JPWO2002074108A1 - Production method of raw chestnut with skin for heating and peeled chestnut, method of releasing chestnut skin, and chestnut cutting device - Google Patents
Production method of raw chestnut with skin for heating and peeled chestnut, method of releasing chestnut skin, and chestnut cutting device Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
そのまま食することができ、加熱処理による褐変が生じず、栗本来の色調と風味を有する、食感、外観の良好な調理栗を得るための加熱加工用皮付き生栗及び調理栗を長期保存中に変色させない剥き栗の製法及び剥皮を簡便に行うための栗の皮遊離方法及び栗の皮遊離用に用いられる栗の皮切り込み装置を提供するものである。It can be eaten as it is, does not cause browning due to heat treatment, has the original color and flavor of chestnuts, preserves raw chestnuts with cooked skin and cooked chestnuts for a long time to obtain cooked chestnuts with good texture and appearance An object of the present invention is to provide a chestnut skin releasing method for easily producing and peeling the peeled chestnut without discoloration therein, and a chestnut skin cutting device used for releasing the chestnut skin.
Description
技術分野
本発明は、皮を剥いた天津甘栗などの、そのまま食することができる加熱加工栗の、長期保存中の変色を防止することができる加熱加工用皮付き生栗、皮付き生栗から栗皮を完全に剥皮し、剥皮後の保存中の変色を防止することができる剥き栗の製法、皮付き生栗果肉から栗皮を完全に簡単に剥皮することができる栗の皮遊離方法、及び栗の皮を栗果肉から完全に遊離するための栗皮切り込み装置に関する。
背景技術
従来より、焼き栗は、日本栗の焼き栗のみならず、中国栗を焼いた天津甘栗、西洋栗の焼き栗等、皮を剥きながら手軽に食べられる食品として広く親しまれている。また最近では天津甘栗を食べやすくするために、予め皮を剥いて耐熱性の袋に密封し、消費者がこの袋を開いてそのままつまんで食べることができるような商品が多数発売され、特許等も提案されている。例えば、登録実用新案第３０５１６１２号公報には、皮付きの原料天津栗を石焼釜で焼いた後、一晩冷却し、鬼皮、渋皮を除去し、凍結後加圧蒸煮して冷却し、その後栗を窒素ガスとともに耐熱性袋に充填密封して加熱殺菌する、袋入り皮むき天津甘栗が記載されている。
しかしながら、上記の方法で得られる袋入り皮むき天津甘栗は、長期保存中に栗果肉の色調が初期の黄色〜茶色系の色調から緑色〜黒色の色調に変色もしくは褐変し、外観を損ねて商品価値が低下するという問題がある。
また、皮むき袋入り天津甘栗は、原料となる皮付き生栗の品種、貯蔵条件、収穫時期などによって風味や変色の程度がばらつき、安定した品質が得られにくいという問題がある。
そこで、例えば特許登録第２５１６１４９号公報には、周年供給できる調理グリの製造法が開示されている。
この方法は、皮付きの生栗を一定期間冷蔵することによって甘さを増加させた後、凍結・冷凍貯蔵に移し、任意の時期に取り出して加圧湿熱によって調理することにより、調理栗の甘さを約３倍に増加させることができるものである。
しかしながら、この方法で得られる調理栗は、甘さを増加させることはできるものの、皮付きのまま冷凍してそのまま加圧湿熱調理するので、得られる調理栗は、渋皮や鬼皮が強固に栗果肉に密着し、剥皮しにくくなるとともに、皮付きのまま湿熱調理することによって皮部分の変色物質が栗果肉中に移行もしくは残留し、調理栗の保存中の変色が促進されるという問題がある。
更には、この方法では湿熱処理が必須であるので、水分や糖分を多く含む栗となってしまい、各種の栗調理品への利用がしにくいという問題もある。
また、栗の種類のうち、天津栗は、湿熱ではなく、焼いてから皮を剥くということと、欧州栗、日本栗に比べて品種の特性上、比較的皮が剥きやすいが、それでも完全に鬼皮、渋皮を取り除きにくいという問題があり、皮むき天津甘栗としたときに皮が残存して風味や外観を悪くするという問題がある。
そこで、栗の剥皮効率を改善する方法としては、例えば特開平１０−８４９２８号公報に記載の剥皮方法がある。この方法は、栗の座部に切り込みを入れてから酵素剤を含む水溶液に浸漬して酵素を果肉と渋皮との密着部分に作用させて軟弱化させ、水分の存在下で加熱加圧し、冷水中に放出して鬼皮と渋皮を除去する方法である。
しかしながら、この方法では、酵素の作用を確実に栗皮全周に行き渡らせるために、複数もしくは広範囲の切り込みが必要であるため、栗果肉が割れやすかったり、外観が悪くなるという問題がある。また、この方法で得られる剥き栗は、酵素剤特有の風味が加わったり、煮栗や蒸し栗様の水っぽい食感となり、焼き栗のような香ばしさを付与することができない。
また、栗の皮に切り目を入れる作業は、人手で行うと、栗の鬼皮が硬いために作業者の作業負担が重く、また切り目の入れ方が安定せず果肉部分に深く切り目が入りすぎて傷として残り、外観品質が低下する。そこで、自動化して安定的に切り目を入れることが量産化の点で望まれるが、そのような方法としては、例えば特公平３−４１９１号公報に記載の方法がある。
この方法は、無端状に連結し、開口部が下向けになるよう配置されたカップ群を走行させながらこのカップ内に収容された栗に下方から複数の回転刃を多段的に接触させ、回転刃の回転運動と走行コンベアの前進運動によって栗がランダムに回転し、栗表面の全面に切り込みを入れる方法である。
しかしながら、この方法では、栗の大きさのばらつきや、カップに収容された栗の方向によって回転刃の切り込み深さが異なり、またカップ内で栗が浮き上がって、切り込みが入らなかったり、逆に過剰に切り込みが入ったりする場合もあるので、切り込み状態にばらつきが生じ、これが調理栗の外観の低下につながったり、剥皮不良につながるという問題がある。
本発明は、このような事情に鑑みなされたものであって、その目的の第一は、そのまま食したり、各種の加工調理栗として用いることもでき、調理後長期保存した時に褐変が生じず、栗本来の色調と風味を有する調理栗を、栗の品種や収穫時期等にかかわらず安定して得ることができる加熱加工栗用の皮付き生栗を提供するにある。
また、目的の第二は、皮付き生栗から栗皮を完全に剥皮し、剥皮後の保存中の変色を防止することができる剥き栗の製法を提供するにある。
また、目的の第三は、皮付き生栗果肉から栗皮を完全に簡単に剥皮することができる栗の皮遊離方法を提供するにある。
また、目的の第四は、栗の皮を栗果肉から完全に遊離するための栗皮切り込み装置であって、栗の大きさ、形状、固定方向にかかわらず、栗皮に確実にかつ一定の深さで、所定の数の切り込みを安定して入れることができる栗皮切り込み装置を提供するにある。
発明の開示
本発明は、加熱加工に用いるための皮付き生栗であって、該皮付き生栗の栗果肉中の総フェノール量が１〜２５ｍｇ％、且つ糖度が１０〜２３°であることを特徴とする加熱加工用皮付き生栗である。
また、本発明は、皮付き生栗を乾熱加熱後、栗表面温度を４０℃以上に保持した状態で剥皮することを特徴とする剥き栗の製法である。
また、本発明は、皮付き生栗が、栗果肉中の総フェノール量が１〜２５ｍｇ％、且つ糖度が１０〜２３°である剥き栗の製法である。
また、本発明は、乾熱加熱が、１５０〜２５０℃で１５分以内に行われることを特徴とする剥き栗の製法である。
また、本発明は、剥皮した後、引き続き−２０〜−４０℃雰囲気下で６時間以内に中心品温０℃以下となるよう凍結することを特徴とする剥き栗の製法である。
また、本発明は、皮付き生栗の栗皮に切り込みを刻設した後、該切り込み入り皮付き生栗を乾熱加熱し、栗皮を栗果肉から遊離させることを特徴とする栗の皮遊離方法である。
また、本発明は、皮付き生栗の栗皮に切り込みを刻設するに際して、切り込み深さが０．４〜０．７ｍｍ、切り込み長さが栗の最長径の５％以上の長さに設定されていることを特徴とする栗の皮遊離方法である。
また、本発明は皮付き生栗の栗皮に切り目を刻設するための栗皮切り込み装置であって、皮付き生栗の一部を露出するための栗受け孔が設けられた栗受けケースに皮付き生栗を載置する載置手段と、該載置手段により皮付き生栗を載置した栗受けケースを搬送するための搬送手段と、該搬送手段により搬送された栗受けケース内に載置された皮付き生栗を押圧するための押圧手段と、該押圧手段によって押圧され該栗受け孔から露出した皮付き生栗に当接して栗皮に切り込みを刻設するための切断手段と、該切断手段により切り込みを刻設された皮付き生栗を排出するための排出手段とを備えてなる栗皮切り込み装置である。
また、本発明は、押圧手段が、栗受けケース内に載置された皮付き生栗を個別に押圧する手段である栗皮切り込み装置である。
また、本発明は、押圧手段が、エアシリンダー駆動手段によって降下、上昇するエアシリンダーとコイルバネ抑え板とコイルバネと栗抑え板とからなり、該コイルバネと栗抑え板とが、栗受け孔内の皮付生栗を個別に押圧しうるよう、栗受け孔の数と位置に対応して個別に設けられてなる栗皮切り込み装置である。
また、本発明は、切断手段が、切断刃と該切断刃を把持するための切断刃ガイドとからなり、切断刃先端が栗皮の切り込み深さと略同一となるよう該切断刃ガイドから露出して把持されてなる栗皮切り込み装置である。
また、本発明は、皮付き生栗の栗皮に上記の栗皮切り込み装置を用いて切り込みを刻設した後、該切り込み入り皮付き生栗を乾熱加熱し、栗皮を栗果肉から遊離させることを特徴とする栗の皮遊離方法である。
すなわち、本発明者らは、従来の、剥皮した栗を包装容器に収容、密封し、レトルト殺菌などの加熱殺菌をする方法において、レトルト殺菌等の加熱加工を行うと、長期保存中に栗の色が変色し、外観を悪くするとともに、風味的にも好ましくないことから、加熱加工後の品質低下を防止する方法について検討を行った結果、まず原料となる皮付き生栗の保管条件によって変色が生じるのではないかと考え、原料の皮付き生栗の保管条件について検討を行った。
その結果、栗果肉中の総フェノール量が１〜２５ｍｇ％、糖度が１０〜２３°である皮付き生栗を、原料として用いるようにすると、栗の収穫時期や品種に係わらず、加熱処理後の長期保存中にも変色のない加熱加工栗を得ることができることを見出した。
更には、皮付きの生栗を完全に剥皮する方法として、皮付きの生栗を乾熱加熱した後の放置によって、一部遊離しかけていた鬼皮、渋皮が栗果肉に再度密着し、剥離しにくくなるのではないかと考え、皮付きの生栗を乾熱加熱後した後の放置条件について検討を行った結果、乾熱加熱を行った後、栗表面温度を４０℃以上に保持した高温状態のままで剥皮すると、鬼皮、渋皮が完全に栗果肉から遊離し、また、加熱処理後長期保存した調理栗の変色が防止されることを見出した。
そして、乾熱加熱を１５０〜２５０℃で１５分以内の高温短時間で行うと、更に鬼皮、渋皮が栗果肉から遊離し、剥皮がしやすくなること、また、加熱処理後長期保存した調理栗の変色が防止されることを見出した。
また、剥き栗を上記のように処理しても、長期保存中にはある程度変色の進行が認められることから、剥き栗の保管条件について検討を行った結果、乾熱加熱して剥皮した剥き栗を、引き続き−２０〜−４０℃雰囲気下で６時間以内に中心品温０℃以下となるよう急速凍結すると、加熱処理後長期保存した調理栗の変色が更に防止されることを見出した。
更には、皮付きの生栗の剥皮を完全に行うために、栗皮の果肉からの遊離方法について検討を行った結果、皮付き生栗の栗皮に切り込みを刻設した後、乾熱処理すると、切り込み部分から栗皮の遊離が栗全周に渡って広がり、栗皮を栗果肉から完全に遊離させることができ、その後軽く手で剥くなどの簡単な短時間処理によって確実に剥皮を行うことができることを見出した。
また、上記切り込みを入れる際に、確実に一定の深さで所定の数の切り込みを刻設できる装置について検討を行った結果、皮付き生栗を、皮付き生栗の一部を露出するための栗受け孔のある栗受けケースに入れて、この皮付き生栗を上方から押圧して、皮付き生栗の一部を栗受け孔から露出させ、この露出部分に対して、切断刃等で切断すると確実に切り込みが行えることを見出し、本発明に到達した。
特に、切断刃等で切断するに際して、切断刃の先端を切り込み深さと略同一となるよう露出して切断刃ガイドで把持した切断刃を用いると、一定の深さまでしか切断刃が栗露出部分に入らないので、より確実に切り込みが行えることを見出し、本発明に到達した。
また、上記皮付き生栗の押圧を、各皮付き生栗ごとに個別に行いうる押圧手段とすることにより、各皮付き生栗の大きさや、栗受け孔への入り方向にかかわらず、確実に各皮付き生栗を押圧できることを見出し、本発明に到達した。
発明を実施するための最良の形態
次に、本発明を詳しく説明する。
まず、原料となる皮付き生栗は、特に品種や大きさを限定するものではなく、一般に用いられているものから適宜選択して用いればよい。通常皮付き生栗は、イガから取り出されており、外層から順に鬼皮、渋皮、栗果肉からなる。
この発明は、特に天津甘栗のような、喫食者が皮をむいて食する焼き栗か、予め焼いた栗の皮をむいて耐熱性袋等に密封殺菌した調理栗に特に好適に用いられる。
次に、本発明の加熱加工に用いるための皮付き生栗は、栗果肉中の総フェノール量が１〜２５ｍｇ％、且つ糖度が１０〜２３°のものを用いる。
すなわち、この条件よりも多いと、加熱加工後、保存した時に変色が生じる。逆にこの条件よりも少ないと、色調が白っぽくなり、また風味、食感が不良となる。
総フェノール量と糖度は、必ずしも相関しているものではなく、どちらの条件を満たしていなくても、所期の品質が得られない。
なお、総フェノール量、糖度はいずれも皮（鬼皮、渋皮）を取り除いた栗果肉全体の平均含有量を示す。
この条件の範囲となる皮付き生栗の保管条件は、収穫時期や品種にもよるが、約１〜３℃保管では約６ヶ月以内、５〜１０℃では約４ヶ月以内とすることが望ましい。更には、皮付き生栗を包装して保管する場合には、通水性、通気性の良い包装体を用いることが望ましい。通水性、通気性の良い包装体としては、例えば、綿、麻、不織布等の通水性繊維や、通水性のない素材を通水しやすいように間隙を有する織物に加工したものや、孔を複数個設けたものが挙げられる。
中でも麻製の包装体は、多少の保管条件の変動、期間の変動によっても比較的長期間所期の品質（総フェノール量、糖度）が得られる点で好適である。
次に、本発明の剥き栗は、例えば、次のようにして得られる。
まず、好ましくは上記総フェノール量、糖度の皮付き生栗を用いる。そして皮付き生栗を水洗し、浮き栗（腐った栗や虫喰い栗）や異物を除いた後、乾熱加熱する。乾熱加熱は、石焼釜での石焼、砂煎り、炭焼き、遠赤外線加熱等の方法が挙げられる。
この場合の乾熱加熱条件は、高温短時間で行われることが望ましく、具体的には、１５０〜２５０℃で１５分以内、更に好ましくは５〜１５分行われることが、鬼皮、渋皮が栗果肉から遊離し、剥皮がしやすくなること、また、加熱加工後長期保存した調理栗の変色が防止される点で好適である。
また、その他の乾熱加熱方法としては、熱風ロースト等のような、流体加熱する方法が、鬼皮、渋皮を短時間で完全に取り除くことができ、かつ急速に乾熱加熱されるので、剥皮後、調理栗として保存した時に、変色、風味の劣化がなく特に好適である。すなわち、この方法では、後述するような、予め栗表面に切り目を施して砂煎りするなどの工程が不要で、流体加熱するだけで、鬼皮、渋皮が栗果肉から遊離し、また、栗表面に亀裂が生じ、栗果肉から鬼皮、渋皮を剥離し易くなる。従って、短時間で大量に処理することができ、また、焼き栗の香ばしさも付与することができる。
具体的には、ジェットゾーンシステム（連続式）、ジェットロースト（バッチ式）（共に、荒川製作所製）などの、熱風乾燥やコーヒー豆の焙煎などに用いられる熱風が対流する装置を用いると好適である。
また、流体加熱による乾熱加熱の処理条件としては、装置仕様、処理量によって適宜設定すればよく、熱風の温度は、栗の表面温度が１００〜１１０℃程度になるように、１１０〜１４０℃とすることが望ましい。
例えば、栗に対して上下方向から熱風があたるような熱風乾燥装置（例えば、ジェットゾーンシステム（流動層式）、荒川製作所製）の場合、１２０〜１２５℃の熱風で栗の表面が１０８〜１０９℃となるようにするのが、栗の皮を栗果肉から良好に遊離し、且つ栗の形状を保持する点で最も好適である。また、栗に対して一方向からのみ熱風があたるような熱風乾燥装置（例えば、ジェットゾーンＳＲ−ＢＩＩＩ（バッチ式）、荒川製作所製）の場合には、１３０〜１４０℃の熱風で、栗の表面１０５〜１１０℃程度にすることが好適である。
また、風速は、１２０〜１３０℃、１０〜２０分間加熱する場合、４０〜６０ｍ／ｓが好ましい。
このようにして得られた栗は、この後、人手もしくは機械によって簡単に渋皮ごと剥離することができる。
次に、上記のようにして得られた乾熱加熱処理栗は、乾熱加熱処理に引き続き剥皮処理することが望ましく、具体的には表面温度を４０℃以上、好ましくは６０〜８０℃に保持した状態で剥皮することが、鬼皮、渋皮が欠損することなく完全に栗果肉から遊離し、また、加熱加工後長期保存した調理栗の変色が防止される点で好適である。
また、剥き栗を上記のような方法で得ても、長期保存中にはある程度変色の進行が認められることから、乾熱加熱して剥皮した剥き栗を、引き続き−２０〜−４０℃雰囲気下で６時間以内に中心品温０℃以下となるよう急速凍結すると、剥き栗もしくは剥き栗を加熱加工した調理栗の変色の防止効果が更に高まり、好適である。
急速凍結は、冷凍庫のようなバッチ式、コンベア式の急速冷凍硬化トンネルのような連続式があり、中でも連続式のＩＱＦ方式が短時間で急速凍結できる点で好適である。
次に、皮付きの生栗の剥皮を完全に行うために、皮付き生栗の栗皮に切り込みを刻設した後、乾熱加熱し、栗皮を栗果肉から遊離させる栗の皮遊離方法を行うことが好適である。すなわち、皮付き生栗の栗皮に切り込みを刻設した後、乾熱加熱すると、切り込み部分から栗皮の遊離が栗全周に渡って広がり、栗皮を栗果肉から完全に遊離させることができ、その後軽く手で剥くなどの簡単な短時間処理によって確実に剥皮を行うことができる。
上記切り込みの深さは、０．４〜０．７ｍｍに設定されていることが、栗の皮を確実に遊離させる点、並びに最終の調理栗の外観を損なわず、栗果肉の割れが少ない点で好適である。
また、切り込み長さは、皮付き栗表面の最長径に対し５％以上に設定されていることが、栗の皮遊離を確実に行う点で好適である。
好ましくは、２０％〜３０％に設定されていると、最終の栗調理品表面に切り込み痕が残らず、栗果肉の調理中の破損を防止する点で好適である。
また、上記切り込みを入れる際に、確実に一定の深さで所定の数の切り込みを刻設できるよう、次のような栗皮切り込み装置を用いると更に好適である。
以下、本発明の栗皮切り込み装置の一例について第１図、第２図、第３図、第４図に基づき説明する。
栗皮切り込み装置は、第１図に示すように、載置手段（１）と搬送手段（２）と押圧手段（３）と切断手段（４）と排出手段（５）とを備えている。
栗皮切り込み装置を機構別に詳述する。
＜載置手段＞
載置手段（１）は、装置の上方に位置した、上方に開口部、下方に図示しないストッパーを設けた開口部を有する断面濾斗状の、皮付き生栗（６）を投入する栗供給ホッパー（１１）と、該栗供給ホッパー（１１）の下方の開口部と略同一の位置にあり、栗供給ホッパー（１１）より落下してくる皮付き生栗（６）を載置する栗受けケース（１２）とからなり、該栗受けケース（１２）には、皮付き生栗の一部を露出するための栗受け孔（１３）が複数設けられている。即ち、第２図に示すように、栗受け孔（１３）は貫通孔であり、その径は皮付き生栗（６）の下面の一部を露出し保持しうるよう、皮付き生栗（６）の最短径よりも小さい径に設定されている。また、第２図に示すように、栗受けケース（１２）の厚みＲは、皮付き生栗（６）の径よりも小さく設定され、皮付き生栗（６）の下面が栗受け孔（１３）から露出すると共に、上面も栗受けケース（１２）から露出していることが、連続駆動で押圧する場合や、確実に押圧できる点で望ましい。そして第１図に示すように、栗受けケース（１２）の長手方向は搬送方向Ｐの垂直方向に、次に述べる搬送手段（２）により複数配列支持されている。
＜搬送手段＞
第１図に戻り、搬送手段（２）は、上記栗受けケース（１２）を間歇駆動もしくは連続駆動して搬送方向Ｐの下流側へ搬送するためのもので、例えばチェーンコンベアなどの無端帯（２１）と、該無端帯（２１）を駆動する駆動手段（図示せず）とからなる。そして、間歇駆動の場合には、上記栗受けケース（１２）は、該搬送手段（２）により、栗供給ホッパー（１１）の下方の開口部と略同一の位置、及び下記に述べる押圧手段（３）の栗抑え板（３４）と略同一の位置に間歇駆動して、停止する機構となっている。
＜押圧手段＞
押圧手段（３）は、搬送手段（２）によって搬送されてきた栗受けケース（１２）に載置された皮付き生栗（６）を上方から押圧するためのものであって、エアシリンダー駆動手段（例えばアクチュエーター、図示せず）によって降下、上昇するエアシリンダー（３１）と、第２図に示すように、コイルバネ抑え板（３２）とコイルバネ（３３）と栗抑え板（３４）とからなる。コイルバネ（３３）と栗抑え板（３４）は、栗受け孔（１３）に各々対応して個別に設けられており、栗受け孔（１３）内の皮付き生栗（６）が各々異なる載置状態であっても、各々の載置状態に応じて個別に押圧しうるようになっている。そして、上記栗受けケース（１２）が搬送手段（２）によって所定位置に到達すると、間歇駆動の場合等、必要に応じて位置信号等（図示せず）を検知し、あるいは連続駆動の場合は、連続的にてエアシリンダー（３１）がエアシリンダー駆動手段（例えばアクチュエーター、図示せず）によって降下し、コイルバネ抑え板（３２）を所定位置まで押圧してコイルバネ（３３）を介して栗押抑え板（３４）が降下し、皮付き生栗（６）の上面が押圧される機構となっている。
＜切断手段＞
切断手段（４）は、上記押圧手段（３）と同期して作動し、該押圧手段（３）の押圧方向Ｑ下方に設けられ、該押圧手段（３）によって押圧された皮付き生栗（６）の栗受け孔（１３）から露出した部分に当接して栗皮に切り込みを刻設するものであって、切断刃（４１）と該切断刃（４１）を把持する切断刃ガイド（４２）と切断刃駆動手段（４３）とからなり、該切断刃駆動手段（４３）は、切断刃駆動部（４４）と切断刃駆動軸（４５）とからなる。該切断刃（４１）は、第３図に示すように切断刃先端が栗皮の切り込み深さと略同一となるように切断刃ガイド（４２）から露出して把持されている。
＜排出手段＞
排出手段（５）は、上記切断手段（４）の搬送方向Ｐの下流側に設けられ、該切断手段（４）により切り込みを刻設された皮付き生栗（７）を装置外に排出するものであって、栗受けケース（１２）が上記無端帯（２１）によって間歇駆動もしくは連続駆動しながら進行し、無端帯（２１）の搬送方向Ｐの最下流付近で反転することにより、栗受けケース（１２）に載置された切り込みを刻設された皮付き生栗（７）を落下させる、排出シュート（５１）からなる。
なお、上記装置において、切断手段（４）として用いる切断刃（４１）の形状は特に限定されないが、確実に切り込みを入れられる点と、皮付き生栗（６）と切断刃（４１）が適度な圧力で当接し、皮付き生栗（６）と切断刃（４１）とに過剰な負荷や損傷を与えない点で、回転刃を使用することが望ましい。その場合、回転刃の直径は５０〜１００ｍｍが連続的に同じ程度の切り目を刻設できる点で好適である。
また、栗抑え板（３４）等の押圧手段（３）による押圧は、皮付き生栗（６）１個あたりに対して４〜９ｋｇの荷重とすることが、皮付き生栗（６）を安定的に固定でき、皮付き生栗（６）や切断刃（４１）を損傷することなく切り込みを入れられる点で好適である。
また、栗抑え板（３４）は、第３図に示すように皮付き生栗（６）の外周に対応して湾曲していることが、皮付き生栗（６）を確実に押圧しうる点で好適である。
次に、上記装置を用いて生栗の栗皮に切り目を刻設するための方法を工程順に詳述する。
第１図において、（６）は本発明で原料として用いる皮付き生栗であり、切り込みを刻設した後、切り込み入り皮付き生栗（７）となる
まず、皮付き生栗（６）は、栗供給ホッパー（１１）に適当量投入され、栗供給ホッパー（１１）の下方の図示しないストッパーが開口することにより、栗供給ホッパー（１１）と同じ位置の下方に間歇停止もしくは連続的に到達するよう位置決めされた栗受けケース（１２）内に落下する。栗受けケース（１２）には、栗受け孔（１３）が複数設けられており、栗供給ホッパー（１１）から落下した皮付き生栗（６）が、各栗受け孔（１３）に個別に載置される。
次いで栗受けケース（１２）に載置された皮付き生栗（６）は、無端帯（２１）と無端帯（２１）を駆動する図示しない駆動手段によって栗受けケース（１２）の長手方向と垂直方向の搬送方向Ｐに間歇的もしくは連続的に搬送される。
次に、無端帯（２１）と無端帯（２１）を駆動する図示しない駆動手段により搬送されてきた栗受けケース（１２）に載置された皮付き生栗（６）は、栗受けケース（１２）が搬送手段（２）によって所定位置に到達すると、間歇駆動の場合は、位置信号等（図示せず）を検知し、あるいは連続駆動の場合は連続的に、エアシリンダー（３１）がエアシリンダー駆動手段（例えばアクチュエーター、図示せず）によって降下し、コイルバネ抑え板（３２）を所定位置まで押圧してコイルバネ（３３）を介して栗抑え板（３４）が降下することにより、皮付き生栗（６）の上面が押圧され、皮付き生栗（６）がどのような位置で載置されていても栗受け孔（１３）から確実に皮付き生栗（６）の下面の一部が露出するようになる。
次に、上記栗抑え板（３４）によって栗受け孔（１３）から皮付き生栗（６）が押圧され一部が露出するのと同期して、切断刃駆動部（４４）が駆動し、切断刃駆動軸（４５）を介して連結された切断刃（４１）が回転して、皮付き生栗（６）の露出部に切り込みを刻設する。
次に、切り込みを刻設された切り込み入り皮付き生栗（７）は更に搬送方向Ｐの下流側に設けられた排出シュート（５１）から排出され、図示しない籠等に回収される。
以上詳述したように上記栗皮切り込み装置は、栗が落下しない程度の直径の貫通孔のある栗受け孔を有する栗受けケースに皮付き生栗を入れて、この皮付き生栗を上方から押圧して、皮付き生栗の一部を栗受け孔から確実に露出させ、この皮付き生栗の露出部分に対して、切断刃等で切断するので、切断刃が栗露出部分に一定の深さまでしか入らないので、確実に一定深さの切り込みが行われるようになる。
