TY - JOUR
T1 - Inactivation of acid phosphatase in MISO using a continuous joule heating procedure
AU - Uemura, Kunihiko
AU - Takahashi, Chieko
AU - Kanafusa, Sumiyo
AU - Kobayashi, Isao
PY - 2016
Y1 - 2016
N2 - Miso paste mixed with broth is popular because of its convenience. However, acid phosphatase (ACP), an enzyme present in miso paste, promotes the decomposition of this type of broth. The enzyme can be inactivated by heating the miso with the broth, but this degrades both the color and the flavors of raw miso. In this study, a continuous joule heating procedure was used to inactivate ACP in miso by raising the temperature to 65°c over a period of 4 s, then maintaining this temperature for 4 s while keeping the sample pressurized at 0.5 MPa. This procedure inactivates ACP at a temperature 10°c lower than that required using a conventional heating approach.
AB - Miso paste mixed with broth is popular because of its convenience. However, acid phosphatase (ACP), an enzyme present in miso paste, promotes the decomposition of this type of broth. The enzyme can be inactivated by heating the miso with the broth, but this degrades both the color and the flavors of raw miso. In this study, a continuous joule heating procedure was used to inactivate ACP in miso by raising the temperature to 65°c over a period of 4 s, then maintaining this temperature for 4 s while keeping the sample pressurized at 0.5 MPa. This procedure inactivates ACP at a temperature 10°c lower than that required using a conventional heating approach.
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U2 - 10.3136/nskkk.63.575
DO - 10.3136/nskkk.63.575
M3 - Article
AN - SCOPUS:85008469146
SN - 1341-027X
VL - 63
SP - 575
EP - 577
JO - Nippon Shokuhin Kagaku Kogaku Kaishi
JF - Nippon Shokuhin Kagaku Kogaku Kaishi
IS - 12
ER -