| 摘要 |
PROBLEM TO BE SOLVED: To establish antibubbling effects of Miso [fermented soybean (rice) paste] and to provide a bactericide reducing the viable count of spores as a specific method for preventing the occurrence of a swollen bag of the Miso in the brewing industry of the Miso and achieving the inhibition of proliferation of spore forming bacteria in the Miso product. SOLUTION: A glycerol ester is dissolved in ethanol and an amino acid and betaine are dissolved in an aqueous system. Both are mixed and dissolved as a basis. Thereby, an ethanol formulation at an alcohol concentration handled as a nondangerous material defined by the fire protection law is obtained. Thereby, characteristic features of the formulation are related with both a problem that a conventional method for adding a denatured ethanol as an antibubbling agent for the Miso is insufficient as preventing countermeasures for the occurrence of swelling after filling in a bag and a problem that the inhibition of the spore forming bacteria noxious to brewing of the Miso which has been regarded as a pending problem for many years is insufficient. A method by which both the problems can simultaneously be solved can be achieved with a safe and nontoxic bactericidal formulation of a food combined with a food additive. In addition, sterilization, disinfection and washing of a production line for brewing the Miso can be carried out by using the formulation and a possibility of contributing to sanitation of the food processing environment can be considered. Thereby, it may be said that the formulation is the bactericide which is desired by the Miso brewing industry. |
