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1.发明专利Method for preventing discoloration of fresh food, and fresh-food discoloration inhibitor 审中-公开用于预防新鲜食品的破坏的方法和新鲜食品消毒抑制剂
公开(公告)号：JP2008104384A
公开(公告)日：2008-05-08
申请号：JP2006289260
申请日：2006-10-24
发明人： IMADA CHIAKI , KOBAYASHI TAKESHI , HAMADA NAHOKO
摘要： PROBLEM TO BE SOLVED: To provide a method for preventing discoloration of fresh food by which appearance of fresh food such as fish or shellfish is prevented from discoloration into brown or black with time. SOLUTION: The method comprises treating fresh food with culture supernatant components separated from culture solution obtained by culturing oceanic filamentous fungi for a prescribed period of time. The culture supernatant comprises such one obtained by separately eliminating the oceanic filamentous fungi from culture solution obtained by culturing the separated oceanic filamentous fungi with culture media containing water, 0.1-4.0 wt.% of a C source and 0.1-2.0 wt.% of an N source, and having the NaCl concentration of ≤0.05 wt.% at 20-30°C for prescribed period of time. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译： 要解决的问题：提供一种防止新鲜食品变色的方法，通过该方法防止诸如鱼或贝类的新鲜食物的外观随时间变色变成棕色或黑色。 解决方案：该方法包括用从通过培养海洋丝状真菌获得的培养液中分离培养上清组分处理新鲜食物一段规定的时间。 培养上清液包含通过用含有0.1-4.0重量％的C源和0.1-2.0重量％的含有水的培养基培养分离的海洋丝状真菌而获得的培养溶液中分离除去海洋丝状真菌的培养上清液 N源，20-30℃NaCl浓度≤0.05重量％达规定时间。 版权所有（C）2008，JPO＆INPIT
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公开(公告)号：JP2009247273A
公开(公告)日：2009-10-29
申请号：JP2008098636
申请日：2008-04-04
发明人： IMADA CHIAKI , KOBAYASHI TAKESHI , HAMADA NAHOKO , YAMADA MIYOKO
摘要： PROBLEM TO BE SOLVED: To provide a fruit wine containing a polyphenol oxidase inhibitor having high effect for preventing browning and safety without causing problems even when used in fruit wines wherein a difference in delicate flavors or tastes cause the problem and without affecting a brewing step, and to provide a method for producing the fruit wine.
SOLUTION: The fruit wine includes a culture supernatant of a microorganism inhibiting the activity of polyphenol oxidase and/or a treated substance thereof. Furthermore, the method for producing the fruit wine includes adding the culture supernatant of the microorganism inhibiting the activity of the polyphenol oxidase and/or the treated substance thereof before or during crushing of fruits. In addition, the polyphenol oxidase inhibitor is an additive for inhibiting the browning of the fruit wine, and includes the culture supernatant of the microorganism and/or the treated substance thereof.
COPYRIGHT: (C)2010,JPO&INPIT摘要翻译： 待解决的问题：提供一种含有多酚氧化酶抑制剂的果酒，其具有高的防止褐变和安全性的效果，而不会引起问题，即使在用于具有微妙味道或口味的差异引起问题且不影响 酿造步骤，并提供生产水果酒的方法。 果汁包括抑制多酚氧化酶活性的微生物的培养上清液和/或其处理物质。 此外，生产水果酒的方法包括在果实破碎之前或期间，添加抑制多酚氧化酶和/或其处理物质的活性的微生物的培养上清液。 此外，多酚氧化酶抑制剂是抑制果酒的褐变的添加剂，包括微生物的培养上清液和/或其处理物质。 版权所有（C）2010，JPO＆INPIT
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