JP2003070450A - Anti-blacking or browning agent for food - Google Patents
Anti-blacking or browning agent for foodInfo
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- JP2003070450A JP2003070450A JP2001267100A JP2001267100A JP2003070450A JP 2003070450 A JP2003070450 A JP 2003070450A JP 2001267100 A JP2001267100 A JP 2001267100A JP 2001267100 A JP2001267100 A JP 2001267100A JP 2003070450 A JP2003070450 A JP 2003070450A
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- blackening
- food
- browning
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- extract
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品の黒変・褐変
防止剤に関するものである。TECHNICAL FIELD The present invention relates to a blackening / browning preventing agent for foods.
【０００２】[0002]
【従来の技術】ほとんどの植物に含まれるポリフェノー
ル類は、食品に黒変・褐変現象を起こし、その外観を損
ねることにより商品価値を下げるだけでなく、場合によ
っては毒性物質が生じるなどの問題がある。身近なとこ
ろでは、リンゴやバナナの皮をむいた後に進行する褐色
化はよく経験するところである。また、エビ類、カニ類
等の殻の黒変現象もよく知られている。このような現象
は、ポリフェノールオキシダーゼ（通称チロシナーゼ）
により遊離チロシン等のフェノール性化合物がキノン体
へと酸化されたのち、更にメラニン様黒色物質へと重合
することが原因とされている。2. Description of the Related Art Polyphenols contained in most plants not only reduce the commercial value by causing blackening and browning phenomena in foods and impairing their appearance, but also cause problems such as the generation of toxic substances in some cases. is there. The familiar browning that occurs after peeling apples and bananas is common. The blackening phenomenon of the shells of shrimps, crabs, etc. is also well known. Such a phenomenon is caused by polyphenol oxidase (commonly called tyrosinase).
It is attributed to the fact that a phenolic compound such as free tyrosine is oxidized to a quinone form and then further polymerized to a melanin-like black substance.
【０００３】現在、エビ類、カニ類の黒変現象の防止策
として、亜硫酸ソーダの使用が食品・食品添加物等規格
基準によって認められているが、残存の問題、食品の風
味に与える影響、近年の消費者の天然物嗜好を考慮する
と、化学的合成品に代わる有効な天然物由来物質の使用
が切望されている。At present, the use of sodium sulfite is recognized as a measure for preventing the blackening phenomenon of shrimps and crabs by the standard of foods, food additives, etc. Considering recent consumer preference for natural products, there is a strong demand for the use of effective substances derived from natural products in place of chemically synthesized products.
【０００４】現在まで、天然物由来の食品用黒変・褐変
防止剤としては、魚類白子の抽出物（特開２０００−２
３６１５）、クロレラ目等の藻類の抽出物（特開２００
０−１３９４３４）を有効成分とするものが提案されて
いるが、その効果は十分とは言えない。Until now, as a blackening / browning preventing agent for foods derived from natural products, an extract of fish milt (Japanese Patent Laid-Open No. 2000-2
3615), an extract of algae such as Chlorella (Patent Document 200)
0-139434) has been proposed as an active ingredient, but the effect is not sufficient.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、安全
性が高く、食品の色・風味への影響が少なく、十分な効
果を有する食品用黒変・褐変防止剤を提供することにあ
る。An object of the present invention is to provide a blackening / browning inhibitor for foods, which is highly safe, has little influence on the color and flavor of foods, and has a sufficient effect. .
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記目的
を達成するために鋭意検討を重ねた結果、古くから広く
食用とされていたエノキタケ（Flammulina velutipes）
が強い黒変・褐変防止効果を有することを見出し、本発
明を完成させるに至った。Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that Enokitake (Flammulina velutipes), which has been widely edible for a long time
Has a strong effect of preventing blackening and browning, and has completed the present invention.
【０００７】即ち、本発明は、エノキタケの抽出物を含
有してなることを特徴とする食品用黒変・褐変防止剤で
ある。That is, the present invention is a blackening / browning inhibitor for foods, which comprises an extract of Enoki mushroom.
【０００８】[0008]
【発明の実施の形態】以下、本発明の詳細を説明する。
これまでに、食用キノコに関しては、様々な生理活性物
質が報告されているが、エノキタケのチロシナーゼ活性
抑制能については今まで全く知られていなかったことで
ある。DETAILED DESCRIPTION OF THE INVENTION The details of the present invention will be described below.
