JPH0411856A - Agent for improving preservability of cooked rice and preparation of cooked rice - Google Patents
Agent for improving preservability of cooked rice and preparation of cooked riceInfo
- Publication number
- JPH0411856A JPH0411856A JP2112268A JP11226890A JPH0411856A JP H0411856 A JPH0411856 A JP H0411856A JP 2112268 A JP2112268 A JP 2112268A JP 11226890 A JP11226890 A JP 11226890A JP H0411856 A JPH0411856 A JP H0411856A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooked rice
- chitosan
- edible organic
- organic acid
- 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
Links
- 241000209094 Oryza Species 0.000 title claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 58
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title description 5
- 229920001661 Chitosan Polymers 0.000 claims abstract description 30
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
- -1 organic acid salt Chemical class 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000002253 acid Substances 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 159000000000 sodium salts Chemical class 0.000 abstract description 2
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 229940093915 gynecological organic acid Drugs 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000850 deacetylating effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、米飯の保存性向上剤および保存性のよい米飯
の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a preservability improver for cooked rice and a method for producing cooked rice with good preservability.
従来、米飯の保存性向上法としては食塩、酢などを添加
する方法が知られているが、味の変化をともなうので、
−船釣ではない。各種加工食品の製造に当たり使われて
いる合成保存料や天然物由来の保存料は多数あるが、米
飯用には、食味に対する影響と安全性を考えると適当な
ものがなく、実際に使用されている例はない。たとえば
、エビ、カニなど甲殻類の殻に含まれているキチンを脱
アセチル化して得られるキトサンを有効成分とする食品
用保存料（特開昭５９−４６２２３、同６２−８３８７
７）があるが、これを保存性向上に十分な量、米飯に添
加すると、キトサンの渋味が感じられるものになってし
まう。Conventionally, adding salt, vinegar, etc. has been known as a method to improve the shelf life of cooked rice, but since it changes the taste,
-It's not boat fishing. There are many synthetic preservatives and preservatives derived from natural products that are used in the production of various processed foods, but there are no suitable ones for cooked rice due to their impact on taste and safety, and they are not actually used. There are no examples of such cases. For example, food preservatives whose active ingredient is chitosan, which is obtained by deacetylating chitin contained in the shells of crustaceans such as shrimp and crabs (Japanese Patent Application Laid-Open Nos. 59-46223 and 62-8387)
7), but if it is added to cooked rice in an amount sufficient to improve its shelf life, the astringent taste of chitosan will be felt.
そこで本発明の目的は、米飯本来の風味に悪影響を与え
ず、しかも安全性の点でも問題のない方法による米飯の
保存性向上を可能にすることにある。Therefore, an object of the present invention is to make it possible to improve the shelf life of cooked rice using a method that does not adversely affect the original flavor of cooked rice and is also safe.
上記目的を達成することに成功した本発明は、キトサン
水溶液にキトサンの２〜５倍量の可食性有機酸およびキ
トサンの０〜２．５倍量の可食性有機酸塩を含有させて
なる米飯の保存性向上剤を提供するものである。The present invention, which has succeeded in achieving the above object, provides cooked rice in which an aqueous chitosan solution contains an edible organic acid in an amount of 2 to 5 times the amount of chitosan and an edible organic acid salt in an amount of 0 to 2.5 times the amount of chitosan. The present invention provides a preservability improving agent.
本発明はまＩ；、米飯を製造するに当たり洗浄した米に
キトサンおよび可食性有機酸または可食性有機酸と可食
性有機酸塩とを添加して炊飯すること、および、その際
、得られる米飯のｐＨが４．５〜５．５になるように可
食性有機酸および可食性有機酸塩の添加量を選定するこ
とを特徴とする保存性のよい米飯の製造法を提供する。The present invention is characterized by: adding chitosan and an edible organic acid or an edible organic acid and an edible organic acid salt to washed rice for producing cooked rice, and cooking the rice; To provide a method for producing boiled rice with good shelf life, characterized in that the amount of an edible organic acid and an edible organic salt added is selected so that the pH of the rice becomes 4.5 to 5.5.
前述のように、キトサンはそのままでは米飯に使用する
ことができないが、可食性有機酸またはその塩によりｐ
Ｈを上記範囲に調節して使用すると、食味に悪影響を及
ぼすことなしに米飯の保存性を顕著に向上させる。As mentioned above, chitosan cannot be used for boiled rice as it is, but it can be purified by edible organic acids or their salts.
