KR20010014481A - Salted and/or dried herb - Google Patents

Abstract

PURPOSE: To obtain a salted herb that can retain color and flavor peculiar to the herb for a long period of time and can be used as a cooking material, or the like, when necessary, through simple restoration operation with water, by soaking fresh herb plants in a saline aqueous solution of a prescribed concentration, heat-treating the plants at a specific temperature, followed by salting. CONSTITUTION: Fresh herb plants of, for example, monocotyledons, chive, or the like, or dicotyledon, for example, basil are soaked in a saline solution of >=5 wt.% concentration or in a >=5 wt.% solution of saccharides selected from monosaccharides, disaccharides, oligosaccharides, starch hydrolyzates and saccharide alcohols, heat-treated in the solution at a temperature of >=70deg.C and salted. In a preferred embodiment, the salted herbs are dried to prepare the dried herbs.

Description

Salted and / or dried herb {Salted and / or dried herb}

The present invention relates to salted and / or dried herbs. Specifically, it relates to a salted herb and / or a dried herb, characterized in that it is produced by a method capable of maintaining the color tone and aroma of fresh herbs for a long time.

Herb plants each have a unique scent and are a herbaceous spice-based spice that is used as a material to characterize cooking by eliminating or smelling food. However, in the fresh, fresh herb state, softening of the lobe is likely to occur due to enzymatic self-extinguishing, and thus it cannot be stored for a long time. As a countermeasure, they are stored at low temperature after the leaves are removed, but at temperatures below 0 ° C., the leaves are softened and discolored, the fragrance is weakened, and the freshness is sharply reduced.

As a conventional herb preservation method, in the case of fresh herbs, after cutting the leaves, they are cut and salted or frozen as they are. In the case of dried herbs, the leaves are cut and cut, and then dried, hot air dried or freeze dried. have. However, in the case of herbs processed in this way, the fresh herb plant's distinctive fragrance is denatured in a very short time in the raw herb, and the dry product loses the vividness of the color tone, and the fragrance becomes weak and at the same time becomes the unique fragrance of the dry matter. .

In the past, as a preservation method of raw vegetables, for example, vegetables such as ginseng are boiled in sorbitol solution or a mixed solution of sugar and salt, and then frozen (see Japanese Patent Publication No. 53-25018), cabbage , A method of branching (blanching) treatment and immediate sugar (saccharide-permeating treatment) and then freezing the cucumber (refer to Japanese Patent Application Laid-open No. Hei 5-103587), or vegetables such as cucumber under low temperature conditions And a method of freezing after immersing in a mixed solution of polysaccharide and polysaccharide (Japanese Patent Application Laid-open No. Hei 8-131064) and the like have been described, but Japanese Patent Laid-Open No. 53-25018 is used for ginseng, potato and In order to improve the freezing resistance of root vegetables such as taro, Japanese Patent Application Laid-Open No. 5-103587 is for salad vegetables such as cabbage, cucumber and onion, and is processed immediately. Low concentration Use a sugar solution. In addition, JP-A-8-131064 discloses cucumber, cabbage, radish, and the like, and does not undergo heat treatment.

In the case of dried vegetables, a method of cutting fresh vegetables and drying them as it is, or drying them soaked in hot water with fresh water is used. However, when using these methods, the color and aroma of fresh vegetables are reduced and disappeared.

As mentioned, satisfactory processing methods for the purpose of preserving herb inherent color tone and fragrance for herb plants centered on leaves having different tissue and physical properties are not known.

On the other hand, the present inventors have found a method for producing a salted aperture in which the fresh perilla is heat-treated in an aqueous solution of a salt or sugar or a mixture thereof at a predetermined concentration or more, and then salted, to maintain the color tone and aroma peculiar to the fresh perilla for a long time. : Japanese Patent Application No. 10-140934].

It is an object of the present invention to provide a herb plant salt and / or dried product which can preserve the color tone and aroma peculiar to fresh herb plants for a long time.

In view of the above-described problems, the present inventors earnestly researched to produce a herb plant processed product which maintains a fresh herb-specific color tone and aroma for a long time. As a result, the inventors described in Japanese Patent Application No. Hei 10-140934 It has been found that the method of manufacturing salted persimmons can be applied to herbal plants other than the persimmons, and that the color and aroma of fresh herbs are maintained by drying them, thus completing the present invention.

That is, the salted herb plant and / or dried herb plants according to the present invention is immersed in a fresh herb plants in a salt solution, sugars or mixtures of a certain concentration or more of a sufficient amount so that the herbal plants are sufficiently submerged and heat treated for a short time It is obtained by draining, cooling and salting, or by dipping in an aqueous solution of salt, sugar or mixture thereof for a short time, or by further drying the herb plant, which has been salted, by an appropriate method.

In the present invention, as a herbaceous plant, a herbaceous plant of monocotyledonous and dicotyledonous plants is used. The method of the present invention is, for example, as a monocotyledonous plant, for example, a plant of a lily tree such as a midwife, a leek or a green onion of a corolla, or a plant of a rice plant such as a lemongrass of a film or a dicotyledonous plant. In general, such as botanical plants such as thyme, basil, perilla, peppermint of perilla flowers, parsley plants such as celery of parsley, parsley, and wild herbs, and plants of larvae such as cresson of camellia It is applicable to the scented herb used as a herb.

Fresh herb plants applicable to the present invention are preferably fresh herb plants, in particular whole fresh herb leaves, stems, roots, and the like. The salts used for the immersion solutions of these fresh herb plants are purified high-purity sodium chloride and seawater. Salt or rock salt produced by the sun drying of the good is also good, the degree of purification thereof is not particularly necessary. The salt concentration of the saline solution (which may be concentrated seawater) used to soak fresh herb plants is preferably 5% by weight or more, but more preferably 15 to 25% by weight.

Monosaccharides, disaccharides, oligosaccharides, starch hydrolysates, sugar alcohols and the like can be used as the saccharides used in the immersion solution of fresh herbal plants in the present invention, among which lactose is more preferable. The concentration of the saccharide solution used to soak fresh herb plants is preferably 5% by weight or more, but more preferably 40 to 50% by weight.

For immersion treatment of fresh herb plants, saline solution or sugar solution can be used alone or a mixture thereof can be used. When using a mixed solution, it is preferable that the concentration of each of the salts and the sugars is 5% by weight or more. If the salt concentration and the sugar concentration are 5% by weight or less, it is not preferable because the cells of the fresh herb plant to be immersed are excessively destroyed.

The heat treatment of the present invention is carried out to inactivate the action of the enzyme inherent in the herb plant, the immersion treatment can be carried out at a temperature of 70 ℃ or more, it is more preferably carried out in the range of 80 to 90 ℃. Regarding the heat treatment, any one of normal pressure, reduced pressure, or pressurization is possible.

The heating time should be sufficient time necessary to lose the enzyme activity, and it is preferable to carry out as short time as possible in order to minimize the loss of fragrance. It is suitable for about 30 seconds to 5 minutes, and rapid cooling after heat treatment. It is preferable. The aroma of the herb plant obtained by this treatment is stronger than that of the fresh herb itself, whether or not it is subjected to moderate cell destruction.

The cooling method includes a method such as water cooling or air cooling, but it is not necessary to select such a method. The cooled herb plants are dehydrated, mixed with salt and refrigerated, then stored at -18 ° C or below. With regard to the freezing method, it is not necessary to keep in mind the methods and conditions such as slow freezing or rapid freezing.

The salted herb obtained by the above-described method, the color tone maintains the fresh color of the herb plant, the scent maintains the unique scent of the fresh herb plant, and the foliar has moderate flexibility and shows good recoverability as the moisture is restored (食 感) is obtained. The quality of these salted herbs can be preserved by cryopreservation without deteriorating the quality for more than a few months.

In addition, a dried herb is obtained by dehydrating or drying a herbaceous plant immersed in a saline solution, a saccharide aqueous solution or a mixed solution thereof, or performing a dehydration salting treatment and then drying without desalting. By this method, a dried herb which maintains the color tone and aroma of fresh herb is different from the dried herb conventionally distributed in the market. In the drying method, it is not necessary to select a method such as hot air drying, vacuum drying or freeze drying. The dried herb obtained can maintain its quality for a long time at room temperature by hermetically sealing and keeping it under shading.

Although an Example demonstrates this invention based on an Example below, this invention is not limited to the said Example.

Example 1

100 g of fresh basil is immersed in 2 l of a 25 wt% saline solution heated to 90 ° C. for 1 minute, then drained and cooled by rapid cooling. The cooled basil is dehydrated to the extent that water droplets do not fall off, and it is salted with 5 g of salt and filled in a bag and stored in a -18 ° C refrigerator.

Example 2

100 g of fresh basil is replaced with fresh rosemary and treated in the same manner as in Example 1.

Example 3

100 g of fresh basil was immersed in 2 L of an aqueous 40% by weight lactose solution heated to 90 ° C. for 1 minute, and then treated in the same manner as in Example 1.

Example 4

100 g of fresh blue aerator is immersed in 2 L of a 25 wt% saline solution heated to 90 ° C. for 1 minute, then drained and dehydrated to a degree so that water droplets do not drop, and dried with a 70 ° C. hot air dryer. The dried product obtained is placed in a polyethylene-laminated aluminum foil bag, heat sealed, and then stored at room temperature in a shaded state.

