JP2824000B2 - Kana processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating fragrant vegetables, which is also called Chinese parsley, which has a stronger aroma than parsley and which removes only bitterness from fragrant vegetables having a unique flavor.

[0002]

2. Description of the Related Art Kanna (Coriandrum sati)
vum L.L. ) Are young foliage of annual plants native to eastern Europe and the eastern Mediterranean region, naturalized in Asia and the United States, and rarely cultivated in Japan. Also called Chinese parsley, it has a stronger aroma than parsley, and the leaves have a peculiar odor. For this reason, the use of fragrant vegetables in foods was hardly known, but in part, this odor is also favored as an aroma, and is particularly often used in foods such as Chinese dishes and spice dishes such as curries.

[0003] Conventionally, as a method of using a vegetable having such a peculiar odor in a food, a vegetable or an extract of the vegetable is added to a food containing an oil or fat to prevent the oxidation of the food. Food quality improvement method (Japanese Patent Publication No. 54-7861), dried after steaming or blanching, and then, if necessary, adding crushed or shredded processed vegetables to foods and beverages to be included in foods and beverages For improving the quality of foods and beverages that masks the persistent odor of oils and fats (Japanese Patent Publication No. 57-58145)
It has been known.

[Problems to be solved by the invention]

[0004] As described above, kansai has been used in various foods, particularly Chinese food and spice foods, because of its unique flavor. However, in addition to this flavor, the rape has a strong bitterness, which has a great effect on the taste of the food, and there is a problem that the harmony of the taste of the whole food is broken.

[0005] In view of the above problems, the present inventors have conducted research for the purpose of providing a method for treating fragrant vegetables that removes only the bitterness of the fragrant vegetables while retaining the unique flavor of the fragrant vegetables. Was. As a result, it has been found that the above-mentioned object can be achieved by performing a special treatment of roasting with olive oil after the water immersion treatment on the fragrant vegetables.

The gist of the present invention, which has been completed based on the above findings, is a method for treating fragrant vegetables, in which rape is immersed in water, then drained, and then roasted with olive oil. Hereinafter, the method of the present invention will be described in detail.

[0007]

According to the present invention, first, a raw soybean leaf as it is or cut or crushed is subjected to a water immersion treatment. In this case, the water temperature is 5 to 50 ° C., preferably 2 to 50 ° C.
The temperature is preferably 0 to 40 ° C. When the water temperature is lower than the above range, the bitter taste cannot be sufficiently removed. On the contrary, when the water temperature is higher than the above range, the fragrance component of the citrus fruits is undesirably dissipated.

The water immersion treatment time is preferably 1 to 70 minutes, and more preferably 20 to 40 minutes. When the treatment time is shorter than the above range, the bitterness cannot be sufficiently removed, and when the treatment time is longer than the above range, the fragrance component of the citrus fruits escapes, which is not preferable.

In the above-mentioned water immersion treatment, the ratio of citrus to water is preferably 1: 1 to 30, more preferably 1: 5 to 20. When the proportion of water is small, the bitter taste cannot be sufficiently removed, and when the proportion of water is large, the amount of unnecessary water that is necessary for removing the bitter taste is used, which is not preferable.

Next, according to the present invention, the dried vegetables are subjected to a draining treatment and then roasted with olive oil. The present invention has a great feature in roasting a citrus soaked at a specific water temperature as described above with olive oil selected from a number of edible oils. It is possible to remove only the bitterness of the rape while leaving it.

In the above-mentioned draining, for example, a sieve having an eye that does not allow perfume to pass through, a cloth having water absorbency, or the like may be used. In the roasting process, the greens and olive oil are mixed in a ratio of 1: 0.1 to 1, preferably 1: 0.2 to 0.4.
It is good to use in the ratio of. When the proportion of olive oil is small, the vegetables are scorched and the bitterness of the vegetables cannot be sufficiently removed. On the other hand, when the ratio of olive oil is high, the unique flavor of the rape cannot be sufficiently felt.

The roasting treatment is carried out at 45 to 90 ° C. for 0.5 hour.
The heat treatment is preferably performed for 60 to 60 minutes, preferably at 65 to 80 ° C. for 2 to 10 minutes. If the processing temperature is low and the processing time is short, the bitterness cannot be sufficiently removed. Conversely, if the processing temperature is high and the processing time is long, the fragrance component of the rape will escape. In addition, a burnt odor is produced, which has an adverse effect on the flavor of the vegetables.

