JP2007185105A

JP2007185105A - Pickled-scallion paste and method for making the same

Info

Publication number: JP2007185105A
Application number: JP2006003360A
Authority: JP
Inventors: Kazuko Taniguchi; 和子谷口
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-01-11
Filing date: 2006-01-11
Publication date: 2007-07-26
Anticipated expiration: 2026-01-11
Also published as: JP4436807B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making (processing) pickled-scallion paste containing much fructan comprising water-soluble dietary fibers inherent in scallions. <P>SOLUTION: The method for making pickled-scallion paste comprises cutting the roots and stalks of scallions, removing skins from the scallions, washing them with water, soaking the washed scallions in vinegar water for about 5 min, heating the scallions twice with a microwave oven to eliminate smell thereof and also sterilize them followed by adding delicious taste components such as powdery tangle and powdery shiitake mushroom to the scallions, finely crushing them with a mixer into pasty one, adding delicious taste components such as vinegar, sweet sake and oil, and mixing them together. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明はラッキョウを主成分としたペースト状の食べ物、及びその作り方(加工方法)に関するものである。 The present invention relates to a paste-like food mainly composed of raccoon, and a method of making (processing method).

ラッキョウに関して、日本では９世紀ころからの書物に記載があり、当初は薬用に供されたとみられる。ラッキョウはニンニクに含まれているものに似た硫黄化合物を含んでおり、食欲増進のほかに発汗、消炎、制菌などの作用があるとされている。日本で代表的な甘酢漬けのラッキョウは、カレーの薬味として使用され、東南アジアでは塩と酢で漬けてカレーと共に食されている。又、中国では漬物のほかに生食され、台湾では煮ものにも用いられている。 Japanese raccoon has been described in books since the 9th century, and it seems that it was originally used for medicinal purposes. Sea urchins contain sulfur compounds similar to those found in garlic, and are said to have effects such as sweating, anti-inflammation and antibacterial activity in addition to appetite enhancement. Japanese sweet and sour pickled rakkyo is used as a condiment for curry, and in Southeast Asia it is pickled with salt and vinegar and eaten with curry. In China, it is eaten raw in addition to pickles, and is also used in boiled dishes in Taiwan.

日本で代表的なラッキョウの甘酢漬けは、一般的に次のように作られている。
(１)塩漬けしたラッキョウを、酢１・水３の割合の酢水（ラッキョウ１kgなら酢カップ１・水カップ３）を作り、これに２〜３時間浸し、ザルに上げてよく水を切る。
(２) 酢・砂糖・水・みりんを沸騰させ、冷ました後に小口切りした赤唐辛子を入れる。
(３) (1)を容器に入れ、(2)を注いで１0日ほど置くと味が出てくる。 The typical raccoon pickles pickled in Japan are made as follows.
(1) Make salted rakkyo with a ratio of 1 vinegar to 3 vinegar water (1 kg of rakkyo, vinegar cup 1 and water cup 3), immerse in this for 2-3 hours, raise to a colander and drain well.
(2) Bring vinegar, sugar, water and mirin to the boil, and after cooling, add chopped red pepper.
(3) Put (1) into a container, pour (2) and leave it for about 10 days.

ところで、ラッキョウはその成分において、炭水化物が２９．３％と最も多く、タンパク質や脂肪は少ない。無機質ではカリウムが高めであるが、ニンニクよりは少ない。ビタミン類ではビタミンＣがニンニクやタマネギに比べて高い。特徴的なのは食物繊維の含有量の高さである。五訂食品成分表に記載されている青果物中(乾物を除く)最も高い値であり、食物繊維が豊富といわれるゴボウやサツマイモよりはるかに高い。 By the way, raccoon has the largest amount of carbohydrates at 29.3% and its content is low in protein and fat. In minerals, potassium is higher, but less than garlic. In vitamins, vitamin C is higher than garlic and onions. What is characteristic is the high content of dietary fiber. It is the highest value (excluding dry matter) in fruits and vegetables listed in the 5th Food Composition Table, and is far higher than burdock and sweet potato, which are said to be rich in dietary fiber.

