JPS5846290B2 - How to produce cooking chestnuts - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing racks for cooking chestnut rice, etc., with the purpose of increasing preservability and saving time and effort during cooking.

In general, chestnuts are easily eaten by insects and deteriorate, so they are consumed or processed as soon as they are harvested.

In addition, refrigerated and frozen storage is also possible, but the storage period with refrigeration is not very long, only about 6 months at most, and when frozen, the quality of the meat changes when thawed, drastically reducing its original quality. Therefore, it can only be used for limited purposes.

Therefore, general consumers (households, etc.)
In Japan, fresh chestnuts are used in dishes such as chestnut rice, chawanmushi, chestnut kinton, and kanroni, but outside of the season, for the reasons mentioned above, processed canned or bottled chestnuts must be used.

However, canned or bottled meat is generally boiled in sugar and has a strong sweet taste, so it may not be suitable as an ingredient in dishes such as chestnut rice.

Also, the problem with cooking chestnuts is that peeling them requires a lot of effort, and secondly, boiling them takes a lot of time, and if you don't boil them for 20 to 30 minutes, the richness of the cooked chestnuts will not turn out. Flavor cannot be obtained, and seasoning ingredients do not penetrate easily.

For this reason, in order to shorten the cooking time of chestnuts, the pulp is crushed into two or several pieces, or salt, soy sauce, and other seasonings are not added from the beginning but are added after the middle of cooking. There is.

Recently, research has been reported in which chestnuts are pre-cooked (that is, peeled and boiled), freeze-dried, and then condensed or pickled in sugar. In this case, since the chestnut starch has been pre-gelatinized, gelatinization occurs on the surface and condensation is not necessarily easy.

This invention was made to eliminate these drawbacks.
A detailed explanation is as follows.

First, quickly peel the chestnut skin and shibune skin of the harvested chestnuts, and immediately add 0.1 to 0.7% (preferably o, i to 0.5%).
After adjusting the condition of the pulp by soaking it in alum water for 12 hours or more, it is freeze-dried in vacuum until the moisture content is 5% or less.

The chestnut pulp obtained in this way has a porous microstructure, and since it is dried in a raw state, it has good water retentivity.
It is boiled in a short time, and seasonings such as salt, sugar, and soybean oil penetrate well (seasoning), so there is no need to extend the time required for boiling even if a considerable concentration of seasonings is added. .

In addition, the weight is reduced to about 1/3 by freeze-vacuum drying.
Naturally, it is extremely advantageous in terms of transportation and handling.

Therefore, the chestnut pulp according to the present invention has characteristics such as excellent storage stability at room temperature and water condensation, easy flavoring, and very convenient distribution of parts.

Examples are given below.

Example 1 1000 liters of chestnuts were prepared as a raw material for processing, and the chestnut pulp (400 liters
P) was immediately immersed in 0.2% alum water (below +5°C), stored in the refrigerator for 1 day, drained, frozen in a freezer at -30°C for 6 hours according to the freeze-vacuum drying method, and further dried under vacuum. Moisture in the pulp was removed to 5% or less under conditions of a temperature of 1m7nHg or less and a product temperature of 60°C or less.

The shelf life of the obtained pulp is 2% for 3 months when untreated.
No deterioration was observed even after at least 3 years, compared to about 6 months for refrigerated products.

In addition, the boiling time of the pulp obtained in this example is
While it takes about 20 minutes or more for natural people, it only takes about 10 to 1 minute.
It took only 5 minutes, and there was no need to extend the boiling time by seasoning with salt, soybean oil, etc.

Furthermore, in order to give more than 50% sugar content to the fruit pulp, such as in candied chestnuts, it is necessary to start simmering with a sugar solution of about 30% and gradually replenish the sugar content. Even if the fruit pulp according to this example was boiled directly from a 50% sugar solution, it was possible to uniformly infiltrate the sugar content into the fruit pulp.

Note that when the dried pulp (1351) obtained in this example was boiled in water, the reconstituted weight was 4651.

Example 2 30% for chestnuts A according to the invention obtained according to Example 1 and freeze-dried chestnuts B that were not soaked in alum water.
A boiling test using sugar solution was conducted.

In case A, the fruit is almost restored after about 10 minutes, the sugar penetration is good, the pulp is soft, and most of the boiled flavor is imparted, but it is in a slightly incomplete state, and the sugar penetration is good after about 15 minutes. And the boiled flavor was perfect.

On the other hand, in B, even after about 15 minutes, the condensation is incomplete.
The center of the pulp remains dry, and restoration is almost complete after 20 minutes; the pulp is soft and the sugar has penetrated, but it cannot be said to be complete.

After about 30 minutes, penetration of both the boiled flavor and the sugar content was completed, but some spots appeared in the pulp.

From this result, it was possible to know the superiority of this invention in boiling dried chestnuts.

According to this invention, as described above, chestnuts are provided with the skins removed in advance, so they can be easily used at home, etc., and have a good shelf life, so chestnuts have a good flavor regardless of the season. Chestnuts have excellent properties such as being able to be used for cooking purposes and requiring only a short cooking time due to their porous flesh.

Claims (1)

[Claims] 1 After peeling the chestnut skin 11 oni skin + 1 and 11 ship skin 11, immediately soak it in 0.1 to 0.7% alum water at 5 ° C or less for more than 12 hours, and then A method for producing a cooking rack, which comprises draining water, quickly freezing, and then freeze-vacuum drying until the moisture content becomes 5% or less.