JPS61285959A - Method for processing powder and grain of green asparagus - Google Patents
Method for processing powder and grain of green asparagusInfo
- Publication number
- JPS61285959A JPS61285959A JP60128572A JP12857285A JPS61285959A JP S61285959 A JPS61285959 A JP S61285959A JP 60128572 A JP60128572 A JP 60128572A JP 12857285 A JP12857285 A JP 12857285A JP S61285959 A JPS61285959 A JP S61285959A
- Authority
- JP
- Japan
- Prior art keywords
- asparagus
- juice
- raw
- green
- dried
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明はグリーンアスパラガスから採取したアスパラガ
ス原汁を加工して粉粒食品化するための加工方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a processing method for processing asparagus stock extracted from green asparagus into powdered food.
(従来技術)
燥野菜は従来公知であるが、これら公知の乾燥野菜はた
とえばキャベツなどの葉野菜が主体であるため、これを
粉粒化して喫食するのにも格別の問題はない。(Prior Art) Dried vegetables are conventionally known, but since these known dried vegetables are mainly leaf vegetables such as cabbage, there is no particular problem in pulverizing them and eating them.
ところが、グリーンアスパラガスのように主として茎部
分を喫食する野菜類は、これを乾燥粉砕して粉粒化して
も多量の繊維分が混入していてそのまま喫食することは
できないという問題がある。However, vegetables such as green asparagus, whose stems are mainly eaten, have a problem in that even if they are dried and crushed into powder, they still contain a large amount of fiber and cannot be eaten as is.
(発明が解決しようとする問題点)
本発明は、上記の如き問題に鑑み、グリーンアスパラガ
スから採取した原汁を加工して粉粒化することにより、
茎野菜であるグリーンアスパラガスであってもこれを従
来の乾燥野菜と同様に粉粒食品化し得るようにしようと
するものである。(Problems to be Solved by the Invention) In view of the above-mentioned problems, the present invention solves the following problems by processing the raw juice collected from green asparagus and pulverizing it into powder.
The purpose is to enable green asparagus, which is a stem vegetable, to be made into powdered food in the same way as conventional dried vegetables.
(問題点を解決するための手段)
本発明は、グリーンアスパラガスから粉粒加工食品を製
造するに際し、先ず、グリーンアスパラガスからミキサ
ー等でアスパラガス原汁を採取し、これを75℃±1℃
に加熱してさらにこれに塩化に対して2g以上の所要割
合で添加して上記アスパラガス原汁を沈澱凝固物と上層
の水分とに分離する。(Means for Solving the Problems) According to the present invention, when producing a powdered processed food from green asparagus, first asparagus stock juice is collected from the green asparagus using a mixer, etc. ℃
The asparagus juice is further heated to a temperature of 2 g and added at a required ratio of 2 g or more based on chlorination to separate the asparagus stock juice into a precipitated coagulum and an upper layer of water.
次いで、上記沈澱物を取出して乾燥させた後、所要の粒
度に破砕して粉粒化アスパラガス食品とするものである
。Next, the precipitate is taken out and dried, and then crushed to a desired particle size to produce a pulverized asparagus food.
以下、本発明の上記手段の詳細を具体例を挙げながら説
明する。Hereinafter, the details of the above means of the present invention will be explained while giving specific examples.
本発明で使用するグリーンアスパラガス主材料は、従来
から使用されている食用部分は勿論のこと、これまでは
不用部分として廃棄されていた葉や茎部分なども利用す
ることができる。As the main ingredient of green asparagus used in the present invention, not only the edible parts that have been used conventionally, but also the leaves and stem parts that have been discarded as unnecessary parts can be used.
次に、上記の主材料を水洗して切断し、さらにミキサー
にかけて細断した後、圧搾してアスパラガス原汁を採取
する。Next, the above-mentioned main ingredients are washed with water, cut, and further shredded in a mixer, and then squeezed to collect asparagus stock juice.
次いでこのアスパラガス原汁を75℃±1℃の温度範囲
において加熱し、これに塩化ナトリウムを加える。該塩
化ナトリウムの添加量はグリーンアスパラガス主材料I
Kgにつき2g以上で所要量(4g程度)とする。Next, this asparagus stock juice is heated in a temperature range of 75° C.±1° C., and sodium chloride is added thereto. The amount of sodium chloride added is based on green asparagus main ingredient I.
The required amount is 2g or more per kg (approximately 4g).
上記のように75℃±1℃の温度範囲にあるアスパラガ
ス原汁に塩化ナトリウムを添加すると、下層にアスパラ
ガスエキスの凝固物が沈澱しその上方に水分層が生成さ
れる。When sodium chloride is added to the asparagus stock at a temperature range of 75° C.±1° C. as described above, a coagulated asparagus extract is precipitated in the lower layer, and a water layer is formed above it.
