METHOD FOR ULTRA-HIGH-PRESSURE TREATMENT OF FISHERY FERMENTED FOOD

摘要

PURPOSE:To obtain a method for treatment in which microorganisms such as lactic acid bacteria or yeasts are sterilized and enzymes can simultaneously be inactivated without impairing the flavor of a fishery fermented food. CONSTITUTION:This method for treating a fishery fermented product under an ultra-high pressure is characterized by fermenting the fishery product by the action of an enzyme or a microorganism, providing the fishery fermented product, then treating the fermented product at <=60 deg.C temperature under an ultrahigh pressure of >=200MPa, sterilizing microorganisms contained in the fishery fermented product and simultaneously inactivating enzymes. Thereby, the microorganisms such as lactic acid bacteria or can be sterilized and enzymes can simultaneously be inactivated without impairing the flavor of the fishery fermented food. As a result, the flavor of the moderately fermented and aged fishery fermented food can be held for a long period.