| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a deterioration inhibitor for Kimchi inhibiting deterioration of Kimchi during storage so as to elongate a distribution period and an edible period each of the Kimchi. <P>SOLUTION: The deterioration inhibitor for Kimchi contains both the extract and at least one kind selected from the group consisting of vitamin C, vitamin E, ferulic acid, rutin,β-carotin, zeaxanthin, lycopene, quercetin, kaempferol, naringin, hesperidin, chlorogenic acid, alliin, curcumin, shogaol, capsaicin and glutathione. The inhibitor and the tea extract are added to Kimchi in an early stage of making pickles to regulate fermentation to inhibit deterioration during storage. Addition of the inhibitor elongates the distribution period and the peak condition period respectively of the Kimchi, and further makes the Kimchi have good taste and color compared with ones not using both of the inhibitor and the tea extract. <P>COPYRIGHT: (C)2005,JPO&NCIPI</p> |
