JPH04346764A - Production of raviolis - Google Patents

Abstract

PURPOSE:To obtain a ravioli having a clear green and nutrient by using a mixed solution of squeezed juice of leaves of Angelica keiskei Koidz and squeezed juice of aloe in place of water and blending raw material power with the mixed solution. CONSTITUTION:Angelica keiskei Koidz is washed with water and ground under pressure to give juice, which is mixed with juice prepared by washing aloe with water and grinding under pressure to give a uniform mixed solution. Raw material powder is blended with the mixed solution without using water to give dough, which is kneaded to give the objective ravioli.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention relates to a method for producing ravioli, and in particular, a dough dough is prepared by adding a homogeneous mixture of the juice obtained by washing and crushing Asitaba leaves with water and crushed aloe juice to the raw material powder. This invention relates to a method for manufacturing ravioli, which is characterized by kneading the ravioli.

0002

[Prior Art] Recently, Ashitaba has started to attract attention as a health food, but Ashitaba is mainly used in the Izu Peninsula, Izu Seven Islands, and Ogasawara Islands in the Kanto region because even if you pick the leaves today, they will grow again tomorrow. It is a perennial herb that grows wild on rocky shores, under forests by the sea, and in grasslands.In the Izu Islands, it has been used for food such as tempura and ohitashi for a long time, and the dried leaves are drunk as tea. Its cooking methods, such as tempura, salad, and ohitashi, are limited to those used as fresh vegetables, and as a result, demand for it is relatively limited, even though its rich nutritional content is widely known.

0003

[Problems to be Solved by the Invention] The present invention focuses on the fact that A. reticulata exhibits a bright green color when heated to high temperatures, and uses A. reticulata as an additive for raviolis in addition to effectively utilizing the nutritional components of A. reticulata. This is what I am trying to do.

0004

[Means to solve the problem] The biggest problem when using Asitaba as an additive for ravioli is that the juice obtained by crushing Asitaba is heated (100℃, 5 minutes) to separate the chlorophyll and turn it into a brown liquid. However, the present inventor solved this difficult problem by adding crushed aloe juice liquid to the liquid obtained by washing and crushing the leaves of Angelica alba and uniformly mixing it. It was very successful. Aloe is a succulent plant belonging to the Liliaceae family, dating back to 20-3 BC.
It is said that they have lived all over the world since around the 0th century.
In Japan, the Kidachialoe species is the mainstream and has been widely used in folk medicine since ancient times, and its crushed juice is light green in color and is unique in that it does not separate from chlorophyll and does not discolor even when heated. The present invention is characterized in that the crushed juice of Ashitaba is mixed with the crushed juice of aloe, and by adding aloe, a unique mellow pure Japanese-style green hue can be obtained.
The mixture of the two not only eliminates the odor, bitterness, etc. peculiar to the plants of aloe and Ashitaba, but also prevents separation of chlorophyll due to heating, so crushed aloe juice 2
Uniform mixing with ravioli ingredients can be easily achieved only by adding 0% or more.

[0005] Normally, it is preferable to add the Acitaba and aloe mixture of the present invention to the raw material powder as it is in the form of a liquid or paste in order to effectively utilize its rich nutritional components, but if necessary, it can be freeze-dried or spray-dried. It can also be used as a powdered solid by adding it.

[0006]

[Example] Examples of the ravioli of the present invention are shown below.
These examples are merely to help understand the present invention, and it should be understood that the present invention is not limited to ravioli, but can be applied to various products such as dumplings. By the way.

Example 1 Add 2.5 liters of Ashitaba aloe mixed extract to 10 kg of flour, 10 eggs, and a little salt and mix with a mixer for about 10 minutes (without adding water) to make a foreskin, and add the filling ingredients to this. Add 5 kg of beef, 5 kg of pork, 2 kg of onions, 1 kg of spinach, 1 tablespoon of oregano, 1 teaspoon of pepper, 400 g of salt, 500 g of tomato puree, 10 bay leaves, and 500 g of dry bread crumbs, put in a molding machine, and use a banjou. It was frozen, placed in a predetermined bag, and weighed to produce ravioli products such as 200g packs and 1Kg packs.

[0008] The thus obtained product of the present invention is prepared by adding a little salt and the product to a large amount of boiling water, boiling the product for another 1 to 2 minutes until it floats to the surface and becoming transparent, then draining it in a colander. You can eat it with meat sauce or dressing, with sesame dressing, or with vinegar and oil, or add it to soups and soups.A natural green color will appear due to the synergistic effect of Ashitaba Aloe and heating. This is a unique product that eliminates the unique odors of both, such as the bitterness of aloe vera and the astringency of ashitaba, while retaining the scent of the main ingredients and nutrients such as iron and calcium.

[0009]

[Effects of the Invention] As can be seen from the above embodiments, according to the present invention, a crushed liquid mixture of A. reticulata and aloe is mixed and kneaded without adding water to the raw material powder for ravioli, which is mainly composed of wheat flour. By doing so, ravioli can be colored with a unique natural green color, and at this time, raviolis having a novel color tone not seen before can be obtained because the bitterness, odor, etc. peculiar to Ashitaba and aloe are not left behind.

Claims (1)

[Claims] Claim 1: A homogeneous mixture of the juice obtained by washing and crushing the leaves of Asitaba and the washed and crushing aloe juice is added to the raw material powder and kneaded without using water to make dough. A method of manufacturing ravioli characterized by kneading.