Title:
【発明の名称】新鮮な野菜の保存処理方法
Document Type and Number:
Japanese Patent JP2002500026
Kind Code:
A
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:
Chen, Chao
Application Number:
JP2000527153A
Publication Date:
January 08, 2002
Filing Date:
January 08, 1999
Export Citation:
Assignee:
Mantrose-Hauser Company, Inc.
International Classes:
A23B7/10; A23B7/153; A23B7/154; A23B7/14; A23B7/157; A23B7/158; A23B9/26; A23B9/30; A23L3/3454; A23L3/3544; A23L3/358; A23L35/00; (IPC1-7): A23B7/153; A23L3/3544; A23L3/358
Attorney, Agent or Firm:
Shusaku Yamamoto