JPH029337A - Preparation of fried and dried medicinal herb - Google Patents
Preparation of fried and dried medicinal herbInfo
- Publication number
- JPH029337A JPH029337A JP1054212A JP5421289A JPH029337A JP H029337 A JPH029337 A JP H029337A JP 1054212 A JP1054212 A JP 1054212A JP 5421289 A JP5421289 A JP 5421289A JP H029337 A JPH029337 A JP H029337A
- Authority
- JP
- Japan
- Prior art keywords
- tissue
- oil
- frying
- drying
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000001035 drying Methods 0.000 claims abstract description 29
- 150000001720 carbohydrates Chemical class 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 abstract description 21
- 235000019198 oils Nutrition 0.000 abstract description 21
- 239000007864 aqueous solution Substances 0.000 abstract description 14
- 240000004371 Panax ginseng Species 0.000 abstract description 11
- 235000008434 ginseng Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000000346 sugar Nutrition 0.000 abstract description 8
- 235000002789 Panax ginseng Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract description 2
- 235000019484 Rapeseed oil Nutrition 0.000 abstract description 2
- 229940010454 licorice Drugs 0.000 abstract description 2
- 239000008159 sesame oil Substances 0.000 abstract description 2
- 235000011803 sesame oil Nutrition 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 239000003549 soybean oil Substances 0.000 abstract description 2
- 235000012424 soybean oil Nutrition 0.000 abstract description 2
- 238000010981 drying operation Methods 0.000 abstract 3
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 241000967294 Swertia japonica Species 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 description 23
- 235000002767 Daucus carota Nutrition 0.000 description 23
- 239000002609 medium Substances 0.000 description 12
- 241000196324 Embryophyta Species 0.000 description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 8
- 239000004480 active ingredient Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 206010020649 Hyperkeratosis Diseases 0.000 description 4
- FAIXYKHYOGVFKA-UHFFFAOYSA-N Kinetin Natural products N=1C=NC=2N=CNC=2C=1N(C)C1=CC=CO1 FAIXYKHYOGVFKA-UHFFFAOYSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- QANMHLXAZMSUEX-UHFFFAOYSA-N kinetin Chemical compound N=1C=NC=2N=CNC=2C=1NCC1=CC=CO1 QANMHLXAZMSUEX-UHFFFAOYSA-N 0.000 description 4
- 229960001669 kinetin Drugs 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 229930192334 Auxin Natural products 0.000 description 3
- 239000002363 auxin Substances 0.000 description 3
- UQHKFADEQIVWID-UHFFFAOYSA-N cytokinin Natural products C1=NC=2C(NCC=C(CO)C)=NC=NC=2N1C1CC(O)C(CO)O1 UQHKFADEQIVWID-UHFFFAOYSA-N 0.000 description 3
- 239000004062 cytokinin Substances 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- PRPINYUDVPFIRX-UHFFFAOYSA-N 1-naphthaleneacetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CC=CC2=C1 PRPINYUDVPFIRX-UHFFFAOYSA-N 0.000 description 2
- 239000005631 2,4-Dichlorophenoxyacetic acid Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 241001632410 Eleutherococcus senticosus Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 240000005373 Panax quinquefolius Species 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- HXKWSTRRCHTUEC-UHFFFAOYSA-N 2,4-Dichlorophenoxyaceticacid Chemical compound OC(=O)C(Cl)OC1=CC=C(Cl)C=C1 HXKWSTRRCHTUEC-UHFFFAOYSA-N 0.000 description 1
- 244000015329 Aeginetia indica Species 0.000 description 1
- 241001465356 Atropa belladonna Species 0.000 description 1
- 235000011960 Brassica ruvo Nutrition 0.000 description 1
