CN100396175C - Method for restoring plant green or preserving plant green - Google Patents
Method for restoring plant green or preserving plant green Download PDFInfo
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- CN100396175C CN100396175C CNB2004100926923A CN200410092692A CN100396175C CN 100396175 C CN100396175 C CN 100396175C CN B2004100926923 A CNB2004100926923 A CN B2004100926923A CN 200410092692 A CN200410092692 A CN 200410092692A CN 100396175 C CN100396175 C CN 100396175C
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Abstract
The present invention relates to a method for restoring a green color of a plant and keeping the plant in the green color, capable of preventing deterioration of quality of the plant caused by heat. The method for restoring the green color of the plant and keeping the plant in the green color comprises contacting the plant with yeast, wherein a yeast solution contains at least one kind of ion of zinc, copper, iron, and magnesium, so that the yeast solution is contacted with the plant in a time of 10 days or more. The plant is soaked in the yeast solution in such a state that the plant has the green color. The plant is preferably contacted with the yeast in an unheated state in a container which is so formed and structured that an inner surface of the container has an exposed ground metal of an alloy containing the copper and/or the zinc. A green and yellow vegetable, a citrus fruit, a vegetable for pickles, or a fruit therefor is preferably used as the plant. Further, the method preferably includes a step for heating the plant at 60 to 100 DEG C for a time of 1 min or more.
Description
Technical field
The present invention relates to and a kind ofly make food plant for example or decorate with plant and under the effect of yeast, restores green method, perhaps the method for maintenance green plant under the effect of yeast.
Background technology
As everyone knows, generally speaking, plant (comprising the sea grass class) is along with its polyphenol that contains is oxidized, and the magnesium that contains in the chlorophyll runs off, thereby loses green and produce brown stain.Even and the chlorophyll of brown stain, contain in the metal ion solution if be impregnated into, also can under the effect of metal ion (metal chlorophyll), restore green, can prevent temporarily that also it from fading simultaneously, this point also is well-known.Therefore following technology has been proposed: when fresh edible wild herbs, vegetables are properly handled the back as circulation of commodities, and temporary transient when preserving the back, can utilize above-mentioned characteristic, restore and/or fix the marennin that these plants had originally by general household consumption.
For example disclose a kind of " plant of fading is used colour former " in the patent documentation 1, its technological thought basis is: iron ion makes the chlorophyll that fades show green.In the patent documentation 2 " chlorophyll of the plant of the withered state that will fade is revealed as green method ", following technology is disclosed: utilize the effect of iron ion and copper ion to make the chlorophyll that fades be revealed as green.Patent documentation 3 discloses a kind of effect that utilizes copper ion makes the chlorophyll that fades be revealed as green " the green restored method of storage brown stain plant ".Patent documentation 4 " the secondary color methods of salted storage vegetables and edible wild herbs " discloses following technology: it is in the heated solution of main component that salted storage vegetables and edible wild herbs etc. are impregnated into the zinc ion, thereby restores green.Disclosing a kind of effect by copper ion in the patent documentation 5 " colorize methods of green vegetables and sea grass etc. " makes the chlorophyll of vegetables and sea grass be colored as green technology.These all are with plant-derived marennin secondary color or painted representative art.
As mentioned above, the technological thought of these existing methods is by containing the solution of iron ion, copper ion etc., and the marennin that plant was just had originally or had restores and/or be fixing.Wherein, the effect of above-mentioned patent documentation 1 and 2 iron ion is to handle special-purpose chemical liquids and reach by ferrous oxide being mixed into the metal ion that obtains in citric acid and the tartaric mixed liquor, the effect of the copper ion in the patent documentation 3 is by acid and dissolution of ascorbic acid are made the aqueous solution, and add the mixed liquor of chlorophyll class such as Sodium Copper Chlorophyllin and reach, the effect of the zinc ion in the patent documentation 4 is by being that the treatment fluid of main component reaches with the zinc ion, and patent documentation 5 is by containing copper pheophytin, the Copper chlorophyllin alkali metal salt, and the effect of the copper ion in the aqueous solution of reductant and reaching.
So, in the plant-derived marennin recovery and/or fixing means that in present technology, is provided, all be to use the chemicals of form of metal compound to make metal ion solution, owing to use this metal ion solution that plant is carried out heat treated, so relatively poor as its image of natural food, commodity value is lower, and also may produce the problem that the consumer can't eat.
Therefore the application's applicant has developed patent documentation 6 disclosed " employed colour former bag in the green recovery of food plant or green maintenance method and this method ".This invention is not to add a large amount of metallic compounds artificially, but ash is impregnated in the solution, realized natural metal ion stripping, the utilization that to contain in the ash, the food plant of brown stain is restored under the prerequisite that does not influence mouthfeel for having the green of high-quality tone, and food plant can be treated to green simultaneously, make the green of green recovery of plant, perhaps can under the state that is processed into green, preserve for keeping for a long time.
Further, thereby the application's applicant has also developed by poach and has restored, the fixing method of marennin (patent documentation 7), this method is easier, advanced the method by the former and/or fixing plant-derived marennin of natural metallic ore material reflex effectively: plant-derived marennin restores and fixingly can absorb trace mineral efficiently with heating container, and its structure is that the alloy surface that contains copper and/or zinc is exposed in the side within it, the interaction of copper ion and zinc by stripping in warm water in this heating container or the hot water, thus restore and/or fixing plant-derived marennin.
But, in the method for poach,, can produce the problem of the plant quality decline that causes owing to heating owing to will boil vegetables etc. fully.If for example hotted plate vegetables continuously 20 minutes, just vegetables lose hardness, the mouthfeel variation.Particularly for salted vegetables, owing to require it to have the mouthfeel that the creak creak is made a sound, if thereby heating then can deliquescing lose the characteristic of salted vegetables, its commodity value also can be had a greatly reduced quality.
Patent documentation 1: special fair 3-12866 communique
Patent documentation 2: special fair 3-12867 communique
Patent documentation 3: specially permit No. 3082980 communique (spy opens flat 3-302309 communique)
Patent documentation 4: specially permit No. 2729929 communique (spy opens flat 3-298958 communique)
Patent documentation 5: the spy opens flat 6-217732 communique
Patent documentation 6: specially permit No. 2911851 communique (spy opens flat 9-110252 communique)
Patent documentation 7: the spy opens the 2003-47434 communique
Summary of the invention
In order to address the above problem, the applicant is through studying assiduously repeatedly, find for a long time plant to be impregnated in the yeast of any one ion at least that contains zinc, copper, magnesium, even can not realize abundant maintenance under the heated state yet, recover green function, thereby create the present invention.Main purpose of the present invention provides a kind of can the inhibition because heating causes the restored method or the green maintenance method of the green plant that quality descends.
The invention provides the following:
1. method of restoring green plant or keeping green plant, plant is contacted with yeast, thereby restore the green of plant or keep the green of plant, it is characterized in that: above-mentioned yeast contain in zinc, copper, iron, the magnesium at least any one, be more than 10 days the time of contact of above-mentioned yeast and plant.
2. according to the 1st described recovery green plant or keep the method for green plant, it is characterized in that, mix and form under the state of yeast juice and plant contact at above-mentioned yeast and liquid.
3. according to the method for the 1st or the 2nd described recovery green plant or maintenance green plant, it is characterized in that above-mentioned contact is carried out in container, the structure of this container is that the alloy surface that contains copper and/or zinc is exposed in the side within it.
4. according to any described recovery green plant of the 1st to 3 or keep the method for green plant, it is characterized in that, under the heated state plant is contacted with yeast.
5. according to any described recovery green plant of the 1st to 4 or keep the method for green plant, it is characterized in that, when plant is in green state, add yeast.
6. according to any described recovery green plant of the 1st to 5 or keep the method for green plant, it is characterized in that above-mentioned plant is yellow green vegetables or cedra fruits.
7. according to any described recovery green plant of the 1st to 6 or keep the method for green plant, it is characterized in that above-mentioned plant is to make vegetables or the fruit that salted vegetables is used.
8. method of restoring green plant or keeping green plant, plant is contacted with yeast, thereby restore the green of plant or keep green plant, it is characterized in that: the vegetables or the fruit of green are not being contacted with the yeast that contains zinc and/or copper under the heated state, afterwards heating.
9. according to the 8th described recovery green plant or keep the method for green plant, it is characterized in that above-mentioned heating is carried out under 60 ℃ to 100 ℃ of temperature.
10. according to the method for the 8th or the 9th described recovery green plant or maintenance green plant, it is characterized in that be more than 1 minute above-mentioned heat time heating time.
11. the method according to the 8th to 10 any described recovery green plant or maintenance green plant is characterized in that above-mentioned heating is carried out in container, the structure of this container is that the alloy surface that contains copper and/or zinc is exposed in the side within it.
According to the method for recovery green plant of the present invention or maintenance green plant, can suppress because the destruction to plant that heating causes keeps the quality of plant, and recover or the original green of maintenance plant.Even this is can be by plant is impregnated in the yeast juice that contains zinc ion and/or copper ion for a long time because do not heat also, thereby can keep, recover the green of plant.Except zinc, copper ion,, then can show more bright-coloured green in the yeast juice if be mixed with magnesium.Because not heating, thus the problem that plant loses hardness can be solved, thus can produce the good vegetables of mouthfeel, fruit etc., improve its commodity value simultaneously.
And the present invention can adopt the heating of short time simultaneously, thereby can shorten the pickled time and show the effect that the green of plant keeps, recovers as early as possible, and by reduce heat time heating time and can reduce the destruction to plant as far as possible.
Description of drawings
Fig. 1 be show by poach restore, the fixing longitdinal cross-section diagram of the structure of an example of employed heating container in the method for green plant element.
Fig. 2 is the expansion longitdinal cross-section diagram of wanting portion of the relevant container of other examples.
Fig. 3 is the expansion longitdinal cross-section diagram of wanting portion of the relevant container of other examples.
Fig. 4 is the expansion longitdinal cross-section diagram of wanting portion of the relevant container of other examples.
Fig. 5 is the expansion horizontal sectional view of wanting portion of the relevant container of other examples.
Embodiment
Below embodiments of the present invention are described with reference to accompanying drawing.But the embodiment of the following stated is the example of the maintenance method of the restored method of green plant that technological thought of the present invention is specialized or green plant, and the present invention is not defined as the restored method of green plant or the maintenance method of green plant following.
And this specification definitely is not defined as the parts shown in the claim scope parts in the embodiment.The particularly size of the component parts described in the embodiment, material, shape, its relative short of specific record such as configuration, scope of the present invention all not only is defined in this, and it is simple illustrated example only.In addition, the exaggeration to some extent in order to carry out clear and definite explanation such as the size and location relation of each parts shown in the drawings.And in the following description, identical title, the parts that symbolic representation is identical or material is identical, it specifies and can suitably omit.And constituting each key element of the present invention can be that a plurality of key elements are made of identical parts, also can be also used as a plurality of key elements by parts, also can be opposite, and promptly a functions of components is shared realization by a plurality of parts.
In the present embodiment as restoring and/or the green of the object of fixing plant-derived marennin is that plant comprises: with fiddlehead, common vetch dish, green onion wood bud, araliae cordatae etc. is the edible wild herbs of representative, green vegetables such as cucumber, green soy bean class, and the non-polluted edible plant of green sea grass class such as sea-tangle, undaria pinnitafida.Particularly edible wild herbs, salted vegetables etc. need to keep, recover green plant, are best suited for vegetables, fruit that the pickled thing of the leaf of cucumber, sponge gourd, wild damp dish, green vegetables, big mustard, Chinese cabbage, water dish, radish, turnip etc. is used.In addition, also can be used for clover, and the weeds such as leaf of pteridophyte of unedible four leaves, these weeds are put in the technology works as viewing and admiring, and perhaps only use as academic record and the sample preserved.In the following embodiments, keeping its green so that vegetables such as cucumber are made as salted vegetables is that example describes.
Restore green plant or keep the method for green plant be with plant be impregnated into contain zinc ion or copper ion or contain zinc and the yeast juice of copper ion in, perhaps yeast juice is spread in the plant, plant is contacted with yeast juice.Zinc ion and copper ion are that zinc (Zn) compound, copper (Cu) compound or zinc-copper compound dissolution were used afterwards to the yeast juice intermediate ionization.The result of zinc ion and copper ion stripping is to generate zinc chlorophyll and copper pheophytin, thereby make chlorophyll send green or secondary color, and make green fixing-stableization.The addition of these zinc/copper compounds can be considered kind, dip time, the temperature of yeast juice, the molecular weight of zinc/copper compound of plant etc., is adjusted into optimum value.In the adjustment of addition, the zinc-copper ratio is 3: 1-5: 1, preferably be about 4: 1.For example, mix the copper of 4-5ppm for zinc 15ppm.Though only just can obtain effect of sufficient, can further restore, fix green by adding copper with zinc.Particularly preferably add copper for salted vegetables.
Can add mineral composition etc. as required in the yeast juice.For example calcium ion can prevent that food plant from absorbing moisture and becoming swelling state.And can add magnesium compounds such as magnesium sulfate.Magnesium can use and be dissolved in the material that forms magnesium ion behind the water.The yeast juice that has added magnesium ion can make plant become the green of nature.This is because the chlorophyll of plant becomes green owing to the effect of magnesium.The addition of magnesium compound for example to 100 liters water, adds 10-2000g, preferably adds 20-1000g, more preferably 30-100g.
Further, also can add a spot of copper coral sand (Copper that adds in the yeast juice and add サ Application go sand).Add copper coral sand and in yeast juice, add copper ion and calcium ion.Copper ion can make the green of food plant distinct more.Calcium ion can prevent the softening of food plant.The addition that adds copper coral sand is that per 100 premium on currency add below the 50g.
Further, also can add reductant in the yeast juice.If in the yeast juice that has added reductant, flood plant, then can adjust and use pigment, dyestuff to carry out the factitious color of artificially coloring.And, also have the effect that prevents to become green plant generation variable color.This is because reductant can prevent that thereby oxidation reduces the generation of variable color.Further, the method for adding reductant adjustment tone in yeast juice has the following advantages: add a large amount of zinc ion raising zinc concentrations in yeast juice, make plant become green at short notice, thereby can handle the plant of natural hair color at short notice.Reductant can use granulated sugar, glucose, fructose, sorbitol, ascorbic acid, vitamin C, arabo-ascorbic acid etc.The addition of reductant is 1/20-1/2 with respect to the weight ratio of employed yeast.
