发明名称 AGENT FOR SUPPRESSING DISCOLORATION AND IMPROVING PRESERVABILITY OF BOILED VEGETABLE
摘要 <p>PROBLEM TO BE SOLVED: To provide a method for improving effects for suppressing discoloration and improving preservation of boiled vegetables. SOLUTION: An effect for suppressing discoloration is obtained by treating boiled vegetables with a solution containing a predetermined amount of an egg white peptide or the egg white peptide and sodium ascorbate. Synergistic effects are observed by treating the boiled vegetables with a solution containing the egg white peptide and sodium acetate in a predetermined ratio or a solution containing the egg white peptide, sodium ascorbate and sodium acetate in a predetermined ratio.</p>
申请公布号 JP2001095479(A) 申请公布日期 2001.04.10
申请号 JP19990281951 申请日期 1999.10.01
申请人 OKUNO CHEM IND CO LTD 发明人 KAMIOKA HIDEYA;OKUNO HARUHIKO
分类号 A23L3/3508;A23B7/14;A23L3/3526;A23L3/3544;(IPC1-7):A23B7/14;A23L3/350 主分类号 A23L3/3508
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