JPH03168043A - Preparation of dried purple chrysanthemum for food - Google Patents
Preparation of dried purple chrysanthemum for foodInfo
- Publication number
- JPH03168043A JPH03168043A JP1306547A JP30654789A JPH03168043A JP H03168043 A JPH03168043 A JP H03168043A JP 1306547 A JP1306547 A JP 1306547A JP 30654789 A JP30654789 A JP 30654789A JP H03168043 A JPH03168043 A JP H03168043A
- Authority
- JP
- Japan
- Prior art keywords
- purple
- chrysanthemums
- blue
- enzymes
- pigments
- 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.)
- Granted
Links
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 60
- 235000013305 food Nutrition 0.000 title abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 title description 4
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 59
- 102000004190 Enzymes Human genes 0.000 claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 claims abstract description 26
- 239000000049 pigment Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims 2
- 230000000415 inactivating effect Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract 3
- 238000005422 blasting Methods 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 239000007788 liquid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000011885 synergistic combination Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
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 Field of Industrial Application The present invention relates to a method for producing dried edible purple chrysanthemums.
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れて
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 varieties of edible chrysanthemums that bloom and are harvested from summer to autumn, but today, in order to meet demand regardless of the season, these edible chrysanthemums are dried and provided. It has been thought to do so. However, all the dried edible chrysanthemums currently on the market are yellow chrysanthemums, and there are no purple chrysanthemums. The reason for this is that the pigment in yellow chrysanthemums has a strong retention ability and is difficult to oxidize, whereas the pigment in purple chrysanthemums is extremely unstable and oxidizes quickly, especially when the moisture in the flower flesh is lost. It caused browning.
般に家庭においては、数秒の湯通しを行いこれを凍結し
ておき、後時に食用に供していたため、酵素の残存に特
に留意する必要がなかったし、通常は旬の時期に食され
ている程度であるから、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。In general, at home, it was boiled for a few seconds and then frozen and eaten later, so there was no need to pay special attention to the residual enzymes, and it was usually only eaten when it was in season. Therefore, except for special fields such as commercial use, dried purple chrysanthemums were not needed, which is the reason why technological development in this field has been delayed until today.
３
１−３ 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→紫色一白色へと変化する。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Ｐ
Ｈ説、Ｍｇ２′″・Ｃａ２＋などの陽イオンの介在説な
ど諸説があり、今日なお詳細に解明されていない。3 1-3 Problems to be Solved by the Invention Purple chrysanthemums normally exhibit a reddish-purple color in their raw state, but as the petals grow, the color changes from red to purplish-white. This pigment itself has been confirmed to be anthocyanin, but the color change is caused by P in the flower flesh.
There are various theories such as the H theory and the theory that cations such as Mg2''' and Ca2+ are involved, but it has not yet been elucidated in detail.
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。The browning phenomenon of purple chrysanthemums occurs rapidly during thawing after freezing, when air (oxygen) is replenished after vacuum drying, at room temperature, and during general heat 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。Therefore, as a result of the discovery that the anthocyanin pigments brown due to the intervention of enzymes, the present invention aims to produce dried edible purple chrysanthemums that prevent the browning of purple chrysanthemums and achieve fixation of their primary and adjusted colors. The purpose is to provide a method.
３−２ 発明の構成
３−２−１ 課題を解決するための手段本発明は、極
短時間内に高温度熱を付与してこれにより生紫菊中の酵
素を失活させ青，紫及び赤の領域内で色素を固定するよ
うにした乾燥食用紫菊の製造方法である。3-2 Structure of the Invention 3-2-1 Means for Solving the Problems The present invention applies high-temperature heat within an extremely short period of time to inactivate the enzymes in fresh purple chrysanthemums to produce blue, purple and purple chrysanthemums. This is a method for producing dried edible purple chrysanthemums in which pigment is fixed within the red region.
また、水にアルカリ又は酸を適量混合した溶液に生紫菊
を浸漬し，又は噴霧若しくは気相中に通過させ、同時に
又は直後に極短時間内に高温度熱を付与しこれにより生
紫菊中の酵素を失活させ青，紫及び赤の領域内で色素を
固定するようにした乾燥食用紫菊の製造方法である。In addition, fresh purple chrysanthemums are immersed in a solution of water mixed with an appropriate amount of alkali or acid, or sprayed or passed through a gas phase, and at the same time or immediately afterwards, high-temperature heat is applied within a very short period of time. This is a method for producing dried edible purple chrysanthemums in which the enzymes inside are deactivated and the pigments are fixed in the blue, purple, and red regions.
２−２ 製造方法の実施例 本発明の製造方法は次のとおりである。2-2 Example of manufacturing method The manufacturing method of the present invention is as follows.
（１）水にアルカリ又は酸を適量入れた溶液中に、適当
量の生紫菊を一定時間浸漬する。又は、炭酸ガス，酢酸
等の揮発性酸を使用した噴霧又は気相中に生紫菊を通過
させる。(1) An appropriate amount of fresh purple chrysanthemums is immersed in a solution containing an appropriate amount of alkali or acid in water for a certain period of time. Alternatively, fresh purple chrysanthemums are passed through a spray or gas phase using a volatile acid such as carbon dioxide or acetic acid.
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。（このよう
に所望色に変色することは、そのような需要に応えるた
めである。）したがって、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。This process is used to change the color of the raw purple chrysanthemum pigment from its primary color to a desired color within the blue, purple, and red regions. (This color change to a desired color is to meet such demand.) Therefore, if it is desired to maintain the pigment of fresh purple chrysanthemum as its primary color, this step is not necessary.
（２）以上の方法により、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。なお、次の工程は
前記（１）の工程と同時に行ってもよい。(2) After visually confirming that the desired color has been obtained by the above method, the enzyme of the fresh purple chrysanthemum is inactivated to fix the pigment using one of the following methods. Note that the next step may be performed simultaneously with the step (1) above.
■ 対象にマイクロ波を数十秒間照射する。■ Irradiate the target with microwaves for several tens of seconds.
又は、
■ 対象を少なくとも８０℃以上の熱湯に，馬度と時間
の相関関係をもって浸漬する。Or, (2) Immerse the object in hot water of at least 80°C or higher, with a correlation between temperature and time.
又は、
■ 対象を少なくとも８０℃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 (2) Spraying or steaming the target with steam at a temperature of at least 80°C or higher, with a relationship 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
目的としたものである。低温域において又ＣＪ低渇域を
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 are aimed at deactivating enzymes in fresh purple chrysanthemums within a very short period of time. When starting work in a low temperature range or starting from a CJ low drought range, enzyme activity is promoted.
This will cause browning to progress.
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 the enzyme is deactivated, browning does not occur no matter what method is used for drying. In addition, the pigment of fresh purple chrysanthemum is described in (1) above.
By adjusting the pH of the treatment process, it is possible to stop and fix desired hues in the blue, purple, and red regions.
２−３ 実験例
そこで、前記３つの方法についての各実験例を次に示す
。2-3 Experimental Examples Experimental examples for the three methods described above are shown below.
例の 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 machine rated voltage 100V Rated high frequency output 500W The thickness of the chrysanthemums was set to 5 cm, and the state of browning was observed over time and after being taken out.
照射時間 取出後の性状 ｉｏ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 io seconds Browning after removal 20 seconds Slight browning after removal 30 seconds For fixing browning and color after removal Unevenness occurs.
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 Place raw purple chrysanthemums to prevent browning into the device and irradiate with microwaves for the required time depending on the amount to be processed. As a result, the petals were now flexible and the pigment was fixed, and there was no difference in color between hot and cold air drying. If the irradiation time is too short, browning will begin immediately after 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 We set various temperature conditions for hot water, soaked fresh purple chrysanthemums, and looked at the relationship between temperature and time.
６０℃ 除々に褐変 ３０分で完全褐変。60℃ Gradual browning, complete browning in 30 minutes.
７０゜Ｃ 除々に褐変 １５分で完全褐変。70°C Gradual browning, complete browning in 15 minutes.
７５℃ 除々に脱色 １５分後、所々に赤紫色が斑点状
に残った。Gradual decolorization at 75°C After 15 minutes, reddish-purple spots remained in some places.
乾燥後、色はやや原色 に近ずいた。After drying, the color is slightly primary was approaching.
８０゜Ｃ 褐変防止 １５分以上浸漬の場合。80°C Prevents browning If soaked for 15 minutes or more.
９０゜Ｃ 褐変防止 ３分以上浸漬の場合。90°C Prevents browning If soaked for 3 minutes or more.
１００℃ 褐変防止 ４５秒以上浸漬の場合。100℃ Prevents browning When immersed for 45 seconds or more.
７０〜８０℃を分岐点として、７０℃以下の温度領域で
は、温度の下降と共に褐変速度は遅くなり、８０℃以上
の領域では、温度の上昇と共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。With a turning point of 70 to 80°C, in the temperature range of 70°C or lower, the browning rate slows as the temperature decreases, and in the 80°C or higher range, the browning prevention rate increases as the temperature rises. From this, it can be seen that the enzyme activity at the branching point of 70 to 80°C
A deactivation effect was observed.
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 adding fresh purple chrysanthemums to hot water, it is necessary to set the processing time depending on the relationship between the water temperature and water volume, and the raw material volume and product temperature. At the same time, the thickness of the processed material also has a large effect; if it exceeds a certain thickness, heat will not reach the inside, causing browning.
図面中の■に褐変防止のための温度と時間の関係を、図
面中の■に褐変ずる温度と時間の関係を示したが、今日
迄、この褐変酵素の性質をとらえることができず、乾燥
製品となしえなかったものと思われる。■ In the drawing shows the relationship between temperature and time to prevent browning, and ■ in the drawing shows the relationship between temperature and time to cause browning. It seems that it could not be made into a product.
図面中、■は液中取出し後の褐変防止曲線、■は液中褐
変曲線である。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。In the drawings, ■ is the browning prevention curve after being taken out of the liquid, and ■ is the browning curve in the liquid. In addition, A is the browning area after being taken out of the liquid, B
indicates a browning region in the liquid, C indicates an unstable dye fixation region in the solution, D indicates a browning region after being taken out from the solution, and E indicates a browning prevention region.
本発明が実現するのは、■の曲線およびＥの領域である
。What the present invention realizes is the curve (■) and the area (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℃迄に時間を要し
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℃浸清よりやや時間がかかり酵素失活まで２分必
要とする。Example (2) Spraying/Steaming Method When steaming is started at an internal temperature of 60 to 70°C in a badge steamer, it takes time to reach the enzyme deactivation point of 70 to 80°C, causing browning. Therefore, it is necessary to inactivate the enzyme by raising the temperature inside the refrigerator to 80° C. or higher before starting steaming, or by passing through a gas phase that is constantly sprayed at 80° C. or higher. When steam contacts fresh purple chrysanthemums at a temperature of 100°C, it takes a little longer than immersion in hot water at 100°C, requiring 2 minutes for enzyme deactivation.
加圧蒸気を使用し生紫菊接触記度１０５゜Ｃでは、１分
で酵素が失活する。When pressurized steam is used to contact fresh purple chrysanthemums at a temperature of 105°C, the enzyme is deactivated in 1 minute.
加工時には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
ー若しくは熱と時間の相乗性を必要とする。Similar to the hot water immersion method, an appropriate thickness is required during processing; too much thickness may cause browning or uneven discoloration. Among the generally well-known plant browning enzymes, the purple chrysanthemum enzyme is extremely powerful and requires high energy in an extremely short period of time or a synergistic combination of heat and time to deactivate it.
３
３ 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ｌ
１
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。3 3 Effects of the Invention Since the present invention employs the production method as described above, it is possible to deactivate the enzymes in fresh purple chrysanthemums within a very short time, thereby preventing browning no matter what method is used to dry them thereafter. This phenomenon no longer occurs, the pigment in fresh purple chrysanthemums becomes fixed and dried chrysanthemums, and the hue of fresh purple chrysanthemums can be freely adjusted to the desired color within the blue, purple, and red regions. Therefore, dried edible purple chrysanthemums with high commercial value can be provided, and the effects are great.
図面は本発明の製造方法のうち第２実施例の熱水処理法
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。
特
許
出
願
人
フタバ食品工業株式会社
１
２The drawing is a graph showing the browning phenomenon depending on temperature and time in the case of using the hot water treatment method of the second embodiment of the manufacturing method of the present invention. Patent applicant Futaba Food Industries Co., Ltd. 1 2
Claims (8)
菊中の酵素を失活させ青、紫及び赤の領域内で色素を固
定することを特徴とする乾燥食用紫菊の製造方法。(1) Dried edible purple chrysanthemums characterized by applying high-temperature heat within an extremely short period of time to deactivate enzymes in the fresh purple chrysanthemums and fix pigments within the blue, purple and red regions. Production method.
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) A method for producing dried edible purple chrysanthemums, in which enzymes in fresh purple chrysanthemums are deactivated by irradiation with microwaves for several tens of seconds, and pigments are fixed in the blue, purple, and red regions.
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) A method for producing dried edible purple chrysanthemums, in which the enzymes in fresh purple chrysanthemums are deactivated by immersing them in boiling water at 80°C or higher for a certain period of time, and the pigments are fixed within the blue, purple, and red regions.
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。(4) A method for producing dried edible purple chrysanthemums, in which enzymes in fresh purple chrysanthemums are deactivated and pigments are fixed in the blue, purple, and red regions by spraying or steaming them with steam at 80° C. or higher for a certain period of time.
を浸漬し、又は噴霧若しくは気相中に通過させ、同時に
又は直後に極短時間内に高温度熱を付与しこれにより生
紫菊中の酵素を失活させ青、紫及び赤の領域内で色素を
固定することを特徴とする乾燥食用紫菊の製造方法。(5) Fresh purple chrysanthemums are immersed in a solution of water mixed with an appropriate amount of alkali or acid, or sprayed or passed through a gas phase, and at the same time or immediately afterwards, high-temperature heat is applied within a very short period of time. A method for producing dried edible purple chrysanthemums, which comprises deactivating enzymes in the chrysanthemums and fixing pigments within the blue, purple and red regions.
を浸漬し、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。(6) Fresh purple chrysanthemums are immersed in a solution of water mixed with an appropriate amount of alkali or acid, or sprayed or passed through a gas phase, and at the same time or immediately after, microwaves are irradiated for several tens of seconds to release the enzymes in fresh purple chrysanthemums. A method for producing dried edible purple chrysanthemums by deactivating the pigments and fixing the pigments within the blue, purple and red regions.
を浸漬し、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℃以上の熱湯に一定時間浸漬して生紫菊
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。(7) Fresh purple chrysanthemums are immersed in a solution of water mixed with an appropriate amount of alkali or acid, or sprayed or passed through a gas phase, and at the same time or immediately afterwards immersed in boiling water of 80°C or higher for a certain period of time. A method for producing dried edible purple chrysanthemums, which involves inactivating enzymes and fixing pigments within the blue, purple and red regions.
を浸漬し、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℃以上の蒸気にて一定時間噴霧又は蒸煮
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。(8) Fresh purple chrysanthemums are immersed in a solution of water mixed with an appropriate amount of alkali or acid, or sprayed or passed through a gas phase, and simultaneously or immediately afterwards sprayed or steamed with steam at 80°C or higher for a certain period of time. A method for producing dried edible purple chrysanthemums, which deactivates enzymes in the purple chrysanthemums and fixes pigments within 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 true JPH03168043A (en) | 1991-07-19 |
| JP2604252B2 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) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004537324A (en) * | 2001-08-20 | 2004-12-16 | 永明 宋 | Tea plant processing process |
| JP2006340715A (en) * | 2005-05-13 | 2006-12-21 | Marukura Seika Kk | Method for producing dried material of eggplant |
| JP2013541544A (en) * | 2010-10-21 | 2013-11-14 | バイロン フード サイエンス ピーティーワイ リミテッド | How to store plant materials |
Citations (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 |
| JPH01228425A (en) * | 1988-03-08 | 1989-09-12 | Miyako Kagaku Kk | Method for retaining freshness of edible flowers |
-
1989
- 1989-11-28 JP JP30654789A patent/JP2604252B2/en not_active Expired - Lifetime
Patent Citations (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 |
| JPH01228425A (en) * | 1988-03-08 | 1989-09-12 | Miyako Kagaku Kk | Method for retaining freshness of edible flowers |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004537324A (en) * | 2001-08-20 | 2004-12-16 | 永明 宋 | Tea plant processing process |
| JP2006340715A (en) * | 2005-05-13 | 2006-12-21 | Marukura Seika Kk | Method for producing dried material of eggplant |
| JP2013541544A (en) * | 2010-10-21 | 2013-11-14 | バイロン フード サイエンス ピーティーワイ リミテッド | How to store plant materials |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2604252B2 (en) | 1997-04-30 |
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