JP2002345429A - Method for producing cut burdock - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing cut burdocks obtained by cutting burdocks and removing harshness therefrom, bagged and putting on sale, excellent in storability without requiring the sealing together of a preservation solution. SOLUTION: The harshness-removed cut burdocks are soaked in an antioxidant solution, and placed in a refrigerator for more than 8 hours, as they are dipped in the antioxidant solution. Then, only the dipped cut burdocks are bagged and the opening of the bag is closed with a detachable clip.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cut burdock, which is prepared by cutting raw burdock in a cut state, packing the burdock and selling it in a bag. As described above, the cut burdock is a product that is sold in a drawstring bag in a raw state without any heat treatment.

[0002]

2. Description of the Related Art Conventionally, in order to manufacture cut burdock,
First, the skin is peeled by a machine through a peeling machine (time tunnel), and the remaining peel is manually processed.

[0003] Next, cutting is performed by a machine called a cut burdock machine or a bamboo burdock machine. That is, cutting is performed.

After cutting, 30 liters of water are placed in a 500-liter barrel.
Store 0 liters, put 150 kg of cut burdock and leave for about 30 minutes. After 30 minutes, drain the water, store again 300 liters of water, and leave for another 30 minutes. This 2
After a certain amount of water, drain the water and collect the water again. In this case, do not stop the water, and keep the water flowing for 15 minutes after the water overflows. After 15 minutes, the water is stopped, and the draining operation is completed.

[0005] In another 500-liter barrel, add 3 EMX filtered waters.
A 100-liter reservoir, 300 g (0.1%) of salt and 100 g (0.03%) of alum are added to make an injection solution. Then, the cut burdock that has been punched out as described above is packed in a bag together with the infusion liquid using a dedicated machine. The bagged burdock should be placed in a dedicated basket in 30-pack increments.

Finally, the opening of the bag is sealed by attaching a stopper with a dedicated sealing machine, for example, an air packer (trade name, manufactured by MAX). This machine is a device that sends air adjusted to 5.5 atm by an air compressor, seals the bag in a stapler manner with stainless steel fasteners, and packs it in a drawstring bag.

[0007]

If the cut burdock is packed raw, the surface is oxidized, discolored and deteriorated. Therefore, 300 g of salt is added to 100 liters of water filtered with EMX ceramics as described above. 0.3%) and 100 g (0.1%) of alum in an aqueous solution are packaged together with the cut burdock to prevent oxidation, discoloration and deterioration.

[0008] However, this method has several problems. In other words, since the infusate is also packed in a bag, the product itself becomes three to four times the weight of the cut burdock, which is heavy. As a result, both consumers and distributors are heavy and difficult to handle.

In addition, if packing is performed with an infused solution, water leakage will occur unless a strong stopper is used, and if leakage occurs, oxidation, discoloration, deterioration, etc. will be caused. Closed with sturdy fasteners, must be opened with scissors or other knives for consumption, and bags must be separated from stainless steel fasteners when discarding .

[0010] Conventionally, once the product has been opened, the discoloration proceeds even if it is stored refrigerated, so it has been necessary to use up the entire product. Furthermore, in the conventional form, since the injection liquid is filled and sealed with a stainless steel stopper, when carbon dioxide gas peculiar to raw burdock is generated, the gas cannot be removed from the inside of the bag, and the bag swells into a pan pan. As a result, there is a problem that consumers misunderstand that they have deteriorated and refrain from consuming.

The technical problem of the present invention is to pay attention to such a problem, and when raw cut burdock is packed in a bag to produce a product, the storage stability is excellent even if the infusion is not bagged together.
In addition, a strong seal is not required.

[0012]

The technical problem of the present invention is solved by the following means. Claim 1 is a method for producing a cut burdock, wherein the cut burdock after being extracted is immersed in a refrigerator for about 8 hours or more in a state of being immersed in a pickling solution for preventing oxidation.

[0013] As described above, the cut burdock after being extracted is put in a refrigerator for about 8 hours while being put in a pickling solution for preventing oxidation.
By immersing for more than an hour, the components of the immersion liquid penetrate sufficiently into the cut burdock, so even if the immersion is not left in the immersion liquid until the time of sale as before, that is, even if it is in contact with the outside air, cut The problem that the surface of the burdock is oxidized and discolored to black and lower the commercial value is solved.

As a result, at the time of sale, there is no need to sell the cut burdock in a state of being immersed in the infusion liquid as in the conventional case. In other words, the removal of the infusate simply results in the content plus the weight of the packaging material, so that the weight can be significantly reduced and the handling is simplified. Conventionally, the weight is large due to the infusion solution, so the "increased type with a larger bag"
Has been shunned by consumers, but the present invention allows both cut burdock to be packaged and reduces the burden on consumers, and is therefore welcomed by consumers and the distribution stage.

According to a second aspect of the present invention, there is provided a method for producing cut burdock, comprising immersing the cut burdock in a refrigerator for about 8 hours or more and then packing only the cut burdock.

