JPH08322500A - Sheetlike food and its production - Google Patents

Abstract

PURPOSE: To obtain a high-quality sheetlike vegetable food based on Japanese radish fibers. CONSTITUTION: This sheetlike food is obtained by spraying an effective microorganism(EM) on a Japanese radish and one species of other vegetable, then washing the resultant Japanese radish and the vegetable, chopping the washed vegetables, sorting the chopped vegetables, then peeling the skin of the root vegetable and directly mixing the leaf vegetable by an adequate amount, pulverizing the resultant material, providing a minced vegetable food material, mixing an adequate amount of water in the vegetable food material, adding the EM thereto, making the EM act on the food material while stirring the mixture, as necessary, adding a material such as a seasoning, a glazing or a binding material thereinto, making the EM act thereon, forming the resultant food material into a sheet, carrying out the dehydration and drying at this time and finally affording the sheetlike vegetable food. The resultant sheetlike food provides a high-quality food, containing the one species of vegetable and EM in a Japanese radish base and good in keeping quality for a long period.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sheet-shaped food made of vegetables and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various types of sheet foods of this type have been developed according to the manufacturing method thereof. For example, in JP-A-57-141254, an edible thin film is formed by pressurizing and adhering to a food material, and in JP-A-60-149355, a binder is prepared after shredding blanched vegetables. What is formed by mixing with a liquid containing solution and adhering the solid matter in this mixed solution to a net-like material and drying it. In Japanese Patent Laid-Open No. 63-301758, there is used a thin film food obtained by rolling after drying. In JP-A-58-10052, food is pressed by rollers to form a sheet, and after removing excess water, it is coated with a starch thin film such as wafer.
In Japanese Patent Publication No. 2-15, a food material formed into a fibrous or small piece is contacted with or mixed with a moisturizing agent containing at least a carrot component.
Japanese Patent No. 961 discloses that a food material such as shredded vegetables is mixed with water and a binder, and then the mixture is made into a sheet shape.

[0003]

However, the sheet-shaped vegetable foods produced by any of the conventional methods are inferior in commercial value and satisfactory, at least in terms of their freshness, sharpness, softness and storability. It wasn't something you could get.

Further, in some cases, there is a problem that the quality of the food material is deteriorated even in the stage of manufacturing the sheet-shaped vegetable food.

Therefore, conventionally, based on vegetables,
The appearance of a sheet-shaped food product having excellent quality has been desired.

Further, the quality of food materials does not deteriorate even in the middle of the production of sheet-shaped food, and the finished food can be maintained in a high-quality state for a longer period than in the conventional case. The advent of a method for producing a sheet-shaped food product based on vegetables has been desired.

[0007]

Means for Solving the Problems and Actions The inventor of the present application has conducted various tests and studies for three years or more in developing such a high quality sheet-shaped food product and a method for producing the same. The inventors have come to the conclusion that a vegetable-based, high-quality sheet-shaped food product can be successfully produced by using effective microorganisms, and have led to the present invention.

Here, the effective microorganisms will be briefly described. Regarding this effective microorganism, for example, a booklet:
"Specially cultivated rice according to microorganism (enzyme) farming", published by Japan General Edible Microbial Research Institute (Asahikawa, Hokkaido), (However, the issue date is November 23, 1990, but the exact issue date is unknown. .) Is explained. As is well known, this effective microorganism was developed by Dr. Teruo Higa, a doctor of agriculture, and is generally EM (Effective Micro-org).
In other words, it is called "anisms (also called effective microorganism group)", and is said to be "a culture solution of microorganisms that live in fertile soil in nature and are useful for crop production". There are various kinds of EMs, and in the present invention, the items EM2, EM3, and EM4 are particularly used, so these will be briefly described.

According to this booklet, EM2 is a culture solution in which a group of 80 or more effective microorganisms of 10 genera such as photosynthetic bacteria, actinomycetes, and yeasts coexist, and 1 million of microorganisms survive in 1 ml. are doing. Based on this EM2, there are EM3 mainly composed of photosynthetic bacteria and EM4 mainly composed of lactic acid bacteria. The functions of these EMs and the functions of the main microbial groups contained in the EMs are explained in this booklet, so explanations thereof are omitted here. However, according to the description of this booklet, EMs are used for soil improvement. , Water quality improvement in aquariums and ponds, garbage processing, activation of fresh flowers, mites prevention, odor control, vegetable preservation,
It is disclosed that it can be used effectively for making compost, cultivating natural rice, etc.

