| 摘要 |
PURPOSE:To improve preservability of foods in a safe fashion with the taste favorably retained by spiking foods with a chitosan acidolysis product with a specified molecular weight. CONSTITUTION:Foods such as rice, wheat processed product, sweet bean jam, seasonings, etc., is spiked with (A) 0.005-0.6wt.% (on a chitosan solid content basis) of a chitosan acidolysis product with a molecular weight of 10,000-50,000 obtained by hydrolysis of chitosan at 100-121 deg.C for 5-180min. in an acetic acid solution with the acetic acid concentration, based on 2wt.% of chitosan, of 0.5-20% (W/V), and, if needed, (B) an acetic acid-contg. solution such as vinegar solution regulated so that wt.% of the acetate is higher than that of the acetic acid by adding 0.29-1.10 pts.wt., per pt.wt. of the acetic acid in the vinegar, of at least one kind of substance selected from egg crust, sodium bicarbonate and sodium hydroxide. |
