JP3149410B2 - Manufacturing method of dried blue perilla - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to relates to a method of manufacturing a dry blue-violet Su with a fresh green and blue perilla original scent.

[0002]

2. Description of the Related Art Shiso is a plant native to southern China, Myanmar and the Himalayas, and has been cultivated as a spicy vegetable since ancient times. Among them, the leaves of blue perilla are also called "large leaves" and have a unique scent. In addition to being eaten as a tempura, it is used in various dishes as a condiment and sashimi clam.

[0003] In addition, it is known that Shiso has a disinfecting, antiseptic, antipyretic and detoxifying effect.
In Chinese medicine, it is called “Soba” and is also used as a stomachic intestine, appetite enhancement, gastrointestinal neurosis, sedation, and cough medicine. Furthermore, recent studies have reported that Shiso extract has anti-inflammatory, anti-allergic and anti-tumor effects.

[0004] As physiologically functional components of perilla, perillaldehyde, chlorophyll, α-linolenic acid, rosemalic acid, limonene, pinene, etc. are known, and perilaldehyde, limonene, pinene, etc. are perfumes of perilla. .
Among the above-mentioned herbal medicines, those with a strong flavor are considered good.

[0005] As described above, Shiso is useful not only as a food but also as a functional food, and attempts have been made to use Shiso for various processed foods. For example, Japanese Patent Application Laid-Open No. 60-227633 discloses a method for producing a dried blue perilla food in which a calcium agent and salt are added, the pH is adjusted, a blanching treatment is performed, cooling and drying are performed, and the keeping of the sun is improved. ing.

[0006]

However, since the fragrance of Shiso tends to be lost and its color also darkens, raw Shiso does not keep much sun.

[0007] In addition, in the above-described dried blue perilla, the fragrance of the blue perilla has been almost lost during the production process, and the color has been faded.

[0008] For this reason, there has never been a dried blue perilla having a high-quality aroma inherent in perilla and a fresh green color, and such a dried blue perilla has been demanded.

It is therefore an object of the present invention is to provide a method for producing a dried violet Su with fresh green and natural high quality fragrance shiso.

[0010]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object. As a result, in the step of blanching blue perilla, 90 to 100 ° C. in a 20% to 30% saline solution. For 10 to 300 seconds, it was found that the original fragrance and green color of blue perilla were retained, and the present invention was completed.

That is, according to the method of the present invention for producing dried blue perilla, the leaves of fresh blue perilla are blanched in a salt solution having a concentration of 20 to 30% at 90 to 100 ° C. for 10 to 300 seconds, and then dried. It is characterized by doing.

According to the method for producing dried blue perilla of the present invention,
It retains the original fragrance and color of Shiso, and provides a dry blue Shiso with good return when immersed in water or hot water.

For example, total chlorophyll content in dried blue perilla
Is 2mg / g or more, and 200cc of hot water at 70-75 ° C
When 2 g of the dried blue perilla was added,
Dried blue perilla that takes less than 30 seconds to return to its original state
Can be obtained.

Thus, total chlorophyll in dried blue perilla
Is 2 mg / g or more.
The scent and green color are retained, and the physiological function
Minutes still remain. Also, when immersed in water or hot water
Quickly returns to a state close to fresh leaves, making it useful for a wide range of foods.
Can be used.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In the method for producing dried blue perilla according to the present invention , blue perilla is obtained by using commercially available leaves of blue perilla.
Can be. In this case, the whole leaf or the one from which the petiole has been removed from the leaf may be used as it is, but before performing the blanching process, in order to increase the working efficiency, the blue perilla is appropriately sized, for example, width 2 to 20 mm, length 5-50m
m cut to about m may be used.

In the method for producing dried blue perilla according to the present invention, the salt concentration of the solution at the time of the blanching treatment is 20%.
-30%, more preferably 22-25%. If the salt concentration is less than 20%, it is not preferable because the fragrance and green color of blue perilla cannot be maintained.
If it exceeds 30%, the salt becomes supersaturated and does not dissolve, which is not preferable. The amount of the salt solution with respect to blue perilla is preferably 0.5 to 3 times the weight of blue perilla, and more preferably 1 to 2 times.

