TWI232085B - Method for producing food wrapping leaf - Google Patents

Abstract

The invention can provide methods for producing a leaf processed for dietary use, by which the residual amount of the lye can be effectively reduced.

Description

1232085 V. Description of the invention (1) Background of the invention The field of the invention relates to a technology for the production of auspicious blades for use in the various fields, such as Tokuzo, and more specifically, 'is a production process. + The method of fruit pieces, for example, the processing of the blade itself, and the method of producing σ by using such processing of the blade. Related technologies: Oak leaf sushi. The packaged food products have the characteristics that if the gray and white food in the leaves will become brown and the gray juice will be removed, it will be difficult but still maintain the fragrance and fragrance of the original natural leaf shape. Sex. ), Such as oak leaves, remain in the leaf food. When the gray sauce is on white or rice balls, the original color of the food will be downgraded. Degradation is traditionally carried out repeatedly with fresh leaves immersed in salt and boiled. However, the color of the food changes. The leaves of the processed leaves are rich. The specific slices contain juices, which are often colored and dark. Because of the processing to completely remove the scent, the slices will transmit the fragrance seasonal. Many ash will be transmitted, such as long brown. Lime juice is made to prevent the uniqueness, taste, and juice of the food except the cherry juice of the lime juice (1 ye to the final meal. Therefore, the finished product includes the edible processed leaf for the purpose of the invention. One of the purposes is to provide One of the two is to provide a technique for producing a meal which can effectively reduce the ash residue I. Another technique of the present invention uses the processed leaf to produce a food.

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Detailed description of the invention In order to solve these problems, the present inventors have discovered that lye can be removed from the leaves of lye by dissolving the leaves of tannin in the processing (tannin is the main component of lye). Furthermore, the lye remaining on the slice which has been processed after the lye is removed can be effectively removed. In summary, the present invention is described as follows. ^ A method for processing leaves for wax food, the method comprising treating the leaves in processing with a tannin-degrading enzyme. 2. The method according to the first aspect of the present invention, further comprising contacting the obtained treated leaves with a phosphate solution after the enzyme treatment. 3. The method according to the first or second aspect of the present invention, further comprising boiling the treated leaves. 4. The method according to any one of the first to third aspects of the present invention, wherein the boiling step is performed before the step of treating with an enzyme. 5. The method according to any one of the first to third aspects of the present invention, wherein the boiling step is performed after the step of treating with an enzyme. 6 · — A method for manufacturing leaf for meals, the method includes contacting a banned tablet with tanninase in processing, and boiling the leaf after contacting the leaf with tanninase_ in the processing; Tanninase touches the final leaves. w 7. The method according to any one of the first to sixth aspects of the present invention, wherein-the processed leaf for producing a diet is selected from the group consisting of oak leaves, cherry trees, and coriander

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(Smilax china), persimmon and bamboo. ▲ Because tannin is the main component in lye and is separated from the leaves after being degraded by enzymes according to these methods, the tannin content in the final treated leaves is reduced. As a result, the discolored portion of the food (ie, the brown or dark brown portion) upon contact with the final treated leaves can be reduced. In addition, the present invention is described in the following aspects. 8 stoppers: A method for manufacturing foods, including a leaf part, which includes a combination of a leaf treated with a lipolytic enzyme and a food ingredient. 9. A method of packing food with processed leaves.

Because tannins have been resolved and reduced in the leaves treated with tannin-degrading enzymes according to these methods, in combination with the final ingredients or in the final leaf baggage: the amount of tannin is significantly reduced. Therefore, deterioration of appearance or deterioration of quality due to discoloration of the final food to dark brown can be suppressed. _ 1 〇 · —Edible leaves are at least one or two leaves selected from the group consisting of oak leaves, cherry trees, stalks, persimmon trees and bamboo, and they have been treated with tannin-degrading enzymes. 11. The edible leaf according to the tenth aspect of the present invention, which has been contacted with a phosphate solution after the enzyme treatment step.

1 2. The edible leaf according to the aspect of the present invention, which has been boiled in water after the enzyme treatment step. A foodstuff comprising a combination of an edible leaf according to any one of the tenth to twelfth aspects of the present invention and a foodstuff. ^ 1 4. The food according to the third aspect of the present invention, wherein the edible leaf is in contact with the food.

