JPH02273142A - Method for improving quality of foods - Google Patents
Method for improving quality of foodsInfo
- Publication number
- JPH02273142A JPH02273142A JP9182089A JP9182089A JPH02273142A JP H02273142 A JPH02273142 A JP H02273142A JP 9182089 A JP9182089 A JP 9182089A JP 9182089 A JP9182089 A JP 9182089A JP H02273142 A JPH02273142 A JP H02273142A
- Authority
- JP
- Japan
- Prior art keywords
- quality
- porous carrier
- foods
- release device
- extract
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims description 5
- 238000013268 sustained release Methods 0.000 claims abstract description 28
- 239000012730 sustained-release form Substances 0.000 claims abstract description 28
- 239000000284 extract Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 22
- 240000007154 Coffea arabica Species 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 abstract description 9
- 235000016213 coffee Nutrition 0.000 abstract description 9
- 235000013353 coffee beverage Nutrition 0.000 abstract description 9
- 235000009569 green tea Nutrition 0.000 abstract description 5
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 4
- 235000020279 black tea Nutrition 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 3
- 244000061176 Nicotiana tabacum Species 0.000 abstract description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 abstract description 2
- 239000004677 Nylon Substances 0.000 abstract description 2
- 229920001778 nylon Polymers 0.000 abstract description 2
- 239000004417 polycarbonate Substances 0.000 abstract description 2
- 229920000515 polycarbonate Polymers 0.000 abstract description 2
- 239000011148 porous material Substances 0.000 abstract description 2
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 1
- 235000021539 instant coffee Nutrition 0.000 description 23
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 238000000605 extraction Methods 0.000 description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 7
- 229910052782 aluminium Inorganic materials 0.000 description 7
- 239000011888 foil Substances 0.000 description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 6
- 241001474374 Blennius Species 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000020289 caffè mocha Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 241000533293 Sesbania emerus Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 229920002379 silicone rubber Polymers 0.000 description 1
- 239000004945 silicone rubber Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、食品類の品質改良方法に関し、詳細には、嗜
好飲料及び嗜好食品等の香味等の品質を改良する方法に
関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for improving the quality of foods, and more particularly, to a method for improving the quality of flavor, etc. of preferred beverages, preferred foods, and the like.
［従来の技術］
食品類、特に、コーヒー、ココア、紅茶、緑茶、海苔、
香辛料等の嗜好飲料及び嗜好食品については、香味等の
品質を保つことが重要視されている。[Prior art] Foods, especially coffee, cocoa, black tea, green tea, seaweed,
Regarding flavor drinks and foods such as spices, it is important to maintain quality such as flavor.
その中でも、例えば、嗜好飲料となるインスタントコー
ヒーは、一般に、びん詰状態で保存され、市販されてい
る。Among them, for example, instant coffee, which is a beverage of choice, is generally stored in a bottled state and sold commercially.
このように、びん詰めされたインスタントコーヒーは、
びんの開孔部に張られていたアルミ箔等で密封されてお
り、賞味する際にそれを開封する必要がある。In this way, bottled instant coffee is
The opening of the bottle is sealed with aluminum foil, etc., and must be opened before tasting.
開封後のインスタントコーヒーは、蓋をして保存するこ
とにより、香味（香り、味）等の低下防止が図られてい
る。After opening, instant coffee is stored with a lid to prevent the flavor (aroma, taste), etc. from deteriorating.
［発明が解決しようとする課題］
しかしながら、上記したようなびん詰めインスタントコ
ーヒーは、−度アルミ箔等を開封すると、蓋をしていて
も時間の経過によって香味等が低下する。[Problems to be Solved by the Invention] However, when the above-mentioned bottled instant coffee is opened with aluminum foil or the like, its flavor etc. deteriorate over time even if it is covered with a lid.
