WO2010095702A1 - Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container - Google Patents
Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container Download PDFInfo
- Publication number
- WO2010095702A1 WO2010095702A1 PCT/JP2010/052490 JP2010052490W WO2010095702A1 WO 2010095702 A1 WO2010095702 A1 WO 2010095702A1 JP 2010052490 W JP2010052490 W JP 2010052490W WO 2010095702 A1 WO2010095702 A1 WO 2010095702A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chestnut
- chestnuts
- cooked
- maltose
- sweetness
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
Definitions
- the present invention provides a sealed chestnut in a sealed container that can be eaten as it is, enhanced in sweetness and moist texture with good quality, a method for generating maltose in chestnuts, a method for enhancing sweetness of cooked chestnut, and cooking in a sealed container
- the present invention relates to a method for manufacturing chestnuts.
- grilled chestnuts are sold not only in Japanese chestnuts but also in Chinese chestnuts, Tianjin sweet chestnuts, Western chestnuts and other chestnuts. What is being done is widely popular.
- a number of products that have been peeled off in advance and housed in a heat-resistant bag, sealed and heat-sterilized have been released.
- consumers open the bag they can easily pinch and eat Tianjin sweet chestnut as it is, and an invention relating to this is also disclosed.
- raw chestnuts with skin are heated for a short time at a high temperature to scorch the outer skin and astringent skin, then steamed at about 150 ° C. so that the pulp becomes half-baked, and blown with high-pressure air to peel the outer skin and the astringent skin from the pulp.
- peeled roast chestnuts are known in which the peeled pulp is housed and sealed in a water-tight and air-tight bag and steam-heated in a pressure cooker (see, for example, Patent Document 1).
- the peeled roasted chestnuts obtained in this way could not reproduce the texture of the roasted roasted chestnuts.
- the process of scorching the skin and astringent skin before peeling and steaming and baking the pulp are performed in a dry air atmosphere, so the starch in the chestnut flesh is not saccharified, resulting in a high-quality, rich, sweet and moist texture There was no enhancement.
- the steam heating performed after being housed and sealed in a water and airtight bag is softening of the chestnut meat caused by the heat history, resulting in a moist and heavy texture and not a moist texture.
- cooked chestnuts are known in which peeled chestnuts are immersed in a sugar solution for 10 minutes to 24 hours, drained, stored in a container, sealed, and sterilized under pressure and heat.
- a sugar solution for 10 minutes to 24 hours, drained, stored in a container, sealed, and sterilized under pressure and heat.
- the cooked chestnuts obtained by immersing the sugar solution could not reproduce the fragrant fragrance like the grilled chestnuts in a street stall.
- the sweetness imparted by the sugar solution was not balanced sweetness unlike the natural sweetness from chestnut itself.
- the present inventors applied moisture to the surface of the peeled chestnut as a cooked chestnut that can be eaten as it is without being dirty or sticky even if it is eaten by hand, and then containing and sealing it in a container.
- a cooked chestnut that is sterilized by heating is proposed (for example, see Patent Document 3).
- the cooked chestnut was not a texture that was like a grilled chestnut in a street stall.
- maltose is not generated, and it is further improved to enhance high quality sweet and moist texture There was room for.
- the present invention has been made in view of the above circumstances.
- the purpose is to make cooked chestnuts in a sealed container that can be eaten as-is, enhanced in sweetness and moist texture, a method for producing maltose in chestnuts, a method for enhancing sweetness of cooked chestnuts and sealing It is in providing the manufacturing method of the cooking chestnut with a container.
- the above-mentioned object is achieved by a cooked chestnut containing a peeled chestnut in a container, sealed and heat-sterilized, and containing the maltose in the cooked chestnut.
- the cooked chestnut it is preferable to contain maltose in an amount of 2.5% by weight or more based on the total weight of the cooked chestnut. More preferably, the Brix value of the cooked chestnut is 20 to 40%.
- the above object is achieved by a method for enhancing sweetness of cooked chestnuts using a method for producing maltose in chestnuts, characterized by wet-heat treatment of chestnuts with raw skin.
- a sweet chestnut sweetness enhancing method characterized by comprising the following steps in sequence. (1) Process of wet heat-treating chestnut with raw skin (2) Process of baking the heat-treated chestnut (3) Process of peeling the fired chestnut
- a method for producing cooked chestnuts in a sealed container which comprises the following steps in sequence.
- Step of wet heat-treating chestnut with raw skin (2) Step of baking the wet-heated chestnut (3) Step of peeling the fired chestnut (4) Place the peeled chestnut in a container Process of heat sterilization after sealing
- the present inventors compared the quality of the grilled chestnuts in a sealed container (hereinafter referred to as “cooked chestnuts in a sealed container”) with the quality of the grilled chestnuts in the street stall.
- cooked chestnuts in a sealed container There was a difference in the two points of “aroma”, and it was found that the roasted chestnuts in the stalls had a more “feel” and harder, and the “scent” had a tendency to be fragrant and strong.
- the reason for this difference was considered as follows. In other words, the grilled chestnuts in the stalls are made by burning raw chestnuts with a stone pot, etc., so that they become products as they are, so that they are heated only once.
- the present inventors can further enhance the “sweet sweetness” and “moist texture” that are advantages of the cooked chestnuts in a sealed container, and can easily eat a pinch without being sticky at the time of eating.
- the method was examined. And earnestly examined by the method different from the method of requiring refrigerated storage generally known as the conventional sucrose enhancement method. As a result, it has been found that when maltose is contained as a sweetness source, both sweetness and texture quality can be dramatically improved as compared with conventional cooked chestnuts based on sucrose.
- maltose was generated when wet heat treatment such as heating in an aqueous medium such as water or steaming with raw steamed chestnuts before baking was performed.
- the sensory evaluation of the cooked chestnut subjected to the wet heat treatment was performed, the sweetness with a high quality and richness and the moist texture were enhanced as compared with the untreated cooked chestnut.
- the moist texture also has a synergistic effect of making it easier to feel sweetness, and found that the quality of cooked chestnuts in a sealed container is comprehensively improved, thereby achieving the present invention.
- the cooked chestnuts in a sealed container of the present invention contain maltose, the sweetness and moist texture with good quality and richness are enhanced, so that the quality is improved comprehensively. Moreover, since the chestnut flesh is softened, the cooked chestnuts in the sealed container of the present invention makes it easier to feel sweetness.
- the cooked chestnuts in the sealed container of the present invention can be eaten as they are without stickiness during eating.
- the cooked chestnut of the present invention is a cooked chestnut in which peeled chestnut is housed in a container, sealed and heat-sterilized, and contains maltose.
- the chestnut with skin is not particularly limited in variety or size, but for example, Japanese chestnut (Tanzawa chestnut, Rihei chestnut, Tsukuba chestnut, Gin Yuri chestnut, Kunimi chestnut, Kishimi chestnut, etc.), China Examples include chestnuts (Tianjin chestnuts, Dandong chestnuts, etc.), European chestnuts, American chestnuts, Korean chestnuts and Australian chestnuts.
- Chinese chestnuts particularly preferably Tianjin chestnuts
- Chestnuts with skin are usually extracted from iga and are composed of demon skin, astringent skin, and chestnut flesh in order from the outer layer.
- the maltose refers to maltose contained in cooked chestnuts, and its origin is due to external factors such as dipping and coating, and internal factors such as those caused by saccharification of chestnut starch.
- maltose is contained due to internal factors, the sweetness with high quality and richness, and the moist texture are firmly enhanced, resulting in the natural sweetness of the chestnut itself and the balanced sweetness. is there.
- maltose is uniformly distributed in the cooked chestnut, which is also preferable in that the chestnut surface is not sticky.
- the maltose content is preferably 2.5% by weight or more, more preferably 3 to 5% by weight, based on the total weight of the cooked chestnut, from the viewpoint of enhancing high-quality and rich sweetness. It is. That is, if it is less than 2.5% by weight, there is a tendency that it is difficult to feel the rich sweetness sensuously, and if it exceeds 5% by weight, the sweetness with the richness becomes strong and tends to become a heavy sweetness. .
- Bx (Bx (f)) of the cooked chestnut is calculated by the following formula.
- the cooked chestnut in a sealed container of the present invention is manufactured, for example, as follows.
- the raw chestnut chestnut is washed with water to remove floating chestnuts (rotted chestnuts and insect-eating chestnuts) and foreign substances, and then heat-moisture treated.
- the wet heat treatment method is not particularly limited, and examples thereof include a method of heating in water, a method of steaming with steam, and a combination of both.
- heating in water means heating in a hydrophilic or water-soluble solvent, an aqueous medium containing a solute, or water itself.
- starch hydrolase ⁇ -amylase
- wet heat treatment of raw chestnuts is important in that it produces maltose, enhances the sweetness and moist texture of good quality, and softens the chestnut flesh, making it easier to feel sweetness.
- the method of steaming with steam or the like is preferable in that it provides a moist texture without giving off the boiled feeling of the chestnut surface.
- the immersion is performed at a liquid temperature of 60 to 70 ° C. for 10 to 20 minutes.
- steaming with steam or the like steaming with steam in an atmosphere of 60 to 100 ° C. for 10 to 20 minutes is preferable in terms of saccharifying chestnut starch and producing maltose.
- it is preferable to cut the surface of the chestnut with skin before wet heat treatment because it can be easily peeled off. After the wet heat treatment, if necessary, it is desirable to measure the maltose content and Bx value in the cooked chestnuts by lot and confirm that they are within the specified values.
- the firing method is not particularly limited, and a conventionally used firing method may be appropriately used.
- dry heat heating is particularly preferable in that the surface can be appropriately burnt in a short time at a high temperature, impart a fragrant flavor, and can be heated to the inside of the chestnut flesh.
- Specific examples include stone burning in a baking pot, sand roasting, charcoal burning, far-infrared heating, oven heating, fluid heating such as hot air roasting, and the like.
- the above fluid heating means that the fluid (preferably gas such as air) flows while being heated, or the fluid flows while the fluid and the heat source coexist, and heats the chestnut while exchanging heat. It is.
- the firing conditions may be set as appropriate depending on the apparatus specifications and the processing amount. For example, in the case of oven heating, a temperature of 170 to 230 ° C. for about 10 to 30 minutes is preferable. This is because demon skin and astringent skin are released from chestnut flesh and are easy to peel off, and discoloration of cooked chestnuts stored for a long time after heat processing can be prevented. Moreover, in the case of hot air roast, specifically, hot air used for hot air drying such as jet zone system (continuous type), jet roast (batch type) (both manufactured by Arakawa Seisakusho), roasting coffee beans, etc. The apparatus etc. which stagnate is mentioned. The hot air temperature is set to 110 to 140 ° C so that the chestnut surface temperature is about 100 to 110 ° C, so that the demon skin and astringent skin are well separated from the chestnut flesh and the shape of the chestnut is maintained. Is desirable.
- chestnuts obtained as described above are peeled off with the astringent skin by hand or by machine.
- the peeled chestnut is stored in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch, sealed, and then heat sterilized.
- a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch
- an inert gas such as nitrogen or argon.
- the sterilization method it is desirable to perform retort sterilization (heat and pressure sterilization) from the viewpoint of long-term storage and quality maintenance. At this time, it is desirable that the retort sterilization is performed at 115 to 125 ° C. and 1.7 to 2.5 kg / cm 2 for 20 to 60 minutes because the chestnut shape can be maintained.
- Moisture application methods include dipping and draining (spraying) method, spray coating method, rotary kettle, constant temperature and high humidity machine, chamber set to high humidity conditions, etc. Etc. Among these, the method of dipping and draining (soaking) is preferable in that moisture is uniformly applied to the surface of the peeled chestnut.
- the cooked chestnuts obtained as described above have high quality, rich sweetness and moist texture, and the surface is not sticky and can be eaten as it is, improving the quality overall.
- a cooked chestnut in a sealed container the enhancement of maltose softens the chestnut flesh, making it easier to feel sweetness.
