| 摘要 |
PROBLEM TO BE SOLVED: To develop a vinegar composition which maintains the bacterium proliferation-inhibiting effect of the vinegar, controls the acetic acid flavor of the vinegar and has improved food preservability without affecting the taste and texture of a food to which the vinegar composition is added, when the vinegar is used to improve the preservability of the food. SOLUTION: This vinegar which is not changed during storage and has a good acetic acid odor-controlling effect and a good preservability-improving effect, when added to the food, characterized by mixing powdered vinegar with baked calcium powder. |
