DISOXIDANT AND METHOD FOR PREVENTING DETERIORATION OF FOOD AND DRINK USING THE SAME
PURPOSE:To efficiently prevent deterioration of a food and drink by adding an enzyme for oxidizing ascorbic acid to a food and drink and removing oxygen in the food and drink thereby and to obtain an acidic food and drink such as a clear fruit juice having excellent safety and appearance without cau...
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| creator | SHIN TAKASHI FUKUYASU SHIGEKI ITO HOMARE YAJIMA TAKAHISA |
| description | PURPOSE:To efficiently prevent deterioration of a food and drink by adding an enzyme for oxidizing ascorbic acid to a food and drink and removing oxygen in the food and drink thereby and to obtain an acidic food and drink such as a clear fruit juice having excellent safety and appearance without causing hydrogen peroxide. CONSTITUTION:A food and drink is mixed with an enzyme produced by Acremonium sp. HI-25 (FERM-BP-3124) to oxidize ascorbic acid or an enzyme for oxidizing ascorbic acid and its substrate to remove oxygen in the food and drink thereby and to prevent deterioration of the food and drink. It is preferable to use a disoxidant put in a container having an opening or at least partially consisting of a gas permeable material charged with an enzyme to oxidize ascorbic acid and its substrate in such a way that the enzyme and its substrate are not mutually reacted before use. |
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CONSTITUTION:A food and drink is mixed with an enzyme produced by Acremonium sp. HI-25 (FERM-BP-3124) to oxidize ascorbic acid or an enzyme for oxidizing ascorbic acid and its substrate to remove oxygen in the food and drink thereby and to prevent deterioration of the food and drink. It is preferable to use a disoxidant put in a container having an opening or at least partially consisting of a gas permeable material charged with an enzyme to oxidize ascorbic acid and its substrate in such a way that the enzyme and its substrate are not mutually reacted before use.</description><edition>6</edition><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1995</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19951121&DB=EPODOC&CC=JP&NR=H07303466A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19951121&DB=EPODOC&CC=JP&NR=H07303466A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHIN TAKASHI</creatorcontrib><creatorcontrib>FUKUYASU SHIGEKI</creatorcontrib><creatorcontrib>ITO HOMARE</creatorcontrib><creatorcontrib>YAJIMA TAKAHISA</creatorcontrib><title>DISOXIDANT AND METHOD FOR PREVENTING DETERIORATION OF FOOD AND DRINK USING THE SAME</title><description>PURPOSE:To efficiently prevent deterioration of a food and drink by adding an enzyme for oxidizing ascorbic acid to a food and drink and removing oxygen in the food and drink thereby and to obtain an acidic food and drink such as a clear fruit juice having excellent safety and appearance without causing hydrogen peroxide. CONSTITUTION:A food and drink is mixed with an enzyme produced by Acremonium sp. HI-25 (FERM-BP-3124) to oxidize ascorbic acid or an enzyme for oxidizing ascorbic acid and its substrate to remove oxygen in the food and drink thereby and to prevent deterioration of the food and drink. 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CONSTITUTION:A food and drink is mixed with an enzyme produced by Acremonium sp. HI-25 (FERM-BP-3124) to oxidize ascorbic acid or an enzyme for oxidizing ascorbic acid and its substrate to remove oxygen in the food and drink thereby and to prevent deterioration of the food and drink. It is preferable to use a disoxidant put in a container having an opening or at least partially consisting of a gas permeable material charged with an enzyme to oxidize ascorbic acid and its substrate in such a way that the enzyme and its substrate are not mutually reacted before use.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | DISOXIDANT AND METHOD FOR PREVENTING DETERIORATION OF FOOD AND DRINK USING THE SAME |
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