JPH034763A - Method for decoloring burdock - Google Patents
Method for decoloring burdockInfo
- Publication number
- JPH034763A JPH034763A JP1139633A JP13963389A JPH034763A JP H034763 A JPH034763 A JP H034763A JP 1139633 A JP1139633 A JP 1139633A JP 13963389 A JP13963389 A JP 13963389A JP H034763 A JPH034763 A JP H034763A
- Authority
- JP
- Japan
- Prior art keywords
- burdock
- water
- aqueous solution
- sodium metaphosphate
- washing
- 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 6
- 235000003130 Arctium lappa Nutrition 0.000 title abstract 11
- 235000008078 Arctium minus Nutrition 0.000 title abstract 11
- 240000005528 Arctium lappa Species 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 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 11
- 235000019983 sodium metaphosphate Nutrition 0.000 claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims abstract description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000001540 sodium lactate Substances 0.000 claims abstract description 3
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 3
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- 235000015278 beef Nutrition 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims 1
- 241000208843 Arctium Species 0.000 abstract 10
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004042 decolorization Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 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
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は野菜類の中の牛ぼうを脱色して白色化させ、
包装して製品化する方法に間するものであ る。[Detailed Description of the Invention] (Industrial Application Field) This invention decolorizes and whitens beef bran among vegetables.
This is an intermediate method for packaging and commercializing products.
牛ぼうは皮剥ぎ時に出汁するいわゆるアクと称する色素
を有し、皮剥ぎ後においても黄色をなし、時間の経過と
共に黒色をおびてくる。この様に色素の強い野菜の色素
を除去することは困難であり、−時的な脱色はあっても
、長時間脱色の状況を維持する方法は皆無であった。Gyubo has a pigment called scum that is released when the skin is peeled, and it remains yellow even after the skin is peeled, and turns black over time. It is difficult to remove the pigments from vegetables with such strong pigments, and although there may be temporary decolorization, there is no way to maintain the decolorization for a long period of time.
（発明が解決しようとする課題）
このようにアクと称する色素のため食味を害し、香りを
低め、更には忌み嫌う人も多く、特に子供には全く食べ
れない者もいる状態であった。この様なことから、牛ぼ
ろとじての本来の香りを１呈ちながら、食欲を増加させ
る色調に脱色する方法を提供し、関連業界の振興と食文
化の向上うを図ろうとするものである。(Problems to be Solved by the Invention) As described above, the pigment called scum impairs the taste and reduces the aroma, and many people dislike it, especially children, who cannot eat it at all. For this reason, we aim to provide a method of bleaching to a color that increases appetite while retaining the original scent of beef rags, and to promote related industries and improve food culture. .
（：５題を解決するための手段・実施例）解決手段を実
施例と共に説明すれば、牛ぼうを白色化させるため、牛
ぼうの含有成分であるイソクロルケン酸と化合し、変色
を消失させるメタリン酸ソーダ、またはリン酸を検討し
た。堀出し後の牛ぼうを水洗し、皮剥ぎした後にメタリ
ン酸ソーダ水（７ぜαで煮沸し、その効果を調へた。そ
の結果、メタリン酸ソーダ水溶液のみによる煮沸では殺
菌効果が足りず、数日中に白濁化し、食用に耐えない状
嘘になった。その対策を種々検討した結果、酢酸を混入
して煮沸すればその様なことの無くなる事がわかった。(Means for solving 5 problems/Example) To explain the solution along with an example, in order to whiten Ushibo, Metarin is combined with isochlorocenic acid, a component of Ushibo, to eliminate the discoloration. Acid soda or phosphoric acid was considered. After digging out the cow husks, we washed them with water, peeled them, and then boiled them in sodium metaphosphate water (7 degrees α) to examine the effect. As a result, we found that boiling with only a sodium metaphosphate aqueous solution did not have enough bactericidal effect. Within a few days, it turned cloudy and was no longer edible. After investigating various ways to prevent this problem, we found that mixing acetic acid and boiling it would eliminate this problem.
このため、メタリン酸ソーダと酢酸の割合、並びに煮沸
時間の関係について調べた結果、酢ＭＯ１２〜０．４％
の水溶液のＰｌ＋が２．０〜３．５の範囲内になるよう
にメタリン酸ソーダを加えて煮沸するのが最も良かった
。なお、を沸時悦色の為の基本的な作業は一応終了した
ので、脱色後の品質維持と風味の付与に１寸いて検討し
た。For this reason, as a result of investigating the relationship between the ratio of sodium metaphosphate and acetic acid and the boiling time, it was found that vinegar MO12-0.4%
It was best to add sodium metaphosphate and boil the aqueous solution so that Pl+ was within the range of 2.0 to 3.5. In addition, since the basic work to bring out the color when boiling has been completed, we focused on maintaining quality and imparting flavor after decolorization.
その結果、脱色後の牛ぼうを水洗して皮や異物などを洗
い落とした後、１度１〜２％の塩水に風味付与剤として
柔らかい酸味を与える乳酸と、品質維持のためのＰＨ安
定剤としてａ故ナトリスウム、ならびに必要とするＰＨ
値を確保するための添加剤としてメタリン酸ソーダを加
えた水溶液中に貯えるのが良く、その割合は塩水１００
０ｃｃに対して乳酸３−５ ｃｃ、乳酸ナトリュウム１
〜３ｃｃで、ＰＩ（ｌｌｉは最終的な味覚との関係から
２．５〜・１．０が最も良く、この範囲内ＯＰＨ値にな
る様メタリン酸ソーダを加えれは良いことが判った。こ
の様な事から、脱色作業後の牛ぼうを水洗して皮や異物
などを洗い落とした（々、上記配合割合の水ｉＶ ｉｆ
ｆと共に袋の中にいれて真空密封し、８０〜９０゛Ｃて
１５〜２５分間加熱段菌し、冷却した後乾燥させ、製品
化した。As a result, after washing the decolorized beef broth with water to remove the skin and foreign substances, lactic acid is added to 1-2% salt water as a flavoring agent to give a soft sour taste, and as a PH stabilizer to maintain quality. a late sodium, as well as the required PH
It is best to store it in an aqueous solution with sodium metaphosphate added as an additive to ensure the value, and the ratio is 100% salt water
0 cc to 3-5 cc of lactic acid, 1 cc of sodium lactate
~3cc, PI(lli is best from 2.5 to 1.0 from the relationship with the final taste, and it was found that it is good to add sodium metaphosphate to achieve an OPH value within this range.Like this. Therefore, after the decolorization process, the beef broth was washed with water to remove the skin and foreign substances (water with the above mixing ratio).
The mixture was put into a bag together with f and vacuum-sealed, heated at 80 to 90°C for 15 to 25 minutes, cooled, and dried to produce a product.
（発明の効果）
以上の工程により製造された白色状の牛ぼう：ｉ香りが
良く、各種料理にはもとより、即席的にも利用でき、歯
切れが良い上に美味であって、多くの人に愛されること
になり、栄養満点という（÷めで顕著な効果をあらｈ
Ｌ／た。(Effects of the invention) The white beef broth produced by the above process has a good aroma, can be used not only in various dishes, but also for instant use, is crisp and delicious, and is loved by many people. It will be loved, and it will be full of nutrients.
L/ta.
Claims (1)
からなる水溶液にメタリン酸ソーダを若干添加し、ＰＨ
２．０〜３．５に調整した溶液で煮沸し、水洗して皮や
異物等を洗い落した後、それら牛ぼうを濃度１〜２％の
塩水１０００ｃｃにつき３〜５ｃｃの乳酸と１〜３ｃｃ
の乳酸ナトリュウム、ならびにメタリン酸ソーダを加え
てＰＨ２．５〜４．０に保つた水溶液と共に袋の中にい
れて真空密封した後、８０〜９０℃で１５〜２５分間加
熱殺菌し、冷却後乾燥して製品化することを特徴とする
牛ぼうの脱色法。0.2-0.4% acetic acid from beef bones after washing with water and peeling the skin.
Add some sodium metaphosphate to an aqueous solution consisting of
After boiling in a solution adjusted to 2.0 to 3.5 and washing with water to remove skin and foreign substances, the beef broth is mixed with 3 to 5 cc of lactic acid and 1 to 3 cc of lactic acid per 1000 cc of salt water with a concentration of 1 to 2%.
After adding sodium lactate and an aqueous solution containing sodium metaphosphate and keeping the pH at 2.5 to 4.0 in a bag and sealing it under vacuum, heat sterilize it at 80 to 90°C for 15 to 25 minutes, cool it, and then dry it. A method for decolorizing beef roe, which is characterized by commercializing it as a product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1139633A JPH034763A (en) | 1989-05-31 | 1989-05-31 | Method for decoloring burdock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1139633A JPH034763A (en) | 1989-05-31 | 1989-05-31 | Method for decoloring burdock |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH034763A true JPH034763A (en) | 1991-01-10 |
Family
ID=15249824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1139633A Pending JPH034763A (en) | 1989-05-31 | 1989-05-31 | Method for decoloring burdock |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH034763A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013158324A (en) * | 2012-02-07 | 2013-08-19 | Kashiwazaki Seika Co Ltd | Root vegetable processed food, manufacturing method therefor, and root vegetable secondary processed food |
-
1989
- 1989-05-31 JP JP1139633A patent/JPH034763A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013158324A (en) * | 2012-02-07 | 2013-08-19 | Kashiwazaki Seika Co Ltd | Root vegetable processed food, manufacturing method therefor, and root vegetable secondary processed food |
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