JPH09327275A - Dry sheet-formed perilla food and its production - Google Patents

Dry sheet-formed perilla food and its production

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Publication number
JPH09327275A
JPH09327275A JP8147572A JP14757296A JPH09327275A JP H09327275 A JPH09327275 A JP H09327275A JP 8147572 A JP8147572 A JP 8147572A JP 14757296 A JP14757296 A JP 14757296A JP H09327275 A JPH09327275 A JP H09327275A
Authority
JP
Japan
Prior art keywords
perilla
food
shiso
sheet
dried
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
Application number
JP8147572A
Other languages
Japanese (ja)
Inventor
Shinken Sumitomo
▲真▼賢 住友
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP8147572A priority Critical patent/JPH09327275A/en
Publication of JPH09327275A publication Critical patent/JPH09327275A/en
Pending legal-status Critical Current

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Abstract

PROBLEM TO BE SOLVED: To obtain dry sheet-formed perilla food and provide a method for producing the same, capable of raising utilization of perilla which has been used little except as a spice and a FURIKAKE (flour for sprinkling on a food for flavoring the food) and effectively utilizing the perilla without damaging nutritive values and pharmaceutically effective components which are inherent to the perilla even in case of the perilla already used for coloring UMEBOSHI (a Japanese pickled plum, usually reddish in color) and often discarded. SOLUTION: This dry sheet-formed perilla food is produced by mixing and kneading pasty perilla made of crushed leaves of perilla or crushed leaves of perilla with a food containing a glutinous material, forming the kneaded mixture into a sheet-form and drying the sheetformed mixture.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【発明の属する技術分野】本発明は、乾燥シート状紫蘇
食品及びその製造方法に関するものである。
TECHNICAL FIELD The present invention relates to a dried sheet-shaped shiso food and a method for producing the same.

【0002】[0002]

【従来の技術】紫蘇は、アジア一帯に自生しているシソ
科の植物であり、日本でも古くから栽培されている野菜
の一つである。紫蘇には、葉茎が青緑色をした青紫蘇お
よび紅紫色をした赤紫蘇があり、モヤシの芽ジソ、葉、
未熟種実ともにさわやかな芳香が珍重され、青紫蘇は、
薬味等として用いられ、赤紫蘇は、梅干しやショウガの
色づけ等に用いられている。また、紫蘇は、栄養学的に
見ても、ミネラルやビタミンが豊富な野菜であり、薬効
にも優れている。
2. Description of the Related Art Shiso is a plant of the Labiatae family that grows naturally throughout Asia and is one of the vegetables that has been cultivated in Japan for a long time. There are blue shiso and red shiso, which have turquoise green leaf stems in shiso.
The refreshing fragrance is prized for both immature seeds and seeds.
Used as a condiment, red shiso is used to color umeboshi and ginger. From a nutritional point of view, shiso is a vegetable rich in minerals and vitamins and has excellent medicinal properties.

【0003】[0003]

【発明が解決しようとする課題】上記のように、紫蘇
は、栄養価が高く、かつ薬効に優れているにも関わら
ず、食される形態は、生の状態では薬味、乾燥状態では
ふりかけ等位しかなく、利用性に乏しかった。特にその
中でも、梅干しや紅生姜の色づけに用いられた後の紫蘇
は、その繊維がかたく、そのままで食用にするには困難
であるため、殆ど利用されること無く廃棄されることが
多かった。しかし、上記梅干しを色づけするために、梅
の果実を塩漬けした時に生ずる梅酢に浸した紫蘇は、化
学反応を起こして鮮やかな赤色となり、生のままで食す
るより更に薬効があると発表されている(農水省四国試
験場発表〔香川県善通寺市〕)ため、これらの薬効を有
効利用する方法が求められていた。
As described above, although Shiso has a high nutritive value and an excellent medicinal effect, it is eaten in the raw state with spiciness and in the dry state with sprinkles or the like. It was poor in usability. Especially, among them, shiso after being used for coloring pickled plums and red ginger was often hardly used and discarded because its fiber was hard and difficult to eat as it was. However, in order to color the above dried ume, Shiso soaked in ume vinegar, which is produced when salting the ume fruit, undergoes a chemical reaction and becomes a bright red color, and it is announced that it is more medicinal than eating raw. (Ministry of Agriculture and Fisheries Shikoku Proving Grounds announcement [Zentoji City, Kagawa Prefecture]), there was a demand for a method to effectively utilize these medicinal effects.

