JP2812395B2 - Processing method of pine cone and edible pine cone - Google Patents

Description

The present invention relates to a method for processing pine cones and edible pine cones. More specifically, the present invention relates to pine cones for general or nourishment. The present invention relates to a processing method for providing the pine cone and a pine cone obtained by the processing method.

[Prior art] Pines are Japanese red pine and Japanese black pine, which are native to Japan, and Japanese pine, Japanese pine, Himekomatsu, and Yakutanegoyo (which are Yakushima,
It is known only on Tanegashima, but there are about 100 other pine trees around the world.

It is already known that pine seeds are used for food. For example, the fact that the above-mentioned Korean pine seeds can be used for food has been known for a long time and has been used regularly.

However, the edible use of Korean pine seeds was merely as food itself for the purpose of ingesting fat and protein sources.

The inventor of the present invention has concluded that pine cones have recently added value as a natural food, and further included proteins and vitamins having a nutritional effect, as well as anticancer substances and immunoenhancing functions that have been recently elucidated. Focusing on the inclusion of substances that have the ability to suppress the growth of AIDS virus), a method of manufacturing a processed product that transcends the framework of the original food or its food has already been disclosed in Japanese Patent Application Nos. No. 62-25275.

The method of processing pine cones is basically to take pine cones in a fast growing state, boil them and soften them,
And it is manufactured by vinegaring. That is, the pine cone grown in the weight range of 0.5 to 15 grams is boiled in water, and the softened pine cone is immersed in vinegar.

In this way, pine cones free of bitterness or astringency, soft enough to eat, and hard to rot could be obtained with the above-mentioned nutrient or medical active ingredient remaining. .

[Problems to be solved by the invention]

However, the above-described method for producing pine cones into food has the following problems.

(1) Pine nuts can be given a certain level of preservative effect by immersion in vinegar. However, if the pine nuts are taken out of the immersion state, mold is often generated on the surface.

(2) The pine cones have no gloss on the surface because they are only immersed in vinegar, and the appearance as food is poor.

(3) If the vinegar is taken out of the vinegar for sale or transportation, cracks will appear due to natural drying, and the appearance will be further deteriorated, and the inside will be exposed to the air due to the cracks and will be corroded from the inside.

[Means for solving the problem]

The method for processing pine cones according to claim (1) according to the present invention comprises the following steps (A) to (C) in order to solve the above-mentioned problems of the prior art.

That is, in the method of processing pine cones obtained by growing the pine cones in a weight range of 0.5 to 15 grams in water and simmering the softened pine cones in vinegar. A method for processing pine cones comprising the steps (A) to (C).

(A) Take out the pine cones after pickling in the vinegar and pickle them in water candy. (B) Remove the excess water candy by natural flow after immersion in water candy; and (C) pine thus obtained. The method is to dry the cones by vacuum drying.

Then, in claim (2), means for performing the vacuum drying in the step (C) of claim (1) at 80 ° C. for 22 hours was taken.

As described in claim (3), the edible pine cone according to the present invention is obtained by growing the pine cone with a weight of 0.5 to 15 g in water to solve the above problem. Edible pine cones obtained by immersing the softened pine cones in vinegar, soaked in water candy on the pine cones after immersion in the vinegar, Water candy is covered by vacuum drying.

That means.

 Further, as described in claim (4), a measure was taken that honey was mixed in the water candy.

[Action]

The reason for adopting pine cones that have grown to a weight in the range of 0.5 to 15 grams is that the cones grown in this range not only have a relatively high amount of water and are relatively soft to process, but also have nourishment or medical ingredients. This is because they are effectively included.

This pine cone is boiled in water. This makes it soft enough to eat.

 Then, the softened pine cones are dipped in vinegar.

By this pickling, astringency and bitterness are removed by a neutralizing action, and it is hard to rot.

Then, by soaking the pine cones of the pine cones characterized by the present invention in water candy, the water candy penetrates near the epidermis of the pine cones, and forms a relatively sticky water candy coating, The pine cone epidermis is quickly dried and hardened with water candy by vacuum drying to cover the pine cone, thereby preventing cracks due to subsequent natural drying and at the same time giving the water candy its unique luster.

If the water candy is slightly present in the epidermis of the pine cone, the above-mentioned object can be achieved. Therefore, an unnecessary amount of the water candy is removed by natural flow (for example, opening in a basket). Also, a large amount of water syrup may harden the entire pine cone when hardened, and may cause inconvenient handling due to sticking of the pine cones. Remove the candy.

〔Example〕

Hereinafter, a method for processing pine cones and an example of edible pine cones according to the present invention will be described in detail.

Example 1 As a pine cone, a cone of Korean pine, which is a five-leaf pine, was used. The degree of maturity of this pine cone is approximately
0.5 grams of cones were placed in a pot and simmered in a sufficient amount of water for 3 hours.

 It became soft enough to eat for this stew.

From this stew, it was found that the stew time could be 2 to 5 hours depending on the degree of maturation of the pine cones, and that the time could be further reduced using a pressure cooker.

Take out the softened pine cones and drain well.

The pine cone was then pickled in vinegar. The vinegar used here was reduced salt plum vinegar.

The vinegar may be any vinegar, and may be Western vinegar, vinegar or rice vinegar.

Plum vinegar is preferably used at a concentration of about 0.5 to 1 with respect to 1 water.

The immersion in ume vinegar is preferably for about one week, but may be about 10 days.

The pine cone after pickling in the reduced salt plum vinegar is taken out and pickled in water candy for 5 minutes. This water candy may be generally commercially available.

Then, after immersion in water syrup, excess water syrup is removed by gravity flow using a colloidal material.

The pine cone is then dried by vacuum drying. This vacuum drying was performed at 80 ° C. for 22 hours.

Example 2 Next, as a degree of maturity of the pine cone, the weight was about 15
Put the cones grown to gram in a pot and add enough water
Cooked for hours.

At this time, slaked lime and salt are mixed in the water at an amount of 18 g for each water, and bitterness, astringency and even tar of the pine cone growing to about 15 g are eliminated as much as possible. did.

Then, it was immersed in vinegar for 10 days. This pickling was carried out by changing vinegar on the way to prevent the concentration from dropping (so-called pickling twice).

Thereafter, the pine cones were immersed in water candy mixed with honey for about 10 minutes, and the excess mixture was removed under natural flow.

Thereafter, the pine cones were immediately dried by vacuum drying. This vacuum drying was performed at 90 ° C. for 10 hours.

The drying conditions may be any as long as moisture can be quickly and sufficiently scattered.

〔The invention's effect〕

According to the method for processing pine cones according to the present invention and the edible pine cones, penetration by water syrup, film formation and removal of water by vacuum drying, compared with conventional methods without using a preservative. Mold and rot can be reliably prevented.

The surface of this pine cone can be coated with water candy to prevent cracks and to give it a luster, thereby producing an excellent-looking food with high commercial value.

Claims (4)

(57) [Claims] 1. A method for processing pine cones obtained by growing pine cones having a weight in the range of 0.5 to 15 g and simmering the pine cones in water to thereby soften the pine cones in vinegar. , A method for processing pine cones comprising the following steps (A) to (C). (A) Take out the pine cones after pickling in the vinegar and pickle them in water candy. (B) Remove the excess water candy by natural flow after immersion in water candy; and (C) pine thus obtained. Are dried by vacuum drying. 2. The vacuum drying in the step (C) is performed at 80 ° C.
The method for processing pine cones according to claim 1, wherein the treatment is performed for 22 hours. 3. An edible pine cone obtained by growing a pine cone having a weight of 0.5 to 15 grams in water and then boiling the softened pine cone in vinegar. An edible pine cone, wherein the pine cone after being immersed in the vinegar is coated with water syrup and coated with water syrup by vacuum drying. 4. The edible pine cone according to claim 3, wherein the water syrup is mixed with honey.