JP2007267668A - Method for increasing vitamin c of food material - Google Patents

Method for increasing vitamin c of food material Download PDF

Info

Publication number
JP2007267668A
JP2007267668A JP2006096780A JP2006096780A JP2007267668A JP 2007267668 A JP2007267668 A JP 2007267668A JP 2006096780 A JP2006096780 A JP 2006096780A JP 2006096780 A JP2006096780 A JP 2006096780A JP 2007267668 A JP2007267668 A JP 2007267668A
Authority
JP
Japan
Prior art keywords
light
irradiating
treating
vitamin
blue
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2006096780A
Other languages
Japanese (ja)
Inventor
Koji Hasegawa
宏司 長谷川
Shigeru Yokoyama
繁 横山
Akira Tanaka
顕 田中
Shinmoku Rin
森木 林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP2006096780A priority Critical patent/JP2007267668A/en
Priority to KR1020060087408A priority patent/KR20070098422A/en
Publication of JP2007267668A publication Critical patent/JP2007267668A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for treating a food material intended for giving consumers, in the case of preserving and selling at a shop food materials of mainly vegetables after growing, the food materials in a condition of containing large amount of substances useful for health through irradiating peculiar color light to each of the materials or putting in a container with the color of the materials, and preserving/packaging/packing in a case/exhibiting. <P>SOLUTION: This method for treating the food materials comprises irradiating green or red light to lettuce after growing, or irradiating blue or green light to white radish sprouts so as to increase vitamin C. In more details, the method comprises irradiating specific light when preserving and exhibiting lettuce or the like after growing, or putting in a container with the color of the lettuce or the like followed by preserving or exhibiting. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

本発明は野菜を代表とする食材の成育後の梱包、陳列、保存時における処理方法に関し、特に言えば、食材中の有用物質の増量を目的とする処理方法に係るものである。   The present invention relates to a processing method during packaging, display, and storage of foodstuffs represented by vegetables, and particularly relates to a processing method aimed at increasing the amount of useful substances in foodstuffs.

本発明者等は、野菜類の成育中に特定の光を照射することによって、野菜類中のビタミンＣや乳ガンに効果があると報告されているキエビトン量が増加することを明らかにしている（特許文献１）。   The present inventors have clarified that irradiation with specific light during the growth of vegetables increases the amount of kievitone reported to be effective for vitamin C and breast cancer in vegetables ( Patent Document 1).

特開２００５−８７２０５号公報JP 2005-87205 A

ただし、特許文献１にて開示した技術は、特定の野菜類の製法に関してであり、通常の野菜類の成育は暗所でその種子が元来所有している物質の再構築による炭水化物やタンパク質を栄養源としており、野菜類の種子を重曹を含有した水に浸漬して膨潤させる第１工程と、これを暗所にて発芽させる第２工程と、第２工程中で特定の光を照射する第３工程と、からなることを特徴とする野菜類の製法である。これによって、ビタミンＣ、その他有用な物質をシ−ドリング中に増大することができたものである。   However, the technique disclosed in Patent Document 1 relates to a method for producing a specific vegetable, and normal vegetable growth is in the dark where carbohydrates and proteins are produced by restructuring substances originally owned by the seeds. As a nutrient source, a first step in which vegetable seeds are immersed in water containing sodium bicarbonate to swell, a second step in which this seed germinates in the dark, and a specific light is irradiated in the second step. A method for producing vegetables characterized by comprising a third step. As a result, vitamin C and other useful substances can be increased during seeding.

しかるに、野菜類が店頭に並ぶ場合、そのまま或いは透明な袋や箱類（以下、容器という）に入れて並べられているのが通例であり、このことは、野菜類に自然光が照射された状態で陳列されている状態である。   However, when vegetables are lined up at the storefront, they are usually arranged as they are or in transparent bags and boxes (hereinafter referred to as containers), which means that the vegetables are exposed to natural light. It is in a state where it is displayed.

野菜類に対してその成育後に特定の光を照射することによって有用な物質が増量することになれば、現在市販されている単に透明な袋に梱包されている野菜類と差別化出来、新しい商品価値を持った野菜類の販売が可能になる。   If the amount of useful substances is increased by irradiating vegetables with specific light after their growth, they can be differentiated from vegetables that are currently packed in transparent bags, and new products. It becomes possible to sell valuable vegetables.

本発明者等は、上記の成育中の野菜類に独特の光を照射することによって野菜類中の有用物質が増加するという特異な知見から、野菜類を代表とする食材の成育後の梱包・陳列、或いは保存の際に用いる容器の色を変えて有用物質の増加を見るのではないかとの予想にたって多くの実験をなし、各食材に対し特殊な色の照射を行うことによってビタミンＣやキエビトンの増加をもたらす特異な発明が提供できたものである。   From the unique knowledge that useful substances in vegetables are increased by irradiating the above-mentioned growing vegetables with unique light, the present inventors have developed packaging and foodstuffs representing vegetables. Many experiments were conducted in anticipation of the increase in useful substances by changing the color of containers used for display or storage, and vitamin C and A unique invention that brings about an increase in kievitone could be provided.

本発明の第１は、成育後のレタスを赤色或いは緑色の光を照射してビタミンＣを増加させることを特徴とするレタスの処理方法にかかるものであり、具体的には、レタスの成育後の保管時、陳列時等に赤色或いは緑色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   A first aspect of the present invention relates to a method for treating lettuce, characterized by increasing vitamin C by irradiating red or green light on the lettuce after growth. Specifically, after the growth of lettuce At the time of storage, display, etc., red or green light is irradiated, or put in a container with these colors for storage or display.

本発明の第２は、成育後のカイワレを青色或いは緑色の光を照射してビタミンＣを増加させることを特徴とするカイワレの処理方法にかかるものであり、具体的には、カイワレの成育後の保管時、陳列時等に青色或いは緑色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   A second aspect of the present invention relates to a method for treating silkworms, characterized in that vitamin C is increased by irradiating the grown silkworms with blue or green light. Specifically, after the silkworms have grown At the time of storage, display, etc., it is irradiated with blue or green light, or placed in a container with these colors for storage or display.

本発明の第３は、成育後のピ−マンを青色或いは赤色の光を照射してビタミンＣを増加させることを特徴とするピ−マンの処理方法にかかるものであり、具体的には、ピ−マンの成育後の保管時、陳列時等に青色或いは赤色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   A third aspect of the present invention relates to a method of treating a pepper characterized by increasing vitamin C by irradiating the grown pepper with blue or red light, specifically, Blue or red light is irradiated at the time of storage or display after the growth of the peppers, or is put in a container with these colors for storage or display.

本発明の第４は、成育後の白菜を青色或いは緑色の光を照射してビタミンＣを増加させることを特徴とする白菜の処理方法にかかるものであり、具体的には、白菜の成育後の保管時、陳列時等に青色或いは緑色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   A fourth aspect of the present invention relates to a method for treating Chinese cabbage characterized by increasing vitamin C by irradiating the grown Chinese cabbage with blue or green light. Specifically, after the Chinese cabbage has grown At the time of storage, display, etc., it is irradiated with blue or green light, or placed in a container with these colors for storage or display.

本発明の第５は、成育後のキュウリを青色或いは赤色の光を照射してビタミンＣを増加させることを特徴とするキュウリの処理方法にかかるものであり、具体的には、キュウリの成育後の保管時、陳列時等に青色或いは赤色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   A fifth aspect of the present invention relates to a method for treating cucumber, characterized in that vitamin C is increased by irradiating the grown cucumber with blue or red light. Specifically, after the cucumber is grown, At the time of storage, display, etc., the light of blue or red is irradiated, or put in a container with these colors for storage or display.

本発明の第６は、成育後のマイタケを緑色の光を照射してビタミンＣを増加させることを特徴とするマイタケの処理方法にかかるものであり、具体的には、マイタケの成育後の保管時、陳列時等に緑色の光を照射し、或いは緑色の着いた容器に入れて保管又は陳列等に供するものである。   The sixth aspect of the present invention relates to a method for treating maitake, characterized in that vitamin C is increased by irradiating the grown maitake with green light. Specifically, the maitake is stored after the growth. It is used for storage or display by irradiating green light at the time of display, etc., or putting it in a green container.

