JPH10271968A - Processing od fibrous vegetable food material - Google Patents
Processing od fibrous vegetable food materialInfo
- Publication number
- JPH10271968A JPH10271968A JP8008797A JP8008797A JPH10271968A JP H10271968 A JPH10271968 A JP H10271968A JP 8008797 A JP8008797 A JP 8008797A JP 8008797 A JP8008797 A JP 8008797A JP H10271968 A JPH10271968 A JP H10271968A
- Authority
- JP
- Japan
- Prior art keywords
- cut pieces
- stem
- ozone
- processing
- pieces
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 61
- 238000012545 processing Methods 0.000 title claims abstract description 38
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 title claims abstract description 21
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000000034 method Methods 0.000 claims abstract description 48
- 238000001816 cooling Methods 0.000 claims abstract description 34
- 238000005520 cutting process Methods 0.000 claims abstract description 33
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 32
- 238000005406 washing Methods 0.000 claims abstract description 6
- 241000208822 Lactuca Species 0.000 claims abstract 11
- 239000004615 ingredient Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000007781 pre-processing Methods 0.000 claims description 16
- 241000219198 Brassica Species 0.000 claims description 5
- 235000003351 Brassica cretica Nutrition 0.000 claims description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000010746 mayonnaise Nutrition 0.000 claims description 5
- 239000008268 mayonnaise Substances 0.000 claims description 5
- 235000010460 mustard Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 210000000078 claw Anatomy 0.000 claims description 2
- 238000002845 discoloration Methods 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 description 21
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 4
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 240000007087 Apium graveolens Species 0.000 description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 3
- 235000010591 Appio Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 240000005528 Arctium lappa Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013557 nattō Nutrition 0.000 description 2
- 238000012805 post-processing Methods 0.000 description 2
- 208000003643 Callosities Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明はトッピング用等の
食材として利用する繊維質の野菜食材の加工法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing fibrous vegetable ingredients used as ingredients for toppings and the like.
【０００２】[0002]
【従来の技術】従来、幕の内弁当や容器入り納豆等に付
加されているトッピング用食材として、またハンバー
グ、調理済みパンの具等として加工野菜が用いられてい
ることは周知のとおりである。2. Description of the Related Art It is well known that processed vegetables are conventionally used as topping ingredients added to inner lunch boxes and natto in containers, as hamburgers, cooked bread and the like.
【０００３】[0003]
【発明が解決しようとする課題】従来例の加工野菜は、
加工過程で野菜の持つ色が変色または退色したりして、
本来の色を保持できない課題があった。この発明の目的
は、加工過程で変色が防ぎ、本来の色を保つようにし、
食感のよい繊維質の野菜食材の加工法を提供することに
ある。The processed vegetables of the prior art are:
During the processing process, the color of the vegetables changes or fades,
There was a problem that the original color could not be maintained. The object of the present invention is to prevent discoloration in the processing process and to maintain the original color,
It is an object of the present invention to provide a method for processing a fibrous vegetable ingredient having a good texture.
