JP2003052328A - Method for treating cooking raw food material made from alliaceous plant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a treatment method for fully extracting and removing in a short time allysine as the pungency component inherently found in the cooking raw food materials made from alliaceous plants. SOLUTION: This method comprises treating with treatment water a raw food material which is obtained by preparing an alliaceous plant for the purpose of cooking to extract and remove the pungency component inherently found in the food material; wherein alkaline water produced by electrolysis is used as the treatment water to promote extracting and removing allysine as the pungency component.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating raw food materials for cooking comprising Allium plants.

[0002]

2. Description of the Related Art Onions, scallions, sardines, grows,
Since allium plants such as leek contain many spicy ingredients, raw foods prepared for cooking with kitchen knives (called raw foods for cooking) remain as they are, such as vegetable salad. Generally not suitable for raw ingredients.

The spiciness of Allium plants is mainly composed of allicin, and the spicy component allicin is produced by the proteins alliinase and alliin. Alliin is present in the cytoplasm, and ariinase is present in the vacuole in the cytoplasm, and when cells are destroyed when cutting Allium plants with a knife to prepare food for cooking, alliin and allininase are produced. Reacting with each other produces the spicy ingredient allicin.

Allicin, which is a spicy ingredient, is modified into a sweetness ingredient by heating raw cooking ingredients, but when the raw cooking ingredients are heat-treated, the ingredients are softened to give a taste,
The texture as a raw food material such as flavor, texture and texture will be impaired.

For this reason, raw materials for cooking Allium plants are
In the case of providing it as a raw material for vegetable salad or the like, it is generally that the spicy ingredient is removed by fully exposing it to water in a raw state prepared for cooking. For example, for onions, after fully slicing and exposing to water,
It is actually used as raw food for vegetable salad.

[0006]

By the way, allicin, which is a spicy ingredient contained in raw food materials for cooking Allium plants, has low solubility in water, and it is difficult to extract allicin with water, and it is simply exposed to water. Only this has the effect of washing away allicin present on the surface of the raw cooking material, and cannot remove allicin contained in the raw cooking material in a short time.

An object of the present invention is to treat raw cooking ingredients of Allium plants with special treated water so that allicin, which is a spicy ingredient contained in the raw cooking ingredients, is sufficiently treated in a short time. It is intended to provide a treatment method capable of being extracted and removed so that the spiciness of raw food materials for cooking Allium plants can be adjusted according to taste.

[0008]

The present invention relates to a method for treating a raw food material for cooking comprising Allium plants. The treatment method according to the present invention is a raw food material prepared by preparing Allium plants for cooking. A treatment method for treating a raw cooking ingredient with treated water to extract and remove a spicy component contained in the raw cooking ingredient, as treated water for treating the raw ingredient for cooking, It is characterized by using electrolytically generated alkaline water.

In the method for treating raw food for cooking according to the present invention, as the treated water, electrolytically generated alkaline water (weakly alkaline electrolytically generated) is generated in the cathode chamber by the diaphragm electrolysis using water as electrolyzed water. Alkaline water) or electrolytically generated alkaline water (strongly alkaline electrolytically generated alkaline water) generated in the cathode chamber by the diaphragm electrolysis using a dilute aqueous solution of salt as electrolyzed water can be employed.

[0010]

In the method for treating raw food materials for cooking according to the present invention, weak alkaline electrolyzed alkaline water produced in the cathode chamber by the diaphragm electrolysis using water as electrolyzed water is used as the treated water. Alternatively, a strongly alkaline electrolyzed alkaline water generated in the cathode chamber by diaphragm electrolysis using dilute saline as electrolyzed water is adopted.

These electrolyzed alkaline waters have a high extractive effect on allicin, which is a spicy ingredient contained in raw cooking ingredients consisting of Allium plants, and it is sufficient to treat allicin from the raw cooking ingredients for a short time. Can be extracted and removed.

[0012] Further, since the electrolysis-generated alkaline water has different extraction effects on allicin depending on the strength of its alkalinity, by adopting an appropriate electrolysis-generated alkaline water having a different pH, the spiciness of the raw food material for cooking can be improved. ,
It can be prepared according to your taste in a range from almost no spicy to considerable spicy.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a method for treating a raw cooking ingredient comprising onions, scallions, leeks, pickles, leeks, and other plants belonging to the genus Allium, and the spiciness of the raw cooking ingredient. The ingredients are extracted and removed to prepare the spiciness of the raw food material for cooking.

