JP2009261379A - Vitamin-reinforced pickled farm product or vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vitamine mixed vitamin-reinforced pickled product of farm product vegetable or fruit. <P>SOLUTION: The vitamin-reinforced pickled product is prepared by mixing a vegetable pickle with vitamins, and is characterized by adjusting a vitamin composition containing at least vitamin B<SB>2</SB>to form yellow fluorescence in the pickle on the basis of the yellow color of the vitamin B<SB>2</SB>so that the mixed vitamin can visually be confirmed, when the pickle is used. Since an eater or drinker can easily recognize to take the vitamins or the vitamins and nutritious supplements on the basis of the yellow color formation, there can be provided the pickled product of farm product vegetable exhibiting a performance enabling to increase a desire for improving the health of the eater or drinker and continuously eat the pickle. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

Detailed Description of the Invention

The present invention relates to vitamin enhanced agricultural vegetables and pickle blended with vitamins such as vitamin B _2, more particularly vitamins vegetables fruits, the vegetables in vitamin reinforcing vegetable fruits blended on the surface when the pickles By adjusting the blending amount of vitamins containing at least vitamin B ₂ so that a yellow reaction based on the yellow color of vitamin B ₂ is formed, the vitamin composition can be visually confirmed by the yellow reaction. About pickled vegetables. The present invention makes it possible to easily confirm and recognize visually that a dietary person is ingesting active ingredients of vitamins or vitamins and nutritional supplements in the technical field of vitamin-enriched foods and drinks useful for health promotion. It provides pickles for health promotion.

Recently, lifestyle-related diseases such as cancer, hypertension diabetes, and metabolic syndrome are rapidly increasing. It is important to overcome lifestyle-related diseases because they deteriorate physical function and reduce the quality of life. To that end, it has been recognized again that it is important to improve lifestyle and maintain and promote health. In order to maintain good health, it is ideal to continue and execute appropriate dietary and exercise habits in actual daily life, but in reality, it is not easy to realize due to numerous limitations.

The present invention mixes vitamin A, vitamin B ₁ vitamin B ₂ , vitamin B group, vitamin C (ascorbic acid), vitamin E and other vitamin-type extract mineral components, calcium, magnesium, etc. during the pickle production process It is related to pickles that have been inserted to apply the medicinal effects of vitamins and have high functionality. The target is to widely recommend the active ingredients of vitamins, so that pickles are used as a medium so that they always function on agricultural vegetables. Provide high-functionality pickled vitamin-enriched agricultural products or vegetable fruits that are favored by agricultural consumers as unique pickles through the use of medical foods, pickles and the refreshing medicinal effects and vision and taste unique to vitamins Is.

Conventional technology and its problems

Traditional pickles are processing methods that were originally conceived to preserve vegetables for a long time, and it is said that there are many types of vegetables. However, vegetable pickles can be roughly classified in the manufacturing process. It has been widely used for a long time, and it has been widely used as "old pickles", such as "Shinzuke", soy sauce pickles, vinegared pickles, miso pickles, and pickles, but only contains salt and has little nutritional value and medicinal effects. There was also a problem that it was not. In addition, in order to obtain a sufficient work of nutrients of vitamins and pickles, the effect is not observed unless an appropriate amount of nutrients of pickles are ingested at the same time and the intake is continued customarily. However, most of the nutrients in pickles often have no flavor or color, and it is difficult to recognize that the pickles are ingesting them, so it is not easy to continue ingesting them for a long time. There was also a problem of not. These are pickles containing vitamins such as vitamin A, vitamin B group, vitamin C (ascorbic acid) vitamin E, vitamin B ₆ , vitamin B ₁₂ , vitamin B ₁ , vitamin B ₂ , niacin, pantothenic acid, folic acid, etc. Agricultural pickled products that can be recognized as being ingested are still not on the market, and there was a need for improvement. By blending at least vitamins containing vitamin B ₂ in a predetermined ratio, the reaction of the yellow-based yellow vitamin B ₂ is formed. And it discovered that it was possible by this yellow reaction to make it possible to easily recognize that a food or drink is taking vitamins or vitamins and nutritional supplements.

In the prior art document, there has been proposed a pickle element effective for promoting the maintenance of health by effectively utilizing the residue of the seasoning produced as a by-product in the production process of plum pickles (Patent Document 1).
JP-A-7-31368

Problems to be solved by the invention

Under such circumstances, the present invention contains vitamins or nutritional supplements for promoting health without losing the physical properties and properties of pickles in view of the prior art, and the pickles are ingesting these components. As a result of earnest research for the purpose of developing pickles that make it easy to recognize foods, the fluorescent action based on the yellow color of vitamin B ₂ by blending vitamins containing at least vitamin B ₂ in a prescribed ratio Thus, the present inventors have found that it is possible to easily recognize that a food or drink contains vitamins or nutritional supplements, and have completed the present invention. The present invention makes it possible to occupy produce medicinal effects with makes it visually identifiable vitamin formulation by fluorescent yellow colored by vitamin B ₂ pickles agricultural vegetables. The purpose is to provide pickled vegetables with enhanced functionality.

Means for solving the problem

The present invention for solving the above problems comprises the following techniques.
(1) A vitamin-enriched pickle prepared by mixing vitamins with a vegetable pickled vegetable product When using the pickled product, at least vitamin B ₂ is formed so that a yellow color based on the yellow color of vitamin B ₂ is formed along the surface of the pickled object. Agricultural pickles and fruits characterized in that the vitamin content can be visually confirmed by adjusting the amount of vitamins to be included.
(2) Vegetables and pickles according to claim 1, wherein the vitamins are vitamin B ₂ and vitamin B ₁ vitamin B ₆ , vitamin E, vitamin ₁₂ , vitamin C or vitamin B group optionally blended .
(3) Vegetable pickles or marine pickles according to [Claim 1] or [Claim 2] containing 10 mg to ₂₀ g of vitamin B2 per 100 g of vegetable pickles

In addition, for the purpose of complementing lipid peroxide inhibitory function, ginkgo biloba extract, γ-oryzanol, catechin, sesaminol, soybean saponin, tannin, etc. Add chitosan, glycomacropeptide, wheat fiber, corn fiber, dice oligosaccharide, aloe extract, turmeric extract, malto-oligosaccharide, calcium, magnesium, hemicellulose, etc. to the combination pickles to supplement digestive absorption control Is possible as appropriate.

Fresh radish (1 kg) was washed with water and dried with natural sunlight for 2 days. To this was added salt, vegetable oil, sugar, casein, emulsifier, pH adjuster, vitamin B ₂ and vitamin B ₁ , and 3 kg of bark was placed on the top. The radish was pickled and was left for 24 hours under heavy pressure. The resulting pickle became bright pickles than radish was pickled in a conventional colorant is immersed in radish vivid yellow vitamin B _2. Since coloring effect and pharmacological effect of vitamin B ₂ occurs becomes mild salty is delicious.

Pepper (1 kg) eggplant (1 kg) was thoroughly washed with rice and salted with rice bran, and an aqueous solution of vitamin B ₆ and vitamin B ₂ was added thereto, and 5 kg of bark was placed on the top lid to obtain rice bran pickle. It is contained in bran due to the action of glycated oxygen and proteolytic enzymes. Various ingredients were decomposed, and pepper and eggplant became glossy with a delicious taste.
The invention's effect

(1) that produce vegetables pickled invention the components vitamins for health promotion are blended, who eat a yellow fluorescent effect of vitamin B ₂ is for health promotion of the user by it can visually recognize Has the effect of raising awareness and facilitating continued use.
(2) Since vegetable fruits are soaked under heavy pressure, the content of vitamins into which vitamins penetrate deeply due to the capillary action of plants increases. Moreover, the anti-oxidation effect of vitamin C can be expected to improve the shelf life, and since no heat is used, the decomposition of vitamins is reduced.
(3) Manufacturing technology can be used as it is, and vitamins etc. can be mixed in powder form or added as a liquid, which can avoid high costs when developing new products and suppresses rebound to sales prices. Possible to get.
(4) The remaining pickles can be reused as fertilizer. This fertilizer improves the growth of plant roots by the action of vitamins, promotes the growth and flowering of stems and leaves, and increases the resistance of plant bodies to pathogenic microorganisms. It has the effect of enhancing the healing power and can also contribute to the environment through recycling.

Claims (3)

Adjusting the amount of vitamins containing at least vitamin B ₂ so that a yellow color based on the yellow color of vitamin B ₂ is formed in the vegetable-pickled vitamin-enriched vegetable pickles that contain a combination of vitamins alone or in combination with the raw vegetable pickles Vegetable pickles characterized in that the vitamin composition can be visually confirmed by The pickled vegetables for agricultural products according to claim ₁ , wherein the vitamins are vitamin B ₂ and vitamin B ₁ , vitamin E, vitamin ₁₂ , vitamin C or other vitamin B group optionally blended. The vegetable pickles according to claim 1 or 2, comprising 10 mg to ₂₀ g of vitamin B2 per 100 g of vegetable pickles.