JPH0344750B

• Main Authors: MATSUMOTO KOJI, NAKAO YUKIHIRO, KINO KUMIKO
• Format: Patent
• Language: English
• Published: 08.07.1991
• Subjects: 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

PURPOSE:To decrease the number of living bacterial cells without lowering the quality of food, by contacting a food with an aqueous solution containing edible acids, sugar alcohols and/or reduced starch hydrolyzate, and salt. CONSTITUTION:The surface of a food such as meat product, fish paste product, noodle, vegetable, etc. is made to contact uniformly with an aqueous solution containing 0.5-15wt% of a mixture composed of 100pts.wt. of an edible acid such as lactic acid, malic acid, etc., 50-400pts.wt., preferably 75-200pts.wt. of a sugar alcohol such as maltitol, sorbitol, etc. and/or reduced starch hydrolyzate, and 10-150pts.wt., preferably 10-50pts.wt. of salt.