JP3601018B2 - Process for producing processed food using astringent flour with chestnut pulp and product thereof - Google Patents
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- JP3601018B2 JP3601018B2 JP32409397A JP32409397A JP3601018B2 JP 3601018 B2 JP3601018 B2 JP 3601018B2 JP 32409397 A JP32409397 A JP 32409397A JP 32409397 A JP32409397 A JP 32409397A JP 3601018 B2 JP3601018 B2 JP 3601018B2
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Description
【０００１】
【発明の属する技術分野】
本発明に係る栗果肉付き渋皮精粉を用いた加工食品の製造法及びその製品は、栗の皮を剥いで剥き栗に作る際に出る多量の栗果肉付き渋皮を栗渋皮精粉に加工する製造法と共に栗渋皮精粉を加工食品の製造工程でそれぞれの原料に合わせて、麺類、菓子、パン等加工食品を栗の成分を含有するものに製造する製造法及びその製品に関して提案するものである。
【０００２】
栗の実は、栗の果肉の周囲に渋皮（中皮）が取り巻いており、その周囲には鬼皮（外皮）に包まれている。渋皮や鬼皮は剥いで捨てられ、果肉の部分だけが利用されている。甘露煮にされ、瓶詰めにして販売され、栗饅頭、栗最中、栗ぜんざい、栗羊羹等いろいろな菓子の原料に使用されている。本発明は、果肉付き渋皮を加工食品に利用する新技術である。
【０００３】
【従来の技術】
従来の技術では、栗の渋皮の利用方法は開発されていなかったので、果肉は甘露煮に使用されているが、渋皮は利用されずに捨てられていたものである。そこで、渋皮の利用技術として、特願平７−３２７１６０号発明の名称「栗茶及び栗茶ゼリーの製法」、特願平７−３４０６６３号発明の名称「入浴剤の製法」、特願平８−２１６号発明の名称「栗茶の製法」、特願平８−１２２２２８号発明の名称「栗茶ブレンドの製法」（特開平９−２７５９５０号公報）が開発提案されたものである。
【０００４】
本発明は、栗渋皮の利用技術に関して、栗渋皮の精粉を加工食品の原料に合わせて使用した、麺類、菓子、パン等の栗の成分を含有する加工食品を提供するために提案されるものであり、従来は栗渋皮からエキスをとりこれを使用して飲料水を製造するものであるとか、栗渋皮の粉末を交ぜた入浴剤にするものである。
【０００５】
柿の渋は、主成分であるタンニンであるため、渋柿と共にアルコールを入れて密封し、
日光に当てるとタンニンを中和して渋が抜けることはよく知られている。
【０００６】
栗の葉、渋皮、樹皮にはタンニンが多く極度の渋味を有する。栗に含有しているタンニンには、薬理作用があり、これを民間療法として利用する方法があった。栗の葉等を煎じて、煮詰めた栗の濃縮エキスを、虫刺され、かゆいかゆみ、水疱瘡等皮膚の患部に冷湿布若しくは水疱瘡では前処理をしてから冷湿布する方法があることが知られている。しかしながら、乾燥した渋皮は、タンニンの渋が残り、加工食品の原料とするには適当でなかったものである。
【０００７】
【発明が解決しようとする課題】
栗から剥がれた渋皮は、渋皮自体に果肉片が残存しているため、密封状態で長時間置き日数の経過したものは、澱粉質と糖分の酸化による腐敗により、粉砕した粉自体に異常な味と匂いが残り、又、タンニンが含まれているため、そば、パン、菓子、豆腐等の加工食品の原料に合わせ使用するには適さなかった。
【０００８】
