JP3777180B2 - Processed chestnut manufacturing method and processed chestnut - Google Patents
Processed chestnut manufacturing method and processed chestnut Download PDFInfo
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- JP3777180B2 JP3777180B2 JP2003378741A JP2003378741A JP3777180B2 JP 3777180 B2 JP3777180 B2 JP 3777180B2 JP 2003378741 A JP2003378741 A JP 2003378741A JP 2003378741 A JP2003378741 A JP 2003378741A JP 3777180 B2 JP3777180 B2 JP 3777180B2
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、加工栗およびその製造方法に関する。詳しくは、本発明は、糖液などの液体成分が内部まで含浸された新規な加工剥き栗およびその製造方法に関する。 The present invention relates to a processed chestnut and a method for producing the same. Specifically, the present invention relates to a novel processed peeled chestnut impregnated with a liquid component such as a sugar solution and a method for producing the same.
従来より、栗を加工した食品として、焼き栗、栗ペースト、甘露煮栗、マロングラッセ、天津甘栗、皮剥き甘栗などの各種調理栗が知られている。このうち、鬼皮および渋皮を剥離したもので、粉砕やペースト化などを伴わない栗加工品は、煩雑な皮むきの手間を要することなく手軽に食用としたり、二次加工に用いたりできるため需要が多い。 Conventionally, various cooked chestnuts such as grilled chestnuts, chestnut paste, sweet roasted chestnuts, maroon rasse, Tianjin sweet chestnuts and peeled sweet chestnuts are known as foods processed from chestnuts. Of these, chestnuts that have been peeled off demon skin and astringent skin and are not accompanied by crushing or pasting can be easily edible or used for secondary processing without the need for complicated peeling. There is much demand.
栗は可食部が比較的硬質かつ高密度であるため、栗に甘味の付与などの調味を施す場合には、調味液中で長時間加熱する方法、あるいは調味液中に長期間浸漬する方法などが一般的である。しかしながら、いずれの方法においても内部まで調味成分を浸透させるには長時間を要し、また特に甘露煮などの製造では必要以上に軟化し、煮崩れを起こしやすいという問題があった。 Chestnuts have a relatively hard and dense edible portion, so when seasoning such as adding sweetness to chestnuts, a method of heating in seasoning liquid for a long time or a method of immersing in seasoning liquid for a long time Etc. are common. However, in any of the methods, it takes a long time to infiltrate the seasoning components into the interior, and particularly in the production of Kandeo-ni, there is a problem that it softens more than necessary and tends to cause boiling.
粉砕やペースト化などを伴わずに、栗を加工する方法としては、従来よりいくつかの方法が提案されている。
特許文献１には、天津栗を砂砂利により石焼釜で加熱し、水あめを添加してさらに加熱するという、周知の方法による天津甘栗の製造後、冷却して鬼皮および渋皮を除去し、急速冷凍し、その後蒸煮して包装用袋に入れ、窒素ガスを充填して密閉した後さらに加熱充填した、袋入り皮むき天津甘栗が提案されている。
Conventionally, several methods have been proposed as methods for processing chestnuts without pulverization or pasting.
In Patent Document 1, Tianjin chestnut is heated in a stone pot with sand and gravel, added with water candy and further heated, and after manufacturing Tianjin sweet chestnut by a known method, it is cooled to remove demon skin and astringent skin, A bag-wrapped peeled Tianjin sweet chestnut that has been rapidly frozen, then steamed, placed in a packaging bag, filled with nitrogen gas, sealed, and then heated and filled has been proposed.
特許文献２および特許文献３には、焼成した栗を剥き、その表面に、糖などを含む水分を短時間施与してから容器に収容、密封して加熱殺菌することで、割れが少なく、ホクホク感のある調理栗が得られることが記載されている。しかしながら、これらの方法では、栗の内部まで均質に甘味を付与することはできなかった。また、特許文献４には、焼成した栗を剥き、その表面に誘導蛋白質または繊維状蛋白質を施与してから容器に収容、密封して加熱殺菌して、褐変のない調理栗を製造することが記載されている。 In Patent Document 2 and Patent Document 3, the fired chestnut is peeled off, and moisture including sugar is applied to the surface for a short time, and then stored in a container, sealed, and heat sterilized to reduce cracking. It is described that cooked chestnuts with a feeling of inconvenience can be obtained. However, in these methods, sweetness could not be uniformly imparted to the inside of the chestnut. Patent Document 4 discloses that a cooked chestnut without browning is prepared by peeling the baked chestnut and applying the derived protein or fibrous protein to the surface, and then storing it in a container, sealing and heat sterilizing. Is described.
特許文献５には、鬼皮および渋皮を除去した栗の実を、オリーブオイルを主体とする調味液となじませてから焼く、焼き栗の製造方法が記載されており、原料として冷凍した栗を使用すること、および、焼き上げた栗を急速冷凍して保存することが記載されている。 Patent Document 5 describes a method for producing roasted chestnuts in which chestnuts from which demon skin and astringent skin have been removed are baked after being blended with a seasoning liquid mainly composed of olive oil. The use and quick-frozen storage of baked chestnuts is described.
特許文献６には、通常の方法で得た栗の甘露煮を、マイクロ波照射および通風で乾燥した乾燥栗甘露煮が記載されている。
また特許文献７には、ボイルした渋皮付栗を水とともに凍結後に解凍し、果肉および渋皮組織に無数の微細な孔を形成し、これを糖液に浸漬して高圧釜で加熱する栗甘露煮の製造方法が記載されている。また、特許文献８には、皮を剥いた冷凍栗を解凍・ボイルし、急冷後加熱して焼色をつけ、糖液を配合した調味液を添加・混合してレトルトパウチに包装し、殺菌するレトルトパウチ栗食品の製造方法が記載されており、栗表面の乾燥部分に糖液を浸透させて糖度を維持し、乾燥による壊れを防止することが記載されている。
Patent Document 6 describes a dried chestnut sweet brew that is obtained by drying a chestnut sweet brew obtained by a normal method by microwave irradiation and ventilation.
Patent Document 7 describes a chestnut-sweet boiled chestnut that is thawed after freezing boiled astringent chestnuts with water to form countless fine holes in the pulp and astringent skin tissue, which are immersed in a sugar solution and heated in a high-pressure kettle. A manufacturing method is described. Patent Document 8 discloses that frozen chestnuts that have been peeled are thawed and boiled, rapidly cooled and heated to give a baked color, seasoned liquid containing a sugar solution is added and mixed, packaged in a retort pouch, and sterilized. A method for producing a retort pouch chestnut food is described, in which a sugar solution is infiltrated into a dried portion of the chestnut surface to maintain sugar content and prevent breakage due to drying.
さらに特許文献９には、高温高圧で加熱処理を行うことによって、極度に軟らかい栗甘露煮を製造することが記載されており、また、水洗後の栗を水中で脱気することで、高温高圧での加熱時に、原料栗中に存在する空気に起因する白い斑点が生じるのを防止することが記載されている。 Furthermore, Patent Document 9 describes that an extremely soft chestnut-sweet boiled stew is produced by performing a heat treatment at high temperature and high pressure, and the chestnut after washing with water is degassed in water, so It is described that white spots caused by the air present in the raw chestnut are prevented during heating.
しかしながら、これらのいずれの方法によっても、短時間で内部まで均質に調味成分を付与することは困難であり、味付けが不十分であった。また、たとえばコーヒーなどの、異なるフレーバーの付与は達成できなかった。さらに、栗は天然の果実であって個体差が大きく、甘味、水分量、風味、食感などに大きくばらつきが生じるため、風味や食感などに個々のばらつきが少なく、均質な加工栗を提供できる加工法の出現が求められていた。 However, by any of these methods, it has been difficult to impart a seasoning component uniformly to the inside in a short time, and seasoning has been insufficient. Also, different flavors, such as coffee, could not be achieved. In addition, chestnuts are natural fruits that vary greatly from one individual to another, resulting in large variations in sweetness, moisture content, flavor, and texture, providing a uniform processed chestnut with little variation in flavor and texture. The appearance of a processing method that can be used has been demanded.
本発明者は、このような状況に鑑みて鋭意研究したところ、剥き栗などの原料栗を減圧処理し、減圧下で液体成分と接触させて加圧することにより、内部まで液体成分が充分にしみ込んで、種々の風味もしくは機能が付与された加工栗を、短時間で好適に製造できることを見出して本発明を完成するに至った。
本発明は、内部まで液体成分が充分にしみ込んで、種々の風味もしくは機能が付与された加工栗を、短時間で効率的に製造する加工栗の製造方法を提供することを課題としている。また本発明では、水分量、風味などが比較的均質な加工栗とその製造方法を提供することを課題としている。さらに本発明では、種々の風味もしくは機能が付与され、原料形状を保持しており、良好な食感を有し、保存性にも優れた加工栗とその製造方法を提供することを課題としている。 This invention makes it a subject to provide the manufacturing method of the processed chestnut which manufactures the processed chestnut which the liquid component fully infiltrated to the inside and to which various flavors or functions were provided efficiently in a short time. Another object of the present invention is to provide a processed chestnut with relatively uniform moisture content, flavor and the like, and a method for producing the processed chestnut. Furthermore, it is an object of the present invention to provide a processed chestnut that has various flavors or functions, retains the raw material shape, has a good texture, and is excellent in storage stability, and a method for producing the same. .
本発明の加工栗の製造方法は、鬼皮および渋皮を除去した生栗を凍結乾燥することにより得られ、水分含有量が１５重量％以下である乾燥生栗を、１０〜９３，０００Ｐａに減圧処理し、減圧下で栗と液体成分とを接触させ、次いで常圧〜５００，０００Ｐａに加圧することにより、栗内部に液体成分を含浸させることを特徴としている。 The method for producing processed chestnut of the present invention is obtained by freeze-drying raw chestnut from which demon skin and astringent skin have been removed, and the dried raw chestnut having a water content of 15% by weight or less is reduced to 10 to 93,000 Pa. It is characterized by impregnating the chestnut and the liquid component under reduced pressure and then impregnating the chestnut inside with the liquid component by pressurizing to normal pressure to 500,000 Pa.
また、本発明の加工栗の製造方法は、鬼皮および渋皮を有さない乾燥栗を蒸し調理したIn addition, the method for producing processed chestnuts of the present invention steamed and cooked dried chestnuts without demon skin and astringent skin.
加熱調理栗を、１０〜９３，０００Ｐａに減圧処理し、減圧下で栗と液体成分とを接触させ、次いで常圧〜５００，０００Ｐａに加圧することにより、栗内部に液体成分を含浸させることを特徴としている。The cooking chestnut is subjected to reduced pressure treatment at 10 to 93,000 Pa, the chestnut and the liquid component are brought into contact under reduced pressure, and then pressurized to normal pressure to 500,000 Pa to impregnate the chestnut with the liquid component. It is a feature.
さらに、本発明の加工栗の製造方法は、鬼皮および渋皮を除去した生栗を加熱調理するか、または、加熱調理後に鬼皮および渋皮を除去するかにより得られた加熱調理栗を、凍結乾燥することにより得られる、水分含有量が１５重量％以下の凍結乾燥加熱調理栗を、１０〜９３，０００Ｐａに減圧処理し、減圧下で栗と液体成分とを接触させ、次いで常圧〜５００，０００Ｐａに加圧することにより、栗内部に液体成分を含浸させることを特徴としている。Furthermore, the method for producing processed chestnuts according to the present invention freezes cooked chestnuts obtained by heating cooking raw chestnuts from which demon skin and astringent skin have been removed, or removing demon skin and astringent skin after cooking. The freeze-dried cooked chestnut having a water content of 15% by weight or less obtained by drying is subjected to reduced pressure treatment at 10 to 93,000 Pa, the chestnut and the liquid component are brought into contact under reduced pressure, and then from normal pressure to 500 The chestnut is impregnated with a liquid component by pressurizing to 1,000,000 Pa.
本発明の加工栗の製造方法では、液体成分が、調味料を含有することが好ましく、液体成分が、糖類を含有することも好ましい。
本発明の加工栗の製造方法では、液体成分を含浸させた後、冷凍することが好ましい。
In the manufacturing method of the processed chestnut of this invention, it is preferable that a liquid component contains a seasoning and it is also preferable that a liquid component contains saccharides.
In the manufacturing method of the processed chestnut of this invention, it is preferable to freeze after impregnating a liquid component.
また、本発明の加工栗の製造方法では、液体成分を含浸させた後、さらに加熱調理することも好ましい。
本発明の加工栗の製造方法では、加熱調理が、レトルト加熱または蒸し調理であることが好ましい。
Moreover, in the manufacturing method of the processed chestnut of this invention, after impregnating a liquid component, it is also preferable to heat-cook.
In the manufacturing method of the processed chestnut of this invention, it is preferable that heat cooking is retort heating or steaming cooking.
本発明の加工栗の製造方法では、加熱調理の後、冷凍することも好ましい。
本発明の加工栗は、前記本発明の加工栗の製造方法により得られたことを特徴としている。
In the manufacturing method of the processed chestnut of this invention, it is also preferable to freeze after heat cooking.
The processed chestnut of the present invention is obtained by the method for producing processed chestnut of the present invention.
本発明の加工栗は、前記本発明の加工栗の製造方法によって得られ、含浸された液体成分の少なくとも一部が、内部に固形またはゲル状で保持されていることを特徴としている。 The processed chestnut of the present invention is obtained by the method for producing processed chestnut of the present invention, and is characterized in that at least a part of the impregnated liquid component is held in a solid or gel form inside.
本発明によれば、原料栗の内部まで短時間で均質に液体成分を含浸できる加工栗の製造方法および加工栗を提供することができる。また、本発明によれば、水分量、風味、食感などに個々のばらつきが少なく、保存性にも優れ、各種調理用素材としても好適に使用できる加工栗が得られる加工栗の製造方法および加工栗を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method and processed chestnut which can impregnate a liquid component uniformly in a short time to the inside of raw material chestnut can be provided. In addition, according to the present invention, there is little individual variation in moisture content, flavor, texture, etc., excellent storage stability, and a processed chestnut manufacturing method for obtaining processed chestnuts that can be suitably used as various cooking materials and Processed chestnuts can be provided.
以下、本発明について具体的に説明する。
本発明の加工栗の製造方法では、原料栗として、表面の少なくとも一部に可食部が露出した原料栗を用いる。本発明において、栗の可食部とは、栗のいが（総苞）および鬼皮（果皮）を除いた部分である果実（子葉部）および渋皮（種皮）を指し、好ましくは、いが、鬼皮および渋皮を除いた部分である果実（子葉部）を指す。
Hereinafter, the present invention will be specifically described.
In the method for producing processed chestnuts of the present invention, raw chestnuts having edible portions exposed on at least a part of the surface are used as raw chestnuts. In the present invention, an edible portion of chestnut refers to a fruit (cotyledon portion) and astringent skin (seed skin), which are portions excluding chestnut moth (general rice cake) and demon skin (pericarp), preferably garlic , Refers to the fruit (cotyledon part) that is the part excluding demon skin and astringent skin.
すなわち、本発明において、原料栗としては、鬼皮の一部に開口を有する栗、鬼皮ごと切断した栗、鬼皮の少なくとも一部を除いた栗、鬼皮および渋皮の少なくとも一部を除いた栗などをいずれも用いることができ、このうち、鬼皮および渋皮を除去した栗であることが好ましい。原料栗が表面の一部に鬼皮あるいは食さない渋皮を有している場合には、加工栗の製造後に除去して食することができる。 That is, in the present invention, as raw material chestnuts, chestnuts having an opening in part of the demon skin, chestnuts cut together with the demon skin, chestnuts excluding at least part of the demon skin, at least part of the demon skin and astringent skin are excluded. Any of them can be used, and among these, chestnuts from which demon skin and astringent skin have been removed are preferred. When the raw chestnut has devil skin or non-eating astringent skin on a part of its surface, it can be removed and eaten after the processed chestnut is manufactured.
また、本発明において、原料栗としては、生栗、加熱調理栗、乾燥栗、冷凍栗のいずれを用いてもよく、生栗、加熱調理栗、および乾燥栗のいずれかであることが好ましい。
このような原料栗は、生栗、加熱調理栗、乾燥栗、冷凍栗のいずれの場合にも、可食部
が全形をとどめていてもよく、また切断されていてもよい。本発明では、栗本来の食感を生かした加工栗を製造することが好ましいため、可食部が切断されている場合であっても、食感を失うほどに微細に切断されているものは好ましくなく、通常、長径が２ｍｍ以上、好ましくは３ｍｍ以上の粒状であるのが望ましく、可食部がほぼ全形をとどめているのが特に好ましい。
In the present invention, raw chestnuts may be any of raw chestnuts, cooked chestnuts, dried chestnuts, and frozen chestnuts, and are preferably raw chestnuts, cooked chestnuts, and dried chestnuts.
In such raw chestnuts, raw chestnuts, cooked chestnuts, dried chestnuts, and frozen chestnuts, the edible portion may remain in its entirety or may be cut. In the present invention, it is preferable to produce processed chestnuts that make use of the original texture of chestnuts, so even if the edible portion is cut, It is not preferable, and it is usually desirable that the major axis is in a granular form of 2 mm or more, preferably 3 mm or more, and it is particularly preferable that the edible part remains almost the entire shape.
本発明で用いる原料栗が、生栗である場合、鬼皮の一部に開口を有する生栗、鬼皮ごと切断した生栗、鬼皮の少なくとも一部を除いた生栗、鬼皮および渋皮の少なくとも一部を除いた生栗など、表面の少なくとも一部に可食部が露出した生栗をいずれも用いることができ、このうち、鬼皮および渋皮を除去した栗であることが好ましい。また、本発明では、冷凍保存した生栗を解凍したものも、原料生栗として好適に用いることができる。 When the raw chestnut used in the present invention is raw chestnut, raw chestnut having an opening in part of the demon skin, raw chestnut cut together with the demon skin, raw chestnut, demon skin and astringent skin excluding at least part of the demon skin Any raw chestnut with the edible portion exposed on at least part of the surface, such as raw chestnut from which at least a part of the chestnut is removed, is preferably chestnut from which the devil skin and astringent skin are removed. Moreover, in this invention, what thawed | defrosted the raw chestnuts preserve | saved can be used suitably as raw material raw chestnuts.
本発明で原料栗として用いることのできる乾燥栗は、生栗を乾燥したものであっても、加熱後の栗を乾燥したものであってもよく、限定されるものではないが、生栗を乾燥したものであるのが好ましく、鬼皮および渋皮を除去した生栗を乾燥したものであるのが好ましい。乾燥栗としては、凍結乾燥、熱風乾燥、減圧乾燥、天日干しなど、公知の乾燥方法により得ることができ、乾燥前よりも水分含有量が減少したものをいずれも用いることができるが、生栗を凍結乾燥して得られる乾燥生栗が、または、加熱調理栗を凍結乾燥して得られる凍結乾燥加熱調理栗が好ましい。本発明では、これらの乾燥栗のうちでは、鬼皮および渋皮を除去した生栗を凍結乾燥することにより得られ、水分含有量が１５重量％以下、好ましくは１０重量％以下、より好ましくは０．５〜８重量％である乾燥生栗が好適に用いられる。また、鬼皮および渋皮を除去した生栗を加熱調理するか、または、加熱調理後に鬼皮および渋皮を除去するかにより得られた加熱調理栗を、凍結乾燥することにより得られる、水分含有量が１５重量％以下の凍結乾燥加熱調理栗も、乾燥栗として好ましく用いられる。ここで、加熱調理栗は、加熱調理が焙煎またはオーブン加熱である焼き栗であるのがより好ましい。 The dried chestnut that can be used as the raw chestnut in the present invention may be dried raw chestnut or dried chestnut after heating, and is not limited. It is preferable that it is dried, and it is preferable that dried raw chestnut from which demon skin and astringent skin have been removed is dried. The dried chestnut can be obtained by a known drying method such as freeze-drying, hot-air drying, reduced-pressure drying, sun-dried, etc., and any one having a reduced moisture content than before drying can be used. Dried raw chestnuts obtained by freeze-drying or lyophilized cooked chestnuts obtained by freeze-drying cooked chestnuts are preferred. In the present invention, among these dried chestnuts, it is obtained by freeze-drying fresh chestnuts from which demon skin and astringent skin have been removed, and the water content is 15% by weight or less, preferably 10% by weight or less, more preferably 0. Dry raw chestnut that is 0.5 to 8% by weight is preferably used. Also, the moisture content obtained by lyophilizing the cooked chestnut obtained by cooking the raw chestnut from which the demon skin and astringent skin have been removed, or by removing the demon skin and the astringent skin after cooking. 15% by weight or less of freeze-dried cooked chestnut is also preferably used as the dried chestnut. Here, the cooked chestnut is more preferably roasted chestnut in which the cooking is roasting or oven heating.
本発明で用いる原料栗が、乾燥栗である場合には、栗内部に液体成分を容易に含浸させることができ、たとえば乾燥前に含有していた水分量と比較して多量の液体成分を含浸させたり、比較的粘度の高い液体成分を含浸させたりすることも好適に行うことができ、幅広い特性の加工栗を所望に応じて製造することができる。特に、原料栗として乾燥栗、好ましくは凍結乾燥生栗を用いた本発明の加工栗の製造方法では、含有する水分量が少なくかつ一定である原料栗を用いることができるため、多量の原料栗を用いて本発明の加工栗を製造した場合であっても、液体成分の含浸量割合を一定に制御することが容易であり、品質にばらつきの少ない均質な加工栗を得ることができる。 When the raw chestnut used in the present invention is dry chestnut, the chestnut can be easily impregnated with a liquid component, for example, impregnated with a large amount of liquid component compared to the amount of water contained before drying Or impregnating with a liquid component having a relatively high viscosity can be suitably performed, and processed chestnuts having a wide range of characteristics can be produced as desired. In particular, in the method for producing processed chestnuts of the present invention using dried chestnuts, preferably freeze-dried raw chestnuts, as raw material chestnuts, it is possible to use raw material chestnuts with a low and constant water content, so a large amount of raw chestnuts Even when the processed chestnut of the present invention is manufactured using the above, it is easy to control the ratio of the impregnation amount of the liquid component to be constant, and a uniform processed chestnut with little variation in quality can be obtained.
本発明で原料栗として用いることのできる加熱調理栗としては、生栗、凍結生栗または乾燥生栗を、蒸す、茹でる、煮る、マイクロ波加熱する、ローストする、オーブン加熱する、熱風あるいは熱砂で焙煎する、レトルト加熱するなどの公知の方法により加熱調理を施したものをいずれも用いることができる。このような加熱調理栗は、加熱のみを施したものであってもよく、砂糖などの調味料により調味されたものであってもよい。また、本発明では、液体成分の含浸の後に加熱調理することもできるため、原料栗として用いる加熱調理栗は、内部まで完全に加熱調理が施されたものであってもよく、表面部に加熱が施され内部が未加熱の状態であってもよい。このような加熱調理栗は、上述のように、表面の少なくとも少なくとも一部に可食部が露出したものであるが、原料栗として用いる加熱調理栗の調製において、皮の除去などの可食部を露出させる工程は、加熱調理の前に行ってもよく、加熱調理後に行ってもよい。 As cooked chestnuts that can be used as raw chestnuts in the present invention, raw chestnuts, frozen raw chestnuts or dried raw chestnuts are steamed, boiled, boiled, microwave heated, roasted, oven heated, hot air or hot sand. Any of those cooked by a known method such as roasting or retort heating can be used. Such cooked chestnuts may be heated only or seasoned with a seasoning such as sugar. In the present invention, since cooking can be performed after impregnation with the liquid component, the cooked chestnut used as the raw chestnut may be completely cooked up to the inside, and the surface portion is heated. And the inside may be in an unheated state. Such a cooked chestnut has an edible portion exposed on at least a part of the surface as described above, but in preparation of a cooked chestnut used as a raw chestnut, an edible portion such as skin removal The step of exposing may be performed before heat cooking or after heat cooking.
このような加熱調理栗としては、乾燥前あるいは乾燥後に鬼皮と渋皮とを除去した、鬼皮および渋皮を有さない乾燥栗を蒸し調理した加熱調理栗、あるいは、鬼皮および渋皮を
除去した生栗を、蒸し調理もしくはローストした加熱調理栗が、本発明にかかる原料栗として好適に用いられる。
As such cooked chestnuts, the demon skin and astringent skin were removed before or after drying, the cooked chestnuts cooked by cooking the chestnut and dried chestnuts without astringent skin, or the devil skin and astringent skin were removed. A cooked chestnut obtained by steaming or roasting raw chestnut is suitably used as the raw chestnut according to the present invention.
これらの原料栗には、液体成分の含浸を促進させるため、必要に応じて、１箇所あるいは複数箇所に傷または小孔を設けてもよい。このような処理は、特に粘度の高い液体成分を含浸する場合などに特に有効である。 In order to promote the impregnation of the liquid component, these raw chestnuts may be provided with scratches or small holes in one place or a plurality of places as necessary. Such a treatment is particularly effective when impregnating a liquid component having a high viscosity.
本発明では、このような原料栗に、液体成分を含浸させる。含浸する液体成分としては、液体、溶液、スラリー液、分散液など、含浸時に液状で取り扱い可能な可食成分をいずれも用いることができる。また、マーガリン、バター、チョコレートなど、常温で固体であっても、温度などの含浸条件を調整することにより液体として取り扱いの可能な原料もまた、好適に用いることができる。本発明においては、圧力あるいは温度などの含浸条件を選択することにより、比較的高粘度の液体成分をも含浸に用いることができ、たとえばクリーム状あるいはジャム状の成分も含浸可能な流動性を有していれば液体成分としてもちいることができる。 In the present invention, such raw chestnut is impregnated with a liquid component. As the liquid component to be impregnated, any edible component that can be handled in a liquid state at the time of impregnation, such as a liquid, a solution, a slurry, or a dispersion, can be used. In addition, raw materials that can be handled as a liquid by adjusting the impregnation conditions such as the temperature, such as margarine, butter, and chocolate, even if they are solid at room temperature, can also be suitably used. In the present invention, by selecting an impregnation condition such as pressure or temperature, a liquid component having a relatively high viscosity can be used for impregnation. For example, it has fluidity that can impregnate a cream-like or jam-like component. If so, it can be used as a liquid component.
