| 摘要 |
PURPOSE:To suppress the proliferation of bacteria in foods, without lowering the taste, by adding an acetate buffer solution. CONSTITUTION:Food (e.g. pickles, jelly, noodles, boiled food, roast food, cakes, etc.) is preserved by adding 0.01-0.5mol% of an acetate buffer solution (pH4.2- 5.0) composed of (A) 1 mole of an acetic acid source such as brewed vinegar, synthetic vinegar, etc., and (B) 1/3-3moles of a salt or base comprising an acetate, carbonate, bicarbonate, or hydroxide of Na, K, Ca, or Mg, or salt water. |
