CN1231150C - Pretreated leaf processing method and processing method for use thereof for food - Google Patents
Pretreated leaf processing method and processing method for use thereof for food Download PDFInfo
- Publication number
- CN1231150C CN1231150C CNB021416435A CN02141643A CN1231150C CN 1231150 C CN1231150 C CN 1231150C CN B021416435 A CNB021416435 A CN B021416435A CN 02141643 A CN02141643 A CN 02141643A CN 1231150 C CN1231150 C CN 1231150C
- Authority
- CN
- China
- Prior art keywords
- leaf
- food
- tannic acid
- enzyme
- processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention can provide methods for producing a leaf processed for dietary use, by which the residual amount of the lye can be effectively reduced.
Description
Technical field
The present invention relates to a kind of processing method that is used for diet through pretreated plant leaf, relate to a kind of processing method that is used for through the preliminary treatment leaf especially, as through pretreated leaf itself, also relate to a kind of processing method of this kind that be used to have through the food of preliminary treatment leaf.
Background technology
The sushi of the rice cake of the rice cake of oak leaf parcel, cherry leaf parcel and Folium Kaki parcel all is the food of using through preliminary treatment leaf parcel, and still remains with the shape of primitive nature leaf.The parcel leaf can add these food with their fragrance and the local flavor of uniqueness, makes food subsequently have abundant local flavor and taste.In addition, the outward appearance of this kind leaf can be seasonal taste and the exquisite food that adds.
If leaf contains abundant alkali lye, as oak leaf, then remaining alkali lye is transferred in the last food sometimes in the leaf.When alkali lye is deposited on white food or the canescence food, as be used for the rice that boils and the rice cake of sushi, the primitive color of food can become brown or burgundy.So the outward appearance of final food can be by deterioration.
General lixiviating technology prevents because the quality that alkali lye causes becomes bad with carrying out repeatedly traditionally, comprises salinization and boils fresh leaf.Yet, be difficult to removing alkali lye reliably, thereby can not prevent that food colour from changing.
Summary of the invention
The purpose of this invention is to provide a kind of processing method through pretreated leaf that is used for diet, it can reduce the residual volume of alkali lye effectively.Another object of the present invention provides a kind of method of using through pretreated leaf processed food.
In order to address the above problem, the inventor finds, handles through the preliminary treatment leaf with the tannic acid degraded with the alkali lye key component with enzyme, can remove the alkali lye in the leaf of having handled.And after removing alkali lye, the alkali lye that can effective and efficient manner will be deposited in the last leaf of having handled is removed.
In a word, from several aspects the present invention is described below.
1. the processing method through pretreated leaf that is used for diet comprises with the tannic acid digestive enzyme and handling through pretreated leaf.
2. as in the described method of a first aspect of the present invention, also be included in enzyme processing back and contact the last leaf of having handled with phosphate solution.
3. as in a first aspect of the present invention or the described method of second aspect, also comprise and boil the leaf of having handled.
4. as in the described method of aforementioned first to the 3rd either side of the present invention, wherein boiling step is before handling with enzyme.
5. as in the described method of aforementioned first to the 3rd either side of the present invention, wherein boiling step is after handling with enzyme.
6. processing method that is used for diet through pretreated leaf, it comprises:
Comprise leaf with the tannic acid digestive enzyme;
After making leaf and the tannic acid digestive enzyme contacts, boil leaf; And
Boiling the back last leaf of tannic acid digestive enzyme contact.
7. as in the described method of aforementioned first to the 6th either side of the present invention, wherein processing, be used for the diet leaf and select from Oak Tree, cherry tree, chinaroot greenbrier, persimmon tree and bamboo grass.
Because tannic acid is one of key component of alkali lye, and after using, can separate, thereby can reduce tannic acid content in the leaf of having handled at last effectively with these leaves according to the degraded of the enzyme of these methods.So, can reduce in the food products part with the last part that change color after pretreated leaf contacts, occurs (promptly; Brown or dark-brown part).
And, from several aspects the present invention is described below.
8. one kind is used for the processing method that the part contains the food of leaf, comprises the leaf of handling with the tannic acid digestive enzyme is combined with food material.
9. method with the leaf encasing food material that obtains from said method.
Because the degraded of the tannic acid in the leaf that the tannic acid digestive enzyme that carries out according to these methods is handled and reducing, can be widely will with last leaf in conjunction with or the final food material of parcel in the minimizing of tannic acid amount.Thereby can suppress because appearance degradation or its quality deterioration that change color to the burgundy of final food causes.
10. edible leaf, it is one or both leaves of selecting from the group of having handled with the tannic acid digestive enzyme that comprises Oak Tree, cherry tree, chinaroot greenbrier, persimmon tree and bamboo grass at least.
11. as at the described edible leaf of a tenth aspect of the present invention, it contacts with phosphate solution after handling with the tannic acid digestive enzyme.
12. as at the described edible leaf of the of the present invention the tenth or ten one side, it boiled in water.
13. one kind as aspect of the present invention ten to 12 arbitrary described edible leaf combine the food of processing with food material.
14. as aspect of the present invention 13 described food, wherein edible leaf contacts with the surface of food material.
15. as aspect of the present invention 13 or 14 described food, wherein food comprises preserved fruit.
The specific embodiment
The processing method through pretreated leaf that is used for diet according to the present invention comprises with the enzyme of degraded tannic acid to be handled through pretreated leaf.
Can use the leaf of this method to comprise the various leaves that can contact with food material.This leaf is edible or unedible.And, the form that leaf combines with food material include but not limited to the encasing food material leaf, place the leaf of food material inside or be clipped in leaf between two food materials.
According to the present invention, the preferably local at least surface that covers food of leaf is as rice cake or preserved fruit.This kind leaf edible or edible not.And this leaf can be used as the leaf of encasing food material.
And the spendable leaf of the present invention can comprise the leaf that alkali lye content is high.
For example, the leaf that the present invention preferably is suitable for comprises, as oak leaf, the leaf of bamboo, cherry leaf, chinaroot greenbrier leaf, persimmon leaf.Better, described leaf comprises oak leaf, persimmon leaf and cherry leaf.And the present invention is also applicable to common nandina leaf and florists chrysanthemum leaf.
In this manual, term " through the preliminary treatment leaf " compatibly comprises the other parts of plant, such as stem stalk and calyx.
Preliminary treatment
According to this method, the fresh leaf of results will stand following enzyme treatment step, and not preliminary treatment.Yet, best preliminary treatment leaf.Preliminary treatment comprises, as rinsing in flowing water or in the water storage, heats when water is arranged, as boils and steaming salinization etc.It is best boiling.Boil with the salinization combination better.
In boiling step, leaf is immersed in the water that boils, thereby the alkali lye composition in the leaf is dissolved and dissolves in the water.The alkali lye component that is deposited in the hot water is floating to water surface, solidifies then.So, this kind solid is removed in simple mode.And, can suppress the alkali lye composition and be deposited to leaf surfaces.Also softening by boiling leaf, tannic acid and water are extracted from leaf, thereby can improve with the processing of enzyme, salt or phosphate to it.
In addition, also can obtain identical advantage or effect with steaming.If the steaming leaf, the degradation of its shape may be less.
Heating steps when water is arranged can carry out two or more cycles, particularly heating steps with the heating after rinse step combine in.In heating two cycles or more during the multicycle, leaf can be in an identical manner or different modes heat.For example, steaming and the order of boiling subsequently are best.By heating and rinsing when water is arranged repeatedly, can remove the alkali lye of more amount.
The fresh leaf of results can pass through the salinization step process.Yet, carry out the salinization step when being preferably in water after the heating steps.Can carry out salinization by any way and not have specific restriction.For example, can be sprinkled upon leaf surfaces to edible salt.Perhaps, this kind leaf can be used the edible salt water solution impregnation, as sodium-chloride water solution.Preferably, just may carry out even salinization by leaf is flooded with sodium-chloride water solution.In the salinization step, can come along water in the leaf and alkali lye composition and remove, can also be the leaf organization softening.And, can stablize the green that green element of leaf middle period is derived, perhaps can suppress the alkali lye composition and become burgundy.When particularly when water is arranged, carrying out the salinization step behind the heating steps, can also easily remove the alkali lye composition.Thereby heating steps when water is arranged and salinization step binding energy are subsequently removed the alkali lye composition effectively.
After carrying out the salinization step, leaf can be stored the long period.For example, can be stored in the leaf of given period (season) results, make and can use leaf at any time, perhaps be used for given period (season) nonrecoverable leaf store in order to using after a while.If leaf is stored in the salinization state, preferably carry out twice repeatedly or repeatedly salinization step.In salinization first time step, can remove the alkali lye composition in the leaf and other composition.Preferably again leaf is scrubbed salinization storage again.