本発明の第７は、成育後のエノキを黄色の光を照射してビタミンＣを増加させることを特徴とするエノキの処理方法にかかるものであり、具体的には、エノキの成育後の保管時、陳列時等に黄色の光を照射し、或いは黄色の着いた容器に入れて保管又は陳列等に供するものである。   A seventh aspect of the present invention relates to a method for treating enoki, which is characterized in that vitamin C is increased by irradiating the grown enoki with yellow light. Specifically, the enoki is stored after the growth. It is irradiated with yellow light at the time of display, etc., or placed in a yellow-fitted container for storage or display.

本発明の第８は、成育後のもやしを緑色或いは黄色の光を照射してビタミンＣを増加させることを特徴とするもやしの処理方法にかかるものであり、具体的には、もやしの成育後の保管時、陳列時等に緑色或いは黄色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   The eighth aspect of the present invention relates to a method for treating bean sprouts characterized by increasing vitamin C by irradiating the bean sprouts after growth with green or yellow light. During storage, display, etc., green or yellow light is irradiated, or put in a container with these colors for storage or display.

本発明の第９は、成育後のもやしを青色、緑色或いは黄色の光を照射して、特に好ましくは青色の光を照射してキエビトンを増加させることを特徴とするもやしの処理方法にかかるものであり、具体的には、もやしの成育後の保管時、陳列時等に上記の色の光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供するものである。   A ninth aspect of the present invention relates to a method for treating bean sprouts, characterized in that the sprout after growth is irradiated with blue, green or yellow light, particularly preferably blue light is applied to increase kievitone. Specifically, when the bean sprout is grown and stored, it is irradiated with light of the above-mentioned color, or placed in a container with these colors for storage or display.

本発明は以上の通りであり、上記した主として野菜類の食材の成育後にこれを保管したり店頭で販売する場合、夫々に特異な色の光を照射したり、これらの色の着いた容器に入れ、保管・梱包・箱詰・陳列した方が健康に有用な物質を多量に含有する状態で消費者の手に渡すことが出来ることとなったものである。   The present invention is as described above. When the above-mentioned mainly vegetable ingredients are grown and stored or sold in stores, each of them is irradiated with light of a specific color, or a container with these colors is applied. Those who put in, store, pack, pack, and display can be delivered to consumers in a state of containing a large amount of substances useful for health.

本発明で採用できる食材としての野菜類としては、レタス、カイワレ、ピ−マン、白菜、キュウリ、もやしである。又、マイタケ、エノキが採用できる。   Examples of vegetables that can be used in the present invention include lettuce, silkworm, pepper, Chinese cabbage, cucumber, and bean sprout. Also, maitake and enoki can be used.

夫々の食材に対して照射する光は、成育後の保管時、陳列時等に極めて特定の限定された光を照射することによってビタミンＣが増大することが発源できることとなったものであり、各食材に対して表１に記載した光が好ましいものであり、例えば、赤色の光は約６６０ｎｍの波長光であり、青色の光は約４５０ｎｍの波長光である。   The light irradiating each of the ingredients is the source of the increase in vitamin C by irradiating a very specific limited light during storage after growth, display, etc. The light described in Table 1 is preferable for each food material. For example, red light is light having a wavelength of about 660 nm, and blue light is light having a wavelength of about 450 nm.

又、キエビトンについて言えば、もやしの成育後の保管時、陳列時等に極めて特定の限定された光を照射することによってこれが増大することを見いだしたものであり、表１に記載した光が好ましく、中でも青色の光が最も良いことが判明した。   In addition, with regard to Kibbiton, it has been found that this is increased by irradiating a very specific limited light during storage, display, etc. of bean sprouts, and the light described in Table 1 is preferred. Of these, blue light was found to be the best.

Figure 2007267668
Figure 2007267668

以下、実施例をもって本発明を更に詳細に説明する。
『実施例１：第１発明』
食材として市販されているレタスについて実験を行った。即ち、レタスを購入後セロファンで覆い、２４時間室温で光を照射した。尚、ビタミンＣの定量は前述の通りである。ビタミンＣはＯｋａｍｕｒａ・Ｍｅｔｈｏｄの変法にて測定した。結果を表２に示す。 Hereinafter, the present invention will be described in more detail with reference to examples.
[Example 1: First invention]
Experiments were conducted on lettuce commercially available as a foodstuff. That is, lettuce was covered with cellophane after purchase and irradiated with light at room temperature for 24 hours. The quantification of vitamin C is as described above. Vitamin C was measured by a modified method of Okamura Method. The results are shown in Table 2.

レタスの場合には赤色のセロファンを用いた場合に最もビタミンＣが増加しており、次いで、緑色セロファンが好結果をもたらした。尚、購入直後のビタミンＣの量はレタス：０．３２μＭ／ｇＦＷ、カイワレ：１．０μＭ／ｇＦＷであり、これをコントロ−ル（１００％）として比較した。   In the case of lettuce, vitamin C was most increased when red cellophane was used, and then green cellophane gave good results. The amount of vitamin C immediately after purchase was lettuce: 0.32 μM / g FW and silkworm: 1.0 μM / g FW, which were compared as controls (100%).

『実施例２：第２発明』
食材として市販されているカイワレダイコンについて同様な実験を行った。即ち、カイワレダイコンを購入後、セロファンで覆い、２４時間室温で光を照射した。結果を表２に示す。 “Example 2: Second invention”
A similar experiment was carried out for a silkworm radish marketed as a foodstuff. That is, after purchasing the radish, it was covered with cellophane and irradiated with light at room temperature for 24 hours. The results are shown in Table 2.

カイワレダイコンの場合には青色のセロファンを用いた場合に最もビタミンＣが増加しており、次いで、緑色セロファンが好結果をもたらした。   In the case of silkworm radish, vitamin C increased most when blue cellophane was used, and then green cellophane yielded good results.

Figure 2007267668
Figure 2007267668

『実施例３〜８：第３〜８発明』
市販されている下記食材を夫々のセロファンに包み、蛍光灯下で室温で１日静置し、直ちにビタミンＣの量を測定した。コントロ−ルとしては購入直後のビタミンＣの量を１００％として比較した。結果を表３に示す。尚、各食材のビタミンＣの量は以下の通りであった。ピ−マン：０．６μＭ／ｇＦＷ、白菜：０．５μＭ／ｇＦＷ、キュウリ：０．５μＭ／ｇＦＷ、マイタケ：１．２μＭ／ｇＦＷ、エノキ：０．６μＭ／ｇＦＷ。 “Examples 3 to 8: Inventions 3 to 8”
The following commercially available ingredients were wrapped in each cellophane, allowed to stand at room temperature for 1 day under a fluorescent lamp, and the amount of vitamin C was immediately measured. As a control, the amount of vitamin C immediately after purchase was set as 100% for comparison. The results are shown in Table 3. The amount of vitamin C in each food was as follows. Peeman: 0.6 μM / g FW, Chinese cabbage: 0.5 μM / g FW, cucumber: 0.5 μM / g FW, Maitake: 1.2 μM / g FW, Enoki: 0.6 μM / g FW.

Figure 2007267668
Figure 2007267668

この結果、ピ−マンには青色又は赤色のセロファン、白菜には青色又は緑色のセロファン、キュウリには青色又は赤色のセロファン、マイタケには緑色のセロファン、エノキには黄色セロファン、もやしには黄色又は緑色のセロファンが好ましいことが判明した。   As a result, blue or red cellophane for green pepper, blue or green cellophane for Chinese cabbage, blue or red cellophane for cucumber, green cellophane for maitake, yellow cellophane for enoki, yellow for bean sprouts Green cellophane has been found to be preferred.

『実施例９：第９発明』
店頭に陳列されたばかりのもやしを材料にして、様々な色のセロファンで袋を包み、２４時間後のキエビトン量を測定した。定量はＨＰＬＣ反応によって定量した。尚、各色の袋を通した光エネルギーは青色１．０１μｍｏｌ／ｍ２ ／ｓ、黄色５．４０μｍｏｌ／ｍ２ ／ｓ、緑色１．０６μｍｏｌ／ｍ２ ／ｓ、赤色１．８４μｍｏｌ／ｍ２ ／ｓ、白色７．１０μｍｏｌ／ｍ２ ／ｓであった。 [Example 9: Ninth invention]
Using bean sprouts that were just displayed at the store, bags were wrapped in cellophane of various colors, and the amount of kievitone after 24 hours was measured. Quantification was quantified by HPLC reaction. The light energy through the bags of each color is blue 1.01 μmol / m 2 / s, yellow 5.40 μmol / m 2 / s, green 1.06 μmol / m 2 / s, red 1.84 μmol / m 2 / s, white 7. It was 10 μmol / m 2 / s.

数値は白色（無セロファン、店頭に陳列されている状態）下のもやしをコントロール（１００％）とした。尚、コントロールのキエビトン量は３０μｇ／ｇＦＷであった。結果は表４に示す。   The numerical value was white (no cellophane, displayed in the store) bean sprouts as control (100%). The amount of kievitone as a control was 30 μg / g FW. The results are shown in Table 4.

Figure 2007267668
Figure 2007267668

以上の実験の通り、食材類へのこれらの光の照射については、特別な光源にて照射する場合があるが、太陽の自然光を利用することも可能であり、この場合には、食材を例えば緑色、黄色、青色、赤色等のセロファンにて梱包しておくだけで十分な効果が得られる。照射にあっても、特に場所を選ぶことは必要とせず、店頭での陳列時は勿論であるが、例えば倉庫や冷蔵庫等での保管時にかかる光を照射することができることは勿論である。   As described above, for the irradiation of these light to the foodstuffs, there is a case where it is irradiated with a special light source, it is also possible to use the natural light of the sun, in this case, for example, the foodstuff A sufficient effect can be obtained simply by packing with cellophane such as green, yellow, blue and red. Even in the irradiation, it is not particularly necessary to select a place, and of course, it is possible to irradiate the light required for storage in a warehouse or a refrigerator, for example, when displaying at a store.

以上の結果から、野菜類の食材の成育後にこれらを店頭で販売する場合、或いはこれらを保管するに際し、各食材に特有の色の光を照射することによりビタミンＣを多量に含有することとなったものである。一方では、従来のような無色透明な袋を使用するよりもこれらの色を呈する袋で梱包した方が消費者のためにもなるという効果もあり、主として野菜類にて代表される食材として、市場の拡大が期待できる。

From the above results, when these are sold at the store after the growth of vegetable ingredients, or when they are stored, vitamin C is contained in a large amount by irradiating light of a color unique to each ingredient. It is a thing. On the other hand, there is also an effect that it is also beneficial for consumers to pack in a bag exhibiting these colors rather than using a colorless and transparent bag as in the past, as a foodstuff mainly represented by vegetables, The market can be expected to expand.

Claims (10)

成育後のレタスを赤色或いは緑色の光を照射してビタミンＣを増加させることを特徴とするレタスの処理方法。   A method for treating lettuce, characterized by increasing vitamin C by irradiating red or green light to a grown lettuce. 成育後のカイワレを青色或いは緑色の光を照射してビタミンＣを増加させることを特徴とするカイワレの処理方法。   A method for treating silkworms, comprising increasing vitamin C by irradiating the grown silkworms with blue or green light. 成育後のピ−マンを青色或いは赤色の光を照射してビタミンＣを増加させることを特徴とするピ−マンの処理方法。   A method of treating a pepper characterized by increasing vitamin C by irradiating the grown pepper with blue or red light. 成育後の白菜を青色或いは緑色の光を照射してビタミンＣを増加させることを特徴とする白菜の処理方法。   A method for treating Chinese cabbage, characterized by increasing vitamin C by irradiating the grown Chinese cabbage with blue or green light. 成育後のキュウリを青色或いは赤色の光を照射してビタミンＣを増加させることを特徴とするキュウリの処理方法。   A method for treating cucumber, characterized in that vitamin C is increased by irradiating the grown cucumber with blue or red light. 成育後のマイタケを緑色の光を照射してビタミンＣを増加させることを特徴とするマイタケの処理方法。   A method for treating maitake, characterized in that vitamin C is increased by irradiating the grown maitake with green light. 成育後のエノキを黄色の光を照射してビタミンＣを増加させることを特徴とするエノキの処理方法。   A method for treating enoki, characterized in that vitamin C is increased by irradiating the grown enoki with yellow light. 成育後のもやしを緑色或いは黄色の光を照射してビタミンＣを増加させることを特徴とするもやしの処理方法。   A method for treating bean sprouts, characterized by increasing vitamin C by irradiating green or yellow light on sprouts after growth. 成育後のもやしを、青色、緑色或いは黄色の光を照射してキエビトンを増加させることを特徴とするもやしの処理方法。   A method for treating bean sprouts, comprising irradiating a bean sprout after growth with blue, green or yellow light to increase kievitone. 夫々の食材の成育後の保管時や陳列時に夫々特定する光を照射し、或いはこれらの色の着いた容器に入れて保管又は陳列等に供する請求項１乃至９いずれか１に記載の食材の処理方法。
10. The foodstuff according to any one of claims 1 to 9, wherein each foodstuff is irradiated with light that is specified at the time of storage or display after the growth of each foodstuff, or placed in a container with these colors for storage or display. Processing method.
JP2006096780A 2006-03-31 2006-03-31 Method for increasing vitamin c of food material Pending JP2007267668A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2006096780A JP2007267668A (en) 2006-03-31 2006-03-31 Method for increasing vitamin c of food material
KR1020060087408A KR20070098422A (en) 2006-03-31 2006-09-11 Metohod of increasing content of vitamine c in food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2006096780A JP2007267668A (en) 2006-03-31 2006-03-31 Method for increasing vitamin c of food material

