| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for preserving a food by which the taste and appearance color are excellent and the putrefaction with thermostable microbes can be suppressed even when the food is preserved at high temperatures. SOLUTION: This method for preserving the food is characterized by formulating a food containing a starch and an oil and fat with one or more kinds of emulsifying agents selected from sucrose esters of fatty acids, decaglyceryl monolaurate and decaglyceryl monomyristate, regulating the content of the emulsifying agents to 0.01-1 wt.% then filling and hermetically sealing the resultant food in an airtight container and heat-treating the filled and hermetically sealed food. Thereby, the putrefaction with the thermostable microbes can be suppressed without deteriorating the taste or appearance color even in the food containing the starch and oil and fat and the food can stably be preserved even at high temperatures for a long period.
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