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Method for restoring plant green or preserving plant green

A plant and green technology, applied in botany equipment and methods, plant preservation, gardening methods, etc., can solve the problems of losing the characteristics of pickled vegetables, discounting commodity value, and losing hardness of vegetables, so as to shorten the pickling time, maintain quality, The effect of reducing the heating time

Inactive Publication Date: 2008-06-25
株式会社佐藤运送
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, in the method of boiling in water, since vegetables and the like must be fully boiled, there is a problem that the quality of plants due to heating will decrease.
For example, if you cook vegetables continuously for 20 minutes, the vegetables will lose their firmness and taste worse.
Especially for pickled vegetables, since it is required to have a crunchy taste, if heated, it will become soft and lose the characteristics of pickled vegetables, and its commodity value will be greatly reduced

Method used

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  • Method for restoring plant green or preserving plant green
  • Method for restoring plant green or preserving plant green
  • Method for restoring plant green or preserving plant green

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Home-cooked vegetables such as bracken, scallion sprouts, celery, cucumbers, etc. that have been salted and faded are treated to restore their green color as follows.

[0062] (1) The treatment of immersing home-cooked vegetables in yeast liquid to restore green color

[0063] The yeast liquid is produced by the following steps. 489 mg of water-soluble zinc yeast (manufactured by Grow Company, Inc., USA, Soluble Zinc Yeast) was added to 1 liter of water to prepare a yeast liquid. Since this yeast contained 5% by weight of zinc, the yeast liquid contained 24.5 ppm of zinc.

[0064] Without heating the yeast liquid, at room temperature of 10°C-30°C, dip 150g of home-cooked vegetables such as bracken, green onion buds, celery, and cucumber. All home-cooked dishes soaked started to change color after about 10 days. After soaking for 10-20 days, home-cooked vegetables such as bracken, scallion sprouts, celery, cucumber, etc. are taken out of the yeast liquid.

[0065] (2...

Embodiment 2

[0073] Add the water-soluble zinc yeast of 100mg in 1 liter of water and make yeast liquid, in addition, the same as embodiment 1, can discolor the bracken that fades into natural green. The yeast liquid contained 5 ppm zinc.

Embodiment 3

[0075] After adding 40 mg of water-soluble zinc yeast to 1 liter of water to prepare a yeast liquid, and performing the same treatment as in Example 1, the faded bracken turned light green. The yeast liquor contained 2 ppm zinc. Furthermore, in this embodiment, by adjusting the addition amount of water-soluble zinc yeast to 20 mg, a yeast liquid with a zinc concentration of 1 ppm was prepared, and the bracken was changed to light green after the bracken was treated.

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Abstract

The present invention relates to a method for restoring a green color of a plant and keeping the plant in the green color, capable of preventing deterioration of quality of the plant caused by heat. The method for restoring the green color of the plant and keeping the plant in the green color comprises contacting the plant with yeast, wherein a yeast solution contains at least one kind of ion of zinc, copper, iron, and magnesium, so that the yeast solution is contacted with the plant in a time of 10 days or more. The plant is soaked in the yeast solution in such a state that the plant has the green color. The plant is preferably contacted with the yeast in an unheated state in a container which is so formed and structured that an inner surface of the container has an exposed ground metal of an alloy containing the copper and / or the zinc. A green and yellow vegetable, a citrus fruit, a vegetable for pickles, or a fruit therefor is preferably used as the plant. Further, the method preferably includes a step for heating the plant at 60 to 100 DEG C for a time of 1 min or more.

Description

technical field [0001] The present invention relates to a method for restoring the green color of edible plants or decorative plants under the action of yeast, or a method for keeping plants green under the action of yeast. Background technique [0002] It is well known that, in general, plants (including seaweeds) lose their green color and brown due to the loss of magnesium contained in chlorophyll as the polyphenols contained in them are oxidized. It is also well known that even browned chlorophyll, if immersed in a solution containing metal ions, will return to green under the action of metal ions (metal chlorophyll), and at the same time temporarily prevent its fading. Therefore, the following technology has been proposed to restore and / or fix the original green pigment of these plants by using the above-mentioned characteristics when fresh wild vegetables and vegetables are properly processed and distributed as commercial products, and when they are temporarily stored ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G7/00C12N1/16A23L19/00A01N3/00A23L5/40
Inventor 佐藤东洋彦
Owner 株式会社佐藤运送
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