JPH01179645A - Method for sweet-boiling and processing chestnut - Google Patents
Method for sweet-boiling and processing chestnutInfo
- Publication number
- JPH01179645A JPH01179645A JP62336397A JP33639787A JPH01179645A JP H01179645 A JPH01179645 A JP H01179645A JP 62336397 A JP62336397 A JP 62336397A JP 33639787 A JP33639787 A JP 33639787A JP H01179645 A JPH01179645 A JP H01179645A
- Authority
- JP
- Japan
- Prior art keywords
- chestnut
- chestnuts
- high temperature
- boiled
- sugar solution
- 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.)
- Pending
Links
- 241001070941 Castanea Species 0.000 title claims abstract description 37
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims description 10
- 238000009835 boiling Methods 0.000 title description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は栗の甘煮加工方法、さらに詳しくいえば皮の付
いたままの栗の実に甘味が浸透するようにした甘煮加工
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for sweetly boiling chestnuts, and more specifically to a method for sweetly boiling chestnuts with their skins still attached so that their sweetness permeates through the chestnuts.
従来の技術
従来、栗の甘煮加工方法に関しては皮を剥いだ栗を砂糖
液中で煮含めた後に瓶詰め、缶詰めにする方法と、糖分
を付着し、かつ熱した小石に小粒の皮付票を混合して、
小石と共に攪拌しながら、石の熱で栗を焼く方法が提案
されている。Conventional technology Conventionally, the methods of candied chestnuts include boiling the peeled chestnuts in a sugar solution and then bottling and canning them, and adding small peeled chips to heated pebbles that have been coated with sugar. Mix and
A method has been proposed in which chestnuts are roasted using the heat of the stones while being stirred with pebbles.
発明が解決しようとする問題点
しかし、これらのいずれの方法においても皮の付いたま
まの栗の実を柔らか（甘煮にすることはできない。Problems to be Solved by the Invention However, with none of these methods, chestnuts with their skins still attached cannot be made soft (candied).
本発明の目的は皮の付いたままの状態で栗の実の内部ま
で甘味が浸透するように柔らかく煮含めることにある。The purpose of the present invention is to boil chestnuts with their skins on until they are soft and sweet so that their sweetness penetrates into the inside of the fruit.
問題点を解決するための手段
本発明者は、長年、皮付きのままで実の内部まで柔らか
くかつ甘味が浸透する甘煮方法について研究を続けてき
た。その結果、柔らかく煮た栗に切り込みを入れること
が、実への甘味浸透作用に大きな影響を与えることを知
見し本発明を完成させるに至った。Means for Solving the Problems The present inventor has been researching for many years on a method of boiling fruits in which the skin remains soft and the sweetness permeates to the inside of the fruit. As a result, they discovered that making incisions in soft boiled chestnuts has a significant effect on the penetration of sweetness into the chestnuts, leading to the completion of the present invention.
すなわち本発明は皮付き栗を１００℃の湯内にて煮沸し
水洗後、圧力をかけて高温処理を施す。That is, in the present invention, chestnuts with skin are boiled in hot water at 100°C, washed with water, and then subjected to high temperature treatment by applying pressure.
次に適当な深さの切込みを設けて砂糖液内に投入して高
温処理を施し、適当時間その状態に放置した後に取り出
して滅菌処理を施こしたことを特徴とする栗の甘煮加工
方法である。This is a method for sweetly boiled chestnuts, which is characterized in that a cut of an appropriate depth is made, the chestnuts are placed in a sugar solution, subjected to high temperature treatment, left in that state for an appropriate period of time, and then taken out and sterilized. be.
本発明において適当な深さの切込みは栗の縦中心に奥
行き旦の深さに切込みを入れるのが最も好ましい。In the present invention, the cut of appropriate depth is deep in the longitudinal center of the chestnut.
Most preferably, the cut is made to the depth of the cutting edge.
作用
本発明においてあらかじめ栗を煮沸し水洗するのは、栗
の実を柔らかくすると共に栗の表面を美しくするためで
ある。また、圧力をかけて再度、高温処理するのは、さ
らに実を柔らかくするためである。本発明の最大の特徴
である実に切り込みを施こすのは、切り込みを中心に実
全体に砂糖液カサ浸透促進作用をするためである。Function: The reason why chestnuts are boiled and washed in advance in the present invention is to soften the chestnuts and make the surface of the chestnuts beautiful. In addition, the reason why the fruit is subjected to pressure and high temperature treatment again is to make the fruit even softer. The most important feature of the present invention is to make cuts in the fruit in order to promote penetration of the sugar solution into the whole fruit, centering around the cuts.
実施例
以下、本発明の実施例を示すが、本発明はこれに限定さ
れるものではない。EXAMPLES Examples of the present invention will be shown below, but the present invention is not limited thereto.
栗を大きさにより選別し、栗の実全体がかぶる程度の多
口の１００℃の湯内に入れて約１時間煮た後に取り出し
て水洗する。次いで、圧力をかけて１２０℃の高温で３
０分間蒸す。次いで、栗の縦中心に奥行き旦の深さまで
実が割れないように切込みをいれ、砂糖液内に浸す。砂
糖液は糖度３０度が好ましい。砂糖液を９０℃までに加
熱後、殺菌剤を混入し、約２４時間９０℃の状態若しく
は自然放冷のいずれかの手段により放置する。放■！後
、栗を取り出して真空パックし熱湯殺菌するものである
。The chestnuts are sorted by size, placed in 100°C hot water with enough openings to cover the whole chestnut, and boiled for about an hour, then taken out and washed with water. Next, apply pressure and heat at a high temperature of 120°C for 3
Steam for 0 minutes. Next, make a slit in the vertical center of the chestnut to a depth of one inch to prevent the fruit from splitting, and immerse it in the sugar solution. The sugar solution preferably has a sugar content of 30 degrees. After heating the sugar solution to 90°C, a bactericide is mixed therein and left for about 24 hours either at 90°C or by natural cooling. Release ■! Afterwards, the chestnuts are taken out, vacuum packed, and sterilized in boiling water.
発明の効果
この発明は、上述のような方法により栗皮付の甘露煮を
製造するものであって、栗の真味を長（保有し、かつ保
存して年中賞味することができ、殊剥皮した栗と異って
栗の組織に変化を来たさず、従って腐敗することなく、
栗としての特質を保持しうるものである。Effects of the Invention The present invention is to produce candied chestnuts with skins by the method described above, which preserves the true flavor of chestnuts and can be preserved and enjoyed all year round. Unlike dried chestnuts, the structure of the chestnuts does not change and therefore does not rot.
It is able to retain its characteristics as a chestnut.
特許出願人 米田青果食品株式会社Patent applicant: Yoneda Seika Foods Co., Ltd.
Claims (1)
に、圧力をかけて高温処理を施し、次に適当な深さの切
込みを設けて砂糖液内に浸漬し高温処理を施して適当時
間その状態に放置した後に取り出して真空パック内にて
滅菌処理を施したことを特徴とする栗の甘煮加工方法。Chestnuts are sorted by size, boiled in water at 100°C, then washed, then subjected to high-temperature treatment under pressure.Next, cuts of appropriate depth are made and immersed in sugar solution, followed by high-temperature treatment. A method for processing candied chestnuts, characterized in that the chestnuts are left in that state for a suitable period of time, then taken out and sterilized in a vacuum pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62336397A JPH01179645A (en) | 1987-12-30 | 1987-12-30 | Method for sweet-boiling and processing chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62336397A JPH01179645A (en) | 1987-12-30 | 1987-12-30 | Method for sweet-boiling and processing chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01179645A true JPH01179645A (en) | 1989-07-17 |
Family
ID=18298712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62336397A Pending JPH01179645A (en) | 1987-12-30 | 1987-12-30 | Method for sweet-boiling and processing chestnut |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01179645A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0716048A (en) * | 1992-08-11 | 1995-01-20 | Hyogo Pref Gov | Manufacturing method of cooked greens that can be supplied throughout the year |
| US6098135A (en) * | 1997-08-06 | 2000-08-01 | Nec Corporation | Bus arbitration interface for transferring signals converted in serial |
| 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 |
| CN109674006A (en) * | 2019-01-16 | 2019-04-26 | 何志刚 | A kind of uncooked chestnut processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5315143A (en) * | 1976-07-28 | 1978-02-10 | Nippon Telegr & Teleph Corp <Ntt> | Electrophotographic printer device |
| JPS5621549A (en) * | 1979-08-01 | 1981-02-28 | Sanyo Kanzume Kk | Fruit treatment and its device |
-
1987
- 1987-12-30 JP JP62336397A patent/JPH01179645A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5315143A (en) * | 1976-07-28 | 1978-02-10 | Nippon Telegr & Teleph Corp <Ntt> | Electrophotographic printer device |
| JPS5621549A (en) * | 1979-08-01 | 1981-02-28 | Sanyo Kanzume Kk | Fruit treatment and its device |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0716048A (en) * | 1992-08-11 | 1995-01-20 | Hyogo Pref Gov | Manufacturing method of cooked greens that can be supplied throughout the year |
| US6098135A (en) * | 1997-08-06 | 2000-08-01 | Nec Corporation | Bus arbitration interface for transferring signals converted in serial |
| 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 |
| CN102325466A (en) * | 2009-02-19 | 2012-01-18 | 客乐谐食品株式会社 | 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 |
| CN109674006A (en) * | 2019-01-16 | 2019-04-26 | 何志刚 | A kind of uncooked chestnut processing technology |
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