JPS60217855A - Production of fine particles of frozen mugwort - Google Patents
Production of fine particles of frozen mugwortInfo
- Publication number
- JPS60217855A JPS60217855A JP59074404A JP7440484A JPS60217855A JP S60217855 A JPS60217855 A JP S60217855A JP 59074404 A JP59074404 A JP 59074404A JP 7440484 A JP7440484 A JP 7440484A JP S60217855 A JPS60217855 A JP S60217855A
- Authority
- JP
- Japan
- Prior art keywords
- mugwort
- frozen
- water
- blanching
- fine particles
- 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.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〈発明の目的〉
本発明は微粒子状冷凍よもぎの製造方法に係り、詳しく
は、生よもぎの有する色調が固定化でき、風味が安定し
て保持されると共に、食品に添加したときに繊維感がほ
とんど感じられない程度の微粒子状冷凍よもぎの製造方
法に係る。[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.
古来から、よもぎはよもぎtS、よもぎそば等のように
食品に添加して用いられ、その鮮緑色の色調や風味が食
欲を量そり、また、その中に含まれている有効成分の造
血効果や止血効果を利用し、造血剤や止血剤としても用
いられてきた。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.
また、よもぎにはシネオール(精油)、ビタミン類、各
種酵素、ミネラル、タンニン、葉緑素等が含まれている
ことがら、最近の健康食品ブームに乗ってあらためて見
直され、上記添加食品のほか、よもぎ茶(特開昭56−
34631@公報)、よもぎ茶入り豆腐(特開昭57−
33563号公報)のような種々の食品が提案されてい
る。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.
このように、よもぎを種々の食品に添加する場合、他の
野菜類と同様に、木灰等の灰成分を含有する水中によも
ぎを入れ、加熱してから水晒しすることが従来、前処理
として行なわれている。しかし、このような前処理では
、あく抜き後のよもぎを長1111間にわたり保存する
ことはむづかしく、最近のように季節にとられれず、よ
もぎ入り食品、例えば、よもぎ開、よもぎそば、よもぎ
豆腐などの原料として用いるために、特性を損なうこと
なく保存でき、しかも、簡単かつ迅速に使用できるよも
ぎ処理方法がめられている。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.
この点、従来、天日乾燥法あるいは塩蔵法で処理したよ
もぎが市販されているが、これら乾燥あるいは塩蔵よも
ぎは、生よもぎの鮮緑色や風味が失なわれ、葉緑素の酸
化によって暗緑色になり商品価値を減少させている。こ
のため、あく抜き時に静電圧印加水を用いて葉緑素の酸
化を防止する(特公昭58−5(S(+ 19号公報)
ことが提案されているが、この方法は、静電圧印加水を
得るのに、例えば、4時間の如く時間がかかり生産性が
悪い上に前記の同様、乾燥および粉砕時の酸化を完全に
防止することはできない。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.
そこで、乾燥および粉砕工程における葉緑素の酸化を避
けるために、細砕よもぎの冷凍製品も市場に登場してい
る。その製造工程は第1図に示すように、よもぎを弱ア
ルカリ水溶液中で3〜5分沸職させてブラ〉チングを行
なった後、水晒してあくを除き脱水後チョッパーで細砕
して包装し、殺菌%I凍結する工程よりなり、従来の乾
燥品との物性比較は次の第1表に示すとおりその色調、
香味、細菌数および保存性のすべてにおいて冷凍品が勝
っている。しかし、この冷凍品はよもぎ餅、よもぎ団子
等のテクスチャが強いものには使用できるが、テクスチ
ャが弱い食品例えば豆腐様食品、魚肉ねり製品の場合は
繊維感が残り、食品との異和感があるため不第1表
本発明はこれらの問題を解決することを目的とし、具体
的には、生よもぎ特有の色調、風味および有効成分、更
に食感が十分に保持でき、長期間の安定貯蔵が可能であ
り、とくに、繊維感が残らない程度の微粒子状冷凍よも
ぎの製造方法を提供する。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.
〈発明の構成〉
すなわち、本発明は弱アルカリ?fに調整した70〜9
5℃の水溶液中に生よもぎを1〜5分浸漬するプランチ
ング工程を少なくとも2回繰返して行なってから水洗お
よび脱水し、その後、これを細砕して微粒化した後、冷
凍することを特徴とする。<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.
以下、本発明を更に詳しく説明する。The present invention will be explained in more detail below.
本発明の製造工程を第2図に示す。まず、生よもぎは必
要に応じて可食部分をとり水洗した後、これを弱アルカ
リ性に調整した70〜95℃の水溶液中で第1次、第2
次、さらに必要に応じて第3次ブランチングを行なった
後、第1〜第3水晒槽で水洗し、あく抜きを行なう。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.
このプランチング工程は、単一のブランチング槽で行な
う従来の方法では、以下に示すように問題があり、風味
および食感に影響を及ぼすことが避けられない。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.
すなわち、一般に野菜類の長期冷凍保存中における品質
低下を防ぐためには、野菜類中に含まれている酵素を加
熱によって失活させるプランチング工程が必須であるが
、これが過度になると野菜の組織が軟化するので加熱は
最小限に止める必要があることが知られている。しかし
、従来法のようにプランチング工程を単一槽で行なう場
合、よもぎの内部まで均一に加熱処理するには時間を要
するが、その間に表面部分は過度の加熱を受けることと
なり、組織の軟化が避けられない。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.
従って、本発明のように多槽ブランチング方式により、
第1次ブランチング槽でよもぎを予熱しておき、第2、
第3ブランチング槽で必要温度で必要時間加熱処理する
方法をとれば過度の加熱を受けることなく均一な加熱が
可能となる。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.
また、この場合、葉緑素は酸には不安定で、弱アルカリ
性で非常に安定である。従って、ブランチングは弱アル
カリ性水溶液中で行なわれるが、高い1)IIの水溶液
中で加熱すると繊維素が加水分解を受け、よもぎが柔ら
かくなり、また、ビタミン類がこわれるため、アルカリ
度も重要な要素でDH+3.0付近に保つ必要がある。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.
このように処理すると、生よもぎの組織を損なわずにあ
く抜きができると共に色素で固定され、生よもぎの鮮緑
色を保持することができる。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.
次に、以上の如く、生よもぎのあく抜き処理を行なった
後、脱水処理してから細砕づる。この細砕は従来例の如
く、通常のチョッパーによって行なうこともできるが、
本発明では例えばミクロカッター等を用い径0.2〜2
.Omm程度の微粒子状に細砕することが必要である。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.
すなわち、通常チョッパー等にかけるときは、脱水機に
かけ含水率65%程度まで下げてから細砕することが必
要である。また、この場合、細砕の程度は2.5mm径
程度が限度であって、これを豆腐や餅等の食品に添加し
ても、未だ繊維感が残り食感を損なう。この点、ミクロ
カッター等を使用し0.2〜2,0m1ll径程度まで
細砕すると、繊維感がほとんどなくなるほか、風味や食
感が向上し、とくに、あく抜き工程で色素が十分に固定
されているため、このような細砕の間に色調が損なわれ
ることが無い。また、このようなミクロカッターによる
細砕の場合、含水率90%程度でも直接細砕できるので
あく抜き処理後の脱水は軽く行なえば十分である。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.
以上の姐<、細砕後はそのまま食品に添加することもで
きるが、微粒子状のよもぎは水分80%以上の状態でそ
のまま袋詰めし、加後殺菌(例えば100℃、10分)
後凍結する。このように凍結すると、長期間の安定保存
ができ、この凍結晶を解凍してよもぎ入り食品を製造す
れば、その食品は生よもぎの鮮緑色、風味および有効成
分が1−分に生がされ、よもぎの繊維性を感じさせるこ
とは全くなく、食感は良好である。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.
以下、実施例について説明する。Examples will be described below.
第2図の製造工程に従って冷凍J:もぎを製造した。Frozen J: Mogi was produced according to the production process shown in FIG.
すなわち、選別し水洗した生よもぎ60kgを使用し、
重曹1 、2 klJを水7001に溶解したpH8,
0の弱アルカリ水を満した第1〜第3の各ブランチング
槽で順次ブランチングを行なった後、第1次〜第3次水
晒を行なった。その条件は以下のとおりである。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.
