JP2011087565A - Angelica keiskei boiled with sweetened soy sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an Angelica keiskei boiled with sweetened soy sauce, created with both the nutritive value and medicinal virtue of Angelica keiskei along with subjecting itself to positive intake owing to its own deliciousness to intend human health maintenance. <P>SOLUTION: The Angelica keiskei boiled with sweetened soy sauce is provided, being prepared by the following process: the leaves and stems of Angelica keiskei are washed, temporarily dried and then chopped; the resulting chopped pieces are roasted without water to produce chalcone; the roasted chopped pieces are then cooked under pressure; during the cooking, the roasted chopped pieces are impregnated with a liquid seasoning along with softening the tissue and then entangled with the viscous liquid seasoning. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to boiled tomorrow leaves so that they can be actively eaten even during plain meals and eating and drinking due to the flavor and texture, in order to create the excellent nutritional value and medicinal properties of tomorrow leaves.

  Starting with shellfish and small fish, livestock meat and large fish have been cut into small pieces, then added with sugar, soy sauce, sake and mirin, seasonings, etc. Alternatively, processed foods that have become boiled are consumed in large quantities, such as side dishes from rice, and other sake. The reason for this is that fish and shellfish retain their unique umami taste, and even when the seasoning is boiled, the texture is sufficient, that is, the texture is maintained, the food texture is kept good, and the shelf life is excellent.

  On the other hand, vegetables, especially leafy vegetables, have a lot of water and soft tissue, so the boiled cooking content is limited to the seasoning liquid, and when the boiled broth is boiled and entangled, the ingredients themselves collapse. As a result of extreme softening, the texture of the teeth, that is, the texture is significantly lost and the taste is lost.

動量の激減化と更には急速な高齢化とともに医学の発達とも相俟って、生活習慣病はもとより認知症が急増化の一途を辿っており、社会的に緊急且重要な課題とされるに至っている。On the other hand, in recent years, the standard of living has improved and the dietary habits have changed significantly.

Along with rapid decline in dynamics and rapid aging, along with medical development, dementia as well as lifestyle-related diseases are steadily increasing, making it a socially urgent and important issue Has reached.

  Therefore, in order to prevent excessive calories from the dietary life, in addition to the development of a low-calorie low-protein recipe by actively eating vegetables or eating foods and meals, Today, research on the nutritional value and medicinal properties of foods is also advancing significantly, and the nutritional value and medicinal properties of sesamin in sesame seeds, turmeric in ginger, polyphenols in colored vegetables and colored fruits, etc. are attracting attention, and active in foods In addition, it is ingested and further commercialized with supplements.

  Thus, supplements are exclusively solidified from medicinal ingredients concentrated into tablets, and the medicinal ingredients are solidified with starch etc., so there is no particular taste, flavor, or nutritional value. Because it is intended to drink only with the expectation of its medicinal effects, it is difficult to take active drinks, and in order to expect the medicinal effects of these supplements, it is premised that a well-balanced meal is ingested. In order to achieve this, it is considered essential to have a medicinal effect and to maintain health that it is delicious from the viewpoint of taste and flavor and can be taken with a plain meal.

Under such circumstances, vigorous tomorrow leaves that have been growing in the subtropical region have a high nutritional value, and thus the leaves have been eaten by soup ingredients and sushi.
Thus, in today's situation where health orientation is remarkably increasing, the nutritional value of potassium, calcium, carotene, vitamin E, vitamin K, dietary fiber or manganese contained in such tomorrow leaves is a lifestyle-related disease. Of chalcone is greatly contributed to the prevention of dementia, etc., and the formation of chalcone by the condensation of benzalacetophenone and phenylstilketone contained in the tomorrow leaves. The contribution has been elucidated.

  In addition, tomorrow leaves are being given cold resistance by variety improvement, and cultivation in a wide area is becoming possible. In addition, fresh leaves have already been distributed as ingredients for soups, rice cakes or tempura in the distribution market. From the harvested tomorrow leaves, leaf liquid is extracted, purified and condensed to form chalcone, and sales as a supplement by means of appropriate granulation means have been attempted.

However, tomorrow's leaves are vegetative and have a leaf length of about 1.5 to 2 m, but the harvesting rate is low because they are only edible for food, and the fresh leaves retain a special flavor and taste. Because it is not done, there is no need to actively eat it. Especially today, in the secondary market such as department stores, supermarkets, greengrocers, etc., a variety of leaf vegetables are exhibited, combined with their low profile. There is no reason to consume a lot.
In addition, chalcones and tableted supplements as a medicinal ingredient also have no special flavor or umami, and are simply mandatory drinks for prevention. Occurrence of health damage accidents has been caused again and again depending on drinking and the like.

  As a result of repeated researches in view of such circumstances, the inventors have given the excellent nutritional value and medicinal properties that tomorrow's leaf retains the flavor and deliciousness, and can be eaten together when eating plain food or eating and drinking. For this reason, chalcone-producing substances such as benzalacetophenone and phenylstilketone are produced by mixing the leaves and stems of vegetative tomorrow leaves, creating a feeling of chewy texture, and heating and frying the leaves and stems. It promotes the condensation of, and produces chalcone, which creates not only medicinal properties but also umami, such as peculiar bitterness and egg flavor, and it is boiled with sugar, sake, mirin, soup stock and seasoning, The present invention was conceived that it was most suitable for a side dish of food and a snack for eating and drinking, and a large amount could be taken.

  In order to create the excellent nutritional value and medicinal properties retained by tomorrow leaves, the present invention provides tomorrow leaves soy sauce that can be actively eaten at the time of plain meals and eating and drinking by the taste and taste of texture. It is in.

  The technical means adopted by the present invention in order to solve the above-mentioned problem is that the leaf part and the stem part are washed and temporarily dried to an appropriate proportion of tomorrow leaves, and the length is cut to about 15 to 50 mm. In addition, we tried to produce chalcone by frying in a heating container below 70 ° C, and then mixed with tomorrow leaves that were cut into ginger in a pressure cooker in advance and designed to produce chalcone. A seasoning liquid consisting of mirin, sake, sugar, garlic and ginger was mixed at a ratio of 60 to 80% by weight with respect to the weight of Ashitaba and further heated under pressure to impregnate the seasoning liquid and soften the tissue of the stem. In addition, tomorrow leaves are boiled in the rain, which is squeezed until it is entangled with the whole while reducing the pressure and making the seasoning liquid a viscous seasoning liquid.

  Furthermore, for tomorrow leaves with hardened tissues due to overgrowth of leaves and stems, they were washed and temporarily dried and cut to a length of about 15 to 50 mm. Mix the cut tomorrow leaves in the stir-fry, mix the dashi juice, mirin, sake, sugar, and garlic and ginger seasoning liquid in a ratio of 60 to 80% by weight with respect to the weight of tomorrow. Sometimes it is pressurized and heated to impregnate the seasoning liquid and soften the tissues of the leaves and stems, and then depressurize. Tomorrow's rainy season, characterized by the fact that a slight amount of yam or pepper is blended in the seasoning liquid of the above-mentioned boiled soy sauce, and thus enhances the thin bitterness and egg flavor of tomorrow's leaves. It exists in boiled food.

The present invention is composed as described above, and the materials used are vigorous, and the contained components include a large amount of potassium, calcium, carotene, vitamin E, vitamin K, dietary fiber and manganese. It has been elucidated and publicly known to be extremely effective in preventing lifestyle-related diseases, and tomorrow leaves contain a large amount of chalcone-producing components that prevent dementia, etc. This chalcone is produced by condensation of chalcone products such as benzalacetophenone and phenylstilketone in the nutrient solution.
For this reason, in the present invention, tomorrow leaves are finely cut to approximately 15 to 50 mm in length to exude the contained nutrient solution, and then heated and contacted with air in a heating container having a temperature of 70 ° C. or less. The chalcone is actively produced by frying in order to increase the temperature.

  Furthermore, such chalcone retains taste-specific bitterness and taste, and not only enhances umami by impregnation and entanglement with the seasoning liquid, but also by pressurization and heating in the stem part where the fiber is concentrated. Combined with the fact that it is boiled and softened moderately, it is suitable not only for side dishes of rice, but also as a bowl for eating and drinking. You can also maintain your health.

  After washing and temporarily drying the leaves and stems of tomorrow leaves, cutting to about 3 cm, drying the ginger in a heat and pressure vessel and frying, mixing the cut tomorrow leaves and 65 to the weight of the tomorrow leaves Mix the seasoning liquid consisting of dashi juice, mirin, sake, sugar and garlic and ginger in a weight percentage, boil by heating and pressurization, and boil until the viscous seasoning liquid is entangled.

  In the following, the embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 is an explanatory view of the production process of the present invention, FIG. 2 is an explanatory view of cut tomorrow leaves. The leaf 1 is harvested and used together with the leaf portion 1A and the stem portion 1B. At the time of harvesting, well water and tap water are used for removing mud, dust, various pests, etc. adhering to the tomorrow leaf 1 during cultivation and cultivation. Washing with water 10 is performed, and tomorrow leaves 1 purified by the cleaning 10 are once subjected to provisional drying 11 for draining and then cut 12.

  This cutting 12 exudes a large amount of chalcone-forming substances such as benzalacetophenone and phenylstilketone contained in the nutrient solution of tomorrow 1, forms chalcone by condensation, In order to make it easy to eat, it is preferable that the length of about 15 to 50 mm is cut 12 for the purpose, and there is no particular restriction on the cutting means, but no chemical action is given to the exuded nutrient solution. Is desired to be cut with a stainless steel or ceramic blade.

  In the present invention, the leaf part 1A and stem part 1B of tomorrow 1 are used together. However, the general edible use of tomorrow 1 is to use new leaves exclusively for soup ingredients, onion or tempura. In the present invention, both the leaf portion 1A and the stem portion 1B are used, and the stem portion 1B has a leaf portion 1A with respect to a ratio of approximately 65 to 75% by weight. Is approximately 25 to 35% by weight, which significantly increases the harvest utilization rate.

  The fried portion 13 and the stem portion 1B, which have been cut 12 in this way, are subjected to an empty stir fry 13. Since this empty stir-fry 13 is tomorrow leaves 1 in the active period of growth, a sufficient nutrient solution is also retained in the leaf portion 1A and stem portion 1B. A large amount of chalcone-producing substances such as benzalacetophenone and phenylstilketone, which are chalcone-producing substances exhibiting excellent medicinal properties, are retained, and the relatively fine cutting 12 facilitates the exudation of such chalcone-producing substances. And the ease of eating at the time of making soup is also realized.

When cutting 12 promotes the exudation of chalcone biological material and mixes with seasonings, etc., which are generally boiled in the rain or boiled, the exuded chalcone product is diluted and further oxidized by contact with air Not only does the production of chalcone that exerts the medicinal effect due to the decrease in taste, but also the taste such as bitterness and egg taste retained by the produced chalcone is lost, and the taste is also reduced.
For this reason, the cut leaves 1A and stems 1B of tomorrow 1 are fried in the heating container 20 as shown in FIG. In such a case, the empty roasting 13 is preferably at a temperature of substantially 70 ° C. or lower in order to prevent decomposition of the chalcone-producing component, and the roasting time of the empty roasting 13 is such that the chalcone-generating component that exudes from the cut surface is heated and It is sufficient to be dry and solidified by oxidation. In addition, it is advantageous to provide an appropriate stirring blade 22 when a relatively large amount of the empty roast 13 is made. In this way, the empty fried tomorrow leaf portion 2A and the empty fried tomorrow leaf stem portion 2B are formed.

  As shown in FIG. 4, pressure cooking 14 is applied to the empty fried tomorrow leaf leaf portion 2 </ b> A and the empty fried tomorrow leaf stem portion 2 </ b> B that have been subjected to the empty roast 13. This pressure cooking 14 imparts a texture to the toasted leaf portion 2A and tomorrow leaf stem portion 2B that has been roasted, that is, mainly softens the tissue of the tomorrow leaf stem portion 2B to impart a feeling of crispness. In addition, the flavor of the food is given to the food by the seasoning liquid 3 to further enhance the taste, and it can be eaten positively as a sake bottle at the time of eating and drinking. The use of the pressure cooker 21 is suitable, and depending on the use of the pressure cooker 21, the heating container 20 can be used in combination with the pressure cooking 14 and the simmering 15 in the case of the empty roasting 13.

And in this pressure cooking 14, in order to give deliciousness, it mixes with the empty roast leaf part 2A and the empty roast stalk part 2B in which the seasoning liquid 3 was mixed, and press-penetrates, and also it is structurally hard. The purpose is to soften the tissues of the leaf portion 1A, the stem portion 1B, the empty roasted leaf portion 2A, and the empty roasted stem portion 2B having a higher texture.
In such a case, the leaf portion 1A and the stem portion 1B in the case where the growth of the tomorrow leaf 1 is vigorous and frequently harvested have a relatively flexible tissue. 150 to 180 kpa and the temperature is about 110 to 120 ° C. Further, the old leaf portion 1A and stem portion 1B at the end of harvesting are hard as described above, and the chalcone-producing component is hardly exuded even in the processing of the cut 12 as described above. Therefore, since the effect of generating chalcone due to the roasting 13 is not expected to be large, it is preferable that the direct pressure cooking 14 has a slightly high cooking condition and pressure of about 200 to 220 kpa and a temperature of about 120 to 130 ° C. is there.

In addition, the seasoning liquid 3 mixed to enhance the taste in the pressure cooking 14 is required to have a variety of tastes depending on the consumption region, the consumer group, or the specific product. Since it is related to boiled, it is basically premised on seasoning to sprinkle the sauteed ginger of the ginger.
And as an illustration of the seasoning composition ratio of the seasoning liquid 3 mixed with the weight of 600 g of the leaf portion 1A or the stem portion 1B or the empty roasted leaf portion 2A or the empty roasted stem portion 2B that is sprinkled with the undercoat, And 300 g of dashi soup stock, 50 g of mirin, 50 g of sake, 100 g of sugar, 30 g of salad oil, 10 g of garlic and ginger, and so on.
The pressurization time of the pressure cooking 14 is also specifically determined by the degree of growth of the leaves 1A, stems 1B, empty roasted leaves 2A and empty roasted stems 2B of tomorrow 1 and the hardness of the tissue. However, in the case of low pressure and low temperature conditions, approximately 5 to 8 minutes is a standard.

In the pressure cooking 14, the seasoning liquid 3 is impregnated and the tissue is softened according to the required pressure and temperature, and then the lid is opened under reduced pressure to evaporate the water and form the boiled food 15.
Although this boiled food 15 can use a new boiled container, generally it is reasonable to use it with the pressure cooker 21 used in the pressure cooking 14 opened as shown in FIG. is there. This boiled 15 is prepared by impregnating the seasoning liquid 3 into the leaf part 1A, the stem part 1B, the empty roasted leaf part 2A or the empty roasting stem part of the tomorrow leaf 1 and softening the tissue, and the viscosity of the remaining seasoning liquid 3 By entanglement with the adjusted viscous seasoning liquid 4 as a whole, the boiled soup 5 of the present tomorrow is formed.

  In addition, it is important to note that tomorrow leaves 5 of the present invention not only contains chalcone with high nutritional value and excellent medicinal effect, but also exhibits unique bitterness and taste and impregnation with seasoning liquid. Although the deliciousness is enhanced by the entanglement, it is suitable as a sake jar when eating and drinking as well as during normal meals, but the unique taste such as bitterness and egg taste created by the generated chalcone is very small. The addition of Japanese yam or pepper significantly enhances the umami and further enhances the taste, so that the seasoning liquid 3 is impregnated and the viscous seasoning liquid 4 is entangled and 0.1% of the total amount is added. Tomorrow's boiled soy sauce is also proposed in which yam or pepper is added at a rate of 0.2 to 0.2% by weight. In such a case, the addition of yam or pepper does not exhibit umami when it is 0.1% by weight or less, but it should be noted that when it exceeds 2.0% by weight, the original bitter taste and taste of chalcone are reduced. It is.

In addition, in the case of tomorrow leaves that have been impregnated with the seasoning liquid 3 and entangled with the viscous seasoning liquid 4, the stem portion 1B and the empty roasted stem portion 2B that have been subjected to the pressure cooking 14 are softened and the teeth are crisp. On the other hand, it has been pointed out that it is difficult to chew and swallow, as well as a good feeling of crispness by a person who eats and drinks.
For this purpose, as a means of realizing ease of swallowing without impairing the deliciousness of the boiled tomorrow leaves, slippery taste material that does not inhibit the taste and aroma of the slippery, viscous, and seasoning liquids 3 and 4 As a white miso, it is added at a ratio of 3 to 10% by weight with respect to the total amount of tomorrow's boiled tofu, and tomorrow's boiled tomorrow that satisfies the taste, texture and ease of swallowing is also proposed.

  It can be eaten positively as a side dish or sake bottle even when eating or drinking.

  It is manufacturing process explanatory drawing of this invention.   It is explanatory drawing of the cut tomorrow leaves.   It is explanatory drawing of an empty roast state.   It is explanatory drawing of pressure cooking.   It is explanatory drawing of simmering.

DESCRIPTION OF SYMBOLS 1 Tomorrow leaf 1A Leaf part 1B Stem part 2A Empty fried leaf part 2B Empty fried stem part 3 Seasoning liquid 4 Viscous seasoning liquid 5 Tomorrow leaves of the present invention 10 Washing 11 Temporarily dried 12 Cutting 13 Empty fried food 14 Pressure cooking 15 Stew 20 Heating vessel 21 Pressure cooker 22 Stirring blade

Claims (4)

  The leaves and stems are washed to the appropriate proportion of tomorrow leaves and temporarily dried, then the length is cut to 15 to 50 mm, and the chalcone is produced by frying in a heated container substantially below 70 ° C. Mixing toast leaf with chalcone produced in a ginger in a pressure cooker and 60 to 80% by weight of the seasoning liquid with respect to the tomorrow leaves, soaking the seasoning liquid by pressurization and softening the tissue Boiled tomorrow leaves, which is characterized by the fact that it is cooked and then decompressed, so that the seasoning liquid is made into a viscous seasoning liquid and entangled throughout.   The leaves and stems were washed tomorrow leaves in appropriate proportions, dried temporarily, cut into 15 to 50 mm in length, and then mixed with 60 to 80% by weight of seasoning liquid. The boiled tomorrow of tomorrow according to claim 1, wherein pressure cooking is performed.   The soy boiled tomorrow leaves according to claim 1 or 2, wherein yam or pepper is added at a rate of 0.1 to 2.0% by weight with respect to the weight of the boiled tomorrow leaves.   The white-boiled tomorrow leaves according to claim 1 to 3, wherein white miso is added at a ratio of 3 to 10% by weight with respect to the weight of the boiled tomorrow leaves.

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