JP4149451B2 - Method for producing onion tea and onion tea - Google Patents
Method for producing onion tea and onion tea Download PDFInfo
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- JP4149451B2 JP4149451B2 JP2005043408A JP2005043408A JP4149451B2 JP 4149451 B2 JP4149451 B2 JP 4149451B2 JP 2005043408 A JP2005043408 A JP 2005043408A JP 2005043408 A JP2005043408 A JP 2005043408A JP 4149451 B2 JP4149451 B2 JP 4149451B2
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Description
本発明は、玉ねぎの茎・葉を原料とする玉ねぎ茶及びその製造方法に関するものである。 The present invention relates to an onion tea made from onion stems and leaves, and a method for producing the onion tea.
玉ねぎは通常その鱗茎が食用として広く利用されているところであるが、それ以外の利用方法として、片状に切断された玉ねぎの内皮を袋に収納した玉ねぎ茶バッグ(特許文献1参照)、玉ねぎの外皮の茶色の薄皮部分から得られる高血圧治療のための玉ねぎの外皮の加工物(特許文献2参照)、玉ねぎの薄皮を還元性物質の存在下で得られる抽出物を含有することを特徴とする食品、飲料又は調味料(特許文献3参照)、玉ねぎの外皮を原材料とする健康飲料の製造方法(特許文献4参照)、玉ねぎの薄皮を原材料とする健康補助食品の製造方法(特許文献5参照)、玉ねぎ残屑粉末よりなる家畜飼料およびその製造方法(特許文献6参照)などが知られている。 Onions are usually widely used as edible bulbs, but as other methods of use, onion tea bags (see Patent Document 1) containing onion endothelium cut into pieces in a bag are used. Processed product of onion skin for treatment of hypertension obtained from brown thin skin part of outer skin (see Patent Document 2), characterized in that it contains an extract obtained from onion thin skin in the presence of a reducing substance. Food, beverage or seasoning (see Patent Document 3), health drink production method using onion shell (see Patent Document 4), health supplement production method using onion skin (see Patent Document 5) ), Livestock feed made of onion debris powder, and a method for producing the same (see Patent Document 6).
しかし、以上の文献では玉ねぎの茎・葉についての利用は全くみられない。
本発明は、従来利用の方途がなく、廃棄されるままであった玉ねぎの茎・葉を有効に活用しようとするものである。
However, in the above literature, there is no use of onion stems and leaves.
The present invention is intended to effectively utilize the stems and leaves of onions that have not been used in the past and have been discarded.
本発明は、玉ねぎを出荷する際、食用として利用される鱗茎の頂部から切断されて除去・廃棄されている玉ねぎの茎・葉を有効に利用することを目的とする。
玉ねぎの茎・葉はそのまま放置すると腐敗して悪臭を発生し、堆肥としても利用し難く、玉ねぎ生産農家はその処分に苦労してきた。
本発明は、従来厄介物とされてきた玉ねぎの茎・葉を資源として有効に利用しようとするものである。
It is an object of the present invention to effectively use onion stems and leaves that have been cut and removed / discarded from the tops of bulbs used for food when shipping onions.
Onion stems and leaves rot and leave a foul odor, making it difficult to use as compost. Onion producers have struggled to dispose of them.
The present invention intends to effectively use the stems and leaves of onions, which have been regarded as troublesome items, as resources.
さらに、玉ねぎの茎・葉を加工する際、その中に含まれる有効成分ができるだけ失われないようにするとともに、健康飲料あるいは健康食品として用いるとき、好ましい香り,味,色調等が保たてるようにすることが解決すべき課題としてあげられる。 In addition, when processing onion stalks and leaves, the active ingredients contained in the onions are not lost as much as possible, and when used as health drinks or health foods, desirable aromas, tastes, colors, etc. are maintained. This is an issue to be solved.
本発明は玉ねぎの茎・葉を原料とすることを特徴とする玉ねぎ茶である。ここで玉ねぎの茎・葉とは食用とする玉ねぎの鱗茎の頂部で切断して除去された玉ねぎの茎・葉の部分であって通常食用とすることなく廃棄されてきた部分をいう。
葉玉ねぎとして出荷されているもので葉を食用として用いられているものは本発明の対象から除かれる。
玉ねぎは、黄玉ねぎ、白玉ねぎ、赤玉ねぎ等の種類があるがいずれも本発明を適用できる。
The present invention is an onion tea characterized by using stems and leaves of onions as raw materials. Here, the onion stems and leaves are the parts of the onion stems and leaves that have been removed by cutting at the top of the edible bulbs, and have been discarded without being edible.
