JPS6228665B

PURPOSE:To obtain a food having improved shelf stability and good taste free from reduction in quality, by adding citric acid and ethanol to a processed food in such a way that a content ratio of citric acid to ethanol becomes a specific value. CONSTITUTION:A food is soaked in an aqueous solution co...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	FUKUI FUMIO, HATSUTORI YOSHIO, NAKAI CHIAKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To obtain a food having improved shelf stability and good taste free from reduction in quality, by adding citric acid and ethanol to a processed food in such a way that a content ratio of citric acid to ethanol becomes a specific value. CONSTITUTION:A food is soaked in an aqueous solution containing 0.05- 1.5wt% citric acid and 0.025-3.0wt% ethanol so that the processed food is impregnated with citric acid and ethanol in a content ratio of (1:0.5)-(1:2). This method can be applied to a wide variety of food, e.g., KAMABOKO (boiled fish paste), ham, sausage, TEMPURA (Japanese deep-fat fried food), etc. Especially effective against the growth of Bacillus substilis.