| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an ingredient extracted from a safety-confirmed food as an antifungal-antibacterial agent for preserving cooked rice about for one week at ordinary temperature. <P>SOLUTION: A preservation method for improving the preservability of cooked rice comprises extracting and concentrating a mixture of active ingredients comprising catechins, such as epigallocatechin, epigallocatechin gallate, epicatechin, and epicatechin gallate, in ingredients constituting tea leaves, and then adding the extracted ingredients before or after cooking rice, thereby inhibiting the proliferation of mold spores not killed even when cooked, and controlling the adhesion and proliferation of bacteria floated in air. <P>COPYRIGHT: (C)2011,JPO&INPIT |
