METHOD FOR PRODUCING ZINC-RICH YEAST EXTRACT, ZINC-RICH YEAST EXTRACT, AND GREEN-RETAINING/-RESTORING AGENT FOR FOOD AND VEGETABLES

A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid c...

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Hauptverfasser:	KODOI, RIE, OKA, OSAMU, URASAKI, HIROMI, TAKAHASHI, TAKAYASU
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	KODOI, RIE OKA, OSAMU URASAKI, HIROMI TAKAHASHI, TAKAYASU
description	A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid; the high-zinc-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables. La présente invention se rapporte à un procédé de production d'un extrait de levure riche en zinc, le procédé comprenant une étape d'extraction consistant à mettre en suspension une levure qui contient du zinc dans une solution qui comprend l'acide carboxylique et/ou un sel d'acide carboxylique, à séparer le composant solide et le composant liquide de la suspension résultante ; à un extrait de levure riche en zinc et à un agent de conservation/restauration de la couleur verte pour des produits alimentaires et des légumes.
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subjects	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	METHOD FOR PRODUCING ZINC-RICH YEAST EXTRACT, ZINC-RICH YEAST EXTRACT, AND GREEN-RETAINING/-RESTORING AGENT FOR FOOD AND VEGETABLES
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