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

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

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a dried sheet-shaped shiso food and a method for producing the same.

[0002]

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]

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.

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]

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] 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.

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]

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.

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.

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.

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.

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.

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.

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.

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]

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.

[Brief description of drawings]

FIG. 1 is an explanatory view of a manufacturing process of a dried sheet-shaped Shiso food according to the present invention.

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.

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.

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.

[Explanation of symbols]

 1a Paste 1b Dry sheet Shiso food 3 Molded board

Claims (4)

[Claims] 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. 2. The dried sheet-shaped perilla food product according to claim 1, wherein the perilla leaves are colored with an acid. 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. 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.