JP2008118945A - Pasty scallion and method for making the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making (processing) pasty scallion containing a large amount of water-soluble dietary fibers, fructan, contained in the scallion. <P>SOLUTION: This method includes steps of cutting the roots and stems of scallions, peeling off coats, washing the scallions with water, soaking the washed scallions in an aqueous vinegar to sterilize the scallions, heating the scallions with a microwave oven, finely crushing the scallions in a pasty state with a mixer, and then mixing the pasty product with a mixture of a stock such as a sea tangle stock or a bonito stock with the delicious ingredients of powdered sea tangle, powdered Cortinellus shiitake, vinegar, sweet sake for seasoning, oils, and the like. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a paste-like food mainly composed of raccoon, and a method of making (processing method).

  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.

The typical raccoon pickles pickled in Japan are made as follows.
(1) Make salted rakkyo with a ratio of 1 vinegar and 3 water (if it is 1 kg, vinegar cup 1 and water cup 3), soak for 2-3 hours, raise it to a colander and drain well.
(2) Bring boiled vinegar, sugar, water and mirin, and after cooling, add chopped red pepper.
(3) Put (1) into a container, pour (2) and leave it for about 10 days.

  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.

  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 clouded during refrigeration even after dissolution by heating, whereas Rakkyo fructan is soluble in cold water and not insoluble during refrigeration. Also, it is a polymer higher than inulin and has a wider molecular weight distribution.

  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.

  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.

Japanese Patent Application Laid-Open No. 8-56563 discloses a “pickling production method” in which a pickle that is easy to eat can be obtained with improved raw odor even when a material having a unique raw odor such as garlic, raccoon, and leek is used. 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 lacquered pear pickles" according to JP-A-6-62731 "Method for producing pickles" according to JP-A-8-56563

  As described above, raccoon is rich in water-soluble dietary fiber, that is, contains fructan that exhibits physiological functions beneficial to humans, but the fructan dissolves in water. Rakkyo pickles pickled over 30 minutes do 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.

  In the present invention, octopus is used as a main component, and powdered shiitake mushrooms, powdered kombu and the like are added to the main component, and processed into a paste by a mixer. The above-mentioned shiitake mushrooms and kombu are umami ingredients. And after crushing finely with a mixer and making it into paste form, vinegar, mirin, and oil which are other umami components, and stock broth such as kombu and bonito are added and mixed.

  By the way, the method for making pasty raccoon according to the present invention (processing method) is to sterilize by adhering in the ground by thoroughly washing with water and immersing in vinegar before crushing into a paste with a mixer, and then heated. . A microwave oven or steam is used as the heating means. Then, when the mixture is finely crushed with a mixer and made into a paste, a mixture obtained by adding powdered shiitake mushrooms, powdered kombu, vinegar, mirin, oil, etc. to the soup stock such as kombu and bonito is mixed and stirred.

  Here, the umami component is not particularly limited, and other components can be added or changed to other components. The pastry raccoon is lined as necessary and packed in an appropriately sized bottle or bag for long-term storage. Paste raccoons bottled or bagged are pasteurized.

  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. That is, since an active ingredient provided in sea cucumber can be taken without waste, blood sugar level can be suppressed, blood cholesterol can be lowered, mineral absorption is promoted, and constipation is eliminated.

  And since the umami component is mixed, it can be used as a seasoning for various dishes such as Japanese, Western, and Chinese, and the pasty raccoon can be used as it is. In the present invention, by making the raccoon into a paste, it can be used for various dishes, and the effect of the raccoon can be easily taken.

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 radish 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 peeled raccoon again with water and immerse it in vinegared water to kill the germs attached in the ground.
Here, the vinegar water has a concentration of about 10%, and the bacteria attached to the soil are killed by immersing for about 3 to 7 minutes, and then drained.
(3) Heat an appropriate amount of dried raccoon in a microwave oven, cool and store frozen.
Here, although the heating temperature and the heating time vary depending on the amount of raccoon, for example, 200 g of raccoon is 3 to 5 minutes at 75 ° C. In this case, it is preferable to divide into large, medium and small sizes, not just the weight, and heat the same size of raccoon.
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.
And by freezing it, it is possible to minimize the fructan that flows out when it is soaked in water, and in the processing process, it is not soaked in water, and it is taken into paste-like rakkyo with almost no escape of fructan. I can do it.
(4) Take out an appropriate amount of frozen raccoon and heat it with a microwave oven.
The heating condition depends on the amount of raccoon. For example, in the case of a microwave oven, a large 200 g raccoon is heated at 300 W for about 15 minutes. In the case of a steam convention, 1 kg of raccoon with the same grain size is heated at 95 ° C. for 25 to 35 minutes. A steamer may be used.
By applying a microwave oven or other heat as a heating means, the scent of raccoon is extinguished and 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 and mixed as umami components. The umami component to be added is not limited, and vinegar, mirin, oil, and the like are also mixed as the umami component. In general, a mixture of the above-mentioned powdered kombu, powdered shiitake mushroom, vinegar, milin, oil, etc. in stock broth such as kombu and bonito is mixed in a paste-like rakkyo and stirred.
(6) Line the finely crushed pastry rakkyo to make it smoother and make it smoother.
(7) The pastry rakkyo is bottled or packaged and pasteurized at 80 ° C. for about 30 minutes.

  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, Western, and Chinese. In addition, 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. Originally, it is difficult to eat as a raccoon, but it becomes easier to eat by processing it into a base shape and can be used for school lunches. In particular, the utility value in nursing homes and hospitals is high.

A method (processing method) for producing a pastry rakcho according to the present invention.

Claims (7)

It is a food that is crushed raccoon, washed with water, soaked in vinegared water and heated with a microwave oven or steam, etc., crushed into a paste by using a mixer, and also used in stocks such as kombu and bonito Pastry rakkyo, which is a mixture of umami ingredients such as powdered kombu, powdered shiitake mushroom, vinegar, mirin and oil. In the method of making a paste-like rakkyo that is crushed into a paste, the root and stem of the rakkyo are cut, peeled, washed with water, and soaked in vinegar for about 3 to 7 minutes to adhere to the soil. Various bacteria are killed and drained, and this raccoon is heated in a microwave oven, then put into a mixer and finely crushed into a paste, and this is made into soup stock such as kombu and bonito, powdered kombu, powdered shiitake, vinegar, mirin, A method for making a paste-like raccoon characterized by mixing and stirring oil-added ingredients such as oil, bottling or bagging and pasteurizing at 75 to 85 ° C. for 20 to 40 minutes. The method for making a paste-like raccoon according to claim 2, wherein when the raccoon is heated in a microwave oven, it is heated at 300 W for 12 to 18 minutes with respect to 200 g of large-sized raccoon. The method for making a paste-like raccoon according to claim 2, which is heated at 90 to 100 ° C for 25 to 35 minutes with respect to 1 kg of raccoon using a steam convection or steamer instead of the microwave heating. The method of making a paste-like raccoon according to claim 2, 3, or 4, wherein the paste-like rocket is backed and bottled or packaged. The raccoon soaked in the vinegared water is sterilized by heating in a microwave oven and then stored frozen, and this is used after being heated and thawed in a microwave oven, steam convection, steamer or the like. Or the method of making the paste-like rakkyo of Claim 5. The method of making pasty raccoon according to claim 6, wherein when heating in a microwave oven before frozen storage, 200 g of raccoon is heated at 75 ° C for 3 minutes to 5 minutes.

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