The blanching temperature is 90-1.
The temperature is preferably 00 ° C, more preferably 95 to 98 ° C. If the blanching temperature is lower than 90 ° C., it is not preferable because sufficient sterilization cannot be performed.

Further, the branching processing time is 10 to 3
It is preferably for 00 seconds, more preferably for 30 to 150 seconds. If the blanching treatment time is less than 10 seconds, sterilization is insufficient, and if it exceeds 300 seconds, the fragrance and color quality of blue perilla are undesirably reduced.

The method for producing the present dried blue perilla is described in more detail. First, fresh blue perilla leaves are washed with water, preferably cut into an appropriate size, and blanched under the above-described conditions. At this time, the pH of the salt solution is adjusted to pH 6.5 to 10.0, more preferably pH 7.0 to 9.0, with a pH adjuster such as sodium bicarbonate or caustic soda.

After blanching, the blue perilla is immediately cooled with running water and dewatered. Dehydration is performed by a dehydration centrifuge or the like, and it is preferable to dehydrate until the water content becomes about 70 to 80%. After dehydration, it is preferably 40 to 100 ° C., more preferably 60 to 100 ° C. by a hot air drier, a vacuum drier or the like.
Dry at 80 ° C. and size. At this time, the water content of the blue perilla is preferably 0.5 to 20%, more preferably 1 to 10%.
It dried to. The dried blue perilla thus obtained can be stored at room temperature.

In the method for producing dried blue perilla according to the present invention , blue perilla may be seasoned . In this case, the dried perilla is preferably 5 to 30%, more preferably 15 to 20%. Wash with saline at a% concentration and, if necessary,
Select from amino acids, nucleic acids, sugars such as sugar and lactose, salt, etc.
It is immersed in a seasoning in which one or two or more kinds are blended and then dried. At this time, it is preferable to soak in seasoning of 0.5 to 3 times the weight of the blue perilla at 0 to 15 ° C for 1 to 24 hours. When a salt containing a large amount of magnesium, calcium, potassium, etc. in addition to sodium chloride is used as the salt, a product rich in mineral components can be obtained.

In the method for producing dried blue perilla of the present invention,
Preferably, the total chlorophyll remaining amount from the fresh leaves in a dry blue shiso is 80% or more. If the residual amount of chlorophyll is less than 80%, the original green color of fresh leaves cannot be maintained, which is not preferable.

Furthermore, in the conventional method, the undried blue perilla after blanching had to be stored frozen at -20 ° C. or lower. By adding 5% to 30%, more preferably 15% to 20%, of sodium chloride based on the weight thereof, long-term storage is possible by refrigerated storage at 15 ° C. or lower. In the case of short-term storage, normal-temperature storage is also possible.

The dried blue perilla obtained by the present invention is dried
The total chlorophyll content in dried blue perilla is 2 mg / g or more
And dry 200 ml of hot water at 70-75 ° C.
When 2g is added, required time to return to a state close to fresh leaves
The interval is preferably within 30 seconds. In this case,
If the amount of lorophile is less than 2 mg / g, the original
It is not preferable because it does not become a beautiful green color.

In addition, 200 cc of hot water at 70-75 ° C.
Then, when 2 g of dried blue perilla is added, return to a state close to fresh leaves
When measuring the time required to reach
The dried blue perilla absorbs moisture, and the shrunken leaves are enough
Fully opened, with the original green and fragrance of blue perilla reproduced
Means

Further, the dried blue-purple obtained by the present invention
Su preferably has a water content of 0.5-20%
More preferably, it is 1 to 10%.

[0027]

The present invention will be specifically described below with reference to examples.

Example 1 4,000 g of fresh blue perilla was cut into 7 mm width with a kitchen knife. This was subjected to blanching treatment for 100 seconds in a 23% salt solution (95 ° C.) adjusted to pH 7.2 with baking soda.
After the blanching was completed, the mixture was cooled in running water, dehydrated, 472 g of salt was added by a mixer, blended, and immersed at 10 ° C. overnight. After the pickles are finished,
Hot-air drying (65-70 ° C), dried blue perilla 1,217
g was obtained. The obtained dried blue perilla had a water content of 3.6% and a salt content of 43.6%.

Example 2 10 kg of blue-green resuscitated leaves were cut to a width of 7 mm with a food slicer. This was subjected to blanching treatment for 100 seconds in a 25% salt solution (95 ° C.) adjusted to pH 7.2 with baking soda. After the blanching was completed, the resultant was cooled and dehydrated in running water, and then immersed in a seasoning having the composition shown in Table 1 at 10 ° C. overnight. Then, hot air drying (65-70 ° C) was performed to obtain 5.7 kg of dried blue perilla. The obtained dried blue perilla had a water content of 4.7% and a salt content of 34.9%.

[0030]

[Table 1]

COMPARATIVE EXAMPLE 1 The blanching conditions were as follows: salt concentration 4%, 95 ° C., 100
In the same manner as in Example 1 except that the pH was changed to 8.8 seconds, 1,208 g of dried blue perilla was obtained.

Test Example 1 (Return Time) The dried blue perilla obtained in Example 1 and Comparative Example 1 was 2
g was poured into 200 ml of hot water (70 ° C.) and water (22 ° C.), and the time required to return to a state close to fresh leaves was measured three times, and the average time was determined. Table 2 shows the results.

[0033]

[Table 2]

From Table 2, it was found that the dried blue perilla of Example 1 returned to a state close to fresh leaves in a shorter time than that of Comparative Example 1.

Test Example 2 (Chlorophyll Content) The total chlorophyll content of the dried blue perilla obtained in Example 1 and Comparative Example 1 was measured according to a conventional method (Tetsujiro Ohara,
Takao Suzuki, Hiroyuki Wakao: Food Analysis Handbook, p. 36
6 (1977) Kenbusha). In addition, the residual rate from the total chlorophyll content in the fresh leaves was determined from the value. Table 3 shows the results.

[0036]

[Table 3]

From Table 3, it can be seen that the dried blue perilla of Example 1 has a higher total chlorophyll content than the dried blue perilla of Comparative Example 1, and the residual rate from the total chlorophyll content contained in the fresh leaves is higher. Do you get it.

Example 3 Using the dried blue perilla obtained in Example 2, a sprinkle was prepared according to the formulation shown in Table 4.

[0039]

[Table 4]

The sprinkle had a good fragrance of blue perilla and was delicious.

Example 4 Using the dried blue perilla obtained in Example 2, ochazuke ingredients were prepared according to the formulation shown in Table 5.

[0042]

[Table 5]

When the hot water was applied, the ochazuke element had a good fragrance of blue perilla and was delicious.

Example 5 Using the dried blue perilla obtained in Example 2, baked rice balls were prepared according to the formulation shown in Table 6.

[0045]

[Table 6]

[0046]

As described above , according to the present invention,
Retains the original flavor and green color of blue perilla, and quickly returns to a state similar to raw blue perilla when immersed in water or hot water, and does not lose its aroma and green color even in the processing of food, sprinkle, tea pickling, dressing Dried blue seaweed that can be applied to various processed foods utilizing the flavor of blue seaweed, such as seafood paste products such as instant soups and kamaboko, processed meat products such as ham and sausage, and kneaded into noodles
Can be Further, since the physiologically functional components of Shiso as described above are sufficiently contained, it can be applied to functional foods and health foods.

Continuation of the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23B 7/02 A23L 1/223 JICST file (JOIS) JAFIC file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing dried blue perilla, wherein fresh green perilla leaves are subjected to blanching treatment in a salt solution having a concentration of 20 to 30% at 90 to 100 ° C. for 10 to 300 seconds, and then dried. Method. After wherein said blanching treatment, seasoning, dried blue perilla manufacturing method of claim 1 wherein the drying. Wherein the drying blue drying of claim 1 or 2 wherein the total chlorophyll remaining amount from the leaves is 80% or more in Perilla blue perilla manufacturing method.