JP2000316531A - Green food ingredient - Google Patents
Green food ingredientInfo
- Publication number
- JP2000316531A JP2000316531A JP11135980A JP13598099A JP2000316531A JP 2000316531 A JP2000316531 A JP 2000316531A JP 11135980 A JP11135980 A JP 11135980A JP 13598099 A JP13598099 A JP 13598099A JP 2000316531 A JP2000316531 A JP 2000316531A
- Authority
- JP
- Japan
- Prior art keywords
- green
- egg white
- food
- acidic
- heat
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は緑色の野菜や海藻等
を卵白で凝固してなる新規な具材に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel ingredient obtained by coagulating green vegetables and seaweed with egg white.
【０００２】[0002]
【従来の技術】サラダやシチュー、グラタン、スープ類
等の加熱食品に、緑色野菜を、栄養源としては素より、
緑色の彩りを添えるのに、広く用いられている。このよ
うに、食品に緑色野菜や海藻を用いることは、栄養面か
ら好ましいことは言うまでもなく、見た目に食欲をそそ
り、美味しく感じさせる点においても重要視されてい
る。2. Description of the Related Art Green vegetables are used in heated foods such as salads, stews, gratins and soups, and as a nutrient source,
It is widely used to add a green color. As described above, the use of green vegetables and seaweeds as foods is not only preferable from the nutritional point of view, but is also regarded as important in terms of appetizing the food and making it taste delicious.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、ホウレ
ンソウ、ブロッコリー、ワカメ、パセリ等の緑色食用植
物をシチュー等の加熱食品中で長時間加熱したり、サラ
ダやタルタルソース等の酸性食品に用いると時間の経過
と共に褪色し、鮮やかな緑色が失われたものとなる。さ
らには、酸性の加熱食品、例えば長期保存可能タイプの
サラダやピザソース、パスタソース等、酸性条件下で加
熱処理を施す食品に用いると、褪色が著しく、暗褐色に
なり、見た目の印象を害するものとなる。よって従来、
加熱食品や酸性食品に、緑色食用植物を用い得なかっ
た。However, when green edible plants such as spinach, broccoli, wakame, and parsley are heated for a long time in a heated food such as a stew or used for an acidic food such as a salad or tartar sauce, it takes a long time. It fades over time and loses its bright green color. Furthermore, when used in foods that are subjected to heat treatment under acidic conditions, such as acidic heated foods, for example, salads, pizza sauces, and pasta sauces that can be stored for a long period of time, they become extremely discolored, dark brown, and impair the visual impression. Becomes Therefore, conventionally,
Green edible plants could not be used for heated foods and acidic foods.
【０００４】そこで、本発明は、新規な緑色具材、特に
加熱食品又は酸性食品に用いても、褪色せず、緑色を保
持する緑色具材を提供することを目的とする。Accordingly, an object of the present invention is to provide a novel green ingredient, in particular, a green ingredient which does not fade and retains green even when used for a heated food or an acidic food.
【０００５】[0005]
【課題を解決するための手段】本発明者は上記の目的を
達成するために種々検討した結果本発明に到達した。す
なわち、本発明は、（１）加熱凝固卵白の内部とその表
面に多数の小片状の緑色食用植物を散在させてなる緑色
具材、（２）加熱食品用、又は、酸性食品用である
（１）項の緑色具材、（３）ｐＨ６以上の卵白を用いる
ことを特徴とする（１）項記載の緑色具材、である。Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has reached the present invention. That is, the present invention is (1) a green ingredient obtained by scattering a large number of small pieces of green edible plants on the inside and the surface of the heat-coagulated egg white, (2) for a heated food or for an acidic food. (1) The green ingredient according to (1), wherein egg white having a pH of 6 or more is used.
【０００６】[0006]
【発明の実施の形態】以下本発明を詳細に説明する。な
お、本発明において、「％」は「重量％」を、また、
「部」は「重量部」を意味する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” means “% by weight”, and
“Parts” means “parts by weight”.
【０００７】本発明において、緑色食用植物とは、葉緑
素に由来する緑色を呈する食用植物全般のことであり、
具体的には、パセリ、ほうれん草、野沢菜、ねぎ、アサ
ツキ、モロヘイヤ、青しそ、ニラ、チンゲンサイ、大根
葉、小松菜、カイワレダイコン、ピーマン、ミツバ、ブ
ロッコリー、クレソン、サヤエンドウなどの野菜類、エ
ダマメ、ソラマメ、グリンピースなどの種子類、あるい
は、ワカメ、アオノリ、カワノリ、クロレラ、アオサ、
ミルなどの海藻類、バジル、オレガノ、グリーンペッパ
ー、タイム、タラゴン、ローズマリー、ベイ等の香草類
などを用いるとよい。[0007] In the present invention, the green edible plants are all edible plants exhibiting green color derived from chlorophyll.
Specifically, vegetables such as parsley, spinach, Nozawana, green onion, Asatsuki, Moroheiya, blue shiso, Chinese chive, Chinese cabbage, radish, Komatsuna, Japanese cabbage radish, peppers, honeysuckle, broccoli, watercress, green peas, etc., Edamame, broad bean, Seeds such as green peas, or seaweed, seaweed, seaweed, chlorella, seaweed,
It is preferable to use seaweeds such as a mill, herbs such as basil, oregano, green pepper, thyme, tarragon, rosemary, and bay.
【０００８】本発明では上記緑色食用植物を小片状にし
て用いる。本発明で小片状とは、３０mm角程度以下の大
きさをいう。緑色食用植物の緑色を呈する限り、ペース
ト状となる程度まで細かくなった状態、あるいは、さら
に細かな状態も含むものとする。例えば、みじん切りに
したり、磨り潰したり、また、それらを裏漉しして用い
ればよい。カイワレダイコンのように小さな葉であれ
ば、そのまま用いてもよく、ホウレンソウ等の大きな葉
の葉菜類であれば３０mm角以下程度に適宜切り刻むとよ
い。In the present invention, the above green edible plants are used in the form of small pieces. In the present invention, the small piece refers to a size of about 30 mm square or less. As long as the green edible plant exhibits the green color, it also includes a state in which the edible plant has been reduced to a paste-like state, or an even finer state. For example, it may be finely chopped, crushed, or strained. If it is a small leaf like radish, it may be used as it is, and if it is a large leafy vegetable such as spinach, it may be suitably chopped to about 30 mm square or less.
【０００９】本発明に用いる卵白は、通常用いられるも
のでよく、具体的には殻付卵を割卵し卵黄を分離したも
の、冷凍卵白を解凍したもの、乾燥卵白を水戻ししたも
の等を用いることができる。また、これらの卵白に糖
類、蛋白質、塩類、調味料等の食品用原料を添加したも
のや、卵白を濃縮ないし希釈したものでもよい。そして
加熱凝固性を備えている限り、その成分の一部、例え
ば、糖分やリゾチーム等を除去したものでもよく、ある
いは、酵素処理等を施し生卵白の成分より低分子になっ
ているもの、逆に、卵白中の成分が、脂肪酸や糖類、乳
蛋白等その他の成分と結合して、もとの生卵白の成分よ
り高分子になっているもの等も用いることができる。The egg white used in the present invention may be a commonly used egg white. Specifically, egg whites obtained by splitting a shelled egg and separating the yolk, thawed frozen egg whites, rehydrated dried egg whites, etc. Can be used. Further, those egg whites to which food ingredients such as sugars, proteins, salts, and seasonings are added, or egg whites which are concentrated or diluted may be used. And as long as it has heat coagulability, some of its components, for example, those from which sugars and lysozyme have been removed may be used, or those which have been subjected to an enzyme treatment or the like and have a lower molecular weight than raw egg white components, and vice versa. In addition, those in which the components in the egg white are combined with other components such as fatty acids, saccharides, milk proteins, and the like to be higher in molecular weight than the components of the original raw egg white can also be used.
【００１０】なお、用いる卵白のｐＨは、後の試験例で
詳しく述べるが、ｐＨ６以上であり、ｐＨ７以上である
とより好ましい。卵白のｐＨ５以下であれば緑色は褪色
するが、ｐＨ６であると若干褪色するものの褪色は抑制
されており、ｐＨ７以上では褪色せず鮮やかな緑色を保
持するものである。[0010] The pH of the egg white used will be described in detail in the test examples below, but it is preferably 6 or more, more preferably 7 or more. If the pH of the egg white is 5 or less, the green color fades, but if the pH is 6 the color slightly fades, but the fading is suppressed, and if the pH is 7 or more, the egg white remains vivid green without fading.
【００１１】次に、本発明で具材とは、サラダ、シチュ
ー、グラタン、スープ類等に加える具のことであり、そ
の形状としては、ソボロ状、シート状、ブロック状、ダ
イス状等限定はなく、また、本発明ではブロック状にし
たものを、チョッパー等で細かくして、パセリのみじん
切りのように、ふりかけて用いることもできる。また、
具材の外観としては、添加した緑色食用植物の色を外観
上呈するものがよい。緑色食用植物を磨り潰してペース
ト状にして用いると、具材全体がほぼ均一の色となる。
そして、葉菜類を切り刻んで添加した場合は、卵白中に
小片が点在する状態となり、凝固卵白の白色中に緑色食
用植物の色が点在して見えることとなる。例えば、その
一態様としてニンジンやカボチャのペースト状を添加し
た橙色の均一な卵白中に、緑色食用植物であるホウレン
ソウを１cm角程度にカットした小片を添加すると、橙色
の中に緑色が点在する彩り鮮やかな具材が得られる。ま
た、おでんの種のように用いる場合は、コーンやホウレ
ンソウ、紅生姜等を卵白で、ゆで卵程度の大きさに固め
るとよい。煮込んでいるうちに、表面はおでんの汁の色
に着色するが、緑色食用植物のもともと持っている緑色
は褪色せず、緑色を保持する。なお、そのまま食するこ
とができるものも、本発明の具材に含まれるものとす
る。The ingredients in the present invention are ingredients to be added to salads, stews, gratins, soups and the like, and their shapes are limited to soboro, sheet, block, die and the like. In addition, in the present invention, the block-shaped product may be finely divided with a chopper or the like and sprinkled and used like chopped parsley. Also,
It is preferable that the ingredients have the appearance of the color of the added green edible plant. When green edible plants are ground and used in paste form, the whole ingredients become almost uniform in color.
When the leafy vegetables are chopped and added, small pieces are scattered in the egg white, and the color of the green edible plant appears to be scattered in the white of the coagulated egg white. For example, in one embodiment, a small piece of spinach, which is a green edible plant, cut into approximately 1 cm square is added to a uniform orange egg white to which a paste of carrot or pumpkin is added, and green is dotted in orange. Colorful and colorful ingredients can be obtained. When used like an oden seed, corn, spinach, red ginger and the like are preferably made of egg white and hardened to the size of a boiled egg. During the cooking, the surface is colored to the color of the oden juice, but the green color of the green edible plant does not fade and retains the green color. In addition, what can be eaten as it is shall be included in the ingredients of the present invention.
【００１２】上記具材を、冷凍したり、チルドや乾燥し
て用いるとよい。用いることができる食品としては冷凍
食品やチルド食品、レトルト食品に、栄養源として、か
つ、緑色を添える具材として用いることができる。The above ingredients may be frozen, chilled or dried before use. Foods that can be used include frozen foods, chilled foods, and retort foods, as a nutrient source and as an ingredient that adds green.
【００１３】通常、緑色食用植物を加熱食品や酸性食品
に用いると、葉緑素に由来する緑色の食用植物は褪色す
るが、本発明の具材は褪色せず、鮮やかな緑色を保持す
るものであることから、特に、加熱食品や酸性食品に用
いると有効である。ここで、加熱食品としては、グラタ
ン、シチュー、スープ類、スパゲティー、ハンバーグ、
ピザ、コロッケ、丼物、チャーハン、雑炊、おでん、煮
物、炒め物、揚げ物等、そして、殺菌のため、例えば７
０℃、３０分以上の加熱処理を施す食品、その他、缶詰
やレトルト食品等を挙げることができる。また、酸性食
品としては、ｐＨが６以下の食品をいい、例えば、サラ
ダ、トマトソース、スプレッド、フィリング、ピザソー
ス、タルタルソース、具入りドレッシング等を挙げるこ
とができる。これらの加熱食品及び酸性食品は、保存期
間中においても、緑色は褪色することなく保持されるの
で、本発明の緑色具材は大量生産の加工食品の具として
特に有用である。Usually, when a green edible plant is used for a heated food or an acidic food, the green edible plant derived from chlorophyll fades, but the ingredients of the present invention do not fade and retain a bright green color. Therefore, it is particularly effective when used for heated foods and acidic foods. Here, as the heated food, gratin, stew, soups, spaghetti, hamburger,
Pizza, croquette, rice bowl, fried rice, porridge, oden, boiled food, stir fried food, fried food, etc.
Foods subjected to a heat treatment at 0 ° C. for 30 minutes or more, and canned foods and retort foods can be given. In addition, the acidic food refers to a food having a pH of 6 or less, and examples thereof include salad, tomato sauce, spread, filling, pizza sauce, tartar sauce, and dressing with ingredients. The green ingredient of the present invention is particularly useful as a tool for mass-produced processed food, because the green color of the heated food and the acidic food is maintained without fading even during the storage period.
【００１４】次に、本発明の具材の代表的製造方法につ
いて述べる。まず、凝固力のある液卵白を準備する。冷
凍卵白や乾燥卵白を水戻ししたものでもよい。また澱粉
等を添加して、冷凍耐性のある卵白を用いれば、冷凍食
品にも用いることができる具材を得ることができる。な
お、液卵白に適宜調味料や副原料を添加するとよい。Next, a typical method for producing the ingredients of the present invention will be described. First, a coagulated liquid egg white is prepared. Frozen egg white or dried egg white may be rehydrated. If starch and the like are added and egg white having freeze resistance is used, ingredients that can be used for frozen foods can be obtained. In addition, it is good to add a seasoning and auxiliary materials to liquid egg white suitably.
【００１５】好みにより準備した緑色野菜、海藻類、種
子類、香草類等の緑色食用植物を、磨り潰したり、適宜
の大きさに切り刻み、上記準備した液卵白に添加し、こ
れを適宜の形状で、加熱して凝固させる。緑色食用植物
は、予め変色しない程度に加熱してから卵白と混合して
もよい。配合割合としては、凝固する程度がよく、ま
た、緑色食用植物の色に卵白が着色するか、または、卵
白中に点在して見える程度に緑色食用植物を添加すると
よい。加熱方法としては、通常一般的に用いられている
方法でよく、例えば焼成、ボイル、スチーム加熱、マイ
クロ波加熱、油ちょう、炒める、湯せん、通電加熱等が
挙げられる。ブロック状やシート（薄焼き）状、ソボロ
状に加熱して凝固させ、必要に応じ適宜の大きさにカッ
トしてダイス状や短冊状にしてもよい。また、チョッパ
ーにかけて、みじん切りにしてもよい。Green edible plants, such as green vegetables, seaweeds, seeds, and herbs, prepared as desired are ground or chopped to an appropriate size, added to the liquid egg white prepared above, and added to an appropriate shape. And heat to solidify. The green edible plant may be heated beforehand so as not to discolor and then mixed with the egg white. The compounding ratio is preferably such that the green edible plant is coagulated, and the green edible plant is colored so that the egg white is colored, or the green edible plant is added to such an extent as to be scattered in the egg white. As a heating method, a method generally used may be used, and examples thereof include baking, boiling, steam heating, microwave heating, frying, frying, hot water, and electric heating. It may be heated and solidified in a block shape, a sheet (thin-baked) shape, or a soboro shape, and may be cut into an appropriate size as needed to form a die shape or a strip shape. Moreover, it may be chopped and put into a chopper.
【００１６】このようにして得られる、本発明の具材
は、栄養があり、また、葉緑素に由来する緑色を保持し
ており、彩りがよい。これらの具材は、お摘みとして、
そのまま食することもでき、また、シチュー、サラダ、
ピザ、グラタン、パスタ等の具材として用いると、緑色
を褪色することなく添えることができ、食品が一層美味
しそうに見えるものとなる。後の試験例でも詳しく述べ
るが、特に保存タイプのサラダを製するのに、熱殺菌を
施すと、通常の緑色植物は暗褐色に変色するが、本発明
の具材を用いると、褪色せず、緑色を保つことができる
ものである。The ingredients of the present invention obtained in this way are nutritious, retain green color derived from chlorophyll, and are colorful. These ingredients, as a pick,
You can eat as it is, stew, salad,
When used as an ingredient for pizza, gratin, pasta, and the like, green can be added without fading, and the food looks more delicious. As will be described in detail in later test examples, particularly to produce a storage type salad, when subjected to heat sterilization, ordinary green plants turn dark brown, but using the ingredients of the present invention, does not fade That can keep the green color.
【００１７】このように本発明の具材を、長時間加熱す
るタイプの加熱食品や酸性食品に用いても、暗褐色に変
色するのを防止できるのは詳しくはわからないが、緑色
の色素であるクロロフィルは、加熱や酸によって褐色の
フェオフィチンに変性するためと考えられるが、卵白で
コーティングし加熱凝固することで、クロロフィル色素
が卵白蛋白により、保護されるためではないかと推察さ
れる。これは卵白がアルカリ性であること、凝固した卵
白が保護膜となること、あるいは、卵白蛋白とクロロフ
ィル色素が結合して安定になること等が考えれ、これら
が相互に作用しているのではないかと考えられる。Although it is not known in detail that the ingredient of the present invention can be prevented from discoloring to dark brown even when it is used for a heated food or an acidic food which is heated for a long time, it is a green pigment. It is considered that chlorophyll is denatured to brown pheophytin by heating or acid, but it is presumed that chlorophyll pigment is protected by egg white protein by coating with egg white and coagulating by heating. This is thought to be due to the fact that egg white is alkaline, coagulated egg white serves as a protective film, or that egg white protein and chlorophyll dye bind and become stable, and these interact with each other. Conceivable.
【００１８】[0018]
【実施例】実施例１．殻付生卵を割卵して卵黄と分離し
て卵白液（ｐＨ８．５）１０００ｇに、茹でた後ミキサ
ーでペースト状にしたホウレンソウ２５０ｇを加え混合
し、厚さ２〜３mm程度のシート状に焼成した。得られた
シートを１cm×３cm程度の短冊状にカットして、全体が
緑色に着色した具材を得た。[Embodiment 1] The shelled raw egg is split, separated from the yolk, and mixed with 1000 g of egg white liquid (pH 8.5), mixed with 250 g of spinach, which has been boiled and then pasted with a mixer, and mixed to form a sheet having a thickness of about 2 to 3 mm. Fired. The obtained sheet was cut into a strip shape of about 1 cm × 3 cm to obtain an ingredient which was colored green in its entirety.
【００１９】得られた緑色具材２０ｇと蒸かしたジャガ
イモ１３０ｇその他、ハム２０ｇを混合し、「耐熱マヨ
ネーズ２０５」キユーピー（株）社製３０ｇを混合し２
００ｇづつナイロン・ポリエチレン製容器に充填密封
し、７０℃、４０分間の加熱殺菌を行い、チルド保存タ
イプのポテトサラダを製した。１０日間保存後、外観を
確認したところ、緑色は褪色しておらず、良好であっ
た。対照として、茹でたホウレソウそのまま添加した以
外は同様のものを１０日間保管したところ、ホウレンソ
ウは暗褐色に変色しており、外観上、食用に供すること
ができるものではなかった。なお、それぞれのpHを測定
したところ、いずれもｐＨ４．０であった。20 g of the obtained green ingredients, 130 g of steamed potatoes and 20 g of ham are mixed, and 30 g of "heat-resistant mayonnaise 205" manufactured by Kewpie Co., Ltd. are mixed.
Each container was filled and sealed in a nylon / polyethylene container, and sterilized by heating at 70 ° C. for 40 minutes to prepare a chilled storage type potato salad. After storage for 10 days, the appearance was confirmed, and the green color was good without fading. As a control, when the same thing was stored for 10 days except that boiled spinach was added as it was, the spinach turned dark brown and was not edible in appearance. In addition, when each pH was measured, all were pH 4.0.
【００２０】実施例２．市販の冷凍卵白「凍結卵白」キ
ユーピー（株）社製を解凍して液卵白とし、液卵白（ｐ
Ｈ９．０）１０００ｇに対し、ホウレンソウを１度湯が
いた後、水をきり、１cm角程度に切り刻み、２００ｇを
添加してよく混合し、折径５７ｍｍのナイロン・ポリエ
チレン製ケーシングに詰め密封した後、９０℃の湯中で
３０分間加熱後、冷却し、ケーシングから取り出し
て、５mm角のダイス状にカットして、ホウレンソウの緑
色が凝固卵白に散在した具材を製した。Embodiment 2 FIG. Thaw commercial frozen egg white "Frozen egg white" manufactured by Kewpie Co., Ltd. to make liquid egg white, liquid egg white (p
H9.0) To 1,000 g of spinach, drip the water once, drain the water, chop it into 1 cm squares, add 200 g, mix well, fill in a nylon / polyethylene casing with a folded diameter of 57 mm, and seal. After heating in hot water at 90 ° C. for 30 minutes, the mixture was cooled, taken out of the casing, and cut into a 5 mm square die to produce an ingredient in which spinach green was scattered in coagulated egg white.
【００２１】上記得られたホウレンソウ入り凝固卵白４
００ｇ、加熱凝固した卵黄部２００ｇ、「耐熱マヨネー
ズ２０５」キユーピー（株）社製（ｐＨ４．０）２００
ｇを混ぜ合わせ、ナイロン・ポリエチレン製容器に充填
密封し、７０℃、６０分の加熱殺菌を施しタマゴスプレ
ッドとした。加熱殺菌しても緑色は褪色しなかった。ホ
ウレンソウ入りの栄養があり、かつ、緑色の彩りを付与
した新規な卵スプレッドであった。Coagulated egg white 4 containing spinach obtained above
200 g of heat-coagulated egg yolk, 200 g of “heat-resistant mayonnaise 205” manufactured by KUP Co., Ltd. (pH 4.0) 200
g were mixed, filled in a nylon / polyethylene container and sealed, and subjected to heat sterilization at 70 ° C. for 60 minutes to obtain an egg spread. The green color did not fade when heat sterilized. It was a new egg spread that was nutritious with spinach and had a green color.
【００２２】実施例３．液卵白（ｐＨ８．５）１０００
ｇに対し、生のアオノリを１０ｇ添加し、均一に混ぜて
折径５７mmのケーシングに詰め、９０℃、３０分加熱
後、冷却し、ケーシングから出してチョッパー（φ３．
２mm）でカットした。ダイスカットしたゆで卵６００ｇ
と「耐熱マヨネーズ２０５」キユーピー（株）社製（ｐ
Ｈ４．０）２００ｇを混合し、硬質プラスチック製容器
に充填し２００ｇづつ充填し、上記カットしたもの２０
ｇづつふりかけ、蓋をした後、９０℃、２０分の加熱殺
菌を行い、卵サラダを製した。酸性中で加熱殺菌を施し
ても、緑色を保持したものであった。Embodiment 3 FIG. Liquid egg white (pH 8.5) 1000
of fresh green seaweed was added to the mixture, mixed uniformly, packed in a casing having a folded diameter of 57 mm, heated at 90 ° C. for 30 minutes, cooled, taken out of the casing and choppered (φ3.
2 mm). 600g of diced boiled eggs
And “Heat-resistant Mayonnaise 205” manufactured by Kewpie Co., Ltd.
H4.0) 200 g were mixed, filled in a hard plastic container, filled 200 g at a time, and the above cut 20
After sprinkling g each and covering with a lid, sterilization by heating at 90 ° C. for 20 minutes was performed to produce an egg salad. The green color was maintained even after heat sterilization in an acidic solution.
