Title:
新鮮な野菜の保存処理方法
Document Type and Number:
Japanese Patent JP5604043
Kind Code:
B2
Abstract:
Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.
Inventors:
Ciao Chain
Application Number:
JP2009000422A
Publication Date:
October 08, 2014
Filing Date:
January 05, 2009
Export Citation:
Assignee:
Mantle rose * Hauser A company and in condominium lei テッド
International Classes:
A23B7/14; A23B7/10; A23B7/153; A23B7/154; A23B7/157; A23B7/158; A23B9/26; A23B9/30; A23L3/3454; A23L3/3544; A23L3/358; A23L35/00
Attorney, Agent or Firm:
Shusaku Yamamoto
Natsuki Morishita
Natsuki Morishita