GREENISH YELLOW VEGETABLE FOOD PRODUCT AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a greenish yellow vegetable food product, that is protected from fading of the color and the maintained greenish color can show an appetite-increasing effect, and that maintains shape, flavor, and aroma, and can be adjusted to desirable hardness and texture so that t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ISHIHARA MASAKO, NORIHISA YOSHIRO, HONDA MIE, YOSHIOKA MASANORI, TADA MAYUMI, SAKAMOTO KOJI, NAKATSU SAYAKA, NOGAMI YUKITAKA, TSUKURIDA HIROSHI, MATSUI JUNKO, NAKADATE HIROKAZU, SHIBATA MASAYA
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a greenish yellow vegetable food product, that is protected from fading of the color and the maintained greenish color can show an appetite-increasing effect, and that maintains shape, flavor, and aroma, and can be adjusted to desirable hardness and texture so that to match with ingestion capability of the eater, and the greenish yellow vegetable food is needless to be payed close attention to deformation of the shape although it is soft, thus its handling at every stage of production, transportation, and distribution is easy, hence its production can be performed sanitarily, without waste, simply, and cheep. SOLUTION: The method for producing a greenish yellow vegetable food product, whose color and shape are maintained and softness is increased, includes performing contact of a greenish yellow vegetable with a decomposition enzyme that is active in a weak acidic to alkaline condition, performing pressurizing treatment, then terminating the activity of the decomposition enzyme. COPYRIGHT: (C)2009,JPO&INPIT