JPH0538253A - Agent for preventing discoloration of food - Google Patents
Agent for preventing discoloration of foodInfo
- Publication number
- JPH0538253A JPH0538253A JP21934191A JP21934191A JPH0538253A JP H0538253 A JPH0538253 A JP H0538253A JP 21934191 A JP21934191 A JP 21934191A JP 21934191 A JP21934191 A JP 21934191A JP H0538253 A JPH0538253 A JP H0538253A
- Authority
- JP
- Japan
- Prior art keywords
- discoloration
- preventing
- agent
- acid
- food
- 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.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品の変色防止剤に関
するものであり、特に野菜や果物などの青果物やその加
工品の保存中の変色防止に用いる製剤に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a discoloration preventive agent for foods, and more particularly to a preparation for preventing discoloration of fruits and vegetables such as vegetables and fruits and processed products thereof during storage.
【０００２】[0002]
【従来の技術】食品の色彩は、消費者にとっては食欲を
高める一助ともなる貴重な要因の一つであり、またその
ことが購買欲をそそる一因となる。これは青果物の取扱
やその加工の分野においてとくに重用なことである。す
なわち、例えば近年その需要が増加している惣菜や弁当
の中には変色しやすい食品もあり、その変色防止の対応
に苦慮しているのが現状である。また簡単な加工を行っ
たカット野菜や青果物などは、加工後に冷蔵し直ちに出
荷する体制をとっていても、消費者の手に渡るまでには
相当の時間を経ることになり、この間に変色が起こり、
著しくその商品価値を低下させることになる。2. Description of the Related Art The color of food is one of the valuable factors that help consumers to increase their appetite, and it also contributes to the desire to purchase. This is particularly important in the fields of handling fruits and vegetables and their processing. That is, for example, some prepared foods and bentos whose demand has been increasing in recent years are prone to discoloration, and the current situation is that it is difficult to prevent discoloration. In addition, cut vegetables and fruits and vegetables that have undergone simple processing will take a considerable amount of time to reach the hands of consumers, even if they are refrigerated after processing and shipped immediately. Happened,
It will significantly reduce its commercial value.
【０００３】レタスやキャベツなどのカット野菜は、そ
の切断面から細胞液が漏出して、切断面の変色が発生し
てしまう。また、ジャガイモ、サツマイモ、バナナ等
は、皮をむかれることによって変色が引き起こされ。こ
れらの変化は温度が高いほど進行が早いので低温保存が
行われるが、それでも短時間に変色が起こることがあ
る。また、弁当や調理パンに使用されると室温以上の温
度におかれる場合もあり、短時間に変色が起こることも
しばしばである。In cut vegetables such as lettuce and cabbage, cell liquid leaks from the cut surface and discoloration of the cut surface occurs. Also, potatoes, sweet potatoes, bananas, etc. are discolored by being peeled. Since these changes progress faster as the temperature increases, cryopreservation is performed, but discoloration may still occur in a short time. Further, when it is used for a lunch box or a cooking pan, it may be kept at a temperature higher than room temperature, and discoloration often occurs in a short time.
【０００４】このような現状に対して、ビタミンＣやビ
タミンＥなどの酸化防止剤、リンゴ酸、クエン酸などの
有機酸、重合リン酸塩、みようばん等をそのままあるい
は組み合せた変色防止剤が使用される例がある。またさ
らに特開昭６２−１９８３７２号、６２−２２４２６１
号、６３−２６９９４２号、特開平１−１９９５６４
号、１−２５７４２７号、２−３１６６１号、２−６９
１５６号等の特許公開公報において、麹酸を主成分とす
る製剤による、エビやカニの甲殻類のチロシナーゼ活性
阻害による黒変を防止する方法やカット野菜の変色防止
方法が提案されている。Under these circumstances, anti-tarnish agents such as antioxidants such as vitamin C and vitamin E, organic acids such as malic acid and citric acid, polymeric phosphates, miuban etc. are used as they are or in combination. There is an example. Furthermore, JP-A-62-198372 and 62-224261.
No. 63-269942, JP-A-1-199564.
