に切り込みを入れる切り込み工程と、切り込みの形成された栗を、酵素剤を含む水溶液に浸漬する工程とを含むことを特徴とする栗の剥皮方法が開示されている。 Patent Document 7 discloses a chestnut skinning method characterized by including an incision step of making an incision in a chestnut seat, and a step of immersing the chestnut in which the incision is formed in an aqueous solution containing an enzyme agent. ing.
しかしながら、これら従来の方法は、いずれも大がかりで、特殊な設備や機械を必要とするか、或いは、長時間の薬品処理や加熱時間等を必要とし、実用に耐える方法ではない。また、酸やアルカリ等の薬品処理は、果実が変色するといった欠点を有する。さらに、これら従来の方法は、ニホングリの渋皮を完全に剥皮することが困難であったり、果肉表層が渋皮側に付着してしまうという欠点を有する。 However, these conventional methods are all large-scale and require special equipment and machines, or require a long chemical treatment and heating time, and are not practical methods. Moreover, chemical treatments such as acids and alkalis have the disadvantage that the fruit is discolored. Furthermore, these conventional methods have the disadvantages that it is difficult to completely peel the Japanese astringent skin, and the flesh surface layer adheres to the side of the astringent skin.
特許文献8には、渋皮にナイフ等で傷を付けた後に、マイクロ波照射装置等でマイクロ波照射処理に供するか又はオーブン等で加熱処理に供することを特徴とするクリの渋皮剥皮方法が開示されている。しかしながら、当該方法では、加熱処理すると果実表面が硬くなる等の果実の品質が変化してしまう問題がある。 Patent Document 8 discloses a chestnut astringent skinning method characterized by scratching astringent skin with a knife or the like and then subjecting the astringent skin to microwave irradiation treatment with a microwave irradiation device or the like, or subjecting it to heat treatment with an oven or the like. Has been. However, in this method, there is a problem that the quality of the fruit changes, for example, the fruit surface becomes hard when the heat treatment is performed.
また、特許文献9には、完熟前の栗を冷凍・解凍し、鬼皮と渋皮とを同時に剥離する方法が開示されている。しかしながら、当該方法では、木から落ちる前の完熟前のイガ栗を採集し、イガから果実を取り出した後に冷凍する必要があるため、多大な労力を要する。 Patent Document 9 discloses a method of freezing and thawing chestnuts before ripeness and peeling off the demon skin and astringent skin at the same time. However, in this method, it is necessary to collect the ripening chestnuts before they fall from the tree and to freeze them after taking out the fruits from the squids.
本発明は、上述した実情に鑑み、良渋皮剥皮系ニホングリ品種の果実の渋皮を、果実の品質を変化させることなく、簡便に、且つ短時間で剥皮することを可能とする方法を提供することを目的とする。 In view of the above-mentioned circumstances, the present invention provides a method that can peel the fruit astringent skin of a good astringent skinned Japanese corn variety easily and in a short time without changing the quality of the fruit. With the goal.
上記課題を解決するため鋭意研究を行った結果、凍結後の良渋皮剥皮系ニホングリ品種の完熟果実に傷を付けるか、又は傷を付けた当該完熟果実を凍結に供することで、鬼皮と渋皮を同時に剥皮できることを見出し、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the ripe fruit of the free astringent peeled Japanese corn cultivar after freezing was scratched, or the ripe fruit that had been scratched was subjected to freezing, so that the demon skin and astringent skin The present invention has been completed.
本発明は以下を包含する。
(1)凍結後の良渋皮剥皮系ニホングリ品種の完熟果実に傷を付けて鬼皮と渋皮を同時に剥皮することを特徴とする、クリの渋皮剥皮方法。
(2)傷を付けた良渋皮剥皮系ニホングリ品種の完熟果実を凍結処理に供した後、鬼皮と渋皮を同時に剥皮することを特徴とする、クリの渋皮剥皮方法。
(3)良渋皮剥皮系ニホングリ品種がニホングリ品種ぽろたん(品種登録第15658号)又はその系統品種であることを特徴とする、(1)又は(2)記載の方法。
(4)傷入れ部位が果実の頂部から座の中心を通り一周する線上であることを特徴とする、(1)〜(3)のいずれか1記載の方法。
The present invention includes the following.