- 101100352919 Caenorhabditis elegans ppm-2 gene Proteins 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- NWBJYWHLCVSVIJ-UHFFFAOYSA-N N-benzyladenine Chemical compound N=1C=NC=2NC=NC=2C=1NCC1=CC=CC=C1 NWBJYWHLCVSVIJ-UHFFFAOYSA-N 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- KYWSCMDFVARMPN-LCSVLAELSA-N Saikosaponin D Chemical compound O([C@@H]1[C@@H](O)[C@H](O[C@@H]2[C@@]([C@H]3[C@]([C@@H]4[C@@]([C@@]5(C[C@@H](O)[C@]67CO[C@]5([C@@H]6CC(C)(C)CC7)C=C4)C)(C)CC3)(C)CC2)(C)CO)O[C@@H]([C@@H]1O)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O KYWSCMDFVARMPN-LCSVLAELSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229930190029 eleutheroside Natural products 0.000 description 1
- 239000008769 eleutheroside Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 238000004161 plant tissue culture Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 229930192014 saikosaponin Natural products 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、日本語でサクサク、バリパリ、またはカリカ
リしているとか表現されるクリスプ（ｃｒｉｓｌ）【は
ｃｒｉｓｐ）’ ）な食感を持ち、しかも美味で健康維
持ＶＣも効果のある薬用植物のフライ乾燥品の製造法：
こ関するっ
（従来の技術）
薬用植物、例えば薬用ニンジンの乾燥には、従来より天
日乾燥、通風乾燥や＠風乾燥機による熱風乾燥あるいは
凍結乾燥などが行われている。このような乾燥法によっ
て硬くて、保存性のすぐれたニンジンが得られている。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention has a texture that is crispy, crunchy, or crunchy in Japanese. A method for producing fried dried medicinal plants that is delicious and effective in maintaining health:
(Prior Art) Medicinal plants, such as medicinal carrots, have conventionally been dried by sun drying, ventilation drying, hot air drying using an @air dryer, or freeze drying. This drying method produces carrots that are firm and have an excellent shelf life.
また、野菜、果実等τそのままあるいはカットしたのち
にフライ乾燥する試みは、従来より知られている。例え
ば、特開昭５９−１８７７５８号では、果物、木の実を
水分量２５％以下に乾燥するという前処理を施し、次い
で糖類の水溶液に浸漬した後減圧下にフライ乾燥するこ
とｌこより、デーラスで、クリスプな食感？何する乾燥
食品ｒ Ｉｔ＋る方法を開示している。また、特開昭６
１−２９３３３９号では、果物に糖類等の水溶液て加圧
狂人したＱち減圧フライ乾燥する方法全開示している。Furthermore, attempts to fry and dry vegetables, fruits, etc. as they are or after cutting them have been known. For example, in JP-A-59-187758, fruits and nuts are pretreated by drying them to a moisture content of 25% or less, then immersed in an aqueous solution of sugars, and then fried under reduced pressure. Crisp texture? Discloses a method for preparing dried food products. Also, JP-A-6
No. 1-293339 discloses a method for drying fruit by vacuum frying in which fruit is prepared by pressurizing an aqueous solution of sugar or the like.
（発明が解決しようとする課題）
従来、薬用ニンジンの乾燥として行われる天日乾燥、ｄ
Ｋ乾燥の場合には、大気中の水蒸気圧上の平衡により、
その到達水分’ｊ−！４１３〜２５チにある。こ几らの
製品は、ステイノ千−なテクスチャー？有し、そのまま
あるいは味付きの乾燥品にして食するとするとしても歯
に強固に粘着し、しつこい味となる。このことは、軽い
口当りを好む現代人の嗜好にマツチしない。(Problem to be solved by the invention) Conventionally, solar drying of medicinal carrots, d
In the case of K drying, due to equilibrium on the water vapor pressure in the atmosphere,
That reaching moisture 'j-! It is located between 413 and 25. Do their products have a unique texture? Even if you eat it as is or as a flavored dry product, it will stick firmly to your teeth and give you a persistent taste. This does not match the tastes of modern people who prefer a light texture.
また熱風乾燥、凍結乾燥の場合には、その水分率は３チ
以Ｆまで乾燥しつる。これらのものは。In addition, in the case of hot air drying or freeze drying, the moisture content can be dried up to 3 degrees Fahrenheit or more. These things are.
そのまま食しても風味に乏しく、テクスチャーも極めて
もろく、不味である。また場合によっては、非常に硬く
なりとてもそのまま食することができなくなる。Even when eaten as is, it lacks flavor, has an extremely brittle texture, and is unpleasant. In some cases, it becomes extremely hard and cannot be eaten as is.
