JP2005160471A - Method for restoring green color of plant or keeping the plant in the green color - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide 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. <P>SOLUTION: This method for restoring the green color of the plant and keeping the plant in the green color comprises contacting the plant with a yeast, wherein a yeast solution containing the yeast which contains at least one kind of ion formed out of zinc, copper, iron, and magnesium is used, 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°C for a time of 1 min or less. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to, for example, a method for restoring food or a decorative plant to a green color by the action of yeast, or a method for maintaining the green color of a plant by the action of yeast.

  Generally, the fact that plants (including seaweeds) lose their green color and brown when magnesium contained in chlorophyll is lost due to the progress of oxidation of contained polyphenols is already well known. It is also known that chlorophyll once browned can be restored to green color by the action of metal ions (metal chlorophyll) and can be prevented from fading for a while if immersed in a solution containing metal ions. . Therefore, when fresh wild plants and vegetables are appropriately processed and distributed as products, or when they are temporarily stored and consumed in general households, etc., these plants are utilized using the above properties. Has proposed a technique for restoring and / or fixing the green pigment originally possessed by the plant.

  For example, Patent Document 1 discloses a “fading plant coloring agent” based on the technical idea of causing chlorophyll from which iron ions have faded to develop a green color. "Method for coloring chlorophyll in green" shows a technique in which chlorophyll faded by the action of iron ions and copper ions is colored in green, and Patent Document 3 fades by the action of copper ions. The technology related to the “green restoration method of storage browning plants” that causes the developed chlorophyll to develop a green color is disclosed, and the “recoloration method of salted vegetables and wild plants” in Patent Document 4 is salted in a heating solution mainly composed of zinc ions. A technique based on the action of zinc ions soaked in vegetables, wild plants, etc. to restore the green color is disclosed, and the “coloring method of green vegetables, seaweeds, etc.” in Patent Document 5 is based on the action of copper ions. Green seaweed chlorophyll Coloring technique is disclosed. These are all representative techniques for recoloring or coloring plant-derived green pigments.

  As described above, these conventional methods are technologies that restore and / or fix green pigments inherently or possessed by plants using a solution containing iron ions, copper ions, and the like. It is based on the philosophy. Among them, the action of the iron ions in Patent Documents 1 and 2 described above is based on a metal ion processing-dedicated chemical solution obtained by mixing ferrous oxide in a mixed solution of citric acid and tartaric acid. The action of the copper ion is due to the mixed solution in which chlorophyll such as copper chlorophyllin sodium is added in addition to the aqueous solution in which the acid and ascorbic acid are dissolved. Furthermore, the action of the zinc ion in Patent Document 4 is the zinc ion. The remaining patent document 5 is based on the action of copper ions in an aqueous solution containing copper chlorophyll, copper chlorophyllin alkali metal salt, and a soot agent.

  In this way, in the case of using the plant-derived green pigment restoration and / or fixing method that has been proposed in the past, a metal ion solution is prepared using chemicals that are all metal compounds, and the plant is heated with this metal ion solution. Since it is processed, not only the image as a natural food is reduced and the product value is lowered, but also the problem is that consumers are hard to eat with peace of mind.

  For this reason, the applicant of the present application has already developed “a method for restoring or maintaining the green color of an edible plant and a color former pack used in this method” disclosed in Patent Document 6. Rather than adding a large amount of metal compounds artificially so far, this is a practical application of the means to elute and utilize natural metal ions contained in plant ash by soaking plant ash in solution. The browned edible plant can be restored to an excellent green color without deteriorating the texture, and the edible plant can be treated with green to restore the green color of the edible plant that can be stored in green for a long time, or green It is made possible to save in the processed state.

  Further, the applicant of the present application has promoted the implementation of a method for restoring and / or fixing plant-derived green pigments with metal ions in the natural world more easily and reliably, and heating for plant-derived green pigment recovery and fixing that leads to efficient intake of trace minerals. As a container, green color derived from plants by the interaction of copper ions and zinc ions eluted in warm water or hot water in a heated container formed with a structure in which an alloy background containing copper and / or zinc is exposed on the inner surface A method for restoring and fixing green pigments in plants by hot water bath that restores and / or fixes the element has been developed (Patent Document 7).

However, the method using a hot water bath has the disadvantage that the quality of the plant deteriorates due to heat because the vegetables and the like are boiled. For example, if you continue to cook vegetables for 20 minutes, the texture will be lost and the texture will deteriorate. In particular, pickles have a crunchy texture, and when softened by heat, the pickles are lost and the commercial value is significantly reduced.
Japanese Patent Publication No. 3-12866 Japanese Patent Publication No. 3-12867 Japanese Patent No. 3082980 (Japanese Patent Laid-Open No. 3-302309) Japanese Patent No. 2729929 (Japanese Patent Laid-Open No. 8-298958) JP-A-6-217732 Japanese Patent No. 2911851 (Japanese Patent Laid-Open No. 9-110252) JP 2003-47434 A

  In order to solve the above problem, the applicant of the present invention has conducted intensive studies. As a result, by immersing the plant in yeast containing at least one of zinc, copper, and magnesium ions for a long time, sufficient green color can be obtained even in an unheated state. It has been found that maintenance and recovery can be achieved, and the present invention has been made. The main object of the present invention is to provide a method for restoring or maintaining the green color of a plant capable of suppressing quality deterioration due to heat.

  The method of restoring the green color of the plant according to claim 1 of the present invention or maintaining the green color is a method of bringing the plant into contact with the yeast to restore the green color of the plant or maintaining the green color. It contains at least one of zinc, copper, iron, and magnesium, and the time for contacting the yeast with the plant is 10 days or more.

  The method for restoring or maintaining the green color of the plant according to claim 2 is a method for restoring or maintaining the green color of the plant according to claim 1, wherein the yeast is mixed in a liquid It is made to contact a plant in the state of the yeast liquid formed.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 3 is a method for restoring or maintaining the green color of the plant according to claim 1 or 2, wherein the contact is contained inside. It is characterized by being carried out in a container formed in a structure in which an alloy background containing copper and / or zinc is exposed on the side surface.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 4 is a method for restoring or maintaining the green color of the plant according to any one of claims 1 to 3, The plant is brought into contact with yeast in an unheated state.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 5 is a method for restoring or maintaining the green color of the plant according to any one of claims 1 to 4, Yeast is added when the plant is in a green state.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 6 is a method for restoring or maintaining the green color of the plant according to any one of claims 1 to 5, The plant is a green-yellow vegetable or citrus fruit.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 7 is a method for restoring or maintaining the green color of the plant according to any one of claims 1 to 6, The plant is a pickled vegetable or fruit.

  Further, the method of restoring the green color of the plant according to claim 8 or maintaining the green color is a method of bringing the plant into contact with yeast to restore the green color of the plant or maintaining the green color. The fruit is brought into contact with yeast containing zinc and / or copper in an unheated state and then heated.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 9 is a method for restoring or maintaining the green color of the plant according to claim 8, wherein the heating temperature is 60 ° C. It is characterized by being carried out at ~ 100 ° C.

  Furthermore, the method of restoring or maintaining the green color of the plant according to claim 10 is a method of restoring or maintaining the green color of the plant according to claim 8 or 9, wherein the heating time is Is 1 minute or more.

  Furthermore, the method for restoring or maintaining the green color of the plant according to claim 11 is a method for restoring or maintaining the green color of the plant according to any one of claims 8 to 10, The heating is performed in a container formed in a structure in which an alloy background containing copper and / or zinc is exposed on the inner surface.

  According to the method of restoring the green color of the plant of the present invention or maintaining the green color, damage to the plant due to heating can be suppressed, and the original green color of the plant can be recovered or maintained while maintaining the quality. This is because the green color of the plant is maintained and recovered by immersing the plant in a yeast solution containing zinc ions and / or copper ions for a long time without heating. If not only zinc and copper ions but also magnesium is mixed in the yeast solution, a clearer green color will be developed. Since it is not accompanied by heating, the problem that the stiffness of the plant disappears can be solved, and it can be made into vegetables and fruits having a good texture, and the commercial value can be increased.

  Furthermore, the present invention can reduce the soaking time by combining the short-time heating so that the green color maintenance / recovery effect of the plant can be expressed at an early stage and can be treated in a short time, and the heating time can be shortened. Adverse effects can be minimized.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the embodiment described below exemplifies a method for restoring or maintaining the green color of the plant for embodying the technical idea of the present invention, and the present invention restores the green color of the plant. Or the method of holding | maintaining green is not specified to the following.

  Further, the present specification by no means specifies the members shown in the claims to the members of the embodiments. In particular, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in the embodiments are not intended to limit the scope of the present invention unless otherwise specified, and are merely explanations. It's just an example. Note that the size, positional relationship, and the like of the members shown in each drawing may be exaggerated for clarity of explanation. Furthermore, in the following description, the same name and symbol indicate the same or the same members, and detailed description thereof will be omitted as appropriate. Furthermore, each element constituting the present invention may be configured such that a plurality of elements are constituted by the same member and the plurality of elements are shared by one member, and conversely, the function of one member is constituted by a plurality of members. It can also be realized by sharing.

  Examples of green plants to be used for restoring and / or fixing the plant-derived green pigment in the present embodiment include wild plants such as bracken, spring, kogomi, tarano bud, and udo, and cucumbers and green soybeans. It is a green edible plant including green vegetables and green seaweeds such as kombu and wakame. Especially for maintaining and recovering green vegetables and pickles in green. Suitable for pickled vegetables and fruits such as cucumbers, cucumbers, Nozawana, greens, Takana, Chinese cabbages, mizuna, radish and turnips. it can. However, it is not used for food, but it is a wild grass such as a four-leaf clover or a fern leaf, and it can be used as part of a craft for ornamental purposes, or as a pressed flower for academic recording and preservation. It can be applied to simple green plants. In the following embodiment, an example of maintaining a green color when pickling vegetables such as cucumber will be described.

  The method for restoring the green color of the plant or maintaining the green color is to immerse the plant in a yeast solution containing zinc ions or copper ions, or zinc and copper ions, or to spray the yeast solution on the plant, so that the plant becomes a yeast solution. Make contact. Zinc ions and copper ions are ionized and used by dissolving a zinc (Zn) compound, a copper (Cu) compound or a zinc copper compound in a yeast solution. As a result of the elution of zinc ions and copper ions, zinc chlorophyll and copper chlorophyll are produced, and the green color of chlorophyll is developed or restored, and the fixation of green is stabilized. The addition amount of these zinc / copper compounds is adjusted to an optimum value in consideration of the kind of plant, the immersion time, the temperature of the yeast solution, the molecular weight of the zinc / copper compound, and the like. Preferably, the addition amount is adjusted so that zinc and copper are 3: 1 to 5: 1, preferably about 4: 1. For example, 4 to 5 ppm of copper is mixed with 15 ppm of zinc. A sufficient effect can be obtained with zinc alone, but further green restoration and fixing can be obtained by adding copper. In particular, it is preferable to add copper to pickles.

  Moreover, you may add a mineral etc. to a yeast liquid as needed. For example, calcium ions prevent edible plants from absorbing moisture and becoming swollen. Further, a magnesium compound such as magnesium sulfate can be added. Magnesium that can be dissolved in water to form magnesium ions can be used. Yeast juice with added magnesium ions can make plants more natural green. This is because the chlorophyll of the plant turns green with magnesium. The addition amount of the magnesium compound is, for example, 10 to 2000 g, preferably 20 to 1000 g, and more preferably 30 to 100 g with respect to 100 liters of water.

  Furthermore, a small amount of copper-added coral sand can be added to the yeast liquid. Copper-added coral sand adds copper ions and calcium ions to the yeast solution. Copper ions make the edible plant green more vivid. Calcium ions prevent edible plants from softening. The amount of copper-added coral sand is 50 g or less per 100 liters of water.

  Furthermore, a reducing agent can be added to the yeast solution. When a plant is immersed in a yeast solution to which a reducing agent is added, an unnatural color that is artificially colored with a pigment or dye is adjusted. It also has the effect of preventing discoloration of the plant that has turned green. This is because the reducing agent prevents oxidation and reduces discoloration. Furthermore, the method of adjusting the color tone by adding a reducing agent to the yeast solution is to add a large amount of zinc ions to the yeast solution to increase the zinc concentration, to make the plant green in a short time, and to produce a natural colored plant. There is a feature that can be processed in a short time. As the reducing agent, granulated sugar, glucose, fructose, sorbitol, ascorbic acid, vitamin C, ersorbic acid and the like can be used. The addition amount of the reducing agent is 1/20 to 1/2 as a weight ratio with respect to the yeast used.

  Furthermore, a small amount of sodium chloride can be added to the yeast liquid. Sodium chloride has a function of facilitating the penetration of metal ions, calcium, and the like contained in the yeast solution into the plant. The amount of salt added is 500 g or less per 100 liters of water. Furthermore, a small amount of copper-added coral sand can be added to the yeast liquid.

  Plants have the property of becoming soft when immersed in a solution. In particular, when immersed in a heated solution, it absorbs moisture and becomes very soft, and has a property that the texture is remarkably lowered and cannot be eaten deliciously. In order to prevent softening by soaking in the solution, it is preferred that the method of the present invention is not post-treatment, but the yeast solution is added together with the salt when salting.

  The immersion time is 10 days or longer, preferably several months, more preferably 2 months or longer. According to experiments conducted by the present inventor, cucumbers that have been salted and browned are immersed in green for about one month without heating, and about 70% green for about two months. The original green color was restored in 3 months. Furthermore, it was also confirmed that browning is suppressed and green color is maintained if the yeast solution is added in advance when salting cucumber or the like.

  In the present embodiment, the yeast solution is added in a state where the plant is green, and the green is fixed and fixed. By immersing in a yeast solution before the plant turns yellow or brown, the color is maintained as green without fading. For example, when pickled with salt, the yeast solution is added together and soaked, so there is no need to perform a separate process or process for restoring the green color of the plant or keeping it green, and it is possible to carry out greening with salting without trouble. .

  According to this method, although it takes a long time to process, since it is not heated, there is little damage to the plant, and a high-quality pickled product that does not impair the texture can be obtained. When performing heat treatment such as hot water bathing, the plant softens when the heating temperature exceeds 70 ° C. In particular, when pickled, the texture becomes worse and the commercial value decreases. Therefore, such a damage can be prevented by the processing without heating according to the present embodiment. For example, when producing pickled cucumbers, a yeast solution containing copper ions and zinc ions is added when salting fresh cucumbers as raw materials for pickled vegetables. As a result, the green color is fixed together with the pickled salted product, and a pickled product with good coloring is obtained. Further, by not performing the water bath, energy for heating is unnecessary, and the process can be performed at a low cost.

  Even if the plant is simply immersed in a container in which an alloy background containing copper and / or zinc, which will be described later, is exposed, the green color is recovered or fixed over time. However, depending on the plant, sufficient green color may not be obtained. Therefore, by immersing a plant in the yeast solution containing zinc ions and / or copper ions described above, zinc ions and / or copper ions are supplied from both the container and the yeast solution, and planting can be reliably realized.

  The above treatment is based on a long time treatment at room temperature or room temperature. Especially in food applications where the texture is important, such as pickled cucumbers and high vegetables, heat treatment is as short as possible or close to room temperature. In applications where there is no problem with heat treatment, it can be processed in a short time by heating. On the other hand, browning can also be suppressed by keeping it cold. In the tests conducted by the present inventors, the treatment at room temperature may gradually change color after a long time, but the effect of suppressing such discoloration can be obtained by carrying out at a low temperature, at room temperature or room temperature. It was found that a brighter green color can be obtained compared to the above process. On the other hand, in the case of refrigeration, the processing time generally tends to be long. In this specification, the non-heated state is used to include not only room temperature or room temperature but also refrigeration. In the case of refrigeration, the temperature is preferably in the range of -5 to 8 ° C. Because it contains salt in the water, it can be processed without becoming ice even below freezing.

  Furthermore, even a pickled product such as cucumber can be subjected to a heat treatment such as a short hot water bath to shorten the treatment time. For example, the plant is immersed in the yeast liquid stored in the container and heated at 70 ° C. or lower. As a result, it has been confirmed by experiments that the conventional greening process using a hot water bath requires only about 20 minutes, for example, about 3 minutes. When bathing for 20 minutes, the strain of the plant was lost, resulting in a low quality product with a poor texture. In particular, when applied to pickles, the texture is important, and pickles that do not have a feeling of crispiness have a very low commercial value. Therefore, a shorter heating time is preferable because there is less damage to the texture. By the above method, the greening process can be completed in a few minutes even with a hot water bath, so it is ideal as a method for greening pickles. The heating temperature and the heating time are adjusted according to the kind and amount of the plant and the degree of the greening treatment, preferably the heating temperature is 60 ° C. to 100 ° C. and the heating time is 1 minute or more.

  Also, heat sterilization may be required due to food hygiene problems. In such a case, the green fixing and sterilization can be simultaneously performed in a short time by performing a heat treatment for both the green fixing and sterilization. Since a slight color fading may occur when heat treatment is performed, the heating time and temperature are set in consideration of the degree of color fading.

  According to experiments conducted by the present inventors, it was found that the amount of zinc dissolved in water and ionized hardly depends on the temperature, and the amount of precipitation of copper becomes about twice as much when heated. Further, the pH concentration of zinc was increased as the pH was lower, and the amount of precipitation was preferably about pH 2. On the other hand, copper showed a peak value near pH 2. If more zinc and copper ions can be precipitated, the amount of raw material added can be reduced while enhancing the greening effect. As the amount of ions deposited increases, the color becomes brighter and darker green. Therefore, the temperature and pH concentration are adjusted to the optimum values according to the use and demands such as pickles and prepared dishes. Preferably, when the pH of the additive aqueous solution containing yeast or the like is around 3, a large amount of zinc ions and copper ions can be precipitated.

  The heat treatment is preferably performed at a low temperature in order to suppress the influence on the plant. For example, in the production of pickles, when various seasonings are added, it is usually heated at 80 ° C. or higher for about 20 minutes. In this embodiment, it is about 60 ° C. to 80 ° C., preferably 60 ° C. to 75 ° C., more preferably. Is heated at about 75 ° C. for about 20 minutes. Furthermore, in the present embodiment, in addition to the yeast solution containing zinc ions and / or copper ions, a heating temperature is obtained by using a container in which an alloy background containing copper and / or zinc described later is exposed. In addition to lowering the temperature, the heating time can be shortened. In this embodiment, the treatment can be performed in 5 minutes or less, preferably about 3 minutes.

  Alternatively, pressure heat sterilization such as retort sterilization that sterilizes at a high temperature in a short time can also be used. In retort sterilization, heating is performed at a high pressure at 110 ° C. for 2 minutes in order to shorten the heat heating time. In this method, although the temperature is high, the heating is performed for a short time, so that the damage that the plant becomes soft can be minimized.

  Furthermore, if it is heating by far infrared rays using ceramics or the like, fermentation can be accelerated and processing can be performed at a lower temperature, and the influence on plants can be reduced. Alternatively, non-heated high pressure sterilization can be used.

  Depending on the plant, even if the greening treatment without heating described above is performed, the plant may turn brown or fade in color over time. Many plants do not brown for about 20 days after greening at room temperature, but some will turn brown after this time. For example, cucumbers do not change color, but bracken turns brown. In such a case, when heat treatment is applied, the color returns to green. Thus, if heat processing is used together, even the pickles after manufacture can be heated in a short time and can be restored to the original green color.

  Furthermore, even salted items such as pickles will turn brown after a week. Depending on the type of plant, there are those that fade over time and those that fade up to about 3 months and then recover. For example, when fresh cucumber is salted, browning gradually proceeds until about 3 months, and then shows a recovery tendency. Even if it is such a browned thing, when yeast solution containing zinc and copper ions is added, the green color is recovered with the passage of time as described above. For example, when cucumber browned after about three months has been immersed in the yeast solution, the recovery of green color is promoted and a bright green color is obtained. On the other hand, if the yeast solution is added from the time of salting, the browning will continue until about 3 months, but the degree of browning can be suppressed, and since 3 months have passed, it will return to green. After 2 months and 3 months, the original green color is restored. As described above, the present invention can recover the green color even if it is salted and browned in addition to the case where it is fixed from the beginning at the time of the production of pickles, etc., all of which are vegetables with chlorophyll, wild plants, seaweeds, etc. The original green color of the plant can be restored regardless of chemicals, and an excellent feature that can be provided as safe food is realized.

  When the pickled color develops, wash with water to wash away salt and other ingredients. Washing with water is performed for 4 hours or more, for example, 10 hours or 24 hours. As a result, metal ions are removed, and the salt content is reduced, so that an appropriate amount of salt can be obtained.

[Example 1]
Processed side dishes such as bracken bracken, tara sprout, mountain jelly, and cucumber as described below to restore the green color.
(1) Treatment to restore green color by immersing sugar beet in the yeast solution The yeast solution is produced as follows. To 1 liter of water, 489 mg of water-soluble zinc yeast (Soluble Zinc Yeast manufactured by Grow Company, Inc., USA) is added to obtain a yeast solution. Since this yeast contains 5% by weight zinc, the yeast liquor contains 24.5 ppm zinc.

  The yeast solution is brought to room temperature of 10 ° C. to 30 ° C. without heating, and 150 g of bracken, tara buds, hillsides, cucumbers and other side dishes are immersed therein. All of the soaked vegetables start to change color after about 10 days. After soaking for 10 to 20 days, sugar beet such as bracken, tara sprouts, mountain jelly, cucumber, etc. are taken out from the yeast solution.

(2) A process of immersing the sugar beet restored to green and adjusting the color tone to stop the color adjustment The adjustment liquid is manufactured as follows. In 1 liter of water,
Citric acid ……………………… 1000mg
Reducing sugar …………………… 1000mg
Reducing agent ………………………… 500mg
Add and dissolve.

  Glucose is used as the reducing sugar and ascorbic acid is used as the reducing agent to prepare an adjustment liquid. The adjustment liquid is heated to 60 to 65 ° C., and the prepared sugar beet that has been processed in (1) is then added to the heated adjustment liquid. Remove from liquid and immerse. The side dish is dipped in this adjusting solution for 30 minutes to 1 hour to stop the coloring.

  Thereafter, the prepared food is taken out from the adjustment liquid, and is immersed in fresh water for one to one night to remove salt to obtain a food product in which chlorophyll is made green. When the treated sugar beet was immersed in fresh water for 30 days, the water did not turn green and the green color of the sugar beet did not change.

[Example 2]
The bleached bracken can be changed to natural green in the same manner as in Example 1 except that 100 mg of water-soluble zinc yeast is added to 1 liter of water to produce a yeast solution. This yeast liquid contains 5 ppm of zinc.

[Example 3]
Further, when the same treatment as in Example 1 was performed except that 40 mg of water-soluble zinc yeast was added to 1 liter of water to produce a yeast solution, the fading bracken became light green. This yeast liquid contains 2 ppm of zinc. Further, in this example, when the amount of water-soluble zinc yeast added was 20 mg and the yeast solution was adjusted to a zinc concentration of 1 ppm and bracken was treated, bracken discolored to a pale green color.

[Example 4]
When the sugar beet was treated in the same manner as in Example 1 except that the yeast to be used was changed from water-soluble zinc yeast to zinc-containing baker's yeast (High Zinc Yeast, manufactured by Grow Company, Inc., USA), the sugar beet turned to a natural green color. It was done. This zinc-containing baker's yeast contains 5% by weight of zinc, similar to the water-soluble zinc yeast.

[Example 5]
Furthermore, when treated in the same manner as in Example 1 except that 972 mg of yeast was added to 1 liter of water to produce a yeast solution, the fading bracies quickly turned green. This yeast liquid contains 49 ppm of zinc. In this example, bracken can be soaked in yeast solution for 10 days to turn green.

[Example 6]
The bleached bracken can be changed to a beautiful green color in the same manner as in Example 1 except that 500 mg of copper-containing yeast is added to 1 liter of water to produce a yeast solution. For the copper-containing yeast, water-soluble copper yeast containing 1% by weight of copper (Soluble Copper Yeast manufactured by Grow Company, Inc., USA) is used. This yeast liquid contains 5 ppm of zinc. When the amount of yeast added is changed to a range of 100 mg to 500 mg and the discoloration of sugar beet is tested, when the amount of yeast added is less than 300 mg, the green color becomes gradually lighter, and when the amount added is less than 100 mg, the color change hardly occurs.

[Example 7]
The fading sugar beet is turned green in the same manner as in Example 1 except that 4 g of yeast is added to 1 liter of water and 2 g of calcium lactate is added. Side dishes such as bracken, tara sprout, mountain jelly, and cucumber obtained in this example are softened in the process of being immersed in the yeast solution and heated by the action of calcium added to the yeast solution. Prevented and turned green.

[Example 8]
Treat the brown bamboo chopsticks as follows to restore the green color of the bamboo.
(1) Treatment to restore the green color by immersing bamboo chopsticks in the yeast solution The yeast solution is produced as follows. 1140 mg of zinc-containing baker's yeast (High Zinc Yeast manufactured by Grow Company, Inc., USA) is added to 1 liter of water to obtain a yeast solution. Since this mother liquor contains 5% by weight zinc, the yeast liquor contains 57 ppm zinc. Without heating the yeast solution, the bamboo chopsticks are soaked and changed to green color at 10 to 30 ° C. for 20 to 30 days, and then removed from the yeast solution.
(2) The process of washing the bamboo chopsticks restored to green with water The green bamboo chopsticks are taken out of the yeast solution, washed with water for 24 hours, and then dried.

[Example 9]
The browned cherry leaves used for cherry blossoms are treated as follows to restore the green color.
(1) Treatment for immersing cherry leaves in yeast solution to restore green color The yeast solution is produced as follows. To 1 liter of water, 489 mg of water-soluble zinc yeast and 1000 mg of calcium lactate are added to obtain a yeast solution. Since this mother liquor contains 5 wt% zinc, the yeast liquor contains 24.5 ppm zinc. After this yeast solution is heated to 10 ° C. to 30 ° C. without heating, the cherry leaves are immersed for 10 to 20 days, and then the cherry leaves are removed from the yeast solution.

(2) A process in which cherry leaves restored to green are immersed in the adjustment liquid to adjust the color tone and stop the color. The adjustment liquid is manufactured as follows. In 1 liter of water,
Citric acid ……………………… 1000mg
Reducing sugar …………………… 1000mg
Reducing agent ………………………… 1000mg
Add and dissolve.

  Use glucose as the reducing sugar and vitamin C as the reducing agent to make the adjustment liquid, warm the adjustment liquid to 60-65 ° C, and add the cherry leaves that have been processed in (1) to the heated adjustment liquid. Remove from the yeast solution and immerse. The cherry leaves are soaked in this adjusting solution for about 1 hour to stop the color.

  Thereafter, the cherry leaves are taken out of the adjustment liquid and washed with fresh water. The treated cherry leaves did not fade green after 30 days.

[Example 10]
The pickled cucumber pickled in salt is processed as follows to restore the green color.
(1) Treatment to restore the green color by immersing the pickles in the yeast solution

  Here, zinc yeast (manufactured by Kelatron Corporation USA) and copper yeast (manufactured by Kelatron Corporation USA) which are insoluble in water and ethanol are used. Zinc yeast is a brewery yeast dry powder containing 10% zinc, and copper yeast is a brewery yeast dry powder containing 5% copper. First, zeolite 33.0%, magnesium sulfate 3.0%, citric acid 16.0%, fine silicon dioxide 1.0%, food yeast, zinc yeast 20.0%, copper yeast 10.0%, other ingredients The additive for greening is adjusted to 17.0%, put into 600 g, 2 liters of water, stirred well and left for 10 minutes or more. As a result, it is acidified with citric acid to lower the pH, and zinc ions and copper ions are precipitated. Further, magnesium ions are also precipitated from magnesium sulfate. As described above, magnesium ions are replenished to make the plant chlorophyll green.

  In this state, 600 liters of water is put into a container, and the prepared greening additive is added and stirred. Further, after fading the fading cucumber lightly, 90 kg is added, and the pH in the container is adjusted to 5.8 to 6.2. The pH is adjusted by adding citric acid or the like when lowering the pH (to make it acidic) or by adding sodium hydrogen phosphate or the like when raising the pH (by making it alkaline).

  And let the plant in a container stand still, stirring well. The soaked pickles start to green after about 10 days. After soaking for 20 days, the pickled cucumber is taken out of the container and washed with water.

(2) The process of dipping the pickled product restored to green and adjusting the color tone to fix the color is not necessary, but the color fixing step is preferably performed because a reliable color fixing effect can be expected. For coloring, glucose is used as the reducing sugar and ascorbic acid is used as the reducing agent. The adjustment solution is heated to 60 to 65 ° C., and the heated adjustment solution is subjected to the treatment of (1). The completed pickles are removed from the yeast solution and immersed. The pickles are dipped in this adjusting solution for 30 minutes to 1 hour to stop the color. In addition, it is preferable to use an organic chelate because the color can be stopped without heating.

  Then, when pickled from the adjustment liquid and immersed in fresh water for 30 days, the water did not turn green and the green color of the pickled did not change.

[Example 11]
Without preparing the adjustment liquid containing zinc and / or copper as described above, the greening additive of Example 10 containing yeast can be added to pickles and prepared vegetables in powder form to restore the green color. For example, when the pickles are salted, the above-mentioned greening additive is added together with the salt. Due to the moisture from the pickled vegetables, the copper and zinc contained in the greening additive are ionized, and these fix the Mg ions to restore the green color as described above. This method can be realized more easily without mixing the greening additive with water.

  First, the greening additive of Example 10 is prepared. After lightly washing the cucumber, which is the raw material of the pickles, into a container, 90 kg is added to the container, and the greening additive is added together with the salt, and the mixture is allowed to stand. At this time, the pH is adjusted by adding citric acid or the like. The soaked pickles start to green after about one month. After soaking for 3 months, the pickled cucumber is taken out of the container and, if necessary, the same color-fixing treatment as in Example 10 is performed. Then, the pickled product is taken out from the adjustment solution, and is immersed in fresh water for one day to one night to remove salt to obtain a food product in which chlorophyll is made green. When the treated pickles were immersed in fresh water for 30 days, the water did not turn green and the green color of the pickles did not change.

[Example 12]
Only yeast containing zinc is used, and 245 mg of water-soluble zinc yeast (manufactured by Kelatron Corporation USA) is added to 1 liter of water to obtain a yeast solution. Since this yeast contains 10% by weight zinc, the yeast liquor contains 24.5 ppm zinc. Others are carried out similarly to Example 10, and the pickled pickled cucumber is restored to green. When the pickled product was immersed in the yeast solution for 10 to 20 days at 10 to 30 ° C. without heating the yeast solution, the pickled product recovered green.

[Example 13]
When the pickled product was treated in the same manner as in Example 12 except that the yeast used was changed from a water-soluble zinc yeast to a zinc-containing baker's yeast (manufactured by Kelatron Corporation USA), the browned pickled product was restored to a natural green color. This zinc-containing baker's yeast contains 10% by weight of zinc, similar to the water-soluble zinc yeast. When the pickled product was immersed in the yeast solution for 10 to 20 days at 10 to 30 ° C. without heating the yeast solution, the pickled product recovered green.

[Example 14]
Except for adding 500 mg of copper-containing yeast to 1 liter of water to produce a yeast solution, the bleached pickled product can be turned into a beautiful green color in the same manner as in Example 10. As the copper-containing yeast, a water-soluble copper yeast (manufactured by Kelatron Corporation USA) containing 5% by weight of copper is used. This yeast liquid contains 5 ppm of zinc. When the amount of yeast added was changed to the range of 100 mg to 500 mg and the discoloration of the pickles was tested, when the amount of yeast added was less than 300 mg, the green color gradually became lighter, and when the amount added was less than 100 mg, the color change hardly occurred.

  In the above examples, yeast containing Zn or yeast containing Cu was used as the yeast to be added to the yeast solution, but the present invention can be used instead of or in addition to these yeasts. Using one of the yeast containing Fe, the yeast containing Mg, the yeast containing Se, the yeast containing Mo, the yeast containing Cr, and the yeast containing Mn, the fading plant is changed to green. Can be made. To the yeast solution, a plurality of types of yeasts containing different metals can be added, and metal ions can also be added. Since the yeast solution to which yeast and metal ions are added can turn the plant green by the action of the yeast, the concentration of metal ions can be lowered to turn the plant to natural green.

Furthermore, the above Example illustrated the method to restore | restore the green color of the plant which browned. However, the method of the present invention can prevent a green from fading by treating a plant having a green color instead of treating a plant having a greenish brown color. This is because by adding zinc to the plant, it is possible to prevent the magnesium contained in the chlorophyll of the plant from being lost and browning.
The content of zinc contained in the yeast to be added is 0.01 to 0.06%, preferably 0.02 to 0.02%, based on the total amount of the object (total weight including moisture added to the plant). A bright green color can be obtained by setting the content of 04% and Cu to 0.005 to 0.05%, preferably 0.01 to 0.02. Moreover, the green recovery effect is acquired by making time to make a yeast contact a plant 10 days or more. According to experiments conducted by the present inventors, it has been found that the effect of discoloration of plants due to heat treatment can be suppressed by contact for 70 days or longer. Further, in the case of cucumber, discoloration due to heat treatment can be suppressed by setting it to 90 days or longer.

[container]
The above method of restoring the green color of the plant or maintaining the green color can further enhance the plant greening effect by devising a container for introducing the plant and immersing it in a yeast solution or the like. As a container for immersing a yeast solution or the like in a plant, a non-alloy pan such as normal iron or stainless steel having a predetermined volume and shape can be used. Preferably, it is formed in a structure in which an alloy background containing copper and / or zinc is exposed on the whole or a part of the inner surface that comes into contact with water or hot water. For example, a zinc alloy pot containing copper is used. In this container, a predetermined amount of water is filled, and an amount of plants corresponding to the volume of the container is immersed for a predetermined time or days. As a result, without adding chemical substances such as a chemical solution exclusively for metal ion treatment to the solution, copper ions and zinc ions eluted from the container material into the water, and copper ions and zinc ions in the yeast solution The green pigment derived from a green plant can be restored and / or settled by the interaction.

  For example, using only a zinc plating pan to elute zinc ions, the green pigment restoration / fixing action is very slow and uneven, and the plant itself becomes extremely flexible as in the case of the prior art described above. It has the property of end up. Therefore, if the immersion time of the solution containing zinc ions is shortened so as to reduce the decrease in texture, the green color may not be restored. In contrast, a zinc alloy container containing copper elutes copper ions together with zinc ions, and the interaction between the two improves the green pigment restoration / fixing efficiency significantly compared to the case using only zinc ions. The

  On the other hand, in the case of elution of copper ions using a copper pan, it is possible to color or color the plant in a beautiful green color as in the conventional technology, but it is immersed in a solution of copper ions for the treatment. Naturally, the treated plants have a high copper content after treatment. Although copper itself is originally contained in a small amount in plants, it is ingested into the body, especially in the case of edible plants, when it exceeds the limit and is artificially added with a large amount of copper. It is not preferable because it will harm your health. It may also be disgusted by consumers who know that copper is contained. Therefore, the method of making chlorophyll green by the action of a large amount of copper ions is limited in its range of use and lacks practicality.

  Therefore, in the present embodiment, preferably the yeast solution containing zinc, more preferably zinc ions in addition to zinc, is further stored in a container in which the inner surface of the alloy containing copper and / or zinc is exposed and the plant is immersed. By doing so, the fading plant is restored to green by the action of zinc ions or copper ions, or is fixed and maintained, and the fading is suppressed.

  In addition, in order to increase the contact area with water as necessary, the container is provided with an uneven shape on the inner surface of the container, combined with an inner sickle and a basket for putting in and out green plants, and these inner pots It is also possible to appropriately adopt a configuration such as using a zinc alloy member containing copper in the whole or part of the bag.

  The container has a shape and size that can hold a predetermined amount of water necessary to achieve functions such as holding and immersing the yeast solution, and has a durable strength. It must be formed in a container that can exhibit sufficient heat resistance even when heated by various heat sources such as kerosene, firewood, etc. Containers of other shapes and structures, such as cylindrical and tank types, and small-sized items that can be used in general households, hobbies or experimental tools, so-called pan-shaped items that are easy to handle Can be made into containers of various shapes and structures, such as containers, with lids combined to increase the efficiency of hot water baths, and with handles, legs, trolleys, etc. that are convenient for moving, cleaning and other handling operations age Or, if necessary, the water faucet part is pre-integrated, or a special metal fitting part is provided for the temporary fixing of the water hose. Can be.

  And it is essential that this heat-resistant container main body is formed so as to have a structure in which a zinc alloy ground containing copper (Cu) is exposed on all or a part of the inner side surface that will be in contact with hot water. Therefore, the function of restoring and / or fixing the plant-derived green pigment of the present invention is achieved. Therefore, the whole is made of copper (Cu) as described later. In addition to the zinc alloy material, the coating or other surface finish layer should be used to expose the zinc alloy ground containing copper (Cu) on the whole or part of the inner surface that will be in contact with hot water. In addition to being formed as the most basic structure formed in a structure not provided, it must be formed in the following structure.

  That is, the main part is a heat-resistant metal material other than a zinc alloy material containing copper (Cu), such as a metal material (including various alloys) rich in corrosion resistance such as a stainless steel material or a titanium material, an aluminum material, a copper material, or the like. A metal material (including various alloys) having excellent thermal conductivity such as that alone or of a laminated structure thereof, and at least the entire inner surface or a part of the inner surface that comes into contact with hot water And a multi-layer metal made by laminating and integrating a suitably thick surface layer made of a zinc alloy material containing copper (Cu), which will be described later, or its main part is made of fluororesin or ceramics. In addition, it is made of a heat-resistant material other than a metal that can be formed in the shape and structure of the container, and at least the entire inner surface of the main part that comes into contact with hot water or only a part thereof (described later) Appropriately thick surface layer parts made of a zinc alloy material containing copper, such as laminating a zinc alloy material thin plate containing copper (Cu), plating or vapor deposition of a zinc alloy material containing copper (Cu), etc. And it can form as a thing made from the multilayer material by which they are laminated | stacked and integrated.

