JP3303552B2 - Yellow-green vegetable fading inhibitor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a discoloration inhibitor which contains pectin as an active ingredient and is effective for inhibiting discoloration of yellow-green vegetables such as ginseng, kinusa, asparagus and squash after cooking. The present invention relates to a cooked yellow-green vegetable in which fading is suppressed, which is produced using a fading inhibitor.

[0002]

2. Description of the Related Art As is well known, burnt alum is used to prevent the fading of salted or bran pickled eggplants.

[0003] However, there is no effective discoloration inhibitor for general yellow-green vegetables after cooking, and therefore, deli food processing manufacturers and the like generally cook yellow-green vegetables immediately before each use. At present, it uses gelatin, agar, or the like, or relies on coloring agents.

[0004]

Under the background of the prior art described in the preceding paragraph, the present invention provides a means for suppressing fading for a long time, as yellow-green vegetables fade as they are after several hours from cooking. The purpose is to develop and provide.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies with the aim of solving the above problems, and surprisingly found that pectin used as a gelling agent for confectionery (jelly, pudding, etc.) is used. The present inventors have found that the yellow-green vegetables have a fading-suppressing action, and have completed the present invention based on such findings.

That is, the present invention relates to an agent for inhibiting discoloration of cooked yellow-green vegetables, characterized by containing pectin as an active ingredient, and to cooking and production using the discoloration inhibitor. And a cooked yellow-green vegetable.

Hereinafter, the present invention will be described in detail.

There is no particular limitation on the yellow-green vegetables to be cooked using the discoloration inhibitor of the present invention, as long as it is desired that the discoloration hardly occurs after cooking. Yellowish green vegetables such as cucumber, asparagus and squash are widely targeted.

There is no particular limitation on pectin, which is an effective ingredient for inhibiting fading, and any type of pectin can be used. For example, pectins such as high methoxy pectin and low methoxy pectin are all effective in inhibiting fading of yellow-green vegetables. It is.

The discoloration inhibitor for yellow-green vegetables according to the present invention containing pectin as an active ingredient may be formed into appropriate forms such as granules, powders and liquids by using an appropriate excipient, if necessary or desired. Can be. Pectin can, of course, be used as a fading inhibitor as it is.

The form of granules can be prepared, for example, by mixing with starch and other thickening polysaccharides and granulating. The form of powder can be prepared, for example, by mixing with starch and other thickening polysaccharides. It can be prepared and the liquid form can be prepared, for example, as an aqueous solution of pectin.

[0012] Also, by blending it with the ingredients of the seasoning,
In other words, it can be in the form of a fading-inhibiting seasoning. In particular, there is no particular difficulty in producing a powder seasoning in the form of, for example, one of the raw materials used when preparing an existing powder seasoning (for example, powdered and dashi). Can be produced by blending pectin as a powder. In order to produce a granulated seasoning, for example, an existing granulated seasoning (for example, "Hondashi" manufactured by Ajinomoto Co., Inc.) And "Chinese flavor") can be produced by finishing the granules using pectin as one of its raw materials.

There is no particular limitation on the use of the discoloration inhibitor of the present invention.
For example, it can be used in combination with a seasoning.

The amount of the discoloration inhibitor of the present invention is, in short, the same as that of cooking yellow-green vegetables, except that the discoloration inhibitor of the present invention was not used. This is the amount at which the inhibitory effect is exhibited, and this amount can be easily determined by those skilled in the art by referring to the examples described later or by a simple preliminary trial.

According to the present invention, the fading of yellow-green vegetables can be suppressed not only immediately after cooking but also for a long time, for example, after 48 hours.

[0016]

The present invention will be further described below with reference to examples.

Example 1 A yellow-green vegetable prepared using a seasoning having the composition shown in Table 1 below was examined for the degree of fading inhibition depending on the presence or absence of pectin.

[0018]

[Table 1]

That is, yellow-green vegetables (aspara, green beans, and kinusa), which are often used for toppings, are boiled in salt with two seasonings having the composition shown in Table 1, and then 10% is added to each 2% solution of the seasonings. The degree of fading inhibition immediately after immersion at 48 ° C for 48 hours was visually observed. The results are shown in Table 2 below.

[0020]

[Table 2]

From the results shown in Table 2, the pectin-starch blended system of the present invention has a more excellent discoloration inhibitory effect than the starch-only control system, and is effective in suppressing the discoloration of yellow-green vegetables as topping vegetables. It is understood that.

Example 2 Using two types of seasoning liquids for boiled food having the composition shown in Table 3 below,
Boiled carrots and squashes were prepared, and the effect of pectin on inhibiting fading was examined.

[0023]

[Table 3]

That is, a boiled carrot and cucumber yellow-green vegetable was prepared with the above-mentioned seasoning liquid for boiled food, and the degree of fading inhibition was visually observed after cooling and cooling at 10 ° C. for 48 hours. The results are shown in Table 4 below.

[0025]

[Table 4]

The results shown in Table 4 show that the seasoning liquid for boiled foods to which the discoloration inhibitor (pectin) of the present invention is added has a remarkable discoloration inhibiting effect.

[0027]

According to the present invention, for example, by using pectin in a prepared lunch, a supermarket, a CVS, a lunch box in a department store, a cooked topping vegetable for a side dish, a cooked yellow-green vegetable, or the like, a topping vegetable that is hardly faded can be obtained. It became a stewed side dish, and it became a place where you can provide side dishes and dishes menus with beautiful colors of yellow-green vegetables.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-62-19067 (JP, A) JP-A-64-63357 (JP, A) JP-A-59-204660 (JP, A) JP-A-6-19067 125704 (JP, A) JP-A-62-297365 (JP, A) JP-A-4-271745 (JP, A) JP-A-8-56610 (JP, A) ACS Symp. Ser. (Am. Chem. Soc.), No. 405 (1989), p. 239-349 (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/27 A23L 1/212 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. A discoloration inhibitor for yellow-green vegetables after cooking, comprising pectin as an active ingredient. 2. A cooked yellow-green vegetable prepared by using the discoloration inhibitor according to claim 1.