このため、薬用ニンジンを食品として利用するときは、
生ニンジンを調理して美味なものを得るか、味全無視し
効能の期待のみで食するしかなかった０
また、上述したフライ乾燥法のうち前者は、前処理を施
さなければならないという面倒さがあり、後者は加圧注
入のための特殊な撚［ｔｋ必要とし、汎用性がない。Therefore, when using medicinal carrots as food,
There was no choice but to either cook raw carrots and get something delicious, or ignore the taste and just eat them based on the expectation of efficacy.Also, among the above-mentioned fry-drying methods, the former requires pre-treatment, which is a hassle. The latter requires special twisting [tk] for pressurized injection and is not versatile.
従って、本発明は前処理や特殊な装置金製することなく
、クリスズな食感を有する美味な薬用ニンジン等の薬用
植物のフライ乾燥品を得る方法？提供する。Therefore, the present invention provides a method for obtaining fried dried products of medicinal plants such as medicinal carrots that have a crispy texture and are delicious without any pretreatment or special equipment. provide.
（課題を解決するだめの手段）
本発明者は、従来技術の有する上記問題全解決するため
、鋭意検討を重ねた結果、本発明全完成するに至った。(Means for Solving the Problems) The inventors of the present invention have conducted intensive studies to solve all of the above-mentioned problems of the prior art, and as a result, have completed the present invention.
即ち、本発明に係る薬用植物フライ乾燥品の製造方法は
、薬用植物を組織培養して得られる組織ｔ、フライ乾燥
することを特徴とするものである。That is, the method for producing a dried fried medicinal plant product according to the present invention is characterized in that the tissue t obtained by tissue culture of a medicinal plant is fried and dried.
また、本発明においてはフライ乾燥に先立ち、糖類の水
溶液に、薬用植物を組織培養して得られる組織を浸漬し
、該組織に糖類τ吸着せしめることができる。Furthermore, in the present invention, prior to fry drying, tissue obtained by tissue culture of a medicinal plant is immersed in an aqueous solution of saccharides, and saccharides τ can be adsorbed onto the tissue.
薬用植物の１つである薬用ニンジンは、中国東北地方を
原産地とし、古来より万能薬として用いられ、現在では
、中国の他、韓国、日本等で栽培されている。Medicinal ginseng, which is one of the medicinal plants, is native to the Northeastern region of China, and has been used as a panacea since ancient times, and is now cultivated in South Korea, Japan, and other countries in addition to China.
本発明に用いるニンジン組織は上記薬用ニンジン（オタ
ネニンジン、チクセツニンジン、アメＩＪカニンジン、
三七ニンジン等）を組織培養して得ることかできる。薬
用ニンジンの組織培養法としては本出願人が特開昭５９
−１６９４８６号公報、特公昭６０−４７１３号公報に
おいて開示した方法等が知られている。The carrot tissue used in the present invention is the medicinal ginseng mentioned above (panax ginseng, chikusetsun ginseng, American ginseng, American ginseng,
It can be obtained by tissue culture of 37 carrots, etc.). As a tissue culture method for medicinal ginseng, the present applicant published Japanese Patent Application Laid-Open No. 59
Methods disclosed in Japanese Patent Publication No. 169486 and Japanese Patent Publication No. 60-4713 are known.
従って、本発明において用いるニンジン組織は上記方法
等によって得ることができる。本発明においては、かよ
うな方法によって得られる組織培養物にニンジン組織）
をそのまま使用してもよいが、効能をより太きくするた
め、該培養物２繰り返し細胞選抜に供し、選抜されたも
のを用いるようにすることもできる。細胞選抜に用いる
培地には、ムラシゲ−スクーグの培地、ホワイトの培地
、リンスマイヤー−スクーグの培地、ガウスレットの培
地、ヘラ−の培地及びこれらの改変培地などがある。こ
の培地にはオーキシン類及びサイトカイニン類が添加さ
れている。オーキシン類には例えば、２．４−ジクロロ
フェノキシ酢酸（２，４−Ｄ）、イノドール酢酸（ＩＡ
Ａ）、ナフタレン酢酸（ＮＡＡ ）がある。サイトカイ
ニン類には例えば、カイネチン、ベンジルアデニンがあ
る。オーキシン類は通常、０．０１〜１０．０ ｐｐｍ
の割合で、サイトカイニン類ｑｏ、ｏｉ〜１０．Ｏｐｐ
ｍの割合で培地中に含有されている。こうすることで、
有効成分の多い多孔質のニンジン組織を得る。Therefore, the carrot tissue used in the present invention can be obtained by the method described above. In the present invention, the tissue culture obtained by such a method includes carrot tissue)
may be used as is, but in order to increase efficacy, the culture may be subjected to cell selection twice and the selected cells may be used. Examples of the culture medium used for cell selection include Murashige-Skoog's medium, White's medium, Linsmeyer-Skoog's medium, Gauslett's medium, Heller's medium, and modified media thereof. Auxins and cytokinins are added to this medium. Examples of auxins include 2,4-dichlorophenoxyacetic acid (2,4-D), inodolacetic acid (IA
A), naphthalene acetic acid (NAA). Examples of cytokinins include kinetin and benzyladenine. Auxins are usually 0.01 to 10.0 ppm
Cytokinins qo, oi ~ 10. Opp
It is contained in the medium at a ratio of m. By doing this,
Obtain porous carrot tissue rich in active ingredients.
