JP3184511U - Ginnan processed food - Google Patents

Abstract

Disclosed is a kneaded ginnan prepared by processing ginnan into a paste form and a ginnan processed food using the kneaded ginnan.
After the harvested ginnan fruit is washed, the pulp is removed, the defective product is removed from the ginnan from which the pulp has been removed, and the primary dried shelled ginnan is sorted into large, medium and small grains and boiled. Subsequent drying, crushing the dried shelled ginnan shell, splitting the shell, removing the shell to which the shell is attached, removing the thin skin, and then sorting the ginnan 1 and 1 2 and then washed again in the freezer at a temperature of 80 ° C. to 100 ° C. after freezing in a freezer, and then roughly crushed into a crushed ginnan, and added to the crushed ginnan. After that, it was crushed to give a processed ginnan food.
[Selection] Figure 1

Description

  The present invention relates to a processed ginnan food processed from ginkgo berries.

  As shown in the schematic cross-sectional view of FIG. 5, ginkgo berries 10 are composed of a cotyledon 10 e that becomes a bud when germinated, an endosperm 10 d (main edible portion) that becomes a nutrient during bud growth, and an endosperm. It is composed of a thin skin 10c covering 10d, a hard shell 10b covering the outside of the thin skin 10c, and a pulp 10a covering the shell 10b. The ginkgo fruit 10 emits a malodor due to the decay of the pulp 10a when it ripens. In the ginkgo berries 10, the edible is the cotyledon 10e and the endosperm 10d, and sometimes includes the thin skin 10c.

  Ginkgo biloba 10 is sometimes called ginnan, but hereinafter, the cotyledon 10e and the endosperm 10d are referred to as “Ginnan 13”, the ginnan 13 with the thin skin 10c is referred to as “Ginnan 12 with thin skin”, and the pulp 10a. The thin skinned ginnan 12 covered with the shell 10b is referred to as “shelled ginnan 11”.

  Traditionally, Ginnan 13 can be recovered by picking ginkgo berries 10 that have fallen ripened from the ginkgo tree, harvesting it, removing the pulp 10a, drying it, splitting the shell 10b using pliers and a hammer, and attaching a thin skin The ginnan 12 was recovered, and the ginnan 13 was recovered except for the thin skin 10c. And it was boiled or roasted. Or it roasted with the ginnan 11 with a shell, the shell 10b was broken, and the ginnan 13 was eaten. Occasionally I was eating ginnan 12 with thin skin.

  On the other hand, several inventions that mechanize the recovery of ginnan have been proposed. Patent Documents 1 to 4 disclose an apparatus for removing the fruit pulp of ginkgo berries 10. Patent Document 5 discloses a shell splitting device. Patent Document 6 describes a raw ginnan paste. Non-Patent Document 1 describes ginnan tofu as a ginnan utilization food.

JP 07-155156 A JP 07-155157 A JP 09-9941 A JP 2002-136280 A JP 2007-6805 A JP 2004-236578 A

http://www.nwn.jp/index/2003524/nimen/nimen.html (Ginnan tofu)

  However, conventionally, it is impossible to eat ginnan unless a plurality of processes are performed manually, and it is not suitable for mass production. In addition, as shown in FIGS. 5, 6, 7 and 8, the ginnan 13 alone from which the pulp 10a, the shell 10b and the like were removed was not processed or mass-produced.

  Further, the ginnan 13 itself shown in FIG. 8 is not industrially mass-produced as a ginnan processed into a paste and is hardly distributed. Therefore, there is no ginnan 13 processed into a paste form, or no ginnan processed food using so-called kneaded ginnan processed into a paste form.

  Therefore, the present invention is to produce only a ginnan 13 shown in FIG. 8 in a continuous line for mass production at a low cost, and mainly to produce a large amount of kneaded ginnan by processing the ginnan 13 into a paste, and The purpose is to provide ginnan-utilized foods.