【００２３】試験例１．生ワカメを１０mm角程度に刻
み、生卵白液１０００重量部に対し１００重量部を、ま
た市販の乾燥アオノリを生卵白液１０００重量部に対し
５０重量部を、混合した。それぞれを厚さ３mm程度に焼
成し、短冊状にカットし本発明の具材とした。これらの
具材をそれぞれそのまま容器に充填密封し９０℃１５分
間の加熱を施し、褪色具合をパネラーの目視により確認
した。また、それぞれの具材７０重量部に対し、酸性調
味料「耐熱マヨネーズ２０５」キユーピー（株）社製
（ｐＨ４．０）３０重量部を混合し、ナイロン・ポリエ
チレン製容器に充填密封し９０℃、６０分間の加熱処理
を施し、この時の、褪色具合を同様に確認した。また、
卵白を用いずに、生ワカメと乾燥アオノリをそのまま又
は酸性調味料と供に容器に充填密封し、同様の処理を行
ったものを対照とした。なお、乾燥アオノリをそのまま
容器に充填密封したものは、１０倍量の清水を加えた。
結果を表１に示す。Test Example 1 Raw seaweed was cut into about 10 mm squares, and 100 parts by weight of 1000 parts by weight of raw egg white liquid and 50 parts by weight of 1000 parts by weight of commercially available dried seaweed were mixed. Each was fired to a thickness of about 3 mm and cut into strips to obtain the ingredients of the present invention. Each of these ingredients was directly filled in a container and sealed, heated at 90 ° C. for 15 minutes, and the degree of fading was visually confirmed by a panelist. To 70 parts by weight of each ingredient, 30 parts by weight of an acidic seasoning “Heat-resistant Mayonnaise 205” manufactured by KUP Co., Ltd. (pH 4.0) was mixed, filled in a nylon / polyethylene container, sealed and heated at 90 ° C. Heat treatment was performed for 60 minutes, and the degree of fading at this time was similarly confirmed. Also,
Without using egg white, fresh seaweed and dried green seaweed were filled in a container as they were or together with an acidic seasoning and sealed, and the same treatment was performed as a control. The dried green seaweed was directly filled in a container and sealed, and 10 times the amount of fresh water was added.
Table 1 shows the results.
【００２４】[0024]
【表１】 [Table 1]
【００２５】表１より、卵白は、加熱や酸によっても褪
色しにくいことが分かる。また、加熱処理や、酸性中で
加熱処理を施す食品に、緑色食用植物をそのまま用いる
と、暗褐色に変色するのに対し、卵白と混合し加熱凝固
したものは、緑色を保持することが分かる。Table 1 shows that egg white is not easily discolored by heating or acid. In addition, it can be seen that when a green edible plant is used as it is for heat treatment or food subjected to heat treatment in an acidic condition, the color changes to dark brown, whereas the mixture mixed with egg white and heat-coagulated retains the green color. .
【００２６】試験例２．市販の乾燥アオノリを、ｐＨ
５、６、７、８又は９に調整した生卵白液１０００重量
部に対し、１００重量部を混合した。それらをポリ塩化
ビニリデン製折径５７ｍｍケーシング袋に充填後、９０
℃、３０分間加熱し、冷却した。それらをチョッパー
（φ３．２ｍｍ）でカットし、具材とした。それぞれの
具材をそのまま容器に充填密封し９０℃、１５分間の加
熱を施し、具材の褪色具合を専門パネラーの目視により
評価した。また、それぞれの具材７０重量部に対し、酸
性調味料「耐熱マヨネーズ２０５」キユーピー（株）社
製（ｐＨ４）３０重量部を混合し、ナイロン・ポリエチ
レン製容器に充填密封し７０℃、６０分間の加熱処理を
施し、具材の褪色具合を同様に評価した。結果を表２に
示す。Test Example 2. Commercially available dried Aonori, pH
100 parts by weight was mixed with 1,000 parts by weight of the raw egg white liquid adjusted to 5, 6, 7, 8 or 9. After filling them in a 57 mm folded bag made of polyvinylidene chloride, 90
C. for 30 minutes and cooled. They were cut with a chopper (φ3.2 mm) to obtain ingredients. Each ingredient was directly filled in a container and sealed, heated at 90 ° C. for 15 minutes, and the degree of fading of the ingredient was visually evaluated by a specialized panelist. To 70 parts by weight of each ingredient, 30 parts by weight of acidic seasoning "Heat-resistant Mayonnaise 205" manufactured by Kewpie Co., Ltd. (pH 4) was mixed, filled in a nylon / polyethylene container, sealed and sealed at 70 DEG C. for 60 minutes. , And the degree of fading of the ingredients was similarly evaluated. Table 2 shows the results.