本発明においては薬用ニンジンの他にも種々の薬用植物
ケ用いることができ、その具体例としてはエゾウコギ、
ミシマサイコ、オウレン、ウイキヲウ、トウキ、コガネ
バナ、ベラドンナ、オケラ、ホンバオケラ、センキュウ
、ノ１シリドコロ、カラスビシャク、ジオウ、アカヤジ
オウ、センブリ、サフラン、ヒａハセネガ、ダイオウ、
サイシン、トナユウ、カンゾウ等？挙げることができる
。これら薬用植物の組織培養物は上記薬用ニンジンの培
養法に準じて得ることができる。In the present invention, various medicinal plants can be used in addition to medicinal ginseng, and specific examples include Eleuthero,
Mishimasaiko, Oren, Uikiwo, Toki, Koganebana, Belladonna, Okera, Honbaokera, Senkyu, No1 Shiridokoro, Karasubishaku, Geo, Akaya Geo, Japanese trumpet, Saffron, Hiahasenega, Rhubarb,
Saishin, tonayu, licorice, etc.? can be mentioned. Tissue cultures of these medicinal plants can be obtained according to the method for culturing medicinal ginseng described above.
本発明においては、かようにして得られる薬用植物の組
織培養物がフライ乾燥される。In the present invention, the medicinal plant tissue culture thus obtained is fly-dried.
フライ乾燥用の油は、胡麻油、大豆油、椰子前、綿実油
、菜種油、サンフラワー油、オリーブ油等の植物油、又
は、牛脂、豚脂、チキンオイル、魚油、鯨油等の動物油
、又はこれらの梢製油、混合油等の通常のフライ用油で
よい。Oil for drying frying is vegetable oil such as sesame oil, soybean oil, coconut oil, cottonseed oil, rapeseed oil, sunflower oil, olive oil, animal oil such as beef tallow, lard, chicken oil, fish oil, whale oil, or treetop oil of these oils. Ordinary frying oil such as , mixed oil, etc. may be used.
フライ乾燥は、組織でフライ用油の中で加熱することで
おこなわれる。加熱は、直火又はスチーム、電熱、熱水
等の熱媒体を用い直接的、間接的ｙ（行われる。温ｊＷ
は、材料の状態等で異なるが、Ｖｆｉ騎、約７０〜２０
０ ’Ｃである。また、フライ乾燥時間は数分〜６０分
程度である。Fry drying is done by heating the tissue in frying oil. Heating is performed directly or indirectly using an open flame or a heat medium such as steam, electric heat, or hot water.
varies depending on the condition of the material, etc., but it is approximately 70 to 20
0'C. Further, the fry drying time is about several minutes to 60 minutes.
フラ・イ乾燥？！−密閉容器内で減圧下で行うことも可
能であり、減圧下で行うことにより、乾燥時間の短縮が
でき心。Fly dry? ! - It is also possible to perform the drying process under reduced pressure in a closed container, and by performing the drying process under reduced pressure, the drying time can be shortened.
本発明においては組織培養によって得られた植＄！Ｊ組
織てフライ乾燥するに先立ち、これ全凍結すめことがで
きる。凍結後にフライ乾燥すれば、乾燥がスムーズに行
なわれ、培養物の形状も崩れることがないので好ましい
ものである。凍結は−２０〜−８０゛Ｃ程度まで急速に
温度を低トさせる方法が採用され得る。In the present invention, explants obtained by tissue culture! Prior to fly-drying the J tissue, it can be completely frozen. It is preferable to perform fry drying after freezing because the drying is carried out smoothly and the shape of the culture does not collapse. For freezing, a method may be adopted in which the temperature is rapidly lowered to about -20 to -80°C.
