JPH10155450A - Production of sheet-like dry plant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for producing thin sheet-like dry plants which have adequate hardness, retain the nutrient values and colors of vegetables and brown algae and are moderately penetrated with taste. SOLUTION: The plants are boiled after cutting, by which the exodermises of the powder of the starch in the plants are made easily breakable and are pulverized to a minced form. In succession, the minced plants are subjected to a kneading treatment, by which the exodermises of the starch are ruptured and are begun to be gelatinized to a paste form. Seasonings A are subjected to repetition of successive agitation with the starch paste beginning to gelatinize in this kneading stage. The fibrins and dyestuff pieces of the plants and further, the seasonings A coexist uniformly in this paste. The paste is thinly spread and is subjected to a drying treatment. The sheet-like dry plants which are adequately hard and crunchy, retain the nutrients and colors of the plants themselves and have the added taste are thereby produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sheet-shaped dried plant having a nutritive value such as vegetables, seaweed and kelp as much as possible.

[0002]

2. Description of the Related Art Conventionally, dried rolled seaweed or grilled seaweed is often used for hand-rolled sushi or the like. These are made of plants called green and red moss, which are easy to process and have high nutritional value, but their color is brown or dark blue and their use is limited in terms of color. It had been.

[0003]

Therefore, the present inventor has proposed:
Focusing on the fact that vegetable cells on land contain a large amount of carotene, chlorophyll (chlorophyll), etc. as plastids, and these vegetables are extremely excellent in color. The development of sheet-like vegetable laver similar to dried laver, grilled laver, etc. has been promoted and completed. First, as a sheet-like dried plant and a method for producing the same, Japanese Patent Application No. 7-1668
No. 34 was filed. In addition, this development has made it possible to produce sheet-shaped dried plants, even though they are the same species as green and red roses, but difficult to process in sheet form.

[0004] Further, the applicant of the present invention has proceeded with the development, and found that most of the taste contained in the raw material of vegetables is lost during processing, and that the dried sheet-like product after drying has almost no taste. In view of the above, even with a small amount of seasoning, a new method for producing a dried sheet product that has been sufficiently dissolved in the dried sheet product has been completed.

An object of the present invention is to provide a method for producing a thin sheet-shaped dry plant which has appropriate firmness, retains the nutritional value and color of vegetables and gypsophila, and is well-saturated. I do.

[0006]

According to the present invention, there is provided a method for producing a sheet-shaped dried plant, comprising the steps of boiling a plant piece cut into a predetermined dimension (vegetables or gypsophila in cereals), and crushing the plant piece. A mincing step of forming a minced material, a kneading step of forming a paste by kneading the minced material, a distributing step of thinly spreading the paste into a sheet, and a drying step of drying the paste. In the manufacturing process of the sheet-shaped dried plant, a predetermined amount of a seasoning is introduced during the mincing step or the kneading step, and the seasoning is dissolved in the starch paste during the kneading.
Due to this feature, after the plant is cut and boiled, the outer skin of the starch powder in the plant is easily torn, which is crushed into a minced shape, and subsequently kneaded to obtain the outer shell of the starch. Is broken and gelatinization starts to form a paste. In this kneading step, the seasoning is successively repeated with the starch paste where gelatinization has started, and in this paste, plant fibrous material, pigment pieces, and even seasonings are almost uniformly mixed. By thinly spreading and drying, a sheet-shaped dried plant having appropriate hardness and texture, nutrients and colors of the plant itself, and added taste can be produced. In particular, the reason for mixing the seasoning and starch paste in this kneading step is that if there is a kneading step only for seasoning separately in addition to this kneading step, until it is difficult to spread it thinly in a sheet shape This is because the paste changes.

The method for producing a sheet-shaped dried plant of the present invention comprises:
It is preferable that a predetermined amount of a fiber softening enzyme is added during the mincing step or the kneading step, and the plant fiber is softened during the kneading step. In this way, as the outer skin of the starch is broken and gelatinization starts, the fiber-softening enzyme acts on the plant fiber. Here, as shown in claim 1,
Since the seasoning is introduced, this seasoning is not only dissolved in the starch paste, but also easily adheres to the fibrous material whose surface is softened, even when eating a dried plant that has been dried in a sheet form. The fiber does not remain in the mouth without taste and tastes even when chewing the fiber.

[0008] The method for producing a sheet-shaped dried plant of the present invention comprises:
When the plant fiber is brought into a predetermined softened state by the fiber-softening enzyme, it is preferable that the operation of the fiber-softening enzyme is stopped by increasing the temperature to 50 ° C. or higher while continuing the kneading. As described above, since the function of the enzyme is simply changed depending on the temperature, it is not necessary to add another substance that suppresses the function of the enzyme, and thus contamination of impurities can be suppressed as much as possible.

The method for producing a sheet-shaped dried plant of the present invention comprises:
Preferably, the action of the fiber softening enzyme is stopped by injecting high-temperature steam into the starch paste during kneading. In this manner, not only can the temperature be rapidly increased to a temperature at which the function of the enzyme is suppressed by a simple operation, but also water vapor has only a small amount of water, so that a change in water in the starch paste can be suppressed as much as possible.

The method for producing a sheet-shaped dried plant of the present invention comprises:
It is preferable that a predetermined amount of the coloring agent is added during the mincing step or the kneading step, and the coloring agent is dissolved in the starch paste during the kneading step. This makes it easier for the coloring agent to adhere to the fibrous material whose surface has been softened by the fiber softening enzyme, thereby improving the coloring effect.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. FIGS. 1 to 6 show a process for producing a sheet-like dried plant, and FIGS. Plants are shown.

In FIG. 1, first, radish is cut into a predetermined size, for example, a length of 2 cm, as a vegetable 1, put into a mesh case 2 in small pieces, and boiled in a boiler container 3 for a predetermined time. . This boiling treatment is a process in which the starch powder in the vegetable 1 absorbs water and bulges, so that the outer skin is easily torn or partially broken to promote gelatinization.

Next, as shown in FIG. 2, the boiled vegetables 1 are put into a mince processing machine 4 and finely crushed by a blade (not shown) inside.

FIGS. 3, 4 and 5 show a kneading process. First, as shown in FIG. 3, the minced vegetables 1 are transferred to a kneading machine 5 where they are kneaded by a stirring blade 6 having a motor 9. It is processed. This treatment is a step of breaking the outer skin of the starch powder in the vegetable 1, and the outer skin breaks, so that the content of the starch powder is melted, turned into a paste, and becomes a vegetable paste. This vegetable paste is composed only of the components of vegetable 1, and is a kneaded product of fibrous material, starch paste, and pigment.

FIGS. 4 and 5 mainly show that the amount of starch in the vegetable paste is adjusted in the kneading process as described above. First, the vegetable paste is put into a case 8 having a large number of water-permeable holes 7, and The water in the vegetable paste is removed by a predetermined means such as rotary dehydration or natural dehydration using 9 or the like. By removing the water in the vegetable paste, the starch in the vegetable paste is also partially removed together with the water, so that a certain amount of starch can be left with respect to the amount of the vegetable paste. Next, as shown in FIG. 5, the mixture is transferred to a stirrer 10, where it is stirred by a blade 6 ′ rotated by a motor 9 while adding a predetermined amount of water from a water injection pipe 11. With the water injected by this step, the viscosity of the starch, ie starch starch, changes to an optimum state, and this agitation distributes each element uniformly.

This step is to adjust the amount of starch which differs for each vegetable, and is an important step in the next step of flattening the vegetable paste into a sheet. 4 and 5, the water removal and the water injection work are separately illustrated. However, it is also possible to perform the water removal in the stirrer 10 shown in FIG. It is.

FIG. 6 is a sectional view of the kneader 5 taken along the line AA in FIG. 3, and this cross section also corresponds to the stirrer 10 in FIG. 5, both of which are part of the kneading process. When this cross-sectional view is a cross-section of the kneading machine 5, the outer skin of the starch in the vegetable 1 is broken by the stirring blade 6, the content of the starch powder is melted, and the paste becomes together with the moisture of the vegetable itself.