このような液体成分としては、例えば以下のような成分を必要に応じて液体に分散あるいは溶解して用いることができ、また、これらを単独であるいは適宜混合して用いることができる。 As such a liquid component, for example, the following components can be used by being dispersed or dissolved in a liquid as necessary, and these can be used alone or in an appropriate mixture.
水、エタノール；オリーブ油、サラダ油、マーガリン、バターなどの食用油または油脂；醤油、味噌などの発酵調味料；コーヒーや茶の抽出物などの食品抽出成分；ブランデー、ラム酒、コニャック、キュラソーなどの酒類、果汁、ジュース、牛乳、ココアなどの飲料；食塩などの無機塩類；蔗糖、果糖、ブドウ糖、水あめ、蜂蜜、メープルシロップ、乳糖、カラメルシロップ、その他糖類、天然甘味料および人口甘味料などの甘味料；コンデンスミルク、ヨーグルト、生クリームなどの乳製品；卵白、卵黄、全卵などの卵液；バタークリーム、ピーナツバタークリーム、カスタードクリーム、チョコレートスプレッド、各種ジャムなどのクリームあるいはジャム類；各種食酢、酢酸、リン酸、乳酸、リンゴ酸、クエン酸、酒石酸、グルコン酸などの酸味料；苦味成分；シナモン、クローブ、胡椒、生姜などの香辛料または香辛料抽出成分；バニラエッセンスなどの香料；チョコレートなどの油性成分；グリセリンなどの保湿剤；ソルビン酸、安息香酸塩、タンニン、ポリフェノールなどの保存剤；殺菌剤、抗菌剤、静菌剤；木酢液、燻油などの燻製成分；天然および合成の色素および着色剤；発色剤；寒天、こんにゃく液などの食物繊維成分；にかわ、ゼラチンなどのゼラチン質；カテキン、エリソルビン酸などの酸化防止剤；ヨウ素などの必須無機元素；ビタミン類、アミノ酸などの栄養剤；薬効成分および医療用薬剤；ポリリン酸塩などの品質改良剤；その他の食品添加物。 Water, ethanol; Edible oils or fats such as olive oil, salad oil, margarine, butter; Fermented seasonings such as soy sauce and miso; Food extract components such as coffee and tea extracts; Alcoholic beverages such as brandy, rum, cognac, curacao Beverages such as fruit juice, juice, milk, cocoa; inorganic salts such as salt; sweeteners such as sucrose, fructose, glucose, syrup, honey, maple syrup, lactose, caramel syrup, other sugars, natural sweeteners and artificial sweeteners Dairy products such as condensed milk, yogurt and fresh cream; egg liquid such as egg white, egg yolk, whole egg; cream or jam such as butter cream, peanut butter cream, custard cream, chocolate spread, various jams; various vinegar, acetic acid , Phosphoric acid, lactic acid, malic acid, citric acid, tartaric acid, glucone Bitter ingredients; spices or spice extract ingredients such as cinnamon, clove, pepper and ginger; flavor ingredients such as vanilla essence; oily ingredients such as chocolate; humectants such as glycerin; sorbic acid, benzoate, tannin, Preservatives such as polyphenols; bactericides, antibacterial agents, bacteriostatic agents; smoked ingredients such as wood vinegar and coconut oil; natural and synthetic pigments and colorants; color formers; dietary fiber ingredients such as agar and konjac liquid; Gelatin such as gelatin; Antioxidants such as catechin and erythorbic acid; Essential inorganic elements such as iodine; Nutrients such as vitamins and amino acids; Medicinal ingredients and medical drugs; Quality improvers such as polyphosphates; Food additive.
本発明においては、液体成分が調味料を含有することが好ましく、特に糖類を含有することが好ましい。糖を含有する液体成分としては、糖水溶液が好ましく、特に限定されるものではないが、たとえば糖濃度５〜６５重量％、好ましくは２０〜６０重量％の糖水溶液を用いることができる。また、糖を含有する液体成分としては、溶かしバターやオリーブ油などの油脂や、酒類などに糖を溶解あるいは分散した液体成分も好適に用いることができる。 In the present invention, the liquid component preferably contains a seasoning, and particularly preferably contains a saccharide. The liquid component containing sugar is preferably an aqueous sugar solution, and is not particularly limited. For example, an aqueous sugar solution having a sugar concentration of 5 to 65% by weight, preferably 20 to 60% by weight can be used. Moreover, as the liquid component containing sugar, a liquid component obtained by dissolving or dispersing sugar in dissolved fats and oils such as butter and olive oil, and alcoholic beverages can be suitably used.
本発明では、含浸時に液状で取り扱い可能であって、少なくとも一部が常温で固体となるような液体成分も好ましく用いることができる。このような液体成分としては、たとえば、トレハロースやマルトースの高濃度水溶液など、高温度において溶解度が高く、常温では成分の一部が析出するような液体成分、バターやチョコレートなど、高温で液体であって常温では固形となる油脂成分などが挙げられる。本発明の加工栗の製造方法において、このような液体成分を用いると、含浸された液体成分の少なくとも一部が、内部に固形
で保持された加工栗を容易に得ることができる。
In the present invention, it is also possible to preferably use a liquid component that can be handled in a liquid state at the time of impregnation and at least a part is solid at room temperature. Examples of such liquid components include liquid components that are highly soluble at high temperatures, such as high-concentration aqueous solutions of trehalose and maltose, and that partially precipitate components at room temperature, but are liquid at high temperatures such as butter and chocolate. And fat components that are solid at room temperature. When such a liquid component is used in the method for producing a processed chestnut of the present invention, it is possible to easily obtain a processed chestnut in which at least a part of the impregnated liquid component is solidly held inside.
本発明では、原料栗を１０〜９３，０００Ｐａ、好ましくは１０〜２０，０００Ｐａ、より好ましくは１０〜１０，０００Ｐａに減圧処理した後に、減圧下で栗と液体成分とを接触させ、次いで加圧を行うことにより栗内部に液体成分を含浸させる。 In the present invention, the chestnut and the liquid component are brought into contact with each other under reduced pressure after the raw chestnut is subjected to reduced pressure treatment at 10 to 93,000 Pa, preferably 10 to 20,000 Pa, more preferably 10 to 10,000 Pa, and then pressurized. To impregnate the chestnut with the liquid component.
このような圧力範囲となるように減圧処理を行うと、原料栗の有する空隙や、細胞中に存在する水分、低揮発成分または空気が、原料栗の外部に排出され、原料栗が有する空隙とその周囲とが同等の減圧状態となる。減圧処理は、原料栗を容器内で減圧し、減圧に保った状態で該容器内に液体成分を導入し得る真空含浸装置または真空−加圧含浸装置を用いて行うのが好ましい。 When the decompression treatment is performed so as to be in such a pressure range, the voids of the raw chestnuts and the moisture, low volatile components or air present in the cells are discharged to the outside of the raw chestnuts, The surroundings are in a reduced pressure state equivalent to that. The decompression treatment is preferably performed using a vacuum impregnation apparatus or a vacuum-pressure impregnation apparatus that can decompress the raw chestnut in the container and introduce the liquid component into the container while maintaining the reduced pressure.
次いで、本発明では、栗と液体成分とを接触させたままの状態で、常圧〜９００，０００Ｐａ、好ましくは１５０，０００〜５００，０００Ｐａ，より好ましくは３００，０００〜５００，０００Ｐａに加圧を行って、栗内部に液体成分を含浸させる。これにより、減圧により液体成分あるいは気体成分が排出された原料栗の空隙部に、液体成分が速やかに含浸される。減圧状態からの加圧は、空気または不活性ガスを用いて行うことができるが、保存時における細菌などの繁殖をより効果的に抑制するために、窒素などの不活性ガスを用いることもできる。 Next, in the present invention, with the chestnut and the liquid component kept in contact with each other, the pressure is increased to normal pressure to 900,000 Pa, preferably 150,000 to 500,000 Pa, more preferably 300,000 to 500,000 Pa. To impregnate the chestnut with liquid components. Thereby, the liquid component is rapidly impregnated in the void portion of the raw chestnut from which the liquid component or gas component has been discharged by the reduced pressure. Pressurization from the depressurized state can be performed using air or an inert gas, but an inert gas such as nitrogen can also be used to more effectively suppress the growth of bacteria and the like during storage. .