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1 5. The food according to the 13th or 14th aspect of the present invention, wherein the product includes confectionery. ^ A detailed description of the preferred specific examples of this food. Decomposing enzymes during processing and processing of leaves. Zao Ning The leaves that can be applied by this method include various possible food ingredients :::: are edible or non-edible. Moreover, "=" with the ingredients. The form includes, but is not limited to, those who wrap the leaves in two kinds of ingredients as towels. I close the ingredients, put them in the ingredients, or rice balls ΪΪ :: · ΪΪ 片 ΪΪ is at least partially covered food On the surface, for example, the leaf can be used as edible or non-edible. It can also be used as a leaf that wraps the food. The leaf can be used again. The leaf that can be applied can include a leaf with a high amount of gray juice, Sakura 'leaf The leaves used include oak leaves, bamboo leaves, persimmon leaves and cherry leaves H leaves. More preferably, the leaves include oak leaves and chrysanthemum leaves. # 香 'This invention is applicable to, for example, Nantian Bamboo in this specification, "★ For example, the term `` stem and flower leaf '' includes other pre-treatments of plants as appropriate in the present invention. The steps are not necessary. The fresh leaves collected can be treated with the following enzymes. The better is to pre-treat the leaves. . Before

1232085 V. Description of the invention (5) Principles can include, for example, immersion in running water or water storage, heating such as Buddha or cooking, salt enzymes, etc. Boiling is better. Combination of bodhisattva and: two is better than the boiling step, the leaves are soaked in boiling water so that too much of the leaves are solubilized and dissolved in water. Ash dispensed into simmer water = juice to surface and then solidify. Therefore, the solid can be easily removed, and the distribution of lye components to the blade surface can be suppressed. By boiling, leaf 2 can also be softened so that tannins can be extracted from the leaf and the leaf water. The effect of treatment with enzymes or salts or tank salts can be increased. In addition, the same benefits or effects can be obtained by using steam. It may be less susceptible to damage if steamed. '1 The heating step in the presence of water may be performed 2 cycles or more, especially when the heating step is performed in combination with the soaking step after the heating step. When heated for 2 cycles or more, the blades can be heated sufficiently in the same manner. For example, it is preferred to cook first and then boil. By repeatedly heating and soaking in the presence of 5 water, a large amount of gray water can be removed. 9, 7 Freshly collected leaves can be subjected to a salting step. However, it is preferred that the enzymatic step is performed after the heating step in the presence of water. Salting can be used with any: = formula, without special restrictions. For example, table salt can be scattered on the leaf surface. Alternatively, the leaves can be immersed in a common salt solution, such as a gasified sodium solution. Preferably, the leaves can be uniformly salted by immersing the leaves in a saline solution. During the salting, the moisture in the leaves can be & removed with the lye ingredients and the leaves can also be softened. In addition, the green color derived from chlorophyll in leaves can be stabilized or changed to dark brown due to gray juice composition. _ 2042-5104-PF (N) .ptd Page 9 1232085

5. Description of the invention (6) Suppressed. In particular, after being removed, the lye ingredients can be “performed in the heating step and then: in addition to the heating step in the presence of water. So 'combined with the presence of water by implementing the hydrochloric acid step; pickling j step: to effectively remove the lye ingredients For example, the leaves harvested in a given period (season) can be stored for a long time. The leaves can be used for juice and other ingredients in single-use leaves during a certain period (season). In the first salting step, ash and salt enzymes are used for preservation. '*. It is preferred that the leaves are subsequently washed = the method for producing processed leaves for diet is invented, preferably the previous examples include the presence of water The next step is to add the lower tongue cream to the paper to stop Λ / production. For example, the following previous processing steps are better to cook fresh leaves (if necessary, 're-perform, soaking step); 2 step this, 3. soak; 4. boil ( If necessary, $ marinate; 6. Save it later. Step) 5. Treatment of salt tannin-degrading enzymes, each of the tannin-degrading enzymes can be used in this step. In this instruction hall, '1 single `` Ning '' means various substances having dePside bonds Said, ίϋ: acid and chlorogenic acid. The acetal carboxylic acid bond is a kind of 8-type bond, which is generated by the condensation of 2 or more phenolic carboxylic acid molecules. Ininase and chlorogenic acid esterase are suitable for decomposition. Enzymes of tannins. 'Single stomach is used to soak leaves cold in a solution containing the enzyme, and is used to treat the leaves with enzymes. In addition, appropriate t ”, preferably lanolin, etc. can be used.

2042-5104-PF (N) .ptd Page 10 1232085 V. Description of Invention (7) Fully performed. By immersing the leaves in the tannins on the surface of the tablets or in the immersion in the solution of the inner: two: vegetable solution, the element is decomposed. The cold tannins containing the enzyme can be applied under the condition of the enzyme-js that can promote higher enzyme activity, 2 η leaf tissue, etc., is used, and the leaves are treated. If the tannin solution is 5, the enzyme treatment step is preferably performed before the enzyme treatment step, and the solution is insufficient. If hydrochloric acid step is immersed in water. It is better to remove the tannin, tannin, and the leaves after the enzyme treatment step is completed. The leaves are immersed in water, and the leaves are effectively removed by fermentation. In the case, it is preferable that the binary is 2 or more times. Once in this water. After soaking in the enzyme, at least immerse in it again. Combine the enzyme treatment steps 詉 Remove tannins. For example, by enzyme treatment; the step can be effective again after the step: leaven; the tannin that has been condensed on the surface of the leaves will be decomposed and the leaves will be washed out by the boil / Ethen and the solid products can be discarded. Therefore, the water-soluble products are preferably alternated. Enzyme treatment step = treatment step and boiled buddha step are better. For example, the processed leaves are preferably repeatedly boiled with Danyi eight boiling step, T 77 hydrolyzing enzyme treatment, and then treated by 1232085 V. Description of invention (8) The boiled leaves are boiled and then treated with tannin degrading enzyme. In this case, it is better that tannins can be effectively removed with fewer steps. Dipate treatment The method for producing processed leaves preferably includes an enzyme treatment step and a subsequent step of contacting the leaves with phosphate and treating the leaves with phosphate. When the leaves are treated with androate, preferably with a salt filling solution, the leaf lye and the tannin decomposition products formed by the decomposition of the enzymes and water are removed from the leaves. In particular, in the veins of the leaf veins: ί ::: 实 :: Remove metal and then: 子 == Gray juice components can be blocked in the leaves. Various M1 salts can be used as the phosphate. Dish is better. More preferred is the use of meta-scale salts, which include: harmful ones are bonded to a plurality of phosphate ions (P 0) -like or chain-like, and these phosphates are preferably sodium salts. The reconstituents are Na20 and P205. Sodium * is more preferably sodium partial disc acid. Its main practice is: after the vegetarian treatment, the phosphoric acid sleep treatment can be implemented at an appropriate time or later. In addition, the step of “using the addition of phosphoric acid” before or after the heating step in the presence of water can be performed simultaneously with the salting step, the dish salt processing step; = in the gasification sodium aqueous solution. The steps are performed less often. The final salt riding step is better. The salting step is better.

Page 12 1232085 V. Description of the invention (9) = step: It can produce and process leaves, which will not rot and can be immersed in salt solution for a long time in 77 pieces. In the end drowsiness may include the implementation of leaves. The degree of dehydration is appropriately selected :: Desalination of sauerkraut. In other cases, the leaves may be in a state where 怿 = can be maintained in the wet leaf V processed by salt enzyme. For long-term storage, it can be sterilized and processed again. For =, moreover, using 烕 of 烕 = really waste? Changing materials and agents ... can be added during heating and drying = such as color segment. For example, the colorant may be added during the enzyme :: appropriate step of the method. After the step or using multiple enzymes to process the decomposition in the leaves, the ash content of the leaves is large. During the enzyme treatment, the cover material, especially the off-white food, is discolored because of the leaf / medium = leaf contact with food. The amount of ash juice removed from the leaves of the neighbor [卽 ^ 卽] was very significant. … (Ie, brown or dark brown parts) produced by large tablets, ϊ ϊ ϊ ί ί: ingredients, even if the ingredients are in prolonged contact with processed leaf blades, they are pressed through the ash juice of the ingredients. After the ingredients, such as rice; j leaves are used to wrap Gao Tong to peel. _ # Tablet is still using the same technology as the conventional phosphoric acid treatment will suppress the discoloration caused by the same, + +8 Μ + flame juice and metal ions, 2042-5104-PF (N) .ptd page 13 five 2. Description of the invention (10) The processed blade itself and the blade are blocked in the blade due to metal ions. Therefore, the discoloration of the material can be greatly suppressed. , ：:: Enzyme ’can be suppressed due to excessive boiling during the lime juice removal step. With non-official officials, the reduction of the leaf group can minimize the prevention of radon. :: Yi Yuncai compares the strength of the leaf to the food package: the appearance of this can be maintained, so that the leaves are cold water = :::: ;; :: = sex: except ′ compared to the use of soaking in Tibet less. ㈣ Grey right method, used to produce the required amount of water. According to the method of the present invention, the leaves are damaged by the enzyme tissue and the color degrading power on the collected leaves: ‘the leaves are inhibited. The result is that the final processed blade energy can be compressed (natural, strong, etc.). At the same time, the use of colorants can be avoided in the attractive appearance (color, color, etc.). The production of leaf foods during the month and the final processing is when the leaves are treated with tannin-degrading enzymes and desalted with water and processed such as cooking Specially treated, the leaves can be combined with the ingredients. The rainbow of the ingredients ::: and then 'the surface obtained before or after cooking. For example, ^, j; above, the leaves and the ingredients can be cut into appropriate The size is in accordance with other ingredients, a: used to wrap ingredients or part of or complete ingredients, and reeds are preferred. The leaves are preferred. The leaves do not require special extra cooking. The appearance is better. , Cherry onigiri, persimmon onigiri, and delirium, and other combinations of materials, such as oak leaf yoshiki (a type of sushi that is unique in Tokai, Japan 1232085, (11) unique to Domatsume City). Wonderful, & ^ u ^ ^ While, various cooking methods, such as heating, seasoning and fermentation, can be heated and steamed and packaged, such as bamboo leaves; Xiao Xing 'includes one with these processed leaves for food preservation, so f's steamed rice and Bean steamed rice. Or it can be processed by vacuum sealing. ^ The food can be fully refrigerated or cold-bed. Therefore, the combination of tannins can keep the processed cymbals and the effect of the two enzymes on the leaves. The produced scent or taste or its appearance. The inventors, etc. According to the present invention, the surface lime is distributed in a uniform state.

All are used for wrapping oak leaf rice habitat / rice ball with oak leaf for comparison. Two kinds of oak leaves are divided into tannins according to the present invention. The present inventors have clearly demonstrated that the amount of gray juice distributed on the surface is low, and the processed rice ball-covered oak leaf rice balls have a surface fraction of the rice ball = the oak covered with the oak leaf processed by the conventional technology of two ϋM. The amount of ash juice. Advantages of the present invention The present invention can provide a method for reducing the residual amount of lye and producing a processed leaf for diet, thereby effectively reducing it.

1232085 Brief description of the drawing 2042-5104-PF (N) .ptd Page 16 Application date Category:, S \ (, light (the above blocks are filled by the Bureau) Only for the 9th arrest, see 1232085 Description of the invention patent Chinese

English ι · Fuyongtai 2 · Hongteng Baocheng Food Packaging Leaf Invention Name Name (Chinese) Inventor Applicant Name (English) Nationality Name (Name) (Chinese 5 Name (Name) (English) 1. Yasushi Fukunaga2. Yasunari Satoh 1 · 曰 本 2. 本本 2_Inside the Japanese town of Aichi prefecture, Nagoya City, Nagoya City, 5th white wall 5chome 3 Shikishima Bake Co., Ltd. I. Shikishima Bake Co., Ltd.

Name of Representative (Chinese) Name of Representative (English)

Masayoshi Noda

2042-5104-PF2 (N) .ptc

Claims (1)

91119770 Complement VI. The scope of the patent claim includes: 1 of temperature 3 0 ~ 4 0 ° C. A leaf packaging enzyme treatment step for food packaging, the leaves are immersed in ρΗ 4 ~ 6. Tannin decomposing enzyme solution; boiling The step is to boil the leaf before the enzyme treatment step; and the phosphate treatment step is to treat the leaf with a phosphate aqueous solution after the enzyme treatment step. 2. The method according to item 1 of the scope of patent application, wherein the leaf is a leaf of any one of an oak tree, a cherry tree, a cockroach, a persimmon tree, and a bamboo. 2042-5104-PF2 (N) .ptc Page 17