In order to solve the above problems, the present invention
(1)
After washing the harvested ginnan fruit, the pulp is removed, the defective product is removed from the ginnan from which the pulp has been removed, the primary dried shelled ginnan is sorted into large, medium and small grains, boiled and then dried. The dried shelled ginnan shell is crushed and split, and the shell to which the shell is attached is removed, then the thin skin is removed, and then sorted into a grain-sized ginnan and a grain-unmatched ginnan,
The ginnan processed food is characterized in that it is used as a skewered ginnan, boiled ginnan, dried ginnan, frozen skewered ginnan or grilled skewered ginnan using the above-mentioned grain-sized ginnan.
(2)
After washing the harvested ginnan fruit, the pulp is removed, the defective product is removed from the ginnan from which the pulp has been removed, the primary dried shelled ginnan is sorted into large, medium and small grains, boiled and then dried. The dried shelled ginnan shell is crushed and split, and the shell to which the shell is attached is removed, then the thin skin is removed, and then sorted into a grain-sized ginnan and a grain-unmatched ginnan,
After washing again in a freezer at 80 ° C. to 100 ° C. under zero, the coarsely-granulated ginnan washed again or coarsely crushed into crushed ginnan, added to the crushed ginnan, ground and then kneaded. It was set as the structure of the ginnan processed food characterized by having done.
(3)
The kneaded ginnan produced in (2) was filled into a cavity formed in the lotus root to form a ginnan lotus root, thereby producing a processed ginnan processed food.
(4)
It was set as the structure of the ginnan processed food characterized by having made the ginnan miso using the kneaded ginnan manufactured by (2).
(5)
It was set as the structure of the ginnan processed food characterized by using ginnan yogurt using the kneaded ginnan manufactured by (2).
(6)
It was set as the structure of the ginnan processed food characterized by having used the kneaded ginnan manufactured by (2), and having beaten ginnan kamaboko.

  Since this invention is the said structure, there exist the following effects. Mass production of only the ginnan 13 shown in FIG. 8, the paste ginnan (8) processed into the paste form shown in FIG. 2, the powder ginnan shown in FIG. 1, and the frozen ginnan processed food can be provided. And various ginnan processed foods using them, skewered ginnan (1), frozen skewered ginnan (1a), grilled skewered ginnan (1b), boiled ginnan (2), dried ginnan (3), kneaded ginnan (8 ), Ginnan lotus root (9), Ginnan miso (9a), Ginnan yogurt (9b), Ginnan kamaboko (9c) can be developed and provided. In addition, various foods utilizing the rich scent of ginnan can be produced.

It is the figure which showed the manufacturing process of the skewered ginnan which is 1st Example of the manufacturing method of the ginnan processed food which is this invention, boiled ginnan, and dried ginnan. It is the figure which showed the manufacturing process of the kneaded ginnan which is 2nd Example of the manufacturing method of the ginnan processed food which is this invention. It is the figure which showed 2nd Example of the manufacturing method of the ginnan processed food which is this invention, and showed ginnan lotus root, ginnan miso, ginnan yogurt, ginnan kamaboko etc. which used kneaded ginnan. It is a perspective view of the ginnan lotus root cut into one which is one of 2nd Example of the manufacturing method of the ginnan processed food which is this invention. It is sectional drawing of the ginkgo fruit. It is sectional drawing of ginnan with a shell. It is sectional drawing of ginnan with a thin skin. It is the figure which showed the ginnan which removed the flesh, the shell, and the thin skin.

  Hereinafter, a method for producing a processed ginnan food and a processed ginnan food according to the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a diagram showing a manufacturing process of skewered ginnan, boiled ginnan, and dried ginnan, which is a first embodiment of the method for manufacturing processed ginnan according to the present invention. The said product is obtained by performing each process sequentially.

  The harvesting process a is a process in which the ginkgo fruit 10 with the pulp 10a is shaken off from the ginkgo tree after the ginkgo fruit 10 is ripe or picked up and harvested after being ripe and falling naturally.

  The primary cleaning step b is a step in which the harvested ginkgo berries 10 are put in a basket and dust, dust, etc. adhering to the outer peripheral surface of the ginkgo berries 10 are washed away by water pressure using water pressure.

