JP2015000053A - Manufacturing method of marron glace - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of marron glace, more particularly to provide a manufacturing method of marron glace having flavor original to chestnut and moderately resilient texture, with excellent productivity.SOLUTION: The manufacturing method of marron glace includes the following successive steps of: (1) preparing baked peeled chestnut; (2) boiling the baked peeled chestnut; (3) immersing the boiled baked peeled chestnut in sugar solution; and (4) flavoring the baked peeled chestnut after subjected to the immersion in sugar solution.

Description

    The present invention relates to a method for producing malong rasse, and more particularly to a method for producing marong rasse having an original chestnut fragrance, an appropriate elastic texture, and good productivity.

Traditionally, malongrasse is stripped of chestnut demon skin, slowly boiled in water to remove astringent skin, and then glazed so that the syrup is soaked in steps of syrup from low to high concentration. Next, after the glassing treatment with a high-concentration and high-temperature sugar solution, it is dried and manufactured (see, for example, Non-Patent Document 1).
However, the malongrasse has a complicated production process as described above, requires 10 to 15 days of production, and has a very strong sweetness. In addition, flavored ingredients such as flavors and liquor are added to the syrup when pickled. By using a flavor that is different from the chestnut flavor, the chestnut's original fragrance has disappeared, and it has a very soft texture like sweet natto.

In order to solve the long production days in the conventional production method, a stepwise syrup soaking process is performed at a temperature of 105 to 120 ° C. using a sugar syrup having a sugar content of 50 to 70% in a pressure cooker such as a retort sterilizer. There has been proposed a method of shortening the time required for the syrup soaking process to 60 to 180 minutes by processing under conditions of a pressure of 0.5 to 3.0 kg / cm ² (for example, see Patent Document 1).
In addition, in order to solve the problem that the sweetness is extremely persistent and the flavor of the kuri disappears, a method has been proposed in which starch sugar is used as a syruped sugar to produce a persistent, refreshing sweet malonrasse. (For example, refer to Patent Document 2).
In addition, in order to enhance durability and moisture resistance, a method for producing Marongrasse using a wax obtained by adding a small amount of a surfactant to a sugar solution used for glassing is proposed (for example, Patent Document 3). reference.).

    However, the malongrass produced by the above-mentioned manufacturing method has its advantages and disadvantages, and the original fragrance of chestnut has disappeared due to the fragrance and strong sweetness when immersed in the molasses syrup, or it has a very soft texture like sweet natto However, there are many chestnuts that are damaged during production, so the yield is poor and there is a problem in terms of productivity.

    In addition, the present inventors apply moisture to the surface of the baked peeled chestnut that can be used for various chestnut processed foods such as marongrasse, when the baked peeled chestnut is contained in a container, sealed and heat-sterilized. The manufacturing method of the cooked chestnut with high versatility is proposed (for example, refer patent document 4). However, there is room for improvement in terms of manufacturing cost, because the original aroma and yield of chestnut tend to be reduced when malon rasse is manufactured from the cooked chestnut.

    Furthermore, the present inventors set the fruits such as pineapple to a specific water activity, water content, and sugar content, thereby suppressing surface stickiness, combining elasticity and flexibility, and being moderately soft. The intermediate moisture food which can be made into a certain texture is proposed (for example, refer to patent documents 5). However, the fragrance of the intermediate moisture food has the same flavor as the fruit to be processed, so there was no problem even if the fragrance was used together with the seasoning such as sugar, but the flavor different from the fruit to be processed is given. In that case, there was room for improvement in that the original flavor of the fruit before processing disappeared.

Japanese Patent Laid-Open No. 57-110143 JP-A-57-146540 Japanese Patent Laid-Open No. 49-13367 JP 2004-8225 A International Publication WO2009 / 057736

"Chapter 20: Maron Glasse", confectionery complete works, second volume, by Toshio Igarashi, published by Numata Shoten, 1969, pp. 291-299

    The present invention has been made in view of the circumstances as described above, and the object thereof is related to a method for producing marongrassé, and more specifically, a food having an original fragrance of chestnuts and moderate elasticity. The object of the present invention is to provide a method for producing a maroon rasse having a good feeling and good productivity.

The above-described object is achieved by a method for manufacturing a maroon lace comprising the following steps in sequence.
(1) Steps for preparing baked peeled chestnuts (2) Steps for boiling the baked peeled chestnuts (3) Steps for immersing the boiled baked peeled chestnuts in sugar (4) Flavored baked peeled chestnuts soaked in the sugar Process

Preferably, the following step (5) is further performed.
(5) A step of coating the above-scented baked peeled chestnut with powdered sugar

    That is, the present inventors examined the details of each manufacturing process, including chestnuts used as raw materials, for the method of manufacturing malongrasse. As a result, when the peeled chestnut is used as a chestnut raw material, the sugar soaking step and the perfuming step can be performed without adding a flavor during sugar soaking with a sugar syrup containing a flavoring material such as a conventional fragrance or western liquor. If done separately, the chestnut's original fragrance will remain in the malongrasse after production, resulting in a moderately elastic texture that will not be too soft, reducing damage to the chestnut during the production process The present inventors have found that the yield can be improved and that a product with good productivity can be produced.

According to the method for producing a maroon rasse of the present invention, it becomes possible to bring out the original chestnut fragrance of the chestnut itself, along with the flavors of the malong rasse (vanilla flavor, brandy flavor, rum flavor, etc.) In addition, it can be made into a flavorful Marongrasse.
Moreover, unlike the conventional soft texture like Amanatto, it can be set as the Marongrasse with the moderate elastic texture.
Furthermore, chestnut breakage during the manufacturing process is greatly reduced, resulting in a high yield and excellent productivity.

The present invention will be described in detail.
First of all, the malon rasse of the present invention is a baked peeled chestnut candied confectionery manufactured with fired peeled chestnut as an initial raw material and having a moisture content of 15 to 30% by weight and Bx of 60 to 80. Along with the flavor of the incense that it has, it has the original fragrance of the chestnut itself and has a moderately elastic texture.

    Next, it is important that the method for producing maroon rasse according to the present invention uses baked peeled chestnuts in order to improve the flavor, texture and yield of the produced malong rasse. The good flavor does not evoke chestnuts with the fragrance of chestnut flavor, but means the chestnut's original fragrance, and the good texture is like the sweet natto that traditional maroon lace has. Unlike a soft texture, it means a moderately elastic texture. In addition, since the chestnut surface structure has a certain elasticity and does not collapse easily by baking, it gives a good texture in the maroon rasse of the present invention, and the chestnut breakage during the manufacturing process is greatly reduced and the yield is increased. Get higher.

    First, the chestnut as a raw material is not particularly limited in variety and size, and may be appropriately selected from those generally used. Examples of varieties include Japanese chestnuts (Tanzawa chestnut, Rihei chestnuts, Tsukuba chestnuts, Ginzo chestnuts, Kunimi chestnuts, Kishimi chestnuts, etc.), Chinese chestnuts (Tianjin chestnuts, Dandong chestnuts, etc.), European chestnuts, American chestnuts, Korean chestnuts And Australian chestnuts. Among these, the Chinese chestnut Tianjin chestnut is preferred in that it has a strong chestnut fragrance, a moderately elastic texture, is difficult to collapse during production, and has a high yield.

    Next, the calcined chestnut according to the present invention is prepared as follows, for example. First, raw chestnuts are washed with water, and after removing floating chestnuts (rotted chestnuts and insect-eating chestnuts) and foreign substances, baking and peeling are performed to obtain peeled chestnuts.

    The firing method is not particularly limited, and a conventionally used method may be appropriately used. In addition, dry heat heating is especially suitable at the point which gives a fragrant flavor and can heat even the inside of chestnut flesh. Specific examples include stone firing in a rotary firing pot, sand roasting, charcoal firing, 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. Also, 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 made by Arakawa Seisakusho), roasting coffee beans, etc. Examples of such a device include a staying device.

    Chestnuts baked as described above or unbaked chestnuts are peeled off by hand or machine to obtain peeled chestnuts. For example, in the case of peeling after baking, it is possible to peel the chestnut in a state where the chestnut surface temperature is kept at 40 ° C. or higher, preferably 60 to 80 ° C. It is preferable in that it can be liberated from.

    The fired peeled chestnut according to the present invention is not particularly limited as long as it is a peeled chestnut that has been fired. In other words, in addition to peeled chestnuts that peel after baking, peeled chestnuts that peel after peeling are mentioned. In terms of good releasability and yield, it is suitably used in the present invention.

The manufacturing method of the maroon rasse of this invention is performed as follows, for example.
First, baked peeled chestnuts are prepared. As the baked and peeled chestnuts, those immediately after preparation may be used as they are, or those that have been frozen and stored may be used.

Next, boiled and peeled chestnuts prepared are boiled. Boiled water is important in terms of allowing saccharides to easily permeate and providing an appropriate elastic texture. The boiling process is, for example, 60-1 with hot water at 90-100 ° C.
Soak for 80 minutes.

