JPS63240763A - Method for preserving sweet roasted chestnut - Google Patents
Method for preserving sweet roasted chestnutInfo
- Publication number
- JPS63240763A JPS63240763A JP63049214A JP4921488A JPS63240763A JP S63240763 A JPS63240763 A JP S63240763A JP 63049214 A JP63049214 A JP 63049214A JP 4921488 A JP4921488 A JP 4921488A JP S63240763 A JPS63240763 A JP S63240763A
- Authority
- JP
- Japan
- Prior art keywords
- chestnuts
- roasted
- shellac resin
- skin
- chestnut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001070941 Castanea Species 0.000 title claims abstract description 33
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims description 13
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- 239000011347 resin Substances 0.000 claims abstract description 19
- 229920005989 resin Polymers 0.000 claims abstract description 19
- 229920001800 Shellac Polymers 0.000 claims abstract description 18
- 239000004208 shellac Substances 0.000 claims abstract description 18
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 18
- 229940113147 shellac Drugs 0.000 claims abstract description 18
- 235000013874 shellac Nutrition 0.000 claims abstract description 18
- 239000011248 coating agent Substances 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000007857 Castanea sativa Species 0.000 claims description 10
- 235000014037 Castanea sativa Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 230000002542 deteriorative effect Effects 0.000 abstract description 2
- 239000011247 coating layer Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 12
- 230000007774 longterm Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 210000004905 finger nail Anatomy 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000282 nail Anatomy 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、焼き上がった甘栗の保存方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for preserving roasted sweet chestnuts.
従来の甘栗は、焼き上がった栗の果皮表面に、サラダ油
等の食用油を塗布して油の皮膜を形成することににす、
艶出しをしていた。Traditional sweet chestnuts are made by applying edible oil such as salad oil to the surface of the roasted chestnut skin to form an oil film.
It was polished.
上記従来の甘栗では、果皮を剥く際に、その表面に塗布
された油や抽かすが手指にイ・１着して黒く汚し、不快
感を与えると共に、ｌｉ！ｌＩ場内等での販売がシート
を汚すとの理由で禁じられていた。また、食用油の被膜
では栗の果皮の吸湿を防止することができず、果皮が吸
湿して直ぐに湿り、剥き難くなる欠点があった。さらに
、表面の艶が短時間（せいぜい２４時間）で消滅し、か
つ、内部の実自身の含有水分が蒸散して風味が低下し、
商品価値が茗しく低下する簀の欠点があった。With the above-mentioned conventional sweet chestnuts, when the skin is peeled, the oil and pulp applied to the surface of the fruit stain the hands and fingers black, causing discomfort and causing discomfort. It was prohibited to sell it inside the II venue because it would stain the seats. In addition, the edible oil coating cannot prevent the chestnut skin from absorbing moisture, and the skin of the chestnut absorbs moisture and quickly becomes wet, making it difficult to peel. Furthermore, the gloss on the surface disappears in a short period of time (24 hours at most), and the moisture contained in the fruit itself evaporates, reducing the flavor.
There was a drawback to the screen that the value of the product decreased dramatically.
本発明は、このような問題を解消するｌこめになされた
ものであり、果皮の吸湿を防止して適度の乾燥状態を保
持することができ、果皮に爪を立てるだけで容易に皮を
剥くことができ、その際、手指が油や油かすて汚れるこ
とがなく、しかも、果皮の色艶を長時間良好に保ら、か
つ、果実の風味が低下することを防止して長時間良好に
保ひできる甘栗の保存方法を提供することを１」的とし
ている。The present invention has been devised to solve these problems.It prevents the pericarp from absorbing moisture and maintains an appropriate dry state, and allows the peel to be easily peeled by simply digging a nail into the pericarp. At that time, the hands and fingers will not get dirty with oil or oil residue, and the color and luster of the fruit skin will be kept good for a long time, and the flavor of the fruit will be prevented from deteriorating, so that it will stay good for a long time. Our goal is to provide a method for preserving sweet chestnuts that can be preserved.
上記目的達成のために本発明は、焼き上がった栗を冷却
し、その冷Ｗした栗の果皮表面にシェラツク樹脂の１５
％〜３２％アルコール溶液を塗布にしている。In order to achieve the above object, the present invention cools roasted chestnuts, and applies 15% shellac resin to the surface of the cooled chestnut skin.
% to 32% alcohol solution is applied.
この発明の保存方法によれば、栗の果皮表面に形成され
たシェラツク樹脂の被膜により、果皮の色艶が良好にな
ると共に、長時間の保存が可能となり、果実の風味の低
下が防止され、かつ、果皮の吸湿が防止され、皮が剥ぎ
易く、手を汚さずになすることができる甘栗がｖ、ｌら
れる。According to the preservation method of the present invention, the shellac resin coating formed on the surface of the chestnut skin improves the color and luster of the skin, enables long-term storage, and prevents deterioration of the flavor of the fruit. In addition, sweet chestnuts are produced in which moisture absorption in the fruit skin is prevented and the skin can be easily peeled without getting the hands dirty.
＼＼図は本発明の方法により処理されたｌ栗を示すもの
であり、図中、１は栗の実本体、２は渋皮、３は果皮、
４はシェラツク樹脂の被膜である。＼＼The figure shows a chestnut processed by the method of the present invention. In the figure, 1 is the chestnut body, 2 is the astringent skin, 3 is the pericarp,
4 is a shellac resin coating.
この栗の処理方法を説明すると、まず、生栗を所定の方
法で焼き上げる。栗の焼き方は、従来法と同様で、よく
焼けた無数の丸い小石粒の中に投入して攪拌しながら焼
き上げる所謂石焼き法を用いる。その際、通常焼成中に
、水飴や砂糖を投入して香味を付与するが、これｔま省
略しても差支えない。To explain how to process these chestnuts, first, raw chestnuts are roasted using a predetermined method. The method of roasting chestnuts is the same as the conventional method, using the so-called stone-roasting method, in which chestnuts are roasted by placing them in countless well-roasted round pebbles and roasting them while stirring. At that time, starch syrup or sugar is usually added during baking to impart flavor, but this may be omitted.
焼き上がった栗は、一旦、常温もしくは常温以下に迄冷
に１する。その冷Ｎ１手段は自然冷却もしくは強制冷却
のいずれでもよい。Once roasted, let the chestnuts cool to room temperature or below room temperature. The cooling N1 means may be either natural cooling or forced cooling.
次に、冷却した栗の果皮３の表面にシェラツク樹脂の１
５％〜３２％アルコール溶液、望ましくは１８％〜２０
％アルコール溶液を万偏無く塗布した後、乾燥させ、こ
れにＪ：つて果皮３の表面にシェラツク樹脂の被膜４を
形成する。Next, apply 1 layer of shellac resin to the surface of the cooled chestnut peel 3.
5% to 32% alcohol solution, preferably 18% to 20%
% alcohol solution evenly, dried, and then applied to form a shellac resin coating 4 on the surface of the pericarp 3.
上記溶液の塗布手段としてはたとえば回転ドラム中に上
記の栗を投入し、こ机に上記溶液を塗布しながら、回転
ドラムを回転させることにＪ：つで行う。この場合、Ｗ
ｉ痒具により［覚拌させながら塗布してもよい。また、
塗布されるシェラツク樹脂のアルコール溶液の濃度は、
１５％未満であると乾燥後に生成される樹脂被膜４が薄
すぎて本発明の目的は達成し難くなり、また、３２％を
薫ずと乾燥後の樹脂被膜４の果皮３に対する密着性が悪
くなり、めくれ易くなる、１従って、１５％〜３２％と
し、さらに１８％〜２０％とするのが最も効果的である
。The means for applying the solution is, for example, placing the chestnuts in a rotating drum and rotating the drum while applying the solution to the machine. In this case, W
It may be applied while stirring using an itching tool. Also,
The concentration of the alcohol solution of shellac resin to be applied is
If it is less than 15%, the resin coating 4 produced after drying will be too thin, making it difficult to achieve the object of the present invention, and if it is not 32%, the adhesion of the resin coating 4 to the pericarp 3 after drying will be poor. Therefore, it is most effective to set it at 15% to 32%, and further to 18% to 20%.
こうして処理された甘栗は最終的に密封包装して保存す
る。The sweet chestnuts processed in this way are finally stored in sealed packaging.
上記シェラツク樹脂の被膜４は光沢性に冨み、かつ耐摩
耗性、密着性、耐久性に秀れていると共に、空気透過性
ならびに吸湿性が低く、それ自身べたつかない特性があ
る。したがって、焼きトがった栗の果皮３が外気から湿
気を吸収するのを防止し１；すると共に、従来の食用油
被膜のように手を汚さない。また、栗の実自身の含有水
分が外部に蒸散するのを防止でき、風味の低下を防止で
きる。The shellac resin coating 4 is rich in gloss and has excellent abrasion resistance, adhesion, and durability, as well as low air permeability and moisture absorption, and is itself non-sticky. Therefore, the roasted chestnut skin 3 is prevented from absorbing moisture from the outside air, and it does not stain hands like the conventional cooking oil coating. In addition, it is possible to prevent the moisture contained in the chestnuts themselves from evaporating to the outside, thereby preventing deterioration in flavor.
なお、シェラツク樹脂は無ルの天然樹脂である。Note that shellac resin is a free natural resin.
以上のにうに本発明は、焼き上がった栗の果皮表面にシ
ェラツク樹脂の被膜を形成し、密封包装して保存するよ
うにしているので、次のような効果がある。In addition to the above, according to the present invention, a shellac resin coating is formed on the surface of the roasted chestnut skin, and the chestnuts are sealed and stored, so that the following effects can be obtained.
■ 本発明の方法により保存された甘栗の表面は、従来
の油被膜よりも、光沢が良く、かつその光沢を長時間維
持でき、３００時間経過後ら殆ど変化がない（従来の油
被膜は２４時間で光沢が失せる。）３、
■ シェラツク樹脂被膜は、空気透過性ならびに吸湿性
が低いから、焼上げ後の栗の果皮に湿気を寄せつけない
。従って、爪を立てるだけで容易にパリッと皮を剥くこ
とができる（従来の油被膜では直ぐに果皮が吸湿し、皮
が剥きガくなる。）。■ The surface of sweet chestnuts preserved by the method of the present invention has better gloss than the conventional oil coating, and can maintain that gloss for a long time, with almost no change after 300 hours (the conventional oil coating does not change after 300 hours). (The luster will lose its luster over time.) 3. Shellac resin coating has low air permeability and low moisture absorption, so it does not attract moisture to the chestnut skin after roasting. Therefore, you can easily peel the skin crisply just by using your fingernails (with the conventional oil film, the skin quickly absorbs moisture and becomes hard to peel).
■ 真空包装、密封包装に適する。従来の油皮膜の甘栗
は、真空または密封包装すると、栗の実自身の含有水分
が包装袋内に蒸散して袋内の湿度が高くなり、果皮に湿
気を帯び、皮が剥き難くなる。このため真空ないし密封
包装には適さないｊ々、紙袋で包装するにすぎなかった
。そして、紙袋の包装であると栗の実自身の含有水分の
蒸散によりほぼ３日間で実は固くなってしまい、風味が
著しく低下し、長期保存はできなかった。ところが、本
発明の方法で処理すれば、栗の実自身の含有水分の蒸散
を抑制できると共に、果皮が外気から吸湿することも防
止できるので、この甘栗を真空ないし密封包装しても、
包装袋内の湿度は高くならず、果皮は適度の乾燥状態を
維持し、爪を立てるだけで容易にパリッと皮を剥べこと
ができる。そして、真空ないし密封包装しておけば、実
は固くなり難く、風味が低下するおそれがなく、長期保
存が可能となる。■ Suitable for vacuum packaging and sealed packaging. When conventional sweet chestnuts with an oil film are packaged in a vacuum or hermetically sealed manner, the moisture contained in the chestnuts themselves evaporates into the packaging bag, increasing the humidity inside the bag, making the skin moist and difficult to peel. For this reason, it was not suitable for vacuum or hermetic packaging, and was only packaged in paper bags. If the chestnuts were packaged in a paper bag, the water content in the chestnuts themselves would evaporate and become hard in about three days, resulting in a significant loss of flavor and making long-term storage impossible. However, if the method of the present invention is used, it is possible to suppress the evaporation of the moisture contained in the chestnut itself, and also to prevent the pericarp from absorbing moisture from the outside air.
The humidity inside the packaging bag does not get too high, and the peel remains moderately dry, making it easy to peel off the peel with just your fingernails. If it is packaged in a vacuum or hermetically sealed manner, it will actually be less likely to harden and lose its flavor, allowing for long-term storage.
■ シェラツク樹脂被膜は、べとつかず、手指を汚すこ
ともない（従来の油被膜は油や油かすが手に付着し、手
指を黒く汚す。）。従って、シートを汚すとの理由で販
売が禁じられていた劇場内等何処でも販売し得ることと
ｔｒる。■ Shellac resin film is non-sticky and does not stain hands and fingers (conventional oil film allows oil and oil scum to adhere to hands, staining them black). Therefore, they can be sold anywhere, including inside theaters, where sales were prohibited because they would stain the seats.
■ シェラツク樹脂被膜は果皮に対する密着性に秀れて
いるから、簡単には剥麺Ｖず、長時聞の保存に耐え得る
。したがって、従来のように店頭での焼売りではなく、
工場内で予め焼いておいて真空包装することにより保存
販売が可能となる。- Since the shellac resin coating has excellent adhesion to the pericarp, it cannot be easily peeled off and can withstand long-term storage. Therefore, instead of selling shumai at stores as in the past,
By pre-baking it in the factory and vacuum packaging it, it is possible to preserve and sell it.
図は本発明の方法により処理された甘栗の縦断面拡大図
である。
３・・・果皮
４・・・シェラツク樹脂被膜The figure is an enlarged vertical cross-sectional view of sweet chestnuts processed by the method of the present invention. 3...Pericarp 4...Shellac resin coating
Claims (1)
面にシェラック樹脂の１５％〜３２％アルコール溶液を
塗布した後、乾燥させることにより上記栗の果皮表面に
シェラック樹脂の被膜を形成し、その後、密封包装する
ことを特徴とする甘栗の保存方法。1. Cool the roasted chestnuts, apply a 15% to 32% alcohol solution of shellac resin to the surface of the cooled chestnut skin, and then dry to form a shellac resin coating on the surface of the chestnut skin. A method for preserving sweet chestnuts, which is then sealed and packaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63049214A JPS63240763A (en) | 1988-03-02 | 1988-03-02 | Method for preserving sweet roasted chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63049214A JPS63240763A (en) | 1988-03-02 | 1988-03-02 | Method for preserving sweet roasted chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63240763A true JPS63240763A (en) | 1988-10-06 |
Family
ID=12824716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63049214A Pending JPS63240763A (en) | 1988-03-02 | 1988-03-02 | Method for preserving sweet roasted chestnut |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63240763A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006065018A1 (en) * | 2004-12-16 | 2006-06-22 | Cj Corp. | Preparation method of retort roast chestnuts using far infrared ray thawing |
| US7785643B2 (en) | 2004-12-16 | 2010-08-31 | Cj Cheiljedang Corp. | Preparation method of retort roast chestnuts using far infrared ray thawing |
-
1988
- 1988-03-02 JP JP63049214A patent/JPS63240763A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006065018A1 (en) * | 2004-12-16 | 2006-06-22 | Cj Corp. | Preparation method of retort roast chestnuts using far infrared ray thawing |
| US7785643B2 (en) | 2004-12-16 | 2010-08-31 | Cj Cheiljedang Corp. | Preparation method of retort roast chestnuts using far infrared ray thawing |
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