DE2607118A1 - Preserving the colour of vegetables contg. chlorophyll - by adding sodium bicarbonate to the water used to cook them - Google Patents

Preserving the colour of vegetables contg. chlorophyll - by adding sodium bicarbonate to the water used to cook them

Info

Publication number
DE2607118A1
DE2607118A1 DE19762607118 DE2607118A DE2607118A1 DE 2607118 A1 DE2607118 A1 DE 2607118A1 DE 19762607118 DE19762607118 DE 19762607118 DE 2607118 A DE2607118 A DE 2607118A DE 2607118 A1 DE2607118 A1 DE 2607118A1
Authority
DE
Germany
Prior art keywords
vegetables
chlorophyll
sodium bicarbonate
cook
water used
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DE19762607118
Other languages
German (de)
Inventor
Moustafa Samir El Faramawy
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE19762607118 priority Critical patent/DE2607118A1/en
Publication of DE2607118A1 publication Critical patent/DE2607118A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds

Abstract

Vegetables are preserved by the addn. of NaHCO3 as a powder or in soln. The vegetable retains its rich green colour. The NaHCO3 may be added to the water used to cook the vegetable in amts. of 5, pref. 4, g./1.

Description

"Verfahren zur Konservierung von chlorophylhaltigen Gemüsen"Process for the preservation of vegetables containing chlorophyll

Die als Konserven angebotenen chlorophylhaltigen Gemüse, wie Erbsen, Bohnen, Rosenkohl usw. weisen gegenüber ihrem Zustand vor der Verarbeitung starke Verfärbungen auf, welche darauf zurückzuführen sind, daß beim eigentlichen Konservieren das ursprünglich in den Gemüsen vorhandene Chlorophyl zerstört wird. Diese Verfärbungen ergeben ein blasses und damit unansehnliches Aussehen der Gemüsesorten.The canned vegetables containing chlorophyll, such as peas, Beans, Brussels sprouts, etc., exhibit strong properties compared to their state before processing Discoloration, which can be attributed to the fact that the actual preservation the chlorophyll originally present in the vegetables is destroyed. This discoloration result in a pale and therefore unsightly appearance of the vegetables.

Von diesem Stand der Technik ausgehend liegt der Erfindung die Aufgabe zugrunde, ein Verfahren zur Konservierung von chlorophylhaltigen Gemüsen zu schaffen, welches in einfacher Weise durchführbar ist und die Erhaltung der ursprünglichen sattgrünen Farbe der Gemüsesorten gewährleistet.On the basis of this prior art, the object of the invention is to be found to create a process for the preservation of vegetables containing chlorophyll, which can be carried out in a simple manner and the preservation of the original The vegetables are guaranteed to have a deep green color.

Gemäß der Erfindung wird dies dadurch erreicht, daß den zu konservierenden Gemüsen Natriumbikarbonat (NaHCO3) od.dgl.According to the invention this is achieved in that the to conserving Vegetables sodium bicarbonate (NaHCO3) or the like.

in pulverförmigem oder gelöstem Zustand zugesetzt wird.is added in powder or dissolved state.

Durch Zugabe von Natriumbikarbonat od.dgl. wird eine Verfärbung der zu konservierenden chlorophylhaltigen Gemüsesorten verhindert, so daß diese auch noch nach der Konservierung ihre sattgrüne Färbung besitzen, was wesentlich appetitlicher ist als die bisher weitgehend verfärbten Gemüsesorten.By adding sodium bicarbonate or the like. will discolour the To preserve chlorophyll-containing vegetables prevented, so that this too still have their deep green color after preservation, which is much more appetizing is than the previously largely discolored vegetables.

Der Zusatz von Natriumbikarbonat od.dgl. kann in pulverförmigem oder gelöstem Zustand erfolgen, beispielsweise in das für das Kochen der Gemüse verwendete Wasser. Die benötigten Mengen sind außerordentlich gering, und zwar liegen diese unter 5 gr. bezogen auf ein Liter Kochflüssigkeit, vorzugsweise betragen diese 4 gr. pro Liter Kochflüssigkeit.The addition of sodium bicarbonate or the like. can be in powder or dissolved state, for example in that used for cooking the vegetables Water. The quantities required are extremely small, and indeed these are less than 5 grams per liter of cooking liquid, preferably 4 gr. per liter of cooking liquid.

Das erfindungsgemäße Verfahren ist bei allen Arten der Konservierung, d.h. der Haltbarmachung, von Lebensmitteln verwendbar.The method according to the invention is applicable to all types of preservation, i.e. the preservation, of food usable.

Claims (2)

P A T E N T A N S P R Ü C H E : 1.) Verfahren zur Konservierung von chlorophylhaltigen Gemüsen, dadurch gekennzeichnet, daß den zu konservierenden Gemüsen Natriumbikarbonat od.dgl. in pulverförmigem oder gelöstem Zustand zugesetzt wird.P A T E N T A N S P R Ü C H E: 1.) Process for the preservation of Chlorophyll-containing vegetables, characterized in that the vegetables to be preserved Sodium bicarbonate or the like. is added in powder or dissolved state. 2.) Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß die zugesetzte Menge Natriumbikarbonat od.dgl. unter 5 gr. pro Liter Kochflüssigkeit beträgt.2.) The method according to claim 1, characterized in that the added Amount of sodium bicarbonate or the like. is less than 5 grams per liter of cooking liquid.
DE19762607118 1976-02-21 1976-02-21 Preserving the colour of vegetables contg. chlorophyll - by adding sodium bicarbonate to the water used to cook them Pending DE2607118A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19762607118 DE2607118A1 (en) 1976-02-21 1976-02-21 Preserving the colour of vegetables contg. chlorophyll - by adding sodium bicarbonate to the water used to cook them

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19762607118 DE2607118A1 (en) 1976-02-21 1976-02-21 Preserving the colour of vegetables contg. chlorophyll - by adding sodium bicarbonate to the water used to cook them

Publications (1)

Publication Number Publication Date
DE2607118A1 true DE2607118A1 (en) 1977-08-25

Family

ID=5970544

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19762607118 Pending DE2607118A1 (en) 1976-02-21 1976-02-21 Preserving the colour of vegetables contg. chlorophyll - by adding sodium bicarbonate to the water used to cook them

Country Status (1)

Country Link
DE (1) DE2607118A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4223245A1 (en) * 1992-07-15 1994-01-20 Fritz Seiffert Preservation of mechanically prepared raw vegetables - using aq. soln. of sodium (hydrogen) carbonate, citric acid and alkali or alkaline earth metal
WO1999045786A1 (en) * 1998-03-09 1999-09-16 Societe Des Produits Nestle S.A. Color preservation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4223245A1 (en) * 1992-07-15 1994-01-20 Fritz Seiffert Preservation of mechanically prepared raw vegetables - using aq. soln. of sodium (hydrogen) carbonate, citric acid and alkali or alkaline earth metal
WO1999045786A1 (en) * 1998-03-09 1999-09-16 Societe Des Produits Nestle S.A. Color preservation

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