JPH0373258B2 - - Google Patents
Info
- Publication number
- JPH0373258B2 JPH0373258B2 JP60052754A JP5275485A JPH0373258B2 JP H0373258 B2 JPH0373258 B2 JP H0373258B2 JP 60052754 A JP60052754 A JP 60052754A JP 5275485 A JP5275485 A JP 5275485A JP H0373258 B2 JPH0373258 B2 JP H0373258B2
- Authority
- JP
- Japan
- Prior art keywords
- green onions
- chopped
- chopped green
- onions
- cold water
- 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.)
- Expired - Lifetime
Links
- 241000234282 Allium Species 0.000 claims description 87
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 87
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 238000000034 method Methods 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 description 9
- 235000013409 condiments Nutrition 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 244000151012 Allium neapolitanum Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は刻み葱のさらし方法、さらに詳しく
は、青葱を輪切りの状態に刻んでたとえば麺類、
湯豆腐、吸物等の薬味として使用される刻み葱の
ぬめりを除去するために、その刻み葱を洗浄して
さらす、刻み葱のさらし方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for exposing chopped green onions, and more specifically, the present invention relates to a method for exposing chopped green onions, and more particularly, the present invention relates to a method for exposing chopped green onions, and more particularly, the present invention relates to a method for exposing chopped green onions.
This invention relates to a method for exposing chopped green onions by washing and exposing the chopped green onions used as a condiment for boiled tofu, soup, etc. in order to remove their sliminess.
（従来の技術）
一般に青葱を輪切りの状態に刻んでたとえば麺
類、湯豆腐、吸物等の薬味として使用する場合に
は、青葱の内周面に付着している「ぬめり」と称
される粘着物を除去する必要がある。(Prior art) Generally, when green onions are chopped into rings and used as a condiment for noodles, boiled tofu, soup, etc., sticky substances called "slimy" attached to the inner surface of the green onions are removed. Needs to be removed.
よつて従来ではこのぬめりを除去するため、先
ず青葱を輪切りの状態に刻んだ後、その刻まれた
刻み葱を予め容器内に貯留された水の中に入れて
撹拌洗浄することにより上記ぬめりを除去し、そ
の後洗浄された刻み葱をさらした状態にして上記
のような薬味として使用されていたのである。 Conventionally, in order to remove this slime, the green onion was first chopped into round slices, and then the chopped green onion was placed in water previously stored in a container and washed by stirring to remove the slime. The chopped green onions were removed and then washed, left exposed and used as a condiment as mentioned above.
（発明が解決しようとする問題点）
しかしながらこのような従来の方法に於いて
は、刻み葱が単に水中で撹拌されるだけなるた
め、薄手の刻み葱にどうしても無理な力が加わ
り、よつて刻み葱が分断されて輪状の形態を維持
することができず、その結果上記薬味等として使
用する上での外観体裁を著しく損なうという問題
点があつた。(Problem to be solved by the invention) However, in such a conventional method, the chopped green onions are simply stirred in water, which inevitably applies unreasonable force to the thin chopped green onions, resulting in them being chopped. There was a problem in that the green onion was divided and unable to maintain its ring-like shape, resulting in a significant loss of appearance when used as the above-mentioned condiment.
さらに上記のような単に撹拌する方法では刻み
葱に付着したぬめりを未だ十分に除去することが
できず、特に上記のような分断を避けようとする
と、撹拌作業を当然セーブしなければならないた
め、実際上ぬめりはほとんど除去することができ
ないという問題点があつた。 Furthermore, the simple stirring method described above still cannot sufficiently remove the slime that has adhered to the chopped green onions, and in particular, if you are trying to avoid the above-mentioned breakage, you will naturally have to save the stirring work. In practice, there was a problem in that slime could hardly be removed.
本発明はこのような問題点をすべて解決するた
めに、上記のような薬味等として使用される刻み
葱を洗浄していわゆるさらした状態とする刻み葱
のさらし方法として発明されたもので、刻まれた
輪切り状の葱を分断させることなく輪状の形態を
維持したまま、その内周面に付着したぬめりを除
去することを目的とするものである。 In order to solve all of these problems, the present invention was invented as a method for exposing chopped onions, which is used as a condiment as described above, by washing and leaving them in a so-called exposed state. The purpose of this method is to remove slime attached to the inner circumferential surface of the sliced green onion while maintaining its ring-shaped shape without dividing the green onion.
