JPS5810060B2 - Processed food manufacturing method using artificially cultivated Ashitaba as raw material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention involves immersing a mixture of Asitaba leaves and young grasses containing a large amount of Gata 8fu 8 groups and vitamin E in boiling water at about 90°C for a few seconds to change the color. Vitamin B group and vitamin E made from Ashitaba are characterized by air-drying, cutting into pieces of about 1 cm, then drying with hot air to reduce the moisture content to about 10%, and then pulverizing. This relates to a method for producing processed foods containing the same.

The Ashitaba used in this invention is an artificially cultivated Ashitaba that is sown between trees with root nodules and contains a large amount of vitamin B group and vitamin E through the action of the root nodules. It is significantly different from the highly wild Ashitaba, which contains small amounts of B group vitamins and vitamin E.

That is, since the Ashitaba used in this invention is artificially cultivated, it can be produced in large quantities and is easily available.

Since ancient times, the leaves and stems of wild Ashitaba have been said to be effective in relieving fatigue and improving health, and local people have eaten some of them as oshishi and tempura.

However, it was considered extremely difficult to cultivate this type of wild Ashitaba.

However, in this invention, seeds are sown between trees with root-knots, such as alders, and when the seeds germinate and grow, the leaves and stems contain large amounts of B group vitamins and vitamin E, compared to those in the wild. I learned that it can increase significantly different and powerful medicinal effects.

The table below compares the results of analytical tests between the cultivated leaves and stems of Ashitaba used in this invention and those from the wild.

Therefore, as is clear from the above analysis table, the cultivated leaves and stems of Ashitaba used in this invention have 4.57 times more vitamin B1, 9.7 times more B2, and 10.17 times more B6 than the wild ones. It contains 0.32 times more B12 than the wild one, and vitamin E has increased 16.8 times.

Disinfection and sterilization is performed to prevent the destruction of these active ingredients and to prevent loss of chlorophyll activation due to color fixing. At the same time, disinfection and sterilization treatment is also performed.

The thus-treated material is air-dried and cut into pieces of approximately 1 cm, which are then dried with hot air to reduce the moisture content to 1 cm.
0% to prevent spoilage and to allow easy grinding into a fine powder of about 100 mesh.

Next, to describe one embodiment of the present invention, young A. reticulata with leaves still attached are cut, washed with water to remove dust, dirt, and other adherents, and then soaked in boiling water at about 90°C for a few seconds. Soak to colorize the chlorophyll.

After air-drying this for about a day, cut it into pieces of about 1 cm.

Next, the powder is dried with hot air to reduce the moisture content to about 10%, and then pulverized to about 100 meshes.

In short, this invention has succeeded in cultivating Ashitaba, which had previously been thought to be impossible to cultivate, as mentioned above, and also harvested Ashitaba, which contains large amounts of vitamin B group and vitamin E, from trees with root knot plates. It is possible to provide a processed food containing large amounts of vitamin B group and vitamin E as raw materials.

Claims (1)

[Claims] 1. A mixture of artificially cultivated Ashitaba leaves and young grass, which are sown between trees with root nodules and allowed to germinate and grow to contain significantly large amounts of vitamin B group and vitamin E due to the action of root nodules, in boiling water at approximately 90°C. It is characterized by being soaked for a few seconds to fix the color, air-dried and cut into pieces of about 1 cm, then dried with hot air to reduce the moisture content to about 10%, and then crushed. A method for producing Ashitaba processed foods.