No. 1-257427, 2-31661, 2-69
Japanese Patent Publication No. 156, etc. proposes a method for preventing blackening due to inhibition of tyrosinase activity in shrimp and crab crustaceans and a method for preventing discoloration of cut vegetables, using a preparation containing koji acid as a main component.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記の
ビタミン、有機酸、重合リン酸塩、みようばん等を用い
る変色防止剤は、変色防止効果が弱かったり、若干の効
果が見られても味に影響がでたりする。また上記の特許
公開公報に開示されている変色防止方法は、十分なな効
果をあげるために高価な麹酸を比較的多量に使用する必
要があり、実用上完全なものとは言えない。However, the discoloration-preventing agents using the above-mentioned vitamins, organic acids, polymerized phosphates, miubaban, etc., have a weak discoloration-preventing effect, or even if some effects are observed, they have a taste. It has an impact. In addition, the discoloration preventing method disclosed in the above-mentioned patent publication requires the use of a relatively large amount of expensive kojic acid in order to obtain a sufficient effect, and is therefore not practically perfect.
【０００６】本発明は上記の現状に鑑みてなされたもの
であり、その目的は青果物やその加工品の変色防止効果
が大きく、使用してもその食品の味に影響を与えること
がなく、低コストで使用に耐える食品の変色防止剤を提
供することである。The present invention has been made in view of the above situation, and its purpose is to have a large effect of preventing discoloration of fruits and vegetables and processed products thereof, and even if they are used, they do not affect the taste of the food and are low. It is an object of the present invention to provide a food tarnish preventive agent that can be used at a cost.
【０００７】[0007]
【課題を解決するための手段およびその作用】本発明者
等は、上記の目的を達成せんとして種々検討したとこ
ろ、重合リン酸塩とみようばんの１種または２種以上と
麹酸を併用したところ、青果物等の変色防止に顕著な相
乗効果を発揮することを見いだした。本発明はこれらの
知見に基づくものであり、その要旨は重合リン酸塩また
はみようばんの１種または２種と麹酸を含むことを特徴
とする食品の変色防止剤である。MEANS TO SOLVE THE PROBLEM AND ACTION THEREOF The inventors of the present invention have made various investigations in order to achieve the above-mentioned object. As a result, one or more kinds of polymerized phosphate and miyubanban have been used in combination with koji acid. However, they have found that they exert a remarkable synergistic effect in preventing discoloration of fruits and vegetables. The present invention is based on these findings, and its gist is a discoloration-preventing agent for foods, characterized in that it contains one or two kinds of polymerized phosphate or miyouban and koji acid.
【０００８】本発明において用いる重合リン酸塩は、メ
タリン酸ナトリウム、ピロリン酸ナトリウム、酸性ピロ
リン酸ナトリウム等の重合リン酸ナトリウム塩であり、
カリウム塩も使用することが可能である。さらにみよう
ばんは、カリみようばんや種々のアンモニウムみようば
んを使用することができる。そしてこれらのみようばん
は、焼成、未焼成に限定されることなく用いることがで
きる。The polymerized phosphate used in the present invention is a polymerized sodium phosphate such as sodium metaphosphate, sodium pyrophosphate, and sodium acid pyrophosphate.
It is also possible to use potassium salts. Furthermore, potassium miyuban and various ammonium miyuban can be used as the miyoban. And these alums can be used without being limited to baking and non-baking.
【０００９】つぎに本発明に用いられる麹酸は、主とし
てAspergillus属やPenicillium属などの糸状菌の発酵液
（培養液）中に産生される天然物をいい、一般に人体に
無害である。この麹酸は、上記の発酵液から得られ、本
発明においては、上記発酵液をそのまま、若しくは発酵
液を濃縮し又は発酵液から麹酸を抽出して用いることが
でき、さらに上記の形態の麹酸を粉末化して用いること
もできる。Next, the koji acid used in the present invention is a natural product mainly produced in the fermentation broth (culture liquid) of filamentous fungi such as Aspergillus and Penicillium and is generally harmless to the human body. This koji acid is obtained from the fermentation broth, and in the present invention, the fermentation broth can be used as it is, or the fermentation broth can be concentrated or the koji acid can be extracted from the fermentation broth and used. Kojic acid can also be powdered and used.
【００１０】本発明において、重合リン酸塩とみようば
んの１種または２種と麹酸を含む食品の変色防止剤の使
用方法は、これらの成分からなる製剤を水に溶解して、
この中に変色を防止すべき食品を浸漬するか、またはこ
の製剤を溶解した水を噴霧して当該食品の表面に接触さ
せることにより、変色防止効果を発揮することができ
る。また、食品をペースト状に加工する場合には、本発
明による製剤をそのペーストに直接添加することにより
変色防止が可能である。In the present invention, a method of using a discoloration preventive agent for foods containing one or two kinds of polymerized phosphate and miyuban and koji acid is as follows.
A discoloration-preventing effect can be exhibited by immersing a food in which discoloration is to be prevented, or by spraying water in which this preparation is dissolved and contacting the surface of the food. Further, when a food is processed into a paste, discoloration can be prevented by directly adding the preparation of the present invention to the paste.
【００１１】浸漬や噴霧により変色防止をする食品の例
としては、カットレタス、カットキャベツ、レンコン、
ゴボウ、バナナ、リンゴ、ジャガイモ、サツマイモ等が
あげられる。またペースト状の食品の例としては、ペー
スト状のネギ、バナナ、ヤマイモ、リンゴ等がある。Examples of foods whose discoloration is prevented by dipping or spraying are cut lettuce, cut cabbage, lotus root,
Examples include burdock, banana, apple, potato and sweet potato. Examples of pasty foods include pasty green onions, bananas, yams, and apples.
【００１２】[0012]
【実施例】つぎに、実施例に基づいて本発明を詳細に説
明する。 実施例１．レタスの外葉を除き、芯を取り、水洗後、次
亜塩素酸ナトリウムを200ｐｐｍ含む水溶液に１０分間
浸漬した。このレタスを、流水で洗浄して水切りをした
後、手で４ｃｍ角を目安にしてちぎった。ついで、変色
防止剤を溶解した浸漬液を調整し、この中に１分間レタ
スを浸漬して、液切りをした後１５℃に保存し、３日後
の変色防止効果を調べた結果を表１に示す。表１から明
かなように、ＮＯ１１、１２、１３の、本発明に係る麹
酸とみようばん、重合リン酸塩の組み合せが、変色防止
に相乗的効果を発揮することが判る。EXAMPLES Next, the present invention will be described in detail based on examples. Example 1. The outer leaves of the lettuce were removed, the core was taken out, washed with water, and then immersed in an aqueous solution containing 200 ppm of sodium hypochlorite for 10 minutes. The lettuce was washed with running water, drained, and then torn by hand using a 4 cm square as a guide. Then, an immersion liquid in which a discoloration preventing agent was dissolved was prepared, lettuce was immersed in this for 1 minute, drained and stored at 15 ° C., and the discoloration preventing effect after 3 days was examined. Show. As can be seen from Table 1, the combination of NO11, 12, and 13 of koji acid, mitoban, and polymerized phosphate according to the present invention exerts a synergistic effect in preventing discoloration.
【００１３】[0013]
【表１】 各種変色防止剤による変色防止効果 ＮＯ 変色防止剤 変色防止効果 １ 無添加 ×× ２ 麹酸1.0 ◎ ３ 〃 0.5 ○ ４ 〃 0.2 △ ５ 〃 0.1 △ ６ 麹酸0.1＋ビタミンＣ0.25 △ ７ 〃 ＋食塩0.5 △ ８ 〃 ＋クエン酸0.2 △ ９ 〃 ＋ビタミンＥ乳剤0.2 △ １０ 〃 ＋システイン0.1 △〜○ １１ 〃 ＋未焼成かりみようばん0.3 ◎〜○ １２ 〃 ＋メタリン酸ナトリウム0.3 ◎〜○ １３ 〃 ＋ポリリン酸ナトリウム0.3 ◎〜○ 注）１変色防止剤の数値は浸漬液中の重量％濃度、ＮＯ
９のビタミンＥ乳剤は、ビタミンＥ換算の濃度を表す ２変色防止効果は、◎を最高、×を最低として４段階方
式で表示した（後記の表２〜５も同様）[Table 1] Anti-discoloration effect of various anti-discoloration agents NO discoloration inhibitor Anti-discoloration effect 1 No addition ×× 2 Kojic acid 1.0 ◎ 3 〃 0.5 ○ 4 〃 0.2 △ 5 〃 0.1 △ 6 Kojic acid 0.1 + Vitamin C 0.25 △ 7 〃 + Salt 0.5 △ 8 〃 + citric acid 0.2 △ 9 〃 + Vitamin E emulsion 0.2 △ 10 〃 + Cysteine 0.1 △ ~ ○ 11 〃 + unbaked Karimitoba 0.3 ◎ ~ ○ 12 〃 + sodium metaphosphate 0.3 ◎ ~ ○ 13 〃 + sodium polyphosphate 0.3 ◎ ~ ○ Note) 1 Numerical value of anti-tarnish agent is weight% concentration in immersion liquid, NO
The vitamin E emulsion of No. 9 represents the concentration in terms of vitamin E. 2 The discoloration preventing effect was displayed in a four-step system with ◎ being the highest and X being the lowest (the same applies to Tables 2 to 5 below).
