JPH07274890A

JPH07274890A - Method for peeling sweet potato runner and leafstalk

Info

Publication number: JPH07274890A
Application number: JP6161686A
Authority: JP
Inventors: Shunji Nishi; 舜司西
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-06-08
Filing date: 1994-06-08
Publication date: 1995-10-24

Abstract

PURPOSE:To make use of sweet potato runners and leafstalks as a raw material for 'TSUKUDANI' (foods boiled down with soy), seasoned boiled foods, soy sauce, 'SHOCHU' (distilled spirits) or 'MISO' (fermented soybean paste), by treating sweet potato's runners and leafstalks with dilute hydrochloric acid followed by dilute aqueous sodium hydroxide solution to carry out peeling them through dissolving their fibrous skin. CONSTITUTION:Highly nutritive sweet potato's runners 1 or leafstalks 2 are treated with ca.0.5% dilute hydrochloric acid for 50min or so, washed with water, and then treated with ca.0.5% dilute aqueous sodium hydroxide solution for 30min or so to effect peeling them through dissolving their fibrous skin. The product is served as a raw material for 'TSUKUDANI', seasoned boiled foods, ingredients for 'MISO' soup, or as a raw material for soy sauce, 'SHOCHU' or 'MISO' after steamed.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、さつま芋の蔓および葉
柄を大量に、野菜・醤油の原料・焼酎の原料・味噌の原
料として利用するための、全く新規な剥皮方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel peeling method for using a large amount of sweet potato vines and petioles as a raw material for vegetables, soy sauce, a raw material for shochu, and a raw material for miso.

【０００２】[0002]

【従来の技術】従来、さつま芋の蔓および葉柄を野菜・
醤油の原料・焼酎の原料・味噌の原料として利用するに
は、さつま芋の蔓および表皮は人の手で剥いで利用して
いた。2. Description of the Related Art Conventionally, vines and petioles of sweet potato are
In order to use it as a raw material for soy sauce, a raw material for shochu, and a raw material for miso, the vine and epidermis of sweet potato were peeled off by hand and used.

【０００３】[0003]

【発明が解決しようとする課題】従来においては、さつ
ま芋の蔓および葉柄を野菜・醤油の原料・焼酎の原料・
味噌の原料として利用するには、さつま芋の蔓および葉
柄の表皮を人の手で剥いで利用していたので、長時間を
要し、手が汚れ、大量消費には不向きで、しかも不経済
であったので、上記用途の開示はあったが実用には供さ
れていなかった。Conventionally, vines and petioles of sweet potatoes are used as raw materials for vegetables, soy sauce, raw materials for shochu, etc.
In order to use it as a raw material for miso, it was necessary to peel off the potato vine and petiole epidermis with human hands, so it took a long time, the hands were dirty, it was not suitable for mass consumption, and it was uneconomical. Therefore, the above application was disclosed, but it was not put to practical use.

【０００４】本発明は、さつま芋の蔓を野菜・醤油の原
料・焼酎の原料・味噌の原料として、経済的に大量に利
用することを目的とする。It is an object of the present invention to economically use a large amount of sweet potato vine as a raw material for vegetables, soy sauce, a raw material for shochu, and a raw material for miso.

【０００５】[0005]

【課題を解決するための手段】本発明は以上のような従
来の問題点を解決するために、次のような方法で表皮を
剥皮して、表皮に包まれた中身を分離するために。さつ
ま芋の蔓および葉柄を、まず、希塩酸で、次に、希苛性
ソーダで処理して、さつま芋の蔓および葉柄の繊維質表
皮を溶かして剥皮する。In order to solve the above-mentioned conventional problems, the present invention peels the epidermis by the following method and separates the contents wrapped in the epidermis. The sweet potato vine and petiole are first treated with dilute hydrochloric acid and then with dilute caustic soda to melt and peel the fibrous epidermis of the sweet potato vine and petiole.

【０００６】[0006]

【作用】さつま芋の蔓および葉柄はビタミン類と共に蛋
白質も多く、栄養価の高い野菜の一つである。ちなみに
乾物ベースの分析結果［１９８２年「日本食品標準成分
表（科学技術庁）］によると、澱粉８％、糖分４％、蛋
白質２７％、灰分１０％カロチン０．０５６％程度含ま
れている。このように栄養価の高いさつま芋の蔓およ
び葉柄を、野菜・醤油・焼酎・味噌などの原料として、
大量に利用するために、希塩酸および希苛性ソーダによ
る剥皮方法を利用する。[Function] The vine and petioles of sweet potato are rich in protein as well as vitamins and are one of the vegetables with high nutritional value. By the way, according to the analysis result on a dry matter basis (1982 "Japan Food Standard Ingredients Table (Science and Technology Agency)", starch 8%, sugar 4%, protein 27%, ash 10%, carotene 0.056% is contained. In this way, the sweet potato vine and petiole with high nutritional value are used as raw materials for vegetables, soy sauce, shochu, miso, etc.
For large-scale use, a peeling method using dilute hydrochloric acid and dilute caustic soda is used.

【０００７】[0007]

【実施例】実施例について図面を参照して説明すると、
図１のさつま芋の蔓（１）および葉柄（２）を野菜とし
て利用するには、図３および図４に示すごとく、繊維質
表皮（３）を０．５％前後の希塩酸（４）で、３０℃前
後の温度で約５０分前後に維持し、水洗後、０．５％前
後の希苛性ソーダ（５）で３０℃前後の温度で約３０分
前後維持して、さつま芋の蔓（１）および葉柄（２）の
繊維質表皮（３）を溶かして剥皮し、従来、蜜柑などの
剥皮に利用されていたドラム式またはとい式などの洗浄
分別機で中身（６）を分別集取する、この分別集取され
た中身（６）を野菜として、従来行なわれている方法
で、佃煮・煮物・味噌汁の具などに利用する。EXAMPLES Examples will be described with reference to the drawings.
In order to utilize the sweet potato vine (1) and petiole (2) of FIG. 1 as vegetables, the fibrous epidermis (3) is diluted with dilute hydrochloric acid (4) of about 0.5% as shown in FIGS. 3 and 4. After maintaining at a temperature of about 30 ° C for about 50 minutes, and after washing with water, maintain it at a temperature of about 30 ° C for about 30 minutes with about 0.5% dilute caustic soda (5), and vine of sweet potato (1) and The fibrous epidermis (3) of the petioles (2) is melted and peeled off, and the contents (6) are separately collected by a washing and sorting machine such as a drum type or a trough type which has been conventionally used for peeling tangerine. The contents (6) collected separately are used as vegetables in the conventional method for making Tsukudani, boiled foods, miso soup, etc.

【０００８】図５に示される実施例では、実施例１と同
じ方法で分別集取した中身（６）を蒸して、従来、醤油
を製造する時に常法として用いられていた醤油もろみを
（７）添加する。これを熟成して、以降は醤油製造に用
いられていた従来の製造方法を適用する。In the embodiment shown in FIG. 5, the contents (6) separated and collected by the same method as in Embodiment 1 are steamed to obtain soy sauce moromi which has been conventionally used as a conventional method when producing soy sauce (7). )Added. After aging this, the conventional manufacturing method used for manufacturing soy sauce is applied thereafter.

【０００９】図６に示される実施例では、実施例１と同
じ方法で分別集取した中身（６）を蒸して、従来、焼酎
を製造する時に常法として用いられていた焼酎（８）も
ろみに添加する。これを熟成して、以降は焼酎製造に用
いられていた従来の製造方法を適用する。In the embodiment shown in FIG. 6, the contents (6) separated and collected by the same method as in Embodiment 1 are steamed to obtain shochu (8) moromi which has been conventionally used as a conventional method for producing shochu. Added to. After aging this, the conventional manufacturing method used for manufacturing shochu is applied thereafter.

【００１０】図７に示される実施例では、実施例１と同
じ方法で分別集取した中身（６）を蒸して、従来、味噌
を製造する時に常法として用いられていた味噌（９）も
ろみに添加する。これを熟成して、以降は味噌製造に用
いられていた従来の製造方法を適用する。In the embodiment shown in FIG. 7, the contents (6) separated and collected by the same method as in Embodiment 1 are steamed, and the miso (9) moromi which has been conventionally used as a conventional method when producing miso is used. Added to. After aging this, the conventional manufacturing method used for the miso manufacturing is applied thereafter.

【００１１】[0011]

【考案の効果】本発明は上記の構成とするものであるか
ら、剥皮したさつま芋の蔓および葉柄を工場で大量に生
産できるのでる。従ってこれを、佃煮・煮物・醤油の原
料・焼酎の原料・味噌の原料として、容易にかつ安価に
利用できる効果がある。Since the present invention has the above-mentioned structure, it is possible to mass-produce the peeled sweet potato vine and petiole in a factory. Therefore, there is an effect that this can be used easily and inexpensively as a raw material for boiled simmered vegetables, boiled food, soy sauce, shochu, and miso.

【図面の簡単な説明】[Brief description of drawings]

【図１】さつま芋の蔓および葉柄の概略外観図である。FIG. 1 is a schematic external view of a vine and a petiole of sweet potato.

【図２】図１に示すＡ−ＡおよびＢ−Ｂ断面図である。FIG. 2 is a sectional view taken along line AA and BB shown in FIG.

【図３】第一の実施例に示すさつま芋の蔓および葉柄を
希塩酸で処理している概略断面図である。FIG. 3 is a schematic cross-sectional view in which the vine and petioles of sweet potato described in the first example are treated with dilute hydrochloric acid.

【図４】第ーの実施例に示すさつま芋の蔓および葉柄を
希苛性ソーダで処理している概略断面図である。FIG. 4 is a schematic cross-sectional view in which the vine and petioles of sweet potato described in the first example are treated with dilute caustic soda.

【図５】第二の実施例に示す醤油製造の概略工程図であ
る。FIG. 5 is a schematic process diagram of soy sauce production shown in the second embodiment.

【図６】第三の実施例に示す焼酎製造の概略工程図であ
る。FIG. 6 is a schematic process diagram for producing shochu shown in a third embodiment.

【図７】第四の実施例に示す味噌製造の概略工程図であ
る。FIG. 7 is a schematic process drawing of miso production shown in a fourth embodiment.

【符号の説明】[Explanation of symbols]

１さつま芋の蔓２さつま芋の葉柄３蔓および葉柄の繊維質表皮４希塩酸５希苛性ソーダ６蔓および葉柄の中身７醤油のもろみ８焼酎のもろみ９味噌のもろみ 1 Sweet potato vine 2 Satsuma potato leaf stalk 3 Vine and petiole fibrous epidermis 4 Dilute hydrochloric acid 5 Dilute caustic soda 6 vine and leaf stalk content 7 Soy sauce moromi 8 Shochu moromi moromi

Claims

【特許請求の範囲】[Claims]

【請求項１】さつま芋の蔓を野菜・醤油の原料・焼酎
の原料・味噌の原料として利用するにおいて、さつま芋
の蔓（１）および葉柄（２）を、まず、希塩酸（４）
で、次に希苛性ソーダ（５）で処理して、さつま芋の蔓
（１）および葉柄（２）の繊維質表皮（３）を溶かして
剥皮する方法。1. When the sweet potato vine is used as a raw material for vegetables, soy sauce, a raw material for shochu, and a raw material for miso, the vine (1) and petioles (2) of sweet potato are first diluted with dilute hydrochloric acid (4).
Then, it is treated with dilute caustic soda (5), and the fibrous epidermis (3) of the sweet potato vine (1) and petioles (2) is melted and peeled off.