PRESERVATIVE BASED COOKING EDIBLE VINEGAR FOR FOOD

Title:

PRESERVATIVE BASED COOKING EDIBLE VINEGAR FOR FOOD

Document Type and Number:

Japanese Patent JPS6287084

Kind Code:

A

Abstract:

PURPOSE: The titled edible vinegar, obtained by mixing brewed vinegar with a lower fatty acid monoglyceride and brewing alcohol, having high sterilizing power without deteriorating the taste thereof and useful as a material for SUSHI (vinegared fish and rice), etc.

CONSTITUTION: An edible vinegar obtained by incorporating (A) brewed vinegar with (B) a lower fatty acid monoglyceride and (C) a brewing alcohol and preferably adjusting the acetic acid concentration to 1W4wt%. At least one of capric acid monoglyceride (0.005W0.5wt%), caprylic acid monoglyceride (0.01W0.5wt%) and lauric acid monoglyceride (0.01W0.1wt%) is used as the component (B). (D) Citric acid (0.2W3wt%) and (E) an organic acid salt, e.g. sodium acetate, (0.2W3wt%) are preferably added.

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Inventors:

WASHIMI KEIICHIRO
INUI MASAHIRO
NISHIMURA HIROSHI
TAKEUCHI TOSHIO
NAKAYAMA TAKEYOSHI
NAGAKI HIROSHI

Application Number:

JP22932285A

Publication Date:

April 21, 1987

Filing Date:

October 14, 1985

Export Citation:

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Assignee:

MARUKANSU KK
KOZOUZUSHI HONBU KK

International Classes:

C12J1/00; A23L3/34; A23L3/3517; (IPC1-7): A23L3/34; C12J1/00

Attorney, Agent or Firm:

Shusaku Yamamoto

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