JP2561691B2 - Sheet-shaped food and manufacturing method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a vegetable sheet food.

[Prior Art] Until now, vegetable sheet foods are produced by grinding raw vegetables, then forming into a uniform layer in water and drying, or cutting blanched vegetables into small pieces and mixing them with an adhesive. The method is known.

[Problems to be Solved by the Invention] However, a sheet-like food produced by grinding raw vegetables as it is has a problem that a greenish odor remains or the color tone and taste are changed due to the action of an enzyme to deteriorate. was there.

Further, it has been pointed out that the method of performing blanching treatment to remove the influence of the enzyme tends to lose the nutritional components of vegetables by heating.

Further, it has been pointed out that the sheet-shaped food containing the adhesive is liable to stick to the teeth and difficult to eat.

It is an object of the present invention to provide a vegetable sheet that does not have a green odor, is imparted with umami, and is easy to eat without reducing the content components of vegetables.

[Means for Solving Problems] That is, a vegetable treated with salt or vinegar is ground, and the obtained paste-like product is formed into a thin plate-like product, and then dried. It is a manufacturing method.

Here, the vegetables treated with salt or vinegar refer to edible foods such as stems, vegetables, flowers, fruit vegetables, and root vegetables that have been salted or pickled overnight or more. Specific examples of vegetables include cabbage, Chinese cabbage, leaf vegetables such as Nozawana, radish,
Examples include root vegetables such as turnips, rapeseed flowers, and chrysanthemum flowers.

One or more of these vegetables may be salted or pickled, bran or kelp, squid, salmon,
You can also add seasonings such as blowfish and kawahagi, and season them.

It is also possible to use pickles that have already been treated with salt or vinegar.

The vegetables thus treated with salt or vinegar are chopped into appropriate lengths and ground into a paste containing fibers having a water content of 70 to 90%. Any equipment and device may be used for the shredding and grinding here. Examples include kitchen knives, cutters, refiners, mixers, kneaders, mortars, and mortars.

The dry matter such as kelp, squid, salmon, puffer fish, kawahagi and the like may be added immediately before or immediately after grinding. However, when it is added immediately after grinding, the dry matter or seasoning processed into powder or fine fiber is added.

After the moisture content of the obtained paste-like material is adjusted by a method such as squeezing with a gauze or the like, for example, a net-like material or a thin film on the net-like material is formed, and dried and peeled to obtain a vegetable sheet-like material. be able to.

As a method of forming the paste-like material into a thin film, for example, a method of applying and spreading a certain amount of the paste-like material on a Teflon sheet or a Saran net with a constant thickness (hereinafter referred to as a coating and spreading method), A method in which a paste-like material is dispersed in pickled juice or seasoning in the same manner as straining paper or seaweed (hereinafter referred to as a strainer method) can be used.

The paste-like material formed to have a constant thickness by the above-mentioned method may be dried in the sun, cold air or hot air, and the water content may be adjusted to 5 to 15%. In the case of hot air drying, 80 ° C or lower is desirable.

By treating vegetables with salt or vinegar, intracellular water of vegetables is dehydrated by their osmotic action, cell function is stopped, and decomposition of intracellular components is suppressed, so blanching accompanied by component changes due to boiling heating Loss of nutritional components can be reduced compared to treatment.

In addition, the taste can be imparted by seasoning due to the invasion of salt or vinegar into the cells and reduction of the green odor and bitterness of vegetables due to the fermentation action of lactic acid bacteria and yeast.

Furthermore, since a pressure-sensitive adhesive is not required for forming a sheet, it is possible to obtain a product with a pleasant texture.

[Example 1] Chinese cabbage (2000 g) that was washed with water and cut into four pieces from the root
While sprinkling well with salt (80 g), put it in the container for dissolving pickles evenly with the cut end facing up, cover it with a pressing lid and put weights on it to dip it in the bottom. The soaked soup was made to rise to the top of the push lid in about 1 day and finished in 3 days. Next, 1600 g of drained Japanese pickled Chinese cabbage juice was evenly sprinkled with 16 g of salt, and the pickled vegetables were put easily, put on a pushing lid and weight, and main-pickled for 3 days.

