- 一般社団法人 日本調理科学会
- 調理科学 (ISSN:09105360)
- vol.22, no.1, pp.74-77, 1989-03-20 (Released:2013-04-26)
In order to clarify the bacterial contamination and sugar contents of wet Japanese-style confectioneries on the market, we examined 84 samples by inspecting total bacterial counts, coliform group, sucrose, glucose and fructose contents.The results obtained were as follows:1. The total bacterial counts were in the range of below 3.0×102/g to 9.1×106/g.2. Detection percentage of coliform group in Mushimono, Mochimono, Yakimono and Nerimono were 5.4%,40.9%,5.9% and 0%, respectively.3. Mean contents of sucrose of Mushimono, Mochimono, Yakimono and Nerimono were 299.8mg/g,289.1mg/g,311.2mg/g and 399.4mg/g, respectively.4. Mean contents of glucose and fructose of wet Japanese-style confectioneries were 7.3mg/g and 4.5 mg/g, respectively.