MY190002A - Method for producing copper-containing yeast extract, method for producing food, and method for maintaining and restoring green color of vegetables - Google Patents

Method for producing copper-containing yeast extract, method for producing food, and method for maintaining and restoring green color of vegetables

Info

Publication number
MY190002A
MY190002A MYPI2015703470A MYPI2015703470A MY190002A MY 190002 A MY190002 A MY 190002A MY PI2015703470 A MYPI2015703470 A MY PI2015703470A MY PI2015703470 A MYPI2015703470 A MY PI2015703470A MY 190002 A MY190002 A MY 190002A
Authority
MY
Malaysia
Prior art keywords
yeast extract
producing
containing yeast
copper
vegetables
Prior art date
Application number
MYPI2015703470A
Other languages
English (en)
Inventor
Mai Yukawa
Ryo Kawai
Kuniko Wada
Shigeru Yamada
Osamu Oka
Original Assignee
Oriental Yeast 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 Oriental Yeast Co Ltd filed Critical Oriental Yeast Co Ltd
Publication of MY190002A publication Critical patent/MY190002A/en

Links

Classifications

    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • 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
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/04—Colour
    • A23V2200/048—Preventing colour changes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1588—Copper

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
MYPI2015703470A 2013-04-02 2014-03-26 Method for producing copper-containing yeast extract, method for producing food, and method for maintaining and restoring green color of vegetables MY190002A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013076516 2013-04-02
PCT/JP2014/058404 WO2014162936A1 (ja) 2013-04-02 2014-03-26 銅含有酵母抽出物及びその製造方法、並びに食品、及び野菜の緑色保持復元剤

Publications (1)

Publication Number Publication Date
MY190002A true MY190002A (en) 2022-03-22

Family

ID=51658234

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2015703470A MY190002A (en) 2013-04-02 2014-03-26 Method for producing copper-containing yeast extract, method for producing food, and method for maintaining and restoring green color of vegetables

Country Status (7)

Country Link
JP (1) JP6397814B2 (ja)
KR (2) KR20150139904A (ja)
CN (1) CN105101816B (ja)
MY (1) MY190002A (ja)
SG (2) SG11201508172PA (ja)
TW (1) TWI660683B (ja)
WO (1) WO2014162936A1 (ja)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110613083B (zh) * 2019-07-25 2022-10-04 天津科技大学 绿色蔬菜固绿保鲜剂及保鲜使用方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59109171A (ja) * 1982-12-14 1984-06-23 Nippon Zeon Co Ltd 酵母菌体の処理方法
JPS59109152A (ja) * 1982-12-14 1984-06-23 Ajinomoto Co Inc 酵母エキスの製造法
CN1065128C (zh) * 1996-05-07 2001-05-02 国家医药管理局上海医药工业研究所 氨基酸金属螯合物制剂和制备方法
KR100420115B1 (ko) * 1996-12-31 2004-04-17 주식회사 두산 맥주효모를 이용한 효모분해 추출물의 제조방법
JP2002335913A (ja) * 2001-05-21 2002-11-26 Asahi Kasei Corp ミネラル強化栄養補給用食品
JP4284038B2 (ja) * 2002-07-10 2009-06-24 オリエンタル酵母工業株式会社 銅高含有酵母及びその製造方法、銅高含有酵母破砕物、並びに、食品
JP3538190B2 (ja) * 2002-08-02 2004-06-14 佐藤 東洋彦 植物の緑色を復元しあるいは緑色に保持する方法
JP2004201553A (ja) * 2002-12-25 2004-07-22 Nabelin Co Ltd 褐変植物及び海草等の緑色復元方法
JP2005102618A (ja) * 2003-09-30 2005-04-21 S & B Foods Inc 緑色食用植物具材、その製造方法およびそれを用いた密封包装食品
JP4377794B2 (ja) * 2003-11-13 2009-12-02 株式会社佐藤運送 植物の緑色を復元しあるいは緑色に保持する方法
CN101636091A (zh) * 2007-01-15 2010-01-27 明治乳业株式会社 含有矿物成分和/或维生素成分的稀释液及固体食品
WO2008136420A1 (ja) * 2007-04-27 2008-11-13 Meiji Dairies Corporation ホエイタンパク質を高濃度で含む液状栄養組成物およびその製造方法
CN101513246B (zh) * 2008-02-21 2012-12-05 安琪酵母股份有限公司 一种酵母抽提物、制备方法及其应用

Also Published As

Publication number Publication date
CN105101816A (zh) 2015-11-25
JPWO2014162936A1 (ja) 2017-02-16
KR20150139904A (ko) 2015-12-14
SG11201508172PA (en) 2015-11-27
SG10201707071UA (en) 2017-10-30
KR20210100227A (ko) 2021-08-13
KR102420662B1 (ko) 2022-07-13
WO2014162936A1 (ja) 2014-10-09
JP6397814B2 (ja) 2018-09-26
CN105101816B (zh) 2018-01-12
TW201438597A (zh) 2014-10-16
TWI660683B (zh) 2019-06-01

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