STERILIZING PRESERVATION OF FOOD

PURPOSE:To destroy thermostable microorganisms, to deactivate activity of self-digesting enzyme and to preserve a food a long period of time, by adding a food preservative to the food, putting in a container and applying high pressure to the food with an aqueous pressure medium. CONSTITUTION:A food...

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Bibliographic Details
Main Authors WATANABE GAKUO, MASUO HIDEAKI
Format Patent
LanguageEnglish
Published 19.12.1991
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To destroy thermostable microorganisms, to deactivate activity of self-digesting enzyme and to preserve a food a long period of time, by adding a food preservative to the food, putting in a container and applying high pressure to the food with an aqueous pressure medium. CONSTITUTION:A food is blended with a food preservative (preferably glycine, monoglyceride or lysozyme). The food is stored in a container and subjected to high-pressure treatment (preferably under >=500kg/cm for >=5 minutes) by an aqueous pressure medium to sterilize and preserve the food. The container is preferably a sealed container from which gases such as air are removed.
Bibliography:Application Number: JP19900092169