JPH0324176B2 - - Google Patents
Info
- Publication number
- JPH0324176B2 JPH0324176B2 JP26819084A JP26819084A JPH0324176B2 JP H0324176 B2 JPH0324176 B2 JP H0324176B2 JP 26819084 A JP26819084 A JP 26819084A JP 26819084 A JP26819084 A JP 26819084A JP H0324176 B2 JPH0324176 B2 JP H0324176B2
- Authority
- JP
- Japan
- Prior art keywords
- leaves
- pickling
- cherry
- cherry leaves
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000167854 Bourreria succulenta Species 0.000 claims description 26
- 235000019693 cherries Nutrition 0.000 claims description 26
- 238000005554 pickling Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 5
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 239000007788 liquid Substances 0.000 description 7
- 238000002791 soaking Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000001056 green pigment Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】 本発明は桜葉の緑色漬け加工法に関する。[Detailed description of the invention] The present invention relates to a method for processing cherry leaves pickled in green color.
一般に和菓子や料理品に使用される桜葉はベツ
甲色又は生ゴム色を呈するものが大多数であり、
生産者としても桜葉の加工はベツ甲色又は生ゴム
色を呈する桜葉を主体に加工していた。 The majority of cherry blossom leaves that are generally used in Japanese sweets and cooking products are shell-colored or raw rubber-colored.
As a producer, the processing of cherry leaves was mainly focused on cherry leaves that were shell-colored or raw rubber-colored.
ところが近年、和菓子や料理品の中に緑色漬け
の桜葉を使用する傾向が多くなり、それに伴つて
緑色漬け加工の桜葉の重要も増大し風味、香りの
良い高品質なものが要求されるに至り、その加工
法の改善が要望されつヽあるが、従来の緑色漬け
加工法は桜の生葉を高食塩水（ボーメ16程度）に
１〜３ケ月間浸漬した後、低食塩水（ボーメ10程
度）に２〜３日間と中塩水に10〜15日間との漬け
込みを数回繰り返し緑色を均一化させ、最後に高
塩水で漬け安定化させて桜葉の緑色漬け加工物が
得られていた。然しながらこのような従来の加工
法においては、漬け込み期間が非常に長く、且つ
定期的に出荷するためにはタル等の漬け込み容器
の数も必然的に多くなり、又漬け込み中の漬け込
み容器を寝かすスペースも広く必要で場所を取
り、更に加工物の漬け上がり具合は全部が均一で
鮮明な緑色にならず、不鮮明な白緑色又は白褐色
になり易く、それが長期間に渡つて繰り返される
ため加工工程管理が非常に難しく不良品の発生率
も高く、均一で鮮明な緑色を呈する加工物を得る
のに困難を極める欠点を有していた。これらの原
因としては長期間の漬け込みによる塩水濃度の変
化、つまり葉から出る水分によりボーメ値の変化
や塩水のみによる緑色の鮮明度及び安定化の困難
さ、更に加圧が重しのため均一でない等によると
考えられる。 However, in recent years, there has been a growing trend to use cherry leaves pickled in green in Japanese sweets and dishes, and with this, the importance of pickled cherry leaves has increased, and high-quality products with good flavor and aroma are now in demand. However, the conventional green pickling method involves soaking fresh cherry leaves in high salt water (about Baume 16) for 1 to 3 months, and then soaking them in low salt water (about Baume 10). The leaves were soaked several times for 2 to 3 days and then for 10 to 15 days in medium salt water to make the green color uniform, and finally, they were stabilized by soaking in high salt water to obtain a green pickled cherry leaf product. However, in such conventional processing methods, the pickling period is very long, and in order to ship regularly, the number of pickling containers such as barrels is inevitably large, and there is no space to store the pickling containers during pickling. It requires a large area and takes up a lot of space, and in addition, the processed product is not completely uniform and clear green, but tends to become an indistinct white-green or white-brown color, which is repeated over a long period of time, making the processing process difficult. It is extremely difficult to manage, has a high incidence of defective products, and has the disadvantage that it is extremely difficult to obtain processed products with a uniform and clear green color. These causes include changes in the salt water concentration due to long-term pickling, changes in the Baumé value due to water coming out of the leaves, difficulty in achieving clearness and stabilization of the green color with salt water alone, and uneven pressure due to heavy pressure. This is thought to be due to the following.
