JPS5911157A - Preparation of vegetable sheet - Google Patents
Preparation of vegetable sheetInfo
- Publication number
- JPS5911157A JPS5911157A JP57119384A JP11938482A JPS5911157A JP S5911157 A JPS5911157 A JP S5911157A JP 57119384 A JP57119384 A JP 57119384A JP 11938482 A JP11938482 A JP 11938482A JP S5911157 A JPS5911157 A JP S5911157A
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- hot
- vegetable sheet
- pullulan
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、食用野菜を熱圧着処理すること1こまって保
存性及び簡便性のある野菜ソートを製造する方法1こ関
するものである。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.
従来、野菜は、ビタミン、ミネラル、繊維の供給源とし
て、その重要性が叫ばれている會こもかかわらず、実際
の摂取量は必要量の約半分リートと推定されている。そ
の理由は、生野菜はそれ自体、あ蓋り味がなくおいしく
ない事、及び、野菜は水分が多く、必要量摂取する1こ
は、多量の野菜を摂取せねばならない事、また野菜はぐ
さりやすく、漬物、乾燥野菜などとする以外は保存安定
性がないのが常識とされている。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.
本発明者らは、野菜の摂取方法を種々検i;jシた結果
、食用野菜の水分を10%ないし30%1こ調整し、粉
末ないし20扉以下の大きさ[こ細断したと1こより、
保存性がきき、しかも簡便tこおいしく食することがて
ぎる野菜シートを製造てきることを発見し本発明を完成
した。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.
本発明て用いる食用野菜としては、葉菜、菫菜、花菜、
果菜、根菜類など食用となるものであれはどのようなも
のでもよく、具体的1こは、キャベツ、タマネギ、長イ
、ギ、レタス、ニンニク、ニラ、)・/ン、ノヨウガ、
大根葉、ジャガイモ、カブ(以上根菜)、タケノコ、ア
スパラガス、フキ(以上?菜)、カリフラワー、ブロッ
コリー(以上花菜)、ナス、カポチャ、キュウリ、トマ
1−(以上果菜)などをあげることがてきる。また、ヨ
モギ、ワラビなどの山菜であっても、あくを除けば充分
使える。こり、らの野菜はよく洗i9+ した後、表皮
、芯などの不要部を除去した後、水分10悌ないし30
係に調整する。水分調整の方法は、熱風乾味、天1]乾
燥tこより生野菜の水分を減少せしめることもできるし
、又、乾燥野菜Fこあっては、蒸し器、などを用いて、
又、室内放置によっても水分を1−昇せしめることもで
きる。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.
水分が10%以下では、熱圧若時[こ水分が少な過ぎる
為、バインダーが水蒸気tこより溶けない為、野菜同志
が結着し1こくく、又、製品1こバインターが白く粉を
ふいたよう、ツこ残る。又、水分が30悌以上ては、水
蒸気が多すぎて、バインダーがいわゆる水溶液状1こな
り、バインダー粘度が下がりノートになり[こくくなる
。又、離型紙からの剥郊[が端tこ悪くなる。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.
更に、」−記野菜を粉末なし・し20mm以−トtこ細
断する方法は、どのような器具、装置を用いてもよく、
具体的tこは、市販のフード力゛ツタ−、ロボクープ、
ザイレントカンクー、■■■■■■−万能力7クー及び
これらtこ類するものを使用することがてきて)。又、
これら野菜を乾燥後、家庭用ミキサー等で粉砕しても良
いG利オーI野菜の大きさがZOmm以」−でし′1、
・・インターと野菜との接触面積が少なくなる為、・・
インター【こよる結着か1゛jなわれ ?こ く い。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.
上記の水分調整及び細断は、その順序を問わず、どちら
を先[こ?゛jなってもよい一又、野菜の種4.liは
一種類であってもよいか、2種類以1−の野菜を加えて
、新しい複列な味、風味をもつ野菜ソートを作ることも
可能である。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.
このよう)こして水分調整及び細断した野菜を剖型紙に
はさみ、温度、圧ツバ時間を調節し、熱圧着処理する。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.
ここで用いる踊型紙は、野菜ノートの剥窩11を容易ケ
こする目的で用いる潤?jt剤、ロウ類をいうのであっ
て、/リコーン樹脂、−1(リヒニルアルコール、パラ
フィン、ワックス類、テフロ/デイスパーノヨ7などか
用いられろ 具体的には熱圧着処理の具体的な方法は、
水分調整役0・細断した野菜を厚さ3〜lommに敷き
、加熱板温度9O−110U、圧着圧力5−100 k
g / cアIi、時間5〜30秒1こて熱圧着する。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.
さらに、熱圧着後、必要があれば55〜75Cの加熱空
気で、水分含量、が5%以丁になるまで乾燥しても良い
。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.
また、上記の水分調整及び細断した野菜に、食塩、1」
法科、調味料、香辛料、他の抹茶、梅しそ、などの風味
原料を加えることができる。添加聞、は20%以下が野
菜らしさを保持する上で好ましい。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.
」二記、バインダーとしては、プルラン、粉末水飴、ペ
クチ/、砂糖、α澱粉、ンユガーエステル、などが用い
られる。これらバインダーは、野菜/−トの強度反び保
存性を増加する為Fこ用いるものである。特tこ、プル
ラン及び粉末水飴は、本発明の野菜ン−1・を製造する
上で有効な物質であり、野菜100重量部tこ夕=1’
L、、プルランを5重量部ないし10重量部、粉末水
飴を2.5爪部1部ないし5市量部加えると好ましい結
果が得られる。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.
」−記のようtこして得られた野菜/−トは、6ケ月以
−1−も長期保存しても商品価(11)のあるものであ
る。更tこ手軽に簡便に、おいしく食することか、でき
、また必要量分だけ購入すれはよいのて、β′1費者F
ことっても、購入した生野菜をくさらぜてしま′う心配
がなくなる。史Fこ熱1十着時1こ、種々の型を用いて
、小葉状、短冊状、星状なとの形tこ成型てぎるので、
スープなどの加工食品の素相としても利用してもよいし
、そのまま味付けしてせんべい、チップのようなスナッ
ク食品などとして食することもてきる。又、そのまま、
ごはんのおかずとして食す事もてきるし、又、酒のつま
みとして41j用する4Tも可能である。u、Fに実施
例を示す。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.
実施例1
新鮮キャベツ(水分92%)を熱風乾燥機を用いて、水
分25気に調整し、厚さ約5」nl、長さ2Cmfこせ
ん切りした。本ぜん切りキャベツ1007を用い、これ
1こプルラン59、粉末水飴2.52、砂糖2.51’
をンーズニングし、厚さ10w【こ整え、離型紙(味の
素(掬のDN−TP−AP−M)ではさみ、表1に示す
条件で、熱圧着処理し、キャベンノート832を得た。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.
本市は、拐料として、緑と白の混じったキャベツを用い
ると、非常tこ色どりのいいノートが侑られた。Motoichi used cabbage, a mixture of green and white, as the pickle, which created a very colorful notebook.
表 1 [相] 離型紙からの剥離性が著しるしく悪い。Table 1 [Phase] Releasability from release paper is extremely poor.
実施例2
市販しいたけ(水分+o%)を蒸し器を用いて、表21
こ示す水分に調整し、厚さ5mm、長さ20 mmにこ
せん切りした。ホせん切りしいたけ1009を用い、こ
れ1こプルラン52、粉末水飴25グ、砂糖2.52を
7−ズニノグし、厚さIO++on)こ整え、離型紙で
はさみ、加熱板温度9!in、圧着11−力20 kq
/ cnj、時間15秒1こて熱圧着処理し、しいた
けシート約70〜902を得た。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.
表 2 [有] 離型紙からの剥離性が悪い。Table 2 [Yes] Poor peelability from release paper.