After the main pickling, the Chinese cabbage was drained, then shredded to about 1 cm and ground with a refiner. Open the ground product 0.
The mixture was placed on a 42 mm net and a pressure of about 14 g / cm ² was applied to dehydrate for 5 minutes to obtain 630 g of a paste.

The obtained paste-like material was formed into a film with a thickness of 0.6 mm on a Teflon sheet by a coating and spreading method, and dried with hot air at 80 ° C. to obtain a sheet-like food product. This sheet-shaped food did not stick to the teeth and had good chewability. In addition, the vegetables did not have a blue odor, which was also savory.

[Example 2] 1 kg of cucumber washed with water in a container for pickles and 6% saline solution 1
Put 000ml, put a lid and weight to prevent the cucumber from floating, and soak it for 3 days.

In a pan, add 40 g of citric acid and a small amount of zircon as a flavor, add 900 ml of water, and heat at 50 ° C for 20 minutes. After heating, take out the small bag, add 165g of sugar and mix well to make sweet vinegar.

Add 1 thinly chopped onion, 5 red peppers and 10 baileves to the pickled cucumber, put them in a pickle container, put a pressing lid and a light weight on it, then pour sweet vinegar and soak for 5 days. Then, the pickled cucumber was obtained.

Cucumber sweet vinegar pickles were cut to about 1 cm and ground with a mixer. The ground product was placed on a net having an opening of 0.42 mm and dehydrated for 5 minutes while applying a pressure of about 14 g / cm ² , to obtain 330 g of a paste-like product.

The paste-like material obtained was coated and spread to form a film with a thickness of 0.6 mm on a Teflon sheet, and dried with hot air at 80 ° C to obtain 30 g of sheet-like food (water content 15.0%, thickness 0.2 mm, tsubo). Amount 127g / m
² ) got

This sheet-shaped food was sour and sour, had a nori-like texture, and did not stick to the teeth.

[Example 3] Commercially available Nozawana-zuke, Takuwan-zuke, blue shiso cucumber pickled, Chinese cabbage kimchi were each drained, then shredded to a length of about 1 cm with a kitchen knife, and ground with a refiner to obtain a paste-like product. .

Further, the cabbage pickles were made into a paste as described above, and then commercially available seasoned tarako was loosened and mixed (100 g of the paste) and 50 g of the tarako.

Furthermore, for dried ume, 5 g of dried bonito powder was added to 100 g of the pulp and kneaded with a kneader to form a paste.

Each of the obtained pastes was formed into a thin film on Teflon sheet and Saran net (opening 0.149 mm) by coating spreading method and paper making method, and dried by hot air at 80 ° C to form a sheet. Got food.

In addition, in order to disperse the paste-like material in the paper making method, a liquid prepared by adding 2 g of soy sauce and 1 g of sodium glutamate to 100 g of water was used for the umeboshi paste, and other liquids were prepared by adding 3 g of salt to 100 g of water. .

The finished sheet-shaped food had a texture similar to that of a commercially available laver sheet, and did not stick to teeth. In terms of flavor, there was no green odor of vegetables, and it was a sheet-like food with a rich flavor.

In addition, Table 1 shows the properties of the sheet-like food made by the spreading method, and Table 2 shows the properties of the sheet-like food made by the paper making method.

[Advantages of the Invention] According to the present invention, changes in color tone and loss of nutrients are small,
A sheet-shaped food product that is not only attached to the teeth but also has a good taste

Claims (2)

(57) [Claims] 1. A sheet-like food characterized by grinding vegetables treated with salt or vinegar, shaping the obtained paste-like product into a thin film, and then drying. 2. A method for producing a sheet-shaped food product, which comprises grinding a vegetable treated with salt or vinegar, shaping the obtained paste-like substance into a thin film, and then drying it.