このような本発明の加工栗の製造方法では、加圧後に、栗と液体成分との接触を、大気圧〜５００，０００Ｐａの範囲の圧力で、１〜３００分間、好ましくは５〜１２０分程度継続してもよい。このような栗と液体成分との接触の継続は、加圧後に加圧した状態を継続することにより行うのが簡便であり好ましいが、加圧の後に別途行ってもよい。 In such a method for producing a processed chestnut of the present invention, after pressurization, the chestnut and the liquid component are contacted at a pressure in the range of atmospheric pressure to 500,000 Pa for 1 to 300 minutes, preferably about 5 to 120 minutes. You may continue. Continuation of such contact between chestnuts and liquid components is simple and preferable by continuing the pressurized state after pressurization, but may be performed separately after pressurization.
本発明においては、含浸時における減圧の程度、加圧の程度、液体成分の粘度などの条件を適宜調整することにより、原料栗への液体成分の導入量を所望量とした加工栗を得ることができる。このようにして得られた加工栗は、さらに加熱調理して加工栗として食するのが好ましいが、原料栗が加熱調理を行った栗である場合には、そのまま加工栗として食することもできる。 In the present invention, by appropriately adjusting conditions such as the degree of pressure reduction during impregnation, the degree of pressure application, and the viscosity of the liquid component, a processed chestnut having a desired amount of liquid component introduced into the raw chestnut is obtained. Can do. The processed chestnut thus obtained is preferably further cooked and eaten as processed chestnut. However, when the raw chestnut is cooked and cooked chestnut, it can be directly eaten as processed chestnut. .
このようにして液体成分を含浸させた加工栗は、所望の加工栗の性状に応じて、含浸後に表面に付着した液体成分を、拭き取り、遠心分離、乾燥などの方法により除去してもよく、また、付着した液体成分を保持するようにしてもよい。表面に付着した液体成分を除去した場合には、表面にべた付きを有さず、加工栗同士の付着がなく、手でつまんで食せるような加工栗を製造することができる。 The processed chestnut impregnated with the liquid component in this way may be removed by a method such as wiping, centrifuging, drying, etc., depending on the properties of the desired processed chestnut, Moreover, you may make it hold | maintain the liquid component which adhered. When the liquid component adhering to the surface is removed, it is possible to produce processed chestnuts that do not have stickiness on the surface, do not adhere between processed chestnuts, and can be picked up by hand.
本発明では、このようにして液体成分を含浸させた加工栗を、冷凍することも好ましい。液体成分の含浸後に冷凍した加工栗は、そのまま良好に長期間保存することができる。液体成分の含浸後に冷凍した加工栗は、原料栗が加熱調理済みの場合には、解凍または半解凍してそのまま食することもできるが、解凍に引き続いて加熱調理して、加工栗として食するのが好ましい。 In the present invention, it is also preferable to freeze the processed chestnut impregnated with the liquid component in this way. The processed chestnut frozen after impregnation with the liquid component can be stored as it is for a long time. Processed chestnuts frozen after impregnation with liquid components can be thawed or semi-thawed and cooked as they are when cooked as raw chestnuts. Is preferred.
液体成分を含浸させた後の加熱調理、もしくは、液体成分を含浸させ冷凍した後の加熱調理は、蒸す、茹でる、煮る、マイクロ波加熱する、ローストする、オーブン加熱する、熱風あるいは熱砂で焙煎する、レトルト加熱するなどの公知の加熱調理方法により行うことができる。本発明では、得られる加工栗中の水分量などの液体成分量を、含浸工程における制御の他、加熱調理の条件によって適宜調整することもできる。本発明では、このような加熱調理が、レトルト加熱または蒸し調理であるのがより好ましい。加熱調理がレトルト加熱または蒸し調理である場合には、得られる加工栗中の液体成分量を、ほぼ含浸後
の量に保持することができる。
Cooking after impregnating with liquid components, or cooking after impregnating and freezing liquid components is steamed, boiled, boiled, microwave heated, roasted, oven heated, roasted with hot air or hot sand. It can be performed by a known cooking method such as retort heating. In the present invention, the amount of liquid components such as the amount of water in the processed chestnut can be adjusted as appropriate depending on the cooking conditions as well as the control in the impregnation step. In the present invention, such heat cooking is more preferably retort heating or steaming cooking. When the heating cooking is retort heating or steaming cooking, the amount of liquid component in the processed chestnut obtained can be kept substantially at the amount after impregnation.
液体成分を含浸した後で加熱調理した加工栗は、さらに冷凍して加工栗とすることも好ましく、冷凍状態で好適に保存することができる。このような冷凍した加工栗は、解凍または半解凍して食してもよく、また、さらに加熱調理して食してもよい。 The processed chestnut that has been cooked after impregnating the liquid component is preferably further frozen to be processed chestnut, and can be suitably stored in a frozen state. Such frozen processed chestnuts may be thawed or half-thawed and eaten, or may be cooked and cooked.
本発明の加工栗は、上述のような方法により製造することができ、いずれも内部に液体成分由来の成分を保持している。本発明の加工栗は、加工栗内部に液体成分を液状のまま均質に保持していることも好ましく、また、液体成分のうちの少なくとも一部の成分が、加工栗内部に固形で保持されていることも好ましく、さらに、液体成分のうちの少なくとも一部の成分が、加工栗の表面に析出して固形で保持されていることも好ましい。 The processed chestnuts of the present invention can be produced by the method as described above, and all retain components derived from liquid components therein. In the processed chestnut of the present invention, it is also preferable that the liquid component is uniformly held in the processed chestnut in a liquid state, and at least a part of the liquid component is solidly held in the processed chestnut. It is also preferable that at least a part of the liquid component is deposited on the surface of the processed chestnut and held in a solid state.
液体成分のうちの少なくとも一部の成分が、内部、表面またはその両方に固形で保持されている加工栗は、上述した加工栗の製造方法のいずれかの工程において形成される。たとえば、含浸時の温度においては液状であり、常温において固体である成分を含む液体成分を用いた場合には、加工栗の内部または表面において液体成分の少なくとも一部が凝固して固形となる。このような液体成分としては、バター、チョコレート、ゼラチンなどを含有する液体成分などが挙げられる。また、含浸時の温度においては溶解しており、常温においては溶解度が低いことに起因して析出する成分を含む液体成分を用いた場合には、加工栗の内部または表面において液体成分の少なくとも一部が析出して固形となる。このような液体成分としては、トレハロースやマルトースの高濃度水溶液などが挙げられる。さらに、液体成分の含浸より後に加熱調理を行う場合において、加熱調理時に液体成分内の少なくとも一部の成分が凝固または析出する場合にも、液体成分の少なくとも一部の成分が、内部、表面またはその両方に固形で保持されている加工栗が得られる。このような加工栗は、液体成分が加熱調理により変性して凝固または析出する性質を有する成分を含んでいるか、または、液体成分中の水分などが加熱調理で減少することに伴って溶解していた成分が析出することにより得られる。本発明では、上記各種条件を制御することにより、表面または内部がサクサクした食感、しっとりとした食感、滑らかな食感、ホクホクした食感などの、所望の加工栗を製造することができる。また、含浸後に表面に付着した液体成分を除去して加工栗を製造した場合には、表面にべた付きを有さず、加工栗同士の付着がなく、手でつまんで好適に食せるような加工栗とすることができる。
実施例
以下、実施例に基づいて本発明をさらに具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
調製例１（凍結乾燥生栗の製造）
中国産の生栗の鬼皮および渋皮を、包丁で除去して皮むき生栗を得た。得られた皮むき生栗を−３０℃で冷凍し凍結生栗を得た。
The processed chestnut in which at least a part of the liquid component is solidly held inside, on the surface, or both is formed in any step of the processed chestnut manufacturing method described above. For example, when a liquid component containing a component that is liquid at the temperature of impregnation and is solid at room temperature is used, at least a part of the liquid component is solidified inside the processed chestnut or on the surface to become a solid. Examples of such liquid components include liquid components containing butter, chocolate, gelatin and the like. In addition, when a liquid component containing a component that is dissolved at the temperature at the time of impregnation and precipitates due to low solubility at normal temperature is used, at least one of the liquid components in or on the processed chestnut is used. Part is precipitated and becomes solid. Examples of such liquid components include trehalose and maltose high-concentration aqueous solutions. Furthermore, in the case where cooking is performed after impregnation of the liquid component, when at least a part of the liquid component coagulates or precipitates during the cooking, at least a part of the liquid component is inside, on the surface, or Processed chestnuts that are held in solid form on both sides are obtained. Such processed chestnuts contain components that have the property of solidifying or precipitating when the liquid component is denatured by cooking, or dissolved as the water content in the liquid component decreases by cooking. It is obtained by precipitating the components. In the present invention, by controlling the above various conditions, desired processed chestnuts such as a crispy texture, a moist texture, a smooth texture, and a crisp texture can be produced. . In addition, when the processed chestnut is manufactured by removing the liquid component adhering to the surface after impregnation, the surface has no stickiness, there is no adhesion between the processed chestnuts, and it can be eaten suitably by pinching by hand. Can be processed chestnuts.