- maltose can be generated from chestnuts, it produces the natural sweetness of chestnuts itself, providing a well-balanced sweetness. be able to.
- cooked chestnuts in a sealed container were prepared as follows.
- [Refrigeration process] Raw peeled Tianjin chestnuts from Hebei province, China were refrigerated for about 1 month at -2 ° C.
- [Humidity heat treatment step] After cutting the surface of the skinned Tianjin chestnut with cold storage, it was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
- [Peeling process] The fired chestnut demon skin and astringent skin were peeled manually.
- [Container sealing step] Six peeled chestnuts were stored in a retort pouch (manufactured by Toyo Seikan), sealed with nitrogen gas, and sealed by heat sealing. [Heat sterilization step] Next, heat and pressure sterilization was performed at 121 ° C for 30 minutes with a hot water retort to obtain cooked chestnuts in a sealed container.
- Examples 2 to 4 The same procedure as in Example 1 was performed except that the underwater heating time in [Humid heat treatment step] of Example 1 was adjusted so that the maltose content in Table 1 was obtained.
- Example 5 The same procedure as in Example 1 was performed except that the [refrigeration step] in Example 1 was omitted.
- Example 6 The same procedure as in Example 1 was performed except that the [Heat heat treatment step] in Example 1 was changed as follows. [Humid heat treatment process] ′ After cutting the surface of the chilled and stored skinned Tianjin chestnut, it was steamed with steam in an atmosphere of 70 ° C. for 10 minutes.
- Example 7 The same procedure as in Example 1 was performed except that [Container sealing step] and [Heat sterilization step] in Example 1 were omitted.
- Example 1 The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted.
- Example 2 The same procedure as in Example 1 was performed except that the submerged heating step of [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
- [Humid heat treatment process] The peeled chestnut was immersed in water (20 ° C.) and pulled up after 15 minutes to drain the liquid.
- Example 3 The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
- [Humid heat treatment step] The peeled chestnut was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
- Example 4 The same procedure as in Example 1 was performed except that the order of the steps in Example 1 was changed from [baking step] ⁇ [wet heat treatment step] ⁇ [peeling step].
- Examples 1 to 7 contained maltose and enhanced the quality and rich sweetness and moist texture, so the quality of the cooked chestnuts was improved overall. Furthermore, even if you eat a pinch, it did not stick to your hand.
- the rich sweetness was slightly strong.
- Example 5 the sweetness intensity of the whole cooked chestnut was inferior to that in Example 1, but a rich sweetness was firmly imparted.
- the texture of Example 6 was a moist texture without giving the chestnut surface a boiled feeling.
- Example 7 contained maltose, and even though it was not sterilized, the sweetness and moist texture with good quality and richness were enhanced.
- Example 8 there was a rich sweetness and moist feeling, but also an unnatural sweetness, a poor overall sweetness balance, and sticky hands became sticky and soiled.
- Comparative Examples 1 to 4 did not contain maltose, it had only crisp sweetness, no rich sweetness, and the texture was relatively poor. Moreover, the food texture of Comparative Examples 3 and 4 passed through the moist feeling and had a moist and heavy feeling.
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Disclosed are cooked chestnuts packed in a sealed container which can be picked up and taken as such and have excellent and rich sweetness qualities and an improved moist texture, a method for forming maltose in chestnut, a method for enhancing the sweetness of cooked chestnuts, and a method for producing cooked chestnuts packed in a sealed container.
Specifically disclosed are cooked chestnuts packed in a sealed container which are prepared by putting peeled chestnuts in a container, sealing the container and then thermally sterilizing the same, characterized in that the cooked chestnuts contain maltose.
Description
本発明は、そのままつまみ食べができ、良質でこくのある甘味及びしっとりとした食感が増強された密封容器入り調理栗、栗中のマルトース生成方法、調理栗の甘味増強方法及び密封容器入り調理栗の製造方法に関する。
The present invention provides a sealed chestnut in a sealed container that can be eaten as it is, enhanced in sweetness and moist texture with good quality, a method for generating maltose in chestnuts, a method for enhancing sweetness of cooked chestnut, and cooking in a sealed container The present invention relates to a method for manufacturing chestnuts.
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、皮を剥きながら食べる食品として、露店、駅構内、スーパーの店先等で発売されているものが広く親しまれている。この焼き栗をいつでも食べられるようにと、最近では予め皮を剥いた天津甘栗を、耐熱性の袋に収容密封し加熱殺菌されたものが多数発売されている。消費者はこの袋を開封すると、手軽に天津甘栗をそのままつまんで食べることができ、これに関する発明も開示されている。
Traditionally, grilled chestnuts are sold not only in Japanese chestnuts but also in Chinese chestnuts, Tianjin sweet chestnuts, Western chestnuts and other chestnuts. What is being done is widely popular. In order to be able to eat this roasted chestnut at any time, recently, a number of products that have been peeled off in advance and housed in a heat-resistant bag, sealed and heat-sterilized have been released. When consumers open the bag, they can easily pinch and eat Tianjin sweet chestnut as it is, and an invention relating to this is also disclosed.
例えば、皮付きの生栗を、高温短時間加熱して外皮と渋皮を焦がし、その後１５０℃程度で果肉が半焼き状態になるよう蒸し焼きし、高圧空気を吹き付けて果肉から外皮と渋皮を剥離する。そして、剥離した果肉を耐水気密性の袋に収容密封し、これを圧力釜内にて蒸気加熱する皮むき焼栗が知られている（例えば、特許文献１参照。）。
しかしながら、このようにして得られる皮むき焼栗は、露店の焼き栗のようなしまった食感を再現できなかった。また剥皮前の外皮と渋皮を焦がす工程と果肉を蒸し焼きする工程が、乾燥空気雰囲気中での加熱なので、栗果肉中の澱粉が糖化されず、良質でこくのある甘味としっとりとした食感に増強されることはなかった。
更に、耐水気密性の袋に収容密封してからおこなう蒸気加熱は、熱履歴によって生じる栗果肉軟化であるため、ねっとりと重い食感になり、しっとりとした食感ではなかった。 For example, raw chestnuts with skin are heated for a short time at a high temperature to scorch the outer skin and astringent skin, then steamed at about 150 ° C. so that the pulp becomes half-baked, and blown with high-pressure air to peel the outer skin and the astringent skin from the pulp. . Then, peeled roast chestnuts are known in which the peeled pulp is housed and sealed in a water-tight and air-tight bag and steam-heated in a pressure cooker (see, for example, Patent Document 1).
However, the peeled roasted chestnuts obtained in this way could not reproduce the texture of the roasted roasted chestnuts. In addition, the process of scorching the skin and astringent skin before peeling and steaming and baking the pulp are performed in a dry air atmosphere, so the starch in the chestnut flesh is not saccharified, resulting in a high-quality, rich, sweet and moist texture There was no enhancement.
Furthermore, the steam heating performed after being housed and sealed in a water and airtight bag is softening of the chestnut meat caused by the heat history, resulting in a moist and heavy texture and not a moist texture.
しかしながら、このようにして得られる皮むき焼栗は、露店の焼き栗のようなしまった食感を再現できなかった。また剥皮前の外皮と渋皮を焦がす工程と果肉を蒸し焼きする工程が、乾燥空気雰囲気中での加熱なので、栗果肉中の澱粉が糖化されず、良質でこくのある甘味としっとりとした食感に増強されることはなかった。
更に、耐水気密性の袋に収容密封してからおこなう蒸気加熱は、熱履歴によって生じる栗果肉軟化であるため、ねっとりと重い食感になり、しっとりとした食感ではなかった。 For example, raw chestnuts with skin are heated for a short time at a high temperature to scorch the outer skin and astringent skin, then steamed at about 150 ° C. so that the pulp becomes half-baked, and blown with high-pressure air to peel the outer skin and the astringent skin from the pulp. . Then, peeled roast chestnuts are known in which the peeled pulp is housed and sealed in a water-tight and air-tight bag and steam-heated in a pressure cooker (see, for example, Patent Document 1).
However, the peeled roasted chestnuts obtained in this way could not reproduce the texture of the roasted roasted chestnuts. In addition, the process of scorching the skin and astringent skin before peeling and steaming and baking the pulp are performed in a dry air atmosphere, so the starch in the chestnut flesh is not saccharified, resulting in a high-quality, rich, sweet and moist texture There was no enhancement.
Furthermore, the steam heating performed after being housed and sealed in a water and airtight bag is softening of the chestnut meat caused by the heat history, resulting in a moist and heavy texture and not a moist texture.
他に、良好な品質の剥き栗を提供するために、剥き栗を糖液に１０分～２４時間浸漬し、液切りした後、容器に収容、密封し加圧加熱殺菌する調理栗が知られている（例えば、特許文献２参照。）。
しかしながら、糖液浸漬により得られる調理栗は、露店の焼き栗のような香ばしい香りを再現できなかった。また表面に付着した糖液がべたつきそのままつまみ食べするには問題があった。そして、糖液によって付与された甘味は、栗自体からの自然な甘みとは異なり、バランスのよい甘味ではなかった。 In addition, in order to provide peeled chestnuts of good quality, cooked chestnuts are known in which peeled chestnuts are immersed in a sugar solution for 10 minutes to 24 hours, drained, stored in a container, sealed, and sterilized under pressure and heat. (For example, refer to Patent Document 2).
However, the cooked chestnuts obtained by immersing the sugar solution could not reproduce the fragrant fragrance like the grilled chestnuts in a street stall. In addition, there was a problem in eating the sugar solution sticking on the surface as it was sticky. And the sweetness imparted by the sugar solution was not balanced sweetness unlike the natural sweetness from chestnut itself.
しかしながら、糖液浸漬により得られる調理栗は、露店の焼き栗のような香ばしい香りを再現できなかった。また表面に付着した糖液がべたつきそのままつまみ食べするには問題があった。そして、糖液によって付与された甘味は、栗自体からの自然な甘みとは異なり、バランスのよい甘味ではなかった。 In addition, in order to provide peeled chestnuts of good quality, cooked chestnuts are known in which peeled chestnuts are immersed in a sugar solution for 10 minutes to 24 hours, drained, stored in a container, sealed, and sterilized under pressure and heat. (For example, refer to Patent Document 2).
However, the cooked chestnuts obtained by immersing the sugar solution could not reproduce the fragrant fragrance like the grilled chestnuts in a street stall. In addition, there was a problem in eating the sugar solution sticking on the surface as it was sticky. And the sweetness imparted by the sugar solution was not balanced sweetness unlike the natural sweetness from chestnut itself.
一方で本発明者らは、手で喫食しても手が汚れたりベタベタせずに、そのまま食することができる調理栗として、剥き栗表面に水分を施与した後に、容器に収容、密封して加熱殺菌する調理栗を提案している（例えば、特許文献３参照。）。
しかしながら、該調理栗は、露店の焼き栗のようなしまった食感ではなかった。また、焼成後剥皮した剥き栗に水分施与し加熱殺菌する加工法のため、マルトースを生成することはなく、良質でこくのある甘味及びしっとりとした食感に増強させるためには、更に改善の余地があった。 On the other hand, the present inventors applied moisture to the surface of the peeled chestnut as a cooked chestnut that can be eaten as it is without being dirty or sticky even if it is eaten by hand, and then containing and sealing it in a container. A cooked chestnut that is sterilized by heating is proposed (for example, see Patent Document 3).
However, the cooked chestnut was not a texture that was like a grilled chestnut in a street stall. In addition, due to the processing method of applying moisture to peeled chestnuts peeled after baking and heat sterilizing, maltose is not generated, and it is further improved to enhance high quality sweet and moist texture There was room for.
