JP2002191309A - Method for producing japanese horseradish-flavored abelmoschus esculentus - Google Patents
Method for producing japanese horseradish-flavored abelmoschus esculentusInfo
- Publication number
- JP2002191309A JP2002191309A JP2000395666A JP2000395666A JP2002191309A JP 2002191309 A JP2002191309 A JP 2002191309A JP 2000395666 A JP2000395666 A JP 2000395666A JP 2000395666 A JP2000395666 A JP 2000395666A JP 2002191309 A JP2002191309 A JP 2002191309A
- Authority
- JP
- Japan
- Prior art keywords
- okra
- flavored
- wasabi
- seasoning
- abelmoschus esculentus
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000004507 Abelmoschus esculentus Species 0.000 title abstract 5
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title abstract 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 37
- 239000000126 substance Substances 0.000 claims abstract description 9
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 241000219193 Brassicaceae Species 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract 2
- 241001075517 Abelmoschus Species 0.000 claims description 65
- 239000002994 raw material Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 2
- 244000195452 Wasabia japonica Species 0.000 abstract description 29
- 235000000760 Wasabia japonica Nutrition 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000003306 harvesting Methods 0.000 abstract description 5
- 235000019633 pungent taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 description 8
- 235000021028 berry Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 5
- 239000012466 permeate Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 101100008047 Caenorhabditis elegans cut-3 gene Proteins 0.000 description 1
- 101100008048 Caenorhabditis elegans cut-4 gene Proteins 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、オクラの実を加工
し、冷凍食品として提供されるわさび風味のオクラの製
造方法に関する。[0001] The present invention relates to a method for producing wasabi-flavored okra, which is obtained by processing okra nuts and serving as frozen food.
【０００２】[0002]
【従来の技術】従来、わさびの茎は、抗菌作用があるこ
とから長期保存用のわさび漬けの原料として用いられた
り、ペースト状に加工されて、辛みの薬味として食され
たりしている。又、オクラは、食物繊維が豊富に含ま
れ、コレステロールの低下や大腸ガンの予防にも効果の
期待でき、健康を維持するためにとても大切な物質であ
るミネラルの一つであるマグネシウムを含んでいるた
め、煮物、揚げ物、生食等のいろいろな料理の食材とし
て重宝されている。例えば、適当な大きさにカットされ
てカレーの具として用いられたり、小麦粉を絡めて揚げ
物にしたり、生のまま細かく刻んで醤油などの調味料と
混ぜ合わせ小皿料理として食されている。2. Description of the Related Art Conventionally, wasabi stalks have been used as a raw material for pickling wasabi for long-term storage because of their antibacterial activity, or processed into a paste and eaten as a spicy condiment. In addition, okra is rich in dietary fiber, can be expected to be effective in lowering cholesterol and preventing colorectal cancer, and contains magnesium, one of the minerals that is a very important substance to maintain health Therefore, it is useful as a food ingredient for various dishes such as boiled foods, fried foods, and raw foods. For example, they are cut into appropriate sizes and used as curry ingredients, wrapped in flour to make fried foods, chopped raw and mixed with seasonings such as soy sauce, and eaten as small dish dishes.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、オクラ
の実は、ボイルすると緑黄野菜の独特の臭みは消え、柔
らかくなり食べやすくなるものの、今一つ味が物足りな
く、さらに、オクラの食材としての旬は盛夏であるた
め、収穫後のオクラの実は傷み易く、新鮮さが求められ
るオクラの生食用は、収穫後すぐに調理されるのが一般
的である。また、近年は、前述したように、栄養豊富な
健康野菜として見直され、消費量が伸びており、また、
生産者の努力によってビニールハウス栽培等が盛んに行
われ、生産量も伸びているものの、食材としての旬を過
ぎると市場に出回る量は最盛期より少量で尚かつ値段は
高くなり、一般家庭料理として気軽に食することは困難
となっている。[Problems to be Solved by the Invention] However, when boiled, the unique smell of green-yellow vegetables disappears and it becomes soft and easy to eat, but the taste is still unsatisfactory. For this reason, okra fruits after harvest are easily damaged, and fresh foods that require freshness are generally cooked immediately after harvest. In recent years, as mentioned above, it has been reviewed as a nutritious and healthy vegetable, and its consumption has been growing.
