JP3082980B2 - How to restore green color of stored browning plants - Google Patents
How to restore green color of stored browning plantsInfo
- Publication number
- JP3082980B2 JP3082980B2 JP30230991A JP30230991A JP3082980B2 JP 3082980 B2 JP3082980 B2 JP 3082980B2 JP 30230991 A JP30230991 A JP 30230991A JP 30230991 A JP30230991 A JP 30230991A JP 3082980 B2 JP3082980 B2 JP 3082980B2
- Authority
- JP
- Japan
- Prior art keywords
- acid
- green
- stored
- browned
- green color
- 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.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【産業上の利用分野】本発明は、食品包装用や和菓子用
の植物の葉あるいは山菜等、食品関連の緑色植物であっ
て、これを乾燥貯蔵あるいは塩漬貯蔵したために褐変し
た色調を、元の緑色の色調に復元させる方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food-related green plant such as a plant leaf or a wild vegetable for food packaging or Japanese confectionery, which has a brown color due to dry or salt storage. And a method for restoring to a green color.
【０００２】[0002]
【従来の技術】乾燥貯蔵あるいは塩漬貯蔵したために褐
変した緑色植物を元の緑色の色調に戻すため、従来では
一般に、漂白剤を用いて一旦漂白した後、着色剤により
着色するという方法がとられている。ここで用いられて
いる漂白剤としては、亜塩素酸系や亜硫酸系（亜硫酸塩
及び二酸化イオウを発生する化合物）の化合物であり、
着色剤としては、金属銅、銅塩あるいは亜鉛塩等であ
る。2. Description of the Related Art In order to restore a green plant that has browned due to dry storage or salting storage to its original green color, a conventional method generally involves bleaching once with a bleaching agent and then coloring with a coloring agent. Have been. The bleaching agent used here is a compound of chlorite type or sulfite type (a compound that generates sulfite and sulfur dioxide),
Examples of the coloring agent include metallic copper, copper salts and zinc salts.
【０００３】[0003]
【発明が解決しようとする課題】上記従来法は、一般の
褐変植物に対しては極めて有効な緑色発色法ではある。
しかしながら、食品関連の褐変植物に対しては、これに
用いられる漂白剤や着色剤が上記のように人体には好ま
しくない物質である。したがって、上記従来法を食品関
連の褐変した緑色植物に適用するには、食品衛生法上問
題がある。本発明は、人体に無害な物質を用いて褐変し
た緑色植物の色調を元の緑色に復元させることを目的と
するもので、特に食品関連の緑色植物を処理するのに相
応しい安全な方法を提供するするものである。The above-mentioned conventional method is a very effective green coloring method for general browning plants.
However, bleaching agents and coloring agents used for food-related browning plants are undesirable substances for the human body as described above. Therefore, there is a problem in the food hygiene law in applying the above-mentioned conventional method to brown-green plants related to food. The present invention aims at restoring the color of a browned green plant to its original green color using a substance that is harmless to the human body, and provides a safe method particularly suitable for treating food-related green plants. Is what you do.
【０００４】[0004]
【課題を解決するするための手段】本発明者等は、乾燥
貯蔵あるいは塩漬貯蔵したことによって褐変した食品関
連の緑色植物を元の緑色に復元するに際し、復元処理の
ために用いる物質は、処理後に微量残ったとしても人体
に無害のものでなければならないとの前提に立って鋭意
試行を重ね、本発明を完成させた。Means for Solving the Problems When restoring a green plant related to food which has been browned by dry storage or salting storage to the original green color, the present inventors have used substances used for the restoration treatment. The inventors of the present invention have made intensive trials on the assumption that even if a small amount remains after treatment, it must be harmless to the human body, thereby completing the present invention.
【０００５】すなわち本発明は、褐変した食品関連の緑
色植物を、先ず、酸とアスコルビン酸とを溶解した水溶
液に一定時間浸して褐色の色調を褪色させた後、クロロ
フイル類を加えて加熱することで、その色調を緑色に復
元する方法である。[0005] That is, the present invention is to provide a food-related green plant which has been browned by first immersing it in an aqueous solution in which acid and ascorbic acid are dissolved for a certain period of time to fade the brown color, and then adding chlorofils and heating. Then, the color tone is restored to green.
【０００６】前処理に用いられる酸は、鉱酸、有機酸の
いずれでもよいが、本発明は食品関連の植物を処理する
のであるから、鉱酸としては塩酸が好ましい。しかし、
食品関連植物のうち山菜等の中には塩酸で処理すると軟
化するものもあるから、処理に用いる酸は有機酸がより
好ましい。有機酸の中でも、食品添加物として認可され
ているコハク酸、クエン酸、酒石酸、乳酸、リンゴ酸、
酢酸等が好ましい。また、クロロフイル類も、保存野菜
への添加が認められている銅クロロフイリンナトリウム
が好ましい。The acid used for the pretreatment may be either a mineral acid or an organic acid. However, hydrochloric acid is preferred as the mineral acid because the present invention treats food-related plants. But,
Among the food-related plants, some wild plants and the like soften when treated with hydrochloric acid, so that the acid used for the treatment is more preferably an organic acid. Among organic acids, succinic acid, citric acid, tartaric acid, lactic acid, malic acid, which are approved as food additives
Acetic acid and the like are preferred. In addition, chlorofils are also preferably sodium copper chlorophyllin, which is recognized to be added to preserved vegetables.
【０００７】[0007]
（褐変した塩漬貯蔵ワラビの緑色の復元）２００ｋｇの
ワラビを１時間以上流水で水流し、水切りをしておく。
クエン酸４ｋｇとアスコルビン酸１．５ｋｇを６００リ
ットルの水に溶解した水溶液に、さきに水切りをしたワ
ラビを浸し、５°Ｃで一晩以上放置する（前処理）。こ
の前処理で、褐変ワラビの褐色の色調が褪色する。な
お、ある程度色調のよい原料ワラビの場合には、クエン
酸は１ｋｇ、アスコルビン酸も１ｋｇでよく、また、浸
漬時間も５°Ｃで一晩、あるいは、３５°Ｃで２時間で
よい。以上の前処理を終えた後、この処理液に銅クロロ
フイリンナトリウム５０ｇを加え、よく混合した後、加
熱煮沸する（後処理）。この後処理により、褪色ワラビ
の色調が緑色に発色する。緑色の復元には約１５分を要
するが、色調を観察しながら時間を適宜設定すればよ
い。後処理後は、発色ワラビを一晩流水で洗浄する。(Reconstruction of green color of browned salted storage bracken) 200 kg of bracken was washed with running water for 1 hour or more, and drained.
Drained bracken was immersed in an aqueous solution in which 4 kg of citric acid and 1.5 kg of ascorbic acid were dissolved in 600 liters of water, and left at 5 ° C. or more overnight (pretreatment). This pretreatment causes the brown color of the browned bracken to fade. In addition, in the case of the raw bracken having a good color tone, the amount of citric acid may be 1 kg and the amount of ascorbic acid may be 1 kg, and the immersion time may be overnight at 5 ° C. or 2 hours at 35 ° C. After the above pretreatment, 50 g of sodium copper chlorophyllin is added to the treatment liquid, mixed well, and then heated and boiled (post treatment). By this post-treatment, the color tone of the faded bracken develops to green. It takes about 15 minutes to restore green, but the time may be set appropriately while observing the color tone. After the post-treatment, the colored bracken is washed with running water overnight.
【０００８】[0008]
【発明の効果】以上の説明から明らかなように、本発明
方法は、人体に無害な物質を用いて褐変した緑色植物の
色調を元の緑色に復元させることができるので、食品関
連の褐変植物の処理法として極めて安全であり、且つ、
有効な方法である。As is apparent from the above description, the method of the present invention can restore the color of a browned green plant to its original green color by using a substance harmless to the human body. Is extremely safe as a treatment method for
This is an effective method.
Claims (3)
て褐変した食品関連の緑色植物の褐色の色調を元の緑色
に復元させる方法において、褐変した植物を、先ず、酸
とアスコルビン酸とを溶解した水溶液に浸し、次いで、
この水溶液にクロロフイル類を加えて加熱することを特
徴とする貯蔵褐変植物の緑色復元方法。In a method for restoring the brown color of a food-related green plant browned by dry storage or salting storage to its original green color, the browned plant is first dissolved with an acid and ascorbic acid. Soak in aqueous solution, then
A method for restoring green color of stored browned plants, comprising adding chlorofils to the aqueous solution and heating.
酸、クエン酸、酒石酸、乳酸、リンゴ酸、酢酸等、食品
添加物として認可されている酸を用いる貯蔵褐変植物の
緑色復元方法。2. A method for restoring a stored browned plant to green using an acid approved as a food additive such as hydrochloric acid, acetic acid, phosphoric acid, succinic acid, citric acid, tartaric acid, lactic acid, malic acid, acetic acid, etc.
認可されている銅クロロフイリンナトリウムを用いる貯
蔵褐変植物の緑色復元方法。3. A method for restoring a stored browning plant to green color using sodium chlorophyllin, which is approved as a food additive, as chlorofils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30230991A JP3082980B2 (en) | 1991-10-22 | 1991-10-22 | How to restore green color of stored browning plants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30230991A JP3082980B2 (en) | 1991-10-22 | 1991-10-22 | How to restore green color of stored browning plants |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0646795A JPH0646795A (en) | 1994-02-22 |
| JP3082980B2 true JP3082980B2 (en) | 2000-09-04 |
Family
ID=17907409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30230991A Expired - Fee Related JP3082980B2 (en) | 1991-10-22 | 1991-10-22 | How to restore green color of stored browning plants |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3082980B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040071845A1 (en) | 2002-06-07 | 2004-04-15 | Hekal Ihab M. | Methods for preserving fresh produce |
| JP2011147347A (en) * | 2008-05-06 | 2011-08-04 | Sama Creation Co Ltd | Processed tea product maintaining developed green color and method for producing the same |
| KR20110125367A (en) * | 2010-05-13 | 2011-11-21 | (주)다손 | Method for producing environment-friendly apple chip and environment-friendly apple chip produced by the same |
| JP6461479B2 (en) * | 2014-03-26 | 2019-01-30 | 元司 堀 | How to prevent moisture transfer to the immersed material |
-
1991
- 1991-10-22 JP JP30230991A patent/JP3082980B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0646795A (en) | 1994-02-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |