| 摘要 |
PURPOSE: To prevent proliferation of wide range of microorganisms and improve preservation of foods by adding an antimicrobial agent for foods containing acetic acids, glycine and baked calcium as active ingredients to HARUMAKI (egg dough wrapped around minced vegetables, meat, etc., in a small roll and fried in deep fat), SHUMAI (steamed meat dumpling), etc. CONSTITUTION: This antimicrobial agent is obtained by mixing (A) preferably 1-30wt.% of acetic acids with (B) preferably 1-30wt.% of glycine and (C) preferably 0.05-1wt.% of baked calcium. The antimicrobial agent in an amount of usually 0.01-10wt.%, preferably 0.1-1wt.% is added to foods such as GYOZA (meat dumpling), HARUMAKI, SHUMAI, etc. |