Onion, leek, lacquer, stalks, leek, and other plants of the genus Allium contain a large amount of alliin and ariinase, which are the source of spicy ingredients, and these plants are cooked with a kitchen knife or the like for cooking. When prepared as a raw material, alliin and alliinase are exposed to each other by cell destruction and react with each other to produce allicin which is a spicy ingredient. For this reason, the raw food materials for cooking these plants are generally not suitable as raw food materials such as vegetable salad in many cases.

Therefore, when the raw cooking ingredients of these plants are provided as raw ingredients for vegetable salads, etc., the spicy components are removed by fully exposing them to water in the state prepared for cooking. It is generally done. For example, onions are provided as raw ingredients after being sufficiently sliced and exposed to water.

On the other hand, in the method for treating raw cooking ingredients according to the present invention, electrolytically generated alkaline water is used as treatment water for treating raw cooking ingredients consisting of Allium plants, and electrolytically generated alkaline water is used. The spiciness of the raw food material for cooking is prepared by utilizing the extraction action of the spicy ingredient.

In general, electrolyzed alkaline water is, in particular, p
It is known that H having a strong alkalinity of about 11.5 has a high cleaning action, and is used as cleaning water in many fields. However, when the spicy component potentially contained in the Allium plant is exposed, it has not yet been attempted to be used for the purpose of extracting and removing the spicy component.

The electrolyzed alkaline water employed in the method for treating raw food materials for cooking according to the present invention has a pH of 9.0-12.
Electrolytically generated alkaline water of any pH in the 0 range. The electrolyzed alkaline water is produced by a known electrolyzed water production apparatus having a diaphragm electrolyzer with a dilute aqueous solution of water or salt as electrolyzed water, and the electrolyzed alkaline water is a cathode chamber of the diaphragm electrolyzer. Is generated.

In this case, it is preferable to use water such as tap water as the electrolyzed water in order to generate the weakly alkaline electrolyzed alkaline water having a low pH, and the strongly alkaline electrolyzed alkaline having a high pH. To generate water, it is preferable to employ a dilute aqueous solution of salt as the electrolyzed water.

Since these electrolyzed alkaline waters have a high solubility in allicin, they have a high extraction action against allicin, which is a spicy ingredient contained in the raw material for cooking made of Allium plants, and are highly soluble in allicin. Can be sufficiently extracted and removed in a short time.

When the raw cooking ingredient is treated with treated water, the raw cooking ingredient prepared in a sliced state, a strip cut state, or a sliced state is treated water. Immerse in electrolysis-generated alkaline water for several minutes to several tens of minutes, and occasionally stir if necessary. By this treatment, allicin, which is a spicy ingredient, can be extracted and removed from the raw food material for cooking.

In this case, if the treatment time is taken long, allicin, which is a spicy ingredient, can be sufficiently extracted and removed in a state close to nothing, but by appropriately setting the treatment time, the spicy taste according to preference remains. It can be prepared into a raw food for cooking.

The spiciness of the raw food material for cooking can be prepared by adjusting the strength of the electrolyzed alkaline water used as the treated water. If the strongly alkaline electrolyzed alkaline water is used, the spicy ingredient will be sufficiently contained. It can be extracted and removed to prepare a raw food material for cooking with almost no spiciness. Also, if weakly alkaline electrolyzed alkaline water is used, a considerable amount of spicy ingredients can remain, making it a favorite. It can be prepared into a raw food material for cooking having a suitable spiciness.

[0024]

[Examples] In this example, onions, which are a representative example of Allium, are adopted, and a raw material for cooking is prepared by slicing this to provide the raw material for vegetable salad.
Attempts were made to extract and remove the spicy ingredient with treated water. Also,
As the treated water, strong alkaline electrolyzed alkaline water (test water 1), weakly alkaline electrolyzed alkaline water (test water 2), weakly acidic electrolyzed acidic water (test water 3), strongly acidic Electrolytically generated acidic water (test water 4) was adopted.

For the production of these electrolyzed water, a well-known electrolyzed water producing apparatus having a diaphragm electrolyzer is used, and strong alkaline electrolyzed alkaline water and strongly acidic electrolyzed acidic water are used. For production, 0.1 wt% dilute saline was used as electrolyzed water. As a result, strong alkaline electrolytically generated alkaline water is generated in the cathode chamber of the diaphragm electrolysis cell, and strong acidic electrolytically generated acidic water is generated in the anode chamber.

For the production of the slightly alkaline electrolyzed alkaline water and the weakly acidic electrolyzed acidic water, tap water was adopted as the electrolyzed water. As a result, weakly alkaline electrolytically generated alkaline water is generated in the cathode chamber of the diaphragm electrolysis cell, and weakly acidic electrolytically generated acidic water is generated in the anode chamber.

In the preparation of the raw food for cooking, the onions in the washed and peeled state of the onion are sliced, and 50 g of each sliced onion is used as a raw material test material, and each sliced onion is divided into 500 ml of each. The sample was immersed in test water (20 ° C.) for 30 minutes and stirred to extract and remove the spicy component.
The taste, softening, and appearance of each of the cooked raw materials after the treatment were evaluated by comparison with the cooked raw food that was immersed in water. The results obtained are shown in Table 1.

[0028]

[Table 1]

Since the spicy ingredient (allicin) contained in onions, which are allium plants, has a low solubility in water, when mere water is treated, the allicin present on the surface of the sliced onion is washed away. It has only a cleaning and removing effect, and in general, the spicy component cannot be sufficiently extracted and removed in a short time. On the other hand, electrolysis-generated alkaline water has a high solubility for the spicy component contained in the sliced onion, and the spicy component can be sufficiently extracted and removed in a short time.

Referring to Table 1, when the electrolytically generated water is treated water, in the case of weakly acidic (pH 5.5) electrolytically generated acidic water, the extraction and removal effect of the spicy component and the degree of damage to the onion are There is no big difference compared with the case where treated water is treated water. The processed raw food for cooking has strong spiciness, but does not soften or change in color. Further, in the strongly acidic (pH 2.6) electrolytically generated acidic water, due to the effect of the chlorine component remaining in the treated raw cooking material, the raw cooking material has a chlorine odor as a raw material for the tongue. Is not suitable, and it is in a state where it is strongly softened and clouded.

On the other hand, when the electrolyzed alkaline water is treated water, in the case of the strongly alkaline electrolyzed alkaline water, the water is treated water in terms of the extraction and removal effect of the spicy component and the degree of damage to onions. Compared with the case, the processed raw food for cooking has no spiciness, has a slight sweetness, has almost no softening, has a good texture and texture, and has no color change.

Further, in the weakly alkaline electrolyzed alkaline water, both the effect of extracting and removing the spicy component and the degree of damage to the onion are good as compared with the case of using water as the treated water. However, the extraction effect of the spicy component is slightly reduced as compared with the case of using strongly alkaline electrolyzed alkaline water as the treated water. The processed raw food for cooking still has a slight spiciness.

As described above, when the electrolyzed alkaline water is used as the treated water, both the extraction and removal effect of the spicy component and the degree of damage are good, but the spicy component is extracted and removed due to the alkaline strength of the electrolyzed alkaline water. It has been found that there is a difference in effectiveness. By utilizing this difference in the extraction and removal effect of the spicy component, by adopting electrolytically generated alkaline water of any pH as the treated water, the spicy state of the raw food material for cooking can be changed from a state with almost no spicy to a considerable spicy state. It can be prepared in a spicy state according to your preference within a certain range.

Claims (2)

[Claims] 1. A treatment method for treating a raw cooking ingredient which is a raw ingredient prepared for cooking Allium plants with treated water to extract and remove a spicy component contained in the raw cooking ingredient. The method for treating a raw cooking ingredient consisting of Allium plants is characterized in that an electrolytically generated alkaline water is used as treated water for treating the raw cooking ingredient. 2. The method for treating raw food for cooking comprising Allium plants according to claim 1, wherein the treated water is in a cathode chamber by diaphragm electrolysis using water or a dilute aqueous solution of salt as electrolyzed water. A method for treating a raw food material for cooking comprising an Allium plant, characterized in that it is electrolyzed alkaline water produced.