EXAMPLES Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited to these examples.
Preparation Example 1 (Production of freeze-dried raw chestnut)
Chinese raw chestnut devil skin and astringent skin were removed with a kitchen knife to obtain peeled raw chestnut. The obtained peeled raw chestnut was frozen at −30 ° C. to obtain frozen raw chestnut.
得られた凍結生栗５１４．０ｇをバスケットに入れ、このバスケットを、ホットプレートを具備した（株）エフコム製の真空加圧含浸装置内に、冷凍生栗がホットプレート上に３０〜５０ｍｍの間隔で位置するように設置した。なお、ホットプレートは、凍結生栗の設置位置が５５℃となるようにあらかじめ昇温しておいた。この真空加圧含浸装置内を２ｋＰａ以下になるように真空排気し、１５時間排気を継続して減圧を保持して装置から取り出して凍結乾燥生栗を得るフリーズドライを行った。得られた凍結乾燥生栗は２３６．６ｇであった。得られた凍結乾燥生栗は、凍結乾燥前の形状を保持しており、含水率は１０重量％以下であった。
調製例２（凍結乾燥焼き栗の製造）
中国産の生栗を、１８０℃のオーブンで２０分間加熱し、室温に放置して冷却した後、鬼皮および渋皮を包丁で除去し、これを−３０℃で冷凍して、凍結焼き栗５５４．２ｇを得た。得られた凍結焼き栗を、調製例１の凍結生栗と同様にしてフリーズドライし、２９
０．３ｇの凍結乾燥焼き栗を得た。得られた凍結乾燥焼き栗は、凍結乾燥前の形状を保持しており、含水率は１０重量％以下であった。
514.0 g of the obtained frozen raw chestnut was put in a basket, and this basket was placed in a vacuum pressure impregnation apparatus manufactured by EFCOM equipped with a hot plate. It was installed to be located at. The hot plate was heated in advance so that the position of the frozen raw chestnut was 55 ° C. The inside of this vacuum pressure impregnation apparatus was evacuated to 2 kPa or less, and evacuation was continued for 15 hours, and the pressure was maintained. The obtained freeze-dried raw chestnut was 236.6 g. The obtained freeze-dried raw chestnut retained the shape before freeze-drying, and the water content was 10% by weight or less.
Preparation Example 2 (Production of freeze-dried grilled chestnut)
Chinese raw chestnuts are heated in an oven at 180 ° C. for 20 minutes, allowed to cool to room temperature, then the demon skin and astringent skin are removed with a knife, frozen at −30 ° C., and frozen baked chestnut 554 0.2 g was obtained. The obtained frozen baked chestnut was freeze-dried in the same manner as the frozen raw chestnut of Preparation Example 1, 29
0.3 g of freeze-dried roasted chestnut was obtained. The obtained freeze-dried roasted chestnut retained the shape before freeze-drying, and the water content was 10% by weight or less.
参考例１
中国産生栗の鬼皮および渋皮を包丁で除去したて得た皮むき生栗１７５．６ｇを、１０００ｍｌのガラスビーカー内にいれ、このビーカーを真空加圧含浸装置（（株）エフコム製）内に設置し、真空排気を行い、装置内を２０００Ｐａまで減圧し、そのまま５分間排気を継続した後、試料である生栗が完全に浸漬されるまでビーカー内に２５．０℃のコーヒー風味液を液体成分として注入した。用いたコーヒー風味液は、無糖コーヒー（めいらく製）１．０リットルと、ショ糖５００ｇとを混合、撹拌し、ショ糖を完全に溶解させて調製したものであり、２５℃における粘度は６４．７ｃｐであった。コーヒー風味液の注入終了後、真空加圧含浸装置内をエアパージし、続いて圧搾空気を導入してタンク内を加圧して、０．６ＭＰａで１５分間保持した後エアパージして含浸処理を完了し、装置より試料である栗を取り出した。含浸後の重量は１８３．９ｇであった。
Reference example 1
175.6 g of peeled raw chestnuts obtained by removing the Chinese chestnut demon skin and astringent skin with a kitchen knife are placed in a 1000 ml glass beaker, and the beaker is placed in a vacuum pressure impregnation apparatus (Fcom Corp.). Installed, evacuated, evacuated to 2000 Pa, continued to evacuate for 5 minutes, and then liquided 25.0 ° C. coffee flavor liquid into beaker until sampled raw chestnut was completely immersed Injected as a component. The coffee flavor liquid used was prepared by mixing and stirring 1.0 liter of sugar-free coffee (made by Meiraku) and 500 g of sucrose to completely dissolve sucrose, and the viscosity at 25 ° C. was 64. 0.7 cp. After injecting the coffee flavor liquid, the inside of the vacuum pressure impregnation apparatus is purged with air, and then the compressed air is introduced to pressurize the inside of the tank, hold at 0.6 MPa for 15 minutes, and then the air purge is performed to complete the impregnation treatment. The chestnut as a sample was taken out from the apparatus. The weight after impregnation was 183.9 g.
得られたコーヒー風味液含浸生栗は、含浸処理による割れや崩れなどはほとんどなく、切断して観察したところ、中心部までほぼ均一にコーヒー色の着色が見られ、内部までコーヒー風味液が含浸されたことが確認された。
［実施例１］
調製例1で得た凍結乾燥生栗２３．５ｇを、３００ｍｌのガラスビーカー内にいれ、こ
のビーカーを真空加圧含浸装置（（株）エフコム製）内に設置し、真空排気を行い、装置内を２０００Ｐａまで減圧し、そのまま５分間排気を継続した後、試料であるフリーズドライ生栗が完全に浸漬されるまでビーカー内に３８．０℃の蜂蜜（日本蜂蜜製、３８℃における粘度：１２，５０４ｃｐ）を液体成分として注入した。蜂蜜の注入終了後、真空加圧含浸装置内をエアパージし、続いて圧搾空気を導入してタンク内を加圧して、０．６ＭＰａで１５分間保持した後エアパージして含浸処理を完了し、装置より試料である栗を取り出した。含浸後の重量は４９．０ｇであった。
The obtained coffee flavor liquid-impregnated fresh chestnut has almost no cracks or collapse due to the impregnation treatment, and when cut and observed, the coffee-colored liquid is impregnated almost uniformly into the center, and the interior is impregnated with the coffee flavor liquid. Was confirmed.
[Example 1]
Place 23.5 g of freeze-dried raw chestnut obtained in Preparation Example 1 in a 300 ml glass beaker, place this beaker in a vacuum pressure impregnation device (manufactured by Fcom), evacuate, The pressure was reduced to 2000 Pa, and evacuation was continued for 5 minutes. After that, freeze-dried fresh chestnut as a sample was completely immersed in the beaker with 38.0 ° C. honey (manufactured by Nippon Honey, viscosity at 38 ° C .: 12, 504 cp) was injected as a liquid component. After the honey injection is completed, the inside of the vacuum pressure impregnation apparatus is purged with air, and then the compressed air is introduced to pressurize the inside of the tank, and the tank is held at 0.6 MPa for 15 minutes. A sample chestnut was taken out. The weight after impregnation was 49.0 g.
得られた蜂蜜含浸凍結乾燥生栗は、含浸処理による割れや崩れなどはほとんどなく、切断して観察したところ、中心部まで蜂蜜が含浸されていることが確認された。
次いで、この蜂蜜含浸凍結乾燥生栗のうち１６．３ｇを、バスケットに入れて（株）エフコム製の加圧装置内に設置し、水蒸気を導入してゲージ圧０．１ＭＰａ（装置内部圧０．２ＭＰａ、１２０℃）まで加圧し、１５分間保持して蒸し処理を行った。蒸し処理後の蜂蜜含浸栗の重量は１７．４ｇであった。
［実施例２］
実施例１において、凍結乾燥生栗の使用量を１４．７ｇとし、含浸処理の液体成分として、参考例１で用いたのと同じ２５．０℃のコーヒー風味液を用いたことの他は、実施例１と同様にして含浸処理を行い、コーヒー風味液含浸凍結乾燥生栗３２．０ｇを得た。
The obtained honey-impregnated freeze-dried raw chestnut had almost no cracks or collapse due to the impregnation treatment, and was observed by cutting. As a result, it was confirmed that honey was impregnated to the center.
Next, 16.3 g of this honey-impregnated freeze-dried raw chestnut was put in a basket and placed in a pressure device manufactured by F. Com., And water vapor was introduced to introduce a water pressure of 0.1 MPa (device internal pressure of 0. 0). The pressure was increased to 2 MPa and 120 ° C., and the steaming treatment was performed by holding for 15 minutes. The weight of the honey-impregnated chestnut after the steaming treatment was 17.4 g.
[Example 2]
In Example 1 , the amount of freeze-dried raw chestnut used was 14.7 g, and the same 25.0 ° C. coffee flavor liquid as used in Reference Example 1 was used as the liquid component for the impregnation treatment. The impregnation treatment was performed in the same manner as in Example 1 to obtain 32.0 g of freeze-dried raw chestnut impregnated with coffee flavor liquid.
次いで、得られたコーヒー風味液含浸凍結乾燥生栗の全量（３２．０ｇ）について、実施例１と同様にして蒸し処理を行った。蒸し処理後のコーヒー風味液含浸栗の重量は３４．５ｇであった。 Next, the whole amount (32.0 g) of the obtained coffee flavor liquid-impregnated freeze-dried fresh chestnut was steamed in the same manner as in Example 1 . The weight of the coffee flavor liquid-impregnated chestnut after the steaming treatment was 34.5 g.
この蒸し処理後のコーヒー風味液含浸栗を切断して観察したところ、内部まで充分かつ均一にコーヒー風味液が含浸されていることがわかった。また、これを食したところ、ホクホクした食感を有しており、栗自体の風味を有しつつ、コーヒーの苦味と適度な甘さが均一にしっかりと付与された良好な味を示していた。また、表面にべた付きほとんど感じられず、蒸し処理の前後のいずれにおいても、得られたコーヒー風味液含浸栗同士が付着することはなかった。
［実施例３］
実施例１において、凍結乾燥生栗の使用量を２７．９ｇとし、含浸処理の液体成分として、６０．０℃の糖液Ａを用いたことの他は、実施例１と同様にして含浸処理を行い、糖液Ａ含浸凍結乾燥生栗５６．５ｇを得た。用いた糖液Ａは、トレハロース（林原商事製）４００ｇ、水６００ｇ、シナモンフレーバー（小林香料製）０．２５ｇ、ラムフレーバー（小林香料製）およびブランデー（ドーバー酒造製）を混合して充分に撹拌し、均一に溶解したものであり、２０℃における粘度は７．６ｃｐであった。
When the steamed chestnut-impregnated chestnut was cut and observed, it was found that the coffee flavor liquid was impregnated sufficiently and evenly inside. Moreover, as a result of eating this, it had a chewy texture and had a good taste in which the bitterness of coffee and moderate sweetness were uniformly and firmly imparted while having the flavor of chestnut itself. . Moreover, the stickiness on the surface was hardly felt, and the obtained coffee flavor liquid-impregnated chestnuts did not adhere to each other before and after the steaming treatment.
[Example 3]
In Example 1 , the amount of freeze-dried fresh chestnut used was 27.9 g, and the impregnation treatment was performed in the same manner as in Example 1 except that the sugar solution A at 60.0 ° C. was used as the liquid component of the impregnation treatment. And 56.5 g of freeze-dried raw chestnut impregnated with sugar solution A was obtained. The sugar solution A used was 400 g of trehalose (produced by Hayashibara Shoji), 600 g of water, 0.25 g of cinnamon flavor (produced by Kobayashi Inc.), lamb flavor (produced by Kobayashi Inc.) and brandy (produced by Dover Shuzo) and mixed well. The viscosity at 20 ° C. was 7.6 cp.
次いで、得られた糖液Ａ含浸凍結乾燥生栗の全量（５６．５ｇ）について、実施例１と同様にして蒸し処理を行った。蒸し処理後の糖液Ａ含浸栗の重量は５８．５ｇであった。
含浸に用いた糖液Ａは、無色透明であったが、得られた糖液Ａ含浸凍結乾燥生栗および蒸し処理後の糖液Ａ含浸栗は、いずれも通常の生栗およびそれを蒸し処理したものよりも明るい黄色を呈しており、表面にべた付きはほとんど感じられず、栗同士の付着はなかった。また、蒸し処理後の糖液Ａ含浸栗を食したところ、ホクホクした食感を有しており、栗自体の風味を有しつつ、ラムやシナモン、ブランデーのフレーバーを持った甘味が均一にしっかりと付与された良好な味を示していた。また、蒸し処理後の糖液Ａ含浸栗は、個々の栗同士に食感の違いや甘味の違いがほとんど感じられず、均質な性状を有していた。［実施例４］
実施例１において、凍結乾燥生栗の使用量を２４．０ｇとし、含浸処理の液体成分として、６０．０℃の糖液Ｂを用いたことの他は、実施例１と同様にして含浸処理を行い、糖液B含浸凍結乾燥生栗５２．０ｇを得た。糖液Ｂとしては、トレハロース（林原商事製）
６００ｇ、水４００ｇ、シナモンフレーバー（小林香料製）０．２５ｇ、ラムフレーバー（小林香料製）およびブランデー(ドーバー酒造製)を６０℃で混合して充分に撹拌し、均一に溶解したものを用いた。
Subsequently, the whole amount (56.5 g) of the obtained sugar liquid A-impregnated freeze-dried fresh chestnut was steamed in the same manner as in Example 1 . The weight of the chestnut solution A-impregnated chestnut after the steaming treatment was 58.5 g.
The sugar solution A used for impregnation was colorless and transparent. The obtained sugar solution A-impregnated freeze-dried fresh chestnut and steamed sugar solution A-impregnated chestnut were both normal fresh chestnut and steamed It had a brighter yellow color than the ones that were made, and almost no stickiness was felt on the surface, and there was no adhesion between chestnuts. In addition, when we ate the sugar solution A-impregnated chestnut after steaming, it has a chewy texture, and the sweetness with the flavor of lamb, cinnamon and brandy is evenly and firmly with the chestnut's own flavor. And showed a good taste. In addition, the sugar solution A-impregnated chestnut after the steaming treatment had a homogeneous property with little difference in texture and sweetness between the individual chestnuts. [Example 4]
In Example 1 , impregnation treatment was performed in the same manner as in Example 1 except that the amount of freeze-dried raw chestnut was 24.0 g and sugar solution B at 60.0 ° C. was used as the liquid component of the impregnation treatment. And 52.0 g of freeze-dried fresh chestnut impregnated with sugar solution B was obtained. As sugar liquid B, trehalose (produced by Hayashibara Shoji)
600 g, 400 g of water, 0.25 g of cinnamon flavor (manufactured by Kobayashi Fragrance), rum flavor (manufactured by Kobayashi Fragrance) and brandy (manufactured by Dover Sake Brewery) were mixed at 60 ° C., sufficiently stirred, and uniformly dissolved. .
次いで、得られた糖液Ｂ含浸凍結乾燥生栗の全量（５２．０ｇ）について、含浸直後に実施例１と同様にして蒸し処理を行った。蒸し処理後の糖液Ｂ含浸栗の重量は５２．９ｇであった。蒸し処理後の糖液Ｂ含浸栗を冷蔵庫に入れて物温が５℃になるように冷却した。 Next, the whole amount (52.0 g) of the obtained lyophilized fresh chestnut impregnated with the sugar solution B was steamed in the same manner as in Example 1 immediately after the impregnation. The weight of the chestnut-impregnated chestnut after the steaming treatment was 52.9 g. Steamed sugar solution B-impregnated chestnuts were placed in a refrigerator and cooled to a temperature of 5 ° C.
含浸に用いた糖液Ｂは、無色透明であったが、得られた蒸し処理後冷却した糖液B含浸
栗の表面には白い結晶が析出しているのが見受けられた。更に、蒸し処理後の糖液Ｂ含浸栗を割ってみると、内部にも白い結晶が析出しているのが確認できた。このことから含浸処理の際に高濃度で溶解していたトレハロースが、含浸処理後冷却されて析出したことがわかった。また、蒸し処理後の糖液Ｂ含浸栗を食したところ、ホクホク感を有しながら噛み砕きやすく、栗自体の風味を有しつつ、ラムやシナモン、ブランデーのフレーバーを持った甘味が均一にしっかりと付与された良好な味を示していた。
［実施例５］
実施例２において、凍結乾燥生栗を用いる代わりに、調製例２で得た凍結乾燥焼き栗８．３ｇを原料として用いたことの他は、実施例２と同様にして、コーヒー風味液含浸凍結乾燥焼き栗１３．９ｇを得た。
The sugar solution B used for impregnation was colorless and transparent, but it was observed that white crystals were deposited on the surface of the obtained sugar solution B-impregnated chestnut cooled after steaming. Furthermore, when the sugar solution B impregnated chestnut after the steaming treatment was broken, it was confirmed that white crystals were deposited inside. This indicates that trehalose dissolved at a high concentration during the impregnation treatment was cooled and precipitated after the impregnation treatment. In addition, after eating steamed sugar solution B impregnated chestnut, it is easy to chew while having a crisp feeling, and the sweetness with the flavor of lamb, cinnamon and brandy is evenly and firmly with the flavor of chestnut itself The imparted good taste was shown.
[Example 5]
In Example 2 , instead of using freeze-dried raw chestnut, coffee-flavored liquid impregnation freezing was carried out in the same manner as in Example 2 except that 8.3 g of freeze-dried baked chestnut obtained in Preparation Example 2 was used as a raw material. 13.9 g of dried baked chestnut was obtained.
次いで、得られたコーヒー風味液含浸凍結乾燥焼き栗の全量（１３．９ｇ）について、実施例１と同様にして蒸し処理を行った。蒸し処理後のコーヒー風味液含浸栗の重量は１４．６ｇであった。 Next, the whole amount (13.9 g) of the obtained coffee flavor liquid-impregnated freeze-dried roasted chestnut was steamed in the same manner as in Example 1 . The weight of the coffee flavor liquid-impregnated chestnut after the steaming treatment was 14.6 g.
この蒸し処理後のコーヒー風味液含浸栗を切断して観察したところ、内部まで充分かつ均一にコーヒー風味液が含浸されていることがわかった。また、これを食したところ、ホクホクした食感を有しており、栗自体の風味を有しつつ、コーヒーの苦味と適度な甘さが均一にしっかりと付与された良好な味を示していた。また、表面にべた付きほとんど感じられず、蒸し処理の前後のいずれにおいても、得られたコーヒー風味液含浸栗同士が付着
することはなかった。
［実施例６］
実施例３において、凍結乾燥生栗を用いる代わりに、調製例２で得た凍結乾燥焼き栗７．８ｇを原料として用い、液体成分として２０．０℃の糖液Ａを用いたことの他は、実施例３と同様にして糖液Ａ含浸凍結乾燥焼き栗１３．０ｇを得た。
When the steamed chestnut-impregnated chestnut was cut and observed, it was found that the coffee flavor liquid was impregnated sufficiently and evenly inside. Moreover, as a result of eating this, it had a chewy texture and had a good taste in which the bitterness of coffee and moderate sweetness were uniformly and firmly imparted while having the flavor of chestnut itself. . Moreover, the stickiness on the surface was hardly felt, and the obtained coffee flavor liquid-impregnated chestnuts did not adhere to each other before and after the steaming treatment.
[Example 6]
In Example 3 , instead of using freeze-dried raw chestnut, 7.8 g of freeze-dried grilled chestnut obtained in Preparation Example 2 was used as a raw material, and 20.0 ° C. sugar solution A was used as a liquid component. In the same manner as in Example 3 , 13.0 g of freeze-dried baked chestnut impregnated with sugar solution A was obtained.
次いで、得られた糖液Ａ含浸凍結乾燥焼き栗の全量（１３．０ｇ）について、実施例１と同様にして蒸し処理を行った。蒸し処理後の糖液Ａ含浸栗の重量は１５．０ｇであった。 Next, the whole amount (13.0 g) of the obtained sugar liquid A-impregnated freeze-dried roasted chestnut was steamed in the same manner as in Example 1 . The weight of the molasses A-impregnated chestnut after the steaming treatment was 15.0 g.
含浸に用いた糖液Ａは、無色透明であったが、得られた糖液Ａ含浸凍結乾燥生栗および蒸し処理後の糖液Ａ含浸栗は、いずれも表面にべた付きはほとんど感じられず、栗同士の付着はなかった。また、蒸し処理後の糖液Ａ含浸栗を食したところ、ホクホクした食感を有しており、栗自体の風味を有しつつ、ラムやシナモン、ブランデーのフレーバーを持った甘味が均一にしっかりと付与された良好な味を示していた。
［実施例７］
調製例２で得た凍結乾燥焼き栗１８．４ｇをバスケットに入れて（株）エフコム製の加圧装置内に設置し、水蒸気を導入してゲージ圧０．１ＭＰａ（装置内部圧０．２ＭＰａ、１２０℃）まで加圧し、１５分間保持して蒸し処理を行った。蒸し処理後の凍結乾燥焼き栗の重量は２０．０ｇであった。
The sugar solution A used for impregnation was colorless and transparent. However, the obtained sugar solution A-impregnated freeze-dried fresh chestnut and the steamed sugar solution A-impregnated chestnut are hardly felt sticky on the surface. There was no adhesion between chestnuts. In addition, when we ate the sugar solution A-impregnated chestnut after steaming, it has a chewy texture, and the sweetness with the flavor of lamb, cinnamon and brandy is evenly and firmly with the chestnut's own flavor. And showed a good taste.
[Example 7]
18.4 g of freeze-dried baked chestnut obtained in Preparation Example 2 was placed in a basket and placed in a pressure device manufactured by EFCOM, and water vapor was introduced to introduce a water pressure of 0.1 MPa (device internal pressure 0.2 MPa, 120 ° C.) and held for 15 minutes for steaming treatment. The weight of the freeze-dried grilled chestnut after the steaming treatment was 20.0 g.
次いで、この蒸した凍結乾燥焼き栗全量（２０．０ｇ）を、３００ｍｌのガラスビーカー内にいれ、このビーカーを真空加圧含浸装置（（株）エフコム製）内に設置し、真空排気を行い、装置内を２０００Ｐａまで減圧し、そのまま５分間排気を継続した後、栗が完全に浸漬されるまでビーカー内に２０．０℃の糖液Ａ（実施例３で用いたものと同様）を液体成分として注入した。糖液Ａの注入終了後、真空加圧含浸装置内をエアパージし、続いて圧搾空気を導入してタンク内を加圧して、０．６ＭＰａで１５分間保持した後エアパージして含浸処理を完了し、装置より試料である栗を取り出した。含浸後の重量は３５．８ｇであった。 Next, the whole amount of the steamed freeze-dried chestnut (20.0 g) is placed in a 300 ml glass beaker, this beaker is placed in a vacuum pressure impregnation apparatus (manufactured by Fcom), and evacuated. After reducing the pressure in the apparatus to 2000 Pa and continuing to exhaust for 5 minutes, 20.0 ° C. sugar solution A (similar to that used in Example 3 ) was placed in the beaker until the chestnuts were completely immersed. As injected. After the injection of the sugar liquid A, the inside of the vacuum pressure impregnation apparatus is air purged, and then the compressed air is introduced to pressurize the inside of the tank. After holding at 0.6 MPa for 15 minutes, the air purge is performed to complete the impregnation process. The chestnut as a sample was taken out from the apparatus. The weight after impregnation was 35.8 g.
このようにして得た、蒸した凍結乾燥焼き栗に糖液Ａを含浸した栗は、ホクホクした食感を有しており、栗自体の風味を有しつつ、ラムやシナモン、ブランデーのフレーバーを持った甘味が均一にしっかりと付与された良好な味を示していた。また、表面にべた付きはほとんど感じられず、栗同士の付着はなかった。 Chestnuts obtained by impregnating sugar solution A into steamed freeze-dried chestnuts obtained in this way have a chewy texture and have the flavor of chestnuts themselves, with the flavor of lamb, cinnamon and brandy. It had a good taste with the sweetness uniformly and firmly applied. Moreover, the stickiness on the surface was hardly felt, and there was no adhesion between chestnuts.
Claims (11)
A processed chestnut, wherein at least a part of the impregnated liquid component obtained by the production method according to any one of claims 1 to 9 is held in a solid or gel form.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003378741A JP3777180B2 (en) | 2003-11-07 | 2003-11-07 | Processed chestnut manufacturing method and processed chestnut |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2003378741A JP3777180B2 (en) | 2003-11-07 | 2003-11-07 | Processed chestnut manufacturing method and processed chestnut |
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| JP2005137300A JP2005137300A (en) | 2005-06-02 |
| JP3777180B2 true JP3777180B2 (en) | 2006-05-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584206A (en) * | 2013-11-27 | 2014-02-19 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4705936B2 (en) * | 2007-07-31 | 2011-06-22 | 株式会社小田喜商店 | Manufacturing method of chestnut sweet roast |
| WO2010095702A1 (en) * | 2009-02-19 | 2010-08-26 | クラシエフーズ株式会社 | 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 |
| KR101117828B1 (en) | 2009-10-13 | 2012-03-20 | 최성철 | A new method for processing chestnut and the processed chestnut |
| JP5721375B2 (en) * | 2010-09-06 | 2015-05-20 | 株式会社中温 | Extremely soft chestnut and method for producing the same |
| JP5721374B2 (en) * | 2010-09-06 | 2015-05-20 | 株式会社中温 | Processed chestnut and method for producing processed chestnut |
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2003
- 2003-11-07 JP JP2003378741A patent/JP3777180B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584206A (en) * | 2013-11-27 | 2014-02-19 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
| CN103584206B (en) * | 2013-11-27 | 2015-05-06 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
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| JP2005137300A (en) | 2005-06-02 |
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