また、その他の食品類も、保存は密封状態で行われてい
るが、それを−度開封して使用した後は、時間の経過に
よって、香味等が低下する。Other foods are also stored in a sealed state, but after the food is opened and used, the flavor etc. deteriorate over time.
従って、開封後でも、食品類の香味等が経時的に低下し
ないことが望まれていた。Therefore, it has been desired that the flavor etc. of foods do not deteriorate over time even after opening.
［課題を解決するための手段］
本発明は、上記課題を解決するために、第１に、品質改
良原料からの抽出物を、多孔質担体に含浸させ、該多孔
質担体を、品質改良対象食品類と同一保存空間内に配置
し、多孔質担体から揮発成分を徐々に放出させることに
より、食品類の品質を改良すること、第２に、品質改良
原料からの抽出物を、多孔質担体に含浸させ、該多孔質
担体を、フィルム材で包被して徐放性デバイスとし、該
徐放性デバイスを、品質改良対象食品類と同一保存空間
内に配置し、徐放性デバイスから揮発成分を徐々に放出
させることにより、食品類の品質を改良することを要旨
とする。[Means for Solving the Problems] In order to solve the above problems, the present invention first impregnates a porous carrier with an extract from a quality-improved raw material, and uses the porous carrier as a quality-improving target. The purpose is to improve the quality of foods by placing them in the same storage space as food and gradually releasing volatile components from the porous carrier. The porous carrier is impregnated with a film material to form a sustained release device, and the sustained release device is placed in the same storage space as the food subject to quality improvement to prevent volatilization from the sustained release device. The purpose is to improve the quality of foods by gradually releasing ingredients.
ｉｉ改ｌ蓋１
品質改良原料は、品質改良対象食品類の品質を改良する
ために使われるもので、品質改良対象食品に好ましい香
味等を与えるものであればよい。ii Revised Lid 1 The quality-improving raw material is used to improve the quality of the food subject to quality improvement, and may be any material that imparts a desirable flavor or the like to the food subject to quality improvement.
例えば、コーヒーの香味を増強する場合には、品質改良
原料として各種のコーヒーが使われる。For example, when enhancing the flavor of coffee, various types of coffee are used as quality-improving raw materials.
該品質改良原料には、上記のように、主に品質改良対象
食品類と同種のものが使われるが、異種のものを使うこ
ともできる０例えば、品質改良原料として花や果実等を
使うことより、紅茶に花や果実等の香りを与えることも
できる。As mentioned above, the quality-improving raw material is mainly the same kind as the food to be quality-improved, but different kinds can also be used.For example, flowers, fruits, etc. can be used as the quality-improving raw material. It is also possible to impart aromas of flowers, fruits, etc. to black tea.
同様に、品質改良対象食品が、ココア、緑茶、海苔等の
場合、それぞれ、品質改良原料として、ココア、緑茶、
海苔等が主に使われるが、それ以外のものを単独にある
いは組み合わせて使うこともできる。Similarly, if the food to be improved is cocoa, green tea, seaweed, etc., cocoa, green tea, seaweed, etc. are used as raw materials for quality improvement, respectively.
Seaweed is mainly used, but other materials can also be used alone or in combination.
１土１
抽出物は、品質改良原料から得られるものであり、品質
改良原料に適した条件で適宜抽出を行う。1 Soil 1 Extracts are obtained from quality-improved raw materials, and are appropriately extracted under conditions suitable for quality-improved raw materials.
例えば、高圧下の二酸化炭素を用いてコーヒー豆又はそ
の粉砕物からエキスを抽出する場合には、液体状態の二
酸化炭素で、抽出温度５〜３０℃、抽出圧力１００〜３
００ｋｇ／ｃｍ”の条件下、抽出器を用いて抽出を行う
。For example, when extracting an extract from coffee beans or ground coffee beans using carbon dioxide under high pressure, use liquid carbon dioxide at an extraction temperature of 5 to 30°C and an extraction pressure of 100 to 30°C.
Extraction is performed using an extractor under the condition of 00 kg/cm''.
