PRESERVATION METHOD FOR PACKAGED GREEN FOOD

PROBLEM TO BE SOLVED: To keep natural greenness of food such as vegetables, seaweeds, etc. without heat sterilization and preserve the food at normal temperature for a long time in a state of preventing decay.SOLUTION: A preservation method for packaged green food includes: an ion water adjustment s...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	SATO TOYOHIKO
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 keep natural greenness of food such as vegetables, seaweeds, etc. without heat sterilization and preserve the food at normal temperature for a long time in a state of preventing decay.SOLUTION: A preservation method for packaged green food includes: an ion water adjustment step of adding Cu-containing yeast and Zn-containing yeast to water, discharging a copper ion from the Cu-containing yeast, discharging a zinc ion from the Zn-containing yeast and making ion water containing the copper ion and the zinc ion; a separation step of removing the Cu-containing yeast after discharging the copper ion and the Zn-containing yeast after discharging the zinc ion from the ion water obtained in the ion water adjustment step, and adjusting the clear ion water including the copper ion and the zing ion; and a preservation step of filling a transparent hermetic container in a state of soaking the green food not sterilized by heat into the clear ion water to be obtained in the separation step and also in a state of substantially including no air, maintaining the temperature of the ion water in the hermetic container at 0°C or higher but less than 50°C, and using the contained copper ion to preserve the green food while keeping its greenness.