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Title:
METHOD FOR STERILIZING AND PRESERVING FOOD MATERIAL
Document Type and Number:
Japanese Patent JP2013212106
Kind Code:
A
Abstract:

To sterilize/pasteurize food materials such as cereals, vegetables or fruits only by treating the same for a short time without using a substance harmful to a human body, thereby impeding the growth of fungi and attaining long-term preservation.

A food material is brought into contact with superheated steam of 250-620°C, and then a calcium oxide-containing powder containing calcium oxide is added/mixed into the food material. The calcium oxide-containing powder may be added/mixed simultaneously with bringing the food material into contact with the superheated steam. The contact time of the superheated steam is preferably 20-0.5 seconds. The calcium oxide-containing powder is preferably a natural calcium oxide (calcined calcium) powder obtained by calcining shells, corals, the nacreous layer, eggshells, or bone of animal, fish, or bird at a high temperature.


Inventors:
Oki, Hisaharu
Murata, Yukio
Application Number:
JP2013000048169
Publication Date:
October 17, 2013
Filing Date:
March 11, 2013
Export Citation:
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Assignee:
OKI HISAHARU
SATO CHOKICHI
MURATA YUKIO
International Classes:
A23B7/14; A23B4/005; A23B4/027; A23B7/06; A23B9/00; A23L3/24; A23L3/358
Domestic Patent References:
JP2010214093A2010-09-30
JP2001213715A2001-08-07
JP2000072610A2000-03-07
JP2002265311A2002-09-18
JP2004033202A2004-02-05
JPS5261258A1977-05-20
JP2001029007A2001-02-06
Attorney, Agent or Firm:
Yukio Murata