しかしながら、該調理栗は、露店の焼き栗のようなしまった食感ではなかった。また、焼成後剥皮した剥き栗に水分施与し加熱殺菌する加工法のため、マルトースを生成することはなく、良質でこくのある甘味及びしっとりとした食感に増強させるためには、更に改善の余地があった。 On the other hand, the present inventors applied moisture to the surface of the peeled chestnut as a cooked chestnut that can be eaten as it is without being dirty or sticky even if it is eaten by hand, and then containing and sealing it in a container. A cooked chestnut that is sterilized by heating is proposed (for example, see Patent Document 3).
However, the cooked chestnut was not a texture that was like a grilled chestnut in a street stall. In addition, due to the processing method of applying moisture to peeled chestnuts peeled after baking and heat sterilizing, maltose is not generated, and it is further improved to enhance high quality sweet and moist texture There was room for.
他方、調理栗の甘味を増強する方法として、収穫後の皮付き生栗を一定期間冷蔵保管することが知られている（例えば、特許文献４及び５参照。）。冷蔵保管中に澱粉の糖化が進み、主としてしょ糖含量が増加し、糖含量が収穫直後の約３倍、或いはＢｘが２８°以上まで上昇するものである。
しかしながら、この甘味増強法は、調理栗中のしょ糖の増加によりキレのある甘味を増強させることはできるものの、マルトースの生成はないため、良質でこくのある甘味に増強させることはできなかった。そして、しっとりとした食感を増強することもできなかった。
On the other hand, as a method of enhancing the sweetness of cooked chestnuts, it is known to store refrigerated raw chestnuts after harvest for a certain period (see, for example, Patent Documents 4 and 5). The saccharification of starch progresses during refrigerated storage, mainly the sucrose content increases, the sugar content increases about 3 times immediately after harvesting, or the Bx increases to 28 ° or more.
However, although this sweetness enhancing method can enhance the sweetness with sharpness by increasing the sucrose in the cooked chestnuts, it has not produced maltose, so it could not be enhanced with good quality and rich sweetness. And it was not possible to enhance the moist texture.
しかしながら、この甘味増強法は、調理栗中のしょ糖の増加によりキレのある甘味を増強させることはできるものの、マルトースの生成はないため、良質でこくのある甘味に増強させることはできなかった。そして、しっとりとした食感を増強することもできなかった。
On the other hand, as a method of enhancing the sweetness of cooked chestnuts, it is known to store refrigerated raw chestnuts after harvest for a certain period (see, for example, Patent Documents 4 and 5). The saccharification of starch progresses during refrigerated storage, mainly the sucrose content increases, the sugar content increases about 3 times immediately after harvesting, or the Bx increases to 28 ° or more.
However, although this sweetness enhancing method can enhance the sweetness with sharpness by increasing the sucrose in the cooked chestnuts, it has not produced maltose, so it could not be enhanced with good quality and rich sweetness. And it was not possible to enhance the moist texture.
本発明は、以上のような事情に鑑みなされたものである。その目的とするところは、そのままつまみ食べができ、良質でこくのある甘味及びしっとりとした食感が増強された密封容器入り調理栗、栗中のマルトース生成方法、調理栗の甘味増強方法及び密封容器入り調理栗の製造方法を提供するにある。
The present invention has been made in view of the above circumstances. The purpose is to make cooked chestnuts in a sealed container that can be eaten as-is, enhanced in sweetness and moist texture, a method for producing maltose in chestnuts, a method for enhancing sweetness of cooked chestnuts and sealing It is in providing the manufacturing method of the cooking chestnut with a container.
The present invention has been made in view of the above circumstances. The purpose is to make cooked chestnuts in a sealed container that can be eaten as-is, enhanced in sweetness and moist texture, a method for producing maltose in chestnuts, a method for enhancing sweetness of cooked chestnuts and sealing It is in providing the manufacturing method of the cooking chestnut with a container.
上記目的は、剥皮した栗を容器に収容、密封して加熱殺菌されてなる調理栗であって、該調理栗中にマルトースを含有することを特徴とする密封容器入り調理栗によって達成される。
The above-mentioned object is achieved by a cooked chestnut containing a peeled chestnut in a container, sealed and heat-sterilized, and containing the maltose in the cooked chestnut.
また、マルトースを、調理栗全体重量中２．５重量％以上含有することが好ましい。更に好ましくは、調理栗のＢｒｉｘ値が２０～４０％である。
In addition, it is preferable to contain maltose in an amount of 2.5% by weight or more based on the total weight of the cooked chestnut. More preferably, the Brix value of the cooked chestnut is 20 to 40%.
更に上記目的は、生の皮付き栗を湿熱処理することを特徴とする、栗中のマルトース生成方法を用いた調理栗の甘味増強方法によって達成される。
Further, the above object is achieved by a method for enhancing sweetness of cooked chestnuts using a method for producing maltose in chestnuts, characterized by wet-heat treatment of chestnuts with raw skin.
更に上記目的は、下記工程を順次備えてなることを特徴とする調理栗の甘味増強方法によって達成される。
（１）生の皮付き栗を湿熱処理する工程
（２）上記湿熱処理した栗を、焼成する工程
（３）上記焼成した栗を、剥皮する工程 Further, the above object is achieved by a sweet chestnut sweetness enhancing method characterized by comprising the following steps in sequence.
(1) Process of wet heat-treating chestnut with raw skin (2) Process of baking the heat-treated chestnut (3) Process of peeling the fired chestnut
（１）生の皮付き栗を湿熱処理する工程
（２）上記湿熱処理した栗を、焼成する工程
（３）上記焼成した栗を、剥皮する工程 Further, the above object is achieved by a sweet chestnut sweetness enhancing method characterized by comprising the following steps in sequence.
(1) Process of wet heat-treating chestnut with raw skin (2) Process of baking the heat-treated chestnut (3) Process of peeling the fired chestnut
他に上記目的は、下記工程を順次備えてなることを特徴とする密封容器入り調理栗の製造方法によって達成される。
（１）生の皮付き栗を湿熱処理する工程
（２）上記湿熱処理した栗を、焼成する工程
（３）上記焼成した栗を、剥皮する工程
（４）上記剥皮した栗を、容器に収容密封後、加熱殺菌する工程 In addition, the above object is achieved by a method for producing cooked chestnuts in a sealed container, which comprises the following steps in sequence.
(1) Step of wet heat-treating chestnut with raw skin (2) Step of baking the wet-heated chestnut (3) Step of peeling the fired chestnut (4) Place the peeled chestnut in a container Process of heat sterilization after sealing
（１）生の皮付き栗を湿熱処理する工程
（２）上記湿熱処理した栗を、焼成する工程
（３）上記焼成した栗を、剥皮する工程
（４）上記剥皮した栗を、容器に収容密封後、加熱殺菌する工程 In addition, the above object is achieved by a method for producing cooked chestnuts in a sealed container, which comprises the following steps in sequence.
(1) Step of wet heat-treating chestnut with raw skin (2) Step of baking the wet-heated chestnut (3) Step of peeling the fired chestnut (4) Place the peeled chestnut in a container Process of heat sterilization after sealing
すなわち、本発明者らは、密封容器入り剥き焼き栗（以後、密封容器入り調理栗とする）において、露店の焼き栗の品質と何が異なるかを比較検討したところ、特に「食感」「香り」の２点に差異があり、露店の焼き栗の方が「食感」はしまって硬く、「香り」は香ばしく焼き感が強い傾向であることが判明した。
この差異の原因は次のように考えられた。すなわち、露店の焼き栗は皮付き生栗を石焼釜等で焼成したものが、そのまま商品となるので加熱は１回しかされない。これに対し密封容器入り調理栗の場合、焼成後、剥皮した栗を容器に収容した後に更に加熱殺菌を行うことから２回加熱される。また密封容器入り調理栗は、工程が煩雑になり剥皮、解凍等、剥き栗状態のときに水分が介在する。以上のように、両者の差異は製法上に起因して生じるものと推定された。 That is, the present inventors compared the quality of the grilled chestnuts in a sealed container (hereinafter referred to as “cooked chestnuts in a sealed container”) with the quality of the grilled chestnuts in the street stall. There was a difference in the two points of “aroma”, and it was found that the roasted chestnuts in the stalls had a more “feel” and harder, and the “scent” had a tendency to be fragrant and strong.
The reason for this difference was considered as follows. In other words, the grilled chestnuts in the stalls are made by burning raw chestnuts with a stone pot, etc., so that they become products as they are, so that they are heated only once. On the other hand, in the case of cooked chestnuts in sealed containers, after baking, the peeled chestnuts are stored in a container and then further sterilized by heating, so that they are heated twice. In addition, cooking chestnuts in a sealed container have complicated processes, and moisture intervenes when the chestnuts are peeled, thawed, or the like. As described above, the difference between the two was estimated to be caused by the manufacturing method.
この差異の原因は次のように考えられた。すなわち、露店の焼き栗は皮付き生栗を石焼釜等で焼成したものが、そのまま商品となるので加熱は１回しかされない。これに対し密封容器入り調理栗の場合、焼成後、剥皮した栗を容器に収容した後に更に加熱殺菌を行うことから２回加熱される。また密封容器入り調理栗は、工程が煩雑になり剥皮、解凍等、剥き栗状態のときに水分が介在する。以上のように、両者の差異は製法上に起因して生じるものと推定された。 That is, the present inventors compared the quality of the grilled chestnuts in a sealed container (hereinafter referred to as “cooked chestnuts in a sealed container”) with the quality of the grilled chestnuts in the street stall. There was a difference in the two points of “aroma”, and it was found that the roasted chestnuts in the stalls had a more “feel” and harder, and the “scent” had a tendency to be fragrant and strong.
The reason for this difference was considered as follows. In other words, the grilled chestnuts in the stalls are made by burning raw chestnuts with a stone pot, etc., so that they become products as they are, so that they are heated only once. On the other hand, in the case of cooked chestnuts in sealed containers, after baking, the peeled chestnuts are stored in a container and then further sterilized by heating, so that they are heated twice. In addition, cooking chestnuts in a sealed container have complicated processes, and moisture intervenes when the chestnuts are peeled, thawed, or the like. As described above, the difference between the two was estimated to be caused by the manufacturing method.
そして、この両者の製法差異によって、露店の焼き栗の場合には「香ばしい焦げ臭をほうふつさせる甘味」、「適度にしまった食感」及び「香ばしい香り」が付与され、他方、密封容器入り調理栗の場合は、「露店の焼き栗よりはやわらかい食感」であるが故に、同じ甘味でも感じ方が異なり、「こくのある甘味」、「しっとりとした食感」が付与されると推定される。
And due to the difference in the manufacturing method between the two, in the case of roasted chestnuts in street vendors, "sweetness that makes a fragrant scorching smell", "moderate texture" and "fragrant fragrance" are given, while cooking in a sealed container In the case of chestnuts, the texture is softer than the baked chestnuts at the street stall, so it is estimated that the taste will be different even with the same sweetness and that it will be given a “sweet taste” and “moist texture”. The
そこで、本発明者らは、密封容器入り調理栗の利点である「こくのある甘味」及び「しっとりとした食感」を更に増強しつつ、喫食時に手がべたつかず、容易につまみ食べができる方法について検討を行った。そして従来のスクロース増強法として一般的に知られている冷蔵保管を要する方法とは異なる方法で、鋭意検討を行った。その結果、甘味源としてマルトースを含有させると、驚くべきことに従来のスクロース主体の調理栗に比べて、甘味及び食感の質がともに飛躍的に向上できることがわかった。
Therefore, the present inventors can further enhance the “sweet sweetness” and “moist texture” that are advantages of the cooked chestnuts in a sealed container, and can easily eat a pinch without being sticky at the time of eating. The method was examined. And earnestly examined by the method different from the method of requiring refrigerated storage generally known as the conventional sucrose enhancement method. As a result, it has been found that when maltose is contained as a sweetness source, both sweetness and texture quality can be dramatically improved as compared with conventional cooked chestnuts based on sucrose.
更にマルトースの含有方法として、マルトースを添加せずに、調理栗中にマルトースを生成させる方法はないかと考え検討した。しかし調理栗の製造工程中、焼成後、剥皮後にいくつかの処理工程を試みたが、マルトースを生成させることはできなかった。
ところが、焼成する前に皮付き生栗のまま、水等の水性媒体中での加熱や蒸気で蒸す等の湿熱処理を行うと、驚くべきことに、マルトースが生成されることを見いだした。 Furthermore, as a method for containing maltose, it was considered that there is a method for generating maltose in cooked chestnuts without adding maltose. However, during the manufacturing process of cooked chestnuts, several treatment steps were attempted after baking and peeling, but maltose could not be produced.
However, it was surprisingly found that maltose was generated when wet heat treatment such as heating in an aqueous medium such as water or steaming with raw steamed chestnuts before baking was performed.
ところが、焼成する前に皮付き生栗のまま、水等の水性媒体中での加熱や蒸気で蒸す等の湿熱処理を行うと、驚くべきことに、マルトースが生成されることを見いだした。 Furthermore, as a method for containing maltose, it was considered that there is a method for generating maltose in cooked chestnuts without adding maltose. However, during the manufacturing process of cooked chestnuts, several treatment steps were attempted after baking and peeling, but maltose could not be produced.
However, it was surprisingly found that maltose was generated when wet heat treatment such as heating in an aqueous medium such as water or steaming with raw steamed chestnuts before baking was performed.
以上をふまえ、更に栗中におけるマルトース生成機構を検証した。その結果、生栗を湿熱処理すると、膨潤しα化された生栗中の澱粉に対し、栗含有β－アミラーゼが反応する糖化作用によって、マルトースが生成されることを見いだした。そして、この澱粉の膨潤及びマルトース生成によって、栗果肉が軟化するものと推察された。
Based on the above, we further verified the mechanism of maltose generation in chestnut. As a result, it was found that when wet chestnut was heat-treated, maltose was produced by the saccharification action of chestnut-containing β-amylase on the swollen and gelatinized starch in raw chestnut. And it was guessed that chestnut flesh softens by swelling of this starch and maltose production.
次に、この湿熱処理を施した調理栗の官能評価を行ったところ、未処理の調理栗に比べ、良質でこくのある甘味及びしっとりとした食感が増強されていた。また、しっとりとした食感によって、甘味をより強く感じやすくなるという相乗効果もあり、密封容器入り調理栗の品質が総合的に向上することを見いだし、本発明に到達した。
Next, when the sensory evaluation of the cooked chestnut subjected to the wet heat treatment was performed, the sweetness with a high quality and richness and the moist texture were enhanced as compared with the untreated cooked chestnut. In addition, the moist texture also has a synergistic effect of making it easier to feel sweetness, and found that the quality of cooked chestnuts in a sealed container is comprehensively improved, thereby achieving the present invention.
Next, when the sensory evaluation of the cooked chestnut subjected to the wet heat treatment was performed, the sweetness with a high quality and richness and the moist texture were enhanced as compared with the untreated cooked chestnut. In addition, the moist texture also has a synergistic effect of making it easier to feel sweetness, and found that the quality of cooked chestnuts in a sealed container is comprehensively improved, thereby achieving the present invention.
本発明の密封容器入り調理栗は、マルトースを含有するため、良質でこくのある甘味及びしっとりとした食感が増強されるので、品質が総合的に向上する。
また、本発明の密封容器入り調理栗は、栗果肉が軟化するため、甘味をより強く感じやすくなる。
本発明の密封容器入り調理栗は、喫食時に手がべたつかず、そのままつまみ食べができる。 Since the cooked chestnuts in a sealed container of the present invention contain maltose, the sweetness and moist texture with good quality and richness are enhanced, so that the quality is improved comprehensively.
Moreover, since the chestnut flesh is softened, the cooked chestnuts in the sealed container of the present invention makes it easier to feel sweetness.
The cooked chestnuts in the sealed container of the present invention can be eaten as they are without stickiness during eating.
また、本発明の密封容器入り調理栗は、栗果肉が軟化するため、甘味をより強く感じやすくなる。
本発明の密封容器入り調理栗は、喫食時に手がべたつかず、そのままつまみ食べができる。 Since the cooked chestnuts in a sealed container of the present invention contain maltose, the sweetness and moist texture with good quality and richness are enhanced, so that the quality is improved comprehensively.
Moreover, since the chestnut flesh is softened, the cooked chestnuts in the sealed container of the present invention makes it easier to feel sweetness.
The cooked chestnuts in the sealed container of the present invention can be eaten as they are without stickiness during eating.
次に、本発明を詳しく説明する。
本発明の調理栗は、剥皮した栗を容器に収容、密封して加熱殺菌されてなる調理栗であって、マルトースを含有する。 Next, the present invention will be described in detail.
The cooked chestnut of the present invention is a cooked chestnut in which peeled chestnut is housed in a container, sealed and heat-sterilized, and contains maltose.
本発明の調理栗は、剥皮した栗を容器に収容、密封して加熱殺菌されてなる調理栗であって、マルトースを含有する。 Next, the present invention will be described in detail.
The cooked chestnut of the present invention is a cooked chestnut in which peeled chestnut is housed in a container, sealed and heat-sterilized, and contains maltose.
まず原料となる皮付き栗は、特に品種や大きさを限定するものではないが、例えば、日本栗（丹沢栗・利平栗・筑波栗・銀寄栗・国見栗・岸見栗等）、中国栗（天津栗・丹東栗等）、ヨーロッパ栗、アメリカ栗、朝鮮栗、オーストラリア栗等が挙げられる。この中でも特に中国栗（特に好ましくは天津栗）は、栗果肉中の澱粉含有量が多いため、マルトースを生成させ、こくのある甘味を増強させ、しっとりとした食感を増強させる点で好ましい。
通常皮付き栗は、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。 First of all, the chestnut with skin is not particularly limited in variety or size, but for example, Japanese chestnut (Tanzawa chestnut, Rihei chestnut, Tsukuba chestnut, Gin Yuri chestnut, Kunimi chestnut, Kishimi chestnut, etc.), China Examples include chestnuts (Tianjin chestnuts, Dandong chestnuts, etc.), European chestnuts, American chestnuts, Korean chestnuts and Australian chestnuts. Among these, Chinese chestnuts (particularly preferably Tianjin chestnuts) are preferred because they have a high starch content in the chestnut flesh, so that maltose is produced, the rich sweetness is enhanced, and the moist texture is enhanced.
Chestnuts with skin are usually extracted from iga and are composed of demon skin, astringent skin, and chestnut flesh in order from the outer layer.
通常皮付き栗は、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。 First of all, the chestnut with skin is not particularly limited in variety or size, but for example, Japanese chestnut (Tanzawa chestnut, Rihei chestnut, Tsukuba chestnut, Gin Yuri chestnut, Kunimi chestnut, Kishimi chestnut, etc.), China Examples include chestnuts (Tianjin chestnuts, Dandong chestnuts, etc.), European chestnuts, American chestnuts, Korean chestnuts and Australian chestnuts. Among these, Chinese chestnuts (particularly preferably Tianjin chestnuts) are preferred because they have a high starch content in the chestnut flesh, so that maltose is produced, the rich sweetness is enhanced, and the moist texture is enhanced.
Chestnuts with skin are usually extracted from iga and are composed of demon skin, astringent skin, and chestnut flesh in order from the outer layer.
上記マルトースは、調理栗中に含有されるマルトースを指し、その由来は浸漬やコーティング等による外的要因と、栗澱粉の糖化によって生じる等の内的要因によるものがある。特に、内的要因によるマルトースを含有すると、良質でこくのある甘味、及びしっとりとした食感がしっかりと増強され、栗自体のもつ自然な甘味を生じ、バランスのよい甘味となる点で好適である。また、内的要因により調理栗内で甘味が増強されると、調理栗中に均一にマルトースが分布し、栗表面がべたつかない点でも好適である。
The maltose refers to maltose contained in cooked chestnuts, and its origin is due to external factors such as dipping and coating, and internal factors such as those caused by saccharification of chestnut starch. In particular, when maltose is contained due to internal factors, the sweetness with high quality and richness, and the moist texture are firmly enhanced, resulting in the natural sweetness of the chestnut itself and the balanced sweetness. is there. Further, when sweetness is enhanced in the cooked chestnut due to an internal factor, maltose is uniformly distributed in the cooked chestnut, which is also preferable in that the chestnut surface is not sticky.
また、マルトースの含有量は、調理栗全体重量中２．５重量％以上であることが、更に好ましくは、３～５重量％であることが、良質でこくのある甘味を増強する点で好適である。すなわち、２．５重量％未満であると、こくのある甘味を官能的に感じにくい傾向があり、逆に５重量％を超えると、こくのある甘味が強くなりしつこく重い甘味となる傾向にある。
In addition, the maltose content is preferably 2.5% by weight or more, more preferably 3 to 5% by weight, based on the total weight of the cooked chestnut, from the viewpoint of enhancing high-quality and rich sweetness. It is. That is, if it is less than 2.5% by weight, there is a tendency that it is difficult to feel the rich sweetness sensuously, and if it exceeds 5% by weight, the sweetness with the richness becomes strong and tends to become a heavy sweetness. .
なお、調理栗中のマルトース含有量は、以下のように測定すればよい。また、調理栗中のスクロース等の各糖類も同様の方法で測定すればよい。
（マルトース等の各糖類の測定法）
調理栗と一定量の蒸留水をブレンダーカップに入れる。ホモゲナイザー等にて粉砕、均質化後、更に、最終希釈倍率が１０００～１５００倍になるよう希釈する。この希釈液を、糖分析計（ＳＵ－３００、東亜ＤＫＫ製）にて測定する。 In addition, what is necessary is just to measure the maltose content in cooking chestnut as follows. Moreover, what is necessary is just to measure each saccharides, such as sucrose in cooking chestnut, by the same method.
(Measurement method for each sugar such as maltose)
Put cooked chestnuts and a certain amount of distilled water into a blender cup. After pulverization and homogenization with a homogenizer, etc., further dilute so that the final dilution ratio is 1000 to 1500 times. This diluted solution is measured with a sugar analyzer (SU-300, manufactured by Toa DKK).
（マルトース等の各糖類の測定法）
調理栗と一定量の蒸留水をブレンダーカップに入れる。ホモゲナイザー等にて粉砕、均質化後、更に、最終希釈倍率が１０００～１５００倍になるよう希釈する。この希釈液を、糖分析計（ＳＵ－３００、東亜ＤＫＫ製）にて測定する。 In addition, what is necessary is just to measure the maltose content in cooking chestnut as follows. Moreover, what is necessary is just to measure each saccharides, such as sucrose in cooking chestnut, by the same method.
(Measurement method for each sugar such as maltose)
Put cooked chestnuts and a certain amount of distilled water into a blender cup. After pulverization and homogenization with a homogenizer, etc., further dilute so that the final dilution ratio is 1000 to 1500 times. This diluted solution is measured with a sugar analyzer (SU-300, manufactured by Toa DKK).
更にまた、調理栗のＢｒｉｘ値が２０～４０％であることが、調理栗元来の甘味と、付与されたこくのある甘味のバランスが良好となり、栗自体のもつ自然な甘味として感じる点で好適である。なお、Ｂｒｉｘ値（以下、Ｂｘとする）は以下のように測定すればよい。
（Ｂｘの測定法）
１．調理栗を、包丁、フードプロセッサー等で細かく破砕し、赤外線水分計ＦＤ－２４０（ケット科学研究所製）にて水分値（Ｗ（ｆ））を測定する。
２．調理栗と一定量の蒸留水をブレンダーカップに入れ、ホモゲナイザー等にて粉砕、均質化後、１０～１５分間静置し、上清のＢｘをデシタルアッベ屈折形（ＤＲ－Ａ１、アタゴ製）にて測定する。この時の蒸留水量を（Ｗ（ａ））、測定したＢｘを、（Ｂｘ´（ｆ））とする。
３．次式により調理栗のＢｘ（Ｂｘ（ｆ））を算出する。
Furthermore, when the Brix value of the cooked chestnut is 20 to 40%, the balance between the original sweetness of the cooked chestnut and the sweetness given to it is good, and it is felt as a natural sweetness of the chestnut itself. Is preferred. In addition, what is necessary is just to measure a Brix value (henceforth Bx) as follows.
