U.S. patent application number 12/100064 was filed with the patent office on 2008-08-21 for dark opal basil leaves or extract thereof having improved storability.
This patent application is currently assigned to Mishima Foods Co., Ltd.. Invention is credited to Kenji Baba, Jun MOTOYAMA.
Application Number | 20080199572 12/100064 |
Document ID | / |
Family ID | 29715912 |
Filed Date | 2008-08-21 |
United States Patent
Application |
20080199572 |
Kind Code |
A1 |
MOTOYAMA; Jun ; et
al. |
August 21, 2008 |
DARK OPAL BASIL LEAVES OR EXTRACT THEREOF HAVING IMPROVED
STORABILITY
Abstract
The present invention provides dark opal basil leaves or an
extract thereof, containing anthocyanin dye derived from the dark
opal basil, in concentrated form. The process of the present
invention comprises steps of (1) adding salt to dark opal basil
leaves, (2) dehydrating the dark opal basil leaves obtained in step
(1), and (3) immersing the dark opal basil leaves obtained in step
(2) in an organic acid solution. In step (2), the dark opal basil
leaves to be dehydrated are physically treated to such an extent
that the cells thereof are broken or not broken.
Inventors: |
MOTOYAMA; Jun;
(Hatsukaichi-Shi, JP) ; Baba; Kenji;
(Hiroshima-Shi, JP) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Assignee: |
Mishima Foods Co., Ltd.
Hiroshima-Shi
JP
|
Family ID: |
29715912 |
Appl. No.: |
12/100064 |
Filed: |
April 9, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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|
10449773 |
Jun 2, 2003 |
7387804 |
|
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12100064 |
|
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60445242 |
Feb 6, 2003 |
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Current U.S.
Class: |
426/262 |
Current CPC
Class: |
A23L 5/43 20160801; A23B
7/022 20130101; A23L 27/14 20160801; A21D 2/36 20130101; A23L 27/40
20160801; C09B 61/00 20130101; A23L 2/02 20130101; C12J 1/08
20130101 |
Class at
Publication: |
426/262 |
International
Class: |
A23L 1/272 20060101
A23L001/272 |
Foreign Application Data
Date |
Code |
Application Number |
Jun 3, 2002 |
JP |
2002-161156 |
Claims
1-10. (canceled)
11. A process for producing dark opal basil leaves wherein its dye
is kept in a high concentration, which comprises the steps of: (1)
adding salt to dark opal basil leaves, (2) physically treating the
dark opal basil leaves obtained in step (1) to such an extent that
the cells thereof are not broken, (3) dehydrating the dark opal
basil leaves obtained in step (2), (4) immersing the dark opal
basil leaves dehydrated in step (3) in an organic acid solution,
and (5) separating the dark opal basil leaves from the organic acid
solution.
12. The process of claim 11, wherein in step (2), the dark opal
basil leaves to be dehydrated are physically treated to such an
extent that 50% or more of the cells of the leaves are maintained
unbroken.
13. The process of claim 12, wherein in step (2), the dark opal
basil leaves to be dehydrated are physically treated to such an
extent that 65% or more of the cells of the leaves are maintained
unbroken.
14-16. (canceled)
Description
TECHNICAL FIELD OF THE INVENTION
[0001] The present invention relates to a method for producing dark
opal basil leaves or an extract wherein anthocyanin dye derived
from dark opal basil leaves is contained in concentrated form
thereof.
BACKGROUND OF THE INVENTION
[0002] There are various kinds of basils, and their flavors and
colors are also various. As herbs have become popular in Japan, the
cultivation of basils, having green color in general, such as sweet
basil in vegetable gardens has recently become popular.
[0003] Because anthocyanin dye contained in dark opal basil leaves
easily decolors under alkaline and neutral conditions, fresh or
freshly-picked leaves of the dark opal basil are preserved by
immersing them in acetic acid. When a large amount of fresh dark
opal basil leaves are to be preserved in the form immersed in
acetic acid for a long time, a part of the leaves is occasionally
brought into contact with air and such leaves become moldy.
Therefore, only a small amount of the dark opal basil leaves was
immersed in a vinegar. For example, conventionally, several sheets
of the dark opal basil leaves were used in the form immersed in a
vinegar in a bottle or, when a large amount of the leaves are
immersed in the vinegar, the leaves must be taken out of the
vinegar after the storage of the immersed leaves for a given period
of time but before the molds are formed.
[0004] Under these circumstances, dark opal basil leaves are used
only for producing the extract thereof because the amount of the
leaves which can be immersed in vinegar is only small. In such a
case, the dye of the leaves is extracted in acetic acid used in a
relatively large amount and, as a result, the leaves have a reduced
dye content. As a result, the dark opal basil leaves immersed in a
small amount of vinegar cannot be considered to be sufficient for
the dressing for meats and vegetables.
[0005] On the other hand, when the leaves are used in a large
amount, the immersion thereof must be finished in a short period of
time before the molding. In such a case, the extract having a high
dye concentration cannot be easily obtained because the extraction
of the dye from the dark opal basil leaves is only weak.
SUMMARY OF THE INVENTION
[0006] Therefore, an object of the present invention is to provide
a dark opal basil extract having a high dye concentration and
storable for a long period of time.
[0007] Another object of the present invention is to provide dark
opal basil leaves having an increased dark opal basil dye
concentration.
[0008] After intensive investigations made for the purpose of
attaining the object, the inventors have found the following facts:
When a large amount of the dark opal basil leaves is treated with
salt, the leaves can remarkably be reduced in volume because of the
effects of the osmotic pressure and dehydration. Thus, even when
the leaves are used in a large amount after the treatment, the
leaves are not bulky and they can be immersed in an acid such as
acetic acid. The dye is concentrated in the cells of the leaves by
the dehydration. The dye thus concentrated in the cells has an
increased hydrophobicity and, therefore, the dye in the leaves can
be kept in a high concentration. Further, also when the leaves are
crumpled or kneaded, or physically treated so that the cells of the
leaves are broken, the dye is concentrated and diffused from the
broken cells into the acid solution to form the extract having a
high concentration. In addition, by controlling the degree of the
breakage of the cells after the dehydration, the concentration of
the dye in not only the leaves but also in the extract can be
controlled as desired. The present invention has been completed on
the basis of these findings.
[0009] Namely, the present invention relates to the following
inventions:
1. A process for treating a dark opal basil, which comprises the
steps of: (1) adding salt to dark opal basil leaves, (2)
dehydrating the dark opal basil leaves obtained in step (1), and
(3) immersing the dark opal basil leaves obtained in step (2) in an
organic acid solution. 2. A process for producing dark opal basil
leaves wherein its dye is kept in a high concentration, which
comprises the steps of: (1) adding salt to dark opal basil leaves,
(2) physically treating the dark opal basil leaves obtained in step
(1) to such an extent that the cells thereof are not broken, (3)
dehydrating the dark opal basil leaves obtained in step (2), (4)
immersing the dark opal basil leaves dehydrated in step (3) in an
organic acid solution, and (5) separating the dark opal basil
leaves from the organic acid solution. 3. A process for producing a
dark opal basil extract wherein its dye is kept in a high
concentration, which comprises the steps of: (1) adding salt to
dark opal basil leaves, (2) physically treating the dark opal basil
leaves obtained in step (1) to such an extent that the cells
thereof are broken, (3) dehydrating the dark opal basil leaves
obtained in step (2), (4) immersing the dark opal basil leaves
dehydrated in step (3) in an organic acid solution, and (5)
separating the dark opal basil leaves from the organic acid
solution.
DESCRIPTION OF THE EMBODIMENTS
[0010] The present invention will be described in detail below.
[0011] The dark opal basil used in the present invention (the
scientific name: Ocimum basilicum L.) is an annual herb belonging
to Labiatae and having a unique flavor.
[0012] The dark opal basils are not particularly limited so far as
they are basils having a dark opal color. Preferred examples of
them are dark opal basil, rubin basil, osmin basil and purple
ruffles basil.
[0013] First of all, the dark opal basil leaves are treated with
salt. By this treatment, the bulk of the dark opal basil leaves is
reduced and, in addition, the subsequent dehydration is facilitated
by the osmotic pressure.
[0014] The amount of salt to be added to the dark opal basil leaves
is, for example, 1 to 15 parts by mass per 100 parts by mass of the
leaves. When the physical treatment is to be conducted to an extent
of not breaking the cells of the leaves, the amount of salt is, for
example, 5 to 15 parts by mass. On the other hand, when the
physical treatment is to be conducted to an extent of breaking the
cells, the suitable amount of salt is 3 to 5 parts by mass.
[0015] The expression "an amount enough for breaking the cells"
herein indicates an amount for breaking almost all the cells, for
example, at least 60%, preferably at least 75%, of the cells in the
leaves. On the other hand, the expression "an amount not breaking
the cells" herein indicates an amount for keeping almost all the
cells, for example, at least 50% of the cells, preferably at least
65%, of the cells in the leaves from the breakage. A specific
method for determining the degree of the breakage of the cells will
be described at a later stage.
[0016] For preventing the dye from the decomposition, it is
preferred to keep the dark opal basil leaves under acidic
conditions in the steps of the addition of salt and dehydration.
The expression "acidic conditions" indicates, for example, about pH
2 to 6, preferably about pH 3 to 5. A small amount of an organic
acid solution can be used for keeping the leaves acidic. As the
organic acids, those used in the form of solutions thereof in the
immersion step described below are suitably usable.
[0017] Preferred examples of the organic acids are acetic acid,
malic acid and citric acid.
[0018] The organic acid solution is used in an amount required for
making the leaves acidic. For example, about 10 to 15 parts by mass
of the organic acid solution is enough per 100 parts by mass of the
dark opal basil leaves.
[0019] Even when such an amount of the organic acid solution is
added, the dark opal basil extract is not practically obtained.
[0020] Then, the dark opal basil leaves are thoroughly and
homogeneously mixed with salt and then the obtained mixture is
dehydrated. The time required for obtaining the homogeneous mixture
is, for example about 10 seconds to 2 minutes, preferably about 30
seconds to 1 minute. The temperature in this step is an ordinary
temperature such as about 10 to 30.degree. C.
[0021] The mixing exerts some physical effect on the dark opal
basil leaves. Therefore, when the cells in the dark opal basil
leaves are not to be broken by the physical action, it is possible
that the bottom of a given vessel is covered with the leaves, then
salt is sprinkled or spread thereon, these steps are repeated
several times to form layers and they are left in a sandwich form.
On the other hand, when the cells in the dark opal basil leaves are
to be broken, the thorough and homogeneous mixing step or the step
of mixing the dark opal basil leaves with salt is not particularly
required, and this step can be omitted.
[0022] The state of anthocyanin dye in the dark opal basil leaves
thus treated with salt varies depending on the extent of the
physical treatment, i.e. the physical treatment to an extent not to
break the cells in the leaves or the physical treatment to an
extent to break the cells.
[0023] Although it has not yet been logically proved, the following
fact was observed: when the dark opal basil leaves treated with
salt are physically treated to an extent not to break the cells in
the leaves, anthocyanin dye is concentrated in the cells in the
leaves by the dehydration and, as a result, the hydrophobicity
thereof is increased. When these leaves are immersed in an acid
solution which will be described below, anthocyanin dye is
stabilized in the dark opal basil leaves by the acid (or in acidic
state). Thus, dark opal basil leaves containing concentrated and
stabilized anthocyanin dye can be obtained.
[0024] On the other hand, when the dark opal basil leaves treated
with salt are physically treated to such an extent as to break the
cells in the leaves, anthocyanin dye flows out of the cells and
dehydrated. As a result, the dye is substantially uniformly
concentrated in the whole leaves and the hydrophobicity thereof is
increased. Then, the dehydrated dark opal basil leaves are immersed
in an organic acid solution to stabilize anthocyanin dye by the
organic acid. Further, anthocyanin dye is extracted from the broken
cells into the organic acid solution. As a result, the
concentration of anthocyanin dye in the leaves is lowered, and the
extract having a high anthocyanin dye concentration is
obtained.
[0025] Processes for the physical treatment of the leaves to an
extent not to break the cells include, for example, a process
wherein a laminate of the layers of the dark opal basil leaves and
salt is formed in the vessel in a sandwich form so that the weight
of the laminate can be utilized, and a process wherein a weight is
put on the laminate. In another process, the sandwich-like laminate
is pressed with a compressor while the degree of the breakage of
the cells is observed. Further, the cells can be broken by
crumpling or kneading with human hands.
[0026] The physical treatment time is variable so far as the cells
are not broken. The suitable physical treatment time is, for
example, about 30 minutes to 4 hours, particularly about 1 to 3
hours.
[0027] When the degree of the physical treatment is increased while
the cells are protected from the breakage, the dehydration is
improved in the subsequent step and, as a result, the leaves having
a high anthocyanin dye concentration can be obtained.
[0028] On the other hand, means for applying a high physical power
for breaking the cells are, for example, a mixer, a kneader and
crumpling machine. As a matter of course, the leaves can be
powerfully crumpled with hands.
[0029] The degree of the breakage of the cells can be determined
by, for example, observing the surface (back surface) of the leaf
with an optical microscope, counting the number of the guard cells
(lip-shaped cells for forming stomas) per a given area and
calculating the rate of the broken cells. Concretely, a dark opal
basil leaf to be used as a sample is placed on a Petri dish, the
leaf is spread, a piece (about 5 mm.times.5 mm) thereof is cut with
a cutter such as a surgical knife, the piece is placed on a slide
with the leaf surface upside, one or two drops of water are dripped
thereon, a covering glass is placed thereon, the guard cells are
observed with the microscope (magnification: about 100 to 200), the
number of the guard cells in a given area is counted and the ratio
of the broken cells is calculated.
[0030] Also by the strong crumpling or kneading with hands, the
cells can be physically broken. In such a case, whether the cells
have been broken or not can be confirmed by the above-described
method.
[0031] The time necessary for such a physical process is, for
example, about 1 to 10 minutes, preferably 3 to 5 minutes.
[0032] After the treatment with salt followed by the physical
treatment, the dark opal basil leaves are dehydrated with, for
example, a drum-type compressor. The suitable degree of the
dehydration is such that 5 to 25 parts by mass, particularly 15 to
25 parts by mass, of water is removed per 100 parts by mass of the
dark opal basil leaves.
[0033] The dehydration is usually conducted at around ambient
temperature. The dehydration time for attaining the above-described
degree of dehydration varies depending on the variety of the
dehydration device.
[0034] When the physical treatment is conducted to an extent of not
breaking the cells, the dehydration treatment is conducted with the
weight of the leaves themselves. In such a case, the dehydration
time is the time of the physical treatment conducted to an extent
of not breaking the cells. On the other hand, when the drum-type
compressor is used, the dehydration time is about 5 to 30 seconds,
preferably about 15 to 30 seconds.
[0035] The volume of the dark opal basil leaves can be reduced by,
for example, 95 to 99% and usually 97 to 98% by the dehydration.
Namely, the volume can be reduced to 1 to 5%, particularly 2 to 3%.
The bulkiness of the dark opal basil leaves is thus remarkably
reduced.
[0036] The dehydrated dark opal basil leaves are then immersed in a
solution of the above-described organic acid. The acidity of the
organic acid is, for example, about 4.3 to 8.0%, preferably about
5.0 to 7.5%.
[0037] The pH of the organic acid solution is usually about 2 to 4,
preferably about 2 to 3.
[0038] The organic acid solution is used in an amount of, for
example, 20 to 60 parts by mass, particularly 30 to 50 parts by
mass, per 100 parts by mass of the dehydrated dark opal basil.
[0039] The treatment temperature is usually around room
temperature. Taking the problems such as the spoiling into
consideration, the suitable treatment temperature is about 4 to
10.degree. C.
[0040] The treatment time is usually at least one week and
preferably at least one month.
[0041] Anthocyanin dye can be kept in a high concentration in the
dark opal basil leaves or it can be concentrated in the acid
solution by controlling the degree of the physical treatment of the
leaves conducted after the treatment with salt. Further,
anthocyanin dye can be concentrated equally in the leaves and in
the acid solution by controlling the extent of the physical
treatment.
[0042] When anthocyanin dye is concentrated in the dark opal basil
leaves, the period of the immersion is not particularly limited and
it can be until the leaves is used as a dry herb or dry spice. On
the other hand, when this dye is concentrated in the acid solution,
the degree of the concentration varies depending on the immersion
time and, in this case, the longer the immersion time, the higher
the concentration. Anthocyanin dye kept in the acid solution can be
preserved without fading in color for a long period of time.
[0043] The storage temperature is usually not higher than room
temperature, preferably about 4 to 10.degree. C.
[0044] When the immersed dark opal basil leaves are used as a dry
herb or dry spice, the leaves are taken out of the acid solution
and then dried. The drying methods are, for example, sun-drying
method, hot air-drying method, freeze-drying method, cold
air-drying method and low-temperature vacuum-drying method. The
leaves can be cut into pieces having a given size or they can be
pulverized to a given particle size.
[0045] After the immersion, a suitable amount of the leaves to be
used is taken out of the organic acid solution, the solution is
drained off and the leaves are used as they are.
[0046] The dark opal basil leaves and acid extract thereof of the
present invention are usable for cooking various dishes such as
pastas, marinades, salads, meat dishes, fish dishes, deserts,
breads and sausages.
EXAMPLES
[0047] The following Examples and Comparative Examples will further
illustrate the present invention, which by no means limit the scope
of the invention.
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 the dehydrated leaves, and they were kept at 10.degree. C. for
one month while the leaves were immersed in the wine vinegar. For
stabilizing pH, 1% (20 g), based on the leaves, of citric acid was
added to the acid solution.
[0051] The extract thus obtained had deep, vivid dark opal color,
well-balanced wine vinegar taste and dark opal basil flavor, and a
mild flavor. The extract had a tone of the color far superior to
that of an extract obtained in Comparative Example 1 given below,
and a flavor superior to that of the latter.]
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.degree. 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 guard
cells of the leaves were broken.
[0054] The volume of the leaves thus obtained was as small as only
3% based on the leaves used as the starting material.
[0055] 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 the dehydrated leaves, and they were kept at 10.degree. C. for
one month while the leaves were immersed in the wine vinegar. For
stabilizing pH, 1% (20 g), based on the leaves, of citric acid was
added to the acid solution.
[0056] The leaves thus obtained had deep, vivid dark opal color,
well-balanced wine vinegar taste and dark opal basil flavor, and a
mild flavor. The leaves had a tone of the color far superior to
that of the leaves taken out after the immersion in Comparative
Example 1 given below, and a flavor superior to that of the
latter.
Comparative Example 1
[0057] 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. The leaves were not
physically treated or dehydrated. After draining water, 200 g of
the leaves were immersed in 10 times as much as (2 kg) wine vinegar
and kept in a cold, dark place (10.degree. C.) for one week so as
not to spoil the leaves. Then, the leaves were taken out.
[0058] The extract thus obtained was light pink and lacking in
mildness and had a strong sour taste, though it had the dark opal
basil flavor. The leaves taken out after the immersion were light
reddish brown, and the tone of the color and the flavor thereof
were inferior to those obtained in the Examples.
[0059] For reference, the quantities of the dye in the dark opal
basil leaves and in the extracts thereof obtained in Examples 1 and
2 and Comparative Example 1 were compared with each other. The
quantity of the dye was determined as described below.
[0060] The obtained dark opal basil leaves were thoroughly
dehydrated and then freeze-pulverized. 0.5 g of the obtained powder
was taken. 5 ml of 1% HCl-MeOH was added to the powder. After the
ultrasonic extraction for 10 minutes followed by the light
centrifugation, the obtained supernatant liquid was diluted to a
concentration of 1/10 with 1% HCl-MeOH. The absorbance at around
530 nm was determined with a spectrophotometer. The extract was
diluted to a concentration of 1/20 with 1% HCl-MeOH, and the
absorbance at around 530 nm was determined with a
spectrophotometer.
TABLE-US-00001 TABLE 1 Dark opal basil leaves Extract Example 1
1.396 0.658 Example 2 1.569 0.569 Comparative Example 1 0.311
0.163
Comparative Example 2
[0061] In this comparative example, the harvested dark opal basil
leaves were used as they were. In this Example, no extract was
obtained. The acid or the flavor of vinegar was not added.
Comparative Example 3
[0062] In this comparative example, the harvested dark opal basil
leaves were directly dried by solar heat in the shade. In this
Example, no extract was obtained. The acid or the flavor of vinegar
was not added. The tone of the color of the dark opal basil leaves
was mostly changed into brown in the course of the drying.
Application Example 1
French Dressing
TABLE-US-00002 [0063] Composition White wine vinegar 50 g Basil
extract obtained in Example 1 25 g Salad oil 75 g Salt 2 g Mustard
2 g Pepper a small amount Basil leaves obtained in Example 2 3
g
[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.
