| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain an additive containing lactoperoxydase, capable of suppressing raise of acidity of pickled vegetable during storage, preventing deterioration of taste and quality and prolonging palatable period. SOLUTION: This additive contains lactoperoxydase as an active ingredient. When a vegetable containing thiocyanate, e.g. Chinese cabbage, cabbage, radish, turnip, Brassica campestris, vegetables produced in the Kyoto area or leaf mustard is used as a raw material for pickled vegetables, contamination of pickled vegetable during storage due to various germs is further effectively suppressed and turbidity of pickled vegetable liquid and fading of vegetable can be prevented.</p> |