第1次ブランチング 沸騰水中に原草を仕込み、再び沸
騰したら第2次ブランチング槽へ移す。1st blanching Place the raw grass in boiling water, and once it boils again, transfer to the 2nd blanching tank.
第2次ブランチング 沸騰水中で1分間処理第3次ブラ
ンチング 同 上
第 1 次 水 晒 700 tの水中で10分間攪拌
後、第2次水晒槽へ移す。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.
第 2 次 水 晒 同 上 第3次槽へ移す。2nd water bleaching same as above and transfer to 3rd tank.
第3次水晒 同 上
以上のようにブランチングおよび水晒処理を行なったよ
もぎを脱水機にかけ軽く脱水(水分90%)した後、ミ
クロカッターで摩砕した。これを包装し、100℃で1
0分間殺菌した後、凍結した。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.
また、比較のために第1図に示す従来法の製造工程に従
い冷凍よもぎを製造した。In addition, for comparison, frozen mugwort was manufactured according to the conventional manufacturing process shown in FIG.
すなわち、ブランチングは重曹4kQを水7001に溶
解したpH8,0〜8.5の弱アルカリ水中で3〜5分
沸騰処理し、実施例と同様に水晒処理を行なった後、脱
水機にかけ、水分含有量65%の脱水物をチョyパーに
かけ4〜5mll1径に細砕した。これを水分90%に
調整して包装し、100℃で10分間殺菌した後、凍結
した。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.
以上のようにして得られた冷凍よもぎの物性比較を第2
表に示す。本発明法によって得られた冷凍よもぎは従来
法の冷凍よもぎと比較して第 2 表
また、上記の本発明法および従来法によって製造した冷
凍よもぎを豆腐に配合したよもぎ豆腐について30人の
パネラ−による官能検査を行なったところ、食感におい
て本発明品を良しとするもの23人に対し、従来品を良
しとするもの7人、また、香味においては本発明品17
人に対し従来品13人で何れも本発明品が良い評価を受
け、通常の豆腐に似た食感を有するとの評価であったの
に対し、従来品は繊維が日中に残り、好ましくないとの
評価であった。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.
〈発明の効果〉
以上説明したように、本発明品によって得られた冷凍よ
もぎは従来法によって得られたものと比較して色調、食
感が良く、また細菌数が少ない上にテクスチャの弱い食
品に使用しても繊維感がない等の特徴をもっている。<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.
第1図は従来の冷凍よもぎの製造工程図、第2図は本発
明の冷凍よもぎの製造工程図である。
第 1 図
第2図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)
もぎを1〜5分浸漬するプランチング工程を少なくとも
2回繰返して行なってから水洗および脱水し、その後、
これを細砕して微粒化した後、冷)!Jすることを特徴
とする微粒子状冷凍よもぎの製造方法。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:
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59074404A JPS60217855A (en) | 1984-04-13 | 1984-04-13 | Production of fine particles of frozen mugwort |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59074404A JPS60217855A (en) | 1984-04-13 | 1984-04-13 | Production of fine particles of frozen mugwort |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60217855A true JPS60217855A (en) | 1985-10-31 |
Family
ID=13546213
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59074404A Pending JPS60217855A (en) | 1984-04-13 | 1984-04-13 | Production of fine particles of frozen mugwort |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60217855A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01243953A (en) * | 1988-03-25 | 1989-09-28 | Kesao Kobayashi | Deodorant solution for food |
JPH11206333A (en) * | 1991-12-19 | 1999-08-03 | Shichiro Niwano | Leaf processed food and its production |
KR100262817B1 (en) * | 1998-04-03 | 2000-09-01 | 조상도 | Method for preparing wormwood bean curd |
-
1984
- 1984-04-13 JP JP59074404A patent/JPS60217855A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01243953A (en) * | 1988-03-25 | 1989-09-28 | Kesao Kobayashi | Deodorant solution for food |
JPH11206333A (en) * | 1991-12-19 | 1999-08-03 | Shichiro Niwano | Leaf processed food and its production |
KR100262817B1 (en) * | 1998-04-03 | 2000-09-01 | 조상도 | Method for preparing wormwood bean curd |
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