Title:
ボイル野菜用日持向上剤、ボイル野菜用日持向上液、ボイル野菜の日持向上方法、ボイル野菜の製造方法
Document Type and Number:
Japanese Patent JP7396146
Kind Code:
B2
Abstract:
To suppress the generation of viable fungus upon suppressing lowering of the original decoloration and quality of taste of vegetables during long period preservation of boiled vegetables, by a storable duration improver for boiled vegetables excellent in bacteriostatic property and a quality of taste.SOLUTION: A storable duration improver for boiled vegetables contains calcium acetate, a pH adjuster and trehalose. The storable duration improver for boiled vegetables is such that: a content of trehalose is 15 mass% or less; and a pH when dissolving in water so as to bring a concentration to 2.5 mass% is 6.3 or less. A storable duration improving method for boiled vegetables includes: putting vegetables in a storable duration improving liquid for boiled vegetables, containing calcium acetate and trehalose, and having a pH of 6.3 or less, and a ratio of trehalose based on the total solid in the liquid of 15 mass% or less; and heating the product.SELECTED DRAWING: None
Inventors:
Yuzuru Sawaguchi
Miki Sato
Miki Sato
Application Number:
JP2020049493A
Publication Date:
December 12, 2023
Filing Date:
March 19, 2020
Export Citation:
Assignee:
Mitsubishi Chemical Corporation
International Classes:
A23B7/154; A23B7/155
Domestic Patent References:
| JP200667807A | ||||
| JP201423527A | ||||
| JP201621933A | ||||
| JP2004337044A | ||||
| JP200934006A | ||||
| JP201022270A | ||||
| JP2001112411A |
Attorney, Agent or Firm:
Takeshi Shigeno
Takayuki Shigeno
Takayuki Shigeno