１五ＩＩＬ体
多孔質担体は、抽出物を含浸させておくものであり、抽
出物を保持するのに適した大きさの微小な孔や間隙等を
有するものである。The 15IIL porous carrier is impregnated with an extract and has minute pores, gaps, etc. of a size suitable for retaining the extract.
該多孔質担体としては、例えば、微孔性のポリスルホン
、ナイロン、ポリカーボネート、ポリ塩化ビニリデン等
を用いることができる。As the porous carrier, for example, microporous polysulfone, nylon, polycarbonate, polyvinylidene chloride, etc. can be used.
Ｌ血止ム上 フィルム材は、揮発成分を徐々に放出するものである。On L hemostasis The film material gradually releases volatile components.
該フィルム材としては、例えば、プラスチックフィルム
、ポリプロピレン、シリコーンゴム等、好ましくは、高
圧低密度ポリエチレンフィルムを用いることができる。As the film material, for example, a plastic film, polypropylene, silicone rubber, etc. can be used, preferably a high-pressure low-density polyethylene film.
１１１五バ４１
徐放性デバイスは、抽出物が含浸された多孔質担体をフ
ィルム材で包被したものである。111541 A sustained release device is a porous carrier impregnated with an extract and covered with a film material.
徐放性デバイスにおけるフィルム材の包被部分は、好ま
しくは、多孔質担体の片側面をドーム状に覆うようにす
る。The covering portion of the film material in the sustained release device preferably covers one side of the porous carrier in a dome shape.
上記徐放性デバイスは、全体をアルミ箔等で密封してお
くことで、徐放性デバイス保存時における揮発成分の放
出防止を図る。The sustained release device is entirely sealed with aluminum foil or the like to prevent release of volatile components during storage of the sustained release device.
なお、該徐放性デバイスは、蓋の内側や保存容器内に取
り付ける以外にも、予め、製造工程で容器の蓋や、容器
内に組み込んで配置しておくこともできる。In addition to being attached to the inside of the lid or inside the storage container, the sustained release device can also be placed in advance by being incorporated into the lid of the container or inside the container during the manufacturing process.
品質改良対象食品類は、抽出物の揮発成分により品質が
影響を受ける食品類のことである。Foods subject to quality improvement are foods whose quality is affected by volatile components of extracts.
該品質改良対象食品類としては、例えば、コーヒー、コ
コア、紅茶、緑茶等の嗜好飲料の他に、海苔、香辛料、
各種だし類、たばこ等を挙げることができる。Foods subject to quality improvement include, for example, beverages such as coffee, cocoa, black tea, and green tea, as well as seaweed, spices,
Various types of soup stock, tobacco, etc. can be mentioned.
菟髪亘Ｉ
保存空間は、品質改良対象食品類が保存されている密閉
された箇所内のことである。Wataru Ugami I A storage space is a closed area in which food products subject to quality improvement are stored.
例えば、びん詰めされたインスタントコーヒーの場合に
は、びんの内部（ｌ！や容器の内側）のことを示すが、
品質改良対象食品類が貯蔵庫等の大容量のものに保存さ
れている場合には、その貯蔵庫内のことを示す。For example, in the case of bottled instant coffee, this refers to the inside of the bottle (l! or inside of the container).
If the food subject to quality improvement is stored in a large-capacity storage such as a storage, this indicates the inside of the storage.
［実施例コ 以下、実施例について説明する。[Example code] Examples will be described below.
火Ｕ
（１）使用物
品質改良原料：モカコーヒー
品質改良対象食品類：インスタントコーヒー（２）抽出
ローストしたモカコーヒー２００ｇを粉砕し、抽出器に
入れて液体二酸化炭素６ 、０ ｋｇを注入して、抽出
温度１５℃で４時間の抽出を行った。Fire U (1) Product quality improvement Raw material: Mocha coffee Foods targeted for quality improvement: Instant coffee (2) Extraction Crush 200 g of roasted mocha coffee, put it in an extractor, and inject 6.0 kg of liquid carbon dioxide. , Extraction was performed for 4 hours at an extraction temperature of 15°C.
