JPH0394649A - Processing method for asparagus and powdery material and tea from its processing - Google Patents
Processing method for asparagus and powdery material and tea from its processingInfo
- Publication number
- JPH0394649A JPH0394649A JP1229357A JP22935789A JPH0394649A JP H0394649 A JPH0394649 A JP H0394649A JP 1229357 A JP1229357 A JP 1229357A JP 22935789 A JP22935789 A JP 22935789A JP H0394649 A JPH0394649 A JP H0394649A
- Authority
- JP
- Japan
- Prior art keywords
- asparagus
- tea
- processing
- raw
- 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.)
- Pending
Links
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 27
- 244000269722 Thea sinensis Species 0.000 title abstract description 10
- 239000000463 material Substances 0.000 title description 9
- 238000003672 processing method Methods 0.000 title description 3
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明はアスパラガス独自の成分を損なうことなく加工
によって発生する生臭さを抜く加工方法とその加工方法
を活用したアスパラガス粉材並びにアスパラガスのお茶
に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a processing method for removing the fishy odor generated by processing without impairing the unique components of asparagus, and asparagus powder and asparagus using the processing method. It is about tea.
［従来の技術コ
従来、アスパラガスは、繊維質が多くそのままでは食す
ることのできない茎部の加工方法が検討され、この部分
を乾燥、粉砕、焙煎することによりお茶として飲用に供
することが提案（特開昭６３２７３４６２号公報）され
てきているが、茹で出しという条件下でアスパラガスに
含有されている酵素が，アスパラガスの匂い源である独
自の生臭さを発生させるため、なかなか実用に供し難い
一面があった。[Conventional technology] Previously, methods for processing the stems of asparagus, which were too fibrous to be eaten as they were, were considered, and by drying, crushing, and roasting this part, it was possible to make it into a drinkable tea. Although it has been proposed (Japanese Patent Application Laid-Open No. 63273462), it is difficult to put it into practical use because the enzymes contained in asparagus produce the unique fishy odor that is the source of asparagus' odor when boiled. There was one aspect of it that was difficult to accept.
この酵素は特に先端部に多く、上記提案も先端部を切り
落とした茎部を原料としている。This enzyme is particularly abundant in the tip, and the above proposal also uses the stem with the tip cut off as a raw material.
［発明が解決しようとする問題点〕
従来の方法ではアスパラガスの組織内に含有される酵素
を失活（酵素の作用を殺すこと）させることができず、
食品加工原料として用いるアスパラガス粉材やお茶とし
て飲食する際、異臭として食品価値を下げる原因となっ
た。[Problems to be solved by the invention] Conventional methods cannot deactivate (kill the action of enzymes) the enzymes contained in asparagus tissues;
When asparagus powder is used as a raw material for food processing or eaten as tea, it produces an unpleasant odor that lowers the value of the food.
また、粉材として着色原料に用いる場合はアスパラガス
の葉緑素を充分活性化することができず燻んだ緑色しか
出すことができなかった。Furthermore, when used as a powder for coloring, the chlorophyll of asparagus could not be sufficiently activated and only a smoky green color could be produced.
［問題点を解決するための千段］
本発明は以上の問題点に対処するため、原料アスパラガ
スを小量の水分が断続的に供給される攪拌容器に入れて
加熱面を滑走させる（所謂ノンオイルソテー）ことによ
って、油分を用いずに加熱処理するようにし、煮沸や茹
であげ等の熱湯処理では不可能な急激な高熱処理を可能
とし、原料組織内への熱伝導を充分に行って生臭さの発
生源となっている酵素を失活させ、アスパラガスに含有
されている蛋白質、アミノ酸、アスパラ銀酸、ビタミン
、ミネラル、ルチンなどの滋養有効或分も最大限温存さ
れるようにしたものである。[A Thousand Steps to Solve the Problems] In order to solve the above-mentioned problems, the present invention involves placing raw asparagus in a stirring vessel to which a small amount of water is intermittently supplied and sliding it on a heating surface (so-called By doing so (non-oil sauté), heat treatment is performed without using oil, and rapid high heat treatment that is impossible with boiling or boiling is possible, and heat conduction into the raw material structure is sufficient to eliminate fishy odors. The enzyme that is the source of asparagus is inactivated, and the nutritional benefits such as protein, amino acids, aspartic acid, vitamins, minerals, and rutin contained in asparagus are preserved to the maximum extent possible. It is.
