| abstract |
(57) [Summary] [PROBLEMS] When using vinegar for the purpose of improving the shelf life of food, the taste and texture of the added food are suppressed while maintaining the bacterial growth inhibitory effect of vinegar and suppressing the acetic acid flavor of vinegar. It is an object of the present invention to develop a vinegar composition that improves the preservability of food without affecting the vinegar composition. SOLUTION: By mixing powdered vinegar and calcined calcium powder, there is no change in the composition of the preparation during storage, and when added to food, the odor of acetic acid is suppressed, and a composition having a good shelf life improving effect is obtained. Can be |