Title:
【発明の名称】食品の高度低温殺菌法
Document Type and Number:
Japanese Patent JPH07501209
Kind Code:
A
Abstract:
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indigenous microbes, the removal from the food of indigenous gases which may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.
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Inventors:
Cox, james pee
Cox, Gene M
Cox, Robert W. Duffy
Cox, Gene M
Cox, Robert W. Duffy
Application Number:
JP50444993A
Publication Date:
February 09, 1995
Filing Date:
August 13, 1992
Export Citation:
Assignee:
Quad Incorporated
International Classes:
A23B5/08; A01K41/00; A01K67/027; A23B5/00; A23B5/005; A23B5/10; A23B5/12; A23B5/16; A23B5/18; A23L3/015; A23L3/10; A23L3/3409; A23L3/358; A23L15/00; (IPC1-7): A23B5/00; A23B5/08; A23L1/32
Attorney, Agent or Firm:
Kyozo Yuasa (6 people outside)