JPH06209702A - Production of processed chestnut food - Google Patents

Abstract

PURPOSE:To industrially produce as a retort pouched food a chestnut cooked product having a rich general-purpose property as a food material. CONSTITUTION:The method comprises the steps of processing and cooking the chest, packing the cooked chest together with a protecting solution, and subsequently subjecting the packed product to a retort sterilization treatment. A frozen skin-peeled chestnut is thawed, boiled, quenched, heated, roasted, immersed in a sugar solution, quenched, lifted, mixed with a seasoning solution containing a sugar solution, resort-pouched ad subsequently sterilized. Namely, the production method comprises the steps of thawing boiling; quenching; heating by using far IR light; roasting color-imparting; sugar solution-immersing; quenching; seasoning solution-adding mixing; packing and retort-sterilizing.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a retort pouch food containing chestnut, and more particularly, it includes a processing (cooking) step using far infrared heating, and a chestnut boiled with a natural flavor. The present invention relates to a method for producing a processed chestnut food, which is an industrially produced cooked product and is provided as a retort pouch food.

[0002]

BACKGROUND OF THE INVENTION Chestnut is a chestnut plant of the beech family and is widely cultivated in Europe, the United States, China, and Japan. It is rich in vitamins, has a starch content of about 40%, has a good digestibility, and is a nutritious fruit. Are known. It is also listed as one of the typical autumn tastes.

[0003] By the way, as a method of eating chestnuts, a method in which they are boiled sweetly or served as a syrup-pickled candied cooked food is generally used, but in Japan, they are boiled and eaten. The method is also popular.

Because the edible chestnuts are harvested seasonally, their preservation methods (means), processing methods (means) and distribution methods (means) are standardized, and their rich sweetness is This is because it lacks versatility as a cooked product and is hardly used as an industrial processed food.

[0005]

Therefore, if the chestnuts are to be stored for a long period of time, the water activity must be suppressed in order to prevent bacterial contamination, and they must be stored with a high sugar content or frozen. . for that reason,
There is a problem that the cooking method is standardized, the versatility of the product becomes poor, and the usage method as a food material is limited.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a processed chestnut food which solves the above-mentioned problems, brings out the flavor unique to chestnuts, and is industrially producible as a versatile cooked product. It is intended to provide a manufacturing method.

[0007]

To achieve the above object, the first feature of the present invention is that chestnut is used as an encapsulating material, which is processed / cooked, packaged with a protective solution, and sterilized by retort. A method for producing processed chestnut foods, which includes each processing step, in which thawed frozen chestnuts are thawed and boiled, rapidly cooled, then heated, browned, soaked in sugar solution, and rapidly cooled and then pulled up. Is added and mixed with the seasoning liquid, which is packaged in a retort pouch and sterilized.

That is, a thawing / boiling process, a rapid cooling process,
Far-infrared heating step, baking color imparting step, sugar solution dipping step, rapid cooling step, seasoning solution adding / mixing step, packaging step and retort sterilization step.

The second characteristic is the limitation in the manufacturing method, that is, the processing conditions, wherein the heating step is from 230 to 280 ° C.
Far infrared heating for 10 minutes, the sugar content of the sugar solution in the dipping step is 15 to 20%, the sugar content of the sugar solution in the seasoning solution in the seasoning solution adding / mixing step is 15 to 25%, and the mixing ratio thereof Is 20 to 30% of the chestnut weight, and the physical properties of the package contents are adjusted to have a water activity of 0.94 or less and a pH of 5.5 or less.

[0010]

Function: Far-infrared heating brings out the color, flavor and sweetness of chestnut and has the effect of increasing the sugar content. Subsequent dipping of the sugar solution allows the sugar solution to quickly penetrate into the dry portion of the chestnut surface, and has the function of maintaining the sugar content of the chestnut to the same level as the natural sweetness and preventing breakage due to drying. In addition, the physical properties of the package contents are adjusted depending on the water activity and pH.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a process flow chart of a method for manufacturing a processed chestnut food according to an embodiment of the present invention. Here, 1 is a thawing / boiling process, 2 is a rapid cooling process (vacuum cooling), 3 is a far-infrared heating process (baking), 4 is a baking color imparting process (baking), 5 is a sugar solution dipping process, and 6 is rapid cooling. Step (vacuum cooling), 7 is a seasoning solution adding / mixing step, 8 is a packaging step, and 9 is a retort sterilization step. It should be noted that in the drawings, the notation of the processing step is a simplified expression (in the above parentheses).