(1) A method for peeling a chestnut astringent skin, in which ripe fruits of a good astringent skinned Japanese corn variety after freezing are scratched and the demon skin and astringent skin are peeled simultaneously.
(2) A chestnut astringent skinning method, comprising subjecting a ripe fruit of a good astringent skinned Japanese corn variety with scratches to freezing treatment and then peeling the demon skin and astringent skin simultaneously.
(3) The method according to (1) or (2), characterized in that the good astringent peeled Japanese varieties are Japanese corn varieties Porotan (variety registration No. 15658) or their cultivars.
(4) The method according to any one of (1) to (3), wherein the wound site is on a line that goes around the center of the seat from the top of the fruit.
本発明によれば、良渋皮剥皮系ニホングリ品種の果実の渋皮を、果実の品質を変化させることなく、簡便に且つ短時間で剥皮でき、クリの加工分野において渋皮剥皮の低コスト化を図ることができる。 According to the present invention, fruit astringent skin of a good astringent skin peeled Japanese corn variety can be peeled easily and in a short time without changing the quality of the fruit, and the cost reduction of the astringent skin peeling in the chestnut processing field is achieved. Can do.
以下、本発明を詳細に説明する。
本発明に係るクリの渋皮剥皮方法は、凍結後の良渋皮剥皮系ニホングリ品種の完熟果実に傷を付けて鬼皮と渋皮を同時に剥皮する方法である(以下、「第一方法」という)。また、本発明に係るクリの渋皮剥皮方法は、傷を付けた良渋皮剥皮系ニホングリ品種の完熟果実を凍結に供した後、鬼皮と渋皮を同時に剥皮する方法である(以下、「第二方法」という)。なお、以下では、第一方法と第二方法とを合わせて「本方法」という場合がある。
Hereinafter, the present invention will be described in detail.
The chestnut astringent skin peeling method according to the present invention is a method in which a ripe fruit of a good astringent skinned Japanese corn cultivar after freezing is scratched and the demon skin and the astringent skin are simultaneously peeled (hereinafter referred to as “first method”). Further, the chestnut astringent skin peeling method according to the present invention is a method in which a ripe fruit of a good astringent skin peeled Japanese corn variety is subjected to freezing, and then the demon skin and the astringent skin are simultaneously peeled (hereinafter referred to as `` secondary '' Method "). Hereinafter, the first method and the second method may be collectively referred to as “the present method”.
本方法では、良渋皮剥皮系ニホングリ品種の完熟果実を凍結させることで、渋皮が果肉ではなく鬼皮の方に接着するため、鬼皮と渋皮を同時に剥がすようにして剥皮することで、きれいに渋皮を剥がすことができる。 In this method, by freezing the ripe fruit of the good astringent skin peeled Japanese corn varieties, the astringent skin adheres to the demon skin instead of the flesh, so peeling off the devil skin and the astringent skin at the same time peels off the skin. Can be peeled off.
