KR970705929A - Methods for inhibiting the discoloration of processed broccoli (Methods for inhibiting the discoloration of processed broccoli) - Google Patents

Methods for inhibiting the discoloration of processed broccoli (Methods for inhibiting the discoloration of processed broccoli)

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Publication number
KR970705929A
KR970705929A KR1019970702205A KR19970702205A KR970705929A KR 970705929 A KR970705929 A KR 970705929A KR 1019970702205 A KR1019970702205 A KR 1019970702205A KR 19970702205 A KR19970702205 A KR 19970702205A KR 970705929 A KR970705929 A KR 970705929A
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parts
weight
solution
cysteine hydrochloride
sodium
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KR1019970702205A
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Korean (ko)
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조 에이치 케리
하워드 에스 크라비츠
허샴 에이 거와드
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디바인 폴 엘
이피엘 테크놀로지즈, 인코포레이티드
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Publication of KR970705929A publication Critical patent/KR970705929A/en

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    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3535—Organic compounds containing sulfur

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 브로콜리를 신선할 때 소비하도록 처리하고; 접촉 처리하지 않았을때의 가공된 신선한 브로콜리의변색을 가져오는 대기하에서 가공된 신선한 브로콜리를 노출시키는 경우 이러한 가공된 신선한 브리콜리의 변색을 억제시키기에 충분한 시간동안, 각각 약 59.6 내지 약 72부, 약 14.4 내지 약 17.9부, 약 12.6 내지 약 7.6부 및 약 6 내지 약 9.9부 범위인 중량% 비율의 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드와 잔여량의 물(여기서, 물의 양은 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스 페이트 및 L-시스테인 하이드로클로라이드가 약 0.25 내지 약 2.0중량% 이상의 합한 중량% 농도의 용액으로 회석될 때까지의 양이다)로 이루어진 용액에 가공된 신선한 브로콜리를 노출시킴(이때, 노출시키는 방법은 접촉시키는 방법을 포함한다)을 포함하는, 가공된 신선한 브로콜리의 변색을 억제하는 방법에 관한 것이다.The present invention provides a method of treating broccoli for consumption when fresh; When exposed fresh broccoli processed under atmosphere resulting in discoloration of processed fresh broccoli when not touched, each of about 59.6 to about 72 parts, about < RTI ID = 0.0 > Ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride in a weight percent ratio ranging from about 14.4 to about 17.9 parts, from about 12.6 to about 7.6 parts, and from about 6 to about 9.9 parts, The amount of water is the amount of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride until the solution is concentrated to a solution in a total weight percent concentration of from about 0.25 to about 2.0 wt% Exposed fresh broccoli (the method of exposure includes a method of contacting) , The present invention relates to a method for inhibiting the discoloration of the processed fresh broccoli.

Description

가공된 브로콜리의 변색을 억제하는 방법(Methods for inhibiting the discoloration of processde broccoli)Methods for inhibiting the discoloration of processed broccoli (Methods for inhibiting the discoloration of process broccoli)

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (8)

브리콜리를 신선할 때 소비하도록 처리하고; 접촉 처리하지 않았을때 가공된 신선한 브로콜리의 변색을 가져오는 대기하에서 가공된 신선한 브로콜리를 노출시키는 경우 이러한 가공된 신선한 브로콜리의 변색을 억제시키기에 충분한 시간동안, 각각 약 59.6 내지 약 72부, 약 14.4 내지 약 17.9부, 약 12.6 내지 약 7.6부 및 약 6 내지 약 9.9부 범위인 중량% 비율의 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드와 잔여량의 물(여기서, 물의 양은 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드가 약 0.25 내지 약 2.0중량% 이상의 합한 중량% 농도의 용액으로 회석될 때까지의 양이다)로 이루어진 용액에 가공된 신선한 브로콜리를 노출시킴(이때, 노출시키는 방법은 접촉시키는 방법을 포함한다)을 포함하는, 가공된 신선한 브로콜리의 변색을 억제하는 방법Treat briquette to consume freshness; When exposed to fresh broccoli processed under an atmosphere that results in discoloration of fresh broccoli processed when not touched, it is possible to obtain from about 59.6 to about 72 parts, from about 14.4 to about 72.0 parts, for a time sufficient to inhibit discoloration of such processed fresh broccoli, Ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride in a weight percent ratio in the range of from about 12.9 to about 17.9 parts, from about 12.6 to about 7.6 parts, and from about 6 to about 9.9 parts, Sodium citrate pyrophosphate, L-cysteine hydrochloride, sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride is poured into a solution in an overall weight percent concentration of about 0.25 to about 2.0 wt.% Or more) (Wherein the method of exposure includes a method of contacting) A method of inhibiting the discoloration of the processed fresh broccoli 제1항에 있어서, 노출 용액이 각각 약 72부, 약 14.4부, 약 7.6부 및 약 6부인 중량% 비의 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드와 잔여량의 물(여기서, 물의 양은 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드가 약0.5중량%의 합한 중량% 농도의 용액으로 희석될 때까지의 양이다)의 용앤인 방법.The method of claim 1, wherein the exposure solution comprises about 72 parts, about 14.4 parts, about 7.6 parts and about 6 parts by weight of sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride, Water, wherein the amount of water is the amount of sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride until the solution is diluted with a solution of about 0.5% by weight of the combined weight% concentration. 제1항에 있어서, 노출시키는 용액이 각각 약 72부, 약 14.4부, 약 7.6부 및 약 6부인 중량% 비의 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드와 잔여량의 물(여기서, 물의 양은 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드가 약 1.0중량%의 합한 중량% 농도의 용액으로 희석될 때까지의 양이다)의 용액인 방법.The method of claim 1, wherein the exposed solution comprises about 72 parts, about 14.4 parts, about 7.6 parts and about 6 parts by weight of sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride, By weight of water, wherein the amount of water is an amount of sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride until diluted with a solution of about 1.0% by weight of the combined weight% concentration solution . 제1항에 있어서, 노출시키는 용액이 각각 약 72부, 약 14.4부, 약 7.6부 및 약 6부인 중량% 비의 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드와 잔여량의 물(여기서, 물의 양은 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드가 약 2.0중량%의 합한 중량% 농도의 용액으로 희석될 때까지의 양이다)의 용앤인 방법.The method of claim 1, wherein the exposed solution comprises about 72 parts, about 14.4 parts, about 7.6 parts and about 6 parts by weight of sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride, Of water, wherein the amount of water is an amount until sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride are diluted with a solution of a combined weight% concentration of about 2.0% by weight concentration) . 제1항에 있어서, 노출시키는 용액이 각각 약 59.6부, 약 17.9부, 약 12.6부 및 약 9.9부인 중량% 비의 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드와 잔여량의 물(여기서, 물의 양은 나트륨 시트레이트, 아스코르브산, 나트륨산 파이로포스페이트 및 L-시스테인 하이드로클로라이드가 약 1.2중량%의 합한 중량% 농도의 용액으로 희석될 때까지의 양이다)의 용액인 방법.The method of claim 1, wherein the exposed solution comprises about 59.6 parts, about 17.9 parts, about 12.6 parts, and about 9.9 parts by weight of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, By weight of water, wherein the amount of water is the amount of sodium citrate, ascorbic acid, sodium acid pyrophosphate and L-cysteine hydrochloride until diluted with a solution of a combined weight% concentration of about 1.2% by weight . 제1항 내지 제5항 중 어느 한 항에 있어서, 노출시키는 용액의 온도가 약 60℉ 내지 약 70℉인 방법.6. The method of any one of claims 1 to 5, wherein the temperature of the exposed solution is from about 60 [deg.] F to about 70 [deg.] F. 제6항에 있어서, 가공된 신선한 브로콜리를, 용액에 노출시키기 전에 염소 농도가 약 50ppm 내지 약 150ppm 미만인 염소처리된 물로 처리함을 추가로 포함하는 방법.7. The method of claim 6, further comprising treating the processed fresh broccoli with chlorinated water having a chlorine concentration of from about 50 ppm to less than about 150 ppm prior to exposure to the solution. 제6항에 있어서, 가공된 신선한 브로콜리를, 용액에 노출시킨 후에 염소 농도가 약 50ppm 내지 약 150ppm 미만인 염소처리된 물로 처리함을 추가로 포함하는 방법.7. The method of claim 6, further comprising treating the processed fresh broccoli with chlorinated water having a chlorine concentration of from about 50 ppm to less than about 150 ppm after exposure to the solution. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019970702205A 1994-10-06 1995-10-03 Methods for inhibiting the discoloration of processed broccoli (Methods for inhibiting the discoloration of processed broccoli) KR970705929A (en)

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US31945094A 1994-10-06 1994-10-06
US08/319,450 1994-10-06
PCT/US1995/013046 WO1996010920A1 (en) 1994-10-06 1995-10-03 Methods for inhibiting the discoloration of processed broccoli

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KR (1) KR970705929A (en)
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BR (1) BR9509255A (en)
CA (1) CA2201880A1 (en)
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MX9702474A (en) 1998-04-30
AU3953995A (en) 1996-05-02
JPH10509029A (en) 1998-09-08
HUT77877A (en) 1998-09-28
BR9509255A (en) 1997-10-21
NO971565L (en) 1997-06-06
EP0782394A1 (en) 1997-07-09
WO1996010920A1 (en) 1996-04-18
CA2201880A1 (en) 1996-04-18
EP0782394A4 (en) 1999-04-28
NO971565D0 (en) 1997-04-04

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