(Measurement method of Bx)
1. Cooked chestnuts are finely crushed with a knife, food processor, etc., and the moisture value (W (f)) is measured with an infrared moisture meter FD-240 (manufactured by Kett Science Laboratory).
2. Put the cooked chestnuts and a certain amount of distilled water in a blender cup, pulverize and homogenize with a homogenizer, etc., leave it for 10-15 minutes, and use Bx of the supernatant as a digital Abbe refractor (DR-A1, manufactured by Atago) taking measurement. The amount of distilled water at this time is (W (a)), and the measured Bx is (Bx ′ (f)).
3. Bx (Bx (f)) of the cooked chestnut is calculated by the following formula.
（Ｂｘの測定法）
１．調理栗を、包丁、フードプロセッサー等で細かく破砕し、赤外線水分計ＦＤ－２４０（ケット科学研究所製）にて水分値（Ｗ（ｆ））を測定する。
２．調理栗と一定量の蒸留水をブレンダーカップに入れ、ホモゲナイザー等にて粉砕、均質化後、１０～１５分間静置し、上清のＢｘをデシタルアッベ屈折形（ＤＲ－Ａ１、アタゴ製）にて測定する。この時の蒸留水量を（Ｗ（ａ））、測定したＢｘを、（Ｂｘ´（ｆ））とする。
３．次式により調理栗のＢｘ（Ｂｘ（ｆ））を算出する。
Furthermore, when the Brix value of the cooked chestnut is 20 to 40%, the balance between the original sweetness of the cooked chestnut and the sweetness given to it is good, and it is felt as a natural sweetness of the chestnut itself. Is preferred. In addition, what is necessary is just to measure a Brix value (henceforth Bx) as follows.
(Measurement method of Bx)
1. Cooked chestnuts are finely crushed with a knife, food processor, etc., and the moisture value (W (f)) is measured with an infrared moisture meter FD-240 (manufactured by Kett Science Laboratory).
2. Put the cooked chestnuts and a certain amount of distilled water in a blender cup, pulverize and homogenize with a homogenizer, etc., leave it for 10-15 minutes, and use Bx of the supernatant as a digital Abbe refractor (DR-A1, manufactured by Atago) taking measurement. The amount of distilled water at this time is (W (a)), and the measured Bx is (Bx ′ (f)).
3. Bx (Bx (f)) of the cooked chestnut is calculated by the following formula.
本発明の密封容器入り調理栗は、例えば、以下のようにして製造される。
The cooked chestnut in a sealed container of the present invention is manufactured, for example, as follows.
まず、生の皮付き栗を水洗し、浮き栗（腐った栗や虫喰い栗）や異物を除いた後、湿熱処理する。
湿熱処理方法としては、特に限定するものでなく、水中で加熱する方法、蒸気等によって蒸す方法、その両者の併用等が挙げられる。なお、水中で加熱するとは、親水性もしくは水溶性の溶媒、溶質を含有する水性媒体あるいは水そのもので加熱することを意味する。
この湿熱処理により、膨潤しα化された栗澱粉に対する、皮付き栗が含有する澱粉加水分解酵素（β－アミラーゼ）の糖化作用によってマルトースを生成する。
したがって生栗に湿熱処理することが、マルトースを生成させ、良質でこくのある甘味及びしっとりとした食感を増強させ、そして栗果肉が軟化し甘味をより強く感じやすくなる点で重要である。
また、蒸気等によって蒸す方法は、栗表面の煮くずれ感を出すことなくしっとりとした食感となる点で好適である。 First, the raw chestnut chestnut is washed with water to remove floating chestnuts (rotted chestnuts and insect-eating chestnuts) and foreign substances, and then heat-moisture treated.
The wet heat treatment method is not particularly limited, and examples thereof include a method of heating in water, a method of steaming with steam, and a combination of both. Note that heating in water means heating in a hydrophilic or water-soluble solvent, an aqueous medium containing a solute, or water itself.
By this wet heat treatment, maltose is produced by the saccharification action of starch hydrolase (β-amylase) contained in peeled chestnuts on the swollen and gelatinized chestnut starch.
Therefore, wet heat treatment of raw chestnuts is important in that it produces maltose, enhances the sweetness and moist texture of good quality, and softens the chestnut flesh, making it easier to feel sweetness.
In addition, the method of steaming with steam or the like is preferable in that it provides a moist texture without giving off the boiled feeling of the chestnut surface.
湿熱処理方法としては、特に限定するものでなく、水中で加熱する方法、蒸気等によって蒸す方法、その両者の併用等が挙げられる。なお、水中で加熱するとは、親水性もしくは水溶性の溶媒、溶質を含有する水性媒体あるいは水そのもので加熱することを意味する。
この湿熱処理により、膨潤しα化された栗澱粉に対する、皮付き栗が含有する澱粉加水分解酵素（β－アミラーゼ）の糖化作用によってマルトースを生成する。
したがって生栗に湿熱処理することが、マルトースを生成させ、良質でこくのある甘味及びしっとりとした食感を増強させ、そして栗果肉が軟化し甘味をより強く感じやすくなる点で重要である。
また、蒸気等によって蒸す方法は、栗表面の煮くずれ感を出すことなくしっとりとした食感となる点で好適である。 First, the raw chestnut chestnut is washed with water to remove floating chestnuts (rotted chestnuts and insect-eating chestnuts) and foreign substances, and then heat-moisture treated.
The wet heat treatment method is not particularly limited, and examples thereof include a method of heating in water, a method of steaming with steam, and a combination of both. Note that heating in water means heating in a hydrophilic or water-soluble solvent, an aqueous medium containing a solute, or water itself.
By this wet heat treatment, maltose is produced by the saccharification action of starch hydrolase (β-amylase) contained in peeled chestnuts on the swollen and gelatinized chestnut starch.
Therefore, wet heat treatment of raw chestnuts is important in that it produces maltose, enhances the sweetness and moist texture of good quality, and softens the chestnut flesh, making it easier to feel sweetness.
In addition, the method of steaming with steam or the like is preferable in that it provides a moist texture without giving off the boiled feeling of the chestnut surface.
湿熱条件としては、例えば、水中で加熱する場合は液温６０～７０℃で１０～２０分間浸漬する。蒸気等によって蒸す場合は６０～１００℃の雰囲気中蒸気によって１０～２０分間蒸すことが、栗澱粉を糖化しマルトースを生成する点で好ましい。
また、湿熱処理の前に、皮付き栗の表面に切り込みを入れると、容易に剥皮できる点で好ましい。
湿熱処理後、必要に応じて、ロット単位で調理栗中のマルトース含有量やＢｘ値を抜き取りで測定し、規定値内に収まっていることを確認することが望ましい。 As the wet heat condition, for example, when heating in water, the immersion is performed at a liquid temperature of 60 to 70 ° C. for 10 to 20 minutes. When steaming with steam or the like, steaming with steam in an atmosphere of 60 to 100 ° C. for 10 to 20 minutes is preferable in terms of saccharifying chestnut starch and producing maltose.
In addition, it is preferable to cut the surface of the chestnut with skin before wet heat treatment because it can be easily peeled off.
After the wet heat treatment, if necessary, it is desirable to measure the maltose content and Bx value in the cooked chestnuts by lot and confirm that they are within the specified values.
また、湿熱処理の前に、皮付き栗の表面に切り込みを入れると、容易に剥皮できる点で好ましい。
湿熱処理後、必要に応じて、ロット単位で調理栗中のマルトース含有量やＢｘ値を抜き取りで測定し、規定値内に収まっていることを確認することが望ましい。 As the wet heat condition, for example, when heating in water, the immersion is performed at a liquid temperature of 60 to 70 ° C. for 10 to 20 minutes. When steaming with steam or the like, steaming with steam in an atmosphere of 60 to 100 ° C. for 10 to 20 minutes is preferable in terms of saccharifying chestnut starch and producing maltose.
In addition, it is preferable to cut the surface of the chestnut with skin before wet heat treatment because it can be easily peeled off.
After the wet heat treatment, if necessary, it is desirable to measure the maltose content and Bx value in the cooked chestnuts by lot and confirm that they are within the specified values.
次に、湿熱処理した栗を焼成する。
焼成方法としては、特に限定するものでなく、従来用いられている焼成方法を適宜用いればよい。なお、表面に高温短時間で程よい焦げ色をつけ、また香ばしい風味を付与し、栗果肉内部まで加熱できる点で、特に乾熱加熱が好適である。
具体的には、焼成釜での石焼、砂煎り、炭焼き、遠赤外線加熱、オーブン加熱、熱風ローストのような流体加熱等が挙げられる。
上記流体加熱とは、流体（好ましくは空気などの気体）が加熱された状態で流動しているか、もしくは流体と熱源とが共存した状態で流体が流動し、栗を熱交換しながら加熱するものである。 Next, the chestnut that has been heat-treated is fired.
The firing method is not particularly limited, and a conventionally used firing method may be appropriately used. In addition, dry heat heating is particularly preferable in that the surface can be appropriately burnt in a short time at a high temperature, impart a fragrant flavor, and can be heated to the inside of the chestnut flesh.
Specific examples include stone burning in a baking pot, sand roasting, charcoal burning, far-infrared heating, oven heating, fluid heating such as hot air roasting, and the like.
The above fluid heating means that the fluid (preferably gas such as air) flows while being heated, or the fluid flows while the fluid and the heat source coexist, and heats the chestnut while exchanging heat. It is.
焼成方法としては、特に限定するものでなく、従来用いられている焼成方法を適宜用いればよい。なお、表面に高温短時間で程よい焦げ色をつけ、また香ばしい風味を付与し、栗果肉内部まで加熱できる点で、特に乾熱加熱が好適である。
具体的には、焼成釜での石焼、砂煎り、炭焼き、遠赤外線加熱、オーブン加熱、熱風ローストのような流体加熱等が挙げられる。
上記流体加熱とは、流体（好ましくは空気などの気体）が加熱された状態で流動しているか、もしくは流体と熱源とが共存した状態で流体が流動し、栗を熱交換しながら加熱するものである。 Next, the chestnut that has been heat-treated is fired.
The firing method is not particularly limited, and a conventionally used firing method may be appropriately used. In addition, dry heat heating is particularly preferable in that the surface can be appropriately burnt in a short time at a high temperature, impart a fragrant flavor, and can be heated to the inside of the chestnut flesh.
Specific examples include stone burning in a baking pot, sand roasting, charcoal burning, far-infrared heating, oven heating, fluid heating such as hot air roasting, and the like.
The above fluid heating means that the fluid (preferably gas such as air) flows while being heated, or the fluid flows while the fluid and the heat source coexist, and heats the chestnut while exchanging heat. It is.
焼成条件としては、装置仕様、処理量によって適宜設定すればよい。例えばオーブン加熱の場合、１７０～２３０℃で１０～３０分程度が好適である。鬼皮、渋皮が栗果肉から遊離し剥皮しやすくなること、また加熱加工後に長期保存した調理栗の変色を防止できるからである。
また、熱風ローストの場合は、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滞留する装置等が挙げられる。栗の表面温度が１００～１１０℃程度になるように、熱風の温度を１１０～１４０℃とすることが、鬼皮、渋皮を栗果肉から良好に遊離し、かつ、栗の形状を保持する点で望ましい。 The firing conditions may be set as appropriate depending on the apparatus specifications and the processing amount. For example, in the case of oven heating, a temperature of 170 to 230 ° C. for about 10 to 30 minutes is preferable. This is because demon skin and astringent skin are released from chestnut flesh and are easy to peel off, and discoloration of cooked chestnuts stored for a long time after heat processing can be prevented.
