Inactivation of Enzymes in Packed Miso Paste by Radio-Frequency Heating

• Uemura Kunihiko

  National Food Research Institute, NARO

• Takahashi Chieko

  National Food Research Institute, NARO

• Kobayashi Isao

  National Food Research Institute, NARO

Bibliographic Information

Other Title

• 短波帯加熱処理による包装済み味噌の酵素の失活
• タンハタイ カネツ ショリ ニ ヨル ホウソウ ズミ ミソ ノ コウソ ノ シツカツ

Abstract

Miso paste mixed with stock is popular because of its convenience. However, phosphatase, an enzyme present in miso paste, promotes the decomposition of this type of stock. To inactivate this enzyme, it is therefore necessary to heat miso before stock is added. Unfortunately, heating degrades the color and flavors of fresh miso. Radio-Frequency (RF) heating was thus used to inactivate enzymes in packed miso paste, and enzyme inactivation (phosphatase and protease) by RF heating was subsequently compared to that by conventional heating. Our results showed that the phosphatase and protease in packed miso were completely inactivated by RF heating at 72°C, which is 12°C lower than that observed with conventional heating. Furthermore, the RF heating time was reduced to one-third that of conventional heating.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 61 (2), 95-99, 2014

  Japanese Society for Food Science and Technology

Keywords

• miso
• phosphatase
• protease
• inactivation
• RF

Details

• CRID: 1390001206408445568
• NII Article ID: 130003393538
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.61.95
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 025250841
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010871295
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025250841
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed