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WO2010095702A1 - Châtaignes cuites conditionnées dans un contenant hermétique, procédé permettant de former du maltose dans les châtaignes, procédé permettant d'augmenter la saveur sucrée des châtaignes cuites et procédé permettant de produire des châtaignes cuites conditionnées dans un contenant hermétique - Google Patents

Châtaignes cuites conditionnées dans un contenant hermétique, procédé permettant de former du maltose dans les châtaignes, procédé permettant d'augmenter la saveur sucrée des châtaignes cuites et procédé permettant de produire des châtaignes cuites conditionnées dans un contenant hermétique Download PDF

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Publication number
WO2010095702A1
WO2010095702A1 PCT/JP2010/052490 JP2010052490W WO2010095702A1 WO 2010095702 A1 WO2010095702 A1 WO 2010095702A1 JP 2010052490 W JP2010052490 W JP 2010052490W WO 2010095702 A1 WO2010095702 A1 WO 2010095702A1
Authority
WO
WIPO (PCT)
Prior art keywords
chestnut
chestnuts
cooked
maltose
sweetness
Prior art date
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/JP2010/052490
Other languages
English (en)
Japanese (ja)
Inventor
久仁 都筑
孝祐 斉藤
智典 渡邉
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.)
Kracie Foods Ltd
Original Assignee
Kracie Foods Ltd
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 Kracie Foods Ltd filed Critical Kracie Foods Ltd
Priority to JP2011500653A priority Critical patent/JP5670314B2/ja
Priority to CN201080008359.3A priority patent/CN102325466B/zh
Publication of WO2010095702A1 publication Critical patent/WO2010095702A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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

Definitions

  • the present invention provides a sealed chestnut in a sealed container that can be eaten as it is, enhanced in sweetness and moist texture with good quality, a method for generating maltose in chestnuts, a method for enhancing sweetness of cooked chestnut, and cooking in a sealed container
  • the present invention relates to a method for manufacturing chestnuts.
  • grilled chestnuts are sold not only in Japanese chestnuts but also in Chinese chestnuts, Tianjin sweet chestnuts, Western chestnuts and other chestnuts. What is being done is widely popular.
  • a number of products that have been peeled off in advance and housed in a heat-resistant bag, sealed and heat-sterilized have been released.
  • consumers open the bag they can easily pinch and eat Tianjin sweet chestnut as it is, and an invention relating to this is also disclosed.
  • raw chestnuts with skin are heated for a short time at a high temperature to scorch the outer skin and astringent skin, then steamed at about 150 ° C. so that the pulp becomes half-baked, and blown with high-pressure air to peel the outer skin and the astringent skin from the pulp.
  • peeled roast chestnuts are known in which the peeled pulp is housed and sealed in a water-tight and air-tight bag and steam-heated in a pressure cooker (see, for example, Patent Document 1).
  • the peeled roasted chestnuts obtained in this way could not reproduce the texture of the roasted roasted chestnuts.
  • the process of scorching the skin and astringent skin before peeling and steaming and baking the pulp are performed in a dry air atmosphere, so the starch in the chestnut flesh is not saccharified, resulting in a high-quality, rich, sweet and moist texture There was no enhancement.
  • the steam heating performed after being housed and sealed in a water and airtight bag is softening of the chestnut meat caused by the heat history, resulting in a moist and heavy texture and not a moist texture.
  • cooked chestnuts are known in which peeled chestnuts are immersed in a sugar solution for 10 minutes to 24 hours, drained, stored in a container, sealed, and sterilized under pressure and heat.
  • a sugar solution for 10 minutes to 24 hours, drained, stored in a container, sealed, and sterilized under pressure and heat.
  • the cooked chestnuts obtained by immersing the sugar solution could not reproduce the fragrant fragrance like the grilled chestnuts in a street stall.
  • the sweetness imparted by the sugar solution was not balanced sweetness unlike the natural sweetness from chestnut itself.
  • the present inventors applied moisture to the surface of the peeled chestnut as a cooked chestnut that can be eaten as it is without being dirty or sticky even if it is eaten by hand, and then containing and sealing it in a container.
  • a cooked chestnut that is sterilized by heating is proposed (for example, see Patent Document 3).
  • the cooked chestnut was not a texture that was like a grilled chestnut in a street stall.
  • maltose is not generated, and it is further improved to enhance high quality sweet and moist texture There was room for.
  • the present invention has been made in view of the above circumstances.
  • the purpose is to make cooked chestnuts in a sealed container that can be eaten as-is, enhanced in sweetness and moist texture, a method for producing maltose in chestnuts, a method for enhancing sweetness of cooked chestnuts and sealing It is in providing the manufacturing method of the cooking chestnut with a container.
  • the above-mentioned object is achieved by a cooked chestnut containing a peeled chestnut in a container, sealed and heat-sterilized, and containing the maltose in the cooked chestnut.
  • the cooked chestnut it is preferable to contain maltose in an amount of 2.5% by weight or more based on the total weight of the cooked chestnut. More preferably, the Brix value of the cooked chestnut is 20 to 40%.
  • the above object is achieved by a method for enhancing sweetness of cooked chestnuts using a method for producing maltose in chestnuts, characterized by wet-heat treatment of chestnuts with raw skin.
  • a sweet chestnut sweetness enhancing method characterized by comprising the following steps in sequence. (1) Process of wet heat-treating chestnut with raw skin (2) Process of baking the heat-treated chestnut (3) Process of peeling the fired chestnut
  • a method for producing cooked chestnuts in a sealed container which comprises the following steps in sequence.
  • Step of wet heat-treating chestnut with raw skin (2) Step of baking the wet-heated chestnut (3) Step of peeling the fired chestnut (4) Place the peeled chestnut in a container Process of heat sterilization after sealing
  • the present inventors compared the quality of the grilled chestnuts in a sealed container (hereinafter referred to as “cooked chestnuts in a sealed container”) with the quality of the grilled chestnuts in the street stall.
  • cooked chestnuts in a sealed container There was a difference in the two points of “aroma”, and it was found that the roasted chestnuts in the stalls had a more “feel” and harder, and the “scent” had a tendency to be fragrant and strong.
  • the reason for this difference was considered as follows. In other words, the grilled chestnuts in the stalls are made by burning raw chestnuts with a stone pot, etc., so that they become products as they are, so that they are heated only once.
  • the present inventors can further enhance the “sweet sweetness” and “moist texture” that are advantages of the cooked chestnuts in a sealed container, and can easily eat a pinch without being sticky at the time of eating.
  • the method was examined. And earnestly examined by the method different from the method of requiring refrigerated storage generally known as the conventional sucrose enhancement method. As a result, it has been found that when maltose is contained as a sweetness source, both sweetness and texture quality can be dramatically improved as compared with conventional cooked chestnuts based on sucrose.
  • maltose was generated when wet heat treatment such as heating in an aqueous medium such as water or steaming with raw steamed chestnuts before baking was performed.
  • the sensory evaluation of the cooked chestnut subjected to the wet heat treatment was performed, the sweetness with a high quality and richness and the moist texture were enhanced as compared with the untreated cooked chestnut.
  • the moist texture also has a synergistic effect of making it easier to feel sweetness, and found that the quality of cooked chestnuts in a sealed container is comprehensively improved, thereby achieving the present invention.
  • the cooked chestnuts in a sealed container of the present invention contain maltose, the sweetness and moist texture with good quality and richness are enhanced, so that the quality is improved comprehensively. Moreover, since the chestnut flesh is softened, the cooked chestnuts in the sealed container of the present invention makes it easier to feel sweetness.
  • the cooked chestnuts in the sealed container of the present invention can be eaten as they are without stickiness during eating.
  • the cooked chestnut of the present invention is a cooked chestnut in which peeled chestnut is housed in a container, sealed and heat-sterilized, and contains maltose.
  • the chestnut with skin is not particularly limited in variety or size, but for example, Japanese chestnut (Tanzawa chestnut, Rihei chestnut, Tsukuba chestnut, Gin Yuri chestnut, Kunimi chestnut, Kishimi chestnut, etc.), China Examples include chestnuts (Tianjin chestnuts, Dandong chestnuts, etc.), European chestnuts, American chestnuts, Korean chestnuts and Australian chestnuts.
  • Chinese chestnuts particularly preferably Tianjin chestnuts
  • Chestnuts with skin are usually extracted from iga and are composed of demon skin, astringent skin, and chestnut flesh in order from the outer layer.
  • the maltose refers to maltose contained in cooked chestnuts, and its origin is due to external factors such as dipping and coating, and internal factors such as those caused by saccharification of chestnut starch.
  • maltose is contained due to internal factors, the sweetness with high quality and richness, and the moist texture are firmly enhanced, resulting in the natural sweetness of the chestnut itself and the balanced sweetness. is there.
  • maltose is uniformly distributed in the cooked chestnut, which is also preferable in that the chestnut surface is not sticky.
  • the maltose content is preferably 2.5% by weight or more, more preferably 3 to 5% by weight, based on the total weight of the cooked chestnut, from the viewpoint of enhancing high-quality and rich sweetness. It is. That is, if it is less than 2.5% by weight, there is a tendency that it is difficult to feel the rich sweetness sensuously, and if it exceeds 5% by weight, the sweetness with the richness becomes strong and tends to become a heavy sweetness. .
  • Bx (Bx (f)) of the cooked chestnut is calculated by the following formula.
  • the cooked chestnut in a sealed container of the present invention is manufactured, for example, as follows.
  • the raw chestnut chestnut is washed with water to remove floating chestnuts (rotted chestnuts and insect-eating chestnuts) and foreign substances, and then heat-moisture treated.
  • the wet heat treatment method is not particularly limited, and examples thereof include a method of heating in water, a method of steaming with steam, and a combination of both.
  • heating in water means heating in a hydrophilic or water-soluble solvent, an aqueous medium containing a solute, or water itself.
  • starch hydrolase ⁇ -amylase
  • wet heat treatment of raw chestnuts is important in that it produces maltose, enhances the sweetness and moist texture of good quality, and softens the chestnut flesh, making it easier to feel sweetness.
  • the method of steaming with steam or the like is preferable in that it provides a moist texture without giving off the boiled feeling of the chestnut surface.
  • the immersion is performed at a liquid temperature of 60 to 70 ° C. for 10 to 20 minutes.
  • steaming with steam or the like steaming with steam in an atmosphere of 60 to 100 ° C. for 10 to 20 minutes is preferable in terms of saccharifying chestnut starch and producing maltose.
  • it is preferable to cut the surface of the chestnut with skin before wet heat treatment because it can be easily peeled off. After the wet heat treatment, if necessary, it is desirable to measure the maltose content and Bx value in the cooked chestnuts by lot and confirm that they are within the specified values.
  • the firing method is not particularly limited, and a conventionally used firing method may be appropriately used.
  • dry heat heating is particularly preferable in that the surface can be appropriately burnt in a short time at a high temperature, impart a fragrant flavor, and can be heated to the inside of the chestnut flesh.
  • Specific examples include stone burning in a baking pot, sand roasting, charcoal burning, far-infrared heating, oven heating, fluid heating such as hot air roasting, and the like.
  • the above fluid heating means that the fluid (preferably gas such as air) flows while being heated, or the fluid flows while the fluid and the heat source coexist, and heats the chestnut while exchanging heat. It is.
  • the firing conditions may be set as appropriate depending on the apparatus specifications and the processing amount. For example, in the case of oven heating, a temperature of 170 to 230 ° C. for about 10 to 30 minutes is preferable. This is because demon skin and astringent skin are released from chestnut flesh and are easy to peel off, and discoloration of cooked chestnuts stored for a long time after heat processing can be prevented. Moreover, in the case of hot air roast, specifically, hot air used for hot air drying such as jet zone system (continuous type), jet roast (batch type) (both manufactured by Arakawa Seisakusho), roasting coffee beans, etc. The apparatus etc. which stagnate is mentioned. The hot air temperature is set to 110 to 140 ° C so that the chestnut surface temperature is about 100 to 110 ° C, so that the demon skin and astringent skin are well separated from the chestnut flesh and the shape of the chestnut is maintained. Is desirable.
  • chestnuts obtained as described above are peeled off with the astringent skin by hand or by machine.
  • the peeled chestnut is stored in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch, sealed, and then heat sterilized.
  • a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch
  • an inert gas such as nitrogen or argon.
  • the sterilization method it is desirable to perform retort sterilization (heat and pressure sterilization) from the viewpoint of long-term storage and quality maintenance. At this time, it is desirable that the retort sterilization is performed at 115 to 125 ° C. and 1.7 to 2.5 kg / cm 2 for 20 to 60 minutes because the chestnut shape can be maintained.
  • Moisture application methods include dipping and draining (spraying) method, spray coating method, rotary kettle, constant temperature and high humidity machine, chamber set to high humidity conditions, etc. Etc. Among these, the method of dipping and draining (soaking) is preferable in that moisture is uniformly applied to the surface of the peeled chestnut.
  • the cooked chestnuts obtained as described above have high quality, rich sweetness and moist texture, and the surface is not sticky and can be eaten as it is, improving the quality overall.
  • a cooked chestnut in a sealed container the enhancement of maltose softens the chestnut flesh, making it easier to feel sweetness.
  • maltose can be generated from chestnuts, it produces the natural sweetness of chestnuts itself, providing a well-balanced sweetness. be able to.
  • cooked chestnuts in a sealed container were prepared as follows.
  • [Refrigeration process] Raw peeled Tianjin chestnuts from Hebei province, China were refrigerated for about 1 month at -2 ° C.
  • [Humidity heat treatment step] After cutting the surface of the skinned Tianjin chestnut with cold storage, it was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
  • [Peeling process] The fired chestnut demon skin and astringent skin were peeled manually.
  • [Container sealing step] Six peeled chestnuts were stored in a retort pouch (manufactured by Toyo Seikan), sealed with nitrogen gas, and sealed by heat sealing. [Heat sterilization step] Next, heat and pressure sterilization was performed at 121 ° C for 30 minutes with a hot water retort to obtain cooked chestnuts in a sealed container.
  • Examples 2 to 4 The same procedure as in Example 1 was performed except that the underwater heating time in [Humid heat treatment step] of Example 1 was adjusted so that the maltose content in Table 1 was obtained.
  • Example 5 The same procedure as in Example 1 was performed except that the [refrigeration step] in Example 1 was omitted.
  • Example 6 The same procedure as in Example 1 was performed except that the [Heat heat treatment step] in Example 1 was changed as follows. [Humid heat treatment process] ′ After cutting the surface of the chilled and stored skinned Tianjin chestnut, it was steamed with steam in an atmosphere of 70 ° C. for 10 minutes.
  • Example 7 The same procedure as in Example 1 was performed except that [Container sealing step] and [Heat sterilization step] in Example 1 were omitted.
  • Example 1 The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted.
  • Example 2 The same procedure as in Example 1 was performed except that the submerged heating step of [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
  • [Humid heat treatment process] The peeled chestnut was immersed in water (20 ° C.) and pulled up after 15 minutes to drain the liquid.
  • Example 3 The same procedure as in Example 1 was performed except that the submerged heating step in [Heat heat treatment step] of Example 1 was omitted and the following [Heat heat treatment step] was added after [Peeling step].
  • [Humid heat treatment step] The peeled chestnut was immersed (heated in water) for 10 minutes in tap water at 70 ° C.
  • Example 4 The same procedure as in Example 1 was performed except that the order of the steps in Example 1 was changed from [baking step] ⁇ [wet heat treatment step] ⁇ [peeling step].
  • Examples 1 to 7 contained maltose and enhanced the quality and rich sweetness and moist texture, so the quality of the cooked chestnuts was improved overall. Furthermore, even if you eat a pinch, it did not stick to your hand.
  • the rich sweetness was slightly strong.
  • Example 5 the sweetness intensity of the whole cooked chestnut was inferior to that in Example 1, but a rich sweetness was firmly imparted.
  • the texture of Example 6 was a moist texture without giving the chestnut surface a boiled feeling.
  • Example 7 contained maltose, and even though it was not sterilized, the sweetness and moist texture with good quality and richness were enhanced.
  • Example 8 there was a rich sweetness and moist feeling, but also an unnatural sweetness, a poor overall sweetness balance, and sticky hands became sticky and soiled.
  • Comparative Examples 1 to 4 did not contain maltose, it had only crisp sweetness, no rich sweetness, and the texture was relatively poor. Moreover, the food texture of Comparative Examples 3 and 4 passed through the moist feeling and had a moist and heavy feeling.

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

Abstract

L'invention concerne des châtaignes cuites conditionnées dans un contenant hermétique qui peuvent être ramassées et prises telles quelles et qui ont des qualités de saveur sucrée à la fois riche et excellente et une texture humide améliorée, un procédé permettant de former du maltose dans les châtaignes, un procédé permettant d'augmenter la saveur sucrée des châtaignes cuites et un procédé permettant de produire des châtaignes cuites conditionnées dans un contenant hermétique. L'invention concerne en particulier des châtaignes cuites conditionnées dans un contenant hermétique qui sont préparées en plaçant des châtaignes épluchées dans un contenant, en scellant le contenant puis en stérilisant thermiquement celui-ci, les châtaignes cuites contenant du maltose.
PCT/JP2010/052490 2009-02-19 2010-02-19 Châtaignes cuites conditionnées dans un contenant hermétique, procédé permettant de former du maltose dans les châtaignes, procédé permettant d'augmenter la saveur sucrée des châtaignes cuites et procédé permettant de produire des châtaignes cuites conditionnées dans un contenant hermétique Ceased WO2010095702A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2011500653A JP5670314B2 (ja) 2009-02-19 2010-02-19 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
CN201080008359.3A CN102325466B (zh) 2009-02-19 2010-02-19 密封容器装调理栗子、栗子中麦芽糖生成方法、调理栗子增甜方法以及密封容器装调理栗子的制造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009-035976 2009-02-19
JP2009035976 2009-02-19

Publications (1)

Publication Number Publication Date
WO2010095702A1 true WO2010095702A1 (fr) 2010-08-26

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PCT/JP2010/052490 Ceased WO2010095702A1 (fr) 2009-02-19 2010-02-19 Châtaignes cuites conditionnées dans un contenant hermétique, procédé permettant de former du maltose dans les châtaignes, procédé permettant d'augmenter la saveur sucrée des châtaignes cuites et procédé permettant de produire des châtaignes cuites conditionnées dans un contenant hermétique

Country Status (3)

Country Link
JP (1) JP5670314B2 (fr)
CN (1) CN102325466B (fr)
WO (1) WO2010095702A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012055182A (ja) * 2010-09-06 2012-03-22 Chuon Co Ltd 極軟加工栗およびその製造方法
JP2012055181A (ja) * 2010-09-06 2012-03-22 Chuon Co Ltd 加工栗および加工栗の製造方法
JP2012223103A (ja) * 2011-04-15 2012-11-15 Saitama Prefecture 焼き栗の作り方
JP2014503203A (ja) * 2010-12-14 2014-02-13 天津科技大学 栗の褐色化防止加工方法
JP2015000053A (ja) * 2013-06-18 2015-01-05 クラシエフーズ株式会社 マロングラッセの製造方法
JP2020129991A (ja) * 2019-02-14 2020-08-31 和広 松尾 焼き栗のみから成る食品の製造方法

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JP2009000010A (ja) * 2007-06-19 2009-01-08 Yamato & Traders Co Ltd 栗加工食品の製造方法及び栗加工食品

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JPS5191354A (fr) * 1975-02-05 1976-08-10
JPH01179645A (ja) * 1987-12-30 1989-07-17 Yoneda Seika Shokuhin Kk 栗の甘煮加工方法
JP2516149B2 (ja) * 1992-08-11 1996-07-10 兵庫県 周年供給できる調理グリの製造法
JP2001204381A (ja) * 2000-01-25 2001-07-31 Kanebo Ltd 調理栗の製法
JP2005137300A (ja) * 2003-11-07 2005-06-02 F Com:Kk 加工栗の製造方法および加工栗
JP2009000010A (ja) * 2007-06-19 2009-01-08 Yamato & Traders Co Ltd 栗加工食品の製造方法及び栗加工食品

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012055182A (ja) * 2010-09-06 2012-03-22 Chuon Co Ltd 極軟加工栗およびその製造方法
JP2012055181A (ja) * 2010-09-06 2012-03-22 Chuon Co Ltd 加工栗および加工栗の製造方法
JP2014503203A (ja) * 2010-12-14 2014-02-13 天津科技大学 栗の褐色化防止加工方法
JP2012223103A (ja) * 2011-04-15 2012-11-15 Saitama Prefecture 焼き栗の作り方
JP2015000053A (ja) * 2013-06-18 2015-01-05 クラシエフーズ株式会社 マロングラッセの製造方法
JP2020129991A (ja) * 2019-02-14 2020-08-31 和広 松尾 焼き栗のみから成る食品の製造方法
JP7281171B2 (ja) 2019-02-14 2023-05-25 和広 松尾 焼き栗のみから成る食品の製造方法

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JPWO2010095702A1 (ja) 2012-08-30
CN102325466A (zh) 2012-01-18
JP5670314B2 (ja) 2015-02-18
CN102325466B (zh) 2014-07-02

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