JPH02291226A - Discoloration preventive for section of vegetable and wrapping sheet using the same - Google Patents

Abstract

PURPOSE:To obtain the subject highly effective preventive by adding a specified proportion of vitamin C to an edible jelly material. CONSTITUTION:The objective discoloration preventive can be obtained by incorporating ca.100cc of an edible gel-like or jelly material with ca.>=0.2g of vitamin C. To stabilize the vitamin C, it is preferable to incorporate a small amount of a stabilizer such as malic acid, citric acid or sodium ascorbate. When the present preventive is to be used, a cutlery is coated therewith followed by cutting vegetables, etc., with this cutlery, or the section of vegetables, etc., is coated therewith. And, a wrapping sheet is coated therewith and the resulting sheet is made to adhere to the section of vegetables, etc., to accomplish discoloration prevention.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) This invention relates to an agent for preventing discoloration of the surfaces of vegetables and fruits cut with a knife.

(Conventional Examples and Problems) When vegetables such as lettuce and cabbage or fruits such as apples are cut with a knife, the color changes to brown in a short period of time.

However, when preparing food for a large number of people, such as a banquet, it takes time to cook and send to the banquet hall, so if the cut surface becomes discolored, it will not look good and the value of the dish will be lost. He smears lemon on each knife, and shreds lettuce and celery by hand.

In addition, recently there are many small households, and it is too much to eat whole vegetables such as lettuce, cabbage, and daikon radish, so many parts are thrown away. Although they are sold packaged, they are cut into large quantities,
Since it has to be backed up, it is not possible to smear lemon on the blades of the machine every time, and there are problems such as having to sell it the same day.

The purpose of this invention is to provide an agent for preventing discoloration of vegetables, etc., which can be easily used not only for household use but also for commercial cutting of vegetables in large quantities by machines, and which has an excellent discoloration prevention effect. .

(Means for solving the problem) Edible gel-like products such as starches such as kudzu and rice, agar, gelatin, jelly powder, methylcellulose CMC, edible fats and oils made into creams, wasabi paste, mustard paste, etc. 1 0
Mix approximately 0.2 g of vitamin C with 0 cc to make an anti-discoloration agent.

In order to stabilize vitamin C, it is preferable to mix in a small amount of a stabilizer such as malic acid, citric acid, or sodium ascorbate.

When using this discoloration inhibitor, apply it to a knife before cutting vegetables, etc., or apply it to the cut surface of vegetables, etc. with a knife. If this discoloration preventing agent is automatically supplied to the blade of the cutting device, it is possible to efficiently prevent discoloration of the cut surfaces of a large amount of vegetables. Further, discoloration can be prevented by applying this discoloration preventive agent to a packaging sheet such as Saran Wrap (trademark) and bringing it into close contact with the cut surface of vegetables, etc. In this case, the surface to which the anti-discoloration agent is applied may or may not be dried.

(Example 1) Add iooz of water to about 4 g of three teaspoons of Yoshino kudzu tea, add half a teaspoon of malic acid, and heat to about 80° C. while stirring. Initially white and cloudy, a translucent viscous gel is obtained.

Cool this to room temperature, then add two tablespoons of 2.84 g of vitamin C crystals and stir until uniform.

After storing the lettuce in a brown bottle in the refrigerator for two weeks, I coated a stainless steel knife with 2 to 3 g of anti-discoloration agent, cut a head of lettuce into strips, and left it to stand, but the cut portions did not turn brown. All the pieces that were cut into thin strips without applying the gel material turned brown after 2 to 3 minutes, and were unusable when served at the table.

When I started cutting the edges again without using anti-discoloration agent,
Discoloration began to appear when about two-thirds of the cut was cut, so I applied a discoloration inhibitor again and cut it, but no discoloration was observed even after leaving it for 2 to 3 hours.

The same thing can be done by adding 6g of cornstarch to 100β water and boiling it to make a translucent starch paste.

(Example 2) Add 1 cup of tea spoon (1.3 g) of jelly powder to 1 cup of water (10
0 N) and 1.0 g of citric acid are added and completely melted, and then boiled to make a jelly liquid. 10CIIIX
Pour this liquid into a 20CITl vat and cool it in the refrigerator to make a jelly plate about 51L thick. This includes vitamin C
If you sprinkle 1.5g of crystals on it and let it sit for a while, it will completely melt and go into the jelly.

This jelly plate was placed on lettuce that had been cut in half beforehand, and when the lettuce was cut into 1 cm pieces with a knife while being pressed with hands, the lettuce did not discolor. When I soaked it in vitamin C or put a similar jelly on top and cut it, it turned brown.

(Example 3) 14g of vitamin C crystals and 14g of mayonnaise
Add g of citric acid, mix until homogeneous with a household conduction hand mixer, put it in a glass bottle, put it in the refrigerator overnight, and wait for it to blend in to create an anti-discoloration agent.

For 10 of the 20 lettuce plants that have grown in one row, apply this cream thoroughly with a knife or sickle, cut the plants, and cut out the damaged leaves that are not rolled up around them.

On the other hand, the remaining 10 plants were cut with a knife or sickle as usual, and the unrolled leaves around them were cut off.

When placed indoors under the same conditions (14 to 15 degrees Celsius), with the method without applying cream, the cut ends of the leaves turned brown after 3 hours, and the cut ends of the plants turned brown after about 6 hours. It turned brown, then black after a day,
In the lettuce plants coated with cream, neither the cut ends of the leaves nor the cut ends of the plants turned brown even after a week.

Take 5 heads of lettuce, cut all 5 in half with a knife, simply place Saran Wrap (product name) on the cut end of one half, and apply anti-discoloration agent to Saran Wrap (product name) for the other half. I smeared it all over the cut, wrapped it up, and stored it in a vegetable container in the refrigerator. Those who simply applied Saran Wrap (product name) had all turned brown after a week, but those who had applied cream had no discoloration even after two weeks.

If you apply the cream on the same lettuce and cut it with a knife, it will not change color for a week in the vegetable compartment of the refrigerator simply by wrapping it in Saran Wrap (product name).

When applying cream on the knife and cutting the lettuce in half, use the knife coated with cream to cut the lettuce into quarters, and then cut into 2 cm pieces for home salad use without applying cream on the knife. If you chop the knife and apply cream to the knife and then chop it, put it in a Styrofoam plate and put it in the refrigerator under a Saran lamp (product name) and store it for 3 hours. It turned brown and fell apart within a week, but the one that was coated with cream remained unchanged even after a week, and I was able to dress it as is and serve it as a salad.

Put the above discoloration preventive agent into a grease container and put it into a vegetable cutting machine that can continuously cut vegetables using a rotary saw. Set the spacing between the rotary saws to 1 cm, cut the lettuce and celery balls or bundles as they are through the feeder, cut them continuously, place them in 20g polystyrene foam plates, cover the surface with Saran Wrap (trade name), and store. As a result, both the lettuce and celery did not turn yellow even after a week, and they could be used as salad preparations as they were.

(Example 4) Squeeze out everything in a 10 g tube of mustard paste (muthar), add 1 g of vitamin C, and stir well to make a discoloration preventive agent.

If you wrap smoked sausage in shiso leaves and secure with a toothpick, then use a knife coated with anti-discoloration agent to shred it into bite-sized pieces and serve on a plate, the lettuce will not change color even after 4 to 5 hours. Ta. However, when the same dish was made using the mustard cooking method with no vitamin C added, the result was 3.
It turned brown after ~4 hours.

(Example 5) Add 0.5 g of vitamin C to 15 g of wasabi paste and mix well. Apply this cream to a knife and cut the yam into strips. Meanwhile, use a knife without applying cream to cut the same mountain potatoes into strips and place them on a plate. Yama potatoes cut with a knife without cream will gradually turn brown over time, but
If you cut it with a knife coated with cream, it will not change color even if left overnight.

(Functions and Effects) When the anti-discoloration agent comes into contact with the cut surface of vegetables, etc. directly or via a knife, the vitamin C therein prevents the discoloration of the vegetables, etc.

Vitamin C in gel or jelly form 100 cc
The effect is significant when the amount is 0.2 g or more.

Vitamin C is mixed into an edible gel or jelly, and the edible gel or jelly adheres to the cut surfaces of vegetables, sustaining the effects of vitamin C.

Since this anti-discoloration agent is in the form of a gel or jelly, it is easy to use and store by putting it in a tube, etc., and it is easy to automatically feed the cutter of a cutting machine in a tube, etc. It is also easy to prevent discoloration. It also has excellent effects, such as being able to be applied to packaging materials such as Saran lamps (trademark) to prevent discoloration.

Claims (1)

[Claims] 1. About 0 to about 100 cc of edible gel-like or jelly-like material
．． An agent to prevent discoloration of cut surfaces of vegetables, etc., containing 2g or more of vitamin C. 2 About 0 to about 100cc of edible gel-like or jelly-like material
．． A packaging sheet coated with an anti-discoloration agent on cut surfaces of vegetables, etc., mixed with 2g or more of vitamin C.