KR101322525B1 - Processed chustnut and the the method of making it - Google Patents

Abstract

The present invention relates to a method for producing a processed chestnut, comprising the steps of harvesting, washing, sterilizing raw chestnut; Cutting the outer shell of the washed, sterilized raw chestnut; Immersing the raw chestnut in which the sheath was formed in a mixed solution of a sun salt solution and a sugar solution; Refrigerating for 3-5 days at a temperature of 10 ° C. or less to mature the soaked raw chestnuts; Separating the shell of freshly stored raw chestnut and yield; Washing and sterilizing the raw rate in which the skin is separated; Putting the washed and sterilized raw rate into a cauldron and steaming; Gradually cooling the steamed raw rate at 20-25 ° C. for 2-5 days; Sterilizing the cooled raw rate through a spray sprayer at a temperature of 30 to 40 ° C .; Packaging the sterilized viability into a pack.
According to the present invention it is possible to simplify the overall manufacturing step when manufacturing the processing chest,
Produces chestnuts with a unique flavor, aroma, and sweetness and texture.

Description

PROCESSED CHUSTNUT AND THE THE METHOD OF MAKING IT}

The present invention relates to a product packaged into a vacuum pack by processing the chestnut and a method for producing the same.

In general, chestnut tree (Castanea crenata Sieb. Et Zucc) is one of the deciduous broad-leaved arborescents belonging to the family Fagaceae, and the fruit of nuts is opened from September to October, and is mainly distributed in Asian regions such as China, Japan, and Korea. Plants are planted at the foot of relatively warm and sunny mountains below 700m above sea level.

In the case of chestnuts, the fruits of the chestnut were commonly used for food, and these chestnuts consisted mainly of starch kernels and the outer skin and inner skin of the two layers surrounding the kernels. After removing the bitter outer skin and inner skin, only pure pulp has been used as food.

Chestnut, which is the fruit of chestnut, is a beech family of beech family widely cultivated in Europe, USA, China, Japan, etc. It is rich in vitamins, about 40% of starch, has good digestibility, and is known as a nutritious fruit. .

Chestnuts are composed of skin, endothelium and pulp. Most of them are raw, steamed or baked, and can be eaten in the form of canned or bottled foods because of their long-term storage, and in some cases they are used as raw materials for other foods. to be.

Among them, if you eat raw, steamed, or baked as it is, the skin formed by the skin and the inner skin is not easily peeled off, and the tannin part contained in the inner skin has a bitter taste, making it inconvenient to eat. If it is raw or it burns partly black due to overheating of the surface atmosphere of the flesh, it may be discarded, and if ingested, it may harm the human body. have.

In addition, when ingested by bottled or canned food, it can be stored for a long time, but it takes a lot of time when peeling the inner skin, and it is inefficient and the efficiency can be improved even if the skin is peeled using a machine. The consumption of pulp is uneconomical, and in particular, due to the characteristics of canning or canning, the freshness is reduced, and the intrinsic taste of chestnuts with the destruction of nutrients is not welcomed by the consumer.

Thus, in the domestic environment, chestnut trees have been formed in several places of mass production as fruit trees, but despite the problems described above, chestnuts are not attracting much attention as economic trees.

In order to solve the above problems, chestnuts are cooked in sugar or immersed in sugar to reduce water activity, or sterilized chestnuts are cooked in sugar, or boiled chestnuts are eaten. Edo harvested chestnuts are peeled, peeled, washed and frozen, packed in pouches, sterilized immediately without thawing, or packaged with nitrogen in pouches and then replaced with nitrogen, followed by high temperature one-step sterilization (121 ℃, 30 minutes). The way to provide is prevalent.

However, the above-described prior art packaged or sterilized the chestnuts or roasted chestnuts cooked or immersed in sugar without thawing process, so that already during the processing process, odor occurs, the shape is deformed, the microorganisms multiply, , There is a problem that the palatal tissue is destroyed by high temperature one-step sterilization, greatly reduced palatability and functionality.

In Japanese Patent Application Laid-Open No. 06-209702, the harvested chestnuts are peeled, frozen, thawed and boiled to drain the water, rapidly cooled, and heated to far-infrared, then burned to give discoloration. Disclosed is a method for producing a night food product which is intended to solve such problems by cooling and adding and mixing the seasoning liquid, and packaging it as it is to retort sterilization.

The above method includes the night thawing and boiling process → rapid cooling process → far infrared heating process (230 ~ 280 ℃, 5 ~ 10 minutes) → discoloration imparting process → sugar dipping process → rapid cooling process → seasoning liquid addition and mixing process → The packaging process is composed of 9 steps called retort sterilization process, which is too complicated and cumbersome, and it is not economical in terms of time and cost.

In order to solve the above problem, in the patent registration 10-0644383, raw chestnuts were harvested and stored for 3 months at -2 ° C and 90-95% humidity, and then stored at -4 ° C and 90-95% humidity continuously. Aging step; Roasting the aged chestnut is a chestnut, sand and syrup put in a roasting furnace and roasting by direct brazier method at 170 ~ 200 ℃ 5-10 minutes; Quick freezing the roasted chestnut at -35 ° C for 24 hours; Thawing the deep frozen night for 30 minutes to 1 hour at 170 to 230 ° C .; A nitrogen-substituted packaging step of putting the far-infrared thawed chestnut into the pouch and carrying out nitrogen substitution at 99.0 to 99.5% to carry out oxygen remaining in the pouch at 0.1 to 1.0%; It describes a method for producing a retort group chestnut consisting of a multi-step sterilization step of 15 minutes, 15 to 25 minutes at 110 ℃, 35 to 40 minutes at 115 ℃.

Since the chestnut produced through the above process does not have any other additives, the chestnut inherent taste and aroma, and sweetness and texture can be produced sensually and qualityly.

However, the above process also needs to perform the overall manufacturing steps such as aging, roasting, rapid freezing, nitrogen exchange packaging, and sterilization in sequence, and the temperature and reaction time required in this process are so specific and detailed that the processing night is strictly observed. It is very difficult to manufacture.

Japanese Patent Laid-Open No. 06-209702, registered patent 10-0644383

None

The present invention is to provide a method for manufacturing a processed chestnut to simplify the manufacturing step by simultaneously performing the stripping process and the aging process of the chestnut to maximize the economics of the manufacturing step.

It is also an object of the present invention to provide a process for producing processed chestnuts with the inherent taste and aroma of sweetness and sweetness and texture.

In order to solve the above problems,

Harvesting, washing and sterilizing raw chestnuts;

Cutting the outer shell of the washed, sterilized raw chestnut;

Immersing the raw chestnut in which the sheath was formed in a mixed solution of a sun salt solution and a sugar solution;

Refrigerating for 3-5 days at a temperature of 10 ° C. or less to mature the soaked raw chestnuts;

Separating the shell of freshly stored raw chestnut and yield;

Washing and sterilizing the raw rate in which the skin is separated;

Putting the washed and sterilized raw rate into a cauldron and steaming;

Gradually cooling the steamed raw rate at 20-25 ° C. for 2-5 days;

Sterilizing the cooled raw rate through a spray sprayer at a temperature of 30 to 40 ° C .;

Characterized in that the step of packaging the sterilized raw rate in a pack

Provided are methods for producing processed chestnuts.

In addition, the present invention to solve the above problems more effectively

The natural salt solution and sugar solution solution is characterized in that the mixture is mixed 1: 1 to 1: 5 by volume,

The steaming treatment provides a process for producing a processed chestnut, characterized in that it is carried out at 150 ~ 200 ℃ 2 hours to 5 hours while stirring and mixing elvan rock, coarse sand and ocher.

According to the present invention, by simplifying the overall manufacturing step, such as aging, roasting, rapid freezing, nitrogen-substituted packaging, sterilization, it is possible to produce a processing balm to maximize the economics of the manufacturing step,

Produces chestnuts with a unique flavor, aroma, and sweetness and texture.

1 is a view showing the procedure of the manufacturing process of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and examples. 1 shows the procedure of the manufacturing process of the present invention. As shown, the processed chestnut of the present invention comprises the steps of harvesting, washing and sterilizing raw chestnuts; Sheathing the skin of raw chestnut; Immersing the raw chestnut in the mixed solution of the natural salt solution and sugar solution; Refrigerating raw chestnuts; Separating the skin of raw chestnut and the yield; Washing and sterilizing the yield; Choking; Cooling; Sterilized by the cooled raw rate is prepared through the step of packaging in a pack.