  The pulp removal step c is a step for removing the pulp 10a because the ginkgo berries 10 that have been washed in the primary washing step b have a pulp 10a on the outer periphery. By this step c, the pulp 10a is removed and the shelled ginnan 11 is obtained.

In the defective product removing step d, the pulp 10a is removed, and the shelled ginnan 11 includes various shelled ginnans 11. For example, there is a shelled ginnan 11 in which there is very little or no endosperm 10d to be inside the shelled ginnan 11. This is a process for removing such defective products.

As a method of removing, there are a method of removing by visual observation, a method of putting the shelled ginnan 11 into water or salt water in a water receiving tank, and removing the shell piece and the shell 10b of the internal cavity by floating.
In the present invention, 1.14% salt water is put into the water receiving tank, and the shelled ginnan 11 is put into the saltwater, and the shelled ginnan 11 is removed.

  The primary drying step e is a step of removing moisture present on the outer peripheral surface of the shelled ginnan 11 from which the flesh 10a of the ginkgo berries 10 has been removed by the defective product removing step d. It is preferable to remove 80% to 90% of the water present on the outer peripheral surface of the shelled ginnan 11 by this process.

  In the sorting step f, the shelled ginnan 11 dried by the primary drying step e includes various shelled ginnans 11 such as a large shelled ginnan 11a, a medium shelled ginnan 11b, and a small shelled ginnan 11c. Therefore, it is a step of sieving into three stages of ginnan 11a with a large shell, ginnan 11b with a medium shell, and ginnan 11c with a small shell and put into a container.

  This sorting method was installed with a gap between the left roller and the right roller, and the gap between the left and right rollers at one end was set narrow, and the gap between the left and right rollers at the other end was set large. Device.

  In this way, as the shelled ginnan 11 moves on the rotating left and right rollers from one end where the width of the gap is narrow on the wide left and right rollers, the small-sized shelled ginnan 11a first falls, and then the medium-sized shell The attached ginnan 11b falls, and finally the ginnan 11c with a large grain shell falls from the gap where the width of the gap between the left and right rollers is large. In this way, the shelled ginnans 11 are sorted into large shelled ginnans 11a, medium shelled ginnans 11b, and small shelled ginnans 11c and put into containers.

  The primary boil process g is a process in which the shelled ginnan 11 screened and classified into the large-grained ginnan 11a, the medium-shelled ginnan 11b, and the small-shelled ginnan 11c screened in the screening process f is heated with hot water. It is. The boil in this case is boiled every ginnan 11a with a large grain shell, ginnan 11b with a medium grain shell, and ginnan 11c with a small grain shell.

  As described above, the primary boil process g is a process of heating so that the ginnan 13 can be eaten. The boil temperature is in the range of 100 ° C. to 200 ° C. for 8 minutes to 13 minutes. Is good. In this step g, defective products can be removed, and unnecessary substances floating in warm water can be removed.

  This is because by boiling with the shell 10b attached, the shape of the ginnan 13 after removing the shell 10b is not deformed and the shape is extremely good. In addition, the moisture contained in the ginnan 13 is a delicious ginnan 13 whose water content is controlled.

  The secondary drying step h is a step of drying the large shelled ginnan 11a, the medium shelled ginnan 11b, and the small shelled ginnan 11c that are boiled and accommodated in each container by the primary boiling step g.

As for the drying method, it is dried in a state where it is put in a container for about half a day in summer. In winter, leave it in a container for about a day to dry. It is necessary to dry carefully because there is a defect that the next step, the splitting of the shell, cannot be performed well even if it is dried too much.
Therefore, the degree of drying is 70% -80%.

  The shell splitting step i is a step of splitting only the shell 10b so as not to damage the ginnan 13 inside the shell 10b. The shell 10b is broken so as to be sandwiched and pressed between the rotating left and right rollers.

  A large number of triangular protrusions with sharp tips are provided on the outer peripheral surfaces of the left and right rollers. The shell ginnan 11 is pulled into the gap between the left and right rollers which are projected and rotate, and the shell 10b of the shell ginnan 11 is broken by the pressure of the left and right rollers.