【００１４】実施例２．実施例１と同様のテストを行
い、本発明に係る麹酸とみようばん、重合リン酸塩の組
み合せによる製剤の、変色防止効果について詳細な検討
を実施した。その結果を表２に示す。Example 2. The same test as in Example 1 was carried out, and a detailed examination was conducted on the discoloration-preventing effect of the preparation according to the present invention, which comprises a combination of koji acid, mitoban and a polymerized phosphate. The results are shown in Table 2.
【００１５】[0015]
【表２】 本発明品による変色防止効果 ＮＯ 変色防止剤 変色防止効果 １ 無添加 ×× ２ 麹酸1.0 ◎ ３ 〃 0.5 ○ ４ 〃 0.2 △ ５ 〃 0.1 △ ６ 麹酸0.1＋未焼成カリみようばん0.3 ◎〜○ ７ 〃 ＋未焼成アンモニウムみようばん0.3 ○ ８ 〃 ＋焼成カリみようばん0.3 ◎〜○ ９ 〃 ＋ポリリン酸ナトリウム0.3 ◎〜○ １０ 〃 ＋ピロリン酸ナトリウム0.3 ○ １１ 〃 ＋未焼成かりみようばん0.3 ＋ポリリン酸ナトリウム0.3 ◎ １２ 未焼成カリみようばん0.3 × １３ ポリリン酸ナトリウム0.3 × 注)変色防止剤の数値は浸漬液中の重量％濃度を表す[Table 2] Discoloration prevention effect of the product of the present invention NO discoloration inhibitor Anti-discoloration effect 1 Additive-free × × 2 Kojic acid 1.0 ◎ 3 〃 0.5 ○ 4 〃 0.2 △ 5 〃 0.1 △ 6 Kojic acid 0.1 + unbaked potash miuban 0.3 ◎ ~ ○ 7 〃 + unburned ammonium Ban 0.3 ○ 8 〃 + calcined potash miuban 0.3 ◎ ～ ○ 9 〃 + sodium polyphosphate 0.3 ◎ ～ ○ 10 〃 + sodium pyrophosphate 0.3 ○ 11 〃 + unbaked Karimitoba 0.3 + sodium polyphosphate 0.3 ◎ 12 Unbaked Potassium miuban 0.3 x 13 Sodium polyphosphate 0.3 x Note) The value of the discoloration inhibitor represents the weight% concentration in the immersion liquid.
【００１６】表２から明かなように、麹酸とみようば
ん、麹酸と重合リン酸塩の組み合せにより、変色防止効
果が確認される。また、ＮＯ１１の三者組み合せの場合
は、さらにその効果が大きいことが判る。なお、味の変
化については、メタリン酸ナトリウムはｐＨの低下によ
り、若干の酸味が付与され、ピロリン酸ナトリウムは若
干の異味が感じられた。しかしながら表２のＮＯ２のよ
うに、麹酸単味では１％の添加を必要とするが、本発明
品によれば麹酸は、０．１％の濃度で変色防止効果を充
分に発揮することができるので、商業的実用性が大幅に
向上した。As is clear from Table 2, the effect of preventing discoloration is confirmed by the combination of koji acid and miubanban, or the combination of koji acid and polymeric phosphate. Further, it can be seen that the effect is even greater in the case of the NO11 tripartite combination. Regarding the change in taste, sodium metaphosphate was given a slight sourness due to the decrease in pH, and sodium pyrophosphate had a slight off taste. However, as in the case of NO2 in Table 2, it is necessary to add 1% in the case of koji acid alone, but according to the product of the present invention, koji acid is sufficient to exhibit the effect of preventing discoloration at a concentration of 0.1%. Therefore, the commercial practicability is greatly improved.
【００１７】実施例３．バナナの皮をむき、四つ切りに
した後に、変色防止剤を溶解した浸漬液に、約２分間浸
漬し、２０℃に保存して変色度合の経時変化を調べた。
その結果を表３に示す。表３によれば、バナナは変色防
止剤の浸漬液による処理をしない場合は、経時的に変色
して黒く着色する。本発明に係る変色防止剤によれば、
バナナの変色を強力に防止することができる。Embodiment 3. After peeling the bananas and cutting them into quarters, the bananas were immersed in an immersion liquid in which a discoloration preventing agent was dissolved for about 2 minutes and stored at 20 ° C. to examine the change with time in the degree of discoloration.
