JP4279244B2 - Method for producing ground shiso leaves and genoa sauce - Google Patents

Description

  The present invention relates to a method for producing pulverized shiso leaves and genoa sauce, and more particularly to a method for producing pulverized shiso leaves and genoa sauce capable of preventing color change of shiso leaves at a low temperature of 5 ° C. or lower.

  Green-yellow vegetables including herbs, such as Shiso, are Labiatae plants native to Asia, and are one of the vegetables that have been cultivated in Japan since ancient times. In Shiso, there are bluish red with reddish purple leaves and reddish purple with reddish purple. Red shiso is used for picking plums and coloring ginger. Moreover, Shiso is a vegetable rich in minerals and vitamins from a nutritional point of view, and has been confirmed to have excellent medicinal effects.

  As a technique for long-term use of green and yellow vegetables containing herbs such as Shiso, a sheet made by pulverizing Shiso leaves into a paste, or kneaded crushed Shiso leaves and a food containing mucilage There is known a dried sheet-like shiso food having a structure obtained by drying a kneaded product formed in a shape and a method for producing the same (see Patent Document 1). The green and yellow vegetables produced by this technique could not retain their original colors.

  In this regard, there has been proposed a sheet-like food that is ground and then dried after the vegetables treated with salt or vinegar are formed, and the obtained paste-like product is formed into a thin film-like product (see Patent Document 2). ). Even with green and yellow vegetables by this technique, it was difficult to maintain the original color for a long time.

On the other hand, an auxiliary material selected from sugar, fats and oils, fibers, gums, pigments, and fragrances is added to the wasabi grated product as necessary, and preferably has a water content of 30 to 70. From a porous granulate having an average particle size of 0.1 to 10 mm, a mixture having a weight percentage of 200 to 20000 cps is obtained, and then the mixture is preferably dried under reduced pressure at a reduced pressure of 5 to 50 torr and pulverized. The dried grated wasabi and its production method (see Patent Document 3), and the cold noodles that were crushed with a mixer or a mill and then added to the pasty sesame and miso and kneaded. -Tsuyu-no-moto (see Patent Document 4) dedicated to somen noodles is known. Even with green and yellow vegetables produced by these techniques, it has been difficult to maintain their original colors over a long period of time.
JP 9-327275 A Japanese Patent No. 2561691 JP-A-5-68507 JP 2000-93117 A

  Then, the objective of this invention is providing the manufacturing method of the pulverized shiso leaf and genoa sauce which can hold | maintain the original color of shiso leaf over a long period of time.

The present invention for solving the above-described problems has the following configuration.
1. (A) A draining step of pretreating Shiso leaves and draining water with a dehydrator,
(B) an oil dipping process in which the leaves of Shiso are dipped in oil selected from the following:
(C) a crushing step of crushing the immersed Shiso leaves in oil ,
A method for producing pulverized shiso leaves, characterized in that the pulverized shiso leaves are configured to prevent color change at a low temperature of 5 ° C. or lower .
[ Composition of oil ]
(1) Edible oil containing 50% by weight or more of canola oil

2. The green leaves of green leaves other than this are added to the leaves of Shiso, and (A) draining step, (B) oil dipping step, and (C) crushing step are performed. Manufacturing method.

3. (A) A draining step of pretreating Shiso leaves and other green-yellow vegetables and draining water with a dehydrator,
(B) an oil dipping step in which the leaves of Shiso and other green-yellow vegetables are immersed in an oil selected from the following and other edible oils;
(C) having a pulverizing step of pulverizing the soaked Shiso leaves and other green-yellow vegetables in oil;
A method for producing a genoa sauce containing pulverized shiso leaves, wherein the pulverized shiso leaves are configured to prevent a color change at a low temperature of 5 ° C. or less.
[Composition of oil]
(1) Edible oil containing 50% by weight or more of canola oil

According to the first and second aspects of the present invention, the above-mentioned problems can be solved , the color paper change of Shiso leaves at a low temperature of 5 ° C. or less can be prevented, and the original color can be maintained over a long period of time.

According to invention of Claim 3 , it can use as genoa sauce which is a food seasoning with the oil used at the time of a grinding | pulverization.

Hereinafter, the present invention will be described in detail.
In the present invention, green-yellow vegetables refer to edible vegetables such as stems, leaves, flowers, fruit vegetables, root vegetables, herbs and the like, which have a green-yellow color at least partially, such as cabbage, Chinese cabbage, Leaf vegetables such as Nozawana, root vegetables such as radishes, carrots, turnips, rape blossoms such as rape blossoms, chrysanthemum flowers, shiso leaves including blue shiso called large leaves, and herbs such as parsley including Dutch jellies (flavored) Vegetables). Shiso leaves are not particularly limited, such as blue shiso, red shiso, chirimen shiso, and catamen shiso.

