ROASTED CHESTNUT MANUFACTURING METHOD BY HOT AIR GENERATION MECHANISM

• Main Author: HYODO ISAO
• Format: Patent
• Language: English; Japanese
• Published: 08.10.2020
• Subjects: APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method for manufacturing roasted chestnuts in an excellent manner.SOLUTION: According to a method for manufacturing roasted chestnuts, hot air generated by a hot air generation mechanism is supplied to an inside of a chestnut storing container, and raw chestnuts stored in the chestnut storage container are heated at a temperature higher than 150°C and lower than 250°C for 10-60 minutes. The chestnut storage container includes a hot air supply part and a closed part that face each other. The hot air generated in the hot air generation mechanism flows into the chestnut storage container from the hot air supply part, and flows toward the closed part. The hot air circulates inside the chestnut storage container so that the raw chestnuts stored inside the chestnut storage container are heated in an excellent manner.SELECTED DRAWING: Figure 4 【課題】良好に焼き栗を製造する方法を得ることである。【解決手段】本焼き栗製造方法によれば、熱風発生機構において発生させられた熱風が栗収容器の内部に供給され、栗収容器に収容された生栗が、１５０℃より高く２５０℃より低い温度で１０分以上６０分以下の時間加熱される。また、栗収容器は、互いに対向する熱風供給部と閉塞部とを備えたものである。熱風発生機構において発生させられた熱風は、熱風供給部から栗収容器の内部に流入して、閉塞部に向かって流れる。熱風は、栗収容器の内部において循環する。そのため、栗収容器の内部に収容された生栗を良好に加熱することができる。【選択図】図４