JPH0451864A - Preparation of edible powder - Google Patents

Abstract

PURPOSE:To obtain stabilized powder of Jerusalem antichoke by subjecting Jerusalem antichoke to be once pickled with salt previously pulverizing. CONSTITUTION:Rootstock of Compositae such as Jerusalem antichoke containing inulin expressed by formula 1 (n is 30-50) is once pickled with salt and salt component is substantially removed from said rootstock subjected to salt pickling, then dried, thus pulverized.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing edible flour, and more particularly to a method for producing edible flour using rhizomes of the Asteraceae family, such as Jerusalem artichoke, as raw materials.

(Prior Art) (n=30-50) Therefore, by ingesting rhizomes of the Asteraceae family, such as Jerusalem artichoke, a large amount of oligosaccharide components can be easily ingested.

(Problem M to be solved by the invention) The present inventor believes that by turning Jerusalem artichoke into powder, it becomes easier to mix it into various foods, and the oligosaccharide components can be ingested efficiently. , attempted to mill Jerusalem artichoke into flour.

However, it has been found that when Jerusalem artichokes are directly dried and powdered, the resulting Jerusalem artichoke flour (hereinafter sometimes referred to as Jerusalem artichoke flour) tends to clump into lumps if left to stand.

It has also been found that even if Jerusalem artichokes are easily sliced and dried, it is difficult to slice Jerusalem artichokes.

For this reason, the handling of Jerusalem artichoke in the milling process and the stability of Jerusalem artichoke flour are poor, making it impossible to industrially produce Jerusalem artichoke flour.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a method for producing edible flour, which uses rhizomes of the Asteraceae family, such as Jerusalem artichoke, as a raw material and can easily produce stable powders such as Jerusalem artichoke flour.

(Means for Solving the Problems) In order to achieve the above object, the present inventor has made various studies and found that by once salting Jerusalem artichokes, the workability of milling Jerusalem artichokes into flour can be significantly improved. It was discovered that the Jerusalem artichoke flour obtained does not easily clump together, leading to the present invention.

That is, the present invention involves once salting rhizomes of the Chrysanthemum family, such as Jerusalem artichoke, containing inulin shown below, and then substantially removing salt from the salted rhizomes, followed by drying and milling. The distinctive feature lies in the method of manufacturing edible flour.

(However, n = 30 to 50) (Operation) According to the production method of the present invention, by salting the rhizomes of the Asteraceae family, such as Jerusalem artichoke, Jerusalem artichoke can be easily sliced, and the Jerusalem artichoke powder obtained etc. are stable and do not easily form lumps even if left alone.

The detailed reason for this is not yet clear, but it is presumed that by salting rhizomes of the Asteraceae family, such as Jerusalem artichoke, the tissue of the rhizomes can be stabilized.

(Structure of the Invention) As the raw material of the present invention, the rhizome of a chrysanthemum plant containing relatively more inulin shown below than other plants is used.

(However, n=30 to 50) Examples of such rhizomes of Asteraceae plants include Jerusalem artichoke, dahlia, burdock, and pokeweed.

In particular, Jerusalem artichoke contains 15 to 20% of inulin, so Jerusalem artichoke is optimal as a raw material for use in the present invention.

In the present invention, it is important to pickle rhizomes of the Chrysanthemum family, such as Jerusalem artichoke (hereinafter sometimes referred to as rhizomes), in salt.

Such salting can improve processing workability such as rhizome slicing and stability of the final powder obtained.

In this way, the salting time that can improve rhizome processing workability, etc.
It is preferable to determine the optimum time experimentally in advance, since it depends on the shape of the rhizome to be salted and the salinity of the salt water.

If you want to salt the rhizomes as they are without slicing them, soak the rhizomes in salt water at 10 degrees Celsius for about 1 to 15 weeks as measured with a salt meter. Processability and stability of the Jerusalem artichoke flour obtained can be improved.

In addition, if the raw material rhizomes can be easily sliced without salting, the rhizomes sliced into about 3-inch widths can be placed in salt water of about 3 degrees centigrade by measuring them with a salinity meter.
By soaking for 1.5 days, the stability etc. of the Jerusalem artichoke flour obtained can be improved.

In the present invention, the rhizomes after the above-mentioned period are removed from the salt water and the salt is removed.

Such desalting is carried out by pouring fresh water over the rhizomes in a sink until the salts are substantially removed from the rhizomes.

If this salt removal is insufficient, it will corrode the equipment used in the milling process, and the resulting Jerusalem artichoke flour will contain salt.
It becomes a product with poor commercial value.

Substantial removal of salt from rhizomes can be achieved by pouring fresh water over the rhizomes removed from salt water for about 5 hours, for example when the rhizomes are salted in their original form.

The rhizomes that have been salted and salted in this way are sliced if necessary, and then dried with warm air.

Such drying is carried out until the water content in the rhizomes becomes approximately 9 to 10%.

The dried rhizomes are pulverized and milled into powder using a commonly used mill or the like.

The degree of pulverization at that time can be adjusted as appropriate depending on the intended use of the obtained powder.

The obtained Jerusalem artichoke flour, etc., remains stable without forming any lumps even if left alone.

Such Jerusalem artichoke flour or the like can be used alone to make udon or manju, or may be mixed with buckwheat flour, wheat flour, etc. to make soba, bread, etc.

By ingesting Jerusalem artichoke powder etc. obtained in this way, an intestinal regulation effect can be exerted.

Although the detailed mechanism is not yet clear, it is inferred as follows.

That is, when processing rhizomes of the Chrysanthemum family such as Jerusalem artichoke, the inulin components shown below are converted into inulooligosaccharides by the action of the inulin component of the hydrolase contained in the rhizomes.

(However, n=30 to 50) In addition, the inulin component is easily converted into inulooligosaccharide by acid such as gastric juice.

This inulooligosaccharide has a large molecular weight, so it is difficult to be used by harmful bacteria in the intestines, and is used only by Bifidobacteria, which is effective in regulating the intestines.As a result, the growth of Bifidobacteria is promoted, and as a result, it can have an effect on regulating the intestines. be.

Furthermore, although canine oligosaccharide is a saccharide, it is indigestible, so it is difficult to absorb into the body, does not increase blood sugar levels or insulin, and can also lower neutral lipids such as cholesterol.

Furthermore, by ingesting powder such as Jerusalem artichoke, fibrous substances can also be ingested at the same time, which is also considered to be one of the reasons for the intestinal regulation effect.

(Example) The invention will be further explained by examples.

[Example] First, washed Jerusalem artichokes were immersed in salt water at a temperature of 10 degrees Celsius as measured by a salt meter without slicing them.

About one week after being pickled in salt, the Jerusalem artichokes were taken out of the salt water and subjected to salt removal.

To remove the salt, run tap water over the Jerusalem artichoke. Approximately 5
After about an hour, the amount of salt extracted into the tap water was essentially zero.

Next, the Jerusalem artichoke from which the salt had been removed was sliced into approximately 3-inch width slices and dried by hot air. This slicing operation was easy to perform, and drying was carried out until the moisture content of the sliced pieces became 9 to 10%.

Thereafter, the dried slices were ground using a commercially available mill to have a particle size comparable to that of buckwheat flour.

The obtained Jerusalem artichoke flour is stable in powder form without clumping into lumps even if left alone, and is approximately 0.2w compared to buckwheat flour.
About t% was added and eaten as soba.

The soba to which Jerusalem artichoke flour was added had the same level of flavor as soba without Jerusalem artichoke flour, and was good for the stomach and intestines.

[Comparative Example] The same procedure as in Example was carried out except that salting and salt removal were not performed.

At that time, Jerusalem artichokes could not be easily sliced into three widths, and the slices were irregular in shape.

Furthermore, Jerusalem artichoke flour obtained by crushing and milling dried slices may clump into lumps if left to stand, resulting in lack of stability.

Claims (1)

[Scope of Claims] 1. A rhizome of the Chrysanthemum family, such as Jerusalem artichoke, containing inulin shown below is once salted, and then, after substantially removing salt from the salted rhizome, it is dried and milled. A method for producing edible powder characterized by the following. ▲There are mathematical formulas, chemical formulas, tables, etc.▼ (However, n = 30 to 50)