Application Example 2
Mayonnaise Sauce
TABLE-US-00003 [0066] Composition Mayonnaise 59 g Basil extract
obtained in Example 1 7 g Basil leaves obtained in Example 2 7
g
[0067] The basil extract obtained in Example 1 was added to the
mayonnaise and they were thoroughly stirred. Then, the basil leaves
obtained in Example 2 were added to the obtained mixture to obtain
a mayonnaise sauce.
[0068] The obtained mayonnaise sauce 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.
Application Example 3
Basil Scone
TABLE-US-00004 [0069] Composition Weak flour 250 g Baking powder 3
g Salt-free butter 70 g Sugar 50 g Egg one Milk 35 g Basil leaves
obtained in Example 2 and dried 3 g
[0070] The weak flour and the baking powder were mixed together.
The butter was added to the obtained mixture, and they were lightly
mixed together by fingers until the mixture had become flaky. Then,
sugar was added thereto. The egg and milk were added to the
obtained mixture under stirring. Finally, the basil leaves obtained
in Example 2 were added to the mixture. The dough thus obtained was
cut into pieces with a pattern for the scorns, and the pieces were
baked in an oven at 180.degree. C. for 20 minutes.
[0071] After the baking had finished, the basil leaves still kept
the dark opal color tone, and the scorns kept the delicious basil
flavor. On the other hand, when the basil leaves and extract
obtained in Comparative Example 2 or 3 were used, the dark opal
color tone peculiar to the dark opal basil could not be kept, and
the color was changed into brown.
Application Example 4
Basil Cake
TABLE-US-00005 [0072] Composition Weak flour 260 g Hot water 130 g
Egg 1/2 Olive oil suitable amount Bacon 20 g Powdered cheese 10 g
Basil leaves obtained in Example 2 and dried 5 g
[0073] The weak flour was sieved and kneaded while hot water
(60.degree. C.) was added in small portions to the flour. When the
mix became as soft as an earlobe, the egg was added thereto to
obtain a dough. The dough was wrapped and kept in a refrigerator at
4.degree. C. for one hour. Then, the dough was divided into 4 equal
parts. Each part was spread to a square of 20 cm.times.20 cm. The
olive oil was applied to the dough. Then, the bacon chopped into
fine pieces, the powdered cheese and the basil leaves obtained in
Example 2 were sprinkled thereon. The dough was rolled and formed
into a whirling pattern. The pieces were spread with a rolling pin.
The olive oil was put into a frying pan. After heating the pan,
both surfaces of the shaped dough were baked to a perfect
brown.
[0074] After the baking of the basil cake had finished, the basil
leaves still kept the dark opal color tone, and the cakes kept the
delicious basil flavor. On the other hand, when the basil leaves
and extract obtained in Comparative Example 2 or 3 were used, the
dark opal color tone peculiar to the dark opal basil could not be
kept, and the color was changed into brown.
Application Example 5
Basil Madeleine
[0075] Granulated sugar was added to stirred eggs, and the obtained
mixture was beaten with an egg beater to obtain a thick mixture
(part 1). Separately, a mixture of weak flour and baking powder was
sieved (part 2). Butter was molten (part 3). The sieved powder
(part 2) was added to part 1, and they were lightly mixed together.
Then part 3 was added to the obtained mixture, and they were
homogeneously mixed. Finally, basil leaves were added to the
mixture, and they were lightly mixed. The mixture was poured into
molds and baked in an oven at 180.degree. C. for 20 minutes.
TABLE-US-00006 Base dough Weak flour 80 g Baking powder 1 g Egg 3
Granulated sugar 60 g Butter 65 g Basil leaves obtained in Example
2 5 g (for 100 g of the base dough) (or basil leaves obtained in
Example 2 and dried 2.5 g)
[0076] After the baking of the Madeleine had been finished, the
basil leaves still kept the dark opal color tone, and the cakes
kept the delicious basil flavor. On the other hand, when the basil
leaves obtained in Comparative Example 2 or 3 were used, the dark
opal color tone peculiar to the dark opal basil could not be kept,
and the color was changed into brown.