アスパラガス原汁を75℃±1 ’Cの温度範囲に加熱
するのは上記の凝固沈澱をおこさせるためであり、この
温度範囲を外れるとうまくアスパラガスエキスの凝固沈
澱が生じない。又、このアスパラガスエキスの凝固沈澱
を生じさせるには塩化ナトリウムの添加量がグリーンア
スパラガス主材料IKgに対して最低2g必要であるが
、それ以上については特に制限はなく、凝固速度等を勘
案しながら所要量(通常は4g程度まで)添加すればよ
い。The reason why the asparagus stock juice is heated to a temperature range of 75° C.±1'C is to cause the above-mentioned coagulation and precipitation, and if the temperature is outside this temperature range, the asparagus extract will not coagulate and precipitate properly. In addition, in order to cause this asparagus extract to coagulate and precipitate, the amount of sodium chloride added must be at least 2 g per kg of green asparagus main material, but there is no particular restriction on more than that, taking into account the coagulation rate, etc. It is sufficient to add the required amount (usually up to about 4 g) while doing so.
次に、上記のようにして分離された水分を冷却後除去し
、さらに下層の沈澱凝固物をフィルターにかけて該凝固
物中の水分を濾過した後アスパラガスエキスの凝固物を
熱風乾燥や真空乾燥等の方法で乾燥させる。Next, the water separated as described above is removed after cooling, and the lower layer of the precipitated coagulum is filtered to remove water in the coagulum, and the asparagus extract coagulum is dried by hot air drying, vacuum drying, etc. Dry using the method.
乾燥させたアスパラガスエキスは用途に応じて適宜大き
さの粉体又は粒体とする。The dried asparagus extract is made into powder or granules of an appropriate size depending on the purpose.
このようにして得られたグリーンアスパラガスエキスの
粉粒体食品は、そのままあるいは適宜味付けして喫食し
たり、粉末茶として使用したりすることができるほか、
各種食品(たとえば、餅、菓子、パン、ジャム、こんに
ゃく、かまぼこ、麺類等)の添加物として使用すること
ができる。The green asparagus extract powder food obtained in this way can be eaten as is or seasoned as appropriate, or used as powdered tea.
It can be used as an additive for various foods (for example, rice cakes, sweets, bread, jam, konnyaku, kamaboko, noodles, etc.).
(発明の効果)
本発明は、グリーンアスパラガスの主材料から採取した
アスパラガス原汁を、75℃±1℃という特定の温度と
グリーンアスパラガス主材料IKgに対し2g以上とい
う特定の塩化ナトリウム添加量とを規定することにより
グリーンアスパラガスのエキスを凝固させることを可能
にし、さらにそれを乾燥、破砕することにより従来みら
れなかったグリーンアスパラガスの粉粒体食品の製造を
可能ならしめたものであり、その有用性は大なるものが
ある。(Effects of the Invention) The present invention is characterized in that the asparagus stock taken from the main material of green asparagus is heated at a specific temperature of 75°C ± 1°C and a specific amount of sodium chloride is added in an amount of 2 g or more per kg of the main material of green asparagus. By specifying the amount, it is possible to coagulate green asparagus extract, and by drying and crushing it, it is possible to produce green asparagus powder food, which has not been seen before. And its usefulness is great.
Claims (1)
ラガス原汁を75℃±1℃に加熱し、これに塩化ナトリ
ウムをグリーンアスパラガス主材料1Kgに対して2g
以上の所要割合で添加して上記アスパラガス原汁を沈澱
凝固物と上層の水分とに分離し、さらに上記凝固物を取
出して乾燥させた後破砕して粉粒化することを特徴とす
るグリーンアスパラガスの粉粒加工方法。1. Heat the asparagus stock taken from the main ingredient of green asparagus to 75°C ± 1°C, and add 2g of sodium chloride to it for 1kg of the main ingredient of green asparagus.
A green product characterized in that the asparagus stock is added in the above required proportions to separate the asparagus stock into a precipitated coagulum and an upper layer of water, and the coagulate is taken out, dried, and then crushed and pulverized. Asparagus powder processing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60128572A JPS61285959A (en) | 1985-06-12 | 1985-06-12 | Method for processing powder and grain of green asparagus |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60128572A JPS61285959A (en) | 1985-06-12 | 1985-06-12 | Method for processing powder and grain of green asparagus |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61285959A true JPS61285959A (en) | 1986-12-16 |
JPH0338826B2 JPH0338826B2 (en) | 1991-06-11 |
Family
ID=14988069
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60128572A Granted JPS61285959A (en) | 1985-06-12 | 1985-06-12 | Method for processing powder and grain of green asparagus |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61285959A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100496524B1 (en) * | 2002-12-13 | 2005-06-22 | 주식회사 오리온 | Composition for eliminating hangover |
CN109170415A (en) * | 2018-11-02 | 2019-01-11 | 平湖市浩天食品有限公司 | A kind of asparagus juice processing technology of high usage |
CN113892606A (en) * | 2021-09-16 | 2022-01-07 | 四川更有面生物技术有限公司 | Production and preparation process of organic bamboo shoot powder |
-
1985
- 1985-06-12 JP JP60128572A patent/JPS61285959A/en active Granted
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100496524B1 (en) * | 2002-12-13 | 2005-06-22 | 주식회사 오리온 | Composition for eliminating hangover |
CN109170415A (en) * | 2018-11-02 | 2019-01-11 | 平湖市浩天食品有限公司 | A kind of asparagus juice processing technology of high usage |
CN113892606A (en) * | 2021-09-16 | 2022-01-07 | 四川更有面生物技术有限公司 | Production and preparation process of organic bamboo shoot powder |
Also Published As
Publication number | Publication date |
---|---|
JPH0338826B2 (en) | 1991-06-11 |
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