JPH05328933A - Processed food of paste of japanese chestnut - Google Patents

Abstract

PURPOSE:To obtain a new paste processed food of Japanese chestnut hardly having a feeling of taste of sweet potato by blending paste of Japanese chestnut with solid pieces of sweet potato. CONSTITUTION:Sweet-boiled Japanese chestnuts in a solid shape are made into a pasty state. Then raw sweet potatoes are skinned, immersed in 0.1-0.3wt.% aqueous solution of vitamin C for several minutes, cut into a die state of <=6mm (preferably 3-5mm) side by a dicer, immersed in hot saccharide solution comprising 10-20wt.% sweetener and 0.1-0.5wt.% alum at 88-93 deg.C for 4-6 minutes and boiled. 25-55wt.% of the gelatinized solid pieces of sweet potato made into <=6mm size is combined with 25-55wt.% of the pasty Japanese chestnut, 10-20wt.% (80-90 water content) pasted starch and 10-25wt.% sweetener in 100wt.% total amount to give the objective food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste-like processed chestnut food.

[0002]

2. Description of the Related Art Paste made from chestnuts, such as Kanro-ni, is delicious in its own right, but it has been mixed with sweet potatoes, which have recently been reviewed for their vitamin C richness. Also nutritionally preferable. Therefore, in order to change the texture in addition to the nutritional point of view, it is possible to cut boiled sweet potatoes into dice of about 10 mm and mix them with the chestnut paste.

[0003]

However, when trying to do so, the mixture has a problem that the taste of sweet potato is felt, which is not always preferable. It is an object of the present invention to provide a chestnut paste processed food which does not easily cause the above problems.

[0004]

Means for Solving the Problems As a result of various studies aimed at achieving the above-mentioned object, the present inventor has found that the size of the solid pieces of sweet potato should be kept below a certain size, and arrived at the present invention. That is, the processed chestnut paste food of the present invention is characterized in that the chestnut paste is mixed with the solidified pieces of gelatinized sweet potato having a size of about 6 mm or less.

The present invention will be described in detail below. In the present invention, the chestnut paste refers to a paste that is made from a chestnut that has been gelatinized by boiling or steaming. For example, a paste-shaped product such as a sweet simmered chestnut (sweet fruit) can be used. The paste-shaped chestnut may be appropriately diluted with gelatinized starch or supplemented with sugar. In addition, chestnuts may or may not have astringent skin removed. Those without astringent skin usually have astringency removed by treatment with baking soda. The chestnut paste without the astringent skin is suitable because it has a purplish color and has a unique flavor in addition to the richness of the color.

The solidified pieces of sweetened sweet potato have a size (as measured by average diameter) of about 6 mm or less. This is because if the size exceeds this range, the sweet potato has a unique taste and the crisp flavor of the entire product is impaired. In order to enjoy the texture, it can be said that the size of the solid pieces is preferably about 3 to 5 mm.

[0007] Sweet potatoes are gelatinized by boiling or steaming. The mixing ratio of chestnut paste and sweet potato solid pieces is usually about 30 to 70%,
The latter is about 30 to 70%. Sweet potatoes are preferably soaked in sugars such as sugar to supplement their sweetness so that the sweetness of the sweetened chestnut paste is unlikely to occur.

[0008] Sweet potatoes and chestnuts may be supplemented in yellow with pigments such as gardenia pigments. The processed chestnut paste food of the present invention may contain other arbitrary raw materials and components as long as the object of the present invention is not impaired. Examples thereof include solid chestnuts and gums for adjusting viscosity.

Next, a typical method for producing the processed chestnut paste food of the present invention will be described. First, prepare a solid chestnut that is usually boiled in Kanro. The chestnut is passed through a chopper having a hole of about 2 to 1 mm to form a paste. Separately, peel the raw sweet potatoes for 0.1-0.3
% Of the Vitamin C aqueous solution for a few minutes, and then cut with a dicer into a die having a side of 6 mm or less, preferably about 3 to 5 mm. Add this to sweeteners (sugar, glucose, etc.) 10-20%, and alum 0.1-0.1%.
Boil by immersing for about 4 to 6 minutes in a sugar solution containing about 0.5% and heated to a temperature of about 88 to 93 ° C.

When alum is used, the yellow color of chestnuts and sweet potatoes is easily retained. Paste-like chestnuts 25-55% and sweet potato solid pieces 25-55% treated as described above are gelatinized starch (water content 80-90%).
When combined with 10 to 20% and a sweetener of 10 to 25% to make the total 100%, a chestnut paste processed food is obtained. Usually, after being sealed in a container for storage, it is sterilized by heating at a low temperature of about 88 to 94 ° C. for about 30 to 80 minutes so that the sweet potato is not easily softened.

The processed chestnut paste food of the present invention can be applied to bread as it is and used in the same manner as jam, or as an ingredient of pie, and can be used for various purposes.

[0012]

In the present invention, the solidified pieces of sweetened sweet potato have a characteristic peculiar taste to sweet potato, probably because the size of the solid pieces of sweet potato has been specified to be less than a certain value, so that the influence on the texture of the surrounding chestnut paste is weakened. Will be hard to feel.

An embodiment of the present invention will be described below. In addition,
In the present invention, “%” means “% by weight”.

[0014]

【Example】

Example 1 A chestnut paste processed food was produced by mixing the following ingredients. This processed chestnut paste food had a sweet potato taste. Type of raw material Blend (%) Solid pieces of pregelatinized sweet potato 35 (size 5 mm) Paste-like chestnut 35 Gelatinized starch (water content 90%) 15 Sugar 15 Total 100% 1) The solid pieces of pregelatinized sweet potato are After peeling, 5 minutes of raw sweet potato soaked in 0.2% vitamin C solution for 5 minutes
The product was diced into millimeter squares, boiled in a sugar solution (containing 15% of sugar and 0.2% of alum) at 90 ° C. for 5 minutes, and then cooled. 2) As the paste-like chestnut, a chestnut with astringent skin, which was boiled in sweet syrup, was used through a chopper with a 2 mm hole. 3) Paste-like chestnut, gelatinized starch and sugar
The mixture was mixed in advance to give a chestnut paste, which was then mixed with solid pieces of sweet potato. For comparison, a chestnut paste processed food was produced under the same conditions as in Example 1 except that the die size of the pregelatinized sweet potato solid pieces was about 10 mm on each side. This product had a clear taste of sweet potato and was slightly lacking in deliciousness. Example 2 A chestnut paste processed food was manufactured by mixing the following raw materials.

[0015] This chestnut paste processed food did not have a sweet potato taste. Types of raw materials Blend (%) Solid pieces of pregelatinized sweet potato 40 (size 5 mm) Dice of chestnut (4 mm on a side) 5 Paste-like chestnut 30 Gelatinized starch (water content 93%) 14.9 Sugar 10 Xanthan gum 0 .1 total 100% In addition, 1) the chestnut die product was used by dicing the solid chestnut used for the paste-like chestnut. 2) As the pasty chestnut and the solid pieces of pregelatinized sweet potato, the same solid pieces as in Example 1 were used. 3) The paste-shaped chestnut, gelatinized starch, sugar and xanthan gum were mixed in advance to form a chestnut paste, which was then mixed with the sweet potato solid pieces and the chestnut dice product.

[0016]

EFFECTS OF THE INVENTION The present invention provides a chestnut paste processed food in which the taste of sweet potato is hard to be felt.

Claims (1)

[Claims] 1. A processed chestnut paste food comprising a mixture of chestnut paste and a solidified piece of pregelatinized sweet potato having a size of about 6 mm or less.