Further, can add a spot of salt in the yeast juice.Salt has the metal ion that contains that can make in the yeast juice, calcium etc. and is easy to be impregnated into effect in the plant.The addition of salt is that per 100 premium on currency add below the 500g.In addition, can add a spot of copper coral sand that adds in the yeast juice.
Limpen characteristic when plant has in the solution of being impregnated into.Particularly when in the solution that is impregnated into heating, absorb moisture and become especially soft, the obvious variation of mouthfeel and can't eating better.In order to prevent to be impregnated into deliquescing in the solution, the inventive method is not preferably carried out post processing, but with salt when pickled and salt together add in the yeast juice.
The time of dipping is more than 10 days, and preferred some months is more preferably more than 2 months.Experiment according to the inventor carries out for the cucumber of salted brown stain, even do not carry out heat treated, began to recover green after behind the dipping about one month, green recovery about 70% in about 2 months recovers original green substantially after 3 months.Further, if cucumber etc. is added above-mentioned yeast juice when salted in advance, then can suppress brown stain and keep green, this point also obtains confirming.
In the present embodiment, under the state of plant, add yeast juice for green, and fixing, stable green.Before plant becomes yellow or dark brown, by it is impregnated in the yeast juice, and it is faded, thereby keep original green.For example by when salted and yeast juice add simultaneously and flood, can restore green plant in addition or keep the processing and the operation of green plant, thereby can afforest simultaneously with salted easily.
According to this method, though to spend certain processing time, owing to do not heat, thus can prevent destruction to plant, and obtain not destroy the high-quality salted vegetables etc. of mouthfeel.When carrying out heat treated such as poach, if heating-up temperature surpasses 70 ℃ then plant quickens softening.When particularly making salted vegetables, its mouthfeel variation, commodity value can descend.Therefore, according to present embodiment,, can prevent such infringement by there not being the processing of heating.When for example making the cucumber salted vegetables, when will be as the fresh cucumber of salted vegetables raw material salted, add the yeast juice that contains copper ion and zinc ion.So, green also is fixed up when salted vegetables is salted, thereby can obtain the good salted vegetables of color.And owing to do not carry out poach, thereby need not the energy resource consumption that is used to heat, can handle cheaply.
Even only plant is impregnated in the container that exposes the alloy surface that contains copper and/or zinc as hereinafter described can be recovered or be fixed up through the certain hour green, but also can't obtain enough greens sometimes according to the plant difference.Therefore,, zinc ion and/or copper ion can be provided, the greening of plant can be realized conscientiously from face from container and yeast juice both by plant being impregnated in the above-mentioned yeast juice that contains zinc ion and/or copper ion.
Above-mentioned processing is the long time treatment under normal temperature or the room temperature basically.Particularly cucumber salted vegetables, leaf mustard etc. are paid attention in the food applications of mouthfeel, make thermal treatment as far as possible in short-term, perhaps make it near normal temperature.Even, can handle in short-term by heating for heat-treating the purposes that also can not have problems.And on the other hand, can suppress brown stain by keeping cold temperature.In the experiment that the inventor carries out, in normal temperature is handled, after long-time, the phenomenon of slowly variable color is arranged, and under cold temperature, carry out, have the effect that suppresses this variable color, compare with under normal temperature and room temperature, handling, find to obtain more bright-coloured green under the cold temperature.And when being undertaken by refrigeration its processing time often long.Not heated condition in this specification not only is meant normal temperature or room temperature, the situation when also comprising refrigeration.During refrigeration, its temperature is preferred-5-8 ℃.Owing to contain salt in the moisture, so even also can not freeze in processing below freezing.
Further, even salted vegetables such as cucumber also can carry out the heat treated such as poach of short time in order to shorten the processing time.For example, plant is impregnated in the yeast juice of storing in the said vesse, is heating below 70 ℃.Confirm by experiment: the greening of being undertaken by poach in the past needs the processing about 20 minutes only need spend a few minutes in handling, and for example can finish about 3 minutes.And if poach 20 minutes, plant loses hardness sense (こ), the mouthfeel variation, thereby produce the problem that commercial quality descends.When special when being applied to salted vegetables in the time, because salted vegetables attention mouthfeel is extremely low so there is not the commodity value of the salted vegetables of creak creak mouthfeel.Thereby the short more infringement to mouthfeel is just more little heat time heating time, and is just preferred more.By said method, only need a few minutes can finish greening to handle if carry out poach, so be very desirable particularly as the greening method of salted vegetables.Heating-up temperature and heat time heating time can be adjusted according to the degree that kind, amount, the greening of plant are handled, and preferred heating-up temperature is 60 ℃ to 100 ℃, is set at heat time heating time more than 1 minute.
Also there is the problem on the health in food in addition, also needs pasteurization sometimes.In this case, by having the heat treated of fixing green and bactericidal action simultaneously concurrently, can carry out green fixing and sterilization at short notice simultaneously.What can produce and fade owing to carry out heat treated, so the degree that needs to consider to fade is to setting heat time heating time and temperature.
According to the experiment that the inventor carries out, the water-soluble and Ionized amount of zinc does not depend on temperature basically, and if copper heats its amount of separating out becomes original more than 2 times approximately.And for pH concentration, the amount of separating out of the low more zinc of pH is then many more, and preferred pH is about 2, on the other hand copper at pH near demonstrating peak value at 2 o'clock.If can separate out the ion of zinc and copper morely, then can strengthen the effect of greening, and can reduce raw-material addition.Can generate bright-coloured strong green more because the amount of separating out of ion is many more,, make it to be optimum value so when being used for purposes such as salted vegetables, home cooking, can adjust temperature and pH value as required.Preferably, can separate out more when the pH of the additive aqueous solution that contains yeast etc. zinc ion and copper ion near 3 time.
In order to suppress influence to plant, heat treated is preferably carried out at low temperatures, for example in the manufacturing of salted vegetables, when adding various condiment, generally heating about 20 minutes more than 80 ℃, and in the present embodiment about 60 ℃-80 ℃, preferred 60 ℃-75 ℃, more preferably heated about 20 minutes down at about 75 ℃.And in the present embodiment, except the yeast juice that contains above-mentioned zinc ion and/or copper ion, also use the described container in back, making heating-up temperature thus is low temperature, and can shorten the time of heating, and described container exposes the alloy surface that contains copper and/or zinc.In the present embodiment, can handle below 5 minutes, more preferably about 3 minutes, handle.
Perhaps also can utilize the pressurized, heated method for disinfection such as distillation sterilization of high temperature.In order to shorten heat time heating time, heating is 2 minutes under 110 ℃ high pressure in the distillation sterilization.In the method, owing to be heating in short-term high temperature under, can prevent to maximum constraints softening of plant.
Further, if carry out FAR INFRARED HEATING by pottery etc., then can faster fermentation, thus can handle with low temperature, to reduce influence to plant.Perhaps also can use the high pressure sterilization method that does not heat.
In addition according to the difference of plant, even the plant that has does not carry out handling with the greening of above-mentioned heating, through also can variable color after the regular hour, fading is brown.Most of plant through normal temperature greening handle and brown stain do not taking place in back about 20 days, but then can produce brown stain through the longer time.For example cucumber does not just produce brown stain, but fiddlehead just becomes dark brown.If apply in this case with heat treated words and just revert to green.So, if use heat treated simultaneously, even the salted vegetables after making so also can recover original green by the short time heating.
And brown stain also can take place in the so salted material of salted vegetables after through a week.According to floristic difference, the plant of fading simultaneously along with effluxion is arranged, fade after also having about 3 months, afterwards the plant of Hui Fuing.For example with fresh cucumber when salted, its brown stain is slowly carried out in the time of about about 3 months, manifests the tendency of recovery afterwards again.For the plant of such brown stain,, also can recover green along with the process of time as above-mentioned if add the yeast juice that contains zinc and copper ion.After for example will being impregnated in the yeast juice, can promoting its green recovery, and can obtain bright-coloured green through the cucumber of back brown stain in about 3 months.And on the other hand, if add above-mentioned yeast juice when salted, though brown stain also can take place about 3 months, but the degree that can suppress its brown stain, and begin to recover green after through 3 months, through after 2,3 months, return to original green basically again.So the excellent characteristics that the present invention can realize are: when manufacturings such as salted vegetables, except from the beginning fixedly the green, even the plant that brown stain takes place in salted back also can recover its green, and have the original greens of plant such as chlorophyllous vegetables, edible wild herbs, sea grass class under any situation and all need not rely on chemicals just can obtain to recover, thereby safety and food can be provided.
After salted vegetables manifests color, wash, to clean salinity and other compositions.Washing is carried out more than 4 hours for example 10 hours, 24 hours.So metal ion is removed, and salinity also can reduce, and can reach suitable salt component.
(embodiment)
(embodiment 1)
Home cookings such as salted and the fiddlehead of fading, green onion wood bud, mountain celery, cucumber are recovered its green by following processing.
(1) home cooking is impregnated into the processing that recovers green in the yeast juice
Yeast juice is made by following step.The water-soluble zinc yeast (U.S. Grow Company, Inc. makes, Soluble Zinc Yeast) that adds 489mg in 1 liter the water makes yeast juice.Because this yeast contains the zinc of 5 weight %, so yeast juice contains the zinc of 24.5ppm.
Not to this yeast juice heating, under 10 ℃-30 ℃ room temperature, home cookings such as the fiddlehead of dipping 150g, green onion wood bud, mountain celery, cucumber.All home cookings of dipping begin variable color after through about 10 days.Behind dipping 10-20 days, home cookings such as fiddlehead, green onion wood bud, mountain celery, cucumber are taken out from yeast juice.
(2) will revert to green home cooking is impregnated into to adjust and adjusts its tone in the liquid and carry out the processing of fixation
Adjusting liquid makes as follows.Add in 1 premium on currency and the following material of dissolving:
Citric acid ... ..1000mg
Reducing sugar ... ..1000mg
Reductant ... ..500mg
Reducing sugar uses glucose, and reductant uses ascorbic acid, makes and adjusts liquid, will adjust liquid and be warmed to 60-65 ℃, will finish the home cooking of handling in (1) and take out from yeast juice and be impregnated in the adjustment liquid of heating.Home cooking is adjusted in the liquid at this and was flooded 30 minutes-1 hour, carries out fixation.
Afterwards, home cooking is taken out from adjust liquid, remove salinity the time round the clock in the dipping evening to one in clear water, is made into chlorophyll and is green food.When the home cooking of handling flooded 30 days in clear water, water did not become green, and variable color does not take place the green of home cooking yet.
(embodiment 2)
In 1 premium on currency, add the water-soluble zinc yeast of 100mg and make yeast juice, in addition the same with embodiment 1, can with the fiddlehead variable color of fading the green of nature.This yeast juice contains the zinc of 5ppm.
(embodiment 3)
In 1 premium on currency, add the water-soluble zinc yeast of 40mg and make yeast juice, in addition carry out the processing the same with embodiment 1 after, the fiddlehead of fading becomes light green.This yeast juice contains the zinc of 2ppm.Further, in the present embodiment, be adjusted into 20mg by the addition with water-soluble zinc yeast, having modulated zinc concentration is the yeast juice of 1ppm, and it is light green that fiddlehead is handled back fiddlehead variable color.
(embodiment 4)
Contain outside the zinc bakers' yeast (U.S. Grow Company, Inc. makes, High Zinc Yeast) except the yeast that will use changes to from water-soluble zinc yeast, carry out the processing to home cooking identical with embodiment 1 after, home cooking becomes the green of nature.This contains the same zinc that contains 5 weight % with water-soluble zinc yeast of bakers' yeast of zinc.
(embodiment 5)
Except the yeast that adds 972mg to 1 premium on currency is made yeast juice, carry out the processing identical with embodiment 1, the fiddlehead of fading becomes green rapidly.This yeast juice contains the zinc of 49ppm.In this embodiment, fiddlehead is impregnated in the yeast juice 10 days and can be changed into green.
(embodiment 6)
Except the cupric yeast that adds 500mg to 1 premium on currency is made yeast juice, the same with embodiment 1, can with the fiddlehead variable color of fading beautiful green.The cupric yeast uses the water-soluble copper yeast (U.S. Grow Company, Inc. makes, SolubleCopper Yeast) that contains 1 weight % copper.This yeast juice contains the zinc of 5ppm.The addition of yeast is changed in the scope of 100-500mg, the variable color of home cooking is tested, if when the addition of yeast is lower than 300mg, then green is thin out gradually, variable color hardly when being less than 100mg.
(embodiment 7)
Except the calcium lactate of the yeast that in 1 premium on currency, adds 489mg, 2g, the same with embodiment 1, the home cooking variable color of fading can be green.Under the effect of the calcium that in yeast juice, adds of home cookings such as the fiddlehead of Huo Deing, green onion wood bud, mountain celery, cucumber, can prevent in the heated operation that in being impregnated into yeast it is softening, and become green in this embodiment.
(embodiment 8)
The bamboo chopstick of brown stain is recovered the green of bamboo by following processing.
(1) bamboo chopstick is impregnated into the processing that recovers green in the yeast juice
Yeast juice is made as follows.The zinc bakers' yeast (U.S. Grow Company, Inc. makes, High Zinc Yeast) that contains that adds 1140mg in 1 premium on currency makes yeast juice.Because this yeast contains the zinc of 5 weight %, so yeast juice contains the zinc of 57ppm.Yeast is not heated, after under 10-30 ℃ bamboo chopsticks dippings being made it to become green in 20-30 days, from yeast juice, take out.
(2) to recovering the processing that green bamboo chopsticks are washed
To become green bamboo chopsticks and from yeast juice, take out, after washing 24 hours, drying.
(embodiment 9)
The cherry leaf of the employed generation brown stain of cherry leaf cake is recovered its green by following processing.
(1) the cherry leaf is impregnated into the processing that recovers green in the yeast juice
Yeast juice is made as follows.The water-soluble zinc yeast of interpolation 489mg and the calcium lactate of 1000mg make yeast juice in 1 premium on currency.Because this yeast contains the zinc of 5 weight %, so yeast juice contains the zinc of 24.5ppm.Yeast juice is not heated, under 10-30 ℃ cherry leaf dipping after 10-20 days, is being taken out the cherry leaf from yeast juice.
(2) will revert to green cherry leaf is impregnated into to adjust and adjusts processing that its tone carries out fixation in the liquid and adjust liquid and make as follows.Add in 1 premium on currency and the following material of dissolving:
Citric acid ... ..1000mg
Reducing sugar ... ..1000mg
Reductant ... ..1000mg
Reducing sugar uses glucose, and reductant uses vitamin C, makes and adjusts liquid, will adjust liquid and be warmed to 60-65 ℃, and the cherry leaf that will finish processing in (1) takes out from yeast juice and is impregnated in the adjustment liquid after heating.The cherry leaf is adjusted in the liquid at this and was flooded about 1 hour, carries out fixation.
Afterwards, the cherry leaf is taken out from adjust liquid, clean with clear water.Even treated cherry leaf is through also colour-fast after 30 days.
(embodiment 10)
With salted and the salted vegetables cucumber of fading recovers green by following processing.
(1) salted vegetables is impregnated into the processing that recovers green in the yeast juice
Use both water insoluble zinc yeast (Kelatron CorporationUSA manufacturing) and the copper yeast (Kelatron Corporation USA manufacturing) that also is insoluble to ethanol at this.The zinc yeast is the dried powder that contains the brewer's yeast of 10% zinc, and the copper yeast is the dried powder that contains the brewer's yeast of 5% bronze medal.At first, modulation greening additive, wherein contain 33.0% zeolite, 3.0% magnesium sulfate, 16.0% citric acid, 1.0% microparticulate silica, the food yeast is 20.0% zinc yeast, 10.0% copper yeast and other foodstuffs of 17.0%, should afforest with additive 600g and put in 2 premium on currency, and fully stir the back and place more than 10 minutes.So, have acidity by the citric acid effect, the pH value descends, and separates out zinc ion, copper ion.And, from magnesium sulfate, also separate out magnesium ion.As mentioned above, thus make the chlorophyll of plant become green to plant Mg supplementation ion.
In this state, in container, add 600 liters water, drop into the above-mentioned greening that modulates and also stir with additive.And the cucumber that will fade is slightly washed the back and drops into 90kg, and the pH in the container is adjusted into 5.8-6.2.About the adjustment of pH, (making it to be acidity) undertaken by adding citric acid when reducing pH, when improving pH (making it to be alkalescence), undertaken by adding dibastic sodium phosphate.
And leave standstill after the plant in the container fully stirred.The salted vegetables of dipping begins greening after approximately through 10 days.Flood and after 20 days the cucumber salted vegetables is taken out from container and washes.
(2) will recover green salted vegetables is impregnated into to adjust and adjusts its tone in the liquid and carry out the processing of fixation
Also can not carry out the fixation treatment process, if but carry out to obtain effectively the effect of fixation.During fixation was handled, reducing sugar used glucose, reductant to use ascorbic acid to make adjustment liquid, and will adjust liquid and be warmed to 60-65 ℃, afterwards the salted vegetables of finishing dealing with in (1) was taken out from yeast juice and was impregnated in the adjustment liquid of being heated.Salted vegetables is adjusted in the liquid at this and was flooded 30 minutes-1 hour, carries out fixation.In addition, if use organic chelate, can fixation even do not heat also, so preferred.
Take out salted vegetables afterwards from adjust liquid, dipping is after 30 days in clear water, and the water nondiscolouring is variable color, and the green of salted vegetables does not change yet.
(embodiment 11)
Do not carry out the above-mentioned modulation that contains the adjustment liquid of zinc and/or copper,, can recover green yet under the state of powdery by the greening that contains the embodiment 10 of yeast is added in salted vegetables, the home cooking with additive.For example, salted vegetables when salted, is added the greening of mentioned component with additive and salt simultaneously.By effect as the moisture in the vegetables of salted vegetables, to afforest with the copper and the zinc ionization that comprise in the additive, these fix magnesium ion, thereby green with above-mentioned the same recovery.This method will not afforested with additive and will be mixed in the water, therefore can realize more simply.
At first, the greening additive among the adjustment embodiment 10.To put 90kg in container as after the slight washing of the cucumber of salted vegetables raw material, will afforest with additive and salt then and together add, leave standstill.Add the adjustment that citric acid etc. carries out the pH value at this moment.The salted vegetables of dipping begins greening after approximately through 1 month.Flood and after three months the cucumber salted vegetables is taken out from container, carry out as required handling with embodiment 10 the same fixations.And take out salted vegetables from adjust liquid, in clear water, removing salinity with the clear water dipping, to be made into chlorophyll be green food the time round the clock in the dipping evening to one.The salted vegetables of handling flooded 30 days in clear water after, water does not become green, and the yet nondiscolouring of the green of salted vegetables.
(embodiment 12)
The yeast that uses adds the water-soluble zinc yeast of 245mg (Kelatron Corporation USA manufacturing) and makes yeast juice for only containing the yeast of zinc in a premium on currency.Because this yeast contains the zinc of 10 weight %, so yeast juice contains the zinc of 24.5ppm.Other are the same with embodiment 10, the cucumber salted vegetables of brown stain can be reverted to green.Yeast juice is not heated, temperature is made as 10-30 ℃, with salted vegetables flood from yeast juice, take out after 10-20 days after, it is green that salted vegetables recovers.
(embodiment 13)
Contain the zinc bakers' yeast (KelatronCorporation USA) except the yeast that uses is changed to by water-soluble zinc yeast, to after embodiment 12 the same salted vegetables are handled, the salted vegetables of brown stain reverts to the green of nature.This contains the same zinc that contains 10 weight % with water-soluble zinc yeast of zinc bakers' yeast.Yeast juice is not heated, temperature is made as 10-30 ℃, with salted vegetables flood from yeast juice, took out in 10-20 days after, it is green that salted vegetables recovers.
(embodiment 14)
Except the cupric yeast that adds 500mg to 1 premium on currency is made into the yeast juice, the same with embodiment 10, can with the salted vegetables variable color of fading beautiful green.The cupric yeast uses water-soluble yeast (Kelatron Corporation USA manufacturing), and this water-soluble yeast contains the copper of 5 weight %.The zinc that contains 5ppm in this yeast juice.The addition of yeast is changed in the scope of 100mg-500mg, the variable color situation of salted vegetables is tested, green was thin out gradually when the addition of discovery yeast was less than 300mg, variable color hardly when being less than 100mg.
Among the above embodiment, the yeast that adds in the yeast juice has been to use yeast that contains zinc and the yeast that contains copper, and the present invention replaces these yeast with other, in the yeast that perhaps add yeast, the yeast that contains magnesium, the yeast that contains Se, the yeast that contains Mo, the yeast that contains Cr contain iron except these yeast, contains Mn any one can be with the plant variable color of fading for green.Yeast juice can add the multiple yeast that contains different metal, and also can add metal ion.Under the effect of yeast, plant can be become green owing to added the yeast juice of yeast and metal ion, so can make plant become the green of nature by the concentration that reduces metal ion.
Further, enumerated the method for restoring the green of brown stain plant in the above-described embodiments.It is that plant to green generation brown stain is handled that but method of the present invention has more than, and also can handle presenting green plant, fades to prevent green.This is because by adding zinc to plant, thereby can prevent that the magnesium that contains in the chlorophyll of plant runs off causes brown stain.
The content of the zinc that contains in the yeast that adds is 0.01-0.06% with respect to the total amount of object (comprise the moisture that adds in the plant etc. gross weight), preferred 0.02-0.04%, the content of copper is 0.005-0.05% in addition, preferred 0.01-0.02% can obtain comparatively bright-coloured green thus.And, be set at the time of contact of plant and yeast more than 10 days, can obtain the effect of recovering green.According to the experiment that the inventor carried out, find to make it to contact more than 70 days, can suppress the influence of fading owing to the plant that heat treated causes.And if use cucumber, thereby can be by making it to contact fading that the inhibition heat treated causes more than 90 days.
(container)
Thereby more than recover green plant or keep the method for green plant can be by container being designed the afforestation effect that further improves plant, said vesse be used for plant dropped into into and be impregnated into yeast juice etc.The container of yeast juice dipping plant can being used be set to specified volume, shape, is not the pot of alloys such as common iron, stainless steel.Whole or a part of alloy surfaces that contain copper and/or zinc that expose of the medial surface that its structure preferably contacts with water or hot water at least.For example use the pot of the kirsite system that contains copper.Inject the water of ormal weight in this container, and will flood with the plant time or the fate according to the rules of the volume a great deal of of this container.So, can in solution, not add metal ion and handle chemical substances such as special-purpose chemical liquids, and only by copper ion and zinc ion from container material stripping to water, and the interaction of copper ion in the yeast juice and zinc ion, can be that the marennin of plant origin restores and/or fixing with green.
When for example using galvanized pot stripping zinc ion, the recovery of its marennin, fixation are extremely slow and unsettled, and the same with above-mentioned prior art, and plant itself has softening easily characteristic.Therefore, shorten, then can't restore beautiful green if will contain the dip time of the solution of zinc ion for the problem that reduces mouthfeel decline.To this, contain the container that the kirsite of copper is made by use, with zinc ion and copper ion stripping simultaneously, because both sides' interaction, and only use zinc ion to compare, marennin restores, fixing efficient has obtained significantly improving.
On the other hand, when using the copper pot to carry out the copper ion stripping, also the same with prior art, though plant is sent have the green of beautiful tone or can carry out painted more than naturally and understandably the content of its copper has also become after processing because this processing is impregnated into the plant of this copper ion solution.Copper this in original plant, contain a small amount of, if but surpass certain limit then just become to add in a large number artificially copper, if particularly food plant absorbs in the human body and can produce harm to health, so not preferred.And if the consumer knows that it contains copper and can produce detest psychology to this.Therefore, it is conditional that the effect by a large amount of copper ions makes chlorophyll become green its scope of application of method, the shortcoming practicality.
Therefore in the present embodiment, preferably will contain zinc, more preferably the yeast juice that will also contain copper ion except that containing zinc is accumulated in the container, and plant is impregnated in this container, the inner face of said vesse exposes the alloy surface that contains copper and/or zinc, thereby the plant that will fade restores under the effect of zinc ion, copper ion for green, perhaps makes it fixing and maintenance, and suppresses to fade.
And when container enlarges contact area with water as required, can suitably take following structure: apply concaveconvex shape at the container inside face, perhaps combination is used to pick and place interior still that green is a plant, basket etc., and on this basis whole the or part use of still, basket in these is contained the kirsite parts of copper.
Container is preserved yeast juice and impregnating function in order to play, the shape and the size that need have the water that can receive necessary ormal weight, have both endurance simultaneously, and in order to carry out poach, also can bring into play sufficient high-temperature capability even must have to heat by various thermals source such as combustion gas, heavy oil, lam-oil, firewoods, the container of use such as processing processing plant can be for example bath with such box-shaped thing, cylinder type, tank type, reach the container of other shapes, structure; And for as spendable container in general family and be used for hobby or the container of experiment apparatus, can manufacture the small containers etc. of the so-called pot shape of easy operating, and the container of different shape, structure; In order to improve the efficient of poach, can assemble upper cover, perhaps in order to move, to clean and other being handled the convenient of operation handle, foot, cargo transport frame etc. can be set, perhaps can in advance running water tap be arranged to one, give prominence to for temporary fixed running water flexible pipe to be provided with or to penetrate perhaps that special-purpose metal accessory etc. being set, subsidiary structure can be set as required.
And this heat resistance container main body has necessary inscape: whole or a part of structure of the medial surface that contacts with hot water is to expose the zinc alloy surface that contains copper (Cu) at least.Because this structure can be realized the recovery of marennin of the plant origin among the present invention and/or fixing function, therefore its integral body is by the described zinc alloy material manufacturing that contains copper in back, and for the whole or a part of structure that makes the medial surface that contacts with hot water at least is to expose the zinc alloy surface that contains copper, outside forming the Surface Machining layer that is not provided with except coating the most basic such structure, also must form structure as described below.
Promptly, its main part is used the zinc alloy material warm tolerance metal material in addition that contains copper, the good metal material (comprising various alloys) of corrosion resistance such as stainless steel steel, titanium material for example, and the metal material (comprising various alloys) that aluminium, copper material etc. have a thermal conductive resin is made into independent structure, perhaps is made into the lamination structure of these metal materials; Only on the whole or part of this main part medial surface that contacts with hot water at least, the described top layer part that constitutes by the zinc alloy material that contains copper in lamination back with suitable thickness, and make it incorporate multiple layer metal container made; Perhaps its main part is by warm tolerance material manufacturing fluororesin and pottery etc., the shape that can form container, structure, beyond the metal; And only on the whole or part of this main part medial surface that contacts with hot water at least, form the described skin section that constitutes by the zinc alloy material that contains copper in back with suitable thickness, the zinc alloy material thin plate that for example will contain copper bonds, and to the kirsite material that contains copper carry out gold-plated or evaporation with cambium, can form the container that lamination and incorporate multilayer material are made like this.
And, this main part is on the basis made from the warm tolerance material beyond the metals such as fluororesin, pottery, only on the whole or part of this main part medial surface that contacts with hot water at least, form the described skin section that constitutes by the zinc alloy material that contains copper in back with suitable thickness, the zinc alloy material thin plate that for example will contain copper bonds, and to the kirsite material that contains copper carry out gold-plated or evaporation with cambium, can form the container that lamination and incorporate multilayer material are made like this; And, this main part is that the described zinc alloy material that contains copper in back is made, its to the inside the thickness of direction be that the thickness with cross-section structure of the described embodiment representative in back changes like that, this main part medial surface is the zinc alloy material warm tolerance metal material in addition that contains copper, for example by the titanium material, the membrane material that tin material etc. constitute, and skin section to suitable thickness, for example these sheet of material bond, gold-plated or evaporation and cambium with these materials, produce lamination and incorporate multiple layer metal container, and carry out attrition process formed container till on this medial surface, exposing and also can realize " exposing the structure of the zinc alloy surface that contains copper at least with in the medial surface that hot water contacts " among the present invention as the zinc alloy material that contains copper of main part.
Gunmetal as the kirsite that contains copper is used for bearing, the steam pipe fitting, the boats and ships accessory, and the manufacturing that is used for artillery, thereby this title arranged, and because be bronze (copper alloy) a kind of and being in the public eye, but the kirsite that contains copper among the present invention does not comprise kirsite (the representational for example tough pitch copper of the cupric that does not contain zinc, remove the aluminum bronze of a part etc.), when dipping or poach, though in water, only contain the trace, but must be can the stripping zinc ion and the material of copper ion, consequently, other metal ions do not have the generation zinc chlorophyll and the copper pheophytin of realization in the prior art, can send chlorophyllous green or recover green, and can realize that stable green fixes, particularly to the stability of heat.And according to the purpose that realizes identical functions, from term, do not belong to the gunmetal category contain ormolu also can regard as with the present invention gunmetal be the same material, and be included in the gunmetal of the present invention.Below for the recovery green plant among the present invention there being the method that keeps green plant, and the related technological thought of container that is used for this method further makes clear, and representative several embodiment are described in detail.
Main expression is suitable for the representative example of commercial container in the longitdinal cross-section diagram of Fig. 1.Can find clearly that from this figure heat resistance container main body 1 is the rectangle about the open planar shaped 3m * 2m in upper end, and the degree of depth is the commercial tun of box-shaped about 1.7m.The panel self that constitutes each face is that thickness is the gunmetal of 6mm, and promptly copper and zinc are with about 60: 40 five gunmetal plates that copper alloy was constituted that chemical ratios was generated.That is to say, the side panel 12,12 that relative a pair of side panel 11,11 is adjacent with it, base plate 13 forms respectively and the corresponding size in its position, and each abutting edge is carried out waterproof connection with scolder, forms box describe device.And, go up the outstanding drainpipe 14 that connects with pipe at any one side panel 11 or 12 (being 11 in the drawings) as drainage channel.Therefore its inner face just comprises being used for all being processed as the state that does not form any one superficial layer in order to flood or whole of the position of the water contact of poach.Therefore the gunmetal surface becomes the structure that directly exposes certainly.
In this container, inject for example water about 10,000 liters, and heat by in water, being blown into steam, heating, thus from natural stripping copper ion of the vessel surface that contacts with warm water or hot water and zinc ion, in these warm water or hot water, putting into an amount of green under appropriate opportunity is plant, edible wild herbs such as fiddlehead for example, perhaps cucumber, vegetables such as green soy bean, perhaps sea-tangle, sea grass classes such as undaria pinnitafida are whether plant is (no matter edible in interior desirable green, non-edible), according to the green of correspondence is that the kind of plant and processing intent (are colour developings or prevent to fade, perhaps recover color) difference, carrying out dipping or the poach of time of being fit to the conditions such as temperature of warm water handles, then copper ion in the solution and zinc ion interact, thereby the marennin of finishing target plant restores and/or fixing the processing.
And, after the plant-derived green that the processing that finishes corresponding purpose obtains to wish,, just much stable than the processing of prior art only by the interactional processing between copper ion of the present invention and the zinc ion.More stable if desired green, can use simultaneously the above-mentioned patent documentation 6 that the applicant finished " green of food plant is restored or is kept green method; and employed colour former bag in this method " the means taked of invention in the adding means of calcium compounds such as calcium lactate, the purpose of above-mentioned adding means is to prevent that by heated solution green from being the softening of plant; Perhaps use simultaneously other solution are become acid pH adjustment agent, the adding means of the necessary various bastes of seasoning etc.; The marennin of every and target plant of the present invention restores and/or uses fixing other materials of handling not directly related complementary processing the time, is not subjected to any restriction in processing method of the present invention.
The portion that wants of Fig. 2 enlarges a marennin recovery and/or the fixing example handling employed container that the embodiment shown in the longitdinal cross-section diagram is a target plant of the present invention, the part that the main part of heat resistance container main body 1 is promptly mainly born structural strength as container is made of stainless-steel sheet 2 (the warm tolerance metal material beyond the gunmetal material a kind of), this is representational example, whole faces of the medial surface of this main part 2 carry out lamination by the skin section 3 of the suitable thickness that is made of the gunmetal thin plate, integrated, for example bonding except the warm tolerance adhesive, beyond the welding, the container that the multiple layer metal of making by conventional means such as other metallic plates such as screw or rivet are bonding is made.
The portion that wants of Fig. 3 enlarges and to have shown in the longitdinal cross-section diagram that the multilayer material with following structure makes the representative example of container: be set at necessary volume in order to carry out dipping that an amount of green is a plant or poach, the heat resistance container main body 1 of shape is at its main part 2, just bear on the part as the structural strength of container, adopt the such shaped ceramic of ware (the warm tolerance metal material beyond the gunmetal material a kind of), by position to the hot water contact, i.e. evaporation gunmetal material on whole faces of the container inner peripheral surface till the position that makes progress slightly than water line 1a, lamination is also integrated and form the skin section 3 of suitable thickness, and what make the medial surface that contacts with hot water at least from face all exposes the gunmetal surface.
The cited embodiment of portion's horizontal sectional view that respectively wants of Fig. 4 and Fig. 5 is the representational concrete example that forms following container: the volume that is set at necessity in order to carry out dipping that an amount of green is a plant or poach, the heat resistance container main body 1 of shape is promptly mainly born the part 2 of structural strength by the making of gunmetal material as container with its main part, simultaneously, went up in one of side week within it and form by concave surface 2a, the structure that the repetitive construct of convex surface 2b constitutes, so that change its thickness towards interior side direction, these have concaveconvex shape this main part 2 medial surface comprehensively on, for the stripping adjustment of copper ion and zinc ion or the purpose of appearance, to (heat-resistant resin a kind of of テ Off ロ Application (registration mark) resin in Fig. 4 example.Heat-resisting, resistance to water material outside the metal of under the purpose of protection surface and appearance, selecting), to (one of the warm tolerance metal material beyond the gunmetal material of the iron in Fig. 5 example.The trace mineral except copper, zinc necessary to human body, the metals of selecting for the purpose of its picked-up, supply etc.) carrying out coating handles, perhaps carry out gold-plated or vapor deposition treatment, the skin section 3 of lamination and integrated suitable thickness, and the face of this medial surface complete cycle carried out attrition process, gunmetal material as main part 2 is exposes shape, being the gunmetal material of the main part 2 that exposes shape and the ratio that contacts of hot water on the inner peripheral surface of heat resistance container main body 1 can regulate in advance.
Method with recovery green plant of the present invention or maintenance green plant of above structure, by being that plant is flooded or poach is handled in interior green to sea grass classes such as vegetables such as for example fiddlehead and Matteuccia strthiopteris edible wild herbs such as (コ go ミ) or cucumber, green soy bean or sea-tangle, undaria pinnitafidas, under the tough-pitch copper ion of natural stripping in warm water or hot water and/or the interaction of zinc ion, the marennin of target plant conscientiously, is stably restored and/or fixing.
Therefore, with produce in the processing of prior art inhomogeneous, but variable color is again compared though finish dealing with at short notice, the invention has the advantages that and to solve these problems effectively, simultaneously for the recovery of plant-derived marennin and/or fixing, do not use the chemicals that belongs to metallic compound just can carry out conscientiously and stable treated first, so it is extremely simple that treatment process becomes, simultaneously do not need to use chemicals and necessary special knowledge yet, be that anyone can carry out the target processing, on the operation simplicity, have the effect that allows the people extremely expect.
Consequently, can give up fully all worries by the fresh plant green and that recover green that processing method of the present invention obtained as natural food image variation, under the situation of commercialization, can avoid the danger that sustains a loss economically that descends and cause owing to these commodity values effectively, for ordinary consumer, as be both and feel at ease to eat oneself handling in person, and the trace quantity mineral material of listing in the diet picked-up benchmark at nearest revision, can be used as the picked-up means of inorganic zinc and use, by the handled green of the present invention is that plant can improve a poor appetite, also can naturally and understandably absorb simultaneously the necessary for human body trace mineral, replenish, can be for the various adult diseases that become huge social concern from usually just beginning correspondence.