ここで、良渋皮剥皮系ニホングリ品種とは、ニホングリ品種のうち渋皮剥皮性に優れた品種を意味する。良渋皮剥皮系ニホングリ品種としては、例えば、ニホングリ品種「ぽろたん」及びその親系統である「550-40」の後代品種又はそれらの系統品種が挙げられる。「ぽろたん」は、種苗法によって、2007年10月22日に登録番号:第15658号として品種登録されている。その特性は、以下の通りである。(1)渋皮剥皮性がよい、(2)大果である、(3)粉質で食味が優れる、(4)早生である、(5)裂果が少ない、(6)場所により虫害果率が高い。図1は、「ぽろたん」の系統図を示す。図1に示すように、「ぽろたん」は、早生の大果系統である「550-40」と早生の主要品種である「丹沢」との交雑品種である。なお、「ぽろたん」は、独立行政法人農業・食品産業技術総合研究機構 果樹研究所より提供される。 Here, the good astringent skin peeled Japanese corn varieties mean varieties excellent in astringent skin peelability among Japanese varieties. Examples of the good astringent peeled Japanese corn varieties include Japanese corn cultivar “Porotan” and its progeny cultivars “550-40” or their cultivars. "Porotan" was registered as a cultivar as registration number 15658 on October 22, 2007 by the seedling method. Its characteristics are as follows. (1) Astringent skin peelability is good, (2) Large fruit, (3) Powdery and excellent in taste, (4) Early growth, (5) Less fruit, (6) Insect damage rate depending on location high. FIG. 1 shows a system diagram of “Porotan”. As shown in FIG. 1, “Porotan” is a hybrid variety of “550-40”, which is an early-growing large fruit line, and “Tanzawa”, which is an early-growing main variety. “Porotan” is provided by the Fruit Tree Research Institute of the National Agriculture and Food Research Organization.
また、「ぽろたん」の系統品種としては、例えば、図1に示す品種と「ぽろたん」との交雑品種が挙げられる。 In addition, examples of the “Porotan” lineage varieties include, for example, hybrid varieties of the varieties shown in FIG. 1 and “Porotan”.
さらに、ここで「完熟果実」とは、毬が開裂した状態で収穫される果実を意味する。一般に、完熟果実の鬼皮と座は茶色に着色する。 Further, the term “ripe fruit” as used herein means a fruit that is harvested in a state where the straw is cleaved. In general, the ripe fruit demon skin and zodiac are colored brown.
第一方法では、先ず良渋皮剥皮系ニホングリ品種の完熟果実を凍結処理に供する。例えば、当該完熟果実をビニール袋に入れてフリーザー内で、-80〜-10℃(好ましくは-30〜-20℃)下で1日〜48週間(好ましくは1〜2週間)貯蔵する。貯蔵後、凍結した完熟果実を、例えば常温(例えば15〜25℃)で傷を付けることができる程度まで(例えば30分〜1時間)融解させる。融解後、完熟果実に傷を付けて鬼皮と渋皮を同時に剥がすように剥皮を行う。傷の付け方としては、例えば、図2に示すように、ナイフ等の刃物で、傷入れ部位を果実の頂部から座の中心を通り一周する線上で最長となる線とし、鬼皮及び渋皮を通して果肉に達する程度まで傷(切り口)を付ける。 In the first method, first, a ripe fruit of a good astringent skin peeled Japanese corn variety is subjected to a freezing treatment. For example, the ripe fruit is placed in a plastic bag and stored in a freezer at −80 to −10 ° C. (preferably −30 to −20 ° C.) for 1 day to 48 weeks (preferably 1 to 2 weeks). After storage, the frozen ripe fruit is thawed to an extent that can be damaged (for example, 30 minutes to 1 hour) at room temperature (for example, 15 to 25 ° C.). After thawing, the ripe fruit is scratched and peeled to peel off the demon skin and astringent skin simultaneously. For example, as shown in FIG. 2, the wound site is the longest line on the line that goes around the center of the seat from the top of the fruit, as shown in FIG. Make scratches (cuts) to the point where
一方、第二方法では、先ず良渋皮剥皮系ニホングリ品種の完熟果実に傷を付ける。傷を付けた後、傷を付けた完熟果実を凍結処理に供する。凍結が終了し、融解後、鬼皮と渋皮を同時に剥がすように剥皮を行う。傷の付け方、凍結処理条件及び融解条件は、上述の第一方法に準じたものとすることができる。 On the other hand, in the second method, the ripe fruit of the good astringent peeled Japanese corn variety is first damaged. After scratching, the scratched ripe fruit is subjected to a freezing treatment. After freezing, after thawing, peel off the demon skin and astringent skin at the same time. The method of scratching, freezing treatment conditions, and thawing conditions can be in accordance with the first method described above.
以上に説明した本方法によれば、良渋皮剥皮系ニホングリ品種の果実の渋皮を、特殊な機械を用いずに完全に且つ短時間で剥皮でき、労力・コストを大きく削減することができる。 According to the present method described above, the fruit astringent skin of a good astringent skinned Japanese corn variety can be peeled completely and in a short time without using a special machine, and labor and cost can be greatly reduced.
本方法適用後には、素手でも簡単に渋皮の剥皮を行うことができる。また、渋皮のみを除去できるため、剥皮後の果肉表面が非常に綺麗であり、果肉の歩留まりも高い。 After applying this method, the astringent skin can be easily peeled with bare hands. Further, since only the astringent skin can be removed, the surface of the pulp after peeling is very beautiful, and the yield of the pulp is high.
さらに、本方法によれば、果実の品質を変化させることなく、果実(又は果肉)を提供することができる。 Furthermore, according to this method, a fruit (or pulp) can be provided without changing the quality of the fruit.
以下、実施例を用いて本発明をより詳細に説明するが、本発明の技術的範囲はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, the technical scope of this invention is not limited to these Examples.
〔実施例1〕凍結後の完熟果実に傷を付けることによる鬼皮と渋皮の同時剥皮
果樹研究所に植栽されている「ぽろたん」から適期に収穫された完熟した果実を供試した。
[Example 1] Simultaneous peeling of demon skin and astringent skin by scratching ripe fruits after freezing Ripe fruits harvested in a timely manner from "Porotan" planted at the Fruit Tree Laboratory .
果実をビニール袋に入れてフリーザー(テイオン社)内に-20℃で1週間貯蔵した。図3は、凍結後の果実の様子を示す写真である。 The fruit was placed in a plastic bag and stored in a freezer (Teon) at -20 ° C for 1 week. FIG. 3 is a photograph showing the appearance of the fruit after freezing.
1週間の貯蔵後、フリーザーから取り出した果実を常温で30分程度融解させた後、鬼皮に、果肉に達する程度(およそ3mm)の傷を入れた。傷入れ部位は、果実の頂部から座の中心を通り、一周する線上で最長となる線とした(図2)。剥皮は、道具等を用いずに徒手で鬼皮と渋皮を同時に剥がすようにして行った。 After storage for one week, the fruit taken out from the freezer was melted at room temperature for about 30 minutes, and then the demon skin was scratched to reach the flesh (approximately 3 mm). The wound site was the longest line on the line that passed from the top of the fruit to the center of the seat and circled (FIG. 2). Peeling was performed by manually peeling the demon skin and the astringent skin simultaneously without using tools.
〔実施例2〕凍結前の完熟果実に傷を付け、その後凍結させることによる鬼皮と渋皮の同時剥皮
果樹研究所に植栽されている「ぽろたん」から適期に収穫された完熟した果実を供試した。
[Example 2] Ripe fruit harvested at the right time from "Porotan" planted at the Fruit Tree Research Institute I tried.
凍結させる前に、果実の鬼皮に、果肉に達する程度(およそ3mm)の傷を入れた。傷入れ部位は、果実の頂部から座の中心を通り、一周する線上で最長となる線とした。傷入れ後、果実をビニール袋に入れてフリーザー(テイオン社)内に-20℃で1週間貯蔵した。 Before freezing, the devil skin of the fruit was scratched to the extent that it reached the flesh (approximately 3 mm). The wound site was defined as the longest line on the circle that passed through the center of the seat from the top of the fruit. After wounding, the fruit was placed in a plastic bag and stored in a freezer (TAEON) at -20 ° C for 1 week.
1週間の貯蔵後、果実を常温で30分程度融解させ、徒手で鬼皮と渋皮を同時に剥がすようにして鬼皮と渋皮を剥皮した。 After storage for one week, the fruit was melted at room temperature for about 30 minutes, and the demon skin and the astringent skin were peeled off as if they were manually peeled off at the same time.
実施例1及び2における鬼皮と渋皮の剥皮結果を図4〜6に示す。
図4は、実施例1における鬼皮と渋皮の剥皮後の果実の写真である。実施例1においては、凍結させると、鬼皮が硬くなるので、ある程度融解するまでは果実に傷をいれることはできなかった。「ぽろたん」の果実においては、渋皮が鬼皮の方に吸着するため、鬼皮を剥がすと同時に渋皮も剥がすことができた。
The peeling results of the demon skin and astringent skin in Examples 1 and 2 are shown in FIGS.
FIG. 4 is a photograph of the fruit after peeling the demon skin and astringent skin in Example 1. In Example 1, when frozen, the demon skin became hard, so the fruit could not be damaged until it melted to some extent. In the fruit of "Porotan", the astringent skin adsorbed toward the demon skin, so that the astringent skin could be removed at the same time as the demon skin was removed.
一方、「筑波」や「丹沢」の系統の果実を実施例1に記載の剥皮方法に供した場合には、果肉の方にも渋皮が吸着してしまうので、果実から渋皮を取り除くことはできなかった。 On the other hand, when the fruits of the “Tsukuba” and “Tanzawa” strains are subjected to the peeling method described in Example 1, the astringent skin is also adsorbed to the pulp, so that the astringent skin can be removed from the fruits. There wasn't.
図5は、実施例2における傷入れ後の凍結前の果実(a)及び凍結後の果実(b)の写真である。
実施例2では、傷入れ果実を凍結させると、わずかながら傷をいれた部分が開き果肉がみえるようになった(図5(b))。実施例2においては、30分程度融解させた後、「ぽろたん」の果実の傷入れ部分から鬼皮と渋皮を剥がすと、渋皮をきれいに取り除くことができた。
FIG. 5 is a photograph of the fruit (a) before freezing and the fruit (b) after freezing after wounding in Example 2.
In Example 2, when the wounded fruit was frozen, the slightly scratched part opened and the flesh became visible (FIG. 5 (b)). In Example 2, after melting for about 30 minutes and peeling off the devil skin and the astringent skin from the wounded portion of the “Porotan” fruit, the astringent skin could be removed cleanly.
図6は、実施例2における鬼皮と渋皮を剥皮した果実(ぽろたん)(a)及び実施例2に記載の剥皮方法と同様の方法で鬼皮と渋皮を剥皮した品種「筑波」の果実(b)の写真である。また、下記の表1は、実施例2に記載の剥皮方法で鬼皮と渋皮を剥皮した各品種の果実における平均渋皮剥皮率を示す。なお、平均渋皮剥皮率は、1果実当たりの渋皮が果肉に接着せずにきれいに剥がれた面積の割合を算出し、10果実の平均をとって算出された。 FIG. 6 shows the fruit (Porotan) peeled with demon skin and astringent skin in Example 2 (a) and the cultivar “Tsukuba” which peeled devil skin and astringent skin in the same manner as the skinning method described in Example 2. It is a photograph of fruit (b). In addition, Table 1 below shows the average astringent skin peeling rate in the fruits of various varieties obtained by peeling off the demon skin and the astringent skin by the peeling method described in Example 2. The average peel peel rate was calculated by taking the average of 10 fruits by calculating the ratio of the area where the peels per fruit were peeled off without adhering to the flesh.
図6及び表1から判るように、実施例2に記載の剥皮方法を適用しても、「筑波」、「利平」、「丹沢」、「国見」等の品種では、果肉に渋皮が接着してしまい、きれいに渋皮を取り除くことができなかった。 As can be seen from FIG. 6 and Table 1, in the varieties such as “Tsukuba”, “Rihei”, “Tanzawa”, “Kunimi”, etc. I couldn't remove the astringent skin cleanly.
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