The vegetables obtained by the above-mentioned treatment can be used for various foods. As the food, for example, sauces such as curry, stew, soup, vegetables, meat,
Various dishes such as fish are included. The vegetables obtained by the above treatment may be stored by any method.
Alternatively, refrigerated storage is preferable because oxidation of fats and oils, deterioration of flavor, and the like can be prevented.

[0014]

Example 1 110 parts by weight of fresh fragrant vegetables cut into 1 mm squares were added to 1100 parts by weight of water at 25 ° C. poured into a container and immersed for 30 minutes. Next, 100 parts by weight of the pickled vegetables and 25 parts by weight of olive oil were drained using a cotton cloth,
A roasting process was performed at 5 ° C. for 5 minutes to obtain a fragrant vegetable that was immersed in water and roasted with olive oil.

[0015]

Comparative Example 1 Example 1 was repeated except that the roasting treatment was not performed.
By the same method as described above, a fragrant vegetable subjected to only the water immersion treatment was obtained.

[0016]

COMPARATIVE EXAMPLE 2 The same procedure as in Example 1 was carried out except that the water-immersion treatment was not carried out to obtain a rape which had only been roasted with olive oil.

[0017]

Comparative Example 3 The same procedure as in Example 1 was carried out except that the roasting treatment was carried out with palm oil, to obtain a perfume subjected to water immersion and roasting treatment with palm oil.

[0018]

Comparative Example 4 The same procedure as in Example 1 was carried out except that the water-immersion treatment was not carried out and the roasting treatment was carried out with palm oil.

[0019]

[Comparative Example 5] Kansai that had been subjected to blanching and roasting with olive oil was prepared in the same manner as in Example 1 except that blanching was performed using hot water at 95 ° C instead of water immersion. Obtained.

[0020]

Comparative Example 6 Blanching, blanching was performed in the same manner as in Example 1 except that blanching treatment was performed using 95 ° C. hot water instead of water immersion treatment, and roasting treatment was performed using palm oil.
And a roasted vegetable with palm oil.

[0021]

Comparative Example 7 A blanching treatment was performed in the same manner as in Example 1 except that blanching treatment was performed with hot water of 95 ° C. instead of water immersion treatment, and roasting treatment was not performed. Kana was obtained.

With respect to the kansai obtained in Example 1 and Comparative Examples 1 to 7 and untreated kansai, sensory evaluation of bitterness and flavor unique to kansai was performed by 10 panelists. The sensory evaluation was performed based on the following criteria, and the average value was obtained. Table 1 shows the results. [Evaluation criteria] 5 ... very strong 4 ... strong 3 ... somewhat strong 2 ... weak
1 ... almost no

[0023]

[Table 1]

As is evident from Table 1, the Kansai treated according to the method of the present invention was one in which only the bitterness of the Kansai was removed while retaining the unique flavor of the Kansai.

[0025]

[Experimental Example 1] 40 parts by weight of a blend roux containing wheat flour, curry powder and vegetable oil, 50 parts by weight of roasted raw material obtained by roasting onion, ginger, garlic, etc., paste of apple puree, tomato paste, chutney, etc. Raw material 65
Parts by weight, 15 parts by weight of seasoning material such as salt, and Example 1
330 parts by weight of water was added to 6 parts by weight of the greens obtained in the above, and the mixture was boiled for about 20 to 30 minutes to obtain a curry sauce with greens. The curry sauce obtained was able to enjoy the flavor unique to Kana and was harmonious overall without the bitterness of Kana prominent.

[0026]

According to the present invention, by roasting a water-soaked rape with olive oil, it is possible to remove only the bitterness of the rape while retaining the unique flavor of the rape. As a result, even when fragrant vegetables are used for foods such as curries, the harmony of the taste of the whole foods is maintained,
You can enjoy the unique flavor of Kanna. Therefore, the cannabis obtained by the present invention can be widely used for foods in which a cannabis has been used, such as Chinese and spice dishes, and various other foods.

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Claims (1)

(57) [Claims] 1. A method for treating fragrant vegetables, wherein the rape is immersed in water, then drained, and then roasted with olive oil.