（問題点を解決するための手段）
そして本発明の上記問題点を解決するための手
段は、葱を刻んで得られた多数の刻み葱を、水流
が循環しうる容器内の冷水中に浸漬して前記刻み
葱を冷水中で循環させながら洗浄しつつ該刻み葱
の内周面に付着したぬめりを除去し、次に冷水に
還元澱粉を混入した状態で前記刻み葱を再度洗浄
し、その後所定時間経過後脱水して刻み葱をさら
す方法にある。(Means for Solving the Problems) A means for solving the above problems of the present invention is to immerse a large number of chopped green onions obtained by chopping green onions in cold water in a container through which a water flow can circulate. Then, the chopped green onion is washed while being circulated in cold water to remove the slime attached to the inner peripheral surface of the chopped green onion, and then the chopped green onion is washed again with reduced starch mixed in cold water, and then The method involves dehydrating and exposing chopped green onions after a predetermined period of time has elapsed.
（作用）
すなわち冷水の水流を循環させることによりそ
の冷水中で刻まれた葱が循環しながら洗浄される
ため、その葱の内周面に付着されているぬめりは
徐々に除去され、しかも上記刻まれた葱は水中を
一方向に循環しているため、決して分断し形崩れ
することがないのである。(Function) In other words, by circulating a stream of cold water, the chopped green onions are circulated and washed, so the slime attached to the inner peripheral surface of the green onions is gradually removed, and the chopped green onions are washed. Because the green onions are circulated in the water in one direction, they never split or lose their shape.
（実施例）
以下、本発明の実施態様としての刻み葱のさら
し方法について図面に示した一実施例に従つて説
明する。(Example) Hereinafter, a method for exposing chopped green onions as an embodiment of the present invention will be described according to an example shown in the drawings.
先ず第１図のように青葱１を約２〜３mmの厚さ
の輪切りの状態に刻んで第２図に示すような刻み
葱２を多数形成する。尚、第２図に於いて３は刻
み葱２の内周面に付着したぬめりを示す。 First, as shown in FIG. 1, a green onion 1 is chopped into rounds approximately 2 to 3 mm thick to form a large number of chopped green onions 2 as shown in FIG. In addition, in FIG. 2, 3 indicates slime attached to the inner circumferential surface of the chopped green onion 2.
次にこの多数の刻み葱１，…を第３図のように
予め重金属等の不純物の除去された容器４内の冷
水５中に投入して浸漬する。 Next, as shown in FIG. 3, a large number of chopped green onions 1, .
この状態で容器４の外側に設けられた水流循環
用のモータ６を駆動すると、容器４内の冷水５の
水流は第４図のように時計方向に循環し、従つて
冷水５中の刻み葱２，…は同方向に循環しながら
冷水５で洗浄されることとなる。 In this state, when the water circulation motor 6 provided outside the container 4 is driven, the water flow of the cold water 5 in the container 4 is circulated clockwise as shown in FIG. 2, . . . are washed with cold water 5 while circulating in the same direction.
そしてこの水流の循環による洗浄作業は、先ず
１回目の洗浄として約３〜５分間行ない、その後
一旦モータ６を停止して洗浄を中断し、次に液状
の還元澱粉７を第５図のように冷水５中に混入
し、その後第２回目の洗浄として再度水流の回転
による洗浄作業を１回目の洗浄と同様に約３〜５
分間行なう。 The cleaning operation by circulating the water flow is performed for about 3 to 5 minutes as the first cleaning, and then the motor 6 is temporarily stopped to interrupt the cleaning, and then the liquid reduced starch 7 is applied as shown in Fig. 5. Mix in the cold water 5, and then perform the second cleaning by rotating the water stream again for about 3 to 5 minutes in the same way as the first cleaning.
Do this for minutes.
この場合において冷水５中の刻み葱２，…は、
上記水流の時計方向への循環により一方向にのみ
循環するため、刻み葱２に無理な力が加わること
もなく、従つて刻み葱２は分断されることがな
く、しかも刻み葱２の内周面に付着したぬめり３
は上記水流の循環により徐々に除去されることと
なるのである。 In this case, the chopped green onions 2,... in the cold water 5 are
Since the water flow is circulated in one direction due to the clockwise circulation, no excessive force is applied to the chopped green onion 2, and therefore the chopped green onion 2 is not divided, and the inner circumference of the chopped green onion 2 Slime attached to the surface 3
is gradually removed by the circulation of the water flow.
さらに２回目の洗浄時に上記のような還元澱粉
７が混入されるため、この還元澱粉が水面上に浮
遊して裸出し易い葱の表面の乾燥を防止し、適度
な湿潤状態を維持するのである。 Furthermore, during the second washing, the reduced starch 7 mentioned above is mixed in, so this reduced starch floats on the water surface and prevents the surface of the green onion from drying out easily, maintaining an appropriate moist state. .