At this time, (A) a seasoning, (B) a fiber softening enzyme, and (C) a coloring agent are charged and stirred at a predetermined time. In this stirring step, the seasoning (A) mainly composed of an amino acid and a sweetener is sequentially stirred with the starch paste in the early stage of the gelatinization, and the seasoning is almost uniformly mixed in the paste. . Here, the reason why the seasoning is simultaneously stirred at the time of stirring and kneading is that the starch paste is distributed to the water-permeable sheet 15 at an appropriate viscosity (a small viscosity causes a drop from the water-permeable sheet or an unstable shape. It is also a big factor that the stirring and kneading time cannot be extraly taken because it is not possible to dispose it thinly on the water-permeable sheet.)

As described above, the fiber softening enzyme (B) is charged. Here, the enzyme is composed of, for example, 67% of cellulase, 21% of D-sobitol, 0.1% of potassium sorbate and the like.

As the outer skin of the starch is broken and gelatinization starts, the fiber-softening enzyme (B) acts on the plant fiber.
Since the seasoning (A) is added at the same time or before or after that, the seasoning (A) is easily dissolved in the starch paste, and also easily adheres to the fibrous material whose surface is softened. Even when a dried plant is eaten, the fiber does not remain tasteless in the mouth and tastes even when the fiber is chewed.

When the coloring agent (C) is added at this time, the coloring agent of the coloring agent easily adheres to the fibrous material, and the coloring agent itself can be colored to improve the coloring effect.

The above-mentioned enzyme (B) works most efficiently at about 30 degrees Celsius, and the plant fiber increases in softness. Then, when the plant fiber becomes a predetermined softness, the steam 22 injected from the boiler is sent to the pipe 23 through the valve, and is injected into the paste in the container from the nozzle 21 at the tip for a predetermined time.
The paste is kneaded while receiving steam 22 at a high temperature (for example, 90 degrees). At 50 to 60 degrees, the action of the above-mentioned enzyme (B) is stopped or decomposed, and further softening of the plant fiber is prevented. Of course, the enzyme does not work even after the temperature drops.

The vegetable paste 1 'thus adjusted is finished into a sheet-like dried vegetable by the molding device 12 shown in FIG.

That is, the vegetable paste 1 ′ is
Is supplied to a paste supply device 14 having a supply valve (not shown) disposed below, and is appropriately dropped on a permeable sheet 15 moving in the direction of the arrow in the drawing (distribution step). From this state, the vegetable paste 1 ′ is moved by the water-permeable sheet 15, and reaches the upper part of the suction device 16.
7, the vegetable paste 1 'is sucked downward through the water-permeable sheet, and becomes a sheet having a substantially uniform spread.

Furthermore, the sheet-like vegetable paste 1 '
Moves in the direction of the arrow and is pressed by the press plate 18 to have a more uniform thickness.

Finally, the sheet-like vegetable paste 1 'is 19
The dried vegetable sheet 20 shown in FIG. 8 is sent to a drying pot shown in FIG.
And easily peeled off from the water-permeable sheet 15 as shown in FIG.

The dried vegetable sheet 20 is a dried sheet made of a kneaded product of fibrous material, starch paste, and pigment contained in a specific vegetable, and is superior in color to dried laver and grilled laver, and includes It can be broken by hand in the same manner as the above-mentioned dried laver and grilled laver without being easily broken by fibrous material, and has a good texture and a high nutritional value, so that it is suitable for use in dishes such as festivals.

Although the embodiments of the present invention have been described with reference to the drawings, the specific configuration is not limited to these embodiments, and even if there are changes and additions without departing from the gist of the present invention. Included in the invention. In other words, as the underwater plants, green soups such as Aonori and red sows such as Asasanori were easy to process as general laver, but by using the present invention, Sheeting of difficult seaweeds such as seaweed and kelp can be achieved by the same method, and these can also be made into sheet-shaped dried plant products.

[0029]

The present invention has the following effects.

(A) According to the first aspect of the present invention, after the plant is cut and boiled, the outer skin of the starch powder in the plant is easily broken, and this is ground into a minced form, Subsequently, by kneading, the outer skin of the starch is broken and gelatinization starts to form a paste. In this kneading step, the seasoning is successively repeated with the starch paste where gelatinization has started, and in this paste, plant fibrous material, pigment pieces, and even seasonings are almost uniformly mixed. By thinly spreading and drying, a sheet-shaped dried plant having appropriate hardness and texture, nutrients and colors of the plant itself, and added taste can be produced. In particular, the reason for mixing the seasoning and starch paste in this kneading step is that if there is a kneading step only for seasoning separately in addition to this kneading step, until it is difficult to spread it thinly in a sheet shape This is because the paste changes.

