JP3084524U - Blended vegetables - Google Patents

Abstract

(57) [Summary] [Problem] When apples and burdock are cut and left as they are, the cut surface deteriorates in quality such as browning. As a countermeasure,
A method of dipping in saline or vinegar is used. Soaked and immersed in saline or vinegar does not brown in a short time,
Quality deterioration such as browning gradually occurs with the passage of time. Further, even when stored in a state of being immersed in a saline solution or vinegar water, quality deterioration such as browning occurs with the passage of days. SOLUTION: The present inventors add plum meat to carrots, apples, and burdock at the time of processing to add the effect of plums to the health of the food, and browning after processing due to its preservative action. And long-term preservation was made possible.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the present invention pertains] The present invention relates to processing, preservation, and provision of vegetables, mainly carrots, so that they can be easily eaten at any time for the purpose of promoting health. Regarding burdock, it refers to a single product that has been finely cut, or a food product that is a mixture of those products with added plum meat and seasonings.

[0002]

2. Description of the Related Art Along with changes in lifestyle and eating habits, and with the advent of an aging society, abundant consumption of fresh vegetables has become the basis of health promotion. With respect to carrots, apples and burdock, the following are known effects of nutrients and cautions for cooking.

[0003] With regard to carrots, carrots are rich in carotene and are converted into vitamin A in the small intestine and liver as needed. Vitamin A plays an important role in smooth-surfaced tissues such as skin, mouth, nose, eyes, and digestive tract. For example, it acts to promote cell differentiation in the cornea of the eye, which prevents birds' eyes. In the mucous membrane, it promotes secretion of mucus to prevent drying and makes it less susceptible to infection. It has an antioxidant effect, assists the liver function, and prevents obesity, hyperlipidemia, arteriosclerosis, etc. from preventing the deterioration of lipids by preventing the lipid from being oxidized. It is also involved in the growth of useful intestinal bacteria. This helps prevent carcinogens and helps prevent cancer and relieve constipation. It should be noted that the enzyme called alcobinase contained in carrots destroys vitamin C. Therefore, when mixing with vegetables containing vitamin C, adding vinegar or lemon juice can prevent the action of this enzyme. It should be noted that when cooking, carotene is abundant in the skin, so either use it without peeling it or use it with the back of a kitchen knife.

With respect to apples, apples contain sugar (fructose, glucose), acids (lingic acid, citric acid), minerals (potassium), and dietary fiber (pectin). Potassium is good for high blood pressure because it binds to excess sodium in the body and excretes it out of the body. Pectin is a dietary fiber that dissolves in water, and when it contains water it hardens like jelly. And because it is fibrous, it is excreted outside the body without being digested and absorbed. In the case of constipation, it works in the intestine, increases lactic acid bacteria and promotes intestinal peristalsis, and also softens stool that has lost water and gives it a bowel movement. In the case of diarrhea, it works in the intestine and breeds useful bacteria such as lactic acid bacteria to stop diarrhea. However, pectin is more present in the skin than in the flesh, so it is better to eat the whole skin. It should be noted that when cooking, polyphenols are oxidized when exposed to air, and the surface turns brown. Soak in salt water or sprinkle with lemon juice to prevent oxidation.

About burdock, burdock contains dietary fiber, carbohydrates (inulin), calcium, sodium, and arginine (sex hormone secretion). Dietary fiber is attracting attention because it stimulates the bowel to stimulate defecation, lowers cholesterol in the body, and excretes harmful substances such as carcinogens. It should be noted that when cooking, the burdock peculiar scent is concentrated near the skin, so it should be peeled off with the back of the knife instead of peeling. Burdock is strong in aku (tannin-based polyphenol), so when it comes in contact with air, it easily browns due to the action of oxidase contained in the burdock.

[0006]

[Problem to be solved by the invention] If apples and burdock are cut and left as they are, the cut surface will deteriorate in quality such as browning. As a countermeasure, immersion in saline or vinegar has been adopted.

[0007] Those taken out by immersion in saline or vinegar do not brown within a few hours, but when the time exceeds the number of days, browning or other quality deterioration occurs. Therefore, if these ingredients are processed and provided as fresh food every day, the ingredients cannot be easily provided because they must be procured and cooked each time.

[0008] Even when stored in a saline solution or a vinegar solution, quality deterioration such as browning occurs with the passage of days. In this case, there is an increase in salt and vinegar in the food, which is not preferable in terms of health, taste, and aroma.

[0009]

Means for Solving the Problems The present inventor added plum meat to carrots, apples and burdock during processing to add the health benefits of plums to the food and to preserve the food. The action suppresses browning after processing, and allows long-term storage.

[0010] Plums have about 90% moisture and a little protein, sugar, minerals (calcium, phosphorus, potassium, etc.), vitamins (carotene, B1, B2, C, etc.), and organic acids (citric acid, apple). Acid, succinic acid, tartaric acid). It has long been said that ume has an antibacterial effect such as diarrhea, dysentery, acute gastrointestinal catarrh, appendicitis, typhoid and erysipelas, antibacterial activity such as pulmonary tuberculosis, and recovery from fatigue. For example, for recovery from fatigue, citric acid activates sugar metabolism and enhances lactic acid processing, so it actively reduces laxity and muscle fatigue. In addition, various organic acids increase gastrointestinal activity, increase appetite, promote digestion and increase nutrient absorption, and thus are useful not only for improving weakness but also for systemic nutritional metabolism. The antibacterial action of plums has the effect of suppressing the growth of mold and bacteria that spoil food, and acts as a preservative.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The production method of a blended vegetable (product of the invention a) of the present invention and the method of implementing it in a diet will be specifically described below.

A solution (vinegar a) prepared by previously stirring 10 g of salt in 500 cc of vinegar (4.5% acetic acid) is prepared in advance. Next, 18 carrots (200 g / 1) are washed with a stainless steel scrubber to remove foreign substances from the epidermis, cut into 5 mm thick, 2 cm square pieces, and quickly dipped in vinegar a to be taken out. Wash six apples (300 g / 1) well with detergent, cut into 5 mm thick, 2 cm squares, and quickly soak in vinegar a to take out. In addition, six burdock (150 g / l) are washed with a stainless steel scrubber to remove foreign substances on the epidermis, cut into rings of about 5 mm in thickness, and quickly immersed in vinegar a. After adding the remaining vinegar a, 200 cc of plum wine and 200 cc of plum meat to the cut carrots, cut apples, and cut burdock soaked in these vinegars a and then processing them with a food processor, blended vegetables (the product of the invention a) ) Is prepared. Transfer this to a closed container and store it in a refrigerator so that you can eat it at any time.

[0013] Regarding the example of eating, the product a of the present invention may be seasoned with honey or the like and eaten as a dessert after eating, but it is better to mix it with yogurt to take advantage of each. Think ideal. Here, we will explain how to mix it with yogurt and eat it. Combine 2 tablespoons of the present invention a, 3 tablespoons of plain yogurt, 1 teaspoon of honey and 1 teaspoon of Kinako and eat as a dessert after meal. Eating more than once a day will help you maintain your physical condition very well. If the product of the present invention is stored in a refrigerator, it can be stored without browning for about one month. Therefore, they can be easily taken out and eaten at any time.

[0014]

EXAMPLES The present invention will be described more specifically with reference examples, examples and comparative examples. Reference Example 1 Production of plum wine and plum meat will be described. 2kg of Ome, 0.5kg of ice sugar and 1,800cc of white liquor collected in mid-June after the rainy season are put in a 4,000cc bottle and stored at room temperature for more than 3 months. Then, the plum wine (plum wine a) and the plum fruit are separated, and the pulp extracted from the plum fruit is processed with a food processor to produce a pasty plum meat (plum meat a).

Reference Example 2 A description will be given of the change over time of cut apples and cut burdock (ginseng is omitted because it does not brown). A solution (vinegar b) in which 3 g of salt is added to 100 cc of vinegar (acetic acid 4.5%) and stirred is prepared in advance. Next, the apples are thoroughly washed with detergent, cut to a thickness of about 5 mm, and quickly dipped in vinegar b. Further, the burdock is washed with a stainless steel scrubber to remove foreign substances on the epidermis, cut to a thickness of about 5 mm, and quickly dipped in vinegar b. Transfer the cut apples and cut burdock soaked in vinegar b to a closed container, store in a refrigerator, and observe changes over time.

Reference Example 3 A description will be given of a change over time of a blended vegetable obtained by treating cut carrots, cut apples, and cut burdock with a food processor. A solution (vinegar c) prepared by adding 3 g of salt to 100 cc of vinegar (acetic acid 4.5%) and stirring the mixture is prepared in advance. Next, three carrots (200 g / one) are washed with a stainless steel scrubber to remove foreign substances on the epidermis, cut into a piece having a thickness of about 5 mm and 2 cm square, and quickly immersed in vinegar c to be taken out. One apple (300 g / 1) is thoroughly washed with detergent, cut into 5 mm thick, 2 cm square, and quickly dipped in vinegar c and taken out. In addition, two burdock (150 g / 1) are washed with a stainless steel scrubber to remove foreign substances from the epidermis, cut into rings of about 5 mm in thickness, and quickly dipped in vinegar c. The cut carrots, cut apples and cut burdock soaked in the vinegar c and taken out are processed in a food processor together with the remaining vinegar c to make a blended vegetable. This is transferred to an airtight container, stored in a refrigerator, and observed over time.

Example 1 The change over time when plum meat is added to cut apples and cut burdock will be described. Plum a is prepared in advance. Wash the apples thoroughly with detergent, cut to a thickness of about 5 mm, and quickly soak in the ame. Further, the burdock is washed with a stainless steel scrubber to remove foreign substances on the epidermis, cut to a thickness of about 5 mm, and quickly immersed in plum a. The cut apples and burdock soaked in the plum a are transferred to a closed container, stored in a refrigerator, and observed over time.

Example 2 The change over time of a blended vegetable (product b of the present invention) obtained by adding a plum meat to cut carrots, cut apples, and cut burdock and then processing it with a food processor will be described. A liquid (vinegar e) prepared by adding 3 g of salt to 100 cc of vinegar (4.5% acetic acid), and plum wine a and plum meat a are prepared in advance. Next, three carrots (200 g / one) are washed with a stainless steel scourer to remove foreign substances on the epidermis, cut into a piece having a thickness of 5 mm and a square of about 2 cm, and quickly dipped in vinegar e to be taken out. One apple (300 g / 1) is thoroughly washed with detergent, cut into a 5 mm thick, 2 cm square, quickly dipped in vinegar e and taken out. Further, two burdock burs (150 g / l) are washed with a stainless steel scrubber to remove foreign substances from the epidermis, cut into slices of about 5 mm in thickness, and quickly dipped in vinegar e. After adding the cut carrots, cut apples, cut burdock and remaining vinegar e, which are immersed in the vinegar e, and then adding plum wine a40cc and plum meat a40cc, the mixture is processed with a food processor and blended vegetables (books). Make a device b). Put this in a closed container and store it in a refrigerator, and observe changes over time.

Reference Example 4 (Comparative Example of Browning Condition) Table 1 shows the results of observation of the browning condition of Reference Examples 2 and 3 and Examples 1 and 2. From the above results, it is clear that the addition of plum meat to cut apples, cut burdock and blended vegetables of the present invention has an effect of suppressing browning.

[0020]

[Effect of the invention]

 According to the present invention, carrots, apples, and burdock are individually cut into finely cut pieces, or mixed foods made by adding plum meat and seasonings to each other are stored so that they can be easily procured at any time. And can be provided.

[Submission Date] October 26, 2001 (2001.10.26)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0019

[Correction method] Change

[Correction contents]

Reference Example 4 (Comparative Example of Browning State) Table 1 shows the results of observation of the browning state of Reference Examples 2 and 3 and Examples 1 and 2.

[Table 1] From the results in Table 1, it is clear that the addition of ume meat to the cut apple, cut burdock and blended vegetables of the present invention has an effect of suppressing browning.

[Brief description of the drawings]

FIG. 1 shows the effect of suppressing browning in the case where plum meat is added to cut apples, cut burdock, and blended vegetables (Examples 1 and 2) and when plum meat is not added (Reference Examples 2 and 3). It is a graph which shows a comparison.

[Explanation of symbols]

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[Procedure amendment]

[Submission Date] October 26, 2001 (2001.10.
26)

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] Explanation of sign

[Correction method] Change

[Correction contents]

[Explanation of Codes] Reference Examples 2 and 3 (when plum meat is not added) Example 1, Example 2 (when plum meat is added)

[Procedure amendment 3]

[Document name to be amended] Drawing

[Correction target item name] All figures

[Correction method] Change

[Correction contents]

FIG.

Claims (1)

[Utility model registration claims] (1) A carrot, apple, and burdock, each of which is individually cut finely, or a food obtained by adding a plum meat and a seasoning to a composite thereof.