Food and food manufacturing methods

Abstract

To reduce a waste amount of hard shell by effectively using the hard shell of a chestnut.SOLUTION: A food contains powder of hard shell of a chestnut.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to food products and methods for producing food products. [Background technology]

[0002] Patent Document 1 discloses foods and cosmetics containing tannins extracted from the outer skin and astringent skin of chestnuts. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-189956 Summary of the Invention [Problem to be solved by the invention]

[0004] Generally, chestnut shells are disposed of as waste, and there is a demand for reducing the amount of waste. According to the above-mentioned literature, chestnut shells can be effectively utilized by extracting tannin, an antioxidant, from the chestnut shells and adding it to foods and cosmetics. However, since the chestnut shells are discarded after the tannin extraction, the amount of discarded shells cannot be reduced. [Means for solving the problem]

[0005] The present disclosure can be realized in the following forms.

[0006] (1) According to a first aspect of the present disclosure, there is provided a food product, which contains chestnut shell powder. This type of food product contains chestnut outer skins, which are hard and difficult to eat as they are, in an easily edible powder form, making it possible to effectively use the chestnut outer skins as a food ingredient and thus reducing the amount of chestnut outer skins that are discarded. (2) The food product in the above form may be a baked confectionery. This type of food product can provide baked goods that have the chestnut flavor derived from the chestnut skin. (3) In the food product of the above form, the content of the onion skin powder in the baked snack may be 3% by weight or more and 10% by weight or less. In this form of food, the content of chestnut skin powder in the baked goods is 3% by weight or more, making it easier for the consumer of the baked goods to perceive the chestnut flavor derived from the chestnut skin, and the content of chestnut skin powder in the baked goods is 10% by weight or less, preventing the baked goods from becoming too astringent. (4) The food product in the above form may further contain powder of the chestnut astringent skin. According to this type of food, not only the outer skin of the chestnuts but also the inner skin can be effectively used as a food ingredient, so that not only the amount of chestnut outer skins but also the amount of inner skins that are wasted can be reduced. (5) According to a second aspect of the present disclosure, there is provided a method for producing a food product, comprising the steps of preparing a powder of chestnut outer skins and mixing the powder of chestnut outer skins with ingredients of the food product other than the powder of chestnut outer skins. According to this type of food manufacturing method, chestnut outer skins, which are hard and difficult to eat in their original state, can be effectively used as a food ingredient by incorporating them into the food in the form of powder, which is easy to eat, thereby reducing the amount of chestnut outer skins that are discarded. (6) In the method for manufacturing baked confectionery of the above form, the preparation process may include a primary processing process in which the outer skin is peeled from the chestnuts to produce a primary processed product containing the outer skin, and a crushing process in which the primary processed product is air-flow crushed with hot air to produce a powder of the outer skin. According to this type of food manufacturing method, the primary processed material can be powdered and dried in a short time by air-flow pulverizing it with hot air, so that outer skin powder can be produced in a short time. (7) In the method for manufacturing baked confectionery of the above form, the primary processing step may include a crushing step for crushing the chestnut shells with the astringent skins attached thereto, and a sterilization step for immersing the shells crushed in the crushing step in a state where the astringent skins are attached to the shells in a jet of sterilizing agent. According to this method for producing a food product, the outer shells with the astringent skins attached thereto are crushed and immersed in a jet of sterilizing agent, which sterilizes the outer shells and simultaneously peels them from the outer shells. Therefore, the purity of the outer shell powder produced in the crushing step can be increased without the need for a separate step for peeling the astringent skins from the outer shells. The present disclosure can also be realized in various forms other than food products and food manufacturing methods, such as baked goods, functional foods, baby food, space food, methods for manufacturing baked goods, methods for manufacturing functional foods, methods for manufacturing baby food, and methods for manufacturing space food. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 2 is an explanatory diagram schematically showing the food manufacturing process of the first embodiment. [Figure 2] 1 is a flowchart showing a method for producing shell powder. [Figure 3] FIG. 1 is a first explanatory diagram showing a schematic configuration of a dry-pulverizer. [Figure 4] FIG. 2 is a second explanatory diagram showing the schematic configuration of the dry-pulverizer. [Figure 5] A flowchart showing a method for producing sables containing onion skin powder. DETAILED DESCRIPTION OF THE INVENTION

[0008] A. First embodiment: 1 is an explanatory diagram schematically illustrating a manufacturing process for a food product 40 according to a first embodiment of the present disclosure. In this embodiment, the food product 40 is a sable, which is classified as a baked confectionery. Note that in other embodiments, the food product 40 may not be a sable, but may be a baked confectionery other than a sable, such as a cookie, madeleine, pound cake, castella, dorayaki, or rice cracker, or may not be a baked confectionery, but may be, for example, a functional food, baby food, or space food.

[0009] The food 40 contains powder 30 of the outer skin 13 of the chestnut 10. In the following description, the powder 30 of the outer skin 13 will be referred to as outer skin powder 30. The content of the outer skin powder 30 in the food 40 is adjusted appropriately depending on the type of food 40. When the food 40 is a baked confectionery, the content of the outer skin powder 30 in the food 40 is preferably 3% by weight or more and 10% by weight or less. In this embodiment, the type of chestnut 10 is Japanese chestnut. Note that in other embodiments, the type of chestnut 10 may be other than Japanese chestnut, such as Chinese chestnut, European chestnut, or American chestnut.

[0010] Generally, a chestnut 10 from which the burs have been removed is composed of a cotyledon 11, an astringent skin 12 that encases the cotyledon 11, and an outer skin 13 that encases the astringent skin 12. The cotyledon 11 is the part of the chestnut 10 that has traditionally been used for food purposes. The astringent skin 12 and the outer skin 13 contain tannins, which are classified as polyphenols, which are antioxidants. The tannin content of the outer skin 13 is higher than that of the astringent skin 12.

[0011] In this embodiment, as shown in Figure 1, chestnuts 10 are subjected to primary processing to produce a primary processed product 20 containing at least the outer skin 13 of the chestnuts 10, and the primary processed product 20 is subjected to secondary processing to produce outer skin powder 30. Producing a food product 40 using the outer skin powder 30 and other ingredients is called tertiary processing.

[0012] FIG. 2 is a flowchart showing a method for producing outer skin powder 30 according to this embodiment. First, in step S110, the outer skin 13 of chestnuts 10 is prepared. In this embodiment, the outer skin 13 is prepared by steaming the chestnuts 10 and then peeling the outer skin 13 from the chestnuts 10. Steaming the chestnuts 10 makes it easier to peel the outer skin 13 of the chestnuts 10. The outer skin 13 may also be prepared by thawing outer skins 13 that have been previously peeled and frozen. In this embodiment, Japanese chestnuts are used as the chestnuts 10, so that the astringent skin 12 and the cotyledons 11 are likely to adhere to the outer skin 13. The prepared outer skin 13 may have some of the astringent skin 12 and the cotyledons 11 adhered to it. In this embodiment, the cotyledons 11 and the astringent skin 12 separated from the outer skin 13 are used as ingredients for a food product 40, as described below. In other embodiments, the cotyledons 11 and the astringent skin 12 separated from the outer skin 13 may be used for purposes other than as ingredients for the food product 40.

[0013] Next, in the washing step of step S120, the outer skins 13 are washed to remove pesticides adhering to the outer skins 13. In this embodiment, the outer skins 13 are washed by immersing them in a jet of an aqueous solution of calcined calcium.

[0014] In the shredding step of step S130, the outer skin 13 is shredded into pieces of a predetermined size. In this embodiment, a shredder is used to shred the outer skin 13 into pieces of 5 to 10 mm square.

[0015] In the sterilization step of step S140, the outer shell 13 is sterilized. In this embodiment, the outer shell 13 is sterilized by immersing the outer shell 13 in a jet of hypochlorous acid water, which is a sterilant. In this embodiment, the concentration of hypochlorous acid water is 50 to 200 ppm. By immersing the outer shell 13 in the jet of hypochlorous acid water, the astringent shell 12 and cotyledons 11 adhered to the outer shell 13 can be separated from the outer shell 13. After crushing the outer shell 13 into pieces of 5 to 10 mm square in the crushing step of step S130, the outer shell 13 is immersed in the jet of hypochlorous acid water in the sterilization step of step S140, which makes it easier to separate the astringent shell 12 and cotyledons 11 adhered to the outer shell 13 from the outer shell 13. Note that in other embodiments, some of the astringent shell 12 and cotyledons 11 adhered to the outer shell 13 may be removed prior to the sterilization step.

[0016] In the water washing step of step S150, the outer skin 13 is washed with water to remove the hypochlorous acid water from the outer skin 13.

[0017] In the drying process of step S160, the outer skin 13 is dried. In this embodiment, the outer skin 13 is dried by dehydrating the outer skin 13 using a centrifugal dryer. In other embodiments, the outer skin 13 may be dried using a low-temperature dryer. By using a centrifugal dryer or a low-temperature dryer, the outer skin 13 can be dried while suppressing thermal degradation of the antioxidants contained in the outer skin 13.

[0018] In this embodiment, the steps from step S110 to step S160 described above are referred to as the primary processing step, and the processes from step S110 to step S160 are referred to as primary processing. By subjecting chestnuts 10 to primary processing, a primary processed product 20 shown in Figure 1 is produced. In this embodiment, the primary processed product 20 is the outer skin 13 from which the astringent skin 12 and cotyledons 11 have been removed.

[0019] In the pulverization process of step S170, the primary processed product 20 is pulverized to produce the shell skin powder 30. In this embodiment, the primary processed product 20 is pulverized using a dry pulverizer (TDS-400, manufactured by T-Force Co., Ltd.) described below to produce the shell skin powder 30. In this embodiment, the process of step S170 is referred to as the secondary processing process, and the processing of step S170 is referred to as secondary processing.

[0020] In the inspection process of step S180, the outer skin powder 30 is inspected for foreign matter contamination. In this embodiment, a metal detector is used to inspect the outer skin powder 30 for metal contamination. If metal contamination is found in the outer skin powder 30, the metal is removed from the outer skin powder 30. The outer skin powder 30 is then used as an ingredient for the food product 40. The outer skin powder 30 may be used immediately as an ingredient for the food product 40, or it may be stored in a light-blocking metal bag sealed with an inert gas such as nitrogen gas before being used as an ingredient for the food product 40.

[0021] Fig. 3 is a first explanatory diagram showing the schematic configuration of the dry pulverizer 100 used in the pulverization process of step S170 described above. Fig. 4 is a second explanatory diagram showing the schematic configuration of the dry pulverizer 100. As shown in Fig. 3, the dry pulverizer 100 includes a rotating shaft 110, a pulverization chamber 120, an inlet pipe 130, an inlet pipe 140, a discharge pipe 150, a hopper 160, and a feeder 170. The pulverization chamber 120 includes, from bottom to top, a small-diameter cylindrical lower portion 121, a truncated-cone tapered portion 122 connected to the lower portion 121, and a large-diameter cylindrical upper portion 123 connected to the tapered portion 122.

[0022] One end of the inlet pipe 130 is connected to an opening provided on the side surface of the tapered portion 122, and the other end of the inlet pipe 130 is connected to a hot air generator (not shown). A hopper 160 and a feeder 170 are connected to a portion between the two ends of the inlet pipe 130. One end of the blowing pipe 140 is connected to an opening provided on the side surface of the lower portion 121, and the other end of the blowing pipe 140 is connected to a portion of the inlet pipe 130 upstream of the connection with the hopper 160 and the feeder 170. The hot air generator injects hot air into the grinding chamber 120 through the inlet pipe 130 and the blowing pipe 140. One end of the discharge pipe 150 is connected to an opening provided on the side surface of the upper portion 123, and the other end of the discharge pipe 150 is connected to a powder collection container (not shown).

[0023] As shown in FIG. 4, the rotating shaft 110 passes vertically through the crushing chamber 120 and is supported by bearings 125 provided on the top and bottom surfaces of the crushing chamber 120. A drive motor (not shown) is connected to one end of the rotating shaft 110. Arranged in the crushing chamber 120, from bottom to top, are a lower blade 210, a lift-up blade 220, a coarse crushing blade 230, and a fine crushing blade 240. The lower blade 210 is arranged below the connection between the crushing chamber 120 and the blowing pipe 140. The lift-up blade 220 is arranged above the connection between the crushing chamber 120 and the blowing pipe 140 and below the connection between the crushing chamber 120 and the introduction pipe 130. The coarse crushing blade 230 is arranged above the connection between the crushing chamber 120 and the introduction pipe 130. The fine crushing blade 240 is arranged below the connection between the crushing chamber 120 and the discharge pipe 150. Each of the blades 210 to 240 is fixed to the rotary shaft 110 and rotates together with the rotary shaft 110 by a drive motor.

[0024] In the pulverization chamber 120, a vortex of hot air is generated from below to above while circling around the rotation axis 110 due to the injection of hot air from the introduction pipe 130 and the blowing pipe 140 and the rotation of each blade 210 to 240. In this embodiment, the temperature of the hot air is 90 to 100 degrees Celsius, and the flow velocity of the vortex is 100 to 120 m / s.

[0025] The primary processed materials 20 introduced into the hopper 160 are supplied in predetermined amounts to the introduction pipe 130 by the feeder 170 and introduced into the pulverization chamber 120 by the hot air flowing through the introduction pipe 130. The primary processed materials 20 introduced into the pulverization chamber 120 are powdered and dried by airflow pulverization caused by the vortex of the hot air. The drying of the pulverized primary processed materials 20 is accelerated by the increase in their surface area. Of the primary processed materials 20 introduced into the pulverization chamber 120, the relatively light primary processed materials 20 rise due to the vortex of the hot air and head toward the coarse pulverization blade 230, while the relatively heavy primary processed materials 20 fall due to their own weight and head toward the lift-up blade 220.

[0026] The primary workpiece 20 that has fallen to the lift-up blade 220 is pulverized by the lift-up blade 220, accelerating its powderization and drying. The primary workpiece 20, which has become lighter as a result of the accelerated powderization and drying, begins to rise due to the vortex flow toward the coarse crushing blade 230. The primary workpiece 20 that has fallen to the lower blade 210 is pulverized by the lower blade 210, accelerating its powderization and drying. The primary workpiece 20, which has become lighter as a result of the accelerated powderization and drying, begins to rise due to the vortex flow toward the lift-up blade 220.

[0027] The primary processed product 20 that has risen to the coarse pulverizing blade 230 is pulverized by the coarse pulverizing blade 230, accelerating its powderization and drying. The primary processed product 20 that has risen to the fine pulverizing blade 240 is further pulverized by the fine pulverizing blade 240, accelerating its powderization and drying. The primary processed product 20 introduced into the pulverizing chamber 120 is pulverized and dried within a few seconds and processed into shell skin powder 30. The shell skin powder 30 is discharged together with hot air from the discharge pipe 150 and collected in a powder collection container. The mode diameter of the shell skin powder 30 discharged from the discharge pipe 150 is 50 to 60 μm.

[0028] FIG. 5 is a flowchart showing a method for producing sables as a food product 40 containing the above-described shell skin powder 30. First, in the ingredient preparation step of step S210, the shell skin powder 30 and other sable ingredients are prepared. In this embodiment, in addition to the shell skin powder 30, the other ingredients used for the sable include chestnut powder, butter, sugar, salt, almond powder, liquid egg yolk, and wheat flour. The shell skin powder is chestnut cotyledons 11 or a mixture of cotyledons 11 and astringent skin 12 that is cooked, crushed, and then dehydrated. In this embodiment, the ingredients for the shell skin powder are the cotyledons 11 and astringent skin 12 separated from the shell skin 13 during the production of the shell skin powder 30. Note that producing the shell skin powder 30 using the above-described method for producing the shell skin powder 30 is included in preparing the shell skin powder 30.

[0029] Next, in the mixing process of step S220, dough is produced by mixing the shell skin powder 30 with ingredients other than the shell skin powder 30. In this embodiment, the chestnut powder, shell skin powder 30, butter, sugar, salt, almond powder, liquid egg yolk, and wheat flour are added to a mixer in this order, and the ingredients are mixed using the mixer to produce a paste-like dough.

[0030] In the aging step of step S230, the dough is left to rest for a predetermined period of time. In this embodiment, the dough is transferred from the mixer to a tray and left to rest in a refrigerator overnight or longer. Note that, for example, in cases where the dough does not need to rest, such as for pound cake, the aging step may be omitted.

[0031] In the forming process of step S240, the dough is formed into a predetermined shape. In this embodiment, a mesh-like silicone mat is laid on a baking sheet, and the dough that has hardened during the aging process is stirred and loosened with a mixer, and the dough formed into a predetermined shape is placed on the silicone mat. In this embodiment, granulated sugar is further sprinkled on the dough placed on the silicone mat. Note that in other embodiments, brown sugar syrup may be applied to the dough instead of sprinkling granulated sugar on the dough.

[0032] In the baking process of step S250, the dough is baked. In this embodiment, the dough is baked for 30 to 40 minutes in an oven set at 145 degrees Celsius, and the dough is removed from the oven and allowed to cool, completing the sable containing onion skin powder 30.

[0033] According to the food product 40 of the present embodiment described above, the outer skin 13 of the chestnut 10, which is hard and difficult to eat as is, is processed into the outer skin powder 30 that is easy to eat and is contained in the food product 40, so that the outer skin 13 of the chestnut 10 can be effectively used as an ingredient of the food product 40. This reduces the amount of waste of the outer skin 13 of the chestnut 10. In particular, in the present embodiment, not only the outer skin 13 of the chestnut 10 but also the cotyledons 11 and the astringent skin 12 are used as ingredients of the food product 40, so that the amount of waste derived from the chestnut 10 can be reduced to almost zero.

[0034] In this embodiment, the outer skin 13 of the chestnut 10 contains tannin, an antioxidant, so by incorporating the outer skin powder 30 into the food product 40, health and beauty-enhancing functions can be added to the food product 40. Furthermore, the coloring effect of the tannin allows the food product 40 to be colored brown, reminiscent of the chestnut 10.

[0035] Furthermore, in this embodiment, the food product 40 is a baked confectionery containing the shell skin powder 30, and therefore it is possible to provide a baked confectionery to which the flavor of the chestnuts 10 derived from the shell skins 13 has been added. Furthermore, by making the content of the shell skin powder 30 in the baked confectionery 30 3% by weight or more, it is possible to make it easier for the eater of the baked confectionery to perceive the flavor of the chestnuts 10 derived from the shell skins 13, and by making the content of the shell skin powder 30 in the baked confectionery 30 10% by weight or less, it is possible to prevent the astringency of the baked confectionery due to tannins from becoming too strong.

[0036] 2, the primary processed product 20 is air-flow pulverized with hot air using the dry pulverizer 100 to produce the shell skin powder 30, thereby enabling the primary processed product 20 to be powdered and dried in a short time, efficiently producing the shell skin powder 30. Furthermore, because the primary processed product 20 can be powdered and dried in a short time, the shell skin powder 30 can be produced while suppressing thermal degradation of the antioxidants contained in the primary processed product 20.

[0037] 2, the outer skins 13 with the outer skins 12 adhering thereto are crushed and immersed in a jet of hypochlorous acid water, thereby sterilizing the outer skins 13 and peeling the outer skins 12 from the outer skins 13. Therefore, the purity of the outer skin powder 30 produced in the crushing step can be increased without providing a separate step for peeling the outer skins 12 from the outer skins 13.

[0038] B. Other Embodiments: (B1) The content of outer shell powder 30 in food product 40 of the first embodiment described above may be less than 3% by weight or more than 10% by weight. For example, by making the content of outer shell powder 30 in food product 40 greater than 10%, it is possible to increase the content of antioxidants that contribute to health promotion, or to produce food product 40 with a deliberately pronounced astringency.

[0039] (B2) The food product 40 of the first embodiment described above may further contain powder of astringent skin 12 in addition to the outer skin powder 30. In this case, not only the outer skin 13 but also the inner skin 12 can be effectively used as an ingredient of the food product 40, thereby reducing not only the amount of wasted outer skin 13 but also the amount of wasted astringent skin 12. Powder of astringent skin 12 can be produced, for example, by air-flow pulverizing the astringent skin 12 using a dry pulverizer 100.

[0040] (B3) In the method for producing shell skin powder of the first embodiment described above, the shell skin powder 30 is produced by air-flow pulverizing the primary processed product 20 with hot air using a dry pulverizer 100. Alternatively, the shell skin powder 30 may be produced by pulverizing the primary processed product 20 using a line mill or a ball mill.

[0041] The present disclosure is not limited to the above-described embodiments and can be realized in various configurations without departing from the spirit thereof. For example, the technical features in the embodiments corresponding to the technical features in each aspect described in the Summary of the Invention section can be appropriately replaced or combined to solve some or all of the above-described problems or achieve some or all of the above-described effects. Furthermore, if a technical feature is not described as essential in this specification, it can be appropriately deleted. [Explanation of symbols]

[0042] 10... Chestnut, 11... Cotyledon, 12... Astringent skin, 13... Onion skin, 20... Primary processed product, 30... Onion skin powder, 40... Food, 100... Drying grinder, 110... Rotating shaft, 120... Grinding chamber, 121... Lower part, 122... Tapered part, 123... Upper part, 125... Bearing part, 130... Inlet pipe, 140... Inlet pipe, 150... Discharge pipe, 160... Hopper, 170... Feeder, 210... Lower blade, 220... Lift-up blade, 230... Coarse grinding blade, 240... Fine grinding blade

Claims

1. A food product, A food containing powdered chestnut shell.

2. 10. The food product of claim 1, The food product is a baked good.

3. 3. The food product of claim 2, The baked confectionery has a content of the shell powder of 3% by weight or more and 10% by weight or less.

4. The food product according to any one of claims 1 to 3, The food further comprises the chestnut astringent skin powder.

5. A method for producing a food product, comprising: A preparation process for preparing chestnut shell powder; A method for producing a food product, comprising a mixing step of mixing the powder of the outer skin with ingredients of the food product other than the powder of the outer skin.

6. 6. A method for producing the food product according to claim 5, The preparation step includes: A primary processing step of peeling the outer skin from the chestnuts to produce a primary processed product including the outer skin; a crushing step of crushing the primary processed material with hot air to produce powder of the shells; A method for producing a food product comprising the steps of:

7. 7. A method for producing the food product according to claim 6, comprising: The primary processing step includes: A crushing step of crushing the chestnut skin to which the astringent skin is attached; a sterilization step of immersing the shells crushed in the crushing step in a jet of sterilizing agent in a state where the astringent skins are adhered to the shells; A method for producing a food product comprising the steps of:

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