JPH01144929A - Dried and cut burdock - Google Patents
Dried and cut burdockInfo
- Publication number
- JPH01144929A JPH01144929A JP62304230A JP30423087A JPH01144929A JP H01144929 A JPH01144929 A JP H01144929A JP 62304230 A JP62304230 A JP 62304230A JP 30423087 A JP30423087 A JP 30423087A JP H01144929 A JPH01144929 A JP H01144929A
- Authority
- JP
- Japan
- Prior art keywords
- burdock
- cut
- dried
- steam
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 46
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 46
- 240000005528 Arctium lappa Species 0.000 title 1
- 241000208843 Arctium Species 0.000 claims abstract description 45
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000004080 punching Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 8
- 235000009566 rice Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 241000209094 Oryza Species 0.000 description 7
- 238000010411 cooking Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は乾燥した切ごぼうの食品材で、お湯で戻してキ
ンピラ・ぞうに・まぜ御飯・天婦羅・水炊き・卵とじ・
味噌汁等の料理品のごぼうの材料として使用できる乾燥
切ごぼうに関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention is a food material made from dried cut burdock, which can be rehydrated in hot water to be used for kinpira, zōni, mazegohan, tempura, mizutaki, tamagojishi, etc.
This invention relates to dried cut burdock that can be used as a burdock ingredient in miso soup and other dishes.
（従来の技術）
従昶、ごぼうはＦ１理する時点で生のごぼうを洗って細
長く切ってあく抜きして使用しているのが１１常である
。(Prior art) At the time of F1 processing, burdock root is usually washed, cut into thin strips, and then used to remove the bitterness.
本出願人は切ごぼうを乾燥して呆存し、お湯に浸すだけ
で戻して料理に使える乾燥切ごぼうを研燥切ごぼうとし
て、２通りの製造法によるものを開発した。一つはあく
抜きした生の切ごぼうを脱水せずそのまま乾燥させて製
造した乾燥切ごぼうである。他はあく抜きした切ごぼう
を沸騰水−二５分間程浸して脱水して又は脱水しないで
乾燥させて製造される乾燥切ごぼうである。いずれも料
理時ｅこお湯に戻して使用するものである。The present applicant has developed dried burdock root that can be used for cooking by simply soaking dried burdock root in hot water, which can then be used for cooking. One type is dried burdock, which is made by drying raw burdock root without dehydrating it. The other type is dried cut burdock, which is produced by soaking cut burdock in boiling water for about 25 minutes and then dehydrating it, or drying it without dehydrating it. Both are used after returning to hot water when cooking.
（発明が解決しようとする問題点）
本出願人が開発した二つの製造法による乾燥切ごぼうは
ごぼう特有の風味・柔らかさ・Ｓざわり等において問題
があった。府者の生のまま脱水せず乾燥させた切ごぼう
はお湯で戻したとき、ごぼう時打の風味は失われ、青ぐ
ささ（生ぐささ）が強く、又炒めても硬くて味がなく生
のごぼうに近い状態のものであった。次に後計の沸騰水
で茹でた切ごぼうは炒めればごはんになじんで柔らかく
、味もつきやすく舌ざわりもよいが、ごぼう時打の風味
がないという欠点があった。(Problems to be Solved by the Invention) Dried cut burdock produced by the two production methods developed by the present applicant had problems in terms of flavor, softness, texture, etc. peculiar to burdock. When cut burdock that is dried without being dehydrated while still raw in Fuja is rehydrated in hot water, the flavor of burdock is lost, the green burdock is strong, and even when stir-fried, it is hard and tasteless. It was in a state close to that of raw burdock. Next, if you stir-fry the cut burdock root that was boiled in boiling water, it will blend well with the rice and become soft, flavorful, and have a nice texture, but it has the disadvantage that it lacks the flavor of burdock root.
（問題点を解決するための手段）
本発明はかかる欠点がなく、風味・柔らかさ・舌ざわり
・味のつき易さにおいて優れた乾燥切ごぼうを提供せん
とするものであり、その要旨は、数α及至２０ｅＩＭ程
の長さに細長く切ってあく抜きした切ごぼうを１００〜
１５０℃の蒸気中で３〜５分蒸し、その後脱水して乾燥
させたことを特徴とする乾燥切ごぼうにある。(Means for Solving the Problems) The present invention aims to provide dried cut burdock which is free from such drawbacks and is excellent in flavor, softness, texture, and ease of flavor. 100~ Cut burdock root into thin strips with a diameter of α to 20eIM.
It is a dried cut burdock characterized by being steamed in steam at 150°C for 3 to 5 minutes, then dehydrated and dried.
（実施例） 以下、本発明の実施例なもって説明する。(Example) Embodiments of the present invention will be described below.
まずごぼうをよく洗滌し、次に５〜９１程の長さのサイ
ズのものが多く分布するように２〜２０ｃｍ程の長さに
細長く切断する。First, wash the burdock well, and then cut it into thin strips of about 2 to 20 cm in length so that most of the burdock are distributed in the lengths of about 5 to 91 cm.