Although greenhouse cultivation is actively conducted by producers' efforts and the production volume is growing, after the season as a foodstuff, the amount on the market is smaller than the peak season and the price is higher, and general home cooking It has become difficult to eat casually.
【０００４】なお、わさびの茎を利用し、わさび風味を
混入した加工食品はあるものの、オクラとわさびの茎を
和えたものは知られていない。[0004] Although there are processed foods using wasabi stalks and mixed with wasabi flavor, there are no known foods prepared by mixing okra and wasabi stalks.
【０００５】本発明は、このような問題点に着目してな
されたもので、収穫時期に関係なく、調理されたわさび
の風味と辛みを効かしたわさび風味のオクラの製造方法
を提供することを目的とする。[0005] The present invention has been made in view of such problems, and provides a method for producing wasabi-flavored okra which makes the flavor and spiciness of cooked wasabi effective regardless of the harvest time. Aim.
【０００６】[0006]
【課題を解決するための手段】上記課題を解決するため
に、オクラの実を弱塩水で所定時間ボイルした後に、適
度の大きさに整え、急速冷凍処理し、続いて凍結したオ
クラに対してアブラナ科に属するわさびの根茎の粉砕片
と調味料とを適量加え、袋詰めにすることを特徴として
いる。この特徴によれば、オクラの実を弱塩水で所定時
間ボイルすることで、緑黄野菜の独特の臭みは消え、オ
クラの実は柔らかくなり、食べやすくなるとともに、ボ
イル後にカットするため、オクラの型崩れが防止でき
る。次にこのオクラの実を急速冷凍し、凍結させること
により、このオクラの実の色合いと新鮮さが持続でき
る。さらに、この凍結されたオクラの実を解凍するとと
もに、わさびと調味料を混ぜ合わせることにより、これ
らわさび風味と調味料とがオクラの実内に容易に染み込
むことになる。In order to solve the above-mentioned problems, okra berries are boiled with weak saline for a predetermined time, adjusted to an appropriate size, rapidly frozen, and then frozen. It is characterized in that a suitable amount of a crushed piece of wasabi rhizome belonging to the Brassicaceae and a seasoning are added, and then the bag is packed. According to this feature, by boiling okra nuts with weak saline for a predetermined time, the unique smell of green and yellow vegetables disappears, the okra fruits become softer, easier to eat, and cut after boiling, so the okra mold Collapse can be prevented. The okra berries are then rapidly frozen and frozen to maintain the color and freshness of the okra berries. Furthermore, by thawing the frozen okra nuts and mixing the wasabi with the seasoning, the wasabi flavor and the seasoning easily permeate into the okra nuts.
【０００７】本発明のわさび風味のオクラの製造方法
は、前記調味料が化学調味料及びだし調味料であること
が好ましい。このようにすれば、オクラの実の素材の味
に、調味料の質や量を加減することで、味に濃淡を加え
ることができる。In the method for producing wasabi-flavored okra of the present invention, the seasonings are preferably a chemical seasoning and a soup seasoning. In this way, by adding or subtracting the quality and quantity of the seasoning to the taste of the raw material of okra, it is possible to add a lightness and darkness to the taste.
【０００８】本発明のわさび風味のオクラの製造方法
は、前記原材料及び前記調味料を袋詰めした後に真空包
装することが好ましい。このようにすれば、原材料及び
調味料が空気に触れないため、長期間の保存が可能とな
る。In the method for producing wasabi-flavored okra of the present invention, it is preferable that the raw material and the seasoning are packed in a bag and then vacuum-packaged. In this way, the raw materials and seasonings do not come into contact with the air, and can be stored for a long time.
