JPH06141813A - Processed balsam pear food such as balsam pear tea and its preparation - Google Patents

Abstract

PURPOSE:To prepare a preservable processed food such as balsam pear tea processable without deteriorating the active component of balsam pear. CONSTITUTION:A balsam pear tea having mild taste and fragrant flavor and free from bitter taste is produced by washing balsam pear, removing the seeds and woolly texture in the fruit, cutting to small pieces of 3-20mm, dehydrating the small pieces of balsam pear, drying in the sun or by forced drying until the weight of balsam pear decreases to 10-5wt.% based on the weight of the cut piece and parching the dried pieces at 60-150 deg.C. Balsam pear powder having green color utilizable as powdered tea, powder to be scattered on cooked rice, a material for cake, etc., can be produced by pulverizing the dried balsam pear pieces without parching.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed bitter cucumber food such as bitter cucumber tea and the like, which has been conventionally eaten as vegetables, and a method for producing the same.

[0002]

2. Description of the Related Art Nigauri is a genus name Momordika
odica charantia L.), which is native to tropical Asia and is cultivated in Japan in many Okinawa and Kyushu regions, contains unclear bitter glycosides and alkaloids, aniden and citrulline that have unique bites. , They are said to play a role in stomach and intestinal function, and also contain a large amount of Vitamin C, which has long been used in the Okinawa region to prevent summer batiness.
A large amount of fruits are eaten as healthy stomach and intestinal vegetables, and the causal relationship between the outstanding longevity of Okinawa Prefecture, the incidence of gastric cancer and the low mortality rate thereof has been studied recently. In this way, although bitter cucumber is a vegetable that contains a lot of ingredients that are extremely effective for the human body, it is a vegetable that is harvested only in the summer, and its fruit has a large amount of water (raw 94.5%) like melon.
%), It cannot be stored, and it is used only for thinly slicing freshly harvested fruits and stir-fried, or grated and squeezed and drinking the green juice as juice. It was possible to process and store a large amount of harvested food during the season, and it was never used as a processed food that can be used regardless of the season.

[0003]

DISCLOSURE OF THE INVENTION The present invention was devised in view of the above-mentioned circumstances, in which the active ingredient of cucumber produced in large quantities in the summer, which has never been used as a processed food, has been proposed. It is intended to obtain a processed food that can be processed and stored without damaging it, and more specifically, to provide a processed cucumber-processed food such as tea or sprinkles that can be easily and routinely sampled, and a manufacturing method thereof. That is the purpose.

[0004]

[Means for Solving the Problems] As described above, bittern is considered to be unsuitable for use as tea because its pulp has a lot of water and its flavor has a unique bite. Although it has never been considered to process ginger into tea in the past, the present inventor, in the process of studying the processing of bitter urchin, conceived to process bitter urchin into tea,
The present invention has been achieved through various experiments. The processed food of bitter melon such as bitter melon and the like according to the present invention, which has solved the above-mentioned problems, is characterized by being obtained by drying and roasting strips of bitter melon cut, and a roasted tea-style bitter nigiri tea is obtained. Further, by drying the powdered cut pieces of bitter melon and powdering it, it is possible to obtain a processed food material which can be mixed with matcha-style bittern green tea, sprinkles, confectionery such as yokan or castella.

The above-mentioned processed bitter melon food is a step of pre-treating bitter melon and cutting it into 3 to 20 mm strips, and drying the cut bittern bite strips until the weight is reduced to 10 to 5% by weight. Process, dry strip 60-60
The powdered garlic processed food of the latter that can be produced by the step of roasting at 0 ° C. is
It can be manufactured by undergoing a step of forming dried powder into a fine powder. The above-mentioned striped strip is not preferable if it is larger than 20 mm because the drying efficiency is poor and it is difficult to uniformly dry it, and if it is cut smaller than 3 mm, the tissue of the striped seaweed becomes large at the time of cutting, which is not preferable.
The range is 0 mm, more preferably 5 to 8 mm. The dryness of the sea urchin strips is related to the roasting step as a post-process, but it is preferable that the weight is reduced to about 10 to 5% as compared with the time of fruits and vegetables. Even if it is long, it is difficult to obtain a good-tasting fried tea. If it is high, the roasting time will be short, and if the dryness is low, the roasting time will be long, but if the dryness is low and the roasting time is short, the taste becomes bitter, which is not preferable.

