FERMENTED ORGANIC ACID THAT CHANGES CELL AND PROTEIN FUNCTIONS

A fermented organic acid with its pH regulated so as to range from 6 to 10 by a carbonate, which is applied to cell- or protein-containing material for developing a material which has an appropriate water retentivity, is effective in improving the taste and keeping the freshness, and is free from th...

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Bibliographische Detailangaben
Hauptverfasser:	KUMABE, KIYOSHI, YANAKA, HIROYUKI, ISHIMOTO, AKIKO
Format:	Patent
Sprache:	eng ; fre ; jpn
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:	A fermented organic acid with its pH regulated so as to range from 6 to 10 by a carbonate, which is applied to cell- or protein-containing material for developing a material which has an appropriate water retentivity, is effective in improving the taste and keeping the freshness, and is free from the fear of adverse effects. L'invention se rapporte à un acide organique fermenté dont le pH est régulé par un carbonate de manière à être compris entre 6 et 10 et que l'on applique à une substance contenant des cellules ou des protéines de manière à produire une substance dotée d'une capacité appropriée de rétention de l'eau. Cet acide peut efficacement améliorer le goût et conserver la fraîcheur et il ne présente aucun effet indésirable.