The first step is to harvest, wash and sterilize raw chestnuts. This is to remove pests, residual pesticides, etc. which are buried in raw chestnut. One of the characteristics of the present invention is that it is subjected to aging by immersing in a mixed solution of a natural salt solution and a sugar solution without peeling the shell, and if pests or residual pesticide components remain on the shell, problems of hygiene may occur. Can be. Therefore, in the present invention, the raw chestnut must be washed and sterilized with the shell. The washing and sterilization of the raw chestnut may be performed in running water at room temperature, or a solution in which a disinfectant such as chloric acid is dissolved may be used. Sterilization and cleaning should be performed to the point that it is not slippery when touched with the naked eye and not touched. Typically, using a solution of 200 ~ 5000ppm dissolved in water or sodium hypochlorite is carried out at 15 ~ 25 ℃ room temperature until the soil is completely removed.

The second step is to cut the shell of raw chestnut. This is to allow the sun salt solution and the sugar solution solution to penetrate better between the skin and the yield of raw chestnut in the step of immersing in the mixed solution of the sun salt solution and sugar solution solution to be described later. The number of sheaths is suitable for about 3-5. If it is less than 3, the solution does not penetrate well, and the skin and the yield cannot be separated smoothly. If it is more than 5, the work efficiency is reduced.

The third step is to immerse the raw chestnut in the mixed solution of the sun salt solution and sugar solution. Step of slowly penetrating the mixed solution of the natural salt solution and sugar solution through the sheath formed on the outer shell to move the moisture of the outer shell towards the solution by osmotic pressure, the outer shell becomes mushy and to separate the skin and the yield of raw chestnut described later Can be performed very easily.

The concentration of the sun salt solution is preferably 10 ~ 500mg / L.

It is preferable to use a sugar solution containing 500 to 2000 ppm of a mixture of fructose, citric acid, honey and sodium glutamate.

The sugar immersion liquid composition is used by mixing 0.1 to 20 parts by weight of citric acid, 0.05 to 15 parts by weight of honey, 0.01 to 0.15 parts by weight of sodium glutamate based on fructose.

The sun salt solution and sugar solution solution is used by mixing 1: 1 to 1: 5 by volume.

The fourth step is to refrigerated fresh chestnuts immersed in the mixed solution. Through this step, the mixed solution of the natural salt solution and the sugar acupuncture solution can penetrate into the chestnut yield and improve the sweetness as the chestnut ripens. In addition, it is possible to perform separation of the skin and viability smoothly by the osmotic phenomenon as described above.

The refrigeration is carried out for 3 to 5 days at a temperature of 10 ℃ or less.

The fifth step is the step of separating the shell and raw yield of the refrigerated chestnut raw. This is done by hand or through a previously known stripper. As described above, the chestnut of the present invention is sliced in a state in which the shell is not peeled, and then immersed in a mixed solution of sun salt and sugar acupuncture so as to fully mature.

The sixth step is the step of washing and sterilizing the raw rate from which the outer shell is separated, which is caused by the penetration of foreign substances that may occur in the step of forming the sheath, immersing in the mixed solution, and stripping step. It is a process to prevent the deterioration of quality. As in the first step of washing and sterilizing raw chestnut, it may be performed in running water at room temperature, or a solution in which a disinfectant such as chloric acid is dissolved may be used.

The seventh step is the step of putting the washed and sterilized raw rate in the cauldron and steamed. This is the process of making the raw rate (生 栗) heat-processable to eat, put the elvan and coarse sand and ocher is carried out at 150 ~ 200 ℃ 2 hours to 5 hours. Elvan rock, coarse sand, and loess can be added to shorten the time for steaming and add night flavor. If the steaming treatment is performed for less than 2 hours, the chestnuts are not ripe, so it is burdensome to eat, and if the steaming process is over 5 hours, the chestnut burns or sticks to the cauldron and degrades in quality.

The elvan, coarse sand, ocher is used by mixing 0.5 to 2.5 parts by weight of coarse sand, 0.15 to 0.85 parts by weight of ocher.

The mixture of elvan, coarse sand, and ocher added to the cauldron is preferably 1.5 to 3.5 parts by weight relative to the raw weight.

Eighth step is a step of slowly cooling the steamed raw rate at 20 ~ 25 ℃ for 2 to 5 days.

The ninth step is the sterilization of the cooled raw rate through a spray sprayer at a temperature of 30 ~ 40 ℃.

The final step is to pack the sterilized viability into a pack.

Example 1 Preparation of Processed Chestnut by Manufacturing Method of the Present Invention

October 10, 2010 0.5kg harvested in Gongju-si, South Chungcheong Province was dried for 3 days, and then washed in 500ppm sodium chlorate solution for 30 minutes. The dried overnight was cut in three places including the faucet. Then, 1 L of purified water and 10 g of fructose dissolved in 200 mg of natural salt, 3 g of citric acid, 6 g of honey, 1 g of sodium glutamate were mixed and immersed in a mixed solution of 2 L of purified water, and then refrigerated at 5 ° C. for 3 days.