Although various physiologically active substances have been reported so far with regard to edible mushrooms, the ability of Enokitake to suppress tyrosinase activity has never been known.
【０００９】本発明において、エノキタケからの抽出物
の抽出方法は、常法と同様で良く、エノキタケもしくは
その乾燥物をエタノール、アセトン等を加え、懸濁し、
抽出し、濾過・遠心分離等で固形分を除去するというも
のである。また、熱水により抽出してもよい。In the present invention, the method for extracting the extract from Enokitake mushrooms may be the same as a conventional method. Enokitake mushrooms or dried products thereof are suspended by adding ethanol, acetone or the like,
Extraction and removal of solids by filtration and centrifugation. Moreover, you may extract with hot water.
【００１０】更に、エノキタケを凍結乾燥し粉砕したも
のにも、抽出物よりも効果は少ないが同様のチロシナー
ゼ活性抑制能が認められ、かかる凍結乾燥粉末を用いる
ことも可能である。Further, lyophilized Enokitake mushrooms lyophilized and pulverized also show similar tyrosinase activity suppressing ability, although the effect is less than that of the extract, and it is also possible to use such lyophilized powder.
【００１１】また、本発明においては、エノキタケ抽出
物の黒変・褐変防止効果を相乗的に高めるために、従来
より公知の酸化防止・キレート剤あるいは亜硫酸塩と併
用して組成物として使用することも可能である。In the present invention, in order to synergistically enhance the blackening / browning prevention effect of the enokitake mushroom extract, it is used as a composition in combination with a conventionally known antioxidant / chelating agent or sulfite. Is also possible.
【００１２】本発明において、黒変・褐変防止剤の具体
的使用形態としては、対象とする食品をエノキタケ抽出
液に浸漬処理したり、エノキタケ抽出液を食品に噴霧処
理するのが一般的であるが、これに限らず、エノキタケ
抽出物を粉末、液状、油脂類との乳化物等に製剤し、こ
れで食品を処理する方法であってもよい。In the present invention, as a specific usage form of the blackening / browning preventing agent, it is general to subject the food product to be treated to an enokitake extract solution, or to spray the enokitake extract solution onto the food product. However, the method is not limited to this, and a method may be used in which the enokitake extract is formulated into a powder, a liquid, an emulsion with fats and oils, and the food is treated with the formulation.
【００１３】本発明で対象とする食品は、生鮮食品、加
工食品であって、特に黒変・褐変現象の顕著な食品、例
えば甲殻類、果実類、野菜類、穀類、油糧種子、嗜好食
品原料及びそれらの加工品が代表的である。The foods to which the present invention is directed include fresh foods and processed foods, particularly foods in which the phenomenon of blackening / browning is remarkable, such as shellfish, fruits, vegetables, grains, oil seeds, and favorite foods. Raw materials and their processed products are typical.
【００１４】ここで、甲殻類としては、各種のエビ類、
カニ類が代表的なものである。Here, as the shellfish, various shrimp,
Crabs are typical.
【００１５】果実類及びその加工品としては、リンゴ、
バナナ、メロンその他一般に広く知られている食用生鮮
果実、乾燥果実、果汁、果実酒等の加工品等が挙げられ
る。Fruits and processed products thereof include apples,
Examples include bananas, melons, and other widely known processed products such as edible fresh fruits, dried fruits, fruit juices, and fruit liquors.
【００１６】野菜類としては、ジャガイモ、タケノコ、
レンコン等の一般公知の野菜類が挙げられ、その加工品
としては、皮むき生いも、野菜ジュース等が挙げられ
る。Vegetables include potatoes, bamboo shoots,
Commonly known vegetables such as lotus root and the like can be mentioned, and examples of the processed products thereof include peeled potato and vegetable juice.
【００１７】また、穀類とは、小麦、稲、トウモロコシ
等のイネ科の種実、ソバ等のタデ科の種実を意味し、そ
の加工品としては、穀類を製粉化したものや各種加工食
品が挙げられる。The term "grains" means seeds of Gramineae such as wheat, rice, corn, etc., and seeds of Polygonaceae such as buckwheat, and processed products thereof include milled cereals and various processed foods. To be
【００１８】油糧種子とは、植物の種子のうち油脂含量
が多く、採油可能な、大豆、ナタネ、綿実、ゴマ、落花
生、ヒマワリ等を言い、その搾油残渣も対象となる。[0018] The oil seed refers to soybean, rapeseed, cottonseed, sesame, peanut, sunflower, etc., which have a high oil and fat content among plant seeds and can be oiled, and its oil residue is also a target.
【００１９】更に、本発明で言う嗜好食品原料とは、コ
ーヒー、ココア、紅茶、日本茶、ウーロン茶等の嗜好品
（飲料）である。Further, the favorite food materials referred to in the present invention are favorite products (beverages) such as coffee, cocoa, black tea, Japanese tea and oolong tea.
【００２０】尚、上記の例はあくまでも例示であり、本
発明で対象とする食品はこれらにに限定されず、少しで
も黒変・褐変現象が生ずる限り、その他の畜肉類、魚介
類等にも勿論適用可能である。The above-mentioned examples are merely examples, and the foods to be used in the present invention are not limited to these, and may be used for other meats, seafood, etc. as long as a slight blackening / browning phenomenon occurs. Of course, it is applicable.
【００２１】尚、食品を本発明の黒変・褐変防止剤（エ
ノキタケ抽出液）に浸漬処理する場合、10分間程度以上
の浸漬により十分な効果が得られる。また、尚、食品に
対する黒変・褐変防止剤（エノキタケ抽出液）の処理量
は特に制限されるものではなく、極く少量で効果を発揮
するが、噴霧乃至付着させるような場合、一般的には食
品に対し０．０１〜５重量％程度である。When the food is dipped in the blackening / browning inhibitor (enokitake extract) of the present invention, a sufficient effect can be obtained by dipping for about 10 minutes or more. Further, the amount of blackening / browning inhibitor (enokitake extract) to be treated with respect to food is not particularly limited, and it is effective in a very small amount, but when spraying or adhering, it is generally used. Is about 0.01 to 5% by weight with respect to the food.
【００２２】[0022]
【実施例】以下、実施例により本発明を更に詳しく説明
するが、本発明はこれら実施例に限定されるものではな
い。
（試料）市販エノキタケの石付き部分を取り除き、笠お
よび胴の部分を凍結乾燥した。粉砕凍結乾燥エノキタケ
10ｇに70％アセトン200ml を加え、ホモジナイザーで10
000rpm、４分間ホモジナイズした。次に４℃で3000rpm
、15分間遠心分離して得た上清の溶媒と残った沈殿物
に70％アセトン200ml を加え、同じ方法で分離して得た
上清を合わせてエバポレーターで溜去したものを粗抽出
液として使用した。
実施例１（リンゴの褐変阻害現象の観察）
新鮮なリンゴ（スターキング）の皮を剥いて二分した。
リンゴ果肉30ｇと等量の水にエノキタケの凍結乾燥粉末
２ｇを加えて20秒間ホモジナイズした(a) 。一方、コン
トロールとしてエノキタケの凍結乾燥粉末を加えずに同
様にホモジナイズした(b) 。各々の褐変の程度を目視評
価した。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. (Sample) The stoned part of the commercially available Enoki mushroom was removed, and the shade and the body were freeze-dried. Crushed freeze dried enokitake
To 10 g, add 200 ml of 70% acetone and use a homogenizer to make 10
Homogenized at 000 rpm for 4 minutes. Then 3000 rpm at 4 ℃
Then, 200 ml of 70% acetone was added to the solvent of the supernatant obtained by centrifugation for 15 minutes and the remaining precipitate, and the supernatants obtained by the same method were combined and distilled off with an evaporator to obtain a crude extract. used. Example 1 (Observation of Browning Inhibition Phenomenon of Apple) Fresh apple (Starking) was peeled and divided into two.
2 g of freeze-dried powder of Enoki mushroom was added to 30 g of apple pulp and the same amount of water, and homogenized for 20 seconds (a). On the other hand, as a control, homogenization was performed in the same manner without adding freeze-dried powder of Enoki mushroom (b). The degree of browning of each was visually evaluated.
【００２３】その結果、コントロール(b) はホモジナイ
ズの最中に褐変が進行し、図１に示す通り、ホモジナイ
ズ直後においても褐変が見られた。As a result, in the control (b), browning proceeded during homogenization, and as shown in FIG. 1, browning was observed even immediately after homogenization.
【００２４】これに対し、エノキタケの凍結乾燥粉末を
加えた(a) では、コントロール(b)で見られた褐変現象
は認められず、リンゴ果肉本来の色調を保っていた。On the other hand, in the case of adding the freeze-dried powder of Enoki mushroom (a), the browning phenomenon seen in the control (b) was not recognized, and the original color tone of the apple pulp was maintained.
【００２５】尚、目視評価による色の変化を１から５の
５段階で評価した（コントロールを５とし、数字が大き
くなるにつれて黒変・褐変が進行していることを示す。
以下の例も同様）ところ、１の評価であった。
実施例２（リンゴの褐変阻害現象の観察）
また、リンゴ果肉をスライスしたものを、そのまま(b)
、蒸留水に浸漬後(a)、エノキタケ粗抽出液に浸漬後
(c) 、１時間放置し、各々の褐変の程度を目視評価し
た。結果は、表２に示す通りであり、蒸留水に浸漬品
(a) の色の変化は３、エノキタケ粗抽出液に浸漬品(c)
の色の変化は１であった。
実施例３（リンゴジュースの褐変阻害現象の観察）
水708ml に１cmの長さに切ったエノキタケ354 ｇを入
れ、100 ℃で30分間煮沸した後、ガーゼで吸引濾過し
て、約350ml のエノキタケの熱水抽出液（抽出液１ml当
たりエノキタケ１ｇ相当）を得た。また皮を剥いた新鮮
なリンゴの果肉を切ったものを、そのまま搾って、リン
ゴジュースとした。The change in color by visual evaluation was evaluated on a scale of 5 from 1 to 5 (control was set to 5 and the larger the number, the more the blackening / browning progressed.
The same applies to the following examples), however, the evaluation was 1. Example 2 (Observation of Browning Inhibition Phenomenon of Apple) A slice of apple pulp was used as it is (b).
, After soaking in distilled water (a), after soaking in Enokitake crude extract
(c) After left for 1 hour, the degree of browning was visually evaluated. The results are shown in Table 2, and the product immersed in distilled water
The color change of (a) is 3, soaked in Enokitake crude extract (c)
The change in color was 1. Example 3 (Observation of Browning Inhibition Phenomenon of Apple Juice) 708 ml of water was charged with 354 g of enokitake mushrooms cut into 1 cm length, boiled at 100 ° C. for 30 minutes, and suction-filtered with gauze to obtain about 350 ml of enokitake mushrooms. A hot water extract (corresponding to 1 g of Enoki mushroom per 1 ml of extract) was obtained. Freshly peeled apple flesh cut into pieces was squeezed into apple juice.
【００２６】このリンゴジュース３mlに対して蒸留水６
mlを加えたものをコントロール（Ｄ・Ｗ）とした。ま
た、リンゴジュース３mlに対して上記エノキタケの熱水
抽出液６mlを加えたもの、あるいは上記エノキタケの熱
水抽出液の２、５及び10倍希釈液を同量加えたものを用
意し、各々の一定時間経過後の褐変の程度を目視評価し
た。6 ml of distilled water for 3 ml of this apple juice
What added ml was made into the control (D * W). Moreover, 6 ml of the hot water extract of Enokitake mushrooms was added to 3 ml of apple juice, or 2, 5 and 10-fold diluted solutions of the hot water extract of Enokitake mushrooms were added in the same amount. The degree of browning after a certain period of time was visually evaluated.
【００２７】その結果を図３に示す。コントロールは５
分後に顕著な褐変が認められたのに対し、エノキタケの
熱水抽出液を加えたものは、その後18時間経過しても褐
変は認められなかった（色の変化１）。尚、10分経過後
から５及び10倍希釈液を加えたものには褐変が認めら
れ、15分経過後には色の変化２〜３の評価となった。
実施例４（サルエビの黒変阻害現象の観察）
蒸留水に0.9 重量％ＫＣｌを加えた水溶液200ml に新鮮
なサルエビ５尾（約57ｇ）を氷冷下で40分間浸漬した
後、水分をよく切って室温（約27℃）で放置し、これを
コントロールとした。一方、前記エノキタケ粗抽出液に
0.9 重量％ＫＣｌを加えた水溶液200ml を用いた以外は
同様に浸漬して室温（約27℃）で放置したものを試験区
とした。室温放置２時間経過後の黒変の程度を目視評価
した。The results are shown in FIG. Control is 5
While remarkable browning was observed after a minute, the one to which the hot water extract of Enoki mushroom was added showed no browning after 18 hours (color change 1). It should be noted that browning was observed after 10 minutes from the addition of the 5 and 10-fold diluted solutions, and after 15 minutes, a color change of 2-3 was evaluated. Example 4 (Observation of Black Shrimp Inhibition Phenomenon) Five fresh shrimp (about 57 g) were immersed in 200 ml of an aqueous solution prepared by adding 0.9% by weight of KCl to distilled water for 40 minutes under ice cooling, and then the water was cut off well. It was left at room temperature (about 27 ° C) for use as a control. On the other hand, in the crude extract of Enokitake
The test section was similarly immersed and left at room temperature (about 27 ° C.) except that 200 ml of an aqueous solution containing 0.9% by weight of KCl was used. The degree of black discoloration after standing for 2 hours at room temperature was visually evaluated.
【００２８】その結果を図４に示す。室温放置１時間経
過後にはコントロールにも黒変は認められなかったが、
２時間経過後にはコントロールに顕著な黒変が認められ
た。これに対し、試験区では２時間経過後にも黒変は認
められなかった（色の変化１）。The results are shown in FIG. After 1 hour at room temperature, no black discoloration was observed in the control.
After 2 hours, remarkable black discoloration was observed in the control. On the other hand, in the test section, no black discoloration was observed even after 2 hours (color change 1).
【００２９】また、加熱の影響を調べるために、上記コ
ントロールと試験区をそれぞれ10分間蒸煮した後、室温
で５時間放置して黒変の程度を評価したところ、上記と
同様の結果であった。蒸煮後であっても徐々に黒変は進
行し、５時間経過後にはコントロールに顕著な黒変が認
められた。これに対し、試験区では５時間経過後に頭部
に僅かに黒変が認められるだけであった（色の変化
２）。
実施例５（サルエビの黒変阻害現象の観察）
次に、サルエビのエノキタケ粗抽出液への浸漬時間が黒
変に与える影響を検討した。即ち、蒸留水に0.9 重量％
ＫＣｌを加えた水溶液150ml に、上述の新鮮なサルエビ
を−25℃で約１ヶ月冷凍したサルエビ５尾（約48ｇ）を
氷冷下で10分間浸漬した後、水分をよく切って室温（約
25℃）で放置し、これをコントロールとした。一方、前
記エノキタケ粗抽出液に0.9 重量％ＫＣｌを加えた水溶
液150mlを用いた以外は同様に浸漬して室温（約25℃）
で放置したものを試験区とした。室温放置1.5 時間経過
後の黒変の程度を目視評価した。In order to examine the effect of heating, the control and the test plots were each boiled for 10 minutes and then left at room temperature for 5 hours to evaluate the degree of black discoloration. The same results as above were obtained. . Even after steaming, the blackening gradually progressed, and a remarkable blackening was observed in the control after 5 hours. On the other hand, in the test area, a slight blackening was observed on the head after 5 hours (color change 2). Example 5 (Observation of Black Shrimp Black Discoloration Inhibition Phenomenon) Next, the influence of the immersion time of the shrimp in the crude enokitake mushroom extract on the black discoloration was examined. That is, 0.9% by weight in distilled water
In 150 ml of an aqueous solution containing KCl, the above-mentioned fresh shrimp was frozen at -25 ° C for about 1 month, and 5 pieces of the shrimp (about 48 g) were soaked under ice-cooling for 10 minutes.
It was left at 25 ° C.) and used as a control. On the other hand, except that 150 ml of an aqueous solution containing 0.9% by weight of KCl was added to the crude extract of Enokitake mushroom, it was immersed in the same manner at room temperature (about 25 ° C).
