JPS61285959A - Method for processing powder and grain of green asparagus - Google Patents

Abstract

PURPOSE:To make it possible to process asparagus raw juice into powder or grain, by heating the raw juice collected from a green asparagus, adding a specific amount of sodium chloride thereto to precipitate coagulated material, taking out the coagulated material, drying the taken out material and pulverizing the dried material. CONSTITUTION:A raw material of green asparagus is first finely cut in a mixer, etc., to collect raw juice of the asparagus. the resultant raw asparagus juice is then heated at 75 deg.C+ or -1 deg.C temperature, and >=2g, based on 1kg above- mentioned material, sodium chloride is added thereto to separate the above- mentioned raw asparagus juice into the precipitated coagulated material in the lower layer and water in the upper layer. The water in the upper layer is then removed to take out the precipitated and coagulated material in the lower layer. The taken out material is then dried and pulverized to afford readily the aimed powdery and granular food of the asparagus while making the powdering and granulating of the asparagus possible.

Description

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.

(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.

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.

(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.

(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.

Next, the precipitate is taken out and dried, and then crushed to a desired particle size to produce a pulverized asparagus food.

Hereinafter, the details of the above means of the present invention will be explained while giving specific examples.

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.

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.

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).

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.

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.

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.

The dried asparagus extract is made into powder or granules of an appropriate size depending on the purpose.

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.).

(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)

[Claims] 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.