【０００９】[0009]
【発明の実施の形態】以下、本発明の実施例を図面に基
づいて説明すると、図１〜図５は本発明の実施例として
のわさび風味のオクラを作るための装置と手順であり、
適当な大きさにカットされたオクラの実からわさび風味
のオクラが出来るまでの全工程が順に示されている。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. FIGS. 1 to 5 show an apparatus and a procedure for producing wasabi-flavored okra as an embodiment of the present invention.
The entire process from the okra nuts cut to a suitable size to the wasabi-flavored okra is shown in order.
【００１０】図１には、オクラの実１と花２が示されて
おり、図中中央に示されているオクラの実１は、水洗い
した後、次の図２に示されているメッシュ篭１７に投入
されるとともに、７０℃〜９０℃に保たれた弱塩水の湯
７が入っているボイル機６で５分〜１０分ボイルされ
る。FIG. 1 shows an okra nut 1 and a flower 2. The okra nut 1 shown in the center of the figure is washed with water and then washed with a mesh basket shown in FIG. 17 and boiled for 5 to 10 minutes by a boiler 6 containing a weak brine 7 kept at 70 ° C to 90 ° C.
【００１１】このボイル工程によって、緑黄野菜の独特
の臭みは和らぎ、そして、オクラの実１は柔らかく食べ
易くなるとともに、オクラの実１は原型のまま短時間ボ
イルされるため、オクラの実１の型くずれを防止でき
る。[0011] By this boiling process, the peculiar smell of green and yellow vegetables is alleviated, and the okra nut 1 is soft and easy to eat, and the okra nut 1 is boiled for a short time in its original form. Can be prevented from breaking.
【００１２】さらに、ボイルされたオクラの実１は、図
３に示されているように、メッシュ篭１７より取り出
し、切り口３の断面積が大きく形成されるように適当な
角度を付けてカットされる。このように断面積が大きく
なるようにカットされているので、図中右側のオクラの
実２内に後述する調味料とわさび風味と辛みとを容易に
染み込ませることが出来る。Further, as shown in FIG. 3, the boiled okra fruit 1 is taken out from the mesh basket 17 and cut at an appropriate angle so that the cross-sectional area of the cut 3 is formed large. You. Since it is cut so as to have a large cross-sectional area in this manner, a seasoning, wasabi flavor and spiciness, which will be described later, can be easily permeated into the okra nut 2 on the right side in the figure.
【００１３】次ぎに、このオクラの実２は、図４に示さ
れているように、色合いと新鮮さとを保つために再びメ
ッシュ篭１７に投入後、急速冷凍される。この急速冷凍
は−１０℃〜−３０℃が適当である。Next, as shown in FIG. 4, the okra berries 2 are again put into the mesh basket 17 in order to maintain the color and freshness, and then rapidly frozen. This rapid freezing is suitably performed at -10 ° C to -30 ° C.
【００１４】図５には、わさびの根茎８の粉砕片を製造
するための工程が示されており、わさびの根茎８は、図
中央に示されているミキサー機９に投入されると、ミキ
サー機内の回転刃１０の回転によって粉砕される。この
粉砕状態は、わさびの根茎８小片が残る程度が好まし
い。FIG. 5 shows a process for producing a crushed piece of wasabi rhizome 8. When the wasabi rhizome 8 is put into a mixer machine 9 shown in the center of the figure, a mixer is prepared. It is pulverized by the rotation of the rotary blade 10 in the machine. This pulverized state is preferably such that 8 pieces of wasabi rhizome remain.
【００１５】図６には、オクラの実２にわさび風味付け
と味付けとの工程が示されており、前述のわさびの根茎
８の粉砕片１１と冷凍されたオクラの実２とを常温のも
とで適量づつ容器２０に入れ、化学調味料１４及びだし
調味料１５を適量投入し、混ぜ合わせる。FIG. 6 shows the process of seasoning and seasoning the okra nuts 2 with wasabi. The above-mentioned crushed pieces 11 of the wasabi rhizome 8 and the frozen okra fruits 2 are kept at room temperature. Then, the appropriate amounts of the chemical seasoning 14 and the dashi seasoning 15 are put into the container 20 and mixed together.
【００１６】この容器２０に化学調味料１４及びだし調
味料１５を投入することにより、冷凍オクラの実２を常
温解凍することにより浸みだした水分と前記調味料１
４，１５とが解け合い、この調味料液とオクラの実２内
の水分との浸透圧の関係で適度な調味料液がオクラの実
２内に染み込むことになる。By adding the chemical seasoning 14 and the broth seasoning 15 to the container 20, the moisture permeated by thawing the frozen okra fruits 2 at room temperature and the seasoning 1
As a result, the seasoning liquid permeates into the okra seeds 2 due to the osmotic pressure between the seasoning liquid and the water in the okra seeds 2.
【００１７】また、上述したように、わさびの根茎８は
小片が残る程度に粉砕されているため、わさびの根茎８
を擦りおろしたときに発生する繊維質がオクラの実２に
まとわり付くことがなく、わさびの根茎８の粉砕片１１
から浸み出るわさび風味や辛みのみがオクラの実２内に
染み込む。Further, as described above, since the wasabi rhizome 8 is pulverized to the extent that small pieces remain, the wasabi rhizome 8
The fibrous material generated when rubbing is not adhered to the okra nuts 2 and the crushed pieces 11 of the wasabi rhizome 8
Only the wasabi flavor and spicy leaching out of the soak into the okra nuts 2.
【００１８】このオクラの実２は、上述したように、予
めボイルされた後に、切り口３の断面積が大きく形成さ
れるように適当な角度を付けてカットされているため、
前記調味料１４，１５や、わさび風味や辛みが染み込み
易くなっている。As described above, the okra nut 2 is cut at an appropriate angle so that the cross-sectional area of the cutout 3 is formed after being boiled in advance as described above.
The seasonings 14, 15 and the wasabi flavor and spiciness are easy to permeate.
【００１９】この調味料１４，１５の質や量を加減する
ことで、例えば、味の濃い和風だしや味の薄い和風だし
を使用する等、消費者の所望する味のオクラ料理を取り
揃えることができる。By adjusting the quality and quantity of the seasonings 14 and 15, it is possible to have a variety of Okra dishes with a taste desired by consumers, for example, using a rich Japanese style dish or a thin Japanese style stock. it can.
【００２０】さらに、混ぜ合わされたわさびの根茎８の
粉砕片１１と冷凍されたオクラの実２と化学調味料１４
及びだし調味料１５とは、図７に示されているように、
所定の量を計測されて小袋１３に分けられ、この小袋１
３内を真空状態に処理されるとともに、冷凍庫で冷凍処
理される。Furthermore, the crushed pieces 11 of the mixed wasabi rhizome 8, the frozen okra nuts 2 and the chemical seasoning 14
And, as shown in FIG. 7, the dashi seasoning 15
A predetermined amount is measured and divided into pouches 13.
3 is processed in a vacuum state and is frozen in a freezer.
【００２１】また、前述の小袋１３は、上方に開口部を
有し、この開口部周囲近傍に開閉自在のジッパー１６が
形成されており、さらに、袋内のわさび風味のオクラの
実２を食するために開封されるまでは、密封状態を維持
するために、熱処理された密封帯１８がジッパー１６に
沿うように形成されている。なお、小袋１３上方の開口
部周囲近傍の表面には商品名１９（オクラわさび）等を
印刷することで広告効果も期待できる。The above-mentioned pouch 13 has an opening on the upper side, and a zipper 16 which can be opened and closed is formed in the vicinity of the opening, and further, the wasabi-flavored okra fruits 2 in the bag are eaten. Until opened, a heat-treated sealing band 18 is formed along the zipper 16 to maintain a sealed state. The advertisement effect can also be expected by printing the product name 19 (Okra Wasabi) etc. on the surface near the opening above the pouch 13.
