| 摘要 |
PURPOSE:To prevent decomposition of a sealed packed food, and to improve its quality by easing of sterilization condition through heating, by immersing a food in an aqueous solution of a specific sucrose fatty acid ester, sterilizing it under heating. CONSTITUTION:In preparing a sealed packed food, a food is immersed in an aqueous solution of sucrose fatty acid ester having constitutional fatty acids of lauric acid, myristic acid, or palmitic acid, and >=50wt% monoester, and it is sterilized under heating. The concentration of the aqueous solution of sucrose fatty acid ester used in the immersion is about 0.05wt%-3wt%. The longer immersion time, the more effective, it is usually 30min-24hr, preferably about 1- 3hr. The sucrose fatty acid ester may be diluted in water or an alcohol, e.g., ethanol, or another proper solvent. Another substance in an amount not to damage effects may be dissolved in the solution.
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