[0006]

EXAMPLES Examples of the present invention will be described in detail below. First, a manufacturing process of uricha for making roasted tea will be described. As a pre-treatment, the harvested bitter melon is washed to remove foreign matter such as soil and pesticides attached to the fruits, and is split vertically to remove seeds and cotton inside. The washing may be performed after the cotton cloth is removed, and may be omitted when almost no foreign matter is attached. After completion of the pretreatment, the bitter melon is chopped to a size of 5 mm to 8 mm and dried until the residual water content is in the range of 10 to 5%. As a drying method, an appropriate drying method can be adopted. For example, the finely chopped bitter melon is spread thinly on a net and dried for about 3 days on the sun to dry to the above range. As another method, the minced cucumber is spin-dried at high speed and then dried with a hot air drier.
It can be dried in a short time by forcedly drying it by applying hot air of ℃ to 120 ℃. Then, the dried cucumber in the above range is heated to an iron plate temperature of 70 to 1
By roasting at a temperature of 10 ° C. for about 3 to 15 minutes, dark brown fragrant scented nigiricha is obtained.

In Examples 1 to 3 below, the finely chopped bitter melon was dehydrated by a high-speed rotary dehydrator until the weight was reduced to about 85% of the weight at the time of cutting, and then by a hot air dryer at 70 ° C-12 ° C.
This is an example of producing roasted tea by drying with hot air of 0 ° C. and gradually raising the temperature of an iron plate from 70 ° C. to a maximum of 110 ° C. with an open fire type automatic stirrer, and roasting tea is produced. After washing and cleaning and assuming the weight after cutting as 100%,
The degree of decrease in weight (that is, the degree of dryness) immediately after each subsequent step is shown, and the relationship between the degree of dryness and the roasting time is shown. Example 1 Weight Weight ratio Raw material bitter cucumber (green fruits) 500 g Cutting 420 g 100% After drying 50 g 12% After roasting (roasting time 15 minutes) 25 g 6% It was dark brown in color and had a fragrant scent, and the taste was mellow and mellow, and it was possible to eat and drink like ordinary Hojicha. Then, as a result of component analysis of the vitamin C and mineral components of the resulting nigiri fried tea, the amount shown in Table 1 was contained per 100 grams of the sample, and a bitter nigiri tea beverage rich in vitamin C and minerals was obtained. It was confirmed.

[Table 1]

Example 2 Weight-weight ratio Raw material bittern (green fruits) 600 g Cutting 500 g 100% After drying 50 g 10% After roasting (roasting time 10 minutes) 35 g 7% The roasted green cucumber roasted tea was prepared as described above. The taste and flavor were almost the same as those of Example 1 and were good.

Example 3 Weight Weight ratio Raw bitter melon (green fruits) 620 g Cutting 520 g 100% After drying 32 g 6% After roasting (roasting time of 3 minutes) 32 g 6% It was almost the same as in Example 1 and was good.

The above examples show cases in which good roasted tea was obtained. Good roasted tea was obtained by varying the roasting time depending on the dryness of bittern, and when the dryness was high, the roasting time was shortened. It turns out that if the degree of dryness is low, the roasting time should be extended. If the dryness is low and the roasting time is short, the taste becomes bitter, which is not preferable. The process for producing bittern uricha in the case of making matcha is the same as the process for producing roasted tea up to the step of drying, but by mixing the dried product as it is into a fine powder with a crusher, matcha-like bittern nigiricha can be obtained. Compared to roasted green tea, matcha-like nigari tea leaves a bit of bitter liquor bite, but it can be stored for a long period of time, and the ingredients are almost the same as in the case of green juice, so drink green juice. It has the same effect as, and can make it possible to collect the same kind of cucumber green juice regardless of the season. Also, not only can it be used as matcha by powdering it, but it can also be mixed with other sprinkle ingredients to sprinkle rice, and can be mixed with the ingredients of confectionery to obtain nigiri confection, or noodles with noodles as ingredients for noodles. It can be used as a food material for various processed foods. In the above example, the dried sardine pieces were powdered without roasting, but by roasting and then powdering, a savory powder with a savory aroma of roasted tea was obtained, and sprinkled with rice, etc. A suitable food material is obtained.

[0011]

Industrial Applicability As described above, according to the present invention, it is possible to obtain a processed food which can be processed and can be stored without damaging its active ingredient, which has not been conventionally used as a processed food. The bittern can be used as a food such as tea, sprinkles, confectionery, etc., which can be easily collected on a daily basis regardless of the harvesting time, and the range of bittern can be further expanded. Further, the processed bitter melon food obtained according to the present invention is easier to eat because the bittern unique to bitter melon is eliminated as compared with the raw state of bitter melon,
It is possible to eliminate the taste of garlic, which has a strong taste due to its bitterness.

