JP3232143U - processed food - Google Patents
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- 235000021067 refined food Nutrition 0.000 title claims abstract description 41
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 26
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
【課題】具材を加えつつもジェル状に加工することにより、食品に加えて栄養価を高める加工食品を提供する。【解決手段】梅酢、えのきたけ、および寒天という優れた栄養価を有する食材を組み合わせるという従来ない組み合わせに加え、略直方体のみじん切り形状を有するジュレ状に加工することにより、そのまま食する際も、あるいは食材や量に加えても適切に使用することができる。えのきたけは、みじん切りされている。【選択図】図１PROBLEM TO BE SOLVED: To provide a processed food which enhances nutritional value in addition to a food by processing it into a gel while adding ingredients. SOLUTION: In addition to the conventional combination of combining foodstuffs having excellent nutritional value such as umezu, enokitake, and agar, it can be eaten as it is by processing it into a jelly shape having a substantially rectangular parallelepiped chopped shape. It can be used appropriately even if it is added to the ingredients and amount. Enokitake mushrooms are chopped. [Selection diagram] Fig. 1
Description
本考案は、加工食品に関し、より具体的には、様々な食材と共に使用することによりその食材に風味を与えるとともに、優れた栄養素を提供することができる加工食品に関する。 The present invention relates to processed foods, and more specifically, to processed foods that can be used together with various foodstuffs to give flavor to the foodstuffs and provide excellent nutrients.
従来からサプリメント等食事外の商品から日常の食事で不足する栄養素などを摂取することが行われているが、栄養の摂取は本来食事から行うべきものであることから、ビタミンや繊維その他の健康要素などを豊富に含む食材などを用いた加工食品が種々提案されている。例えば、梅の実から抽出された有機酸などの健康に有用な成分を高濃度に含む健康食品を製造し、特に低塩分で副食品などに利用しやすい健康食品の製造方法を提供することを目的とし、梅の実を塩漬けにし、固液分離して得られた梅酢を電気透析法などの透析によって脱塩し、得られた液状の低塩性梅酢から水分を、例えば０．１〜０．６気圧、蒸留温度７５〜１００℃の条件下で水分を蒸発させてゾル状濃縮物を得る健康食品の製造方法が提案されている（例えば、特許文献１を参照）。 Traditionally, nutrients that are lacking in daily meals have been taken from non-meal products such as supplements, but since nutrition should be taken from the diet, vitamins, fiber and other health factors Various processed foods using foodstuffs containing abundant such substances have been proposed. For example, to manufacture health foods containing high concentrations of ingredients useful for health such as organic acids extracted from ume fruits, and to provide a method for manufacturing health foods that are particularly low in salt and easy to use as supplementary foods. For the purpose, the ume vinegar obtained by salting the ume fruits and solid-liquid separation is desalted by dialysis such as electrodialysis, and water is removed from the obtained liquid low-salt umezu, for example, 0.1 to 0. A method for producing a health food has been proposed in which water is evaporated to obtain a sol-like concentrate under the conditions of 6 atm and a distillation temperature of 75 to 100 ° C. (see, for example, Patent Document 1).
また、特許文献１と異なりゲル化剤を用いて具材を固めた食品も提案されている。例えば、きのこの本来の食感と風味を残し、便通改善、空腹感抑制、食生活改善等の効果があるきのこ含有食品を提供することを目的とし、刻まれたきのこと調味料とを含有した混合物、およびゲル化剤が加熱されて、所定の容器に収容された状態で固められて成るきのこ含有食品が提案されている（例えば、特許文献２を参照）。 Further, unlike Patent Document 1, a food product in which ingredients are hardened using a gelling agent has also been proposed. For example, it contains chopped mushrooms and seasonings for the purpose of providing mushroom-containing foods that retain the original texture and flavor of mushrooms and have effects such as improving stools, suppressing hunger, and improving eating habits. Mushroom-containing foods have been proposed in which the mixture and the gelling agent are heated and hardened in a predetermined container (see, for example, Patent Document 2).
しかし、従来の加工食品は、例えば特許文献１に係る健康食品は梅酢を濃縮するため、具材を混入することが困難であり、あくまで梅酢だけの効果しか奏さないという問題がある。一方、特許文献２に係る食品はゲル化剤で完全にゲル化させてしまうため、少量を他の食材や料理に加えて栄養価値を備えるような商品が提供できないという問題がある。 However, conventional processed foods, for example, health foods according to Patent Document 1, have a problem that it is difficult to mix ingredients because umezu is concentrated, and only the effect of umezu is exhibited. On the other hand, since the food product according to Patent Document 2 is completely gelled by a gelling agent, there is a problem that it is not possible to provide a product having a nutritional value by adding a small amount to other foodstuffs or dishes.
