1250850 玖、發明說嚼： 【發明所屬之技術領域】 本發明係關於在常溫下可長期保存的水煮狀態 味狀態之銀杏的改良。 【先前技術】 銀杏在附殼之狀態可長期保存，但因殼硬難以泰 食用時相當費事。 相反的，已剝殼或去薄皮之剝皮銀杏（以下已剝 去薄皮之剝皮銀杏稱為胚乳部）可省去剝殼之麻煩， 很便利，但難以長期保存，也缺乏味道。 【發明内容】 本發明之目的係提供一種銀杏，其在銀杏殼易於 之狀態下加工使殼殘留，藉以保存銀杏原來之味道， 長期保存，而且可大幅省卻剝殼的麻煩。 為達成上述目的，申請專利範圍第一項之發明係 下列步驟：在銀杏殼上形成裂縫之裂縫形成步驟；將 裂縫之銀杏浸潰於酸性水溶液之浸潰步驟；將浸潰後 杏予以去液之去液步驟；將已去液之銀杏加以包裝之 步驟；將已包裝之銀杏予以加熱之加熱步驟，而以上 驟順序為其特徵之發明。 申請專利範圍第二項之發明係包含下列步驟：在 或調 1離， 殼或 雖然 剝離 並可 包含 形成 之銀 包裝 述步 銀杏 3 1250850 殼上形成裂縫之裂縫形成步驟；將形成裂縫之銀杏在含有 pH調整劑之酸性水溶液中予以水燙之第一水燙步驟；將已 水燙之銀杏冷卻之冷卻步驟；將已冷卻之銀杏再度水燙之 第二水燙步驟；將再度水燙之銀杏予以去液之去液步驟； 將已去液之銀杏加以包裝之包裝步驟；將已包裝之銀杏予 以加熱之加熱步驟，而以上述順序步驟為其特徵之發明。 申請專利範圍第三項之發明係包含下列步驟：在銀杏 殼上形成裂縫之裂縫形成步驟；將形成裂縫之銀杏在含有 pH調整劑之酸性水溶液中予以浸潰之浸潰步驟；將浸潰後 之銀杏自水溶液取出予以蒸發之第一蒸發步驟；將已蒸完 之銀杏浸潰於含有pH調整劑之酸性水溶液，並加以冷卻 之冷卻步驟；將已冷卻之銀杏自酸性水溶液取出，並再度 蒸發之第二蒸發步驟；將再度蒸發之銀杏予以去液之去液 步驟；將去液之銀杏予以包裝之包裝步驟；將已包裝之銀 杏予以加熱之加熱步驟，而以上述順序步驟為其特徵之發 明。 申請專利範圍第四項之發明係包含下列步驟：將銀杏 在附殼之狀態下予以燒烤之燒烤步驟；在銀杏殼上形成裂 縫之裂縫形成步驟；將殼已形成裂縫之銀杏加以包裝之包 裝步驟；將已包裝之銀杏予以加熱之加熱步驟，而以上述 順序步驟為其特徵之發明。 在上述申請專利範圍第一項至第三項發明之酸性水 溶液，可添加調味料。又申請專利範圍第一項至第三項發 4 1250850 明之去液步驟，可在去液後以160〜230 °C燒烤，或者在去 液後以食用油炸銀杏。 再者，申請專利範圍第一項至第四項發明之包裝步驟 中，可以放入同時具有阻氣性及耐熱性之容器，以惰性氣 體置換容器内之空氣，並將開口部予以密封，進行在多階 段升高溫度之加熱步驟。 要言之，申請專利範圍第一項之發明係包含下列步 驟：在銀杏殼上形成裂縫之裂縫形成步驟；將形成裂縫之 銀杏浸潰於酸性水溶液之浸潰步驟；將浸潰後之銀杏予以 去液之去液步驟。 因而將水溶液充分地滲透於薄皮後予以去液（脫 水），胚乳部及薄皮可被分離，同時可維持此分離狀態。 申請專利範圍第二、三項之發明係將水溶液充分地滲 透於薄皮後予以去液（脫水），胚乳部及薄皮可被分離，同 時可維持此分離狀態。 申請專利範圍第四項之發明係包含下列步驟：銀杏在 附殼之狀態下予以燒烤之燒烤步驟；在銀杏殼上形成裂縫 之裂縫形成步驟；將已形成裂縫之銀杏加以包裝之包裝步 驟；將已包裝之銀杏予以加熱之加熱步驟。 因此，與前述申請專利範圍第一項至第三項之發明效 果相同，在燒烤之際，胚乳部與薄皮被分離，同時藉由包 裝可維持此分離狀態。 銀杏係以附殼之方式存在，故具有保持附殼銀杏之獨 5 1250850 具風味，i»r -τ· ’、可長期保存，為其特徵。又私 進而使胚|丨邱 狀 ^成裂縫， 七及薄皮分離，故殼與薄皮易於剥離。 又，將銀杏浸潰於含有PH調整劑之成 液，可對銀杏殺菌。因此，在加熱步驟下殺之:: 間可予以縮短，而可解除因高溫所致長時間曝暖IS 杏之胚礼部變硬變造成食用感 征寺之品質不良。 再者，申請專利範圍第八項之發明， 、夕 1 1示隹加熱步驟上 予以夕段升溫，可更進一步縮短曝曬於高溫之時間，而 會使銀杏之風味等之品質降低。又將銀杏放入同時具有阻 氣性及耐熱性之容器’ I以惰性氣體置換容器内之：氣而 對開口部加以密封，則不會降低品質，並在常溫可長期保 存0 【實施方式】 以下說明本發明之第一實施例。首先，將已收穫並除 去果肉部分之附殼銀杏予以衝撞，使殼形成裂縫（裂縫形 成步驟）。 要在殼形成裂縫可使用鉗子等工具，以手工行之。或 者在預定之間隔使相對碑之一對滾輪旋轉，並使其通過該 滾輪間。 接著，將殼上形成裂縫之銀杏浸潰於含有檸檬酸等 pH調整劑之酸性水溶液（ρΗ2·3〜3.0 )，浸漬時間為30〜60 分。之後，將酸性水溶液之溫度升至約901，以水燙銀杏 !25〇85〇 1 〇 〜2 〇 刀鐘。其後，冷卻之，在浸潰前述銀杏於酸性水溶 液之肤台& 〜下’於5 °C冷藏1 0小時左右。將浸潰銀杏於酸性 水溶液 <溫度升至約90 °C，並再度以水燙銀杏1〇〜20分。 M上即為浸潰步驟。 其次，將銀杏置入笊籬，或以離心脫水機進行脫水等 去液牛跑 少鄉’之後置入烤箱，在16〇〜23(rc下燒烤3〜5分鐘 (去潘 ^ 、步驟）。其後，將燒烤後之附殼銀杏置入同時具有阻 ^^生及耐熱性之容器（例如利樂包retort pauch )。以惰性 氣體〔备^ 、氣氣、二氧化碳）置換容器内之空氣，並將開口部 予以进封（包裝步驟）。 4 將置入谷器内之銀杏收容於殺菌槽内，在1〇〇 °c下殺 ^ 5分鐘，之後在11(rc下殺菌2〇分鐘（加熱步驟）。之 後，於★ # t 、加熱步驟後，將容器之溫度降至可易於取出之溫度。 由於長時間浸潰於含有前述pH調整劑之酸性水溶 液’使得銀杏經殺 高溫之時間縮短， 用感差種種因長時 步驟下殺菌使得在 部變的硬且脆，食 質降低。 菌。因此在前述加熱 而可解決銀杏之胚乳 間曝嘴於而溫造成品 入’將不溶液充分滲透 夕心么/哥反後以水燙之，可藉以 離胚乳部及薄皮，進而在去 仕青液步驟，薄皮之水分被脫去 胚乳部及薄皮進而被分離* 0 +姑 刀離，並且此等分離狀態可被維持。 水燙之步驟係分為-牛锁 ^ 馮—步驟，其間以冷藏處理，可極 避免長時間水燙處理所造Λ 所&成銀杏味道變差，同時可使含； pH調整劑之酸性水溶液充 兄刀的，文透於薄皮内。 7 1250850 再者，將銀杏放入已置換惰性氣體之容器内，並使開 口部密封，可保持銀杏之風味不致酸化。 又，預先將銀杏浸潰於含有pH調整劑之酸性水溶液 並殺菌，且在殺菌步驟中予以二段升溫（三段以上之多段 升溫亦可），如此相輔相成，不致於長時間曝曬於高溫下， 而可充分殺菌，不會損及風味。 又，在前述含有pH調整劑之酸性水溶液添加食鹽等 之調味料，不僅可成為前述水煮狀態之銀杏，亦可成為調 味狀態之銀杏。另一方面，在條件之選擇上，不僅可以二 段升溫，亦可以一段加熱殺菌。 其次，說明第二實施例。 首先，與前述實施型態相同，對銀杏予以衝撞，在殼 上形成裂縫（裂縫形成步驟）。 其次，在含有pH調整劑之酸性水溶液（ρΗ2·3〜3.0) 内浸30〜60分鐘。 之後，將酸性水溶液排出，將附殼銀杏以約9 0 °C蒸 氣蒸10至20分鐘。 其後，加以冷卻，使前述銀杏在浸潰於酸性水溶液之 狀態下冷藏1 0小時左右。 其次，使含有pH調整劑之酸性水溶液排出，以約90 °C之蒸氣蒸1 0至20分鐘（以上為浸潰步驟）。 其後，將銀杏去液，置入烤爐，在160至230°C下燒 烤3〜5分鐘（去液步驟）。 8 125〇85〇 以下，與前述第一實施例相同，經包裝步驟， 驟成為製品。 如上述含有p Η調整劑之酸性水溶液之供給’拍 驟被一再重複，使得本實施例比前述實施形態之置入 内之附殼銀杏之製造步驟多。 前述第一，二實施例之去液步驟，亦可採用在资 液後，以160°C〜180°C之食用油炸15〜60秒之方法 此種方法雖然有比放入烤爐之前述第一，二實施 更可在短時間處理之優點，但會使食用油付著於銀杏 皮及胚乳部。 再者，不僅是燒烤型式之烤爐，若置入微波照务 之烤爐（微波爐等裝置），加熱30秒左右之方法亦可 造時間會較以烤爐燒烤，或以油炸之方式縮短。 其次，說明第三實施例。 首先’在銀杏附殼之故能下換昧γ 双心狀態下燒烤（燒烤步驟）。 其次’與各實施例相同斜 J伯Μ，對銀杏予以衝撞，在養 成裂缝（裂缝形成步驟）。 其後，經過與前述各寄& 4 η 實她例相同之包裝步驟，） 驟0 w此热聚縫形成步驟 加上因過久使得胚乳部萎縮之附殼銀杏的除 亦即，將附殼銀杏置入水中，除去浮』 乾燥，其後移轉至裂縫形成步驟。會在裂縫 熱步 出步 容器 .杏去 〇 形態 之薄 形式 0製 :上形 3熱步 ，但可 ，加以 &前加 9 1250850 以乾燥，係因在濕潤之狀態下殼會難以割裂。 再者，在裂縫形成步驟中，將殼所形成裂縫加大，使 殼内部之銀杏狀態可以目視，並除去狀態不良之銀杏，可 使品質更為提高。 又在前述之第一、二實施例，並不使水燙與水蒸並 存，將前述銀杏以水燙步驟中之至少一步驟，改以蒸氣蒸 亦可。1250850 发明 发明 发明 发明 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 。 。 。 。 。 。 。 。 。 。 。 。 [Prior Art] Ginkgo biloba can be preserved for a long time in the state of the shell, but it is difficult to eat because the shell is hard to eat. On the contrary, peeling or peeling of the ginkgo (the peeled skin of the ginkgo called the endosperm) can save the trouble of shelling, which is convenient, but it is difficult to preserve for a long time and lacks taste. SUMMARY OF THE INVENTION An object of the present invention is to provide a ginkgo which is processed in a state where the ginkgo shell is easy to be left to leave a shell, thereby preserving the original taste of the ginkgo, long-term preservation, and greatly eliminating the trouble of peeling. In order to achieve the above object, the invention of the first application of the patent scope is the following steps: a crack forming step of forming a crack on the ginkgo shell; a dipping step of immersing the cracked ginkgo in an acidic aqueous solution; and removing the apricot after the dipping The liquid removing step; the step of packaging the de-liquided ginkgo; the heating step of heating the packaged ginkgo, and the above sequence is the invention of the characteristics. The invention of claim 2 includes the following steps: a step of forming a crack in the shell of the shell or a peeling and may comprise a formed silver package; the step of forming a crack on the shell of the ginkgo 3 1250850; a first hot scalding step of scalding in an acidic aqueous solution containing a pH adjusting agent; a cooling step of cooling the scalded ginkgo; a second scalding step of remelting the cooled gingko; a liquid removal step; a packaging step of packaging the dehydrated ginkgo; a heating step of heating the packaged ginkgo, and the invention is characterized by the above sequential steps. The invention of claim 3 includes the following steps: a crack forming step of forming a crack on the ginkgo shell; an impregnation step of immersing the cracked ginkgo in an acidic aqueous solution containing a pH adjusting agent; after the impregnation The first evaporation step of removing the ginkgo from the aqueous solution to evaporate; the step of immersing the distilled ginkgo in an acidic aqueous solution containing a pH adjuster and cooling it; removing the cooled ginkgo from the acidic aqueous solution and evaporating again a second evaporation step; a de-liquidization step of removing the re-evaporated ginkgo; a packaging step of packaging the de-liquided ginkgo; a heating step of heating the packaged ginkgo, and characterized by the above-mentioned sequential steps invention. The invention of claim 4 includes the following steps: a step of grilling ginkgo in a state of being grilled; a step of forming a crack in a ginkgo shell; and a step of packaging the ginkgo which has formed a crack in