http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06276931-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f5e1277d05c6635a864d22be17830a9a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 |
| filingDate | 1992-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f694a2f4d73ad3d94cb26d8132077de4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_770e99645ef423beb8b25749a21fb1d6 |
| publicationDate | 1994-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06276931-A |
| titleOfInvention | Seasoning liquid for preventing discoloration of vegetables and maintaining freshness |
| abstract | (57) [Abstract] [Purpose] To provide a seasoning liquid for preventing discoloration of vegetables and maintaining freshness, which is safe, easy and hassle-free, without changing physical properties and taste of vegetables. [Structure] A seasoning liquid containing polylysine and ethyl alcohol to prevent discoloration of vegetables, or a seasoning liquid containing polylysine and ethyl alcohol containing an organic acid or an organic acid salt as a pH adjusting agent to prevent discoloration and maintain freshness. The combination of polylysine, which has the effect of suppressing the growth of a wide range of bacteria such as general bacteria and fungi, with ethyl alcohol, which has bactericidal activity, and the buffering action of the pH adjuster, causes microorganisms and enzymes that cause decay and discoloration. The optimum state of the varieties changes and the overall bactericidal and bacteriostatic effects are sustained, and it has bactericidal activity against coliforms, which are considered to be less effective with the conventional chlorine sterilization. . Further, polylysine acts as a cationic surfactant in an aqueous solution, enhances the effect of preventing discoloration and wilting of ethyl alcohol, and enhances the holding power. It is applicable to a wide range without being limited to the type and form of vegetables. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014100084-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102351611-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110150660-A |
| priorityDate | 1992-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.