しかも、ラッキョウの食物繊維は水溶性食物繊維が９０％近くを占めている。この水溶性食物繊維が高分子のフルクタンである。ラッキョウのフルクタンは、冷水に対する可溶性や分子量、植物フルクタンとして知られるイヌリンとは異なっている。イヌリンは冷水に溶けず、加熱溶解後も冷蔵中に不溶化・白濁するのに対して、ラッキョウフルクタンは冷水可溶で、冷蔵中に不溶化しない。また、イヌリンよりも高分子で分子量分布の幅が広い。 Moreover, the water-soluble dietary fiber accounts for nearly 90% of the dietary fiber of rakkyo. This water-soluble dietary fiber is a polymer fructan. Rakkyo fructans differ from inulin, known as plant fructans, in solubility and molecular weight in cold water. Inulin does not dissolve in cold water and becomes insolubilized and cloudy during refrigeration even after dissolution by heating, whereas Rakkyo fructan is soluble in cold water and does not become insoluble during refrigeration. Also, it is a polymer higher than inulin and has a wider molecular weight distribution.

ラッキョウのフルクタンの生理機能は、血糖値上昇を抑制する作用、血中コレステロール低下作用、ミネラル(Ｃａ，Ｍｇ，Ｆｅ)の吸収促進作用、便通の改善作用、保湿作用、リン酸化で免疫機能を高める作用を有している。このような機能を備えるラッキョウフルクタンは、水に溶けてしまう為に、漬物として食するラッキョウ自体にはそれ程多く存在しない。 Physiological functions of Rakkyo fructan are to suppress blood sugar level increase, lower blood cholesterol, promote absorption of minerals (Ca, Mg, Fe), improve bowel movement, moisturize, increase immune function by phosphorylation Has an effect. Rakkyo fructan having such a function is dissolved in water, so that there are not so many rakkyo themselves that are eaten as pickles.

特開平６−６２７３１号に係る「ラッキョウの梨漬の製造方法」は、梨を利用して果物特有の香気性のある味覚を醸成し、若者にも好まれて、美味しく健康に良いラッキョウの梨漬製造方法である。すなわち、ラッキョウに、適量の塩、酢、水を混ぜ合わせて所定の期間漬けて塩付けラッキョウを作り、これを必要な分だけ水洗いした後に水切り、日陰干しを行い、これに適量の梨の果肉を粉砕したコロイド状の溶液に浸し、適量な砂糖、グラニュー糖、酢、ハチミツなどを加えて所定期間漬け込む。 Japanese Patent Laid-Open No. 6-62731 discloses a method for producing raccoon pear pickles, which uses pears to cultivate a fruity fragrant taste and is favored by young people, and is delicious and healthy. It is a pickle manufacturing method. In other words, mix an appropriate amount of salt, vinegar and water into rakkyo and soak it for a specified period to make a salted rakkyo, wash it with water as much as necessary, drain it in the shade, dry it in the shade, and add an appropriate amount of pear pulp Soaked in a crushed colloidal solution, add an appropriate amount of sugar, granulated sugar, vinegar, honey, etc. and soak for a predetermined period.

特開平８−５６５６３号に係る「漬物の製造方法」は、ニンニク、ラッキョウ、ネギなどの特有な生臭さを有す材料を用いた場合でも、生臭さが改善され、食べ易い漬物が得られる漬物の製造方法である。すなわち、ニンニク、ラッキョウ、ネギ、タマネギなどから選ばれた漬物原料を、ボイルし、好ましくは水分含有量が６０〜８０％重量になるまで焙煎し、冷却した後に調味液に漬け込み、成熟させる方法である。
特開平６−６２７３１号に係る「ラッキョウの梨漬の製造方法」特開平８−５６５６３号に係る「漬物の製造方法」 Japanese Patent Application Laid-Open No. 8-56563 discloses a “pickled manufacturing method” that can improve the raw odor even when using a material having a specific raw odor such as garlic, lacquer, green onion, etc. It is a manufacturing method. That is, a method of boiling a pickle material selected from garlic, raccoon, leeks, onions, etc., preferably roasting until the water content is 60 to 80% by weight, cooling, immersing in a seasoning liquid, and maturing It is.
"Manufacturing method of raccoon pear pickles" according to JP-A-6-62731 "Method for producing pickles" according to JP-A-8-56563

このように、ラッキョウは水溶性の食物繊維を豊富に含んでおり、すなわち人に有益な生理機能を発揮するフルクタンを含有しているが、該フルクタンは水に溶ける為に、従来のラッキョウの漬物にはフルクタンがそれ程多く含まれていない。本発明が解決しようとする課題はこの問題点であり、水溶性食物繊維であるフルクタンを多く含むペースト状のラッキョウ及びその作り方を提供する。 As described above, raccoon is rich in water-soluble dietary fiber, that is, contains fructan that exhibits physiological functions beneficial to humans, but since the fructan is soluble in water, Does not contain as much fructan. The problem to be solved by the present invention is this problem, and provides a pastry rakcho that contains a large amount of fructan, which is a water-soluble dietary fiber, and a method for making the paste.