the shell A heating step in which the packaged ginkgo is heated, and the invention is characterized by the above sequential steps. Seasonings may be added to the acidic aqueous solution of the first to third inventions of the above-mentioned patent application. Also apply for the liquid removal step of the first to third paragraphs of the patent scope 4 1250850, which can be grilled at 160~230 °C after de-liquidization, or after eating the deep-fried ginkgo. Furthermore, in the packaging step of the first to fourth inventions of the patent application, a container having both gas barrier properties and heat resistance can be placed, the air in the container is replaced with an inert gas, and the opening is sealed. A heating step that raises the temperature in multiple stages. In other words, the invention of the first application of the patent scope includes the following steps: a crack forming step of forming a crack on the ginkgo shell; a dipping step of immersing the cracked ginkgo in an acidic aqueous solution; and the ginkgo after the impregnation is given De-liquid removal step. Therefore, the aqueous solution is sufficiently infiltrated into the thin skin and then subjected to liquid removal (dehydration), and the endosperm portion and the thin skin can be separated while maintaining the separated state. In the second and third inventions of the patent application, the aqueous solution is sufficiently permeated into the thin skin and then subjected to liquid removal (dehydration), and the endosperm portion and the thin skin can be separated while maintaining the separated state. The invention of claim 4 includes the following steps: a step of grilling ginkgo in a state of being grilled; a step of forming a crack in a ginkgo shell; a step of packaging a ginkgo which has formed a crack; The heating step of the packaged ginkgo is heated. Therefore, the effects of the inventions of the first to third aspects of the aforementioned patent scope are the same, and the endosperm portion and the thin skin are separated at the time of grilling while maintaining the separated state by packaging. Ginkgo biloba is present in the form of a shell, so it has the unique flavor of the shelled ginkgo 5 1250850, i»r -τ· ', which can be preserved for a long time. And privately, the embryos are made into a crack, and the thin and thin skins are separated, so that the shell and the thin skin are easily peeled off. Further, the ginkgo is immersed in a liquid containing a pH adjusting agent to sterilize the ginkgo. Therefore, in the heating step, the killing can be shortened, and the long-term warming caused by the high temperature can be relieved, and the quality of the edible sensation temple is poor. Furthermore, the invention of claim 8 of the patent scope, and the heating step of the heating step, can further shorten the time of exposure to high temperature, and the quality of the ginkgo flavor and the like can be lowered. In addition, the ginkgo is placed in a container having both gas barrier properties and heat resistance. I I replace the opening in the container with an inert gas, so that the opening is not lowered, and the product can be stored at room temperature for a long period of time. The first embodiment of the present invention will be described below. First, the ginkgo biloba that has