JP2003033155A - Food including powder of leaf of euonymus tricocarpus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems of conventional foods such that in a bread and a noodle including powder of tea leaf bitter taste remains and whole of the ingredients are not fully utilized, and to provide a food including nutrients included in the foods together with abundantly included nutrient ingredients uniquely included in the powder of leaf of Euonymus tricocarpus such as saponin of the leaf, gutta-percha and geniposidic acid, epigallocatechin gallate, SOD activity, beta-carotine, quercetine, glutathione and metal components such as magnesium, phosphorus, vitamins (A group and B group, B12, C, E, K) or dietary fiber. SOLUTION: This food is obtained by mixing the leaf powder formed by steaming the leaf of Euonymus tricocarpus and then drying and pulverizing without roasting.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food processed by mixing eucommia flour formed by steaming and drying cypress leaves and then pulverizing them into powder, particularly bread, melon bread and other sweet bread, cookies, Related to pasta such as spaghetti, cream puff, soft cream, ice cream, konjac, etc.

[0002]

2. Description of the Related Art Up to now, bread, melon bread and other confectionery bread, cookies, pasta such as spaghetti, cream puffs, soft serve ice cream, konjac and the like have been produced by their own methods. In addition, Tochu leaf has been particularly usefully used as Tochu leaf tea (for example, refer to Japanese Patent No. 3084358, "Tochu leaf tea and its manufacturing method" according to the invention of the same inventor).

[0003] However, foods obtained by pulverizing Tochu leaf tea leaves and mixing them with bread, udon, etc. have been previously reported on a trial basis.

[0004]

However, since these Tochu leaf tea leaves were originally produced as "tea leaves", they have been subjected to a roasting process in order to impart aroma to the "tea leaves",
Therefore, during this roasting, heat-sensitive vitamins disappeared, and the bread and udon with Tochu green tea leaves that were used up to now were somewhat dark and had a strong astringency and were not so welcomed by consumers. Moreover, it was not possible to fully utilize the excellent nourishment of Tochu leaf.

In view of the above, according to the present invention, after steaming and drying the nutritious Tochu leaves, the Tochu powder is crushed into a powder form without being subjected to a roasting step, and the Tochu powder is mixed to obtain a fresh green color. It is intended to produce food products with a touch.

The present invention contains, in addition to the nutrition of each food up to now, a large amount of Tonaka saponin and gutta percha, which are the excellent nutritional supplements unique to Tonaka flour.
Furthermore, geniposide acid, epigallocatechin garde, S
OD activity, beta-carotene, quercetin, metal components such as magnesium and phosphorus, vitamins (A and B)
Group, B12, C, E, K), glutathione, dietary fiber or the like in large amounts, and an object of the present invention is to provide a food that allows natural ingestion.

[0007]

SUMMARY OF THE INVENTION The present invention is to process a food by mixing dried and powdered Tochu powder without steaming after roasting.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The method of the present invention will be described below. This invention, bread, melon bread and other sweet bread, cookies, pasta such as spaghetti, cream puffs, soft serve ice cream, ice cream, can be carried out in the manufacturing method such as konjac, in the following description, particularly about the method of baking For other foods, only the main points will be described.

First, 100% 250 g of strong wheat flour, 2 to 20 g of Tochu leaf flour 1 to 10%, 2% to 5% of yeast and natural yeast, 25% of sugar 10%, 1% 2 g of salt, 1 egg, 70% hot water of 175 cc , Prepare a little butter.

The Tochu leaf powder used here is preferably a powder formed by steaming and drying the Tochu leaf and then pulverizing them. More preferably, the Tochu powder used here is to put the leaves of the Tochu tree, which have been plucked so as not to damage them, into a well-ventilated transport container in order to prevent stuffiness during transport, and transport them as quickly as possible at 10 ° C. Carry it to the processing place while keeping it at the temperature, where the Tochu leaf is about 2 cm.
After roughly cutting to a width of 1, the leaves are steamed, then cooled and roughly dried, and then the leaves are cut into a width of 5 mm or less, finely dried, and then pulverized. For a more detailed manufacturing method, the same applicant as described in the above patent 3084
Reference may be made to the method disclosed in 358. However, unlike the case of the Tochu leaf tea, the Tochu leaf powder mixed in the food is more suitable than the roasted one, which is a powder obtained by steaming and then drying and powdering.

Sift the strong flour into a suitable container while sifting. Add yeast, natural yeast and sugar to this and mix. At this time, it is convenient to use a known "whipper". Then add Tochu leaf powder and salt evenly to this and mix well.

Next, beaten eggs are added and mixed thoroughly. After the eggs are mixed evenly, add hot water little by little and mix them further. All the hot water is poured and the dough is kneaded until the hardness is about "ear lobe". At this time, it is convenient to use an electric lifting machine. Fermentation starts at about this time, which is about 30 minutes after the start of mixing. When the dough becomes sticky, mix the butter into the dough and continue kneading. At this time, in the dough according to the present invention, the guttabelca in the Tochu leaf exerts a sticking action, so that the dough stretches well, and the texture can be obtained as if it were "mochi". Therefore, the work of kneading the dough is easy and can be completed in a short time.

When the butter is mixed evenly, the container is sealed with a wrap film or the like and left to stand for primary fermentation. It is important to note that the primary fermentation time is about 1 hour at normal temperature and the entire dough swells up to 2 to 3 times at normal temperature, but the primary fermentation is completed. In the present invention containing leaf powder, the primary fermentation time of about two-thirds of the time required so far is sufficient because the guttabellca in the Tochu leaf acts to actively activate the yeast. It has been found that bread continues to swell and taste is lost if fermentation is continued.

Next, the dough is put into a predetermined mold container and a baking process is started. In the past baking work, it takes about 45 minutes to bake, but in the present invention, the dough is heated in the oven to continue the fermentation more rapidly. Baking time is the same as before. It has been found that the taste deteriorates if baked for a longer time.

When the bread containing the Tochu leaf powder of the present invention was compared with the ordinary bread produced by the same procedure, 98% of the persons with the eating sensation rated the product of the present invention as "good". The reason for this is that the mouth feel is improved, more specifically, the "freshness" when chewing and the "feel of bread in a cotton state" are raised. On the other hand, the remaining 2% of people have normal bread “feeling dry”
Was preferred. This is a manifestation of the desire to cherish the texture that has been eaten for a long time. Next, with respect to the feel of the product, 100% of the people rated the product of the present invention as “good”. The reason is soft elasticity and quick return.
Finally, regarding the shelf life of the product, there was no concern that the product of the present invention would retain the same elasticity for 4 days and become completely stiff. On the other hand, most of the normal bread hardened in just two days. This is, for the purposes of the present invention, the Tonaka Saponin,
It is believed that enzymes such as gutta percha wrap the whole bread, and by using the greenish Torin powder, it is possible to further demonstrate the excellent characteristics of the Tonaka tree, which strengthens the fermentation of the entire bread and is sufficiently elastic. It is derived from the fact that it maintains the tones, maintains the chewy feeling, and exerts an appropriate stickiness.

In the production of melon bread and other confectionery breads, cookies, pasta, cream puffs, soft creams, and ice creams, the procedure of the present invention and the amount (1-10 of the whole) at the step of making wheat dough or the step of making cream dough. % Of Fuchu Naka flour), followed by similar winning bread, cookies, pasta,
It can produce cream puffs, soft creams, and ice creams.

Further, in the production of konjac, at the stage of grated konjac potato, by adding a step of uniformly mixing the above-mentioned amount of eucommia leaf powder, konjac leaves formed into a predetermined shape contain eucommia leaf powder. We can provide you with konjac.

[0018]

The effects of the food of the present invention are as follows. That is, since the Tochu leaf is steamed and finished without being roasted, the dried and powdered Tochu powder is mixed and processed, so there is no astringency in the food, so children can gladly eat it. , Bread, sweet bread, cookies, pasta, cream puff, soft cream,
We can provide ice cream, konjac and other foods.

Further, since the food of the present invention uses the nutritious Tonaka tree leaves, in addition to the nutrition of each food, the excellent nutritional supplement ingredient uniquely provided by Tonaka flour, for example,
Tonaka saponin and gutta percha are contained in a large amount, and geniposide acid, epigallocatechin garde, SOD activity, beta-carotene, quercetin, metal components such as magnesium and phosphorus, vitamins (groups A and B,
It is possible to provide a food containing a large amount of C, E, K), glutathione, dietary fiber or the like.

In the dough for producing the food according to the present invention, since the guttabelca in the Tochu leaf exerts a sticking action, the dough stretches well, and the texture of the dough feels as if it were "mochi". Therefore, the work of kneading the dough is easy and can be completed in a short time.

Further, in ordinary bread making, the primary fermentation time is about 1 hour at room temperature, and the entire dough swells up to 2 to 3 times to complete the primary fermentation.
In the case of the present invention in which the Tochu leaf powder is contained in the dough, since the Guttabelca in the Tochu leaf acts to positively activate the yeast, the primary fermentation time of about 2/3 hours is enough. is there.

Further, when the bread containing the Tochu leaf powder of the present invention was compared with the normal bread produced by the same procedure, 98% of the people with the eating sensation rated the product of the present invention as "good". The reason for this is that it has a pleasant texture, more specifically, a "fresh feeling" when chewed, "a feeling of bread in a cotton state".
Raised. Furthermore, regarding the feel of the product, 100% of the people rated the product of the present invention as “good”. The reason is soft elasticity and quick return. Regarding the shelf life of the product, there was no concern that the product of the present invention would retain the same elasticity for 4 days and become completely stiff. On the other hand, most of the normal bread hardened in just two days. In the present invention, it is considered that the enzymes such as Tonaka saponin and Gutta percha wrap the whole bread, and by using Tonaka flour having a green color, the excellent properties inherent in Tonaka tree are further exhibited. This is because the fermentation of the whole bread is strengthened, the elasticity is sufficiently maintained, the sticky feeling is maintained, and an appropriate stickiness is exhibited.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 1/16 A23L 1/16 E 1/212 1/275 // A23L 1/275 1/212 102Z F term (Reference) 4B014 GB03 GB11 GB18 GB22 GG17 GK12 4B016 LC07 LE02 LG07 LG16 LQ05 4B018 LB01 LB02 LB03 MD47 MD48 MD59 ME02 4B032 DB02 DB21 DK29 4B046 LA06 LC06 LC07 LC08 LE03 LG25

Claims (11)

[Claims] 1. A food product which is prepared by steam-finishing without roasting, then mixing and processing dried and powdered Tochu powder. 2. The food according to claim 1, characterized in that the Tochu powder, which has been steam-finished without roasting and then dried and powdered, comprises a tree, bark or leaves of the Tochu tree. 3. The food according to claim 1 or 2, wherein the Tochu powder comprises a powder formed by steaming and drying Tochu leaves and then pulverizing them. 4. The food according to claim 3, wherein the food is bread. 5. The food according to claim 3, wherein the food is confectionery bread. 6. The food according to claim 3, wherein the food is cookies. 7. The food according to claim 3, wherein the food is pasta. 8. The food according to claim 3, which is cream puff.
Food described in. 9. The food according to claim 3, wherein the food is konjac. 10. The food according to claim 3, wherein the food is ice cream. 11. The food according to claim 3, wherein the food is soft ice cream.