JP2001275605A - Pasty raw welsh onion and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasty raw welsh onion obtained by effectively utilizing a green part of the raw welsh onion, and capable of being used without carrying out chopping operation while leaving the flavor, greasy feeling and texture. SOLUTION: This pasty welsh onion is obtained by chopping the welsh onion, and has fine texture fragments having <=3 mm lengths and dispersed in oozed viscous polysaccharides. Preferably, a seasoning and/or a spice such as a green capsicum, mustard and pepper is added thereto. The pasty welsh onion is obtained by roughly cutting the fresh raw welsh onion, charging a vessel having a rotary cutter at the bottom part with the cut welsh onion, and rotating the rotary cutter at 500-50,000 rpm for 30 s to 5 min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste-like raw green onion which maintains the texture and flavor, including the sliminess of the green onion, for a long period of time without using a preservative.

[0002]

2. Description of the Related Art Conventionally, onion has a peculiar flavor and texture, and is therefore used as a condiment in various foods.
When used as a condiment in ordinary households, the amount of raw onion used is small, and the remaining green onion may be used for other dishes, but it is often left unused for a small number of nuclear families for a long time. Especially on leek, if left unchecked, the next day, the site near the center of the shaft, which is a multi-layered concentric cylindrical structure, will grow, extend long and become step-shaped around the center, and the outermost tissue will be dry. Tend to lose flavor.
Therefore, the surface is peeled and used, and the overall flavor is rapidly reduced. In addition, the chopped green onions dry in a matter of hours and lose their flavor and distinctive texture. There is also a method of sealing and storing frozen onions,
This also loses flavor when thawed. Instant noodles and the like are accompanied by dried minced green onions as a condiment, but the flavor unique to green onions is hardly felt, and only the feel of fibers is felt.

A green onion is a lily plant and contains a well-balanced component of vitamins A, C, E, dietary fiber, β-carotene, allyl sulfide and the like which are essential for the human body. In particular, allicin is the causative substance of the unique fragrance of green onions. The green part is excellent in both nutrition and flavor. In particular, the components shown in Table 1 have much more green parts than white parts.

[0004]

[Table 1]

[0005]

Even if the green onions are dried,
It loses its aroma, sliminess and texture even when heated or frozen. If stored raw, the central part grows locally, the outside is dry and if left at room temperature, it cannot be stored for one week. When it is used as a condiment, a work is required each time. As shown in Table 1, the green part of the green onion contains a lot of nutrients and has an excellent taste, but in the Kanto region, it is almost completely discarded and only the white part is sold due to longevity. Although onions and new onions still have green leaves, the leaves are discarded and only the rhizomes are sold. Accordingly, there has been a demand for a green onion that can effectively use the green portion of the green onion, leave flavor, sliminess and texture, and can be used without performing chopping work.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and the structure of the present invention is obtained by cutting raw green onions, and contains fine particles of 3 mm or less in a leached viscous polysaccharide. Paste raw green onions characterized by dispersing tissue pieces, preferably seasoning and / or blue pepper,
Add spices such as poppy and pepper. It is easily obtained by roughly cutting fresh green onions, placing them in a container provided with a rotating cutter at the bottom, and rotating at 500 to 50,000 rpm for 30 seconds to 5 minutes.

That is, the present invention disperses fresh green onions (preferably containing a lot of green portions, and in some cases only green portions) in a squeezing component that is finely cut by a cutter-mixer-like blade and exuded. , In a paste form and sealed in a sealed bag. According to this method, polysaccharides such as pectin contained in the green onions leach out, and the cut pieces of tissue are evenly dispersed in the viscous polysaccharides, thereby preventing the polysaccharides from drying out. The scent that is the main component is not lost. If it is stored in a sealed bag, it can be stored for 10 to 20 days at room temperature, and if it is refrigerated, it can be stored without losing its flavor for 2 to 3 months. Furthermore, if the green leaves of the onions are cut off immediately after harvesting the blue leaves remaining in the new onions and the green parts of the onions that are discarded due to their shelf life, they will not lose their freshness, and will be preserved for a long time while retaining their nutrition and flavor. It has the advantage that the required amount can be used as needed.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Raw onions in the present invention are dried,
Green onions that have not been subjected to treatments such as heating and freezing, such as onions and onions. In particular, in the present invention, it is preferable to mix a large amount of green leaves immediately after harvesting onions or onions, and all of them may be green leaves. Green onions thawed after freezing can also be used if the polysaccharides are not altered and the flavor remains.

[0009] Tissue pieces are mainly cell membranes, which are cut and suspended in viscous polysaccharides inside cells or inside green leaves. The size of the tissue piece is 3 mm or less,
It is preferably 2 mm or less, and smaller pieces are floating. If the size of the tissue piece is 3 mm or more, the polysaccharide inside the cells is not sufficiently eluted, resulting in a paste lacking in smoothness, which is not preferable.

The polysaccharide in raw green onions is mainly pectin, and the fragrance component specific to green onions is mainly allicin. Since polysaccharides are irreversibly turned into sols by drying, heating and freezing, the raw materials are fresh onion, which has just been harvested, and onions whose internal polysaccharides contain sufficient moisture. The polysaccharide in raw green onion loses its slimy feeling by drying or heating, and at the same time loses the unique flavor of green onion.

In the present invention, seasonings such as salt and spices such as poppy can be added and preserved. The seasoning is not particularly limited, such as salt and soy sauce. The spices include blue pepper, poppy, pepper, ginger, herbs and the like.

In manufacturing, there is no particular limitation.
It can be easily obtained by cutting using a rotary cutter. For example, a container provided with a rotary cutter at the bottom has a major axis of 1 to 5 cm.
Charge green onion cut to the extent, 500-50,000rpm
When rotated at m for 30 seconds to 5 minutes, 100% pasty raw green onion, which is not watered, can be easily obtained. If this paste-like raw green onion is stored in a small container such as a tube container, a sealed bag, a bottle, a can, etc., it can be dispensed when needed and used at room temperature for 10 to 20 days. A fresh flavor can be maintained.

[0013]

EXAMPLES Paste-like raw green onions were produced by the following production steps. Raw material → trimming → washing and sterilization → dehydration → trimming → washing with fresh water → dehydration → cutting → crushed paste → blending → weighing → packing → goods The raw material used was the onion immediately after harvesting with green leaves attached. Dehydration was carried out by rotating in a centrifuge to remove free water. 500g of green onions after washing and draining is about 3cm
, And a crushed paste was obtained with a cutting machine. The cutting machine has a structure in which three blades each having a length of 3 cm are attached to the bottom of the container, and the three blades are rotated at an arbitrary number of revolutions when energized.
m. The bulk of onion decreases rapidly, and 5
It did not take one minute for 00 g of the pasty green onion to remain. The rotation was stopped when the pasty green onion was obtained. In the obtained paste-like raw green onion, large tissue pieces of about 1.5 to 2 mm and countless smaller tissue pieces were dispersed in the slimming component.

A small amount of salt and green pepper were added to the raw green onion paste, and about 50 g each was packed in a bag and stored in a refrigerator, and used as a seasoning for natto spice and miso soup. In this case, by mixing the paste-like raw green onions of the present example with natto, the taste of natto can be improved to at least the same as that obtained by mixing freshly chopped green onions without using chopped green onions. There was an effect of not feeling a peculiar smell. Moreover, when it was put in miso soup, the same flavor and richness as those obtained by putting onion were obtained. This pasty green onion is refrigerated 2
Used up in months, but did not lose fresh flavor to the end.

[0015]

According to the present invention, the green portion of the onion, which is originally rich in flavor and nutrients, is effectively used, and only the fresh onion is simply cut, so that the slimming component and the flavor preservation characteristic of the onion are unique. Further, it is possible to provide a pasty green onion in which the convenience of use is extremely improved. Furthermore, in a green onion field, discarding the same crop of green onion and using it again as fertilizer will speed up the failure of continuous cropping. And supply other fertilizers to keep the field healthy.

Claims (5)

[Claims] 1. A paste-like raw green onion obtained by cutting raw green onions, wherein tissue pieces are dispersed in a viscous polysaccharide. 2. The pasty raw green onion according to claim 1, wherein the size of the tissue piece is cut to 3 mm or less. 3. A paste-like raw green onion according to claim 1, wherein a seasoning, a spice, or a seasoning and a spice are added. 4. The paste-like raw green onion according to claim 3, wherein the spice is at least one of red pepper, poppy, pepper, and herb. 5. A method for producing a pasty green onion, which comprises cutting a raw green onion roughly, charging the raw onion into a container provided with a rotary cutter at the bottom, and rotating the raw onion at 500 to 50,000 rpm for 30 seconds to 5 minutes.