As the processing method that is used for the diet leaf according to the present invention, when being included in water, the preferred example of pre-treatment step, under heating, repeats the salinization step twice with appropriate the combining of rinse step.For example, following pre-treatment step is preferred: 1. the fresh leaf of steaming (if necessary with post rinse); 2. salinization; 3. rinsing; 4. boil (if necessary with post rinse); 5. salinization; And 6. subsequently the storage.
Handle with the tannic acid digestive enzyme
The enzyme of the available various tannic acids of can degrading in this step.In this manual, term " tannic acid " refers to the various materials that the carboxylic acid key is arranged, as tannic acid and chlorogenic acid.The carboxylic acid key is a kind of ester bond that forms by the two or more carbolic acid carboxylic acid of condensation ion.So tannic acid and chlorogenic acid esterase can be used as the enzyme of degraded tannic acid suitably.
A kind of method that this leaf is impregnated in the solution that contains this kind enzyme preferably is used as the method for handling leaf with this enzyme.In addition, can carry out suitable stirring etc.By leaf being immersed the solution that contains enzyme, the tannic acid of enzyme degradable leaf top surface or the tannic acid that dissolves from its inside when immersion.In can not destroying the scope of leaf tissue etc., contain the state that enzyme solutions will stand to improve enzymatic activity.For example,, enzyme is added to pH value is adjusted to 4 to 6.5, be preferably the solution of 5-6, be used for handling leaf down at 30-40 ℃ if use tannase.
In the enzyme treatment step during deposit, enzyme reaction is suppressed, the tannic acid of can not enough degrading at last at metal ion (particularly iron ion).When before the enzyme treatment step, carrying out the salinization step, be preferably in the water the last leaf of rinsing effectively.
After finishing the enzyme treatment step, the last leaf of rinsing is to remove tannic acid, tannic acid degradation products and enzyme in water.Particularly, can remove this product effectively by rinsing in water because the tannic acid degradation products is water miscible.
And, can twice or repeatedly carry out the enzyme treatment step continuously.In this case, be preferably in each enzyme and handle after rinsing leaves in water at least all.
And the combination of enzyme treatment step and the heating steps when water is arranged can be removed tannic acid effectively.For example, tannic acid and the tannic acid degradation products stayed in the leaf are removed by behind the enzyme treatment step, boiling leaf.After boiling step, carry out the enzyme treatment step again,, make and to abandon last product the stripping leaf is solidificated in the tannic acid degraded on the leaf surfaces again and generates water-soluble products by boiling.Therefore, enzyme treatment step and boil step and preferably hocket.Enzyme treatment step and boil step and preferably carry out repeatedly.For example, handle through pretreated leaf with the tannic acid digestive enzyme; Subsequently, boil and handle leaf, handle with the tannic acid digestive enzyme again.In this case, available less step is removed tannic acid effectively.
Phosphate treated
A kind of processing method that is used for through pretreated leaf preferably include the enzyme treatment step and subsequently with phosphate contact leaf with the step of phosphate treated leaf.With the phosphate treated leaf time, the most handy aqueous phosphatic, leaf alkali lye that can form the enzyme degraded and tannic acid degradation products are removed to the outside of leaf with water.Particularly can remove the alkali lye in alkali lye degradation products and the leaf vein substantially.And, can separate the alkali lye composition that is deposited on the leaf surfaces with leaf.In addition, can be in leaf the sealed-off metal ion.
Phosphate herein can use various phosphate.Preferably harmless phosphate to the mankind.Be more preferably, can use to include with mode bonding ring-type or chain has many phosphate ion (P
2O
5) copolymer close phosphatic metal phosphate with fixed attention.And phosphate is sodium salt preferably.Be more preferably, use its main component to be Na
2O and P
2O
5The sodium slaine.
After enzyme is handled, can carry out phosphate treated in the suitable time.Can carry out before or after the salinization step or before or after the heating steps when water is being arranged such as, phosphate treated.And, carrying out the phosphate treated step being used for the salinization step in the phosphate adding sodium-chloride water solution, can carry out with the salinization step.In this way, available less step is carried out phosphate treated.
Final salinization step
Preferably the leaf in each step process is carried out the salinization step.The salinization step realizes the processing through the preliminary treatment leaf, and this can not make leaf rot, thereby can preserve the long time.Preferably the salinization step comprises equably solid-state edible salt is sprinkled upon on the leaf, maybe can comprise leaf is immersed in the edible salt water solution.In final salinization step, carry out suitable dehydration.Can suitably select the degree of dewatering.Leaf as pickles can be a hygrometric state.Leaf can be nearly dry state.
Can store or use the leaf of salinization processing and not need further processing.For long storage, can carry out heat and disappear bacterium or/and vacuum packaging.And, being used for the diet leaf, also can suitably the salt that is used for salinization be abandoned.In other words be to carry out desalting processing.Can add vinegar and other flavor enhancement, or food additives, such as colouring agent and anticorrisive agent.In addition, can suitably boiling under heating and drying.
Can add food additives, such as colouring agent and anticorrisive agent in the suitable stage of this method.For example, can add colouring agent behind the enzyme treatment step or in treatment step with many enzymes.
Because according to this method, the tannic acid degraded in the preliminary treatment leaf with the enzyme processing can reduce the alkali lye that is contained in the leaf widely.If leaf contacts with food material, gray colored food material particularly, the alkali lye amount of removing from leaf is considerable, makes to suppress to change colour appearance of (being brown or burgundy) part widely.
And by the alkali lye composition is reduced, less alkali lye can change food material over to, attaches to consumingly on pretreated leaf by alkali lye thereby can suppress food material, even food material and the time that contacts length through the preliminary treatment leaf.Even leaf is used for wrapping up after the strong food material of viscosity, as the rice cake, also available known mode is peeled off leaf.
The variable color that phosphate treated causes alkali lye composition and metal ion is inhibited, because metal ion is sealed in the leaf.Therefore, can suppress variable color widely through preliminary treatment leaf itself and the food material that contacts with leaf.
Use enzyme to be suppressed at and remove in the alkali lye step because excessive damage of boiling to the leaf tissue.Compare with processing, can minimize or prevent the reduction of leaf intensity without enzyme.Thereby, can keep the shape of leaf, make leaf can wrap up other food material suitably.
Because this method is to remove tannic acid with enzyme, compare with removal alkali lye composition in the hot water with immersing cold water, can reduce the required water yield of processing.
And, the method according to this invention, available enzyme processing leaf.Therefore, can suppress the deterioration of the leaf color that also can suppress to gather in the crops to the leaf disorganization.Thereupon, at last kept attracting outward appearance (color, attribute, intensity etc.) through the preliminary treatment leaf.Simultaneously, in procedure of processing with finally in pretreated leaf, can avoid using colouring agent.
The processing of food
When the leaf of handling with the tannic acid digestive enzyme being carried out salinization etc., this leaf is wanted desalination, and handles and processing, as boiling.Then, last leaf is combined with food material.Generally, can before or after boiling, leaf be contacted the combination that is implemented in the food material with the food material surface.For example, leaf is used for the encasing food material, perhaps leaf is cut into suitable dimension to mix with other food material.The most handy leaf comes wrapping portion food material or its whole, and still keeps its preferable shape.And, can combine leaf with food material and need not add the specific cooking, as in the situation of Oak Tree rice cake, cherry rice cake, persimmon rice cake and Matsumae sushi cake (the distinctive cake of a kind of Hokkaido, Japan Matsumae).Yet, can carry out various cooking regimes suitably, such as heating, seasoning and fermentation, for example comprise with this kind through preliminary treatment leaf such as leaf of bamboo parcel and steaming, as leaf of bamboo parcel steaming rice and steaming rice and red Kidney bean.Perhaps in order to store food, can refrigerate final food, freezing or process with vacuum seal.
The food of processing processing combines and can keep its unique outward appearance through the local flavor or the mouthfeel of preliminary treatment leaf with the effect of the leaf of handling with the tannic acid digestive enzyme like this.
For the alkali lye near deposit on the surface of the oak leaf rice cake of processing under the identical condition, the inventor will contrast with tannic acid digestive enzyme according to the present invention oak leaf of handling and the oak leaf rice cake of not handling with the tannic acid digestive enzyme.Wrap up the content of oak leaf rice cake with two oak leafs.The inventor confirms for certain, at the alkali lye with the present invention's deposit on the surface of the oak leaf rice cake of the parcel of the oak leaf after the tannic acid degradation treatment, lacks than the alkali lye amount of deposit on the oak leaf rice cake surface of the oak leaf parcel of processing with known method.
The invention advantage
The invention provides the processing method for the pretreated leaf of diet, pass through the party Method can reduce the however, residual base liquid measure effectively.
Claims (16)
1. a processing is used for the method through pretreated leaf of diet, comprises with the tannic acid digestive enzyme and handling through pretreated leaf.
2. the method for claim 1 also is included in enzyme processing back and contacts leaf with phosphate solution.
3. method as claimed in claim 2 also comprises and boils leaf.
4. method as claimed in claim 3, wherein boiling step is to carry out before with the enzyme treatment step.
5. method as claimed in claim 3, wherein boiling step is to carry out after with the enzyme treatment step.
6. a processing is used for the method through pretreated leaf of diet, and it comprises:
Handle leaf with the tannic acid digestive enzyme;
Boil the leaf of handling with the tannic acid digestive enzyme; And
Handle the leaf that has boiled with the tannic acid digestive enzyme again.
7. method as claimed in claim 6, leaf wherein processing, that be used for diet is selected from one of Oak Tree, cherry tree, chinaroot greenbrier, persimmon tree and bamboo grass.
8. a part contains the processing method of the food of leaf, comprises a leaf of handling with the tannic acid digestive enzyme is combined with food material.
9. the processing method of food as claimed in claim 8, wherein integrating step comprises the leaf encasing food material that obtains with this kind processing.
10. edible leaf, it comprises it being a kind of leaf of selecting at least from the group of Oak Tree, cherry tree, chinaroot greenbrier, persimmon tree and the bamboo grass handled with the tannic acid digestive enzyme.
11. edible leaf as claimed in claim 10, wherein leaf contacts with phosphate solution after handling with the tannic acid digestive enzyme.
12. edible leaf as claimed in claim 11, it boiled in water.
13. one kind as combine the food of processing with food material at the arbitrary described edible leaf of claim 10 to 12.
14. food as claimed in claim 13, wherein edible leaf contacts with the surface of food material.
15. food as claimed in claim 13, wherein food comprises preserved fruit.
16. food as claimed in claim 14, wherein food comprises preserved fruit.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002025909A JP3660310B2 (en) | 2002-02-01 | 2002-02-01 | Processed leaf manufacturing method and food manufacturing method |
| JP25909/2002 | 2002-02-01 | ||
| JP25909/02 | 2002-02-01 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1435129A CN1435129A (en) | 2003-08-13 |
| CN1231150C true CN1231150C (en) | 2005-12-14 |
Family
ID=27654563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021416435A Expired - Fee Related CN1231150C (en) | 2002-02-01 | 2002-09-09 | Pretreated leaf processing method and processing method for use thereof for food |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP3660310B2 (en) |
| KR (1) | KR100886114B1 (en) |
| CN (1) | CN1231150C (en) |
| TW (1) | TWI232085B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008081440A (en) * | 2006-09-27 | 2008-04-10 | Noevir Co Ltd | Aromatase activity promoter |
| CN104351424A (en) * | 2014-11-06 | 2015-02-18 | 安徽农业大学 | Persimmon leaf tea powder and preparation method thereof |
| CN113925165B (en) * | 2021-10-18 | 2022-07-01 | 广东省农业科学院蚕业与农产品加工研究所 | Dehydrated mulberry leaves and processing method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758868A (en) * | 1980-09-26 | 1982-04-08 | Yoichi Sunaga | Processing of bamboo leaf and oak leaf, etc. |
| JPH10313834A (en) * | 1997-05-15 | 1998-12-02 | Nippon Derumonte Kk | Production of vegetable juice |
| JPH10313784A (en) * | 1997-05-19 | 1998-12-02 | Kikkoman Corp | Manufacture of tea improved in quality |
| JP4100481B2 (en) * | 1997-09-09 | 2008-06-11 | タカラバイオ株式会社 | Food and drink |
| JPH11308965A (en) * | 1998-04-28 | 1999-11-09 | Kikkoman Corp | Production of beverage of teas having slight turbidity |
-
2002
- 2002-02-01 JP JP2002025909A patent/JP3660310B2/en not_active Expired - Fee Related
- 2002-08-28 KR KR1020020051092A patent/KR100886114B1/en not_active IP Right Cessation
- 2002-08-30 TW TW091119770A patent/TWI232085B/en not_active IP Right Cessation
- 2002-09-09 CN CNB021416435A patent/CN1231150C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1435129A (en) | 2003-08-13 |
| TWI232085B (en) | 2005-05-11 |
| JP3660310B2 (en) | 2005-06-15 |
| JP2003225067A (en) | 2003-08-12 |
| KR20030066289A (en) | 2003-08-09 |
| KR100886114B1 (en) | 2009-02-27 |
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