KR950008919B1 - Processing method of a chestnut - Google Patents

Abstract

The seasoned chestnut is prepd. by 1) making a hole in the surface of chestnut and separating the inner bark from the chestnut by soaking in a salty water, 2) drying the soaked chestnut, 3) heat-treating the dried chestnuts under agitation 95˜200 deg. C grits and sands to obtain the final product.

Description

How to prepare seasoned chestnuts

1 is a longitudinal cross-sectional view of a natural chestnut.

Figure 2 is a longitudinal cross-sectional view showing the state after the brine treatment step of the manufacturing process according to the present invention.

3 is a longitudinal sectional view showing a modification of the example shown in FIG.

Figure 4 is a schematic longitudinal cross-sectional view showing one example of a treatment apparatus that can be used in the heat treatment step of the manufacturing process of the present invention.

* Explanation of symbols for main parts of the drawings

1: inner shell 2: outer shell

3: pulp 4: pore

The present invention relates to a method for manufacturing chestnuts processed using natural chestnuts, and in particular, seasoned processing to be easily peeled by processing and processing in a state where the inner skin and the flesh are separated, so that food and beverages can be stored for a long time. It relates to a method of manufacturing chestnuts.

In general, as shown in FIG. 1, the chestnut is composed of the outer shell (1), the endothelium (2), and the pulp (3) from the outside, most of which are ingested, steamed, baked and eaten, and long-term storage is difficult. It can be processed and eaten in the form of canned or bottled food. In some cases, it is used as a raw material for other foods.

Among them, when raw, raw or roasted and eaten as it is, the shell formed by the shell (1) and the endothelium (2) is not easily peeled off, and the tannin part contained in the endothelium (2) has a bitter taste, making it inconvenient to eat. When baked and eaten, it is not evenly cooked to the inside of the flesh (3) or partly blacked out due to overheating of the surface atmosphere of the flesh (3). Along with the destruction of nutrients, there is a defect that does not get the unique taste of chestnuts.

In addition, when ingested by processing canned or canned, there is an advantage that it can be stored for a long time, but it takes a lot of time when peeling the inner skin (1,2), it is inefficient and even if the peeling using a machine, the efficiency can be improved. However, the consumption of pulp (3) in the peeling is expensive, and there is an uneconomical aspect. Especially, due to the characteristics of canning and tung processing, the freshness is reduced, and the nutrients are destroyed and the original taste of chestnut is lost. Not receiving

Therefore, in the domestic environment, chestnut trees are formed in a large number of mass production areas as fruit trees, but despite the above problems, chestnuts are not attracting attention as economic trees despite the fact that chestnuts are rich in nutrients.

The present invention was developed in view of the above-mentioned problems and solves the problems of peeling, which is the biggest problem in the related art, nutrient destruction during processing, inherent taste deterioration, and difficult problem of long-term storage.

The main object of the present invention is to provide a method of manufacturing a processed chestnut obtained by naturally separating the skin and the inner skin and the outer skin by using brine without artificially peeling the skin of the natural chestnut, it is possible to easily peel and long-term storage if necessary I'm trying to.

Another object of the present invention is to separate the natural skin without peeling the flesh and the skin, if necessary, using the coarse sand to process the surface of the shell evenly cooked, to maintain the original taste of the chest as it is The aim is to minimize the destruction of nutrients that can be generated.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

In general, chestnuts vary in quality depending on the variety and production area, but the improved varieties that are widely produced in Korea are 55-60% by weight, carbohydrates 33-38% by weight, and protein 3-4 during natural chestnut pulp. By weight, ash 1-2 wt% Other small amounts of fat calcium, phosphorus, iron, vitamin A, etc. are contained, the astringent taste of chestnut is known to be mainly due to the tannin contained in the endothelium.

In the present invention, in order to separate the inner skin and the flesh in order to prevent the waste of flesh except the inner skin of chestnuts, a small hole (4) is formed from the surface side of the natural chestnut from the surface side of the natural chestnut and the flesh part in the saline bottle in order to separate the flesh. Immerse the appropriate time.

At this time, the moisture contained in the interior of the pulp gradually escapes by osmotic pressure, and the pulp and the inner skin are separated, so that the astringent endothelial is separated from the pulp.

