Process for producing pickles, and antimicrobial composition

Details Process for producing pickles, and antimicrobial composition Process for producing pickles, and antimicrobial composition

2008-01-29

2008-01-29

Paden, Carolyn (Department: 1761)

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Biocidal or disinfecting chemical agent

C426S532000

Reexamination Certificate

active

07323203

ABSTRACT:
The process for producing pickles of the invention comprises using an oil-in-water antimicrobial composition that contains allyisothiocyanate as the active ingredient and further contains surfactant and water added thereto, in any stage of producing pickles. The invention provides a process for stably producing pickles of good quality while taking suitable measures for surely suppressing the growth of microbes in producing pickles in a simplified manner. The antimicrobial composition of the invention comprises allyl isothiocyanate and a beta acids-containing hop extract as the active ingredients. This is useful as a food freshness-keeping agent free from all the problems with conventional AIT and hop extract each other.

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Lissant, K. 1974. Emulsions and Emulsion Technology, part 1, Marcel Dekker, Inc, New York, p. 264-266.

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