本考案は上記従来の問題に鑑みてなされたものであり、具材を加えつつもジュレ状に加工することにより、食品に加えて栄養価を高めることができる加工食品を提供することを目的とする。 The present invention has been made in view of the above-mentioned conventional problems, and an object of the present invention is to provide a processed food that can enhance the nutritional value in addition to the food by processing it into a jelly shape while adding ingredients. To do.
上述の課題を解決するために、本願の請求項１に記載の考案は、えのきたけおよび梅酢を寒天により常温でゲル状に固めた加工食品であって、細かく粉砕されジュレ状であることを特徴とする。 In order to solve the above-mentioned problems, the device according to claim 1 of the present application is a processed food obtained by solidifying enokitake mushrooms and umezu into a gel at room temperature with agar, and is characterized in that it is finely crushed and jelly-like. And.
請求項２に記載の考案は、請求項１に記載の加工食品において、えのきたけはみじん切りされていることを特徴とする。 The device according to claim 2 is characterized in that the enokitake mushroom is chopped in the processed food according to claim 1.
請求項３に記載の考案は、請求項１または２に記載の加工食品において、えのきたけおよび前記梅酢は、それぞれ２０〜４０重量％および２０〜５０重量％含有することを特徴とする。 The device according to claim 3 is characterized in that, in the processed food according to claim 1 or 2, the enokitake mushroom and the umezu vinegar are contained in an amount of 20 to 40% by weight and 20 to 50% by weight, respectively.
請求項４に記載の考案は、請求項１ないし３のいずれかに記載の加工食品において、寒天は、水分量の０．５〜２重量％含有することを特徴とする。 The device according to claim 4 is characterized in that, in the processed food according to any one of claims 1 to 3, the agar contains 0.5 to 2% by weight of the water content.
請求項５に記載の考案は、請求項１ないし４のいずれかに記載の加工食品において、ジュレ状の各粒子の容量は１ｃｍ3以下であることを特徴とする。 The device according to claim 5 is characterized in that, in the processed food according to any one of claims 1 to 4, the capacity of each jelly-like particle is 1 cm 3 or less.
請求項６に記載の考案は、請求項１ないし５のいずれかに記載の加工食品において、５×１０5ｄｙｎ／ｃｍ2以下の硬度であることを特徴とする。 Devised according to claim 6, in processed food according to any one of claims 1 to 5, characterized in that it is a 5 × 10 5 dyn / cm 2 or less of hardness.
本考案によると、えのきたけおよび梅酢を寒天により常温でゲル状に固めた加工食品であって、細かく粉砕されジュレ状であることから、具材を加えつつもジュレ状に加工することにより、食品に加えて栄養価を高めることができる。 According to the present invention, it is a processed food in which enokitake mushrooms and umezu are hardened into a gel at room temperature with agar, and since it is finely crushed and jelly-like, it can be processed into a jelly-like shape while adding ingredients. In addition, it can increase the nutritional value.
以下、本考案の加工食品について図面を参照して実施形態を説明する。 Hereinafter, embodiments of the processed food of the present invention will be described with reference to the drawings.
図１および２は、本考案の一実施形態の加工食品の例を示す図であるが、これらに限られずその他の形状、大きさも本考案に含まれる。一般に液状の食品をゲル化剤などを用いてゲル化すると、そのままスプーン等ですくって食するには適しているが、食材や料理にかけたり、含ませたりして加えるには不適である。一方、液体状あるいはゾル状では直接食するのには不適であり、食材や料理に加える場合も上からかけるとすぐに下部に移動してしまい食材や料理とともに食すには困難が伴う。本考案では、梅酢、えのきたけ、および寒天という優れた栄養価を有する食材を組み合わせるという従来にない組み合わせに加え、ジュレ状に加工することにより、そのまま食する際も、あるいは食材や料理に加えても適切に使用することができる加工食品を提供するものである。また、えのきたけの優れた食感も得ることができる。 1 and 2 are diagrams showing an example of a processed food according to an embodiment of the present invention, but the present invention is not limited to these, and other shapes and sizes are also included in the present invention. Generally, when a liquid food is gelled with a gelling agent or the like, it is suitable for scooping it with a spoon or the like as it is, but it is not suitable for adding it to foods or dishes or adding it. On the other hand, liquid or sol is not suitable for direct eating, and when added to ingredients or dishes, it moves to the bottom as soon as it is applied from above, making it difficult to eat with ingredients or dishes. In the present invention, in addition to the unprecedented combination of combining ingredients with excellent nutritional value such as umezu, enokitake, and agar, by processing into a jelly shape, it can be eaten as it is, or in addition to ingredients and dishes. Also provides processed foods that can be used appropriately. In addition, the excellent texture of enokitake mushrooms can be obtained.
ここで、ジュレ状とは、いくつか様々な定義が存在するが、本願では所定の硬度以下のゲル状の加工食品を、所定のサイズ以下に分割した個々が集合した状態をいうものとする。本実施形態の加工食品はえのきたけを含むことから、咀嚼時適度な食感が得られるので硬度が高すぎるとこれを損なう恐れがあり、また食材や料理とともに食するときにある程度容易に融解するようにするため、所定の硬度以下とする。所定の硬度は、５×１０5ｄｙｎ／ｃｍ2以下とすることができ、好ましくは３．６×１０5ｄｙｎ／ｃｍ2以下、より好ましくは３×１０5ｄｙｎ／ｃｍ2以下とすることができる。分割した個々の形状は、立方体、直方体、球状、長球状などとすることができるが、これに限られず任意の形状とすることができる。また、容量は１ｃｍ3以下とすることができるが、０．８ｃｍ3以下とすることが好ましく、０．５ｃｍ3以下とすることはさらに好ましい。 Here, the jelly-like shape has some various definitions, but in the present application, it refers to a state in which gel-like processed foods having a predetermined hardness or less are divided into individual pieces having a predetermined size or less. Since the processed food of the present embodiment contains Enokitake, an appropriate texture can be obtained when chewing, and if the hardness is too high, this may be impaired, and the processed food melts easily to some extent when eaten with ingredients or dishes. Therefore, the hardness is set to be equal to or lower than the predetermined hardness. The predetermined hardness can be 5 × 10 5 dyne / cm 2 or less, preferably 3.6 × 10 5 dyne / cm 2 or less, and more preferably 3 × 10 5 dyne / cm 2 or less. it can. The divided individual shapes can be a cube, a rectangular parallelepiped, a spherical shape, a long spherical shape, or the like, but the shape is not limited to this and can be any shape. Although capacity may be a 1 cm 3 or less, preferably to 0.8 cm 3 or less, it is further preferable that the 0.5 cm 3 or less.
また、原料である梅酢は、塩漬にした梅の実からしみ出た成分を含む浸出液であり、酸味が強く所定の食塩を含み調味料としての機能も有する。また、梅酢の酸味の主成分は、クエン酸を主とする多種類の有機酸であり、梅酢に所定の量の赤紫蘇の葉を加えて浸漬すると、赤紫蘇の葉の中にあるアントシアニン色素が溶出し、クエン酸等の有機酸とともに栄養価が高い。えのきたけは、キノコ類の一種として咀嚼力強化、便通改善、空腹感抑制、食生活改善等の効果のほか、咀嚼時の独特の食感も得ることができる。寒天は、ゲル状にするためのゲル化剤として機能するが、１００ｇあたり約２〜３ｋｃａｌであり、腸内環境を整える水溶性食物繊維と、腸のぜん動運動を活発にする不溶性食物繊維の両方の性質を有し、ふくらんだ食物繊維は体内に入ると胃腸の働きを活発にして便秘の解消にも役立つ。このような各々優れた栄養価を有する材料を組み合わせることにより、相乗効果により、サプリメントなどを超える効果を奏する。 In addition, umezu, which is a raw material, is an exudate containing components exuded from salted plum fruits, has a strong acidity, contains predetermined salt, and has a function as a seasoning. In addition, the main component of the acidity of umezu is many kinds of organic acids mainly citric acid, and when a predetermined amount of red shiso leaves are added to umezu and soaked, the anthocyanin pigment in the red shiso leaves Elutes and has high nutritional value along with organic acids such as citric acid. As a kind of mushrooms, enokitake mushrooms have effects such as strengthening masticatory power, improving bowel movements, suppressing hunger, and improving eating habits, and can also obtain a unique texture during mastication. Agar functions as a gelling agent for gelling, but it is about 2 to 3 kcal per 100 g, and both water-soluble dietary fiber that regulates the intestinal environment and insoluble dietary fiber that activates intestinal peristaltic movements. When it enters the body, the swelling dietary fiber activates the gastrointestinal function and helps relieve constipation. By combining such materials having excellent nutritional value, a synergistic effect is achieved, which exceeds the effect of supplements and the like.