What is shipped as a leaf onion and whose leaves are used for food is excluded from the object of the present invention.
There are various types of onions, such as yellow onions, white onions, and red onions, and the present invention can be applied to any of them.
本発明の玉ねぎ茶の製造方法は、玉ねぎの茎・葉を洗浄後乾燥した後、表面に木酢液を霧状に散布した後、再び乾燥して細断し、釜炒り及び火入れを行って香味と好ましい色を与えることを特徴とする。
木酢液を霧状に散布するのは、玉ねぎの茎・葉の特有の臭いと辛味をおさえ、味を整えるためと、減菌・消毒のためである。
釜炒り及び火入れによって香味と好ましい色を与えることができる。
The method for producing onion tea of the present invention is to wash and dry the onion stems and leaves, then spray the wood vinegar liquid on the surface in the form of a mist, dry it again, shred it, stir the kettle and burn And a preferable color.
The reason why the vinegar is sprayed in a mist is to reduce the peculiar smell and pungent taste of onion stems and leaves, to improve the taste, and to sterilize and disinfect.
Flavor and preferred color can be imparted by kettle roasting and burning.
玉ねぎの茎・葉を洗浄後乾燥するときと、木酢液散布後乾燥するときは、いずれも常温で乾燥することを特徴とする。玉ねぎの茎・葉に含まれている硫黄化合物等の揮発し易い成分が失われないようにするためである。通常はビニルハウス内に玉ねぎの茎・葉を拡げて水分を蒸発させる。 When the onion stalks and leaves are washed and dried, and when dried after spraying the pyroligneous acid solution, both are dried at room temperature. This is to prevent volatile components such as sulfur compounds contained in the onion stems and leaves from being lost. Normally, the stalks and leaves of onions are spread in a vinyl house to evaporate the water.
玉ねぎの茎・葉は1.5〜2.5cmの長さに細断する。余り短く細断すると細断に手間がかかり、長さが長過ぎると釜炒りや火入れの作業がやり難くなるからである。 Shred onion stems and leaves to a length of 1.5-2.5 cm. This is because if the shredding is too short, it takes time to shred, and if the length is too long, it is difficult to stir the pot or to heat it.
玉ねぎの茎・葉の釜炒り及び火入れは、玉ねぎの茎・葉の温度が約100℃前後とする。余り高温にならないようにし玉ねぎの茎・葉に含まれている硫黄化合物その他分解しやすい化合物の損失をできるだけ少なくするようにした。 The temperature of the onion stem and leaves is about 100 ° C. when the onion stem and leaves are stir-fried and fired. The loss of sulfur compounds and other easily decomposable compounds contained in the onion stems and leaves was reduced as much as possible so that the temperature was not too high.
本発明による玉ねぎ茶は、特有の風味と香味及び適度の色調を有し、温湯又は熱湯で浸出した浸出液は健康飲料として食欲増進・疲労回復に有効である。また、玉ねぎ茶を粉末化したものは、健康食品として利用することができる。 The onion tea according to the present invention has a unique flavor and flavor and an appropriate color tone, and the leachate leached with hot or hot water is effective as a health drink for promoting appetite and recovering from fatigue. In addition, powdered onion tea can be used as a health food.
また、玉ねぎに含まれる特有の成分として硫化アリルがあり、この硫化アリルは動脈硬化の原因となるコレステロールの代謝を促進し、血栓ができにくくする作用がある。いわゆる血液がさらさらになるという。この作用で糖尿病・動脈硬化・脳梗塞などの予防に効果的である。 In addition, allyl sulfide is a unique component contained in the onion, and this allyl sulfide has the effect of promoting the metabolism of cholesterol that causes arteriosclerosis and making it difficult to form thrombus. The so-called blood will be even more. This action is effective in preventing diabetes, arteriosclerosis, cerebral infarction, and the like.
さらに、硫化アリルはビタミンB1と結合してアリチアミンとなることで体内にビタミンB1を長く留め、ビタミンB1の吸収を促進する働きがある。
ビタミンB1は糖質を素早くエネルギーに変えるので不足すると、疲労、食欲不振、不眠、イライラなどの症状が起こりやすい。ビタミンB1を多く含む食品である豚肉,ハム,かつお,大豆などと一緒に摂取すると前記症状の予防に効果的である。硫化アリルはそのほか胃の消化液の分泌を高め、胃の働きを改善し、食欲を増進させる作用がある。
Furthermore, allyl sulfide binds to vitamin B1 to form an alliamine, thereby holding vitamin B1 in the body for a long time and promoting the absorption of vitamin B1.
