| 摘要 |
PURPOSE: To effectively sterilize a liquid food such as a tea and potable water in a short time without deteriorating the quality of flavor, taste, etc., by sterilizing the liquid food under a super-high pressure after adding an amino acid, an oligopeptide, etc., having a specific molecular weight. CONSTITUTION: In a sterilizing process for a liquid food such as a tea and potable water under a super-high pressure, the sterilization is carried out under >=400MPa at <=60 deg.C after adding an amino acid such as glycine, glutamic acid, cysteine and arginine and/or an oligopeptide such as glutathione, a tripeptide, having a molecular weight of <=400 in an amount of 0.001-0.01w/v%. This process enables an effective sterilization in a shorter time than the conventional super-high-pressure sterilization without deteriorating the quality of flavor and taste. |
