| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a processed food so designed as to inhibit the breeding of triggering bacteria involved in food putrefaction, exerting antibacterial power against heat-resistant bacteria that proliferate during food storage, inhibit the growth of heat-resistant bacteria after heat sterilization, and affect neither flavor nor taste of the final food. <P>SOLUTION: The method for producing a processed food comprises the following steps: Glucose oxidase is made to act and catalase is then made to act; specifically, after making the glucose oxidase act, the catalase is made to act under heating or following heat treatment. An inhibitor against the breeding triggering bacteria includes the glucose oxidase and a sustainedly released catalase, wherein the catalase is sustainedly released by mixing it with fat-and-oil followed by powdering, the fat-and-oil being one or more kinds selected from stearic acid, palmitic acid, a glycerol fatty acid ester and a sucrose fatty acid ester. Furthermore, a combination of the inhibitor against the breeding triggering bacteria with a bacteriostatic agent is used in the objective processed food. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
