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WO2006065018A1 - Procede de preparation de marrons grilles en autoclave utilisant la decongelation par infrarouge lointain - Google Patents

Procede de preparation de marrons grilles en autoclave utilisant la decongelation par infrarouge lointain Download PDF

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Publication number
WO2006065018A1
WO2006065018A1 PCT/KR2005/002418 KR2005002418W WO2006065018A1 WO 2006065018 A1 WO2006065018 A1 WO 2006065018A1 KR 2005002418 W KR2005002418 W KR 2005002418W WO 2006065018 A1 WO2006065018 A1 WO 2006065018A1
Authority
WO
WIPO (PCT)
Prior art keywords
chestnuts
minutes
infrared ray
far infrared
thawing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2005/002418
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English (en)
Inventor
Hee Soon Cheon
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ Corp
Original Assignee
CJ Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CJ Corp filed Critical CJ Corp
Priority to US11/791,531 priority Critical patent/US7785643B2/en
Publication of WO2006065018A1 publication Critical patent/WO2006065018A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/10—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Definitions

  • the present invention relates to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly the preparing method characterized in that it comprises a step of; ageing raw chestnuts by storing in the state of refrigeration; roasting said aged chestnuts, peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray; and, pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution.
  • Chestnuts are plant belonging to Fagaceae, and they have been cultivated in a vast range such as Europe, America, China, Japan and the like. Also, it has been known that chestnuts have abundant vitamin, and are good for digestive rate due to containing 40% of starch, and its nutrition is abundant.
  • chestnuts having the above-mentioned property as table use chestnut which had been treated with boiling down or soaking chestnuts with sugar, thereby lowering a moisture activity, to prevent from decomposing it by microorganism, have been provided, or chestnuts which had been treated with sugar and sterilized have been provided. Furthermore, it has been popularized the method that eat boiled chestnuts at raw state.
  • the above-mentioned prior art has a various drawback, for example, generation of an extraordinary taste or smell during a processing procedure since it is provided in state of packing or sterilizing a boiling down or soaking chestnuts with sugar without a thawing procedure, deformity of a shape, propagation of microorganism, and decrease of gusto and functionality by degrading of structure at first sterilizing at high temperature.
  • Japanese patent early publication Hei 06-209702 discloses a preparing procedure for a processing chestnuts constituted with a step of; peeling harvested chestnuts, and freezing it followed by thawing, and boiling to remove a moisture, and burning to allow an ash color to chestnuts after rapid freezing and heating with far infrared ray, and than soaking chestnuts with sugar followed by rapid freezing it and adding a seasoning and mixing it, and finally packing and then retort sterilizing as itself.
  • the above-mentioned Japanese patent early publication Hei 06-209702 provide an advantage that it allow to increase sugar content by comprising a heating process with far infrared ray, increase storing capacity, and produce industrially with massive volume.
  • the said prior method is also not economical in aspect of time and cost, and is complex and cumbersome since the procedure is consisted of 9 steps of thawing and boiling process, rapid freezing process, heating process with far infrared ray (230 ⁇ 280°C, 5-10 minutes), burning process to allow an ash color, soaking process in sugar solution, rapid freezing process, adding a seasoning and mixing process, packing process, and retort sterilizing process.
  • the present invention is to solve the problem of prior art, and this objection of the present invention can be achieved by providing a preparing procedure of retort roast chestnuts whose quality is good and original taste and favor is remained, and characterized in that it is prepared by simple procedure ageing only chestnuts 100% by storing in the state of refrigeration without addition any other adduct; roasting said aged chestnuts by direct burning, peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution.
  • the objection of the present invention is to provide a new method being capable of preparing retort roast chestnuts which are kept its original favor and tissue sense, and removed generation of an extraordinary taste or smell and deformity during a processing procedure, and can be stored stable, and are delicious by being increased sugar content.
  • a preparing procedure of retort roast chestnuts characterized in that it comprises a step of;
  • harvested raw chestnuts are first subjected to ageing step by storing in the state of refrigeration to increase sugar content. At this time, harvested raw chestnuts are aged with refrigerating storage rapidly without peeling or steeping in sugar solution as it is, to keep freshness of chestnuts and reduce lose and degrading rate during storage.
  • the method of refrigerating storage of raw chestnuts according to the present invention is as followings.
  • the raw chestnuts are stored at -2°C in condition of 90-95% of humidity during 3 months, and then are stored at -4°C in condition of 90-95% of humidity continuously.
  • a lose and degrading rate of chestnuts can be maintained to the least level up to a year and its sugar content can be increased to above 28° brix without any treatment such as steeping in or boiling down with sugar solution.
  • a rate of raw chestnuts, sand and syrup is preferable 1: 4.7:0.03(w/w), most preferably, roasting is performed at 180 0 C during 8 minutes until a center temperature of chestnuts reach to 90 0 C. It is not preferable to roast at under 170 0 C since chestnuts must be heated during long time at this temperature therefore chestnuts is dried by removing moisture. Also, if chestnuts is roasted at above 200 0 C, there is a drawback that have bitterness after retort by carbonating of chestnuts bark.
  • roasting perfume is grant to increase preference and inhibit a microorganism derived from soil.
  • a purpose of addition of syrup is to inhibit evaporation of moisture and to peel easily by crystallization of chestnuts bark and sugar during roasting.
  • the washed chestnuts are preferably packed in box with 10kg unit and then frozen at -35°C during 24 hours.
  • the frozen chestnuts are pass a metal detector to detect a metal, and stored in a refrigerating storehouse kept temperature of - 18°C and humidity of above 90%.
  • the frozen chestnuts are thawed with far infrared ray.
  • the above thawing process is performed at 170 ⁇ 230°C during 30-60 minutes, and a center temperature of chestnuts is preferably reached to 12 ⁇ 15°C after heating by far infrared ray.
  • an optimal condition of thawing by far infrared ray is to perform at 170 ⁇ 230°C during 30-60 minutes. It is not preferable to thaw at under 170 0 C since heat is not transmitted to the center of chestnuts at this temperature therefore thawing and removal of free water is not performed perfectly. Also, if thawing is performed at above 230 0 C, there is a drawback that have bitterness after retort by carbonating of chestnuts surface.
  • Japanese patent early publication Hei 06-209702 also discloses a preparing procedure comprising a heating step with far infrared ray at 230 ⁇ 280°C during 5-10 minutes frozen chestnuts to increase sugar content and to induce color, flavor and taste of chestnuts.
  • harvested chestnuts are first peeled and frozen, and then thawed, and boiled, and rapidly frozen, and then heated with far infrared ray. Therefore, taste of chestnuts is less and degraded easily than processed chestnuts according to the present invention constituted with refrigerating storage without peeling of harvested raw chestnuts, water content is also high. Therefore, to solve this problem, it is necessary to thaw at higher temperature. Heating with far infrared ray is performed during short time of 5-10 minutes because of treatment at higher temperature so that it is difficult to achieve an object of induction of sweetness, color and flavor and increase of sugar content.
  • packing substituted with nitrogen is carried out as followings.
  • the thawed chestnuts with far infrared ray are placed in a pouch of standing film, and then an inside air is substituted with a nitrogen to 99.0-99.5% to maintain freshness so that an inside oxygen is to 0.1-1.2%.
  • Pasteurizing process with multi-steps after packing thawed chestnuts with a nitrogen substitution is carried out gradually at 100 0 C during 5-15 minutes, at 110 0 C during 15-25 minutes, and at 115°C during 35-40 minutes by using a hot water side spray type retorter.
  • a texture of chestnuts receive serious shock and a banding water in texture is removed so that a texture of chestnuts is dried and its sugar content is reduced to be bad in quality.
  • a pasteurizing temperature is started at low temperature of 100-110 0 C and rise gradually, therefore it is possible to minimize an influence for a texture of chestnuts so that it is possible to provide an excellent taste even though it lapse 90 days from processing day.
