JPS60149355A - Production of vegetable sheet - Google Patents

Abstract

PURPOSE:To produce a vegetable sheet having excellent preservability, and takable easily in a manner similar to laver sheet, by cutting blanched vegetables into fine strips, mixing with a liquid containing a binder, forming in the form of a sheet, and drying the product. CONSTITUTION:Blanched vegetables such as spinach, are cut into fine strips, and mixed with a liquid containing preferably 0.01-5% binder such as agar. The solid component of the mixed liquid is attached to a net such as a grating, and dried to obtain the objective vegetable sheet having a binder-content of preferably <40wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vegetable sheet with shelf life and f5i convenience.

Despite the importance of vegetables as a source of vitamins, minerals, and fiber, the actual intake is estimated to be less than half of the required amount. The reasons for this are that raw vegetables themselves have little taste and are not tasty; vegetables have a high water content, so to get the required amount, you must consume large amounts of vegetables; This is because they have drawbacks such as lack of storage stability.

As a result of studying various methods for processing vegetables, the present inventors found that after blanched vegetables are cut into pieces or shredded into pieces of 40 pieces or less, they are mixed with a binder-containing liquid, and the solids of the mixture are formed into a reticulated shape. After adhering to objects, the solid material is dried to produce a storage-stable vegetable sheet, and the present invention has been completed by discovering that this sheet can be easily eaten in the same way as seaweed.

Edible vegetables used in the present invention include leafy vegetables, stem vegetables, flower vegetables,
Any edible food such as fruit vegetables and root vegetables may be used.Specifically, cabbage, onions, green onions, lettuce, garlic, chives, haku, sui, celery, spinach, shiso, shungiku, and komanona. (hereinafter “two-leaf vegetable”),
Burdock - Japanese radish, carrot, ginger, radish leaf, potato, turnip (4-root vegetables), Japanese radish / Japanese tatami asparaso f
S Two 1. Examples of these include lily (also known as maknai), cauliflower T no pro 2 2 li (more than flower greens), sous, nonobocha, cucumber, tomato (hendo fruit vegetables), etc. (Also, even wild vegetables such as mugwort and bracken can be used to remove the scum.) After washing these vegetables thoroughly and removing unnecessary parts such as the epidermis and root core, the equivalent or t o it t1, +
7j, in water (90-100°C, 2-10 minutes). After blanching, rinse thoroughly with water and shred into pieces of 40 m or less.

The method of 1I11 may use tools and devices such as, specifically, commercially available foot-horn cutter-1I+bocoub, -reilent cutter, horn-ability cutter, and similar tools. It comes.

You can also mix these vegetables with a household blender, etc.
But that's fine. For root vegetables such as carrots, use Yui °' 1 agent and Na I.
Contact with X-rays ■11 Since the pile is less, it is difficult to tie it with a binder, so cut it into pieces. However, leafy vegetables like spinach only have 4 (1111
Just make it more than +1. In addition, it is possible to use one type of vegetable or to add two or more types of vegetables to create a vegetable sheet with a new taste and flavor.

In this way, the blanched and shredded vegetables are mixed into one liquid.

As a binder, in addition to natural products such as l"j moss, Wano Jme, kelp, scallion, and agar, alginic acid, pectin, fin powder paste, stuffing powder hydrolyzate, carrageenan, etc. It is possible to use a mixture of the two.

11f, agar, pectin, alginic acid, and horse starch are useful substances for producing the vegetable sheet of the present invention, and are preferably dissolved in water in a range of 0.01% to 5%. If it is 5% or more, the viscosity is lz'41 <,
Workability will deteriorate.

A feature of the present invention is that vegetables are mixed with a binder-containing liquid, and this mixed liquid has an appropriate viscosity and film-forming ability, so that it adheres uniformly to the net-like object and is easily resealed. A uniform and thin sheet-like molded product is obtained.

Furthermore, the obtained vegetable sheet has strength, elasticity, flexibility,
In terms of sharpness, grip, etc., it is comparable to that of dσ-so.

The solids in the mixture obtained in this way are transformed into a reticulate material (
'I'4'j. The method of attaching a solid substance to a 1υ°/J method can be carried out in the same manner as the I'J moss making process, and a net-like material such as llu fj A can be used.

Dry the net-like material, dry the solid material, and peel off the vegetable sheet.

Drying methods include air drying, hot air drying, and reduced pressure 1:12 drying, and moisture content is 2 to 25%.
You just have to adjust your mind. At this time, if necessary! You may also dehydrate the product by centrifuging and separating it. After drying, the product should contain 40% of the binder.

J: "Ta" - Eat the vegetables in the sheet form,, t, II
Ajio'1, Ko,'l 11.1. You can also add 1μ:11.1 of spice, spice 11, other matcha, and plum/shisona flavor. Addition J11. maintains vegetable-like appearance by 5% or more.
Preferable in soils that have soil.

The vegetable sheets obtained as described above are dried and dried.
It has commercial value even if it is stored for a long time. You can eat more easily, conveniently, and deliciously, and the required ri1
Since it is only necessary to change the amount by 1&'17, there is no need for consumers to worry about spoiling raw vegetables that have been heated. It can be cut into 1 pieces and shaped into small, short, and yatsune shapes, so it can be used for processed foods such as soups, or it can be seasoned as is. It can be eaten as a snack food.It can also be eaten as is as a side dish with rice.+lr 1llll
Like seaweed in I, you can also use makizushaonikirikawa tosa. It is also possible to read and use alcoholic beverages.

Example 1 Shinmachi washed 1 kg of spinach (92% moisture) with water and
After discarding the sample, it was plunged with 5 kg of city water at 90°C for 3 minutes. For blanching, the spinach, i', and 't were drained and then shredded using a sorting cutter (511 m x 5 squares). For this purpose, 10 kg of 0.2% agar solution + 0.2% horse starch paste solution was added to spinach, and the mixture was thoroughly mixed and stirred. This was sifted in a solution containing the same binder using a deta moss slatted blade in the usual manner.

For the preparation, Shigeda spinach sheets were dried with hot air and under reduced pressure at 5 (PiC).

As shown in Table 1, Honjima has the same physical properties and texture as the commercially available 1'i A sheet, and has the same properties and texture as the commercially available 1'i A sheet.
It has a good taste and flavor and can be used as sushi.

Table 1 Example 2 After washing 1+tg of new @Y carrots (moisture 85%) with water, cut into slices (approximately 2 IInI'I't+i X 2-3 cm
) in city water containing 1% salt at 100°C.
C. Nona/g for 5-10 minutes. After brunch, drain well and add 1% sodium alginate (1 kg)
and mixed well. Is this lf'J? 3. Kizunoko's 2nd layer was evenly coated with lJE and drained. (At this time, the F i &: seen in seaweed sheets was unnecessary.) After draining to some extent, spray an appropriate amount of 1% calcium lactic acid solution on the sheet, or Kumgel was prepared f'1 and dried in a hot air dryer at 50°C to form a garlic sheet. I also tried Kahocha sheets using the same method.

The main island had an interesting pagoda-like appearance, made of carrots or kabocha, which had all been made into thin sheets, and the sheets of carrots or pumpkins were very colorful and beautiful, the likes of which I have not seen since five years ago.

Table 2

Claims (2)

[Claims] (1) After shredding the blanched vegetables, mixing them with a binder-containing liquid, making the solids in the mixed liquid adhere to the net-like material, and then drying the solids. A manufacturing method for vegetable sheets. (2) Containing 1 agent for binding agent in vegetable sheet after drying [11
Claim No. (1) 11 in which is less than 40 double star%
(, Method of manufacturing Hayasan.