A study on commercial sterility of cooked rice packed under semi-aseptic condition from the viewpoint of cooking condition
2007
Sakuma, K.(Nitto Aliment Corp., Shibata, Niigata (Japan)) | Katoda, H. | Fukaya, T. | Joh, T. | Ito, A. | Watanabe, A.
Many techniques of production have been developed to produce cooked rice packed under semi-aseptic condition (here in after called semi-aseptic cooked rice) with less spoilage by organism, better taste and higher quality. Effect of heat-resistant organisms from rice on commercial sterility of semi-aseptic cooked rice were researched and the improvement of production process were investigated in order to upgrade the stored stability involved organisms for semi-aseptic cooked rice based on philosophy of commercial sterility of retort pouch foods in this study. The necessary time for heat sterilization were estimated at 2Dsub(i) to ensure commercial sterility in a production process of semi-aseptic cooked rice in this study. Dsub(i) means the heating time that 90% of heat-resistant organisms will be dead at any temperature, i. The Time of heat sterilization for present process of production were estimated at 0.43Dsub(100 deg C) against B. subtilis strain from brown rice, and it didn't reached necessary time of heat sterilization 'F= 2Dsub(i)' to ensure commercial sterility. The Conditions of heat cooking was investigated to ensure commercial sterility on method of production for semi-aseptic cooked rice. We suggest that the conditions of heat cooking are 14 minutes and a temperature of 110 deg C as new production process to ensure equivalent eating quality to present process and commercial sterility against B. subtilis strain from brown rice for semi-aseptic cooked rice in this study.
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