JPS58183062A - Preparation of green and fermented wild rice by same line - Google Patents

Abstract

PURPOSE:To raise the article value of the titled wild rice, by cutting thinly washed leaves of wild rice, adding water to them, processing them into wet fine powder, treating it at selected temperature. CONSTITUTION:Fully washed leaves of wild rice are cut or crushed into about 1mm. or smaller by a cutter, etc. They are put in a ball mill, and water is added to it, if necessary. They are processed into wet fine powder for 2-3hr. In the operation, it is kept at <=25 deg.C, it is taken out in a muddy state, dried instantly under heating at about 100 deg.C to give a powdery green wild rice product, or it is made into a misty state, scattered by about 100 deg.C hot air, to give a granular green wild rice product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a process by which a green or fermented mako product can be obtained as needed in a single line.

Makomo is a perennial plant of the Poaceae family that inhabits the well-known waters of ponds and rivers, and as it has a large amount of fiber and a hard surface layer, it is not edible as it is, but it can be eaten with appropriate processing or cooking. Various attempts have been made to use it as food and drink. These known methods can be roughly divided into the fermentation method and the greening method, but the former involves fermenting raw leaves that have been subjected to heat treatment or other treatments for a long period of time, or The raw leaves are placed in a massaging machine to extract the cell juice, fermented in a relatively short period of time, and then rapidly heated and dried to produce a product.The latter involves only a steaming process without any fermentation process. In both cases, several or more fresh leaves are first put into a steam pot and steamed, or put into a kneader and kneaded, and then processed into a powder. It was meant to transition to. Therefore, it required a fairly large steam kettle or milling machine, and the process was complicated, making it difficult to mass-produce. In addition, the products obtained are all of one type, which is inflexible, and the fermentation method and the green method require completely different lines, so equipment costs remain a problem.

The present invention was made after intensive research in order to solve these problems, and it is an epoch-making method by perfecting a pre-grinding method that was previously considered impossible to obtain high-quality products. It is designed to have various effects.

That is, to explain this in detail with examples, first, a sufficiently washed makomo leaf is cut or divided into pieces of about 1 size or less using a cutter, etc., and this is immediately placed in a ball mill, and water is added as necessary. , for about 2 to 8 hours, in a wet state (
Finely powdered (sludgy).

At that time, ■ Keep it at a low temperature of about 25°C or less, take out the pulverized mud, and
A powdery green mandarin product can be obtained by instant heating and drying at 'C, or a granular green mandarin product can be obtained by making it into a mist and scattering it in hot air at about Zoo°C fC, v1 or O as required. Honey and other suitable binders are added to form a chocolate-like green mango-containing solid that is heated and sterilized. Alternatively, if the temperature is kept at a medium temperature of about 25°C to 60'C, the activated fermentation enzymes will act on the large surface area of the fine powder, and the process will be carried out inside the ball mill (powdering process). ) The fermentation process is completed in a very short time. If this is taken out and subjected to the operations described in (1), (2), or (O), powdered, granulated, or solid fermented mango is immediately obtained. Additionally ■ about 65°C or higher, preferably 9
When the temperature is raised to a high temperature of 0 to 100°C, the enzyme is inactivated, resulting in a green mandarin product, and by the operation of ①, ②, or O, you can immediately produce green buddha in powder, granule, or solid form. is obtained. However, in this case, since the material has already been heat sterilized, it is not necessarily necessary to heat it again in the same way as in the former case.

In addition, in the above ball mill process, the product obtained near the boundaries of each temperature is not necessarily 100% green or completely fermented, but is a mixture of both or a semi-fermented product. . However, it has been found that this product has various advantages.For example, 100% green products have a refreshing aroma and taste, and can be expected to have the nutritional effects unique to chlorophyll. The 100% fermented variety has a unique richness and is said to have nutritional effects different from those of the green variety, but because each of these characteristics is too strong, it does not meet consumer demand.

Therefore, in reality, a mixture of both was most popular, but according to the present invention, this can be obtained immediately in one line. However, in order to control the mixing ratio and make the product homogeneous, it is actually possible to change the temperature of the ball mill each time the raw materials are added, and alternately take out green and fermented powder and mix them together. desirable. In the present invention, it is free to put it in a ball mill to turn it into powder and then put it in a steam pot to separate and remove the scum, but in that case, the pot to be used is similar to the conventional one. It has the advantage of being small.

As described above, according to this invention, green, fermented, or a mixture of both can be obtained at will on the same line by simply selecting the temperature, and the equipment can be extremely simple and compact, and powderization can be easily achieved. It can also be used to finish fermentation and uniformly mix enzymes, minerals, etc., and by this, or in combination with the fine powder and large surface area, the fermentation speed can be further accelerated. A milling machine is completely unnecessary, and collection through ultrafine powdering, granulation, and molding become easy, and a wide variety of Shinko products can be mass-produced at lower costs. Unlike conventional products, these products have tremendous effects, such as being immediately dissolved and dispersed in water, making them highly commercially valuable.

Claims (1)

[Claims] The pre-washed komo leaves are cut into pieces of about 11 ff or smaller, placed in a ball mill, and water is added as necessary to form a wet powder into a fine powder.
below), medium temperature (approximately 25-60'C), high temperature (approximately 60'C)
(above)) and by selecting appropriate powder, green color,
A method for producing green and fermented koji on the same line, which is characterized in that after properly obtaining fermented koji, sterilization and drying are performed to convert the powder into powder, granules, or solid form.