Title:
発酵食品の非加熱殺菌による発酵停止方法
Document Type and Number:
Japanese Patent JP5753599
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for stopping the fermentation of a fermented food product made using a low pressure-resistant yeast which can be easily sterilized by pressure treatment with a pressure value without impairing the advantage of non-heat sterilization.SOLUTION: A fermented food product is made by fermentation of food material using a low pressure-resistant yeast obtained by screening of wild yeast strain of saccharomyces or mutated yeast strain of saccharomyces with verification that the yeast can be easily sterilized by pressure treatment without heating under a hydrostatic pressure of 1 MPa or more and 200 MPa or less. A method for stopping the fermentation of a fermented food product includes sterilizing the low pressure-resistant yeast of the fermented food product by pressure treatment without heating under a hydrostatic pressure of 1 MPa or more and 200 MPa or less so as to stop the fermentation.
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Inventors:
Masao Fukuda
Mountain saki aki
Masayoshi Kobayashi
Akihiko Sasakawa
Atsushi Kobayashi
Mountain saki aki
Masayoshi Kobayashi
Akihiko Sasakawa
Atsushi Kobayashi
Application Number:
JP2014025827A
Publication Date:
July 22, 2015
Filing Date:
February 13, 2014
Export Citation:
Assignee:
Echigo Seika Co., Ltd.
International Classes:
A23L3/015; C12G3/02; C12N15/01
Domestic Patent References:
| JP2003210136A | ||||
| JP2004229563A | ||||
| JP2006224042A |
Other References:
日本農芸化学会誌,1995年 8月,Vol. 69, No. 8,pp. 1021-1026
Attorney, Agent or Firm:
Tsuyoshi Yoshii
Masae Yoshii
Masae Yoshii