JP4353889B2 - Method for producing dried wild vegetables - Google Patents

Description

  The present invention relates to a method for producing a dried wild vegetable with good pouring restoration property using a salted wild vegetable.

  Udo, bracken, bamboo shoots, Japanese cypress, mushrooms, and other wild vegetables (hereinafter simply referred to as “wild plants”) have long been loved by the Japanese as ingredients for seasonal phrases.

These wild vegetables are used in various dishes such as gourd, cooked rice, miso soup, and tempura. Yes.

  In general, wild vegetables harvested domestically or imported from overseas during the period of these phrases are generally subjected to salting immediately after harvesting so that they can be stored and transported for a long time. In the salting process, the blanched wild plants are brought into contact with high-concentration saline to cause protoplast separation of the bacteria, and the moisture in the food is removed and there is not enough water to grow the bacteria. This is a preservation process that suppresses the growth of bacteria.

  Recently, due to the development of instant processing technology and changes in eating habits, many dry foods such as instant noodles, instant miso soup, soup, and cooked rice, which can be cooked easily and quickly, have become widespread. Wild vegetables such as mushrooms and bamboo shoots are often used as ingredients for such dried foods. Since these dried foods are mass-produced regardless of the timing of the raw materials, the wild vegetables used for these are often stored and stored as salt materials.

  It is important that this type of dried food has good resilience after pouring and has excellent flavor and appearance. However, the traditional edible wild plants used for such foods have been used in the past because the dried edible wild plants that have been dried after the salted edible wild plants have been used. I had a problem that the texture was bad.

The technology for improving the texture after pouring of dried ingredients obtained by desalting and drying salted products has been disclosed for salted seaweed (Patent Document 1), but the food after pouring dried ingredients of salted wild vegetables The feeling improvement technology has not been known so far.
JP-A-5-292923

  The present invention is intended to solve the conventional problems as described above, and has a good restorability when the salted edible wild plants are dehydrated and poured into dried dried edible wild plants. In the same way, it is intended to produce dried wild vegetables suitable for ingredients that are soft and have a good texture.

  The present invention relates to a method for producing a dried edible wild vegetable with good pouring restoration property, characterized in that a salted edible wild vegetable, which has been salted with water, is heated in an alkaline environment, washed with water, and dried. The manufacturing method (Claim 1) and the method for manufacturing dried wild vegetable (Claim 2) according to claim 1, wherein the pH of the alkaline environment is 9 or more.

It is.

  According to the present invention, the salted edible wild plants that have been stored for a long period of time are well restored by pouring, and the dried edible wild plants have the same flavor as before being dried and have a soft texture. It became possible.

  The wild vegetables used in the present invention are not particularly limited, but those that are useful for food industry products are, for example, spring, bracken, shimeji, burdock, kusa setsutsu, horsetail, bamboo shoots and the like. These wild vegetables are blanched by the usual method, and the salted wild vegetables obtained by bringing into contact with high-concentration saline are used as starting materials.

  First, in the present invention, the salted wild vegetables are subjected to a salt removal process. The salt removal process here does not ask | require the method, if salt content remove | eliminates from the inside of a salted wild vegetable. For example, the salt content can be removed by immersing the raw salted wild vegetable in running water and / or a container filled with water and changing this water several times. The degree of salt removal can be determined by measuring the salt concentration of wild plants and the salt concentration in the immersion water, and by eating the wild plants after salt removal and observing the salty taste. Lightly drain the wild plants after salt removal.

  Next, the above-mentioned salted wild vegetable is heated in an alkaline environment. The treatment here includes, for example, a method in which wild vegetables are immersed in an alkaline solution and heated. As the alkaline solution, for example, a solution obtained by dissolving one or more selected from calcium chloride, sodium carbonate, magnesium chloride, magnesium carbonate or a salt thereof in water is used from the viewpoint of food safety. With respect to the treatment temperature, treatment time, and pH of the treatment solution, experiments were conducted as follows.

  The salted shimeji 300 g was soaked in running water for 1 hour for desalting treatment, lightly dehydrated, placed in a pan, and further heated with 1000 g of an aqueous sodium carbonate solution. After the heating treatment, it was washed with water to neutralize it and subjected to a vacuum freeze-drying treatment to obtain a dried shimeji. At this time, the pH of the alkaline solution, the treatment temperature, and the treatment time were examined. The sensory test was conducted on the dried shimeji obtained under different condition settings by 10 panelists, and the evaluation was performed based on the following criteria of the texture after 30 seconds of pouring hot water. The average of 10 panelists is shown in Tables 1-3.

Evaluation of texture 5: Extremely good quality similar to fresh products 4: Good quality similar to fresh products 3: Slightly hard but uncomfortable quality 2: Hard and unnatural texture quality 1: Hard The quality which was not restored | restored The salted shimeji without salt was immersed in the sodium carbonate aqueous solution of different pH as shown in Table 1, neutralized after heating at 100 degreeC for 30 minutes, and dried. A sensory test was conducted on the texture of the dried shimeji after the pouring, and the results are shown in the same table. Moreover, the salted shimeji without salt was immersed in an aqueous sodium carbonate solution having a pH of 9, neutralized after heating at different temperatures for 30 minutes as shown in Table 2, and dried. A sensory test was conducted on the texture of the dried shimeji after the pouring, and the results are shown in the same table. Further, the salted shimeji without salt was dipped in an aqueous sodium carbonate solution having a pH of 9, neutralized after heating at 100 ° C. for different times as shown in Table 3, and dried. A sensory test was conducted on the texture of the dried shimeji after the pouring, and the results are shown in the same table.

  From the results in Table 1, it was confirmed that a dry shimeji with a soft texture was obtained by subjecting the shimeji to an alkali treatment. It was also recognized that the alkali treatment is more effective when the pH is 9 or more. From Table 2, it was found that an effective effect was observed at a temperature of 50 ° C. or higher. Furthermore, from the results of Table 3, it was found that a good texture could not be obtained when the heating time was less than 15 minutes, but a good texture could be obtained after 30 minutes or more. From these facts, in the salted shimeji, the treatment of the alkaline solution at the time of treatment is effective. In that case, the pH is more preferably 9 or more, the heating temperature is 50 ° C. or more, and the heating time is preferably 30 minutes or more. The dried shimeji mushroom can have a soft texture just like that before drying after being poured back. These conditions are not uniform depending on the salted vegetables.

  The wild plants after the alkali treatment are neutralized by washing with water or hot water. After the neutralization, a drying treatment is performed. The drying may be any method such as ventilation drying, vacuum drying, and freeze drying. This makes it possible to obtain a dried wild vegetable with good restorability after pouring.

(Example 1)
300 g of salted shimeji was washed with running water, immersed in 2000 g of water overnight, dehydrated, added to a pan with 1000 g of an aqueous sodium carbonate solution having a pH of 10 and boiled for 30 minutes. After boiling, it was washed with water and vacuum freeze-dried to obtain a dried shimeji. As a comparative example, the product was boiled with water instead of the above-mentioned alkali solution, and a comparative product was obtained in the same manner as in the example except that.

(Example 2)
After washing 300 g of salted maitake mushrooms under running water and lightly dehydrating, it was transferred to a container together with 1000 g of a pH 11 calcium chloride aqueous solution preheated to 80 ° C., and allowed to stand in a thermostatic chamber at 80 ° C. for 30 minutes. Then, in order to neutralize and sterilize, boil in hot water for 5 minutes and ventilate to obtain dry maitake. As a comparative example, the solution was boiled with an aqueous calcium chloride solution having a pH of 8 instead of the above-mentioned alkali solution, and a comparative product was obtained in the same manner as in the Examples.

(Example 3)
After 300 g of salted spring spring was exposed to running water for 1 hour and lightly dehydrated, it was added to a pot together with 1000 g of an aqueous sodium carbonate solution having a pH of 10 and boiled for 30 minutes. After boiling, it was washed with water and dried by ventilation to obtain a dried spring. As a comparative example, it was boiled using a sodium carbonate aqueous solution having a pH of 7.8 instead of the carbonic acid solution described above, and a comparative product was obtained in the same manner as in the examples except that.

(Example 4)
After 300 g of salted bamboo shoots were exposed to running water for 1 hour and lightly dehydrated, it was added to a pot together with 1000 g of pH 11 sodium carbonate aqueous solution and boiled for 30 minutes. After boiling, it was washed with water and vacuum dried to obtain a dried bamboo shoot. It changed into said carbonic acid solution and boiled using water, and other than that obtained the comparison goods like the Example.

A sensory test was conducted by 10 panelists on the dried wild plants obtained in Examples 1 to 4 and the dried wild plants of each comparative example. The evaluation was performed by pouring the dried wild vegetable into 30 minutes, and the texture of 30 minutes later was determined according to the criteria 1 to 5 described above, and the average of 10 panelists was obtained. The results are shown in Table 4.

  As can be seen from the results in Table 4, it can be seen that all the dried wild vegetables of the present invention have a good pouring restoration property and have a soft texture and a good flavor as before drying.

Claims (2)

  A method for producing a dried edible wild vegetable having good hot water restoration properties, wherein the salted edible wild vegetable is dehydrated with water, heated in an alkaline environment, washed with water and dried.   The method for producing a dried wild vegetable according to claim 1, wherein the pH of the alkaline environment is 9 or more.