| 摘要 |
<p>PURPOSE:To make it possible to stably sustain taste of a food, by cooling the food under specific condition without freezing. CONSTITUTION:A food, e.g. perishable food, cake, dairy product, etc., is primarily quick-cooled into a state of slightly starting freezing or just before starting freezing at an extremely low temperature and then secondarily cooled in the coexistence of preferably ascorbic acid or a salt thereof at <=4 deg.C and a temperature where the food is hardly or not frozen at all and preserved at the temperature.</p> |