  In addition, the main part is made of a heat-resistant material other than a metal such as fluororesin or ceramics, and at least the entire inner surface or a part of the inner side of the main part that comes into contact with hot water, as described later. Starting with the lamination of a suitably thick surface layer made of a zinc alloy material containing copper (Cu), for example, a zinc alloy material thin plate containing copper (Cu), plating or vapor-depositing a zinc alloy material containing copper (Cu) A multilayer material made by laminating and integrating on the surface layer by forming a layer and the like, and its main part is made of a zinc alloy material containing copper (Cu) described later, and its inner direction The thickness is changed to, for example, that of a cross-sectional structure as typified by the examples described later, a heat-resistant metal material other than a zinc alloy material containing copper (Cu) on the inner surface of the main part, Example For example, as a coating material made of titanium material or tin material, etc., suitably laminated surface layers, such as laminating these material thin plates, plating or vapor depositing these materials to form a layer, etc. The present invention also applies to a product made of a multi-layered metal that has been polished until the inner side surface is exposed to a zinc alloy material containing copper (Cu) as a main part. The structure where the zinc alloy background containing copper (Cu) is exposed on at least the inner side surface that comes into contact with hot water can be realized.

  Gunmetal, which is a zinc alloy containing copper (Cu), is used to cast bearings, pipe parts for steam, ship parts, and far away cannons, and its name is derived from bronze ( Although it is known as a kind of copper alloy), the zinc alloy containing copper (Cu) in the present invention includes a zinc alloy containing copper (Cu) not containing zinc (Zn) (for example, as a representative one) (Tough pitch copper and aluminum copper excluding some) are excluded, and zinc ions and copper ions must always be eluted, even in trace amounts in water during immersion or bathing. As a result, the formation of zinc chlorophyll and copper chlorophyll, which could not be achieved with other metal ions as in the prior art, developed or restored the green color of chlorophyll, and stabilized green fixation. In particular it is desirable to make specific functionality is achieved that is thermally stable. In addition, for the purpose of providing a similar function, a zinc alloy containing copper (Cu), which is out of the scope of the gun metal terminology, is regarded as a material similar to the gun metal in the present invention. Is included. Hereinafter, in order to further clarify the technical idea relating to the method for restoring or maintaining the green color of the plant of the present invention and the container therefor, several representative examples will be described in detail. I will try.

  The longitudinal cross-sectional view of FIG. 1 shows a typical embodiment of a container mainly suitable for business use. As is clear from this figure, the heat-resistant container body 1 is a large container for business use in a box shape having a planar shape of about 3 m × 2 m with an open upper end and a depth of about 1.7 m. The face plates constituting each surface are made of gun metal having a thickness of about 6 mm, that is, five gun metal plates made of a copper alloy formed by using copper and zinc as chemical components of about 60:40. That is, a pair of side plates 11, 11 opposed to each other, side plates 12, 12, and a low plate 13 adjacent to each other are formed in a size corresponding to each part, and the contact edges of each other are watertight. And brazed to form a box-shaped container. Further, a drain pipe 14 with a valve is in contact with either side plate 11 or 12 (11 in the figure) for draining water. Accordingly, the inner surface, that is, the entire surface including the portion that comes into contact with water for immersion or hot water is finished without any surface layer being formed. As a matter of course, the gunmetal surface is exposed as it is.

  The container is filled with, for example, about 10,000 liters of water, and then heated and heated by blowing water vapor into the water, so that copper ions and zinc ions are released from the container surface in contact with the hot water or hot water. Naturally leached, and in warm or hot water, the appropriate amount of green plants, such as wild plants such as bracken and kobori, or vegetables such as cucumber and green soybeans, or seaweeds such as kombu and wakame Including the desired green plant (not edible or non-edible), including the type of green plant and the purpose of treatment (coloring or fading prevention or recoloring), the temperature of hot water, etc. If immersion or hot water treatment is performed for a time suitable for the conditions, copper ions and zinc ions in the liquid interact to complete the green pigment restoration and / or fixing treatment of the target plant.

  In addition, after obtaining the desired plant-derived green color after finishing the target treatment in this way, the treatment by the interaction between the copper ion and the zinc ion of the present invention is sufficiently stable than the treatment by the conventional treatment. Become. However, if it is necessary to further stabilize the green color, Patent Document 6 “A method for restoring or maintaining the green color of an edible plant and a color former pack used in this method” already completed by the applicant of the present application. Among the means employed in the invention of the present invention, a means for adding a calcium compound such as calcium lactate for the purpose of achieving the function of preventing the green plant from being softened by the heated solution is used together, or other solutions are made acidic. Subsidiary that is not directly related to the process of restoring and / or fixing the so-called green pigment of the target plant of the present invention, such as using pH adjusting agents and adding means such as various seasonings necessary for seasoning. The combined use of other substances for proper treatment is not limited in any way in the treatment method of the present invention.

  The embodiment shown in the enlarged vertical sectional view of the main part of FIG. 2 is an example of a container that uses the green pigment of the target plant of the present invention for restoration and / or fixing treatment, and the heat-resistant container main body 1 has its main part. In other words, it is a typical example in which the stainless steel plate 2 (one of heat-resistant metal materials other than the gun metal material) is used as a portion that mainly bears the structural strength as a container. Stacked and integrated by an appropriately thick surface layer portion 3 made of a gun metal thin plate, for example, by adhesion or welding with a heat-resistant adhesive, or by conventional means as appropriate, such as screw or brazing or caulking or other metal plate lamination This is a multi-layer metal container.

  In the enlarged vertical sectional view of the main part of FIG. 3, the heat-resistant container body 1 set in the volume and shape necessary for immersing or bathing an appropriate amount of green plant is the main part 2, that is, the container. Using ceramics (one of heat-resistant metal materials other than gun metal materials) such as ceramics for the part that mainly bears the structural strength, to the part that comes into contact with hot water, that is, a position slightly above the waterline 1a By vapor-depositing a gun metal material on the entire inner peripheral surface of the container, the surface layer portion 3 having an appropriate thickness is laminated and integrated, and the gun metal surface is exposed at least on the entire inner surface that comes into contact with hot water. A typical example of a container made of a multi-layer material having a structure as described above is shown.

  The embodiment taken up in each of the enlarged horizontal sectional views of the main parts of FIGS. 4 and 5 includes a heat-resistant container body 1 set in a volume and shape required for immersing or bathing an appropriate amount of a green plant, The main portion, that is, the portion 2 that mainly bears the structural strength as a container is made of a gun metal material, and the repetitive structure of the concave surface 2a and the convex surface 2b so as to change the thickness in the inner direction over the entire inner surface. As shown in FIG. 4, for example, for the purpose of adjusting the elution of copper ions and zinc ions, the design effect, and other purposes, the Teflon (registered trademark) resin is formed on the entire inner surface of the main part 2 having the irregular shape. (One of heat-resistant resins. Heat-resistant and water-resistant materials other than metals selected for the purpose of surface protection and design effect), and in the example of FIG. 5, iron (one of heat-resistant metal materials other than gunmetal materials. Human body. Essential These are trace minerals other than copper and zinc, which are selected for their intake and replenishment purposes. In addition, the inner peripheral surface of the main body 2 is exposed on the inner peripheral surface of the heat-resistant container body 1 by polishing the inner peripheral surface of the inner surface so that the gun metal material as the main body 2 is exposed. It is a typical example of the container formed in what adjusted the ratio which a gun metal raw material contacts with hot water beforehand.

  The method of restoring the green color of the plant of the present invention having the above-described configuration or maintaining the green color includes, for example, wild vegetables such as bracken and kobori, vegetables such as cucumber and green soybeans, and seaweeds such as kombu and wakame. In addition, by immersing the desired green plant or subjecting it to a hot water treatment, the green pigment of the target plant is assured by the interaction of natural copper ions and zinc ions that are naturally eluted in hot or hot water. And it becomes possible to restore and / or fix stably.

  Therefore, there is an advantage that it is possible to substantially eliminate problems such as processing unevenness such as this kind of conventional processing, or discoloration within a short time although processing is completed, and above all In addition, for the purpose of restoring and / or fixing the plant-derived green pigment, it is possible to reliably and stably perform the treatment without using a chemical that is a metal compound. It has an excellent feature that it does not require special knowledge to use chemicals and can be expected to have a great effect on handling workability that anyone can perform and achieve the target treatment. It has become.

  As a result, green plants that have stabilized or regained the fresh green color obtained by the treatment method of the present invention are all free from the fear of reducing the image of natural foods. The risk of reducing the product value of the product and incurring economic disadvantages can certainly be avoided, and for the general consumer, they can eat with peace of mind as if they had processed it. In addition to the advantageous effects, it can also be used as a means of ingesting inorganic zinc as a trace mineral material that has been recently revised and incorporated into the dietary intake standard, while naturally increasing the appetite with the green plant treated in this invention It has become a major social problem because various minerals that are essential for the human body can be ingested and replenished. Also it will be able to enjoy the advantageous effect that leads to being able to deal from the usual about the disease.

  Furthermore, the container for use in the method for restoring the green color of the plant of the present invention taken up in each embodiment or maintaining the green color is also used for the purpose of processing and the intended user, or the manufacturer or dealer that manufactures and sells them. It will be easy to select the optimal structure according to the ability, etc., and it will be possible to expect a practical effect that the way of diffusion and utilization will widen.

  As described above, the method for restoring or maintaining the green color of the plant of the present invention and the container used in the method make it possible to achieve the intended purpose through its novel configuration. Compared to this kind of treatment method, a much safer and more useful treatment method can be realized, and the container itself includes a structure that is easy to manufacture and can be provided as a relatively inexpensive device. Since there are a wide range of options depending on the purpose, specialists who need to restore and establish green pigment derived from plants are more reliable, general consumers who are hoping to take wild vegetables, or those green plants every day. General consumers who want to taste and eat copper and zinc as trace mineral materials incorporated into the dietary intake standards, or processors and sellers who want new metal processing products High evaluation is made from such widely spread, it is expected to be what will be utilized.

  The method for restoring or maintaining the green color of the plant of the present invention relates to a technique for restoring and / or fixing the plant-derived green pigment, such as wild vegetables such as bracken and kobori, or cucumbers and green soybeans. The plant-derived green pigment originally possessed by vegetables or green edible plants including seaweeds such as kombu and wakame, or simply green plants that are pressed with wild grasses such as clover and fern leaves, Even after appropriate processing, it is effective for use in processing for preventing the original green from being faded or discolored. In addition, it effectively acts as a means for ingesting inorganic zinc as a trace mineral material incorporated into the dietary intake standard that has begun to attract attention recently.

It is a longitudinal cross-sectional view which shows the structure of an example of the heating container used for the green pigment restoration | reconstruction and fixing method of the plant by hot water bath. It is a principal part expanded longitudinal cross-sectional view of the container which concerns on another example. It is a principal part expanded vertical sectional view of the container which concerns on another example. It is a principal part expanded vertical sectional view of the container which concerns on another example. It is a principal part expanded horizontal sectional view of the container which concerns on another example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Heat-resistant container main body 11 ... Same side plate; 12 ... Same side plate; 13 ... Same bottom plate; 14 ... Same drain pipe with valve 1a ... Same water line; 2 ... Main part; 2a ... Same concave part; ; 3 ... surface layer

Claims (11)

A method of bringing a plant into contact with yeast to restore or keep the green color of the plant,
A method for restoring or maintaining the green color of a plant, wherein the yeast contains at least one of zinc, copper, iron, and magnesium, and the time for contacting the yeast with the plant is 10 days or longer. .   A method for restoring or maintaining the green color of a plant according to claim 1, wherein the plant is brought into contact with the plant in the state of a yeast solution obtained by mixing the yeast with a liquid. Or keep it green.   A method for restoring or maintaining the green color of the plant according to claim 1 or 2, wherein the contact is formed in a structure in which an inner surface of an alloy containing copper and / or zinc is exposed. A method for restoring or maintaining the green color of a plant, characterized in that it is carried out in   A method for restoring or maintaining the green color of a plant according to any one of claims 1 to 3, wherein the plant is brought into contact with yeast in an unheated state, and the green color of the plant is restored or green. How to hold on.   A method for restoring the green color of a plant according to any one of claims 1 to 4 or maintaining the green color, wherein yeast is added when the plant is in a green state. Or keep it green.   A method for restoring the green color of a plant according to any one of claims 1 to 5, or for maintaining the green color, wherein the plant is a green-yellow vegetable or a citrus fruit, How to keep green.   A method for restoring the green color of the plant according to any one of claims 1 to 6, or for maintaining the green color, wherein the plant is a pickled vegetable or fruit, or the green color of the plant is restored or How to keep green. A method of bringing a plant into contact with yeast to restore or keep the green color of the plant,
A method for restoring or maintaining the green color of a plant, comprising bringing a green vegetable or fruit into contact with yeast containing zinc and / or copper in an unheated state and then heating.   A method for restoring the green color of the plant according to claim 8 or maintaining the green color, wherein the heating temperature is 60 ° C to 100 ° C to restore or maintain the green color of the plant. Method.   A method for restoring or maintaining the green color of a plant according to claim 8 or 9, wherein the heating time is 1 minute or longer. .   A method for restoring the green color of a plant according to any one of claims 8 to 10 or maintaining the green color, wherein the heating is formed in a structure in which an inner surface of an alloy containing copper and / or zinc is exposed. A method for restoring or maintaining the green color of a plant, characterized in that the method is performed in a container.

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