Further, therefore the recovery green plant of enumerating among each embodiment of the present invention or keep employed container in the method for green plant to select optimum configuration easily according to processing intent, the ability etc. of using object or their manufacturing to sell producer and store has the effect of popularizing and being widely used.
The method and the employed container thereof of recovery green plant of the present invention as mentioned above or maintenance green plant can extensively be realized its purpose owing to its novel structure, compare with processing method of the prior art, it is processing method obviously stable and that be easy to realize, and container self also is easy to make and can dispose comparatively cheaply, therefore can select flexibly according to application target, therefore no matter be to restore for the plant-derived marennin of needs, fixing professional, still for get the ordinary consumer that edible wild herbs are enjoyment with food, be that plant is a diet perhaps with these greens, and wish copper to the trace quantity mineral material of enumerating as the picked-up benchmark, the picked-up of zinc, the ordinary consumer that replenishes, the processer who perhaps needs new metal converted products, store, all this there is higher rating, and is expected to obtain to popularize widely and use.
The technology that the method for recovery green plant among the present invention or maintenance green plant relates to a kind of recovery, fixes plant-derived marennin, the green that can be effective to prevent to comprise sea grass such as vegetables such as edible wild herbs such as fiddlehead and Matteuccia strthiopteris or cucumber, green soy bean or sea-tangle, undaria pinnitafida is a food plant, perhaps to be the plant-derived marennin that just had originally of plant as the simple greens such as weeds of sample finish after suitable processing handles for the leaf of clover, pteridophyte etc., the fading or the processing of variable color of original green.And, also be effective for the picked-up means of the inorganic zinc of the trace quantity mineral material of enumerating in the diet that begins recently the to receive publicity picked-up benchmark.
Claims (11)
1. the method for restoring green plant or keeping green plant makes plant contact with yeast, thereby restores the green of plant or keep the green of plant, it is characterized in that:
Above-mentioned yeast contain in zinc, copper, iron, the magnesium at least any one, be more than 10 days the time of contact of above-mentioned yeast and plant.
2. recovery green plant according to claim 1 or keep the method for green plant is characterized in that, mixes and forms under the state of yeast juice and plant contact at above-mentioned yeast and liquid.
3. according to the method for claim 1 or 2 described recovery green plants or maintenance green plant, it is characterized in that above-mentioned contact is carried out in container, the structure of described container is that the alloy surface that contains copper and/or zinc is exposed in the side within it.
4. the method for recovery green plant according to claim 1 or maintenance green plant is characterized in that, under the heated state plant is contacted with yeast.
5. the method for recovery green plant according to claim 1 or maintenance green plant is characterized in that, adds yeast when plant is in green state.
6. the method for recovery green plant according to claim 1 or maintenance green plant is characterized in that above-mentioned plant is yellow green vegetables or cedra fruits.
7. the method for recovery green plant according to claim 1 or maintenance green plant is characterized in that, above-mentioned plant is to make vegetables or the fruit that salted vegetables is used.
8. the method for restoring green plant or keeping green plant makes plant contact with yeast, thereby restores the green of plant or keep green plant, it is characterized in that:
The vegetables or the fruit of green are not being contacted with the yeast that contains zinc and/or copper under the heated state, afterwards heating.
9. the method for recovery green plant according to claim 8 or maintenance green plant is characterized in that above-mentioned heating is carried out under 60 ℃ to 100 ℃ temperature.
10. according to Claim 8 or 9 described recovery green plants or keep the method for green plant, it is characterized in that be more than 1 minute above-mentioned heat time heating time.
11. according to Claim 8 or 9 described recovery green plants or keep the method for green plant, it is characterized in that above-mentioned heating is carried out in container, the structure of described container is that the alloy surface that contains copper and/or zinc is exposed in the side within it.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2003384029 | 2003-11-13 | ||
| JP384029/2003 | 2003-11-13 | ||
| JP2004309065A JP4377794B2 (en) | 2003-11-13 | 2004-10-25 | How to restore the green color of a plant or keep it green |
| JP309065/2004 | 2004-10-25 |
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| CN1615680A CN1615680A (en) | 2005-05-18 |
| CN100396175C true CN100396175C (en) | 2008-06-25 |
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| CN104219967A (en) * | 2012-03-30 | 2014-12-17 | 东方酵母工业株式会社 | Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables |
| CN105101816A (en) * | 2013-04-02 | 2015-11-25 | 东方酵母工业株式会社 | Yeast extract containing copper, method for manufacturing same, food product, and green color preserving and restoring agent for vegetables |
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| JP4598847B2 (en) * | 2008-07-22 | 2010-12-15 | 株式会社佐藤運送 | Seaweed processing method |
| WO2013051461A1 (en) * | 2011-10-04 | 2013-04-11 | オリエンタル酵母工業株式会社 | Method for producing zinc-rich yeast extract, zinc-rich yeast extract, and green-retaining/-restoring agent for food and vegetables |
| JP2014011979A (en) * | 2012-07-04 | 2014-01-23 | Sato Unso:Kk | Preservation method for packaged green food |
| CN104509579A (en) * | 2013-09-27 | 2015-04-15 | 株式会社佐藤运送 | Green food held in container |
| CN105231161A (en) * | 2015-11-18 | 2016-01-13 | 湖南尔康制药股份有限公司 | Green recovering technique for pickled vegetables |
| JP7500570B2 (en) | 2019-07-26 | 2024-06-17 | 株式会社日清製粉ウェルナ | Method for producing vegetable-containing foods |
| CN112314906A (en) * | 2020-11-19 | 2021-02-05 | 广元三禾农业开发有限公司 | Method for restoring green color of pickled green vegetables |
| CN114766564A (en) * | 2022-03-16 | 2022-07-22 | 统一企业(中国)投资有限公司昆山研究开发中心 | Color protection method for beverage |
| CN118058304B (en) * | 2024-04-19 | 2024-06-18 | 山东瑞可佳农业科技发展有限公司 | Growth regulator containing indolebutyric acid-naphthylacetic acid granules and preparation method thereof |
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| CN1411749A (en) * | 2001-10-12 | 2003-04-23 | 佐藤东洋彦 | Method for recovering and keeping green of edible plant |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104219967A (en) * | 2012-03-30 | 2014-12-17 | 东方酵母工业株式会社 | Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables |
| CN104219967B (en) * | 2012-03-30 | 2016-09-21 | 东方酵母工业株式会社 | Yeast extract and green holding of manufacture method and food and vegetable thereof containing a large amount copper recover agent |
| CN105101816A (en) * | 2013-04-02 | 2015-11-25 | 东方酵母工业株式会社 | Yeast extract containing copper, method for manufacturing same, food product, and green color preserving and restoring agent for vegetables |
| TWI660683B (en) * | 2013-04-02 | 2019-06-01 | 東方酵母工業股份有限公司 | Copper-containing yeast extract, method for producing the same, foods, and agent for maintaining and restoring green color of vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4377794B2 (en) | 2009-12-02 |
| CN1615680A (en) | 2005-05-18 |
| JP2005160471A (en) | 2005-06-23 |
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