特に、切断刃等で切断するに際して、切断刃の先端を切り込み深さと略同一となるよう露出して切断刃ガイドで把持した切断刃を用いると、一定の深さまでしか切断刃が栗露出部分に入らないので、より確実に一定深さの切り込みが行われるようになる。
（実施例）
次に、実施例を挙げて具体的に説明する。
《実施例１〜３、比較例１〜２》
中国河北省の皮付き天津生栗（１６０粒／ｋｇ）を麻袋に収容し、０℃の冷蔵庫で保管した。そして、下記フェノール量、糖度になったものを用いて、石焼き釜で焼成（２５０℃、５分）し、剥皮（栗表面温度６０℃）し、中心品温−１０℃となるように冷凍（−３０℃の雰囲気下、６０分）し、中心品温３℃となるように水に浸漬して解凍し、水切りしたもの６粒を密封容器（レトルトパウチ）に窒素置換しながら充填密封し、レトルト殺菌（熱水レトルト、１２１℃３０分）したものを３０℃３ヶ月保存し、栗果肉表面の変色を目視にて確認した。結果を表１に示す。
実施例１のフェノール量、糖度になった皮付き天津生栗を用いて、石焼き釜で焼成（２５０℃、５分）し、下記条件で剥皮し、剥皮時の状態を目視にて確認した。次いで、実施例１と同様の条件で、冷凍し、水に浸漬し解凍し、水切りしたもの６粒を密封容器（レトルトパウチ）に窒素置換しながら充填密封し、レトルト殺菌したものを３０℃３ヶ月保存し、栗果肉表面の変色を目視にて確認した。結果を表２に示す。
実施例１のフェノール量、糖度になった皮付き天津生栗を用いて、下記条件で石焼き釜で焼成し、剥皮（栗表面温度６０℃）し、剥皮時の状態を目視にて確認した。次いで、実施例１と同様の条件で、冷凍し、水に浸漬し解凍し、水切りしたもの６粒を密封容器（レトルトパウチ）に窒素置換しながら充填密封し、レトルト殺菌したものを３０℃３ヶ月保存し、栗果肉表面の変色を目視にて確認した。結果を表３に示す。
実施例１のフェノール量、糖度になった皮付き天津生栗を用いて、石焼き釜で焼成（２５０℃、５分）し、剥皮（栗表面温度６０℃）し、下記条件で冷凍し、実施例１と同様の条件で、水に浸漬し解凍し、水切りしたもの６粒を密封容器（レトルトパウチ）に窒素置換しながら充填密封し、レトルト殺菌したものを３０℃３ヶ月保存し、栗果肉表面の変色を目視にて確認した。結果を表４に示す。
実施例１のフェノール量、糖度になった皮付き天津生栗を用いて、下記条件で切れ目を入れ、石焼き釜で焼成（２５０℃、５分）し、剥皮（栗表面温度６０℃）し、剥皮時の状態を目視にて確認した。次いで、実施例１と同様の条件で、冷凍し、水に浸漬し解凍し、水切りしたもの６粒を密封容器（レトルトパウチ）に窒素置換しながら充填密封し、レトルト殺菌し、栗果肉表面の状態を目視にて確認した。結果を表５に示す。
実施例１のフェノール量、糖度になった皮付き天津生栗を用いて、第１図に示す栗皮切り込み装置を用いて、切れ目深さ０．６ｍｍを基準に切れ目を入れ（比較例は手で切れ目を入れた）、石焼き釜で焼成（２５０℃、５分）し、剥皮（栗表面温度６０℃）し、剥皮時の状態を目視にて確認した。次いで、実施例１と同様の条件で、冷凍し、水に浸漬し解凍し、水切りしたもの６粒をて密封容器（レトルトパウチ）に窒素置換しながら充填密封し、レトルト殺菌し、栗果肉表面の状態を目視にて確認した。結果を表６に示す。
以上のように、本発明の加熱加工用皮付き生栗は、栗果肉中の総フェノール量が１〜２５ｍｇ％、糖度が１０〜２３°である皮付き生栗を、原料として用いているので、栗の収穫時期、保存状態や品種に係わらず、加熱処理後の長期保存中にも変色のない加熱加工栗を得ることができる。
更に、本発明の剥き栗の製法は、皮付きの生栗を乾熱加熱した後、栗表面温度を４０℃以上に保持した高温状態のままで剥皮するので、鬼皮、渋皮が完全に栗果肉から遊離し、また、加熱処理後長期保存した調理栗の変色が防止される。
更に、本発明の剥き栗の製法では、乾熱加熱を１５０〜２５０℃で１５分以内の高温短時間で行うので、更に鬼皮、渋皮が栗果肉から遊離し、剥皮がしやすくなり、また、加熱処理後長期保存した調理栗の変色が防止される。
また、本発明の剥き栗の製法では、乾熱加熱して剥皮した剥き栗を、引き続き−２０〜−４０℃雰囲気下で６時間以内に中心品温０℃以下となるよう急速凍結するので、変色の防止効果が更に高まる。
更に、本発明の栗の皮遊離方法では、皮付き生栗の栗皮に特定深さの切り込みを刻設した後、乾熱加熱するので、切り込み部分から栗皮の遊離が栗全周に渡って広がり、栗皮を栗果肉から完全に遊離させることができ、その後軽く手で剥くなどの簡単な短時間処理によって確実に剥皮を行うことができ、栗表面に損傷のない剥き栗を得ることができる。
また、本発明の栗皮切り込み装置は、皮付き生栗を、栗が落下しない程度の直径の貫通孔のある栗受け孔を有する栗受けケースに入れて、この皮付き生栗を上方から押圧して、皮付き生栗の一部を栗受け孔から確実に露出させ、この皮付き生栗の露出部分に対して、切断刃等で切断するので、切断刃が栗露出部分に一定の深さまでしか入らないので、確実に一定深さの切り込みが行われるようになる。
特に、切断刃等で切断するに際して、切断刃の先端を切り込み深さと略同一となるよう露出して切断刃ガイドで把持した切断刃を用いると、一定の深さまでしか切断刃が栗露出部分に入らないので、より確実に一定深さの切り込みが行われるようになる。
【図面の簡単な説明】
第１図は、本発明にかかる栗皮切り込み装置の全体を示す斜視図であり、第２図は、本発明にかかる栗皮切り込み装置の押圧手段を示す側面図であり、第３図は、本発明にかかる栗皮切り込み装置の別の態様の押圧手段を示す側面図であり、第４図は、本発明にかかる栗皮切り込み装置の切断手段を示す正面図（ａ）及び側面図（ｂ）である。Technical field
The present invention is directed to a heated chestnut that can be eaten as it is, such as peeled Tianjin sweet chestnut, a raw chestnut with a skin for heating that can prevent discoloration during long-term storage, a raw chestnut with a skin, A method of producing peeled chestnuts that completely peels off and prevents discoloration during storage after peeling, a method of releasing chestnut skin that can completely peel off chestnut skin from raw chestnut pulp with skin, and chestnuts The present invention relates to a chestnut cutting device for completely releasing the skin of chestnut from the flesh of chestnut.
Background art
Background Art Roasted chestnuts have been widely used as foods that can be easily eaten while peeling, such as roasted chestnuts of Chinese chestnuts, roasted chestnuts of Tianjin, and roasted chestnuts of western chestnuts. Recently, a number of products have been released that allow consumers to open the bag and grab it as it is, peeling it in advance and sealing it in a heat-resistant bag to make it easier to eat. Has also been proposed. For example, in Registered Utility Model No. 3051612, the raw material Tianjin chestnut with skin is baked in a stone pot, cooled overnight, the demon skin and astringent skin are removed, frozen and steamed under pressure to cool, A packaged peeled Tianjin sweet chestnut is described, in which chestnuts are filled in a heat-resistant bag with nitrogen gas, sealed and heat-sterilized.
