JPS6235742B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing oak leaves and oak leaves for obtaining oak leaves and bamboo leaves used in kashiwamochi, cigar sushi, and the like.

Traditionally, oak leaves and bamboo leaves, which are used to directly wrap foods such as rice cakes and cooked rice, are collected and dried leaves that have been dried and stored in water for about 40 to 50 minutes.
After being heat-treated at a temperature of ~100°C, it is soaked in water for about a day and night, then drained, and the moisture adhering to each leaf is wiped off with a cloth.

However, leaves obtained by conventional methods, for example,
When used in Kashiwa Mochi, Kashiwa leaves dry out in a day or two, becoming dry and lose their luster, and although the Mochi is still edible, it not only significantly reduces the product value, but also The problem was that the rice cakes stuck to the leaves, making them difficult to eat.

The present inventor has created a food-use product that does not stick to mochi or sushi or reduce the commercial value of food products when oak leaves or bamboo leaves are used in kashiwa mochi, sasamaki sushi, etc. The present invention was achieved as a result of research into obtaining bamboo leaves and oak leaves.

The purpose of the present invention is to provide a method for processing bamboo leaves and oak leaves, which has excellent shelf life and peelability, and is suitable for directly wrapping rice cakes, cooked rice, etc. shall be.

Another object of the present invention is to provide a food product containing a moisturizing polishing agent which has favorable water retention properties and glossiness and has good peelability from the contents of rice cakes, cooked rice, etc., and which is coated with the agent. The idea is to provide bamboo leaves and oak leaves.

In the present invention, leaves selected from bamboo leaves and oak leaves are heated in normal water, treated to remove scum, and then the leaves obtained by separating the scum water are added to 100 parts of water in chlorella algae hot water. Add 1 to 30 parts of a moisturizing polish solution consisting of 10 to 30% extract, 40 to 60% starch syrup, and 10 to 20% propylene glycol, and add 1 to 30 parts to the solution. After heating for ~70 minutes, let it cool for about 1~24 hours.
After fully impregnating the leaves with the above solution, remove the leaves,
This is a method of processing bamboo leaves and oak leaves, which is characterized by draining water and leaving them for treatment.

The moisturizing polish liquid used in the present invention is 10-30% hot water extract of Chlorella algae and 40-60% starch syrup.
%, refers to a homogeneous aqueous solution consisting of 10 to 20% propylene glycol. Bamboo leaves and Kashiwa leaves refer to bamboo leaves and Kashiwa leaves used to wrap rice cakes, cooked rice, etc., and include dried leaves and undried leaves. Any can be used as a raw material.

The heat treatment in the scum removal treatment in the present invention is preferably performed using normal water (heated water at 80 to 100°C) for 10 to 60 minutes. The reason why the leaves from which the scum has been removed is heat-treated with a solution containing a moisturizing and polishing agent is to sufficiently impregnate the inside of the leaves with the above-mentioned solution in conjunction with the cooling treatment in the next step. The heating temperature for the above-mentioned heating process is simmering (40~
80°C), and the heating time is about 5 to 70 minutes. In the next step, the cooling treatment, after the simmering heat treatment, the mixture is left to cool for 1 to 24 hours. The reason why the leaves are allowed to cool and then drained is left as is without being wiped with a cloth or the like to avoid wiping off the coating formed on the leaf surface with the above solution. but,
Sandwiching between gauze, cloth, etc. can be used as long as it does not impair film formation.

Furthermore, the moisturizing and polishing agent-containing solution used in the present invention refers to 1 part or more, preferably 1 to 10 parts, per 100 parts of water used for heating (boiling) treatment over low heat. In a solution containing a moisturizing polish solution, if the content of the moisturizing polish solution is less than 1 part, it will not be effective, and if it exceeds 30 parts, the heating time will be shortened, but the concentration of the solution will increase. , the impregnation is not uniform and the film becomes sticky, which is not desirable.

The chlorella hot water extract used in the moisturizing and polishing agent-containing solution is a suspension of chlorella algae.
It is an extract obtained by heating and extracting at 80 to 100°C for about 15 to 20 minutes.

Next, an example of an embodiment of the present invention will be described.

Add 50 kg of oak leaves to water in a container, heat them, and heat-treat them in normal water for 40 minutes, then separate the heated oak leaves, add 100 kg of oak leaves to 100% water in a container, 15% chlorella hot water extract, 50% starch syrup, and propylene. glycol 10
Add a moisturizing polish solution containing 5% of a moisturizing polish to a solution containing 5% of a moisturizing polish, and heat it at a temperature of about 80℃ for 30 minutes.
After heating for a minute, the flame was extinguished and the mixture was allowed to cool for 1 hour, and then the leaves were taken out and air-dried.

The leaves obtained were sufficiently impregnated with the moisturizing polish and a thin film was formed.

The obtained Kashiwa Mochi wrapped in Kashiwa leaves did not stick to the leaves, and as a result of comparing the Kashiwa leaves obtained in this example with the conventional Kashiwa leaves, the former remained moist for 10 days and had a rich luster. However, the latter became dry and lost its luster within two days.

According to the present invention, the first heat treatment removes the scum from the leaves and softens them sufficiently;
Coupled with the permeability of the chlorella hot water extract, the leaf tissue is impregnated with the moisturizing polish and a coating is formed on both sides of the leaf, resulting in leaves that have water retention and flexibility. It also has a luster and is peelable, so even if it is used for kashiwa mochi, sasamaki sushi, etc., the leaves will remain moist for 10 days without losing their luster even if they are not packed in a tray. It does not reduce the product value. In addition, when the leaves are peeled off, the mochi and rice inside do not stick to the leaves, making them easier to eat.

Claims (1)

[Claims] 1 Bamboo leaves and oak leaves obtained by heat treatment with normal water to remove scum, 100 parts of water, 10-30% chlorella algae hot water extract, 40-60% starch syrup, 10% propylene glycol. A bamboo that is characterized by being heated with a solution obtained by adding 1 part to 30 parts of a heat-retaining polishing agent solution consisting of ~20% over a simmering heat for about 5 to 70 minutes, then left to cool, then drained and left to stand. How to process oak leaves and oak leaves.