Title:
METHOD FOR PREVENTING FOOD DISCOLORATION
Document Type and Number:
Japanese Patent JP2001095526
Kind Code:
A
Abstract:
To provide a method for preventing food discoloration so as to sustainedly keep the clear color inherent in the food.
This method comprises adding preferably 0.005-10 wt.% a of a processed product of yeast (preferably glutathione-rich yeast) to a food (excluding fish roe).
Inventors:
SAKATA NOBUYUKI
FUKUMOTO SHUNICHI
ONISHI YUMIKO
SATAKE TADATOSHI
FUKUMOTO SHUNICHI
ONISHI YUMIKO
SATAKE TADATOSHI
Application Number:
JP28138699A
Publication Date:
April 10, 2001
Filing Date:
October 01, 1999
Export Citation:
Assignee:
TANABE SEIYAKU CO
International Classes:
A23L1/28; A23L5/41; (IPC1-7): A23L1/272
Attorney, Agent or Firm:
Sota Asahina (1 person outside)
Previous Patent: ACIDIC SEASONING
Next Patent: LATICAUDA SEMIFASCIATA PROCESSED FOOD AND METHOD FOR PRODUCING THE SAME
Next Patent: LATICAUDA SEMIFASCIATA PROCESSED FOOD AND METHOD FOR PRODUCING THE SAME