JP2604252B2 - Manufacturing method of dried edible purple chrysanthemum - Google Patents
Manufacturing method of dried edible purple chrysanthemumInfo
- Publication number
- JP2604252B2 JP2604252B2 JP30654789A JP30654789A JP2604252B2 JP 2604252 B2 JP2604252 B2 JP 2604252B2 JP 30654789 A JP30654789 A JP 30654789A JP 30654789 A JP30654789 A JP 30654789A JP 2604252 B2 JP2604252 B2 JP 2604252B2
- Authority
- JP
- Japan
- Prior art keywords
- chrysanthemum
- purple
- raw
- browning
- purple chrysanthemum
- 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.)
- Expired - Lifetime
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Description
【発明の詳細な説明】 ３−１発明の目的 ３−１−１産業上の利用分野 本発明は、乾燥食用紫菊の製造方法に関するものであ
る。Detailed Description of the Invention 3-1 Object of the invention 3-1-1 Industrial application field The present invention relates to a method for producing dried edible purple chrysanthemum.
３−１−２従来の技術 夏から秋に開花して収穫される食用菊には黄色と紫色
のものがあるが、今日季節を問わず需要に応ずる必要か
ら、これらの食用菊を乾燥して提供することが考えらて
きた。しかし、現在市場に出廻っている乾燥食用菊はす
べて黄色菊であり紫色菊は存しない。その原因は、黄色
菊のもつ色素はその保持力が頑健で酸化は起こりにくい
のに対し、紫色菊の色素はきわめて不安定で酸化が早
く、特に花肉内の水分が喪失する時に急速に酸化して褐
変することにあった。3-1-2 Conventional technology There are yellow and purple edible chrysanthemums which are harvested by flowering from summer to autumn. However, these edible chrysanthemums are dried today to meet demand regardless of the season. Offering has been considered. However, dried edible chrysanthemums currently on the market are all yellow chrysanthemums, and purple chrysanthemums do not exist. The reason is that the yellow chrysanthemum pigment has a strong retention and is hardly oxidized, whereas the purple chrysanthemum pigment is extremely unstable and oxidizes quickly, especially when the water in the flesh is lost. And browning.
また、一般に乾燥黄菊の製造は60〜80℃の蒸気で30秒
間蒸着した後、乾燥する。しかし、この方法によって乾
燥紫菊を製造すると、蒸着工程で褐変を生じ、商品価値
を全く失ってしまう。In general, dried yellow chrysanthemum is produced by vapor deposition with steam at 60 to 80 ° C. for 30 seconds and then drying. However, when dried purple chrysanthemum is produced by this method, browning occurs in the vapor deposition step, and the commercial value is completely lost.
また、家庭においては、数秒の湯通しを行った後これ
を凍結しておき、後時に食用に供するため、酵素の残存
に特に留意する必要はなかったし、通常は旬の時期に食
されていたから、業務用など特殊な分野を除いてはあえ
て乾燥した紫菊を必要としなかったことが、今日までこ
の分野の技術開発が遅れた原因でもあった。Also, at home, after blanching for a few seconds, freeze it and then use it for edible use at a later date, so it was not necessary to pay special attention to the remaining enzyme, and it was usually eaten during the season, The elimination of the need for dried purple chrysanthemums, except in specialized fields, such as those for commercial use, was also the reason for the delay in technological development in this field to date.
発明が解決しようとする課題 紫菊は生まの状態では通常赤紫色を呈しているが、花
弁の成長とともに赤色→紫色→白色へと変化する。この
色素本体はアントシアン系と確認されているが、色変に
ついては花肉内PH説、Mg2+・Ca2+などの陽イオン介在説
など諸説があり、今日なお詳細に解明されていない。紫
菊の褐変現象は、凍結後の解凍時、真空乾燥後の空気
（酸素）補充時、常温及び一般的加熱乾燥時に速かに発
生する。[Problems to be Solved by the Invention] Purple chrysanthemum usually shows reddish purple in its raw state, but changes from red to purple to white as the petals grow. This pigment itself has been confirmed to be anthocyan, but there are various theories regarding color change, such as the PH theory in the flesh and the cation-mediated theory such as Mg 2+ and Ca 2+ , and it has not been elucidated in detail today. The purple chrysanthemum browning phenomenon occurs quickly at the time of thawing after freezing, at the time of replenishing air (oxygen) after vacuum drying, and at room temperature and general heating and drying.
そこで、本発明は、そのアントシアン系色素が酵素の
介在によって褐変することを発見した結果、紫菊の褐変
化を防止し、その原色及び調整された色の固定を実現し
た乾燥食用紫菊の製造方法を提供することを目的とする
ものである。Thus, the present invention has found that the anthocyanic pigment browns due to the intervention of an enzyme, thereby preventing the browning of purple chrysanthemum and producing dried edible purple chrysanthemum that realizes fixing of its primary color and adjusted color. It is intended to provide a method.
発明の構成 課題を解決するための手段 本発明は、生紫菊を水にアルカリ又は酸を適量混合し
た溶液に浸漬し又は噴霧若しくは気相中に通過させ、直
後にマイクロ波を数十秒間照射して生紫菊中の酵素を失
活させ青，紫及び赤の領域内で色素を固定する乾燥食用
紫菊の製造方法である。Constitution of the invention Means for solving the problem The present invention immerses raw purple chrysanthemum in a solution obtained by mixing an appropriate amount of alkali or acid with water or sprays or passes through a gas phase, and immediately irradiates with microwaves for several tens of seconds To deactivate the enzymes in the raw purple chrysanthemum and fix the pigment in the blue, purple and red regions.
また、生紫菊を水にアルカリ又は酸を適量混合した溶
液に浸漬し又は噴霧若しくは気相中に通過させ、同時に
又は直後に80℃以上の熱湯に15分〜45秒間浸漬して生紫
菊中の酵素を失活させ青，紫及び赤の領域内で色素を固
定する乾燥食用紫菊の製造方法である。Also, the raw purple chrysanthemum is immersed in a solution obtained by mixing an appropriate amount of an alkali or an acid with water or sprayed or passed through a gas phase, and simultaneously or immediately, immersed in hot water of 80 ° C. or more for 15 minutes to 45 seconds and This is a method for producing dried edible purple chrysanthemum, in which enzymes in the inside are deactivated and dyes are fixed in the blue, purple and red regions.
また、生紫菊を水にアルカリ又は酸を適量混合した溶
液に浸漬し又は噴霧若しくは気相中に通過させ、同時に
又は直後に100〜105℃の蒸気を１〜２分間噴霧又は蒸煮
して生紫菊中の酵素を失活させ青，紫及び赤の領域内で
色素を固定する乾燥食用紫菊の製造方法である。In addition, raw purple chrysanthemum is immersed in a solution obtained by mixing an appropriate amount of an alkali or an acid with water, or sprayed or passed through a gas phase. Simultaneously or immediately, steam of 100 to 105 ° C is sprayed or steamed for 1 to 2 minutes. This is a method for producing a dried edible purple chrysanthemum in which the enzyme in the purple chrysanthemum is inactivated and the pigment is fixed in the blue, purple and red regions.
実施例 本発明の製造方法は次のとおりである。Examples The production method of the present invention is as follows.
（１）前処理工程として、適当量の生紫菊を、水にアル
カリ又は酸を適量混合した溶液に、一定時間浸漬する。
又は、生紫菊を噴霧又は気相中に通過させる。(1) As a pretreatment step, an appropriate amount of raw purple chrysanthemum is immersed in a solution obtained by mixing an appropriate amount of an alkali or an acid with water for a certain period of time.
Alternatively, raw purple chrysanthemum is sprayed or passed through the gas phase.
この工程は、生紫菊の色素をその原色から、青・紫・
赤の領域内で所望色に変色する場合に用いる。生紫菊の
色素を原色のまま保持したい場合には、この工程は不要
となる。In this process, the color of raw purple chrysanthemum is converted from its primary color to blue, purple,
Used when the color changes to a desired color in the red area. This step is unnecessary if the pigment of raw purple chrysanthemum is to be kept in its primary color.
（２）前記方法により、目的とした色合いを呈したと視
認した後は、次のいずれかの方法によって、生紫菊の酵
素を失活させて色素の固定を図る。(2) After visually recognizing that the desired color is exhibited by the above method, the enzyme of the raw purple chrysanthemum is inactivated by any of the following methods to fix the dye.
対象にマイクロ波を数十秒間照射する。The object is irradiated with microwaves for several tens of seconds.