The edible oil used in the present invention is an edible oil that is present when pulverizing green-yellow vegetables containing shiso leaves and can mask the green-yellow vegetable tissue containing pulverized shiso leaves . For example, soybean oil Rapeseed oil, cottonseed oil, rice oil, corn oil, sesame oil, peanut oil, sunflower oil, safflower oil, coconut oil, olive oil, linseed oil, coconut oil, palm oil, palm kernel oil, cocoa butter, butter and the like.
In particular, the oil used in the present invention is (1) an edible oil containing 50% by weight or more of canola oil .

Linolenic acid has a high oxidation rate and degrades the flavor of the oil, so it is desirable that it be as little as possible. In addition, since linoleic acid also has a higher oxidation rate than oleic acid, it is more desirable that the linoleic acid content is 20% or less. However, in the present invention, (1) edible oil containing 50% by weight or more of canola oil is used. It is done.

The pulverizing means used in the present invention is not particularly limited as long as it is a means capable of pulverizing green and yellow vegetables including shiso leaves in the presence of oil. A blender, a mixer, a mill, a kneader, a pulverizer, an Any of equipment called a crusher may be used.

According to actual embodiments with the present invention, immersing a step of draining the like dehydrator under processing moisture green vegetables including leaves (A) perilla, the green vegetables including leaves (B) shiso oil And (C) a step of pulverizing green-yellow vegetables containing the soaked Shiso leaves in oil.

  Hereinafter, the case where the green-yellow vegetable is a herb is mainly described, but the following description is also applicable to the combination of other green-yellow vegetable and oil.

According to the invention shown in claims 1 and 2 , not only can the herbs containing Shiso leaves be frozen and stored at any time of shipment, but can provide a fresh and savory taste throughout the year. Various raw herbs can be used to make pasty fresh food seasonings (flavors).

Traditionally , some herbs containing pre-treated Shiso leaves are chopped with a food cutter, etc., packed in containers, soaked in oil, and stored frozen. When it is thawed, the color changes within a few days and turns brown. Therefore, the fresh color and flavor could not be maintained.

In particular, large leaves (blue shiso) frozen and discolored at 5 ° C or below, so long-term frozen storage and processed products were not possible while maintaining freshness.

These problems have been solved by the present invention. For example, the moisture of herbs containing the pretreated Shiso leaves is drained with a dehydrator or the like, soaked in cooking oil, and pulverized with a blender or a mixer. It can be made rough or fine according to the purpose of use. Edible oil used is suitable canola oil is the best, it is possible to provide a Genoa source of as grinding green and yellow vegetables or a food seasoning, including the leaves of shiso of still contains the edible oil of this.
In particular, in the present invention, (1) edible oil containing 50% by weight or more of canola oil is used.

The present invention only needs to use an amount of the edible oil of the present invention that can mask the ground green-yellow vegetable tissue containing the leaves of Shiso , and as long as this requirement is satisfied, the ratio between the herb and the edible oil of the present invention is specified. Instead, it may vary depending on the application.

In this way, when herbs containing Shiso leaves are pulverized by the method of the present invention, the pulverized tissue is masked by the oil of the present invention, so that the freshness (color and flavor) of freshly harvested is not lost for a long time. Saving is now possible.

As described above, explanation was made using large leaves as herbs. However, herbs are not necessarily limited to large leaves, but may be any leaves of Shiso, and parsley, herbs, watercress, beni flowers, etc. may be used together with Shiso leaves. Moreover, you may use wasabi, a citron, a leek, a long leek etc. together.

Foods that can use the pulverized shiso leaves or genoa sauce according to the present invention are not particularly limited, but for example, fish paste products such as frozen surimi, salmon and bamboo rings, livestock meat products such as ham and sausage, fried chicken, croquettes , Tempura, tempura, boiled food, grilled food, fried food, fried foods, tempura and other side dishes, salads such as kneaded salad, cake sponges, flower paste, pudding, pastry such as custard cream, rice cakes, rice cake dough, rice cake Japanese confectionery such as buns, seasonings such as sauce, sauce, soy sauce, soups such as potage, canned beverages, boiled beans, boiled fish, salted products, salted and dried foods, miso pickled, soy sauce pickled, takuan, wasabi pickled , Pickles such as pickles, dried seafood, kun products, thick-boiled eggs, mayonnaise, and steamed eggs, curry, stews, chilled foods, frozen foods and their baits Turquoise, cooked rice such as tea, rice crackers, miso, salt, kimchi, mozuku, fresh seaweed, raw paste, raw noodles, boiled noodles, steamed noodles, fried noodles, rice cakes, tofu, minced meat Raw meat processed products such as Negitoro, dropped meat etc., how much, roe processed products such as mentaiko and number pupae, Chinese bun dough, ingredients, shortening, spread etc. oil and fat processed products, jam, marmalade , Peanut butter, milk, cheese and other dairy products, processed flour products, processed starch products such as mashed potatoes, and the above foods in bottles, canned products, retort pouches, aerated retort pouches, various plastic films, etc., casings, chilled or Examples include retorted sealed packaged foods.

Genoa sauce as a food seasoning according to the present invention is a seasoning such as sugars such as sugar, salt, spices, fiber, flavor, colorant, antioxidant, anti-fading agent, depending on the type of food. Various food additives such as foodstuffs and other food ingredients can be added.

The following examples illustrate the invention.
Example 1
40% by weight of large leaves drained after pretreatment and 60% by weight of canola oil are mixed in a blender and pulverized until the large leaves are immersed in canola oil until they become 0.5-2 mm pieces. did.

Even if the obtained canola oiled ground large leaves were frozen and thawed, they did not change color at a low temperature (5 ° C or lower), which was a disadvantage of the large leaves, and the color of the large leaves that had been drained was retained. .
Further, the thawed product was stored in a refrigerator at 5 ° C. for 10 days, but its freshness could be used as a food seasoning while maintaining the fresh flavor without degeneration.

Reference example 1
In Example 1, the same effect as in Example 1 was obtained, except that parsley, chrysanthemums or Nozawana was used instead of large leaves.

Example 2
In Example 1, instead of using 60% by weight of canola oil, only a mixed oil of 30% by weight of canola oil was used, but the same effect as in Example 1 was obtained.

Comparative Example 1
After the pretreatment, drained large leaves were put into a blender and pulverized until they became 0.5-2 mm pieces. When the canola oil-immersed pulverized large leaves obtained by immersing 40% by weight of the pulverized large leaves in 60% by weight of canola oil were stored frozen, discoloration at a low temperature, which was a defect of the large leaves, was observed.
Furthermore, when the thawed product was stored in a refrigerator at 5 ° C. for 10 days, the freshness decreased and the color turned black.

Example 3
According to the present invention, the following ingredients were used to produce a pasta sauce "Large Genovese".

Material name Ratio (1) Canola oil 33.7% by weight
(2) Rape oil 18.7% by weight
(3) Butter 18.7% by weight
(4) Large leaf 9.4% by weight
(5) Parsley 9.4% by weight
(6) Lemon juice 3.8% by weight
(7) Salt 3.5% by weight
(8) Garlic 1.9% by weight
(9) White pepper 0.8% by weight
(10) Basil powder 0.1% by weight

  Soak the herbs of (4) and (5) in the edible oil of (1) and (2), pulverize them with a blender, and then mix and mix all other ingredients. To taste.

The large leaf flavor pasta sauce made according to the present invention did not undergo any discoloration at low temperatures (below 5 ° C.), which is a disadvantage of large leaves, even when frozen and thawed.
Further, the thawed product was stored in a refrigerator at 5 ° C. for 10 days, but its freshness could be eaten while maintaining the fresh flavor without degeneration.

According to the present invention, factory production of pulverized shiso leaves and genoa sauce is possible, and it can be easily provided anytime and anywhere.
As another effect, it was found that the product produced by the method of the present invention was excellent in hygiene preservation.

First, the prepared large leaf sauce was frozen and examined immediately, and the general viable count was 3.0 × 10 ³ , but the thawed and stored refrigerated for 10 days or more was 8.0 × 10 ² , which was refrigerated. In general, viable bacteria will grow even if stored, but in this case, the number of bacteria has decreased, and this is one of the conditions for bacterial growth since oil has been present since the leaves of Shiso leaves. This is probably because the oil is consistently blocked by the oil from the time of grinding until it is used for food.

Claims (3)

(A) A draining step of pretreating Shiso leaves and draining water with a dehydrator,
(B) an oil dipping process in which the leaves of Shiso are dipped in oil selected from the following:
(C) a crushing step of crushing the immersed Shiso leaves in oil ,
A method for producing pulverized shiso leaves, characterized in that the pulverized shiso leaves are configured to prevent color change at a low temperature of 5 ° C. or lower .
[ Composition of oil ]
(1) Edible oil containing 50% by weight or more of canola oil The green leaves of green leaves other than this are added to the leaves of Shiso, and (A) draining step, (B) oil dipping step, and (C) crushing step are performed. Manufacturing method. (A) A draining step of pretreating Shiso leaves and other green-yellow vegetables and draining water with a dehydrator,
(B) an oil dipping step in which the leaves of Shiso and other green-yellow vegetables are immersed in an oil selected from the following and other edible oils;
(C) having a pulverizing step of pulverizing the soaked Shiso leaves and other green-yellow vegetables in oil;
A method for producing a genoa sauce comprising ground pulverized leaves, characterized in that it is configured to prevent color change at a low temperature of 5 ° C. or lower with respect to the pulverized purple leaves.
[Composition of oil]
(1) Edible oil containing 50% by weight or more of canola oil