JPH0435148B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to furikake whose main ingredient is spinach among vegetables, and a method for producing the same.

[Conventional technology]

As is well known, furikake is a type of processed food that can be added to rice so that it can be eaten without any other side dishes. Traditionally, this type of furikake was made mainly from seafood such as seaweed and fish, and it has become a widely popular food that has become a staple in the Japanese diet. Furikake has been improved in various ways by making use of the taste of the main ingredients, such as seaweed and fishmeal, and adding various auxiliary ingredients to improve the taste and nutrition.

[Problem to be solved by the invention]

However, as long as fish meal and seaweed are used as the main ingredients, there are limits to their improvement, and it is not possible to provide furikake with a novel taste that is essentially different from conventional ones.

Based on the above circumstances, the inventor of the present invention has conducted various research over many years, and has focused on spinach, which is rich in iron, calcium, and vitamins among vegetables. We have succeeded in developing a new furikake with a completely different flavor that you won't get tired of, and is nutritionally superior, as well as a method for producing it.

[Means to solve the problem]

The furikake according to the present invention is made by mixing seasoned and dried sesame seeds in dry spinach powder seasoned with salt and kombucha powder in a proportion equal to or less than the same amount as the spinach powder, and then using this for packaging. It is constructed by storing it in a container while keeping it in a dry state.

In addition, the manufacturing method involves washing spinach, passing it through boiling water, removing unnecessary parts, cutting it into small pieces, and then adding salt and kombucha powder to the spinach after squeezing out the water to evenly season it.
Next, this is dried at a heating temperature of 200°C to 80°C without lowering the temperature in stages, and then seasoned and roasted sesame seeds are added to the dried powdered spinach. It is characterized in that it is mixed in an amount equal to or less than the amount of powder, and is housed together with a desiccant in a packaging container.

〔Example〕

Examples of the present invention will be specifically described below.

The drawing shows a typical example of the structure of the furikake according to the present invention. In the drawing, reference numeral 1 indicates dry powder of spinach, which is the main material, and reference numeral 2 indicates white sesame, which is an auxiliary material. Sesame seeds 1 and 2 are housed in a container 3, and the former are mixed at a ratio of 3 to 1 of the latter.

The dried spinach powder 1 has been seasoned with salt and kombucha powder, and the white sesame seeds 2 have been seasoned with chemical seasonings and light soybean oil and are roasted. There is.

Incidentally, the spinach powder 1 housed in the container 3
In order to maintain the white sesame seeds 2 in a dry state, the container 3
A desiccant 4 is placed inside.

Next, a method for manufacturing the furikake will be explained.

Cleaning process First, prepare fresh spinach as the main ingredient, wash it to remove any sand, etc. that may be attached to it, and then quickly boil it in salted boiling water. If you boil it for a long time,
This is because the spinach tissue becomes soft and has a negative effect on the quality of the product.

Cutting process Discard about 3cm of the boiled spinach's roots as unnecessary parts, then lightly squeeze out the water, and finely chop this into approximately 2mm to 5mm long pieces. After chopping the spinach, squeeze it tightly to remove the water.

Seasoning treatment: Add 15g of salt and 10g of kombucha powder to 500g of chopped and squeezed spinach, and stir well to evenly season the spinach. If the seasoning is done at this stage, the flavor will soak into the main ingredient, spinach, evenly and well, so there will be no inconveniences such as separation or unevenness in the seasoning.

Heat-drying treatment Next, the main ingredient, spinach, was subjected to seasoning treatment.
The drying process is performed on a heating plate whose heating temperature can be adjusted. In this process, the heating temperature is between 200℃ and 80℃.
The temperature is gradually lowered between ℃ and ℃. That is,
First, heat at 200℃ for 10 minutes, then heat at 160℃ for 10 minutes, then heat at 140℃ for 10 minutes, and last 10 minutes at 80℃ to dry. Processing is performed continuously.

At this time, the unique smell of spinach is removed by heating for the first 10 minutes at 200℃, and as the temperature is lowered step by step and heated, the aroma changes to a fragrant aroma, and each finely chopped spinach smell is removed. The pieces dry and shrink and become fine linear powders. Incidentally, as the spinach pieces dry, the heating temperature is lowered in stages, so that excessive drying is prevented and the spinach pieces do not burn during the drying process.

Seasoning processing of auxiliary materials White sesame seeds are prepared as an auxiliary material, seasoned with light soybean oil and chemical seasonings, and roasted to a crispy state using a frying pan or the like.

Mixing of auxiliary materials Add the seasoned white sesame seeds to the spinach powder that has been subjected to the heat-drying process and stir. At this time, the mixing ratio of white sesame seeds to spinach powder is approximately 3 parts spinach powder to 1 part white sesame seeds.

Container Packing In this way, powdered spinach as the main ingredient and white sesame as an auxiliary ingredient are mixed together, and this is stored together with a desiccant in an appropriate container to obtain furikake as a product.

The furikake obtained as described above is made from spinach, which is its main ingredient, and is a dried powder, so it is rich in nutrients such as iron, calcium, and vitamin A that are present in the spinach itself in a concentrated state. This, combined with the presence of white sesame seeds, makes it extremely nutritious.

In addition, in the present invention, the mixing ratio of spinach powder and white sesame is not limited to the above-mentioned 3:1, and white sesame as an auxiliary material may be mixed in the same amount or less with the spinach powder. good. Further, the auxiliary material may be black sesame instead of white sesame.

〔Effect of the invention〕

As explained above, the present invention skillfully processes spinach, the main ingredient, and exquisitely mixes it with sesame seeds to create a novel furikake product, which brings out the taste and flavor that cannot be obtained with conventional furikake, thereby making it a great addition to meals. can provide a new sense of furikake,
In particular, it is well accepted by children and young people who dislike vegetables. In addition, the nutrients of spinach, the main ingredient, are concentrated in the furikake, so combined with the nutrients of sesame, the secondary ingredient, it becomes a nutritious health food. Its dark green color and appearance will stimulate your appetite when sprinkled over rice, and the timeless flavor that harmonizes with the boiled rice will be even more appealing. In addition, the taste of the furikake of the present invention is
It can be used for a wide range of purposes, such as adding it to pilaf, spaghetti, soup, etc. to make the taste even more delicious, and it is also suitable for long-term storage of spinach.

[Brief explanation of drawings]

The drawing is a partially cutaway perspective view of an embodiment of the furikake of the present invention. 1... spinach powder, 2... white sesame (sesame), 3... container (packaging container), 4... desiccant.

Claims (1)

[Claims] 1. Spinach powder that has been dried,
Seasoned with salt and kombucha powder, seasoned and dried sesame seeds are mixed in the same amount or less with respect to the spinach powder, and this is kept in a dry state in a packaging container. Furikake and housed. 2 Washed spinach is passed through boiling water to remove unnecessary parts, and then cut into small pieces.Furthermore, salt and kombucha powder are added to the spinach that has been squeezed and drained to uniformly season the spinach. Drying is performed while gradually lowering the heating temperature between 200°C and 80°C, and then seasoned and roasted sesame seeds are added to the dried powdered spinach in the same amount as the spinach powder. A method for producing furikake, comprising mixing the mixture in the following proportions and storing the mixture together with a desiccant in a packaging container.