Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
スポンサーリンク
概要
- 論文の詳細を見る
Soy sauce was frozen in the presence of ice nucleation-active Xanthomonas campestris cells at -25℃, and the resulting frozen soy sauce was filtered through a 22-mesh screen to remove the ice and eutectic crystals of salt and water. The product retained well its original aroma and taste substances.
- 社団法人日本農芸化学会の論文
- 1996-09-23
著者
-
Arai Soichi
Division of Agriculture and Agricultural Life Sciences, Department of Applied Biological Chemistry T
-
WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
-
TESAKI Shoko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
-
Tesaki Shoko
Department Of Nutrition And Life-science Takasaki University Of Health And Welfare
-
Tesaki Shoko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
-
Arai Soichi
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry Th
-
Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
関連論文
- Evidence for the Occurrence of Multiple Aspartic Proteinases in Rice Seeds
- Oryzacystatins Exhibit Growth-inhibitory and Lethal Effects on Different Species of Bean Insect Pests, Callosobruchus chinensis (Coleoptera) and Riptortus clavatus (Hemiptera)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
- Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Effects of Freezing on the Proteolysis of Beef during Storage at 4℃
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Improved Cooked Flavor of old Rice Grains by Treating with Protease
- Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
- A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
- Production of Hypoallergenic Wheat Flour
- Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
- Enhancing Effect of 4-Hydroxy-3-nitrophenylacetic Acid on Transcription of the Ice Nucleation-active Gene of Xanthomonas campestris
- Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients
- Screening, Isolation, and Identification of Food-originated Compounds Enhancing the Ice-nucleation Activity of Xanthomonas campestris