| 摘要 |
PURPOSE:To obtain sweet sake like seasoning capable of enduring longterm preservation without deteriorating flavor and color tone by controlling pH of sweet sake to a specific value and then heating at prescribed temperature. CONSTITUTION:pH of sweet sake seasoning is controlled to 2.8-4.8 using acetic acid, lactic acid, etc. Then the seasoning is heated to 50-65 deg.C using a heating equipment such as plate heater and directly packed and sealed into a vessel or the sweet sake seasoning is previously packed and sealed and then heated to 50-65 deg.C in state packed in the vessel by warm water, steam, etc. Thereby microorganisms such as Zygosaccharomyces rouxii which is a film yeast or Zygosaccharomyces bailii which is a non-film yeast existing in sweet sake like seasoning can be sterilized and the sweet sake-like seasoning having excellent color tone and flavor, etc., and capable of preserving for a long period can be produced. |
