BROWNING INHIBITOR OF FOOD PRODUCT

PROBLEM TO BE SOLVED: To provide a browning inhibitor of a food product, capable of suppressing the browning of a food product by using roasted Miso.SOLUTION: A browning inhibitor of a food product contains an ethanol extraction extracted with ethanol from roasted Miso obtained by heating in the air...

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Bibliographische Detailangaben
Hauptverfasser:	KOIKE SHOGO, KAWAHARA HIDEHISA, MURATA KAZUO, KITAGAWA MANABU
Format:	Patent
Sprache:	eng ; jpn
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a browning inhibitor of a food product, capable of suppressing the browning of a food product by using roasted Miso.SOLUTION: A browning inhibitor of a food product contains an ethanol extraction extracted with ethanol from roasted Miso obtained by heating in the air. A method for producing the browning inhibitor of a food product includes a step of producing roasted Miso by heating Miso in the air, and a step of obtaining an ethanol extraction by extracting with ethanol the roasted Miso thus obtained.SELECTED DRAWING: Figure 1 【課題】焙煎味噌を利用して食品の褐変化を抑制することができる食品の褐変化抑制剤を提供する。【解決手段】本発明に係る食品の褐変化抑制剤は、空気中で加熱して得られた焙煎味噌からエタノールで抽出したエタノール抽出物を含有する。本発明に係る食品の褐変化抑制剤の製造方法は、味噌を空気中で加熱して焙煎味噌を製造する工程と、得られた焙煎味噌からエタノールで抽出してエタノール抽出物を得る工程とを含む。【選択図】図１