こうして得られるフライ乾燥品は、短時間の加熱しか行
なっていないので、その有効成分は安定であるうえに、
ポーラスで、クリスプな食感を有する美味な乾燥品とな
り、スナック食品として最適である。The dried fried product obtained in this way is only heated for a short time, so its active ingredients are stable, and
It becomes a delicious dried product with a porous and crisp texture, making it ideal as a snack food.
このフライ乾燥品は、１５〜７５％の脂質？含むが、目
的によっては、遠心分離、ヘギサンなどの有機溶媒抽出
等によって脂質含有ｉｔ低下させることも可能である。Is this fried dried product 15-75% fat? However, depending on the purpose, it is also possible to reduce the lipid content by centrifugation, extraction with an organic solvent such as Hegisan, etc.
脂質含有量の低下により、クリスズな食感が一層増し、
好ましいものとなるばかりでなく、油の酸化に起因する
品質低ドも生じ難くなる。The reduced fat content further enhances the crispy texture.
Not only is this preferable, but quality deterioration due to oil oxidation is also less likely to occur.
本発明においては、フライ乾燥に先立ち、組織を糖類の
水溶液に浸漬し、糖類を吸着せｌ〜めることができる。In the present invention, prior to fry drying, the tissue can be immersed in an aqueous solution of saccharides to adsorb saccharides.
用いる糖類は特に限定されず、例え、ば単糖類（グルコ
ース、ラクトース等）、三糖類（ンゴ糖、麦芽糖、乳糖
等）、多糖類、水あめ、ハチミツ、コーンシロノフ、デ
キストリン、糖化デンプン等をその具体例として挙げる
ことができる。該糖類は濃度約１０〜８０重ｉｔチの水
溶液として用いられ、所望により、各種エキス等の調味
料、香辛料、香料、ビタミン類等と添加しておくことが
できる。組織の糖類水溶液への浸漬時間は、通常１時間
から２４時間程度である。糖類の添加により、甘味を付
与するばかりでなく、比較的高い浸透圧を有するので、
過度の水分の吸着防止になりフライ時間の短縮化、フラ
イ温度の低温化、薬用植物中の呈味成分、香気成分の流
出全防止するという効果も奏する。The sugars used are not particularly limited, and specific examples include monosaccharides (glucose, lactose, etc.), trisaccharides (gosaccharides, maltose, lactose, etc.), polysaccharides, starch syrup, honey, corn syrup, dextrin, saccharified starch, etc. It can be mentioned as follows. The saccharide is used as an aqueous solution with a concentration of about 10 to 80%, and if desired, seasonings such as various extracts, spices, fragrances, vitamins, etc. can be added. The time for immersing the tissue in the saccharide aqueous solution is usually about 1 hour to 24 hours. The addition of sugars not only imparts sweetness, but also has a relatively high osmotic pressure.
It also has the effect of preventing excessive moisture adsorption, shortening the frying time, lowering the frying temperature, and completely preventing the leakage of flavor and aroma components in medicinal plants.
（実施例） 以下、実施例により本発明を更に詳細に説明する。(Example) Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
オタ不二ノシンの主根τ定法にしたがって滅菌後、Ｉ
Ｐｐｍの２． ４− Ｄ、 ０．Ｉ Ｐｌｕｍのカイ
不チノを含むムラ／グースクーグの培地に置床した。１
か列後、ニンノ／のカルスが誘導された。これを、４９
返し１２回にわたり細胞選抜し、多孔質のすタネニンジ
ン組織金得た。Example 1 After sterilization according to the taproot τ method of Otafinosine, I
Ppm 2. 4-D, 0. The cells were placed on a Mura/Gooskoog medium containing Kaifuchino of I Plum. 1
After several rows, a callus was induced. This is 49
Cell selection was repeated 12 times to obtain porous ginseng tissue.
得られた多孔質のオタ不ニンジンｉＱ５０（Ｍ’？、グ
ルコースと水あめ全重量比１：４で混合した混合物の３
５重盪チ水溶液のなかに浸漬し、１２時間室諷で放置し
た。浸漬完ｒ後、引き上げて約３０分間水きりを行い、
油温１２０”Ｃのパーム油で１０分間フライして、脱油
し、約２０ｏｆのフライニンジンを得た。The obtained porous carrot iQ50 (M'?, 3 of a mixture of glucose and starch syrup in a total weight ratio of 1:4)
It was immersed in a 5-fold diluted aqueous solution and left in a room for 12 hours. After soaking is complete, take it out and drain it for about 30 minutes.