been harvested and removed from the pulp portion is collided to form a crack in the shell (crack formation step). To form a crack in the shell, use a tool such as pliers to do it manually. Or one of the relative monuments is rotated against the roller at a predetermined interval and passed between the rollers. Next, the ginkgo which forms a crack on the shell is immersed in an acidic aqueous solution (ρΗ2·3 to 3.0) containing a pH adjuster such as citric acid, and the immersion time is 30 to 60 minutes. After that, the temperature of the acidic aqueous solution was raised to about 901, and the water was gilded with a ginkgo! 25 〇 85 〇 1 〇 〜 2 〇 knife clock. Thereafter, it was cooled and chilled at 5 ° C for about 10 hours while immersing the above-mentioned ginkgo in an acidic aqueous solution. The immersed ginkgo in an acidic aqueous solution < temperature is raised to about 90 ° C, and once again watered ginkgo 1 〇 ~ 20 minutes. M is the impregnation step. Next, put the ginkgo into the hedge, or use a centrifugal dehydrator for dehydration, etc., and then put it into the oven, and then simmer it at 16〇~23 (3 to 5 minutes under rc (to Pan ^, step). Thereafter, the grilled ginkgo is placed in a container having both resistance and heat resistance (for example, retort pauch), and the air in the container is replaced by an inert gas (preparation, gas, carbon dioxide). The opening is sealed (packaging step). 4 Store the ginkgo placed in the trough in a sterilization tank, kill it at 1 °C for 5 minutes, then sterilize at 11 (rc for 2 minutes (heating step). After that, press # t, heat After the step, the temperature of the container is lowered to a temperature at which it can be easily taken out. The long-term immersion in the acidic aqueous solution containing the pH adjusting agent shortens the time for killing the high temperature of the ginkgo, and the sterilizing is caused by the long-term step. It is hard and brittle in the part, and the quality of the food is reduced. Therefore, in the above-mentioned heating, it can solve the exposure between the endosperm of Ginkgo biloba and cause the product to enter into the 'insoluble solution of the solution. It can be separated from the endosperm and thin skin, and in the step of going to the green liquid, the moisture of the thin skin is removed from the endosperm and the thin skin and then separated. The separation state can be maintained. The system is divided into - cattle lock ^ Feng - step, during which it is treated by cold storage, which can avoid the long-term water-hot treatment of the sputum and the ginkgo taste is worse, and can also contain the acidic solution of the pH adjuster , the text is in the thin skin. 7 1250850 Furthermore, the ginkgo is placed in a container in which the inert gas has been replaced, and the opening is sealed, so that the flavor of the ginkgo is not acidified. Further, the ginkgo is impregnated in an acidic aqueous solution containing a pH adjusting agent and sterilized, and In the sterilization step, the temperature is raised in two stages (multiple stages of temperature rise in three or more stages), so as to complement each other, not to be exposed to high temperature for a long time, but to be fully sterilized without damaging the flavor. Further, in the above-mentioned pH adjusting agent Adding