その後、二酸化炭素を分離し、１４ｇの抽出物Ａを得た
。Thereafter, carbon dioxide was separated to obtain 14 g of extract A.
（３）徐放性デバイスへの含浸
上記（２）で得られた抽出物Ａのうち、１０１１ｇを多
孔質担体に含浸させた。(3) Impregnation into a sustained release device 1011 g of the extract A obtained in (2) above was impregnated into a porous carrier.
該多孔質担体を、フィルム材で包み、徐放性デバイスＡ
とし、更に、徐放性デバイスＡ全体を、アルミ箔等を用
いて密封した。The porous carrier is wrapped in a film material, and a sustained release device A is prepared.
Further, the entire sustained release device A was sealed using aluminum foil or the like.
（４）配置
上記（３）で得られた密封された徐放性デバイスＡを、
市販されている１００ｇ入りのびん詰めインスタントコ
ーヒーの蓋の内側に取り付けた。(4) Arrangement The sealed sustained release device A obtained in (3) above,
It was attached to the inside of the lid of a commercially available 100g bottled instant coffee.
そして、インスタントコーヒーの開封の際に、徐放性デ
バイスＡの密封も開封し、インスタントコーヒーと同一
保存空間内（本例はびん内）に徐放性デバイスＡが配置
されるようにした。When the instant coffee was opened, the seal of the sustained release device A was also opened, so that the sustained release device A was placed in the same storage space as the instant coffee (in the bottle in this example).
（５）比較試験
上記（２）〜（４）に記載したように、抽出物ＡＩＯＩ
１ｇを多孔質担体に含浸させた徐放性デバイスＡをアル
ミ箔等で密封し、市販されている１００ｇ入りのびん詰
めインスタントコーヒーの蓋の内側に取り付けたものを
本発明区とした。(5) Comparative test As described in (2) to (4) above, extract AIOI
The present invention consisted of sustained release device A in which 1 g was impregnated into a porous carrier, sealed with aluminum foil, etc., and attached to the inside of the lid of a commercially available 100 g bottled instant coffee.
これに対し、市販されているままの１００ｇ入りのびん
詰めインスタントコーヒーを対照区とした。そして、発
明区によるびん詰めインスタントコーヒーと対照区によ
るびん詰めインスタントコーヒーとを同時に開封し、本
発明区では徐放性デバイスＡの密封も同時に開封した。On the other hand, a 100 g bottled instant coffee as commercially available was used as a control. Then, the bottled instant coffee according to the invention group and the bottled instant coffee according to the control group were opened at the same time, and the seal of sustained release device A in the invention group was also opened at the same time.
一定時間経過後、検査員２０名よりなる専門パネルによ
る官能検査を行い、対照区と本発明区とで香味を比較し
、その結果を表−１に示した。After a certain period of time, a sensory test was conducted by a specialized panel of 20 inspectors, and the flavor was compared between the control group and the invention group, and the results are shown in Table 1.
なお、表−１中の数値は、２０名のパネルのうち、対照
区と本発明区とを比較して良いとした人数を示す。The numerical values in Table 1 indicate the number of people who judged the comparison between the control area and the invention area to be good among the 20 panelists.
（以下余白）
表
（６）試験結果の考察
表−１に示す通り、本発明区は、対照区に較べ経時的に
良好な香味を示すことが確認できる。(The following is a blank space) Table (6) Discussion of test results As shown in Table 1, it can be confirmed that the present invention plot exhibits better flavor over time compared to the control plot.
なお、表−１には示していないが、本発明区のインスタ
ントコーヒーの香味は、主にモカ香味であることを確認
した。Although not shown in Table 1, it was confirmed that the flavor of the instant coffee of the present invention was mainly mocha flavor.
夾Ｕ二２
（１）使用物
品質改良原料：キリマンジャロコーヒー品質改良対象食
品類：インスタントコー−ヒー（２）抽出
ローストしたキリマンジャロコーヒー２００ｇを粉砕し
、抽出器に入れて液体二酸化炭素６．０ｋｇを注入して
、抽出温度２０℃で６時間の抽出を行った。U22 (1) Materials used for quality improvement: Kilimanjaro coffee Foods subject to quality improvement: Instant coffee (2) Extraction Grind 200g of roasted Kilimanjaro coffee, put it in an extractor, and add 6.0kg of liquid carbon dioxide. The mixture was injected and extracted for 6 hours at an extraction temperature of 20°C.
その後、二酸化炭素を分離し、１３ｇの抽出物Ｂを得た
。Thereafter, carbon dioxide was separated to obtain 13 g of extract B.
（３）徐放性デバイスへの含浸
上記（２）で得た抽出物Ｂを、多孔質担体に含浸させた
。(3) Impregnation into a sustained release device The extract B obtained in (2) above was impregnated into a porous carrier.
該多孔質担体を、フィルム材で包み、徐放性デバイスＢ
とし、更に、徐放性デバイスＢ全体を、アルミ箔等を用
いて密封した。The porous carrier is wrapped in a film material, and sustained release device B is prepared.
Further, the entire sustained release device B was sealed using aluminum foil or the like.
（４）配置
上記（３）で得られた密封された徐放性デバイスＢを、
市販されている１００ｇ入りのびん詰めインスタントコ
ーヒーの蓋の内側に取り付けた。(4) Arrangement The sealed sustained release device B obtained in (3) above,
It was attached to the inside of the lid of a commercially available 100g bottled instant coffee.
このように、インスタントコーヒーと同一保存空間内（
本例はびん内）に、徐放性デバイスＢが配置されるよう
にした。In this way, in the same storage space as instant coffee (
In this example, sustained-release device B was placed inside the bottle.
（５）比較試験
上記（２）〜（４）に記載したように、抽出物８１０ｍ
ｇを多孔質担体に含浸させた徐放性デバイスＢをアルミ
箔等で密封し、市販されている１００ｇ入りのびん詰め
インスタントコーヒーの蓋の内側に取り付けたものを本
発明区とした。(5) Comparative test As described in (2) to (4) above, extract 810m
In the present invention, a sustained release device B in which a porous carrier was impregnated with g was sealed with aluminum foil, etc., and attached to the inside of the lid of a commercially available 100 g bottled instant coffee.
これに対し、市販されているままの１００ｇ入りのびん
詰めインスタントコーヒーを対照区とした。On the other hand, a 100 g bottled instant coffee as commercially available was used as a control.
そして、本発明区によるびん詰めインスタントコーヒー
と対照区によるびん詰めインスタントコーヒーとを同時
に開封した後、蓋をして６箇月放置した。Then, the bottled instant coffee according to the present invention and the bottled instant coffee according to the control group were opened at the same time, and then capped and left for 6 months.
その後、本発明区では徐放性デバイスＢの密封を開封し
、徐放性デバイスＢが、インスタントコーヒーと同一保
存空間内（本例はびん内）に配置されるようにした。Thereafter, in the present invention, the sustained release device B was unsealed, and the sustained release device B was placed in the same storage space as the instant coffee (in the bottle in this example).
一定時間経過後、検査員２０名よりなる専門パネルによ
る官能検査を行い、対照区と本発明区とで香味を比較し
、その結果を表−２に示した。After a certain period of time, a sensory test was conducted by a specialized panel of 20 inspectors, and the flavor was compared between the control group and the invention group, and the results are shown in Table 2.
なお、表−２中の数値は、２０名のパネルのうち、対照
区と本発明区とを比較して良いとした人数を示す。The numerical values in Table 2 indicate the number of people who judged the comparison between the control group and the invention group as good among the 20 panelists.
（６）試験結果の考察
表−２に示す通り、本発明区は、対照区に較べ経時的に
良好な香味を示すことが確認できる。(6) Discussion of test results As shown in Table 2, it can be confirmed that the inventive plot exhibits better flavor over time than the control plot.
また、表−１と表−２の試験結果を比較すると、開封ｆ
＆ ６箇月経過して香味の薄くなった表−２の方が 本
発明区が対照区と比較して、表−１より良好な香味を示
すことが確認できる。Also, when comparing the test results in Table 1 and Table 2, it is found that the opening f
& It can be confirmed that the flavor in Table 2, in which the flavor became weaker after 6 months, is better than that in Table 1 in the present invention plot compared to the control plot.
従って、本発明区では、特に、開封後長時間経過し香味
の薄くなったものに対し、良好な結果を示すことが確認
できる。Therefore, it can be confirmed that the present invention yields good results, especially for products whose flavor has become weaker after a long period of time has passed after opening.
なお、表−２には示していないが、本発明区のインスタ
ントコーヒーの香味は、主にキリマンジャロ香味である
ことを確認した。Although not shown in Table 2, it was confirmed that the flavor of the instant coffee of the present invention was mainly Kilimanjaro flavor.
［発明の効果１
本発明は以上説明した通りなので、次のような効果を期
待することができる。[Effect of the Invention 1 Since the present invention has been described above, the following effects can be expected.
食品類と同一保存空間内に配置されたものから、徐々に
揮発成分が放出されるので、開封後でも、経時的に香味
等が低下することなく、
かえって揮
発成骨が経時的に付与されることにより食品類の品質が
改良され、良好な品質になる。Volatile components are gradually released from foods placed in the same storage space as food, so even after opening, the flavor does not deteriorate over time, and instead, volatile bones are added over time. This improves the quality of foods and makes them of good quality.
Claims (1)
、 食品類の品質を改良することを特徴とする、食品類の品
質改良方法。 ２ 品質改良原料からの抽出物を、 多孔質担体に含浸させ、 該多孔質担体を、 フィルム材で包被して徐放性デバイスとし、該徐放性デ
バイスを、 品質改良対象食品類と同一保存空間内に配置し、 徐放性デバイスから揮発成分を徐々に放出させることに
より、 食品類の品質を改良することを特徴とする、食品類の品
質改良方法。[Scope of Claims] 1. Impregnating a porous carrier with the extract from the quality-improved raw material, placing the porous carrier in the same storage space as the food subject to quality improvement, and removing volatile components from the porous carrier. A method for improving the quality of foods, which is characterized by improving the quality of foods by gradually releasing a substance. 2. Impregnating a porous carrier with the extract from the quality-improved raw material, wrapping the porous carrier with a film material to form a sustained-release device, and making the sustained-release device the same as the food to be improved. A method for improving the quality of foods, characterized by improving the quality of foods by gradually releasing volatile components from a sustained release device placed in a storage space.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9182089A JPH02273142A (en) | 1989-04-13 | 1989-04-13 | Method for improving quality of foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9182089A JPH02273142A (en) | 1989-04-13 | 1989-04-13 | Method for improving quality of foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02273142A true JPH02273142A (en) | 1990-11-07 |
Family
ID=14037263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9182089A Pending JPH02273142A (en) | 1989-04-13 | 1989-04-13 | Method for improving quality of foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02273142A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5635229A (en) * | 1995-03-20 | 1997-06-03 | Ray; Kenneth W. | Beverage container including an affixed scent disbursement means for enhancing perceived flavor of the beverage |
-
1989
- 1989-04-13 JP JP9182089A patent/JPH02273142A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5635229A (en) * | 1995-03-20 | 1997-06-03 | Ray; Kenneth W. | Beverage container including an affixed scent disbursement means for enhancing perceived flavor of the beverage |
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