FRESHNESS-KEEPING AGENT FOR FOOD, AND FRESHNESS-KEEPING OF FOOD BY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain a freshness-keeping agent capable of keeping the freshness of foods such as vegetables and the like by preventing discoloration, droop or the like, and further to provide a freshness-keeping method by using the same. SOLUTION: The freshness of a raw vegetable is kept only by dipping the vegetable in an aqueous solution of the freshness-keeping agent because when a Japanese radish is dipped in the 0.05% aqueous solution of the freshness- keeping agent containing an extract of coffee beans, extracted from the coffee beans for 30 min, cut in water, packed in a box and preserved in the state for one month, the body of the Japanese radish is still wholly white, and has no wrinkle on the surface, and the leaves of the Japanese radish still remain and keep fresh green. When 0.07% freshness-keeping agent containing the extract of the coffee beans extracted from the coffee beans is added to bean sprouts, the leaves the Japanese radish, carrots and skins of citron, and the resultant products are dried at 60 deg.C for 12 hr to provide dried vegetables, the dried vegetables still keep original colors, have small amount of shrinkage, and provide fresh feeling.