FOOD BROWNING PREVENTIVE WATER AND FOOD BROWNING PREVENTIVE METHOD

摘要

PROBLEM TO BE SOLVED: To provide a food browning preventive water which hardly browns food simply by immersing fruits and vegetables which are liable to brown in the state of exposing seeds by removing the skin while maintaining their taste and a food browning preventive method using the food browning preventive water. ;SOLUTION: This food browning preventive water contains 100 pts.wt. water, 0.7 to 2 pts.wt. common salt and 0.4 to 3 pts.wt. L-ascorbic acid. The initial tint of the food exposed with the seeds is maintained over a long period without browning of the colors of the seeds at the time of immersing the food in the water by the effects of both of the common salt and the L-ascorbic acid simply when the food is immersed in the food browning preventive water for 3 to 10 minutes. Even more, the excellent effect of retaining the taste after the immersion in the food browning preventive water identical to that before the immersion is obtd.;COPYRIGHT: (C)1998,JPO