  In the shell removal step j, the large and small shells divided by the shell splitting step i are attached to the outer peripheral surface of the thin skinned ginnan 12. Therefore, it is necessary to remove these attached large and small shells.

  The method for removing these shells is to put a thin ginnan 12 with a shell 10b attached in a rotating container, and the thin gingnan 12 placed in the container is formed in the container by the centrifugal force of the container. The shell adhering to the skinned ginnan 12 is removed by colliding with the side wall surface.

  Further, the mixture of the thin shelled ginnan 12 to which the cracked shell 10b and the broken shell 10b are attached is moved while vibrating on a mesh-like conveyor belt, and the shell 10b to which the crack is attached is sieved from the mesh. You can drop it. Other means may be used.

  The cuticle removal step k is a step of removing the thin skin covering the surface of the ginnan 12 with thin skin by wind pressure while blowing the wind toward the skin on the outer peripheral surface of the ginnan 12 with thin skin and blowing the thin skin 10c. When the cuticle (thin skin 10c) is removed by this method, the surface of the ginnan 13 is not damaged. This wind pressure is preferably blown at a wind pressure of about 3.5 atm.

  In the sorting process l, the ginnan processed by the shell splitting process i, the shell removing process j, and the cuticle removing process k is a ginnan with a scratch on the surface of the ginnan, the ginnan that has been cracked in two, partly missing This is a step of removing and distributing the ginnan that has been removed, the ginnan from which the thin skin 10c has not been sufficiently peeled (hereinafter referred to as ginnan with irregular grains), and the like.

  Even if the non-granular ginnan 2 removed by this sorting step l, the quality of the ginnan is the same as that of the uniform ginnan 1, so that it is then processed into a paste-like kinknan (8).

  Then, the ginnans 1 that are sorted and have the same shape can be sold as a skewered ginnan (1) by putting about 5 to 10 ginnans 1 on a skewer. This skewered ginnan (1) can be frozen and marketed as frozen skewered ginnan (1a). Further, it may be distributed and sold as baked skewered ginnan (1b) heated and burnt with an oven, a gas burner or the like. Further, the grilled skewered ginnan (1b) may be sold as a frozen grilled skewered ginnan.

In this way, the skewered ginnan (1) can be thawed and used as an alcoholic beverage or oden ingredient.
In addition, the ginnan 1 having a uniform particle size in which the shapes left unsorted are put into a bottle containing distilled water and sealed in a lid, and can be commercialized and sold as boiled ginnan (2).

The dried ginnan (3) is a ginnan that is obtained by heating or sun-drying the ginnan having a good shape distributed in the distribution step 1 and evaporating the water, and can be sold as a food that is packed in a predetermined bag and has excellent storage stability.

  In the kneading ginnan manufacturing process m, the non-uniform ginnan 2 distributed in the distribution process l and the nonuniform ginnan 1 left unsorted (hereinafter, both ginnans are referred to as ginnan (4) for kneading together) are pasty. It is the process which makes kneaded ginnan (5) with a container.

  As for the kneading ginnan (4), the sorted grain ginnan 1 and the non-grained ginnan 2 are different in shape and the quality of the ginnan itself is exactly the same. Therefore, in the following kneading step m, the sorted grain ginnan 1 and Ginnan 2 with irregular grains is used after washing again.

The kneading ginnan (4) obtained through the sorting step l is processed into a paste-like kinknan (8) by the following steps.
(A) Freezing step First, the freezing step (a) is a rapid freezing of the kneading ginnan (4) composed of the washed ginnan 1 and the unequaled ginnan 2 from 80 ° C. to 100 ° C. in the freezer. To do. The ginnan frozen in this way is hereinafter referred to as frozen ginnan (6).
(B) Crushing step Next, the frozen ginnan (6) frozen in the freezing step (a) is roughly crushed. Here, the term “crushed” refers to crushing into grains having a diameter of about 3 to 5 mm (hereinafter referred to as “crushed ginnan (7)”).
(C) The hydration process hydration process (c) is a process of adding water after putting a certain amount of the crushed ginnan (7) in a container. Add 50% to 70% of water to the total amount of coarse ginnan (7). That is, 50 to 70 parts by weight of water is added to 100 parts by weight of coarsely ground ginnan.
(D) Grinding process The grinding process (d) is a process of grinding using an apparatus of 1 Tesla magnet and 20 mesh trainer. Through this step, the desired kneaded ginnan (8) can be obtained.
The kneaded ginnan (8) can also be produced by the following method. That is, it can be made into a paste by Stephan Co., a universal machine (UM series). In the UM series, the hot water circulator and the ball are used as a double jacket to indirectly cool and heat the kneading ginnan in the ball, and it is made into a paste while being uniformly cut by two rotating knives.
Air can be included and the finish can be made fluffy. Moreover, since it can be made into a paste even under a reduced pressure environment, oxidation can be suppressed, resulting in a flavored kneaded ginnan.
(E) Weighing / filling step Weighing / filling step (e) is to measure the kneaded ginnan (8) manufactured to a predetermined amount and categorize it, and to obtain the kneaded ginnan (8a) divided into a predetermined amount Fill the bag, container, etc.
(F) Freezing process The freezing process (f) is a process in which the kneaded ginnan (8a) that has been weighed and filled in a bag, a container or the like is frozen again. Thus, it can preserve | save for a long period of time by freezing kneaded ginnan (8a) in the state put into the bag and the container.
(G) Inspection process This inspection process (g) is classified after inspecting with a weight checker whether or not the amount of the kneaded ginnan (8a) which has been put into a bag, a container, etc. is contained. This is a process in which a metal detector is used to inspect whether or not metals are mixed in the kneaded ginnan (8a).
(H) Packaging process The packaging process (h) is sold in a cardboard box or a shipping plastic bag after the inspection process (g).

  The storage process n is a process of temporarily storing the cardboard box or the shipping plastic bag in which the kneaded ginnan (8a) is put in the above-described process in a refrigerated or frozen state when it is not used for a long time. This step is not particularly necessary when the ginnan (8a) is used immediately after continuous work.

As shown in FIG. 2, kneaded ginnan (8) is further processed to ginnan lotus root (9), ginnan miso (9a), ginnan yogurt (9b), ginnan kamaboko (9c), dried ginnan (9d), and other kneaded ginnan The food (9e) etc. which used can be manufactured.
Below, the manufacturing process of these processed products is demonstrated.

  As shown in FIG. 3, the ginnan lotus root (9) is a food produced by kneading the cavity 15 formed in the lotus root 14 and filling the cavity 15 with the ginnan (8).

  One lotus root is cut into a predetermined length, for example, a length of about 30 cm, and a plurality of cylindrical cavities 15 formed in the lotus root 14 are kneaded and filled with ginnan (8). The thing of this state can also be sold as ginnan lotus root.

  Further, after sufficiently injecting into the plurality of cavities 15 formed in the lotus root 14, it may be cut into a thickness of about 5 mm to 1 cm and sold as a product of ginnan lotus root. Furthermore, it can also be sold as a ginnan lotus root that has been cut into a thickness of about 5 mm to 1 cm and fried ginnan lotus root.

  Thus, the variously processed ginnan lotus root (9) can be sold as a food having a mellow taste and a mellow taste while producing a rich scent of ginnan.

  Ginnan miso (9a) is miso produced by adding kneaded ginnan (8). By adding and using kneaded ginnan (8) in the process of producing miso, it is possible to provide a miso having an unprecedented aroma and an exquisite taste.

The ginnan yogurt (9b) is a yogurt containing ginnan by mixing the kneaded ginnan (8) into the yogurt. By adding and using kneaded ginnan (8), it is possible to provide a miso that has an unprecedented scent of ginnan and exquisite taste.

  Ginnan kamaboko (9c) is kamaboko with ginnan using kneaded ginnan (8) during the process of manufacturing kamaboko. In this way, kamaboko can be kneaded with kinknan so that kamaboko has an unprecedented scent of ginnan and exquisite taste.

