JPS62232330A - Edible dried plant and food or cosmetic utilizing said edible dried plant - Google Patents
Edible dried plant and food or cosmetic utilizing said edible dried plantInfo
- Publication number
- JPS62232330A JPS62232330A JP61076118A JP7611886A JPS62232330A JP S62232330 A JPS62232330 A JP S62232330A JP 61076118 A JP61076118 A JP 61076118A JP 7611886 A JP7611886 A JP 7611886A JP S62232330 A JPS62232330 A JP S62232330A
- Authority
- JP
- Japan
- Prior art keywords
- leaves
- edible
- stems
- dried
- plant
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 239000002537 cosmetic Substances 0.000 title 1
- 235000018927 edible plant Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims description 26
- 239000003086 colorant Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000007900 aqueous suspension Substances 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 108010010803 Gelatin Proteins 0.000 abstract description 3
- 235000003891 ferrous sulphate Nutrition 0.000 abstract description 3
- 239000011790 ferrous sulphate Substances 0.000 abstract description 3
- 239000008273 gelatin Substances 0.000 abstract description 3
- 229920000159 gelatin Polymers 0.000 abstract description 3
- 235000019322 gelatine Nutrition 0.000 abstract description 3
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 abstract description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract 3
- 238000007664 blowing Methods 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 235000012045 salad Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 244000147568 Laurus nobilis Species 0.000 description 3
- 235000017858 Laurus nobilis Nutrition 0.000 description 3
- 244000246386 Mentha pulegium Species 0.000 description 3
- 235000016257 Mentha pulegium Nutrition 0.000 description 3
- 235000004357 Mentha x piperita Nutrition 0.000 description 3
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 3
- 235000001050 hortel pimenta Nutrition 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 229920001218 Pullulan Polymers 0.000 description 2
- 239000004373 Pullulan Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 239000003599 detergent Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019423 pullulan Nutrition 0.000 description 2
- 239000002453 shampoo Substances 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003822 epoxy resin Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- LNEPOXFFQSENCJ-UHFFFAOYSA-N haloperidol Chemical compound C1CC(O)(C=2C=CC(Cl)=CC=2)CCN1CCCC(=O)C1=CC=C(F)C=C1 LNEPOXFFQSENCJ-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920000647 polyepoxide Polymers 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Mycology (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Engineering & Computer Science (AREA)
- Cosmetics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Dermatology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Detergent Compositions (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食用乾燥植物の葉及び又は茎を該乾燥植物の葉
及４又は茎を自然の形態を保持したまま固定比された保
存食用乾燥植物並びに該食用乾燥植物の葉及び／又は茎
をサラダ油、ビネガー、蜂密、各種シロップ類、ワイン
類等の食用液体又はシャンプー、化粧水、液体洗剤、デ
オドランド類等の液体に添加して香味と鮮緑色の自然形
態のままの食用植物の葉及び／又は茎を保持して固化さ
ｎた鑑賞用として楽しみｉがら食品として賞味したり、
又は香糖品として使用するものである。Detailed Description of the Invention [Industrial Application Field] The present invention provides preserved edible dried leaves and/or stems of edible dried plants in which leaves and/or stems of edible dried plants are fixed in proportion while retaining their natural form. Plants and leaves and/or stems of the edible dried plants can be added to edible liquids such as salad oil, vinegar, beeswax, various syrups, and wines, or liquids such as shampoos, lotions, liquid detergents, and deodorants to add flavor. Leaves and/or stems of edible plants in their natural, bright green form can be preserved and solidified to be enjoyed as an ornamental or to be enjoyed as food.
Or it is used as a flavored sugar product.
従来の単なる乾燥植物としてＨｉｌｌｌリンゲルを使用
するドライフラワ−が代表的なものである。また、さら
に（２）熱処理（ブランチング）によって葉、茎の酵素
を失活させ１酵素的褐変を防止し、さらに発色剤の金属
イオンによって鮮緑色を維持させるのである。A typical example is a dried flower using Hill Ringer's as a conventional dried plant. In addition, (2) heat treatment (blanching) deactivates enzymes in the leaves and stems to prevent enzymatic browning, and the metal ions used as coloring agents maintain the bright green color.