【0004】本発明は、上記した従来の問題点に鑑みて
なされたものであって、薬味やふりかけ以外にあまり利
用されなかった紫蘇の利用性を高め、特に、今まで廃棄
されることが多かった梅干しの色づけ等に用いられた後
の紫蘇でも、この紫蘇が持っている栄養価や薬効成分を
損なうこと無く、有効に利用する事ができる乾燥シート
状紫蘇食品およびその製造方法の提供を目的としてなさ
れたものである。
The present invention has been made in view of the above-mentioned conventional problems, and enhances the utility of shiso, which has been rarely used except for seasoning and sprinkling, and in particular, it is often discarded until now. The purpose of the present invention is to provide a dried sheet-shaped perilla product that can be effectively used without compromising the nutritional value and medicinal components possessed by perilla, even after the perilla has been used for coloring umeboshi. It was made as.

【0005】[0005]

【課題を解決するための手段】上記目的を達成するため
に、本発明に係る乾燥シート状紫蘇食品は、紫蘇の葉を
粉砕しペースト状にしたもの、若しくは、粉砕した紫蘇
の葉と粘質物を含む食品とを混練してシート状に形成し
た混練物を乾燥した構成にした。上記構成において、紫
蘇の葉は、青紫蘇、赤紫蘇、チリメン紫蘇、カタメン紫
蘇等、特に限定されないが、梅干しの色づけ等に用いら
れ、発色した紫蘇が、薬効においても、また、味や香り
においても好ましい。
In order to achieve the above object, the dried sheet-shaped shiso food according to the present invention is obtained by crushing shiso leaves into a paste, or crushed shiso leaves and mucilage. The kneaded product formed into a sheet by kneading with a food product containing was dried. In the above-mentioned composition, the leaves of shiso are not particularly limited, such as blue shiso, red shiso, chilimen shiso, and catamen shiso, but they are used for coloring umeboshi, etc., and the colored shiso has a medicinal effect and also in taste and aroma. Is also preferable.

【0006】また、粘質物を有する食品は、特に限定さ
れるものではなく、たとえば、粘質物として、粘りの基
といわれている「ムチン」等の糖タンパク質や、「ペク
チン」、「プルラン」等の多糖類を含んだ、山芋やオク
ラ等の粘りを有する食品のことをいう。
[0006] The food containing mucilage is not particularly limited. For example, as mucus, glycoprotein such as "mucin" which is said to be the basis of stickiness, "pectin", "pullulan", etc. It means a sticky food containing yam, okra, etc.

【0007】上記シート状紫蘇食品は、粉砕された紫蘇
の葉、又は前記粉砕された紫蘇の葉と粘質物を含む食品
との混練物を攪拌することでできた糊状物を、所定の厚
みに成形板に貼着し、前記成形板に貼着した糊状物を乾
燥させて、シート状に形成される。上記製造方法におい
て、紫蘇の葉(特に梅干しの色づけ等に用いた後の赤く
色づいたもの)は、繊維が強いため攪拌機やミキサー等
の粉砕機に馴染みがたく、粉砕するのが困難である。し
たがって、先ず、粉砕を容易にするために、前記紫蘇の
葉を乾燥させることが望ましい。また、粉砕された紫蘇
の葉、/及び粘質物を含む食品との混練物、を攪拌する
工程において、調味料等を添加し、目的に応じて味を調
整することもできる。
The above-mentioned sheet-shaped shiso food has a crushed shiso leaf, or a paste-like substance obtained by stirring a kneaded product of the crushed shiso leaf and a food containing mucilage, to a predetermined thickness. Then, it is adhered to a molding plate, and the pasty material adhered to the molding plate is dried to form a sheet. In the above-mentioned production method, shiso leaves (especially those colored red after being used for coloring umeboshi, etc.) have strong fibers and are unfamiliar to crushers such as stirrers and mixers, and are difficult to crush. Therefore, it is desirable to first dry the shiso leaves in order to facilitate grinding. Further, in the step of stirring the crushed shiso leaves and / or the kneaded product with a food containing a mucilage, a seasoning or the like may be added to adjust the taste according to the purpose.

【0008】[0008]

【発明の実施の形態】以下に、本発明にかかる、乾燥シ
ート状紫蘇食品を、その実施の形態を示した図面に基づ
いて詳細に説明する。先ず、図示はしていないが、梅干
しの色づけに用いた後の赤く色づいた紫蘇の葉を、天日
で乾燥させる。前記乾燥させた紫蘇の葉を粉砕機にか
け、微細粉末にしたものに、山芋をすりおろしたものを
加えた混練物を激しく攪拌して、糊状物1aにする。
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a dried sheet-like shiso food product according to the present invention will be described in detail with reference to the drawings showing an embodiment thereof. First, although not shown, the red-colored shiso leaves used for coloring the dried plums are dried in the sun. The dried shiso leaf is crushed into a fine powder, and the kneaded product obtained by adding grated yam to the mixture is vigorously stirred to form a paste 1a.

【0009】図1(a)は、糊附機2を用いて、上記方
法でできた糊状物1aを、シート状に成形する過程を示
した斜視図である。上記糊附機2は、ローラー22、ロ
ーラー23、フィーダー2a、動力ギア24、成形板
3、基台25、支脚26を備えている。上記構成におい
て、ローラー22は動力ギア24によって稼働し、前記
ローラー22の稼働力はローラー23に、この二つのロ
ーラー22・23間に設けられた接続ギアを介して伝え
られる。
FIG. 1 (a) is a perspective view showing a process of forming the pasty material 1a produced by the above method into a sheet by using the pasting machine 2. The gluing machine 2 includes a roller 22, a roller 23, a feeder 2a, a power gear 24, a molding plate 3, a base 25, and a supporting leg 26. In the above configuration, the roller 22 is operated by the power gear 24, and the operating force of the roller 22 is transmitted to the roller 23 via the connecting gear provided between the two rollers 22 and 23.

【0010】また、ローラー22とローラー23との中
間上部にゲート2bを下方に備えたフィーダー2aが設
けられ、このフィーダー2aに、糊状物1aを入れる。
次に、ローラー22、23と基台25との間を通した成
形板3上に、ローラー22とローラー23との間に設け
てあるフィーダー2aのゲート2bから、前述した糊状
物1aを所定の厚みに加減して流し込む。
Further, a feeder 2a having a gate 2b provided below is provided above the intermediate portion between the roller 22 and the roller 23, and the paste-like material 1a is put into the feeder 2a.
Next, on the molding plate 3 that passes between the rollers 22 and 23 and the base 25, from the gate 2b of the feeder 2a provided between the rollers 22 and 23, the above-mentioned pasty material 1a is predetermined. Adjust to the thickness of and pour.

【0011】以上のようにして成形板3内に所定の厚み
で流し込まれた前記糊状物1aは、図1(b)に示され
るように、成形板3に流し込んだ状態のまま、ガスバー
ナー40で熱せられた熱板4の上で加熱乾燥する。糊状
物1aは、乾燥することで、乾燥シート状紫蘇食品1b
になるが、このまま取り出すのは熱いため、図1(c)
に示されるように、乾燥シート状紫蘇食品1bが入った
成形板3を冷却棚5に移動し、冷却する。
The paste-like material 1a poured into the molding plate 3 with a predetermined thickness as described above, as shown in FIG. 1 (b), remains in the molding plate 3 while being poured into the gas burner. It heat-drys on the heating plate 4 heated by 40. The pasty product 1a is dried to give a dried sheet-like shiso food product 1b.
However, since it is hot to take out as it is, Fig. 1 (c)
As shown in (1), the molded plate 3 containing the dried sheet-shaped Shiso food 1b is moved to the cooling shelf 5 and cooled.

【0012】上記のように冷却された成形板3上にある
乾燥シート状食品1bを剥ぎ取り、包装することで、本
発明の乾燥シート状紫蘇食品1bは完成する。また、本
発明の乾燥シート状紫蘇食品1bは、より利用頻度を高
めるため、上記の成形方法を行う際、成形板3の形を使
用目的別に換えることにより、図2に示されるような形
に換えることができる。
The dried sheet-shaped food 1b of the present invention is completed by peeling and packaging the dried sheet-shaped food 1b on the molded plate 3 cooled as described above. Further, the dried sheet-shaped Shiso food 1b of the present invention has a shape as shown in FIG. Can be exchanged.

【0013】図2(a)は、紫蘇の葉に成形された乾燥
シート状紫蘇食品12aを示した正面図であり、この紫
蘇の葉に成形された乾燥シート状紫蘇食品12aは、図
2(b)の斜視図に示したように、おにぎり12bを包
む海苔の役割をしている。おにぎりは、一般に米飯の固
まりを俵型や三角形に圧縮成型した外表面に海苔を巻き
付け食するものである。
FIG. 2 (a) is a front view showing a dried sheet-shaped perilla product 12a formed on a leaf of shiso, and this dried sheet-shaped perilla product 12a formed on a leaf of shiso is shown in FIG. As shown in the perspective view of b), it serves as seaweed that wraps the rice ball 12b. Generally, rice balls are prepared by compressing a mass of cooked rice into a bale shape or a triangular shape and wrapping seaweed around the outer surface of the rice to eat.

【0014】この海苔の部分を、乾燥シート状紫蘇食品
と取り替えることで、新たな食感、香り、味を楽しむこ
とができ、さらに、従来の海苔には無かった、紫蘇のも
つ薬効成分が、おにぎりの保存性を高めるのである。同
様に、図3(a),(b)に示すように、本発明の乾燥
シート状紫蘇食品1bは、巻き寿司用シート13aの形
に成形し、巻き寿司13bの巻き具材として用いると、
巻き寿司13bの具材が生魚等の生臭いものを用いたと
きでも、紫蘇の有効成分によって、その具材の生臭さを
打ち消してくれる。
By replacing this seaweed part with a dried sheet-shaped shiso food, you can enjoy a new texture, aroma, and taste. Furthermore, the medicinal ingredients possessed by shiso, which were not present in conventional seaweed, are It enhances the preservation of rice balls. Similarly, as shown in FIGS. 3 (a) and 3 (b), when the dried sheet-shaped Shiso food 1b of the present invention is formed into a sheet 13a for rolled sushi and used as a wrapping material for rolled sushi 13b,
Even if the ingredients of the rolled sushi 13b are fishy odors such as raw fish, the active ingredient of shiso cancels out the fishy odor of the ingredients.

【0015】また、図4(a),(b)に示すように、
本発明の乾燥シート状紫蘇食品1bは、たとえば、桜餅
の巻き具材として桜の葉を用いるように、和菓子14b
の巻き具材として和菓子用シート14aを用いると、一
旦紫蘇の葉を粉砕しているので、繊維がかたい紫蘇の葉
をそのまま使用したときと違い、噛み切ることが容易で
あり、食べやすいだけでなく、今までとはちがう、新し
い味を提供することができる。
Further, as shown in FIGS. 4 (a) and 4 (b),
The dried sheet-like shiso food product 1b of the present invention is, for example, a Japanese confectionery 14b such that cherry leaves are used as a wrapping material for Sakura mochi.
When the Japanese confectionery sheet 14a is used as the wrapping material for the Japanese confectionery, since the shiso leaves are crushed once, it is easier to bite and easy to eat, unlike when the shiso leaves with hard fibers are used as they are. Not only that, it can offer a new taste unlike any other.

【0016】[0016]

【発明の効果】以上のことより、本発明により、薬味や
ふりかけ以外にあまり利用されなかった紫蘇の利用性を
高め、特に、今まで廃棄されることが多かった梅干しの
色づけ等に用いられた後の紫蘇でも、この紫蘇が持って
いる栄養価や薬効成分を損なうこと無く、有効に利用す
る事ができる乾燥シート状紫蘇食品およびその製造方法
の提供ができるようになった。
EFFECTS OF THE INVENTION From the above, according to the present invention, the utilization of shiso, which was rarely used except for seasoning and sprinkling, was improved, and in particular, it was used for coloring umeboshi, which was often discarded until now. Even in the later shiso, it became possible to provide a dried sheet-like shiso food that can be effectively used without impairing the nutritional value and medicinal components possessed by this shiso and a method for producing the same.

【図面の簡単な説明】[Brief description of drawings]

【図1】本発明にかかる乾燥シート状紫蘇食品の製造工
程の説明図である。
FIG. 1 is an explanatory view of a manufacturing process of a dried sheet-shaped Shiso food according to the present invention.

【図2】図1の工程において、乾燥シート状紫蘇食品の
成形例とその使用例の説明図である。
FIG. 2 is an explanatory diagram of a molding example of a dried sheet-shaped shiso food and a usage example thereof in the process of FIG.

【図3】図1の工程において、乾燥シート状紫蘇食品の
成形例とその使用例の説明図である。
FIG. 3 is an explanatory view of a molding example of a dried sheet-shaped Shiso food and a usage example thereof in the process of FIG.

【図4】図1の工程において、乾燥シート状紫蘇食品の
成形例とその使用例の説明図である。
FIG. 4 is an explanatory view of a molding example of a dried sheet-shaped Shiso food and a usage example thereof in the process of FIG.

【符号の説明】[Explanation of symbols]

1a 糊状物 1b 乾燥シート状紫蘇食品 3 成形板 1a Paste 1b Dry sheet Shiso food 3 Molded board

Claims (4)

【特許請求の範囲】[Claims] 【請求項1】紫蘇の葉を粉砕しペースト状にしたもの、
若しくは、粉砕した紫蘇の葉と粘質物を含む食品とを混
練してシート状に形成した混練物を乾燥したことを特徴
とする乾燥シート状紫蘇食品。
1. A crushed leaf of shiso into a paste,
Alternatively, a dried sheet-shaped perilla product characterized in that the pulverized perilla leaf and a food containing mucilage are kneaded to form a sheet, and the kneaded product is dried.
【請求項2】紫蘇の葉が酸により発色させてなる請求項
1に記載の乾燥シート状紫蘇食品。
2. The dried sheet-shaped perilla food product according to claim 1, wherein the perilla leaves are colored with an acid.
【請求項3】粉砕された紫蘇の葉として、乾燥粉砕した
紫蘇の葉の微細粉末を用いた請求項1、又は請求項2に
記載の乾燥シート状紫蘇食品。
3. The dried sheet-shaped shiso food according to claim 1, wherein fine powder of dried and crushed shiso leaves is used as the crushed shiso leaves.
【請求項4】粉砕された紫蘇の葉、又は前記粉砕された
紫蘇の葉と粘質物を含む食品との混練物を攪拌すること
でできた糊状物を、所定の厚みに成形板に貼着し、前記
成形板に貼着した糊状物を乾燥させて、形成したことを
特徴とするシート状紫蘇食品の製造方法。
4. A pasty substance obtained by stirring crushed shiso leaves or a kneaded product of the crushed shiso leaves and a food containing a mucilage is applied to a molding plate to a predetermined thickness. A method for producing a sheet-shaped shiso food, comprising forming and drying the pasty material attached to the molding plate.
JP8147572A 1996-06-10 1996-06-10 Dry sheet-formed perilla food and its production Pending JPH09327275A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8147572A JPH09327275A (en) 1996-06-10 1996-06-10 Dry sheet-formed perilla food and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8147572A JPH09327275A (en) 1996-06-10 1996-06-10 Dry sheet-formed perilla food and its production

Publications (1)

Publication Number Publication Date
JPH09327275A true JPH09327275A (en) 1997-12-22

Family

ID=15433400

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8147572A Pending JPH09327275A (en) 1996-06-10 1996-06-10 Dry sheet-formed perilla food and its production

Country Status (1)

Country Link
JP (1) JPH09327275A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008047873A1 (en) * 2006-10-21 2008-04-24 Mikio Kuzuu Mucin-containing drink
JP2009240253A (en) * 2008-03-31 2009-10-22 Rumiko Fukushi Sheet-shaped body made from waste of plant body and method for producing the same
JP2017123811A (en) * 2016-01-14 2017-07-20 学校法人東京農業大学 Method for producing dioscorine from dioscorea plants

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008047873A1 (en) * 2006-10-21 2008-04-24 Mikio Kuzuu Mucin-containing drink
JP2009240253A (en) * 2008-03-31 2009-10-22 Rumiko Fukushi Sheet-shaped body made from waste of plant body and method for producing the same
JP2017123811A (en) * 2016-01-14 2017-07-20 学校法人東京農業大学 Method for producing dioscorine from dioscorea plants

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