JPH01199541A - Method for decoloring gobo (edible burdock) - Google Patents
Method for decoloring gobo (edible burdock)Info
- Publication number
- JPH01199541A JPH01199541A JP62319941A JP31994187A JPH01199541A JP H01199541 A JPH01199541 A JP H01199541A JP 62319941 A JP62319941 A JP 62319941A JP 31994187 A JP31994187 A JP 31994187A JP H01199541 A JPH01199541 A JP H01199541A
- Authority
- JP
- Japan
- Prior art keywords
- gobo
- salt water
- skin
- sodium metaphosphate
- solution
- 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
- 238000000034 method Methods 0.000 title claims description 4
- 240000005528 Arctium lappa Species 0.000 title abstract 13
- 235000003130 Arctium lappa Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000019983 sodium metaphosphate Nutrition 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 2
- 241000283690 Bos taurus Species 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims 3
- 238000009835 boiling Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 5
- 239000000049 pigment Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 244000188595 Brassica sinapistrum Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
この発明は野菜類牛はうを白色化することの脱色方法に
関する。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to a method for decolorizing vegetable and beef husks.
（ロ）従来の技術
牛ぼうは皮はぎ時に出汁する所謂アクと称する色素を有
し、一般に、皮はぎ後においても黄色をなし、時間の経
過とともに黒色をおびてくる、このように色素の強いｌ
＃菜の色素を除去することは、困難であり、−時的に脱
色はあっても長時間脱色の状況を維持する方法は皆無で
あった。(B) Conventional technology Gyubo has a pigment called so-called scum that is released when the skin is peeled. Generally, it remains yellow even after the skin is peeled, and becomes black over time. l
#It is difficult to remove the pigment from rapeseed, and even though it may be bleached temporarily, there is no way to maintain the bleached state for a long period of time.
（ハ）発明が解決しようとする問題点
このようにアクと称する色素のため食味を害し香料を低
め、さらには忌嫌う人が多く、特に子供にとっては全く
食せない者も出る状態である。(c) Problems to be solved by the invention As described above, the pigment called scum impairs the taste and lowers the flavor, and many people dislike it, especially children, who cannot eat it at all.
に）問題点を解決するための手段
このようにいくつかの問題点を解決するため本発明を提
供するものである、この発明は、牛ぼうを成熟と未成熟
に区分けし、それぞれを皮はぎ１１″後、成熟牛ぼうＡ
にあっては、ＰＩ−１２，４〜３，０のメタリン酸ソー
ダ溶液２に浸漬し、また、未成熟牛ぼうＢはＰ”３１０
〜３，７のメタリン醒ソーダ溶孜２′に浸漬する、そし
て、それぞれを約９０°（１００℃に煮帥３し、適時な
峙１ｆｊＦ経過俊、１〜６％にした塩水をＰ”４．２〜
３，７になるまで、それぞれに絵υ口ヰさせ、さらに、
溶液の状態によって同し１〜３％にした塩水を再添ＩＩ
口５させＰＨ３，２〜３，７を維持させる、しかし、以
上製造工程においては若干灰色を呈するので溶液より採
出６後真空密封゛ｔさせて１加熱殺菌８し、−日装置９
することにより脱色１゜し白色となる。2) Means for Solving the Problems The present invention is provided to solve some of the problems as described above.This invention divides the cows into mature and immature, and skins them separately. After 11", mature cow A
In the case of PI-12,4 to 3,0, it is immersed in sodium metaphosphate solution 2.
~ 3,7 methane dissolved in sodium chloride 2', then boiled at about 90°C (100°C) and soaked at appropriate times in 1~6% brine. .2～
Let each person draw a picture until they reach 3 and 7, and then
Re-addition of salt water at the same concentration of 1-3% depending on the state of the solution II
However, in the above manufacturing process, it appears a little gray, so after extracting it from the solution, vacuum seal it and heat sterilize it.
By doing this, the color is decolored by 1° and becomes white.
なお牛ぼうが白色になるのは、牛ぼうの含有物であるイ
ンクロムゲン酸カズタリン酸ソーダと化合して着色を消
失させると云われている。It is said that the white color of Ushibo is due to the combination with sodium inchromegenate-kaztaphosphate, which is present in Ushibo, and the coloring disappears.
（ホ）発明の効果
以上の工程により製造された白色の牛はうは、脱臭もさ
れているので、各榎科坦には最適でしかも、即席に利用
でき、かつ味も美味しく全ての人に愛されることとなり
、栄養満点という極めて顕著な効果をあられす。(e) The white cow meat produced through a process that exceeds the effects of the invention is also deodorized, so it is perfect for each kind of food, can be used instantly, and has a delicious taste that everyone can enjoy. It will be loved, and it will have a very remarkable effect of being full of nutrition.
【図面の簡単な説明】
図は本発明の工程を２二すブ「コツクロで、」５る。
Ａ・・・・・・成熟牛ぼう、 Ｂ・・・・・・未成
熱中ぼう１．１′・・・・・・皮はぎ。
２．２′・・・・・・メタリン酸ソーダ溶液。
３・・・・・・煮沸、 ４−・・・・・・添加
。
５・・・・・・再添加、 ｄ・・・・・・溶液
。
“ｌ・・・・・・真空密封、 ８・・・・・・加
熱殺菌。
９・・・・・・１日放置、１０・・・・・・脱色。[BRIEF DESCRIPTION OF THE DRAWINGS] The drawings illustrate the steps of the present invention in two sections. A: Mature cow, B: Immature cow, 1.1': Skin removed. 2.2'... Sodium metaphosphate solution. 3... Boil, 4-... Addition. 5...Re-addition, d...Solution. 1...Vacuum sealed, 8...Heat sterilized. 9...Leave for 1 day, 10...Decolorize.
Claims (1)
、それぞれを水洗い後、皮はぎ１、１′を実施し、Ｐ＾
Ｈ２，４〜３，０％のメタリン酸ソーダ溶液２中に成熟
牛ぼうＡを、また、Ｐ＾Ｈ３，０〜３，７％メタリン酸
ソーダ溶液２′に未成熟牛ぼうを浸漬して、約９０℃〜
１００℃で煮沸３させた後１〜３％の塩水を添加４して
Ｐ＾Ｈ３，２〜３，７にし、そのまま浸漬後さらに１〜
３％の塩水を再添加５して、Ｐ＾Ｈ３，２〜３，７を維
持させ、後真空密封７して加熱殺菌８させ一日放置９す
ることよりなる牛ぼうの脱色法。Divide into appropriate amounts of mature cows A and immature cows B, wash each with water, and skin them 1 and 1'.
Immerse a mature beef stew A in H2, 4-3.0% sodium metaphosphate solution 2, and an immature beef stew A in P^H3, 0-3.7% sodium metaphosphate solution 2', Approximately 90℃～
After boiling 3 at 100℃, add 1~3% salt water 4 to make P^H 3,2~3,7, then immerse it as it is and then add 1~3% salt water 4.
A method for decolorizing beef stew, which consists of adding 3% salt water again 5 to maintain P^H 3,2 to 3,7, then vacuum sealing 7, heat sterilization 8, and leaving it for one day 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62319941A JPH01199541A (en) | 1987-12-16 | 1987-12-16 | Method for decoloring gobo (edible burdock) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62319941A JPH01199541A (en) | 1987-12-16 | 1987-12-16 | Method for decoloring gobo (edible burdock) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01199541A true JPH01199541A (en) | 1989-08-10 |
Family
ID=18115951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62319941A Pending JPH01199541A (en) | 1987-12-16 | 1987-12-16 | Method for decoloring gobo (edible burdock) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01199541A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57174067A (en) * | 1981-04-20 | 1982-10-26 | K I Kagaku Kk | Method for preventing browning and discoloration of fresh vegetable such as lotus root, taro, potato, onion burdock, bean sprout, and bulb of other vegetable, or processed product thereof during distribution using agent for preventing browning and discoloration |
| JPS5867143A (en) * | 1982-01-26 | 1983-04-21 | Aizu Tenpou Jozo Kk | Preparation of chilled food of rootcrop |
-
1987
- 1987-12-16 JP JP62319941A patent/JPH01199541A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57174067A (en) * | 1981-04-20 | 1982-10-26 | K I Kagaku Kk | Method for preventing browning and discoloration of fresh vegetable such as lotus root, taro, potato, onion burdock, bean sprout, and bulb of other vegetable, or processed product thereof during distribution using agent for preventing browning and discoloration |
| JPS5867143A (en) * | 1982-01-26 | 1983-04-21 | Aizu Tenpou Jozo Kk | Preparation of chilled food of rootcrop |
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