本発明はラッキョウを主成分とし、その他に粉末シイタケ、粉末コンブ、魚の粉末などのカルシウムなどを加えたものであり、ミキサーにてペースト状に加工される。上記シイタケ、コンブ、カルシウムは旨み成分となる。そして、ミキサーにて細かく砕かれてペースト状となった後で、これに他の旨み成分となる酢やミリン及びオイルを加えて混ぜ合わされる。 The present invention is mainly composed of pearl oysters, and additionally added calcium such as powdered shiitake mushrooms, powdered kombu, fish powder, etc., and is processed into a paste by a mixer. The shiitake mushrooms, kombu, and calcium are umami ingredients. And after crushing finely with a mixer and making it into paste form, the vinegar, mirin, and oil which become other umami components are added to this, and are mixed.

ところで、本発明に係るペースト状ラッキョウの作り方(加工方法)は、ミキサーでペースト状に砕く前に、十分に水洗いして酢水に浸して地中で付着した殺菌を行い、匂い消しと殺菌の為に電子レンジにて所定の間隔をおいて２回加熱する。ここで、上記旨み成分は特に限定するものではなく、他の成分を加えるたり、他の成分に変えることは自由である。そして、ペースト状のラッキョウは適当な大きさの瓶に詰められて長期保存される。勿論、必要に応じて保存料が加えられる。 By the way, the method of making a paste raccoon according to the present invention (processing method) is to thoroughly sterilize it by washing it in water and immersing it in vinegar water before crushing it into a paste with a mixer. Therefore, it is heated twice at a predetermined interval in a microwave oven. Here, the umami component is not particularly limited, and other components can be added or changed to other components. The pasty raccoon is stored in a bottle of an appropriate size and stored for a long time. Of course, preservatives are added as necessary.

本発明のラッキョウを主成分とした食品は、ペースト状に加工されているために、食べる時には溶け出した水溶性食物繊維であるフルクタンを同時に摂取することが出来る。すなわち、ラッキョウに備わっている有効成分を無駄なく取ることが出来るために、血糖値を抑制することが出来、血中コレステロールの低下をもたらし、ミネラルの吸収を促進し、便秘が解消され、免疫力を高めて病気に成りにくい身体を作ることが出来る。 Since the food mainly composed of raccoon of the present invention is processed into a paste, it can be ingested simultaneously with fructan, which is a water-soluble dietary fiber that has melted when eaten. In other words, since the active ingredients provided in sea cucumbers can be taken without waste, blood sugar levels can be suppressed, blood cholesterol is lowered, mineral absorption is promoted, constipation is eliminated, and immunity You can make your body less likely to get sick by raising

