JP3042430B2 - Method for producing sheet-shaped dried plant - 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 producing a sheet-shaped dried plant having a nutritive value such as vegetables, seaweed and kelp as much as possible.

[0002]

2. Description of the Related Art Conventionally, dried rolled seaweed or grilled seaweed is often used for hand-rolled sushi or the like. These are made of plants called green and red moss, which are easy to process and have high nutritional value, but their color is brown or dark blue and their use is limited in terms of color. It had been.

[0003]

Therefore, the present inventor has proposed:
Focusing on the fact that vegetable cells on land contain a large amount of carotene, chlorophyll (chlorophyll), etc. as plastids, and these vegetables are extremely excellent in color. The development of sheet-like vegetable laver similar to dried laver, grilled laver, etc. has been promoted and completed. First, as a sheet-like dried plant and a method for producing the same, Japanese Patent Application No. Hei 7-1668.
No. 34 was filed. In addition, this development has made it possible to produce sheet-shaped dried plants, even though they are the same species as green and red roses, but difficult to process in sheet form.

[0004] Further, the applicant of the present invention has proceeded with the development, and found that most of the taste contained in the raw material of vegetables is lost during processing, and that the dried sheet-like product after drying has almost no taste. In view of the above, even with a small amount of seasoning, a new method for producing a dried sheet product that has been sufficiently dissolved in the dried sheet product has been completed.

An object of the present invention is to provide a method for producing a thin sheet-shaped dry plant which has appropriate firmness, retains the nutritional value and color of vegetables and gypsophila, and is well-saturated. I do.

[0006]

According to the present invention, there is provided a method for producing a sheet-shaped dried plant, comprising the steps of boiling a plant piece cut into a predetermined dimension (vegetables or gypsophila in cereals), and crushing the plant piece. Mincing process to form a minced shape and then kneading the minced material to be included in the plant pieces
A kneading process in which the outer skin of the starch is broken and the contents of the starch are eluted to form a paste, and fibers produced in this process
In a step of producing a sheet-shaped dried plant having a dispersing step of thinly spreading a paste, which is a kneaded material of starch, starch paste and a pigment, into a sheet, and a drying step of drying the paste, the mincing step or the kneading step is performed in a predetermined amount. Seasoning
And a predetermined amount of a fiber-softening enzyme,
And softens the plant fibers.
When the softened state is reached by the enzyme, kneading is continued.
And raising the temperature to 50 degrees Celsius or higher
The feature is that the work is stopped. By this feature, after the plant is cut, by being boiled, the outer skin of starch powder in the plant is easily broken,
By pulverizing the starch into a minced shape and subsequently kneading the starch, the outer skin of the starch is broken and gelatinization starts to form a paste. As the starch hull breaks and gelatinization begins,
The fiber-softening enzyme introduced to the plant fiber acts
You. Since the seasoning is introduced here, this seasoning is
Fiber that has softened surface as well as
Drying that is easy to adhere to fiber and dried in sheet form
Fiber remains tasteless in the mouth even when eating plants
No taste, even when biting fiber. In particular,
Vegetable fiber is softened by the fiber softening enzyme
At the time, while continuing kneading, raise the temperature to 50 degrees Celsius or more.
In order to stop the action of the fiber-softening enzyme, simply raise the temperature.
Therefore, since the function of the enzyme is changed,
It is not necessary to add other substances that suppress the action of element
In addition, contamination of impurities can be suppressed as much as possible.

The method for producing a sheet-shaped dried plant of the present invention comprises:
Preferably, the action of the fiber softening enzyme is stopped by injecting high-temperature steam into the starch paste during kneading. In this manner, not only can the temperature be rapidly increased to a temperature at which the function of the enzyme is suppressed by a simple operation, but also water vapor has only a small amount of water, so that a change in water in the starch paste can be suppressed as much as possible.

[0008] The method for producing a sheet-shaped dried plant of the present invention comprises:
Plant pieces cut to size (in vegetables or saws)
Boil process) and crush this plant piece
Mincing process to make mince, then kneading this mince material
By treating, the skin of starch contained in the plant pieces is removed
A mixture that breaks and elutes the contents of starch into a paste
Kneading process and fibrous and starch pastes made in this process
Paste into the sheet thinly
Sheet having a distribution step and a drying step for drying the sheet
In the step of producing a dried plant, the mincing step or
During the kneading process, a certain amount of seasoning and a certain amount of fiber softening
An enzyme and a predetermined amount of a coloring agent are added, and the plant is mixed at the time of kneading.
Softens the fibers and attaches the colorant dye to the fibrous material.
The feature is that it is made to be. Due to this feature
After the plants are cut and boiled,
The hull of the starch powder in the material is easily broken and crushed
Into a minced form, followed by kneading,
The outer skin of the starch breaks and gelatinization starts to form a paste. This
As the starch hulls break and gelatinization begins, plant fiber
The fiber-softening enzyme that has been introduced acts on the surface. Here
This flavoring is dissolved in the starch paste because the flavoring is added.
Adhering to fibrous material with softened surface
Easy to eat and eat dried plants dried in sheets
Even in the case, fiber does not remain in the mouth without taste,
It tastes even when chewing fiber. The gist of the present invention and
Then, as described above, the fibrous softening enzyme
Since the surface is softened, the colorant
Easily adhere to the cellulose, and the coloring effect is improved.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. FIGS. 1 to 6 show a process for producing a sheet-like dried plant, and FIGS. Plants are shown.

In FIG. 1, radish as a vegetable 1 is first sliced into a predetermined size, for example, 2 cm in length, put into a mesh case 2 in small pieces, and boiled in a boiler container 3 for a predetermined time. . This boiling treatment is a process in which the starch powder in the vegetable 1 absorbs water and bulges, so that the outer skin is easily torn or partially broken to promote gelatinization.

Next, as shown in FIG. 2, the boiled vegetables 1 are put into a mince processing machine 4 and finely crushed by a blade (not shown) inside.

FIGS. 3, 4 and 5 show a kneading process. First, as shown in FIG. 3, the minced vegetables 1 are transferred to a kneader 5 where they are kneaded by a stirring blade 6 having a motor 9. It is processed. This treatment is a step of breaking the outer skin of the starch powder in the vegetable 1, and the outer skin breaks, so that the content of the starch powder is melted, turned into a paste, and becomes a vegetable paste. This vegetable paste is composed only of the components of vegetable 1, and is a kneaded product of fibrous material, starch paste, and pigment.

FIGS. 4 and 5 mainly show that the amount of starch in the vegetable paste is adjusted in the kneading process as described above. First, the vegetable paste is put into a case 8 having a large number of water-permeable holes 7, and The water in the vegetable paste is removed by a predetermined means such as rotary dehydration or natural dehydration using 9 or the like. By removing the water in the vegetable paste, the starch in the vegetable paste is also partially removed together with the water, so that a certain amount of starch can be left with respect to the amount of the vegetable paste. Next, as shown in FIG. 5, the mixture is transferred to a stirrer 10, where it is stirred by a blade 6 ′ rotated by a motor 9 while adding a predetermined amount of water from a water injection pipe 11. With the water injected by this step, the viscosity of the starch, ie starch starch, changes to an optimum state, and this agitation distributes each element uniformly.

This step is to adjust the amount of starch which differs for each vegetable, and is an important step in the next step of flattening the vegetable paste into a sheet. 4 and 5, the water removal and the water injection work are separately illustrated. However, it is also possible to perform the water removal in the stirrer 10 shown in FIG. It is.

FIG. 6 is a sectional view taken along the line AA of the kneader 5 in FIG. 3, and this section also corresponds to the stirrer 10 in FIG. 5, both of which are part of the kneading process. When this cross-sectional view is a cross-section of the kneading machine 5, the outer skin of the starch in the vegetable 1 is broken by the stirring blade 6, the content of the starch powder is melted, and the paste becomes together with the moisture of the vegetable itself.

At this time, (A) a seasoning, (B) a fiber softening enzyme, and (C) a coloring agent are charged and stirred at a predetermined time. In this stirring step, the seasoning (A) mainly composed of an amino acid and a sweetener is sequentially stirred with the starch paste in the early stage of the gelatinization, and the seasoning is almost uniformly mixed in the paste. . Here, the reason why the seasoning is simultaneously stirred at the time of stirring and kneading is that the starch paste is distributed to the water-permeable sheet 15 at an appropriate viscosity (a small viscosity causes a drop from the water-permeable sheet or an unstable shape. It is also a big factor that the stirring and kneading time cannot be extraly taken because it is not possible to dispose it thinly on the water-permeable sheet.)

As described above, the fiber softening enzyme (B) is charged. Here, the enzyme is composed of, for example, 67% of cellulase, 21% of D-sobitol, 0.1% of potassium sorbate and the like.

As the outer skin of the starch is broken and gelatinization starts, the fiber-softening enzyme (B) acts on the plant fiber.
Since the seasoning (A) is added at the same time or before or after that, the seasoning (A) is easily dissolved in the starch paste, and also easily adheres to the fibrous material whose surface is softened. Even when a dried plant is eaten, the fiber does not remain tasteless in the mouth and tastes even when the fiber is chewed.

At this time, when the coloring agent (C) is added, the coloring agent dye easily adheres to the fibrous material, and the coloring agent itself can be colored to improve the coloring effect.

The above enzyme (B) works most efficiently at about 30 degrees Celsius, and the vegetable fiber increases in softness. Then, when the plant fiber becomes a predetermined softness, the steam 22 injected from the boiler is sent to the pipe 23 through the valve, and is injected into the paste in the container from the nozzle 21 at the tip for a predetermined time.
The paste is kneaded while receiving steam 22 at a high temperature (for example, 90 degrees). At 50 to 60 degrees, the action of the above-mentioned enzyme (B) is stopped or decomposed, and further softening of the plant fiber is prevented. Of course, the enzyme does not work even after the temperature drops.

The vegetable paste 1 'thus adjusted is finished into a sheet-like dried vegetable by the molding device 12 shown in FIG.

That is, the vegetable paste 1 ′ is
Is supplied to a paste supply device 14 having a supply valve (not shown) disposed below, and is appropriately dropped on a permeable sheet 15 moving in the direction of the arrow in the drawing (distribution step). From this state, the vegetable paste 1 ′ is moved by the water-permeable sheet 15, and reaches the upper part of the suction device 16.
7, the vegetable paste 1 'is sucked downward through the water-permeable sheet, and becomes a sheet having a substantially uniform spread.

Further, the sheet-like vegetable paste 1 '
Moves in the direction of the arrow and is pressed by the press plate 18 to have a more uniform thickness.

Finally, the sheet-like vegetable paste 1 'is 19
The dried vegetable sheet 20 shown in FIG. 8 is sent to a drying pot shown in FIG.
And easily peeled off from the water-permeable sheet 15 as shown in FIG.

The dried vegetable sheet 20 is a dried sheet composed of a kneaded material of fibrous material, starch paste, and pigment contained in a specific vegetable, and is superior in color and quality to dried laver and roasted laver. It can be broken by hand in the same manner as the above-mentioned dried laver and grilled laver without being easily broken by fibrous material, and has a good texture and a high nutritional value, so that it is suitable for use in dishes such as festivals.

Although the embodiments of the present invention have been described with reference to the drawings, the specific configuration is not limited to these embodiments, and even if there are changes and additions without departing from the gist of the present invention. Included in the invention. In other words, as the underwater plants, green soups such as Aonori and red sows such as Asasanori were easy to process as general laver, but by using the present invention, Sheeting of difficult seaweeds such as seaweed and kelp can be achieved by the same method, and these can also be made into sheet-shaped dried plant products.

[0027]

The present invention has the following effects.

(A) According to the first aspect of the present invention, when the plant is cut and then boiled, the outer skin of the starch powder in the plant is easily broken, and this is ground into a minced form, Subsequently, by kneading, the outer skin of the starch is broken and gelatinization starts to form a paste. Of this starch
Injected into vegetable fiber as the outer skin breaks and gelatinization starts
The activated fiber-softening enzyme acts. Here the seasonings are put in
This seasoning does not dissolve into the starch paste
Of course, it easily adheres to fibrous material whose surface is softened.
When eating dried plants that have been dried in sheets.
Even in the mouth, the fiber does not remain tasteless and chewing on the fiber
It tastes when you are out. In particular, plant fiber is a fiber-softening enzyme
When it reaches a predetermined softened state, while continuing to knead,
Raises the temperature to 50 degrees Celsius or higher and acts on the fiber softening enzyme
Temperature changes the function of the enzyme simply to stop
To reduce the action of enzymes.
No need to add other substances, minimizing impurity contamination
Can be obtained.