The inventor of this application pays attention to this EM,
When we tried to mix EM No.2, No.3, No.4, etc. into the vegetable raw materials and vegetable ingredients in the process of producing a sheet-based food based on vegetables, we compared it with the sheet-shaped food produced without mixing EM. The sheet-like food produced by mixing EM prevents deterioration of raw materials and foodstuffs during production, deterioration of sharpness, deterioration of freshness, etc., has good storage stability after production, and food is clear and fresh. It has been found that it is possible to produce high-quality foods that have good commercial value, such as good taste, texture, softness, etc.

Therefore, the sheet-shaped food product according to the present invention is characterized in that a crushed vegetable food material and a mixture containing at least EM3 as an effective microorganism as a main material are formed into a sheet.

With such a constitution, the action of the effective microorganisms of EM3 promotes the control of harmful bacteria and molds in the food, so that the food is not spoiled for a long period of time.
In addition, the freshness is maintained and can be stored for a long period of time, the expression of the pigments of the vegetables used is promoted, the food itself becomes clear, the growth of effective microorganisms is promoted, and the quality such as flavor, texture and softness are also good. Can be improved.

In a preferred embodiment of the present invention, the vegetable food material is
Made from daikon and one kind of vegetable other than daikon,
It is good to use radish fiber as a tie. In this case, since the radish fibers act as a tie, vegetables can be effectively retained in the radish fibers and the sheet-like shape can be preserved.

Further, in another embodiment of the present invention, it is preferable that EM2 and EM4 as other effective microorganisms are additionally added and mixed to the vegetable food material in addition to EM3. EM2
No. EM4 and EM4 are added to further improve the quality.

According to the manufacturing method of the present invention,
(A) Spraying at least EM3 as an effective microorganism on a vegetable raw material containing radish and one kind of vegetable other than radish,
(B) After that, these vegetable raw materials are made into small pieces and mixed, and then these mixed pieces of vegetables are crushed by a mixer to make a vegetable food material, and (c) at least EM3 is mixed as an effective microorganism into this vegetable food material, d) Then, the mixture is made into a sheet to form a sheet. According to this method, EM3 is sprayed on the vegetable raw material (also referred to as vegetable material), and EM3 is also mixed in the crushed vegetable food material, so it is considered that the manufacturing process has been going on for a long time. Also, because of the function of EM3, the expression of pigments in radish and vegetables other than radish is promoted to make the food material clear, and the elimination of harmful bacteria and mold is also promoted, and the deterioration of freshness is prevented, so it is manufactured. The quality of the sheet-shaped vegetable food does not deteriorate, and therefore, the sheet-shaped vegetable food can be produced with good yield, and the quality of the sheet-shaped vegetable food itself does not deteriorate. That is, the sheet-shaped vegetable food produced by this method is clear, has a good freshness, has a good flavor, texture and softness, and has a good long-term storability.

In a preferred embodiment of the invention of this production method, EM obtained by mixing EM3 with EM2 and EM4 is used as the effective microorganism sprayed on the vegetable raw material, and the effective microorganism mixed with the vegetable foodstuff is also EM2 with EM2 and EM4. It is better to use mixed EM. In this way, EM Nos. 2, 3 and 4 work to further effectively improve the above-mentioned quality.

In another preferred embodiment of the invention of this production method, it is preferable to boil the small pieces of the vegetable raw material in the above step (b) with hot water mixed with kelp extract. By mixing the kelp extract, the vegetables can be softened, and the umami and the nutrients can be supplemented from other than the vegetable raw material composed of the radish and vegetables other than the radish.

In still another preferred embodiment of the invention of this production method, the mixing of the effective microorganisms in the above step (c) is preferably carried out with stirring until the effective microorganisms act and their effects are exerted. After mixing EM with vegetable ingredients,
Since it takes some time for the EM to start to work effectively, the EM is agitated for the required time in order to mix it uniformly with the food material and to work efficiently.

In still another preferred embodiment of the invention of this production method, the vegetable food material and the effective microorganisms obtained in the step (c) after the step (c) but before the step (d). It is good to obtain starch-containing foodstuff by mixing starch with and. By mixing this starch, the vegetable food can have a gloss. This starch also acts as a supplementary binder.

In still another preferred embodiment of the invention of this production method, when the juice produced by the papermaking in the step (d) is contained in the above-mentioned starch-containing food, the starch-containing food is mixed. It is good to adjust the concentration of the food. This concentration adjustment is adjustment of the ratio of the starch-containing food material and the water content, and by this adjustment, the concentration is made suitable for papermaking.

[0021]

Embodiments of the present invention will be described below with reference to the drawings. In this embodiment, as an example, a case where radish and one type of vegetable other than radish, such as carrot or carrot leaf, is used as a material will be described. Of course, other vegetables other than carrots such as spinach, perilla, cabbage, pumpkin, komatsuna, haskap, or parsley and other leafy and / or root vegetables are also suitable for use in the present invention. is there.

FIG. 1 is a basic process diagram of the present invention.
FIG. 2 is a concrete process chart of the first half used to explain one embodiment of the present invention, and FIG. 3 is a concrete process chart of the latter half following FIG.

First, with reference to FIGS. 1 to 3, examples of basic steps and specific steps of the method for producing a sheet-shaped food product of the present invention will be described together.

As a vegetable raw material or material, in this example, the harvested radishes (leaves and roots or roots only) and carrots (leaves and / or roots) are stored in a storage cabinet in order to produce clear vegetables. . The prepared materials are sprayed with a diluted solution of EM (effective microorganisms) No. 3 or a diluted solution of EM Nos. 3, 2 and 3 mixed in equal amounts (S1 in FIG. 1 (S in FIG. 1 is a step 2) and S11) in FIG. The extent to which the EM stock solution is diluted depends on the type and amount of the target vegetables, and may be appropriately determined according to these. Generally, for example, 1 ton (t) of vegetables contains 1000 stock solutions.
It is preferable to use an EM solution diluted with water twice (10 cc of EM stock solution to 10 liters of water). These E
The M stock solution and the diluted solution can be obtained by anyone, for example, by placing an order with the Japan Research Institute for Edible Microorganisms (13, Kitamon-cho, Asahikawa-shi, Hokkaido).

Next, the vegetable raw material is shredded into vegetable pieces (S2 in FIG. 1). Therefore, in this embodiment, first, the vegetable raw material sprayed with EM is stored in a storage chamber for about 6 hours so that the EM effectively acts. By this storage, E
M works to promote the pigment development of raw vegetables, improve the flavor, prolong the shelf life, and destroy harmful fungi and harmful bacteria to the extent that they do not actually harm them and suppress their reproduction.

After storage, these vegetable raw materials are washed (see FIG. 2).
S12). This washing is best done by hand washing to avoid damaging the leaves. The roots may be machine-washed with a washing machine after dropping the leaves. Subsequently, the roots are peeled off, and at the same time, good roots are selected (S13 in FIG. 2). Peeling of roots is done manually for the radish that is the base, but for other roots it may be done manually as appropriate. When peeling, it is good to select good ones without damage at the same time.

Next, the roots and leaves are shredded (S14, S16 in FIG. 2). The shreds of the roots are mechanically shredded with a shredder (also referred to as cutting or slicing). For this shredding, for example, a product “Food Slicer” (model number: ESA type) manufactured by Enomura Iron Works Co., Ltd. was used. on the other hand,
Since leafs are quickly damaged, they are manually shredded after being washed (S16). With these shreds,
Appropriately sized vegetable strips can be prepared for subsequent mixer processing.

Next, these strip-shaped leafy and root vegetables are mixed together and mixed (or minced machine).
For example, it is crushed to obtain a minced vegetable food material in which vegetable juice and vegetable fiber produced by the crushing are mixed (S3 in FIG. 1). Therefore, in this embodiment, first, the above-mentioned strip-shaped vegetables are divided into roots and leaves and boiled separately (S15 and S17 in FIG. 2). Root is 1 in a dedicated hot water tank
Boil at a temperature of about 20 ° C. for about 10 to 15 minutes.
In this example, since the purpose is to make foods based on radish, only the radish is boiled using a dedicated hot water bath. In order to avoid the loss of nutrients by melting the leaves, it is preferable to set the temperature to a temperature of about 80 ° C. for 3 to 5 seconds and an appropriate boil time. It is preferable to mix kelp extract, which is a powdery enzyme, into the hot water of these boiling water tanks, which can make the vegetable material uniform and shorten the boiling time. As this kelp extract, for example, the one disclosed in manufacturing method patent No. 305549 (Japanese Patent Publication No. 37-1660) is used, for example, 10 l of hot water (= 10).
It is suitable to use it at a ratio of about 1.0 g per liter). By mixing this kelp extract in hot water and boiling the vegetable pieces, hard vegetables can be softened quickly and the nutrients of kelp extract can be included.

After boiling, the vegetable pieces are dipped in a cold water tank to cool (S18 in FIG. 2). This will make the vegetables clearer and prevent nutrients from escaping. In some cases, the same EM as above is applied to the cold water in this cold water tank.
By mixing Nos. 2, 3 and 4 so as to be diluted 1000 times, it is possible to promote the expression of pigments, prolong the shelf life, improve freshness, promote the control of harmful molds and bacteria, and suppress the reproduction. Can be achieved more effectively.

These cold water-treated vegetable pieces are crushed with a mixer such as a mincing machine to prepare a vegetable food material (S19 in FIG. 2). In this mixer, when the vegetable strips are crushed, they are crushed to such an extent that at least the vegetable fibers remain. In this example, as the mixer, for example, a product name “Cutter Mixer 50S” manufactured by Aikosha Co., Ltd. was used. In order to produce a good sheet-shaped vegetable food product based on radish fiber, it is preferable to subject the carrot root to about 40% by weight with respect to 60% by weight of the radish fiber in a mincing machine. In the case of carrot leaves, about 30% by weight of roots of carrot to 70% by weight of radish fiber, and in the case of radish fibers and radish leaves, about 30% by weight of leaves to 70% by weight of radish fibers. It is good to The approximate ratio by weight of other vegetables to radish fiber is:
Spinach 20% by weight to radish fiber 80% by weight, radish fiber 85% by weight, perilla 15% by weight, radish fiber 70
30% cabbage, 75% radish fiber by weight
On the other hand, pumpkin 25% by weight, radish fiber 70% by weight, komatsuna 30% by weight, radish fiber 85% by weight, lotus cup 15% by weight (only salted products in the case of lotus cup), radish fiber 85% by weight and parsley 15% It is preferable to set it as a weight% or the like.

Then, EM is mixed with the thus obtained vegetable food material (S4 in FIG. 1). In this embodiment, first, the first agitator is charged with vegetable food and water containing salt,
Add vinegar to this, mix EM and stir (Fig. 3
S20). When this vegetable ingredient is 1, the amount of water is 2.
Add food and water to the first stirrer at a volume ratio of 0. This water should contain about 3% salt.
It is also preferable to mix about 2.7 milliliters of vinegar with 10 liters of water. The inclusion of salt is for seasoning and color control. The reason for adding vinegar is to improve the color and luster of the product. As the EM, an EM No. 3 stock solution or an EM No. 3, No. 3 and No. 4 stock solution mixed in the same or almost the same quantity is used. In this example, this mixture was used at a ratio of 10 cc of the EM mixture to 10 liters of this water (which means that the mixture was diluted 1000 times). The first stirrer continues to stir these contents for about 3 hours. By such stirring, not only during the manufacturing process but also as a product, the effective microorganism EM works to promote pigment expression, harmonize the hardness and softness of foodstuffs, prolong the shelf life, and improve the freshness of harmful bacteria. It is possible to promote the extermination of molds and molds and to suppress the reproduction.

Next to the first stirrer, these foodstuffs are transferred to a second stirrer, and suitable seasoning materials such as kelp extract and powdered skipjack, which are powdery enzymes, and nutrients such as calcium are added if necessary, and further 3 Stir for about an hour (S21 in FIG. 3). As the kelp extract, it is preferable to mix the kelp extract described above in a ratio of about 1.0 g with respect to 10 liters of water, and the powdered skipjack is mixed with about 1.5 g for 10 liters of water.

Further, the contents, that is, the food materials are transferred from the second stirrer to the third stirrer, and the stirring is continued there (S22 in FIG. 3). While the first and second stirrers stir at a relatively high speed, the third stirrer stirs at a relatively slow speed for about 3 hours. By this stirring, EM
Can be applied to foodstuffs even more effectively, resulting in higher quality foodstuffs in terms of color, luster, freshness, storability, destruction and protection against harmful bacteria and mold.

The agitation step in the case of mixing a series of EMs as described above is to utilize the EMs themselves and promote their action.

Next, the food material from the third stirrer is made into paper (S5 in FIG. 1). First, the food material is transferred from the third stirrer to the fourth stirrer, and the necessary additives are added and stirred, or the water concentration is adjusted (S23 in FIG. 3). Although not necessarily a necessary treatment, starch is mixed in here, for example, as an auxiliary material for glazing and tie. The amount of starch in this case is preferably about 0.5 g of starch to 10 liters of water, for example. By adding starch in this amount,
It acts as a binder for radish fibers and the deficiency of EM polishing effect is adequately compensated. The fourth stirrer also adjusts the water content, that is, the concentration. This adjustment is adjustment of the amount of starch-containing food material and the amount of water, and the juice produced in the papermaking (also called strainer) step (S5 in FIG. 1 and S24 to S27 in FIG. 3) performed in the next step is It is particularly suitable when it is sent to the fourth stirrer. The concentration at this time is preferably such that the starch-containing food material and water have a volume ratio of 20: 1, which is suitable for the paper-making process in the next step. Although the above-mentioned first to fourth agitators are home-made, the rotation electric motor used was a model name SSG302-500 manufactured by Hokkaido Fuji Electric Co., Ltd. This motor is AC2
A slow rotation of 6 to 3 rotations / minute was possible at 00V, and the stirring blade was rotated at this rotation.

Next, the starch-containing food material whose concentration has been adjusted from the fourth stirrer is placed in a paper machine, and papermaking is carried out in the same manner as in the prior art (S24 in FIG. 3). Since this paper making machine has a conventionally known structure, its details will not be described. However, it is mainly equipped with a shutter, a screen (sudare), and a dehydrator, and the starch-containing food material sent from the fourth agitator is located on the screen. It is sent within the area surrounded by the frame, that is, the shutter. The food placed on the screen becomes flat because water flows out from the gap between the horizontal bars of the screen. Then, the dehydrated board is pressed from the upper side of the thus-blended food material to squeeze out water from the sticky food material to form a thin film food (S25 in FIG. 3). Since this juice contains nutrients, it is preferably collected in the fourth stirrer for reuse. At this time, it is preferable that the ratio of water to food materials is about 5: 1.

Further, the thin film-shaped food is sent to a finishing board, and the thin film-like food is pressed by a finishing dehydrating board to squeeze out water, and the food material is made into a sheet-like food (S2 in FIG. 3).
6). At this time, it is preferable that the ratio of water to food is up to about 2: 1.

Next, the sheet-shaped food containing water is dried (S27 in FIG. 3). For this drying, the sheet-shaped water-containing food placed on the screen is dried in a dryer at a temperature of, for example, 38 ° C. for a time of, for example, 1 hour and 40 minutes. When dried slowly in this manner, a sheet-shaped vegetable food product containing only about 3% of water is completed. In this way,
When radish fiber is used as a base, it is possible to prepare about 12,000 sheet-shaped vegetable foods per ton of vegetable raw material.

Next, for leafy vegetables and root vegetables, E
Pain, color, sharpness, bacteria and mold, with and without using the M2, 3, 4 mixture
The storability and other points were compared. This comparison shows comparative data for the same product from the time when the vegetables were harvested to the time when the products were commercialized two years later.

[0040]

[Table 1]

[0041]

[Table 2]

[0042]

As can be understood from the above experimental data, the sheet-shaped vegetable food of the present invention mainly contains vegetables and EM3, or vegetables and EM2, 3 and 4.
It is a food containing mixed EM of No. This sheet-shaped food is obtained in the form of a sheet-like dried laver,
By virtue of the effect of, the vegetable pigment appears clearly, the freshness of the vegetables is well preserved, the color and gloss are good, the taste is good, there is no moisture, the softness is appropriate, the texture is good, and it is harmful. Bacteria, molds, etc. are remarkably higher than the conventional ones in that they have a long-term storability because they are almost completely removed or to the extent that they do not cause harmful effects and they are not allowed to stick together.

Since EM3 contributes particularly to maintaining the sharpness of the dye, prolonging the shelf life, and proliferating effective microorganisms, E
M3 is indispensable, but when using only EM3 and when using mixed EM of EM2, 3 and 4, it is better to use mixed EM to destroy harmful bacteria and bacteria and to kill bacteria. There is an advantage that power and the like increase.

Further, by mixing EM in the above-mentioned manufacturing process, it can be expected that the pesticides and the like added to vegetables can be made harmless to some extent.

Further, according to the method of the present invention, EM is added to the vegetable raw material, the vegetable foodstuff, etc. as needed during the production process, so that the quality of the foodstuff can be prevented from deteriorating during the production and the foodstuff can be produced. It is possible to prevent contamination with harmful bacteria and mold. Further, since the sheet-shaped vegetable food product produced by the method of the present invention contains EM in an active state, it can be stored for a long time in a high quality state as a product.

Further, in particular, when a sheet-shaped vegetable food is produced by using one kind of vegetable based on radish fiber as a base, in addition to the above-mentioned high quality product, radish fiber becomes a binder. It is possible to make products with higher commercial value in the form of sheets.

The above-mentioned sheet-shaped food product can be made into a food product suitable for the needs of consumers by adding necessary ingredients such as seasoning, flavoring and nutrients to the vegetable food material at the stage of production.

Since the sheet-shaped food contains effective microorganisms and has a good long-term storability, it is suitable as an emergency food.

[Brief description of drawings]

FIG. 1 is a basic manufacturing process diagram for explaining the present invention.

FIG. 2 is a process diagram of the first half of a specific manufacturing process for explaining an embodiment of the present invention.

FIG. 3 is a process diagram of a latter half of FIG. 2 of a specific manufacturing process used for describing an embodiment of the present invention.

Claims (9)

[Claims] 1. A sheet-shaped food product comprising a mixture of a crushed vegetable food material and at least EM3 as an effective microorganism as a main material in a sheet form. 2. The sheet-like food according to claim 1, wherein the vegetable food material is made from radish and one kind of vegetable other than radish as a raw material, and radish fiber is used as a joint. Food. 3. The sheet-shaped food product according to claim 1, further comprising E as an effective microorganism in the vegetable food material.
A sheet-shaped food product, wherein M2 and EM4 are added and mixed. 4. (a) At least EM3 as an effective microorganism in a vegetable raw material containing radish and one kind of vegetable other than radish.
And (b) after that, these vegetable raw materials are made into small pieces and mixed, and then these mixed pieces of vegetables are crushed with a mixer to obtain a vegetable food material, and (c) at least EM3 as an effective microorganism in the vegetable food material.
And (d) thereafter, the mixture is made into a sheet to produce a sheet-shaped food product. 5. The method for producing a sheet food according to claim 4, wherein EM3 sprayed on the vegetable raw material is mixed with effective microorganisms EM2 and EM4, and effective on the EM3 mixed with the vegetable food material. EM as a microorganism
2 and EM4 are mixed, and a method for producing a sheet-shaped food product. 6. The method for producing a sheet-shaped food product according to claim 4 or 5, wherein the strips of the vegetable raw material in the step (b) are boiled with hot water mixed with kelp extract. A method for producing a sheet-shaped food. 7. The method for producing a sheet-shaped food product according to claim 4 or 5, wherein the mixing of the effective microorganisms in the step (c) is performed with stirring until the effect of the effective microorganisms is exerted. A method for producing a sheet-shaped food product characterized. 8. The method for producing a sheet-shaped food product according to claim 4, wherein the vegetable obtained in the step (c) after the step (c) and before the step (d). A method for producing a sheet-shaped food product, which comprises mixing starch with a food material and effective microorganisms to obtain a food material mixed with starch. 9. The method for producing a sheet-shaped food product according to claim 8, wherein the squeezed juice produced by the papermaking in the step (d) is contained in the starch-containing foodstuff, when the starch-containing foodstuff is mixed with the starch. A method for producing a sheet-shaped food product, which comprises adjusting the concentration of food materials.