AGENT FOR SUPPRESSING DISCOLORATION AND IMPROVING PRESERVABILITY OF BOILED VEGETABLE

Title:

AGENT FOR SUPPRESSING DISCOLORATION AND IMPROVING PRESERVABILITY OF BOILED VEGETABLE

Document Type and Number:

Japanese Patent JP2001095479

Kind Code:

A

Abstract:

To provide a method for improving effects for suppressing discoloration and improving preservation of boiled vegetables.

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.

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Inventors:

KAMIOKA HIDEYA
OKUNO HARUHIKO

Application Number:

JP28195199A

Publication Date:

April 10, 2001

Filing Date:

October 01, 1999

Export Citation:

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Assignee:

OKUNO CHEM IND CO

International Classes:

A23L3/3508; A23B7/14; A23L3/3526; A23L3/3544; (IPC1-7): A23B7/14; A23L3/3508

Attorney, Agent or Firm:

Nanjo Hiromichi

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