How to make candied water bamboo shoots

Abstract

We offer candied water bamboo shoots as a confection that makes the most of the texture, sweetness, and aroma of water bamboo shoots. [Solution] The method for producing candied water bamboo shoots includes a pre-processing step of cutting the peeled raw water bamboo shoots into batons, a steaming step of steaming the batons cut in the pre-processing step, a sugaring step of soaking the steamed water bamboo shoots in sugar water, a freezing step of freezing the sugared water bamboo shoots, a thawing step of thawing the frozen water bamboo shoots, a boiling step of boiling the thawed water bamboo shoots in sugar water, and a drying step of drying the boiled water bamboo shoots.

Description

Technical Field

[0001] The present specification discloses a technique relating to a method for producing glazed Zizania latifolia.

Background Art

[0002] Zizania latifolia is a vegetable whose edible portion is the swollen new shoot of wild rice (Zizania latifolia), a plant of the grass family, that has been parasitized by Ustilago esculenta. Zizania latifolia combines a texture similar to bamboo shoots, a subtle sweetness, and an aroma similar to young corn. Zizania latifolia is used in stir-fries, tempura, simmered dishes, vinegared dishes, pickles, soup ingredients and other foods. Patent Document 1 describes a food product obtained by pickling Zizania latifolia in vinegar.

Prior Art Literature

Patent Literature

[0003]

Patent Document 1

Summary of Invention

Problem to be Solved by the Invention

[0004] There has been a demand for proposals of new ways to eat Zizania latifolia that make use of the texture, sweetness and aroma of Zizania latifolia.

Means for Solving the Problem

[0005] The technology disclosed in the present specification can be implemented in the following embodiments.

[0006] One embodiment disclosed herein is a method for producing candied water bamboo shoots. This method for producing candied water bamboo shoots includes a pre-processing step of cutting peeled raw water bamboo shoots into batons; a steaming step of steaming the batons cut by the pre-processing step; a sugaring step of soaking the steamed water bamboo shoots in sugar water; a freezing step of freezing the sugared water bamboo shoots; a thawing step of thawing the frozen water bamboo shoots; a boiling step of boiling the thawed water bamboo shoots in sugar water; and a drying step of drying the boiled water bamboo shoots. According to this method for producing candied water bamboo shoots, candied water bamboo shoots can be obtained as a confectionery that makes use of the texture, sweetness, and aroma of water bamboo shoots.

[0007] In the method for producing candied water bamboo shoots as described above, the concentration of the sugar water used in the boiling step may be higher than the concentration of the sugar water used in the candied step. According to this method for producing candied water bamboo shoots, the sugar derived from the boiled sugar water can be used to add sweetness to the surface of the candied shoots, while the texture, sweetness, and aroma of the water bamboo shoots themselves can be preserved in the center of the candied shoots.

[0008] The method for producing glazed water bamboo shoots in the form described above may further include a dipping step in which the water bamboo shoots that have undergone the drying step are dipped in a desired dipping sauce. This method for producing glazed water bamboo shoots makes it possible to add a taste and aroma different from that of water bamboo shoots to the glazed water bamboo shoots.

[0009] The technology disclosed herein is not limited to a method for producing candied water bamboo shoots, but can also be realized in the form of, for example, candied water bamboo shoots and an apparatus for producing candied water bamboo shoots. [Brief explanation of the drawing]

[0010] [Figure 1] This is a process diagram showing the manufacturing method for candied water bamboo shoots (Zizania latifolia). [Figure 2] This is an explanatory diagram showing the appearance of candied water bamboo shoots. [Figure 3] This is an explanatory diagram showing a cross-section of candied water bamboo shoots. [Figure 4] This is an explanatory diagram showing the appearance of candied water bamboo shoots. [Modes for carrying out the invention]

[0011] Figure 1 is a process diagram showing the method for producing candied water bamboo shoots. The method for producing candied water bamboo shoots in Figure 1 includes a pre-treatment step S110, a steaming step S120, a sugaring step S130, a freezing step S140, a thawing step S150, a boiling step S160, a drying step S170, and a dipping step S180.

[0012] The initial processing step S110 is the process of cutting the peeled raw water bamboo shoots into rectangular pieces. Cutting the peeled raw water bamboo shoots into rectangular pieces is done by first cutting them into lengths of about 20 cm, and then further cutting them into rectangular prism shapes that are about 5 cm long and 1 cm wide. The length of the cut water bamboo shoots is aligned with the direction of the water bamboo's fibers.

[0013] The steaming process S120 is a process of steaming the water bamboo shoots that have been cut into rectangular pieces in the pre-processing process S110. The steaming process S120 is a process of steaming the water bamboo shoots at 100°C for about 30 minutes until they become soft enough for a bamboo skewer to pass through smoothly.

[0014] The sugaring process S130 is a process in which the water bamboo shoots steamed in the steaming process S120 are soaked in sugar water. The sugar water used in the sugaring process S130 is sugar water with a concentration of 3-10 w / v% (weight-to-volume ratio). The sugaring process S130 can be carried out by placing as many water bamboo shoots as can fit into a food storage bag after the steaming process S120, and then pouring in sugar water cooled to about 60°C until the water bamboo shoots are completely submerged.

[0015] The freezing process S140 is a process of freezing the water bamboo shoots that have been sugar-coated in the sugar-coating process S130. The freezing process S140 can be carried out by placing the food storage bag containing the sugar-coated water bamboo shoots directly into a freezer maintained at a temperature of approximately -20°C to -18°C after the sugar-coated water bamboo shoots have completely cooled in the food storage bag.

[0016] The thawing step S150 is the process of thawing the water bamboo shoots that were frozen in the freezing step S140. In order to avoid impairing the flavor of the water bamboo shoots, it is preferable to perform the thawing step S150 within one month of the freezing step S140. The thawing step S150 can be performed by transferring the water bamboo shoots, which are frozen together with sugar water, from the food storage bag to a pot to be used in the boiling step S160, and then thawing the pot in the refrigerator. This allows the thawed sugar water to be used in the boiling step S160.

[0017] The boiling down process S160 is a process in which the water bamboo shoots thawed in the thawing process S150 are boiled down in sugar water. The sugar water used in the boiling down process S160 is sugar water with a concentration of 30-50 w / v% (weight-to-volume ratio). The amount of sugar water used in the thawing process S150 is roughly the same weight as the thawed water bamboo shoots. The boiling down process S160 can be carried out by placing the thawed water bamboo shoots and sugar water in a pot, covering it with a drop lid, and boiling it over medium to low heat for 1-3 hours.

[0018] The drying process S170 is the process of drying the water bamboo shoots that have been boiled down in the boiling process S160. The drying process S170 can be carried out by arranging the water bamboo shoots that have been boiled down in the boiling process S160 on trays in a drying machine and drying the water bamboo shoots on the trays with dry air at 40°C to 60°C for 12 to 24 hours. After the drying process S170, the glazed water bamboo shoots are completed.

[0019] FIG. 2 is an explanatory diagram showing the appearance of glazed makomotake 10. FIG. 3 is an explanatory diagram showing a cross-section of the glazed makomotake 10. The glazed makomotake 10 is formed into a rod shape with a length of about 5 cm and a width of about 1 cm. In the central portion 12 of the glazed makomotake 10, the sweetness and aroma of the makomotake itself are retained. The surface portion 14 of the glazed makomotake 10 is covered with a sugar coating 16.

[0020] Returning to the description of FIG. 1, the dipping step S180 is a step of dipping the glazed makomotake that has passed through the drying step S170 in a desired dipping sauce. As the dipping sauce used in the dipping step S180, at least one sauce selected from Roselle sauce, chocolate sauce, fruit sauce, honey, maple syrup and the like can be used. Through the dipping step S180, glazed makomotake coated with the dipping sauce is completed. This allows a taste and aroma different from that of makomotake to be imparted to the glazed makomotake.

[0021] FIG. 4 is an explanatory diagram showing the appearance of glazed makomotake 20. The glazed makomotake 20 is obtained by coating the glazed makomotake 10 with a dipping sauce 22. At least a part of the sugar coating 16 on the glazed makomotake 20 is covered with the dipping sauce 22.

[0022] According to the method for producing glazed makomotake described above, the glazed makomotake 10 and 20 can be obtained as a confectionery that makes use of the texture, sweetness and aroma of makomotake.

[0023] Further, the concentration of sugar water used in the boiling-down step S160 is higher than the concentration of sugar water used in the sugar-pickling step S130. This makes it possible to supplement the sweetness at the surface portions 14 of the glace 10, 20 with sugar derived from the boiled-down sugar water, while maintaining the texture, sweetness and aroma of the makomotake itself at the central portions 12 of the glace 10, 20.

[0024] The technologies disclosed herein are not limited to the embodiments, examples, and modifications described above. The technologies disclosed herein can be implemented in various configurations without departing from the spirit of the invention. The technical features of the embodiments, examples, and modifications described above that correspond to the technical features of each form described in the summary of the invention may be substituted and combined in order to solve some or all of the above-described problems or to achieve some or all of the above-described effects. Furthermore, technical features not described as essential in this specification may be deleted as necessary. [Explanation of Symbols]

[0025] 10...Glazed water bamboo shoots 12...center part 14...Surface part 16…Sugar coating 20...Glazed water bamboo shoots 22… Dip sauce

Claims

1. A method for making candied water bamboo shoots, The initial preparation involves cutting the peeled raw water bamboo shoots into rectangular sticks, The process involves steaming the makomotake mushrooms that have been cut into rectangular pieces by the aforementioned pre-processing step, The process involves soaking the steamed water bamboo shoots in sugar water in the aforementioned steam heating process, A freezing step in which the water bamboo, which has been sugar-preserved by the sugar-preserving step, A thawing step is performed to thaw the water bamboo that has been frozen by the above freezing step, The thawing step involves boiling down the water bamboo shoots thawed by the above thawing step in sugar water, A drying step in which the water bamboo that has been boiled down by the boiling step is dried. A method for producing candied water bamboo shoots, including [the specified ingredient].

2. The method for producing candied water bamboo shoots according to claim 1, wherein the concentration of the sugar water used in the boiling step is higher than the concentration of the sugar water used in the candied step.

3. Furthermore, the method for producing glazed water bamboo shoots according to claim 1 or claim 2, further comprising a dipping step of dipping the water bamboo shoots that have undergone the drying step into a desired dipping sauce.

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