a seasoning such as salt to the acidic aqueous solution can not only be the ginkgo in the boiled state, but also the ginkgo in the flavored state. On the other hand, in terms of the selection of conditions, not only the temperature can be raised in two stages, but also the heat can be sterilized in one stage. The second embodiment will be described. First, in the same manner as the above embodiment, the ginkgo is collided to form a crack on the shell (crack formation step). Next, in an acidic aqueous solution (ρΗ2·3 to 3.0) containing a pH adjuster Dip for 30 to 60 minutes. After that, the acidic aqueous solution is discharged, and the ginkgo biloba is steamed at about 90 ° C for 10 to 20 minutes. After cooling, the ginkgo is chilled for about 10 hours while being immersed in an acidic aqueous solution. Next, the acidic aqueous solution containing the pH adjusting agent is discharged, and steamed at about 90 ° C for 10 to 20 minutes (the above is immersed) Step). Thereafter, the ginkgo is degreased, placed in an oven, and grilled at 160 to 230 ° C for 3 to 5 minutes (de-liquidization step). 8 125 〇 85 〇 or less, the same as the first embodiment described above, The packaging step is a product. The supply of the acidic aqueous solution containing the p Η adjusting agent is repeated repeatedly, so that the present embodiment has more manufacturing steps than the ginkgo biloba inserted in the above embodiment. The liquid removal step of the second embodiment may also be carried out by frying the food at 160 ° C to 180 ° C for 15 to 60 seconds after the liquid storage, although the method is the first one of the above, The second implementation can be treated in a short time, but the edible oil is paid to the ginkgo peel and the endosperm. Furthermore, it is not only a grill type oven, but if it is placed in a microwave oven (a microwave oven, etc.), the method of heating for about 30 seconds can also be used to cook in an oven or shorten in a frying manner. . Next, the third embodiment will be described. First of all, in the case of Ginkgo biloba, you can change the 昧 双 double heart state barbecue (barbecue step). Next, the same as the respective examples, the slanting of the ginkgo, the collision of the ginkgo, in the formation of cracks (crack formation step). Thereafter, the packaging step is the same as that of the above-mentioned respective mailings, and the heat-slit forming step is added, and the addition of the ginkgo, which is caused by the atrophy of the endosperm, is attached. The shell ginkgo is placed in water, removed from the float, dried, and then transferred to the crack formation step. Will be in the crack hot step out of the container. Apricot to 〇 form thin form 0 system: upper shape 3 hot step, but can, add & before adding 9 1250850 to dry, because the shell will be difficult to split in the wet state. Further, in the crack forming step, the crack formed by the shell is enlarged, so that the ginkgo state inside the shell can be visually observed, and the ginkgo which is in a bad state can be removed, and the quality can be further improved. Further, in the first and second embodiments described above, the water is not steamed and steamed, and the ginkgo may be steamed at least in one of the steps of the scalding.
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