Title:
EXCESSIVE FERMENTATION SUPPRESSING COMPOSITION FOR PICKLE AND METHOD OF PRODUCING PICKLE IN WHICH EXCESSIVE FERMENTATION IS SUPPRESSED
Document Type and Number:
Japanese Patent JP2022035246
Kind Code:
A
Abstract:
To provide a composition capable of suppressing excessive fermentation of pickles easily, at low cost, and effectively, a method of producing pickles in which excessive fermentation is suppressed, and a proliferation inhibitor against Leuconostoc mesenteroides.SOLUTION: An excessive fermentation suppressing composition for pickles includes sugar alcohol as an active principle. The sugar alcohol is (a) reduced starch syrup, sorbitol, maltitol, or erythritol, which is a sugar composition containing 40-50 mass% of monosaccharide, 40-50 mass% of disaccharide, 8-13 mass% of trisaccharide, 1-5 mass% of tetrasaccharide, and 1-5 mass% of penta- or higher saccharide; or (b) reduced starch syrup, sorbitol, or erythritol, the reduced starch syrup obtained by reducing starch syrup having the dextrose equivalent of 40 or more and 70 or less. A proliferation inhibiting composition against Leuconostoc mesenteroides contains the sugar alcohol as an active principle.SELECTED DRAWING: None
Inventors:
FUJII TADASHI
TOMIYAMA KAORI
TOCHIO TAKUMI
TOMIYAMA KAORI
TOCHIO TAKUMI
Application Number:
JP2020139432A
Publication Date:
March 04, 2022
Filing Date:
August 20, 2020
Export Citation:
Assignee:
BUSSAN FOOD SCIENCE KK
International Classes:
A23B7/10; C12N1/20
Attorney, Agent or Firm:
Shingo Sagawa
Kiyoko Ota
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo
Kiyoko Ota
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo
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