Dark opal basil leaves or extract thereof having improved storability
a technology of extracts, which is applied in the field of producing dark opal basil leaves or extracts, can solve the problems of low dye concentration, low dye concentration, and moldy leaves, and achieve the effect of high dye concentration
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example 1
An Example Wherein the Physical Power was Enough for Breaking the Cells
[0048]Fresh dark opal basil leaves were subjected to a foreign matter-separating treatment to remove hard, thick stems, flower and unripe seeds, worms and other plants. The leaves were then washed with water to remove mud and dusts therefrom. After draining water, 60 g (3%) of salt and 300 g (15%) of wine vinegar (acidity: 7%, pH: 2.85) were added to 2 kg of the leaves.
[0049]Then, the dark opal basil leaves were crumpled or kneaded together with salt by hands with such a power as to break 75% of the cells in the leaves under the acidic condition for 5 minutes. In the course of the crumpling or kneading, water flew out and then water was squeezed from the leaves by hands to dehydrate them. The volume of the leaves thus obtained was as small as only 2% based on the starting material.
[0050]Then, 50% by mass (1 kg), based on the starting dark opal basil leaves, of the wine vinegar (acidity: 7%, pH: 2.85) was added to...
example 2
An Example Wherein the Physical Power was Lower Than That for Breaking the Cells)
[0052]Fresh dark opal basil leaves were subjected to a foreign matter-separating treatment to remove hard, thick stems, flower and unripe seeds, worms and other plants. The leaves were then washed with water to remove mud and dusts therefrom. After draining water, 60 g (3%) of salt and 300 g (15%) of wine vinegar (acidity: 7%, pH: 2.85) were added to 2 kg of the leaves. The leaves, salt and the wine vinegar were thoroughly mixed with hands for about 30 seconds.
[0053]Then, a weight weighing 10 to 15 kg was placed on the leaves at ambient temperature (for example, 10 to 30° C.) and they were left in such a state for 1 hour. While they were left under these conditions, water slowly flew out of the leaves. By squeezing water from the leaves by hands, the dehydration was completed. In the course of the process, the leaves were sampled and examined with the microscope to confirm that not more than 60% of the ...
application example 1
French Dressing
[0063]
CompositionWhite wine vinegar50gBasil extract obtained in Example 125gSalad oil75gSalt2gMustard2gPeppera small amountBasil leaves obtained in Example 23g
[0064]The starting materials other than the salad oil were mixed together. The salad oil was added in small portions to the obtained mixture while they were stirred to obtain French dressing.
[0065]The obtained dressing was vivid dark opal and had a moderate basil flavor because of the basil leaves and extract contained therein. On the other hand, when the basil leaves and extract obtained in Comparative Example 1 were used, the dressing had only a low tone of the color, the sour taste of the vinegar was strong, and it was lacking in the mildness.
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Abstract
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