JP3094401B2 - Method for producing moon peach leaf extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a moon peach leaf extract and a method for producing a food containing the moon peach leaf extract.

[0002]

[Prior Art] Moon peaches (gettto) are tropical in East Asia,
It is a perennial ginger that grows naturally from Okinawa to the southern tip of Kyushu, is about 3m tall, and has oval lanceolate leaves 40-70 in length.
cm, a width of about 15 cm, and a dark green color (see FIG. 4A). In Okinawa, flowers bloom around April to June, and red fruits with a diameter of about 2 cm form around August to October. The moon peach leaves have a unique scent and are used for long-term storage of muchy as a mochi gasa that wraps muchi (a type of rice cake confectionery in the Okinawa region). Moon peach cloth), rhizomes are used for intestinal medicine, and seeds are used for cool pills and the like. That is, the moon peach is used in various products and the like as there is no portion to be discarded from the rhizome to the leaves.

[0003]

By the way, the scent of the moon peach leaves has such a good scent as if the sum of the leaves of matcha and pomegranate (yomogi) were added and divided by two. Conventionally, there is no other food containing the fragrance of the moon peach leaves other than the mu-chi wrapped in the aforementioned mu-chi gasa (moon peach leaves). Accordingly, an object of the present invention is to provide a method for easily obtaining an extract having the fragrance of moon peach leaves and a method for producing a food containing the extract.

[0004]

In order to solve the above-mentioned problems, the invention described in the claims comprises a first step of cutting the leaves of the moon peach into fine pieces, and a step of hitting the leaves of the moon peach after the fine dusting with a hit pot. After hitting, a second step of adding water and straining to remove unnecessary substances, a third step of heating the liquid after the straining, and a fourth step of extracting suspended matter floating in the heated liquid, A fifth step of exposing the suspended matter with water and a sixth step of squeezing the suspended matter after being exposed to water to produce an extract are provided. In this way, the extract of moon peach leaves can be easily made.

According to another aspect of the present invention, there is provided a first step in which Yoshino Kuzu, which has been precipitated in water, is taken out, and the soup stock taken out of kelp is added and mixed to form a mixture. A second step of heating until the mixture becomes, and a third step of mixing and mixing the extract of moon peach leaf and other seasonings according to claim 1 with the mixture that has become substantially transparent; And a fourth step of leaving the transparent mixture to solidify in a jelly state. In this way, a tofu-like food with the scent of moon peach leaves can be made.

The invention described in another claim is a first step of mixing a chicken egg, sugar and milk to form a mixed solution, and adding flour, baking powder and salt to the mixed solution and mixing. A second step of mixing the melted butter and the extract of the moon peach leaf according to claim 1 to produce a dough, and a third step of taking out an appropriate amount of the dough and frying in oil are provided. In this manner, the conventional sata andagi (a kind of fried confectionery) can have the scent of moon peach leaves.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on an embodiment shown in the drawings. (1) First Embodiment Example: Method for Producing Moon Peach Leaf Extract FIG. 1 is a flowchart (flow chart) showing a method for producing a moon peach leaf extract (hereinafter, referred to as a moon peach extract) of the present embodiment. It is. (a) Materials Materials are as follows. Moon peach leaves: 10 sheets Water: 1800 cc Salt: 4 g The size of the moon peach leaves is 50-60 cm in length and 10-12 cm in width as in leaf 1 shown in FIG. 4 (B). Those are preferred.

(B) How to make As shown in FIG. 1, first, ten streaks of the moon peach leaf are removed and finely sliced (step S1). Then, the finely chopped leaves are placed in a hitting pot and hit enough to
Mix while gradually adding 0 cc of water (Step S
2) Then, the mixed product is strained using bleached cotton to take out the liquid (step S3). Put the removed liquid in a pan, add 4 g of salt and heat over high heat (step S
4). When the liquid in the pot is boiled due to the heating, lye (floating matter) of the moon peach leaves comes out, and the lye is scooped up to the pot (step S5). The scooped lye is placed on a previously prepared colander on which bleached cotton is spread and collected (step S6), wrapped in bleached cotton, exposed to water and cooled (step S7). Next, the bleached cotton is squeezed to produce a liquid or fluid extract (step S8). The fragrance of the moon peach extract manufactured as described above has a unique scent as if the above-mentioned matcha and the leaves of the pong were added and divided by 2, and the weight of the manufactured moon peach extract was 8 to 10 g. is there.