When H is adjusted within the above range and used, the shelf life of cooked rice is significantly improved without adversely affecting the taste.
キトサンは、カニ等甲殻類の殻を塩酸、水酸化ナトリウ
ム等で処理して炭酸カルシウム、蛋白質その他の夾雑物
を除去して得られるキチンをさらに脱アセチル化するこ
とにより製造されたものが多数市販されているが、本発
明で用いるキトサンは、脱アセチル化度が約７０％以上
の、溶解性のよいものであれば何でもよい。Many commercially available chitosan products are manufactured by further deacetylating chitin, which is obtained by treating the shells of crustaceans such as crabs with hydrochloric acid, sodium hydroxide, etc. to remove calcium carbonate, protein, and other impurities. However, the chitosan used in the present invention may be any chitosan as long as it has a degree of deacetylation of about 70% or more and has good solubility.
本発明により保存性のよい米飯を製造する場合、キトサ
ンの好適使用量は米に対して約０．０２〜０．１重量％
である。通常期待される保存性はこれにより十分達成さ
れ、一方、これ以上過剰に使用するのは食味の点で好ま
しくない。When producing cooked rice with good shelf life according to the present invention, the preferred amount of chitosan used is about 0.02 to 0.1% by weight based on the rice.
It is. The normally expected preservability is thereby sufficiently achieved, but on the other hand, it is undesirable from the point of view of taste to use an excessive amount.
本発明においてｐＨ調整のために使用するのに適当な可
食性有機酸およびその壇の例は、酢酸、乳酸、クエン酸
、リンゴ酸、これらの酸のナトリウム塩、コハク酸ナト
リウムなどである。これらの有機酸および塩は、キトサ
ンとともに米に混合して炊飯したとき上記ｐＨの米飯が
得られるよう、キトサンの品質や量に応じて種類と量を
選び、必要に応じて２種以上のものを適宜併用する。酸
の添加が不十分で米飯のｐＨが５．５を超える中性付近
になるときは、キトサンの抗菌作用が弱く、米飯の保存
性を十分向上させることができない。一方、米飯のｐＨ
を４．５未満にすることは、保存性の点では問題ないが
、普通の白飯では酸味を感じさせてしまうので好ましく
ない。Examples of edible organic acids and acid salts suitable for use in the present invention for pH adjustment are acetic acid, lactic acid, citric acid, malic acid, sodium salts of these acids, sodium succinate, and the like. The types and amounts of these organic acids and salts are selected according to the quality and amount of chitosan, and if necessary, two or more types of organic acids and salts are selected so that cooked rice with the above pH can be obtained when mixed with chitosan and cooked. Use in combination as appropriate. If the addition of acid is insufficient and the pH of the cooked rice is around neutral, exceeding 5.5, the antibacterial effect of chitosan will be weak and the shelf life of the cooked rice will not be sufficiently improved. On the other hand, the pH of cooked rice
Setting the ratio to less than 4.5 is not a problem in terms of storage stability, but it is not preferable because it gives a sour taste to ordinary white rice.
可食性有機酸やその塩とキトサンは、炊飯の際、洗浄し
た米に個々に添加、混合してもよいが、あらかじめ適当
な比率で混合しあるいは混合溶液にしておくと、使用に
便利な米飯保存性向上剤になる。特に、キトサンは水に
溶けにくいので、濃度が２〜ｌＯ重量％程度の水溶液に
し、そこに上述のｐＨ調整成分を溶解させておくとよい
。その場合溶解させておく酸および塩の適量は、用いる
酸や塩の種類により異なるが、多くの場合、可食性有機
酸の量をキトサンの２〜５倍量とし、可食性有機酸塩の
量をキトサンの０〜２．５倍量とすることにより、キト
サンの適量添加と米飯のｐＨ調整とを同時に達成可能な
製剤となる。この製剤は、普通に炊飯して出来上がった
ご飯に寿司酢を混ぜるときのように混ぜこむ使い方も可
能である。Edible organic acids and their salts and chitosan may be added or mixed individually to washed rice during cooking, but if they are mixed in an appropriate ratio in advance or made into a mixed solution, the cooked rice becomes more convenient to use. Acts as a preservability improver. In particular, since chitosan is difficult to dissolve in water, it is preferable to prepare an aqueous solution having a concentration of about 2 to 10% by weight, and dissolve the above-mentioned pH adjusting component therein. In that case, the appropriate amount of acid and salt to be dissolved varies depending on the type of acid and salt used, but in most cases, the amount of edible organic acid is 2 to 5 times the amount of chitosan, and the amount of edible organic acid salt is 2 to 5 times the amount of chitosan. By setting the amount of chitosan to 0 to 2.5 times that of chitosan, the preparation can simultaneously achieve the addition of an appropriate amount of chitosan and the pH adjustment of cooked rice. This preparation can also be mixed into cooked rice in the same way as sushi vinegar is mixed into the finished rice.
本発明による保存性の向上は、白飯以外にも、肉類、魚
介類、野菜等を単独または組み合わせて炊き込んだ五目
飯、味付は飯、あるいは焼飯、赤飯等にも適用可能であ
る。The improvement in storage stability according to the present invention can be applied not only to white rice but also to gomoku rice prepared with meat, seafood, vegetables, etc. alone or in combination, seasoned rice, fried rice, sekihan, etc.
以下、実施例を示して本発明を説明する。 The present invention will be explained below with reference to Examples.
実施例１
表１の配合により炊飯し、得られた米飯Ａ−Ｃの保存性
を比較した（ＡおよびＢは比較例）。Example 1 Rice was cooked according to the formulations shown in Table 1, and the preservability of the resulting cooked rice A to C was compared (A and B are comparative examples).
表１
米飯Ａ 米飯Ｂ 米飯Ｃ
米 １．６ｋｇ １．６ｋｇ
１．６ｋｇ５％キトサン溶液 −１９，２ｇ
１９．２ｇ氷酢酸 ０．４８ｇ
２．４ｇ酢酸ナトリウム −１，２ｇ
水 ３１ ３１１
長米飯ｐＨ６，５６，２５，２
保存性の試験は、炊き上がった各米飯にバクテリア（Ｅ
、ｃｏｌｉ）または酵母（Ｓ、５ｅｔｅｖｉｓｉａｅ）
を植菌した後３０℃で保管し、経時的にサンプリングし
て菌数を測定することにより行なった。その結果を表２
および表３に示した。Table 1 Rice A Rice B Rice C Rice 1.6kg 1.6kg
1.6kg 5% chitosan solution -19.2g
19.2g Glacial acetic acid 0.48g
2.4g Sodium acetate -1.2g Water 31 311
Long rice pH 6, 56, 25, 2 The storage stability test was conducted by adding bacteria (E) to each cooked rice.
, coli) or yeast (S, 5etevisiae)
After inoculation, the cells were stored at 30°C, and the number of bacteria was measured by sampling over time. Table 2 shows the results.
and shown in Table 3.
表２ Ｅ、ｃｏｌｉ植菌米飯の菌数変化表２ Ａ、
５ｅｒｅｖｉｓｉｘｅ植菌米飯の菌数変化また、各米飯
についてパネラ−１０名により呈味性を比較したところ
、全員が差なしと答えた。Table 2 Changes in the number of bacteria in E. coli inoculated cooked rice Table 2 A.
Change in bacterial count of rice inoculated with 5erevisixe When the taste characteristics of each rice were compared by 10 panelists, all of them answered that there was no difference.
実施例２ 表４の配合で米飯保存性向上剤を製造した。Example 2 A cooked rice preservability improver was manufactured using the formulation shown in Table 4.
表４
製剤１（比較例）製剤２（本発明）
キトサン ４重量％ ４重量％クエン酸
４重量％ １０重量％クエン酸ナトリウ
ム −５重量％
水 ９４重量％ ８１重量％普通に炊
飯した白飯に醤油を１０％混ぜ込んで味付けご飯を作る
際、上記製剤を醤油と共に添加してその保存性向上作用
を試験した。各製剤は、ご飯に対する添加量がキトサン
として０．０２重量％になるように醤油に溶かしておい
た。Table 4 Formulation 1 (comparative example) Formulation 2 (invention) Chitosan 4% by weight 4% by weight Citric acid 4% by weight 10% by weight Sodium citrate -5% by weight Water 94% by weight 81% by weight Normally cooked white rice with soy sauce When making seasoned rice by mixing 10% of soy sauce, the above preparation was added together with soy sauce to test its preservability improving effect. Each preparation was dissolved in soy sauce so that the amount added to the rice was 0.02% by weight as chitosan.