［作 用コ
液体は煮沸状態によって最高温度としても１００℃に限
定され、しかも水分を介しての熱伝導であるため有効戒
分の破壊や褪色など食品加工の段階で様々な不都合を生
ずることも多い。これに対して、材料を小量の水分が断
続的に供給される攪拌容器、例えば回転機構を備えた回
転鍋に入れて加熱面を滑走させると、加熱面が鉄板の場
合には、２５０ ’Ｃ程度に達するので、高温による急
速加熱が可能である。加熱面に断続的に熱湯など小量の
水分を供給して焦げつきを防止しながら、加熱面に素材
を滑走させると素材組織内への熱伝導が活発に行われ、
組織内の酵素を失活させる。このようにノンオイルソテ
ーによって加熱処理した後、冷水浸漬することにより素
材組織が締まり安定をはかることができる。[Function] The maximum temperature of liquids is limited to 100°C depending on the boiling state, and heat conduction occurs through moisture, which can cause various inconveniences during food processing, such as destruction of effective precepts and discoloration. many. On the other hand, if the material is placed in a stirring container to which a small amount of moisture is intermittently supplied, for example a rotating pot equipped with a rotating mechanism, and is slid on the heating surface, the heating surface will be heated to 250'. Since the temperature reaches approximately C, rapid heating at high temperatures is possible. By intermittently supplying a small amount of water such as boiling water to the heating surface to prevent burning, when the material slides on the heating surface, heat conduction into the material structure is actively carried out.
Deactivates enzymes in tissues. After the heat treatment by sauteing without oil, the material structure is tightened and stabilized by immersion in cold water.
［実 施 例］ 以下順を追って本発明の実施例を説明する。[Example] Embodiments of the present invention will be described below in order.
先ず、素材であるアスパラガスを水洗いして適宜大にカ
ットし、容器部が加熱ハーナー上を回転する回転鍋（必
要に応じ、密封回転鍋を用いて気圧調節を行ってもよい
が、通常は開放状態の回転鍋を用いる〉に入れる。この
容器は回転鍋に限らず、回動、揺動なと適宜な攪拌が与
えられるものであれば良いのは勿論である。First, wash the raw asparagus with water and cut it into appropriately large pieces, and place it in a rotary pot whose container part rotates on a heating burner (if necessary, you can use a sealed rotary pot to adjust the pressure, but usually (Use an open rotating pot.) This container is not limited to a rotating pot; of course, any container that can be rotated, rocked, or provided with appropriate agitation may be used.
カットは粉材の場合は後の乾燥、粉砕の際に便宜な程度
の大きさにすればよい。お茶の場合にはカノティングマ
シンでお茶の葉状にカットしていく。In the case of powdered material, the cut may be made into a size convenient for later drying and pulverization. In the case of tea, it is cut into tea leaf shapes using a cutting machine.
勿論、アスパラガスの先端部分は別に使用するため、切
離して茎部だけをカットしても良いし、そのまま全部を
カントしても良い。鍋は加熱バーナー上を通過しながら
回転するので、鍋の回転によって素材は加熱面を鍋の回
転と逆方向に滑走する。Of course, the tips of the asparagus will be used separately, so you can separate them and cut only the stems, or you can just cant the whole thing. As the pot rotates as it passes over the heating burner, the rotation of the pot causes the material to slide on the heated surface in the opposite direction to the rotation of the pot.
加熱面は鉄板の場合で２５０゜Ｃ程度に達するので、絶
えず水分が供給され、素材の焦げつきを防止する一方直
ちに蒸気化して高温蒸気となり材料の組織内に浸入して
万遍なく組織内を加熱処理する。Since the temperature of the heated surface reaches approximately 250°C in the case of an iron plate, moisture is constantly supplied, preventing the material from burning, while immediately vaporizing it into high-temperature steam that penetrates into the structure of the material and heats it evenly. Process.
加熱処理を行った後、材料を取り出して冷水浸漬により
冷却する。After the heat treatment, the material is removed and cooled by immersion in cold water.
充分に冷却した後乾燥し、粉材の場合は粉砕し、お茶の
場合は焙煎して仕上げる。After sufficiently cooling, it is dried, ground for powder, and roasted for tea.
［発明の効果］
本発明は以上のように構或したので、従来の加工アスパ
ラガスに見られた異臭の発生を除去し、全く自然な風合
いによるアスパラパウダーやお茶としての利用を可能に
したものである。[Effects of the Invention] The present invention, constructed as described above, eliminates the occurrence of off-flavors observed in conventional processed asparagus, and makes it possible to use asparagus powder or tea with a completely natural texture. It is.
また、有効戒分も最大限に生かして粉材の場合には鮮や
かな色彩を、お茶の場合には豊かな香を楽しめるように
したものである。In addition, by making the most of the effective precepts, we were able to enjoy bright colors in the case of flour and rich aroma in the case of tea.
Claims (1)
される攪拌容器に入れて加熱面を滑走させることによっ
て加熱処理した後、冷水浸漬して乾燥することを特徴と
するアスパラガスの加工方法（２）アスパラガスを、小
量の水分が断続的に供給される攪拌容器に入れて加熱面
を滑走させることによって加熱処理した後、冷水浸漬し
て乾燥し、粉砕して成るアスパラガス粉材 （３）適宜大にカットしたアスパラガスを、小量の水分
が断続的に供給される撹拌容器に入れて加熱面を滑走さ
せることによって加熱処理した後、冷水浸漬し、乾燥、
焙煎して成るアスパラガスのお茶[Claims] (1) Raw asparagus is heat-treated by placing it in a stirring container to which a small amount of water is intermittently supplied and sliding it on a heating surface, and then drying it by immersing it in cold water. (2) A method for processing asparagus characterized by Asparagus powder made by crushing (3) Asparagus cut into appropriately large pieces is heated by placing it in a stirring container to which a small amount of water is intermittently supplied, sliding it on a heated surface, and then heating it with cold water. soaked, dried,
Tea made from roasted asparagus
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1229357A JPH0394649A (en) | 1989-09-06 | 1989-09-06 | Processing method for asparagus and powdery material and tea from its processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1229357A JPH0394649A (en) | 1989-09-06 | 1989-09-06 | Processing method for asparagus and powdery material and tea from its processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0394649A true JPH0394649A (en) | 1991-04-19 |
Family
ID=16890900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1229357A Pending JPH0394649A (en) | 1989-09-06 | 1989-09-06 | Processing method for asparagus and powdery material and tea from its processing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0394649A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342354A (en) * | 2011-09-20 | 2012-02-08 | 秦皇岛长胜农业科技发展有限公司 | Instant asparagus tea |
| CN104351794A (en) * | 2014-12-02 | 2015-02-18 | 李青峰 | Production process of asparagus tea cream |
| CN106148144A (en) * | 2016-08-15 | 2016-11-23 | 安徽起林芦笋种植有限公司 | A kind of production technique of asparagus wine |
| CN106261326A (en) * | 2016-08-15 | 2017-01-04 | 安徽起林芦笋种植有限公司 | A kind of Germinatus Phragmitis natural beverage and preparation method thereof |
-
1989
- 1989-09-06 JP JP1229357A patent/JPH0394649A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342354A (en) * | 2011-09-20 | 2012-02-08 | 秦皇岛长胜农业科技发展有限公司 | Instant asparagus tea |
| CN104351794A (en) * | 2014-12-02 | 2015-02-18 | 李青峰 | Production process of asparagus tea cream |
| CN106148144A (en) * | 2016-08-15 | 2016-11-23 | 安徽起林芦笋种植有限公司 | A kind of production technique of asparagus wine |
| CN106261326A (en) * | 2016-08-15 | 2017-01-04 | 安徽起林芦笋种植有限公司 | A kind of Germinatus Phragmitis natural beverage and preparation method thereof |
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