Moreover, in the case of hot air roast, specifically, hot air used for hot air drying such as jet zone system (continuous type), jet roast (batch type) (both manufactured by Arakawa Seisakusho), roasting coffee beans, etc. The apparatus etc. which stagnate is mentioned. The hot air temperature is set to 110 to 140 ° C so that the chestnut surface temperature is about 100 to 110 ° C, so that the demon skin and astringent skin are well separated from the chestnut flesh and the shape of the chestnut is maintained. Is desirable.
また、熱風ローストの場合は、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滞留する装置等が挙げられる。栗の表面温度が１００～１１０℃程度になるように、熱風の温度を１１０～１４０℃とすることが、鬼皮、渋皮を栗果肉から良好に遊離し、かつ、栗の形状を保持する点で望ましい。 The firing conditions may be set as appropriate depending on the apparatus specifications and the processing amount. For example, in the case of oven heating, a temperature of 170 to 230 ° C. for about 10 to 30 minutes is preferable. This is because demon skin and astringent skin are released from chestnut flesh and are easy to peel off, and discoloration of cooked chestnuts stored for a long time after heat processing can be prevented.
Moreover, in the case of hot air roast, specifically, hot air used for hot air drying such as jet zone system (continuous type), jet roast (batch type) (both manufactured by Arakawa Seisakusho), roasting coffee beans, etc. The apparatus etc. which stagnate is mentioned. The hot air temperature is set to 110 to 140 ° C so that the chestnut surface temperature is about 100 to 110 ° C, so that the demon skin and astringent skin are well separated from the chestnut flesh and the shape of the chestnut is maintained. Is desirable.
上記のようして得られた栗はこの後、人手もしくは機械によって渋皮ごと剥皮する。具体的には、焼成処理後に引き続き、栗表面温度を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好適である。鬼皮、渋皮が欠損することなく完全に栗果肉から遊離し、また加熱加工後に長期保存した調理栗の変色を防止できるからである。
After this, chestnuts obtained as described above are peeled off with the astringent skin by hand or by machine. Specifically, after the baking treatment, it is preferable to peel the chestnut while keeping the chestnut surface temperature at 40 ° C. or higher, preferably 60 to 80 ° C. This is because demon skin and astringent skin are completely free from chestnut flesh without being lost, and discoloration of cooked chestnuts stored for a long time after heat processing can be prevented.
次に、剥き栗を、缶、ビン、パウチのような合成樹脂製袋などの、耐熱性のある密封可能な包装容器に収容し、密封した後、加熱殺菌する。
包装容器に収容する際、容器内の空気を、窒素、アルゴン等の不活性ガスに置換してから密封すると、調理栗の変色防止の点で好適である。
殺菌方法は、長期保存と品質保持の観点からレトルト殺菌（加熱加圧殺菌）を施すことが望ましい。この時、レトルト殺菌は、１１５～１２５℃、１．７～２．５ｋｇ／ｃｍ２で２０～６０分の条件で行うことが、栗の形状を維持しながら殺菌できる点で望ましい。 Next, the peeled chestnut is stored in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch, sealed, and then heat sterilized.
When storing in a packaging container, it is preferable in terms of preventing discoloration of cooked chestnuts to be sealed after replacing the air in the container with an inert gas such as nitrogen or argon.
As for the sterilization method, it is desirable to perform retort sterilization (heat and pressure sterilization) from the viewpoint of long-term storage and quality maintenance. At this time, it is desirable that the retort sterilization is performed at 115 to 125 ° C. and 1.7 to 2.5 kg / cm 2 for 20 to 60 minutes because the chestnut shape can be maintained.
包装容器に収容する際、容器内の空気を、窒素、アルゴン等の不活性ガスに置換してから密封すると、調理栗の変色防止の点で好適である。
殺菌方法は、長期保存と品質保持の観点からレトルト殺菌（加熱加圧殺菌）を施すことが望ましい。この時、レトルト殺菌は、１１５～１２５℃、１．７～２．５ｋｇ／ｃｍ２で２０～６０分の条件で行うことが、栗の形状を維持しながら殺菌できる点で望ましい。 Next, the peeled chestnut is stored in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch, sealed, and then heat sterilized.
When storing in a packaging container, it is preferable in terms of preventing discoloration of cooked chestnuts to be sealed after replacing the air in the container with an inert gas such as nitrogen or argon.
As for the sterilization method, it is desirable to perform retort sterilization (heat and pressure sterilization) from the viewpoint of long-term storage and quality maintenance. At this time, it is desirable that the retort sterilization is performed at 115 to 125 ° C. and 1.7 to 2.5 kg / cm 2 for 20 to 60 minutes because the chestnut shape can be maintained.
なお、包装容器に収容する前に、剥き栗全体重量中０．５～１０重量％になるように水分を施与すると、剥き栗表面に澱粉質の表出が抑制され、剥き栗表面のべたつきや栗同士の付着を抑制できる点で好ましい。
水分施与方法としては、浸漬して液切りする（どぶ漬け）方式や、スプレーコーティング方式や、回転釜、恒温高湿機、高湿度条件に設定したチャンバー等を用いて水分を施与する方式等が挙げられる。これらの中でも、剥き栗表面に均一に水分が施与される点で、浸漬して液切りする（どぶ漬け）方式が好適である。 If moisture is applied to the peeled chestnut so that it is 0.5 to 10% by weight of the whole peeled chestnut before storing it in the packaging container, the starchy surface is suppressed from appearing on the peeled chestnut surface, and the peeled chestnut surface is sticky. It is preferable in that adhesion between chestnuts and chestnuts can be suppressed.
Moisture application methods include dipping and draining (spraying) method, spray coating method, rotary kettle, constant temperature and high humidity machine, chamber set to high humidity conditions, etc. Etc. Among these, the method of dipping and draining (soaking) is preferable in that moisture is uniformly applied to the surface of the peeled chestnut.
水分施与方法としては、浸漬して液切りする（どぶ漬け）方式や、スプレーコーティング方式や、回転釜、恒温高湿機、高湿度条件に設定したチャンバー等を用いて水分を施与する方式等が挙げられる。これらの中でも、剥き栗表面に均一に水分が施与される点で、浸漬して液切りする（どぶ漬け）方式が好適である。 If moisture is applied to the peeled chestnut so that it is 0.5 to 10% by weight of the whole peeled chestnut before storing it in the packaging container, the starchy surface is suppressed from appearing on the peeled chestnut surface, and the peeled chestnut surface is sticky. It is preferable in that adhesion between chestnuts and chestnuts can be suppressed.
Moisture application methods include dipping and draining (spraying) method, spray coating method, rotary kettle, constant temperature and high humidity machine, chamber set to high humidity conditions, etc. Etc. Among these, the method of dipping and draining (soaking) is preferable in that moisture is uniformly applied to the surface of the peeled chestnut.
上記のようにして得られた調理栗は、良質でこくのある甘味としっとりとした食感が増強されている上に、表面がべたつかず、そのままつまみ食べができ、品質が総合的に向上した密封容器入り調理栗である。
また、マルトースの増強によって、栗果肉が軟化するため甘味をより強く感じやすくなる。
さらにマルトースは栗由来で生成することが可能なので、栗自体のもつ自然な甘味を生じ、バランスのよい甘味となり、特に添加物を加えず栗そのもので甘味が増強され、より栗そのままの風味を楽しむことができる。
The cooked chestnuts obtained as described above have high quality, rich sweetness and moist texture, and the surface is not sticky and can be eaten as it is, improving the quality overall. A cooked chestnut in a sealed container.
In addition, the enhancement of maltose softens the chestnut flesh, making it easier to feel sweetness.
Furthermore, since maltose can be generated from chestnuts, it produces the natural sweetness of chestnuts itself, providing a well-balanced sweetness. be able to.
また、マルトースの増強によって、栗果肉が軟化するため甘味をより強く感じやすくなる。
さらにマルトースは栗由来で生成することが可能なので、栗自体のもつ自然な甘味を生じ、バランスのよい甘味となり、特に添加物を加えず栗そのもので甘味が増強され、より栗そのままの風味を楽しむことができる。
The cooked chestnuts obtained as described above have high quality, rich sweetness and moist texture, and the surface is not sticky and can be eaten as it is, improving the quality overall. A cooked chestnut in a sealed container.
In addition, the enhancement of maltose softens the chestnut flesh, making it easier to feel sweetness.
Furthermore, since maltose can be generated from chestnuts, it produces the natural sweetness of chestnuts itself, providing a well-balanced sweetness. be able to.
以下、本発明を実施例に基づき例示する。
Hereinafter, the present invention will be illustrated based on examples.
＜実施例１＞
表１に示す工程を用いて、下記のようにして密封容器入り調理栗を調製した。
［冷蔵工程］ 中国河北省産の生の皮付き天津栗を－２℃約１ヶ月間冷蔵保管した。
［湿熱処理工程］ 冷蔵保管した皮付き天津栗表面に切り込みを入れた後、７０℃の水道水中で１０分間浸漬（水中加熱）した。
［焼成工程］ 水道水中で加熱した栗を、焼成釜にて１５０℃で７．５分間石焼焼成した。
［剥皮工程］ 焼成した栗の鬼皮と渋皮を、人手で剥皮した。
［容器収納密封工程］剥皮した栗を、レトルトパウチ（東洋製罐製）に６個収容し、窒素ガス封入後、ヒートシールによって密封した。
［加熱殺菌工程］ 次に、熱水レトルトにて１２１℃で３０分間加熱加圧殺菌処理し、密封容器入り調理栗を得た。 <Example 1>
Using the steps shown in Table 1, cooked chestnuts in a sealed container were prepared as follows.
[Refrigeration process] Raw peeled Tianjin chestnuts from Hebei Province, China were refrigerated for about 1 month at -2 ° C.
[Humidity heat treatment step] After cutting the surface of the skinned Tianjin chestnut with cold storage, it was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
[Baking step] Chestnuts heated in tap water were stone-baked for 7.5 minutes at 150 ° C in a baking pot.
[Peeling process] The fired chestnut demon skin and astringent skin were peeled manually.
[Container sealing step] Six peeled chestnuts were stored in a retort pouch (manufactured by Toyo Seikan), sealed with nitrogen gas, and sealed by heat sealing.
[Heat sterilization step] Next, heat and pressure sterilization was performed at 121 ° C for 30 minutes with a hot water retort to obtain cooked chestnuts in a sealed container.
表１に示す工程を用いて、下記のようにして密封容器入り調理栗を調製した。
［冷蔵工程］ 中国河北省産の生の皮付き天津栗を－２℃約１ヶ月間冷蔵保管した。
［湿熱処理工程］ 冷蔵保管した皮付き天津栗表面に切り込みを入れた後、７０℃の水道水中で１０分間浸漬（水中加熱）した。
［焼成工程］ 水道水中で加熱した栗を、焼成釜にて１５０℃で７．５分間石焼焼成した。
［剥皮工程］ 焼成した栗の鬼皮と渋皮を、人手で剥皮した。
［容器収納密封工程］剥皮した栗を、レトルトパウチ（東洋製罐製）に６個収容し、窒素ガス封入後、ヒートシールによって密封した。
［加熱殺菌工程］ 次に、熱水レトルトにて１２１℃で３０分間加熱加圧殺菌処理し、密封容器入り調理栗を得た。 <Example 1>
Using the steps shown in Table 1, cooked chestnuts in a sealed container were prepared as follows.
[Refrigeration process] Raw peeled Tianjin chestnuts from Hebei Province, China were refrigerated for about 1 month at -2 ° C.
[Humidity heat treatment step] After cutting the surface of the skinned Tianjin chestnut with cold storage, it was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
[Baking step] Chestnuts heated in tap water were stone-baked for 7.5 minutes at 150 ° C in a baking pot.
[Peeling process] The fired chestnut demon skin and astringent skin were peeled manually.
[Container sealing step] Six peeled chestnuts were stored in a retort pouch (manufactured by Toyo Seikan), sealed with nitrogen gas, and sealed by heat sealing.
[Heat sterilization step] Next, heat and pressure sterilization was performed at 121 ° C for 30 minutes with a hot water retort to obtain cooked chestnuts in a sealed container.
＜実施例２～４＞
表１のマルトース含有量になるように、実施例１の［湿熱処理工程］の水中加熱時間を調整する以外は、実施例１と同様に行った。 <Examples 2 to 4>
The same procedure as in Example 1 was performed except that the underwater heating time in [Humid heat treatment step] of Example 1 was adjusted so that the maltose content in Table 1 was obtained.
表１のマルトース含有量になるように、実施例１の［湿熱処理工程］の水中加熱時間を調整する以外は、実施例１と同様に行った。 <Examples 2 to 4>
The same procedure as in Example 1 was performed except that the underwater heating time in [Humid heat treatment step] of Example 1 was adjusted so that the maltose content in Table 1 was obtained.
＜実施例５＞
実施例１の［冷蔵工程］を省略する以外は、実施例１と同様に行った。 <Example 5>
The same procedure as in Example 1 was performed except that the [refrigeration step] in Example 1 was omitted.
実施例１の［冷蔵工程］を省略する以外は、実施例１と同様に行った。 <Example 5>
The same procedure as in Example 1 was performed except that the [refrigeration step] in Example 1 was omitted.
＜実施例６＞
実施例１の［湿熱処理工程］を以下のように変更する以外は、実施例１と同様に行った。
［湿熱処理工程］´ 冷蔵保管した皮付き天津栗表面に切り込みを入れた後、７０℃の雰囲気中で、蒸気によって１０分間蒸した。 <Example 6>
The same procedure as in Example 1 was performed except that the [Heat heat treatment step] in Example 1 was changed as follows.
[Humid heat treatment process] ′ After cutting the surface of the chilled and stored skinned Tianjin chestnut, it was steamed with steam in an atmosphere of 70 ° C. for 10 minutes.
実施例１の［湿熱処理工程］を以下のように変更する以外は、実施例１と同様に行った。
［湿熱処理工程］´ 冷蔵保管した皮付き天津栗表面に切り込みを入れた後、７０℃の雰囲気中で、蒸気によって１０分間蒸した。 <Example 6>
The same procedure as in Example 1 was performed except that the [Heat heat treatment step] in Example 1 was changed as follows.
[Humid heat treatment process] ′ After cutting the surface of the chilled and stored skinned Tianjin chestnut, it was steamed with steam in an atmosphere of 70 ° C. for 10 minutes.
＜実施例７＞
実施例１の［容器収納密封工程］［加熱殺菌工程］を省略する以外は、実施例１と同様に行った。 <Example 7>
The same procedure as in Example 1 was performed except that [Container sealing step] and [Heat sterilization step] in Example 1 were omitted.
実施例１の［容器収納密封工程］［加熱殺菌工程］を省略する以外は、実施例１と同様に行った。 <Example 7>
The same procedure as in Example 1 was performed except that [Container sealing step] and [Heat sterilization step] in Example 1 were omitted.
＜実施例８＞
［冷蔵工程］ 中国河北省産の生の皮付き天津栗を－２℃約１ヶ月間冷蔵保管した。
［剥皮工程］ 冷蔵保管した皮付き天津栗の鬼皮と渋皮を、人手で剥皮した。
［糖浸漬工程］ 剥皮した栗を、スクロース含有量が９％になるよう調製したスクロース及びマルトース混合糖液に、１２時間浸漬した後液切りした。
［容器収納密封工程］糖浸漬した剥皮栗を、レトルトパウチ（東洋製罐製）に６個収容し、窒素ガス封入後、ヒートシールによって密封した。
［加熱殺菌工程］ 次に、熱水レトルトにて１２１℃で３０分間加熱加圧殺菌処理し、密封容器入り調理栗を得た。 <Example 8>
[Refrigeration process] Raw peeled Tianjin chestnuts from Hebei Province, China were refrigerated for about 1 month at -2 ° C.
[Peeling process] The devil skin and astringent skin of chilled and stored Tianjin chestnuts were peeled manually.
[Sugar Dipping Step] The peeled chestnut was dipped in a sucrose and maltose mixed sugar solution prepared so that the sucrose content was 9%, and then drained.
[Container sealing step] Six peeled chestnuts immersed in sugar were stored in a retort pouch (manufactured by Toyo Sei), sealed with nitrogen gas, and sealed by heat sealing.
[Heat sterilization step] Next, heat and pressure sterilization was performed at 121 ° C for 30 minutes with a hot water retort to obtain cooked chestnuts in a sealed container.
［冷蔵工程］ 中国河北省産の生の皮付き天津栗を－２℃約１ヶ月間冷蔵保管した。
［剥皮工程］ 冷蔵保管した皮付き天津栗の鬼皮と渋皮を、人手で剥皮した。
［糖浸漬工程］ 剥皮した栗を、スクロース含有量が９％になるよう調製したスクロース及びマルトース混合糖液に、１２時間浸漬した後液切りした。
［容器収納密封工程］糖浸漬した剥皮栗を、レトルトパウチ（東洋製罐製）に６個収容し、窒素ガス封入後、ヒートシールによって密封した。
［加熱殺菌工程］ 次に、熱水レトルトにて１２１℃で３０分間加熱加圧殺菌処理し、密封容器入り調理栗を得た。 <Example 8>
[Refrigeration process] Raw peeled Tianjin chestnuts from Hebei Province, China were refrigerated for about 1 month at -2 ° C.
[Peeling process] The devil skin and astringent skin of chilled and stored Tianjin chestnuts were peeled manually.
[Sugar Dipping Step] The peeled chestnut was dipped in a sucrose and maltose mixed sugar solution prepared so that the sucrose content was 9%, and then drained.
[Container sealing step] Six peeled chestnuts immersed in sugar were stored in a retort pouch (manufactured by Toyo Sei), sealed with nitrogen gas, and sealed by heat sealing.
[Heat sterilization step] Next, heat and pressure sterilization was performed at 121 ° C for 30 minutes with a hot water retort to obtain cooked chestnuts in a sealed container.
＜比較例１＞
実施例１の［湿熱処理工程］の水中加熱工程を省略する以外は、実施例１と同様に行った。 <Comparative Example 1>
The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted.
実施例１の［湿熱処理工程］の水中加熱工程を省略する以外は、実施例１と同様に行った。 <Comparative Example 1>
The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted.
＜比較例２＞
実施例１の［湿熱処理工程］の水中加熱工程を省略し、［剥皮工程］の後に以下の［湿熱処理工程］”を追加する以外は、実施例１と同様に行った。
［湿熱処理工程］”剥皮した栗を水（２０℃）に浸漬し１５分後に引き上げて液切りした。 <Comparative example 2>
The same procedure as in Example 1 was performed except that the submerged heating step of [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
[Humid heat treatment process] The peeled chestnut was immersed in water (20 ° C.) and pulled up after 15 minutes to drain the liquid.
実施例１の［湿熱処理工程］の水中加熱工程を省略し、［剥皮工程］の後に以下の［湿熱処理工程］”を追加する以外は、実施例１と同様に行った。
［湿熱処理工程］”剥皮した栗を水（２０℃）に浸漬し１５分後に引き上げて液切りした。 <Comparative example 2>
The same procedure as in Example 1 was performed except that the submerged heating step of [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
[Humid heat treatment process] The peeled chestnut was immersed in water (20 ° C.) and pulled up after 15 minutes to drain the liquid.
＜比較例３＞
実施例１の［湿熱処理工程］の水中加熱工程を省略し、［剥皮工程］の後に以下の［湿熱処理工程］を追加する以外は、実施例１と同様に行った。
［湿熱処理工程］ 剥皮した栗を７０℃の水道水中で１０分間浸漬（水中加熱）した。 <Comparative Example 3>
The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
[Humid heat treatment step] The peeled chestnut was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
実施例１の［湿熱処理工程］の水中加熱工程を省略し、［剥皮工程］の後に以下の［湿熱処理工程］を追加する以外は、実施例１と同様に行った。
［湿熱処理工程］ 剥皮した栗を７０℃の水道水中で１０分間浸漬（水中加熱）した。 <Comparative Example 3>
The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
[Humid heat treatment step] The peeled chestnut was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
＜比較例４＞
実施例１の工程の順番を［焼成工程］→［湿熱処理工程］→［剥皮工程］に変更する以外は、実施例１と同様に行った。 <Comparative example 4>
The same procedure as in Example 1 was performed except that the order of the steps in Example 1 was changed from [baking step] → [wet heat treatment step] → [peeling step].
実施例１の工程の順番を［焼成工程］→［湿熱処理工程］→［剥皮工程］に変更する以外は、実施例１と同様に行った。 <Comparative example 4>
The same procedure as in Example 1 was performed except that the order of the steps in Example 1 was changed from [baking step] → [wet heat treatment step] → [peeling step].
以上のようにして得られた実施例１～８及び比較例１～４について、マルトース及びスクロース含有量測定、Ｂｘ測定を行い、甘味、食感及びべたつきについて専門パネラー１０名で評価した。その結果を表１にあわせて示す。なお、マルトース及びスクロース含有量測定、Ｂｘ測定は、上述の方法で行った。
For Examples 1 to 8 and Comparative Examples 1 to 4 obtained as described above, maltose and sucrose content measurement and Bx measurement were performed, and sweet taste, texture and stickiness were evaluated by 10 expert panelists. The results are also shown in Table 1. In addition, maltose and sucrose content measurement and Bx measurement were performed by the above-mentioned method.
以上のように実施例１～７は、マルトースを含有し、良質でこくのある甘味及びしっとりとした食感が増強されるので、調理栗自体の品質が総合的に向上していた。また更に、つまみ食べしても手に付くことはなかった。
また、実施例３はこくのある甘味がやや強かった。実施例５は、調理栗全体の甘味強度は実施例１よりも劣ったが、こくのある甘味がしっかりと付与されていた。実施例６の食感は、栗表面の煮くずれ感を出すことなくしっとりとした食感であった。実施例７はマルトースを含有しており、未殺菌でも、良質でこくのある甘味及びしっとりとした食感が増強されていた。実施例８はこくのある甘味及びしっとり感はある一方、不自然な甘味も感じられ、総合的な甘味バランスは悪く、つまみ食べするとべたついて手が汚れた。 As described above, Examples 1 to 7 contained maltose and enhanced the quality and rich sweetness and moist texture, so the quality of the cooked chestnuts was improved overall. Furthermore, even if you eat a pinch, it did not stick to your hand.
In Example 3, the rich sweetness was slightly strong. In Example 5, the sweetness intensity of the whole cooked chestnut was inferior to that in Example 1, but a rich sweetness was firmly imparted. The texture of Example 6 was a moist texture without giving the chestnut surface a boiled feeling. Example 7 contained maltose, and even though it was not sterilized, the sweetness and moist texture with good quality and richness were enhanced. In Example 8, there was a rich sweetness and moist feeling, but also an unnatural sweetness, a poor overall sweetness balance, and sticky hands became sticky and soiled.
また、実施例３はこくのある甘味がやや強かった。実施例５は、調理栗全体の甘味強度は実施例１よりも劣ったが、こくのある甘味がしっかりと付与されていた。実施例６の食感は、栗表面の煮くずれ感を出すことなくしっとりとした食感であった。実施例７はマルトースを含有しており、未殺菌でも、良質でこくのある甘味及びしっとりとした食感が増強されていた。実施例８はこくのある甘味及びしっとり感はある一方、不自然な甘味も感じられ、総合的な甘味バランスは悪く、つまみ食べするとべたついて手が汚れた。 As described above, Examples 1 to 7 contained maltose and enhanced the quality and rich sweetness and moist texture, so the quality of the cooked chestnuts was improved overall. Furthermore, even if you eat a pinch, it did not stick to your hand.
