めんつゆの加熱殺菌へのクエン酸ナトリウム添加効果

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タイトル別名
  • Effects of Addition of Sodium Citrate on the Pasteurizing Conditions in "Tuyu", Japanese Noodle Soup.
  • メンツユ ノ カネツ サッキン エ ノ クエンサン ナトリウム テンカ コウカ

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Effects of the concentration of Tuyu, Japanese noodle soup, and pasteurizing conditions on the outgrowth from bacterial spores derived from raw soy sauce which is a main material of Tuyu were investigated. Tuyu having water activity (Aw) value of 0.95 required pasteurization at 90°C for more 30min or 97°C for 10min to prevent the outgrowth from spores. However, in case of Tuyu having Aw of 0.96, insufficient inhibition on the outgrowth from spores were demonstrated even by pasteurization at 97°C. In Tuyu containing 0.5% sodium citrate, thermal resistance of spores decreased and the outgrowth from spores was inhibited in a film bag by pasteurization at 97°C. It was suggested that bacteria with different physiological properties existed together in Tuyu, and two strains of spore forming bacteria designated B-1 and B-2 were isolated from Tuyu. Leakage of Ca ions from spores increased noticeably by heating at 97°C, and also remarkable leakage of Mg ions was observed when sodium citrate was added to spore suspensions. In the presence of sodium citrate, the total amounts of leaked metal (Ca, Mg) ions from B-2 strain which is highly sensitive to sodium citrate were about 18% higher than those of B-1, a low sensitive strain, by heating at 97°C.

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