JPH08298958A - Method for recovering color of salted vegetable or mountain herb - Google Patents

Abstract

PURPOSE: To obtain a healthy and safe food by making the best use of specificities of root vegetables such as a vegetable or a mountain herb and recovering the functions of chlorophyll lost by salting. CONSTITUTION: A salted vegetable or mountain herb is immersed into a thermal processing solution mainly containing zinc ion to make the salted vegetable or mountain herb recover a natural color or a color similar to it. After washing out the treating components for recovering color, the vegetable or the herb is boiled in a fixing solution mainly containing calcium lactate, vitamin C, a citric acid and glucose to fix the recovered color followed by washing.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is intended to restore salted vegetables and wild vegetables to a color close to the primary color and to serve them on a table.

[0002]

2. Description of the Related Art Conventionally, vegetables and edible wild plants are subjected to a salting treatment, and when they are shipped, a coloring agent, copper chlorophyll, and the like are generally used to make them look bright.

[0003]

However, these coloring agents, copper chlorophyll, and the like are regarded as harmful substances to the human body and cannot be said to be preferable.

[0004]

Therefore, the present invention was developed to solve these drawbacks, and by utilizing the peculiarities of root plants, it restores the lost chlorophyll after salting and is a healthy and safe food. Is to provide.

[0005]

[Peculiarities of root plants] Plants form various pigments mainly on roots and stems by the action of light. Ginseng is excluded (carrot pigment → yellow), but most of it is white and green pigments. Of these, green plants with green pigments are salted (stored) to maintain their freshness, The original color of the green plant is lost during this salting process. This principle is abbreviated as follows. That is, chlorophyll is composed of the following two types of substances. Chlorophyll a [C ₅₅ H ₂₂ O ₃ H ₄ Mg] Chlorophyll b [C ₅₅ H ₁₀ O ₆ N ₄ Mg] Magnesium ions in the components of this chlorophyll are “nuclei” (commonly known as magnesium) in the large molecule (release ring). It is called a nucleus), and a certain amount of lactic acid (fermentation) during the process of salting.
The hydrogen ion (H +) in lactic acid takes out the magnesium nucleus (Mg ² +) in chlorophyll, and the (nuclear ring) chlorophyll of the magnesium nucleus is easily lost and gradually discolored (dark. Green, brown, black, etc.).

[0006]

[Means for Solving the Problems]

[Color restoration process] In order to solve these drawbacks, the peculiarity of the root plant described above, that is, zinc ions (Zn ² +) are used in place of the lost magnesium nuclei to combine with hydrogen ions (H ² ) in the magnesium nuclei To recover the color, and under certain conditions (heating, etc.)
The color fixing process (described later) is performed based on That is, the chemical formula of the color restoration process is expressed as follows. Chlorophyll a [C ₅₅ H ₂₂ O ₃ H ₄ Mg] ← → [C ₅₅ H ₂₂ O ₃ H ₄
Zn] chlorophyll b [C ₅₅ H ₁₀ O ₆ N ₄ Mg] ← → [C ₅₅ H ₁₀ O ₆ N ₄
Zn]

More specifically, zinc ions (Zn
² +) as a main component is heated for a certain period of time, and salted vegetables and edible wild plants are immersed in the solution, so that hydrogen ions (H +) in the magnesium nucleus (Mg ² +) can be read out, As a result, a zinc nucleus having the same action as that of the magnesium nucleus is formed, and this zinc nucleus can be bonded to the detached ring of chlorophyll (ab), and the chlorophyll (green pigment) is normally restored to a natural color.

[0008]

[Fixing of color] The color recovered by the above method is liable to discolor. Therefore, to prevent discoloration, boil it using a fixative solution containing vitamin C (Vc), malic acid (citric acid), and glucose as the main components. , Wash.

[0009]

[Example: Process flow and formulation]

(1) Natural color recoloring step; chemical name; glucose succinic acid ▲ shin ▼ [molecular formula- [CH ₂ OH (CHOH) ₄ COO] ₂ ZN] ₂ object to be treated; salted warabi and tara bud 2000 Kg. Treatment liquid: The amount of shin contained in 1t of the aqueous solution is 5% / 1000l. Temperature: 90 ° C to 100 ° C. Boyle: 3-5 minutes. Wash: Until the temperature drops to about the same as the water temperature. (2) Fixing the color after recoloring; Fixative composition: Calcium lactate → 2% / 1000l Glucose → 1% / 1000l Vitamin C → 0.5% 1000l Nephric acid → 1% / 1000l Seaweed acid ▲ → 1% 1000 l. Fixative: The above is the compounding ratio per ton, and the fixative is made in units of one thousandth. Temperature: 50 ° C. to 60 ° C. The treated product whose color has been restored is immersed in this. ． Boil: 20 to 30 minutes (the longer the time, the better). Washing: Put in water, wash while running down, and perform for about 4 hours.

[0010]

[Effect] The natural color recovered in the color restoration process after washing is fixed and the natural color is maintained even after washing,
Moreover, the residual substances of the used chemicals are not left, and are good for the human body.

Claims (1)

[Claims] 1. A salted vegetable / mountain plant is immersed in a heat treatment liquid containing zinc ions as a main component to restore the salted vegetable / mountain plant to a natural color or a color close to the natural color, and to restore the color. After washing the treated product, a salted vegetable characterized by fixing and washing the color restored by boiling using a fixative solution containing calcium lactate, vitamin C, citric acid and glucose as the main components. A method of recoloring edible wild plants.