FOOD PRESERVATIVE AND PRESERVATION OF FOOD

PROBLEM TO BE SOLVED: To obtain a food preservative, high in preservation effect, by including a Coptis japonica and lecithin. SOLUTION: This food preservative contains (A) at least one of a Coptis japonica, cognate plant thereof and extract therefrom, and (B) at least one of recithin and its decomp...

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Bibliographische Detailangaben
Hauptverfasser:	MINO TSUTOMU, SASAKI MIZUKI, YOSHIMATSU TAKASHI, OKUNO HARUHIKO
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 PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROTEIN COMPOSITIONS FOR FOODSTUFFS 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 WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a food preservative, high in preservation effect, by including a Coptis japonica and lecithin. SOLUTION: This food preservative contains (A) at least one of a Coptis japonica, cognate plant thereof and extract therefrom, and (B) at least one of recithin and its decomposition product. These components are preferably contained in the preservative in almost the same weight. The preservative is added to and mixed with or sprayed onto the food at 0.000001 to 0.005 pts.wt. of each of these components per 100 pts.wt. of the food.