Application Example 6
Basil Mousse
[0077] Pieces of Western pears in a can were separated from the
syrup. The pieces of Western pears were processed in a mixer to
obtain a paste. The syrup, lemon juice and the basil extract were
added to the paste, and they were mixed. The amount of each of the
materials is shown below. Thus, part 1 was obtained.
[0078] On the other hand, water was added to granulated sugar, and
the mixture was heated to obtain a viscous syrup (part 2). A small
amount of granulated sugar was added to egg white, and they were
beaten together. The obtained mixture was further beaten while part
2 was added in portions thereto.
[0079] Separately, fresh cream was beaten until it became viscous
to obtain part 3.
[0080] Gelatin was kept steeped in water and then dissolved in a
predetermined amount of hot water to form part 4.
[0081] Part 4 was added to part 1 to lower the temperature. Parts 3
and 4 were added to the obtained mixture. Finally basil leaves were
added thereto, and they were mixed and cooled in a
refrigerator.
TABLE-US-00007 Composition Canned Western pears 260 g Canned
Western pear syrup 40 g Lemon juice 10 g Basil extract obtained in
Example 1 60 g Egg white 2 Fresh cream 150 g Granulated sugar 125 g
Water (for syrup) 65 g Powdered gelatin 5 g Hot water (for jelly)
50 g Basil leaves obtained in Example 2 5 g
[0082] With the basil leaves and the extract, the obtained basil
mousse had vivid dark opal color and kept the delicious basil
flavor. On the other hand, when the basil leaves obtained in
Comparative Example 1 were used, the dark opal color tone of the
mousse was weak, the sour taste of the vinegar was strong and it
was lacking in the mildness.
Application Example 7
Basil Dip
[0083] Cream cheese was softened by kneading and then the following
materials were mixed with the kneaded cream cheese.
TABLE-US-00008 Composition Cream cheese 80 g Basil extract obtained
in Example 1 16 g Lemon juice 4 g Salt 0.5 g Basil leaves obtained
in Example 2 1.5 g
[0084] With the basil leaves and the extract, the obtained basil
dip had vivid dark opal color and kept the delicious basil flavor.
On the other hand, when the basil leaves obtained in Comparative
Example 1 were used, the dark opal color tone of the dip was weak,
the sour taste of the vinegar was strong and it was lacking in the
mildness.
Application Example 8
Basil Salt
[0085] The basil leaves obtained in Example 2 were pulverized with
a mixer or crushed in a mortar. Then, salt was added to the
obtained powder in an amount shown below.
TABLE-US-00009 Composition Basil leaves obtained in Example 2 and
dried 3 g Salt 30 g
[0086] The basil salt thus obtained was usable as a seasoning for
fried foods.
[0087] The obtained basil salt was vivid dark opal. When the basil
salt was used as a seasoning for fried foods or the like, the basil
flavor and the moderate sour taste fit the foods. When the basil
leaves obtained in Example 3 were used, the tone of the color was
inferior.
Application Example 9
Basil Marinade Dressing
[0088] The following materials were mixed together. Fried meats and
fish were marinated in the dressing or this dressing was used for
salads.
TABLE-US-00010 Composition Basil extract obtained in Example 1 50 g
Sugar 10 g Salt 5 g Honey 5 g Lemon juice 5.5 g Pepper 0.2 g Basil
leaves obtained in Example 2 5 g
[0089] With the basil leaves and the extract, the obtained basil
marinade dressing had vivid dark opal color and kept the delicious
basil flavor. On the other hand, when the basil leaves obtained in
Comparative Example 1 were used, the dark opal color tone of the
dip was weak, the sour taste of the vinegar was strong and it was
lacking in the mildness.
Application Example 10
Basil Drink
[0090] The following materials were mixed together. The obtained
mix was diluted with carbonated water to a desired concentration to
obtain a drink.
TABLE-US-00011 Composition Basil extract obtained in Example 1 60 g
Sugar 5 g Carbonated water suitable amount Honey 6 g Lemon juice
1.8 g
[0091] With the extract, the obtained basil drink had vivid dark
opal color and kept the delicious basil flavor. On the other hand,
when the basil leaves obtained in Comparative Example 1 were used,
the dark opal color tone of the drink was weak, the sour taste of
the vinegar was strong and it was lacking in the mildness.
[0092] The present invention provides dark opal basil leaves or
acid extract thereof containing concentrated anthocyanin dye and
storable for a long period of time.
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