(2) Second Embodiment: Method for Producing Moon Peach Tofu FIG. 2 shows a method for producing a tofu-like food (hereinafter, referred to as moon tofu) containing an extract of moon peach leaves according to this embodiment. It is a flowchart which shows. (a) Material 32 to 40 g of moon peach extract is prepared in advance by the manufacturing method described in the first embodiment. In this case, 40 moon peach leaves, 1800 cc of water, and 4 g of salt are used. Other materials are as follows. Kuzu Yoshino… 260g Kelp… 20g Water… 540cc and 2000cc Salt… 6g Sugar… 140g

(B) How to make As shown in FIG. 2, after 20 g of kelp is aged overnight in 2000 cc of water (step S11a), the kelp is taken out and the kelp is taken out (step S12a). On the other hand, if Yoshino Kuzu is exposed to 540 cc of water overnight (step S
11b) Yoshino Kuzu precipitates and hardens, so water is removed (step S12b). Next, the precipitated Yoshino Kuzu 260
To 2000 g, add 2000 cc (dashi soup) of kelp-dried water and mix (step S13). After mixing is completed, the mixture is placed in a thick pan and heated over high heat (step S1).
4) When it starts to set, set it to medium heat and continue kneading for 30 to 40 minutes while mixing with rice shrimp (Miyajima) (step S15), and the liquid (mixture) becomes sticky and clear. (Step S16). When transparency appears, add 140 g of sugar, 6 g of salt, and 32 to 40 g of moon peach extract prepared in advance to the liquid (mixture) and mix well (about 2 minutes), then add soy sauce (about 4 cc) and further add Mix (about 2 minutes) (step S17).

The liquid (mixture) thus prepared is poured into a sink box sufficiently wet (sticky) with water, wrapped on the surface and cooled (step S18). For example, put in a freezer for a short time and cool rapidly. The thus-produced moon peach tofu weighs about 2170 g. This moon tofu has a unique fragrance such as the texture of Yoshino Kuzu and the addition of matcha and pomegranate leaves divided by two, and is suitable for, for example, pre-cooking dishes and snacks of aperitifs.

(3) Third Embodiment: Method for Producing Moon Peach Sata Andagi FIG. 3 shows a method for producing bread containing moon peach leaf extract (hereinafter referred to as moon Peach Sata Andagi) according to this embodiment. It is a flowchart shown. In addition, general sata andagi is a fried confectionery of a round donut style, which is often made in Okinawan homes, and uses flour, sugar, eggs, milk, and the like as raw materials.

(A) Materials In advance, 52 to 65 g of moon peach extract is prepared by the production method described in the first embodiment. In this case, 65 pieces of moon peach leaves, 1800 cc of water and 4 g of salt are used. Other materials are as follows. Chicken egg (medium ball)… 13 flour (light flour)… 1.8 kg milk… 470 cc Melted butter… 110 g Baking powder… 2 tablespoons Sugar… 800 g salt… 6 g Deep fried oil [rapeseed oil]… 5400 cc (when using a pot with a diameter of 57 cm)

(B) How to make The flour and baking powder are sifted in advance. As shown in FIG. 3, 13 chicken eggs and 80 sugar
0g, add milk 470c while mixing to avoid whipping
c is added (step S21). Next, 1.5kg of flour
And baking powder (2 tablespoons) and 6 g of salt,
After mixing for eight minutes, 110 g of melted butter and 52 to 65 g of moon peach extract prepared in advance are added, and the whole is roughly (roughly) mixed to form a dough (step S22). Put the dough in a refrigerator and wrap it overnight to prevent the flavor from splashing (Step S2
3).

[0015] 5400 cc of fried oil is put in a tempura pot in advance, and heated to 160-165 ° C. In this state, the cloth was left overnight in the refrigerator.
It is rounded to a centimeter, put into oil one after another, and slowly fried (step S24). During the frying, a part of the outer surface of the round ball breaks and opens in a flower shape. If fried well, stab it with a bamboo skewer for confirmation, and when it is no longer sticky, it is ready (step S25).

The moon peach satar andagi made in this way has a peculiar fragrance and elegant flavor of moon peach leaves, and is suitable for not only snacks but also tea confectionery, for example.
In each of the above embodiments, the case where the moon peach extract is applied to a tofu-like food and a sata andagi is shown. In addition, each food is prepared in addition to candy, fresh cream, mousse, boiled fish and the like. Can also produce candy and the like with the unique scent of moon peach leaves.

[0017]

As described above, according to the invention described in each claim, the extract of moon peach leaves, the tofu-like food having moon peach leaf scent, and the satar andagi with moon peach leaf scent are provided. Each can be easily made.

[Brief description of the drawings]

FIG. 1 is a flowchart of a first embodiment of the present invention.

FIG. 2 is a flowchart of the second embodiment.

FIG. 3 is a flowchart of the third embodiment.

FIG. 4A is a perspective view of the appearance of moon peach, and FIG. 4B is a perspective view of a leaf of moon peach.

[Explanation of symbols]

 January peach leaves

Continuation of front page (58) Field surveyed (Int. Cl. ⁷ , DB name) C11B 9/00-9/02 A23G 3/00 A23L 1/221

Claims (1)

(57) [Claims] 1. A first step in which the leaves of the moon peach are finely dusted, and a second step in which the leaves of the moon peach after the fine dusting are hit with a pot and then water is added thereto, and strained to remove unnecessary substances. And a third step of heating the liquid after the straining , a fourth step of extracting the lye floating in the heated liquid, a fifth step of wrapping the lye with bleached cotton and exposing it with water, and exposing it to water. Squeeze the lye afterwards to form a liquid or fluid
A method for producing an extract of moon peach leaves, comprising: