Enzyme inactivation and quality preservation of sake by high pressure carbonation

DOI Web Site Web Site PubMed 被引用文献5件 参考文献25件
  • TANIMOTO Shota
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • MATSUMOTO Hideyuki
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • FUJII Kazuyoshi
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • OHDOI Ritsushi
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • SAKAMOTO Koji
    Hiroshima Prefectural Technology Research Institute Food Technology Research Center
  • YAMANE Yuichi
    Suishin-Yamane Honten Co., Ltd.
  • MIYAKE Masaki
    Kyushu Women’s University
  • SHIMODA Mitsuya
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
  • OSAJIMA Yutaka
    Kyushu Women’s University

書誌事項

タイトル別名
  • Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature

この論文をさがす

説明

The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 °C for 7, 21 and 33 min, respectively) as well as of heat-treated sake (reaching temperature of 65 °C and immediately cooled) were almost unchanged during storage at 3 and 20 °C. Glucose in the sake subjected to these treatments was retained at an almost constant under the same storage conditions, except for the sake carbonated at 40 °C and stored at 20 °C. In contrast, the amino acidity, and glucose and isovaleraldehyde contents of non-pasteurized (fresh) sake increased during storage at both temperatures. The sake samples subjected to the carbonation treatment and heat treatment both gave better sensory scores than the fresh sake sample after 6 month of storage at 3 and 20 °C, especially at 3 °C for the flavor. These results suggest that the high-pressure carbonation treatment is an effective new technique for preserving the quality of sake.

収録刊行物

被引用文献 (5)*注記

もっと見る

参考文献 (25)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