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Title:
METHOD OF PREVENTING BLACKENING IN INNER FACE OF CANNED FOOD
Document Type and Number:
Japanese Patent JPS61268123
Kind Code:
A
Abstract:

PURPOSE: To suppress occurrence of H2S in a canned food and to prevent blackening on the inner face of the canned food, by adding sodium fumarate, potassium bromate, maltose or D-glucuronolactone to canned fish, shellfish and canned fowl egg.

CONSTITUTION: One of more of 0.1W2.0wt% sodium fumarate, 0.5W2.0wt% D-glucuronolactone, 0.5W5.0wt% maltose and 0.02W0.15wt% potassium bromate are added to canned fish and shellfish such as crab, sea bream, tuna, scallop, etc., and canned fowl egg such as quail, etc. Consequently, occurrence of H2S is extremely suppressed or H2 is converted into a nonvolatile sulfur-containing compound, and blackening is properly prevented.


Inventors:
OSADA HIROMITSU
TAKEUCHI IKIKO
KUCHIKI YUKAKO
Application Number:
JP10844085A
Publication Date:
November 27, 1986
Filing Date:
May 22, 1985
Export Citation:
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Assignee:
TOYO SEIKAN KAISHA LTD
International Classes:
A23B4/00; A23B5/00; A23B5/08; (IPC1-7): A23B4/00; A23B5/00
Domestic Patent References:
JP46036179U
Attorney, Agent or Firm:
Hiroshi Kikuchi