PROCESS LIQUID FOR PRODUCING EGGPLANT PICKLES, METHOD FOR PREVENTING COLOR MIGRATION FROM EGGPLANT SKIN TO EGGPLANT PULP, AND EGGPLANT PICKLES PRODUCE BY USING THE PROCESS LIQUID

摘要

PROBLEM TO BE SOLVED: To provide a process liquid for producing eggplant pickles, capable of retaining an original natural skin color of eggplants without ruining a taste of the pickles, and capable of prolonging the product value period of the eggplant pickles.SOLUTION: The process liquid for production of eggplant pickles, which retains the original color of the eggplant skin as it is, comprises a component (A), a component (B), and a component (C) listed below. (A) cyclodextrin, (B) at least one type of a compound selected from a group consisting of (B1) carboxylic acids or the salt of carboxylic acids, (B2) sugar, and (B3) univalent or divalent metal salts of inorganic acids, (C) water.SELECTED DRAWING: Figure 1