JP2000333598A - Freshness-keeping agent for food, and freshness-keeping of food by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a freshness-keeping agent capable of keeping the freshness of foods such as vegetables and the like by preventing discoloration, droop or the like, and further to provide a freshness-keeping method by using the same. SOLUTION: The freshness of a raw vegetable is kept only by dipping the vegetable in an aqueous solution of the freshness-keeping agent because when a Japanese radish is dipped in the 0.05% aqueous solution of the freshness- keeping agent containing an extract of coffee beans, extracted from the coffee beans for 30 min, cut in water, packed in a box and preserved in the state for one month, the body of the Japanese radish is still wholly white, and has no wrinkle on the surface, and the leaves of the Japanese radish still remain and keep fresh green. When 0.07% freshness-keeping agent containing the extract of the coffee beans extracted from the coffee beans is added to bean sprouts, the leaves the Japanese radish, carrots and skins of citron, and the resultant products are dried at 60 deg.C for 12 hr to provide dried vegetables, the dried vegetables still keep original colors, have small amount of shrinkage, and provide fresh feeling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food freshness preserving agent and a method for preserving food freshness using the same, and more particularly, it contains an extract extracted from coffee beans and has heat resistance. The present invention relates to a freshness preserving agent for a food having a freshness preserving action and a method for directly adding the same to a food or immersing raw vegetables in an aqueous solution thereof to maintain the freshness of the food regardless of the presence or absence of a heating step.

[0002]

2. Description of the Related Art Most foods are colored. Consumers tend to buy foods by estimating their quality, taste, etc. by visually judging the color of the food, so food color is an important factor affecting sales. It is. In addition, in the case of processed foods that are mass-produced and sold in large quantities, it is important for food processing to maintain the color of the produced processed foods because uniformity of quality is required. As the chemical components constituting the color of food, there are those having various structures, such as carotenoids, flavonoids, and tetrapyrrole derivatives. However, there is a problem that such chemical components are easily discolored or discolored by heat, light, or the like. . Therefore, as a method of preventing discoloration and discoloration of foods, a method using a discoloration preventing agent has been used in addition to physical methods such as refrigeration and shading.

[0003] Typical examples of such anti-fading agents conventionally used include antioxidants such as tocopherol and ascorbic acid. Further, conventionally, it has been found that chlorogenic acids, which are a kind of tannin component contained in coffee beans, have an antioxidant effect, and are used as an anti-fading agent for natural pigments such as anthocyanins, gardenia, and paprika pigments. (JP-B-59-50265, JP-B-1-2287).
No. 2, JP-A-5-32909, etc.). It is also known that the coffee bean extract itself has an antioxidant effect superior to chlorogenic acid alone (JP-B-59-1465, etc.).

However, a heating step is usually added in food processing, and a sterilization step by heating may be added for long-term storage. Therefore, it is important that the anti-fading agent added to the food still exerts the anti-fading effect even after such a heating step. However, the antioxidant, the antioxidant action of the chlorogenic acids and the coffee bean extract and the anti-fading effect are required. As for the effect, only the test result by light irradiation at room temperature or the test result after heating for a short time is disclosed, and the effect of preventing fading after heating for a relatively long time is not examined at all. Also, in the case of vegetables, by reducing the amount of water, to prevent decay, drying processing such as sun drying or artificial drying may be performed to enhance storage properties, even after such a drying step, It is desirable that the color of the vegetables does not fade, discolor, or shrink. However, preventing the fading, discoloration and wilting of vegetables and maintaining freshness cannot always be explained by the antioxidant effect alone.

[0005] On the other hand, freshness is an important factor for judging the quality, taste and the like of vegetables that are eaten raw. Freshness is determined not only by fading, but also by various appearance changes such as wilting and discoloration, and is characterized by various factors such as vegetable respiration and transpiration. For example, when moisture evaporates from fresh vegetables, the vegetables lose weight and wilting occurs, resulting in a decrease in freshness. When the weight decreases by 5%, wilting starts to be noticeable, which is an indicator of freshness. Poor management of freshly harvested vegetables tends to reduce their freshness, so maintaining freshness after harvest is important in selling vegetables. Since low temperature and high humidity are required to maintain the freshness of vegetables, traditional methods of maintaining freshness include cooling the harvested vegetables immediately, lowering the product temperature, and breathing and evaporating the vegetables. In addition to a physical method such as pre-cooling method for preventing water vaporization by packaging, or preventing metabolism of vegetables by low-temperature storage, storage under reduced pressure, and a chemical method using a preservative, an agricultural chemical, or the like.