After peeling the raw chestnuts refrigerated, 500 g of ganban rock, 600 g of coarse sand, 400 g of loess was put in a cauldron and steamed at 200 ° C. for 3 hours, then taken out and slowly cooled at room temperature at 20 ° C. for 3 days.

The cooled viability was sterilized through a spray sprayer at a temperature of 35 ° C. and packaged in a pack to prepare a processing balm.

[Comparative Example 1: Preparation of Processed Chestnuts Contained Without Elvan, Coarse Sand, or Loess]

In the same manner as in Example 1, but only put the raw rate in the cauldron was subjected to steaming treatment.

[Comparative Example 2: Preparation of processed chestnuts omitting the step of cutting the sheath]

The same procedure as in Example 1 was performed except that the step of cutting the sheath of the raw chestnut, which is the second step, was omitted.

[Test Example: Sensory Evaluation Test]

The chestnuts prepared in Example 1 and Comparative Examples 1 and 2 were examined on appearance, taste, aroma, texture, and preference of 30 evaluators after 20 days of manufacture, 5 days, 10 days, and 20 days of manufacture. The results are shown through the table below.

Sensory test results of processed chestnuts prepared by the manufacturing methods of Example 1 and Comparative Examples 1 and 2 Item Day 0 Day 5 10 days pass 20 days past Example 1 Exterior 8.5 8.3 7.8 7.8 flavor 6.4 6.1 6.0 5.8 incense 7.4 7.0 6.5 6.5 Texture 8.5 8.2 7.8 7.6 Comparative Example 1 Exterior 6.8 3.8 3.4 3.2 flavor 4.4 2.6 2.4 2.2 incense 4.8 2.4 2.0 1.8 Texture 5.5 2.8 2.6 2.2 Comparative Example 2 Exterior 4.2 2.5 2.2 2.0 flavor 4.0 2.6 2.2 1.8 incense 2.5 1.5 1.4 1.2 Texture 2.2 1.4 1.4 1.2 10: Very good 7: Excellent 5: Normal 3: Somewhat poor 1: Very poor

Through the above table, it was found that the processed chestnut prepared in Example 1 was much superior to Comparative Examples 1 and 2 in all items. In addition, the processed chestnuts prepared by Example 1 had almost no change in appearance, taste, aroma, or texture as time passed, whereas the processed chestnuts prepared by Comparative Examples 1 and 2 had an appearance, taste after 5 days had elapsed. , Fragrance, texture was found to decrease sharply.

Through this process, it can be seen that the mixture of elvan, coarse sand, and loess can improve flavor and texture.

none.

Claims (4)

Harvesting, washing and sterilizing raw chestnuts;
3 to 5 sheaths in the outer shell of the washed and sterilized raw chestnuts;
Immersing the raw chestnut in which the sheath was formed in a mixed solution of a sun salt solution and a sugar solution;
Refrigerated for 3 to 5 days at a temperature of 10 ℃ or less to mature the soaked raw chestnut;
Separating the shell of freshly stored raw chestnut and yield;
Washing and sterilizing the raw rate in which the skin is separated;
Putting the washed and sterilized raw yeast into a cauldron;
Gradually cooling the steamed raw material at 20 to 25 ° C. for 2 to 5 days;
Sterilizing the cooled raw water through a spray sprayer at a temperature of 30 to 40 ° C .;
Comprising the step of packing the sterilized raw rate (生 栗) in a pack,
The concentration of the natural salt solution is 10 ~ 500mmg / L,
The sugar solution solution is prepared by mixing 0.1 to 20 parts by weight of citric acid, 0.05 to 15 parts by weight of honey, 0.01 to 0.15 parts by weight of sodium glutamate, based on fructose,
The sun salt solution and sugar solution solution is mixed 1: 1 to 1: 5 by volume,
The steaming treatment is performed in a cauldron by adding 1.5 to 3.5 parts by weight relative to the raw material weight of coarse rock, coarse sand, ocher mixture at 150 to 200 ℃ for 2 hours to 5 hours,
The elvan, coarse sand, ocher mixture is 0.5 to 2.5 parts by weight of coarse sand, based on the elvan, 0.15 to 0.85 parts by weight of the manufacturing process of the processing chestnut, characterized in that mixed
delete delete Processed chestnut prepared by the method of claim 1

Images