Miso paste mixed with broth is popular because of its convenience. However, acid phosphatase (ACP), an enzyme present in miso paste, promotes the decomposition of this type of broth. The enzyme can be inactivated by heating the miso with the broth, but this degrades both the color and the flavors of raw miso. In this study, a continuous joule heating procedure was used to inactivate ACP in miso by raising the temperature to 65°c over a period of 4 s, then maintaining this temperature for 4 s while keeping the sample pressurized at 0.5 MPa. This procedure inactivates ACP at a temperature 10°c lower than that required using a conventional heating approach.
All Science Journal Classification (ASJC) codes
- Food Science