図１は本発明に係るペースト状ラッキョウの作り方(加工方法)を表している工程図である。ラッキョウの栽培に関しては本発明の対象外である為に、その説明は省略するが、収穫されたラッキョウを用いて次の手順で本発明のペースト状ラッキョウが作られる
(１)収穫したラッキョウの泥を洗い落とし、根と茎を切り落とす。そして、表面の皮をむき取る。
(２)表面の皮をむいたラッキョウを再び水洗いし、地中で付着した雑菌を殺す為に酢水に約５分間浸す。
(３)適量のラッキョウを電子レンジで加熱し、冷やして冷凍保存する。
この場合、大粒で２０個分(約１００ｇ)のラッキョウでは、７５０Ｗで３分間加熱する(温める)。この作業はラッキョウを長期保存する為の工程であり、必要に応じて行われる。そして、電子レンジを用いて温めることで、水分が除去されると共にラッキョウの匂いが消され、表面がベタベタしない。
(４)冷凍保存したラッキョウを適量取出し、電子レンジで解凍する。
電子レンジで加熱することでラッキョウが有している匂いが消されると共に、殺菌効果もある。
(５)加熱して解凍したラッキョウをミキサーに入れて細かく砕き、ペースト状とする。この場合、旨み成分として粉末コンブと粉末シイタケなどを加えて同時に細かく砕く。魚の粉末を必要に応じて加えることもあり、加える旨み成分は限定されるものではない。
(６)ペースト状となったラッキョウを袋などの容器に入れ、これに酢、ミリン、カロリーゼロのオイルを加えて混ぜ合わせる。これら、酢、ミリン、オイルも旨み成分となる。
(７)ペースト状のラッキョウを瓶詰めして保管する。 FIG. 1 is a process diagram showing how to make a paste-like raccoon (processing method) according to the present invention. Since the cultivation of raccoon is outside the scope of the present invention, the description thereof is omitted, but the pasty raccoon of the present invention is made by using the harvested raccoon in the following procedure.
(1) Wash the harvested raccoon mud and cut off the roots and stems. Then peel off the surface.
(2) Wash the surface peeled raccoon again and immerse it in vinegar water for about 5 minutes in order to kill the germs attached in the ground.
(3) Heat an appropriate amount of raccoon in a microwave oven, cool it and store it frozen.
In this case, 20 large (about 100 g) raccoon is heated (warmed) at 750 W for 3 minutes. This operation is a process for preserving raccoon for a long time, and is performed as necessary. And by heating using a microwave oven, moisture is removed and the smell of lacquer is extinguished, and the surface is not sticky.
(4) Take out an appropriate amount of frozen raccoon and thaw it in a microwave.
By heating with a microwave oven, the scent of rakkyo is extinguished and also has a bactericidal effect.
(5) Put raccoon that has been thawed by heating into a mixer and crush it into a paste. In this case, powdered kombu and powdered shiitake are added as umami ingredients and pulverized at the same time. Fish powder may be added as necessary, and the umami component to be added is not limited.
(6) Put pastry raccoon in a container such as a bag, add vinegar, milin and zero-calorie oil and mix. These vinegar, mirin, and oil are also umami ingredients.
(7) Bottling and storing pasty rakkyo.

このようにして本発明のペースト状のラッキョウが作られる。該ペースト状ラッキョウの食べ方は自由であり本発明が制約するものではない。そして、ペースト状であるために、和食、洋食、中華などの様々な料理に調味料として使うことも可能である。ペースト状であるために、水に溶けたフルクタンを同時に摂取することが出来、ラッキョウ本来の効果を余すことなく得ることが可能と成る。特に、本来のラッキョウとしては食べ難いが、ベース状に加工することで食べ易くなり、学校給食にも利用できる。 In this way, the paste-like rakkyo of the present invention is produced. The pasty raccoon can be eaten freely and is not limited by the present invention. And since it is paste-like, it can also be used as a seasoning in various dishes such as Japanese food, Western food, and Chinese food. Since it is in the form of a paste, fructan dissolved in water can be ingested at the same time, and the original effect of rakkyo can be fully obtained. In particular, it is difficult to eat as an original raccoon, but it becomes easier to eat by processing it into a base shape, which can be used for school lunches.

本発明に係るペースト状ラッキョウの作り方(加工方法)。A method (processing method) for producing a pastry rakcho according to the present invention.

Claims

It is a crushed raccoon food, which is washed with water and soaked in vinegared water, heated in a microwave oven, mixed with umami ingredients such as powdered kombu and powdered shiitake mushrooms, and finely crushed into a paste, Furthermore, pastry rakkyo characterized by adding umami ingredients such as vinegar, mirin, and oil and mixing them.

It is a crushed raccoon food, which is washed with water and soaked in vinegared water, heated in a microwave oven, mixed with umami ingredients such as powdered kombu and powdered shiitake mushrooms, and finely crushed into a paste, And paste-like rakkyo characterized by adding umami ingredients such as vinegar, mirin, and oil and mixing them, and further adding a preservative.

In the method of making paste-like rakkyo that is crushed into a paste, cut the roots and stems of the rakkyo, peel it, wash it with water, soak it in vinegared water for about 5 minutes, and remove the germs attached in the soil. It is killed and heated twice with a microwave oven to eliminate odor and sterilize. After that, add umami ingredients such as powdered kumbu and powdered shiitake mushrooms and stir in a mixer to make a paste. In addition, a method of making a paste-like raccoon characterized by adding umami ingredients such as vinegar, mirin, and oil to this and mixing them.

The method for producing pasty raccoon according to claim 3, wherein the raccoon soaked in vinegar is heated in a microwave oven and then frozen and then thawed in a microwave oven.