【００２７】表２より、卵白のｐＨが６以上であると、
アオノリの褪色を抑制でき、特にｐＨ７以上であると緑
色は褪色せず、有効に保持されることが分かる。According to Table 2, when the pH of the egg white is 6 or more,
It can be seen that the discoloration of Aonori can be suppressed, and particularly when the pH is 7 or more, the green color does not fade and is effectively retained.
【００２８】[0028]
【表２】 [Table 2]
【００２９】[0029]
【発明の効果】以上より、本発明の緑色具材は、栄養源
として自然の緑色食用植物を用い、かつ、加熱食品又は
酸性食品に用いても褪色せずに鮮やかな緑色を保持する
新規な具材を提供するものである。As described above, the green ingredient of the present invention uses a natural green edible plant as a nutrient source, and retains a bright green color without fading even when used in a heated food or an acidic food. It provides ingredients.
フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 1/337 １０３ Ａ２３Ｌ 1/337 １０３Ａ Ｆターム(参考） 4B016 LC03 LG10 LK11 LK15 4B019 LC03 LK09 LK11 LP03 LP04 LP05 4B042 AC02 AD40 AG07 AH11 AK11 AP02 AP03 AP04 AP20 AP21Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat II (reference) A23L 1/337 103 A23L 1/337 103A F term (reference) 4B016 LC03 LG10 LK11 LK15 4B019 LC03 LK09 LK11 LP03 LP04 LP05 4B042 AC02 AD40 AG07 AH11 AK11 AP02 AP03 AP04 AP20 AP21
Claims (3)
小片状の緑色食用植物を散在させてなる緑色具材。1. A green ingredient obtained by scattering a large number of small green edible plants on the inside and the surface of a heat-coagulated egg white.
求項１記載の緑色具材。2. The green ingredient according to claim 1, which is for a heated food or an acidic food.
する請求項１記載の緑色具材。3. The green ingredient according to claim 1, wherein egg white having a pH of 6 or more is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11135980A JP2000316531A (en) | 1999-05-17 | 1999-05-17 | Green food ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11135980A JP2000316531A (en) | 1999-05-17 | 1999-05-17 | Green food ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000316531A true JP2000316531A (en) | 2000-11-21 |
Family
ID=15164386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11135980A Pending JP2000316531A (en) | 1999-05-17 | 1999-05-17 | Green food ingredient |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000316531A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005102618A (en) * | 2003-09-30 | 2005-04-21 | S & B Foods Inc | Green edible plant ingredient material, method for producing the same and sealed packaged food using the ingredient material |
| WO2018124216A1 (en) * | 2016-12-28 | 2018-07-05 | 国立大学法人北海道大学 | Method for producing lipid extract |
| KR102086288B1 (en) * | 2019-06-05 | 2020-03-06 | 김영호 | Egg-coated nuts powder and method for making the same |
-
1999
- 1999-05-17 JP JP11135980A patent/JP2000316531A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005102618A (en) * | 2003-09-30 | 2005-04-21 | S & B Foods Inc | Green edible plant ingredient material, method for producing the same and sealed packaged food using the ingredient material |
| WO2018124216A1 (en) * | 2016-12-28 | 2018-07-05 | 国立大学法人北海道大学 | Method for producing lipid extract |
| JPWO2018124216A1 (en) * | 2016-12-28 | 2019-10-31 | 国立大学法人北海道大学 | Method for producing lipid extract |
| JP7058877B2 (en) | 2016-12-28 | 2022-04-25 | 国立大学法人北海道大学 | Method for producing lipid extract |
| KR102086288B1 (en) * | 2019-06-05 | 2020-03-06 | 김영호 | Egg-coated nuts powder and method for making the same |
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