JP4484661B2 - Processed raw leaves and their use - Google Patents

Description

  The present invention relates to a processed product of fresh leaves and a method for producing the same for the purpose of imparting flavor, color, and medicinal ingredients to foods or beverages using raw leaves as raw materials.

  In recent years, the use of flavors, colors, and medicinal ingredients of fresh leaves has become active as food ingredients to provide moisture and functionality to the diet in response to increasing consumer health and natural products. Fresh leaves used as ingredients often have aromas that are unfavorable to eat, such as odor, taste, color, etc. Requires processing for. For the removal of fresh leaves, the method of adding salt, or the addition of alkaline substances such as wood ash and baking soda, organic acids such as vinegar, and sugars such as sugar is used. . The method of removing a substance by adding a substance is not particularly problematic in the cooking process of a general dish. Adding would severely limit its use.

  There are various methods for removing the ak, but in general cooking, it is washed with water, boiled, boiled with wood ash or 0.1% solution of baking soda, and boiled in it. Axle removal must be performed in a manner appropriate to the respective material. The ones that are washed out with water and peeled off are peeled uddo, burdock, lotus root, yam, etc. Especially if it is put on water with a small amount of vinegar, it will come off and will not discolor. Boiled and pickled vegetables include vegetables such as burdock, taro, cauliflower, green asparagus, spinach, bracken and spring. Simply boiled in boiling water, boiled in rice broth and flour like cauliflower, boiled in hot water containing vinegar like burdock root lotus, water added with baking soda and wood ash like bracken spring There is something that can be boiled (cooking terms, revised food encyclopedia 11, pages 4 to 5, published by Pearl Publishing Co., Ltd., first published on July 15, 1974).

  In particular, in perilla leaves, salt is sprinkled, moisture is taken out by using osmotic pressure, and after softening, squeezes are squeezed out. In addition, in wild vegetables such as bracken and spring springs, wood ash and baking soda are added to soften the fibers and make various ax components easily eluted. In addition, unfavorable colors are also included in the broadly defined “Aku”. Udo, burdock and lotus root are attached to vinegar water to suppress the action of oxidase and prevent browning due to oxidation of polyphenolic substances. be able to. As described above, there are a large number of foods that cannot be removed sufficiently without adding a substance.

  A post-processing method for brewing liquor, characterized by immersing red disodium extracted with sugar in brewing liquor and simultaneously imparting coloring, flavor and sweetness in one step (Japanese Patent Laid-Open No. 2-186975) ), But when the processed leaves of raw leaves or processed leaves are used as raw materials for alcoholic beverages such as brewed liquor and distilled liquor, processed processed products that have been processed to remove salt, alkaline substances, organic acids, sugars, Problems such as labeling in liquor tax law, growth of yeast, or effects on production facilities may occur. For example, when using salt, there are concerns about display problems in the brewing method, effects on yeast growth, and corrosion problems on equipment.

  From the viewpoint of long-term storage, a method for producing a salted perilla that makes it possible to maintain the color and flavor of fresh perilla for a long period of time has been disclosed (Japanese Patent Laid-Open No. 11-332499). Since it is a method of salting after immersing in a concentrated aqueous solution of single or mixed, heat treatment, color tone and flavor are retained for a long time, but this salted perilla contains salt, or salt and sugar, so these It is limited to applications that are not affected by these additional substances, or a desalting or desugaring step is required for use. No satisfactory processing method has been known that preserves the original flavor and color of fresh leaves and aims to preserve them in a state where no substances other than fresh leaves are added.

Japanese Patent Laid-Open No. 2-186975 JP-A-11-332499 Culinary terms, revised food encyclopedia 11, pages 4 to 5, published by Pearl Shoin Co., Ltd., first published on July 15, 1974

  The present invention provides a processed product of raw leaves, a method for producing the same, and the like that are extremely effective when used as raw materials for foods or beverages characterized by the flavor, color, and medicinal components possessed by the fresh leaves, as used as food ingredients Is the issue.

Briefly describing the present invention, the first invention of the present invention is a fresh leaf from which acupuncture obtained by freezing, thawing and squeezing at least one fresh leaf selected from fresh leaves of red, blue, and egoma. of a processed product, the second invention, freezing the leaves, thawed, a processing method of leaves of removing Accession by including processing the juice, the third invention, the processing leaves the organism A food or beverage using the processed product as part of the raw material, and the fourth invention is a method for producing a food or beverage using the processed product of raw leaves as part of the raw material.

As a result of diligent research to solve the above-mentioned problems, the present inventors removed acupuncture by freezing, thawing, and squeezing at least one fresh leaf selected from fresh leaves of red disodium, blue disodium and egoma . The present invention was completed by finding that a processed product of fresh leaves was obtained.

The processed product of fresh leaves of the present invention contains ingredients such as flavor and color of at least one fresh leaf selected from fresh leaves of red diso, blue diso, and sesame and a medicinal component that is edible as a medicinal candy, no substance added A processed product with a characteristic aroma of fresh leaves that has been subjected to a vacuum removal treatment and in which the green odor and soil odor peculiar to fresh leaves have been removed or reduced. The manufacturing method of the leaves of the processing product is frozen, thawed, it can be produced by very simple processing including juice. Processing of the leaves are refrigerated, can be used even while the frozen state, the dried product obtained by subtracting the moisture by drying, has excellent storage stability and handling ease. Processing of the leaves can be widely used as a raw material for food or beverage.

The present invention will be specifically described below.
In the present invention, the raw leaves used as raw materials for processed raw leaves are from red diso, blue diso, and sesame leaves that contain ingredients such as characteristic flavors and colors used for foods and medicinal ingredients that are edible as medicinal products. It refers to at least one fresh leaf that is selected .

  Examples of the above-mentioned fresh leaves are red flies of the family Lamiaceae, blue dipper, chimmento, catamendizo, egoma, lemon egoma, large cherry blossoms of the family Rosaceae, honeybees of the ciraceae, Ashitaba, Hamaboufu, lotus of the lotus family, dodami of the genus Dokudami family Etc. Red leaves, blue leaves, egoma, and cherry blossom leaves are particularly suitable.

  Currently, the main examples of the use of these fresh leaves are perilla (Lamiaceae), which is an annual plant native to the southern region of China and has been cultivated in Japan as a medicinal and flavoring food for many years in Japan. It was. Perilla leaves have a unique aroma and a bitter taste and are regarded by Japanese as a favorite. It has been widely used in Japanese cuisine for coloring and scenting plum blossoms and pickles, as a sashimi fish, and as a spice for cooking. The leaves are rich in β-carotene, vitamins and minerals such as calcium and potassium, and are evaluated as highly nutritious vegetables. Perilla is also used as a medicine candy because it has a function of protecting the gastrointestinal tract such as prevention of food poisoning, and has recently been said to have an effect of improving the constitution of atopic dermatitis and hay fever.

  Egoma (Lamiaceae) is an annual grass native to Southeast Asia such as India and South Central China, and is a progenitor of blue biloba. It has a unique scent and has long been used as an important herbal medicine that also serves as a diet. The leaves are often used for Korean food such as wrapping yakiniku, soaking things, and tempura.

  Oshimazakura (Rosaceae) is a wild deciduous broad-leaved tree distributed from Chiba Prefecture to Shizuoka Prefecture. Its leaves are mainly salted and used as a cherry leaf for Japanese sweets such as cherry blossoms. It is also used for water sheep and ice cream. The presence of coumarin has been confirmed in cherry leaves and it is known to have antiseptic effects.

  In the present invention, freezing in the processing of fresh leaves to obtain a processed product of fresh leaves is a process for softening and partially destroying the tissue of living leaves by creating and expanding ice crystals in the cells of the fresh leaves. It is. The purpose is to make it easier to separate acupuncture from the cell tissue of fresh leaves, in combination with the next step, thawing. The freezing temperature of fresh leaves is −10 ° C. or lower, preferably −15 ° C. or lower, more preferably −20 ° C. or lower and −40 ° C. or higher. In freezing, it is important that the water contained in the fresh leaves is completely made into ice crystals. However, freezing at temperatures below -40 ° C uses excessive energy and is costly.