上記従来の（１）のドライフラワ−は一般の観賞用植物
を真空容器中で微粒子状のシリカゲルを使用して長時間
乾燥して製造するため（イ）著しく長時間を要すること
、（０）葉がねじれ（カール）易いなどの形態の変化が
大きい。（ノウ色の変化が大きい。The above conventional dried flowers in (1) are manufactured by drying ordinary ornamental plants in a vacuum container using fine silica gel particles for a long time, so (a) it takes an extremely long time; (0) There are significant changes in the morphology, such as the leaves being easily twisted (curled). (There is a big change in the color.
などの欠点がある。There are drawbacks such as.
また従来の（２）の植物はに）熱処理のため葉や茎が弱
くなる。（（ホ）送風乾燥するため植物の入茎の緑色は
鮮かであるが縮んだり、カールしたりして植物の外観上
極めて好ましくない状態となる欠点がある。In addition, the leaves and stems of conventional plants (2) become weak due to heat treatment. ((e) Due to air drying, the green color of the stems of the plants is bright, but there is a drawback that the stems shrink or curl, making the appearance of the plants extremely unfavorable.
本発明は上記従来の乾燥植物の欠点に鑑み、かつ、自然
のままの形態の鮮緑色及び香気を保持した食用に供し得
る乾燥植物の葉及び／又は茎及び該食用乾燥植物の葉及
び／又は茎を食用流動物質又は液体に添加使用した食料
品又は香糖品を提供することを目的とする新しい形態を
持った食品又は香糖品に関するものである。In view of the above drawbacks of the conventional dried plants, the present invention provides leaves and/or stems of edible dried plants that retain their natural bright green color and aroma, and leaves and/or stems of the edible dried plants. The present invention relates to food products or flavored sugar products with a new form for the purpose of providing food products or flavored sugar products using stems added to edible fluid substances or liquids.
本発明の第１発明は食用植物の葉及び／又は茎を発色剤
と被膜形成能を持つ多糖類及び／又は蛋白質を含有した
熱水溶液又は熱水懸濁液に浸漬、熱処理、乾燥固化させ
ることによって、葉及び／又は茎等の縮みやカールの現
象を発生させることなく自然の状態を維持した食用乾燥
植物に関するもので、目で見て優美な観賞用として空も
有効な食用乾燥植物であり、その第２発明は＠１発明に
よって得られた食用乾燥植物の葉及び／又は茎を使用し
た液体又は流体状食品及び香糖品に関するものである。The first aspect of the present invention is to immerse leaves and/or stems of edible plants in a hot aqueous solution or hot water suspension containing a coloring agent and a polysaccharide and/or protein with film-forming ability, heat treatment, and dry solidify them. This relates to an edible dry plant that maintains its natural state without shrinking or curling its leaves and/or stems, etc., and is an edible dry plant that is effective as an ornamental plant that is visually elegant. , the second invention relates to liquid or fluid foods and flavored sugar products using the leaves and/or stems of the dried edible plant obtained by the @1 invention.
本発明の熱水溶液又は懸濁液には発色剤と被膜形成能を
持つ多糖類及び／又は蛋白質とを同時に溶解又は悪濁し
ているものである。The hot aqueous solution or suspension of the present invention contains a coloring agent and a polysaccharide and/or protein having film-forming ability simultaneously dissolved or clouded.
熱水溶液の温度は６０℃〜９５°Ｃが好ましく、浸漬時
間はｌＯ秒〜美分、好適には３０秒〜１０分であり、熱
水溶液の温度及び浸漬時間はともに植物の種類、鮮度及
び成熟過程によって条件設定を行う必要がある。The temperature of the hot aqueous solution is preferably 60°C to 95°C, and the soaking time is 10 seconds to half a minute, preferably 30 seconds to 10 minutes, and both the temperature of the hot water solution and the soaking time depend on the type of plant, freshness, and maturity. Conditions need to be set depending on the process.
発色剤としては植物のクロロフィルの魔イオンを安定な
Ｃｕ、 ＦへＮａのイオンとそｎぞｎ置き換えることよ
り達せられる０その場合使用される化合物としては一般
的にはＣｕの化合物が安定度が高く硫酸銅を使用するの
が好適であるが、本発明の場合の食用に適した薬剤とし
ては硫酸第一鉄（ＦｅＳＯｔ）や重曹（ＮａＨＣＯ３）
が好適に使用されるが、食品加工上発色剤として使用さ
ｎるものは如何なるものでもよい。As a coloring agent, it is achieved by replacing the magic ion of plant chlorophyll with stable Cu, F with Na ion. In that case, Cu compounds are generally used because of their stability. Although it is preferable to use copper sulfate, suitable edible agents for the present invention include ferrous sulfate (FeSOt) and baking soda (NaHCO3).
is preferably used, but any color former used in food processing may be used.
被膜形成剤としてはエポキシ樹脂やアミン系硬化剤を配
合したもの又は酢酸ビニル樹脂系エマルジョン等がある
が、こｎらの被膜形成剤は何ｎも食用に適するものでは
ない。Film-forming agents include those containing epoxy resins and amine curing agents, and vinyl acetate resin emulsions, but none of these film-forming agents are suitable for human consumption.
本発明には食用に適した被膜形成能を持つ薬／又は茎の
被膜形成能として有効なことを見付けたもので、多糖類
としてはプルラン、アラビヤゴム、キサンタンガム、グ
アーガム、タマリンドガム、蛋白質としては大豆蛋白質
、ゼラチン、カゼインが好ましく、特にこれらの食用に
適した被膜形成能を持つ物質の中でも微量成分として灰
分（ａｓｈ）の多いものが熱処理時に植物の葉、茎中Ｏ
クロロフィルと反応して鮮緑色を呈することが判明した
。The present invention includes drugs that have an edible film-forming ability, or drugs that have been found to be effective as a film-forming ability for stems.Polysaccharides include pullulan, gum arabic, xanthan gum, guar gum, tamarind gum, and proteins include soybean. Proteins, gelatin, and casein are preferred, and among these edible film-forming substances, those containing a large amount of ash as a trace component are used to remove O from leaves and stems of plants during heat treatment.
It was found that it reacts with chlorophyll to give it a bright green color.
第１発明によって得られた食用乾燥植物の葉及び／又は
茎を添加使用すべき液状又は流動状態の食品としてはサ
ラダ油、ビネガー、蜂密、シロップ類、ワイン類等が好
適に使用さｎるが、自然の形態を維持した食用乾燥植物
の葉及び／又は葉をゼリーの中に埋込むことによっても
得らｎる。As the liquid or fluid food to which the dried edible plant leaves and/or stems obtained according to the first invention are added, salad oil, vinegar, beehive, syrups, wine, etc. are preferably used. It can also be obtained by embedding dried edible plant leaves and/or leaves that have maintained their natural form in a jelly.
また香糖品としては１ヒ粧水、シャンプー、液体洗剤、
デオドランド（Ｄｅｏｄｏｒａｎｔ）剤が好適に使用さ
れる。In addition, fragrant products include 1 lotion, shampoo, liquid detergent,
Deodorant agents are preferably used.
〔実施５（ｊ〕
実施例 １
適当な大きさに切断した洗浄したペパーミント葉、茎２
００ｙを硫酸第１鉄＋００７７、ゼラチン＋００ｐｌ溶
解させた９０°Ｃに加熱した熱処理溶液１０１に浸漬し
、２分後該熱処理溶液からとり出し、室温に放置した後
、５０°Ｃの送風乾燥機で乾燥する。[Example 5 (j)] Example 1 Washed peppermint leaves and stems cut into appropriate sizes 2
00y was immersed in a heat treatment solution 101 heated to 90°C in which ferrous sulfate + 0077 and gelatin + 00pl were dissolved. After 2 minutes, it was taken out of the heat treatment solution, left at room temperature, and then dried in a blow dryer at 50°C. dry.
かくして得られた乾燥ペパーミントの葉、茎は鮮緑色と
共に葉脈も鮮明に確認さｎる程度に自然の形態をそのま
ま維持したものであった。The dried peppermint leaves and stems thus obtained were bright green in color and maintained their natural form to such an extent that the veins of the leaves were clearly visible.
かくて得られた乾燥ペパーミントの葉、茎をサラダ油に
添加すｎば外観上優美なサラダ油となり、その上へパー
ミント特有の香気を代有する新しい生活様式に好適なサ
ラダオイルが得られる。By adding the dried peppermint leaves and stems thus obtained to salad oil, a salad oil with an elegant appearance and a fragrance unique to palmmint suitable for a new lifestyle can be obtained.
実施例 ２
洗浄したローレル葉１００ｙをプルラン５００六重曹ｓ
ｏｙを溶解した９０℃の熱水溶液１０ ｌ中に５分間浸
漬し、充分に水切りをした後、４０°Ｃの送風乾燥機に
て乾燥した。ローレル葉をｌＫ９処理するどとにｚ＠ａ
＞−ｉンを１００ｙ添加することにより、生葉と変らな
い優美な乾燥植物を得た。Example 2 100y of washed laurel leaves were mixed with Pullulan 5006 baking soda s
The sample was immersed for 5 minutes in 10 liters of a hot aqueous solution at 90°C in which Oy was dissolved, thoroughly drained, and then dried in a blow dryer at 40°C. When laurel leaves are treated with lK9 z@a
By adding >-i for 100 y, an elegant dried plant similar to that of fresh leaves was obtained.
かくして得られた乾燥ローレルの葉、茎を化粧水に入ｎ
ることにより実用的な面とともに１インテリア用品とし
ても好適である０〔発明の効果〕
本発明の効果を曙めると次の通りである。Add the dried laurel leaves and stems obtained in this way to lotion.
Therefore, it is suitable not only for practical purposes but also as an interior item.0 [Effects of the Invention] The effects of the present invention are as follows.
（１）本発明は熱処理中に発色剤と共に被膜形収能を持
つ多糖類及び／又はタンパク質を竺水中に溶解又ｈｐｉ
させることによって、食用乾燥植物の葉及び／又は茎の
縮み５カール現象を発生させることなく、食用乾燥植物
の葉及び／又は茎を自然の形態を維持し、かつ鮮緑色の
葉及び／又は茎が得らｎる。(1) The present invention involves dissolving a polysaccharide and/or protein having a film-forming ability together with a coloring agent in pure water during heat treatment.
By this, the leaves and/or stems of the edible dry plants can maintain their natural form without causing the shrinkage 5 curl phenomenon of the leaves and/or stems of the edible dry plants, and the leaves and/or stems can be bright green. is obtained.
（１１） シリカゲルを使用する例えばドライフラワ
−のように外観上、自然の状態を著しく損い植物本来の
鮮緑色が得らｎないのに反して本発明によって得られた
食用乾燥植物の葉及び／又は茎は乾燥しているにも拘ら
ず、自然の形態をそのまま維持しているため外観上優美
である。 ′・（ｉｌ 本発
明の食用乾燥植物の葉や茎をサラダオイル、ビネガー、
シロップ類、ワイン類等に添加して香味を有するととも
に外観上は優美で鑑賞用としても新しい形態を持っだ１
食品が得らｎる。(11) In contrast to the use of silica gel, for example, dried flowers, which significantly impair their natural appearance and fail to obtain the plant's original bright green color, the leaves and leaves of edible dried plants obtained by the present invention are /Although the stems are dry, they maintain their natural form and are graceful in appearance. '・(il) Leaves and stems of the edible dried plant of the present invention are mixed with salad oil, vinegar,
It is added to syrups, wines, etc. to provide flavor, and has an elegant appearance and a new form for ornamental purposes.
Food is obtained.
