JPH0324177B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for processing cherry leaves pickled in green color.

Sakura leaves, which are generally used in Japanese sweets and cooking products, are prized for their unique flavor, color, and aroma.
The processing of cherry leaves was mainly done to give them a shell color or a raw rubber color.

However, in recent years, depending on the type of Japanese sweets and cooking products, there has been a strong tendency to use cherry leaves pickled in green rather than sakura leaves that are shell-colored or rubber-colored, and the demand for pickled green cherry leaves has increased accordingly. flavor,
There is a growing demand for high-quality products with good color and aroma, and there is a growing demand for improved processing methods.However, the conventional green pickling method involves soaking fresh cherry leaves in highly salted water (Bomeme water).
16) for 1 to 3 months, then soaked in low saline water (about 10 Baume) for 2 to 3 days and medium salt water for 10 to 15 days several times to even out the green color. The green pickled cherry leaves were obtained by stabilizing them by soaking them in salt water. However, in such conventional processing methods, the pickling period is very long, and in order to ship regularly, a large number of pickling containers such as barrels are required for pickling, and a large space is also required to store the containers. It takes up a lot of space, and in addition, the finished product is not uniformly and clearly green, but tends to become an unclear white-green or white-brown color. In addition, since pickling is repeated over a long period of time, it is extremely difficult to control the processing process, resulting in a high incidence of defective products, and it is extremely difficult to obtain processed products with a uniform and clear green color. Ta.

These causes include changes in the salt water concentration due to long-term pickling, in other words, water coming out of the leaves changes the Baumé value, as well as qualitative changes due to the growth of bacteria and mold, and the fact that only salt water is used as the pickling solution. In addition, it is difficult to maintain the sharpness and stabilization of the green color, and the oxygen contained in the leaves cannot be completely removed using weights alone, resulting in discoloration due to oxidation of the oxygen. This is thought to be due to the inability to apply pressure.

The present invention aims to eliminate these conventional drawbacks. In other words, when pickling cherry leaves in green, the pickling solution is not only salt water as in the past, but a mixture of sodium ascorbate and salt water at a temperature of 10 to 25 degrees Baume. ~5% sodium metaphosphate, 1~5% sodium phosphate, and 0.1~1% sodium phosphate were added to make a pickling solution. Fresh cherry leaves were soaked in this for several days, and the soaked cherry leaves were placed in an airtight container under reduced pressure ( 730~750mm
This is a green pickling method for cherry leaves that is rapidly pressurized after drying (Hg).This process simplifies the pickling process in a shorter time compared to traditional processing methods, making process and quality control easier, and allows uniform and good green pickling. An object of the present invention is to provide a green pickling method for cherry leaves that enables processing, improves productivity, and reduces costs.

To illustrate the present invention, first, the cherry leaves to be processed are thoroughly washed one by one with water to remove dirt.
Use 400 to 1000 bundles of 50 to 100 sheets. The bundle to be used may be determined according to the capacity of the barrel and airtight container. The pickling solution for pickling these bundles is 1-5% sodium ascorbate and 1-5% sodium metaphosphate in Baume 10-25 degree salt water.
%, sodium phosphate 0.1-1% each by weight, sodium ascorbate makes the chlorophyll of cherry leaves more vivid green, and sodium metaphosphate and sodium phosphate have the effect of stabilizing the green color for a long time. It is something that accomplishes the following. Next, this pickling liquid is poured into a pickling container such as a barrel, fresh cherry leaves are immersed, and the leaves are soaked for 1 to 3 days. At this time, it is a good idea to use the inner lid to place a weight on it. After pickling, the cherry leaves are placed in an airtight container, including the barrel, and the pressure is reduced. This depressurization process is to forcefully remove oxygen and impurities inside the leaves. At this time, the pickling liquid may be the same as the one used for pickling, but it is better to replace it with fresh pickling liquid.

The reduced pressure conditions may be 720 to 750 mmHg for about 10 to 30 minutes, preferably 740 mmHg for 20 minutes. Furthermore, during the depressurization process, the number of pickled leaves in the barrel decreases by the amount of oxygen in the leaves, so it is necessary to replenish the pickling liquid from outside. It is also a good idea to place a weight of approximately 30 kg on top of the inner lid and press it down. Once the pressure has been reduced, the pressure is rapidly increased in an airtight container. This pressurization is to increase the pressure from the pressure value in the depressurized state to the same or higher than atmospheric pressure. If the pressure is the same as atmospheric pressure, open the valve of the airtight container and suddenly let the atmosphere in from the outside for 20 to 30 minutes. Just do it for 30 minutes. This rapid pressurization raises the temperature inside the airtight container to 40°C to 45°C, facilitating and speeding up the penetration of the pickling liquid. If the pressure is to be increased above atmospheric pressure, compressed air is further fed in using a compressor to increase the pressure at approximately 2 to 3 kg/cm ² for approximately 10 to 15 minutes. This pressurization raises the temperature inside the airtight container to approximately 40°C to 45°C, and the temperature and pressure at this time turn the cherry blossom leaves into a bright green color. In other words, the oxygen and impurities inside the cherry leaves are removed by depressurization,
Due to the pressure treatment, the pickling liquid is completely and uniformly penetrated into the cherry leaves, and the action of this pickling liquid gives them a uniform and clear green color.

The brine used in the pickling solution should be at a Baume temperature of 10 to 25 degrees, but if it's too low, it won't last long, and if it's too high, it will become too pickled and discolored, so the normally used value is Baume.
Around 16 degrees is good. Furthermore, this processing method is not limited to cherry blossom leaves, but can also be applied to bamboo leaves and oak leaves.

Examples of the present invention will be described below.

First, each fresh cherry leaf is washed in water, and then 50 leaves are made into a bundle of 400. This 400 bundles is the appropriate amount when using a four-tooth barrel. Next, add 400g of sodium ascorbate, 300g of sodium metaphosphate, and 100g of sodium phosphate to 30g of Baume 16 degree salt water.
and prepared a pickling liquid. Pour this pickling solution into the prepared 4-ton barrel, soak 400 bunches of fresh cherry leaves, cover the inner lid, and place a weight of about 30 kg on top.
Soaked for ~2 days. The cherry leaves that have been pickled are placed in a tightly packed container with the barrel containing the pickling solution, along with a weight, and the air inside the airtight container is gradually removed using a vacuum pump, and the pressure is reduced to 740 mmHg for 20 minutes. As oxygen and impurities spewed out, the pickling solution decreased by that amount, so it was replenished from outside. Next, the valve of the airtight container was opened to rapidly pump outside air into the container, and when this was maintained for 30 minutes, the cherry leaves were obtained as a processed product with a uniform and clear green color. Also, after the pressure reduction treatment, the valve was opened to rapidly introduce air into the airtight container, and a compressor was used to send air to the airtight container to bring it to 2 kg/cm ² and maintain it for 10 minutes, and the cherry blossom leaves were similarly uniform. It was obtained as a processed product with a clear green color, and the processing time was short.

The processed product thus obtained did not discolor or rot even after being left for 10 days, and in particular, the processed product pressurized with a compressor did not discolor or rot even after 15 days or more.

Claims (1)

[Claims] 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 immersed in the pickling solution for several days, the soaked cherry leaves are depressurized in an airtight container, and then rapidly airtight. A method for pickling cherry leaves in green color, characterized by pressurizing the inside of a container to a pressure equal to or higher than atmospheric pressure.