JPH03183462A - Method for peeling skin of chestnut - Google Patents

Abstract

PURPOSE:To peel the shell and astringent coat of chestnut in high efficiency by applying an incision to a part of the shell and astringent coat of a chestnut, freezing the chestnut and peeling the shell and astringent coat from the incised part. CONSTITUTION:A part of the shell and astringent coat of a chestnut is incised and the chestnut is frozen. The shell and astringent coat of the incised chestnut are peeled off starting from the incised part.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to an improved method for peeling chestnuts so as to efficiently peel off the pericarp and seed coat of chestnuts.

(Conventional technology) Chestnuts are highly adaptable to local conditions, climate, and taste, and have been valued along with persimmons as a fruit unique to Japan since ancient times, and in recent years have been prized internationally as an export food. There is.

Such chestnuts are represented by kinton and chestnut rice,
It is widely used as an ingredient in various dishes, as well as in chestnut paste or as an ingredient in sweets.

Chestnuts are used as ingredients for cooking and confectionery after being peeled, but there are two types of skin that are peeled: the hard outer skin of the pericarp, and the seed coat, which is generally known as the astringent skin. .

Traditionally, when peeling chestnuts, the hard skin was removed using a knife or kitchen knife, and the seed coat was scraped off along with the fruit, much like peeling a fruit.

(Problem to be Solved by the Invention) According to this method of peeling chestnuts, chestnuts are spherical and unstable and hard to grasp, and the skin is hard and difficult to peel, so it is difficult to peel chestnuts with a knife or kitchen knife. Peeling was extremely dangerous work.

In addition, it requires a certain amount of force, making it extremely difficult to peel a large amount of skin, making it unsuitable for mass production.

When peeling the seed coat, the fruit is scraped off along with the seed coat, which not only makes it impossible to peel the chestnut while preserving its natural shape, but also results in the fruit being thrown away, which is a huge loss.

Chestnuts in particular are small fruits, so a high proportion of the parts are thrown away.
Another major drawback was that it was not used as effectively as other fruits.

The present invention has been made to solve these problems, and provides a method for peeling chestnuts that is not dangerous and allows only the pericarp and seed coat to be peeled, leaving the fruit intact. The purpose is to provide.

[Structure of the Invention] (Means for Solving the Problems) In order to solve the above-mentioned problems, the present invention has the following structure.

A part of the pericarp and seed coat of a chestnut is frozen by making a wound such as a cut, and after freezing the chestnut, the skin is peeled off from the cut part.

(Operation) By scratching and freezing chestnuts, the expansion and contraction rates that occur due to temperature differences differ depending on the substance, which allows the fruit to be separated from the seed coat, which are in close contact with each other, and peeled off from the scratched area. I made it possible.

That is, freezing causes changes in the fruit and the seed coat, which are different substances, and the two, which were in close contact with each other, become susceptible to separation.

(Example) Embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is a process diagram showing the method of peeling chestnuts according to the present invention, and FIG. 2 is an explanatory diagram showing an example of scratching a chestnut in the scratching step of FIG.

As shown in Figure 1, in order to peel chestnuts, a scratching step 2 is performed in which a cut or other wound is made on a part of the pericarp and seed coat.
, a freezing step 4 of freezing the chestnuts with bruises, and a peeling step 6 of peeling the chestnuts after freezing.

Each of these steps will be explained in more detail.

In the scratching step 2, 10 fresh chestnuts taken out from the cone are
As shown in FIG. 2, both the outer hard pericarp 12 and the inner seed coat called astringent skin are cut and damaged using a knife or kitchen knife.

Although the scar 16 shown in FIG. 2 is cross-shaped, its shape is not particularly specified, and it may be a scar made by scraping flatly parallel to the surface of the fruit.

However, it is desirable to have a shape that is easy to peel off during the peeling process.

The chestnuts 10 that have undergone the wounding process 2 are sent to the next freezing process.

In the freezing step 4, the damaged chestnuts are stored as they are in a plastic bag or container, and then placed in a freezer to be frozen. In the freezing process, it is possible to preserve the chestnuts for a long period of time until they are needed, but the freezing time requires at least one hour.

This freezing time varies depending on the freshness of the chestnuts, but
For 1 to 2 days, freezing for 1 to 2 hours is sufficient. The chestnuts 10 after being frozen are sent to the next peeling process.

In the peeling step 6, the peel 12 is peeled from the damaged part of the chestnut whose surface has been thawed to some extent. The chestnuts in the peeling step 6 change to a state where the fruit and seed coat are easy to peel due to freezing,
The seed coat remains attached to the inside of the pericarp 12, and the pericarp 12
By peeling off the seed coat, you can also remove the seed coat at the same time.

Therefore, the fruit remains in the form of a peeled chestnut.

If you leave peeled chestnuts alone, they will turn brown, so if you put them in a bag or container as soon as possible and put them back in the freezer, you can preserve their beautiful color.

For factories that require large quantities of peeled chestnuts, they can store them in a frozen state with their skins on and peel them according to the amount needed. ′
For household use, peel the chestnuts in your free time to suit your housework schedule, and store the chestnuts in a frozen state so that they can be used at any time.

Therefore, the chestnut peeling method of the present invention has the feature that the peeling work can be carried out at a convenient time in conjunction with work related to the product.

[Effects of the Invention] As explained above, according to the present invention, many effects can be obtained by damaging and freezing the pericarp and seed coat of chestnuts.

In other words, by simply peeling off the pericarp, the hard-to-peel seed coat can also be removed at the same time, making it economical and eliminating the need to discard part of the fruit as in conventional methods, making this method suitable for industries that use chestnuts in large quantities. This is the peeling method.

According to this method of peeling chestnuts, peeled chestnuts can be obtained in the original shape of the fruit, so the fruit can not only be used effectively, but also peeled chestnuts for use in high-class confectionery, where the shape is important, can be obtained.

In addition, not only can chestnuts be peeled easily, but if you finish peeling the chestnuts while they are fresh and freeze them with the skin on, the flavor will not deteriorate, and you can store them for a long time and peel them as needed. Chestnuts can now be used.

For home use, by storing peeled chestnuts in the freezer, chestnut dishes can now be easily eaten even when they are out of season without having to worry about handling them.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing the chestnut peeling method of the present invention, and FIG. 2 is an explanatory diagram showing an example of chestnuts being bruised in the peeling process of FIG. 1. ■ 2...Wounding process, 4...Freezing process, 6...Peeling process, 0...Chestnut, 2...Pericarp, 6 ······scratch,

Claims (1)

[Claims] A wounding step of damaging a part of the pericarp and seed coat of the chestnut; a freezing step of freezing the chestnut damaged by the wounding step; A method for peeling chestnuts, comprising a peeling step of peeling off the seed coat.