  • a procedure according to the present invention is constituted with simple procedure ageing only chestnuts 100% by storing in the state of refrigeration without addition any other adduct, roasting said aged chestnuts by direct burning, peeling and then washing followed by rapid freezing it, thawing frozen chestnuts by far infrared ray, and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution, thereby providing a preparing procedure of retort roast chestnuts whose quality is good and original taste and favor is remained, therefore the present invention is very useful in a food processing industry.
  • a procedure according to the present invention is constituted with simple procedure ageing only chestnuts 100% by storing in the state of refrigeration without addition any other adduct, roasting said aged chestnuts by direct burning, peeling and then washing followed by rapid freezing it, thawing frozen chestnuts by far infrared ray, and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution, thereby providing a preparing procedure of retort roast chestnuts whose quality is good and original taste and favor is remained.
  • Figure 1 is a flow chart showing preparing procedure of retort roast chestnuts according to the present invention.
  • Figure 2 is a photograph showing process for increasing sugar content of raw chestnuts by storing harvested chestnuts in refrigeration.
  • FIG. 3 is a photograph showing roasting process of chestnuts stored in refrigeration.
  • Figure 4 is a photograph showing scene of thawing experiment by far infrared ray heater.
  • Figure 5 is a photograph showing process for pasteurizing with 3 steps using a hot water side spray type retorter after packing thawed chestnuts with a nitrogen substitution.
  • Experimental example 1 Assay loss weight, degrading rate, length of embryo and change of sugar content according to condition of refrigerating storage after harvesting of raw chestnuts
  • a loss weight of chestnuts is generally reached to 6 % when storing during 6 months. Therefore, since a storing term of chestnuts is short and its loss weight is also high, we research an optimal storing method to keep freshness and to minimize a loss weight. For this purpose, we assay loss weight, degrading rate, length of embryo and change of sugar content with the method shown table 1 during 6 months, from October 2001 harvesting chestnuts to March 2003.
  • sterilizing condition [111] a) pasteurizing with three-steps : at 100 0 C during 10 minutes, at 110 0 C during 20 minutes and then at 115°C during 38 minutes
  • a procedure according to the present invention is constituted with simple procedure ageing only chestnuts 100% by storing in the state of refrigeration without addition any other adduct, roasting said aged chestnuts by direct burning, peeling and then washing followed by rapid freezing it, thawing frozen chestnuts by far infrared ray, and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution, thereby providing a preparing procedure of retort roast chestnuts whose quality is good and original taste and favor is remained, therefore the present invention is very useful invention in a food processing industry.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Molecular Biology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La présente invention a trait à un procédé de préparation de marrons grillés en autoclave utilisant la décongélation par infrarouge lointain, plus particulièrement un procédé de préparation caractérisé en ce qu'il comprend les étapes suivantes: le vieillissement de marrons récoltés par leur stockage en état de réfrigération pour en augmenter la teneur en sucre; la torréfaction desdits marrons vieillis à une température comprise entre 170 et 200 °C pendant 5 à 10 minutes pour en augmenter le goût et l'arôme; le pelage et ensuite le lavage suivis par la congélation rapide; la décongélation des marrons congelés par infrarouge lointain à une température comprise entre 170 et 230 °C pendant 30 à 60 minutes pour empêcher la génération de micro-organismes et l'élimination de la génération de goût ou d'odeur étranges et de déformation lors du traitement; et la pasteurisation en plusieurs étapes suite à l'emballage des marrons décongelés avec une substitution d'azote pour minimiser la dégradation de la texture.
PCT/KR2005/002418 2004-12-16 2005-07-26 Procede de preparation de marrons grilles en autoclave utilisant la decongelation par infrarouge lointain Ceased WO2006065018A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US11/791,531 US7785643B2 (en) 2004-12-16 2005-07-26 Preparation method of retort roast chestnuts using far infrared ray thawing

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2004-0107079 2004-12-16
KR1020040107079A KR100644383B1 (ko) 2004-12-16 2004-12-16 원적외선 해동처리를 이용한 레토르트 군밤의 제조방법

Publications (1)

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WO2006065018A1 true WO2006065018A1 (fr) 2006-06-22

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PCT/KR2005/002418 Ceased WO2006065018A1 (fr) 2004-12-16 2005-07-26 Procede de preparation de marrons grilles en autoclave utilisant la decongelation par infrarouge lointain

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JP (1) JP4295760B2 (fr)
KR (1) KR100644383B1 (fr)
CN (1) CN100386027C (fr)
TW (1) TWI279191B (fr)
WO (1) WO2006065018A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5670314B2 (ja) * 2009-02-19 2015-02-18 クラシエフーズ株式会社 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
KR101117828B1 (ko) * 2009-10-13 2012-03-20 최성철 간장 조림에 의한 밤 가공방법과 가공된 밤
JP5723021B2 (ja) * 2010-12-14 2015-05-27 天津科技大学 栗の褐色化防止加工方法
CN102084894B (zh) * 2010-12-14 2013-02-27 天津科技大学 板栗防褐变加工方法
JP6283926B2 (ja) * 2013-05-24 2018-02-28 三浦工業株式会社 殺菌装置
CN105211959A (zh) * 2015-11-04 2016-01-06 河北栗源食品有限公司 保持板栗仁水分恒定的加工方法
KR101662798B1 (ko) 2016-03-10 2016-10-06 주식회사 마롱빌리지 밤 가공 식품의 제조방법 및 그 밤 가공 식품
CN107343535A (zh) * 2017-06-20 2017-11-14 泰宁县点石食品有限公司 一种可防褐变的锥栗加工技术
KR20230166283A (ko) * 2022-05-30 2023-12-07 씨제이제일제당 (주) 조리 및 취식이 용이한 밤 스낵 및 이의 제조 방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5515789A (en) * 1978-07-24 1980-02-04 Shigeru Ono Method for improving and keeping taste of roasted chestnut
JPS63240763A (ja) * 1988-03-02 1988-10-06 Nitsuchiyuu Bussan Kk 甘栗の保存方法
JPS63273435A (ja) * 1987-04-30 1988-11-10 Daioo:Kk 焼栗の長期保存方法
JPH01309669A (ja) * 1988-06-06 1989-12-14 Showa Denko Kk 冷凍食品の解凍方法およびその装置
JPH06209702A (ja) * 1993-01-13 1994-08-02 Mishima Shokuhin Kk 栗加工食品の製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1094247A (zh) * 1993-04-28 1994-11-02 蒋科化 果实食物的一种加工制作方法
KR970005121A (ko) * 1995-07-11 1997-02-19 최문도 군밤의 제조방법
JP3085413U (ja) 2001-10-17 2002-05-10 大和通商株式会社 甘 栗
KR100502167B1 (ko) * 2002-10-29 2005-08-04 주식회사 진미 냉동식품의 저온 해동장치
CN1423951A (zh) * 2002-12-22 2003-06-18 李鸿 一种风味板栗及其制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5515789A (en) * 1978-07-24 1980-02-04 Shigeru Ono Method for improving and keeping taste of roasted chestnut
JPS63273435A (ja) * 1987-04-30 1988-11-10 Daioo:Kk 焼栗の長期保存方法
JPS63240763A (ja) * 1988-03-02 1988-10-06 Nitsuchiyuu Bussan Kk 甘栗の保存方法
JPH01309669A (ja) * 1988-06-06 1989-12-14 Showa Denko Kk 冷凍食品の解凍方法およびその装置
JPH06209702A (ja) * 1993-01-13 1994-08-02 Mishima Shokuhin Kk 栗加工食品の製造方法

Also Published As

Publication number Publication date
JP4295760B2 (ja) 2009-07-15
CN100386027C (zh) 2008-05-07
TWI279191B (en) 2007-04-21
KR20060068403A (ko) 2006-06-21
KR100644383B1 (ko) 2006-11-10
JP2006166915A (ja) 2006-06-29
TW200624041A (en) 2006-07-16
CN1788576A (zh) 2006-06-21

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