As described above, the cut burdock after being immersed in the refrigerator for about 8 hours or more is filled with only the cut burdock without injecting liquid, so that the bagging operation is easy and efficient. . Since no infusion liquid is used, inexpensive and simple packaging materials and filling machines are sufficient.

According to a third aspect of the present invention, there is provided a method for producing a cut burdock, wherein the bag is filled with only the cut burdock and the opening of the bag is closed with a detachable clip.

In this way, since only the cut burdock is packed in the bag, there is no need to worry about water leakage, and the opening of the bag can be closed with a simple detachable clip. As a result, it is possible to seal easily with a simpler machine than in the conventional case where the infusion solution is bagged together.

According to a fourth aspect of the present invention, the immersion liquid for preventing oxidation according to the first, second or third aspect comprises at least:
A method for producing cut burdock, which comprises salt, alum, an antioxidant and rice juice.

Thus, as a pickling solution for preventing oxidation,
The use of at least a liquid containing salt, alum, antioxidants, and rice whey, combined with the action of antioxidants such as vitamin C and rice whey, and the interaction with salt and alum, cut burdock Touches the outside air,
Oxidation and blackening can be effectively prevented. Therefore, it is not necessary to pack the bag in a state of being kept in the infusion liquid as in the related art.

In a fifth aspect of the present invention, only the cut burdock which has been cut out, cut out, immersed in a refrigerator for about 8 hours or more in an immersion solution for preventing oxidation, is packed in a bag, The cut burdock bag is characterized in that the opening is closed by a detachable clip.

As described above, after being cut in a cut state, and then immersed in a refrigerator for about 8 hours or more while being immersed in a pickling solution for oxidation prevention, only the cut burdock is packed in a bag, and Cut burdock whose opening is closed with a detachable clip, even if only the cut burdock is packed in a bag and lightened, there is no danger of oxidizing and turning black, and it is closed with a detachable clip, so the internal cut burdock Can also be used in small portions.

In addition, even in the case of an increase type in which a bag is enlarged, since a clip can be removed and the required amount can be taken out and consumed many times, the sales form can be diversified. Further, since the detachable simple clip type is used, some ventilation is possible, and gas can be vented naturally. Therefore, it is possible to prevent the bag from being inflated by the generated gas, and there is no fear of giving anxiety to consumers.

[0024]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment will be described as to how the manufacturing method of cut burdock according to the present invention is actually embodied. FIG. 1 is a flowchart showing a method for manufacturing cut burdock according to the present invention in the order of steps.

First, as in step S1, raw burdock is peeled. This peeling operation is the same as the conventional one, and the skin is peeled off through a peeling machine, and the rest is peeled off manually. Next, as in step S2, cutting is performed by a machine. At this time, the form of the burdock slice (cut) does not matter.

Then, as shown in step S3, a blanking operation is performed. That is, 300 liters of water is stored in a 500 liter barrel, and the cut burdock is 100k
g for 2 hours. At this time, no replacement of water is required.

After that, as in step S4, the cut burdock after the extraction is taken out and dipped in a dipping solution. That is, 300 liters of EMX filtered water is stored in another 500 liter barrel, 1 kg of salt (0.3%), and 500 g of alum.
(0.5%), 30 g of vitamin C (antioxidant) (0.01
%) And a pickled solution containing 3 liters of rice juice. Then, the cut burdock after the above-mentioned extraction is put into this pickling solution, and then immersed in a refrigerator at about 1 ° C. overnight (12 hours).

The immersion time is preferably about 12 hours, and since the immersion liquid permeates into the burdock during the night, it can be bagged the next morning, which is convenient. However, when the expiration date can be shortened, or in the case of thinly sliced burdock, about 8 to 12 hours is sufficient. If it is shorter than 8 hours, the penetration of the pickling liquid will be insufficient.

On the next day, only the cut burdock after the punching is taken out and packed in a bag (throwing operation). That is, water is drained from the barrels pickled and stored the day before, and burdock-only bags are packed with a special throwing machine. The bagged burdock should be placed in a dedicated basket in 30-pack increments.

Then, the opening of the bag is packed (work to close the drawstring bag). That is, a detachable stopper is attached to the opening of the bag and closed with a conic clipper (trade name, manufactured by MAX). This machine is operated by a general household power supply of 100 V, and the upper opening of the bag is stopped by a clip (trade name: Coniclipper) mainly made of PP (polypropylene).

As described above, since only the cut burdock is packed without the injection liquid, a strong stopper as in the related art is not required, and it is possible to use a cheap and simple stopper. As a result, the consumer can remove and open the clip with a single touch without using scissors or other blades, and there is no need to separate waste after use.

FIG. 2 is a view showing an embodiment of a simple type stopper. (1) is a plan view showing an example of a clip-type stopper, and (2) is a perspective view of a use state thereof.

