| 摘要 |
A process for producing pickled vegetables characterized by using an oil-in- water type antimicrobial composition, which contains allyl isothiocyanate as the active ingredient together with a surfactant and water, in any step of t he production of pickled vegetables. According to this process, antimicrobial measures can be conveniently and surely taken in the process of producing pickled vegetables and thus pickled vegetables with excellent qualities can be stably produced. Antimicrobial compositions characterized by containing ally l isothiocyanate and a beta acid-containing hop extract as the active ingredients. These antimicrobial compositions are usable as food freshness- keeping agents, etc. free from any problems encountering in the conventional AIT and hop extracts. |