又は、 対象を少なくとも80℃以上の熱湯に，温度と時間の相
関関係をもって浸漬する。Or, immerse the object in hot water of at least 80 ° C with a correlation between temperature and time.
又は、 対象を少なくとも100℃以上の蒸気で，温度と時間の
相関関係をもって噴霧又は蒸煮する。Or, spray or steam the object with steam at least 100 ° C or higher with a correlation between temperature and time.
以上いずれの方法も極短時間内に生紫菊の酵素の失活
を目的としてものである。低温域において又は低温域を
起点として作業を開始した場合は酵素の活性を助長し、
褐変を進行させることになる。All of the above methods aim at inactivating the enzyme of raw purple chrysanthemum in an extremely short time. In the case of starting the work in the low temperature range or starting from the low temperature range, promote the activity of the enzyme,
Browning will proceed.
酵素の失活後は、いかなる方法を用いて乾燥させても
褐変現象を起こさない。また、生紫菊の色素は前記
（１）の処理工程のPH調整により、青・紫・赤の領域に
おいて所望の色合いに停止固定することができる。After deactivation of the enzyme, browning does not occur when dried by any method. In addition, the pigment of raw purple chrysanthemum can be stopped and fixed to a desired color in the blue, purple and red regions by adjusting the pH in the processing step (1).
実施例 そこで、前記の３方法についての各実験例を次に示
す。Embodiments Examples of the above three methods are described below.
例 マイクロ波照射法 実験機 定格電圧 100V 定格高周波出力 500W 菊厚5cmとし、時間と取出後の褐変の状態をみた。Example Microwave irradiation method Experimental equipment Rated voltage 100V Rated high frequency output 500W Chrysanthemum thickness 5cm, time and browning after removal were observed.
照射時間 取出後の性状 10秒 取出後褐変 20秒 取出後やや褐変 30秒 取出後褐変、色固定にムラが発生する。 Irradiation time Properties after removal 10 seconds Browning after removal 20 seconds Slight browning 30 seconds after removal Browning after removal and uneven color fixation.
40秒 褐変防止 生紫菊を装置内に入れ、処理量に合わせてマイクロ波
を必要時間照射する。その結果、現様は花弁が柔軟とな
り色素が固定され、以後熱風乾燥でも冷風乾燥でも色合
いに差を生じなかった。照射時間が短すぎると、処理直
後に即褐変を開始する。40 seconds Browning prevention Raw purple chrysanthemum is put in the device, and the microwave is irradiated for the required time according to the processing amount. As a result, the petals became soft and the pigments were fixed, and no difference in color was observed between hot-air drying and cold-air drying. If the irradiation time is too short, browning starts immediately after the treatment.
例 熱水処理法 熱水の温度条件を各々設定し、生紫菊を浸漬し、温度
と時間との関係をみた。Example Hot water treatment method Each temperature condition of hot water was set, raw purple chrysanthemum was immersed, and the relationship between temperature and time was examined.
60℃ 徐々に褐変 30分で完全褐変 70℃ 徐々に褐変 15分で完全褐変 75℃ 徐々に脱色 15分後、所々に赤紫色が斑点状に
残った。60 ° C Slowly browning 30 minutes to complete browning 70 ° C Slowly browning 15 minutes to complete browning 75 ° C Slowly bleaching After 15 minutes, reddish purple spots remained in places.
乾燥後、色はやや原色に近づいた。 After drying, the color was somewhat closer to the primary color.
80℃ 褐変防止 15分以上浸漬の場合 90℃ 褐変防止 ３分以上浸漬の場合 100℃ 褐変防止 45秒以上浸漬の場合 70〜80℃を分岐点として、70℃以下の温度領域では温
度の下降とともに褐変速度は遅くなり、80℃以上の領域
では温度の上昇とともに褐変防止速度は早くなる。この
ことから、70〜80℃を分岐点に酵素の活性、失活の効果
が認められた。80 ° C Browning prevention 15 minutes or more immersion 90 ° C Browning prevention 3 minutes or more immersion 100 ° C Browning prevention 45 seconds or more immersion 70-80 ° C as a branch point. The rate of browning decreases, and in the region above 80 ° C, the rate of preventing browning increases with increasing temperature. From this, the effect of the activity and deactivation of the enzyme was recognized at the branch point at 70 to 80 ° C.
熱水に生紫菊投入の場合、水温及び水量と、原料量及
び品温との関係により、処理時間の設定が必要となる。
同時に処理量の厚みも大きく影響し、一定厚を超えると
内部に熱が達せず、褐変の原因となる。When raw purple chrysanthemum is added to hot water, it is necessary to set the processing time depending on the relationship between the water temperature and water amount and the raw material amount and product temperature.
At the same time, the thickness of the treatment amount also has a large effect, and if it exceeds a certain thickness, heat does not reach the inside and causes browning.
この第２実施例については、温度と時間の関係を図面
に示したが、図面中のは褐変防止のための温度と時間
の関係を、図面中のは褐変する温度と時間の関係を示
している。即ち、は液中取出し後の褐変防止曲線、
は液中褐変曲線である。In the second embodiment, the relationship between the temperature and the time is shown in the drawing. The drawing shows the relationship between the temperature and time for preventing browning, and the drawing shows the relationship between the temperature and time for browning. I have. That is, the browning prevention curve after taking out in the liquid,
Is a browning curve in liquid.
また、Ａは液中取出し後の褐変領域、Ｂは液中褐変領
域、Ｃは液中色素固定不安定領域、Ｄは液中取出し後の
褐変領域、Ｅは褐変防止領域をそれぞれ示している。Further, A denotes a browning region after taking out in liquid, B denotes a browning region in liquid, C denotes a dye fixing unstable region in liquid, D denotes a browning region after taking out in liquid, and E denotes a browning prevention region.
本発明が実現するのは、の曲線及びＥの領域であ
る。The present invention realizes the curve and the region of E.
例 噴霧・蒸煮法 バッジ式蒸し機にて庫内温度60〜70℃より蒸煮を開始
すると、酵素失活分岐点70〜80℃までに時間を要し褐変
する。したがって、あらかじめ庫内温度を80℃以上にし
て蒸煮を開始するか、80℃以上に常時噴霧されている気
相中を通過させることにより酵素を失活させる必要があ
る。蒸気の生紫菊接触温度100℃では、熱水100℃浸漬よ
りやや時間がかかり酵素失活まで２分必要とする。Example: Spraying / steaming method When steaming is started from 60 to 70 ° C in a refrigerator with a badge-type steamer, it takes time to reach a deactivation branch point of 70 to 80 ° C and browns. Therefore, it is necessary to deactivate the enzyme by starting the cooking by setting the temperature in the refrigerator to 80 ° C. or higher in advance, or by passing the enzyme through a gas phase constantly sprayed at 80 ° C. or higher. At a temperature of 100 ° C. for contact with the raw purple chrysanthemum, it takes a little longer than immersion in hot water at 100 ° C., and requires 2 minutes for enzyme deactivation.
加圧蒸気を使用し生紫菊接触温度105℃では、１分で
酵素が失活する。When pressurized steam is used and the contact temperature of raw purple chrysanthemum is 105 ° C., the enzyme is inactivated in one minute.
加工時に熱水浸漬方法と同様に適度の厚みを必要と
し、菊厚がありすぎると、褐変の原因及び変色ムラをき
たす。一般に良く知られている植物の褐変酵素の中でも
紫菊酵素は極めて強力で、失活には極短時間的高エネル
ギー又は熱と時間の相乗性を必要とする。During processing, a moderate thickness is required as in the hot water immersion method. If the chrysanthemum is too thick, it causes browning and discoloration unevenness. Among the well-known plant browning enzymes, purple chrysanthemum enzyme is extremely powerful, and deactivation requires extremely short-time high energy or synergy of heat and time.
発明の効果 本発明は以上のような製造方法であるため、極短時間
内に生紫菊の酵素を失活させることができ、これにより
その後いかなる方法で乾燥させても褐変現象が起らない
ようになり、生紫菊の色素が固定した乾燥菊となり、ま
た生紫菊の色合いを青，紫及び赤の領域内で所望の色に
自由に調整することができるようになり、したがって商
品価値の高い乾燥食用紫菊を提供することができ、その
効果は多大である。Effect of the Invention Since the present invention is a production method as described above, the enzyme of raw purple chrysanthemum can be inactivated in an extremely short time, and thereby browning does not occur even if dried by any method thereafter As a result, dried chrysanthemum becomes a dried chrysanthemum in which the pigment is fixed, and the color of the raw chrysanthemum can be freely adjusted to a desired color in the blue, purple and red regions. Of dried edible chrysanthemum can be provided, and the effect is great.
図面は本発明の製造方法のうち第２実験例の熱水処理法
による場合の温度と時間による褐変現象を示したグラフ
である。The drawing is a graph showing a browning phenomenon according to temperature and time in the case of using the hydrothermal treatment method of the second experimental example among the production methods of the present invention.
Claims (3)
た溶液に浸漬し又は噴霧若しくは気相中に通過させ、直
後にマイクロ波を数十秒間照射して生紫菊中の酵素を失
活させ青，紫及び赤の領域内で色素を固定する乾燥食用
紫菊の製造方法。The present invention is characterized in that raw purple chrysanthemum is immersed in a solution obtained by mixing an appropriate amount of alkali or acid with water, or sprayed or passed through a gas phase. Immediately thereafter, microwaves are irradiated for several tens of seconds to remove enzymes in raw purple chrysanthemum. A method for producing dried edible purple chrysanthemum which deactivates and fixes a pigment in the blue, purple and red regions.
た溶液に浸漬し又は噴霧若しくは気相中に通過させ、同
時に又は直後に80℃以上の熱湯に15分〜45秒間浸漬して
生紫菊中の酵素を失活させ青，紫及び赤の領域内で色素
を固定する乾燥食用紫菊の製造方法。2. The raw purple chrysanthemum is immersed in a solution obtained by mixing an appropriate amount of an alkali or an acid with water or sprayed or passed through a gas phase, and simultaneously or immediately immersed in hot water of 80 ° C. or more for 15 minutes to 45 seconds. A method for producing dried edible purple chrysanthemum, in which enzymes in raw purple chrysanthemum are inactivated and the pigment is fixed in the blue, purple and red regions.
た溶液に浸漬し又は噴霧若しくは気相中に通過させ、同
時に又は直後に100〜105℃の蒸気を１〜２分間噴霧又は
蒸煮して生紫菊中の酵素を失活させ青，紫及び赤の領域
内で色素を固定する乾燥食用紫菊の製造方法。3. The raw purple chrysanthemum is immersed in a solution obtained by mixing an appropriate amount of an alkali or an acid with water or sprayed or passed through a gas phase. Simultaneously or immediately thereafter, steam at 100 to 105 ° C. is sprayed or steamed for 1 to 2 minutes. A method for producing dried edible chrysanthemum, wherein the enzymes in raw chrysanthemum are deactivated to fix the pigment in the blue, purple and red regions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30654789A JP2604252B2 (en) | 1989-11-28 | 1989-11-28 | Manufacturing method of dried edible purple chrysanthemum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30654789A JP2604252B2 (en) | 1989-11-28 | 1989-11-28 | Manufacturing method of dried edible purple chrysanthemum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03168043A JPH03168043A (en) | 1991-07-19 |
| JP2604252B2 true JP2604252B2 (en) | 1997-04-30 |
Family
ID=17958354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30654789A Expired - Lifetime JP2604252B2 (en) | 1989-11-28 | 1989-11-28 | Manufacturing method of dried edible purple chrysanthemum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2604252B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE60131201T2 (en) * | 2001-08-20 | 2008-08-07 | Xu, Jiying | METHOD OF TREATING TEA BLOOMS |
| JP2006340715A (en) * | 2005-05-13 | 2006-12-21 | Marukura Seika Kk | Method for producing dried material of eggplant |
| AU2011318254B2 (en) * | 2010-10-21 | 2014-10-09 | Botanical Food Company Pty Ltd | Method for preserving plant material |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130549A (en) * | 1975-05-07 | 1976-11-12 | Senichi Kowa | Method of processing edible chrysanthemum |
| JPS52105231A (en) * | 1976-02-27 | 1977-09-03 | Toshiko Tsushimoto | Method of producing ingredients of japanese meal served in bowl and of sushi with fresh petal obtained by drying and bottling processed fresh petal |
| JPS5452745A (en) * | 1977-10-04 | 1979-04-25 | Hausu Shiyokuhin Kougiyou Kk | Production of dehydrated vegetable |
| JP2649819B2 (en) * | 1988-03-08 | 1997-09-03 | ミヤコ化学株式会社 | How to maintain the freshness of edible flowers |
-
1989
- 1989-11-28 JP JP30654789A patent/JP2604252B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03168043A (en) | 1991-07-19 |
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