The clip-type stopper 7 is bifurcated from the center holding hole 1 and has hooks 4 and 5 formed at the tips of its arms 2 and 3. When using,
As shown in (2), the openings of the resin bag 6 into which only the cut burdock is inserted are collectively inserted into the holding hole 1, and then the arms 2 and 3 are closed and overlapped. (1) The portions P1 and P2 in the figure are bonded by heat fusion or the like.
Alternatively, one protrusion may be fitted into the other depression by mechanical extrusion molding. This operation is performed automatically by the aforementioned machine.

(2) In the state shown in FIG. 1, the clip 7 is placed at the store and sold, but when the purchaser opens, the clip 7 returns to the state shown in (1). If the bag 6 has leftovers, the arms 2 and 3 are closed again and overlapped, and the hooks 4 and 5 at the tips are hooked together to open the bag again in the same manner as in FIG. Can be closed.

As described above, the clip-type stopper can be reused even after opening by hooking the hooks at the tip of the clip, so that the clip-type stopper can be used, and even if the type is increased, it can be used several times. it can.

Since the stopper is in the form of a clip, there is a slight air permeability, and the gas is vented naturally, so that the problem of the bag expanding does not occur.

[0037]

According to the first aspect of the present invention, the cut burdock after being extracted is immersed in a refrigerator for about 8 hours or more in a state of being immersed in an antioxidant immersion liquid, whereby the components of the immersion liquid are cut. By fully penetrating, the surface of the cut burdock is oxidized and discolored to black, even if it is not immersed in the immersion liquid until the time of sale as in the past, that is, even if it is in contact with the outside air, The problem of lowering is eliminated.

As a result, at the time of sale, it is not necessary to sell the cut burdock in a state of being immersed in the infusion liquid as in the related art. In other words, the removal of the infusion liquid simply equals the content plus the weight of the packaging material, so that the weight can be remarkably reduced and the handling is simplified. Conventionally, the weight is large due to the infusion solution, so the "increased type with a larger bag"
Has been shunned by consumers, but the present invention allows both cut burdock to be packaged and reduces the burden on consumers, and is welcomed by consumers and at the distribution stage.

According to the second aspect of the present invention, the cut burdock after being immersed in the refrigerator for about 8 hours or more is packed only with the cut burdock without injecting liquid, so that the bagging operation is easy and efficient. Be transformed into Since no infusion liquid is used, inexpensive and simple packaging materials and filling machines are sufficient.

Since only the cut burdock is packed in the bag, there is no need to worry about water leakage, and the opening of the bag can be closed with a simple detachable clip. As a result, it is possible to seal easily with a simpler machine than in the conventional case where the infusion solution is bagged together.

According to a fourth aspect of the present invention, when a liquid containing at least salt, alum, an antioxidant, and a rice juice is used as the antioxidant pickling liquid, an antioxidant such as vitamin C and rice are used. The combination of the action of the polish and the interaction with salt and alum can effectively prevent the cut burdock from being oxidized and blackened even when exposed to the outside air. Therefore, it is no longer necessary to pack the bag in the state of being kept in the infusion solution as in the conventional case.

According to a fifth aspect of the present invention, the burdock is cut in a cut state, and then immersed in a refrigerator for about 8 hours or more in an immersion liquid for preventing oxidation. The cut burdock, whose bag opening is closed with a detachable clip, is not oxidized and discolored to black even if the cut burdock is packed in a bag and lightened. The cut burdock can also be used by subdividing it.

Further, even in the case of an increase type in which a bag is enlarged, since a clip can be removed and the required amount can be taken out and consumed many times, the sales form can be diversified. Further, since the detachable simple clip type is used, some ventilation is possible, and gas can be vented naturally. Therefore, it is possible to prevent the bag from being inflated by the generated gas, and there is no fear of giving anxiety to consumers.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a method for manufacturing a cut burdock according to the present invention in the order of steps.

FIG. 2 is a view showing an embodiment of a simple type stopper.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Nipping hole 2.3 Bifurcated arm part 4.5 Hook 6 Bag 7 Clip-type stopper

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3E035 AA11 AB01 AB07 BA08 BB09 BC02 BD02 CA06 CA07 4B016 LC06 LE03 LG05 LK01 LK12 LP10 LP13 4B061 AA01 AA04 BA02 CB02 CB04 CB07 CB12

Claims (5)

[Claims] 1. A method for producing cut burdock, which comprises immersing the cut burdock after being extracted in an immersion solution for preventing oxidation in a refrigerator for about 8 hours or more. 2. The method for producing cut burdock according to claim 1, wherein the burdock is stuffed in the refrigerator for about 8 hours or more, and then only the cut burdock is packed. 3. The method for producing a cut burdock according to claim 2, wherein, after only the cut burdock is packed as described above, the opening of the bag is closed with a detachable clip. 4. The method according to claim 1, wherein said antioxidant pickling solution contains at least salt, alum, an antioxidant and rice juice. The method for producing the cut burdock described. 5. After cutting in a cut state, the burdock is immersed in an refrigerator for about 8 hours or more in a immersion liquid for preventing oxidation, and then only the cut burdock is packed in a bag. A cut burdock bag packed product that is closed with a detachable clip.