ARTICHOKE BROWNING INHIBITOR AND ARTICHOKE BROWNING PREVENTION METHOD

摘要

PROBLEM TO BE SOLVED: To provide an artichoke browning inhibitor which shows higher effects than non-heated, 1,5-D-anhydrofructose, has a better taste than a solution including ascopyrone P obtained by heating at a temperature of 100 to 250°C, and can be manufactured under mild conditions, and a technique relating to an artichoke browning prevention method.SOLUTION: An artichoke browning inhibitor preventing browning of an artichoke includes 1,5-D-anhydrofructose subjected to heat treatment by adding organic acid salts or phosphates as an active ingredient. An artichoke browning prevention method for preventing browning of the artichoke comprises a step of performing treatment on the artichoke with the artichoke browning inhibitor.SELECTED DRAWING: Figure 1