The results are shown in Table 3. According to Table 3, the banana discolors over time and is colored black when it is not treated with the immersion liquid of the discoloration preventing agent. According to the discoloration preventing agent according to the present invention,
It can strongly prevent discoloration of bananas.
【００１８】[0018]
【表３】 バナナの変色防止効果 変色防止効果 ＮＯ 変色防止剤 １時間後 ３時間後 ６時間後 １ 浸漬せず △ × ×× ２ 麹酸1.0 ◎ ◎ ○ ３ 麹酸0.1 ＋焼成カリみようばん0.3 ＋ポリリン酸ナトリウム0.3 ◎ ◎ ◎ 注)変色防止剤の数値は、浸漬液中の重量％濃度を表す[Table 3] Banana discoloration prevention effect Discoloration prevention effect NO Anti-discoloration agent 1 hour 3 hours 6 hours 1 Not soaked △ × × × 2 Kojilic acid 1.0 ◎ ◎ ◎ ○ 3 Kojiric acid 0.1 + Calcined potassium alum 0.3 + Sodium polyphosphate 0.3 ◎ ◎ ◎ Note ) Numerical value of anti-discoloration agent represents weight% concentration in immersion liquid
【００１９】実施例４．長ねぎを水洗後、次亜塩素酸ナ
トリウムを200ｐｐｍ含む水溶液に１０分間浸漬した後
に、流水で洗浄した。ついで、この長ねぎを３〜５ｃｍ
の長さにカットした後に、フードスライサーでペースト
にした。変色防止剤は、フードスライサーの中にねぎと
同時に投入した。ペーストねぎはポリ袋に入れて、約１
０℃の温度で保存しながら、変色度合を調べた。その結
果を表４に示す。長ねぎは、変色防止剤を添加しない場
合は経時的に赤味を帯びてくるが、本発明に係る製剤を
添加した場合は、顕著に変色防止効果が現れる。Example 4. The long onion was washed with water, immersed in an aqueous solution containing 200 ppm of sodium hypochlorite for 10 minutes, and then washed with running water. Then, this long onion is 3-5 cm
After cutting to length, it was made into paste with a food slicer. The tarnish preventive agent was put into the food slicer at the same time as the green onions. Put the paste green onion in a plastic bag, about 1
The degree of color change was examined while storing at a temperature of 0 ° C. The results are shown in Table 4. The long green onion becomes reddish with the lapse of time when the anti-discoloration agent is not added, but when the formulation according to the present invention is added, the anti-discoloration effect remarkably appears.
【００２０】実施例５．じゃがいもを水洗して、軽く加
熱してから皮をむき、約３ｃｍにスライスした。ついで
変色防止剤を溶解した浸漬液に、１０分間浸漬した後
に、常温においてその６時間後の変色度合を調べた。そ
の結果を表５に示す。じゃがいもは、空気中では経時的
に茶色に変色するが、本発明に係る変色防止剤によれ
ば、その変色を防止することができる。Example 5. The potatoes were washed with water, lightly heated, peeled, and sliced to about 3 cm. Then, after dipping for 10 minutes in an immersion liquid in which a discoloration preventing agent was dissolved, the degree of discoloration after 6 hours at room temperature was examined. The results are shown in Table 5. Potato discolors brown with time in the air, but the discoloration preventive agent according to the present invention can prevent the discoloration.
【００２１】[0021]
【表４】 ペーストねぎの変色防止効果 変色防止効果 ＮＯ 変色防止剤 ２日後 ３日後 ４日後 １ 添加せず ○ × × ２ 麹酸0.2 ○ × × ３ 麹酸0.2 ＋ポリリン酸ナトリウム0.6 ◎ ◎ ○ ４ ポリリン酸ナトリウム0.6 ○ × × 注)変色防止剤の数値は、ペーストへ添加した重量％を表す[Table 4] Discoloration prevention effect of paste green onions Anti-discoloration effect NO Anti-discoloration agent 2 days 3 days 4 days 1 No addition ○ × × 2 Kojiric acid 0.2 ○ × × 3 Kojiric acid 0.2 + sodium polyphosphate 0.6 ◎ ◎ ○ ○ 4 Sodium polyphosphate 0.6 ○ × × Note) Color change The numerical value of the inhibitor represents the weight% added to the paste.
