JPH0797A - Processing for browning of cherry leaf - Google Patents

Abstract

PURPOSE:To obtain a cherry leaf exhibiting a uniform and clear brown color and excellent in flavor. CONSTITUTION:Fresh cherry leaves are salted and subsequently put together with saline in a package so as to be vacuum packaged. A pressure treatment is then applied to the vacuum-packaged cherry leaves using a pressure device.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing a brown leaf of cherry tree leaves having a uniform brown color and having a good taste.

[0002]

2. Description of the Related Art Conventionally, raw leaves of cherry blossoms have been salted and processed into a brown color (bekko color or raw rubber color), and the flavor and color thereof have been prized, and have been widely used in confectionery and cooking. As a method of processing this cherry tree leaf into brown, conventionally, a method of simply salting for 5 to 6 months and a method of salting cherry blossoms in salt water instead of the method of only salting these days have been used. The method of rapid dipping, in which the pressure is reduced in an airtight container and then soaked in salt water, is a patent publication No. 44 of 1984.
No. 015 is proposed.

[0003]

In the conventional method of processing cherry leaves, it takes 5 to 6 months to obtain brown-colored cherry leaves in the conventional method of simply salting, and several picklings are repeated in the meantime. It involves work. Therefore, it is extremely difficult to control the process such as salt concentration and temperature condition for long-term pickling, and the ratio and workability of obtaining uniform brown cherry leaves are not so good. On the other hand, Patent Publication No. 4401 1984
The processing method of No. 5 has the advantage that it can be processed in a short period of time compared to the method of simply salting, but depressurizing the salted cherry leaves in an airtight container does not have the effect of making the cherry leaves brown, and leaves tissue This is because the bubbles in the inside disappear, but since the outer skin of the cherry leaves is thick, even if the pressure is reduced, the bubbles cannot be completely removed and white spots remain. Therefore, it is necessary to further immerse it in an aqueous medium such as saline, and the immersing time in this aqueous medium is slightly affected by the salt concentration and pH of the aqueous medium, and the number of days, color, and flavor are easily influenced, and the cherry tree leaves of consistent quality each time. There is a problem that it is not always easy to process the.

It is an object of the present invention to process the once-salted cherry leaves into brown, the processing conditions are not complicated, the processing is completed in a short time, and the quality is good and constant. .

[0005]

In order to solve the above problems, according to the present invention, fresh cherry leaves are salted, the salted cherry leaves are put in a package together with saline and vacuum packaged, and then in the vacuum packaged state. This is a processing method in which pressure treatment is performed by a pressure device.

[0006] To explain this in more detail, first, about 50 fresh cherry leaves are bound into one bundle, and the bundle is put into a dipping container. The dipping container is a 4-toe barrel or 30 barrels.
Stone barrels are used, and 500-600 bundles for 30
A stone barrel holds 40,000 to 45,000 bundles. Then, after putting the fresh leaves in the barrel, salt water of about 16 to 20 degrees is poured, the inner lid is placed on the fresh leaves, and weights are put on the inner lid and salted for about half a day. Then, after the saline solution in the barrel is once discharged, fresh saline solution of about 20 to 25 degrees is poured into the barrel, and the salt solution is salted for at least 100 days. The cherry blossoms that have been salted are put in a polyethylene bag, a vinyl bag, or a package for shipping such as a one-toed can containing them. In the case of a soft polyethylene bag or a vinyl bag, this package contains several bundles of cherry leaves that have been directly salted and a saline solution of a broom of about 18 degrees. Place the bag or vinyl bag with the entrance opened in advance, put a bunch of salted cherry leaves in the bag one by one, and leave the lid of the one-toed can open.

Next, the package containing the cherry blossoms is placed in a vacuum packing device and vacuum packed. This vacuum packaging is the same as the method usually performed for other foods. It takes about 30 to 40 seconds in a polyethylene bag or a vinyl bag containing 2 to 3 bundles of cherry leaves, and a minute and a half in a 1-ton can because it has a large volume. It takes about 2 minutes.
Further, this vacuum packing device is provided with an air venting means in the package and a heat seal means for sealing the inlet of the polyethylene bag or the vinyl bag of the package for the purpose of vacuum packaging. It is a thing. At the time of this vacuum packaging, the cherry blossoms are partially brown, but they are generally unclear and uneven.

Further, the vacuum-packaged cherry leaves are immediately subjected to pressure treatment. In this pressurizing treatment, when the vacuum-packaged cherry leaves are put together with the package in a pressurizing device and pressed at 3-4 atm for about 3 hours, the cherry leaves become uniform and vivid brown. or,
As a pressurizing device, one of the horizontally long tank main bodies has a door that opens laterally, and a compressor for sending compressed air into the inside of the tank main body is connected by piping, and the volume of the tank main body is About 50 cans of 1 ton can be good in terms of workability. In this pressure treatment, if pressure is applied without sealing the package, the saline solution overflows from the package when the pressurization ends and the compressed air in the tank body is removed. Due to this phenomenon, the inside of the tank body is soaked with saline solution, and the pressurizing device is immediately corroded, making it unusable. In order to prevent the saline from overflowing from the package, vacuum packaging is performed before the pressure device to seal the package. Also, for the above reasons, the package must be hermetically sealed before pressure treatment, but in order to seal this package, if it is simply sealed in an air-containing state, Salt water can be prevented from overflowing, but if the product is shipped with air in it for subsequent shipments, the cherry blossoms in it will quickly deteriorate and discolor, resulting in poor shelf life. Is unsuitable, and the products are shipped in an air-free vacuum package to prevent deterioration and discoloration. Therefore, if air is contained in the package at the time of the pressurizing device, the package must be broken after the pressure treatment, and the package must be refilled with a new package for vacuum packaging. It takes a lot of work. As a method of solving this problem, by vacuum packaging before the pressure treatment, the product can be shipped immediately without any new packaging after the pressure treatment.

[0009]

EXAMPLES Examples of the present invention will be described below. Cherry leaves 5
0 sheets are tied at the petiole to make one bundle, and 100 bundles are prepared. Next, 100 bundles of 100 fresh leaves were put in each one-to barrel, salt water of 18 degrees bume was poured, an inner lid was placed, weights were placed on the inner lid, and it was salted for about half a day. Then, after the saline solution in the barrel was once discharged, a new saline solution having a body temperature of 22 degrees was poured into the barrel and salted for 100 days. The cherry leaves had a yellowish white color when the salting was completed. Then 1 for shipping
Put a vinyl bag in a can and put 100 bundles of salted cherry leaves together with saline in this vinyl bag. Put a can of this cherry in a vacuum packaging machine and evacuate. After about 2 minutes, the inlet of the vinyl was heat-sealed and vacuum-packed.
The cherry leaves at the time of this vacuum packaging were yellowish white and partly whitish brown. Then, the vacuum-packaged Sakuraba was immediately put into a pressurizing device together with a 1-ton can and pressurized at 3 atm for 3 hours. As a result, the cherry blossoms have a uniform color and a clear brown color,
When it was eaten, it had a flavor peculiar to the cherry blossoms and was satisfactory.

[0010]

According to the present invention, since the saline is not spilled into the pressurizing device during the pressure treatment by vacuum packaging in the step before the pressurizing treatment, corrosion of the pressurizing device due to the saline can be prevented. At the same time, it can be shipped immediately after the pressure treatment, and the deterioration and discoloration of the cherry leaves can be prevented. Furthermore,
By applying pressure, the cherry blossoms can be treated to a uniform brown color in a short time, and the process management is easy regardless of the temperature and the number of days of pickling as in the conventional method of finally pickling. Becomes

Claims (2)

[Claims] 1. A method for producing a cherry tree leaf, which comprises subjecting a fresh leaf of a cherry tree leaf to salting, placing it in a package together with salt water, vacuum packaging, and then pressure-treating the cherry tree leaf in a vacuum package with a pressure device. Brown processing method. 2. The method of browning cherry leaves according to claim 1, wherein the pressure treatment is performed at 3-4 atmospheres for 2-4 hours.