JPH1094377A - Processing of vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for processing vegetables, intended to cause no discoloration of them with the lapse of time even when they are incorporated in foods or the like. SOLUTION: This method for processing vegetables is such that the vegetables to be used for cooking is washed with ozonous water, cut for cooking, washed, boiled in the boiling water in a vessel, washed again, and then stored in a frozen state; thereafter, the vegetables stored in a frozen state is dried in ozone-contg. hot air at 40 deg.C, and then processed into powdery vegetables.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing vegetables containing vegetables, for example, vegetables contained in, for example, skins and ingredients of foods, which can maintain a natural color without being discolored by light or heat.

[0002]

2. Description of the Related Art Conventionally, powdery or liquid vegetables have been used for producing a predetermined color in, for example, gyoza or meat peel skin, and vegetables have also been used as a confectionery bread ingredient. There are many examples.

[0003]

In the case of food containing such vegetables, if the food is, for example, frozen food, it can be sold at the time of freezing or after thawing, cooking, baking, or over-the-counter sales. In this case, the color of the vegetables may fade or discolor due to the light of the fluorescent lamps in the display case, etc., and the color of the natural vegetables may not be maintained, thereby deteriorating the value of the food. Was. For this reason, the fact is that a colorant is used to keep the color of the food constant. However, the use of colorants is a problem that should be improved for those who provide foods that are healthy and close to nature, and there is a need for a method of processing vegetables that makes the natural color of vegetables usable for food without discoloration. Development was expected.

[0004] It is an object of the present invention to provide a method for processing vegetables that do not fade or discolor over time in vegetables contained in food or the like.

[0005]

A first feature of the vegetable processing method of the present invention is to make vegetables into a powdery form, and the following steps are provided for that purpose. (1) A step of washing vegetables used for cooking with ozone water (2) A step of cutting the washed vegetables for cooking and a step of washing the cut vegetables for cooking (3) Putting the cut and washed cooking vegetables in a container (4) washing the boiled vegetables (5) freezing the washed vegetables (6) drying the frozen vegetables with hot air containing ozone (7) dried vegetables The second feature of the vegetable processing method of the present invention is to make the vegetable liquid, and in addition to the above steps (1) to (7), Is provided. Step of mixing the dried powdered vegetable obtained in step (7) with ozone water to make a liquid vegetable When using vegetables for purposes other than food, in step (1), vegetables suitable for that purpose Need to be washed,
In the step (2), it is necessary to cut into a size corresponding to the purpose.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is to process powdery dried vegetables, and the processing steps for that are as follows. (1) Wash vegetables used for cooking with ozone water. In this washing step, pesticides, dirt and the like adhering to the vegetables are washed away. E. coli and other bacteria are also killed to produce clean vegetables. (2) Cut the washed vegetables for cooking and wash again with ozone water. (3) Cook the cut and washed vegetables in a boiling container. (4) After boiling, immediately rinse with water. (5) Quickly put the washed vegetables in a freezer and store them frozen. (6) After freezing, the vegetables containing the ozone-containing air are dried with hot air at a predetermined temperature (for example, about 40 ° C.). (7) Process the dried vegetables into flour. As a result, dried vegetable powder is produced. In order to use such dried vegetable flour for products such as food, water is mixed with such flour, and if the whole color is beautiful, this mixed water is used as it is as a raw material of the product.

A second feature of the vegetable processing method of the present invention is to process into a liquid vegetable (or vegetable juice), and for that purpose, the following method is adopted. That is, (1) The above-described steps (1) to (7) are performed. (2) A predetermined amount of ozone water is mixed with the dried vegetable powder obtained in the step (7).

[0008] Foods utilizing the above-mentioned dried vegetable powder and juice include gyoza, meat bean, anman, udon noodles,
Bread, confectionery skins, fillings, etc.

[0009]

According to the present invention, processed foods include heat applied during cooking such as boiling or baking, freezing during storage, and the light of fluorescent light in storefronts and other light. The color of the vegetables that are present does not fade or discolor and can be maintained as it is, so that the added value of the food can be increased and the addition of a coloring agent is unnecessary, so that a healthy food can be provided. Further, according to the present invention, the peculiar smell of vegetables can be processed to a degree of no smell or no smell, which is also effective for children who do not like vegetables.

Claims (2)

[Claims] 1. a step of washing vegetables used for cooking with ozone water, a step of cutting the washed vegetables for cooking, and a step of washing the cut vegetables for cooking; and putting the cut and washed vegetables for cooking in a container. Boiling, washing the boiled vegetables, freezing the washed vegetables, drying the frozen vegetables with hot air containing ozone, and processing the powdered vegetables into powdered dried vegetables. A vegetable processing method characterized by comprising: 2. The vegetable processing method according to claim 1, further comprising a step of mixing the dried powdered vegetable with ozone water to obtain a liquid vegetable.