JP2013158324A - Root vegetable processed food, manufacturing method therefor, and root vegetable secondary processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food that can be manufactured by a simple method using a whole root vegetable containing many useful components in terms of health but not being fully used.SOLUTION: A root vegetable processed food 10 is manufactured by using an unpeeled material root vegetable 1 and conducting one or more processing processes P including a steaming process S1 followed by a drying process S2. The physical property of the root vegetable processed food 10 is adjusted and the components contained are condensed by conducting the processing processes P twice or more. Sweet and soft black burdock root can be obtained by using burdock root as the material root vegetable 1.

Description

  The present invention relates to processed root vegetable foods, a method for producing the same, and secondary processed foods for root vegetables, and in particular, can be manufactured by a simple method using root vegetables such as burdock as a raw material, and can be used as it is as a single food or as an ingredient. In addition, the present invention relates to processed foods for root vegetables and production methods thereof.

  Black garlic, which is obtained by fermenting and aging garlic under predetermined conditions, has attracted attention as a healthy food, and the market is expanding. In Aomori Prefecture, where garlic production is particularly high, many companies are already working on the manufacture and development of new products. Recently, the company has established itself as an industrial field, such as the start of overseas expansion in Europe and Asia. Yes.

  Various technical proposals have been made for black garlic. For example, in Patent Document 1 listed below, raw garlic is aged in a temperature range of 55 ° C. to 80 ° C. and humidity is in a range of 70% to 95% to obtain fermented black garlic, which is kneaded and paste A food product is disclosed. In the technique disclosed in Patent Document 2, black garlic is carbonized at a low temperature of 110 ° C., whereby a nutritional value is maintained and a completely odorless food can be obtained.

JP 2006-149325 A "Fermented black garlic, pasty food using the same, and methods for producing them" JP 2009-111291 “Carbonization of black garlic (carbonization) and utilization of the carbonized substance for foods and supplements” JP 2001-252047 A "Fermented Food" Japanese Patent Application Laid-Open No. 8-205766, “Method for producing novel salted food” JP 2010-193841 "Immunostimulated fermented food from fructan-containing food"

  In this way, garlic is active, but on the other hand, processed foods that can comprehensively obtain the functions of the material by applying fermentation treatment like black garlic using root vegetables are still technical The situation is poor. Paying attention to burdock among root vegetables, burdock's main ingredient of lye is polyphenol, but when cooking and processing, it is stripped and exposed to water to remove lye, so polyphenols present near the epidermis are also removed. End up. That is, since the polyphenol having antioxidant properties is removed by the stripping treatment, it cannot be said that the functional components originally possessed by burdock are sufficiently utilized. Slightly recently, peeled burdock tea has been taken up as an anti-aging product.

  In particular, most of the polyphenols in the burdock's epidermis are saponins that are also contained in a large amount in ginseng (Ginseng), which is known for its health effects, but this is attracting attention as it has a function of degrading so-called bad cholesterol. It is a substance. In addition, the water-soluble mucopolysaccharide, inulin, contained in burdock has an action to promote absorption of calcium and magnesium, an action to increase intestinal bacterial activity, and has the action of suppressing the increase in blood sugar level in addition to low calories. -It is a useful substance that is not only used as a substitute for lipid and wheat flour, but also effective for diabetes prevention and treatment. In particular, burdock contains abundant fiber that has the effect of adsorbing sugar and suppressing absorption into the body, so if you take fiber and inulin together, you can expect a synergistic effect in preventing diabetes. .

  Now, it is burdock containing many kinds of components to be noted in this way, but looking at the technical proposals made conventionally, for example, Patent Document 3 includes colored rice (red rice, black rice), millet, For the purpose of providing fermented foods with good flavor and good nutritional balance using millet such as barnyard millet, a technology that uses burdock for fermented foods using raw materials containing millet, beans, root vegetables and seeds is disclosed. ing.

  Further, in Patent Document 4, vegetables such as burdock are dried and mixed with soy sauce, further pressurized to 3 to atmospheric pressure and held for 2 to 6 hours, reduced to atmospheric pressure and held for 1 to 3 hours. A technique for producing a salted food by repeating aging for 2 to 8 days to produce a salted food is disclosed. Patent Document 5 discloses a technique for lactic acid fermentation of a raw material containing fructan such as burdock using a lactic acid bacterium having fructan utilization ability for the purpose of providing a highly functional fermented food by direct lactic acid fermentation. ing.

  However, a technology has not yet been proposed that uses the whole burdock containing many kinds of the above-mentioned useful ingredients without peeling off and makes it usable as a single food by a simple manufacturing method like the above-mentioned black garlic. .

  Therefore, the problem to be solved by the present application is based on the state of the prior art, and uses a whole burdock that contains a lot of ingredients useful for health but is not fully utilized. A more preferable technique is to provide a technique that can be used as a single food or a food, that is, a processed root vegetable food, a method for producing the same, and a secondary processed food for root vegetables.

  As a result of examining the above problems, the inventor of the present application can solve the problem based on applying the technology used in conventional black garlic production to burdock, in particular, processing burdock without peeling. The present invention has been completed based on this. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.

[1] A root vegetable processed food that has been ripened and blackened and softened and can be used as it is as a stand-alone food or as an ingredient without being peeled.
[2] The root vegetable processed food according to [1], wherein the root vegetable is burdock.
[3] The processed root vegetable food according to [1] or [2], which can be used as a single food as it is even when stored at room temperature for 2 months or more after production.
[4] The processed processed root vegetables according to any one of [1] to [3], wherein sweetness is increased as compared with fresh products.

[5] A secondary processed vegetable food produced using the processed root vegetable food according to any one of [1] to [4] as a food material.
[6] Root vegetables that are blackened and softened by heat treatment without peeling the rooted vegetables with skin to obtain a processed processed root vegetables that can be used as a stand-alone food or as an ingredient without being peeled. Processed food manufacturing method.
[7] The root vegetable processed food manufacturing method according to [6], wherein the heat treatment is a steaming treatment.
[8] The root vegetable processed food manufacturing method according to [7], wherein a temperature range in the steaming process is 55 ° C or higher and 80 ° C or lower.
[9] The method for producing a processed processed root vegetable product according to [7] or [8], wherein a treatment time of the steaming treatment is 6 days or more.

[10] The method for producing a processed processed root vegetables according to any one of [7] to [9], wherein a drying process is provided after the steaming process.
[11] The method for producing a processed processed root vegetables according to [10], wherein the steaming-drying process is performed twice or more.
[12] The condition of the heat treatment is a condition capable of obtaining an aging equivalent to or higher than a steaming treatment performed in a temperature range of 55 ° C. to 80 ° C. for a period of 6 days or longer. ] The root vegetable processed food manufacturing method of description.
[13] The root vegetable processed food manufacturing method according to any one of [6] to [12], wherein the root vegetable is burdock.

  Since the root vegetable processed food, the manufacturing method thereof, and the root vegetable secondary processed food of the present invention are configured as described above, according to this, when burdock is selected as the root vegetable, there are many components useful in health. A whole burdock that is contained but not fully utilized can be used as a single food or food that is more preferable for health by a simple method. Moreover, since the processed foods obtained by the present invention are natural foods that do not use additives, there is no problem of inclusion of foods using additives, and safety and security can be given.

  In addition, the processed burdock food according to the present invention is soft and can be eaten as it is, and since it is sweet and easy to eat, even a child or an elderly person with low chewing ability can eat. Moreover, the texture of the fiber unique to burdock is not felt when it is eaten while using the whole burdock as it is without performing any processing to deform the outer shape of the burdock, such as cutting or grinding. Therefore, it is easy for everyone to eat, for example, it is possible for one person to eat one day a day, and it is expected to have good health effects by ingesting the above various functional ingredients, and also to increase consumption of burdock Is also connected.

  Originally, raw burdock is not so well preserved, and washed burdock etc. is handled in a sales period of 3 days to 1 week at best, even if it is a mud burdock that is considered to be well preserved, it is stored in a cold and dark place. However, the taste drops in about one month from half a month. However, even if the processed burdock food according to the present invention is stored at room temperature (generally 15 ° C. to 25 ° C.), the flavor and taste do not change even after two months have passed since manufacture, and can be used for food. .

  The present invention “Processed Root Vegetables, Method for Producing the Same, and Secondary Processed Root Vegetables” is applicable to root vegetables other than burdock. In other words, by carrying out the same manufacturing method using other root vegetables such as carrots as raw materials, it has the same texture as burdock processed foods, and without using any additive, The foodstuff which used the root vegetables which it has as it is with the whole form as it is can be manufactured.

  In addition, in the present application, “root vegetables” refers to the root part of vegetables whose roots are edible, such as burdock and carrot, and also includes the bulb parts of vegetables that are edible as bulbs in onions and radish. That is, if it is a vegetable which eats parts other than a root, such as a stalk and a leaf, which are not roots, it is a root vegetable.

It is a flowchart which shows the example of this invention root vegetable processed food manufacturing method.

The present invention will be described in further detail.
The processed root vegetable food of the present invention is a skinned root vegetable that is not peeled and aged and blackened and softened under predetermined conditions. It can be used as a food. Using various root vegetables such as burdock and carrot as raw materials, processed root vegetable processed foods can be obtained.

  The processed root vegetable food can be used as it is as a single food even if it is stored at room temperature for 2 months or more. Moreover, sweetness is increased compared to fresh products, and even children can easily eat. In addition, the processed processed root vegetables are soft and can be eaten as they are, and even an elderly person with weak chewing ability can easily eat.

  Furthermore, when burdock is used as a root vegetable, the texture of fibers unique to burdock is not felt and is easy to eat. The processed root vegetable processed food using burdock can feel sweetness from the moment it is put in the mouth and chewed, and further chewing can feel the fragrance peculiar to burdock in the mouth.

  In the case of root vegetable processed foods using burdock as root vegetables, burdock contains various functional ingredients such as saponin and inulin as described above, so by ingesting this processed food and its secondary processed food, It can also be expected that various good effects on the surface can be obtained. In addition, the root vegetable secondary processed food manufactured using a root vegetable processed food as a foodstuff is also within the scope of the present invention.

  The processed root vegetables of the present invention can be obtained by heat-treating peeled root vegetables without peeling. In this case, the heat treatment may be any treatment that can ferment the root vegetables as a raw material, but in particular, a steaming treatment can be suitably used. This is because the steaming process can provide the root vegetables with an environment in a certain range of temperature and humidity that can promote and promote the fermentation and ripening of the root vegetables. In addition, unlike the boiling process, the loss of various functional components contained in the root vegetables can be effectively prevented.

  When steaming is used as the heat treatment, the temperature range is desirably 55 ° C. or higher and 80 ° C. or lower. This is because the above-described steaming advantage can be obtained particularly in such a temperature range. In addition, the treatment time of the steaming treatment is preferably 6 days or longer. This is because by taking such days, the fermentation process is performed well and the aging proceeds well. In addition, by further increasing the steaming treatment time, for example, in the range of 15 to 25 days, it is possible to obtain a processed processed root vegetables that is further matured.

  FIG. 1 is a flow diagram showing an example of the method for producing a processed processed root vegetable of the present invention. As shown in the figure, the root vegetable processed food 10 is manufactured by using the raw root vegetable 1 as it is without being peeled, and performing the treatment step P for performing the steaming treatment S1 and then the drying treatment S2 at least once. Made. In addition, although not shown in figure, before using the raw root vegetables 1 for the process P, required pre-processes, such as a cleaning process by water washing, are suitably performed.

  By performing the drying process S2, the root vegetables that have become soft through the steaming process S1 and contain moisture are removed to some extent, thereby adjusting the softness (hardness) to an appropriate level, and sweetness and content Concentration of the components can be performed.

  The process step P in the figure, that is, the steaming process S1-drying process S2, can be performed twice or more. By repeating the steaming process S1 and the drying process S2, the physical properties can be adjusted, for example, a comfortable texture that is not too soft and not too hard. Further, the concentration of the sweetening component and other components can be further performed.

  The number of repetitions of the treatment process P is not limited, but two is sufficient, and by repeating the number of times, the hardness of the processed root vegetable food 10 can be increased, the active ingredients can be concentrated, and the sweetness can be increased. In addition, as the specific process P, for example, the steaming process S1 is set to about 6 to 7 days, and the drying process S2 is set to about 1 day (24 hours), and this process is repeated as appropriate. it can. The number of processing steps P is not limited.

Examples of the present invention will be described below, but the present invention is not limited thereto.
<Example 1 Black Burdock (1)>
The raw burdock was washed with water without peeling off, and the water was drained, and then subjected to a steaming process at a temperature of 60 to 80 ° C. The steaming process uses a room (muro, floor area of about 20-40 m ² ) that can be adjusted from 10 ° C to 80 ° C, and arranges without burdock in the storage, and covers it with polyethylene film. And went. The steaming period was 7 days, and after taking out from the apparatus, it was left to stand at room temperature for 24 hours to be dried to obtain a finished product. As a result, a food having a black color, a soft texture and a sweet taste was obtained, and this was called black burdock.

<Example 2 Black Burdock (2)>
A black burdock was produced in the same manner as in Example 1 except that the steaming treatment was carried out for 6 days and the drying treatment was carried out for 24 hours. As a result, a black burdock with increased hardness and sweetness as compared with Example 1 was obtained.

<Example 3 Fermented carrot>
A processed root vegetable food was produced in the same manner as in Example 1 except that raw carrot was used as a raw material. As a result, a sweet food with a soft texture was obtained.

<Example 4 Fermented onion>
A processed root vegetable food was produced in the same manner as in Example 1 except that raw onion was used as a raw material. As a result, a brownish food having a soft texture and a sweet taste was obtained.

<Example 5 Fermented raccoon>
A root vegetable processed food was produced in the same manner as in Example 1 except that raw raccoon was used as a raw material. As a result, a brownish food having a soft texture and a sweet taste was obtained.

In addition to the above-described embodiments, various manufacturing conditions such as the number of days, temperature, presence / absence of drying treatment and the number of times were tried. Under any manufacturing conditions, the above-described embodiment for carrying out the present invention is described. The result was proved.
Further, through various experiments, it is considered that a root vegetable having a relatively low water content in the raw (fresh) state is more suitable as a raw material for the processed processed root vegetables of the present invention. It was.

  According to the processed processed root vegetables of the present invention, foods and foods that are preferable for health and excellent in preservability can be provided by a simple method using whole root vegetables without peeling off. Therefore, the invention is highly useful in agriculture, food manufacturing industry and related industries.

DESCRIPTION OF SYMBOLS 1 ... Raw root vegetables 10 ... Root vegetables processed food P ... Processing process S1 ... Steaming process S2 ... Drying process

Claims (13)

Root vegetables with skin are aged and blackened and softened, and processed as root vegetables as they are with skin and can be used alone or as food. The processed root vegetables according to claim 1, wherein the root vegetables are burdock. The root vegetable processed food according to claim 1 or 2, which can be used as a single food as it is even if it is stored at room temperature for 2 months or more after production. The processed processed vegetable of root vegetables according to any one of claims 1 to 3, wherein sweetness is increased as compared with fresh products. The root vegetable secondary processed food manufactured using the root vegetable processed food in any one of Claim 1 thru | or 4 as a foodstuff. Processed root vegetable processed foods that are blackened and softened by heat treatment without peeling the root vegetables with skin, and can be used as a stand-alone food or as an ingredient without leaving the skin. Production method. The method for producing a processed processed vegetable product according to claim 6, wherein the heat treatment is a steaming treatment. The root vegetable processed food manufacturing method according to claim 7, wherein a temperature range in the steaming process is 55 ° C. or more and 80 ° C. or less. The method for producing a processed processed root vegetable according to claim 7 or 8, wherein a treatment time of the steaming treatment is 6 days or more. The root vegetable processed food manufacturing method according to any one of claims 7 to 9, wherein a drying process is provided after the steaming process. The root vegetable processed food manufacturing method according to claim 10, wherein the steaming-drying process is performed twice or more. The condition of the heat treatment is a condition capable of obtaining an aging equivalent to or better than a steaming treatment performed at a temperature of 55 ° C or higher and 80 ° C or lower for a period of 6 days or longer. Root vegetable processed food manufacturing method. The method for producing a processed processed root vegetable according to any one of claims 6 to 12, wherein the root vegetable is burdock.

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