However, the packaged peeled Tianjin sweet chestnut obtained by the above method, the color tone of the chestnut pulp changes or changes from an initial yellow-brown color to a green-black color during long-term storage, and impairs the appearance. There is a problem that the value is reduced.
Tianjin sweet chestnuts in peeled bags also have the problem that the degree of flavor and discoloration varies depending on the varieties, storage conditions, harvest time, and the like of raw chestnuts with skin, which makes it difficult to obtain stable quality.
Therefore, for example, Japanese Patent No. 2516149 discloses a method for producing cooked grits that can be supplied year-round.
In this method, the sweetness of cooked chestnuts is increased by increasing the sweetness of chilled raw chestnuts by refrigeration for a certain period of time, then transferring them to frozen / frozen storage, taking them out at any time, and cooking them with pressurized moist heat. Can be increased about three times.
However, although the cooked chestnuts obtained by this method can increase the sweetness, they are frozen with the skin and cooked under pressure and heat. There is a problem in that it adheres to the pulp and makes it difficult to peel off, and the discolored substance in the skin migrates or remains in the chestnut pulp by moist heat cooking with the skin on, and the discoloration during storage of the cooked chestnut is promoted. .
Furthermore, since moist heat treatment is indispensable in this method, chestnuts containing a large amount of water and sugar are produced, and there is a problem that it is difficult to use the chestnuts in various cooked chestnut products.
Also, of the types of chestnuts, Tianjin chestnut is not wet heat, but is baked and then peeled, and compared to European chestnuts and Japanese chestnuts, the varieties are relatively easy to peel, but still completely There is a problem that it is difficult to remove the demon skin and astringent skin, and there is a problem that, when peeled Tianjin sweet chestnut, the skin remains and deteriorates the flavor and appearance.
Therefore, as a method for improving the peeling efficiency of chestnuts, for example, there is a peeling method described in JP-A-10-84928. In this method, a cut is made in the chestnut's seat and then immersed in an aqueous solution containing an enzyme agent to cause the enzyme to act on the intimate contact between the pulp and the astringent skin to soften it. It is a method of removing the demon skin and astringent skin by releasing it inside.
However, in this method, a plurality or a wide range of cuts are required in order to ensure that the action of the enzyme is spread over the entire circumference of the chestnut skin, and thus there is a problem that the chestnut pulp is easily broken or the appearance is deteriorated. Moreover, the peeled chestnut obtained by this method has a flavor unique to an enzyme agent, has a watery texture like boiled chestnut or steamed chestnut, and cannot impart the fragrance like roasted chestnut.
In addition, if the work of making a cut in the chestnut skin is done manually, the work load of the operator is heavy because the demon skin of the chestnut is hard, and the method of making the cut is not stable, and the cut is too deep in the flesh part And remains as scratches, resulting in poor appearance quality. In view of mass production, it is desirable to make stable cuts by automation. As such a method, for example, there is a method described in Japanese Patent Publication No. 3-4191.
According to this method, a plurality of rotating blades are contacted from below in multiple stages with a chestnut accommodated in this cup while running a cup group connected endlessly and arranged so that an opening is directed downward, and rotated. This is a method in which the chestnut is rotated randomly by the rotating motion of the blade and the forward motion of the traveling conveyor, and a cut is made on the entire surface of the chestnut surface.
However, in this method, the cutting depth of the rotary blade varies depending on the size of the chestnuts and the direction of the chestnuts contained in the cup, and the chestnuts rise in the cup, so that the cuts do not enter or, conversely, excessive. In some cases, a notch may be formed in the cut chestnut, which causes a variation in the cut state, which leads to a deterioration in the appearance of the cooked chestnut and a problem of poor peeling.
The present invention has been made in view of such circumstances, the first of the purpose is to eat as it is, can also be used as various processing cooking chestnuts, browning does not occur when stored for a long time after cooking, An object of the present invention is to provide raw chestnuts with heat-processed chestnuts that can stably obtain cooked chestnuts having the original color tone and flavor of chestnuts regardless of the variety of the chestnuts and the harvest time.
A second object of the present invention is to provide a method for producing a peeled chestnut which can completely peel the chestnut skin from raw chestnuts with skin and prevent discoloration during storage after peeling.
A third object of the present invention is to provide a method of releasing chestnut skin from which chestnut skin can be completely and simply peeled from raw chestnut pulp with skin.
The fourth purpose is a chestnut skin cutting device for completely releasing chestnut skin from chestnut pulp, regardless of the size, shape, and fixing direction of the chestnut. It is an object of the present invention to provide a chestnut cutting device capable of stably cutting a predetermined number of cuts at a depth.
Disclosure of the invention
The present invention relates to a raw chestnut with skin for use in heat processing, wherein the total phenol content in the chestnut pulp of the raw chestnut with skin is 1 to 25 mg%, and the sugar content is 10 to 23 °. It is raw chestnut with skin for heat processing.
Further, the present invention is a method for producing peeled chestnuts, wherein raw chestnuts with skin are dried and heated, and then peeled while the chestnut surface temperature is maintained at 40 ° C. or higher.
In addition, the present invention is a method for producing peeled chestnuts in which raw chestnuts with skin have a total phenol content in chestnut pulp of 1 to 25 mg% and a sugar content of 10 to 23 °.
Further, the present invention is the method for producing peeled chestnuts, wherein the dry heat heating is performed at 150 to 250 ° C. within 15 minutes.
In addition, the present invention is a method for producing peeled chestnuts, wherein after peeling, chestnuts are frozen in an atmosphere of -20 to -40 ° C within 6 hours so that the center temperature becomes 0 ° C or less.
Further, the present invention provides a chestnut skin characterized in that after cutting a chestnut bark of a raw chestnut with a skin, the raw chestnut with the skin with a cut is heated to dry heat to release the chestnut skin from the chestnut pulp. It is a liberation method.
Further, according to the present invention, when carving a cut into the chestnut bark of a raw chestnut with skin, the cut depth is set to 0.4 to 0.7 mm, and the cut length is set to 5% or more of the longest diameter of the chestnut. It is a method of releasing chestnut skin, which is characterized in that:
Further, the present invention is a chestnut skin cutting device for carving a cut in the chestnut skin of raw chestnut with skin, and a chestnut receiving case provided with a chestnut receiving hole for exposing a part of the raw chestnut with skin. Placing means for placing the raw chestnuts with skin on the chestnut, transport means for transporting the chestnut receiving case on which the raw chestnuts with skin are placed by the placing means, and inside the chestnut receiving case transported by the transporting means Pressing means for pressing the raw chestnut with the skin placed on the chestnut, and cutting for engraving a cut in the chestnut skin in contact with the raw chestnut with the skin which is pressed by the pressing means and exposed from the chestnut receiving hole A chestnut skin cutting device comprising means for discharging raw chestnuts with skin cut by said cutting means.
Further, the present invention is the chestnut skin cutting device in which the pressing means is a means for individually pressing the raw skinned chestnuts placed in the chestnut receiving case.
Further, according to the present invention, the pressing means comprises an air cylinder, a coil spring holding plate, a coil spring and a chestnut holding plate which is lowered and raised by the air cylinder driving means, and the coil spring and the chestnut holding plate are covered with a skin in the chestnut receiving hole. This is a chestnut cutting device that is individually provided corresponding to the number and position of the chestnut receiving holes so that the attached chestnuts can be pressed individually.
Also, the present invention provides a cutting device, wherein the cutting means comprises a cutting blade and a cutting blade guide for gripping the cutting blade, and the tip of the cutting blade is exposed from the cutting blade guide so as to be substantially the same as the cutting depth of the chestnut bark. This is a chestnut cutting device that is gripped by hand.
In addition, the present invention provides a chestnut bark with skin using the above-described chestnut barker, and cuts the raw chestnut with dry skin under dry heat to release the chestnut skin from the chestnut pulp. It is a method of releasing chestnut hulls, which is characterized in that:
That is, the present inventors, in the conventional method of containing peeled chestnuts in a packaging container, sealed, and heat sterilization such as retort sterilization, when performing heat processing such as retort sterilization, chestnuts during long-term storage, Since the color changed, the appearance deteriorated, and the flavor was unfavorable, we examined ways to prevent the quality from deteriorating after heat processing. Therefore, we considered the storage conditions of raw chestnuts with skin as a raw material.
As a result, if raw chestnuts with skin with a total phenol content of chestnut pulp of 1 to 25 mg% and a sugar content of 10 to 23 ° are used as raw materials, regardless of the harvest time and variety of the chestnuts, after the heat treatment It has been found that heat-processed chestnuts without discoloration can be obtained even during storage for a long time.
In addition, as a method of completely peeling off the raw chestnuts with skin, by leaving the raw chestnuts with skin dry and heated, the demon skin and astringent skin, which had been partially released, came into close contact with the chestnut pulp and peeled off Considering that it may be difficult to do so, the raw chestnuts with the skin were examined after leaving them under dry heat and then left as they were. As a result, after performing dry heat, the chestnut surface temperature was maintained at 40 ° C or higher. It has been found that when peeled in this state, the demon skin and astringent skin are completely released from the chestnut pulp, and the discoloration of cooked chestnuts stored for a long time after the heat treatment is prevented.
When the dry heat heating is performed at 150 to 250 ° C. for a short time at a high temperature of 15 minutes or less, the oni skin and astringent skin are further released from the chestnut pulp, and the skin is easily peeled off. It has been found that discoloration of chestnuts is prevented.
In addition, even if the chestnuts were treated as described above, discoloration progressed to some extent during long-term storage, so the storage conditions of the chestnuts were examined. And then rapidly frozen in a -20 to -40 ° C atmosphere within 6 hours so that the central product temperature becomes 0 ° C or lower, it was found that discoloration of cooked chestnuts stored for a long time after the heat treatment was further prevented.
Furthermore, in order to completely peel the raw chestnuts with skin, we examined the method of releasing the chestnut skin from the pulp. The release of chestnut skin from the cuts spreads over the entire circumference of the chestnut, the chestnut skin can be completely released from the chestnut pulp, and then the peeling can be reliably performed by simple short-time treatment such as lightly peeling by hand. Was found.
Also, when making the cut, as a result of examining a device capable of engraving a predetermined number of cuts at a certain depth with certainty, the raw chestnut with skin, in order to expose a part of the raw chestnut with skin Put the chestnut in a chestnut receiving case with a chestnut receiving hole, and press this raw chestnut with skin from above to expose a part of the raw chestnut with skin through the chestnut receiving hole. It has been found that cutting can be surely performed by cutting with, and arrived at the present invention.
In particular, when cutting with a cutting blade or the like, if the cutting blade is exposed so that the tip of the cutting blade is substantially the same as the cutting depth and is used by the cutting blade guide, the cutting blade is exposed to the chestnut only to a certain depth. Since it does not enter, it has been found that cutting can be performed more reliably, and the present invention has been reached.
In addition, the pressing of the raw skinned chestnuts is performed by pressing means that can be performed individually for each raw chestnut with skin, so that regardless of the size of each raw chestnut with skin and the direction of entry into the chestnut receiving hole, it is ensured. And found that the raw chestnuts with skins can be pressed on the basis of the present invention.
BEST MODE FOR CARRYING OUT THE INVENTION
Next, the present invention will be described in detail.
First, the raw chestnut with skin, which is a raw material, is not particularly limited in variety and size, and may be appropriately selected from commonly used ones. Normally, raw chestnuts with skin are taken from iga and consist of demon skin, astringent skin, and chestnut pulp in order from the outer layer.
The present invention is particularly preferably used for roasted chestnuts, such as Tianjin sweet chestnuts, which are peeled and eaten by a consumer, or for cooked chestnuts which have been peeled in advance and roasted in a heat-resistant bag and sterilized.
Next, the raw chestnut with skin for use in the heat processing of the present invention has a total phenol content in the chestnut pulp of 1 to 25 mg% and a sugar content of 10 to 23 °.
That is, if the amount is larger than the above condition, discoloration occurs when stored after heating. Conversely, when the amount is less than this condition, the color tone becomes whitish, and the flavor and texture deteriorate.
The total phenol content and the sugar content are not always correlated, and the desired quality cannot be obtained even if either condition is not satisfied.
In addition, both the total phenol content and the sugar content indicate the average content of the whole chestnut pulp excluding the skin (onion skin, astringent skin).
The storage conditions of the raw chestnuts with skin, which are in the range of these conditions, depend on the harvest time and varieties, but it is preferable that the storage at about 1 to 3 ° C. is within about 6 months, and that at 5 to 10 ° C. is within about 4 months. . Furthermore, when packaging and storing raw chestnuts with skin, it is desirable to use a package having good water permeability and air permeability. Examples of the water-permeable, air-permeable package include, for example, water-permeable fibers such as cotton, hemp, and non-woven fabrics, and fabrics that have been processed into woven fabrics having gaps so that water-impermeable materials can easily pass water, and holes. One provided with a plurality is provided.
Above all, hemp-made packages are preferred in that the desired quality (total phenol content, sugar content) can be obtained for a relatively long period of time even if the storage conditions and the period of storage slightly change.
Next, the peeled chestnut of the present invention is obtained, for example, as follows.
First, raw chestnuts with skin having the above total phenol content and sugar content are preferably used. Then, the raw chestnuts with skin are washed with water to remove floating chestnuts (rotten chestnuts and insect-eating chestnuts) and foreign substances, and then heated to dry heat. Dry heat heating includes methods such as stone burning in a stone burning pot, sand roasting, charcoal burning, and far-infrared heating.
The dry heating condition in this case is desirably performed at a high temperature for a short time, specifically, at 150 to 250 ° C. within 15 minutes, more preferably 5 to 15 minutes. It is suitable in that it is released from the pulp and is easily peeled, and the discoloration of cooked chestnuts stored for a long time after heat treatment is prevented.
In addition, as another dry heat heating method, a fluid heating method such as hot air roast can completely remove demon skin and astringent skin in a short time, and is quickly heated to dry heat. Later, when stored as cooked chestnuts, it is particularly suitable without discoloration or deterioration in flavor. In other words, in this method, there is no need for a step of cutting the chestnut surface in advance and sand roasting, as described later, and the demon skin and astringent skin are released from the chestnut pulp only by fluid heating, and the chestnut surface is also removed. Cracks are formed in the pulp, making it easier to peel the demon skin and astringent skin from the chestnut pulp. Therefore, it can be processed in a large amount in a short time, and the fragrance of roasted chestnut can be imparted.
Specifically, it is preferable to use a device such as a jet zone system (continuous type) and a jet roast (batch type) (both manufactured by Arakawa Seisakusho) that have hot air convection used for hot air drying and roasting of coffee beans. It is.
The processing conditions of the dry heat heating by fluid heating may be appropriately set according to the device specifications and the processing amount, and the temperature of the hot air is 110 to 140 ° C. so that the surface temperature of the chestnut is about 100 to 110 ° C. It is desirable that
For example, in the case of a hot air drying device (for example, a jet zone system (fluidized bed type), manufactured by Arakawa Seisakusho) in which hot air hits the chestnut from above and below, the chestnut surface is 108 to 109 with hot air at 120 to 125 ° C. It is most preferable that the temperature is set to ° C., in that the chestnut skin is favorably released from the chestnut pulp and the chestnut shape is maintained. In the case of a hot air drying device (for example, Jet Zone SR-BIII (batch type), manufactured by Arakawa Seisakusho) in which hot air hits the chestnut from only one direction, the chestnut is heated at 130 to 140 ° C. The surface is preferably set to about 105 to 110 ° C.
In addition, when heating at 120 to 130 ° C. for 10 to 20 minutes, the wind speed is preferably 40 to 60 m / s.
The chestnut thus obtained can then be easily peeled off by hand or with a machine together with the skin.
Next, the dry heat-treated chestnut obtained as described above is desirably subjected to a peeling treatment subsequent to the dry heat heat treatment. Specifically, the surface temperature is maintained at 40 ° C. or higher, preferably 60 to 80 ° C. Peeling in a dehydrated state is suitable in that the demon skin and astringent skin are completely released from the chestnut pulp without loss, and the discoloration of cooked chestnuts stored for a long time after the heat treatment is prevented.
Further, even if the peeled chestnuts are obtained by the above-mentioned method, the discoloration progresses to some extent during long-term storage. Therefore, the peeled chestnuts peeled by heating with dry heat are continuously subjected to an atmosphere of -20 to -40 ° C. If the freezing chestnut is rapidly frozen so as to be 0 ° C. or less within 6 hours, the effect of preventing discoloration of peeled chestnuts or cooked chestnuts obtained by heating and processing peeled chestnuts is further enhanced, which is preferable.
The quick freezing includes a batch type such as a freezer and a continuous type such as a conveyer type quick freezing and curing tunnel. Among them, a continuous type IQF method is preferable in that quick freezing can be performed in a short time.
Next, in order to completely peel the raw chestnuts with skin, cut a notch into the chestnuts of raw chestnuts with skin, heat it dry and heat to release the chestnuts from the flesh of chestnuts. Is preferably performed. In other words, after carving a cut into the chestnut of the raw chestnut with skin, heating to dry heat, the release of the chestnut from the cut portion spreads around the entire chestnut, and the chestnut can be completely released from the chestnut pulp, Thereafter, peeling can be reliably performed by a simple short-time treatment such as light peeling by hand.
The depth of the cut is set to 0.4 to 0.7 mm, so that the chestnut skin is surely released, and the appearance of the final cooked chestnut is not impaired and the crack of the chestnut pulp is small. Is preferred.
In addition, it is preferable that the cut length is set to 5% or more with respect to the longest diameter of the chestnut surface with skin, in order to surely release the chestnut skin.
Preferably, if it is set to 20% to 30%, no cut marks remain on the surface of the final cooked chestnut product, which is advantageous in preventing damage to the chestnut pulp during cooking.
It is further preferable to use the following chestnut-cutting device so that a predetermined number of cuts can be cut at a certain depth when the cuts are made.
Hereinafter, an example of the chestnut cutting device of the present invention will be described with reference to FIGS. 1, 2, 3, and 4. FIG.
As shown in FIG. 1, the chestnut-cutting device includes a placing means (1), a conveying means (2), a pressing means (3), a cutting means (4), and a discharging means (5).