  Thawing in the processing of fresh leaves is a process of returning ice crystals in the cell tissue of the fresh leaves formed by freezing to water, softening and partially destroying the cell tissues of the fresh leaves. The same effects as those obtained by the addition of salts, alkaline substances, organic acids and saccharides can be obtained. Thawing is not preferable because thawing method by exposing to water or thawing by blowing hot air leads to loss of useful components and quality deterioration, but any other thawing method is not particularly limited. Natural thawing at normal temperature may be used, and if necessary, the thawing time may be shortened by heating.

  The squeezed juice in the processing of fresh leaves is a step for removing scum and obtaining a squeezed product containing useful components of fresh leaves. This squeezing uses the fact that a liquid containing a lot of squeezes is first squeezed out, and this section is removed as a squeeze. This removed segment also includes some extracts containing useful components of fresh leaves, but there is no particular difference from the case of the conventional picking method. The guideline for the end of unloading is the same as that for conventional unloading. For example, in the case of a red bulge, the one with purple bubbles is an acupuncture, and the reduction of the acupuncture is taken as a guide. In the case of mass production, it is possible to grasp the mass ratio of the section including the acupuncture and use it as a standard for the end of the acupuncture according to how much the mass of the fresh leaf has decreased. For example, in the processing of fresh leaves of red disodium as an example, when squeezing frozen and thawed fresh leaves (moisture 82% to 92%), the ratio of the mass to be removed as the squeezed liquid containing aqua is the raw material mass It is 30% to 50% of the fresh red diso leaves.

  If the method used by this squeezing is a method in which solid-liquid separation is possible, there will be no restriction | limiting in particular in the squeezing method. What is necessary is just to select suitably according to the shape and processing amount of a fresh leaf, and can use the squeezing method by hand squeezing or various mechanical devices. In squeezing, since the amount of squeezed in the squeezed liquid decreases step by step, the squeezing is stopped at an appropriate stage. The squeezed product obtained by removing acupuncture obtained in this way is a processed product of fresh leaves.

  It is desirable that the processed product of the above-mentioned fresh leaves be a dried product in order to further impart storage stability. The drying method used for drying can be appropriately selected from various drying methods such as sun drying, constant temperature drying, ventilation (hot air) drying, vacuum drying, freeze drying, and spray drying. These methods can also be combined. A preferable dry product temperature under normal pressure conditions is 30 ° C to 70 ° C, more preferably 40 ° C to 60 ° C. If it is lower than 30 ° C., it takes too much time, and if it exceeds 70 ° C., the quality deterioration becomes remarkable. It is also possible to perform drying at a low temperature by reducing the pressure. In particular, vacuum drying, which is often used for food, is preferable. Moreover, it is unpreferable on quality to remove | eliminate a water | moisture content excessively by drying, and 15%-35% of dry matter water | moisture content is preferable. More preferably, it is 20% to 30%.

  Taking the fresh leaves of red perilla as an example, the remaining degree of blue odor when processed under various conditions is shown below. The raw leaves of red jizo that are not pretreated have a strong blue odor. The blue odor still remains if the red leaves are simply dried. The red leaves are squeezed with salt, squeezed and dried. In a series of processing of freezing → thawing → squeezed juice, which is one embodiment of the present invention, a product having no blue odor and a unique good scent is obtained.

  The main characteristics of the dried product of the processed product of fresh leaves according to one aspect of the present invention are as follows: (1) Axing treatment is performed, (2) Blue odor and soil odor possessed by fresh leaves are removed or reduced. (3) The volume is decreased, (4) Storage stability is increased, (5) Easy addition and processing as a raw material for food or beverage, and the like.

  Although the characteristics of each process in the processing of fresh leaves are listed, it is desirable that these processes are normally performed continuously as a series of processing processes. Whether or not to add drying may be appropriately selected depending on the use and demand of the processed product of fresh leaves. A dried product that has been dried is highly versatile due to its reduced volume and is also suitable for long-term storage. The dried product may be subjected to secondary processing such as pulverization according to the application.

  The processed product of fresh leaves of the present invention loses its characteristics as the leaf shape itself when compared with the state of fresh leaves, but the ak is removed, and undesirable blue odor and earthy odor are removed or reduced, which is unique to fresh leaves. The preferred flavors and colors of the are more likely to stand out. Furthermore, there is an advantage that no substance is added. Therefore, it is an excellent food containing a medicinal component as a spice, a flavoring agent, a coloring agent, or a medicine glaze, and can be used as a raw material for food or beverage.

  As described above, the processed processed product of fresh leaves can be used as a spice, a flavoring agent, a coloring agent, or a medicine candy. Furthermore, it can be used as a raw material for foods or beverages as a raw material for sprinkles, noodles, breads, pickles, confectionery, juices. It can also be used in a wide range of fields as a raw material for alcohol-containing beverages. By passing through freezing, thawing, and squeezing, the cellular tissue is soft and porous, so that it is easy to extract active ingredients derived from fresh leaves in alcoholic beverages or alcohol-containing solutions. It is suitable as a raw material for alcoholic beverages with alcoholic properties characterized by the flavor, color and medicinal components of fresh leaves.

  By using the raw leaf processed product of the present invention as a raw material for distilled liquor, it is possible to impart a flavor unique to fresh leaves to distilled liquor. As an example, the production method for application to shochu, which is a traditional distilled liquor in Japan, is shown below. In recent years, with the diversification of tastes, especially in oyster shochu, a lot of shochu characterized by the fragrance derived from the raw material has come to the market. Shochu, the base for adding processed raw leaves, is steamed raw rice or barley, then sprayed with Aspergillus (white or black gonococcus) spores at 33 ° C to 40 ° C for about 40 hours Then, add water and shochu yeast to the koji as a primary koji and mix them. The yeast is allowed to grow for about 7 days at 25 ° C to 30 ° C. The mixture is mixed to form a secondary koji, and fermented at 25 ° C. to 30 ° C. for 8 to 20 days (the number of days varies depending on the type of main raw material). The processed product of fresh leaves may be added at the stage of the secondary koji, and there is no limitation on the addition time. There are no particular restrictions on the choice of the main ingredients for shochu base koji, but in order to enhance the unique aroma of fresh leaves, the main ingredients for base koji are grains that have a relatively mild aroma derived from the main ingredients such as corn and dates. It is preferable to use raw materials. It is also preferable to use barley as the main raw material for the base koji because the liquor has a distinctive flavor unique to fresh leaves. Secondary koji containing processed raw leaves is put into a single-type distiller after completion of preparation and distilled at normal pressure or reduced pressure. Since raw sake immediately after distillation has oily components, excess insoluble matter is filtered off. The shochu obtained in this way has excellent liquor quality with a distinctive aroma of fresh leaves.

  As an example, if the characteristics of processed processed leaves of perilla leaves are given, the blue odor and earthy odor can be removed compared with fresh leaves, and perilla aldehyde (Perillaldehyde), which is a characteristic component of perilla scent, can be used. Contains abundant peculiar aroma components. Further, the processed product in the case of red diso also contains a purple pigment component. As a raw material for shochu, processed perilla leaves are used for shochu production, so that perilla shochu with excellent flavor can be obtained. Blue odor and earthy odor are also eliminated and it is most suitable for perilla shochu production.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Preparation of processed product of fresh red-billed leaves 500 g (water content 87%) of fresh red-billed leaves were frozen in a freezer at -20 ° C. After confirming that the fresh leaves were completely frozen, they were thawed by natural thawing. By hand squeezing the thawed fresh leaves, the initial squeezed juice containing ak was removed to obtain 300 g of squeezed product containing useful components of perilla. Next, it dried for 8 hours at 50 degreeC using the vacuum dryer, and obtained the processed material 75g (water | moisture content 20%) of the red red thigh raw leaf. This processed product of fresh red perilla leaves was freed from the blue odor and earthy odor of fresh leaves, and had a good scent peculiar to perilla.

Preparation of processed product of Oshima cherry fresh leaf 300 g (85% water content) of fresh cherry cherry was frozen in a freezer at -20 ° C. After confirming that the fresh leaves were completely frozen, they were thawed by natural thawing. The squeezed raw leaves were removed by hand squeezing the initial squeeze containing acupuncture to obtain 210 g of squeezed juice. Next, it was dried at 45 ° C. for 6 hours using a constant temperature dryer to obtain 55 g of processed product (water content 25%). Furthermore, it grind | pulverized with the grinder, and obtained the dry ground material of the processed material of Oshima cherry fresh leaves. The processed product of fresh leaves according to the present invention had the characteristics of cherry blossoms and was excellent in flavor.

Manufacture of perilla shochu A corn starch (hereinafter abbreviated as CS) sugar solution as a raw material for base perilla of perilla shochu was prepared. The formulation is shown in Table 1.

800 ml of water was added to 228 g of CS, 120 L of Termamyl (manufactured by Novo) was added, steamed (127 ° C .: 1.52 × 10 ⁵ Pa, 60 minutes), and cooled to 60 ° C. to obtain 1000 ml of a liquefied product. Sun Super 240L (manufactured by Novo) was added to perform saccharification at 60 ° C. for 60 minutes, and cooled to 28 ° C. to obtain 1000 ml of CS sugar solution. The analysis values were Brix: 19.66, pH: 5.13, acidity: 0.09, total sugar: 17.95%, and reducing sugar: 9.26%.

  80g of crushed rice was washed, dipped, drained, steamed, and allowed to cool by conventional methods [real shochu production technology, Japan Brewing Association]. ) Kawauchi Genichiro Shoten] was inoculated with 0.1% by weight of rice and mixed, and then koji was obtained at 40 ° C. for 40 hours with a constant temperature koji. To this koji, add 136 ml of pumped water and yeast, first charge at 30 ° C. for 7 days, and then add Association Yeast No. 2 and 1000 ml of CS sugar solution, and then add the processed processed raw red disodium leaves prepared in Example 1 The charging was carried out at 30 ° C. for 14 days. As the yeast, Shochu Yeast Association No. 2 was used. The charging composition is shown in Table 2.

  The analysis value of the fermented rice cake is shown in Table 3.

Distillation was performed by single-type vacuum distillation at a degree of vacuum (pressure) of 8.00 × 10 ⁻³ MPa to obtain a distillate as a post-cut cut of 20 v / v%. This distillate was kept at 0 ° C. or less for 6 hours and cooled and filtered. A product obtained by subjecting the obtained perilla shochu (alcohol 25v / v%) and base koji to the same processed product of distillery and cold filtration as the perilla shochu (alcohol 25v / v%) without adding the processed processed raw red thigh leaves. As a result, a sensory test was conducted by 11 skilled panels. As for the evaluation method, compared with the control shochu, the characteristics of the perilla scent are sufficient and the perilla shochu is superior. A rating of 2, a characteristic of a perilla scent that is not likely to be recognized as a perilla soju is a scoring 3 and an unpleasant odor derived from perilla that is unsuitable as a shochu is rated 4. Table 4 shows the results.

As shown in Table 4, the perilla shochu produced using the processed processed product of red perilla leaves of the present invention as a part of the raw material was evaluated as a shochu excellent in perilla-specific flavor.
When GC / MS analysis of the product of the present invention was performed and characteristic aroma was analyzed, a large amount of perylaldehyde was detected, and linalool and benzaldehyde were detected.

Manufacture of shiso shochu Using barley as the main raw material of the base shochu of shiso shochu, shiso shochu was produced. The charging composition is shown in Table 5.

  The primary charge is 100 g of polished white barley, after water-immersed water absorption, draining, steaming, and allowing to cool, and then the resulting steamed barley is used as a seed meal for Shirahama Kawauchi fungi (manufactured by Kawachi Genichiro Shoten Co., Ltd.) And wheat straw was obtained. To this koji, 150 ml of pumped water and yeast were added and fermented at 25 ° C. for 7 days to obtain a primary koji. As the yeast, Shochu Yeast Association No. 2 was used.

  To the primary rice bran, polished white barley that had been roasted at 260 ° C. for 30 seconds, and processed processed raw red diso leaves prepared in the same manner as in Example 1 were added, followed by secondary charging. Fermented for days. The analytical values of the fermented koji were: Test value: 16.5 v / v%, Sake degree: 6.1, pH: 3.26, Acidity: 9.6, Total sugar: 2.30%, Straight sugar: 0.00. 33%.

Distillation was performed by single-type vacuum distillation at a degree of vacuum (pressure) of 8.00 × 10 ⁻³ MPa to obtain a distillate as a 20% cut after distillation. The distillate was kept at 0 ° C. or less for 6 hours and cooled and filtered. The perilla aldehyde content of the obtained perilla shochu raw alcohol (alcohol 44.5 v / v%) was 44.0 mg / L. Perilla aldehyde (alcohol 20v / v%) with different perillaldehyde content was produced by mixing the perilla aldehyde content with the perilla aldehyde.

  The perilla aldehyde content was adjusted to 1.0, 1.5, 2.0, 5.0, 10.0, 20.0 mg / L. The results are shown in Table 6.

  Perilla aldehyde shochu (alcohol 20 v / v%, perillaldehyde content 1.5 mg /%) prepared by adding fresh red biloba leaves to the same amount in terms of fresh red biloba leaves without freezing, thawing and squeezing L) was produced (comparative example). When the sensory test of the comparative example was performed, the scent of red disodium was found, but the wine had a blue odor peculiar to fresh red disodium leaves, and the flavor was not well balanced.

  In this way, shiso shochu manufactured using the processed processed raw red diso leaves of the product of the present invention as a part of the raw material removes or reduces the blue odor and earthy odor peculiar to red diso raw leaves, and reduces the red scent aroma. The minimum amount of standing perillaldehyde content, that is, 1.5 mg / L or more, can be obtained, and a shochu having an excellent flavor unique to perilla can be obtained.

Production of Kimchi-style pickled liquor using processed processed raw sesame leaves In recent years, kimchi using various materials has become widespread according to Japanese taste. Although raw sesame leaves are also used as a raw material for kimchi, we prepared a kimchi-style pickle solution using processed sesame seed leaves as an additional raw material for the kimchi-style pickle solution. Sesame raw leaves were used as raw materials for processed products, and processed raw products of egoma leaves obtained by the same method as in Example 1 were used as one of the raw materials. As other ingredients, soy sauce, mirin, sardine extract, chili powder, garlic, grated ginger, and sesame sesame were used. This kimchi-style pickled solution containing processed processed raw sesame leaves is an appetizing fragrance that is unique to sesame leaves, and is suitable as a pickled solution for making instant kimchi made from various vegetables at home. there were.

Storage suitability of processed processed raw red foliage The processed processed red foliage (dried product) obtained in Example 1 was stored at 20 ° C. for 3 months, and no significant quality deterioration was observed. Thus, the quality of the processed product (dried product) of fresh leaves was stable even after long-term storage.

  The processed product of fresh leaves according to the present invention removes the ak by a method without addition of substances, and therefore does not contain any components other than the raw leaves, and is stored in the fresh leaves in a refrigerated / frozen state or a dried product state. It contains flavors, colors, and medicinal ingredients, and is useful because it can be used extensively as a raw material for foods or beverages.

Claims (8)

A processed product of raw leaves obtained by removing acupuncture obtained by freezing, thawing and squeezing at least one fresh leaf selected from red leaves, blue leaves and egoma leaves. A method for processing fresh leaves, comprising removing at least one fresh leaf selected from fresh leaves of red disodium, blue disodium and egoma by a process including freezing, thawing and squeezing. A food or beverage comprising the processed product of fresh leaves according to claim 1 as a part of a raw material. Otsu shochu characterized by comprising using the processing of leaves of請Motomeko 1, wherein as part of the raw materials. The oyster shochu according to claim 4, wherein the oyster shochu is a perilla aldehyde shochu having a perillaldehyde content of 1.5 mg / L or more, wherein the green odor and earthy odor peculiar to fresh leaves are removed or reduced. A method for producing a food or beverage, wherein the processed product of fresh leaves according to claim 1 is used as a part of the raw material. Manufacturing method of Otsu shochu, which comprises using the processing of leaves of請Motomeko 1, wherein as part of the raw materials. The method for producing oyster shochu according to claim 7, wherein the oyster shochu is a perilla aldehyde with a perillaldehyde content of 1.5 mg / L or more, wherein the green odor and earthy odor peculiar to fresh leaves are removed or reduced.