本発明は上記従来の欠点に鑑み、これを削除せ
んとするものであり、つまり桜葉を漬けるに当つ
て漬け込み液が従来の如く食塩水のみでなく、ボ
ーメ10〜25度の塩水にアスコルビン酸ナトリウム
１〜５％、メタリン酸ナトリウム１〜５％、リン
酸ナトリウム0.1〜１各重量を加えた漬け込み液
とし、これに桜の生葉を数日間浸漬し、更に浸漬
した桜葉を気密性容器内で加圧する桜葉の緑色漬
け加工法であり、これによつて極めて短期間でし
かも漬け込み工程を簡略化して工程管理を容易に
し、均一で良質な緑色加工を可能ならしめると共
に生産性を高めコスト的にも安価な桜葉の緑色加
工法を提供するにある。 In view of the above-mentioned conventional drawbacks, the present invention aims to eliminate this problem.In other words, when pickling cherry leaves, the pickling solution is not only salt water as in the conventional method, but also sodium ascorbate in salt water at a temperature of 10 to 25 degrees Baume. A pickling solution is prepared by adding 1 to 5% sodium metaphosphate, 1 to 5% sodium metaphosphate, and 0.1 to 1 sodium phosphate by weight. Fresh cherry leaves are soaked in this for several days, and the soaked cherry leaves are further pressurized in an airtight container. This is a green pickling method for cherry blossom leaves that simplifies the pickling process in an extremely short period of time, making process control easier, making uniform and high quality green processing possible, and increasing productivity and reducing costs. To provide a green processing method for cherry blossom leaves.
即ち、本発明では漬け込み液としてボーメ10〜
25度の塩水に加えたアスコルビン酸ナトリウムは
桜葉の緑色素をより鮮明な緑色にさせ、又メタリ
ン酸ナトリウム及びリン酸ナトリウムは緑色を長
期安定化させる役目を成す。更に気密性容器内で
加圧するのは桜葉全体を均一に加圧し葉に含まれ
ている酸素及び水分を除くためであり、従来の如
くタルに中蓋を使用しその上から重しを乗せた加
圧法は中蓋で重なり合つた桜葉を直接的に加圧し
ているため一枚一枚の桜葉に重しの加圧力が均一
に加えられず、桜葉の漬け込み具合を不均一にさ
せており、これを解消するため重しの代りに機密
性容器を用いて加圧すると、加圧力は漬け込み液
に作用し、漬け込み液自体が加圧されるのでその
漬け込み液に浸漬した桜葉は全体に均一な加圧が
なされ、葉内部に残つた酸素や水分を外に出し、
代つて内部に漬け込み液が充分に入り込むのであ
る。従つて漬け込み具合も均一となる。この時の
加圧条件としては圧力が３Kg／cm2〜５Kg／cm2、加
圧時間は10分〜30分程度であり、好適な加圧条件
として圧力が３Kg／cm2の時に加圧時間は25分〜30
分、圧力が５Kg／cm2では10分〜15分程度を目安と
して行えばよい。 That is, in the present invention, Baume 10~
Sodium ascorbate added to 25 degree salt water makes the green pigment of cherry leaves more vivid green, and sodium metaphosphate and sodium phosphate serve to stabilize the green color for a long time. Furthermore, the reason for pressurizing inside the airtight container is to uniformly pressurize the entire cherry blossom leaf and remove the oxygen and moisture contained in the leaf. In the pressure method, the overlapping cherry leaves are directly pressurized with the inner lid, so the pressure of the weight is not applied uniformly to each cherry leaf, resulting in uneven pickling of the cherry leaves. To solve this problem, if you apply pressure using an airtight container instead of a weight, the pressure will act on the pickling liquid, and the pickling liquid itself will be pressurized, so the cherry leaves immersed in the pickling liquid will be uniformly distributed throughout. Pressurization is applied to expel the oxygen and moisture remaining inside the leaves,
Instead, the pickling liquid can fully enter inside. Therefore, the degree of pickling is also uniform. The pressurizing conditions at this time are a pressure of 3Kg/cm 2 to 5Kg/cm 2 and a pressurization time of about 10 to 30 minutes, and a suitable pressurization condition is a pressure of 3Kg/cm 2 and a pressurization time of about 10 to 30 minutes. is 25 minutes to 30 minutes
If the pressure is 5Kg/cm 2 , it may be carried out for about 10 to 15 minutes.
尚、漬け込み液の塩水はボーメ10〜25度程度を
使用するがボーメが低いと日持ちが悪くなり、又
高いと漬け込みすぎて変色するため通常使用する
値はボーメ16度前後が良い。又本加圧法は桜葉に
限らず笹の葉、柏葉等にも適用できる加工法であ
る。 The brine used for the pickling solution should be at a Baume temperature of about 10 to 25 degrees, but if the Baume temperature is low, the shelf life will be poor, and if it is too high, it will become discolored due to over-soaking, so it is usually best to use a Baume value of around 16 degrees. Moreover, this pressurization method is applicable not only to cherry leaves but also to bamboo leaves, oak leaves, etc.
以下本発明の実施例を述べる。 Examples of the present invention will be described below.
先ず、桜の生葉は一枚一枚水洗いした後50枚を
一束として400束にする。この束の量は漬ける容
器が一般の４斗タルを使用した場合の適量であ
る。次にボーメ16度の塩水30にアスコルビン酸
ナトリウム400ｇ、メタリン酸ナトリウム300ｇ、
リン酸ナトリウム100ｇを入れ漬け込み液を作る。
この漬け込み液を４斗タルに入れ、400束にした
桜の生葉を漬け、中蓋をし、その上に重し約30Kg
を乗せ１〜２日漬け込む。漬け込み完了した桜葉
を漬け込み液の入つたタルごと気密性容器内に入
れ、コンプレツサーで空気を気密性容器内に送り
込み内部を４Kg／cm2で20分間加圧したところ均一
で鮮明な緑色を呈した加工物として得られた。 First, the fresh cherry leaves are washed one by one and made into 400 bundles of 50 leaves. This amount of bundles is the appropriate amount when using a general 4-pot container for pickling. Next, 400 g of sodium ascorbate, 300 g of sodium metaphosphate, 30 g of Baume 16 degree salt water,
Add 100g of sodium phosphate to make a pickling liquid.
Pour this pickling liquid into a four-ton barrel, pickle 400 bundles of fresh cherry leaves, cover with an inner lid, and place a weight of about 30 kg on top.
Place on top and marinate for 1 to 2 days. The pickled cherry leaves were placed in an airtight container along with the barrel containing the pickling liquid, and a compressor was used to pump air into the airtight container and the inside was pressurized at 4 kg/cm 2 for 20 minutes, resulting in a uniform and clear green color. Obtained as a processed product.
このようにして得られた加工物は10日間放置し
ても変色しなかつた。 The thus obtained processed product did not change color even after being left for 10 days.
Claims (1)
リウム１〜５％、メタリン酸ナトリウム１〜５
％、リン酸ナトリウム0.1〜１％各重量を加えた
漬け込み液と成し、該漬け込み液に桜の生葉を数
日間浸漬し、浸漬した桜葉を更に気密性容器内で
加圧して均一な緑色を呈することを特徴とする桜
葉の緑色漬け加工法。1 Sodium ascorbate 1-5%, sodium metaphosphate 1-5% in Baume 10-25 degree salt water
% and 0.1 to 1% sodium phosphate by weight to form a pickling solution. Fresh cherry leaves are soaked in the pickling solution for several days, and the soaked cherry leaves are further pressurized in an airtight container to give them a uniform green color. This is a method of pickling cherry leaves in green color.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59268190A JPS61146146A (en) | 1984-12-18 | 1984-12-18 | Method for pickling and processing cherry leaf to green |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59268190A JPS61146146A (en) | 1984-12-18 | 1984-12-18 | Method for pickling and processing cherry leaf to green |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61146146A JPS61146146A (en) | 1986-07-03 |
| JPH0324176B2 true JPH0324176B2 (en) | 1991-04-02 |
Family
ID=17455166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59268190A Granted JPS61146146A (en) | 1984-12-18 | 1984-12-18 | Method for pickling and processing cherry leaf to green |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61146146A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2589266B2 (en) * | 1993-06-18 | 1997-03-12 | 巳智雄 小泉 | How to process cherry leaves brown |
-
1984
- 1984-12-18 JP JP59268190A patent/JPS61146146A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61146146A (en) | 1986-07-03 |
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