ご飯を２０℃で保管し、経時的にサンプリングを行なっ
て総画数を測定した結果を表５に示した。なお、表中の
ｐＨ値は、保存試験開始前の米飯のｐＨである。Table 5 shows the results of storing the rice at 20° C. and measuring the total number of strokes by sampling over time. In addition, the pH value in the table is the pH of the cooked rice before the start of the storage test.
無添加区の場合、７２時間後には糸を引いた状態になり
、完全に腐敗していた。In the case of the additive-free plot, after 72 hours it became stringy and completely rotten.
また、パネラ−１０名により両添加区の呈味性を無添加
区と比較したが、全員が差なしと答えた。In addition, 10 panelists compared the taste characteristics of both the additive groups and the non-additive group, and all of them answered that there was no difference.
上述のように、 影響を与えずに、 能になる。 As mentioned above, without affecting become capable.
本発明によれば米飯本来の風味に悪 且つ安全に、米飯の保存性向上が可According to the present invention, it is harmful to the original flavor of cooked rice. It also allows you to safely improve the shelf life of cooked rice.
Claims (2)
有機酸およびキトサンの０〜２．５倍量の可食性有機酸
塩を含有させてなる米飯の保存性向上剤。(1) A preservability improver for cooked rice, which is obtained by containing an edible organic acid in an amount of 2 to 5 times the amount of chitosan and an edible organic acid salt in an amount of 0 to 2.5 times the amount of chitosan in an aqueous chitosan solution.
および可食性有機酸または可食性有機酸と可食性有機酸
塩とを添加して炊飯すること、および、その際、得られ
る米飯のｐＨが４．５〜５．５になるように可食性有機
酸および可食性有機酸塩の添加量を選定することを特徴
とする米飯の製造法。(2) When producing cooked rice, add chitosan and an edible organic acid or an edible organic acid and an edible organic acid salt to washed rice and cook the rice, and at that time, the pH of the resulting cooked rice is A method for producing cooked rice, characterized in that the amount of edible organic acid and edible organic salt added is selected so that the amount becomes 4.5 to 5.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2112268A JPH0411856A (en) | 1990-04-28 | 1990-04-28 | Agent for improving preservability of cooked rice and preparation of cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2112268A JPH0411856A (en) | 1990-04-28 | 1990-04-28 | Agent for improving preservability of cooked rice and preparation of cooked rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0411856A true JPH0411856A (en) | 1992-01-16 |
Family
ID=14582453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2112268A Pending JPH0411856A (en) | 1990-04-28 | 1990-04-28 | Agent for improving preservability of cooked rice and preparation of cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0411856A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010103939A (en) * | 2000-05-12 | 2001-11-24 | 이태규 | agricultural preservation laquid |
| KR100805825B1 (en) * | 2006-11-27 | 2008-02-21 | 이태규 | Agricultural preservation liquid made of chitosan and organic acid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63251072A (en) * | 1987-04-09 | 1988-10-18 | Katakura Chitsukarin Kk | Method for improving preservation quality of pickle, vegetable, gelidium jelly, konjak or noodles and food additive therefor |
| JPS6410970A (en) * | 1987-06-30 | 1989-01-13 | Seiken Co | Food preservative |
| JPH01128775A (en) * | 1987-11-12 | 1989-05-22 | Nakano Vinegar Co Ltd | Food preservative |
-
1990
- 1990-04-28 JP JP2112268A patent/JPH0411856A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63251072A (en) * | 1987-04-09 | 1988-10-18 | Katakura Chitsukarin Kk | Method for improving preservation quality of pickle, vegetable, gelidium jelly, konjak or noodles and food additive therefor |
| JPS6410970A (en) * | 1987-06-30 | 1989-01-13 | Seiken Co | Food preservative |
| JPH01128775A (en) * | 1987-11-12 | 1989-05-22 | Nakano Vinegar Co Ltd | Food preservative |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010103939A (en) * | 2000-05-12 | 2001-11-24 | 이태규 | agricultural preservation laquid |
| KR100805825B1 (en) * | 2006-11-27 | 2008-02-21 | 이태규 | Agricultural preservation liquid made of chitosan and organic acid |
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