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[Procedure amendment]

[Submission date] September 9, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0002

[Correction method] Change

[Correction content]

[0002]

2. Description of the Related Art Nigauri is a genus name Momordika
odica charantia L.), which is native to tropical Asia and is cultivated in many areas in Japan, Okinawa and Kyushu, and has an unclear bitter glycoside and alkaloid, adenine,
It contains citrulline, which is said to play a role in stomach and intestinal function, and also contains a large amount of vitamin C, which has been used in Okinawa for a long time to prevent summer fat, as a stomach and intestinal vegetable. , The fruits are eaten in large quantities,
Recently, the causal relationship between the outstanding longevity of Okinawa Prefecture, the incidence of gastric cancer, and the resulting low mortality rate has also been studied. In this way, nigari is a vegetable that contains a lot of ingredients that are extremely effective for the human body, but it is a vegetable that is harvested only in the summer, and its fruit has a large amount of water (94.5% raw) like melon.
It has a drawback that it can not be stored, and it is used only for slicing and slicing freshly harvested fruits, or grated and squeezed and drinking the green juice as juice. A large amount of harvested food could be processed and stored, and it was never used as a processed food that can be used regardless of the season.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

[0006]

EXAMPLES Examples of the present invention will be described in detail below. First, a manufacturing process of uricha for making roasted tea will be described. As a pre-treatment, the harvested bitter melon is washed to remove foreign matter such as soil and pesticides attached to the fruits, and is split vertically to remove seeds and cotton inside. It is preferable to remove the seeds and cotton inside when the powder is processed into a matcha-like powder described later, but it is not necessary to remove it when processed into roasted tea. Further, the washing may be performed after the cotton is removed, and may be omitted when the foreign matter is hardly attached.
After completion of the pretreatment, the bitter melon is chopped to a size of 5 mm to 8 mm and dried until the residual water content is in the range of 10 to 5%. As a drying method, an appropriate drying method can be adopted,
For example, the finely chopped cucumber is spread thinly on a net and dried on the sun for about 3 days to dry to the above range. As another method, the finely chopped cucumber can be dried in a short time by forced drying, for example, by applying hot air of 40 ° C to 120 ° C to dry it with a hot air dryer. Then, by roasting the dried cucumber in the above range at a temperature of the iron plate temperature of 70 to 110 ° C. for about 3 to 15 minutes, nigiricha with a fragrant dark brown odor is obtained.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

In the following Examples 1 to 3, minced cucumber was dried with hot air of 40 ° C to 120 ° C with a hot air dryer, and the temperature of the iron plate was gradually raised from 70 ° C with an open fire type automatic stirrer to reach the maximum. It is an example in the case of producing roasted tea by raising it to 110 ° C. and roasting it, and the degree of reduction in weight immediately after each step (that is, drying) after the seed and cotton are washed and cut and the weight after cutting is 100%. The degree of dryness and the roasting time are shown. Example 1 Weight Weight ratio Raw material bitter cucumber (green fruits) 500 g Cutting 420 g 100% After drying 50 g 12% After roasting (roasting time 15 minutes) 25 g 6% It was dark brown in color and had a fragrant scent, and the taste was mellow and mellow, and it was possible to eat and drink like ordinary Hojicha. Then, as a result of component analysis of the vitamin C and mineral components of the resulting nigiri fried tea, the amount shown in Table 1 was contained per 100 grams of the sample, and a bitter nigiri tea beverage rich in vitamin C and minerals was obtained. It was confirmed. The nigari-cha obtained in this way was given to people with hypertension and people with diabetes on a daily basis, and within about 1 month from the start of drinking, people with hypertension had decreased blood pressure and stabilized at normal values. It has been reported that a person with diabetes has a lowered blood sugar level, and it has been confirmed that it has an excellent effect as a health tea.

[Table 1]

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

[0011]

Industrial Applicability As described above, according to the present invention, it is possible to obtain a processed food which can be processed and can be stored without damaging its active ingredient, which has not been conventionally used as a processed food. The bittern can be used as a food such as tea, sprinkles, confectionery, etc., which can be easily collected on a daily basis regardless of the harvesting time, and the range of bittern can be further expanded. Further, the processed bitter melon food obtained according to the present invention is easier to eat because the bittern unique to bitter melon is eliminated as compared with the raw state of bitter melon,
It is possible to eliminate the taste of garlic, which has a strong taste due to its bitterness. Further, the processed bitter cucumber food obtained according to the present invention is effective as a health food utilizing the active ingredient of bitter cucumber, and a remarkable effect was observed in hypertension, diabetes and the like.

Claims (4)

[Claims] 1. A processed food of bitter melon, such as bitter nigiri tea, obtained by drying and roasting cut pieces of bitter melon. 2. A processed product of bitter melon, such as bitter nigiri tea, which is obtained by drying cut pieces of bitter melon to dryness. 3. A step of pre-treating bittern and cutting it into 3 to 20 mm strips;
A method for producing nigiricha or the like, which comprises a step of drying until it decreases to 5% by weight, and a step of roasting the dried strips at 60 to 150 ° C. 4. A step of pre-treating bittern and cutting it into 3 to 20 mm strips, said bittern being 10
A method for producing processed bitter nigiri foods such as bitter nigiri tea, which comprises a step of drying until reduced to 5% by weight, and a step of forming dried powder into a fine powder.