(B) According to the invention of claim 2, as the outer skin of the starch is torn and gelatinization starts, the fiber softening enzyme acts on the plant fiber. Here, as shown in claim 1,
Since the seasoning is introduced, this seasoning is not only dissolved in the starch paste, but also easily adheres to the fibrous material whose surface is softened, even when eating a dried plant that has been dried in a sheet form. The fiber does not remain in the mouth without taste and tastes even when chewing the fiber.

(C) According to the third aspect of the present invention, since the function of the enzyme is simply changed by the temperature, it is not necessary to add another substance that suppresses the function of the enzyme, and the contamination of impurities is prevented. Can be suppressed as much as possible.

(D) According to the invention of claim 4, not only the temperature can be rapidly raised to a temperature at which the action of the enzyme is suppressed by a simple operation, but also since the steam has only a small amount of water,
The change in moisture in the paste can be minimized.

(E) According to the fifth aspect of the present invention, the coloring agent is easily attached to the fibrous material whose surface has been softened by the fiber softening enzyme, and the coloring effect is improved.

[0035]

[Brief description of the drawings]

FIG. 1 is a partially broken perspective view showing a boiling step which is a first step of a manufacturing method of the present invention.

FIG. 2 is a perspective view showing a mincing step which is a second step.

FIG. 3 is a partially cutaway perspective view showing a kneading step which is a third step.

FIG. 4 is a partially cutaway perspective view showing a water removal step as a fourth step.

FIG. 5 is a perspective view showing a fifth step of water injection and stirring.

FIG. 6 is a sectional view taken along line AA of FIG. 3;

FIG. 7 is a perspective view of a molding apparatus for a molding step, which is a sixth step.

FIG. 8 is a perspective view of a sheet-shaped dried vegetable on a water-permeable sheet.

FIG. 9 is a perspective view of a sheet-shaped dried vegetable peeled from a water-permeable sheet.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Vegetable 2 Mesh case 3 Boiler container 4 Mince processing machine 5 Kneader 6 Stirrer blade 6 'Blade 7 Water permeable hole 8 Case 9 Motor 10 Stirrer 11 Water injection pipe 12 Molding device 13 Duct 14 Paste supply device 15 Water permeable sheet 16 Suction device 17 Vacuum tube 18 Press plate 19 Drying pot 20 Vegetable sheet 20 'Dried vegetable sheet 21 Nozzle 22 Steam 23 Pipe

Claims (5)

[Claims] 1. A step of boiling a plant piece cut into a predetermined size (vegetables or gypsophila in a kind of grass), a step of crushing the plant piece into a minced shape, and a step of mincing the minced material. A kneading step of forming a paste by kneading, a distributing step of thinly spreading the paste into a sheet, and a drying step of drying the same in the step of producing a sheet-shaped dried plant, wherein the mincing step or the kneading step A method for producing a sheet-shaped dried plant, comprising adding a predetermined amount of a seasoning and dissolving the seasoning into starch paste during kneading. 2. The method according to claim 1, wherein a predetermined amount of a fiber-softening enzyme is added during the mincing step or the kneading step to soften the plant fiber during the kneading step. 3. When the plant fiber is brought into a predetermined softened state by the fiber-softening enzyme, the temperature of the plant fiber is raised to 50 ° C. or more while the kneading is continued to stop the action of the fiber-softening enzyme. 3. The method for producing a sheet-shaped dried plant according to 2. 4. The method for producing a sheet-like dried plant according to claim 3, wherein the action of the fiber softening enzyme is stopped by injecting high-temperature steam into the starch paste during kneading. 5. The method for producing a sheet-shaped dried plant according to claim 2, wherein a predetermined amount of a coloring agent is added during the mincing step or the kneading step, and the coloring agent is dissolved in the starch paste during the kneading step.