JPS5911157A - Preparation of vegetable sheet - Google Patents

Abstract

PURPOSE:To prepare a vegetable sheet having excellent preservability and delicious taste, and suitable to be taken conveniently, by crushing or slitting edible vegetables having controlled water-content, sandwiching the vegetables between a pair of releasing paper sheets, and pressing under heating. CONSTITUTION:The water-content of edible vegetables such as cabbage, burdock, etc. is adjusted to 10-30%, and the vegetables are pulverized or slitted to <=20mm., sandwiched between releasing paper sheets, and hot-pressed to obtain the objective vegetable sheet. For example moisture-controlled and slitted vegetables are stacked to a thickness of 3-10mm., and hot-pressed at a hot-plate temperature of 90-110 deg.C under a pressure of 5-100kg/cm<2> for 5-30sec. It is preferable to use a binder such as pullulan, powdery starch syrup, sugar, etc., especially to add 5-10pts.wt. of pullulan and 2.5-5pts.wt. of powdery starch syrup to 100pts.wt. of the vegetables. The vegetable sheet keeps its commercial value after the storage of >=6 months, and can be taken easily and deliciously.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing preservative and convenient vegetable sorting which includes subjecting edible vegetables to a thermocompression bonding process.

Traditionally, despite the importance of vegetables as a source of vitamins, minerals, and fiber, the actual intake is estimated to be about half of the required amount. The reason for this is that raw vegetables themselves lack a strong flavor and are not delicious, and vegetables have a high water content, so in order to consume the required amount, you must consume a large amount of vegetables. It is common knowledge that it is easy to eat and has no storage stability except when used as pickles or dried vegetables.

The present inventors investigated various methods of consuming vegetables, and as a result, they adjusted the water content of edible vegetables by 10% to 30%, and reduced the moisture content of edible vegetables to 10% to 30%. From here,
The present invention was completed after discovering that it is possible to produce vegetable sheets that are long-lasting, simple, and delicious to eat.

Edible vegetables used in the present invention include leafy vegetables, violet vegetables, flower vegetables,
Any edible vegetables such as fruit vegetables and root vegetables may be used. Specific examples include cabbage, onions, Chinese leeks, leeks, lettuce, garlic, chives, Japanese chives,
Examples include radish leaves, potatoes, turnips (root vegetables), bamboo shoots, asparagus, butterbur (vegetables), cauliflower, broccoli (flower vegetables), eggplants, kapocha, cucumbers, and tomatoes (fruit vegetables). Ru. Also, wild vegetables such as mugwort and bracken can be used as long as you remove the scum. After washing the vegetables thoroughly with i9+ and removing unnecessary parts such as the epidermis and core, remove the moisture from 10° to 30°.
Adjust with the person in charge. Moisture adjustment methods include hot air drying, drying, and drying to reduce the moisture content of raw vegetables, and dried vegetables using a steamer, etc.
Also, the water content can be raised by 1-1 by leaving it indoors.

If the moisture content is less than 10%, the binder will not dissolve under steam when heated and pressed [because the moisture content is too low, the binder will not dissolve in water vapor, the vegetables will stick together, and the binder will become white and powdery. Well, I'm left with a sting. If the water content exceeds 30%, there will be too much water vapor, and the binder will become so-called an aqueous solution, and the viscosity of the binder will decrease and become thick. In addition, peeling from the release paper becomes worse.

Furthermore, any type of equipment or device may be used to shred the vegetables without powder into pieces of 20 mm or more.
Specifically, the commercially available food power Tsuta, Robo Coop,
Xylent Kanku, ■■■■■■ - Universal ability 7ku and these like have been used). or,
After drying these vegetables, you can grind them with a household blender etc. If the size of the vegetables is less than ZOmm,
...Because the contact area between the inter and vegetables is reduced,...
Inter [Koyoru conclusion or 1゛j Naware? It's small.

Which of the above moisture adjustment and shredding should be done first, regardless of the order? 4. Vegetable seeds that can be grown. One type of li may be used, or it is also possible to add two or more types of vegetables to create a vegetable sort with a new multi-line taste and flavor.

The strained, moisture-adjusted and shredded vegetables are sandwiched between paper cutters, the temperature and pressing time are adjusted, and the vegetables are heat-pressed.

The dance pattern paper used here is a junka paper used for the purpose of easily carving the peeling hole 11 of the vegetable notebook. This refers to JT agent, wax, etc. /Licone resin, -1 (lihenyl alcohol, paraffin, wax, Teflo / Dispa Noyo 7, etc.).Specifically, the specific method of thermocompression bonding treatment is as follows.
Moisture regulator: 0. Spread shredded vegetables to a thickness of 3-10 mm, heating plate temperature: 9O-110U, pressure: 5-100K.
g/c A Ii, heat and press with one trowel for 5 to 30 seconds.

Furthermore, after thermocompression bonding, if necessary, drying may be performed with heated air at 55 to 75C until the moisture content is reduced to 5% or less.

Also, add salt to the above water adjustment and shredded vegetables.
You can add seasonings, spices, and other flavoring ingredients such as matcha, plum perilla, etc. It is preferable to add 20% or less in order to maintain the vegetable-like taste.

2. As the binder, pullulan, powdered starch syrup, pectin, sugar, α-starch, Nyuga ester, etc. are used. These binders are used to increase the strength and shelf life of vegetables/toats. In particular, pullulan and powdered starch syrup are effective substances in producing the vegetable-1 of the present invention, and 100 parts by weight of vegetables = 1'
Preferable results can be obtained by adding 5 to 10 parts by weight of pullulan and 1 to 5 parts by weight of powdered starch syrup.

The vegetables obtained by straining as described in ``1'' have a commercial value (11) even if they are stored for a long period of 6 months or more. Furthermore, it is good to eat easily, conveniently, and deliciously, and it is good to buy only the amount you need.
You no longer have to worry about spoiling the raw vegetables you purchase. Every 10 days, we use various molds to form lobular, strip-like, and star-like shapes.
It can be used as an ingredient in processed foods such as soups, or it can be seasoned and eaten as is as snack foods such as rice crackers and chips. Also, as it is,
It can be eaten as a side dish with rice, and 4T can also be used as a snack with alcohol. Examples are shown in u and F.

Example 1 Fresh cabbage (moisture 92%) was adjusted to a moisture content of 25 degrees using a hot air dryer, and cut into pieces about 5"nl thick and 2cmf long. Using shredded cabbage 1007, 1 cup pullulan 59, powdered starch syrup 2.52, sugar 2.51'
The sample was seasoned, adjusted to a thickness of 10W, sandwiched with release paper (Ajinomoto (Kikino DN-TP-AP-M), and subjected to thermocompression bonding under the conditions shown in Table 1 to obtain Caven Note 832.

Motoichi used cabbage, a mixture of green and white, as the pickle, which created a very colorful notebook.

Table 1 [Phase] Releasability from release paper is extremely poor.

Example 2 Using a steamer, commercially available shiitake mushrooms (moisture + 0%) were prepared in Table 21.
The moisture content was adjusted to the following, and the mixture was cut into pieces of 5 mm thick and 20 mm long. Using 1009 shredded shiitake mushrooms, mix 1 piece of Pullulan 52, 25 g of powdered starch syrup, and 2.52 g of sugar, trim to a thickness of IO++ on), sandwich with release paper, and heat the plate at a temperature of 9! in, crimping 11-force 20 kq
/ cnj, heat-compression bonding treatment was carried out with one trowel for 15 seconds to obtain a shiitake sheet of approximately 70 to 902 mm.

Table 2 [Yes] Poor peelability from release paper.

Example 3 Fresh spinach (moisture 90%) was cooked in an oven,
The moisture content was adjusted to 16%, and the pieces were cut into pieces of 20 tmp or less. The book uses 1002 spinach, 52 ml of spinach, 2.5 ml of powdered starch syrup, and 7-7 g of powdered pecti/1f.
Grind the dough, cut it into a 5mm thick piece of release paper, cover it with Meat No. 11 paper, sandwich the spinach, heat plate temperature 95C1 pressure 20kg / 6. j, time 15
A spinach sheet 942 was obtained by heat compression bonding for 2 seconds. The moisture content of spinach was adjusted as follows. That is, the spinach leaves were quickly washed, drained, wiped with a cloth, dried for 50C for 1 hour on a wire rack without overlapping, rubbed with a dry cloth, and crushed by hand.

Example 4 Fresh bracken (moisture 92%) is soaked in boiling water containing baking soda or wood ash for at least 6 hours to remove the scum. After removing the scum, the warabi is dried in an oven, in a hot air dryer, or in the sun to reduce its moisture content to 20%, and then dried using a mixer to a thickness of 5 mm to 20 mm and a length of 5 pi to 1 Om.
+nl was crushed. Using this crushed bracken 1007, this
Lo, 5F was 7-inched, and the thickness was adjusted to 2 cTnt.
(paper pattern scissors, heating plate temperature 100C, pressure 50C)
kv/cnj% time 15 seconds, thermocompression bonding treatment was carried out to obtain Warabi Note 907, which had a pleasant taste.

Example 5 100 parts of useful vegetables whose moisture content was adjusted as shown in Table 3
On the other hand, take 915 parts of pull and 2 parts of powdered starch syrup for 7 minutes, prepare 2 tons of release paper to a thickness of 7 mm, cover with 2 tons of release paper, heat plate temperature 95C1 pressure bonding specific force 30
ky/a7 for 15 seconds to obtain vegetable sorting.

Claims (1)

[Claims] A vegetable sheet characterized by adjusting the moisture content of edible vegetables to between 10% and 30%, cutting them into powder or cutting them into pieces of size F of less than 20%, and then subjecting them to paper cutting paper [scissors, thermocompression bonding]. manufacturing method.