The chestnut cutting device will be described in detail for each mechanism.
<Placement means>
The placing means (1) is a chestnut supply for feeding raw chestnuts (6) with a funnel-shaped cross section, which is located above the device and has an opening above and an opening provided with a stopper (not shown) below. A chestnut tray for placing a raw chestnut (6) with a skin, which is located at substantially the same position as the hopper (11) and the opening below the chestnut supply hopper (11) and falls from the chestnut supply hopper (11). The chestnut receiving case (12) is provided with a plurality of chestnut receiving holes (13) for exposing a part of the raw chestnut with skin. That is, as shown in FIG. 2, the chestnut receiving hole (13) is a through hole, and the diameter thereof is such that a part of the lower surface of the raw chestnut (6) is exposed and can be held. The diameter is set smaller than the shortest diameter of 6). As shown in FIG. 2, the thickness R of the chestnut receiving case (12) is set to be smaller than the diameter of the raw chestnut (6) with the skin, and the lower surface of the raw chestnut (6) with the skin has the chestnut receiving hole (6). It is desirable that the upper surface be exposed from the chestnut receiving case (12) as well as from the chestnut case (12) from the viewpoint of being able to be pressed by continuous driving and being able to be pressed reliably. As shown in FIG. 1, a plurality of chestnut receiving cases (12) are supported in a longitudinal direction in the transport direction P by a transport means (2) described below.
<Transportation means>
Returning to FIG. 1, the conveying means (2) is for intermittently or continuously driving the chestnut receiving case (12) to convey the chestnut receiving case (12) to the downstream side in the conveying direction P. 21) and driving means (not shown) for driving the endless band (21). In the case of the intermittent drive, the chestnut receiving case (12) is moved by the transfer means (2) to a position substantially the same as the opening below the chestnut supply hopper (11), and to the pressing means (described below). The mechanism is intermittently driven to the same position as the chestnut holding plate (34) of 3) and stopped.
<Pressing means>
The pressing means (3) presses the raw chestnut (6) with skin placed on the chestnut receiving case (12) conveyed by the conveying means (2) from above, and is driven by an air cylinder. An air cylinder (31) which is lowered and raised by means (for example, an actuator, not shown), and as shown in FIG. 2, a coil spring holding plate (32), a coil spring (33) and a chestnut holding plate (34). . The coil spring (33) and the chestnut holding plate (34) are individually provided corresponding to the chestnut receiving holes (13), and the raw chestnuts (6) with skins in the chestnut receiving holes (13) are different from each other. Even in the placed state, it can be pressed individually according to each placed state. When the chest receiving case (12) reaches a predetermined position by the transport means (2), a position signal or the like (not shown) is detected as necessary, such as in the case of intermittent drive, or in the case of continuous drive. Continuously, the air cylinder (31) is lowered by the air cylinder driving means (for example, an actuator, not shown), and presses the coil spring pressing plate (32) to a predetermined position to hold down the chestnut through the coil spring (33). The plate (34) is lowered, and the upper surface of the raw chestnut (6) with a skin is pressed.
<Cutting means>
The cutting means (4) is operated in synchronization with the pressing means (3), is provided below the pressing direction (Q) of the pressing means (3), and is provided with a raw chestnut with skin (pressed by the pressing means (3)). 6) A cut is cut in the chestnut skin in contact with a portion exposed from the chestnut receiving hole (13) of (6), and a cutting blade (41) and a cutting blade guide (42) for gripping the cutting blade (41). ) And cutting blade driving means (43), and the cutting blade driving means (43) includes a cutting blade driving section (44) and a cutting blade driving shaft (45). The cutting blade (41) is exposed and gripped from the cutting blade guide (42) such that the tip of the cutting blade is substantially the same as the cutting depth of the chestnut skin as shown in FIG.
<Discharge means>
The discharging means (5) is provided on the downstream side of the cutting means (4) in the transport direction P, and discharges the raw chestnut (7) with a notch cut by the cutting means (4) to the outside of the apparatus. The chestnut receiving case (12) advances while being driven intermittently or continuously by the endless belt (21), and reverses near the most downstream in the transport direction P of the endless belt (21). It consists of a discharge chute (51) for dropping raw chestnuts (7) with cuts engraved on the case (12).
In the above apparatus, the shape of the cutting blade (41) used as the cutting means (4) is not particularly limited, but the point that the cut can be made surely, the raw chestnut with skin (6) and the cutting blade (41) are moderate. It is desirable to use a rotating blade in that it abuts at an appropriate pressure and does not apply excessive load or damage to the raw chestnut (6) and the cutting blade (41). In that case, the diameter of the rotary blade is preferably 50 to 100 mm in that the same degree of cut can be continuously cut.
In addition, the pressing by the pressing means (3) such as the chestnut holding plate (34) is performed by applying a load of 4 to 9 kg per raw chestnut (6) with skin. This is suitable because it can be fixed stably and can be cut without damaging the raw chestnut (6) with skin or the cutting blade (41).
Further, the chestnut holding plate (34) is curved corresponding to the outer periphery of the raw chestnut (6) with skin as shown in FIG. 3, so that the raw chestnut (6) with skin can be surely pressed. It is preferable in this respect.
Next, a method for engraving a cut on the chestnut skin of the raw chestnut using the above-described apparatus will be described in detail in the order of steps.
In FIG. 1, (6) is a raw chestnut with a skin used as a raw material in the present invention, and after engraving a cut, it becomes a raw chestnut with a cut skin (7).
First, an appropriate amount of raw chestnut (6) with skin is put into a chestnut supply hopper (11), and a stopper (not shown) below the chestnut supply hopper (11) is opened, so that the same position as the chestnut supply hopper (11) is opened. , And falls into the chestnut receiving case (12) positioned to intermittently stop or reach continuously. The chestnut receiving case (12) is provided with a plurality of chestnut receiving holes (13), and raw chestnuts (6) with skins dropped from the chestnut supply hopper (11) are individually provided in each chestnut receiving hole (13). Is placed.
Next, the raw chestnut (6) with skin placed on the chestnut receiving case (12) is moved in the longitudinal direction of the chestnut receiving case (12) by an endless band (21) and a driving means (not shown) for driving the endless band (21). It is conveyed intermittently or continuously in the vertical conveying direction P.
Next, the raw chestnut with skin (6) placed on the chestnut receiving case (12) conveyed by the endless belt (21) and the driving means (not shown) for driving the endless belt (21) is used as the chestnut receiving case ( When 12) reaches a predetermined position by the conveying means (2), a position signal or the like (not shown) is detected in the case of intermittent driving, or the air cylinder (31) is continuously operated in the case of continuous driving. It is lowered by a cylinder driving means (for example, an actuator, not shown), presses the coil spring holding plate (32) to a predetermined position, and the chestnut holding plate (34) is lowered via the coil spring (33). The upper surface of the chestnut (6) is pressed, and a part of the lower surface of the raw chestnut (6) is securely inserted through the chestnut receiving hole (13) regardless of the position of the raw chestnut (6). Will be exposed.
Next, the cutting blade drive (44) is driven in synchronism with the chestnut receiving plate (34) pressing the skinned raw chestnut (6) from the chestnut receiving hole (13) and partially exposing it, The cutting blade (41) connected via the cutting blade drive shaft (45) rotates to cut a cut in the exposed portion of the raw chestnut with skin (6).
Next, the raw chestnuts (7) with cuts and cuts are further discharged from a discharge chute (51) provided on the downstream side in the transport direction P and collected in a basket (not shown).
As described in detail above, the chestnut skin cutting device puts raw chestnuts with skin in a chestnut receiving case having a chestnut receiving hole having a through hole with a diameter that does not allow the chestnut to fall, and this raw chestnut with skin is removed from above. Pressing to ensure that part of the raw chestnut with skin is exposed from the chestnut receiving hole, and the exposed part of this raw chestnut with skin is cut with a cutting blade etc. Since the cut only reaches the depth, the cut at a certain depth is surely performed.
In particular, when cutting with a cutting blade or the like, if the cutting blade is exposed so that the tip of the cutting blade is substantially the same as the cutting depth and is used by the cutting blade guide, the cutting blade is exposed to the chestnut only to a certain depth. Since it does not enter, a notch with a certain depth can be made more reliably.
(Example)
Next, specific examples will be described.
<< Examples 1-3 and Comparative Examples 1-2 >>
Tianjin raw chestnuts (160 grains / kg) from Hebei Province, China were stored in hemp bags and stored in a refrigerator at 0 ° C. Then, using the phenol having the following phenol content and sugar content, baking (250 ° C, 5 minutes) in a stone baking oven, peeling (chestnut surface temperature 60 ° C), and freezing to a central product temperature of -10 ° C (Under an atmosphere of −30 ° C. for 60 minutes), immersed in water so that the central product temperature becomes 3 ° C., thawed, filled and sealed in a sealed container (retort pouch) while replacing with nitrogen nitrogen. After retort sterilization (hot water retort, 121 ° C. for 30 minutes), it was stored at 30 ° C. for 3 months, and the discoloration of the chestnut pulp surface was visually observed. Table 1 shows the results.
The raw phenol with the amount of phenol and the sugar content obtained in Example 1 was baked (250 ° C., 5 minutes) in a stone-roasting kiln, and peeled under the following conditions, and the state at the time of peeling was visually checked. . Then, under the same conditions as in Example 1, the mixture was frozen, immersed in water, thawed, drained, filled and sealed in a sealed container (retort pouch) while replacing with nitrogen, and sterilized at 30 ° C.3 After storing for months, the discoloration of the chestnut pulp surface was visually confirmed. Table 2 shows the results.
Using raw Tianjin chestnut with skin having the phenol content and sugar content obtained in Example 1, it was burned in a stone baking oven under the following conditions, peeled (chestnut surface temperature: 60 ° C.), and the state at the time of peeling was visually checked. . Then, under the same conditions as in Example 1, the mixture was frozen, dipped in water, thawed, drained, filled and sealed in a sealed container (retort pouch) while replacing with nitrogen, and sterilized at 30 ° C. After storage for months, the discoloration of the chestnut pulp surface was visually confirmed. Table 3 shows the results.
Using raw Tianjin chestnut with skin having the phenol content and sugar content of Example 1, baking (250 ° C., 5 minutes) in a stone baking oven, peeling (chestnut surface temperature 60 ° C.), and freezing under the following conditions, Under the same conditions as in Example 1, immersed in water, thawed, drained, filled and sealed in a sealed container (retort pouch) while replacing with nitrogen with nitrogen, and stored at 30 ° C. for 3 months after sterilization at 30 ° C. Discoloration of the pulp surface was visually confirmed. Table 4 shows the results.
Using raw Tianjin chestnut with skin having the phenol content and sugar content of Example 1, cut under the following conditions, baked in a stone-roasting oven (250 ° C, 5 minutes), and peeled (chestnut surface temperature 60 ° C). The state at the time of peeling was visually checked. Next, under the same conditions as those in Example 1, the mixture was frozen, immersed in water, thawed, drained, filled and sealed in a sealed container (retort pouch) while replacing with nitrogen, retort sterilized, and the chestnut pulp surface was removed. The state was visually checked. Table 5 shows the results.
Using the chestnut-cutting device shown in FIG. 1 with the phenol content and sugar content of the raw Tianjin raw chestnut having the phenol content and the sugar content, a cut was made based on a cut depth of 0.6 mm (Comparative Example: ), And calcined (250 ° C, 5 minutes) in a stone baking oven, peeled (chestnut surface temperature 60 ° C), and the state at the time of peeling was visually observed. Then, under the same conditions as in Example 1, the mixture was frozen, immersed and thawed in water, thawed, filled and sealed in a sealed container (retort pouch) while replacing with nitrogen, sterilized by retort, and surface of chestnut pulp Was visually checked. Table 6 shows the results.
As described above, the raw chestnut with skin for heat processing of the present invention uses raw chestnut with skin having a total phenol content in chestnut pulp of 1 to 25 mg% and a sugar content of 10 to 23 ° as a raw material. Regardless of the harvest time, storage conditions and varieties of chestnuts, heat-processed chestnuts without discoloration can be obtained even during long-term storage after heat treatment.
Furthermore, in the method for producing peeled chestnuts of the present invention, the raw chestnuts with skin are dried and heated, and then peeled in a high temperature state where the surface temperature of the chestnut is maintained at 40 ° C. or higher. It is released from the pulp and prevents discoloration of cooked chestnuts that have been stored for a long time after the heat treatment.
Furthermore, in the method for producing peeled chestnuts of the present invention, since dry heat heating is performed at 150 to 250 ° C. for a short time at a high temperature within 15 minutes, demon skin and astringent skin are further released from chestnut pulp, and peeling is facilitated. Discoloration of cooked chestnuts stored for a long time after the heat treatment is prevented.
Further, in the method for producing peeled chestnuts of the present invention, the peeled chestnuts that have been peeled off by heating with dry heat are rapidly frozen so that the central product temperature becomes 0 ° C or less within -20 ° C to -40 ° C within 6 hours. The effect of preventing discoloration is further enhanced.
Furthermore, in the method of releasing chestnut skin according to the present invention, since a cut of a specific depth is cut into the chestnut of the raw chestnut with skin and then heated with dry heat, the release of the chestnut from the cut portion spreads over the entire circumference of the chestnut. The chestnut skin can be completely released from the chestnut pulp, and then the skin can be reliably peeled by a simple short-time treatment such as lightly peeling by hand, and a peeled chestnut with no damage to the chestnut surface can be obtained. .
In addition, the chestnut skin cutting device of the present invention puts the raw chestnut with skin in a chestnut receiving case having a chestnut receiving hole having a through hole with a diameter such that the chestnut does not fall, and presses the raw chestnut with skin from above. Then, a portion of the raw chestnut with skin is exposed through the chestnut receiving hole, and the exposed portion of the raw chestnut with skin is cut with a cutting blade or the like. Since only the cut is made, the cut of a certain depth is surely performed.
In particular, when cutting with a cutting blade or the like, if the cutting blade is exposed so that the tip of the cutting blade is substantially the same as the cutting depth and is used by the cutting blade guide, the cutting blade is exposed to the chestnut only to a certain depth. Since it does not enter, a notch with a certain depth can be made more reliably.
[Brief description of the drawings]
FIG. 1 is a perspective view showing the entire chestnut cutting device according to the present invention, FIG. 2 is a side view showing pressing means of the chestnut cutting device according to the present invention, and FIG. FIG. 4 is a side view showing a pressing means of another embodiment of the chestnut cutting device according to the present invention, and FIG. 4 is a front view (a) and a side view (b) showing cutting means of the chestnut cutting device according to the present invention. ).
Claims (12)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2001/002068 WO2002074108A1 (en) | 2001-03-15 | 2001-03-15 | Raw chestnut with skin for cooking, method for preparing peeled chestnut, method for separating skin from chestnut, and device for cutting skin of chestnut |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006160603A Division JP4642706B2 (en) | 2006-06-09 | 2006-06-09 | Raw chestnut with skin for heat processing, method of peeling chestnut, chestnut skin releasing method, and chestnut skin cutting device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2002074108A1 true JPWO2002074108A1 (en) | 2004-07-08 |
| JP4269682B2 JP4269682B2 (en) | 2009-05-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002572828A Expired - Fee Related JP4269682B2 (en) | 2001-03-15 | 2001-03-15 | Raw chestnut with skin for heat processing, peeled chestnut manufacturing method, chestnut skin releasing method, and chestnut skin cutting device |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP4269682B2 (en) |
| WO (1) | WO2002074108A1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010001277A1 (en) | 2010-01-27 | 2011-07-28 | Ergen, Yildirim, 69117 | Device for slicing or cutting hard-shelled fruits, in particular sweet chestnuts or chestnuts, and methods therefor |
| CN102018268B (en) * | 2010-09-29 | 2012-09-19 | 大连富森食品有限公司 | Chinese chestnut halving machine |
| CN102106592B (en) * | 2011-02-16 | 2012-11-14 | 广东省农业机械研究所 | High-speed opening cutting device for chestnuts |
| KR101257019B1 (en) | 2012-11-27 | 2013-04-23 | 김운영 | Chestnut peel processing device |
| CN103141917A (en) * | 2013-03-21 | 2013-06-12 | 孙立峰 | Peeling machine for tuber type crops |
| CN103462178B (en) * | 2013-09-06 | 2015-07-29 | 浙江工业大学 | Chinese chestnut shell divests and grading plant automatically |
| CN103519323B (en) * | 2013-10-31 | 2016-03-02 | 潍坊英利电子科技有限公司 | A kind of Hawk claw type automatic chestnut opening machine |
| CN105852148B (en) * | 2016-04-11 | 2017-10-17 | 唐山市良机科技有限公司 | The quick decorticator of Chinese chestnut |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4718148Y1 (en) * | 1970-01-12 | 1972-06-22 | ||
| JPS5734989B2 (en) * | 1973-12-17 | 1982-07-26 | ||
| JPS5948066A (en) * | 1982-09-13 | 1984-03-19 | Hidetsugu Tsujita | Peeling of chestnut |
| JPS6040829B2 (en) * | 1983-09-30 | 1985-09-12 | 賢八郎 中本 | Raw chestnut peeling method and device |
| JPS61141875A (en) * | 1984-12-17 | 1986-06-28 | Tokyo Amaguri Honpo:Kk | Method for shelling sweet broiled chestnut and apparatus therefor |
| JPH04112779A (en) * | 1990-08-30 | 1992-04-14 | Toyo Bussan Kk | Peeling treatment of japanese chestnut and peeling treatment device therefor |
| JPH08241A (en) * | 1994-06-20 | 1996-01-09 | Koyo Kikai Seisakusho:Kk | Method for peeling raw chestnut |
-
2001
- 2001-03-15 WO PCT/JP2001/002068 patent/WO2002074108A1/en active Application Filing
- 2001-03-15 JP JP2002572828A patent/JP4269682B2/en not_active Expired - Fee Related
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| WO2002074108A1 (en) | 2002-09-26 |
| JP4269682B2 (en) | 2009-05-27 |
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