栗の渋皮にアルコールを散布し、炭酸ガスを透明容器内に注入して注入弁を閉め、外気を遮断し、日光又は太陽灯を照射し、数日間熟成して渋の成分であるタンニンを中和し、栗の成分を含有する栗渋皮精粉を製造し、加工食品の製造工程においてそれぞれの原料に精粉を合わせて栗渋皮の精粉を用いることにより、栗の成分を含有する麺類、豆腐、菓子、パン等の加工食品を製造しようとするものである。
【０００９】
【課題を解決するための手段】
本発明に係る栗果肉付き渋皮精粉を用いた加工食品の製造法及びその製品は、果肉付き栗渋皮を精粉に製造する製造法の発明と、栗渋皮精粉をいろいろな原料に合わせて加工食品を製造する製造法の発明及びこの製造法の発明により製造せられる製品である。
【００１０】
請求項１に記載の発明は、生栗から生栗渋皮をカットする工程と、栗の渋皮部分をカットし果肉を取り除いた渋皮部分を天日により乾燥する工程と、天日に素乾きさせた果肉付生渋皮を１次乾燥させるため温風乾燥機に入れ温風乾燥する工程と、粗挽き機で果肉付き渋皮を米粒大に粉砕する粗挽き工程と、粗挽き機で渋皮を米粒大に粉砕する際に渋皮に付着している繊維が綿毛状になり、渋皮付き果肉と交ざり合うため両者を分離するために使用される栗毛除去機で、果肉付き渋皮部分と綿毛状繊維を分離させる工程と、真空容器保温機に米粒大に加工した果肉付き渋皮を入れ渋皮が含んでいる渋を和らげるための渋抜き工程と、渋抜きした栗渋皮を２次乾燥させるため温風乾燥機に入れ温風乾燥する工程を経て、製粉機で栗渋皮を精粉にする製粉工程との組み合わせからなる果肉付栗渋皮精粉の製造法である。
【００１１】
請求項２に記載の発明は、請求項１に記載の製造法の発明により製造せられた果肉付栗渋皮精粉を加工食品の製造工程で加工食品の原料に合わせて製造せられる栗の成分を含有する加工食品の製造法である。これらの製造法の発明により製造せられる加工食品の製品について説明する。
【００１２】
請求項３に記載の製品は、麺類の製造工程で果肉付栗渋皮精粉を小麦粉又はソバ粉に合わせて請求項２に記載の加工食品の製造法により製造せられる麺類である。
【００１３】
請求項４に記載の製品は、豆腐の製造工程で果肉付栗渋皮精粉を大豆液に合わせて請求項２に記載の加工食品の製造法により製造せられる豆腐である。
【００１４】
請求項５に記載の製品は、菓子の製造工程で果肉付栗渋皮精粉を菓子の原料であるものに合わせて請求項２に記載の加工食品の製造法により製造せられる菓子である。
【００１５】
請求項６に記載の製品は、パンの製造工程で果肉付栗渋皮精粉を小麦粉に合わせて請求項２に記載の加工食品の製造法により製造せられるパンである。
【００１６】
【発明の実施の形態】
発明の実施の形態を製造工程の中で説明する。生栗から生栗渋皮をカットする工程においては、カットにより生栗は果肉部分と渋皮部分に分離される。果肉部分は、甘露煮用に加工され、生栗渋皮部分は、少しの果肉部分を渋皮に付着しているまま次の工程に移される。
【００１７】
本発明の天日による生栗渋皮の乾燥工程においては、生栗渋皮はゴザの上に並べられて天日に当てて素乾きさせる。日光に当てることで渋皮に含まれた水分が蒸発して、渋皮に含まれている色素や香の要素が濃縮され、精粉の色及び香りが濃くなる。
【００１８】
１次温風乾燥工程においては、天日に当てて素乾きさせた栗渋皮を温風乾燥機に入れて、渋皮の下方より強制的に温風を送り完全に乾燥させる。
【００１９】
栗渋皮粗挽き工程においては、よく乾燥した栗渋皮を粗挽き機で米粒大に粉砕する。
【００２０】
栗毛除去工程においては、粗挽き機で渋皮を米粒大に粉砕した後栗渋皮は、栗毛除去機に入れられて、粗挽きする際に渋皮に付着している繊維が綿毛状になり、渋皮付き果肉と交ざり合うため、必要な果肉付き渋皮部分と綿毛状繊維（栗毛）を分離させる。
【００２１】
乾燥した栗渋皮の渋抜きの工程においては、米粒大に粉砕した栗渋皮を真空容器に入れ、アルコールと炭酸ガスを真空容器内に注入して注入弁を閉め密封し、外気を遮断し、日光又は太陽灯を照射して数日間熟成して、渋の主成分であるタンニンを中和することにより渋を抜く。この場合、密封容器内部には、電気保温設定が出来るタイマーマットを敷いておく。真空容器は透明な材質の容器を使用して、３０時間乃至４０時間日光又は太陽灯を照射し熟成することが重要である。
【００２２】
２次温風乾燥工程においては、前工程でタンニンを中和した栗渋皮を真空容器から取り出した後に再び温風乾燥機に入れて、温風乾燥する。
【００２３】
渋抜きした栗渋皮の製粉工程においては、２次乾燥後の栗渋皮を製粉機にかけて栗渋皮の精粉に製造する。
【００２４】
栗渋皮精枌を加工食品の製造工程でいろいろな原料に合わせる工程を経て、栗渋皮精粉を用いた麺類、豆腐、菓子、パン等の製品が製造されるものである。
【００２５】
【実施例】
添付図面は、本発明に係る果肉付栗渋皮精粉を用いた加工食品の製造法及びその製品の実施例について図示している。
図１は、生栗から生栗渋皮をカットする工程において、栗の甘露又はビン詰の原料目的に加工する際、栗の渋皮部分をカットして取り除いた渋皮部分図、図２は、天日により生渋皮を乾燥する工程において、果肉付生渋皮をゴザの上に広げ天日に当てて素乾きさせている図、図３は、天日に素乾きさせた生渋皮を１次乾燥させるため温風乾燥する工程及び渋抜き後再度２次乾燥させる工程において、渋皮を乾燥するために使用する温風乾燥機、図４は、素乾きさせた果肉付き渋皮の粗挽き工程において、渋皮を米粒大に粉砕する粗挽き機、図５は、粗挽き機で渋皮を米粒大に粉砕する際に渋皮に付着している繊維が綿毛状になり、渋皮付き果肉と交ざり合うため、必要な果肉付き渋皮部分と綿毛状繊維（栗毛）を分離させる工程において、使用される栗毛除去機、図６は、渋抜き工程において、米粒大に加工した果肉付き渋皮が含んでいる渋を和らげるためアルコールと炭酸ガスを注入して渋を抜くために使用する真空容器保温機、図７は、渋抜きした栗渋皮を２次乾燥させるため温風乾燥する工程を経て、栗渋皮の製粉工程において使用される製粉機、図８は、栗渋皮の精粉を製造し、精粉を原料に合わせて加工食品の製品を製造する工程を図示しているブロック図をそれぞれ示しているものである。
【００２６】
日本そば、パン、菓子、豆腐等の原料として適切なものでなかった栗の渋皮の主成分はタンニンである。栗渋皮を原料にして嗜好を重んぜられる日本そば等前記の加工食品の製品を製造するためには、先ず最初にやらねばならないと思うことは、加工食品の製造工程のどこかにおいて渋皮に含まれているタンニンを中和することが行われなかったら、人間の嗜好に合った製品にはならないことである。そして、中和、蒸す、乾燥、粉砕、こねる等の各工程を経て加工食品に歴史上類を見なかった新しい製造分野が広がると共に、実施例は、麺類、菓子、パン、豆腐等の製品を作る加工工程の中に、栗渋皮精粉を組み合わせて、人間が味わい得る栗特有の色彩、風味、栗が含有している薬草成分を、蕎麦粉又は製麺粉と果肉付き渋皮精粉を配合し練り合わせることで凝着させ、健康促進に繋がると同時に加工食品薬能を生かした製品を最終的に製造し、それを原料に合わせて練り上げた麺類、菓子、パン、豆腐等の加工食品の製造を最大限に引き出すことができるものである。
【００２７】実施例１
渋の中和を施した栗渋皮精粉を袋詰め又は容器に入れ栗食品粉末原料等になるものである。蕎麦粉７０パーセント、中立粉１５パーセント、栗渋皮精粉１５パーセントを混合し、水、出し汁等を加えて練り合わせ、麺類に手頃な粘りと腰ができれば製麺機にかけ、又は麺棒で延ばして刃物を使って手頃な細さに切れば、栗麺ができあがる。
【００２８】実施例２
栗渋皮精粉を、強力粉、ドライイースト、スキムミルク等に合わせて水を加えよく練り合わせて発酵させて、ガスオウブン又はパン焼き機で焼き上げると渋皮入りパン類及び菓子類ができあがる。
【００２９】実施例３
従来の豆腐製造工程において、栗渋皮精枌を加えた大豆液を釜で煮立て、大豆液を布及び分離機を使い大豆糟と豆乳とに分離し、豆乳の中に凝固剤（ニガリ）を混入して容器に流し込み、圧縮し、必要としない水分を絞り凝固させ豆腐を製造する。
【００３０】実施例４
栗渋皮精粉に適度の砂糖、水あめ、凝固剤、寒天、水、等を加え、過熱しながら撹拌し、アルミ缶又は陶器等の密封容器に流し込み加圧処理した後、常温に冷やせばレトルト食品（水羊羹）を製造することができる。
【００３１】
【発明の効果】
本発明の効果は、本発明の製造法により、従来捨てられていた栗の渋皮を精粉に加工し、精粉をいろいろな原料に合わせて使用することで、麺類、菓子、豆腐、パン等の加工食品製造の技術において、従来の加工食品とは一味違った栗の漢方的な薬理作用を生じる新しい食品の分野を開いたことにあるものである。
【００３２】
渋皮をよく乾燥して香を強調し、更に熟成させた渋皮を精枌にすることでこれらの加工食品に栗のこくのある風味を醸し出すことができる。
【００３３】
栗渋皮の精粉を小麦粉やソバ粉に合わせることで、容易に栗のカテキンを含んでいる加工食品ができると共に、カテキンやタンニンを中和して常食することで栗に秘められた薬草成分を除菌作用及び腸の活性化に活用することができる食材として調理に用いることができる。
【図面の簡単な説明】
【図１】生栗から生栗渋皮をカットする工程において、栗の甘露又はビン詰の原料目的に加工する際、栗の渋皮部分をカットし、取り除いた栗果肉付き渋皮部分図
【図２】天日により生渋皮を乾燥する工程において、果肉付生渋皮をゴザの上に広げ天日に当てて素乾きさせている図
【図３】天日に素乾きさせた生渋皮を１次乾燥させるため温風乾燥する工程及び渋抜き後再度２次乾燥させる工程において、渋皮を乾燥するために使用する温風乾燥機
【図４】素乾きさせた果肉付き渋皮の粗挽き工程において、渋皮を米粒大に粉砕する粗挽き機
【図５】粗挽き機で渋皮を米粒大に加工する際に渋皮に付着している繊維が綿毛状になり、渋皮付き果肉と交ざり合うため、必要な果肉付き渋皮部分と綿毛状繊維（栗毛）を分離させる工程において、使用される栗毛除去機
【図６】渋抜き工程において、米粒大に粉砕した果肉付き渋皮が含んでいる渋を和らげるためアルコールと炭酸ガスを注入して栗渋皮を密封するための真空容器保温機
【図７】渋抜きした栗渋皮を２次乾燥させるため温風乾燥する工程を経て、栗渋皮の製粉工程において使用される製粉機
【図８】栗渋皮の精粉を製造し、精粉を原料に合わせて加工食品を製造する工程を図示しているブロック図
【符号の説明】
１．．．果肉付き栗渋皮
２．．．容器
３．．．ゴザ
４．．．温風乾燥機
５．．．粗挽き機
６．．．栗毛除去機
７．．．真空容器
８．．．電気保温設定タイマーマット
９．．．米粒大に粉砕した栗渋皮
１０．．．製粉機[0001]
TECHNICAL FIELD OF THE INVENTION
The method for producing a processed food using the astringent skin powder with chestnut pulp according to the present invention and the product thereof process a large amount of astringent skin with chestnut pulp produced when peeling a chestnut into peeled chestnuts into a chestnut astringent skin powder. It proposes a manufacturing method and a product that manufactures processed foods such as noodles, confectionery, bread, etc. containing chestnut ingredients by combining chestnut astringent skin flour with each raw material in the processed food manufacturing process together with the manufacturing method. is there.
