CATECHIN-CONTAINING JELLY FOR FRUIT

PROBLEM TO BE SOLVED: To provide a catechin-containing jelly for fruit, which has less impact on a unique taste and a unique texture of cut fruit.SOLUTION: A surface of cut fruit is covered with a catechin-containing jelly that contains 0.002 to 0.1% of catechin to prevent a color change of the frui...

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Bibliographische Detailangaben
Hauptverfasser:	HIRATA KAN, SUGINO TAKETOSHI
Format:	Patent
Sprache:	eng ; jpn
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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a catechin-containing jelly for fruit, which has less impact on a unique taste and a unique texture of cut fruit.SOLUTION: A surface of cut fruit is covered with a catechin-containing jelly that contains 0.002 to 0.1% of catechin to prevent a color change of the fruit. The surface of the cut fruit is covered with the jelly preferably by one of following methods (1) to (3): (1) coating the cut surface with the catechin-containing jelly, (2) spraying the cut surface with the catechin-containing jelly, and (3) immersing the fruit in the catechin-containing jelly.SELECTED DRAWING: Figure 1 【課題】カットフルーツ独自の呈味性及び食感に影響を与えることの少ない果実用のカテキン含有ゼリーを提供すること。【解決手段】果実をカットした面を0.002％〜0.1％のカテキンを含有するカテキン含有ゼリーで覆うことを特徴とする果実の変色防止方法によって達成される。このとき、果実のカット面をゼリーで覆う方法が、（１）カテキン含有ゼリーをカット面に塗布する方法、（２）カテキン含有ゼリーをカット面に噴霧する方法、又は（３）カテキン含有ゼリーに果実を浸漬する方法のいずれか一つであることが好ましい。【選択図】図１