JPS5618568A - Prevention of occurrence of mold and rottenness of mirin-seasoning - Google Patents

Prevention of occurrence of mold and rottenness of mirin-seasoning

Info

Publication number
JPS5618568A
JPS5618568A JP9479679A JP9479679A JPS5618568A JP S5618568 A JPS5618568 A JP S5618568A JP 9479679 A JP9479679 A JP 9479679A JP 9479679 A JP9479679 A JP 9479679A JP S5618568 A JPS5618568 A JP S5618568A
Authority
JP
Japan
Prior art keywords
seasoning
mirin
mold
rottenness
less
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP9479679A
Other languages
Japanese (ja)
Other versions
JPS5758903B2 (en
Inventor
Toshinaga Kunimatsu
Haruhiko Ishii
Soji Onishi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KING JOZO KK
KINGU JIYOUZOU KK
Original Assignee
KING JOZO KK
KINGU JIYOUZOU KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by KING JOZO KK, KINGU JIYOUZOU KK filed Critical KING JOZO KK
Priority to JP9479679A priority Critical patent/JPS5618568A/en
Publication of JPS5618568A publication Critical patent/JPS5618568A/en
Publication of JPS5758903B2 publication Critical patent/JPS5758903B2/ja
Granted legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: To prevent the occurrence of mold and rottenness of mirin (a sweet sake)-seasoning, by adding acetic acid and/or sodium acetate as an antifugal substance and phosphoric acid as a pH adjustor to the seasoning to make pH less than 2.7.
CONSTITUTION: Acetic acid and/or sodium acetate, and phosphoric acid as a pH adjuster are added to mirin-seasoning consisting of consisting of sugar as a main ingredient and less than 1% (V/V) alcohol or not less than 1% (V/V) alcohol so that pH is made not more than 2.7. The adjustment of pH is preferably not more than 2.5, and an amount of acetic acid or sodium acetated is preferably not less than 0.3wt% based on water content. For example, 1.1g sodium acetate and 5.7ml of 35wt% phosphoric acid are added to 1l mirin-seasoning (consisting of 40wt% directly reducing sugar B×58 and 0.9% (V/V) alcohol), and the seasoning is sterilized at 65°C for 60min. A mold and yeast are added and a bottle is stoppered tightly and allowed to stand for 4 months, and the occurrence of mold and rottenness are not observed.
COPYRIGHT: (C)1981,JPO&Japio
JP9479679A 1979-07-24 1979-07-24 Prevention of occurrence of mold and rottenness of mirin-seasoning Granted JPS5618568A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9479679A JPS5618568A (en) 1979-07-24 1979-07-24 Prevention of occurrence of mold and rottenness of mirin-seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9479679A JPS5618568A (en) 1979-07-24 1979-07-24 Prevention of occurrence of mold and rottenness of mirin-seasoning

Publications (2)

Publication Number Publication Date
JPS5618568A true JPS5618568A (en) 1981-02-21
JPS5758903B2 JPS5758903B2 (en) 1982-12-11

Family

ID=14120026

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9479679A Granted JPS5618568A (en) 1979-07-24 1979-07-24 Prevention of occurrence of mold and rottenness of mirin-seasoning

Country Status (1)

Country Link
JP (1) JPS5618568A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59130163A (en) * 1983-01-14 1984-07-26 King Jozo Kk "mirin"-like seasoning

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51115917A (en) * 1975-03-31 1976-10-13 Ueno Seiyaku Kk Method for preserving liquid flavorous food.
JPS5299294A (en) * 1976-02-13 1977-08-19 Nakano Suten Kk Process for sterilizing flavorings similar to *mirin* or sweet *sake* for seasoning

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51115917A (en) * 1975-03-31 1976-10-13 Ueno Seiyaku Kk Method for preserving liquid flavorous food.
JPS5299294A (en) * 1976-02-13 1977-08-19 Nakano Suten Kk Process for sterilizing flavorings similar to *mirin* or sweet *sake* for seasoning

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59130163A (en) * 1983-01-14 1984-07-26 King Jozo Kk "mirin"-like seasoning

Also Published As

Publication number Publication date
JPS5758903B2 (en) 1982-12-11

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