Publications (1)

Publication Number Publication Date
JP2007267668A true JP2007267668A (en) 2007-10-18

Family

ID=38671118

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2006096780A Pending JP2007267668A (en) 2006-03-31 2006-03-31 Method for increasing vitamin c of food material

Country Status (2)

Country Link
JP (1) JP2007267668A (en)
KR (1) KR20070098422A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012161313A (en) * 2011-01-17 2012-08-30 Shikoku Res Inst Inc Method for producing leaf vegetable
US10172296B2 (en) 2012-09-04 2019-01-08 Philips Lighting Holding B.V. Method for enhancing the nutritional value in an edible plant part by light, and lighting device therefore

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9451788B2 (en) 2012-03-16 2016-09-27 Seung Won Lee Storage apparatus for improving food preservation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012161313A (en) * 2011-01-17 2012-08-30 Shikoku Res Inst Inc Method for producing leaf vegetable
US10172296B2 (en) 2012-09-04 2019-01-08 Philips Lighting Holding B.V. Method for enhancing the nutritional value in an edible plant part by light, and lighting device therefore

Also Published As

Publication number Publication date
KR20070098422A (en) 2007-10-05

Similar Documents

Publication Publication Date Title
TWI450690B (en) Provide a method for food products and food products, and to provide a method of goods and commodities
US20190124962A1 (en) Raw, frozen ground beef (and/or other meat), method for making same, and packaging for displaying same
JP2007267668A (en) Method for increasing vitamin c of food material
RU2447695C1 (en) Vitaminised scallop paste production method
JP2007289033A (en) Olive curry and method for producing the same
KR101490752B1 (en) The manufacturing method of home meal replacement
RU2452234C1 (en) Method for production of preserves &#34;vegetable appetiser with tomato filling&#34;
GB2423690A (en) Method for obtaining food goods packed in pouches and stable at room temperature
Maurya et al. Studies on physical and hunter colour of gamma irradiated tofu (soy paneer)
US20070051035A1 (en) Kit containing meal components
RU2447682C1 (en) Scallop paste production method
RU2447689C1 (en) Scallop paste production method
RU2447685C1 (en) Scallop paste production method
RU2453139C1 (en) Vitaminised scallop paste production method
JP3215467U (en) Packaging vegetables
ES2223301B1 (en) PROCEDURE TO EXTEND THE CONSERVATION PERIOD OF FRESH ARTICHOKES PREPARED FOR CONSUMPTION.
WO2004004474A1 (en) Microwavable packaging of fresh produce
KR19980073801A (en) Manufacturing method of fried chicken using soy sauce
JP2015050945A (en) Packaged vegetable
US20070148295A1 (en) Method for manufacturing a food article for immediate consumption which is packed in a flexible plastic pouch type package kept stable at room temperature
RU2510202C1 (en) Method for production of preserves &#34;turkey meat appetiser with potatoes&#34;
RU2525062C1 (en) Method for production of preserves &#34;cod and horse-radish salad&#34;
JP2016036275A (en) Dish of various ingredients stewed in soy-flavored dashi which is already cooked
RU2445785C1 (en) Vegetable marrow paste production method
JPS6359835A (en) Sterilized corn packed in sealed container and production thereof

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20090303

A871 Explanation of circumstances concerning accelerated examination

Free format text: JAPANESE INTERMEDIATE CODE: A871

Effective date: 20090410

A975 Report on accelerated examination

Free format text: JAPANESE INTERMEDIATE CODE: A971005

Effective date: 20090428

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20090512

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20091020