【００２２】[0022]
【表５】 じゃがいもの変色防止効果 ＮＯ 変色防止剤 変色防止効果後 １ 浸漬せず ×× ２ 麹酸0.1 × ３ 麹酸0.1 ＋未焼成カリみようばん0.3 ◎ ４ 未焼成カリみようばん0.3 × 注)変色防止剤の数値は、浸漬液中の重量％濃度を表す[Table 5] Potato discoloration prevention effect NO discoloration inhibitor After discoloration prevention effect 1 No soaking × × 2 Kojic acid 0.1 × 3 Kojic acid 0.1 + Unbaked potash Miyuban 0.3 ◎ 4 Unbaked potash Miyouban 0.3 × Note) The value of discoloration inhibitor is dipping solution Represents the weight% concentration in
【００２３】[0023]
【発明の効果】本発明によれば、青果物やその加工品の
変色防止効果が大きく、使用してもその食品の味に影響
を与えることがない。さらに本発明に係る製剤によれ
ば、従来技術に較べて、約十分の一の低濃度の麹酸溶液
に浸漬することにより、充分な変色防止効果を発揮せし
めることができる。従って、高価な麹酸の消費が極めて
少なくてすむので、低コストでかつ使用に耐える食品の
変色防止剤ということができ、その実用上の価値は大で
ある。EFFECTS OF THE INVENTION According to the present invention, the effect of preventing discoloration of fruits and vegetables and processed products thereof is great, and even if it is used, it does not affect the taste of the food. Further, according to the formulation of the present invention, a sufficient discoloration preventing effect can be exhibited by immersing the formulation in a koji acid solution having a concentration of about one-tenth that of the prior art. Therefore, the consumption of expensive kojic acid is extremely small, and it can be said to be a discoloration-preventing agent for foods that can be used at low cost, and its practical value is great.
Claims (3)
たは２種と麹酸を含むことを特徴とする食品の変色防止
剤。1. A discoloration-preventing agent for foods, which comprises one or two polymerized phosphates or miubaban and koji acid.
ポリリン酸ナトリウム、ピロリン酸ナトリウムのいずれ
かである請求項１記載の食品の変色防止剤。2. The polymerized phosphate is sodium metaphosphate,
The discoloration preventive agent for foods according to claim 1, which is either sodium polyphosphate or sodium pyrophosphate.
成カリみようばん、未焼成アンモニウムみようばんのい
ずれかである請求項１記載の食品の変色防止剤。3. The discoloration preventive agent for foods according to claim 1, wherein the miyouban is one of baked potassium miyouban, unbaked potassium miyouban, and unbaked ammonium miyouban.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21934191A JPH0538253A (en) | 1991-08-06 | 1991-08-06 | Agent for preventing discoloration of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21934191A JPH0538253A (en) | 1991-08-06 | 1991-08-06 | Agent for preventing discoloration of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0538253A true JPH0538253A (en) | 1993-02-19 |
Family
ID=16733939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21934191A Pending JPH0538253A (en) | 1991-08-06 | 1991-08-06 | Agent for preventing discoloration of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0538253A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2744881A1 (en) * | 1996-02-20 | 1997-08-22 | Robuchon Joel | Cooking green vegetables under vacuum |
| JP2013226090A (en) * | 2012-04-26 | 2013-11-07 | Okuno Chemical Industries Co Ltd | Freshness keeping agent for vegetable |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55153557A (en) * | 1979-05-16 | 1980-11-29 | Ajinomoto Co Inc | Preparation of julienne burdock |
| JPS60214836A (en) * | 1984-04-06 | 1985-10-28 | Shiokuni Shoten:Kk | Method of preservation of freshness of edible root vegetable |
| JPH0231661A (en) * | 1988-07-19 | 1990-02-01 | Seiwa Kasei Kk | Color fading inhibitor of food and inhibiting method to color fading |
-
1991
- 1991-08-06 JP JP21934191A patent/JPH0538253A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55153557A (en) * | 1979-05-16 | 1980-11-29 | Ajinomoto Co Inc | Preparation of julienne burdock |
| JPS60214836A (en) * | 1984-04-06 | 1985-10-28 | Shiokuni Shoten:Kk | Method of preservation of freshness of edible root vegetable |
| JPH0231661A (en) * | 1988-07-19 | 1990-02-01 | Seiwa Kasei Kk | Color fading inhibitor of food and inhibiting method to color fading |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2744881A1 (en) * | 1996-02-20 | 1997-08-22 | Robuchon Joel | Cooking green vegetables under vacuum |
| JP2013226090A (en) * | 2012-04-26 | 2013-11-07 | Okuno Chemical Industries Co Ltd | Freshness keeping agent for vegetable |
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