（Ｖ） また本発明の食用乾燥植物の葉又は／及び茎
をゼリーの中に埋込み使用することによって自然の形態
を維持したままの所謂ナチュラル食品としてのゼリーが
得らｎ１外観上も優美であり、かつ食品として好適であ
る。(V) Furthermore, by embedding and using the leaves and/or stems of the edible dried plant of the present invention in jelly, a jelly as a so-called natural food that maintains its natural form can be obtained, and is also elegant in appearance. , and suitable as food.
Claims (1)
持つ多糖類及び／又は蛋白質を含有した熱水溶液又は熱
水懸濁液に浸漬、熱処理、乾燥固化してなる食用乾燥植
物。 ２ 食用植物の葉及び／又は茎を発色剤と被膜形成能を
持つ多糖類及び／又は蛋白質を含有した熱水溶液又は熱
水懸濁液に浸漬熱処理、乾燥固化して得られた食用乾燥
植物の葉／及び又は茎を流動体又は液体に添加して使用
することを特徴とする食品又は香糖品。[Scope of Claims] 1. Leaves and/or stems of edible plants are immersed in a hot aqueous solution or hot water suspension containing a coloring agent and a polysaccharide and/or protein with film-forming ability, heat-treated, and dried to solidify. An edible dry plant. 2. Dried edible plant leaves and/or stems obtained by immersing the leaves and/or stems of edible plants in a hot aqueous solution or hot water suspension containing a coloring agent and polysaccharides and/or proteins with film-forming ability, heat-treating them, and drying and solidifying them. A food or flavored sugar product characterized by using leaves/and/or stems added to a fluid or liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61076118A JPS62232330A (en) | 1986-04-02 | 1986-04-02 | Edible dried plant and food or cosmetic utilizing said edible dried plant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61076118A JPS62232330A (en) | 1986-04-02 | 1986-04-02 | Edible dried plant and food or cosmetic utilizing said edible dried plant |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62232330A true JPS62232330A (en) | 1987-10-12 |
| JPH0223147B2 JPH0223147B2 (en) | 1990-05-23 |
Family
ID=13595995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61076118A Granted JPS62232330A (en) | 1986-04-02 | 1986-04-02 | Edible dried plant and food or cosmetic utilizing said edible dried plant |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62232330A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0668489U (en) * | 1991-05-27 | 1994-09-27 | 宮坂醸造株式会社 | Freeze-dried processed foods for seven herbs |
| JP2013081460A (en) * | 2011-10-06 | 2013-05-09 | Givaudan Sa | Flavoring agent |
| CN107242285A (en) * | 2017-08-08 | 2017-10-13 | 合肥润雨农业科技有限公司 | A kind of processing method for extending the cherry storage prescription time |
| CN107361134A (en) * | 2017-08-08 | 2017-11-21 | 合肥润雨农业科技有限公司 | A kind of processing method for extending the cherry keeping fresh at normal temperature phase |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3884875B2 (en) * | 1999-01-22 | 2007-02-21 | 株式会社 フード インスティテュート インターナショナル | Dried vegetables and method for producing the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53127851A (en) * | 1977-04-13 | 1978-11-08 | Kanebo Ltd | Production of green dry vegetable |
-
1986
- 1986-04-02 JP JP61076118A patent/JPS62232330A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53127851A (en) * | 1977-04-13 | 1978-11-08 | Kanebo Ltd | Production of green dry vegetable |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0668489U (en) * | 1991-05-27 | 1994-09-27 | 宮坂醸造株式会社 | Freeze-dried processed foods for seven herbs |
| JP2013081460A (en) * | 2011-10-06 | 2013-05-09 | Givaudan Sa | Flavoring agent |
| CN107242285A (en) * | 2017-08-08 | 2017-10-13 | 合肥润雨农业科技有限公司 | A kind of processing method for extending the cherry storage prescription time |
| CN107361134A (en) * | 2017-08-08 | 2017-11-21 | 合肥润雨农业科技有限公司 | A kind of processing method for extending the cherry keeping fresh at normal temperature phase |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0223147B2 (en) | 1990-05-23 |
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