A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition
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概要
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Many techniques of production have been developed to produce cooked rice packed under semi-aseptic condition (here in after called semi-aseptic cooked rice) with less spoilage by organism, better taste and higher quality. Effect of heat-resistant organisms from rice on commercial sterility of semi-aseptic cooked rice were researched and the improvement of production process were investigated in order to upgrade the stored stability involved organisms for semi-aseptic cooked rice based on philosophy of commercial sterility of retort pouch foods in this study. The necessary time for heat sterilization were estimated at <I>2D<SUB>i</SUB></I> to ensure commercial sterility in a production process of semi-aseptic cooked rice in this study. <I>D<SUB>i</SUB></I> means the heating time that 90 % of heat-resistant organisms will be dead at any temperature, <I>i</I>. The Time of heat sterilization for present process of production were estimated at 0.43<I>D</I><SUB>100°C</SUB> against <I>B.subtilis</I> strain from brown rice, and it didn't reached necessary time of heat sterilization "<I>F= 2D<SUB>i</SUB></I>" to ensure commercial sterility. The Conditions of heat cooking was investigated to ensure commercial sterility on method of production for semi-aseptic cooked rice. We suggest that the conditions of heat cooking are 14 minutes and a temperature of 110°C as new production process to ensure equivalent eating quality to present process and commercial sterility against <I>B.subtilis</I> strain from brown rice for semi-aseptic cooked rice in this study.
- 日本食品工学会の論文
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