| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a sterilization technique reducing the number of fungi without spoiling flavor of spice. <P>SOLUTION: This sterilization technique comprises treating whole spice before crushing in a peracetic acid aqueous solution of concentration and temperature of a specific range so as to reduce the number of fungi without spoiling flavor. It is possible to further improve effect of reducing the number of fungi by previously soaking in water before peracetic acid treatment. <P>COPYRIGHT: (C)2008,JPO&INPIT |
