Storage life extended manner null of the kim chee which utilizes xylose and kishiritoru

摘要

PROBLEM TO BE SOLVED: To provide a method for prolonging a distribution period of 'kimchi' and its edible period by suppressing an after-fermentation by adding xylitol and xylose to 'the kimchi' and during the preservation period. ;SOLUTION: Xylose and/or xylitol is added to a kimchi at an early stage of pickling, the concentration of xylose or xylitol is 0.5-2% based on Chinese cabbage preserved in salt. The aging of kimchi is controlled by suppressing fermentation with a lactic acid bacterium such as Lactobacillus platarum, Leuconostoc mesenteroides, Streptococcus faecalis or the like being a lactic acid bacterium necessary for kimchi fermentation.;COPYRIGHT: (C)2001,JPO