次にこのようにして刻み葱２，…が所定時間洗
浄された後、冷水５を容器４から排出し、刻み葱
２，…を脱水することによつて刻み葱２，…に含
浸されていた水分が除去されることとなる。 Next, after the chopped green onions 2,... were washed in this way for a predetermined period of time, the cold water 5 was discharged from the container 4, and the chopped green onions 2,... were impregnated by dehydrating the chopped green onions 2,... Water will be removed.
このようにして葱のさらし方法の工程が完了
し、工程完了後に得られた刻み葱２，…は、たと
えば麺類等の薬味用のいわゆるさらし葱として使
用される。すなわちこのようなさらし葱として使
用される刻み葱２，…は、上述のような水流の循
環による洗浄作業によつて第６図に示すように輪
状の形態を維持したまま、内周面のぬめり３が除
去されているため、そのままの状態で上記のよう
な薬味として直ちに使用できるのである。 In this manner, the steps of the method for exposing green onions are completed, and the chopped green onions 2,... obtained after the completion of the steps are used as so-called exposed green onions for seasoning, for example, noodles. In other words, the chopped green onions 2, ... used as exposed green onions are cleaned by circulating water as described above, and as shown in FIG. Since 3 has been removed, it can be used as is as a condiment as described above.
尚、このようにして得られたさらし葱を密封容
器内に収納して約０℃〜10℃の温度で保存する
と、従来約５日間程度しか維持できなかつたさら
し葱の鮮度を約２週間維持できることとなつた。 Furthermore, if the exposed onions obtained in this way are stored in a sealed container at a temperature of about 0℃ to 10℃, the freshness of the exposed onions can be maintained for about 2 weeks, whereas conventionally it could only be maintained for about 5 days. It became possible to do it.
尚、上記実施例では刻み葱２を冷水５に浸漬し
た後に冷水５の水流を循環させてなるが、予め水
流の循環している冷水５中に刻み葱２を投入して
浸漬してもよく、その手順は決して問わない。要
は水流の循環しうる容器内の冷水中に刻み葱を浸
漬して刻み葱を冷水中で循環させればよいのであ
る。 In the above embodiment, the chopped green onions 2 are immersed in the cold water 5 and then a stream of cold water 5 is circulated, but the chopped green onions 2 may be placed in the cold water 5 in which the water stream is circulating in advance and immersed. , never question the procedure. The point is that the chopped green onions are immersed in cold water in a container where water can circulate, and the chopped green onions are circulated in the cold water.
又、上記実施例においては予め重金属等の不純
物を除去した冷水が使用されてなるため、洗浄中
に刻み葱２の表面を損傷することがない他葱の鮮
度、風味の低減を防止できるという利点がある
が、この冷水は必ずしも不純物を除去したものを
使用する必要はなく、たとえば水道水をそのまま
使用してもよい。 Further, in the above embodiment, since cold water from which impurities such as heavy metals have been removed in advance is used, the surface of the chopped green onion 2 is not damaged during washing, and the freshness and flavor of the green onion can be prevented from deteriorating. However, this cold water does not necessarily have to have impurities removed; for example, tap water may be used as is.
さらに該実施例ではモータ６の駆動によつて冷
水５の水流を循環させてなるが、水流を循環させ
る手段は決してこれに限定されるものではなく、
又その循環方向も上記実施例と逆すなわち反時計
方向であつてもよく、要は一方向に循環させれば
よいのである。 Further, in this embodiment, the water flow of the cold water 5 is circulated by driving the motor 6, but the means for circulating the water flow is by no means limited to this.
Further, the direction of circulation may be opposite to that of the above embodiment, that is, counterclockwise; in short, it is sufficient to circulate in one direction.
又、刻み葱２，…の洗浄時間や洗浄回数も決し
て該実施例に限定されない。 Furthermore, the washing time and number of washings of the chopped green onions 2, . . . are not limited to those in this embodiment.
さらに冷水の除去、葱の脱水等の手段も決して
問わない。 Furthermore, there is no need to worry about methods such as removing cold water or dehydrating onions.
尚、本発明は既述のような薬味として使用され
る刻み葱のさらし方法なるため、その対象も当然
青葱を主眼とすることはいうまでもないが、ぬめ
りを除去するという目的を有するところから、本
発明を白葱に適用することも可能である。 Since the present invention is a method for exposing chopped green onions to be used as a condiment as described above, it goes without saying that the main object of the present invention is green onions, but since the purpose is to remove sliminess, It is also possible to apply the present invention to white onions.
（発明の効果）
叙上のように本発明は輪切りに刻んだ刻み葱を
冷水中に浸漬した後、冷水の水流を循環して刻み
葱を冷水中で循環させながら洗浄し、その後脱水
して刻み葱をさらす方法なるため、刻み葱の内周
面に付着していたぬめりは、上記水流の循環によ
つて刻み葱から徐々に除去されることとなり、従
つてぬめりの除去効果が従来に比べて格段優れた
ものとなるに至つた。(Effects of the Invention) As described above, the present invention involves immersing chopped green onions cut into round slices in cold water, washing the chopped green onions while circulating a stream of cold water, and then dehydrating them. Since this method uses a method of exposing chopped green onions, the slime that had adhered to the inner circumferential surface of the chopped green onions is gradually removed from the chopped green onions by the circulation of the water flow, and the slime removal effect is therefore more effective than before. This resulted in a much better product.
さらに輪切りに刻まれた葱は、冷水中で一方向
に循環しながら洗浄されるため、葱に水流の無理
な力が加わることもなく、従つて洗浄中に刻まれ
た葱が分断され形崩れすることがないという顕著
な効果がある。 Furthermore, because the green onions cut into round slices are washed while circulating in cold water in one direction, there is no excessive force of the water flow applied to the green onions, which prevents the chopped green onions from becoming separated and losing their shape during washing. There is a noticeable effect that there is nothing to do.
よつて本発明においては刻まれた葱の輪状の形
態を維持した状態のまま、ぬめりを除去すること
ができるという従来では決して得られない格別顕
著な効果を有するに至つた。 Therefore, the present invention has achieved a particularly remarkable effect that can never be obtained in the past, in that slime can be removed while maintaining the ring-like shape of chopped green onions.
さらに、ぬめりを除去するために刻み葱を一旦
洗浄した後、還元澱粉を混入した状態で再度刻み
葱が洗浄されるため、その洗浄時においては上記
環元澱粉が水面上に浮遊して裸出し易い葱の表面
の乾燥を防止し、その結果、葱に必要な適度な湿
潤状態を維持することができるという効果があ
る。 Furthermore, after the chopped green onions are washed once to remove slime, they are washed again with reduced starch mixed in, so during washing, the ring-forming starch floats on the water surface and is exposed. This has the effect of preventing the surface of the green onion from drying out easily, and as a result, maintaining the appropriate moist state necessary for the green onion.
第１図は葱を刻む工程の概略正面図。第２図は
刻まれた葱の拡大断面図。第３図は葱を冷水中に
浸漬する工程の一部切欠概略正面図。第４図は葱
の洗浄工程を示す概略平面図。第５図は還元澱粉
混入時の一部切欠概略正面図。第６図はさらした
後の葱の拡大断面図。
１……青葱、２……刻み葱、３……ぬめり、５
……冷水。
Figure 1 is a schematic front view of the process of chopping green onions. Figure 2 is an enlarged cross-sectional view of a chopped green onion. FIG. 3 is a partially cutaway schematic front view of the process of soaking green onions in cold water. FIG. 4 is a schematic plan view showing the green onion cleaning process. FIG. 5 is a partially cutaway schematic front view when reduced starch is mixed. FIG. 6 is an enlarged cross-sectional view of the green onion after it has been exposed. 1...green onion, 2...chopped onion, 3...slimy, 5
...cold water.
Claims (1)
を、水流が一方向に循環しうる容器内の冷水５中
に浸漬して前記刻み葱２，…を冷水５中で循環さ
せながら洗浄しつつ該刻み葱２，…の内周面に付
着したぬめり３を除去し、次に冷水に還元澱粉７
を混入した状態で前記刻み葱２，…を再度洗浄
し、その後所定時間経過後脱水して前記刻み葱
２，…をさらすことを特徴とする刻み葱のさらし
方法。1 A large number of chopped green onions 2, obtained by chopping green onions 1,...
was immersed in cold water 5 in a container in which a water flow can be circulated in one direction, and the chopped green onions 2, ... were washed while circulating in the cold water 5, and the chopped green onions 2, ... adhered to the inner circumferential surface of the chopped green onions 2, .... Remove slime 3 and then reduce starch 7 in cold water
A method for exposing chopped green onions, characterized in that the chopped green onions 2, ... are washed again in a state in which the chopped green onions 2, ... are mixed, and then, after a predetermined period of time, the chopped green onions 2, ... are dehydrated to expose the chopped green onions 2, ....
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60052754A JPS61212252A (en) | 1985-03-15 | 1985-03-15 | Exposure of chopped welsh onion to water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60052754A JPS61212252A (en) | 1985-03-15 | 1985-03-15 | Exposure of chopped welsh onion to water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61212252A JPS61212252A (en) | 1986-09-20 |
| JPH0373258B2 true JPH0373258B2 (en) | 1991-11-21 |
Family
ID=12923678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60052754A Granted JPS61212252A (en) | 1985-03-15 | 1985-03-15 | Exposure of chopped welsh onion to water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61212252A (en) |
-
1985
- 1985-03-15 JP JP60052754A patent/JPS61212252A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61212252A (en) | 1986-09-20 |
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