    Next, the boiled peeled chestnuts boiled in water are drained appropriately and immersed in sugar. It should be noted that the hot water draining may be performed only by pulling it up from the boiling water bath to a colander or the like and leaving it for a short time. Examples of sugars used in sugar immersion include sucrose, glucose, fructose, isomerized sugar, tagatose, trehalose, lactose, maltose, isomerized lactose, oligosaccharides, sugar alcohol, reduced starch syrup, and reduced starch saccharified. Non-saccharide sweeteners such as sucralose, stevia, acesulfame potassium, aspartame, etc. may be used, and these may be appropriately selected from these and used alone or in combination. Among these, the combined use of sucrose and reduced starch syrup is particularly preferable in terms of improving the flavor, suppressing the deterioration of flavor during and after production, and suppressing stickiness. When sucrose and reduced starch syrup are used in combination, it is possible to effectively obtain the above effect by setting the ratio of both in terms of solid content, preferably 0.1 to 1.4 for reduced starch syrup with respect to sucrose 1. It is suitable in that it is.

    Moreover, you may use a salt, food additives (manufacturing agent, a coloring agent, a bleaching agent, antioxidant, etc.) etc. as an auxiliary | assistant raw material in the said sugar liquid. In the present invention, flavoring materials used as perfumes, vanilla beans, and other flavoring materials as malong rasse in the present invention may not be used as an auxiliary material for sugar solution in order to leave the original aroma of chestnuts in the malong rasse after production. is important.

    The sugar immersion is immersed multiple times. In other words, the Bx sugar solution having a low concentration is gradually immersed in the Bx sugar solution having a high concentration. For example, in a concentration range from Bx30 to Bx80, it is divided into 3 to 10 times. Specifically, a stepwise concentration sugar solution such as Bx30, Bx45, Bx60, and Bx80 is prepared, and a low Bx sugar solution is prepared. Immerse in order. As for the dipping method, after stopping the heating of the sugar solution adjusted to 90 to 100 ° C., the above-mentioned calcined peeled chestnut is added, and after left standing for 2 to 36 hours, the sugar solution and the calcined peeled chestnut are separated. Then, the same operation is performed on the next highest Bx sugar solution, and the steps are immersed step by step in the sugar solution having the higher concentration.

Next, the baked peeled chestnut soaked with sugar is scented after being drained. The liquid draining may be performed only by pulling up from the sugar immersion tank to the colander and leaving it for about 1 hour. As a method of adding a fragrance, specifically, a method of spraying a flavor raw material as a malong rasse into an aqueous solution, or powdering the flavor raw material (powder flavoring etc.) and directly sprinkling manually or using a rotary pot Examples of the method include coating. In addition, when powdered, it is preferable to use a powdered flavor raw material and powdered sugar together in that the coating step with powdered sugar described later can be omitted.
In this way, separating the aromatization process from the sugar soaking process can leave the original chestnut scent of chestnuts, while being able to perfume the flavor (vanilla flavor, etc.) as a marongrasse, and can be efficiently aromatized. It is important in that the flavor standing at the time of eating is good. In addition, examples of the scent of fragrance include vanilla flavor, brandy flavor, rum flavor, orange and other citrus flavors, tea flavors, etc., and forms include flavors, vanilla beans, concentrated raw material powders, extracts, etc. The flavor raw material is used.

    Next, preferably, the scented burned peeled chestnut is coated with powdered sugar, which is preferable in that sugar crystallization on the chestnut surface is promoted to give a good appearance and stickiness is prevented. Specific examples of the coating method include a method of directly coating by hand or using a rotary hook.

As described above, the malongrass obtained by baking peeled chestnuts obtained by the process for producing the malongrassé of the present invention has a flavor as malongrasses (vanilla flavor, brandy flavor, rum flavor, orange and other citrus flavors, tea flavor, etc. Etc.) and the original chestnut fragrance of chestnuts. Also, unlike the traditional soft texture such as Amanatto, it is a maroon glass with a moderately elastic texture. Furthermore, chestnut breakage during the manufacturing process is greatly reduced, resulting in a high yield and excellent productivity.

    Moreover, what is necessary is just to wrap with a packaging body suitably, when manufacturing the malong rasse which concerns on this invention. Preferably, the material of the package is a moisture-proof and sealable material such as aluminum, aluminum vapor deposition, and glass vapor deposition from the viewpoint of preventing quality deterioration. Further, if necessary, attachment of an oxygen scavenger, an alcohol preparation, etc., oxygen substitution with an inert gas, etc. may be performed when accommodated in the package.

Next, the present invention will be specifically described based on examples.
<Preparation of baked peeled chestnut>
Tianjin chestnut from Hebei Province, China, was baked in a rotary baking kettle with the skin on. After natural cooling of the baked chestnut (chestnut surface temperature of about 50 ° C.), the demon skin and astringent skin were peeled manually to prepare a baked peeled chestnut.
<Preparation of raw chestnuts>
Raw peeled chestnuts were prepared by manually peeling the devil skin and astringent skin of Tianjin chestnuts from Hebei Province, China.

<Example 1>
(1) First, the above-mentioned fired peeled chestnut was prepared.
(2) The prepared baked peeled chestnuts were boiled at 100 ° C. for 2 hours, then raised to a colander and drained for 5 minutes.
(3) Next, a sugar solution having the composition shown in Table 1 was prepared, and sugar immersion was performed six times stepwise from a low concentration sugar solution (Bx31) to a high concentration sugar solution (Bx80). In the dipping method, heating of the sugar solution adjusted to 90 ° C. was stopped, and then the calcined peeled chestnut was added and left in the dipped state for 2 to 24 hours, and then the sugar solution and the calcined peeled chestnut were separated. And it immersed in the sugar solution of the following high concentration, and was immersed in steps by performing the same operation.
(4) Next, the baked peeled chestnut soaked with sugar was raised to a colander and drained for 1 hour, and then scented. That is, 10% by weight vanilla fragrance aqueous solution was spray-coated to obtain marongrasse (water content 21% by weight, Bx74).

<Comparative Example 1>
The raw peeled chestnut was prepared in place of the calcined peeled chestnut, and the other was obtained in the same manner as in Example 1 to obtain maroon rasse (water content 21% by weight, Bx74).
<Comparative example 2>
In Example 1, instead of the Bx80 sugar solution in Step (3), a Bx80 sugar solution prepared by adding 1% by weight of vanilla flavor was used, and Step (4) was further omitted. Was obtained in the same manner as in Example 1 to obtain malongrasse (water content 20% by weight, Bx75).
<Comparative Example 3>
In Example 1, step (4) was omitted, and the other procedures were the same as in Example 1 to obtain maroon rasse (water content 20% by weight, Bx75).

<Example 2>
After Example 1, the following step (5) was further performed to obtain marongrasse (water content 20 wt%, Bx75).
(5) Next, the baked peeled chestnut with aroma was coated with powdered sugar. That is, after powdered sugar was directly sprinkled, it was stirred manually to uniformly coat the surface.

<Example 3>
Instead of the calcined peeled chestnut with Tianjin chestnut, calcined peeled chestnut with European chestnut was prepared, and others were obtained in the same manner as in Example 2 to obtain maroon rasse (water content 20% by weight, Bx75).

    Table 2 shows the results of the evaluation of the malongrasse obtained by the above with five specialized panelists regarding the flavor (flavoring flavor, the original aroma of chestnuts), texture, and stickiness, and the results of the yield in manufacturing the malongrasse. Show.

As a result of the evaluation, the evaluations of Examples 1 to 3 were all good.
In particular, both Examples 1 and 2 were maroon rasses with the original chestnut fragrance of chestnuts as well as the vanilla flavor due to the scent, and the balance between the two fragrances being exquisite and rich. Furthermore, unlike the conventional soft texture like Amanatto, it has a moderately elastic texture. Further, Example 2 had no stickiness on the surface and had a good appearance due to sugar crystallization on the chestnut surface. Next, Example 3 was inferior to Example 1 in terms of the original flavor, texture, and yield of chestnuts, although only slightly.

On the other hand, the comparative example 1 did not have the original fragrance of chestnuts, the damaged product with a bad shape was conspicuous, and the yield was bad. Next, Comparative Example 2 was poor because it could only feel the vanilla flavor, but not the chestnut's original fragrance.
Further, Comparative Example 3 had a strong sweetness and a chestnut original fragrance, and had a flavor and texture similar to chestnut sweet natto, which was different from the Marongrasse intended for the present invention.

Claims (2)

A method for manufacturing a maroon lace comprising the following steps in sequence.
(1) Steps for preparing baked peeled chestnuts (2) Steps for boiling the baked peeled chestnuts (3) Steps for immersing the boiled baked peeled chestnuts in sugar (4) Flavored baked peeled chestnuts soaked in the sugar Process Furthermore, the manufacturing method of the marongrasse of Claim 1 which performs the process of following (5).
(5) A step of coating the above-scented baked peeled chestnut with powdered sugar