The test area was left as it was. The degree of blackening after 1.5 hours at room temperature was visually evaluated.
【００３０】その結果を図５に示す。室温放置25分間経
過後にはコントロールにも黒変は認められなかったが、
1.5 時間経過後にはコントロールに顕著な黒変が認めら
れた。これに対し、試験区では1.5 時間経過後にも黒変
は認められなかった（色の変化１）。The results are shown in FIG. After 25 minutes at room temperature, no black discoloration was observed in the control,
After 1.5 hours, a remarkable black discoloration was observed in the control. On the other hand, in the test area, no black discoloration was observed even after 1.5 hours (color change 1).
【００３１】また、加熱の影響を調べるために、上記コ
ントロールと試験区をそれぞれ10分間蒸煮した後、室温
で2.5 時間放置して黒変の程度を評価したところ、上記
と同様の結果であった。蒸煮後であっても徐々に黒変は
進行し、2.5 時間経過後にはコントロールに顕著な黒変
が認められた。これに対し、試験区では2.5 時間経過後
に頭部に僅かに黒変が認められるだけであった（色の変
化２）。In order to examine the effect of heating, the control and the test plots were each boiled for 10 minutes and then left at room temperature for 2.5 hours to evaluate the degree of black discoloration. The same results as above were obtained. . The blackening gradually progressed even after steaming, and a remarkable blackening was observed in the control after 2.5 hours. On the other hand, in the test section, only a slight blackening was observed on the head after 2.5 hours (color change 2).
【００３２】以上のことから、エノキタケ粗抽出液に含
まれる黒変抑制物質は、蒸煮等の加熱に対しても安定で
あることが分かった。From the above, it was found that the blackening inhibiting substance contained in the crude extract of Enoki mushroom is stable even against heating such as steaming.
【図１】 実施例１の試験による、リンゴ果肉をホモジ
ナイズした場合の褐変の状況結果を示す図である。FIG. 1 is a diagram showing the results of browning in the case of homogenizing apple pulp according to the test of Example 1.
【図２】 実施例２の試験による、リンゴスライスの褐
変の状況結果を示す図である。FIG. 2 is a diagram showing the results of browning of apple slices according to the test of Example 2.
【図３】 実施例３の試験による、リンゴジュースの褐
変の状況結果を示す図である。FIG. 3 is a diagram showing the results of browning of apple juice according to the test of Example 3.
【図４】 実施例４の試験による、サルエビの黒変の状
況結果を示す図である。FIG. 4 is a diagram showing the results of the situation of black discoloration of monkey shrimp according to the test of Example 4.
【図５】 実施例５の試験による、サルエビの黒変の状
況結果を示す図である。FIG. 5 is a diagram showing the result of the blackening situation of the shrimp according to the test of Example 5.
フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 1/36 Ａ２３Ｂ 7/156 (72)発明者 田中 宗彦 東京都港区港南４−５−７ 東京水産大学 食品生産学科内 (72)発明者 張 美順 東京都港区港南４−５−７ 東京水産大学 食品生産学科内 (72)発明者 真田 愛子 東京都港区港南４−５−７ 東京水産大学 食品生産学科内 Ｆターム(参考） 4B018 MB05 MC04 4B021 LA41 LW02 LW03 LW08 LW09 MC07 MK05 MP01 MP02 4B036 LC04 LE01 LH29 LK04 LP11 LP12 4B069 AA04 GA04 HA01 HA11 HA18 KA07 KB01 KB03 KC17 Front page continuation (51) Int.Cl. 7 identification code FI theme code (reference) A23L 1/36 A23B 7/156 (72) Inventor Munehiko Tanaka 4-5-7 Konan, Minato-ku, Tokyo Tokyo Fisheries University Food Production Inside the department (72) Inventor Zhang Jun Jun 4-5-7 Konan, Minato-ku, Tokyo Inside the food production department of Tokyo Fisheries University (72) Inventor Aiko Sanada 4-5-7 Konan, Minato-ku, Tokyo Department of food production Tokyo University of Fisheries F term (reference) 4B018 MB05 MC04 4B021 LA41 LW02 LW03 LW08 LW09 MC07 MK05 MP01 MP02 4B036 LC04 LE01 LH29 LK04 LP11 LP12 4B069 AA04 GA04 HA01 HA11 HA18 KA07 KB01 KB03 KC17
Claims (7)
を特徴とする食品用黒変・褐変防止剤。1. A blackening / browning inhibitor for foods, comprising an extract of Enoki mushroom.