  Dried ginnan (9d) is a food from which most of the water has been removed from kneaded ginnan (8), and can be returned to kneaded ginnan (8) by adding water or hot water when used. Thus, the dried ginnan can be used by the purchaser by freely adding it to any food.

  In addition, food (9e) using kneaded ginnan (8) includes croquettes with ginnan and hamburgers with ginnan.

  Kneaded ginnan (8), skewered ginnan (1), boiled ginnan (2), dried ginnan (3), ginnan lotus root (9), ginnan miso (9a) Since ginnan yogurt (9b), ginnan kamaboko (9c) and the like can be frozen and distributed, they can be easily used at restaurants and provided to customers. It can be a meaningful product for the food and beverage industry, and the number of visitors will increase and develop further.

a Harvesting process
b Primary cleaning process c Pulp removal process d Defective product removal process e Primary drying process f Sorting process g Primary boil process h Secondary drying process i Shell splitting process j Shell removal process k Cuticle removal process l Sorting process m Kneading ginnan Manufacturing process n Storage process (a) Freezing process (b) Roughing process (c) Hydrolysis process (d) Grinding process (e) Weighing / filling process (f) Freezing process (g) Inspection process (h) Packaging process 1 Ginnan with grains 2 Ginnan with irregular grains (1) Skewered Ginnan (1a) Frozen Skewered Ginnan (1b) Baked Skewered Ginnan (2) Boiled Ginnan (3) Dried Ginnan (4) Kneaded Ginnan (5) Kneaded Ginnan (6) Frozen ginnan (7) Crushed ginnan (8) Kneaded ginnan (8a) Sorted ginnan (9) Ginnan lotus root (9a) Ginnan miso (9b) Ginnan Glutnan (9c) Ginnan kamaboko (9d) Dried ginnan (9e) Food 10 using kneaded ginnan Ginkgo pea 10a Flesh 10b Shell 10c Skin 10d Endosperm 10e Cotyledon 11 Shelled ginnan 11a Large shelled ginnan 11b Medium shelled ginnan 11c Ginnan with small shell 12 Ginnan with thin skin 13 Ginnan 14 Lotus root 15 Cavity

Claims (6)

After washing the harvested ginnan fruit, the pulp is removed, the defective product is removed from the ginnan from which the pulp has been removed, the primary dried shelled ginnan is sorted into large, medium and small grains, boiled and then dried. The dried shelled ginnan shell is crushed and split, and the shell to which the shell is attached is removed, then the thin skin is removed, and then sorted into a grain-sized ginnan and a grain-unmatched ginnan,
A processed ginnan food characterized in that it is used as a skewered ginnan, boiled ginnan, dried ginnan, frozen skewered ginnan, or grilled skewered ginnan using the above-mentioned ginnan of uniform size. After washing the harvested ginnan fruit, the pulp is removed, the defective product is removed from the ginnan from which the pulp has been removed, the primary dried shelled ginnan is sorted into large, medium and small grains, boiled and then dried. The dried shelled ginnan shell is crushed and split, and the shell to which the shell is attached is removed, then the thin skin is removed, and then sorted into a grain-sized ginnan and a grain-unmatched ginnan,
The washed ginnans and / or irregular ginnans washed again are rapidly frozen in a freezer at 80 ° C. to 100 ° C. and then roughly crushed into coarse ginnans, added to the crushed ginnans, and then ground and kneaded. Ginnan processed food, characterized by Ginnan. 3. A processed ginnan food product, wherein the kneaded ginnan produced according to claim 2 is filled into a cavity formed in the lotus root to form a ginnan lotus root. A processed ginnan food product, wherein the kneaded ginnan produced according to claim 2 is used to make a ginnan miso. A processed ginnan food, characterized in that the kneaded ginnan produced according to claim 2 is used as a ginnan yogurt. A processed ginnan food, characterized in that the kneaded ginnan produced according to claim 2 is used.

Images