JPS60217855A - Production of fine particles of frozen mugwort - Google Patents

Abstract

PURPOSE:Raw mugwort is treated with an aqueous weak alkali, washed with water, crushed and refrigerated to form powdery mugwort of good color tone and taste, which gives no fibrous feeling, when it is added to food. CONSTITUTION:Raw mugwort which has just been collected is dipped in an aqueous weak alkali at about 70-95 deg.C for about 1-5min to effect blanching. The operations are repeated twice. Then, the mugwort leaves free from harshness are finely cut by means of a microcutter into pieces of 0.2-2mm. sizes and the pieces are refrigerated to give fine particles of frozen mugwort leaves.

Description

[Detailed Description of the Invention] <Object of the Invention> The present invention relates to a method for producing frozen microscopic mugwort, and more specifically, the color tone of fresh mugwort can be fixed, the flavor can be stably maintained, and it can be added to foods. The present invention relates to a method for producing frozen mugwort in the form of microparticles that has almost no fibrous feel when added.

Since ancient times, mugwort has been added to foods such as mugwort tS and mugwort soba. Its bright green color and flavor reduce appetite, and the active ingredients contained in it have a hematopoietic effect. Utilizing its hemostatic effect, it has also been used as a hematopoietic agent and hemostatic agent.

In addition, mugwort contains cineole (essential oil), vitamins, various enzymes, minerals, tannins, chlorophyll, etc., so it has been reconsidered due to the recent health food boom. (Unexamined Japanese Patent Publication No. 56-
34631@publication), tofu with mugwort tea (JP-A-57-
Various foods have been proposed, such as Japanese Patent Publication No. 33563.

In this way, when adding mugwort to various foods, the conventional pre-treatment is to place the mugwort in water containing an ash component such as wood ash, heat it, and then soak it in water, just as with other vegetables. It is being done. However, with this kind of pretreatment, it is difficult to preserve mugwort for a long period of time after removing the bitterness, and it is not possible to store mugwort in season, as it has recently, and it is difficult to preserve mugwort for long periods of time. A method for processing mugwort that can be stored without losing its properties, and that can be used simply and quickly is needed for use as a raw material for products such as mugwort.

In this regard, mugwort treated with sun-dried or salted wormwood is commercially available, but these dried or salted wormwood lose the bright green color and flavor of fresh wormwood and turn dark green due to oxidation of chlorophyll. It reduces the value of the product. For this reason, oxidation of chlorophyll is prevented by using water to which an electrostatic voltage is applied when removing the pores (Japanese Patent Publication No. 58-5 (S (+ 19))
However, this method takes a long time, e.g., 4 hours, to obtain electrostatic voltage applied water, resulting in poor productivity, and as mentioned above, it completely prevents oxidation during drying and pulverization. I can't.

Therefore, to avoid oxidation of chlorophyll during the drying and crushing process, frozen products of shredded mugwort have also appeared on the market. As shown in Figure 1, the manufacturing process involves boiling mugwort in a weak alkaline aqueous solution for 3 to 5 minutes to perform brazing, then exposing it to water to remove the scum, dehydrating it, and crushing it with a chopper before packaging. The physical properties are compared with conventional dried products as shown in Table 1 below, including the color tone,
Frozen products are superior in terms of flavor, bacterial count, and shelf life. However, although this frozen product can be used for foods with a strong texture such as mugwort mochi and mugwort dumplings, for foods with a weak texture, such as tofu-like foods and fish paste products, a fibrous feel remains and the texture may not match the food. Therefore, the purpose of the present invention is to solve these problems, and specifically, it is a material that can sufficiently retain the color tone, flavor, and active ingredients unique to raw mugwort, as well as its texture, and can be stored stably for a long period of time. To provide a method for producing frozen mugwort in the form of fine particles, which is possible, and in particular does not leave a fibrous feel.

<Structure of the invention> In other words, does the present invention apply to weak alkalis? 70-9 adjusted to f
The planting process of immersing fresh mugwort in an aqueous solution at 5°C for 1 to 5 minutes is repeated at least twice, followed by washing and dehydration, followed by pulverization and pulverization, followed by freezing. shall be.

The present invention will be explained in more detail below.

The manufacturing process of the present invention is shown in FIG. First, remove the edible part of the raw mugwort and wash it with water, then wash it in a weakly alkaline aqueous solution at 70-95°C for the first and second stages.
Next, after further performing tertiary blanching as necessary, the material is washed with water in the first to third water bleaching tanks, and the dirt is removed.

The conventional method of carrying out this planting step in a single blanching tank has the following problems and inevitably affects the flavor and texture.

In other words, in general, in order to prevent the quality of vegetables from deteriorating during long-term frozen storage, it is essential to carry out a planting process in which the enzymes contained in vegetables are deactivated by heating, but if this process becomes excessive, the structure of the vegetables will deteriorate. It is known that heating should be kept to a minimum as it softens. However, when the planting process is carried out in a single bath as in the conventional method, it takes time to uniformly heat the inside of the mugwort, but during this time the surface area is subjected to excessive heating, causing the tissue to soften. is unavoidable.

Therefore, by the multi-tank blanching method as in the present invention,
Preheat the mugwort in the first blanching tank, and then
If heat treatment is performed at the required temperature for the required time in the third blanching tank, uniform heating can be achieved without excessive heating.

Furthermore, in this case, chlorophyll is unstable to acids and is very stable in weak alkalinity. Therefore, blanching is performed in a weakly alkaline aqueous solution, but alkalinity is also important because heating in a high 1) II aqueous solution causes cellulose to undergo hydrolysis, making the mugwort soft and destroying vitamins. It is necessary to keep it around DH+3.0 due to the elements.

By processing in this way, it is possible to remove the pores without damaging the tissue of the raw wormwood, and it is also fixed with a pigment, making it possible to maintain the bright green color of the raw wormwood.

Next, as described above, the fresh mugwort is subjected to a removal treatment, followed by dehydration treatment and then pulverized. This pulverization can be carried out using a conventional chopper, but
In the present invention, for example, a micro cutter or the like is used to cut the diameter of 0.2 to 2 mm.
．． It is necessary to crush it into fine particles of about 0 mm.

That is, when using a chopper or the like, it is necessary to use a dehydrator to reduce the moisture content to about 65% before pulverizing. Further, in this case, the degree of pulverization is limited to a diameter of about 2.5 mm, and even if this is added to foods such as tofu or rice cake, a fibrous feel remains and the texture is impaired. In this regard, if you use a micro cutter etc. to finely grind to a diameter of about 0.2 to 2.0 ml, the fiber texture will almost disappear, the flavor and texture will improve, and in particular, the pigment will be sufficiently fixed in the dulling process. Because of this, the color tone is not lost during such grinding. In addition, in the case of pulverization using such a micro cutter, it is possible to directly pulverize even when the water content is about 90%, so it is sufficient to lightly dehydrate the material after the removal treatment.

After crushing, it can be added to food as it is, but fine-grained mugwort can be packed in bags with a moisture content of 80% or more and then sterilized (for example, at 100°C for 10 minutes).
Freeze afterwards. Freezing in this way allows for long-term stable storage, and if the frozen crystals are thawed to produce a food containing mugwort, the food retains the bright green color, flavor, and active ingredients of fresh mugwort within 1 minute. The texture is good, with no hint of the fibrous nature of mugwort.

Examples will be described below.

Frozen J: Mogi was produced according to the production process shown in FIG.

In other words, using 60 kg of raw mugwort that has been sorted and washed,
1,2 klJ of baking soda dissolved in 7001 water, pH 8,
After sequentially blanching was carried out in each of the first to third blanching tanks filled with 0.0 weakly alkaline water, the first to third water bleaching was carried out. The conditions are as follows.

1st blanching Place the raw grass in boiling water, and once it boils again, transfer to the 2nd blanching tank.

2nd blanching Processed in boiling water for 1 minute 3rd blanching Same as above 1st water bleaching After stirring in 700 tons of water for 10 minutes, transfer to the 2nd water bleaching tank.

2nd water bleaching same as above and transfer to 3rd tank.

Tertiary Water Bleaching Same as above, the mugwort that had been blanched and water bleached as above was lightly dehydrated (moisture 90%) in a dehydrator, and then ground with a micro cutter. Pack this and heat it at 100℃ for 1
After sterilizing for 0 minutes, it was frozen.

In addition, for comparison, frozen mugwort was manufactured according to the conventional manufacturing process shown in FIG.

That is, for blanching, 4 kQ of baking soda was dissolved in 7001 water and boiled for 3 to 5 minutes in weakly alkaline water with a pH of 8.0 to 8.5, and then exposed to water in the same manner as in the example, and then put in a dehydrator. The dehydrated product having a water content of 65% was crushed using a chopper to a size of 4 to 5 ml. This was adjusted to a moisture content of 90%, packaged, sterilized at 100°C for 10 minutes, and then frozen.

A comparison of the physical properties of the frozen mugwort obtained as described above is shown in the second section.
Shown in the table. The frozen mugwort obtained by the method of the present invention is compared with the frozen mugwort obtained by the conventional method. When conducting a sensory test, 23 people found the inventive product good in terms of texture, 7 people found the conventional product good, and 17 people found the inventive product good in flavor.
The product of the present invention was evaluated favorably by all 13 people who evaluated the conventional product as having a texture similar to regular tofu, whereas the conventional product retains fibers during the day and is preferable. The evaluation was that there was no.

<Effects of the Invention> As explained above, the frozen mugwort obtained by the product of the present invention has a better color tone and texture than those obtained by the conventional method, and is a food product with a lower number of bacteria and a weak texture. It has characteristics such as not having a fibrous feel even when used for.

[Brief explanation of the drawing]

FIG. 1 is a diagram of a conventional manufacturing process for frozen wormwood, and FIG. 2 is a diagram of a manufacturing process for frozen wormwood according to the present invention. Figure 1 Figure 2

Claims (1)

[Claims] The planting process of immersing fresh mugwort in a slightly alkaline aqueous solution at 10 to 95°C for 1 to 5 minutes is repeated at least twice, followed by washing and dehydration.
After this is crushed and atomized, it is cooled)! A method for producing frozen particulate mugwort, characterized by: