JP4076051B2 - Method for producing wasabi-flavored okra - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing wasabi-flavored okra by processing okra fruits and providing them as frozen foods.
[0002]
[Prior art]
Conventionally, wasabi stems have been used as a raw material for wasabi pickles for long-term storage because of their antibacterial action, or processed into a paste and eaten as a spicy condiment. Okra is rich in dietary fiber and can be expected to be effective in lowering cholesterol and preventing colorectal cancer. It also contains magnesium, a mineral that is very important for maintaining health. Therefore, it is useful as an ingredient for various dishes such as boiled foods, fried foods, and raw foods. For example, it is cut into an appropriate size and used as a curry ingredient, or it is entangled with flour to make a deep-fried food, or it is chopped raw and mixed with seasonings such as soy sauce and eaten as a small dish.
[0003]
[Problems to be solved by the invention]
However, when the boiled okra is boiled, the unique smell of green and yellow vegetables disappears and it becomes softer and easier to eat. Okra raw foods that are fragile and require freshness are generally cooked immediately after harvest. In recent years, as mentioned above, it has been reconsidered as a healthy vegetable rich in nutrients, and consumption has been increasing. After the season as an ingredient, the amount on the market is smaller than the peak, and the price is high, making it difficult to casually eat as a general home dish.
[0004]
Although there are processed foods using wasabi stalks and mixed with wasabi flavor, there are no known foods that combine okra and wasabi stalks.
[0005]
The present invention has been made paying attention to such problems, and an object of the present invention is to provide a method for producing wasabi-flavored okra that has been cooked wasabi and spicy regardless of harvest time. .
[0006]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, after boiling the okra fruits with weak salt water for a predetermined time , perform an angled cut in which the cross-sectional area of the cut end is formed large , and then rapidly freeze the cut okra , followed by placed in a container and pulverized pieces of wasabi rhizomes belonging to okra and cruciferous frozen state at normal temperature of the original, and mixed by adding an appropriate amount of seasoning addition to the container, by cold thawed okra frozen state, okra It is characterized by soaking the seasoning liquid of the concentration determined by the moisture in the fruit and the added seasoning into the okra fruit .
According to this feature, by boiling boiled okra fruits with weak salt water for a certain period of time, the unique smell of green and yellow vegetables disappears, the okra fruits become softer, easier to eat, and cut after boiling. Collapse can be prevented. Next, the color and freshness of the okra can be sustained by rapidly freezing and freezing the okra. Further, by thawing the frozen okra fruits and mixing the wasabi and seasoning, the wasabi flavor and seasoning easily penetrate into the okra fruits.
[0007]
In the method for producing wasabi-flavored okra according to the present invention, the seasoning is preferably a chemical seasoning and a soup seasoning.
In this way, it is possible to add light and shade to the taste by adjusting the quality and quantity of the seasoning to the taste of the raw material of okra.
[0008]
The method for producing the wasabi-flavored okra of the present invention is preferably vacuum-packed after the raw materials and the seasoning are packaged.
In this way, since raw materials and seasonings do not touch the air, long-term storage is possible.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIGS. 1 to 5 are an apparatus and a procedure for making wasabi-flavored okra as an embodiment of the present invention, and were cut to an appropriate size. The entire process from the okra fruit to the wasabi-flavored okra is shown in order.
[0010]
FIG. 1 shows an okra fruit 1 and a flower 2. The okra fruit 1 shown in the center of the figure is washed with water and then put into a mesh basket 17 shown in the next FIG. At the same time, it is boiled for 5 to 10 minutes with the boil machine 6 containing the hot salt water 7 kept at 70 to 90 ° C.
[0011]
This boiling process relieves the unique smell of green and yellow vegetables, and the okra berries 1 are soft and easy to eat, while the okra berries 1 are boiled for a short time in their original form. Can be prevented.
[0012]
Further, as shown in FIG. 3, the boiled okra fruit 1 is taken out from the mesh basket 17 and cut at an appropriate angle so that the cross-sectional area of the cut end 3 is large. Since the cross-sectional area is cut in this way, the seasoning, wasabi flavor and hotness described later can be easily soaked in the okra fruit 2 on the right side of the figure.
[0013]
Next, as shown in FIG. 4, the okra fruit 2 is rapidly frozen after being put into the mesh basket 17 again in order to keep the color and freshness. The quick freezing is suitably -10 ° C to -30 ° C.
[0014]
FIG. 5 shows a process for producing crushed pieces of wasabi rhizome 8. When wasabi rhizome 8 is put into mixer 9 shown in the center of the figure, it rotates in the mixer. It is crushed by the rotation of the blade 10. The pulverized state is preferably such that 8 pieces of wasabi rhizome remain.
[0015]
FIG. 6 shows the process of seasoning and seasoning wasabi seed 2 with okra fruit 2. Appropriate amounts of crushed pieces 11 of wasabi rhizome 8 and frozen okra fruit 2 at room temperature are shown. Put them in a container 20 one by one, and add appropriate amounts of chemical seasoning 14 and dashi seasoning 15 and mix them together.
[0016]
By putting the chemical seasoning 14 and the soup seasoning 15 into the container 20, the moisture that has been leached by thawing the frozen okra fruit 2 at room temperature and the seasonings 14 and 15 are dissolved, and this seasoning liquid Due to the osmotic pressure between the water and the water in the okra fruit 2, an appropriate seasoning liquid permeates into the okra fruit 2.
[0017]
Further, as described above, the wasabi rhizome 8 is crushed to such an extent that small pieces remain, so that the fiber generated when the wasabi rhizome 8 is rubbed down does not cling to the okra fruit 2. Only the wasabi flavor and spiciness that ooze from the crushed pieces 11 of the wasabi rhizome 8 soak into the okra fruit 2.
[0018]
As described above, the okra fruit 2 is cut at an appropriate angle so that the cross-sectional area of the cut end 3 is formed after being boiled in advance, so that the seasonings 14, 15 and Wasabi flavor and spiciness are easy to penetrate.
[0019]
By adjusting the quality and quantity of the seasonings 14 and 15, it is possible to prepare okra dishes with the taste desired by the consumer, for example, by using a deep-flavored Japanese-style dashi or a light-flavored Japanese-style dashi.
[0020]
Furthermore, as shown in FIG. 7, the crushed pieces 11 of the wasabi rhizomes 8, the frozen okra berries 2, the chemical seasoning 14 and the broth seasoning 15 are measured in a predetermined amount. The sachet 13 is divided into sachets 13 and the inside of the sachet 13 is processed in a vacuum state and refrigerated in a freezer.
[0021]
The aforementioned sachet 13 has an opening at the top, and a zipper 16 that can be freely opened and closed is formed in the vicinity of the periphery of the opening. Further, for eating the wasabi-flavored okra fruit 2 in the bag. Until it is opened, a heat-treated sealing band 18 is formed along the zipper 16 in order to maintain a sealed state. An advertising effect can also be expected by printing the product name 19 (Okura Wasabi) on the surface of the vicinity of the opening above the pouch 13.
[0022]
In this way, the sachet 13 is vacuum-packed and frozen, so that the cooked wasabi-flavored okra fruit 2 in the sachet 13 does not come into contact with the air, allowing for long-term storage, It is preserved without sacrificing the flavor of the rice, and by simply thawing, the cooked wasabi-flavored okra dishes can be easily eaten even in ordinary households in seasons other than the harvest season.
[0023]
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 modifications and additions within the scope of the present invention are included in the present invention. It is.
[0024]
【The invention's effect】
The present invention has the following effects.
[0025]
(A) According to the invention of claim 1, by boiling boiled okra fruits with weak salt water for a predetermined time, the unique smell of green and yellow vegetables disappears, the fruits become softer, easier to eat, and cut after boiling Therefore, the okra can be prevented from being lost. Next, the color and freshness of the okra can be sustained by rapidly freezing and freezing the okra. Further, by thawing the frozen okra fruits and mixing the wasabi and seasoning, the wasabi flavor and seasoning easily penetrate into the okra fruits.
[0026]
(B) According to the invention of claim 2, shade can be added to the taste by adjusting the quality and quantity of the seasoning to the taste of the raw material of okra.
[0027]
(C) According to the invention of claim 3, since raw materials and seasonings do not touch the air, long-term storage is possible.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a perspective view of okra fruits and flowers applied to the method for producing wasabi-flavored okra according to the present invention.
FIG. 2 is a cross-sectional view of an okra boiling machine applied to the method for producing wasabi-flavored okra according to the present invention.
FIG. 3 is a perspective view of okra fruits applied to the method for producing wasabi-flavored okra according to the present invention.
FIG. 4 is a cross-sectional view of the okra freezing step applied to the method for producing wasabi-flavored okra according to the present invention.
FIG. 5 is a schematic view of wasabi rhizome processing applied to the method for producing wasabi-flavored okra according to the present invention.
FIG. 6 is a schematic view of a process of seasoning and seasoning of okra with wasabi.
FIG. 7 is a schematic of frozen vacuum packaging of cooked wasabi-flavored okra sachets.
[Explanation of symbols]
1, 2 Okra fruit 3 Cut 4 Flower 6 Boil machine 7 Hot water 8 Wasabi rhizome 9 Mixer machine 10 Rotating blade 11 Shredded piece 13 Small bag 14 Chemical seasoning 15 Dashi seasoning 16 Zipper 17 Mesh crab 18 Sealing strip 19 Brand name 20 container

Claims (3)

After boiling the okra fruits with weak salt water for a predetermined time , make an angled cut that creates a large cross-sectional area of the cut , then fast-frozen the cut okra , followed by frozen okra and cruciferous belonging placed in a container and pulverized pieces of wasabi rhizomes at room temperature under further mixed by adding an appropriate amount of seasoning container, by cold thawed okra frozen state, and moisture in the fruit of okra, added A method for producing wasabi-flavored okra, characterized in that the seasoning liquid determined by the seasoning is soaked in the okra fruit . The method for producing wasabi-flavored okra according to claim 1, wherein the seasoning is a chemical seasoning and a dashi seasoning. The method for producing wasabi-flavored okra according to claim 1 or 2, wherein the raw material and the seasoning are packaged in vacuum and then vacuum-packed.

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