JP2001105793A - Durable storage treatment method for bamboo glass leaf for decorating food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bamboo leaves which do not roll nor change their color over a long period of time and to be used with durability. SOLUTION: Natural bamboo leaves are boiled by hot water containing table salt or circuit acid and a coloring matter for a given time, dried and heat pressed flatly, or the natural bamboo leaves are washed with pure water into which the table salt or citric acid is added, and then dipped in the pure water into which a freshness keeping material is added and then dried and heat pressed by a press.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is generally referred to as a "haran" or "balun" for decoration, and is used for foodstuffs such as sashimi and for partitioning foodstuffs such as lunch boxes and sushi. Alternatively, the present invention relates to a durable storage method for bamboo leaves for food packaging, particularly natural bamboo leaves.

[0002]

2. Description of the Related Art Conventionally, as bamboo leaves for this kind of food decoration,
Natural bamboo leaves are also used, but in recent years, those made of plastic are often used.

[0003]

In the conventional bamboo leaves used in the past, the leaves were simply washed with salt water or the like and dried.
Since the color gradually changes to whitish and can no longer be used,
Since long-term storage cannot be performed and fresh leaves must always be used, there are drawbacks in that the durability and marketability of the product are difficult and that the product is expensive.

[0004] On the other hand, plastics do not change quality and have no problem in durability, but they have no real taste like natural leaves, and even if they are thrown away as garbage after use like natural leaves, they are naturally. Since it does not rot and cannot be easily incinerated due to problems such as dioxin, it must be disposed of as non-combustible waste when discarded, and there is a problem in its use in disposal.

[0005]

In order to solve the above-mentioned conventional problems, the present invention uses natural bamboo leaves and steers them in water containing salt or citric acid and a coloring agent for a predetermined period of time. By heating and pressing flat and dry,
Alternatively, natural bamboo leaves are washed with fresh water to which salt or citric acid has been added, and then added to fresh water to which a food freshness preservative has been added.
After soaking for more than a minute, it is preferably dried in a refrigerator, and this is pressed evenly with a press at a temperature that does not damage the leaf tissue. The main feature is that bamboo leaves that can be used durably without being rounded or discolored during the period are obtained.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Natural bamboo leaves are simmered in water containing an appropriate amount of salt or citric acid and a green colorant for at least 20 minutes, taken out, exposed to cold water, dried, and pressed with a press machine. By applying heat and hot pressing flat,
A bamboo leaf that can be used durably without being rolled or discolored for a long time is obtained.

Further, after washing natural bamboo leaves with fresh water containing salt or citric acid, immersing them in fresh water containing a freshness preserving material for 30 minutes or more, drying the leaves, and pressing the leaf tissue with a press machine. By heat-pressing evenly at a temperature that does not impair, a bamboo leaf that can be used durably without retaining a natural leaf color without using a coloring agent and without further rounding or discoloration for a long time can be obtained.

[0008]

EXAMPLES = First Example = First, add water to a pot, add salt or citric acid at about 3 to 10% by weight, and further add a green colorant such as chlorophyll or copper chlorophyll (having no harm to the human body). ) Is added thereto, and the required amount of natural bamboo leaf is put in it and simmered at a temperature of 100 ° C. for 20 minutes or more to sterilize and color green.

Next, bamboo leaves, which have been kept in antibacterial properties by adhering or penetrating salt or citric acid, and which have been colored green with a coloring agent, are taken out and exposed to clear water, and then dried to obtain a heated roller press. And a temperature at which the effect of the rolling by the hot press can be obtained, that is, a temperature at which the leaf structure is not impaired (not scorched or brittle) by a hot press such as a hot press or a hot plate press. ~ 80 ° C
(The degree is preferred because the desired press effect can be obtained by shortening the press time).

[0010] In the practice of the present invention, when a copper pot is used as a pot to be boiled, compared with the case of using other metal pots such as iron, a period in which the treated bamboo leaves do not cause rounding or color change. And a more favorable result is obtained in terms of durability performance. When using another metal pot such as iron, it is preferable to add a copper wire or a copper material.

As for the bamboo leaves to be used, those produced in Southeast Asia such as Indonesia were more preferable in terms of durability performance than those produced in Japan.

The step of coloring with a green coloring material may be performed separately from the step of stewing with salt or citric acid water, but from the viewpoint of shortening the processing step, it is better to perform both steps simultaneously. preferable.

Second Embodiment = First, natural bamboo leaves are washed with sterilized clean water such as tap water or clean water having antibacterial properties by adding an appropriate amount of salt or citric acid to remove dirt and bacteria. Hygienically wash away.

Next, the bamboo leaves are immersed in fresh water to which an appropriate amount of a food freshness preserving agent has been added for 5 minutes or more (the time required for the food freshness preserving agent to sufficiently penetrate into the leaf tissue), preferably for 1 to 3 hours. I do.

[0015] Here, the food freshness preserving agent (also referred to as a shelf life improving agent, etc.) refers to an antibacterial action, a bactericidal action, or an antioxidant action, etc., which keeps rot or discoloration of fresh food such as vegetables, fruits, fresh fish and meat constant. Products having various components are currently on the market, for example, "BioEfica EX" manufactured by Nimiko Co., Ltd., "Takeguard" manufactured by Takex Techno, Sanko Co., Ltd. Mineral ion concentrate "SK-
1) “SK-1α”, Nippon Aqua Co., Ltd. “Aqua
Sun 70 "or the like is used.

The ratio of these food freshness preservatives to be added to and diluted with water varies from product to product.
Dilution type "Bamboo Guard" is suitable amount, "SK-1"
1000-2000 times for "SK-1α", Aqua Sun 7
"0" means 1.14 g of powdered A agent and 1.86 g of B agent in 10 liters of water.
Add g.

After the immersion, the material is naturally dried in a place such as a refrigerator where dust and bacteria do not adhere as low as possible. Then, as in the first embodiment, the leaf tissue is not damaged by a press machine or the like.
In addition, the sheet is hot-pressed flat at a temperature of 45 to 85 ° C (preferably 60 to 80 ° C because the pressing time is shortened and the desired pressing effect is obtained) at a temperature at which the rolling effect by the hot press is obtained. .

The forced drying with hot air is quick, but the natural drying at a low temperature such as in a refrigerator is most preferable because the leaves are easily rolled and dust and bacteria are easily attached.

In this second embodiment, since the freshness preserving agent is permeated into the leaves at room temperature without boiling the leaves, the natural leaf color of bamboo leaves can be reduced by using the method of the first embodiment without using a coloring agent. For a longer period (2 to 3 months or more).

The bamboo leaves that have been subjected to a hygienic (sterilization and antibacterial retention) durable preservation treatment as described above may be used as they are, or may be used for food decoration as shown in FIGS. Characters such as "Kotobuki" are stamped out and displayed, or cut into various shapes such as animals and plants to produce products.

[0021]

As described above, according to the present invention, it is possible to obtain a natural bamboo leaf suitable for food decoration and food packaging with good hygiene and durability which does not cause a long-term curl or change in leaf color. .

[Brief description of the drawings]

FIG. 1 is a plan view showing an embodiment in which bamboo leaves obtained by the present invention are cut.

FIG. 2 is a plan view showing another embodiment in which bamboo leaves obtained by the present invention are cut.

FIG. 3 is a plan view showing still another embodiment in which bamboo leaves obtained by the present invention are cut.

FIG. 4 is a plan view showing still another embodiment in which bamboo leaves obtained by the present invention are cut and processed.

Claims (3)

[Claims] 1. A food characterized by boiling natural bamboo leaves in water containing salt or citric acid and a green colorant for 20 minutes or more, taking out and drying, and then heating and pressing flat with a press machine. Durable preservation method for bamboo leaves for decoration. 2. After washing natural bamboo leaves with clean water, immersing the leaves in fresh water containing a required amount of a food freshness preservative for 5 minutes or more, drying the leaves, and using a press to remove the leaf tissue. A durable preservation treatment method for bamboo leaves for food decoration, wherein the bamboo leaves are flat-heated and pressed at a temperature that does not impair. 3. After washing natural bamboo leaves with clean water, immersing the leaves in fresh water containing a required amount of a food freshness-preserving agent for 5 minutes or more, air-drying in a refrigerator, and then using a press machine. A durable preservation method for bamboo leaves for food decoration, which comprises hot-pressing flat at a temperature at which leaf tissue is not damaged.