切断した切ごぼうを水を２回かえて８時間程あく抜きす
る。Change the water twice and soak the cut burdock root for about 8 hours.
その後、該切ごぼうをアルミ製の釜に入れて１５０℃の
蒸気で４分間程蒸す。蒸し上った切ごぼうを遠心分離機
で数分間脱水し、乾燥室に入れて強制乾燥を行ない、乾
燥させた後気密性の容器に入れて保存する。乾燥させて
いるので保存中に青カビが発生することはない。この状
態の乾燥切ごぼうはうす茶色をしている。Thereafter, the cut burdock is placed in an aluminum pot and steamed for about 4 minutes at 150°C. The steamed cut burdock is dehydrated in a centrifuge for several minutes, then placed in a drying room for forced drying. After drying, it is stored in an airtight container. Because it is dried, blue mold will not form during storage. Dried burdock in this state has a light brown color.
これを料理に使用する時に、７０℃＃Ｉ後のお湯に浸す
。浸して含水するにつれて少し膨潤して膨れ元の状態の
形状４戻り、又その色はうすく灰色がかった白色に変色
していく。この状態にして御飯に入れて混ぜれば柔らか
く御飯になじみ、ごぼう特有の風味をもって味がつき、
舌ざわりも良好なごぼう入りのまぜ御飯ができた。When using this for cooking, soak it in hot water at 70°C #I. As it soaks and absorbs water, it swells a little and returns to its original shape4, and its color changes to a pale grayish white. If you mix it with rice in this state, it will soften and blend into the rice, and it will have the unique flavor of burdock.
Mixed rice with burdock root that has a nice texture is now available.
本実施例と、出願人が開発した旧来の茹でる処理の切ご
ぼうと生のまま乾燥させる処理の切ごぼうの行程とまぜ
御飯に調理した結果の比較？下表にまとめた。Comparison of this example and the process of cutting burdock using the conventional boiling process developed by the applicant, cutting burdock using the process of drying raw burdock, and the result of cooking it into mixed rice? It is summarized in the table below.
二の表から分かるように、本発明の乾燥切ごぼうは風味
、御飯とのなじみ、柔らかさ、舌ざわりのいずれの点で
も優れたものに出来た。As can be seen from Table 2, the dried chopped burdock of the present invention was excellent in terms of flavor, compatibility with rice, softness, and texture.
（発明の効果）
以上の様に、本発明の乾燥切ごぼうの食品は蒸気で蒸す
ことによって生ぐささを消し、ごぼう特有の風味をもち
柔らかく、御飯とのなし入も良好で舌ざわりもよいとい
う陵れた食品にすることができた。(Effects of the Invention) As described above, the dried cut burdock food of the present invention is steamed to remove the raw texture, has a unique flavor of burdock, is soft, goes well with rice, and has a pleasant texture. It was possible to make it into a delicious food.
Claims (1)
きした切ごぼうを１００〜１５０℃の蒸気中で３〜５分
蒸し、その後脱水して乾燥させたことを特徴とする乾燥
切ごぼう。1) Dry cut burdock, which is obtained by cutting cut burdock into strips of several cm to 20 cm in length and punching them out, steaming them in steam at 100 to 150°C for 3 to 5 minutes, and then dehydrating and drying them.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62304230A JPH01144929A (en) | 1987-11-30 | 1987-11-30 | Dried and cut burdock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62304230A JPH01144929A (en) | 1987-11-30 | 1987-11-30 | Dried and cut burdock |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01144929A true JPH01144929A (en) | 1989-06-07 |
Family
ID=17930570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62304230A Pending JPH01144929A (en) | 1987-11-30 | 1987-11-30 | Dried and cut burdock |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01144929A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06197681A (en) * | 1992-12-28 | 1994-07-19 | Kira Shokuhin Kk | Bag-packed chopped burdock root cooked in soy and sesame oil |
| JPH06209734A (en) * | 1993-01-21 | 1994-08-02 | Kira Shokuhin Kk | Instant kinpiragobo |
| JP2010187657A (en) * | 2009-01-23 | 2010-09-02 | Ahjikan Co Ltd | Leaves of burdock tea, extract of burdock tea leaf using the same, burdock tea leaf-containing food and method for producing burdock tea leaf |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51121547A (en) * | 1975-04-12 | 1976-10-23 | Daiya Totsukiyo Purojiekuto Kk | Method of dried vegetable |
-
1987
- 1987-11-30 JP JP62304230A patent/JPH01144929A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51121547A (en) * | 1975-04-12 | 1976-10-23 | Daiya Totsukiyo Purojiekuto Kk | Method of dried vegetable |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06197681A (en) * | 1992-12-28 | 1994-07-19 | Kira Shokuhin Kk | Bag-packed chopped burdock root cooked in soy and sesame oil |
| JPH06209734A (en) * | 1993-01-21 | 1994-08-02 | Kira Shokuhin Kk | Instant kinpiragobo |
| JP2010187657A (en) * | 2009-01-23 | 2010-09-02 | Ahjikan Co Ltd | Leaves of burdock tea, extract of burdock tea leaf using the same, burdock tea leaf-containing food and method for producing burdock tea leaf |
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