Example 5

100 g of fresh basil was immersed in 2 L of a 25 wt% saline solution heated to 90 ° C. for 1 minute, then drained and cooled by rapid cooling. The cooled basil is dehydrated to the extent that water droplets do not fall off, and it is salted with 5 g of salt and dried with a 70 ° C. hot air dryer. The resulting dried product was stored in a polyethylene-laminated aluminum foil bag in the same manner as in Example 4.

Example 6

100 g of fresh blue persimmon was immersed in 2 L of 40 wt% aqueous lactose solution heated to 90 ° C. for 1 minute, then drained and cooled by rapid cooling. The cooled blue persimmon is dehydrated to the extent that water droplets do not fall off, and it is salted with 5 g of salt and then dried with a 70 ° C. hot air dryer. The resulting dried product was stored in a polyethylene-laminated aluminum foil bag in the same manner as in Example 4.

Comparative Example 1

100 g of fresh basil is salted with 5 g of salt, and then bagged and stored in a -18 ° C refrigerator.

Comparative Example 2

100 g of fresh basil is packed into the bag and stored in a -18 ° C refrigerator.

Comparative Example 3

100 g of fresh blue perilla is dried with a 70 ° C. hot air dryer. The resulting dried product was stored in a polyethylene-laminated aluminum foil bag in the same manner as in Example 4.

Comparative Example 4

100 g of fresh basil is dried with a 70 ° C. hot air dryer. The resulting dried product was stored in a polyethylene-laminated aluminum foil bag in the same manner as in Example 4.

Evaluation results

The products of Examples 1-6 and Comparative Examples 1-4 were evaluated after one week and six months after the appearance of color tone, fragrance and foliar.

The evaluation results are shown in Table 1.

Evaluation result of an Example and a comparative example 1 week after manufacture 6 months after manufacture Example 1 hue green green Scent Fresh basil flavor is strong Fresh basil flavor is strong Leaf quality Come alive Come alive Example 2 hue green green Scent Fresh rosemary flavor is strong Fresh rosemary flavor is strong Leaf quality Come alive Come alive Example 3 hue green green Scent Fresh basil flavor is strong Fresh basil flavor is strong Leaf quality Come alive Come alive Example 4 hue green green Scent Fresh green tea flavor is strong Fresh green tea flavor is strong Leaf quality Come alive Come alive Example 5 hue green green Scent Fresh basil flavor is strong Fresh basil flavor is strong Leaf quality Come alive Come alive Example 6 hue green green Scent Fresh green tea flavor is strong Fresh green tea flavor is strong Leaf quality Come alive Come alive Comparative Example 1 hue green Cyan Scent Almost no fresh basil Almost no basil Leaf quality Lifeless and softened Lifeless and softened Comparative Example 2 hue green Cyan Scent Low fresh basil flavor It smells like fermentation and has no basil flavor Leaf quality Lifeless and softened softening Comparative Example 3 hue Brownish green Brownish green Scent Not fresh, dried blue persimmon flavor Not fresh, dried blue persimmon flavor Leaf quality Poor water recovery as paper quality Poor water recovery as paper quality Comparative Example 4 hue Brownish green Brownish green Scent Not fresh, dried basil Not fresh, dried basil Leaf quality Poor water recovery as paper quality Poor water recovery as paper quality

The salted and / or dried herb according to the present invention can preserve the color tone and aroma of fresh herbs in a good state for a long time, and can easily recover moisture when needed and use it as a cooking material, and can also be used for seasoning and drying processes. have. In particular, the present invention has the advantage that it is possible to attain a high level of availability of the hub.

Claims (4)

Fresh herb plants are immersed in a saline solution of 5% by weight or more, a saccharide solution of 5% by weight or more, or a mixture thereof, and heated to a temperature of 70 ° C. or higher, followed by salting. Salted herbs to keep the fragrance. Fresh herb plants are immersed in a saline solution of 5% by weight or more, a saccharide solution of 5% by weight or more, or a mixture thereof, heated to a temperature of 70 ° C. or higher, and dried or salted and then treated. It is characterized by a dry herb that maintains the unique color and aroma of herbal plants. The salted and / or dried herb of claim 1 or 2, wherein the saccharide is selected from monosaccharides, disaccharides, oligosaccharides, starch hydrolysates, sugar alcohols and mixtures thereof. The salted and / or dried herb of any one of claims 1 to 3, wherein the herbaceous plant is a monocotyledonous or dicotyledonous herbaceous plant.