抄録
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.