項１記載の食品用黒変・褐変防止剤。2. The blackening / browning inhibitor for food according to claim 1, wherein the food is crustacean and processed products thereof.
項１記載の食品用黒変・褐変防止剤。3. The blackening / browning inhibitor for food according to claim 1, wherein the food is fruits and processed products thereof.
項１記載の食品用黒変・褐変防止剤。4. The blackening / browning inhibitor for food according to claim 1, wherein the food is vegetables and processed products thereof.
１記載の食品用黒変・褐変防止剤。5. The blackening / browning inhibitor for food according to claim 1, wherein the food is a grain or a processed product thereof.
求項１記載の食品用黒変・褐変防止剤。6. The blackening / browning inhibitor for food according to claim 1, wherein the food is oil seeds and processed products thereof.
る請求項１記載の食品用黒変・褐変防止剤。7. The blackening / browning inhibitor for food according to claim 1, wherein the food is a raw material for food preference and processed products thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001267100A JP2003070450A (en) | 2001-09-04 | 2001-09-04 | Anti-blacking or browning agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001267100A JP2003070450A (en) | 2001-09-04 | 2001-09-04 | Anti-blacking or browning agent for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003070450A true JP2003070450A (en) | 2003-03-11 |
Family
ID=19093282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001267100A Pending JP2003070450A (en) | 2001-09-04 | 2001-09-04 | Anti-blacking or browning agent for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003070450A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008228702A (en) * | 2007-03-23 | 2008-10-02 | Toshiaki Oshima | Flammulina velutipes extract-containing discoloration-preventing agent for meat product |
| US8704050B2 (en) | 2006-03-08 | 2014-04-22 | Aomori Prefecture | Non-browning apple, method for producing the same, and drink and food using the same |
| JPWO2013172304A1 (en) * | 2012-05-16 | 2016-01-12 | 学校法人 関西大学 | Enokitake extract manufacturing method, Enokitake extract and food additive |
| CN108077394A (en) * | 2017-12-25 | 2018-05-29 | 钦州市钦州港高丰水产养殖专业合作社 | The storage practice of South America prawn |
| JP2020103122A (en) * | 2018-12-27 | 2020-07-09 | 株式会社カネカ | Agent for suppressing deterioration of crab meat texture and meat separability after freezing/thawing |
| KR102501391B1 (en) * | 2022-11-17 | 2023-02-21 | (주)기린컴퍼니 | Composition for blanching Enteromorpha prolifera that can solve the color browning and taste changing problem |
-
2001
- 2001-09-04 JP JP2001267100A patent/JP2003070450A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8704050B2 (en) | 2006-03-08 | 2014-04-22 | Aomori Prefecture | Non-browning apple, method for producing the same, and drink and food using the same |
| JP2008228702A (en) * | 2007-03-23 | 2008-10-02 | Toshiaki Oshima | Flammulina velutipes extract-containing discoloration-preventing agent for meat product |
| JPWO2013172304A1 (en) * | 2012-05-16 | 2016-01-12 | 学校法人 関西大学 | Enokitake extract manufacturing method, Enokitake extract and food additive |
| CN108077394A (en) * | 2017-12-25 | 2018-05-29 | 钦州市钦州港高丰水产养殖专业合作社 | The storage practice of South America prawn |
| JP2020103122A (en) * | 2018-12-27 | 2020-07-09 | 株式会社カネカ | Agent for suppressing deterioration of crab meat texture and meat separability after freezing/thawing |
| JP7194013B2 (en) | 2018-12-27 | 2022-12-21 | 株式会社カネカ | Suppressant for deteriorating texture and detachment after freezing and thawing crab |
| KR102501391B1 (en) * | 2022-11-17 | 2023-02-21 | (주)기린컴퍼니 | Composition for blanching Enteromorpha prolifera that can solve the color browning and taste changing problem |
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