JP4525979B2 - Production method of processed food - Google Patents

Description

  The present invention relates to a processed food of moss, and relates to a production method having a new texture that has never been seen before.

  Conventional processed potato foods include baked potatoes, fried potato chips and fried potatoes, and hashed potatoes fried finely.

  In addition, there were candy, buns, rams, etc. as candy.

  These have a unique flavor of salmon and are popular foods that have been popular for a long time and have been devised by various manufacturers, but there is no significant difference in flavor and texture.

  For example, you can make it as follows:

  1) Wash the sweet potatoes, wrap them with water and wrap them in a wrap, and heat them one by one for about 5 minutes.

  2) Add 200cc of water to the powdered agar and stir.

  3) Peel and crush the sweet potato.

(If you want a smooth finish, backside)
4) Add margarine, sugar and a little salt to the crushed rice cake, and knead it over fire.

  5) While kneading, add the agar solution in three portions.

  6) Put the mold in a mold, flatten the surface, and put it in the refrigerator. (Set in about an hour)

  The rams produced in this way become simple rams that retain the sweet potato flavor.

  Various attempts have been made to search for new preferences for such conventional processed koji foods.

For example, in Japanese Patent Laid-Open No. 5-95763, potatoes are cooked at a pH of 4 or less and have a hard texture like raw, and in Japanese Patent Laid-Open No. 5-316987, potatoes are crushed and fried in oil, Japanese Patent Laid-Open No. 7 In Japanese Patent Publication No. 27891/91, sweet potato is crushed into a mash, mixed with a foaming material, and baked into a light texture with bubbles.
Japanese Patent Laid-Open No. 5-95763 JP-A-5-316987 JP-A-7-27891

  As described above, various developments have been made in search of new tastes. However, in the above Japanese Patent Laid-Open No. 5-95763, PH is reduced to 4 or less using vinegar or the like in order to achieve a raw texture. As a result, it kills the unique flavor of the cocoon.

  Further, in JP-A-5-316987, since it is fried with oil, its taste does not change from that of potato fries, and it has a morphological change.

  In Japanese Patent Application Laid-Open No. 7-27891, although there are bubbles and a unique light texture that has never been achieved is realized, the original flavor of sweet potato is impaired because a considerable amount of egg is added.

  Thus, in the conventional processed foods of potatoes, the taste does not change, only the form is changed, the improvement of the texture is sought, and the original flavor of the candy has been impaired.

  An object of the present invention is to realize a processed food with a new taste that makes use of the texture and the original flavor of the coffee.

  The present invention can solve the above-described problems by the following means.

According to claim 1, Peel Simon potato, the steps grated Lowering grind in raw without heating, for adapt to Neri' dietary fiber and starch Neri' manually grind potatoes was lowered grind In the process of kneading and sushi mushrooms in the center of the leaves of the raw plant, put them in a sushi shape, wrap the leaves and wrap the whole mushrooms, and fix them with fixing means so that the leaves do not open. packaged, and the packaging process for reshape a manufacturing method of Simon potato processed foods, characterized in that comprising a boiling step for stew which packaged grind potatoes.

  The sagging process is a process of removing moss skin and finely squeezing it with a grater, etc., and squeezing it, and the squeezed state is the state treated with a normal grater, that is, the fiber remains. It only needs to be beaten down to a certain degree.

  In the kneading process, the kneaded rice cake is kneaded to sufficiently blend starch and the like to remove excess moisture.

  The packaging step is to wrap the potatoes with the leaves of the plant and form them, and in the boiling step, which is the next step, wrapping the potatoes firmly so that they will not flow into the boiling water.

  Boiled potatoes will flow into pieces when boiled as they are, but by wrapping them with the leaves of the plant, it will prevent them from flowing out into pieces, and hot water will enter from the gaps between the leaves to be wrapped, so it can be boiled fully Is.

  The boiling step is to boil the rice cake packaged in hot water boiled in a pan or the like, and it may be boiled to boil the rice cake, and it may be about 30 minutes to 1 hour.

  The boiled potatoes are chilled and eaten in a timely manner.

  The finished potato is a translucent sticky feel and becomes a yokan-like food.

  Since the texture remains in the texture, a unique texture due to the fiber remains in the moist texture like the sheep.

  Nothing that changes the taste is added at all, so you can enjoy the original taste of strawberries.

A second aspect of the present invention is a method for producing a processed food product of Simon cocoon, wherein the leaves of the plant are moon peach leaves.

  The moon peach leaves are used after being collected and washed.

  The flavor of moon peach is very compatible with the flavor of strawberry, and also has antibacterial action, thus increasing the storage stability.

Depending on the size of the leaves of the plant to be used, the amount of the wrapped rice cake to be wrapped may be adjusted in a timely manner, and the thickness may be reduced to facilitate boiling.

A third aspect of the present invention is a method for producing a processed food product of Simmon rice cake, wherein the fixing means is fixed by tying a moon peach stem.

  The fixing means may be any one that can be held so that the leaves of the plant can be opened in a boiling process or a steaming process and can prevent the roast from flowing out. A string that does not affect the taste due to the dissolution of the ingredients may be used, or a hemp string or a plant stem may be used.

  Further, a net body may be covered.

  According to the present invention, the following effects can be obtained.

  1) By squeezing the moss, the savory flavor remains as it is, resulting in a processed food of moss having a unique texture of fiber that has never been seen before.

  2) It can be made into a food like a sheep without using agar.

  3) Since it is wrapped in leaves, it can be boiled as it is even if it is boiled.

  4) By using the moon peach leaf, it has a refreshing scent that makes the appetite more appreciable, and the antibacterial property of the moon peach improves the storage stability.

  5) The food fiber of moss can be tasted with sufficient consciousness and can be eaten widely from children to the elderly, and processed foods with health promotion functions can be realized.

  Embodiments of the present invention will be described with reference to the drawings.

  FIG. 1 is a flow chart showing a process for producing a processed food of Simon koji according to the present invention.

  In this example, a method for producing a processed sheep-like food using Simon cocoon will be described.

  Simon moth is a kind of white shark that was brought to Japan from Brazil, the country of origin, in 1973. It is highly valued by the native Indians as a medicinal product with nourishment and tonic. It was discovered by Dr. Simon S. Chen in the Kaiapo Mountains and was named “Simon 1” after Dr. Simon.

  This simmon pod has three times the dietary fiber of sweet potato, contains abundant “magnesium” that activates intestinal movement, and sweet potatoes also contain “yarapine” that increases good bacteria.

  It is a spider that has been attracting attention as a fascinating ingredient that has all three major elements to clean the intestines.

  Moth is basically a light white taste, and it is a food that demonstrates its unique flavor by heat treatment after being boiled or steamed. In conventional processing, it is boiled, baked, steamed or fried. It was a general method.

  In this strawberry, the medicinal effect is greatly promoted, and it is widely sold in the form of tablets and granules, so it is not a processed food that can taste the original flavor of strawberry.

  The present invention is not to the extent that it is added to other foods as in the prior art, but can be made into a new taste-processed Simian rice cake that has a unique texture by making use of the original flavor of this Shimon rice cake. .

  The procedure is shown below using FIG.

1) Collection and washing process Simmon moth is a potato with a shape similar to that of sweet potato.

  Collect this Simmon cake and wash it with water.

2) Shade-drying process After washing the Simmon rice cake, dry it in a well-ventilated place.

  Dried in shade for 3 days.

  This shade drying fixes the starch.

  The shade drying is preferably about 2 to 7 days.

3) Slow down process Peel off the dried and dried Simon persimmon and squeeze it with a grater as it is to make it into a scissors shape.

  Simmon rice cake is said to be three times as sweet as that of sweet potato, and it is preferable to make the fiber coarser as the lump is made finer and a fiber lump is easily formed.

4) Kneading process Knead the koji with your hands and knead it thoroughly.

  Blend the fiber and starch, which is abundant in Simon mochi.

  Here, seasoning can be performed as needed.

5) Packing process Wrap the well-kneaded rice cake in moon peach leaves.

  For the moon peach leaves, use raw leaves collected and washed.

  On top of the leaves, sushi mushrooms are formed and placed in a sushi shape, and the leaves are wrapped and wrapped so that the moon peach stems do not open.

  Moon peach leaves have a unique refreshing scent and are often used for wrapping strawberries, etc., but by boiling, the scent shifts slightly to the moss and has good compatibility.

  In addition, this moon peach is known for its antibacterial action, and its shelf life is improved.

6) Boiling process Put the packaged rice cake in a boiling pan and boil.

  Since it is in a simmered state, simmered sardine may flow out by boiling, but since it is wrapped in the leaves of the plant, it does not flow out, and hot water penetrates into the gaps between the leaves, so it is enough Can be boiled in.

  Since the water can be sufficiently contained by boiling, the surface becomes translucent.

  Moreover, it is also possible to steam, and in that case, the surface will be in a horizontal state.

7) Cooling process Remove the boiled potato from the pan, let it cool naturally, and cool it to about 5 ° C in a refrigerator.

  As described above, in the conventional potato processing, it is common to fry in oil as in the conventional example. However, in the present invention, the common sense is overturned and wrapped with plant leaves and boiled down. The present inventors have found that it is possible to sufficiently boil the rice cake in a state without flowing, and to produce a sheep-like food without using agar or the like.

  In the present embodiment, the shimon rice cake was described as an example, but other rice cakes such as potato and sweet potato may be used.

  In addition, in the mash, konjac rice cake, taro, etc., in the finishing process, sufficient stirring may be performed, and if necessary, an additive for improving moldability may be added.

  In any case, it is expected that it will become a processed food that can be eaten widely from children to the elderly by boiling stewed salmon and spread widely as a food that can solve the shortage of dietary fiber in recent diets.

It is a flowchart which shows the manufacturing process of the processed food of Simon rice cake by this invention.

Explanation of symbols

S-1 Sampling / Washing Process S-2 Shade Drying Process S-3 Boiling Process S-4 Kneading Process S-5 Boiling Process S-6 Cooling Process

Claims (3)

Peel Simon potato, the steps grated Lowering grind in raw without heating, and grated grind the potatoes with Neri' hand kneaded for adapt the dietary fiber and starch process, raw plant For wrapping and shaping the grilled salmon by gripping it in the center of the leaf, shaping it into a sushi shape, wrapping the leaf and wrapping the entire salmon and fastening it with fixing means so that the leaf does not open A method for producing a processed food product of simmon koji, comprising a packaging process and a boiling process for simmering the packaged rice cake. The method for producing a processed food product of Simon strawberry according to claim 1, wherein the leaves of the plant are moon peach leaves . 3. The method for producing a processed food product of Simmon rice cake according to claim 1 or 2, wherein the fixing means is fixed by tying a moon peach stalk .

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