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 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|