In Example 3, the rich sweetness was slightly strong. In Example 5, the sweetness intensity of the whole cooked chestnut was inferior to that in Example 1, but a rich sweetness was firmly imparted. The texture of Example 6 was a moist texture without giving the chestnut surface a boiled feeling. Example 7 contained maltose, and even though it was not sterilized, the sweetness and moist texture with good quality and richness were enhanced. In Example 8, there was a rich sweetness and moist feeling, but also an unnatural sweetness, a poor overall sweetness balance, and sticky hands became sticky and soiled.
これに対し比較例１～４はマルトースを含有していないため、キレのある甘味のみで、こくのある甘味はなく、また食感についても比較的不良であった。また比較例３及び４の食感は、しっとり感を通り越し、ねっとりと重い感じがあった。
On the other hand, since Comparative Examples 1 to 4 did not contain maltose, it had only crisp sweetness, no rich sweetness, and the texture was relatively poor. Moreover, the food texture of Comparative Examples 3 and 4 passed through the moist feeling and had a moist and heavy feeling.
Claims (7)
- 剥皮した栗を容器に収容、密封して加熱殺菌されてなる調理栗であって、該調理栗中にマルトースを含有することを特徴とする密封容器入り調理栗。
A cooked chestnut containing a peeled chestnut in a container, sealed and heat-sterilized, wherein maltose is contained in the cooked chestnut.
- マルトースを、調理栗全体重量中２．５重量％以上含有することを特徴とする請求項１記載の密封容器入り調理栗。
2. The cooked chestnut in a sealed container according to claim 1, wherein maltose is contained in an amount of 2.5% by weight or more based on the total weight of the cooked chestnut.
- 更に、調理栗のＢｒｉｘ値が２０～４０％であることを特徴とする請求項１又は２記載の密封容器入り調理栗。
The cooked chestnut in a sealed container according to claim 1 or 2, further comprising a Brix value of the cooked chestnut of 20 to 40%.
- 生の皮付き栗を湿熱処理することを特徴とする栗中のマルトース生成方法。
A method for producing maltose in chestnuts, characterized by wet heat-treating chestnuts with raw skin.
- 請求項４記載のマルトース生成方法を用いた調理栗の甘味増強方法。
A method for enhancing sweetness of cooked chestnuts using the maltose production method according to claim 4.
- 下記工程を順次備えてなることを特徴とする調理栗の甘味増強方法。
（１）生の皮付き栗を湿熱処理する工程
（２）上記湿熱処理した栗を、焼成する工程
（３）上記焼成した栗を、剥皮する工程
A method for enhancing the sweetness of cooked chestnuts comprising the following steps in sequence.
(1) Process of wet heat-treating chestnut with raw skin (2) Process of baking the heat-treated chestnut (3) Process of peeling the fired chestnut
- 下記工程を順次備えてなることを特徴とする密封容器入り調理栗の製造方法。
（１）生の皮付き栗を湿熱処理する工程
（２）上記湿熱処理した栗を、焼成する工程
（３）上記焼成した栗を、剥皮する工程
（４）上記剥皮した栗を、容器に収容密封後、加熱殺菌する工程 The manufacturing method of the cooking chestnut with a sealed container characterized by comprising the following process one by one.
(1) Step of wet heat-treating chestnut with raw skin (2) Step of baking the wet-heated chestnut (3) Step of peeling the fired chestnut (4) Place the peeled chestnut in a container Process of heat sterilization after sealing
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011500653A JP5670314B2 (en) | 2009-02-19 | 2010-02-19 | Cooked chestnuts in a sealed container, method for producing maltose in chestnuts, method for enhancing sweetness of cooked chestnuts, and method for producing cooked chestnuts in sealed containers |
| CN201080008359.3A CN102325466B (en) | 2009-02-19 | 2010-02-19 | Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009035976 | 2009-02-19 | ||
| JP2009-035976 | 2009-02-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2010095702A1 true WO2010095702A1 (en) | 2010-08-26 |
Family
ID=42633981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2010/052490 WO2010095702A1 (en) | 2009-02-19 | 2010-02-19 | Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5670314B2 (en) |
| CN (1) | CN102325466B (en) |
| WO (1) | WO2010095702A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012055181A (en) * | 2010-09-06 | 2012-03-22 | Chuon Co Ltd | Processed chestnut and method for producing processed chestnut |
| JP2012055182A (en) * | 2010-09-06 | 2012-03-22 | Chuon Co Ltd | Extra-soft processed chestnut and method for producing the same |
| JP2012223103A (en) * | 2011-04-15 | 2012-11-15 | Saitama Prefecture | Method for making baked chestnut |
| JP2014503203A (en) * | 2010-12-14 | 2014-02-13 | 天津科技大学 | Chestnut browning prevention processing method |
| JP2015000053A (en) * | 2013-06-18 | 2015-01-05 | クラシエフーズ株式会社 | Manufacturing method of marron glace |
| JP2020129991A (en) * | 2019-02-14 | 2020-08-31 | 和広 松尾 | Production method of food product comprising only roasted chestnut |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5191354A (en) * | 1975-02-05 | 1976-08-10 | ||
| JPH01179645A (en) * | 1987-12-30 | 1989-07-17 | Yoneda Seika Shokuhin Kk | Method for sweet-boiling and processing chestnut |
| JP2516149B2 (en) * | 1992-08-11 | 1996-07-10 | 兵庫県 | Manufacturing method of cooked greens that can be supplied throughout the year |
| JP2001204381A (en) * | 2000-01-25 | 2001-07-31 | Kanebo Ltd | Method for producing cooked chestnut |
| JP2005137300A (en) * | 2003-11-07 | 2005-06-02 | F Com:Kk | Method for producing processed chestnut and processed chestnut |
| JP2009000010A (en) * | 2007-06-19 | 2009-01-08 | Yamato & Traders Co Ltd | Method for producing chestnut processed food, and chestnut processed food |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03147768A (en) * | 1989-11-06 | 1991-06-24 | Yuji Tanba | Roasting of chestnut |
| JP3171564B2 (en) * | 1996-10-18 | 2001-05-28 | カゴメ株式会社 | Production method of sweet potato juice |
| JP2001238654A (en) * | 2000-02-29 | 2001-09-04 | Ryoichi Morimoto | Method for peeling astringent inner skin of raw chestnut |
| JP2006055099A (en) * | 2004-08-20 | 2006-03-02 | Kiyotaka Maenami | Steaming method and apparatus for preventing occurrence of internal whiteness in production of finely cut and dried strip of steamed sweet potato and promoting enzymatic decomposition of starch |
| KR100644383B1 (en) * | 2004-12-16 | 2006-11-10 | 씨제이 주식회사 | Preparation method of retort roast chestnuts using far infrared ray thawing |
| JP4364841B2 (en) * | 2005-06-21 | 2009-11-18 | 株式会社タイガーカワシマ | Disease control method of chestnut fruit by hot water treatment |
| CN101028114B (en) * | 2007-04-09 | 2011-06-15 | 战丁恺 | Method for sweetening and softening Chinese chestnut and its use |
-
2010
- 2010-02-19 CN CN201080008359.3A patent/CN102325466B/en active Active
- 2010-02-19 WO PCT/JP2010/052490 patent/WO2010095702A1/en active Application Filing
- 2010-02-19 JP JP2011500653A patent/JP5670314B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5191354A (en) * | 1975-02-05 | 1976-08-10 | ||
| JPH01179645A (en) * | 1987-12-30 | 1989-07-17 | Yoneda Seika Shokuhin Kk | Method for sweet-boiling and processing chestnut |
| JP2516149B2 (en) * | 1992-08-11 | 1996-07-10 | 兵庫県 | Manufacturing method of cooked greens that can be supplied throughout the year |
| JP2001204381A (en) * | 2000-01-25 | 2001-07-31 | Kanebo Ltd | Method for producing cooked chestnut |
| JP2005137300A (en) * | 2003-11-07 | 2005-06-02 | F Com:Kk | Method for producing processed chestnut and processed chestnut |
| JP2009000010A (en) * | 2007-06-19 | 2009-01-08 | Yamato & Traders Co Ltd | Method for producing chestnut processed food, and chestnut processed food |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012055181A (en) * | 2010-09-06 | 2012-03-22 | Chuon Co Ltd | Processed chestnut and method for producing processed chestnut |
| JP2012055182A (en) * | 2010-09-06 | 2012-03-22 | Chuon Co Ltd | Extra-soft processed chestnut and method for producing the same |
| JP2014503203A (en) * | 2010-12-14 | 2014-02-13 | 天津科技大学 | Chestnut browning prevention processing method |
| JP2012223103A (en) * | 2011-04-15 | 2012-11-15 | Saitama Prefecture | Method for making baked chestnut |
| JP2015000053A (en) * | 2013-06-18 | 2015-01-05 | クラシエフーズ株式会社 | Manufacturing method of marron glace |
| JP2020129991A (en) * | 2019-02-14 | 2020-08-31 | 和広 松尾 | Production method of food product comprising only roasted chestnut |
| JP7281171B2 (en) | 2019-02-14 | 2023-05-25 | 和広 松尾 | Method for producing food consisting only of roasted chestnuts |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2010095702A1 (en) | 2012-08-30 |
| CN102325466A (en) | 2012-01-18 |
| JP5670314B2 (en) | 2015-02-18 |
| CN102325466B (en) | 2014-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5670314B2 (en) | Cooked chestnuts in a sealed container, method for producing maltose in chestnuts, method for enhancing sweetness of cooked chestnuts, and method for producing cooked chestnuts in sealed containers | |
| KR101642498B1 (en) | Manufactory Method of roasted sweet potato soft chips | |
| JP7097209B2 (en) | Processed peppercorns and their manufacturing methods | |
| TWI279191B (en) | Preparation method of retort roast chestnuts using far infrared ray thawing | |
| US8652559B2 (en) | Method for preparing aseptic packaged instant wet scorched rice | |
| KR20130098817A (en) | Cereal grain production method using | |
| JP4175448B2 (en) | Cooking potatoes with free skin, methods for making cooked potatoes with free skin and methods for releasing peels of cut potatoes with skin | |
| KR20150065316A (en) | Method for preparing a sweetpotato food material | |
| JPH07102079B2 (en) | Chestnut processed food manufacturing method | |
| JP2018023322A (en) | Method for producing radish processed product | |
| JP3585802B2 (en) | Cooking chestnuts | |
| JP5721374B2 (en) | Processed chestnut and method for producing processed chestnut | |
| KR101524846B1 (en) | Methods for Pre-Treatment of Brown Rice | |
| KR101940997B1 (en) | Manufacturing method of boiled peanut | |
| JP3560927B2 (en) | Cooked red beans in a sealed container | |
| JP6259593B2 (en) | Manufacturing method of Marongrasse | |
| KR890003244B1 (en) | Process for making fried seanoning peanut | |
| JP5721375B2 (en) | Extremely soft chestnut and method for producing the same | |
| CN107637804A (en) | A kind of method for salting of Jerusalem artichoke | |
| KR20180105817A (en) | Method for preparing oak mushroom snack | |
| CN107594396B (en) | A kind of processing method that vinasse bake shrimp | |
| JP3304307B2 (en) | Cooking chestnut and its manufacturing method | |
| JPS60133860A (en) | Method for improving taste and flavor of ptisan | |
| KR20240002351A (en) | Bellflower root preserved in honey and manufacturing method of canned bellflower root preserved in honey using the same | |
| JP6027195B2 (en) | Steamed rice and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WWE | Wipo information: entry into national phase |
Ref document number: 201080008359.3 Country of ref document: CN |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 10743827 Country of ref document: EP Kind code of ref document: A1 |
|
| ENP | Entry into the national phase |
Ref document number: 2011500653 Country of ref document: JP Kind code of ref document: A |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 10743827 Country of ref document: EP Kind code of ref document: A1 |