【０００４】[0004]
【課題を解決するための手段】この発明の第１の特徴
は、次の各工程を経ることにある。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を適宜形状に切断して複数の切断片に加
工する切断加工工程 これらの切断片をオゾン処理するオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 この発明の第２の特徴は、次の各工程を経ることにあ
る。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を適宜形状に切断して複数の切断片に加
工する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程上記第１，２
の特徴の切断加工工程における形状は、食材の用途等
に応じて決まり、細片状等の形状に切断片したり、後加
工を考慮した大きさに切断する場合がある。この発明の
第３の特徴は、次の各工程を経ることにある。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を輪切状、直方体状等適宜の形状に切断
して複数の切断片に加工する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片を水中に入れた状態で、破砕手段で細片
状等の形状に破砕して加工野菜片とする破砕加工工程 この発明の第４の特徴は、次の各工程を経ることにあ
る。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を輪切状、直方体状等適宜の形状に切断
して複数の切断片に加工する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片をオゾン水中に入れた状態で、破砕手段
で細片状等の形状に破砕して加工野菜片とする破砕加工
工程 この発明の第５の特徴は、次の各工程を経ることにあ
る。 繊維質の野菜食材である「ウ・スン」と呼ばれる中国
野菜のステムレタスの茎から葉や茎の皮を取り除いて被
加工体である茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン処理するオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程この発明の第
６の特徴は、次の各工程を経ることにある。 繊維質の野菜食材であるステムレタスの茎から葉や茎
の皮等を取り除いて被加工体である茎体とする前処理工
程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 上記第５，６の特徴の切断加工工程における形状は、
ステムレタスの使用目的等に応じて決まり、細く切断片
したり、後加工を考慮した大きさに切断する場合があ
る。この発明の第７の特徴は、次の各工程を経ることに
ある。 繊維質の野菜食材であるステムレタスの茎から葉や茎
の皮等を取り除いて被加工体である茎体とする前処理工
程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片を水中に入れた状態で、破砕手段で細片
状等の形状に破砕して加工野菜片である加工ステムレタ
ス茎片とする破砕加工工程 この発明の第８の特徴は、次の各工程を経ることにあ
る。 繊維質の野菜食材であるステムレタスの茎から葉等を
取り除いて被加工体である茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片をオゾン水中に入れた状態で、破砕手段
で細片状等の形状に破砕して加工野菜片である加工ステ
ムレタス茎片とする破砕加工工程 この発明の第９の特徴は、マヨネーズ、からし、たかの
爪、スパイスを含む調味料に上記加工ステムレタス茎片
を混ぜ合てトッピング用食材の加工法にある。A first feature of the present invention resides in the following steps. Pre-processing step of pre-processing fibrous vegetable ingredients into a processed object O-processing step of cutting the processed object into an appropriate shape and processing it into a plurality of cut pieces Heating step of passing heat through ozone-treated cut pieces Cooling step of rapidly cooling cut pieces that have passed heat A second feature of the present invention resides in the following steps. A pre-processing step of pre-treating the fibrous vegetable food material into a processed body A cutting processing step of cutting the processed body into an appropriate shape and processing the cut pieces into a plurality of cut pieces, washing these cut pieces with ozone water, and thereafter An ozone treatment step in which the dried cut pieces are artificially dried with hot air containing ozone, and the dried cut pieces are immersed in ozone water and returned. A heating step in which heat is passed through the ozone-treated cut pieces Cooling that rapidly cools the cut pieces that have passed heat Process 1st and 2nd
The shape in the cutting step, which is characterized by the above, is determined according to the use of the food material and the like, and may be cut into pieces such as strips or cut into a size considering post-processing. A third feature of the present invention resides in the following steps. A pre-processing step of pre-processing fibrous vegetable ingredients to obtain a processed object A cutting processing step of cutting the processed object into an appropriate shape such as a round slice or a rectangular parallelepiped and processing it into a plurality of cut pieces. The pieces were washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces were immersed in ozone water and returned to the ozone treatment step. Cooling step of rapidly cooling the cut pieces While the cooled cut pieces are placed in water, a crushing step of crushing the pieces into a shape such as a strip by a crushing means to obtain processed vegetable pieces is a fourth feature of the present invention. , Through the following steps. A pre-processing step of pre-processing fibrous vegetable ingredients to obtain a processed object A cutting processing step of cutting the processed object into an appropriate shape such as a round slice or a rectangular parallelepiped and processing it into a plurality of cut pieces. The pieces were washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces were immersed in ozone water and returned to the ozone treatment step. Cooling step of rapidly cooling the cut pieces A crushing step of crushing the cut pieces into ozone water and crushing them into small pieces or the like by using crushing means to produce processed vegetable pieces in the ozone water. Is to go through the following steps. Pretreatment process of removing the leaves and stem bark from the stem of the Chinese vegetable stem lettuce called "U-sun", which is a fibrous vegetable food material, to obtain a stem to be processed. Cutting process of cutting into a plurality of cut pieces Ozone treatment step of ozone treatment of these cut pieces Heating step of passing heat through ozone-treated cut pieces Cooling step of rapidly cooling cut pieces that have passed heat The sixth feature is that the following steps are performed. Pretreatment process of removing leaves and stem bark from stems of stem lettuce, which is a fibrous vegetable food material, to obtain stems, which are to be processed. This stem is cut into an appropriate shape and processed into a plurality of cut pieces. Cutting process to wash these cut pieces with ozone water, then artificially dry with hot air containing ozone, and immerse the dried cut pieces in ozone water and return them to the ozone treatment step. Heating process of passing Cooling process of rapidly cooling the cut piece through heat The shape of the cutting process of the fifth and sixth characteristics is as follows:
It is determined according to the purpose of use of the stem lettuce, and may be cut into small pieces or cut into a size in consideration of post-processing. A seventh feature of the present invention resides in the following steps. Pretreatment process of removing leaves and stem bark from stems of stem lettuce, which is a fibrous vegetable food material, to obtain stems, which are to be processed. This stem is cut into an appropriate shape and processed into a plurality of cut pieces. Cutting process to wash these cut pieces with ozone water, then artificially dry with hot air containing ozone, and immerse the dried cut pieces in ozone water and return them to the ozone treatment step. Heating process of passing Cooling process of rapidly cooling the cut pieces through heat Cooled cut pieces are immersed in water and crushed by a crushing means into flakes or the like. Crushing process into pieces The eighth feature of the present invention resides in passing through the following steps. A pre-processing step in which leaves and the like are removed from the stem of the stem lettuce, which is a fibrous vegetable food material, to obtain a stem as a workpiece. A cutting step in which the stem is cut into an appropriate shape and processed into a plurality of cut pieces. These cut pieces are washed with ozone water, and then artificially dried with hot air containing ozone, and the dried cut pieces are immersed in ozone water and returned. A heating step of passing heat through the ozone-treated cut pieces Cooling step of rapidly cooling the cut pieces that have passed through The cooled cut pieces are placed in ozone water and crushed by a crushing means into small pieces or the like into processed stem lettuce stem pieces, which are processed vegetable pieces. Crushing Process A ninth feature of the present invention is a method for processing a foodstuff for topping by mixing the above-mentioned processed stem lettuce stem pieces with a seasoning containing mayonnaise, mustard, hard claw and spices.
【０００５】[0005]
【発明の実施の態様】この発明は、繊維質の野菜食材
を、次の加工工程を経て細片状の加工野菜片にする。繊
維質の野菜食材としてステムレタスを例にとって説明す
る。 前処理工程：ステムレタスの茎から葉と茎の表面の皮
を取り除いて被加工体である茎体とし、 切断工程：この茎体や芯体を輪切状、直方体状等適宜
の形状に切断して複数の切断片に加工し、 オゾン処理工程：これらの切断片をオゾン処理し、 加熱工程：オゾン処理した切断片に熱を加え、 冷却工程：熱を通した切断片を急速に冷し、 破砕加工工程：冷した切断片をオゾン水に入れた状態
で、破砕手段で破砕して加工野菜片である加工ステムレ
タス茎片とする の各工程を経るのである。のオゾン処理工程では、ま
ず、の切断片をオゾン水で洗い、ついで、オゾンを含
んだ熱風で人工的に乾燥し、そして、乾燥した切断片を
オゾン水に浸して戻すようにするのが良い。切断片をオ
ゾン水で洗うことにより、臭みが取れ、殺菌効果があ
る。オゾンを含んだ熱風による乾燥処理は、殺菌効果が
ある。乾燥した切断片をオゾン水に浸すのは、殺菌効果
と切断片の色と歯ざわりを復元する効果がある。このオ
ゾン処理工程では、の切断片を水洗いするのである
が、オゾン水で洗えば上述した効果が顕著であるが、真
水で洗ってもよい。の加熱工程では、切断片を蒸した
り、煮たり等して切断片に熱を通すことにより、切断片
の色を出す効果がある。の冷却工程では、切断片を急
速冷却することにより、色の保持が図られ、変色防止効
果がある。冷却温度は、零度以下として切断片を冷凍保
存してもよい。冷却の前に、塩漬け保存しておいてもよ
い。 破砕加工工程では、冷した切断片をオゾン水に入れた
状態で、破砕することにより、オゾンによる殺菌効果が
あるために、破砕片の後処理がしやすく、また水中の破
砕により円滑に破砕ができる。この工程おいて、オゾン
水に代えて真水を用いてもよいが、殺菌効果の点でオゾ
ン水より劣る。破砕手段で破砕する大きさとしては、食
材に用いられる食品の大きさ、購買対象者等に応じて適
宜である。食材の用途によっては、破砕加工工程が不
要の場合があり、このような場合には、の工程で目的
に応じた形状に切断加工する。そして加工品を急速冷却
して保存する。繊維質の野菜食材としては、例えばステ
ムレタス、竹の子、キャベツ、とうさい、通称ぶっか
き、山くらげ、ブロッコリー、人参、ごぼう、はす、セ
ロリその他の繊維質の野菜食材が含まれる。被加工片
は、例えば竹の子では皮をむいた本体であり、キャベツ
の芯では芯体、ブロッコリーの芯で芯体、セロリの茎で
は茎体である。上記ステムレタスは、中国特産の茎を食
べるレタス類であり、中国名では「ウ・スン」と呼ばれ
ている中国野菜である。また上述した竹の子、キャベツ
の芯、とうさい、通称ぶっかき、山くらげ、ブロッコリ
ーの芯、人参、ごぼう、はす、セロリの茎その他の繊維
質の野菜を処理して細片状に破砕加工されたものについ
ても、上記〜の各工程を経て作られる。この発明
は、トッピング用食材について、マヨネーズ、からし、
たかの爪、スパイスを含む調味料に上記加工ステムレタ
ス茎片を混ぜ合せる。BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, a fibrous vegetable ingredient is processed into a strip-shaped processed vegetable piece through the following processing steps. A description will be given taking stem lettuce as an example of a fibrous vegetable ingredient. Pre-treatment step: Stem lettuce leaves are removed from the stem and leaves on the surface of the stem to obtain a stalk which is a workpiece. Cutting step: This stalk or core is cut into an appropriate shape such as a slice or a rectangular parallelepiped. Ozone treatment step: ozone treatment of these cut pieces, heating step: applying heat to the ozone-treated cut pieces, and cooling step: rapidly cooling the cut pieces through heat. Crushing process: The cold cut pieces are put into ozone water and crushed by crushing means to obtain processed stem lettuce stem pieces, which are processed vegetable pieces. In the ozone treatment step, first, the cut pieces are washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces are preferably immersed in ozone water and returned. . Washing the cut pieces with ozone water removes odor and has a sterilizing effect. Drying treatment with hot air containing ozone has a sterilizing effect. Dipping the dried cut pieces in ozone water has a bactericidal effect and an effect of restoring the color and texture of the cut pieces. In the ozone treatment step, the cut pieces are washed with water. If the cut pieces are washed with ozone water, the above-mentioned effects are remarkable, but may be washed with pure water. In the heating step, the cut pieces are steamed, boiled, etc., and heat is passed through the cut pieces, so that the cut pieces are colored. In the cooling step (1), the cut pieces are rapidly cooled to maintain the color and have an effect of preventing discoloration. The cooling temperature may be set to zero degree or less, and the cut pieces may be stored frozen. Before cooling, it may be salted and stored. In the crushing process, the crushed pieces are placed in ozone water and then crushed, which has a sterilizing effect by ozone. it can. In this step, fresh water may be used instead of ozone water, but it is inferior to ozone water in sterilization effect. The size to be crushed by the crushing means is appropriate according to the size of the food used for the food material, the purchase target person, and the like. In some cases, the crushing step is unnecessary depending on the use of the food material. In such a case, the crushing step is cut into a shape according to the purpose in the step. Then, the processed product is rapidly cooled and stored. The fibrous vegetable ingredients include, for example, stem lettuce, bamboo shoots, cabbage, sweet potatoes, commonly known as broccoli, mountain jelly, broccoli, carrots, burdock, lotus, celery, and other fibrous vegetable ingredients. The workpiece to be processed is, for example, a peeled main body of bamboo shoots, a core of cabbage, a core of broccoli, and a stem of celery stem. The above-mentioned stem lettuce is a lettuce that eats a stem peculiar to China, and is a Chinese vegetable called “U-sun” in Chinese name. In addition, bamboo shoots, cabbage cores, corns, commonly known as oysters, mountain jellyfish, broccoli cores, carrots, burdock, lotus, celery stalks and other fibrous vegetables are processed and crushed into strips. This is also made through the above-mentioned steps. This invention relates to ingredients for toppings, mayonnaise, mustard,
Mix the above processed stem lettuce stem pieces with seasoning containing hard nails and spices.
【０００６】[0006]
【実施例】ステムレタスの加工法による食材は下記の工
程を経て作る。 ステムレタスの茎から葉と茎の表面の皮を取り除いて
茎体とし、 この茎体を直方体状に切断して複数の切断片に加工
し、 これらの切断片をオゾン水で洗い、ついで、オゾンを
含んだ約４０°Ｃ〜６０°Ｃの熱風で乾燥し、その後乾
燥した切断片をオゾン水に浸して戻し、 戻した切断片を蒸気をかけて蒸し、 熱を通した切断片を急速に冷し、 冷した切断片をオゾン水に入れた状態で、破砕手段で
細片状に破砕して加工ステムレタス片とした。ステムレ
タスを用いたトッピング用の食材は下記の工程を経て作
る。 ステムレタスの茎から葉と茎の表面の皮を取り除いて
茎体とし、 この茎体を直方体状に切断して複数の切断片に加工
し、 これらの切断片をオゾン水で洗い、ついで、オゾンを
含んだ約４０°Ｃ〜６０°Ｃの熱風で乾燥し、その後乾
燥した切断片をオゾン水に浸して戻し、 戻した切断片を蒸気をかけて蒸し、 熱を通した切断片を急速に冷し、 冷した切断片をオゾン水に入れた状態で、破砕手段で
細片状に破砕して加工ステムレタス片とした。 加工ステムレタス片をマヨネーズ、からし、たかの
爪、スパイス、たれを含む調味料に混ぜ合せ、トッピン
グ用食材を得た。なお、このトッピング用食材は、容器
に詰めた納豆や、野菜サラダ、調理パン、弁当等に利用
される。EXAMPLES Foodstuffs produced by the processing method of stem lettuce are produced through the following steps. The leaves and the skin on the surface of the stem are removed from the stem of the stem lettuce to form a stem, and the stem is cut into a rectangular parallelepiped and processed into a plurality of cut pieces.These cut pieces are washed with ozone water, and then ozone And dried with hot air at about 40 ° C to 60 ° C, and then the dried cut pieces are immersed in ozone water and returned, and the returned cut pieces are steamed and steamed. The cooled cut pieces were crushed into small pieces by a crushing means in a state of being put in ozone water to obtain processed stem lettuce pieces. Ingredients for topping using stem lettuce are made through the following steps. The leaves and the skin on the surface of the stem are removed from the stem of the stem lettuce to form a stem, and the stem is cut into a rectangular parallelepiped and processed into a plurality of cut pieces.These cut pieces are washed with ozone water, and then ozone And dried with hot air at about 40 ° C to 60 ° C, and then the dried cut pieces are immersed in ozone water and returned, and the returned cut pieces are steamed and steamed. The cooled cut pieces were crushed into small pieces by a crushing means in a state of being put in ozone water to obtain processed stem lettuce pieces. The processed stem lettuce pieces were mixed with seasonings including mayonnaise, mustard, hard nails, spices, and sauce to obtain ingredients for topping. In addition, this foodstuff for topping is used for natto packed in a container, vegetable salad, cooking bread, bento, and the like.
【０００７】[0007]
【発明の効果】この発明によれば、野菜の本来の色を変
色させることがなく、色彩や歯ざわりを保持でき、色彩
を楽しみながら、コリコリまたはカリカリした食感が得
られ、食材としての価値を高めることができる。加工の
対象となる食材は繊維質の野菜であるから最近の健康志
向の商品消費の需要を促進する。According to the present invention, the original color of vegetables can be kept without discoloration, the color and the texture can be retained, and the color can be enjoyed, and a crunchy or crisp texture can be obtained. Can be increased. The foodstuffs to be processed are fibrous vegetables, which promotes the recent demand for health-conscious commodities.
Claims (10)
質の野菜食材の加工法。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を適宜の形状に切断して複数の切断片に
加工する切断加工工程 これらの切断片をオゾン処理するオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程1. A method for processing a fibrous vegetable ingredient, which comprises the following steps. A pre-processing step of pre-processing a fibrous vegetable food material into a work piece A cutting processing step of cutting this work piece into an appropriate shape and processing it into a plurality of cut pieces An ozone treatment of ozone-treating these cut pieces Process Heating process of passing heat through ozone-treated cut pieces Cooling process of rapidly cooling cut pieces that have passed heat
質の野菜食材の加工法。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を適宜の形状に切断して複数の切断片に
加工する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程2. A method for processing a fibrous vegetable ingredient, which comprises the following steps. A pre-processing step of pre-processing the fibrous vegetable food material into a workpiece; a cutting step of cutting the workpiece into an appropriate shape and processing it into a plurality of cut pieces; washing these cut pieces with ozone water; Then, it is artificially dried with hot air containing ozone, and the ozone treatment step of immersing the dried cut pieces in the ozone water and returning is performed. The heating step of passing heat through the ozone-treated cut pieces is rapidly cooled. Cooling process
質の野菜食材の加工法。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を適宜の形状に切断して複数の切断片に
加工する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片を水中に入れた状態で、破砕手段で破砕
して加工野菜片とする破砕加工工程3. A method for processing a fibrous vegetable ingredient, which comprises the following steps. A pre-processing step of pre-processing the fibrous vegetable food material into a workpiece; a cutting step of cutting the workpiece into an appropriate shape and processing it into a plurality of cut pieces; washing these cut pieces with ozone water; Then, it is artificially dried with hot air containing ozone, and the ozone treatment step of immersing the dried cut pieces in the ozone water and returning is performed. The heating step of passing heat through the ozone-treated cut pieces is rapidly cooled. Cooling process A crushing process in which the cooled cut pieces are immersed in water and crushed by crushing means into processed vegetable pieces.
の野菜食材の加工法。 繊維質の野菜食材を前処理して被加工体とする前処理
工程 この被加工体を適宜の形状に切断して複数の切断片に
加工する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片をオゾン水中に入れた状態で、破砕手段
で破砕して加工野菜片とする破砕加工工程4. A method for processing a fibrous vegetable ingredient, which comprises the following steps. A pre-processing step of pre-processing the fibrous vegetable food material into a workpiece; a cutting step of cutting the workpiece into an appropriate shape and processing it into a plurality of cut pieces; washing these cut pieces with ozone water; Then, it is artificially dried with hot air containing ozone, and the ozone treatment step of immersing the dried cut pieces in the ozone water and returning is performed. The heating step of passing heat through the ozone-treated cut pieces is rapidly cooled. Cooling process A crushing process in which chilled pieces are crushed by crushing means into processed vegetable pieces in ozone water.
質の野菜食材の加工法。 繊維質の野菜食材であるウ・スンと呼ばれる中国野菜
のステムレタスの茎から葉等を取り除いて被加工体であ
る茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン処理するオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程5. A method for processing a fibrous vegetable ingredient, which comprises the following steps. Pretreatment process of removing stems and leaves from the stem of Chinese vegetable stem lettuce called u-sun, which is a fibrous vegetable food material, to obtain a stem as a workpiece. Cutting process to process cut pieces Ozone treatment process to ozone-treat these cut pieces Heating process to pass heat through ozone-treated cut pieces Cooling process to rapidly cool cut pieces through heat
質の野菜食材の加工法。 繊維質の野菜食材であるウ・スンと呼ばれる中国野菜
のステムレタスの茎から葉等を取り除いて被加工体であ
る茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程6. A method for processing a fibrous vegetable ingredient, which comprises the following steps. Pretreatment process of removing stems and leaves from the stem of Chinese vegetable stem lettuce called u-sun, which is a fibrous vegetable food material, to obtain a stem as a workpiece. Cutting process for processing into cut pieces These cut pieces are washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces are immersed in ozone water and returned. Ozone-treated cutting Heating process that passes heat through the piece Cooling process that rapidly cools the cut piece through heat
質の野菜食材の加工法。 繊維質の野菜食材であるウ・スンと呼ばれる中国野菜
のステムレタスの茎から葉等を取り除いて被加工体であ
る茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片を水中に入れた状態で、破砕手段で破砕
して加工野菜片である加工ステムレタス茎片とする破砕
加工工程7. A method for processing a fibrous vegetable ingredient, which comprises the following steps. Pretreatment process of removing stems and leaves from the stem of Chinese vegetable stem lettuce called u-sun, which is a fibrous vegetable food material, to obtain a stem as a workpiece. Cutting process for processing into cut pieces These cut pieces are washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces are immersed in ozone water and returned. Ozone-treated cutting Heating process of passing heat through the pieces Cooling process of rapidly cooling the cut pieces that have passed through heat The cooled cut pieces are placed in water and crushed by crushing means into processed stem lettuce stem pieces, which are processed vegetable pieces. Crushing process
質の野菜食材の加工法。 繊維質の野菜食材であるウ・スンと呼ばれる中国野菜
のステムレタスの茎から葉等を取り除いて被加工体であ
る茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片をオゾン水中に入れた状態で、破砕手段
で破砕して加工野菜片である加工ステムレタス茎片とす
る破砕加工工程8. A method for processing a fibrous vegetable ingredient, which comprises the following steps. Pretreatment process of removing stems and leaves from the stem of Chinese vegetable stem lettuce called u-sun, which is a fibrous vegetable food material, to obtain a stem as a workpiece. Cutting process for processing into cut pieces These cut pieces are washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces are immersed in ozone water and returned. Ozone-treated cutting Heating step of passing heat through the piece Cooling step of rapidly cooling the cut piece through which heat passes The cold cut piece is placed in ozone water, crushed by crushing means and processed stem lettuce stem pieces, which are processed vegetable pieces. Crushing process
スを含む調味料に加工ステムレタス茎片を混ぜ合せたこ
とを特徴とする請求項５，６または７記載の繊維質の野
菜食材の加工法。9. The method for processing a fibrous vegetable foodstuff according to claim 5, wherein a processed stem lettuce stem piece is mixed with a seasoning containing mayonnaise, mustard, hard claw, and spices. .
