| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a composition preventing root vegetables such as burdocks or lotus roots from getting browny: and to provide a method for preventing the root vegetables from getting browny. <P>SOLUTION: The composition preventing root vegetables from getting browny is obtained by giving cinnamaldehyde, cinnamyl alcohol or its lower fatty acid ester and lower alcohol ester comprising cinnamic acid to root vegetables such as burdocks or lotus roots so as to extremely suppress browning caused on the root vegetables, in particular cut ones. Use of such a cinnamaldehyde, cinnamyl alcohol or its lower fatty acid ester and lower alcohol ester comprising cinnamic acid causes no negative influence to the taste, preservation and the like of the root vegetables. The cinnamaldehyde, the cinnamyl alcohol or its lower fatty acid ester and the lower alcohol ester comprising cinnamic acid are safely and easily usable because of being obtained from naturally-occurring extract. <P>COPYRIGHT: (C)2007,JPO&INPIT</p> |
