無塩味噌の製造と高圧処理による保存性の改良

概要

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To make salt-free miso, a mixture of rice koji and boiled soybeans was saccharized at 55℃ for 24 h and fermented at 25℃ for a period of 28 days after the halophilic yeast Zygosaccharomyces rouxii IAM 12880 was added. In the salt-free miso obtained, yeast was inactivated by pressurization at 300 MPa and 25℃ for 30 min. Addition of NaCl to the miso had an adverse influence on the pressure inactivation of yeast ; the yeast in the miso containing 5 and 10% NaCl was inactivated by pressurization at 400 and 500 MPa, respectively. An increase in ethanol concentration contained in the salt-free miso caused more effective inactivation of yeast and enzymes including proteases and amylase by high pressure treatment. Thus, the miso containing low salt can be sterilized at a lower pressure for preservation.
社団法人日本農芸化学会の論文
1995-08-01