Method for stabilizing chlorophyll at high temperature heating treatment

The present invention relates to a method for stabilizing chlorophyll of green vegetables at high temperature treatment. Even if green vegetables are thermally treated at high temperature, the content of chlorophyll is kept high so color changes are minimized and a green color is preserved. The safe...

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Bibliographische Detailangaben
Hauptverfasser:	NO, JUN HEE, YOO, SEUNG JIN, SHIN, MAL SHICK, SEO, GI WON, LIM, CHUL HAN, YOON, HUI NA
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for stabilizing chlorophyll of green vegetables at high temperature treatment. Even if green vegetables are thermally treated at high temperature, the content of chlorophyll is kept high so color changes are minimized and a green color is preserved. The safety of the human body is excellent by using zinc in which citric acid and lactic acid which are organic acid salts. In addition, stability with respect to heat and pH of chlorophyll contained in green vegetables can be promoted. Accordingly, if thermal treatment is needed when processing foods such as a retort food, a food which is frozen and stored for a long period of time after blanching, a high-temperature dried food, etc., the method of the present invention can be applied so a processed food maintaining a green color can be manufactured. 본 발명은 고온 가공 처리시 녹색 야채의 클로로필을 안정화시키는 방법에 관한 것으로, 더욱 상세하게는 녹색 야채를 고온에서 열처리하여도 클로로필의 함량을 높게 유지하여 색 변화를 최소화하여 녹색을 유지할 수 있으며, 유기산염인 시트르산과 락트산이 결합된 아연을 이용하여 인체 안전성이 우수할 뿐만 아니라, 녹색 야채 내에 함유된 클로로필의 열 및 pH에 대한 안정성을 증진시킬 수 있다. 따라서 레토르트 식품, 블랜칭 후 냉동 장기 보존하는 식품, 고온 건조식품 등 식품 가공시 열처리가 필요한 경우 본 발명을 적용시킬 수 있으므로, 녹색 야채 본연의 녹색을 그대로 유지한 가공 식품을 제조할 수 있다.