JP2009017859A - Method for preventing fading of green vegetable - Google Patents
Method for preventing fading of green vegetable Download PDFInfo
- Publication number
- JP2009017859A JP2009017859A JP2007184953A JP2007184953A JP2009017859A JP 2009017859 A JP2009017859 A JP 2009017859A JP 2007184953 A JP2007184953 A JP 2007184953A JP 2007184953 A JP2007184953 A JP 2007184953A JP 2009017859 A JP2009017859 A JP 2009017859A
- Authority
- JP
- Japan
- Prior art keywords
- green
- aqueous solution
- vegetables
- green vegetable
- mass
- 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
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本発明は、緑色野菜の退色防止方法、および該退色防止方法により退色が防止された緑色野菜およびその冷凍品に関する。 The present invention relates to a method for preventing discoloration of green vegetables, a green vegetable whose discoloration is prevented by the discoloration prevention method, and a frozen product thereof.
惣菜などに用いられるピーマンなどの緑色野菜は、他の食材、特に酸性を呈する食材に接触したり、加熱調理や冷凍保存することにより、色が落ちてしまうことがある。惣菜は、外観が購買意欲をそそる場合が多いため、緑色野菜の色落ちを防ぐことは最重要の課題である。 Green vegetables such as green peppers used in side dishes, etc. may lose color when they come into contact with other foodstuffs, especially foodstuffs that exhibit acidity, or when cooked or frozen. Since the appearance of sugar beet is often intriguing to purchase, it is the most important issue to prevent discoloration of green vegetables.
このような課題を解決するものとして、特許文献1には、即席野菜天ぷらにおける野菜の鮮明な色彩を保持させるために、野菜を、重曹および食用油脂を含有するコロモ液で被覆する方法が提案されている。しかし、この方法では、緑色野菜の油ちょう時の退色を防止することはできるものの、食感が低下してしまうとの問題がある。 As a solution to such a problem, Patent Document 1 proposes a method of coating vegetables with a colomo liquid containing baking soda and edible oils and fats in order to maintain the vivid colors of vegetables in instant vegetable tempura. ing. However, although this method can prevent fading of green vegetables when dipping, it has a problem that the texture is lowered.
本発明は、他の食材に接触したり加熱調理や冷凍保存したりしても、退色することがなく、かつ食感の良好な緑色野菜が得られる緑色野菜の退色防止方法を提供することをその課題とする。 The present invention provides a method for preventing discoloration of green vegetables that does not discolor even when brought into contact with other ingredients, cooked, or stored frozen, and that gives a green vegetable with a good texture. Let that be the issue.
本発明は、上記課題を、緑色野菜を重曹および食塩を含有する水溶液に浸漬することを特徴とする緑色野菜の退色防止方法を提供することにより解決したものである。 This invention solves the said subject by providing the discoloration prevention method of green vegetables characterized by immersing green vegetables in the aqueous solution containing baking soda and salt.
本発明の緑色野菜の退色防止方法によれば、他の食材に接触したり加熱調理や冷凍保存したりしても、退色することがなく、かつ食感の良好な緑色野菜を得ることができる。 According to the method for preventing discoloration of green vegetables according to the present invention, a green vegetable having no food discoloration and good texture can be obtained even when it comes into contact with other ingredients, cooked, or frozen. .
以下、本発明の緑色野菜の退色防止方法を、その好ましい実施態様に基づいて詳しく説明する。 Hereinafter, the method for preventing discoloration of green vegetables according to the present invention will be described in detail based on preferred embodiments thereof.
本発明の退色防止方法により処理される緑色野菜としては、少なくとも表面が緑色をしたものであり、緑黄色野菜、淡色野菜、豆類などが挙げられ、例えば、緑ピーマン、ブロッコリー、野沢菜、サヤインゲン、アスパラ、にんにくの芽、チンゲンサイなどが挙げられる。 The green vegetables to be treated by the method for preventing discoloration of the present invention are those having at least a green surface, and examples include green-yellow vegetables, light-colored vegetables, beans, and the like, such as green pepper, broccoli, Nozawana, green beans, asparagus. Garlic buds, tingling rhinoceros, etc.
上記緑色野菜を浸漬する重曹および食塩を含有する水溶液としては、重曹濃度が0.1〜0.5質量%および食塩濃度が0.5〜3.0質量%である水溶液が好ましく、重曹濃度が0.2〜0.3質量%および食塩濃度が1.5〜2.5質量%である水溶液がより好ましい。
水溶液の重曹濃度が低すぎると、野菜の緑色が鮮やかにならず、また水溶液の重曹濃度が高すぎると、煮崩れし、形を保てない。また、水溶液の食塩濃度が低すぎると、野菜の緑色が鮮やかにならず、また水溶液の食塩濃度が高すぎると、塩辛くて喫食に適さない。
As the aqueous solution containing sodium bicarbonate and salt for immersing the green vegetables, an aqueous solution having a sodium bicarbonate concentration of 0.1 to 0.5% by mass and a salt concentration of 0.5 to 3.0% by mass is preferable. An aqueous solution having a concentration of 0.2 to 0.3% by mass and a salt concentration of 1.5 to 2.5% by mass is more preferable.
If the sodium bicarbonate concentration in the aqueous solution is too low, the green color of the vegetables will not be vivid, and if the sodium bicarbonate concentration in the aqueous solution is too high, it will boil and cannot keep its shape. Moreover, if the salt concentration of aqueous solution is too low, the green color of vegetables will not become vivid, and if the salt concentration of aqueous solution is too high, it will be salty and unfit for eating.
上記緑色野菜は、カットせずにそのまま上記水溶液に浸漬してもよく、該緑色野菜を使用する食品の種類に応じて食材として適当な大きさ、形状にカットして上記水溶液に浸漬してもよい。
上記浸漬は、好ましくは70〜100℃に加熱した上記水溶液、より好ましくは70〜80℃に加熱した上記水溶液に、上記緑色野菜を浸漬するのが好ましい。上記水溶液の温度が70℃未満であると、生のままである、殺菌効果が得られない、処理の効果が上がらない場合がある。
また、浸漬時間は、緑色野菜の種類により適宜調整するのが好ましいが、上記温度の範囲内に加熱した水溶液に浸漬する場合、通常、1〜10分間程度であり、好ましくは3〜5分間である。
The green vegetable may be immersed in the aqueous solution as it is without being cut, or cut into an appropriate size and shape as a food according to the type of food using the green vegetable and immersed in the aqueous solution. Good.
In the immersion, the green vegetables are preferably immersed in the aqueous solution heated to 70 to 100 ° C, more preferably the aqueous solution heated to 70 to 80 ° C. If the temperature of the aqueous solution is lower than 70 ° C., it may remain raw, a sterilizing effect may not be obtained, and a treatment effect may not be improved.
Moreover, although it is preferable to adjust suitably soaking time with the kind of green vegetable, when immersed in the aqueous solution heated within the said temperature range, it is about 1 to 10 minutes normally, Preferably it is 3 to 5 minutes is there.
上記水溶液に浸漬した緑色野菜は、水冷し、水切り後、そのまま、緑色野菜を含む食品の食材として使用してもよく、また、水切り後、冷凍して、冷凍緑色野菜とすることもできる。この冷凍は、一般の野菜の冷凍方法に準じて行えばよく、急速冷凍でも緩慢冷凍でもよいが、好ましくは急速冷凍である。
本発明の退色防止方法により退色が防止された本発明の緑色野菜は、従来の緑色野菜と同様にして、緑色野菜を含む食品の食材として使用することができる。また、本発明の緑色野菜を冷凍してなる本発明の冷凍緑色野菜は、自然解凍または電子レンジ、スチームなどを用いて解凍してから本発明の緑色野菜と同様にして食材として使用することができ、また緑色野菜を含む食品の種類によっては冷凍状態のまま食材として使用することもできる。
The green vegetables soaked in the aqueous solution may be cooled with water, drained, and used as it is as food ingredients for foods containing green vegetables, or may be frozen after draining to obtain frozen green vegetables. This freezing may be performed according to a general method for freezing vegetables, and may be quick freezing or slow freezing, but is preferably quick freezing.
The green vegetable of the present invention, which has been prevented from fading by the method of preventing discoloration of the present invention, can be used as a food ingredient for foods containing green vegetables in the same manner as conventional green vegetables. In addition, the frozen green vegetable of the present invention obtained by freezing the green vegetable of the present invention can be used as a food in the same manner as the green vegetable of the present invention after natural thawing or thawing using a microwave oven, steam or the like. In addition, depending on the type of food containing green vegetables, it can also be used as a foodstuff in a frozen state.
本発明の緑色野菜および冷凍緑色野菜が使用される上記の緑色野菜を含む食品としては、制限されるものではなく、例えば、惣菜類、弁当類、米飯類、調理麺類などが挙げられるが、特に、食品の外観に緑色野菜が現れる食品、例えば、食材の緑色野菜として緑ピーマンを使用したナポリタン、チンゲンサイを使用した中華焼きそば、グリンピースを使用したチャーハンなどが好ましい。 Foods containing the above green vegetables in which the green vegetables and frozen green vegetables of the present invention are used are not limited and include, for example, side dishes, lunch boxes, cooked rice, cooked noodles, etc. Foods in which green vegetables appear in the appearance of the food, for example, Napolitan using green bell pepper as a green vegetable for food, Chinese fried noodles using chingensai, fried rice using green peas, etc. are preferable.
次に、本発明をさらに具体的に説明するために、実施例および比較例を挙げて説明するが、本発明は、以下の実施例に限定されるものではない。 Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.
実施例1
沸騰水中に重曹および食塩を投入し、重曹濃度が0.2質量%および食塩濃度が2質量%の水溶液を調製した。この水溶液(水溶液の温度80℃)に緑ピーマンを投入し、水溶液を加熱しながら水溶液の温度が80℃に達するまで緑ピーマンを水溶液に浸漬した。浸漬時間は4分間であった。
浸漬後、緑ピーマンを水切りして、水冷し、本発明の退色防止方法により退色が防止された緑ピーマンを得た。
Example 1
Sodium bicarbonate and sodium chloride were added to boiling water to prepare an aqueous solution having a sodium bicarbonate concentration of 0.2% by mass and a sodium chloride concentration of 2% by mass. Green pepper was added to this aqueous solution (temperature of the aqueous solution of 80 ° C.), and the green pepper was immersed in the aqueous solution until the temperature of the aqueous solution reached 80 ° C. while heating the aqueous solution. The immersion time was 4 minutes.
After soaking, the green bell peppers were drained and cooled with water to obtain green bell peppers that were prevented from fading by the fading prevention method of the present invention.
比較例1
沸騰水中に重曹のみを投入し、重曹濃度が0.4質量%の水溶液を調製し、この水溶液を用いた以外は、実施例1と同様にして緑ピーマンを処理した。
Comparative Example 1
Green pepper was treated in the same manner as in Example 1 except that sodium bicarbonate alone was added to boiling water to prepare an aqueous solution having a sodium bicarbonate concentration of 0.4% by mass, and this aqueous solution was used.
比較例2
沸騰水中に食塩のみを投入し、食塩濃度が3質量%の水溶液を調製し、この水溶液を用いた以外は、実施例1と同様にして緑ピーマンを処理した。
Comparative Example 2
Green pepper was treated in the same manner as in Example 1 except that sodium chloride was added to boiling water to prepare an aqueous solution having a salt concentration of 3% by mass, and this aqueous solution was used.
評価試験例1
実施例1および比較例1〜2で得た緑ピーマンについて、室温に24時間放置後の食感および色ならびに冷凍状態で7日間保存後に電子レンジで解凍した直後の食感および色を、10名のパネラーに下記評価基準により評価させた。その評価結果(10名のパネラーの平均点)を表1に示す。
Evaluation test example 1
For the green bell peppers obtained in Example 1 and Comparative Examples 1 and 2, the texture and color after standing at room temperature for 24 hours and the texture and color immediately after thawing in a microwave oven after storage for 7 days in a frozen state Panelists were evaluated according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1.
(食感の評価基準)
5点:シャキシャキとして歯ごたえがある。
4点:ややシャキシャキとして歯ごたえがある。
3点:ややフニャフニャとして歯ごたえに欠ける。
2点:フニャフニャとして歯ごたえに欠ける。
1点:フニャフニャとして著しく歯ごたえに欠ける。
(Evaluation criteria for texture)
5 points: crispy as crispy.
4 points: Slightly crispy and crunchy.
3 points: Slightly crunchy as Funyahunya.
2 points: It lacks crunchiness as Funyahunya.
1 point: Unusually crunchy as Funyahunya.
(色の評価基準)
5点:鮮やかな緑色である。
4点:やや鮮やかな緑色である。
3点:やや褐色をしてあせた色である。
2点:褐色をしてあせた色である。
1点:褐色をして著しくあせた色である。
(Evaluation criteria for color)
5 points: Bright green.
4 points: Slightly bright green.
3 points: The color is slightly brownish and faded.
2 points: Browned and faded color.
1 point: It is a brownish and extremely faded color.
使用例1
ナポリタンに使用する食材の緑ピーマンとして実施例1で得た緑ピーマンを使用した以外は、ナポリタンの一般的な製造方法によりナポリタンを製造した。このナポリタンの外観は、緑ピーマンが鮮やかな緑色で美味しそうであった。また、このナポリタンを食したところ、緑ピーマンの食感が良好であった。
Example 1
Napolitan was produced by a general method for producing Napolitan, except that the green pepper obtained in Example 1 was used as the green pepper of the foodstuff used for Napolitan. The appearance of this Napolitan seemed to be delicious with green green peppers. Moreover, when this napolitan was eaten, the green pepper's food texture was favorable.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007184953A JP2009017859A (en) | 2007-07-13 | 2007-07-13 | Method for preventing fading of green vegetable |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007184953A JP2009017859A (en) | 2007-07-13 | 2007-07-13 | Method for preventing fading of green vegetable |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2009017859A true JP2009017859A (en) | 2009-01-29 |
Family
ID=40358049
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007184953A Pending JP2009017859A (en) | 2007-07-13 | 2007-07-13 | Method for preventing fading of green vegetable |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2009017859A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016077256A (en) * | 2014-10-21 | 2016-05-16 | キユーピー株式会社 | Root vegetables softening method |
KR20220007303A (en) * | 2020-07-10 | 2022-01-18 | 한국식품연구원 | Method for pretreatment of vegetable and vegetable pretreatmented therefrom |
JP7017818B1 (en) * | 2021-04-07 | 2022-02-09 | アート食品株式会社 | How to process vegetables |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07241176A (en) * | 1994-03-04 | 1995-09-19 | Minato Seiyaku Kk | Production of powder of young leaf of barley, wheat or the like |
JP2001136929A (en) * | 1999-09-02 | 2001-05-22 | Toyo Shinyaku:Kk | Food produced by using brassicaceous plant rich in gamma-aminobutyric acid |
JP2002125612A (en) * | 2000-10-26 | 2002-05-08 | Toyo Shinyaku:Kk | Method for producing kale dry powder |
JP2005168445A (en) * | 2003-12-15 | 2005-06-30 | Nisshin Foods Kk | Method for treating green vegetable and green vegetable produced thereby |
-
2007
- 2007-07-13 JP JP2007184953A patent/JP2009017859A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07241176A (en) * | 1994-03-04 | 1995-09-19 | Minato Seiyaku Kk | Production of powder of young leaf of barley, wheat or the like |
JP2001136929A (en) * | 1999-09-02 | 2001-05-22 | Toyo Shinyaku:Kk | Food produced by using brassicaceous plant rich in gamma-aminobutyric acid |
JP2002125612A (en) * | 2000-10-26 | 2002-05-08 | Toyo Shinyaku:Kk | Method for producing kale dry powder |
JP2005168445A (en) * | 2003-12-15 | 2005-06-30 | Nisshin Foods Kk | Method for treating green vegetable and green vegetable produced thereby |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016077256A (en) * | 2014-10-21 | 2016-05-16 | キユーピー株式会社 | Root vegetables softening method |
KR20220007303A (en) * | 2020-07-10 | 2022-01-18 | 한국식품연구원 | Method for pretreatment of vegetable and vegetable pretreatmented therefrom |
KR102535736B1 (en) * | 2020-07-10 | 2023-05-23 | 한국식품연구원 | Method for pretreatment of vegetable and vegetable pretreatmented therefrom |
JP7017818B1 (en) * | 2021-04-07 | 2022-02-09 | アート食品株式会社 | How to process vegetables |
WO2022215654A1 (en) * | 2021-04-07 | 2022-10-13 | アート食品株式会社 | Method for treating vegetable |
CN115460927A (en) * | 2021-04-07 | 2022-12-09 | 艺术食品株式会社 | Method for processing vegetables |
US11844358B2 (en) | 2021-04-07 | 2023-12-19 | Art Foods Co., Ltd. | Vegetable treatment method |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20040058037A1 (en) | Method for preparing frozen food | |
JP2020099204A (en) | Seasoning for microwave cooking | |
KR101633591B1 (en) | Oatmeal chicken cooking method | |
JP6619221B2 (en) | Method for producing frozen food | |
JP2009017859A (en) | Method for preventing fading of green vegetable | |
JP2019150014A (en) | Drip suppressing agent for cooked vegetable and cooked fruit, and method for suppressing drip of cooked vegetable and cooked fruit | |
KR102014996B1 (en) | Method for preparing GIMBAP | |
JP6994433B2 (en) | Frozen food manufacturing method | |
JP2007020537A (en) | Method for preserving whole fish sushi | |
JP6329710B1 (en) | Liquid seasoning with ingredients | |
JP5828677B2 (en) | Method for producing frozen oil | |
JP4250346B2 (en) | How to cook vegetables | |
JP6546050B2 (en) | Method of producing cooked noodles | |
JP4235113B2 (en) | Method for producing french fries with improved texture and oil content | |
JP2008212113A (en) | Frozen fried potato and manufacturing method thereof | |
KR102568575B1 (en) | Gimbap containing steamed shrimp and seasoned lettuce stalk and its manufacturing method | |
JP2001136916A (en) | Method for producing dried vegetable/shrimp tempura | |
KR20040032197A (en) | A Lotus root snack and method for preparation thereof | |
JP6987661B2 (en) | Retort foods containing root vegetables | |
JPH01132342A (en) | Preparation of fried food | |
JP6412706B2 (en) | Manufacturing method of fried food | |
JP5945101B2 (en) | Method for improving the flavor of foods using vegetables or vegetables | |
JP2015029491A (en) | Method for producing fried food-like food product | |
JP2010161962A (en) | Method for producing buttered potato improved in flavor and palate feeling | |
JPS6391053A (en) | Fried food for microwave oven |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100108 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20111018 |