(B) According to the invention of claim 2, not only the temperature can be rapidly raised to a temperature at which the function of the enzyme is suppressed by a simple operation, but the water vapor has only a small amount of water, so that the water content in the starch paste is small. Changes can be minimized.

(C) According to the invention of claim 3, the plant is cut.
After being cut off and boiled, the starch in the plant
The outer skin of the powder is easily torn and crushed into mince
, Followed by kneading to obtain the starch shell
Is broken and gelatinization starts to form a paste. Of this starch
Injected into vegetable fiber as the outer skin breaks and gelatinization starts
The activated fiber-softening enzyme acts. Here the seasonings are put in
This seasoning does not dissolve into the starch paste
Of course, it easily adheres to fibrous material whose surface is softened.
When eating dried plants that have been dried in sheets.
Even in the mouth, the fiber does not remain tasteless and chewing on the fiber
It tastes when you are out. The gist of the present invention is that
The surface of the fibrous material is softened by the softening enzyme
Color, the coloring of the coloring agent
It becomes easy to adhere and the coloring effect is improved.

[Brief description of the drawings]

FIG. 1 is a partially broken perspective view showing a boiling step which is a first step of a manufacturing method of the present invention.

FIG. 2 is a perspective view showing a mincing step which is a second step.

FIG. 3 is a partially cutaway perspective view showing a kneading step which is a third step.

FIG. 4 is a partially cutaway perspective view showing a water removal step as a fourth step.

FIG. 5 is a perspective view showing a fifth step of water injection and stirring.

FIG. 6 is a sectional view taken along line AA of FIG. 3;

FIG. 7 is a perspective view of a molding apparatus for a molding step, which is a sixth step.

FIG. 8 is a perspective view of a sheet-shaped dried vegetable on a water-permeable sheet.

FIG. 9 is a perspective view of a sheet-shaped dried vegetable peeled from a water-permeable sheet.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Vegetable 2 Mesh case 3 Boiler container 4 Mince processing machine 5 Kneader 6 Stirrer blade 6 'Blade 7 Water permeable hole 8 Case 9 Motor 10 Stirrer 11 Water injection pipe 12 Molding device 13 Duct 14 Paste supply device 15 Water permeable sheet 16 Suction device 17 Vacuum pipe 18 Press plate 19 Drying kettle 20 Vegetable sheet 20 'Dried vegetable sheet 21 Nozzle 22 Steam 23 Pipe

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-265453 (JP, A) JP-A-62-19063 (JP, A) JP-A-62-239963 (JP, A) JP-A 8- 332047 (JP, A) JP-A-9-56340 (JP, A) JP-A-62-167594 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/212

Claims (3)

(57) [Claims] 1. A step of boiling a plant piece cut into a predetermined size (vegetables or gypsophila in a kind of grass), a step of crushing the plant piece into a minced shape, and a step of mincing the minced material. Included in plant pieces by kneading
Kneading process of breaking the outer skin of starch to elute the contents of starch into a paste-like state, and fibers produced in this process
In a step of producing a sheet-shaped dried plant having a dispersing step of thinly spreading a paste, which is a kneaded material of starch, starch paste and a pigment, into a sheet, and a drying step of drying the paste, the mincing step or the kneading step is performed in a predetermined amount. Seasoning
And a predetermined amount of a fiber-softening enzyme,
And softens the plant fibers.
When the softened state is reached by the enzyme, kneading is continued.
And raising the temperature to 50 degrees Celsius or higher
How to make a sheet-shaped dried plant that stops working
Law. 2. High temperature steam in the starch paste during kneading.
To stop the action of the fiber softening enzyme
The sheet-shaped dried plant according to claim 1, wherein
Production method. 3. A plant piece (vegetable) cut to a predetermined size.
Or the boil process of scorpions).
Mincing step of crushing plant pieces to make mince, and then
By kneading this minced wood, it is contained in the plant pieces.
Breaks the skin of the starch and elutes the starch
Kneading process to make paste and fiber made in this process
Paste that is a kneaded mixture of starch, starch paste and pigment
Dispensing process that spreads thinly into a sheet and drying process to dry it
In the process of producing a sheet-shaped dried plant having
During the mincing or kneading process, a certain amount of seasoning
And a predetermined amount of a fiber softening enzyme and a predetermined amount of a coloring agent.
And softens the vegetable fiber during kneading,
Sheet-shaped dried plant to which colorant dye is attached
Manufacturing method.