JP2772633B2 - Freeze-dried vegetables and their manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to freeze-dried vegetables, particularly freeze-dried leaves, and a method for producing the same.

[0002]

2. Description of the Related Art Freeze-dried leafy vegetables, which have been conventionally used as a green product for instant noodles, instant soups, instant miso soups and other various processed foods, are prepared by cutting and washing to a suitable size. The product is generally subjected to blanching treatment and freeze-dried. However, since these are hard and brittle flakes, they are easily broken during packaging and transportation, and especially large ones are fragile, and their shape becomes small or powdery, which poses practical problems. Because of the large number of different shapes, it was difficult to pack them in small quantities.

[0003] Therefore, there has been proposed a method in which leaves are adhered using starch or gelatin as a binder, cut into dice, and freeze-dried. Although it has the advantage of being hard to break and easy to pack, when restored when used, only a small area with the same cut size is obtained.
The appearance was not satisfactory either.

[0004]

SUMMARY OF THE INVENTION Accordingly, the present invention relates to a freeze-dried leafy vegetable having a substantially uniform shape.
It is hard to break and easy to package, and when it is restored, it expands into a large shape to obtain a good texture and appearance as vegetables.

[0005]

SUMMARY OF THE INVENTION According to the present invention, a leafy vegetable is frozen in a rolled-up state, cut into a desired length, and then freeze-dried, so that it is small and hard to break. When you do, try to get freeze-dried vegetables that spread widely.

[0006]

DETAILED DESCRIPTION OF THE INVENTION Spinach, komatsuna, mustard greens,
Wash salad vegetables, spring chrysanthemums, Chinese cabbage, cabbage, pak choi, perilla leaves and other leafy vegetables for blanching. In the blanching process, it is convenient to stack the washed leaves in an expanded state, put them in a net basket, cover the nets, and immerse them in hot water. Since the expanded leaves are simultaneously softened by the blanching process, the leaves are rolled up and formed into a rod shape.

When the leaves are rolled up, the leaves can be rolled up one by one, but a plurality of leaves are stacked so that the stem and the tip of the leaf are alternately arranged, and the stem is oriented in the axial direction. And roll it up to make it a bar,
When this is cut to an appropriate length, a cut piece in which the leaf portion and the handle portion are appropriately mixed can be obtained. In the case of alternately overlapping the leaf handle and the leaf tip, alternately overlapping one by one, or alternately facing two or three in the same direction, such as two by three it can. In addition, when the leaves are rolled up, they can be rolled up by wrapping vegetables serving as condiments such as sashimi leaves, other vegetables, and various foods.

[0008] When the rod wound in a rod shape is frozen, the rod shape can be maintained, and if the rod is cut into an appropriate length, usually about 5 to 30 mm, the cut can be easily performed. In addition, each cut piece can be obtained in a substantially uniform shape and content. The cut frozen product is usually dried without thawing to obtain a lyophilized product. This freeze-dried product has the same size as each one and is hard to break because it is in a rolled state, it is easy to pack it in a packaging machine, and when it is restored, the leaves that have been rolled out expand It returns to its original wide state, and the leaves and handle are appropriately mixed, giving excellent eating and flavor, and good-looking vegetables can be obtained, soups, instant noodles and other processed foods etc. Can be widely used. In the case of cabbage or other hard core, the core may be removed and rolled up.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to FIG. 1, spinach from Tochigi was washed with water, and leaves were singulated and immersed in hot water at 90 ° C. for 1 minute in a state where the leaves were spread and blanched. . Since the leaves were soft, two leaves were superposed on each other so that the stem 2 and the tip 3 of the leaf 1 were alternately formed. The leaves were rolled up so that the stem was oriented in the axial direction, and formed into a rod-shaped body 4. When the rod is frozen at -20 ° C for 2 hours, it becomes a stick. Cut it to a length of 15mm with a cutter.
Then, without thawing it, the shelf temperature is 50 ° C and the degree of vacuum is 0.5 To
The product was freeze-dried at rr for 24 hours to obtain a dried product 6. This freeze-dried product 6 had a cylindrical shape, all of which had a substantially uniform shape, and almost no breakage was observed. Put this freeze-dried product in tableware, pour boiling water, quickly unwrap the state while unraveling and spread inside the tableware, a large area of color and clear spinach is obtained and good appearance, Texture,
The flavor was also good. Also, put the two freeze-dried products in a cup, add the base of consommé soup, and pour 150 cc of boiling water. In the same way, the rolled leaves expand and restore, and the soup containing the flavorful spinach was gotten.

[0010]

As described above, according to the present invention, since the freeze-dried vegetables are hard to break and the shape is almost uniform, it is possible to pack the lyophilized vegetables several times, especially as an additional vegetable for processed foods. It is easy to wrap individually, expands to a large shape upon restoration, has excellent flavor and eating feeling, and provides good-looking vegetables, so it can be widely used as a vegetable for various dry foods, processed foods, etc. it can.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a manufacturing method of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Spinach leaf 2 Leaf handle 3 Leaf tip 4 Rod 6 Freeze-dried product

Claims (3)

(57) [Claims] 1. A freeze-dried vegetable which is cut into a suitable size in a state where leaves of leafy vegetables are wound and freeze-dried. 2. A method for producing a freeze-dried vegetable, comprising blanching the leaf of a leafy vegetable, winding the leaf into a rod shape, freezing it, cutting it into a desired size, and freeze-drying these. 3. A leaf vegetable is subjected to blanching treatment, and a plurality of leaves are overlapped so that the handle and the tip of the leaf are alternately arranged.
A method for producing a freeze-dried vegetable, in which the handle is wound into a rod shape so as to face the axial direction, frozen, cut into a desired size, and freeze-dried.