The carrots were fried for 10 minutes in palm oil at an oil temperature of 120"C to remove oil, and about 20 degrees of fried carrots were obtained.
このフライニンジンは、クリスプな食感？有し、まろヤ
かな甘味と適当な風！Ｉｆ：を備えた美味なものであっ
た。また、成分分析の結果、ニンジン有効成分であるジ
ンセッサイドの検出が確認さｉｔた。Does this fried carrot have a crispy texture? It has a mellow sweetness and a suitable breeze! If: It was delicious. Furthermore, as a result of component analysis, it was confirmed that ginsside, which is an active ingredient in carrots, was detected.
実施例２
実施例１と同様にして、得られた多孔質のオタネニンジ
ン、組織１５ｋｑ’（、冷凍庫にて凍結したのち、３５
０ｅのパーム油の入った減圧フライ乾燥機の２Ｈ角の網
、ＶＬＩＪこセントした。油温９０ ’ＣＫて減圧下、
ｌｉｒ上丁しながら、約５分間フライ乾燥を行った。次
に、フライ乾燥機からニンジン全敗り出し、紙上で余分
の前金十分にきった。Example 2 A porous panax ginseng tissue obtained in the same manner as in Example 1, 15 kq' (after freezing in a freezer,
A 2H square mesh from a vacuum fry dryer containing 0e palm oil was used. Under reduced pressure with oil temperature 90'CK,
Fry drying was performed for about 5 minutes using a lir. Next, I took all the carrots out of the fry dryer, and on paper I paid enough for the extra money.
このフライニンジンの賞味試験ならびにニンシ゛ンの有
効成分の分析を行ったところ、従来の二ノジン乾燥品に
比較して、美味で、加エンこよる成分変化もない乾燥オ
タネニンジンが得られた。このこと？第１表１Ｃ示す。When we conducted a taste test of this fried carrot and analyzed the active ingredients of the carrot, it was found that compared to the conventional dried Ninojin product, we obtained a dried pan ginseng that was more delicious and had no changes in ingredients due to the addition of heat. this thing? Table 1 shows 1C.
第 １
表
上記第１表における「参考例」はフライ乾燥前の数値を
示す。Table 1 "Reference Example" in Table 1 above shows the values before fry drying.
実施例３ 実施例１と同様な組織培養により得たオタネニ、。Example 3 Otaneni obtained by the same tissue culture as in Example 1.
ンジン組織５０に９を冷凍庫にて凍結したのち、綿実油
とコーン油金重量比で１＝１に混合した油の入った減圧
フライ乾燥機の２Ｈ角の網−１１ｉＶこセットした。油
温１００ ’Ｃにて減圧下、籠を上下しながら、約４０
分間フライ乾燥を行なった。次に、フライ乾燥機からニ
ンジンｒ取り出し、遠心分離にまり脱油を行ないフライ
ニンジン１１４ｇ’ｉｉた。After freezing the engine tissue 50 to 9 in a freezer, it was placed in a 2H square mesh of a vacuum frying dryer containing oil mixed in a weight ratio of cottonseed oil and corn oil to gold at a weight ratio of 1=1. At an oil temperature of 100'C and under reduced pressure, move the cage up and down for about 40 minutes.
Fry drying was performed for minutes. Next, carrots were taken out from the fry dryer and centrifuged to remove oil, resulting in 114 g of fried carrots.
このフライニンジンの賞味試験ならびにニンジンの有効
成分の分析全行なったところ、美味で、しかも実施例１
および２よりも一層りリスプ感に富み、また加工による
成分変化も認められなかった。When we conducted a taste test of this fried carrot and analyzed the active ingredients of the carrot, we found that it was delicious and that it was used in Example 1.
It had a richer taste than Samples and Samples 2 and 2, and no changes in components due to processing were observed.
実施例４
ミンマサイコの茎および葉を流水で洗った後、７０重ｔ
％エタノール水溶液および次亜塩素酸ナトリウム水溶液
で順次滅菌を行なう。次に、無菌的に小片に切断し、１
ｐｐｍの２．４−Ｄ、ｏ、ｚｐｐｍのカイネチンおよ
びｏ、ｓ ３Ｉ量チの寒天金含有するリンスマイヤー−
スクーグの培地に置床する。２〜６週間後にカルスが誘
導された。これを選抜し多孔質の組織培養物を得る。Example 4 After washing the stems and leaves of Minmasaiko with running water, 70 tons of
% ethanol aqueous solution and sodium hypochlorite aqueous solution sequentially. Then, aseptically cut into small pieces and
Linsmeyer containing 2.4 ppm of D, O, z ppm of kinetin and O, S 3I amount of agar gold.
Place on Skoog medium. Callus was induced after 2-6 weeks. This is selected to obtain a porous tissue culture.
選抜された組織ｓｏｏｇｉグルコースと水あめを重量比
１：４で混合した混合物の３５重量％水溶液中に１２時
間浸漬して引き上げ、約３０分水きりを行なう。The selected tissues were immersed in a 35 wt% aqueous solution of a mixture of soogi glucose and starch syrup in a weight ratio of 1:4 for 12 hours, taken out, and drained for about 30 minutes.
次いで、凍結し、これを油温１２０ ’Ｃのパーム油で
３０分間フライ乾燥を行ない、遠心分離により脱油し、
約２００ｆのフライ乾燥品を得た。Next, it is frozen, fried in palm oil at an oil temperature of 120'C for 30 minutes, and deoiled by centrifugation.
A dried fried product of about 200 f was obtained.
このフライ乾燥品はクリスプな食感を有し、まろやかな
甘味と風味τ有していた。また、成分分析の結果、有効
成分であるサイコサポニンが検出された。This fried dried product had a crisp texture and a mellow sweetness and flavor τ. Additionally, as a result of component analysis, the active ingredient saikosaponin was detected.
実施例５
エゾウコギの板金流水で洗った後、７０重量％エタノー
ル水溶液および次亜塩素酸ナトリウム水浴液で順次滅菌
を行なう。次に、無菌的に小片に切断し、１ ｐＩ）ｍ
の２．４−Ｄ、０．１１）ｐｍＱカイネチンおよび０．
９重ｔ％の寒天？含有するムランゲースクーグの培地に
置床する。２〜６週間後にカルスが誘導された。これを
選抜し多孔質の組織培養物ｒ得る。Example 5 After washing the sheet metal of Eleuthero with running water, it is sterilized sequentially with a 70% by weight ethanol aqueous solution and a sodium hypochlorite bath solution. Then, aseptically cut into small pieces and 1 pI) m
2.4-D, 0.11) pmQ kinetin and 0.
9 weight t% agar? Place on the containing Murangeskoog medium. Callus was induced after 2-6 weeks. This is selected to obtain a porous tissue culture.
選抜された組織５００１金３５ＢＸＫ糖度調整したハチ
ミツ水溶液中に１２時間浸漬して引き上げ、約３０分水
きりｒ行なう。The selected tissue 5001 Gold 35BXK was immersed in an aqueous honey solution with adjusted sugar content for 12 hours, pulled out, and drained for about 30 minutes.
次いで、凍結し、これを実施例３で用いたのと同じ油（
温度１００ ”Ｃ）で３０分間減圧フライ乾燥を行ない
、遠心分離により脱油し、約１２０ｙのフライ乾燥品耐
得た。It is then frozen and mixed with the same oil used in Example 3 (
The dried product was fried under reduced pressure at a temperature of 100"C for 30 minutes, and the oil was removed by centrifugation, resulting in a dried product that lasted about 120 y.
このフライ乾燥品はクリスズな食感を有し、まろやかな
甘味と風味を有していた。また、成分分析の結果、有効
成分であるエレウテロサイド類が検出された。This dried fried product had a crispy texture and a mellow sweetness and flavor. Additionally, as a result of component analysis, eleutherosides, which are active ingredients, were detected.
実施例６
カラスビシヤクの球茎を流水で洗った後、７０重量％エ
タノール水溶液および次亜塩素酸す） ＩＪウム水溶液
で順次滅菌を行なう。次に、無菌的に小片に切断し、ｔ
ｐｐｍの２． ４−Ｄ、 ０．１１）ｐｍＯカイネ
チンおよび０．９重ｉ１Ｈ％のが天？含有するムランゲ
ースクーグの培地に置床する。２〜６週間後にカルスが
誘導された。これを選抜し多孔質の組織培養物を得る。Example 6 After washing the corms of A. japonica with running water, they were sequentially sterilized with a 70% by weight ethanol aqueous solution and an aqueous hypochlorous acid solution. Then aseptically cut into small pieces and t
2.ppm. 4-D, 0.11) PMO kinetin and 0.9 fold i1H% is heavenly? Place on the containing Murangeskoog medium. Callus was induced after 2-6 weeks. This is selected to obtain a porous tissue culture.
選抜された組織５００Ｆをグルコースと水あめを重量比
１：４で混合した混合物の３５重ｉチ水溶液中に１２時
間浸漬して引き上げ、約３０分水きりを行なう。The selected tissue 500F is immersed for 12 hours in a 35% aqueous solution of a mixture of glucose and starch syrup in a weight ratio of 1:4, then pulled out and drained for about 30 minutes.
次いで、凍結し、これを油温１２０°Ｃのパーム油で３
０分間フライ乾燥を行ない、遠心分離により脱油し、約
２００９のフライ乾燥品を得た。Next, freeze it and soak it in palm oil at an oil temperature of 120°C for 3 minutes.
Fry-drying was performed for 0 minutes, and oil was removed by centrifugation to obtain a fried-dried product of about 2009.
とのフライ乾燥品はクリスプな食感？有し、まろやかな
「味とＩ！を味を有していた。Does the fried dried product have a crisp texture? It had a mellow ``taste and I!'' taste.
（清明の効果）
本発明によればフライ乾燥、あるいは糖類の吸台トフラ
ーｆ乾燥ＶＣより、クリスプな食感て有し、美味で、健
康維持にも役立つ薬用植物のフライ乾燥品ｒ容易に提供
できる。っ(Effect of Qingming) According to the present invention, fried dried products of medicinal plants that have a crisp texture, are delicious, and are useful for maintaining health can be easily provided by fried drying or by drying VC of sugars. can. Wow
Claims (2)
乾燥することを特徴とする薬用植物フライ乾燥品の製造
方法。(1) A method for producing a dried medicinal plant product, which comprises frying and drying a tissue obtained by tissue culturing a medicinal plant.
水溶液に浸漬し、糖類を吸着せしめ、次いでフライ乾燥
することを特徴とする薬用植物フライ乾燥品の製造方法
。(2) A method for producing a dried medicinal plant product, which comprises immersing a tissue obtained by tissue culture of a medicinal plant in an aqueous saccharide solution to adsorb the saccharide, and then frying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1054212A JPH029337A (en) | 1988-03-24 | 1989-03-06 | Preparation of fried and dried medicinal herb |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7114188 | 1988-03-24 | ||
| JP63-71141 | 1988-03-24 | ||
| JP1054212A JPH029337A (en) | 1988-03-24 | 1989-03-06 | Preparation of fried and dried medicinal herb |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH029337A true JPH029337A (en) | 1990-01-12 |
Family
ID=26394960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1054212A Pending JPH029337A (en) | 1988-03-24 | 1989-03-06 | Preparation of fried and dried medicinal herb |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH029337A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5149080A (en) * | 1990-08-07 | 1992-09-22 | Canon Kabushiki Kaisha | Vibratory sheet feeder |
| JP2018057295A (en) * | 2016-10-03 | 2018-04-12 | ヱスビー食品株式会社 | Method for producing dried food made of red pepper |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59187758A (en) * | 1983-04-09 | 1984-10-24 | Akiji Kotani | Preparation of dried food |
| JPS60123423A (en) * | 1983-12-07 | 1985-07-02 | Ryuzo Takahashi | Method for processing panax ginseng and processed panax ginseng |
-
1989
- 1989-03-06 JP JP1054212A patent/JPH029337A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59187758A (en) * | 1983-04-09 | 1984-10-24 | Akiji Kotani | Preparation of dried food |
| JPS60123423A (en) * | 1983-12-07 | 1985-07-02 | Ryuzo Takahashi | Method for processing panax ginseng and processed panax ginseng |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5149080A (en) * | 1990-08-07 | 1992-09-22 | Canon Kabushiki Kaisha | Vibratory sheet feeder |
| JP2018057295A (en) * | 2016-10-03 | 2018-04-12 | ヱスビー食品株式会社 | Method for producing dried food made of red pepper |
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