[0002]
Chestnut fruit is surrounded by astringent skin (medium skin) around the flesh of the chestnut, and is surrounded by demon skin (outer skin). Astringent skin and demon skin are peeled off and discarded, and only the flesh portion is used. It is boiled in honey and sold in bottles, and is used as a raw material for various sweets such as chestnut buns, chestnuts, chestnuts, and chestnut yokan. The present invention is a new technique for utilizing astringent skin with pulp for processed food.
[0003]
[Prior art]
In the prior art, the use of chestnut astringent skin has not been developed, so the pulp is used for honey stew, but the astringent skin is discarded without being used. Therefore, as the utilization technology of the astringent skin, the title "production method of chestnut tea and chestnut tea jelly" of the invention of Japanese Patent Application No. Hei 7-327160, the title of the invention of the invention of Japanese Patent Application No. Hei 7-340663, "the production method of bath salt", and the Japanese Patent Application No. Hei. Japanese Patent Application No. Hei 8-122228 has been developed and proposed a method of producing a chestnut tea blend (Japanese Patent Application Laid-Open No. 9-275950).
[0004]
The present invention relates to the utilization technology of chestnut astringent skin, and is proposed to provide a processed food containing chestnut components such as noodles, confectionery, bread and the like, using the fine powder of the chestnut astringent skin according to the raw material of the processed food. Conventionally, an extract from chestnut astringent skin is used to produce drinking water, or a bath salt mixed with a powder of chestnut astringent skin.
[0005]
Because the persimmon astringent is tannin, which is the main component, put alcohol together with the astringent persimmon and seal it.
It is well known that sun exposure neutralizes tannins and removes astringency.
[0006]
Chestnut leaves, astringent bark, and bark are rich in tannins and have an extremely astringent taste. The tannins contained in chestnuts have pharmacological effects, and there has been a method of using them as folk remedies. It is known that there is a method of pre-treatment with cold compress or chicken pox on affected areas of the skin such as insect bites, itching, itching, chickenpox, and then decocting the chestnut leaves and boiled chestnut concentrated extract. I have. However, the dried astringent skin remains astringent tannins and is not suitable as a raw material for processed foods.
[0007]
[Problems to be solved by the invention]
The astringent skin peeled from the chestnuts has a flesh piece remaining on the astringent skin itself.If the astringent skin is left for a long period of time after being put in a sealed state, the ground powder itself has an abnormal taste due to rot due to oxidation of starch and sugar. It was not suitable for use as a raw material for processed foods such as buckwheat, bread, confectionery, tofu, etc. because of the odor remaining and the presence of tannins.
[0008]
Sprinkle alcohol on chestnut astringent skin, inject carbon dioxide into a transparent container, close the injection valve, shut off the outside air, irradiate sunlight or sun light, ripen for a few days, and tannin, a component of astringency, Noodles containing ingredients of chestnut, by combining the fine powder with chestnut astringent skin to produce the chestnut astringent skin fine powder containing the ingredients of chestnut, in the process of manufacturing processed foods It is intended to produce processed foods such as tofu, confectionery and bread.
[0009]
[Means for Solving the Problems]
The method for producing a processed food using the astringent skin powder with chestnut pulp according to the present invention and the product thereof are based on the invention of a method for producing the astringent skin with chestnut pulp into fine powder, and the method for preparing the chestnut astringent powder with various raw materials. An invention of a production method for producing processed foods and products produced by the invention of this production method.
[0010]
The invention according to
[0011]
According to a second aspect of the present invention, there is provided a chestnut ingredient produced by mixing the pulp-attached chestnut astringent skin fine powder produced according to the first aspect of the present invention with the raw material of the processed food in the process of producing the processed food. This is a method for producing a processed food containing. The processed food products manufactured by the inventions of these manufacturing methods will be described.
[0012]
The product according to claim 3 is noodles produced by the method for producing a processed food according to
[0013]
The product according to claim 4 is a tofu produced by the method for producing a processed food according to
[0014]
The product according to claim 5 is a confectionery produced by the method for producing processed food according to
[0015]
The product according to claim 6 is a bread produced by the process for producing processed food according to
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
An embodiment of the present invention will be described in a manufacturing process. In the step of cutting raw chestnut astringent skin from raw chestnut, the raw chestnut is separated into a pulp portion and an astringent skin portion by cutting. The pulp portion is processed for honey stew, and the raw chestnut astringent skin portion is moved to the next step with a little pulp portion attached to the astringent skin.
[0017]
In the step of drying the raw chestnut astringent skin by the sun of the present invention, the raw chestnut astringent skin is arranged on a goza and dried in the sun. When exposed to sunlight, the moisture contained in the astringent skin evaporates, the pigments and incense elements contained in the astringent skin are concentrated, and the color and aroma of the fine powder are deepened.
[0018]
In the first hot air drying step, the chestnut astringent bark dried on the sun is put into a hot air dryer, and hot air is forcibly sent from below the astringent bark to completely dry.
[0019]
In the chestnut astringent bark coarse grinding step, well-dried chestnut astringent bark is ground to a rice grain size with a coarse grinder.
[0020]
In the chestnut removal process, after the astringent skin is ground to a rice grain size with a coarse grinder, the chestnut astringent skin is put into the chestnut remover, and the fibers attached to the astringent skin become fluffy when coarsely grinded, with astringent skin Separate the necessary flesh astringent skin and fluffy fibers (brown hair) to intermingle with the pulp.
[0021]
In the process of removing the dried chestnut astringent, put the chestnut astringent skin crushed into rice grains into a vacuum container, inject alcohol and carbon dioxide gas into the vacuum container, close the injection valve and seal, shut off the outside air, Alternatively, aging is performed for several days by irradiating a sun lamp, and tannin, which is a main component of the astringent, is neutralized to remove the astringent. In this case, a timer mat capable of setting electric insulation is placed inside the sealed container. It is important to ripen the vacuum container by irradiating it with sunlight or a sun lamp for 30 to 40 hours using a transparent container.
[0022]
In the secondary hot-air drying step, the chestnut skin whose tannin has been neutralized in the previous step is taken out of the vacuum container, and then put again in a hot-air dryer and dried with hot air.
[0023]
In the milling process of the chestnut astringent bark after the astringent removal, the chestnut bark bark after the secondary drying is processed by a milling machine to produce the chestnut bark astringent.
[0024]
Through the process of matching the chestnut astringent spirit to various raw materials in the process of producing processed food, products such as noodles, tofu, confectionery, bread and the like using the chestnut astringent skin fine powder are manufactured.
[0025]
【Example】
The attached drawings illustrate a method for producing a processed food using the pulp-attached chestnut astringent skin flour according to the present invention and examples of the product.
FIG. 1 is a partially cut astringent skin of a chestnut, which is cut and removed in the process of cutting raw chestnut astringent skin from raw chestnut when processing for the purpose of raw material for honey dew or bottled chestnuts, and FIG. In the process of drying the raw astringent skin, the raw astringent skin with flesh is spread on the goza and dried on the sun, and FIG. 3 is for the primary drying of the raw astringent skin dried on the sun. A hot-air dryer used to dry the astringent skin in the step of hot-air drying and the step of secondary drying again after removing the astringent. FIG. 4 shows the coarse-grained astringent skin with flesh that has been dried. Coarse grinder that grinds large. Fig. 5 shows the necessary flesh because the fibers adhering to the skin become fluffy when the grind is crushed into rice grains by the coarse grinder and intermingle with the flesh with astringent skin. In the process of separating the astringent skin and fluffy fibers (brown hair), Fig. 6 shows a vacuum vessel heat insulating machine used to remove alcohol by injecting alcohol and carbon dioxide gas to reduce the astringency contained in the pulp with flesh, which has been processed into rice grains in the astringent removal process. FIG. 7 shows a mill used in the milling process of chestnut astringent skin through a process of hot-air drying for secondary drying of the chestnut astringent bark removed. FIG. 8 shows the production of refined chestnut astringent skin. FIG. 2 is a block diagram illustrating a process of manufacturing a processed food product by mixing flour with raw materials.
[0026]
Tannin is the main component of chestnut astringent skin that was not suitable as a raw material for Japanese buckwheat, bread, confectionery, tofu and the like. In order to manufacture the above-mentioned processed food products such as Japanese soba, whose taste is valued using chestnut astringent bark, the first thing that must be done is that somewhere in the processed food manufacturing process, Without neutralization of the tannins it contains, it will not be a product that suits human tastes. Then, through the processes of neutralization, steaming, drying, crushing, kneading, etc., a new manufacturing field that has never been seen before in processed foods has expanded, and the examples include products such as noodles, confectionery, bread, tofu, etc. During the processing process, chestnut astringent skin flour is combined to combine the unique color and flavor of chestnuts that can be tasted by humans, herbal ingredients contained by chestnut, and buckwheat flour or noodle flour and astringent flesh with flesh. By kneading and adhering, it leads to health promotion and at the same time finally manufactures a product that utilizes the medicinal properties of processed foods, and kneads it according to the raw materials for processed foods such as noodles, confectionery, bread, tofu, etc. It can maximize production.
A chestnut astringent skin fine powder subjected to neutralization of astringent is bagged or put in a container to become a raw material for chestnut food powder. Mix 70% of buckwheat flour, 15% of neutral flour, and 15% of chestnut astringent skin flour and knead by adding water, soup stock, etc. If the noodles have reasonable stickiness and waist, put them on a noodle making machine or roll with a rolling pin and cut the knife. If you use it and cut it into small pieces, chestnut noodles are completed.
The chestnut astringent skin powder is mixed with strong flour, dry yeast, skim milk, etc., added with water, kneaded well, fermented, and baked in a gas oven or a bread baking machine to produce breads and confectionery containing astringent skin.
Embodiment 3
In the conventional tofu manufacturing process, the soybean liquor to which the chestnut husk spirit was added is boiled in a kettle, and the soybean liquor is separated into soybean soup and soymilk using a cloth and a separator, and a coagulant (nigari) is mixed into the soymilk. Then, it is poured into a container, compressed, and unnecessary moisture is squeezed and solidified to produce tofu.
Embodiment 4
Add a suitable amount of sugar, starch syrup, coagulant, agar, water, etc. to the chestnut astringent skin flour, stir while heating, pour into a sealed container such as an aluminum can or pottery, pressurize and cool to room temperature, then retort food (Mizuikan) can be manufactured.
[0031]
【The invention's effect】
The effect of the present invention is that, by the method of the present invention, chestnut astringent skin which has been conventionally discarded is processed into fine powder, and the fine powder is used according to various raw materials, so that noodles, confectionery, tofu, bread, etc. In the art of processed food production, a new field of food that produces a traditional Chinese pharmacological action of chestnuts that differs from conventional processed foods has been opened.
[0032]
By drying the astringent skin well to emphasize the incense and making the aged astringent skin finer, these processed foods can have a chestnut-rich flavor.
[0033]
By combining the chestnut astringent flour with flour and buckwheat flour, processed foods containing chestnut catechins can be easily produced, and the herbal ingredients hidden in chestnuts by neutralizing catechins and tannins and eating regularly. It can be used for cooking as a food material that can be used for disinfecting action and intestinal activation.
[Brief description of the drawings]
Fig. 1 In the process of cutting raw chestnut astringent skin from raw chestnut, when processing into a raw material for honey dew or bottled chestnuts, the astringent skin with chestnut pulp cut and removed from the astringent skin part of the chestnut [Fig. 2] In the process of drying the raw astringent skin by the sun, the raw astringent skin with pulp is spread over the goza and exposed to the sun to dry it. [Fig. 3] The raw astringent skin dried to the sun is primarily dried. A hot air dryer used to dry the astringent skin in the step of hot air drying and the step of secondary drying again after the astringent removal. [Fig. 4] Coarse grinder that grinds to a great extent [Figure 5] When processing astringent skin into rice grains with a coarse grinder, the fibers adhering to the astringent skin become fluffy and intermingle with the pulp with astringent skin, so the necessary flesh is added In the process of separating the astringent skin and fluffy fibers (brown hair), [Fig. 6] Vacuum container warmer for sealing the chestnut skin by injecting alcohol and carbon dioxide gas to reduce the astringency contained in the pulp with flesh crushed into rice grains in the astringent removal process FIG. 7 is a milling machine used in a milling process of chestnut astringent skin through a process of hot-air drying for secondary drying of a chestnut astringent bark removed. Block diagram illustrating the process of manufacturing processed foods according to the raw materials [Description of reference numerals]
1. . . Chestnut astringent skin with pulp2. . . Container 3. . . Goza 4. . . 4. Hot air dryer . . Coarse grinder 6. . . 6. Brown hair removal machine . . Vacuum container8. . . 8. Electric insulation setting timer mat . . Chestnut astringent skin crushed to rice grain size10. . . Milling machine
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32409397A JP3601018B2 (en) | 1997-11-26 | 1997-11-26 | Process for producing processed food using astringent flour with chestnut pulp and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32409397A JP3601018B2 (en) | 1997-11-26 | 1997-11-26 | Process for producing processed food using astringent flour with chestnut pulp and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11155533A JPH11155533A (en) | 1999-06-15 |
| JP3601018B2 true JP3601018B2 (en) | 2004-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP32409397A Expired - Fee Related JP3601018B2 (en) | 1997-11-26 | 1997-11-26 | Process for producing processed food using astringent flour with chestnut pulp and product thereof |
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| JP (1) | JP3601018B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013233137A (en) * | 2012-05-09 | 2013-11-21 | Jiro Doi | Method for producing raw material of refined flour of astringent coat with chestnut flesh, and food, cosmetics, pharmaceuticals containing active ingredient of astringent coat, bark and leaf of chestnut |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100710903B1 (en) | 2005-12-09 | 2007-04-27 | 씨제이 주식회사 | A cooking method of walnut porridge ofwhich discoloration is inhibited |
| WO2008035502A1 (en) * | 2006-09-23 | 2008-03-27 | Mikio Kuzuu | Method of producing processed food |
| KR101384831B1 (en) * | 2012-07-25 | 2014-04-15 | 최성철 | A process for preparing beverage containing flower, inner skin and pulp of a chestnut and a beverage thereof |
-
1997
- 1997-11-26 JP JP32409397A patent/JP3601018B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013233137A (en) * | 2012-05-09 | 2013-11-21 | Jiro Doi | Method for producing raw material of refined flour of astringent coat with chestnut flesh, and food, cosmetics, pharmaceuticals containing active ingredient of astringent coat, bark and leaf of chestnut |
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| Publication number | Publication date |
|---|---|
| JPH11155533A (en) | 1999-06-15 |
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