| 摘要 |
PURPOSE:To obtain a method for antisepticizing a vegetable pickled with unre fined soy sauce, capable of preventing proliferation of lactic acid bacterium, yeast, etc., by permeating hinokitiol into root vegetables pickled with unrefined soy sauce, free from putrefaction of root vegetables, hardly injuring health with hinokitiol permeated therein in eating while retaining specific flavor and an antisepticized vegetable pickled with unrefined soy sauce. CONSTITUTION:About 100ppm to 200ppm hinokitiol is added to unrefined soy sauce for pickling with root vegetables and further, 6vo1.% to 10vol.% alcohol is added to the unrefined soy sauce to prepare unrefined soy sauce and root vegetables are pickles with the prepared unrefined soy sauce and aged. Thereby, hinokitiol dissolved in the alcohol can be permeated into root vegetables and proliferation of root vegetables is prevented and unrefined soy sauce-pickled vegetable having high quality can be obtained and human health is not injured with hinokitiol, compared with a chemically synthesized antiseptic. |
