Method of preserving food
US4927651A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 3, 1989 |
| Grant date | May 22, 1990 |
| Priority date | — |
| Expiry date | Mar 3, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is a food preserving method comprising the steps of: adding to the food plant extracts containing flavonoids and/or polyphenols; wrapping the food with a food wrapping material which is capable of radiating far infrared rays and absorbing ethylene gas; and keeping the wrapped food at a relatively low temperature. The far infrared radiating ceramic causes the activation of the enzyme in the food; elimination of ethylene gas and other undesired gas from the food; and sterilization of the food. The plant extract applied to the food prevents the oxidation of the food. The cooperative effect of the wrapping material and the plant extract applied to the food assures that discoloration, appearance of oil or fat on the food surface, water dripping and degradation of taste are prevented for an elongated period.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.