維質の野菜食材の加工法。 繊維質の野菜食材であるウ・スンと呼ばれる中国野菜
のステムレタスの茎から葉等を取り除いて被加工体であ
る茎体とする前処理工程 この茎体を適宜の形状に切断して複数の切断片に加工
する切断加工工程 これらの切断片をオゾン水で洗い、その後、オゾンを
含んだ熱風で人工的に乾燥し、乾燥した切断片をオゾン
水に浸して戻すオゾン処理工程 オゾン処理した切断片に熱を通す加熱工程 熱を通した切断片を急速に冷す冷却工程 冷した切断片をオゾン水中に入れた状態で、破砕手段
で破砕して加工野菜片である加工ステムレタス茎片とす
る破砕加工工程 上記加工ステムレタス茎片をマヨネーズ、からし、た
かの爪、スパイスを含む調味料に混ぜ合せることを特徴
とする繊維質の野菜食材の加工法。10. A method for processing a fibrous vegetable ingredient, which comprises the following steps. Pretreatment process of removing stems and leaves from the stem of Chinese vegetable stem lettuce called u-sun, which is a fibrous vegetable food material, to obtain a stem as a workpiece. Cutting process for processing into cut pieces These cut pieces are washed with ozone water, then artificially dried with hot air containing ozone, and the dried cut pieces are immersed in ozone water and returned. Ozone-treated cutting Heating step of passing heat through the piece Cooling step of rapidly cooling the cut piece through which heat passes The cold cut piece is placed in ozone water, crushed by crushing means and processed stem lettuce stem pieces, which are processed vegetable pieces. A method of processing fibrous vegetable ingredients, which comprises mixing the above processed stem lettuce stem pieces with seasonings including mayonnaise, mustard, hard nails and spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8008797A JP3195268B2 (en) | 1997-03-31 | 1997-03-31 | Processing of fiber vegetable ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8008797A JP3195268B2 (en) | 1997-03-31 | 1997-03-31 | Processing of fiber vegetable ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10271968A true JPH10271968A (en) | 1998-10-13 |
| JP3195268B2 JP3195268B2 (en) | 2001-08-06 |
Family
ID=13708428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8008797A Expired - Fee Related JP3195268B2 (en) | 1997-03-31 | 1997-03-31 | Processing of fiber vegetable ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3195268B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003101227A1 (en) * | 2002-05-30 | 2003-12-11 | L'air Liquide - Societe Anonyme A Directoire Et Co | Method for sanitizing a foodstuff using a combination of ozone and heat treatment |
| WO2015075028A1 (en) * | 2013-11-19 | 2015-05-28 | Cauli-Rice Limited | Method for processing vegetables |
| JP2023081606A (en) * | 2021-12-01 | 2023-06-13 | 国立研究開発法人農業・食品産業技術総合研究機構 | Texture-maintaining material and method for producing the same |
-
1997
- 1997-03-31 JP JP8008797A patent/JP3195268B2/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003101227A1 (en) * | 2002-05-30 | 2003-12-11 | L'air Liquide - Societe Anonyme A Directoire Et Co | Method for sanitizing a foodstuff using a combination of ozone and heat treatment |
| WO2015075028A1 (en) * | 2013-11-19 | 2015-05-28 | Cauli-Rice Limited | Method for processing vegetables |
| KR20160086330A (en) * | 2013-11-19 | 2016-07-19 | 콜리-라이스 리미티드 | Method for Processing Vegetables |
| AU2014352013B2 (en) * | 2013-11-19 | 2018-03-08 | Fullgreen Ltd | Method for processing cauliflower |
| US10194671B2 (en) | 2013-11-19 | 2019-02-05 | Cauli-Rice Ltd | Method for processing vegetables |
| US20190174781A1 (en) * | 2013-11-19 | 2019-06-13 | Cauli-Rice Limited | Method for Processing Vegetables |
| EA033585B1 (en) * | 2013-11-19 | 2019-11-07 | Fullgreen Ltd | Method for processing vegetable raw material brassica oleracea |
| US10517309B2 (en) * | 2013-11-19 | 2019-12-31 | Fullgreen Ltd | Method for processing vegetables |
| JP2023081606A (en) * | 2021-12-01 | 2023-06-13 | 国立研究開発法人農業・食品産業技術総合研究機構 | Texture-maintaining material and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3195268B2 (en) | 2001-08-06 |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| LAPS | Cancellation because of no payment of annual fees |