実施例3
新鮮なほうれん佑(水分90%)をオーブンを用いて、
水分16係に調整し、20 tmp以下の大きさにくだ
いた。本はうれん草1002を用い、こh +Cj ル
ラン52、粉末水飴2.5り、粉末ペクチ/1fを7−
ズニノグし、離型紙−ヒに厚さ5mmrこ整え、この上
に肉11型紙をかぶせ、はうれん草をはさみ、加熱板温
度95C1圧着圧力20 kg / 6.j、時間15
秒、熱圧着処理し、はうれん草シート942を得た。な
お、はうれん草の水分調整は以下のごとく行った。即ち
、はうれん草の葉の部分をさっと洗い、水気を切って布
巾でふいて、重ねないように金網tこ並べ50C1時間
、乾燥させ、乾いた布巾でもみ、手でくだいた。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.
実施例4
新鮮なわらび(水分92%)を重曹あるいは木灰を含む
熱湯中で6時間以−Lおき、アク抜きをする。アク抜き
をしたわらびをオーブンあるいは熱風乾燥機あるいは天
日干しにより水分的20%rこ調整し、ミキサーを用い
、厚さ5 mm〜20 m−m、長さ5πn1〜lOm
+nlこ破砕した。本破砕わらび1007を用い、これ
[こプルラン57、粉末水飴252、粉末しよう/l1
lo、5Fを7−ズニンクし、厚さ2cTntこ整え、
聞(型紙てはさみ、加熱板温度100C1圧着圧力50
kv / cnj %時間15秒、熱圧着処理し、訪
・j味、・伺けしたわらびノート907を得た。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.
実施例5
表3に示したようtこ水分調整した利料野菜100部1
こ対し、プル915部、粉末水飴2部を7−スニングし
、離型紙」二tこ厚さ7 mm前後1こ整え、この」二
tこ離型紙をかぶせ、加熱板温度95C1圧着比力30
ky / a7、時間15秒て熱圧着処理し、野菜ソ
ートを得た。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)
いし20祁以下の大きさFこ細断した後、これを削型紙
の間[こはさみ、熱圧着処理する事を特徴とする野菜シ
ートの製造法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57119384A JPS5911157A (en) | 1982-07-09 | 1982-07-09 | Preparation of vegetable sheet |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57119384A JPS5911157A (en) | 1982-07-09 | 1982-07-09 | Preparation of vegetable sheet |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5911157A true JPS5911157A (en) | 1984-01-20 |
JPH0312863B2 JPH0312863B2 (en) | 1991-02-21 |
Family
ID=14760167
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57119384A Granted JPS5911157A (en) | 1982-07-09 | 1982-07-09 | Preparation of vegetable sheet |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5911157A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61205454A (en) * | 1985-03-11 | 1986-09-11 | Nippon Ham Kk | Processed food from, fruit or the like |
JPS62167594U (en) * | 1986-04-14 | 1987-10-24 | ||
EP0559450A3 (en) * | 1992-03-04 | 1994-03-30 | Hayashibara Biochem Lab | |
EP1104246A1 (en) * | 1998-07-20 | 2001-06-06 | Byron Australia Pty Ltd. | Improved quick-cook dehydrated vegetables |
JP2008303153A (en) * | 2007-06-05 | 2008-12-18 | Tsukioka:Kk | Crude drug preparation |
-
1982
- 1982-07-09 JP JP57119384A patent/JPS5911157A/en active Granted
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61205454A (en) * | 1985-03-11 | 1986-09-11 | Nippon Ham Kk | Processed food from, fruit or the like |
JPS62167594U (en) * | 1986-04-14 | 1987-10-24 | ||
EP0559450A3 (en) * | 1992-03-04 | 1994-03-30 | Hayashibara Biochem Lab | |
EP1104246A1 (en) * | 1998-07-20 | 2001-06-06 | Byron Australia Pty Ltd. | Improved quick-cook dehydrated vegetables |
EP1104246A4 (en) * | 1998-07-20 | 2004-11-24 | Byron Australia Pty Ltd | Improved quick-cook dehydrated vegetables |
JP2008303153A (en) * | 2007-06-05 | 2008-12-18 | Tsukioka:Kk | Crude drug preparation |
Also Published As
Publication number | Publication date |
---|---|
JPH0312863B2 (en) | 1991-02-21 |
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