Vitamin B1 quickly converts sugar into energy, so if it is deficient, symptoms such as fatigue, loss of appetite, insomnia, and irritation are likely to occur. Ingestion with pork, ham, bonito, soybeans, etc., which are foods rich in vitamin B1, is effective in preventing the above symptoms. In addition, allyl sulfide has the effect of increasing the secretion of gastric digestive juices, improving the function of the stomach and increasing appetite.
本発明を実施するための最良の形態を図1に基づいて説明する。
玉ねぎの収穫は春から初夏に収穫されるものと、秋以降に収穫されるものがある。収穫された玉ねぎは食用として出荷される鱗茎の部分の頂部から切断して茎・葉の部分を分離・洗浄する。
The best mode for carrying out the present invention will be described with reference to FIG.
Some onions are harvested from spring to early summer and others are harvested after autumn. The harvested onion is cut from the top of the bulb portion that is shipped for food, and the stem / leaf portion is separated and washed.
分離された玉ねぎの茎・葉はビニルハウス内に並べて常温で自然乾燥させる。南九州地区では3月下旬から4月上旬の季節で約2週間あれば良い。 Separated onion stems and leaves are placed in a vinyl house and allowed to air dry at room temperature. In the South Kyushu area, it takes about 2 weeks in the season from late March to early April.
ほぼ乾燥した玉ねぎの茎・葉に対し木酢液を表面に霧状に散布する。木酢液は原液を4,上水道水を6の割合で希釈したものを使用する。 Sprinkle wood vinegar on the surface of almost dried onion stems and leaves. The wood vinegar solution is prepared by diluting the stock solution and the tap water at a ratio of 6.
木酢液を散布した玉ねぎの茎・葉はビニルハウス内で再び常温で自然乾燥させる。乾燥した玉ねぎの茎・葉は1.5〜2.5cm,好ましくは2cmの長さに切断する。 Onion stalks and leaves sprayed with wood vinegar are dried again at room temperature in a vinyl house. The dried onion stems and leaves are cut to a length of 1.5 to 2.5 cm, preferably 2 cm.
短く切断された玉ねぎの茎・葉は鉄の平釜に入れて約100℃に熱して約30分釜炒りをし乾燥と減菌をする。釜炒り後、釜から取出して放冷後再び釜に入れて火入れをする。火入れは約100℃で20分程とする。この火入れで玉ねぎの茎・葉に香味と程良い色調が付加される。 Shortly cut onion stalks and leaves are placed in an iron flat pot, heated to about 100 ° C. and fried for about 30 minutes to dry and sterilize. After roasting the kettle, take it out of the kettle, let it cool, put it in the kettle again, and light it. The heating is performed at about 100 ° C. for about 20 minutes. This burning adds flavor and moderate color to the onion stems and leaves.
火入れ後、釜から玉ねぎの茎・葉を取出して冷却し、玉ねぎ茶として包装、出荷する。また、玉ねぎ茶に熱湯を加え、浸出液を健康飲料として包装・出荷する。
玉ねぎ茶の浸出液には、液糖,りんご又はみかんの果汁,オリゴ糖,蜂みつ,デキストリン,クエン酸又はクエン酸塩,ビタミンC,香料,食用色素等を適宜配合することもできる。
After burning, remove the onion stems and leaves from the kettle, cool them, and package and ship them as onion tea. In addition, hot water is added to onion tea, and the leachate is packaged and shipped as a health drink.
In the onion tea leachate, liquid sugar, apple or orange juice, oligosaccharides, bees, dextrin, citric acid or citrate, vitamin C, fragrance, food coloring and the like can be appropriately blended.
玉ねぎ茶1gに90℃の熱湯100ccを加え、2〜3分間浸出し、浸出液を調製した。得られた浸出液を10名の被験者に試飲して香り、味、色調について意見を求めた結果は表1のとおりであった。 100 g of hot water at 90 ° C. was added to 1 g of onion tea and leached for 2 to 3 minutes to prepare a leachate. Table 1 shows the results of tasting the obtained leachate to 10 subjects and asking for opinions on the fragrance, taste and color tone.
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JP4149451B2 true JP4149451B2 (en) | 2008-09-10 |
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JP2008253223A (en) * | 2007-04-09 | 2008-10-23 | Kikkoman Corp | Drink containing onion |
KR101199113B1 (en) | 2009-11-09 | 2012-11-09 | (주)아모레퍼시픽 | Method for manufacturing flavored tea using wood and flavored tea manufactured by the same |
WO2011118067A1 (en) * | 2010-03-26 | 2011-09-29 | 独立行政法人農業・食品産業技術総合研究機構 | Immunostimulator comprising component derived from allium plant, process for production of immunostimulator, food composition, and immunostimulating method |
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