JPH0338826B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a processing method for processing asparagus stock extracted from green asparagus into powdered food.

(Prior art) Dried vegetables that are made into powder after drying various raw vegetables are conventionally known, but since these known dried vegetables are mainly leaf vegetables such as cabbage, they are made into powder and granules. There is no particular problem in eating and drinking it.

However, vegetables such as green asparagus, whose stems are mainly eaten, have a problem in that even if they are dried and crushed into powder, they still contain a large amount of fiber and cannot be eaten as is.

(Problems to be Solved by the Invention) In view of the above-mentioned problems, the present invention provides green asparagus, which is a stem vegetable, by processing and pulverizing the raw juice collected from green asparagus. The aim is to make this into a powdered food in the same way as conventional dried vegetables.

(Means for Solving the Problems) In the present invention, when producing a powdered processed food from green asparagus, first, asparagus stock juice is collected from the green asparagus using a mixer, etc.
This is heated to 75°C ± 1°C, and sodium chloride is added to it at a required ratio of 2 g or more per 1 kg of green asparagus raw material to convert the above asparagus stock into precipitated coagulum and moisture in the upper layer. To separate.

Next, after taking out the above precipitate and drying it,
The asparagus is crushed to the required particle size to produce a pulverized asparagus food.

Hereinafter, details of the above-mentioned means of the present invention will be explained while specifically citing them.

As for the green asparagus raw material used in the present invention, not only the edible parts that have been used conventionally, but also the leaves and stem parts that have been discarded as unnecessary parts can be used.

Next, the above-mentioned raw material is washed with water, cut, and further shredded in a mixer, and then squeezed to collect asparagus stock juice.

Next, this asparagus stock juice is heated in a temperature range of 75°C±1°C, and sodium chloride is added thereto. The amount of sodium chloride added is 2g or more per 1kg of green asparagus raw material, and the required amount (4
g).

When sodium chloride is added to asparagus stock at a temperature range of 75°C ± 1°C as described above, a coagulated asparagus extract is precipitated in the lower layer, and a water layer is formed above it.

The reason why the asparagus stock juice is heated to a temperature range of 75° C.±1° C. is to cause the above-mentioned coagulation and precipitation. If the temperature is outside this temperature range, the asparagus extract will not coagulate and precipitate properly. In addition, in order to cause this asparagus extract to coagulate and precipitate, the amount of sodium chloride added must be 1/1 of the green asparagus raw material.
A minimum of 2 kg is required per kg, but there is no particular restriction on more than that, and the required amount (usually up to about 4 g) may be added while taking into consideration the coagulation rate, etc.

Next, the water separated as described above is removed after cooling, and the lower layer of the precipitated coagulum is filtered to remove water in the coagulum, and the coagulated asparagus extract is dried with hot air or vacuum. Dry using the method.

The dried asparagus extract is made into powder or granules of an appropriate size depending on the use.

The green asparagus extract powder food obtained in this way can be eaten as it is or seasoned appropriately, or used as powdered tea, and can also be used in various foods (for example, rice cakes, rice cakes, etc.).
It can be used as an additive in sweets, bread, jam, konnyaku, kamaboko, noodles, etc.).

(Effects of the Invention) The present invention is characterized in that asparagus stock taken from green asparagus raw material is heated at a specific temperature of 75°C ± 1°C and at least 2 g of specific sodium chloride is added to 1 kg of green asparagus raw material. By specifying the amount, it is possible to coagulate green asparagus extract, and by drying and crushing it, it is possible to produce green asparagus powder food, which has never been seen before. And its usefulness is great.

Further, according to the present invention, there is also the effect that leaves and stems of green asparagus, which were conventionally treated as waste, can be effectively utilized.

Claims (1)

[Claims] 1 Heat the asparagus juice collected from the green asparagus raw material to 75°C ± 1°C, and add sodium chloride to it.
Separate the above-mentioned asparagus stock juice into precipitated coagulum and upper layer water by adding at a required ratio of 2 g or more per kg, and further take out the coagulate, dry it, and then crush it to powder. A green asparagus powder processing method characterized by: