JPH0880173A - Suppressant against discoloration of yellow green vegetable - Google Patents

Abstract

PURPOSE: To obtain a suppressant against the discoloration of a yellow green vegetable after cooking, containing pectin as an active ingredient and capable of readily suppressing the discoloration of a yellow green vegetable after thermal cooking for a long period and assuming a beautiful color and useful for a lunch, etc., delivered by a caterer. CONSTITUTION: This suppressant against discoloration of a yellow green vegetable contains pectin as an active ingredient. The cooked yellow green vegetable is obtained by immersing the yellow green vegetable such as an asparagus, a kidney bean or KINU-SAYA (a kind of young pea) boiled in salt water with a seasoning prepared by blending, e.g. 10 pts.wt. pectin with 30 pts.wt. modified starch, 50 pts.wt. potato starch, 5 pts.wt. bonito extract and 5 pts.wt. sea tangle extract at 10 deg.C for 48hr. The resultant yellow green vegetable assumes a bright color without changing the color from that just after the boiling in salt water; however, the vegetable assumes a dull and dim color when treated with a seasoning containing no pectin. Thereby, the pectin manifests discoloration suppressing effects. As a result, the yellow green vegetable is preferably cooked by using this suppressant for the yellow green vegetable capable of keeping its original color after the cooking.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a fading inhibitor which contains pectin as an active ingredient and is effective in suppressing fading of cooked yellow-green vegetables such as carrots, kinusasa, asparagus and pumpkin after cooking. Discoloration-reduced cooked yellow-green vegetables produced using a discoloration inhibitor.

[0002]

2. Description of the Related Art As is well known, abacus vana is used to prevent discoloration of salted or braised eggplants.

[0003] However, there is no effective discoloration inhibitor for general yellow-green vegetables after cooking, and therefore, in the prepared food processing manufacturers, in general, is yellow-green vegetables cooked just before each use? The current situation is to use gelatin, agar, etc., or rely on colorants.

[0004]

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

[0005]

Means for Solving the Problems As a result of intensive research aimed at solving the above problems, the present inventors have surprisingly found that pectin used as a gelling agent for sweets (jelly, pudding, etc.) is cooked. It was found that there is an effect of suppressing fading of yellow-green vegetables later, and the present invention has been completed based on such knowledge.

[0006] That is, the present invention is characterized by containing pectin as an active ingredient, a fading inhibitor for yellow-green vegetables after cooking, and prepared by cooking using such a fading inhibitor. Relates to cooked yellow-green vegetables characterized by.

The intention of the present invention will be described in detail below.

The yellow-green vegetables to be cooked by using the fading-inhibiting agent of the present invention are not particularly limited as long as it is desired that the fading color under cooking is not likely to occur. For example, the ginseng mentioned above, Yellow-green vegetables such as kinusa, asparagus, and squash are widely covered.

Pectin, which is an active ingredient for suppressing fading, is not particularly limited and can be used regardless of its type. For example, pectin such as high methoxy pectin and low methoxy pectin are all effective for suppressing fading of yellow-green vegetables. Is.

The discoloration inhibitor for yellow-green vegetables of the present invention containing pectin as an active ingredient may be formed into an appropriate form such as granules, powder or liquid by using a suitable excipient as necessary or desired. You can Pectin can of course be used as a fading inhibitor as it is.

Granules can be prepared, for example, by mixing with starch or other thickening polysaccharides and granulated, and powders can be prepared with, for example, mixing with starch or other thickening polysaccharides. It can be prepared, and the liquid form can be prepared, for example, by being an aqueous solution of pectin.

[0012] Further, by blending with the raw material of the seasoning,
It can be in the form of a discoloration suppressing seasoning, so to speak. In detail, there is no particular difficulty in producing a powder seasoning in the form of, for example, one of its raw materials when preparing an existing powder seasoning (for example, powdered bonito dashi). Can be produced by blending pectin as a powder, and to produce a granular seasoning in the form of, for example, an existing granular seasoning (for example, "Hondashi manufactured by Ajinomoto Co., Inc.""And" Chinese taste ") is prepared into granules using pectin as one of its raw materials.

The use of the fading inhibitor of the present invention is not particularly limited, and when the yellow-green vegetables are cooked, they are treated in the same manner as seasonings.
For example, it can be used in combination with seasonings.

The amount of the fading-inhibiting agent of the present invention used is basically the same as that when yellow-green vegetables were cooked in the same manner except that the fading-inhibiting agent of the present invention was not used. This is the amount at which the inhibitory effect is exerted, and this amount can be easily determined by those skilled in the art by referring to the examples below or by a simple preliminary trial.

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

[0016]

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

Example 1 Yellow-green vegetables cooked with seasonings having the formulations shown in Table 1 below were examined for the degree of fading inhibition depending on whether pectin was added or not.

[0018]

[Table 1]

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

[0020]

[Table 2]

From the results shown in Table 2, the pectin / starch blending system of the present invention exhibits a fading-inhibiting effect superior to that of the starch-only system, and is effective in inhibiting fading of yellow-green vegetables as vegetables for topping. Be understood.

Example 2 Using two kinds of seasoning liquids for cooked foods having the formulations shown in Table 3 below,
Boiled carrots and squash were prepared and tested for the anti-fading effect of pectin.

[0023]

[Table 3]

In other words, carrot and pumpkin yellow-green vegetables were boiled with the above seasoning liquid for simmering, and the degree of discoloration inhibition was visually observed after 48 hours at 10 ° C. after cooling. The results are shown in Table 4 below.

[0025]

[Table 4]

From the results shown in Table 4, the seasoning liquid for cooked foods to which the fading inhibitor (pectin) of the present invention is added has a remarkable fading inhibiting effect.

[0027]

INDUSTRIAL APPLICABILITY According to the present invention, for example, a topping vegetable that is not easily discolored by using pectin in a lunch box for caterers, supermarkets, CVS, department stores, etc. It became a simmered side dish, and it is a place where we can provide side dishes with a beautiful color of yellow-green vegetables and a cooking menu.

Claims (2)

[Claims] 1. A discoloration inhibitor for yellow-green vegetables after cooking, which comprises pectin as an active ingredient. 2. A cooked yellow-green vegetable produced by cooking using the discoloration inhibitor according to claim 1.