JPS57202248A - Preventing method for discoloration of food - Google Patents

Preventing method for discoloration of food

Info

Publication number
JPS57202248A
JPS57202248A JP8638681A JP8638681A JPS57202248A JP S57202248 A JPS57202248 A JP S57202248A JP 8638681 A JP8638681 A JP 8638681A JP 8638681 A JP8638681 A JP 8638681A JP S57202248 A JPS57202248 A JP S57202248A
Authority
JP
Japan
Prior art keywords
root
vegetable
discoloration
food
oryzanol
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.)
Granted
Application number
JP8638681A
Other languages
Japanese (ja)
Other versions
JPH0317B2 (en
Inventor
Masayuki Ono
Koichi Nozaki
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.)
Tanabe Seiyaku Co Ltd
Original Assignee
Tanabe Seiyaku Co Ltd
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 Tanabe Seiyaku Co Ltd filed Critical Tanabe Seiyaku Co Ltd
Priority to JP8638681A priority Critical patent/JPS57202248A/en
Publication of JPS57202248A publication Critical patent/JPS57202248A/en
Publication of JPH0317B2 publication Critical patent/JPH0317B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prevent the discoloration of a food, by treating a Japanese chestnut or edible root vegetable or root and stem vegetable with γ-oryzanol.
CONSTITUTION: A Japanese chestnut, root vegetable, e.g. potato, burdock, taro, sweet potato or carrot, or root and stem vegetable, e.g. lotus root or ginger, is peeled, and the edible part thereof is dipped in a solution, suspension or emulsion containing 0.003W5% γ-oryzanol, preferably solution of hydrous ethanol, at 10W 70°C for 0.5W12hr.
COPYRIGHT: (C)1982,JPO&Japio
JP8638681A 1981-06-04 1981-06-04 Preventing method for discoloration of food Granted JPS57202248A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8638681A JPS57202248A (en) 1981-06-04 1981-06-04 Preventing method for discoloration of food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8638681A JPS57202248A (en) 1981-06-04 1981-06-04 Preventing method for discoloration of food

Publications (2)

Publication Number Publication Date
JPS57202248A true JPS57202248A (en) 1982-12-11
JPH0317B2 JPH0317B2 (en) 1991-01-07

Family

ID=13885429

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8638681A Granted JPS57202248A (en) 1981-06-04 1981-06-04 Preventing method for discoloration of food

Country Status (1)

Country Link
JP (1) JPS57202248A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61141857A (en) * 1984-12-14 1986-06-28 Masaru Goto Production of processed food using burdock as ingredient
JP2006296433A (en) * 2006-06-09 2006-11-02 Kanebo Foods Ltd Raw chestnut with endocarp for heat processing, method for producing stripped chestnut, method for stripping endocarp of chestnut, and device for notching endocarp of chestnut
JP2009254346A (en) * 2008-03-28 2009-11-05 Yamaguchi Prefecture Color restoration method for raw chestnut, and raw chestnut
JP2014100084A (en) * 2012-11-19 2014-06-05 House Food Analytical Laboratory Inc Method for manufacturing root vegetable packed in container, and method for preventing discoloration of root vegetable packed in container

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61141857A (en) * 1984-12-14 1986-06-28 Masaru Goto Production of processed food using burdock as ingredient
JP2006296433A (en) * 2006-06-09 2006-11-02 Kanebo Foods Ltd Raw chestnut with endocarp for heat processing, method for producing stripped chestnut, method for stripping endocarp of chestnut, and device for notching endocarp of chestnut
JP4642706B2 (en) * 2006-06-09 2011-03-02 クラシエフーズ株式会社 Raw chestnut with skin for heat processing, method of peeling chestnut, chestnut skin releasing method, and chestnut skin cutting device
JP2009254346A (en) * 2008-03-28 2009-11-05 Yamaguchi Prefecture Color restoration method for raw chestnut, and raw chestnut
JP2014100084A (en) * 2012-11-19 2014-06-05 House Food Analytical Laboratory Inc Method for manufacturing root vegetable packed in container, and method for preventing discoloration of root vegetable packed in container

Also Published As

Publication number Publication date
JPH0317B2 (en) 1991-01-07

Similar Documents

Publication Publication Date Title
NO156368C (en) PROCEDURE FOR THE TREATMENT OF CONTINUOUS WATER FLOWS WITH VARIOUS CONTENTS OF VARIOUS OXIDIZABLE INGREDIENTS WITH HYDROGEN PEROXIDE.
ES8404161A1 (en) Tar-depleted liquid smoke treatment of food casings
ES8401310A1 (en) Tar-depleted liquid smoke treatment of food casings
JPS57202248A (en) Preventing method for discoloration of food
JPS55118344A (en) Method for preventing discoloration of vegetables such as burdock and taro liable to brown discoloration
JPS56131349A (en) Vitamin b1-enriched rice and enriched cleaned barley
JPS52102727A (en) Treatment for color photography
JPS57198065A (en) Processing method garlic
JPS557035A (en) Preparation of salted meat
JPS54127408A (en) Control of browning of phosphorus lipide by heating
JPS5425270A (en) Concentration apparatus
JPS55108260A (en) Preparation of cooked food
JPS5712972A (en) Preparation of food product containing 5"-nucleotide
JPS5577854A (en) Canned food and its production
JPS5233903A (en) Preparation of refined natural food oil
JPS5655172A (en) Deodorizing and preparing method of garlic
JPS5786276A (en) Preparation of processed food
JPS51115917A (en) Method for preserving liquid flavorous food.
JPS5733571A (en) Hamburger steak containing "konjak" (devil's-tongue jelly)
JPS57163472A (en) Pickled sea tangle
JPS5632973A (en) Seasoning
JPS5561787A (en) Preparation of baked abalones
JPS5521781A (en) Preparation of stock for milk shake
JPS57118762A (en) Improved rice cooking method
JPS57102165A (en) Bun containing gratin