| 摘要 |
PURPOSE: A process of preparing freeze-dried food products from cereals, vegetables, fruits and seaweeds by inhibiting the growth of the coliform group by use of the genus Lactobacillus which forms bacteriocin is provided. Whereby, the products are more sanitary and safe while maintaining inherent characteristic of a taste, nutrition, flavor, physical properties or the like. CONSTITUTION: One or more materials selected from the group consisting of cereals, vegetables, fruits and seaweeds are repeatedly washed several times, quick-frozen in a freezing chamber at -40 deg.C and then freeze-dried. Thereafter, the freeze-dried food is mixed with the genus Lactobacillus in a concentration of 10¬6 to 10¬8/g per unit weight of the food to remove harmful microorganisms such as the coliform group. The genus Lactobacillus is selected from the group consisting of Lactobacillus plantarum, Lactobacillus salivarius and Lactobacillus acidophilus.
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