In addition, in order to reduce the time required for separation of the inner skin and the pulp, it is more effective to stir the chestnuts deposited inside the brine.

Next, as shown above, the chestnuts are separated from the flesh and the outer skin, and the brine is partially removed, followed by a drying process using a hot air dryer to remove moisture by drying at a temperature of 80-100 ° C. Of course, it will take more time, but it is also possible to carry out natural drying at room temperature.

Next, if necessary, the coarse sand is used to perform the surface treatment and heat aging treatment of the chestnuts dried in the drying process. In this process, the coarse sand in the stirring heater 5 as shown in FIG. Put the sand and rotate the stirring blade (7) to preheat the temperature of the coarse sand (6) to 55-65 ℃ while stirring the coarse sand (6) and put the chestnut dried in the drying step into the stirring heater (5) The stirring blade 7 is rotated so that the chestnut 8 and the coarse sand 6 are mixed with each other, and the temperature inside the stirring heater 5 is raised to 95-100 ° C. At this time, it is possible to control the surface treatment of the simple skin, half-boiling or ripening of the flesh according to the heating and stirring time, and can be properly selected and completed according to the state.

At this time, the coarse sand (6) is used to screen the diameter of about 2-5mm, immerse it in cooking oil, take it out in the state where the cooking oil is sufficiently absorbed inside, dry it naturally, and heat stirrer as shown in FIG. It is preferable to use a state in which the internal temperature is increased to 150-200 ° C. while stirring and heat-treated until the surface of the coarse sand turns black.

When surface treatment and heat aging heat treatment as described above are carried out using coarse sand heat-treated as described above, first, heating of cooking oil and coarse iron surface of coarse sand and the surface of chestnut which have penetrated the inside of coarse sand The surface of the chestnut can be smoothly polished by friction, and the surface treatment can be made smoothly. Second, the inner surface of the stirring heater 5 and the coarse sand made of heat transfer therefrom and the surface of the chestnut are in thermal contact. The heat transfer is evenly distributed on the surface of the inside, so that the internal flesh of the chestnut can be cooked evenly.

Thus, in the state where the pulp and the inner skin are separated through the above process, the pulp is cooked and the outer skin is subjected to the surface treatment, so that the finished chestnut is obtained.

Next will be described by dividing the examples prepared by the above-described tablets by embodiment.

Example 1

Natural chestnuts are screened and drilled with holes about 1mm in diameter on one side of the surface, soaked in saline with 8-12 wt% of salt for 12-36 hours, and treated with brine to separate the pulp and inner skin. The brine infiltrated in between was allowed to escape to the outside and then dried in a hot air drying furnace at 80-100 ° C. for 20-30 minutes to dry the moisture contained between the inner skin and the pulp and the outer skin.

Peeled by hand in this state, the inner skin was peeled off together, so that the pulp separated from the inner skin could be easily obtained.

Example 2

Take out the brine treated night in Example 1, immediately immersed in salt-free natural water for 1-2 minutes, then again to dehydrate in natural state and dried for 20-30 minutes in a hot air drying oven at 80-100 ℃ The moisture contained in and between the pulp and the shell was dried.

In this state, the surface of the shell was smoother than in Example 1, and peeled off by hand, the inner skin was peeled off integrally, so that only pulp was easily obtained.

Example 3

The chestnuts obtained in Examples 1 and 2 were treated with coarse sand preheated to a temperature of 55-65 ° C. to treat the surface of the chestnuts. After raising the temperature and stirring and mixing for 5-10 minutes, the coarse sand and chestnut were sorted with a sorter to obtain chestnuts with a glazed skin, and when peeled off, the pulp was separated from the inner skin and the surface part was separated. A slightly uneven color of the pulp was obtained.

Example 4

The chestnuts obtained in Examples 1 and 2 were treated with the coarse sand preheated to a temperature of 55-65 ° C. to treat the surface of the chestnuts, and then the chestnuts were mixed with the chestnuts. After raising the temperature to 95-100 ° C. and continuously stirring and mixing for 30 minutes to 1 hour, the coarse sand and chestnuts were sorted with a sorting machine, and the outer skin became darker in color, maintaining a glossy state. When peeled, the pulp was separated from the inner and outer shells to obtain a soft-boiled pulp.

