JPH0515334A - Production of dry edible flower - Google Patents

Abstract

PURPOSE:To obtain the subject dry edible flower excellent in shape retention and visual appearance by treating the petals or the whole flower of an edible flower with (hydrous) ethyl alcohol and subsequently drying it without any more treatment or after readsorption of the extracted components. CONSTITUTION:The petals or the whole flower of an edible flower is treated with ethyl alcohol or an ethyl alcohol-containing water of >=60wt.% concentration and subsequently dried without any more treatment or after readsorption of the extracted components contained in alcohol after the treatment, thus obtaining the objective dry edible flower. In addition, the petals or the whole flower of the edible flower is preferably pretreated with ethyl alcohol (of >=60wt.% concentration) containing an organic acid.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing dried edible flowers.

[0002]

2. Description of the Related Art In recent years, Japanese food forms have become more tired and gourmet, and new foods have been sought.

Edible flowers are currently used as edible flowers.
It has been attracting attention as a new food material, and it has become possible to use it as a food by cultivating flowers that were originally ornamental without using pesticides, and brought a new flavor and aesthetics to cooking.

Edible flowers are 1-2 year-old plants,
There are more than a dozen species of roots, evergreens, deciduous trees, and vines, and they are used in a wide variety of fields from homes to restaurants. However, since edible flowers are mainly composed of fresh flowers, it takes a lot of time and effort to maintain their freshness at the stage of storage and distribution, and there is a disadvantage that the life of the product is short.

The most effective method for storing edible flowers is to dry edible flowers to obtain dried flowers. Examples of this drying method include natural drying, hot air drying, microwave drying, and vacuum freeze drying. However, the edible flowers dried by these methods have problems that they are brittle and that they are discolored by heat.

The present invention has been made in order to solve the above-mentioned conventional problems, and can dramatically improve the efficiency of volatilization and removal of water in edible flowers (edible flowers), and has a good shape retention after drying. It is intended to provide a method for producing a good and beautiful dried edible flower.

[0007]

The method for producing a dried edible flower according to the present invention comprises treating petals of the edible flower or the whole flower with ethyl alcohol or water containing ethyl alcohol at a concentration of 60% or more, and then directly or by the above treatment. It is characterized in that the extracted components in the alcohol afterwards are re-adsorbed and dried. As the edible flower, for example, roses, Connecticut kings, oysters, buckwheat flowers and the like can be used.

The reason why the concentration of ethyl alcohol in the water containing ethyl alcohol is limited is that if the concentration is less than 60%, the efficiency of dehydration when the petals or the whole flower is treated with the water containing ethyl alcohol and dried is sufficiently increased. Will be difficult. More preferable ethyl alcohol concentration is 80
% Or more.

As the drying means, the drying method usually used in the production of dried flowers may be adopted.
For example, a natural drying method, a hot air drying method, a microwave drying method, a vacuum freeze drying method and the like can be mentioned.

Another method for producing dried edible flowers according to the present invention is to treat petals of edible flowers or whole flowers with ethyl alcohol containing an organic acid or water containing ethyl alcohol at a concentration of 60% or more, After re-adsorbing the extracted component in the alcohol or treating the petals or the whole flower of the edible flower with ethyl alcohol or water containing ethyl alcohol at a concentration of 60% or more, an organic acid is added to the alcohol to extract the extracted component. It is characterized by comprising a step of re-adsorbing and a step of drying the petals or the entire flower on which the extracted components are re-adsorbed.

The above-mentioned organic acid is used as a pH adjusting agent for an alcohol liquid containing an extract component from flowers. Examples of such organic acid include citric acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid and the like.

[0012]

According to the present invention, the petals of the edible flower or the whole flower is treated with ethyl alcohol or water containing ethyl alcohol at a concentration of 60% or more to replace the water in the petal or the whole flower with the ethyl alcohol. It By drying the petals or the whole flower treated with such ethyl alcohol, for example, by drying with hot air, the low boiling point (78.3 ° C.) of ethyl alcohol and the water in the petals or the whole flower are replaced by the water content of the petals or the whole flower. Water in the petals or the entire flower can be efficiently evaporated and removed by azeotropic distillation of ethyl alcohol with ethyl alcohol. For example, after soaking the Connecticut King in ethyl alcohol for 10 minutes,
A characteristic line A is shown in FIG. 1 as the relationship between the drying time and the water content when the drying is performed in a dryer at 60 ° C. In FIG. 1, a characteristic line B shows the relationship between the drying time and the water content when the Connecticut king not treated with ethyl alcohol was dried in a dryer. As is clear from FIG. 1, it is understood that the water in the Connecticut king can be evaporated and removed more efficiently than in the case where the ethyl alcohol is not treated. Further, by the treatment with ethyl alcohol, it is possible to produce a dry edible flower excellent in shape retention and storage stability after drying.

Further, since the obtained dried edible flower has a characteristic of returning to a state very similar to the shape of the flower before drying by pouring hot water, it can be used as it is as a food material, or simply by adding hot water. It can also be widely used for ready-to-eat instant food and cooking using hot water.

According to the present invention, the petals of the edible flower or the whole flower is treated with ethyl alcohol containing an organic acid or water containing ethyl alcohol at a concentration of 60% or more, and then the adsorbed components in the alcohol are re-adsorbed. Or treat the petals of the edible flower or the whole flower with ethyl alcohol or water containing ethyl alcohol at a concentration of 60% or more, and then add an organic acid to the alcohol,
By re-adsorbing the extracted components and then drying, it is possible to produce a beautiful dry edible flower which is excellent in shape retention and storability after drying.

That is, for example, when a flower containing a large amount of anthocyanin red pigment is immersed in ethyl alcohol, the pigment component is extracted and red fading occurs. Therefore, by adding an organic acid to ethyl alcohol or water containing ethyl alcohol before or after treating the flowers to adjust the pH to an acidic range, the original color can be generated, and this can be re-adsorbed. By doing so, a beautiful dry edible flower having the original color of the flower can be produced.

[0016]

EXAMPLES Examples of the present invention will be described in detail below. Example 1

22.9 g of petals of Connecticut king grown without pesticide were refluxed with 500 ml of ethyl alcohol, and then the adsorbed components were re-adsorbed and dried in an incubator at 60 ° C. for 20 minutes.

2.7 g of the dried Connecticut King obtained
Had the same color and morphology as fresh flowers, and no fading or morphological change was observed even after long-term storage. When hot water was poured into the petals of the dried Connecticut king, it returned to a shape similar to a fresh flower in a short time of 30 seconds. Example 2

26.2 g of petals of roses cultivated without pesticide were immersed in 500 ml of ethyl alcohol for 10 minutes,
After 1.0 ml of 1.0 M citric acid was added to color the extract, the extracted components were re-adsorbed and dried in a thermostat at 60 ° C. for 15 minutes.

4.6 g of the dried rose thus obtained had the same color and morphology as fresh flowers, and no fading or change in morphology was observed even after long-term storage. When boiling water was poured into the petals of the dried rose, the shape resembled a fresh flower in 30 seconds.

[0021]

As described in detail above, according to the present invention, the efficiency of volatilization and removal of water in edible flowers can be dramatically improved, the long-term storability is excellent, and the shape retention after drying is good and beautiful. A method for producing a dry edible flower can be provided.

[Brief description of drawings]

FIG. 1 is a characteristic diagram showing a relationship between a drying time and a water content in an ethyl alcohol-treated and untreated Connecticut king.

Claims (2)

[Claims] 1. A method of treating the petals of an edible flower or the entire flower with ethyl alcohol or water containing ethyl alcohol at a concentration of 60% or more, and then drying it as it is or by re-adsorbing the extracted components in the alcohol after the treatment. A method for producing a dried edible flower, which is characterized. 2. A petal of an edible flower or the whole flower is treated with ethyl alcohol added with an organic acid or water containing ethyl alcohol at a concentration of 60% or more, and then the adsorbed components in the alcohol are re-adsorbed or edible. A step of treating the petals of the flower or the entire flower with ethyl alcohol or water containing ethyl alcohol at a concentration of 60% or more, adding an organic acid to the alcohol, and re-adsorbing the extracted component;
And a step of drying the petals or the entire flower on which the extracted components are re-adsorbed, the method for producing a dried edible flower.