The harvested chestnuts are peeled off at the production area, subjected to quick freezing treatment at the production area or factory, and stored.
The present invention uses this frozen chestnut as a raw material. First, frozen chestnuts (raw materials) that have been brought into the factory are thawed, sorted, and boiled to remove the residue. [Thaw / boil process (1)]

After this is launched and cooled in vacuum, 230-2
Far infrared heating is performed at 80 ° C. for 5 to 10 minutes, and then brown with a gas burner. Here, far-infrared heating may be performed by a far-infrared burning machine. [Rapid cooling step (2), far infrared heating step (3), burning color imparting step (4)]

Next, it is immersed in a sugar solution (monosaccharide solution or polysaccharide solution) having a sugar content of 15 to 20% for 10 to 30 minutes, cooled in vacuum and then launched. [Sugar liquid immersion step (5), rapid cooling step (6)]

Then, a seasoning solution containing a sugar solution having a sugar content of 15 to 25% and a blending ratio of 20 to 30% of the chestnut weight is added and mixed, and the mixture is packaged in a retort pouch. [Seasoning liquid addition / mixing process (7), packaging process (8)]

Further, retort sterilization is performed at 110 to 115 ° C. for 40 to 50 minutes. [Retort sterilization process (9)]

The physical properties of the packaged contents produced through the above steps have a water activity of 0.94 or less and a pH of 5.5.
It is the following. In addition, the product's quality indication is: Name of product: side dish (boiled chestnut), name of raw material: chestnut, water, sugar, sterilization method: sealed in an airtight container, sterilized under pressure, content: 1 kg, etc. The versatility of is that it can be used for toppings for menus as well as rice and chestnut rice.

[0018]

The present invention is constructed as described above, and has the following beneficial effects.

1) Since chestnuts are heat-processed by far infrared rays, the color, flavor and sweetness can be elicited in the same manner as roasted potatoes (sweet potatoes), and the sugar content can be increased.

2) Since it is immersed in a sugar solution after heating and baking, it maintains the sugar content similar to that of the chestnut's original sweetness and prevents breakage due to drying. Furthermore, the water activity and pH are adjusted. Since it is packaged and sterilized by retort, it has a high preservation effect,
It is possible to provide cooked boiled chestnuts that are versatile as food ingredients.

3) Since this manufacturing method is constructed so that a series of processing steps can be executed on a factory production scale, mass production is possible and the economic effect is high.

[Brief description of drawings]

FIG. 1 is a process flow diagram of a method of manufacturing a processed chestnut food according to an embodiment of the present invention.

[Explanation of symbols]

 1 Thawing / boiling process 2 Rapid cooling process (vacuum cooling) 3 Far infrared heating process (baking) 4 Burning color imparting process (baking) 5 Sugar solution dipping process 6 Rapid cooling process (vacuum cooling) 7 Seasoning liquid adding / mixing process 8 Packaging process 9 Retort sterilization process

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23L 3/10

Claims (2)

[Claims] 1. In a retort pouch food containing a side dish etc., chestnut processing including chestnuts as an encapsulating material, processing / cooking, packaging with protection liquid, and retort sterilization. A method for producing food, in which the peeled frozen chestnuts are thawed and boiled, rapidly cooled, then heated, colored brown, immersed in a sugar solution, rapidly cooled and then pulled up, and a seasoning solution containing a sugar solution is added to it. A method for producing a processed chestnut food, which comprises mixing and packaging in a retort pouch and sterilizing. 2. The heating step is 5 to 10 at 230 to 280 ° C.
Far infrared heating for 1 minute; sugar content of sugar solution in the dipping process is 1
5 to 20%; the sugar content of the sugar liquid in the seasoning liquid in the seasoning liquid adding / mixing step is 15 to 25%, and the mixing ratio thereof is 20 to 30% of the chestnut weight; Is adjusted to have a water activity of 0.94 or less and a pH of 5.5 or less; 2. The method for producing a processed chestnut food according to claim 1, wherein