ES2053039T3 - Procedimiento para impedir el cambio de color de los alimentos. - Google Patents

Procedimiento para impedir el cambio de color de los alimentos.

Info

Publication number
ES2053039T3
ES2053039T3 ES90116481T ES90116481T ES2053039T3 ES 2053039 T3 ES2053039 T3 ES 2053039T3 ES 90116481 T ES90116481 T ES 90116481T ES 90116481 T ES90116481 T ES 90116481T ES 2053039 T3 ES2053039 T3 ES 2053039T3
Authority
ES
Spain
Prior art keywords
food
prevent
color change
procedure
change
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES90116481T
Other languages
English (en)
Inventor
Yoshiko C O Seiwa Techn Natori
Fukazawa C O Seiwa Tec Ryutaro
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Seiwa Technological Laboratories Ltd
Original Assignee
Seiwa Technological Laboratories Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Seiwa Technological Laboratories Ltd filed Critical Seiwa Technological Laboratories Ltd
Application granted granted Critical
Publication of ES2053039T3 publication Critical patent/ES2053039T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodesiccation or lyophilisation; Apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

UN METODO PARA IMPEDIR EL CAMBIO DE COLOR DE UN ALIMENTO, QUE INHIBE UN CAMBIO DE COLOR ENZIMATICO ATRIBUIBLE A LA OXIDASA DE TIROSINASA O POLIFENOL CONTENIDA EN EL ALIMENTO, MEDIANTE EL USO DE ACIDO COJICO, QUE COMPRENDE; TRATAR DICHO ALIMENTO CON UNA SOLUCION DE TRATAMIENTO QUE CONTENGA ACIDO COJICO Y CONTROLARLO PARA TENER UN PH DE ENTRE 3.0 HASTA UN 5.0
ES90116481T 1989-10-16 1990-08-28 Procedimiento para impedir el cambio de color de los alimentos. Expired - Lifetime ES2053039T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1268746A JPH03130036A (ja) 1989-10-16 1989-10-16 食品の変色防止方法

Publications (1)

Publication Number Publication Date
ES2053039T3 true ES2053039T3 (es) 1994-07-16

Family

ID=17462763

Family Applications (1)

Application Number Title Priority Date Filing Date
ES90116481T Expired - Lifetime ES2053039T3 (es) 1989-10-16 1990-08-28 Procedimiento para impedir el cambio de color de los alimentos.

Country Status (6)

Country Link
EP (1) EP0423470B1 (es)
JP (1) JPH03130036A (es)
KR (1) KR970009909B1 (es)
CA (1) CA2023823C (es)
DE (1) DE69009138T2 (es)
ES (1) ES2053039T3 (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5202141A (en) * 1990-02-05 1993-04-13 Mcevily Arthur J Compositions and methods for inhibiting browning in foods and beverages
DE10324566A1 (de) * 2003-05-30 2004-12-16 Symrise Gmbh & Co. Kg Verwendung von Diphenylmethan-Derivaten als Tyrosinase-Inhibitoren
KR100527660B1 (ko) * 2004-02-04 2005-11-09 이행철 청보리 분말 제조 방법
JP4771479B2 (ja) * 2006-10-25 2011-09-14 山梨県 モモピューレ又はモモ果汁の製造方法
US20120121766A1 (en) * 2009-06-01 2012-05-17 Natural Biotechnology Sprl Composition
WO2010139946A2 (en) * 2009-06-01 2010-12-09 Jeff Dodd Composition
GB0922200D0 (en) * 2009-12-21 2010-02-03 Xyrex Ltd Composition, use and method of preparation thereof
US9247012B2 (en) * 2009-12-23 2016-01-26 International Business Machines Corporation Applying relative weighting schemas to online usage data
GB201003758D0 (en) * 2010-03-05 2010-04-21 Dodd Jeff Evaluation of an anti microbial agent
WO2011162104A1 (en) 2010-06-25 2011-12-29 Semiconductor Energy Laboratory Co., Ltd. Semiconductor device and method for driving the same
CN102948458A (zh) * 2012-11-21 2013-03-06 四川省山野生物科技有限公司 一种果蔬保鲜组合物及其用途
CN107646966A (zh) * 2017-09-25 2018-02-02 广州聚禅现代农业研究院有限公司 一种利用曲酸保鲜红菇的方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU575958B2 (en) * 1985-06-20 1988-08-11 Daiichi Seiyaku Co. Ltd. Preservation of proteins with ascorbic acid and gallic acid salts
JPS63269942A (ja) * 1987-04-28 1988-11-08 Seiwa Kasei Kk 食品のチロシナ−ゼ抑制剤

Also Published As

Publication number Publication date
KR970009909B1 (ko) 1997-06-19
KR910007432A (ko) 1991-05-30
JPH03130036A (ja) 1991-06-03
EP0423470A1 (en) 1991-04-24
EP0423470B1 (en) 1994-05-25
DE69009138T2 (de) 1994-10-27
CA2023823C (en) 1996-06-11
CA2023823A1 (en) 1991-04-17
DE69009138D1 (de) 1994-06-30

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