| 摘要 |
PURPOSE: To produce food which resists microorganism propagation and to accelerate its long-term preservation by lessening the moisture activity of the food, simultaneously lowering pH as well and adjusting the values of both within a specific range. CONSTITUTION: At the time of producing salad dressings and other food, the pH of the components used for production of the food is lowered by addition of acetic acid, phosphoric acid, succinic acid, etc., and the moisture activity is lowered by an increase of a solute quantity, addition of an oil component and a decrease of the total moisture content, by which the pH and moisture activity of the final products are so adjusted as to enter the inside of a polygonal shape ABCDE of Fig., more preferably the inside of ABFGF and further preferably the inside of ABJIH. |