（本実施形態の製造方法）
図１は、本考案の一実施形態の加工食品の例を示す図である。図１を参照すると理解できるように、本実施例の加工食品はジュレ状になっており、本実施例の加工食品は、主材料としてえのきたけ、梅酢および寒天を使用する。まず、えのきたけは石鎚を取り、みじん切りにして６時間冷凍する。所定の量の水を沸騰させ、冷凍したえのきたけを入れ３分間茹でる。えのきたけおよび梅酢と含有量は、２０〜４０重量％および２０〜５０重量％とし、残りは水などの水分とする。寒天は、水分量、すなわち梅酢と水の合計量の０．５〜２重量％含有するようにすることにより、適度な硬さにゲル化させることができる。
(Manufacturing method of this embodiment)
FIG. 1 is a diagram showing an example of a processed food product according to an embodiment of the present invention. As can be understood with reference to FIG. 1, the processed food of this example has a jelly-like shape, and the processed food of this example uses enokitake mushrooms, umezu and agar as main materials. First, take the enoki mushrooms, chop them and freeze them for 6 hours. Bring a predetermined amount of water to a boil, add frozen enokitake mushrooms, and boil for 3 minutes. The contents of enokitake mushroom and umezu are 20 to 40% by weight and 20 to 50% by weight, and the rest is water such as water. The agar can be gelled to an appropriate hardness by containing 0.5 to 2% by weight of the water content, that is, the total amount of umezu and water.
さらに、適量の寒天を加えて茹でたのち、適量の梅酢を加え、温度を室温〜冷温まで冷却してゼリ―状とする。酸味の強い梅酢を一緒に煮ると寒天が固まらなくなるために、梅酢は最後に投入する。寒天が固まったら、チョッパーなどで細かく粉砕してジュレ状にするが、これに限られず本技術分野で知られた方法で、所定のサイズに分割することができる。 Furthermore, after adding an appropriate amount of agar and boiling, add an appropriate amount of umezu and cool the temperature from room temperature to cold to make a jelly. If you boil the strong sour umezu together, the agar will not harden, so add the umezu last. When the agar has hardened, it is finely crushed with a chopper or the like to form a jelly, but the agar can be divided into a predetermined size by a method known in the art.
以上により製造された加工食品は、本技術分野で知られたいずれかの方法で包装袋詰めや瓶詰にして封入し、出荷することができる。また、例えば、長期保存のため真空包装することもでき、その場合加工食品は所定の量、例えば５０gとか１００ｇをまとめて真空包装用の包装袋に入れる。本実施形態では、主材料としてえのきたけを用いているがこれに限られず、同様の効果を有するいずれかのキノコ類を用いることもできる。 The processed food produced as described above can be packaged in a packaging bag or bottled by any method known in the present technology, sealed, and shipped. Further, for example, it can be vacuum-packed for long-term storage, in which case a predetermined amount, for example, 50 g or 100 g, is put together in a vacuum-packed packaging bag. In the present embodiment, enoki mushroom is used as the main material, but the present invention is not limited to this, and any mushroom having the same effect can be used.
（本実施例の使用方法）
上記で製造された加工食品は、冷奴の豆腐などの食材の上にかけることができる他、白身魚のカルパッチョソースとしてそのまま使用することができる。また、サラダドレッシングや、うどんや素麺などのたれとしても用いることができ、ご飯に乗せて食するにも適している。さらに、バニラライスクリームにトッピングすると甘酸っぱい塩アイスになるほか、ヨーグルトに混ぜてあるいはお湯でとかしてドリンクとするなど、様々な用途に用いることができる。
(How to use this example)
The processed food produced above can be sprinkled on ingredients such as cold tofu, or can be used as it is as a carpaccio sauce for white fish. It can also be used as a salad dressing or as a sauce for udon noodles and somen noodles, and is also suitable for eating on rice. Furthermore, when topped with vanilla rice cream, it becomes sweet and sour salt ice cream, and it can also be used for various purposes such as mixing it with yogurt or dissolving it in hot water to make a drink.
例えば、図２に示すようにそのまま食せる食材に調味料としてかけることにより、食味を向上させるだけでなく、全体としての栄養価をさらに高めることができる。図２は、本考案の一実施形態の加工食品を応用した料理の一例を示す図である。図２に示すように、通常の豆腐に薬味やしょうゆの代わりに、本実施形態のジュレをかけたものであるが、適度な酸味、塩味に加えてえのきたけの独特な食感が得られことから、単にそのまま適量をかけるだけで、通常の調味料をかけるだけの豆腐よりも、見た目、食感、食味および栄養価の点で全体として優れた料理とすることができた。 For example, as shown in FIG. 2, by applying it as a seasoning to an ingredient that can be eaten as it is, not only the taste can be improved, but also the nutritional value as a whole can be further enhanced. FIG. 2 is a diagram showing an example of a dish to which the processed food of one embodiment of the present invention is applied. As shown in FIG. 2, instead of condiments and soy sauce, the jelly of the present embodiment is applied to ordinary tofu, but it has an appropriate acidity and saltiness, and also has a unique texture of Enokitake. By simply sprinkling an appropriate amount as it is, it was possible to make a dish that is superior in appearance, texture, taste and nutritional value to tofu that is simply sprinkled with ordinary seasonings.
（実施例）
生えのきたけ１５０ｇ、寒天４ｇ、赤梅酢１５０ｃｃ、水３５０ｃｃを使用した。えのきたけは石鎚を取り、みじん切りにして６時間冷凍する。水を沸騰させ冷凍したえのきたけを入れ３分間茹で、その後寒天のもとを入れ固まらないようにかき混ぜながら、さらに１分間煮る。その後火からおろし、バット等に流して、この段階で赤梅酢を投入し、室温または庫内１５°以下で固める。寒天が固まったら、チョッパーなどで細かく粉砕する。
(Example)
150 g of enoki mushroom, 4 g of agar, 150 cc of red plum vinegar, and 350 cc of water were used. Take the enoki mushrooms, chop them and freeze them for 6 hours. Boil water, add frozen enokitake mushrooms and boil for 3 minutes, then add agar and simmer for another 1 minute while stirring so that it does not harden. After that, remove it from the heat, pour it into a vat, etc., add red umezu at this stage, and harden it at room temperature or at 15 ° or less in the refrigerator. When the agar has hardened, crush it finely with a chopper.
このようにして得られた本実施形態の加工食品を、継続して３週間、１日大匙２杯（約５０g）摂食した結果、便通の改善が見られた。 As a result of continuously ingesting the processed food of the present embodiment thus obtained in 2 tablespoons (about 50 g) a day for 3 weeks, improvement in bowel movement was observed.
上述の課題を解決するために、本願の請求項１に記載の考案は、えのきたけおよび梅酢
を寒天により常温でゲル状に固めた加工食品であって、細かく粉砕され、略直方体のみじん切り形状を有するジュレ状であることを特徴とする。
In order to solve the above-mentioned problems, the device according to claim 1 of the present application is a processed food obtained by solidifying enokitake mushrooms and umezu into a gel at room temperature with agar, which is finely crushed into a substantially rectangular parallelepiped chopped shape. It is characterized by having a jelly-like shape.
請求項４に記載の考案は、請求項１ないし３のいずれかに記載の加工食品において、寒
天は、加工食品の水分量の０．５〜２重量％含有することを特徴とする。
The device according to claim 4 is characterized in that, in the processed food according to any one of claims 1 to 3, the agar contains 0.5 to 2% by weight of the water content of the processed food.
請求項５に記載の考案は、請求項１ないし４のいずれかに記載の加工食品において、ジュレ状の各粒子の各辺は１ｃｍ以下であることを特徴とする。 Devised according to claim 5, in processed food according to any one of claims 1 to 4, each side of the jelly-like of each particle is characterized by a below 1c m.
本考案によると、えのきたけおよび梅酢を寒天により常温でゲル状に固めた加工食品であって、細かく粉砕され、略直方体のみじん切り形状を有するジュレ状であることから、具材を加えつつもジュレ状に加工することにより、食品に加えて栄養価を高めることができる。 According to the present invention, it is a processed food made by hardening enokitake mushrooms and umezu into a gel at room temperature with agar, and since it is finely crushed and has a jelly-like shape having a substantially rectangular chopped shape, it is jelly-like while adding ingredients. By processing it into a shape, it is possible to increase the nutritional value in addition to food.
Claims (6)
細かく粉砕されジュレ状であることを特徴とする加工食品。 It is a processed food made by hardening enokitake mushrooms and umezu into a gel at room temperature with agar.
A processed food characterized by being finely crushed and jelly-like.
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