RAW CHESTNUT WITH ENDOCARP FOR HEAT PROCESSING, METHOD FOR PRODUCING STRIPPED CHESTNUT, METHOD FOR STRIPPING ENDOCARP OF CHESTNUT, AND DEVICE FOR NOTCHING ENDOCARP OF CHESTNUT

摘要

PROBLEM TO BE SOLVED: To provide a raw chestnut with endocarp for heat processing, and for obtaining a cooked chestnut capable of being eaten as it is, hardly having browning caused by the heat processing, having the color and flavor original to the chestnut, and having good texture and appearance; to provide a method for producing a stripped chestnut by which the cooked chestnut is prevented from being discolored under a long-term preservation; to provide a method for stripping the endocarp of the chestnut by which the stripping of the endocarp is readily carried out; and to provide a device for notching the endocarp of the chestnut, usable for the separation of the endocarp of the chestnut.;SOLUTION: The raw chestnut with the endocarp usable for the heat processing has 1-25 mg% total phenol content in the flesh of the raw chestnut with the endocarp, and 10-23° sugar content.;COPYRIGHT: (C)2007,JPO&INPIT