【００２２】このように小袋１３を真空包装されるとと
もに、冷凍処理されることで、小袋１３内の調理済みわ
さび風味のオクラの実２が空気に触れないため、長期間
の保存が可能となるとともに、それぞれの風味が損なわ
れることなく保存され、解凍処理するだけで、収穫時期
以外の季節にも調理済みのわさび風味のオクラ料理を一
般家庭でも気軽に食することができる。Since the sachet 13 is vacuum-packaged and frozen, the cooked wasabi-flavored okra berries 2 in the sachet 13 do not come into contact with air, and can be stored for a long time. At the same time, each flavor is preserved without loss and is simply thawed, so that cooked wasabi-flavored okra dishes can be easily eaten at home even in seasons other than the harvest season.
【００２３】以上、本発明の実施例を図面により説明し
てきたが、具体的な構成はこれら実施例に限られるもの
ではなく、本発明の要旨を逸脱しない範囲における変更
や追加があっても本発明に含まれる。Although the embodiments of the present invention have been described with reference to the drawings, the specific configuration is not limited to these embodiments, and even if there are changes and additions without departing from the gist of the present invention. Included in the invention.
【００２４】[0024]
【発明の効果】本発明は以下の効果を奏する。The present invention has the following effects.
【００２５】（ａ）請求項１項の発明によれば、オクラ
の実を弱塩水で所定時間ボイルすることで、緑黄野菜の
独特の臭みは消え、実は柔らかくなり、食べやすくなる
とともに、ボイル後にカットするため、オクラの型崩れ
が防止できる。次にこのオクラの実を急速冷凍し、凍結
させることにより、このオクラの実の色合いと新鮮さが
持続できる。さらに、この凍結されたオクラの実を解凍
するとともに、わさびと調味料を混ぜ合わせることによ
り、これらわさび風味と調味料とがオクラの実内に容易
に染み込むことになる。(A) According to the first aspect of the present invention, by boiling okra nuts with a weak salt water for a predetermined time, the peculiar smell of green-yellow vegetables disappears, the fruits become soft and easy to eat. Since the cut is made later, the okra can be prevented from being out of shape. The okra berries are then rapidly frozen and frozen to maintain the color and freshness of the okra berries. Furthermore, by thawing the frozen okra nuts and mixing the wasabi with the seasoning, the wasabi flavor and the seasoning easily permeate into the okra nuts.
【００２６】（ｂ）請求項２項の発明によれば、オクラ
の実の素材の味に、調味料の質や量を加減することで、
味に濃淡を加えることができる。(B) According to the second aspect of the present invention, the quality and quantity of the seasoning are added to and subtracted from the taste of the raw material of okra,
Shades can be added to the taste.
【００２７】（ｃ）請求項３項の発明によれば、原材料
及び調味料が空気に触れないため、長期間の保存が可能
となる。(C) According to the third aspect of the present invention, the raw materials and seasonings do not come into contact with the air, so that long-term storage is possible.
【図１】本発明のわさび風味のオクラの製造方法に適用
されたオクラの実と花の斜視図である。FIG. 1 is a perspective view of okra nuts and flowers applied to a method for producing wasabi-flavored okra of the present invention.
【図２】本発明のわさび風味のオクラの製造方法に適用
されたオクラのボイル機の断面図である。FIG. 2 is a cross-sectional view of an okra boiler applied to the method for producing wasabi-flavored okra of the present invention.
【図３】本発明のわさび風味のオクラの製造方法に適用
されたオクラの実の斜視図である。FIG. 3 is a perspective view of okra nuts applied to the method for producing wasabi-flavored okra of the present invention.
【図４】本発明のわさび風味のオクラの製造方法に適用
されたオクラの冷凍工程の断面図である。FIG. 4 is a cross-sectional view of a freezing process of okra applied to the method for producing wasabi-flavored okra of the present invention.
【図５】本発明のわさび風味のオクラの製造方法に適用
されたわさびの根茎加工の概略図である。FIG. 5 is a schematic view of the processing of wasabi rhizome applied to the method for producing wasabi-flavored okra of the present invention.
【図６】オクラにわさび風味付けと味付けとの工程の概
略図である。FIG. 6 is a schematic diagram of a process of seasoning and adding wasabi to okra.
【図７】調理済みわさび風味のオクラの小袋の冷凍真空
包装の概略図である。FIG. 7 is a schematic diagram of frozen vacuum packaging of cooked wasabi-flavored okra sachets.
１、２ オクラの実 ３ 切り口 ４ 花 ６ ボイル機 ７ 湯 ８ わさびの根茎 ９ ミキサー機 １０ 回転刃 １１ 粉砕片 １３ 小袋 １４ 化学調味料 １５ だし調味料 １６ ジッパー １７ メッシュ篭 １８ 密封帯 １９ 商品名 ２０ 容器 1, 2 Okra fruit 3 Cut 4 Flower 6 Boiler 7 Hot water 8 Wasabi rhizome 9 Mixer machine 10 Rotating blade 11 Crushed piece 13 Small bag 14 Chemical seasoning 15 Dashi seasoning 16 Zipper 17 Mesh basket 18 Sealing band 19 Product name 20 container
Claims (3)
た後に、適度の大きさに整え、急速冷凍処理し、続いて
凍結したオクラに対してアブラナ科に属するわさびの根
茎の粉砕片と調味料とを適量加え、袋詰めにすることを
特徴とするわさび風味のオクラの製造方法。1. After boiling okra nuts with a weak salt water for a predetermined period of time, adjusting the size to a suitable size, quick freezing, and then seasoning the frozen okra with ground pieces of rhizome rhizomes belonging to the Brassicaceae family A method for producing wasabi-flavored okra, comprising adding an appropriate amount of ingredients and bagging.
である請求項１に記載のわさび風味のオクラの製造方
法。2. The method for producing wasabi-flavored okra according to claim 1, wherein the seasonings are a chemical seasoning and a broth seasoning.
後に真空包装した請求項１または２に記載のわさび風味
のオクラの製造方法。3. The method for producing wasabi-flavored okra according to claim 1, wherein the raw material and the seasoning are packaged in a vacuum after packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000395666A JP4076051B2 (en) | 2000-12-26 | 2000-12-26 | Method for producing wasabi-flavored okra |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000395666A JP4076051B2 (en) | 2000-12-26 | 2000-12-26 | Method for producing wasabi-flavored okra |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002191309A true JP2002191309A (en) | 2002-07-09 |
| JP4076051B2 JP4076051B2 (en) | 2008-04-16 |
Family
ID=18861090
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000395666A Expired - Fee Related JP4076051B2 (en) | 2000-12-26 | 2000-12-26 | Method for producing wasabi-flavored okra |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003199490A (en) * | 2002-01-10 | 2003-07-15 | Sumitomo Bakelite Co Ltd | Refreshness-keeping packaging method for vegetable and fruit |
| CN110679903A (en) * | 2019-09-17 | 2020-01-14 | 江西青舍里旅游发展有限公司 | Manufacturing process of okra sauce |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029264A (en) * | 2015-06-29 | 2015-11-11 | 昆明理工大学 | Fresh and scent type bamboo fungus okra and preparation method thereof |
-
2000
- 2000-12-26 JP JP2000395666A patent/JP4076051B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003199490A (en) * | 2002-01-10 | 2003-07-15 | Sumitomo Bakelite Co Ltd | Refreshness-keeping packaging method for vegetable and fruit |
| CN110679903A (en) * | 2019-09-17 | 2020-01-14 | 江西青舍里旅游发展有限公司 | Manufacturing process of okra sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4076051B2 (en) | 2008-04-16 |
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