Example 5

In Example 4, the coarse sand and chestnut heating stir mixing time was performed for about 2 hours-2 hours and 30 minutes, and the resultant was taken out and screened. As a result, the skin of the chestnut was darker brown and peeled while maintaining its glossy state. It was obtained in a state of maturation in isolation from the inner skin.

Therefore, it was found that when adjusting the mixing time of the coarse sand and chestnut, it was obtained from the raw state of the pulp together with the surface treatment of the skin, from the raw state of the flesh, to the ripeness, maturity, and more.

Example 6

The salted chestnuts treated in Example 1 were taken out and immediately deposited in water containing 5-10% by weight of sugar for 3-5 minutes, dried again, dehydrated in a natural state, and then dried in a hot-air drying furnace at 80-100 ° C. It was dried for -30 minutes to dry the moisture contained between the endothelium and the pulp and the skin.

When peeled off in this state, the inner and outer shells were peeled off integrally, and it was possible to feel the unique flavor of the chestnut more than in the case of the preparation example.

Example 7

After screening wild chestnuts, three holes of diameter 1mm were drilled on one side of the surface, and the salt and 8-12% by weight of salt were immersed for 5 to 12 hours. The pulp and the inner skin were separated. It was dried in a hot air drying furnace at -100 ° C for 20-30 minutes.

When peeling off as in Example 1, the inner skin was peeled off integrally to obtain only the pulp.

Therefore, as the number of holes formed on the surface of the chestnut was increased, it was found that the time to separate the pulp and the inner skin by dipping in the brine also increased.

Example 8

Natural chestnuts were screened and drilled into holes 1mm in diameter on one side of the surface, and the salts were immersed in saline with 8-12% by weight, but the mixture was continuously stirred and mixed with chestnuts deposited in the brine. The inner and outer shells were separated, and the stirring mixture was stopped, and it was spontaneously dehydrated and dried for 2-30 minutes in a hot-air drying furnace at 80-100 ° C. Only pulp was easily obtained.

Therefore, it was found that the time required for separating the inner skin and the flesh was extremely reduced when stirring and mixing the chestnut during salt bath treatment.

Example 9

Natural chestnuts were screened and drilled about 1mm in diameter on one side of the surface and immersed in saline of 15-20% by weight for 10 to 18 hours. The pulp and inner skin were separated, and then dried and dehydrated in a hot air drying furnace. Peeled after drying, the inner and outer shells were peeled off integrally to obtain only pulp.

That is, it can be seen that the flesh and the outer skin can be separated by adjusting the concentration of the brine used and subtracting the time to be deposited in the brine.

Therefore, according to the manufacturing method according to the present invention, the natural shell and the flesh of the natural chestnut by the osmotic pressure during the salt bath treatment process and naturally dried and dried to obtain a fresh raw chestnut as described above, The salt bath and dried chestnuts are heated with agitation and mixed with preheated coarse sand to obtain a chestnut with only surface treatment or a surface treated and half-baked or ripened chestnut, depending on the treatment time. If not, the pulp can be separated from the inner and outer skin, and some salts absorbed in the pulp can maintain the shelf life for a long time. With a wide variety of products to suit the tastes of consumers, the chestnuts do not damage the pulp during processing It has excellent effects such as minimizing the destruction of nutrients while maintaining the intrinsic taste.

Claims (2)

Small pores are formed on the outer side of the natural chestnut, dipped in a brine tube, and dried to remove the chestnut from the brine tube through a salt bath treatment process so that the inner skin and the flesh of the chest are separated by osmotic pressure. After drying the separated chestnut, while stirring and mixing with coarse sand preheated to 55 ~ 65 ℃ heated to 95 ~ 200 ℃ and heated to produce a seasoned chestnut characterized in that the surface treatment of the chestnut or aging of the flesh is carried out . The method of claim 1, wherein the coarse sand is about 2-5mm in diameter and immersed in edible oil in a state in which the edible oil is sufficiently absorbed therein, and the internal temperature is raised to 150-200 ° C while stirring and mixing in a stirring mixer after natural drying Method of producing a seasoned chestnut characterized in that it is used to obtain a heat treatment until the surface of the coarse sand turns black.