| 摘要 |
PURPOSE:To keep mirin(a sweet sake)-seasoning from getting moldy, by adding acetic acid or sodium acetate to it. CONSTITUTION:Acetic acid or sodium acetate as an antifungal substance is added to a mirin-seasoning consisting of sugar as a main ingredient and less than 1% (V/V) alcohol or not less than 1% (V/V) alcohol. An amount of acetic acid or sodium acetate may be 0.3-0.5wt% based on water content. For example, 1.5g sodium acetate is added to 1l mirin-seasoning consisting of 40wt% directly reducing sugar and 0.9% (V/V) alcohol (pH4.0), and the seasoning is sterilized at about 65 deg.C for 60min, allowed to stand, and cooled. A cultured mold conidum is inoculated on a slanting surface of nutrient agar, a bottle is stoppered tightly and allowed to stand for three months, and the occurrence of mold is not observed at all. |