However, physical methods such as pre-cooling, packaging, low-temperature storage, and reduced-pressure storage require facilities and the like, which is troublesome. In addition, low-temperature storage suppresses the metabolism of vegetables and is generally considered to be the most suitable method for preservation.However, the optimum temperature for refrigeration differs for each vegetable, and if not stored at an appropriate temperature, low-temperature damage such as browning may occur. May cause On the other hand, the method using a preservative or a pesticide has a problem from the viewpoint of the effect on the human body due to the residual. Conventionally, as a method for preventing browning of cut vegetables, for example, a method using a freshness maintaining composition for cut vegetables containing allyl isothiocyanate, ethyl alcohol and edible oils and fats (JP-A-10-298003), an alcohol concentration A method is known in which a cut vegetable is contacted by spraying a liquid containing 50% (v / v) or more of alcohol with cut vegetables (Japanese Patent Laid-Open No. 227027).
However, a method for maintaining the freshness of the vegetables before cutting after harvesting has not been studied. Further, as described above, the freshness of vegetables is affected by various factors such as the metabolism of vegetables, and cannot always be explained only by the antioxidant effect.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and has a heat resistance capable of exhibiting an effect of preventing fading even in a relatively long heating step such as a drying step. Also, without changing storage conditions for each vegetable, without using special equipment, discoloration and wilting can be prevented, and a freshness preserving agent that can maintain the freshness of vegetables and freshness maintenance using the same The aim is to provide a method.

[0008]

The present inventors have conducted various studies on coffee beans, which are natural products that are safe to add to foods, and as a result, the coffee bean extract has a superoxide dismutase-like action. The applicant has filed an application after finding that it can be widely used for treatment and improvement of various diseases caused by active oxygen (Japanese Patent Application No. 10-211739).
And, as a result of continuously examining the action of the coffee bean extract, the coffee bean extract has heat resistance,
The inventors have found that not only oxidation but also various factors such as respiration and metabolism can maintain the freshness of vegetables, and have completed the present invention.

[0009] The freshness preserving agent for food of the first invention is characterized by containing a coffee bean extract. As the above-mentioned "coffee beans", for example, any varieties such as Arabica, Robusta, and Rebellica may be used, and the place of production is not particularly limited. In addition, coffee beans produced for coffee drinks in the cultivation area are sorted and removed in a large amount when the coffee beans are sorted for roasting. Can be used as "beans". Also, the above "coffee beans"
Not only green beans but also roasted ones may be used. However, when roasting coffee beans, there is a possibility that the extracted components may change due to heat, so it is preferable to use green beans. The form of the “coffee bean extract” may be a liquid obtained by filtering the extract, a liquid obtained by performing post-treatment such as decolorization, or a concentrated liquid obtained by concentrating the extract. Incidentally, a powder obtained by spray-drying this extract may be used. The content of the above-mentioned "coffee bean extract" in the freshness retaining agent of the first invention is usually 0.1 part by weight or more, preferably 1 part by weight or more, more preferably 1 part by weight or more, in 100 parts by weight of the freshness retaining agent. 5 parts by weight or more. If the concentration of the coffee bean extract is less than 0.1 part by weight, the effect as a freshness preserving agent may be undesirably reduced.

[0010] The extraction method for obtaining the above-mentioned "coffee bean extract" is not particularly limited. The raw coffee beans may be unground or ground, and may be subjected to pretreatment such as removal of impurities as long as the quality of the extract can be maintained. The extraction solvent may be water or hot water, or an organic solvent such as ethanol, ethyl acetate or n-hexane, or a mixed solvent of these organic solvents with water or hot water. In addition, since the present extract is water-soluble, among these solvents, water (including hot water) or a mixed solvent of ethanol / water is preferable. The extraction conditions are not particularly limited, but usually, room temperature or heat extraction is preferred. Regarding the heating temperature and the heating time, various conditions can be set as long as the extraction can be sufficiently performed and the quality of the extract can be maintained. Furthermore, in the above-mentioned extraction, substances that assist the extraction can be added as long as the quality of the extract can be maintained. For example, a reducing substance such as L-ascorbic acid may be added in addition to enzymes such as protease and cellulase. The pH of the extract is usually 5 to 6 when L-ascorbic acid or the like is added. However, the pH is not limited as long as the extract does not deteriorate in quality.

[0011] The coffee bean extract thus obtained exhibits heat resistance and freshness preserving effects by itself. Therefore, the freshness preserving agent for food of the first invention, particularly the third and fourth inventions, can be used. As shown, in addition to oxidation, it can be used as a freshness preserving agent for maintaining the freshness of dried vegetables and raw vegetables caused by various factors. Ascorbic acids can be added. The amount of ascorbic acids to be added is usually 0.001 to 100 parts by weight per 1 part by weight of the freshness preserving agent,
Preferably 0.02 to 10 parts by weight, more preferably 0.1 to 10 parts by weight.
1 to 3 parts by weight. Addition of ascorbic acids in this range is preferable because the effect of maintaining freshness can be further improved. Representative examples of the "ascorbic acids" include L-ascorbic acid, which is generally referred to as vitamin C, but also include various salts of ascorbic acid such as sodium ascorbate and derivatives of ascorbic acid. Specific examples of derivatives include ascorbic acid monostearate, ascorbic acid distearate, ascorbic acid monopalmitate, ascorbic acid dipalmitate, ascorbic acid monophosphate, ascorbic diphosphate,
Ascorbic acid active derivatives such as ascorbic acid ester derivatives such as ascorbic acid triphosphate and acyl derivatives such as 6-stearoyl ascorbic acid.

The method for maintaining freshness of food according to the fifth invention is characterized in that the freshness retaining agent according to the first invention or the second invention is added to food. Although there is no limitation on the above-mentioned "food", in particular, since the freshness retaining agent of the first invention or the second invention has heat resistance, a processed food to which a heating step is added,
It can be suitably used for dried vegetables as in the sixth invention. In the sixth aspect of the present invention, the term "dried vegetables" refers to all vegetables that are generally considered as vegetables, and those that are stored, transported, or sold in a dry state.
Examples of such dried vegetables include, for example, carrot, sprouts, citron and the like. Among the above "dried vegetables",
In particular, leafy vegetables containing chlorophylls, which are green pigments, and vegetables containing yellow-red pigments such as carotenoids such as β-carotene and lycopene and xanthophylls such as rutin (ginseng, citron, etc.) Can be suitably used for maintaining freshness.

In the fifth aspect of the present invention, the method of adding to the food is not particularly limited, and may be in the form of a powder or a solution. In general, in addition to a method of adding and mixing a solution as it is to a food, a method of spraying with a spray, and a method of immersing a food, particularly a dried vegetable in an aqueous solution before drying, is suitably used. Further, since the freshness retaining agent of the first invention or the second invention has heat resistance, it may be added to food before passing through a heating step or may be added after heating. The amount of the freshness preserving agent to be added is not particularly limited either, but is usually 0.001 to 1 part by weight, preferably 0.005 part by weight, per 100 parts by weight of the food to be added.
To 0.5 part by weight, more preferably 0.007 to 0.5 part by weight. If the added amount of the freshness-retaining agent is less than 0.001 part by weight, the freshness-retaining effect may be undesirably reduced. On the other hand, if it exceeds 1 part by weight, the freshness-maintaining object may be changed in color and flavor. Is not preferred. In addition, when ascorbic acids are separately added to a freshness preserving agent that does not contain ascorbic acids, the amount of addition is usually 0.0
The amount is 1 to 1 part by weight, preferably 0.02 to 0.5 part by weight, more preferably 0.02 to 0.2 part by weight. Addition of ascorbic acids in this range is preferable because the effect of maintaining freshness can be further improved.

According to a seventh aspect of the present invention, there is provided a method for preserving freshness of fresh vegetables, wherein the aqueous solution containing the agent for preserving freshness of food according to claim 1 or 2 is attached to the fresh vegetables. The above-mentioned `` raw vegetables '' means cabbage, lettuce, celery, carrot, radish, cucumber, tomato, broccoli, cauliflower, onion, etc., all of which are usually considered as vegetables, which are stored, transported or What is sold. In the seventh invention, the concentration of the aqueous solution of the freshness retaining agent of the first invention or the second invention is not particularly limited, but is usually 0.001 to 1% by weight, preferably 0.003 to 0.5%.
%, More preferably 0.005 to 0.5% by weight. If the amount of the freshness preservative is less than 0.001% by weight,
On the other hand, if it exceeds 1% by weight, the freshness-maintaining object may be undesirably colored and changed in flavor. When a separate ascorbic acid is added to a freshness preserving agent containing no ascorbic acid, its concentration is usually 0.01 to 1% by weight, preferably 0.02 to 1% by weight.
0.5% by weight, more preferably 0.02 to 0.2% by weight
It is. Addition of ascorbic acids in this range is preferable because the effect of maintaining freshness can be further improved.

In the present invention, the freshness preserving agent may be in the form of a powder or a solution. Also,
There is no particular limitation on the method of attaching the freshness-preserving agent to the raw vegetables, and in general, a method of immersing the fresh vegetables in an aqueous solution of the freshness-preserving agent is suitably used. A method of adding and mixing as it is, a method of spraying with a spray, and the like can be mentioned. When the fresh vegetables are immersed in the aqueous solution of the freshness preserving agent, the time for immersion is not particularly limited, but is usually 5 to 60 minutes, preferably 5 to 60 minutes.
It is 30 minutes, more preferably 10 to 30 minutes. This range is preferable because a higher freshness holding effect can be obtained without changing the flavor and properties of the freshness holding target.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the freshness preserving agent of the present invention and a method for preserving freshness using the same will be specifically described with reference to Examples and Comparative Examples. (1) Production of Freshness Preserving Agent 100 kg of coffee beans (type: Java, produced in Indonesia) is pulverized by a reciprocating pulverizer (manufactured by Mutual Sangyo Co., Ltd.), and the pulverized beans are passed through a magnetic force of 10,000 gauss to remove metal foreign substances. Next, 5 times the amount of water is mixed into the ground beans, and 0.02% of citric acid and 0.15% of L-ascorbic acid are added with stirring to adjust the pH to 5.6 to 5.6.
When the mixture is dissolved, stop stirring and leave it overnight without heating to extract. Then, solids are removed from the extract with a centrifuge. Subsequently, the extract is transferred to a tank, mixed with activated carbon in an amount of 0.06% based on the theoretical amount of ground beans, heated to 50 ° C., and stirred for 30 minutes to be decolorized. Then, as a pre-coat 0.5-1.5kg in the filter
Diatomaceous earth is used, and about 1.8 kg of diatomaceous earth is filtered as an extract extract as a body coat,
A coffee bean extract was produced as a powder by spray drying. Then, corn starch was added to the coffee bean extract to prepare a freshness preservative used in the following Examples 1 to 6 (containing 10% of the coffee bean extract as a solid content).

(2) Effect of maintaining freshness of raw vegetables Two radishes collected from a field were prepared and washed with tap water to remove mud and the like. One of the radishes is 30% in a 0.05% aqueous solution of the freshness preserving agent.
After being soaked for a minute, drained, and then packed in a box and stored for one month, it was designated as Example 1. In addition, what was implemented is 1
It was January, and the observation was in December. On the other hand, the other radish was drained in the same procedure as in Example 1 except that it was immersed in water not containing the freshness preserving agent for 30 minutes, then packed in a box and stored for one month. It was set to 1.

(3) Discoloration Prevention Effect of Dried Vegetables Dried Sprouts Sprouts were commercially available. This is washed with tap water, cut at a feed of 30 mm, and then boiled with 1% saline for 3 minutes. After cooling the boiled sprouts to room temperature, thoroughly remove the adhering water, and then
Dewater and dry by centrifuging to a moderate weight. Next, 8% of glucose, 0.01% of citric acid, 0.02% of L-ascorbic acid and 0.07% of a freshness preserving agent produced by the above method were added to the dehydrated sprouts, and the mixture was heated at 60 ° C. Drying was performed for 12 hours to obtain Example 2. In addition, the mixing amount of each of the above-mentioned components is a percentage of the weight of the sprouts after dehydration. Comparative Example 2 was obtained by adding 8% glucose to the sprouts after dehydration.

For dried radish leaves, cut the feed to 6 mm, and boil the condition with 1% saline.
The dried radish leaves of Example 3 and Comparative Example 3 were produced by the same procedure as described above, except that the time was changed to minutes.

About dried ginseng Commercially available ginseng was used. After performing the cut and peeling of the ginseng, wash with tap water and 4mm x
After cutting to 2 mm, boil for 3 minutes in 1% saline. After cooling the boiled sprouts to room temperature, the attached water is thoroughly removed, and then dehydrated and dried by centrifugation until the weight of the raw material is about 80%. Next, 8% glucose was added to the dehydrated carrot.
Citric acid 0.01%, L-ascorbic acid 0.02
% And the freshness-maintaining agent produced by the above method is 0.07%
After the addition, drying was performed at 60 ° C. for 12 hours to obtain Example 4. In addition, the mixing amount of each of the above-mentioned components is a percentage% based on the weight of the carrot after dehydration. Further, Comparative Example 4 was prepared by adding 8% of glucose to dehydrated ginseng.

About dried citron The frozen citron skin is washed with tap water, cut into 8 mm × 8 mm, and boiled with 1% saline for 3 minutes. After cooling the boiled yuzu to room temperature, the attached water is thoroughly removed, and then dehydrated and dried by centrifugation until the weight of the raw material is about 80%. Then
After adding 8% of glucose, 0.01% of citric acid, 0.02% of L-ascorbic acid and 0.07% of a freshness preserving agent produced by the above-mentioned method to the dehydrated citron, it is added at 60 ° C. Drying was performed for an hour to obtain Example 5.
In addition, the mixing amount of each of the above-mentioned components is a percentage% based on the weight of the citrus after dehydration. Also, add 8 glucose to the yuzu after dehydration.
% Was added to Comparative Example 5.

(5) Effects of Example Regarding the effect of maintaining freshness of raw vegetables FIGS. 1 and 2 show photographs showing the results of Example 1 and Comparative Example 1.
Shown in In FIGS. 1 and 2, those described as “green coffee bean extract” not used (the upper radish in FIG. 1, the left radish in the upper diagram of FIG. 2, and the left radish in the lower diagram of FIG. 2) of Comparative Example 1 The result. On the other hand, those described as using “green coffee bean extract” (lower side of FIG. 1, right side of upper side of FIG. 2, and right side radish of lower side of FIG. 2) are the results of Example 1. 1 and 2, it can be seen from FIG. 1 and FIG. 2 that the radish of Example 1 is still entirely white, while the radish of Comparative Example 1 has a much wider black discolored portion. Further, in the lower diagram of FIG.
It can be seen that the leaves of the radish still remain even after the moon storage, maintaining a fresh green color. On the other hand, in the radish of Comparative Example 1, the radish leaves have already fallen, indicating that the freshness has fallen. Further, FIG.
From the figure below, it can be seen that the surface of the portion of the radish with the radish leaf of Comparative Example 1 is wrinkled and the freshness is lower than the peripheral portion of the radish with the leaf of Example 1. From the above, it is understood that the freshness of the fresh vegetables after harvest can be maintained only by immersing the fresh vegetables after harvest in the aqueous solution of the freshness preserving agent of the present example.

FIG. 3 shows the results of Example 2 and Comparative Example 2, FIG. 4 shows the results of Example 3 and Comparative Example 3, and FIG. 5 shows the results of Example 4 and Comparative Example 4. FIG. 6 shows the results of Example 5 and Comparative Example 5. As shown in FIG. 3, the second embodiment (“test section” on the right side of FIG. 3)
In the case of the bottle described as “), the original color is still left, and since there is little shrinkage, freshness is felt. On the other hand, in Comparative Example 2 (“ control section ”on the left side of FIG. 3). It can be seen that, in the case of the bottle described as “), it is shrunk as a whole, and it is partially darkened and discolored.

FIGS. 4 and 5 show Embodiments 3 and 4.
(In the bin indicated as “test section” on the right side of FIGS. 4 and 5), the original color is still left, and since there is little shrinkage, freshness is felt. In Comparative Examples 3 and 4 (the bins described as “control section” on the left side in FIGS. 4 and 5), all of them are faded whitish and shrunk as a whole. This is particularly noticeable in Example 4 and Comparative Example 4 using dried ginseng. Further, as shown in FIG. 6, in Comparative Example 5 using the dried citron (the bottle described as “control section” on the left side of FIG. 6), Example 5 (“test section” on the right side of FIG. 6) was described. It can be seen that the color is darker and discolored as a whole than that of the bin).

As described above, by adding the freshness preserving agent of this embodiment, not only discoloration prevention but also discoloration prevention effect can be exhibited, and also shrinkage and the like can be prevented. It turns out that it is excellent. Moreover, despite the drying conditions of 60 ° C. and 12 hours after the addition, the effect of maintaining the freshness of the dried vegetables is exhibited. Therefore, the freshness retaining agent of this example has excellent heat resistance. It can be seen that this also has

The present invention is not limited to the specific embodiments described above, but may be variously modified within the scope of the present invention in accordance with the purpose and application. Book first
Other substances can be added to the heat-resistant freshness retaining agent of the invention and the second invention as long as the properties can be maintained. For example, water-soluble corn starch can be added to facilitate metering in production. In addition, in consideration of addition to various foods, it is preferable that the freshness preserving agent itself is not colored, and thus, after extraction, a product decolorized by a known method such as activated carbon can be obtained.

[0027]

According to the freshness preserving agent for foods of the first invention, it has heat resistance and prevents not only oxidation but also fading, discoloration and deterioration of freshness of foods caused by various factors. Can be. Particularly, this effect is further enhanced by adding ascorbic acids as in the second invention.
Therefore, it can be suitably used as an agent for maintaining the freshness of foods, particularly as a freshness maintaining agent for the dried vegetables of the third invention and the fresh vegetables of the fourth invention. Moreover, since coffee beans are used as a raw material, it is safe to add it to food.

According to the method for preserving freshness of food of the fifth invention, the freshness preserving agent of the first invention or the second invention is added to the food, so that a simple method can be used without requiring special equipment. Food freshness can be maintained. Further, since the freshness preserving agent of the first invention or the second invention has heat resistance, it can be suitably used for the method for preserving freshness of dried vegetables as in the sixth invention. In addition, the dried vegetables obtained by the method of the sixth aspect of the present invention are characterized in that they return well and that the sustainability of flavor is increased. According to the method for maintaining freshness of raw vegetables of the seventh invention, the freshness preserving agent is attached to the raw vegetables by, for example, soaking the freshness preserving agent in an aqueous solution and immersing the raw vegetables before cutting after harvesting for a certain period of time. Thus, the effect of preventing discoloration of fresh vegetables and maintaining freshness can be exhibited. Therefore, unlike a physical preservation method such as cooling preservation, it is not necessary to provide a large-scale facility for maintaining freshness, and preservation can be performed easily while maintaining freshness.

[Brief description of the drawings]

FIG. 1 is a photograph showing the effect of maintaining the freshness of radish by the freshness preserving agent of this example.

FIG. 2 is a photograph showing the effect of maintaining the freshness of radish by the freshness-maintaining agent of this example.

FIG. 3 is a photograph showing the effect of maintaining freshness of dried sprouts by the freshness retaining agent of this example.

FIG. 4 is a photograph showing the effect of maintaining the freshness of dried radish leaves by the freshness preserving agent of this example.

FIG. 5 is a photograph showing the effect of maintaining the freshness of dried ginseng by the freshness preserving agent of this example.

FIG. 6 is a photograph showing the effect of maintaining the freshness of dried citron by the freshness preserving agent of this example.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Akihiko Kimura 3-89, Oiwakecho, Obu-shi, Aichi Pref. Address (72) Inventor Masaki Omori 5-170 Kasugacho, Takahama-shi, Aichi Prefecture Ravidance Takahama N Building 1102 (72) Inventor Junji Matsui 2--20 Shimosaka-cho, Mizuho-ku, Nagoya-shi, Aichi 1F term (reference) 4B027 FB30 FC05 FE02 FK03 FK04 FQ08 FQ12 4B069 HA06 HA09 HA14 KA07 KB01 KB03 KC17 KC26 KC29

Claims (7)

[Claims] 1. A freshness preserving agent for food, comprising a coffee bean extract. 2. The food freshness preserving agent according to claim 1, which contains ascorbic acids. 3. A freshness preserving agent for dried vegetables, comprising a coffee bean extract. 4. A freshness preserving agent for raw vegetables, comprising a coffee bean extract. 5. A method for maintaining the freshness of a food, comprising adding the freshness maintaining agent according to claim 1 to the food. 6. The method according to claim 5, wherein the food is a dried vegetable. 7. A method for preserving freshness of fresh vegetables, wherein the aqueous solution containing the agent for preserving freshness of food according to claim 1 or 2 is attached to fresh vegetables.