Inactivation of <i>Bacillus Subtilis </i>Spores in Miso by Continuous Joule Heating
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- Uemura Kunihiko
- Food Research Institute, NARO
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- Takahashi Chieko
- Food Research Institute, NARO
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- Kanafusa Sumiyo
- Food Research Institute, NARO
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- Kobayashi Isao
- Food Research Institute, NARO
Bibliographic Information
- Other Title
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- 連続通電加熱による味噌の殺菌
- レンゾク ツウデン カネツ ニ ヨル ミソ ノ サッキン
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Abstract
<p>Miso products, such as instant miso paste, are seasonings made from fermented soybeans, and must be subjected to the inactivation of microbial spores to ensure a long shelf life. To inactivate spores in miso by conventional heating, it is necessary to heat the miso at a high temperature for a long time. However, heating can degrade the color and flavor of miso. In this study, continuous joule heating under pressure was employed to inactivate Bacillus subtilis spores in miso. A 2.7 log reduction in B. subtilis spores was achieved by applying joule heating, in which the temperature was raised to 98°C in 4 s, and then maintained for 4 s at 0.75MPa. No change in color was observed after joule heating, in contrast to the darkened color after conventional heating.</p>
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 63 (11), 516-519, 2016
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681385732992
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- NII Article ID
- 130005434903
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 027719302
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed