JPH09252722A - Retention of quality of milk-containing food - Google Patents
Retention of quality of milk-containing foodInfo
- Publication number
- JPH09252722A JPH09252722A JP8063595A JP6359596A JPH09252722A JP H09252722 A JPH09252722 A JP H09252722A JP 8063595 A JP8063595 A JP 8063595A JP 6359596 A JP6359596 A JP 6359596A JP H09252722 A JPH09252722 A JP H09252722A
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- Prior art keywords
- milk
- quality
- containing food
- flavor
- acid
- Prior art date
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は乳含有食品の品質保
持方法に関するものであり、詳しくは乳含有食品の香味
の劣化を防止し、高品質を長く保持させる方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for maintaining the quality of milk-containing foods, and more particularly to a method for preventing deterioration of flavor of milk-containing foods and maintaining high quality for a long time.
【０００２】[0002]
【従来の技術】一般に乳含有食品は、製造工程中、流通
段階および保存中の各段階において経時的に香味が劣化
してくる。特に透明ガラスビンやプラスチック容器入り
の製品を保存した場合において劣化の度合は著しく、そ
のままでは本来の香味が消失したり、内容成分の劣化に
よる異味異臭が発生したり等の問題が生じやすい。2. Description of the Related Art Generally, the flavor of milk-containing foods deteriorates with time in the manufacturing process, the distribution stage and the storage stage. In particular, when a product contained in a transparent glass bottle or a plastic container is stored, the degree of deterioration is remarkable, and the original flavor is lost as it is, and a problem such as generation of an off-flavor due to deterioration of the content components is likely to occur.
【０００３】こうした劣化を防止するために低温での流
通、保存、また光や外気を極力遮断した容器を用いる等
の方法がとられているが、充分とは言えないのが現状で
ある。ルチン、モリンまたはケルセチンの１種または２
種以上を添加することによる保存性良好な乳含有酸性飲
料の製造法（特公平４−２１４５０）が知られている
が、添加量を増やすと、添加物による着色等の問題があ
り、品質保持の観点からこの方法も充分とは言えなかっ
た。In order to prevent such deterioration, methods such as distribution and storage at low temperature and the use of a container that shields light and the outside air as much as possible have been taken, but the present situation is not sufficient. 1 or 2 of rutin, morin or quercetin
A method for producing a milk-containing acidic beverage having good preservability by adding one or more seeds (Japanese Patent Publication No. 4-21450) is known, but if the amount added is increased, there is a problem such as coloring due to the additive, and quality preservation is maintained. From this point of view, this method was not sufficient either.
【０００４】[0004]
【発明が解決しようとする課題】一般に市販されている
乳含有食品は、製造工程中、流通段階および保存中にお
いて光、熱、空気等による影響を受け、香味が変化し、
製造直後の香味が消失したり、内容成分の劣化による異
味異臭が発生する等の品質の低下をまねくことがある
が、本発明は、こうした香味劣化を防止し、品質の安定
した乳含有食品を提供することを目的とする。Generally, commercially available milk-containing foods are affected by light, heat, air, etc. during the manufacturing process, distribution stage and storage, and the flavor changes,
The flavor immediately after production may be lost, or quality deterioration such as generation of off-flavours due to deterioration of content components may occur, but the present invention prevents such flavor deterioration and provides a milk-containing food product of stable quality. The purpose is to provide.
【０００５】[0005]
【課題を解決するための手段】発酵乳や乳酸菌飲料等の
乳含有食品は古くから世界中で親しまれてきたものであ
り、近年特に栄養学的、生理学的な有用性が注目されて
いる。しかしこれらの製品は製造後の品質劣化が激し
く、これを防止するため、低温での流通、保存、また光
や外気を極力遮断した容器を用いる等の方法で品質保持
対策を講じているが、未だ充分な方法は確立されていな
いのが現状である。乳含有食品は時間経過と共に徐々に
良好な香味が失われ品質が劣化してくる。[Means for Solving the Problems] Milk-containing foods such as fermented milk and beverages of lactic acid bacteria have been popular all over the world for a long time, and in recent years, their nutritional and physiological usefulness has been particularly noted. However, these products are severely deteriorated in quality after manufacturing, and in order to prevent this, distribution measures at low temperature, storage, and measures to maintain quality by using containers that shield light and outside air as much as possible are taken. The current situation is that a sufficient method has not been established yet. Milk-containing foods gradually lose their good flavor and deteriorate in quality over time.
【０００６】本発明者らは乳含有食品の品質保持につい
て鋭意研究した結果、麹酸を乳含有食品に添加すること
により、品質保持に顕著な効果のあることを見いだし
た。すなわち乳含有食品に麹酸を適宜添加することによ
って、本体の香味には影響を及ぼさずに、良好な香味を
長期間保つことができることを見いだし、本発明に至っ
たものである。As a result of intensive studies on the quality maintenance of milk-containing foods, the present inventors have found that the addition of koji acid to milk-containing foods has a remarkable effect on the quality maintenance. That is, the inventors have found that by appropriately adding kojic acid to a milk-containing food, it is possible to maintain a good flavor for a long period of time without affecting the flavor of the main body, which has led to the present invention.
【０００７】以下に本発明を詳しく説明する。本発明に
言う乳含有食品とは、発酵乳、乳含有酸性飲料、及びそ
れらや乳製品を含む食品を指す。発酵乳とは一般的な発
酵乳の定義をそのまま用いることができる。すなわち原
料としては牛乳、羊乳等の獣乳、大豆乳等の植物乳、こ
れらの脱脂乳、クリーム、バター等の乳製品、粉乳から
の還元乳のうち１種または２種以上を混合して使用し、
また必要に応じて砂糖等の糖類、果汁、果肉、香料、着
色料、安定剤、保存料等の添加物を使用することもでき
る。これらの原料を適宜選択して調製し、殺菌処理後乳
酸菌、酵母、その他の微生物を接種して発酵させて製造
するものである。また発酵後に上記の原料、添加物を加
えたり、ホモジナイザー等により均質化、液状化等の操
作を行なってもかまわないし、氷点以下の温度に冷却し
たフローズンタイプのものであっても構わない。具体的
には、ハードヨーグルト、ソフトヨーグルト、ドリンク
ヨーグルトなどがあげられる。Hereinafter, the present invention will be described in detail. The milk-containing food referred to in the present invention refers to fermented milk, milk-containing acidic beverages, and foods containing them and dairy products. With regard to fermented milk, the general definition of fermented milk can be used as it is. That is, as raw materials, animal milk such as milk and sheep milk, vegetable milk such as soybean milk, dairy products such as skimmed milk, cream and butter, and reduced milk from milk powder are mixed with one or more kinds. use,
Further, if necessary, additives such as sugars such as sugar, fruit juice, pulp, flavors, colorants, stabilizers, preservatives and the like can be used. These raw materials are appropriately selected and prepared, and after sterilization treatment, lactic acid bacteria, yeast, and other microorganisms are inoculated and fermented to produce them. Further, the above-mentioned raw materials and additives may be added after the fermentation, or homogenization and liquefaction may be carried out by a homogenizer or the like, or a frozen type cooled to a temperature below the freezing point may be used. Specifically, hard yogurt, soft yogurt, drink yogurt and the like can be mentioned.
【０００８】乳含有酸性飲料とは、上記発酵乳調製に使
用する原料と同等のものを使用したり、発酵乳を使用し
て調製したｐＨ５．０以下の飲料のことをいう。例え
ば、生乳、粉乳等を使用して乳酸やクエン酸等によりｐ
Ｈを５．０以下の酸性にした飲料や、発酵乳に糖類、香
料、着色料、安定剤、保存料、酸味料、水、その他を添
加した飲料などがあげられ、具体的には、乳酸菌飲料、
乳飲料、その他の乳製品類、発酵乳や乳製品を含んだ清
涼飲料、炭酸飲料、アルコール飲料、果汁入り飲料、そ
の他の飲料類があげられる。[0008] The milk-containing acidic beverage refers to a beverage having a pH of 5.0 or less prepared by using the same raw material as that used for the preparation of fermented milk or prepared by using fermented milk. For example, using raw milk, milk powder, etc., p.
Examples of the beverage include acidified beverages having H of 5.0 or less, beverages prepared by adding sugars, flavors, colorants, stabilizers, preservatives, acidulants, water, etc. to fermented milk, and specifically, lactic acid bacteria. Beverages,
Examples thereof include dairy drinks, other dairy products, soft drinks containing fermented milk and dairy products, carbonated drinks, alcoholic drinks, fruit juice-containing drinks, and other drinks.
【０００９】発酵乳、乳含有酸性飲料や乳製品を含有す
る食品とは、乳の風味を利用した食品をいう。具体的に
は、乳酸菌飲料、乳飲料、その他の乳製品類、発酵乳や
乳製品を含んだ清涼飲料、炭酸飲料、アルコール飲料、
果汁入り飲料、その他の飲料類、ゼリー、ムース、プリ
ン、クリーム、キャンデー、ガム、その他の菓子類、ア
イスクリーム、シャーベット、その他の氷菓類などがあ
げられる。The food containing fermented milk, milk-containing acidic beverage or dairy product means a food utilizing the flavor of milk. Specifically, lactic acid bacteria drinks, milk drinks, other dairy products, soft drinks containing fermented milk and dairy products, carbonated drinks, alcoholic drinks,
Examples thereof include fruit juice-containing beverages, other beverages, jelly, mousse, pudding, cream, candy, gum, other confectionery, ice cream, sorbet, and other frozen desserts.
【００１０】本発明に言う麹酸とは、麹菌であるアスペ
ルギルス オリゼー(Aspergillus oryzae)、アスペルギ
ルス タマリ(Aspergillus tamarii)、アスペルギルス
ウェンティ(Aspergillus wentii)、アスペルギルス
ニデゥランス(Aspergillus nidulans)、アスペルギルス
キャンディダス(Aspergillus candidus)、ペニシリウ
ム ダレー(Penicillium dalae)、ペニシリウム エク
スパンサム(Penicillium expansum)、グルコノバクター
属細菌等によって各種炭水化物から生成される物質であ
る。麹酸は麹酸生産菌を固体培養や液体培養して得られ
るものであるが、これらの培養物そのものや培養濾液、
培養物からの抽出、濃縮、精製等の工程中のどの段階の
ものを使用しても差し支えない。特に製法や精製方法に
よって限定されるものではなく、麹酸を含んでおれば本
発明に使用することができるが、添加する食品に対して
香りや味、色に影響を及ぼさない程度にまで精製したも
のを使用することが望ましい。The koji acid referred to in the present invention means Aspergillus oryzae, Aspergillus tamarii, Aspergillus wentii and Aspergillus which are aspergillus oryzae.
It is a substance produced from various carbohydrates by Aspergillus nidulans, Aspergillus candidus, Penicillium dalae, Penicillium expansum, Gluconobacter bacteria and the like. Koji acid is obtained by solid culture or liquid culture of koji acid-producing bacteria, and these cultures themselves or culture filtrates,
Any step in the process of extraction, concentration, purification, etc. from the culture may be used. It is not particularly limited by the production method and the purification method, and it can be used in the present invention as long as it contains koji acid, but it is purified to the extent that it does not affect the aroma, taste, or color of the food to be added. It is desirable to use the one that has been prepared.
【００１１】麹酸を乳含有食品に含ませる時期や方法
は、特に限定されるものではなく、例えば精製した麹酸
を用いる場合、乳含有食品の製造の仕込前、製造工程
中、製造仕上り後等のどの時点で添加しても構わない
し、また例えば、麹酸生産菌を培養した培養物を乳含有
食品の原料として使用しても構わないし、その他の方法
を用いても構わない。There is no particular limitation on the timing and method for incorporating the koji acid into the milk-containing food. For example, when purified koji acid is used, before the production of the milk-containing food, during the production process, and after the production finish. Etc. may be added at any time, and for example, a culture product obtained by culturing a koji acid-producing bacterium may be used as a raw material of a milk-containing food, or another method may be used.
【００１２】乳含有食品に対する麹酸の添加量は使用す
る原料の量や組成等により異なり、一概に決められるも
のではないが、好ましくは麹酸の純品換算で１０〜１０
００ｐｐｍ程度の添加が適当である。The amount of koji acid added to the milk-containing food varies depending on the amount and composition of the raw materials used and is not generally determined, but is preferably 10 to 10 in terms of pure koji acid.
It is suitable to add about 00 ppm.
【００１３】麹酸はこれまで、麹酸のもつチロシナーゼ
阻害活性を利用して日焼け防止、美白化粧料（特許登録
１０７３９８７号）として使用されたり、食品系では油
脂類の酸化防止剤（特許登録１１５２４２２号）、生鮮
物の生鮮度保持剤（特公平５−３０４２２）、麺の品質
改良剤（特許登録１１５５３２４号）、褐変、黒変、変
色防止、色素の退色防止等に用いられているがこれまで
乳含有食品の品質保持に使用するという例はなかった。
また本出願人が先に出願した特開平８−２３９３９に
は、麹酸、その他とリンゴ抽出物を併用した飲料の香味
劣化防止方法が知られているが、この場合、麹酸は単独
では香味劣化防止効果はなく、リンゴ抽出物と併用して
含有させることによってはじめて効果を発揮する、いわ
ゆるリンゴ抽出物の相乗剤、シネルギストとして使用さ
れるものであったが、乳含有食品に対しては麹酸は単独
での使用によっても効果を発揮するものである。[0013] Koji acid has hitherto been used as a sunburn preventive and whitening cosmetic (patent registration 1073987) by utilizing the tyrosinase inhibitory activity of koji acid, and as an antioxidant for fats and oils in food systems (patent registration 1152422). No.), a freshness-retaining agent for perishables (Japanese Patent Publication No. 5-30422), a quality improving agent for noodles (patent registration 1155324), browning, blackening, discoloration prevention, color fading prevention, etc. Until now, there has been no example of using it to maintain the quality of milk-containing foods.
In addition, Japanese Patent Application Laid-Open No. 8-23939 filed by the applicant of the present application discloses a method for preventing flavor deterioration of a beverage in which koji acid and the other and apple extract are used in combination. Deterioration-preventing effect was not exhibited, and the effect was exhibited only when used in combination with apple extract, which was used as a so-called synergist for so-called apple extract, but koji for milk-containing foods. The acid is effective even when used alone.
【００１４】本発明の方法によれば乳含有食品の製造直
後の良好な香味を製造後の流通期間等、消費者が飲食に
供するまでの期間、長く保つことができるようになり品
質の安定した乳含有食品を提供することができるように
なる。以下実施例をもって本発明を説明する。According to the method of the present invention, a good flavor immediately after the production of a milk-containing food can be maintained for a long period until the consumer eats or drinks, such as the distribution period after the production, and the quality is stable. It becomes possible to provide a milk-containing food. Hereinafter, the present invention will be described with reference to examples.
【００１５】[0015]
【００１６】実施例１ 発酵乳の品質保持試験 処方 （ｇ） グラニュー糖 ８．０ 全脂粉乳 １１．５ 脱脂粉乳 ２．０ ヨーグルト香料 ０．１ 麹酸（東京化成工業製） ０．０３ ─────────────────────────── 清水で全量を １００ とする 上記処方組成物をよく攪拌溶解し、９０℃１５分間保持
し、４０℃まで冷却したのち市販の乳酸菌スタータ粉末
を添加し、よく攪拌してポリエチレン製カップ容器に充
填、透明ポリエチレン製シートをヒートシールして密閉
し、４０℃恒温器内に静置し発酵乳を調製した。酸度が
０．８になったところで、１０℃の恒温室内に移し蛍光
灯照射テスト（４０００ルクスで５日間）を行なった。
対照としては上記処方組成から麹酸を除いた処方にて同
じ方法で調製した発酵乳を用いた。蛍光灯照射後１０名
のパネラーによる官能評価を以下の５段階で行なったと
ころ表１のような結果となった。Example 1 Quality retention test of fermented milk Formulation (g) Granulated sugar 8.0 Full-fat milk powder 11.5 Skim milk powder 2.0 Yogurt flavor 0.1 Kojic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) 0.03 ── ───────────────────────── The total amount of the above formulation is 100 with fresh water. After cooling to ℃, add commercially available lactic acid bacterium starter powder, stir well and fill a polyethylene cup container, heat seal a transparent polyethylene sheet and seal it, leave it in a 40 ° C incubator to prepare fermented milk. did. When the acidity reached 0.8, the sample was transferred into a thermostatic chamber at 10 ° C. and a fluorescent lamp irradiation test (4000 lux for 5 days) was performed.
As a control, fermented milk prepared by the same method as the above composition except that koji acid was removed was used. After the fluorescent lamp irradiation, 10 panelists conducted sensory evaluation in the following 5 stages, and the results shown in Table 1 were obtained.
【００１７】[0017]
【表１】 [Table 1]
【００１８】評価 ５：劣化みられず（未照射品と同程度） ４：わずかに劣化している ３：劣化している ２：かなり劣化している １：非常に劣化している（とても飲みづらい、食べづら
い） （何れも１０人のパネラーの得点平均値を示す 危険率
５％で有意差あり） 表１のとおり麹酸を添加したものは良好な香味を残して
おり劣化臭が少なく高い評価となり、麹酸添加による品
質保持効果は明らかであった。Evaluation 5: No deterioration observed (similar to unirradiated product) 4: Slight deterioration 3: Deteriorated 2: Significant deterioration 1: Very deteriorated (very drinkable (Difficult to eat, difficult to eat) (All show the average score of 10 panelists. There is a significant difference with a risk rate of 5%.) As shown in Table 1, those with added koji acid have a good flavor and have little deteriorated odor. It was evaluated, and the quality retention effect by the addition of koji acid was clear.
【００１９】実施例２ 殺菌乳酸菌飲料の品質保持試験 処方 （ｇ） プレーンヨーグルト ３１６ （無脂乳固形９．５％） グラニュー糖 ８０ 大豆食物繊維ＳＭ−９００ ４ （三栄源エフ・エフ・アイ株式会社製） ヨーグルト香料 １ 麹酸（東京化成工業製） ０．１ ─────────────────────── 清水で全量を １０００ とする ホモジナイズ １５０kg/cm2 ｐＨ４．４ ８７℃１０分間殺菌 上記処方のとおり調製し、無色の透明ガラスビンに充
填、密栓した殺菌乳酸菌飲料を１月の晴れた日に２日間
屋外で日光にさらし、***試験とした。対照としては上
記処方から麹酸を除いた処方にて同じ方法で調製したも
のを使用した。日光照射後１０名のパネラーによる官能
評価を実施例１と同様に行なったところ表２のような結
果となった。Example 2 Quality retention test of sterilized lactic acid bacterium beverage Formulation (g) Plain yogurt 316 (non-fat milk solids 9.5%) Granulated sugar 80 Soybean dietary fiber SM-900 4 (San-eigen FFI Corporation) Yogurt flavor 1 Kojic acid (manufactured by Tokyo Kasei Kogyo) 0.1 ──────────────────────── Homogenized to 1000 with fresh water 150kg / cm2 Sterilization at pH 4.4 87 ° C. for 10 minutes A sterilized lactic acid bacterium beverage prepared according to the above formulation, filled in a colorless transparent glass bottle, and hermetically sealed was exposed to sunlight outdoors on a sunny day of January for 2 days to perform an abuse test. As a control, a formulation prepared by the same method as the above formulation except for koji acid was used. After the sunlight irradiation, 10 panelists conducted sensory evaluation in the same manner as in Example 1, and the results shown in Table 2 were obtained.
【００２０】[0020]
【表２】 [Table 2]
【００２１】（何れも１０人のパネラーの得点平均値を
示す 危険率５％で有意差あり） 表２のとおり無添加品は劣化臭が強く、飲みづらいが、
麹酸添加品は調製直後の風味をよく保っており、高い評
価となり、麹酸の添加による品質保持効果が確認され
た。(All show the average value of the scores of 10 panelists, there is a significant difference at a risk rate of 5%) As shown in Table 2, the additive-free products have a strong deteriorated odor and are hard to drink.
The product added with koji acid maintained a good flavor immediately after preparation, which was highly evaluated, and the effect of maintaining quality by the addition of koji acid was confirmed.
【００２２】実施例３ プリンの品質保持試験 処方 （ｇ） 加糖練乳 １２０ 脱脂粉乳 ５０ 無塩バター ４０ グラニュー糖 ４０ 卵黄 １０ ゲル化剤 ５ カロテン色素 １ バニラ香料 １ 麹酸（東京化成工業製） ０．２ ─────────────────────── 清水で全量を １０００とする ホモジナイズ １５０kg/cm2 ９０℃１０分間殺菌 上記処方にて調製したプリンをポリエチレン製カップ容
器に充填、透明ポリエチレン製シートをヒートシールし
て密閉し、１０℃の恒温室内に移し蛍光灯照射テスト
（５０００ルクスで５日間）を行なった。対照としては
上記処方から麹酸を除いた処方にて同じ方法で調製した
プリンを用いた。蛍光灯照射後１０名のパネラーによる
官能評価を実施例１と同様に行なったところ表３のよう
な結果となった。Example 3 Purine quality retention test Formulation (g) Sweetened condensed milk 120 Skim milk powder 50 Unsalted butter 40 Granulated sugar 40 Egg yolk 10 Gelling agent 5 Carotene pigment 1 Vanilla flavor 1 Kojic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) 2 ─────────────────────── Homogenize 150 kg / cm2 at 90 ℃ for 10 minutes with total volume of fresh water Made from polyethylene. It was filled in a cup container, a transparent polyethylene sheet was heat-sealed and hermetically sealed, and the sheet was transferred to a thermostatic chamber at 10 ° C. and subjected to a fluorescent lamp irradiation test (5000 lux for 5 days). As a control, a purine prepared by the same method as the above formulation except for koji acid was used. After the fluorescent lamp irradiation, 10 panelists conducted sensory evaluation in the same manner as in Example 1, and the results shown in Table 3 were obtained.
【００２３】[0023]
【表３】 [Table 3]
【００２４】（何れも１０人のパネラーの得点平均値を
示す 危険率５％で有意差あり） 表３のとおり無添加品は劣化臭が強くプリン表面が変色
していたが、麹酸添加品は調製直後の風味をよく保って
おり変色も少なく、高い評価となり、麹酸添加による品
質保持効果が確認された。(All show the average value of the scores of 10 panelists, there is a significant difference at a risk rate of 5%) As shown in Table 3, the additive-free product had a strong deterioration odor and the surface of the pudding was discolored. Had a good flavor immediately after preparation and had little discoloration, and was highly evaluated, and the effect of maintaining quality by adding koji acid was confirmed.
【００２５】[0025]
【発明の効果】乳含有食品は、製造工程中、流通段階お
よび保存中において光、熱、空気等による影響を受け、
香味が変化し、本来の香味が消失したり、内容成分の劣
化による異味異臭が発生する等の品質の低下をまねくこ
とがあるが、本発明によれば製造直後の良好な香味を長
く保つことができ、品質が高く、安定した乳含有食品を
提供することができる。The milk-containing food is affected by light, heat, air, etc. during the manufacturing process, distribution stage and storage.
The flavor may change, the original flavor may disappear, or a deterioration in quality such as generation of an off-flavor due to deterioration of content components may occur, but according to the present invention, a good flavor immediately after production may be maintained for a long time. It is possible to provide a stable milk-containing food having high quality.
Claims (2)
品の品質保持方法。1. A method for maintaining the quality of a milk-containing food, which comprises adding koji acid.
料である請求項１記載の品質保持方法。2. The quality maintaining method according to claim 1, wherein the milk-containing food is fermented milk or milk-containing acidic beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8063595A JPH09252722A (en) | 1996-03-19 | 1996-03-19 | Retention of quality of milk-containing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8063595A JPH09252722A (en) | 1996-03-19 | 1996-03-19 | Retention of quality of milk-containing food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09252722A true JPH09252722A (en) | 1997-09-30 |
Family
ID=13233788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8063595A Pending JPH09252722A (en) | 1996-03-19 | 1996-03-19 | Retention of quality of milk-containing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09252722A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137253A (en) * | 1983-12-23 | 1985-07-20 | Nippon Menaade Keshohin Kk | Beautifying and whitening food |
| JPH0269156A (en) * | 1988-09-02 | 1990-03-08 | Seiwa Kasei Kk | Color-fading inhibitor for processed food and color fading inhibition using same |
| JPH05292927A (en) * | 1992-04-16 | 1993-11-09 | Nissei Kagaku Kogyo Kk | Food preservative |
| JPH0823939A (en) * | 1994-07-14 | 1996-01-30 | Sanei Gen F F I Inc | Preventing agent for flavor of beverage from deteriorating and prevention of flavor of beverage from deteriorating |
-
1996
- 1996-03-19 JP JP8063595A patent/JPH09252722A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137253A (en) * | 1983-12-23 | 1985-07-20 | Nippon Menaade Keshohin Kk | Beautifying and whitening food |
| JPH0269156A (en) * | 1988-09-02 | 1990-03-08 | Seiwa Kasei Kk | Color-fading inhibitor for processed food and color fading inhibition using same |
| JPH05292927A (en) * | 1992-04-16 | 1993-11-09 | Nissei Kagaku Kogyo Kk | Food preservative |
| JPH0823939A (en) * | 1994-07-14 | 1996-01-30 | Sanei Gen F F I Inc | Preventing agent for flavor of beverage from deteriorating and prevention of flavor of beverage from deteriorating |
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