| 摘要 |
The present invention relates to a preserving agent for fermented food wherein a manufacturing method comprises steps of: mixing fat-soluble compounds extracted from the green tea with water-solublized chitosan by adding lactic acid in chitosan polymers (15,000-20,000 MW) and acidifying the mixture at a pH of 4.5-5.0; stirring the liquid mixture by putting in a high speed stirrer and manufacturing microspheres in a shape of which chitosan covers fat-soluble compounds extracted from the green tea; and neutralizing with sodium hydroxide or potassium hydroxide in a state in which a small amount of 0.1% sodium chloride is added to the microspheres and solidifying chitosan which is forming an outer shell of the microspheres. The present invention also relates to a preserving agent for the fermented food, if using the present invention, ensuring to extend expiration dates of the fermented food and retain fresh taste by stopping continuous acidification and fermentation inhibiting production and activity of microorganisms involving in the fermentation such as aerobic bacteria through a process of which the insoluble polymers become soluble when the preserving agent contacts with fermented food and the acidity of the fermented food falls below a certain level. |
