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KMID : 0545119940040020141
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Journal of Microbiology and Biotechnology
1994 Volume.4 No. 2 p.141 ~ p.145
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Use of Nisin as an Aid in Reduction of Thermal Process of Bottled Sikhae (Rice Beverage)
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Yoo, Jin Young
Kwon, Dong Jin/Park, Jong Hyun/Koo, Young Jo
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Abstract
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Conventional commercial thermal process for preparing Sikhae (Rice beverage) in a hermetically sealed container was evaluated to solve the nutritional deterioration and organoleptic inferiority problem caused by severe heat treatment. A milder thermal process with an aid of Nisin, a GRAS-grade , selectively germicidal compound, was introduced to destroy the putrefactive microorganisms. In this experiment, hot-filling method with Nisin, and thermal processing (at 110℃ for 15 minutes with Nisin, at 121℃ for 25 minutes without Nisin) were compared. The quality of Sikhae could be enhanced and over 90% of the thermal process could be conserved by this process in terms of sterilizing value without quality deterioration when processing the bottled Sikhae at 110 for 15 minutes {(F^10_121)_process=1.54}.
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KEYWORD
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